Panko-Parmesan Summer Squash

Recipe from Food52.com

Husband-Tested in Alice’s Kitchen

Here’s a great way to use up the plethora of summer squashes.  Dip them in buttermilk, then egg whites, then whole-wheat breadcrumbs and parmesan cheese and then fry ‘em up.  These went really well as a decadent side to healthful Salmon Burgers with Dill Sauce and brown basmati rice.    

3-4
 summer squash (zucchini and yellow squash)

2
 cups panko whole-wheat breadcrumbs

3/4
 cups freshly grated Parmesan or Asiago cheese

2
 teaspoons kosher salt

3
 eggs (whites only)

1½ 
cup buttermilk

1
 cup vegetable oil

Removing ends, slice squash into ¼ inch disks.

Add next three ingredients in small bowl and mix.

Separate egg whites into their own bowl, and buttermilk as well, respectively.

Dip disks into buttermilk, then egg whites, and finally panko crumbs/cheese mixture. Get aggressive with your dredging to make sure squash disks are at their panko-max.

Heat 3/4 cup of vegetable oil in a heavy skillet. When hot, carefully add squash disks. Turn when browned, about 3 minutes on each side. Remove and drain on plates covered in paper towel. Do in batches, and cover finished squash to keep warm. Add more oil if necessary.

Sriracha Quinoa Bites

Yield 12 quinoa bites (regular muffin size)

Recipe from http://leafandgrain.com

Husband-Tested in Alice’s Kitchen

Okay, I really don’t need another food to be addicted to. These little bursts of goodness are perfect for a Meatless Monday dinner or as part of a delicious lunch.  They would make a really, really nice first course for a dinner party.

2 cups cooked quinoa

3/4 cup Gruyere cheese, grated

2 large eggs, beaten

2 green onions, thinly sliced or 1 small shallot, minced

2 cloves garlic, minced

1 Tablespoon cilantro or parsley, chopped

1 Tablespoon honey

1 ½ Tablespoons Sriracha

½ teaspoon salt

½ cup breadcrumbs

Preheat oven to 350°F

Using cooking spray, oil the cups of two 6-count muffin pans. Set aside.

Stir all of the ingredients together in a large bowl.

Spoon the mixture into one cup. Press down firmly with your fingers. Add more, if necessary, to fill even with the top.

Continue filling the cups in this manner.

Bake for 15-20 minutes.

Cool for 5 minutes in the pan and then turn out on a cooling rack.

Serve immediately.

Notes:

*If you object to using cooking spray, try rolling the quinoa mixture very tightly into balls, or small patties, and bake them free form on parchment paper.

*You can substitute red curry paste for Sriracha.

*Add some shredded sweet potato. 

*Try using your favorite barbecue sauce instead of Sriracha and use blue cheese instead of the Gruyere.

Zucchini Tots

Recipe from http://curiouscountrycook.blogspot.com (Adapted from The Naptime Chef)

Husband-Tested in Alice’s Kitchen

Makes 24 mini muffins

When I taught elementary school, the cafeteria often served tater tots, which the kids loved.  This is a much healthier version of tots that has much better flavor.  I think the kids would love these, especially if you called them Zuke Tots or Z Tots and if you ask them to help you make them.  Other than grating the zucchini, dicing the onion and dealing with the oven, they could certainly be involved.  Kids can “paint” the muffin cups with oil using a pastry brush.  They can measure the ingredients and break the eggs.  They can also mix the batter and scoop the mixture into the muffin cups.  These tots will make a great addition to an EasyLunchBox.

2 cups grated zucchini (about 1 large zucchini)

2 large eggs

½ cup sweet onion, diced

½ cup Parmesan cheese

½ cup bread crumbs (I used Italian style.)

Kosher salt and freshly ground pepper, to taste

Preheat oven to 400°F. 

Spray a mini muffin tin with non-stick spray or coat each muffin cup with a bit of olive oil. 

Place the grated zucchini in a clean dishtowel and squeeze out the excess liquid.  Do not skip this step or you will end up with really soggy tots.

Place all the ingredients in a large bowl and stir to combine.  Using a spoon or small ice cream scoop, fill the muffin cups to the top. 

Bake for 15 to 18 minutes or until the tots are set and the edges are browned. 

Remove the tots from the muffin cups and place on a wire rack to cool.

Baked Goat Cheese and Roasted Winter Squash over Garlicky Fettuccine

Yield: 8 servings
Recipe from Krista Montgomery, M.S., R.D., Cooking Light, DECEMBER 2006
Husband-Tested in Alice’s Kitchen

I’ve been having fun testing squash recipes this fall. Our dining room table is loaded with a variety of locally grown winter squashes. It makes for a really nice display in the meantime. I invited our friends, Bob and Debbie, over to help us taste test this dish. We all cleaned our plates. We loved the contrast of the sweetness of the butternut, the sharpness of the garlic and the creaminess of the goat cheese. The goat cheese rounds are baked just enough so they melt in your mouth. I used one half of a large butternut squash. With the other half, I made Butternut Squash and Corn Chowder (recipe on this blog.)

Ingredients
6 cups (1-inch) cubed peeled kabocha or butternut squash (about 2 1/4 pounds)
1 large red bell pepper, cut into 1-inch pieces
1 ½ Tablespoons olive oil, divided
Cooking spray
1 teaspoon Kosher salt, divided
1 teaspoon chopped fresh or 1/4 teaspoon dried rosemary
1/4 teaspoon freshly ground black pepper
2 (4-ounce) packages goat cheese
1/2 cup dry breadcrumbs (I used seasoned bread crumbs.)
1 pound uncooked fettuccine (I used whole wheat fettuccine.)
1/4 teaspoon crushed red pepper
2 garlic cloves, minced
Rosemary sprigs (optional)

Preparation
Preheat oven to 425°.
Place squash and bell pepper in a large bowl. Add 1 tablespoon oil; toss well. Arrange vegetables in a single layer on a jelly-roll pan coated with cooking spray. Sprinkle with 1/2 teaspoon salt, rosemary, and black pepper. Bake at 425° for 40 minutes, stirring once.
Place goat cheese in freezer 10 minutes. Cut cheese crosswise into 8 equal rounds. Place breadcrumbs in a shallow bowl. Dredge each round in breadcrumbs; place on a baking sheet. Bake at 425° for 6 minutes.
Cook pasta according to package directions, omitting salt and fat. Drain, reserving 1/2 cup pasta cooking water. Return pasta to pan; add reserved pasta cooking water, remaining 1 1/2 teaspoons oil, remaining 1/2 teaspoon salt, red pepper, and garlic, tossing to coat. Place 1 1/4 cups pasta in each of 8 shallow bowls; top each serving with about 1/2 cup squash mixture and 1 goat cheese round. Garnish with rosemary sprigs, if desired.

Nutritional Information
Calories: 423 (30% from fat)
Fat: 14.1g (sat 7.4g, mono 4.2g, poly 0.7g)
Protein: 17.8g
Carbohydrate: 54.7g
Fiber: 2.7g
Cholesterol: 30mg
Iron: 2.1mg
Sodium: 439mg
Calcium: 290mg

Spicy Lentil Walnut Burgers

Makes 4 Burgers
Recipe from Everyday Food Magazine
Husband-Tested in Alice’s Kitchen

I had never made a meatless burger before. These are really, really good! Not only is this Husband-Tested, but it’s also vegetarian-tested (Thanks, Nathan!) and carnivore-tested (Thanks, Jason!) The original recipe called for quite a bit more salt, but we found it to be too much, so I’ve adjusted the salt amount. Also, I discovered that when I cooked the lentils, it made over twice the amount I needed, so next time I make this, I will just double the other ingredients and make 8 burgers. These burgers along with the Simple Yogurt Sauce (recipe below) will make a delicious, nutritious meal for your lunch box. How about trying this for Meatless Monday? All of these ingredients can be found at Lost River Market & Deli.

3/4 cup dry brown lentils
3/4 cup toasted walnuts
1/3 cup plain dried breadcrumbs
3 cloves garlic, coarsely chopped
2 teaspoons ground cumin
2 teaspoons ground coriander
1/4 to 1/2 teaspoon crushed red pepper flakes
Coarse salt and freshly ground pepper
1/4 cup grated onion (optional)
1 tablespoon minced jalapeno pepper (optional)
3 tablespoons olive oil, divided
1 large egg

Rinse the lentils and drain. Place in a saucepan. Cover with 1 inch of water. Bring to a boil. Reduce to a simmer. Cover and cook until lentils are tender, but still hold their shape (about 15 to 20 minutes.) (You will have more than enough cooked lentils for this recipe.)

Meanwhile, in the bowl of a food processor, combine walnuts, breadcrumbs, garlic, jalapeno (if using), cumin, coriander and red pepper flakes. Then add 1/2 teaspoons salt, and 1/4 teaspoon pepper (or to taste) and process until finely ground.

Add ¾ cup cooked lentils, onion (if using), and 1 tablespoon oil; pulse until coarsely chopped (some lentils should remain whole).

In a large bowl, whisk egg. Add lentil mixture; mix until well combined. Divide into quarters; roll into balls, and flatten with the palm of your hands into 3/4-inch-thick patties.

Heat the remaining 2 Tablespoons oil in a nonstick skillet. Add burgers; cook, turning once, over medium heat until crisp and browned, 4 to 8 minutes per side.

Transfer to a paper-towel-lined plate to drain. Serve burgers with Simple Yogurt Sauce, thinly sliced red onion, sliced avocado, and fresh tomatoes.

Nutritional Information per Burger (without the sauce): 460 calories; 28.9 grams fat; 18.7 grams protein; 35 carbohydrates; 13.6 grams fiber

Simple Yogurt Sauce
In a small bowl, whisk together ¾ cup nonfat plain yogurt, 2 Tablespoons chopped fresh cilantro leaves (optional), 1 to 2 Tablespoons freshly squeezed lime or lemon juice. Season the sauce to taste with Kosher salt and freshly ground pepper.s

Fried Bluegill Fillets

Fried Bluegill Fillets with roasted new potatoes, green bean salad with couscous and Zucchini Casserole

Husband-Tested Recipe from the kitchen of Alice Wootton


My husband is a fisherman. He has a little ten foot aluminum john boat that he bought at K-Mart when he was in his early twenties. (He’s now 65!) I can always count on him to bring home a nice stringer of bluegill. We usually fry up a batch and then freeze the rest in water for later. It’s what my daddy always requests for his birthday dinner. Health food, it’s not, but it's a really nice treat every once in a while. Although you’ll have to find your own source for bluegill, the rest of the ingredients you can find at Lost River Market & Deli. However, if you can’t get your hands on bluegill, you can substitute just about any fish fillets, tilapia, for instance, in this recipe. Leftovers, if you have any, make a fabulous sandwich with fresh local tomatoes, of course! Make a batch of cornbread and a batch of Black-Eyed Pea Salad and Mother's Macaroni Salad or Macaroni, Tomato, Corn and Basil Salad (recipes on this blog) for a perfect dinner!!!

*Note: There are no ingredient quantities listed because it depends on how many fish fillets you have. I usually begin with 2 eggs and ½ heaping cup each of bread crumbs and cornmeal and then I add more if I need it.


Ingredients:
Fresh bluegill fillets (thaw in refrigerator, if frozen)
Kosher salt
Freshly ground pepper
Large eggs
Hot sauce (Tabasco or Local Foods hot sauce)
Dried bread crumbs (I use Italian dried bread crumbs or you can just add some dried thyme, oregano & marjoram to some plain dried bread crumbs)
Yellow cornmeal
Vegetable shortening


Procedure:
• rinse and pat dry the fillets
• salt and pepper both sides of the fillets
• whisk two large eggs with several drops of hot sauce in a dish with sides
• mix together equal parts bread crumbs and cornmeal in a pie plate
• heat shortening in an electric skillet or cast iron skillet hot enough to make that sizzle sound when you put a drop of water in
• use enough shortening so that it will come up the sides of the fillets a bit when you put them in
• using a fork, dip the fillets in the egg mixture
• then dredge the fillets on both sides in the bread crumb/cornmeal mixture
• place the fillets in one layer in the skillet (do not crowd)
• when the fillets are toasty brown on one side, flip them over to brown the other side
• in the meantime, cover a platter with paper towels
• place the fried fillets on the paper towels to drain, using more paper towels for each layer of finished fillets
Serve with your favorite mustard and/or more hot sauce and/or fresh squeezed lemons.