Zucchini and Sun-Dried Tomato Casserole and Meal Plan May 30-June 3

Hope those of you here in the United States enjoyed a wonderful long weekend. I know we did…but it goes by so fast!

Here is another version of the squash casserole I made the other day. I can’t decide, honestly, whether I like this one better than the previous one – but they were both satisfying and delicious. This one had a lovely combination of sweetness from the sun-dried tomatoes and freshness from the herbs. It took some considerable self-control not to eat the entire casserole in one sitting. I even enjoyed some of the leftovers for breakfast. (Of course, I’m a big fan of just about any tasty leftovers for breakfast!)

This week’s meal plan is somewhat short, and not quite as organized as usual. We’re eating a lot of what’s already on hand – we have some meat in the freezer, a lot of swiss chard that I pulled from the garden today, and the pantry holds quite a few goodies. In addition, we have activities that aren’t allowing for much in the way of dinner preparation time. So while I’ve written down a few things, it’s mostly a chance for me to wing it a bit.

Monday:

Breakfast: Teff and Millet Pancakes (I thought they were pretty tasty, but the family didn’t agree. Still trying to come up with a whole grain pancake recipe that everyone else likes!), fruit smoothies

Dinner: Shepherd’s Pie (made with slow-cooked shredded lamb shoulder), Sauteed Swiss Chard (without onion, but with a bit of carrot and celery)

Also making hard-boiled eggs and beef jerky for the coming week

Tuesday:

Breakfast: leftover pancakes with nut butter, 1/2 banana, and maple syrup

Lunch: leftover shepherd’s pie, swiss chard

Dinner: grilled chicken on salad

Wednesday:

Breakfast: gluten-free cornflakes with almond milk, raspberries, hard-boiled egg

Lunch: grilled chicken with salad

Dinner: Quinoa pizza with spinach or swiss chard

Thursday:

Breakfast: green smoothie with spinach, pineapple, and mint

Lunch: leftover pizza

Dinner: Lettuce wraps (made with turkey, and omitting oyster sauce, using gluten-free soy sauce)

Friday:

Breakfast: gluten-free cornflakes with almond milk, banana, hard-boiled egg

Lunch: leftovers or egg or tuna salad sandwich with gluten-free bread, baby carrots, celery sticks

Dinner: the husband might be in charge of this one for the kids, as I have a soccer game during dinner time

Snacks include baby carrots, oranges, Tanka bars, and brown rice cakes

 

Alright, I’ve kept you long enough. Here’s the zucchini and sun-dried tomato casserole!

Zucchini and Sun-Dried Tomato Casserole

2 T olive oil

4 c sliced zucchini

1 t chopped fresh sage

1 T chopped fresh parsley

½ t chopped fresh thyme leaves

½ c soaked and chopped sun-dried tomatoes

½ t smoked paprika

Salt and pepper to taste

1 T ghee or olive oil

¼ c almond flour

½ c cheddar cheese alternative (I used Daiya)

Preheat the oven to 350 degrees. Grease a casserole dish and set aside.

Heat a skillet to medium heat. Add olive oil and swirl to coat. Saute zucchini for about 8-10 minutes, or until softened. Add herbs and sun-dried tomatoes and continue to sauté for another minute. Season with salt and pepper to taste. Using a paper towel, squeeze the excess juice from the vegetables (otherwise, you’ll end up with a wetter casserole than you desire) Transfer the vegetables to the casserole dish. Top with Daiya cheese.

Melt the ghee in a small microwaveable bowl for 30-45 seconds. Combine ghee and almond flour along with a pinch of salt in a bowl. Blend together with a spoon until crumbly. Spread over the Daiya evenly.

Bake uncovered for 25-30 minutes.

This meal plan post is linked to Gluten-Free Menu Swap over at Celiacs In The House.

This post is linked to Slightly Indulgent Tuesdays at Simply Sugar and Gluten Free.

Squash and Chard Casserole

Do you remember squash casserole? If you’re from the South, it’s likely you’ve had it before (or quite often) – a cheesy, buttery, creamy casserole filled with squash that has been cooked within an inch of its life, topped with buttery crumbs. I didn’t grow up eating such a casserole (my parents aren’t from the South), but I definitely enjoyed it a time or two, typically in local diners that also served other Southern favorites, such as fried okra, chicken-fried steak, collard greens (with lots of ham or bacon), grits, and lots of biscuits and gravy. While tasty, it’s definitely not something that is friendly on the waistline or to those of us with gluten and dairy issues.

I’d forgotten about squash casserole, truth be told, until Sunday evening, when I was staring down some fresh yellow squash I’d picked up at the farmer’s market. I had unimaginative plans for it as a side dish for roasted chicken, figuring I’d saute it just until tender, season with a bit of salt and pepper, and call it good. But then, out of nowhere, squash casserole popped into my head. Also faced with an overabundance of swiss chard from my garden, the wheels started turning. I could make a squash casserole that would be tasty, but not a guilty pleasure. Something that could still be considered a vegetable. It could be possible to make something gluten-free, casein-free, and even low FODMAP-friendly.

And so this dish was born. It was still creamy from the Daiya cheese I used to top it, but not overly so. The vegetables were tender, but not overcooked. There was still a buttery flavor from the “crumb” topping. The chipotle chile powder added a lovely boost of flavor, so you really felt like you had a treat without a bunch of heaviness. I even enjoyed some leftovers for breakfast. As squash season hasn’t even really begun yet, I’m sure this won’t be the last time this dish graces our dinner table.

Squash and Chard Casserole (Gluten-Free, Casein-Free)

1 bunch swiss chard

2 T olive oil

3 c sliced yellow squash

½ t chipotle chile powder

Salt and pepper to taste

½ c Daiya cheddar cheese (or other vegan cheese alternative)

1 T ghee or olive oil (if you can’t tolerate ghee or prefer to make this vegan)

¼ c almond flour

Preheat the oven to 350 degrees. Grease a medium-sized casserole dish (mine was an oval one about 9″X6″) and set aside.

Cut the swiss chard leaves from the stalks. Thinly slice the stalks and set aside, and chop the leaves.

Heat a skillet to medium heat. Add olive oil and swirl to coat. Saute yellow squash and the swiss chard stalks for about 8-10 minutes, or until softened. Add swiss chard leaves and sauté until wilted, another 2-3 minutes. Season with chipotle chile powder, salt and pepper to taste. Using a paper towel, squeeze the excess juice from the vegetables (otherwise, you’ll end up with a wetter casserole than you desire.) Transfer the vegetables to the casserole dish. Top with Daiya cheese.

Melt the ghee in a small microwaveable bowl for 30-45 seconds. Combine ghee and almond flour along with a pinch of salt in a bowl. Blend together with a spoon until crumbly. Spread over the Daiya evenly.

Bake uncovered for 25-30 minutes.

This post is linked to Slightly Indulgent Tuesdays over at Simply Sugar and Gluten-Free.

Lamb Moussaka

A month ago, if anyone were to inquire whether I liked moussaka, I likely would have responded with a “Moose-a-what?” Generally, I enjoy learning about various popular dishes from all around the globe, but this dish must have slipped past my radar. So when one of our Thanksgiving dinner guests (who wishes to remain anonymous) mentioned that she was bringing moussaka as her contribution, I immediately “googled” the dish to learn about it.

The exact origin of moussaka is unclear. Some claim it as a Greek dish (it is quite popular in Greek cuisine), but there are variations throughout the Mediterranean, including Turkey and the Balkans. (according to Wikipedia and other sites) Despite the countless variations, most recipes include a handful of principal ingredients: eggplant (aubergine), tomatoes, onions, and a crusty, creamy layer on top, usually comprised of a bechemel sauce.  (Bechemel is a white sauce, usually made of a flour/butter roux and milk or cream.) Unfortunately for me (and a great deal of other celiacs), bechemel sauce is a deal-breaker.

So when the moussaka arrived at Thanksgiving, I grilled (as politely as I could, of course, but a gluten-free girl’s gotta know whether she can dig in!) the “cook” about the ingredients she used. As she rattled off the (rather short) list of ingredients, (eggplant, tomatoes, onion, parsley, lamb, yogurt, egg…) I quickly discovered that I would be able to try this delicious-sounding dish! And delicious it was – bursting with savory and rich flavors. It seemed impossible how tasty it was – the dish was indeed more than the sum of its parts. I immediately cast aside all class and grace – I begged for the recipe.

I brought up the subject more than once during the remainder of the evening. Not that I really needed to – she already agreed to send it to me. In retrospect, I probably annoyed the hell out of her. In any case, she emailed me the recipe, so my shameless begging did the trick. I jotted down the ingredients needed on my grocery list for this week, and in spite of the lengthy time to prepare the dish (it takes a little more than an hour, which is usually more than I’ll tackle on a weeknight), I made plans to make this last night.

Let me tell you, it was so worth the wait! The yogurt-egg-cheese topping was beautifully browned with just a bit of a crunchy edge. The eggplant layers melded flavors with the lamb and tomato mixture to create a savory, luscious, satisfying filling. I couldn’t help myself – I had to have seconds. And some more for lunch the following day. This was one of those times where I wasn’t too sad that my husband isn’t a fan of eggplant or tomatoes – it just meant there was more for me!

This is the perfect dish for company. If you wish, you can prepare it up to 3-4 hours ahead of time, waiting only to bake it when your guests arrive. It will make the house smell heavenly. You can always round out the meal by adding a garden salad or a potato dish, if you choose.

Now, how to break the news to this guest that she will be asked to bring this dish next year…

 

Lamb Moussaka

2 large eggplants, thinly sliced

1-2 T olive oil

1 lb lean ground lamb (can substitute beef, turkey, or pork)

Salt and pepper

1 large or 2 small yellow onions, thinly sliced (should be about 2 cups)

1 t finely chopped garlic

1 14 oz can diced tomatoes, undrained

2-3 T chopped fresh parsley

2 eggs

10 fl oz lowfat plain yogurt, drained (see below for instructions on how to drain yogurt)

1 1/2 c finely grated Parmesan cheese

Lay the eggplant slices in a single layer over paper towels. Lightly salt both sides of eggplant slices and allow to sit for 20-30 minutes. Pat dry. Heat a skillet to medium-high heat. Brush a very thin layer of olive oil on each side of each eggplant slice. Add eggplant slices in a single layer in the skillet and brown on both sides. Set aside. (You will have to do this in batches) Repeat with remaining slices.

Add lamb to skillet and brown for 5 minutes, crumbling with spatula and stirring as needed. Season with salt and pepper. Add the onion slices and garlic and saute for another 7-8 minutes or until onion softens. Add tomatoes and parsley and bring to a boil. Quickly reduce to a simmer and allow to cook for 15-20 minutes, stirring occasionally, until everything is completely tender. Taste and add salt and pepper as needed.

Arrange half of the eggplant slices in a single laer in an oven-proof 13X9 baking dish. Add the lamb-tomato mixture, and then layer the remaining eggplant slices on top.

Beat the eggs in a bowl until doubled in size and foamy (I used my stand mixer for this). Add yogurt and continue beating until the entire mixture is fluffy. Add salt and pepper to taste. Pour egg mixture over the eggplant slices, spreading out in an even layer. Sprinkle Parmesan on top.

Bake in a 350 degree oven for 40-45 minutes or until golden brown on top. Serves 4.

How to drain yogurt:

Draining yogurt results in a thicker consistency, much like Greek-style yogurt. Line a large bowl with several thicknesses of cheesecloth. Place the yogurt into the cheesecloth, then gather the ends and fasten them tightly with a rubber band. Hang the cheesecloth over the bowl, allowing it to drip the excess water into the bowl. (I suspended mine over the bowl by wrapping the ends of the cheesecloth around a chopstick and placing a binder clip to secure. You can also hang the cheesecloth over a cupboard knob and place the bowl underneath.) Allow to drip for at least 30 minutes, or longer if you want an even thicker yogurt.

My First Blogiversary and Surprise #7

Tasty Eats At Home turns 1 year old today! I cannot believe how much my blog has changed in the past year. When I decided to start this blog in 2008, it was a rather impulsive decision. I was rapidly becoming passionate about food and cooking at the time, reading anything and everything “food-related” that I could. I recently had become aware of Elise’s blog at Simply Recipes (the only food blog I was aware of at the time), and was impressed by her vast collection of recipes, mostly from her family. I thought to myself “What a great idea. I could share my recipes with my family and friends!” And with that, Tasty Eats At Home was born. Little did I know of the vast food blogging community that existed!

Since Tasty Eats At Home’s birth, I have created 84 posts (this will be #85). But more than mere numbers, these posts represent a lot of things to me. I debated a few weeks ago on whether or not to keep all of my posts. Some of the earliest recipes I am no longer terribly fond of, and some are without photos. Of those early posts that do have photos, they are not exceptional by any stretch. But after some consideration, (and some tweeting about it on Twitter!) I have decided to keep them all. Each post represents a moment in my life, and together, they represent the growth in my cooking abilities, my photography, and most of all, my writing. As frustrated as I can be at times when the photography just won’t work for me, or the right words just won’t come, I can look back and realize that Tasty Eats At Home is in a continual state of growth, and for that, I am proud.

Of course, Tasty Eats At Home would not be what it is, if it weren’t for the amazing support I have received. My husband constantly brags about Tasty Eats At Home to everyone he encounters, and that warms my heart. He is also my #1 critic of the dishes I prepare, helping me to grow and stay focused. My family is more than happy to help eat the dishes whenever they can as well, and critique accordingly! And to all of my fellow food bloggers – I can’t thank you enough for all the advice, recipes, and ideas we’ve shared!

But lest you all think I’ve gotten a big head, I wanted to share with you a recipe that in my mind and heart, brings everything back down to earth and close to home. Ladies and gentlemen, I give to you: Surprise #7.

What is Surprise #7?

From what I can recall, there was a time when I was a child when we didn’t have much. My parents had to figure out how to feed three kids on a very limited budget. In addition, there were times my Mom was unavailable to make dinner, so the responsibility fell to my Dad. Dad was trying out various creations, only to have several of them fail to impress the kids. Determined, he created yet another budget-friendly dish: a concoction of rice, beans, ground beef, tomatoes and spices. This dish unanimously passed the “kid approval” test. We pondered what to call it…and after settling on “Surprise #7″, it was written down, and appeared on the menu on a regular basis. (Why Surprise #7? I don’t really know. I don’t recall Surprises #1-6…maybe they were the bad ones?)

Last night, I re-created this dish for our family. It is a very adaptable recipe. My version added frozen corn, and I used tomato puree rather than Dad’s choice of chopped tomatoes (I have some picky eaters in my household that will not eat tomato chunks). I also substituted brown rice for Dad’s white rice. It’s a tasty, no-frills, comforting dish that is quite kid-friendly, and with a few pantry staples on hand, can be thrown together in very little time. Perfect for feeding a hungry family on a budget – no wonder Dad created it!

Sometimes, re-visiting a dish from your childhood can invoke a lot of thoughts and feelings. Surprise #7 caused me to really think about Tasty Eats At Home and what cooking and food means to me, and so many of us. Cooking is an art, an expression, if you will. We all need food to nourish our bodies, but cooking allows food to become more than just a requirement – it morphs into an enjoyable, pleasureable experience. So we share the joy of cooking with others, with our friends, with our families, and it becomes a form of togetherness, and a way of connecting with one another. Creating Tasty Eats At Home has given me a way to more deeply connect with the joy that cooking brings to me and my family.

 Surprise #7 (adapted from my Dad)

1 T olive oil

1 medium onion, diced

2 cloves garlic, minced

1 lb lean ground beef

14-oz can tomato puree (I used El Pato Tomato Sauce – it’s a tomato sauce with chiles, garlic and onion)

2 T chili powder

1 15-oz can kidney beans, drained

1 c frozen corn

2 T pickle juice

3 c steamed brown rice

Salt and pepper to taste

Heat a large, heavy skillet to medium-high heat and add olive oil. When oil is hot, add onions, and saute for 3-4 minutes or until soft. Add garlic and saute for another minute. Add ground beef, breaking into small crumbles with your spoon or spatula, and cook, stirring occasionally, until browned. Add tomato sauce and chili powder, and stir. Simmer for 3-4 minutes, and add beans and corn. Continue to cook, stirring occasionally, for 3-4 minutes more or until everything is hot and your corn is cooked through. Add pickle juice and rice, and stir to incorporate. Salt and pepper to your liking. Optional: serve with cheddar cheese sprinkled on top.

Serves 5-6, or maybe only 4 if you have hungry teenage boys.