Zucchini and Potato Bake

This is so delicious.

400 degrees F
8x8 baking dish

1-2 zucchinis, quartered into large chunks
2-4 potatoes, cut into large chunks
1 medium bell pepper, chopped (I used half a red and half a green)
1 clove garlic
1/2 c dry whole wheat bread crumbs
1/4 c extra virgin olive oil
paprika, sea salt, and pepper to taste

In a medium baking pan or dish, toss all the ingredients together.

Bake for 1 hour in a preheated oven until lightly browned.  Stir as needed.

Exquisito! Muah!

Zucchini with Quinoa Stuffing

400 degrees F

Serves 4-5

1/2 c quinoa, rinsed

4 medium zucchinis (I used yellow squash, same difference)

1 (15-oz) cannellini beans, rinsed (I used red kidneys, it's what I had on hand.  Really you could use any bean you like!)

1 c grape/cherry tomatoes, quartered (I used bell peppers, red and green, again it's what I had on hand)

1/2 c almonds, chopped (2 oz)

2 cloves garlic, chopped

3/4 c parmesan (3 oz) (I omitted this)

4 T olive oil

In a large saucepan, combine quinoa and 1 c. water.  Bring to a boil, reduce heat to medium-low, cover, cook for 12-15 minutes.

Cut zucchini lengthwise and scoop out the seeds.  Arrange in a baking dish greased with some oil.

Fluff the quinoa.  Fold in the beans, tomatoes, almonds, garlic, and 1/2 c. parmesan (optional).  Add 3 T oil.

Spoon quinoa mixture into the zucchini and top with 1 T oil and 1/4 c parmesan (or omit, you decide).

If you decided to use the parmesan, cover the baking dish with foil.  Bake for 25-30 minutes in a 400 degree F oven.  Remove the foil and bake for an additional 8-10 minutes until golden.

Bellissimo!

Tuscan White Bean Pizza

This pizza is vegan, like many of my other recipes.  No cheese here.  Before you cringe, twitch, or become saddened, you HAVE to taste.  My hubby is a HUGE cheese fan and he loved this pizza!

Makes 1 (12 inch) pizza

425 degrees F

For the dough:
2 3/4 c all purpose flour
2 1/4 t instant yeast
1 t sea salt
1 c lukewarm water

For the topping:
1 T EVOO
3 garlic cloves
1 1/2 c cooked or 1 (15.5 oz) can of cannellini beans
1/4 t sea salt
1/4 t pepper
1/3 c water or veg stock
3 T fresh basil
2 med Roma tomatoes, sliced

Combine flour, yeast, and salt.  Stir in water.  Knead into a soft dough in the bowl.  Turn out onto a floured surface and knead for 10 minutes, adding flour as you go if it sticks.

Shape the dough into a ball and place in an oiled bowl.  Rise for about 1 hour, until doubled.

Tip on rising dough:  I like placing my dough in the oven or microwave with the light on it.  I also like to cover it with plastic wrap.  Warm and draft-free is best for the rise.  Since it's summertime now, you may want to sit it in the passenger seat of your car with the sun shining on it. :)

Punch down the dough and stretch it into a 12-inch round, about 1/4-inch thick. Transfer to a floured pan or stone.  Let rise in a draft-free location for 20 minutes.  Now would be a good time to preheat the oven.  Place the oven rack on the bottom of the oven.

In a large skillet, heat the oil over medium heat.  Add garlic and cook for about 2 minutes.  Add the beans, salt, and pepper.  Mash with a fork.  Stir in water and simmer (stirring occasionally) for about 8 minutes.  You can stir in the basil (chopped) at this point or reserve it for the topping later, you decide.

Spread the beans on the dough.  If you reserved the basil, arrange the leaves on top of the bean mixture.  Arrange the tomato slices on top.  Top with salt and pepper.  Bake for 12 to 15 minutes until the crust is browned.

Buon appetito!

Mexican Rice and Bean Bake

Do you like super easy?  Because this recipe is super easy.  Plus the rice and bean combo creates a complete protein!

Makes 4-6 servings

350 degrees F

1T EVOO
1 med onion, chopped
2 garlic cloves, minced
1 c. long-grain brown rice
1 t chili powder
2 c H2O or veg stock
1/4 t black pepper
1 (16 oz) tomato salsa
3 c. or 2 (15.5 oz) cans pintos, rinsed and drained
1 (4 oz) can green chiles
1 c. fresh or frozen and thawed corn (optional, but this adds a lovely sweetness when corn is in season!)

Lightly oil a 9x13 baking dish with olive oil.  Preheat your oven.

In a large saucepan, heat the extra virgin olive oil over medium heat.  Add onion.  Cover and cook until soft.  Add the garlic and cook an additional 30 seconds.  Stir in the rice, chili powder, and water.  Bring to a boil.  Turn off the heat and add pepper and salt to taste.

Transfer the rice mixture into the 9x13 dish.  Stir in the salsa, beans, chiles, and corn (if using).  Cover tightly with foil and bake for 45 minutes to an hour, until the rice is tender and the water is absorbed.

Enjoy, my friends :)