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What I Ate Wednesday

Ok, round two. I just had a whole post almost complete and it somehow just vanished. Note to self, save draft!!!!! Welcome to my second What I Ate Wednesday post of the new year. If anything at all I can commit to getting these posts done, because I love Wednesdays and I love linking up with Jenn over at Peas & Crayons for this weekly eats link up.

This Monday my company started a Biggest Loser Challenge that runs for 8 weeks. I promised the girls I would bring in a big batch of green smoothies to kick-start the challenge. I bought so much baby spinach, I have ended up having this peachy green smoothie everyday. I do love a good tasting green smoothie. On the plus side, I have converted four new people over to the green drink side! Winning! I love introducing new foods to people! It’s very rewarding.

So Green Drink it is – everyday – for breakfast!

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Because the challenge started Monday, I also did some major food prep on Sunday. I stocked my fridge with freshly made grab-n-go salads, lean protein, and tons and tons of fresh veggies.

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This was one of my grab-n-go salads topped with albacore tuna and a Dijon mustard vinaigrette. Served in my favorite *NEW purple bowl from IKEA!

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I posted my pic on Instagram last night of my yummy fish taco dinner. I have been addicted to these bad boys for a few weeks now. I originally made these tacos for girls night the other day and I have been hooked and craving them ever since. Since I started the challenge on Monday, I opted to have my fish tacos, taco-less. (Smile!) I topped this crunchy purple cabbage slaw with a perfectly baked piece of mahi-mahi slightly over seasoned with cayenne. Made my lips tingle a little too much. On the side was a tiny bit of corn and eggplant salsa and topped with some crunchy corn tortillas and cilantro! It was amazing and fresh and light. A perfect change to heavy winter meals.

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I ended my night with a glass of Trader Joes Strawberry Kefir! Adding fermented foods to my diet is my food goal for 2014! So far I am loving the way my body is reacting to the kefir!

 

 

 

 

 

Well Hellllooo There 2014! What I Ate Wednesday

Hi Friends. Happy New Year. It’s been awhile, with lots of schedule changes in my daily life, I’ve neglected my blog space. But as much as I think about blogging, I just can’t seem to figure out a way to get my posts done. This saddens me, but I am making a pact to try and get into a better routine so I can share all my fun stuff with you again.

What better way than to get back into a great routine with my favorite day of the week. Wednesday!!! You know because it’s What I Ate Wednesday hosted by Jenn @ Peas & Crayons. Love all the blogs that link up every week because of all the inspiration that comes bundled in WIAW!

Shortly after Thanksgiving I scored a few pounds of Quince! I have never laid my eyes on a fresh Quince before, only seriously have ever read about them in Martha Stewart Living. But when I saw them I jumped at the chance to make Quince Paste. What an amazing fruit ~ the Quince. Hard like a potato yellow like a pear, shaped like a large apple. The fruit cannot be eaten in its fresh and must be cooked for an extended period of time. Because of the long cooking times, this amazing fruit turns from white flesh to a beautiful reddish pink which makes this an eye catching dish. Although I was attempting Quince Paste, I didn’t let it cook long enough and ended up settling for Quince Jam instead. However I have been eating it on everything. It is especially delicious on bagels with cream cheese, slathered with Quince Jam!

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For lunch I have been eating pretty much soups lately. It’s been rather frigid here in Philly lately and a nice bowl of hot soup warms the soul. Never mind how beautiful it looks in my new set of dishes from Anthropology! This is a homemade bowl of Pho! Don’t you love the little baby round Parisian carrot!

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It’s so cute!

 

Ive been snacking on Pomegranet seeds too since they have been in season. I noticed the other day that they also just sell just the seeds from POM! I get the convenience factor, but I like getting the whole fresh fruit to be honest.

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Dinner has been pretty light since the holidays. Starting Monday, January 13th, my work is sponsoring a Biggest Loser Challenge so I’m back on my P90X nutrition plan. Since P90X is a tried and true method we are bound to win! My team name Snack Smashers!

Last night, two chicken sausages, broccoli and a side of lightened up macaroni n cheese with whole wheat noodles. I’m not sold on the whole wheat pasta, I think I’d rather have the authentic and just smaller amounts.

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So that’s it folks. I’m really going to try hard to finish up some posts I’ve already started and get some time carved out for regular blogging. I miss everyone!

 

 

 

 

DIY: How To {Dry Cranberries}

Its fall!  I love it for a few reasons, one the weathers cooling down, two my favorite seasonal fruits and veggies are lining the shelves and three CRANBERRIES are making their appearance! 

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Plus I love the fact that they are from Jersey so I know they are a local buy!  That makes me double happy.

Cranberries are a rich source of antioxidants and also a high fiber source.  Its a win-win with these beauties! 

I love cranberry everything. Cranberry Kombucha, Cranberry Scones, Cranberry Bread, Cranberry Sauce  so I figured this year I would try and dry my own cranberries.  I also make an awesome Cranberry & Orange Shortbread cookie (Shhh!)  🙂

Here’s what I did:

Cranberries were on sale at the farmers market the other day 3 bags for $5.  That’s about as cheap as I am going to get them around these parts. 

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I brought a pot of water to a rapid boil. 

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Dumped in the bag of cranberries.

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Waited a minute or two.  Its funny because you can hear the skins popping!  Its similar to corn popping ~ but better because it’s cranberries.

Scooped them out of the water after a minute or two, dried them on a sheet lined with paper towels.

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Popped them in the dehydrater.  Now we wait! Easy Peazy Right?!

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From what I’ve read it could take up to a day to dry completely, and it you do not follow the water step it will take even longer.  So don’t skip the boil step.

I can’t wait to to see if they come out as amazing as I am hoping they do!  I hope they do they will make a great addition to my overnight oats, trail mixes, and cereal toppers.  Really the list is endless!  Apple slices are next on my list….now to find a mandoline?

What other kinds of fruits or veggies do you like to dry and keep for a rainy day?

Do you use a mandoline?  Any types you suggest? 

 

 

 

 

 

 

Recipe: Eggplant Stacks

Eggplant Stacks

Last week on Tuesday I wrote about getting back in the swing of things and doing a bunch of weekly food prep over the weekends.  When I’m in full P90X training I ALWAYS do food prep over the weekend.  I don’t have time during the week to figure out what a healthy meal will consist of unless it is already pre-planned.

I’m not actively doing a regimented P90X schedule right now, but I am trying to get back into prepping at least 4 meals for the up coming week.  It just gives me the extra time I need after a long day at work to focus on something else, like school work, exercise or extra-curricular kid activities.  This is my sons senior year of high school and I already know that it is going to be crazy busy and fly by.  Ugggghhh!  So I’m going to need all the extra minutes I can get my hands on.

Last week I prepped a bunch of veggies including these grilled eggplants.

Grilled Eggplants

I had intentions of making this dish.

It was enough to feed my family a dinner and have leftovers for two (2) of my lunches.

Eggplant Stacks

  • 3 lbs of mixed variety eggplants, sliced 1″ thick
  • 1 Tablespoon of Olive oil for grilling
  • 3 medium sized tomatoes, sliced
  • 1 ball of fresh mozzarella, sliced
  • handful of fresh basil leaves
  • Salt/Pepper to taste

I previously grilled the eggplant up and stored them flat in a container in the refrigerator until I was ready to use them in this dish.

Take (2) two slices of eggplant and place on a microwave save dish.  Next add a slice of tomato, then a slice of cheese and continue to alternate eggplant, tomato, cheese.  I used 4 slices of eggplant, two slices each of tomato and mozzarella ending with eggplant on top.

Continue making stacks until you use up all the slices of everything.

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It took me about 3 minutes (2 minutes, then 1 additional minute) to get them heated all the way through in my microwave.  Yours could vary, but I would start with about 2 minutes and work from there.

Add basil leaves under the top layer of eggplant after they are already hot.  This keeps the basil green.  (it will turn brown if you heat it in the microwave ~ but won’t alter the flavor ~ just the look).

Drizzle with Balsamic Vinegar Glaze if desired and season with salt/pepper.

So good ~ and a perfect meal for a hot night when you don’t feel like turning on the stove or grill!  Plus since it’s the end of the summer it is a great way to use up abundant eggplant that the farmers are practically throwing at you!

What meals do you make that use up a ton of end of summer veggies?

 

Sunday Food Prep & Chipotle Roasted Corn Soup Recipe

I woke up with a boat load of energy and decided I hadn’t done Sunday Food Prep in quite a while.  While I had a ton a fresh veggies that needed to be put to good use, I took advantage of the sun and got to grilling’ quite early in the day.

Since I start back to class again tonight and I plan on canning  two cases of tomatoes this week, I needed to be prepared with some type of meals that can be quickly put together.

This is what I prepped for the up coming week for our meals.  I had a ears of corn, zucchini and eggplants that were all screaming for a home  so I decided to make a Chipotle Roasted Corn Soup & Zucchini FrittersI prepped all my veggies first.

Grilled up the corn (husk on for flavor), grilled the eggplant slices after salting and rinsing, and shredded up the zucchini and then squeezed all the extra liquid out.

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I also started two batches of beans for sprouting.  I did one jar of Brown Lentils and one jar of Moong Beans.  I plan on using the lentils to try and replicate some dal pancakes my neighbor made for me the other day and I will use the Moong Beans for a fresh crunchy Sprouted Bean Salad.  I already have some left over roasted chicken to use up and I’m planning on making a batch of Chicken Enchiladas for one night this week.  By doing this small amount of prep each week, it makes throwing together meals a snap.  Almost everything is ready to put together to make beautiful, tasty and healthful meals.  No need to run to a fast food joint with a fridge full of this goodness waiting for us all week.

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Chipotle Roasted Corn Soup

  • 6 ears corn, cooked
  • 1/2 red onion, chopped
  • 1 TBSP butter
  • 1TBSP Chipotle in adoba sauce
  • 16 oz Half/Half
  • 1/2 cup fat free milk
  • salt pepper and basil to taste
  1. Grill all corn on a hot grill for 30 minutes. IMG_3529 IMG_3534
  2. Take 2 ears of corn and remove from the husks.
  3. Add the corn, onion and the butter to a medium-sized sauce pan.IMG_3543
  4. Cook for about 5 minutes until the onion is tender.IMG_3545
  5. Add the 1/2 cup of fat free milk cook and stirring until incorporated.  Take an immersion blender and purée.
  6. Add the chipotle and sauce and the half and half and heat through.
  7. Season with salt/pepper and chopped fresh basil to taste.IMG_3546
  8. Garnish with fresh avocado and more fresh corn if desired.

The rest of the week now I have a nice soup to take to lunch along with either a salad or a sandwich or I could use it as my 3pm pick me up snack.  The eggplants I will be using later in the week to make Eggplant Caprese Stacks (recipe to follow) and well I could eat those Zucchini Fritters for breakfast, lunch or dinner.  They won’t last long for sure.

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WIAW #12 + Chipotle Onion Focaccia Recipe

I was on a cooking frenzy again this weekend so my fridge is well stocked with good eats. I find that when I have nothing to do, I stand in the kitchen open and close the cabinets until I’m inspired to cook. It is what I do to relax. Fortunately, when I’m in the zone, we eat well! And of course on Wednesday I get to share my favorites with you because as you know it’s What I Ate Wednesday!

Check out what I whipped up this week:

Breakfast:  Sunny Side Up Eggs, Organic Chicken Sausage, New Potato & Bell Pepper Hash and a few fresh blueberries

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Lunch: Fresh Garden Salad with Avocado slices & Slice of Chipotle Onion Foccacia Bread; Spicy and so easy! Plus it freezes well for a night you are short on time.

Focaccia & Salad

Dinner:  Grilled London Broil Steak with Tomato Caprese Salad and a side of fresh corn on the cob!

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Snacks: Health Warrior Coconut Chia Bar from my Bestowed Box, Frozen Fruit Popsicle, fresh veggies/dip  and my cheat this week was this Mango Margarita that was the size of my head!  We were celebrating some long time friends cross the bridge into the over 40 club!  Welcome to the gang kiddos!

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So I know you were all drooling over my chipotle bread that I had for lunch……so here is the recipe for this gem!  I had said it freezes well, but with any good recipe around my parts, things don’t last long to end up in the freezer.  But give it a shot at your house.  See if it ends up in the freezer.  Let me know how it turns out!

Chipotle & Roasted Onion Focaccia Bread

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Dough:

  • 1 Cup of room temp water
  • 2 Tbsp Olive Oil
  • 2 1/2 cups all-purpose flour
  • 1 tsp salt
  • 1 Tbsp chopped chipotle in adobo sauce
  • 1 packet of dry yeast

Topping:

  • 6 garlic cloves, peeled
  • 2 large sweet onions, sliced
  • 2 Tbsp chopped chipotle in adobo sauce
  • 1/4 tsp salt
  • olive oil for brushing

Prepare the bread dough in a bread machine according to the manufacturers directions.

Place the first 6 ingredients into the bread machine pan and use suggested dough setting.

Turn dough onto a lightly floured surface.  Punch down and cover and let rest for 15 minutes.

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Roll dough out into a 12×10 in rectangle.

Transfer to a well-greased baking sheet.

Cover and let rise until slightly risen (about 20 minutes).

With fingertips, make several dimples over top of dough.  Brush dough with olive oil.

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Bake at 400 degrees for 10 minutes or until lightly browned.

Meanwhile, in a large skillet, sauté onions and garlic in olive oil until tender.

Add the chipotle peppers and salt and sauté additional 2-3 minutes until fully incorporated.

Take dough out of the oven after the first baking and spread evenly over the top the onion-garlic-pepper mixture.

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Return to the oven and bake another 10-15 minutes longer or until golden brown.

 Cut into squares ~ serve warm!

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This recipe was adapted from the  Taste of Home Special Edition: Ultimate Freezer Meals (tasteofhome.com)

Pickled Baby Eggplants

Pickled Baby Eggplants

I am becoming obsessed with canning fresh fruits and veggies. Tomatoes and Peaches started this obsession at the end of summer last year in the attempt to have vine ripened fruit and vegetables without all the chemicals, preservatives and added sugar. We have just about depleted our stock so this year I am determined to put up more fruits and veggies for the up coming winter months.

This recipe is adapted from the Fairytale Pickled Eggplant recipe I found on the blog Food In Jars by Marisaa McClellan. I am absolutely crushing on her blog right now, everything she cans is in small batches and perfect for my family of 2. For me, it’s a perfect balance because sometimes I’m not quite sure I am going to like it or even use it throughout the year. Two jars let me test out the goods and if I decide it’s a keeper, I can make a few more batches to get me through the winter months. Plus she is a fellow Philadelphian; plus plus ++ in my book! Spreading local love!

Pickled Baby Eggplant

Pickled Baby Eggplants

1 lb purple baby eggplants
2 Tbsp kosher salt
1 lemon, juiced
2 cups of red wine vinegar
1 garlic clove, crushed
1/4 cup fresh basil leaves, torn
Fresh cracked black pepper

  • Wash your eggplants in a bath of cool water to remove any dirt
  • Remove the tops of the stems and any leaves.
  • Cut eggplants in half, quarter for larger ones
  • Place eggplant halves into a colander and sprinkle with salt and lemon juice
  • Let sit in colander for 60 minutes. Rinse.
  • Gently squeeze the eggplant pieces so that any remaining water is discarded but not so hard that your crush the pieces.
  • Bring the red wine vinegar to a boil. Add the eggplant pieces to the vinegar and when the vinegar returns to a boil, set the timer for 2 minutes.
  • Remove the eggplant pieces to a large bowl and add the garlic, torn basil and fresh cracked black pepper. Toss to coat evenly.
  • Ladel the dressed eggplants into to hot sterilized jars and top with hot red wine vinegar leaving 1/2″ head space.
  • Run the air bubble tool along the inside of the jars to remove any trapped air.
  • Wipe the rims with a clean towel, place the seals onto the cleaned rims and screw on the rings just to hand tight.
  • Process in a hot water canning bath for 10 minutes. Let stand in the water for 5 minutes then remove to a cutting board lined with a towel. Cool overnight.
  • Let stand for at least two (2) weeks so that the flavor fully develops.

Chilaquiles ~ Lighter Version

One of the things I miss most about living on the West coast is the food. The food on that side of the country is just so fresh and light and even the heavy dishes don’t seem like they weigh you down like food on the East coast. Don’t get me wrong, you can definitely find some nice light satisfying dishes on this coast, but you really have to be on the look out for current and trendy restaurants in order to be able to get a meal that is fairly healthy. This side of the country is starting to catch on to the health trend, I just don’t feel like it’s fully up to par yet.

Anyway, I had bought some beautiful tomatillos at the Newark Farmers Market on Friday morning along with the freshly made tortilla chips. These particular chips were a bit thick for my liking and were not the chip n dip that I thought they would be. They needed to be soaked in some kind of sauce or used in a soup of some kind. I decided to whip up one of my favorite dishes that I was used to in California. Chilaquiles. However, if you know about this dish there is usually a whole lot of frying and oil involved plus heavy sour cream.

This is my lightened up version of Chilaquiles. I opted to use the chips I got from the market, but you can make it even more calorie friendly by baking the chips from fresh corn tortillas.

Chilaquiles ~ Lighter Version

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  • 1/2 lb of tomatillos, quartered
  • 1/2 onion, quartered
  • 1 jalapeño, quartered
  • 1 clove of garlic
  • 1/2 cup cilantro
  • 1/2 cup of water
  • 1/2 lime, juiced
  • 1 avocado
  • 6 egg whites
  • 1/4 tsp of cumin
  • salt and pepper to taste
  • plain greek yogurt, lime wedges and cilantro for garnish
  • tortilla chips (either baked or store-bought)

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In a large pan, over medium high heat cook the tomatillos, onions, jalapeño and the garlic until blackened and soft.

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Add to a blender or food processor the water and the cilantro, pulse a few times to incorporate. Transfer the hot tomatillo mixture to the blender, add the lime juice and 1/2 of the avocado. Puree until you get a smooth consistency.

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Whip the egg whites, cumin, salt and pepper; cook over medium high heat in a small to medium-sized pan that has been coated with either coconut oil or non-stick spray to keep the eggs from sticking.  Separate cooked eggs into to portions.

To Assemble:

For each serving add a handful of tortilla chips to the bowl. Top with the cooked egg whites and a slice of the remaining avocado.

Add 1/4 cup of the warm tomatillo sauce, a dollop of greek yogurt and a few cilantro springs for garnish. Serve with a lime wedge.

Makes: 2 Servings

 

 

 

 

Flaxseed Cracker Recipe & Weekend Recap

Hey there peeps ~ Monday came really fast????  How’d  everyone’s weekend turn out?  Mine was great!  Four days of HOT, sunny fun-filled days are just what I needed to recoup.  I did some major cooking over the weekend so I have some great recipes lined up for you all week-long.  Didn’t do as much fitness training as I would have liked, but it’s Monday and I get to start off fresh again today. I didn’t really over indulge on high calorie festive food so I feel good and am ready for a new week.

I was fortunate enough to have both Thursday and Friday off so it made it a four-day holiday weekend for me.  Mother Nature also seemed to have a four-day weekend off, because she cooperated like a champ. 

Wednesday night, the BF and I decided to hit the ground running and headed out after dinner to see The Lone Ranger movie. 

Photo Soure: Fanpop

Photo Soure: Fanpop

Thursday morning I woke up and got right to it fixed some coffee and headed to drop the dog off to get groomed.  She was desperately in need of her spa day!  I’ll tell ya, when she gets all done up at the groomer it takes 30 dog years off her life.  She’s such a cutie!

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We headed right to the pool for the holiday festivities.  My son had a good time in the pie eating contest as you can see.  He didn’t win but got a FREE slice of Peach pie.

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I’m not one to jump into a freezing cold pool, usually I don’t swim in the water at least until August, but it was so hot out it made it impossible not to jump in a cool off.  We spent most of the day at the pool and then headed home to shower, grill up some dinner and head out to see the fireworks display.  Just in time for the show, the breeze picked up and the night ended as  a perfect summer evening. 

Friday morning I decided to go with my mom to a local farmers market that I have been dying to go to.  We headed out to the Newark Farmers Market.  The website says OPEN 365 Days a Year.  This market is a cooks dream store! That had every exotic thing you could think of from fresh banana leaves to sugar cane stalks!  What???? What does one do with a fresh sugar cane stalks besides beat off a robber!!!!

Friday evening we headed out to a place called Hilltop Crab House in Avondale, PA.  It’s about a 40 minute drive for us, but it is well worth the drive if you are a crab lover.  Our waitress was fun and commented how she can tell serious crab eaters from the novices because they never eat anything but crabs and drink beer.  You see in the All You Can Eat price not only do you get your choice of blue crabs or snow crab legs, you also get corn on the cob {when it is in season} salad bar, and french fries.  But if you’re a professional crab picker you don’t eat all that other crap ~ you just eat crabs!  Yup ~ 16 plus a beer ~ my PR! 

Hilltop Crab House

All this and it’s not even the weekend yet!  OMG! Saturday we hit the Blueberry Festival at Linvilla Orchards  

 

Livilla Orchards

made a …Homemade Blueberry Pancake Breakfast

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rented a broken movie from the …….Movie Box Photo Source: Movie Guide

 See ……when I tell you we didn’t stop ~ we really didn’t stop all weekend.

Sunday finally rolls around and I headed back to the pool for one last time this holiday weekend.  It was nice to just lay in the sun and read a book.  It’s been a long time since I actually had time to just read.  It was a pleasant day, but I was quickly realizing it was almost over 😦

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And to end the weekend perfectly ~ the BF took us for a ride on the bike.  It was the perfect ending to a perfect weekend and just in time for Mother Nature to get back from her vacation as well.  After a nice hour-long ride around town she veered her angry side again and the skies darkened and the rain poured down yet again. 

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This weekend is just what I needed to recoup, refresh and renew.  I have some great recipes lined up this week so check back daily to see what I whipped up from all the goodies from around the market. 

One thing I was supper stoked to make this weekend were these homemade Flaxseed Crackers.

Flaxseed Crackers 

FlaxSeed Crackers

  • 1 1/4 cup of whole roasted flax seeds + 2TBSP
  • 1 cup of water
  • 3/4 tsp salt
  • 1 TBSP Italian seasoning (Wildtree)
  • 2 TBSP sun-dried tomato (Victoria’s)

Add 1 1/4 cup of flax seeds to the blender with the water and blend until a spreadable consistency.  You may need to add a little more water to make it spreadable, but 1 cup worked perfectly fine for me. 

Remove from the blender to a medium-sized bowl and stir in the seasonings.  I added salt, italian seasoning and sun-dried tomato chips.  You can add whatever seasonings you like if you don’t have these on hand.  Add in the seeds.

Spread on the plastic liner you get with a food dehyrdrator (the one you would use to make fruit strips).  dehydrate for 2 hours. 

Run a knife along the underneath side and flip.  At this point score into the size crackers you would like to end up with.  This makes it easier to break apart at the end.

Continue to dehydrate for an addition 5 hours.  Break apart and dehydrate for another 30-60 minutes until desired crispness.

Flaxseed Crackers

These were so easy and tasted so good;  I was surprised at how crispy they actually can get just using the dehyrdrater.

What did you do to make your holiday special?  Cook anything tasty that reminds you of summer?

Zucchini Fritters with Sweet Tomato Chutney

I LOVE SUMMER! When the weather is cooperating I love summer. It has been raining here in PA for weeks, every day, all day, and a soaking rain. Not some little rinky- dink sprinkle rain. I was so ready for some HOT summer sun, pool time and great food. This long holiday weekend was just what I needed.

I had tons of food inspiration this week from my travels to a new farmers market I’ve been hearing about in Delaware. I was literally in heaven (or what I think heaven would be like ~ anyway). I never wanted to leave. Everything that I have ever wanted to buy fresh I found at this farmers market; everything from fresh banana leaves and black garlic to fresh sugar cane stalks! WHAT!!! What would one do with a fresh sugar can stalk? But if I ever wanted to buy one, this is the place to go. They had everything from isles Indian spices to freshly made Mexican tortillas. They had a fresh seafood section to an exotic fruit section.

I bought so much fruit and fresh vegetables I had to cook some of them just to fit it all in my fridge. So here is one of my favorite summer time meals that I made using the fresh zucchini and tomatoes that I bought at the market.

Zucchini Fritters w/ Sweet Tomato Relish

Zucchini Fritters

  • 2 large zucchini (approx 4 cups), shredded
  • 1 med onion, shredded
  • 1 cup of panko bread crumbs
  • 2 eggs
  • 1 tsp salt
  • 3/4 tsp baking powder
  • 2-4 TBSP coconut oil

Using a box grater or food processor shred in a large bowl both the zucchini and the onion.20130707-001440.jpgSqueeze the grated zucchini/onion mix by the handfuls to remove the excess moisture.

Place in a separate large bowl.Add the panko bread crumbs and toss.

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Whisk the eggs, baking powder, and salt in a small bowl. Then add /stirring into the zucchini mixture.  Start by heating 2 TBSP coconut oil in a medium size sauté pan over medium high heat.

Drop mounds of batter into the pan using either a large ice cream scoop or a 1/3 size measuring cup.

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Flatten the tops into a patty.

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Cook about 2-4 minutes per side until golden brown.

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Transfer to a paper fowl and repeat until all batter is used up. Season with salt and freshly ground black pepper.

Serve with Sweet Tomato Chutney {recipe below}.

The taste of the zucchini with the onion is such a wonderful combination and then the light texture from the egg batter just brings it all together.  I do recommend serving it with some type of tomato sauce or condiment.  Whether it is plain ketchup, spicy tomato sauce or the sweet tomato chutney below.  They are delicious alone, but adding the tomato flavor brings them to a whole new level.

Sweet Tomato Chutney

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  • 2 lbs of tomato, chopped
  • 1 medium onion, chopped
  • 1 tsp mustard seed
  • 1 cup of brown sugar
  • 1/2 cup of white sugar
  • 1/2 cup of red wine vinegar
  • 1″ piece of ginger, minced
  • 10 basil leaved, chopped
  • 1 tsp of red pepper flakes (optional)
  1. In a medium sized sauce pan, heat both sugars and the vinegar until sugar dissolves.
  2. Add the tomato, onion, mustard seed, ginger, and basil and bring to a simmer.
  3. Simmer for approximately 1.45 – 2 hours until reduced by two thirds. Should end up like thick jam consistancy.
  4. Let cool slightly and store in glass jars in the fridge for up to 3 weeks.

How do you eat your veggies?

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