ZUCCHINI TART WITH CRUMBLED SAUSAGE & DIJON
1 tablespoon olive oil
½ pound sweet Italian sausage links, casings removed
2 small zucchini (about 1 pound), sliced
Kosher salt and pepper
1 sheet puff pastry (half a 17.3 oz package), thawed
3 tablespoons Dijon mustard
Green salad, for serving
Heat oven to 400. Heat the oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it up with a spoon, until cooked partway through, 3 to 4 minutes. Transfer to a plate using a slotted spoon, reserve the skillet.
Add the zucchini, 2 tablespoons water, ½ teaspoon salt, and ¼ teaspoon pepper to the drippings in the skillet. Cook, stirring occasionally, until just beginning to soften, 4 to 5 minutes.
Unfold the pastry on a baking sheet and prick all over with a fork, leaving a ½ inch border around the dough. Spread the mustard on the pastry (avoiding border); top with the zucchini and sausage. Bake until the pastry is golden brown, 20 to 25 minutes.
Cut the tart into 8 pieces, serve with salad.
CHOPPED SALAD WITH LEMON-PEPPER BUTTERMILK DRESSING
¼ cup buttermilk
2 tablespoons mayonnaise
1 teaspoon finely grated lemon zest, plus 1 tablespoon lemon juice
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh flat-leave parsley leaves
Kosher salt and black pepper
1 small head romaine lettuce, chopped
4 radishes, cut into wedges
1 pint cherry tomatoes, halved
1 yellow bell pepper, chopped
½ small red onion, thinly sliced
½ English cucumber, chopped
Whisk together the buttermilk, mayonnaise, lemon zest and juice, chives, parsley, ½ teaspoon salt, and 1 teaspoon black pepper in a large bowl. Add the romaine, radishes, tomatoes, bell pepper, onion, and cucumber and toss to combine.
CRISPY NUT & HERB CHICKEN WITH CREAMY AVOCADO
Original recipe here.
2 chicken cutlets
4 eggs
4 cups raw unsalted nuts
1/2 cup finely chopped herb of choice
1 avocado, sliced
Salt and pepper to taste
Finely grind nuts in food processor, but don't grind them so long that they turn into paste. Lightly beat raw eggs in a large bowl. Dip chicken cutlets in the egg wash and coat both sides with the nut mixture.
Heat oil in skillet over medium heat. Place chicken in skillet and cook until browned on both sides and cooked through, about five minutes on each side. Top with avocado slices before serving.
2 chicken cutlets
4 eggs
4 cups raw unsalted nuts
1/2 cup finely chopped herb of choice
1 avocado, sliced
Salt and pepper to taste
Finely grind nuts in food processor, but don't grind them so long that they turn into paste. Lightly beat raw eggs in a large bowl. Dip chicken cutlets in the egg wash and coat both sides with the nut mixture.
Heat oil in skillet over medium heat. Place chicken in skillet and cook until browned on both sides and cooked through, about five minutes on each side. Top with avocado slices before serving.
CHILI PORK TENDERLOIN
From Diabetes Family Friendly Cookbook 2013
1 tablespoon lime juice
1 teaspoon chili powder
1 teaspoon reduced sodium soy sauce
½ teaspoon sugar
½ teaspoon salt
¼ teaspoon pepper
1 pork tenderloin (1 pound)
1 tablespoon canola oil
From Diabetes Family Friendly Cookbook 2013
1 tablespoon lime juice
1 teaspoon chili powder
1 teaspoon reduced sodium soy sauce
½ teaspoon sugar
½ teaspoon salt
¼ teaspoon pepper
1 pork tenderloin (1 pound)
1 tablespoon canola oil
In a small bowl, combine the first 6 ingredients, brush over pork. In a large ovenproof skillet, brown pork in oil on all sides.
Bake at 375 for 25-30 minutes. Let stand for 5 minutes before slicing.
POLENTA WITH CREAMY TOMATO SAUCE
POLENTA (or use a pre-made tube!):
6 cups water
2 teaspoons salt
1 3/4 cups yellow cornmeal
3 tablespoons unsalted butter
Bring 6 cups of water to a boil in a heavy large saucepan. Add 2 teaspoons of salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes. Turn off the heat. Add the butter, and stir until melted.
2 teaspoons salt
1 3/4 cups yellow cornmeal
3 tablespoons unsalted butter
Bring 6 cups of water to a boil in a heavy large saucepan. Add 2 teaspoons of salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes. Turn off the heat. Add the butter, and stir until melted.
Creamy tomato sauce:
CREAMY TOMATO SAUCE
Cook ½ cup onion in 4 tablespoons butter - add 1 garlic clove, ½ cup chicken stock, ¼ cup white wine, salt and pepper, tomato paste. Take off heat and stir in 3 tablespoons cream.
Cook ½ cup onion in 4 tablespoons butter - add 1 garlic clove, ½ cup chicken stock, ¼ cup white wine, salt and pepper, tomato paste. Take off heat and stir in 3 tablespoons cream.
GINGER CHICKEN WITH PEACHES AND ONIONS
Original recipe here.
1 bag (1 pound) frozen peaches, unthawed
2 red onions, halved and sliced ¼ thick
Coarse salt and pepper
2 tablespoons grated fresh ginger
2 tablespoons soy sauce
1 tablespoon plus 1 teaspoon vegetable oil
1 tablespoon toasted sesame oil
¼ to ½ teaspoon red-pepper flakes
4 bone-in, skin-on chicken breast halves (10 to 12 oz each)
Preheat oven to 450 degrees. Place peaches and onions on a large rimmed baking sheet; season with salt and pepper. Sprinkle with ginger, soy sauce, 1 tablespoon vegetable oil, sesame oil, and red pepper flakes; toss to coat.
1 bag (1 pound) frozen peaches, unthawed
2 red onions, halved and sliced ¼ thick
Coarse salt and pepper
2 tablespoons grated fresh ginger
2 tablespoons soy sauce
1 tablespoon plus 1 teaspoon vegetable oil
1 tablespoon toasted sesame oil
¼ to ½ teaspoon red-pepper flakes
4 bone-in, skin-on chicken breast halves (10 to 12 oz each)
Preheat oven to 450 degrees. Place peaches and onions on a large rimmed baking sheet; season with salt and pepper. Sprinkle with ginger, soy sauce, 1 tablespoon vegetable oil, sesame oil, and red pepper flakes; toss to coat.
Rub chicken with remaining teaspoon vegetable oil; season with salt and pepper. Arrange chicken skin side up among peaches and onions.
Roast until chicken is opaque throughout and registers 160 degrees on an instant-read thermometer inserted in thickest part of breast (avoiding bone), 25 to 30 minutes. Serve chicken with white rice, peaches and onions.
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