Monday, May 19, 2014

Zucchini & Onion Gratin

This Cooking Light side was easy and delicious and really good for you.  I had at least seconds and maybe thirds.


Recipe Notes
I really, really love tomato paste in recipes, so I doubled the tomato paste from the original recipe.  I used a mandoline slicer to get my onions really thin.

Nutritional Information (per serving - serves 6)
92 calories - 6.3 g. fat - 4 g. protein - 7 g. carbohydrates - 2 g. fiber

  • 2 tbsp. olive oil, divided
  • 1 large onion, quartered lengthwise and thinly sliced
  • 1 tbsp. tomato paste
  • 2 tsp. grated lemon rind
  • 1 tsp. fresh thyme (or 1/2 tsp. dried)
  • Kosher salt and pepper to taste
  • 1-1/2 lb. zuccini, diagonally-sliced thin
  • 1 oz. Parmesan cheese, shredded or grated (about 1/4 cup)
1.  Heat a large skillet over medium heat.  Add 1 tbsp. oil to pan and swirl to coat.
2.  Add onion and cook for 6 minutes, stirring occasionally.
3.  Stir in tomato paste and cook for 2 minutes.
4.  Stir in lemon rind, thyme, salt, and pepper.  Cook two minutes more, stirring occasionally.
5.  Preheat broiler to high.
6.  Combine zucchini slices and 1 tbsp. olive oil.  Toss gently to coat.
7.  Arrange zucchini on a jelly roll pan lined with aluminum foil and sprayed with Pam.
8.  Broil for 7 minutes or until lightly charred.  Sprinkle with approx. 1/4 tsp. salt.
9.  Preheat oven to 375 degrees.
10.  Spread onion mixture into the bottom of a 2 qt. oven-safe dish coated with cooking spray.
11.  Arrange zucchini over onion mixture.  Sprinkle with Parmesan cheese.
12.  Cover and bake for 25 minutes at 375 degrees.
13.  Remove from oven and preheat broiler to high once more.
14.  Uncover zucchini mixture and broil approx. 1 minute more or until lightly browned.

Thursday, May 15, 2014

Creamy Rice Casserole

I adapted this rice from a recipe that Aaron Sanchez published called "Zarela's Famous Creamy Rice".  I made my version healthier and also took out the poblano chiles, which saved some time.  If you want the original recipe, it can be found here.


Recipe Notes
This dish is great with grilled chicken and a big salad.  It's Mexican-inspired with the rice, corn, and cilantro flavors, so it will go well with Mexican dishes and just about anything grilled.

  • 2 c. uncooked basmati rice
  • 1 tbsp. butter
  • 1 c. light sour cream
  • 3/4 c. onion, finely chopped
  • 1/4 c. cilantro, finely chopped
  • 1 tbsp. vegetable oil
  • 1 garlic clove, minced
  • 4 ears of corn, kernels cut from the cob
  • 4 oz. shredded white cheddar cheese
1.  Cook rice according to package directions either on the stovetop or in a rice cooker.  Set aside to cool.
2.  Meanwhile, spray a large skillet with cooking spray.  Saute corn with 1 tbsp. butter until charred, stirring occasionally.  Set aside to cool.
3.  Wipe out skillet and heat with 1 tbsp. vegetable oil.  Add onion and minced garlic and saute until soft and fragrant.
4.  Combine cooked and cooled rice, cooled corn, and onion/garlic mixture.  Fold in sour cream, grated white cheddar cheese, and cilantro.
5.  Turn rice and corn mixture out into a 9x13 glass baking dish sprayed with Pam.
6.  Bake for approx. 30 minutes at 350 degrees until heated through.
7.  Serve immediately.