1 overgrown zucchini -OR- several medium zucchini; thinly sliced
mozzarella (I used shredded but if you have fresh mozzarella slice it thin) to sprinkle on top
Combine first 6 ingredients for the cheese filling ingredients. Prepare marinara sauce. Prepare zucchini; wash, cut off stem and blossom ends, cut to manageable lengths (I quartered the overgrown garden zucchini to 4 inch lengths) and slice thinly. Preheat oven to 375. In a large lasagna pan lay a single layer of zucchini slices, spread with cheese filling, add another layer of zucchinis slices, cheese, zucchini until all are used. Spoon marinara sauce over top, sprinkle with shredded mozzarella (or lay fresh mozzarella) on top and bake uncovered for 45-60 minutes until the lasagna is bubbly hot and the cheese melted and golden.
CHUTNEY STYLE MANGO AND CUCUMBER SALAD
2 ripe mango; pealed, pitted and chopped
2 poona kheera cucumbers; chopped
dash (1/8 teaspoon) sea salt
pinch fresh ground black pepper
pinch ground nutmeg
pinch ground cloves
pinch ground ginger
pinch pepper flakes
1 teaspoon white wine vinegar
1 Tablespoon extra virgin olive oil
Combine all ingredients in a glass or ceramic bowl and allow to rest while preparing the remainder of the meal. I served this over fresh salad greens but it can be served as a side on its own.
COOKING BROWN BASMATI RICE
1 cup brown basmati rice; soaked for at least 1 hour or overnight, rinsed and drained
1 1/2 cup water
1 teaspoon canola oil
1/4 teaspoon sea salt
Place all ingredients in a pot, bring to a boil, reduce heat to a very low simmer and cook till all the water is absorbed- 20 minutes but check after 15 so the bottom does not burn. Remove from heat and let stand covered for 5 minutes.
3 Tablespoons coconut oil
1/2 cup onion; diced
1 teaspoon sea salt
1/2 cup celery; diced
1/2 cup carrot; diced
2 cloves garlic; crushed
1/2 cup crushed tomatoes
1 Tablespoon ground garam masala
1 lb bay scallops
Preheat a wide bottom pot over medium heat. Add the coconut oil, onion and salt. Sauté covered for 3 minutes. Add celery and carrot, stir and sauté covered an additional 3 minutes. Add the garlic, tomatoes and garam masala, stir and sauté 3 more minutes. Add the bay scallops, bring to a boil, reduce heat to simmer till the scallops are cooked through (no longer transparent) 5-10 minutes. Serve over rice.
1 cup oat flour
1 cup besan (chickpea flour)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 cup brown sugar
1 teaspoon lemon juice
1/4 cup canola oil
3/4 cup almond milk
1-1 1/2 cup fresh blueberries
Preheat oven to 350. Lightly grease an 8×8 glass baking pan. Mix dry ingredients in a large mixing bowl with a hand whisk or electric beater. Add remaining ingredients except blueberries and mix together with a hand whisk or electric beater until just combined. Pour into prepared baking pan. Sprinkle top with blueberries (they will sink into the batter and bake into the cake).
Place in middle of the preheated oven and bake for 30 minutes (check for doneness by gently shaking pan, if it doesn’t “jiggle” in the middle it is done). Allow to cool then cut into squares for serving. If covering to save for later be sure it is completely cool so there is no condensation that drips onto the cake.
This is a tasty, quick and efficient recipe I have been making for years. It is a great shortcut when wanting a homemade meal but not having time to make sauce from scratch. By the time the dough for pizza has risen, the pasta boiled or the first round of zucchini/eggplant fried the sauce is ready. Another tip, while waiting for pasta to boil, pizza to bake or zucchini/eggplant parmesan to cook- make a fresh salad to round off a healthy meal. 1 box (26.46 oz/750g) Pomi brand tomato sauce *if using another brand of canned tomato check the salt content; Pomi has none
1 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1Tablespoon dried basil
1 Tablespoon dried oregano
1/8 teaspoon dried thyme
1-4 cloves garlic; crushed (modify to your family’s taste- we go heavy as we love garlic)
2 Tablespoons extra virgin olive oil (if you are making zucchini or eggplant parmesan omit the oil as the vegetables soaks up so much when frying)
Mix all ingredients together and continue preparing the rest of your meal. I usually mix right in the box; just peal the side tabs up and cut straight across.
8 oz whole wheat pasta (or gluten free)
florets of 1 head of broccoli; cut into bite sized pieces
2 cups cherry (or regular) tomatoes; cut into bite sized pieces
1 small onion; quartered and sliced
3 cloves garlic
1/2-1 teaspoon sea salt
pinch-1/4 teaspoon fresh ground black pepper
4 Tablespoons extra virgin olive oil
1 cup purple basil leaves (any will do but the purple is in great abundance in our garden now)
1 cup shredded pecorino romano (optional)
Bring 2 quarts water to boil for the pasta. Meanwhile, prepare the vegetables and place in a large colander and set aside. Cook the pasta according to package directions.
Prepare the purple pesto; place garlic and salt in a food processor and blend till finely minced. Scrape down sides and add pepper, olive oil and basil to the food processor and blend until basil is finely minced.
Strain the pasta over the vegetables (this is a “quick steam” technique I picked up along the way of making hurried meals). Pour the vegetables and pasta into a bowl, add the pesto and toss together. Add the cheese and mix or serve the cheese on the side. Eat warm or chill then serve.
Bananas always seem to go from yellow to freckled too quickly and then, they sit waiting for someone to save them.
1 cup chickpea flour (aka besan)
1 cup oat flour (I grind gluten free oats in a coffee mill dedicated to gluten free grains)
1/2 cup canola oil
3 very ripe bananas
1 teaspoon baking soda
1 cup chopped nuts (I used walnut and pecan); optional
Preheat oven to 350. Line a muffin tin with parchment or paper cups. Mix all ingredients until well combined (by hand with a whisk or with an electric mixer). Pour into muffin liners filling to about 1/4 inch from the top. Bake for 20 minutes, test for doneness with a toothpick (if it comes out clean when inserted into the center of a muffin they are done) depending on your oven you may need another 5 minutes, remove from oven, allow to cool until they can be remove from the pan without burning fingers and enjoy.
1 12-15 oz can black beans; drained and rinsed
1 12-15 oz can white beans; drained and rinsed *see note below for using dry beans
2 1/2 cups mixed frozen vegetables (I used a corn, green bean, pea and carrot combo); defrosted or **see note below if cooking dry beans
6-8 garlic scapes; rinsed and thinly sliced (I used only the stem because the flower and the “tip” was tough and fibrous)
1 cup fresh Italian/flat parsley (optional, I had some on hand that I needed to use)
2 Tablespoons fresh oregano; leaves removed from stem and minced or 1Tablespoon dried
1 teaspoon fresh thyme; leaves removed from stem or 1/2 teaspoon dried
1 teaspoon sea salt
1/8-1/4 teaspoon fresh ground black pepper
1/4 cup red wine vinegar
1/4 cup extra virgin olive oil
Optional cooked pasta, rice, quinoa to make a meal
Optional, toss in some shredded parmesan/romano cheese
*soak 1 cup white beans for 6-8 hours, drain, rinse, add 4 cups water, bring to boil, reduce heat and simmer till tender (about 1 hour)
*soak 1 cup black beans for 6-8 hours, drain, rinse, add 4 cups water, bring to boil, reduce heat and simmer till tender (about 1 1/4 hours)
**place frozen vegetables in a colander, pour cooked beans and hot water over the frozen vegetables, rinse with cold water, drain and place in a large serving bowl.
Place drained and rinsed beans and defrosted vegetables in a large bowl. Add remaining ingredients and mix well to coat with the dressing. If you have a house hold like ours that is gluten sensitive and gluten friendly divide the bean salad and toss in the desired starch of making a pasta salad.