Baked Zucchini with Tomato Basil Relish

Appetizers, Snacks, Vegetables May 22, 2013 Leave a comment
Baked Zucchini with Tomato Basil Relish Tina's Cocina

Baked Zucchini with Tomato Basil Relish
Tina’s Cocina

I saw a recipe on Facebook featuring zucchini brushed with olive oil, topped with tomato and cheese and baked. I thought I’d make it healthier and dairy free for those who need to avoid dairy products. So, I left off the oil and cheese and topped the zucchini with my Tomato Basil Relish. What I developed is quite tasty!  Enjoy! :-)

Ingredients
You will need the ingredients for Tomato Basil Relish (click on the blue words for the recipe)
2-3 zucchini
 
Directions

Prepare the Tomato Basil Relish according to the directions. Set aside.

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.

Wash the zucchini and slice off both ends. Cut in half length-wise. Slice a thin piece off the rounded green side so that the zucchini will lie flat without wobbling. Place the zucchini on the parchment paper. Top with the Tomato Basil Relish.

Bake in the preheated oven for 20-25 minutes until the zucchini is tender when poked with a toothpick or sharp knife.

Cut the zucchini into pieces if desired.

Enjoy!

Related articles

Cannellini Tomato Basil Lettuce Wraps

Appetizers, Beans and Grains, Main Dishes, Snacks, Vegan May 21, 2013 Leave a comment
Cannellini Tomato Basil Lettuce Wraps Tina's Cocina

Cannellini Tomato Basil Lettuce Wraps
Tina’s Cocina

You can eat these as a snack, appetizer or main dish. They are a great way to use leftover beans and Tomato Basil Relish.

Ingredients
You will need the ingredients for Tomato Basil Relish (click on blue words for the recipe)
Cooked or canned cannellini beans (also called white kidney beans)
Large, pliable lettuce leaves, such as butter lettuce leaves 
 
Directions

Make the Tomato Basil Relish following the directions; (if you don’t have any already made).

Mix together equal parts of the Tomato Basil Relish and cannellini beans. (Or whatever proportion you want of each ingredient.) Spoon into the lettuce leaves. Wrap up and enjoy!

You can also wrap the mixture into a flavored or whole wheat tortilla if you desire.

No Oil Tomato Basil Bruschetta

Appetizers, Snacks May 20, 2013 Leave a comment
No Oil Tomato Basil Bruschetta Tina's Cocina

No Oil Tomato Basil Bruschetta
Tina’s Cocina

This no-oil bruschetta is delicious! Enjoy!

Ingredients
You will need the ingredients for Tomato Basil Relish (click on the blue words for the recipe)
Baguette bread or other similar Italian bread (substitute your favorite gluten-free bread if needed)
 
Directions

Make the Tomato Basil Relish as directed.

Slice the bread on a diagonal about 1/2 inch thick. Toast on a baking sheet in a preheated 300 degree oven until desired toastiness. Check after 5 minutes. There is no need to brush the bread with olive oil prior to baking.

Serve the Tomato Basil Relish with the toasted bread slices.

Enjoy!

 
 

Tomato Basil Relish

Appetizers, Sauces and Relishes, Snacks May 19, 2013 Comments: 2
Tomato Basil Relish Tina's Cocina

Tomato Basil Relish
Tina’s Cocina

This oil-free relish is great to eat with crackers or serve on top of baked potatoes. It can also be used to make bruschetta or other appetizers. Adding beans make it a good filling for a wrap sandwich.

See these other recipes on my blog: Baked Zucchini with Tomato Basil Relish, Cannellini Tomato Basil Lettuce Wraps, and No Oil Tomato Basil Bruschetta.  

I bet you can come up with other good ideas for this relish!

Enjoy!

Ingredients
1 cup seeded, diced tomatoes
2 tablespoons fresh diced basil leaves
1 minced garlic clove
1 tablespoon fresh diced parsley leaves
1/8 teaspoon salt
dash pepper
 
Directions

Combine all ingredients together in a bowl. Let sit for 30 minutes to allow the flavors to blend.

Serve with crackers (low-fat of course), baked pita chips or toasted bread slices. You can also serve this on top of baked potatoes.

Enjoy!

Veggie Millet Balls or Patties

Appetizers, Side Dish, Vegetables, Grains May 15, 2013 Leave a comment
Veggie Millet Balls Tina's Cocina

Veggie Millet Balls
Tina’s Cocina

I developed this recipe because I had some cooked millet and cooked vegetables in the refrigerator.  I decided to combine them and see what happened. The result was delicious!

You can either cook the mixture as patties in a non-stick pan or bake them as small balls in the oven. They are both good! The balls are crispy on the outside and tender in the middle.  They would make a nice appetizer or side dish. The patties are good too. Any cooked vegetables that you have on hand should work except for very moist vegetables (like tomatoes). I’ve used a mixture of carrots, broccoli and asparagus with good results.

Ingredients
2 teaspoons ground golden flax seed
2 tablespoons hot water
1/4 teaspoon salt
1/8 teaspoon coarsely ground black pepper
1/4 teaspoon garlic powder
1 cup cooked millet (follow recipe using 3 cups of water)
1/2 cup finely diced cooked vegetables
 
Directions

If you are making the balls, preheat the oven to 350 degrees. Line a baking sheet with parchment paper.

Veggie Millet Patties Tina's Cocina

Veggie Millet Patties
Tina’s Cocina

If you are making the patties then begin heating a non-stick skillet on the stove on medium heat. If your non-stick pan isn’t as non-stick as you would like then spray it with a vegetable cooking spray or wipe it with a bit of vegetable oil using a paper towel.

In a medium bowl stir together the flax seed and hot water with a fork until it thickens. Next add the salt, pepper and garlic powder.

Stir in the millet and vegetables. Mix well.

If making the balls, form the mixture into about 13 balls. Place on the prepared baking sheet. Bake in the preheated oven for 25 minutes or until the outside is dry to the touch and a bit crispy.

If making patties, shape the mixture into about 6 patties. Place in the preheated skillet. After about 10 minutes, carefully flip the patties. If the spatula doesn’t slip easily under the patty then wait a few more minutes before turning. Once turned, press the patty down into the pan with the spatula. Continue turning and cooking the patties until nicely browned.

Makes either 13 balls or 6 patties

Related articles

Apple Cinnamon Millet Pancakes

Breakfast, Pancakes May 14, 2013 1 Comment
Apple Cinnamon Millet Pancakes Tina's Cocina

Apple Cinnamon Millet Pancakes
Tina’s Cocina

After the success of the Pear Millet Pancakes, I decided to try making Apple Cinnamon Millet Pancakes. I made some with nuts and some without. These pancakes were good too! They (like the Pear Millet Pancakes) are gluten free for those who need to avoid gluten.

Ingredients
2 tablespoons maple syrup
1 tablespoon ground golden flax seed
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
1/2 cup peeled, diced apple
1 cup cooked millet (use recipe with 3 cups of water)
2 tablespoons chopped nuts (pecans or walnuts) if desired
 
Directions

In a medium sized microwave safe bowl, heat the maple syrup in the microwave for 15-20 seconds or until very warm. Stir in the ground flax seed with a fork until the mixture thickens. Add the salt and cinnamon and mix thoroughly.

Mix in the apple and millet until thoroughly combined. Add nuts if desired.

Place a large non-stick skillet onto the stove and turn the heat to medium.  If the skillet is not as non-stick as you would like it to be, then wipe the pan with a small amount of vegetable oil (eg Canola or Safflower) using a paper towel.

Shape the millet mixture into 6 patties. Place into the preheated pan. Cook for 10-15 minutes, until the bottom is cooked enough to slide a spatula under the pancake. You have to be careful while sliding the spatula under the pancake that the pancake doesn’t smash together. If it is too hard to slide the spatula under, then let the pancakes cook a few minutes longer.

Turn the pancakes and allow to cook until browned on the second side.

Serve warm with maple syrup or powdered sugar if desired. I prefer them plain as they taste great just the way they are!

Makes 6 small pancakes

Pear Millet Pancakes

Breakfast, Pancakes May 13, 2013 Leave a comment
Pear Millet Pancakes Tina's Cocina

Pear Millet Pancakes
Tina’s Cocina

I came up with this recipe because (1) I had extra cooked millet in my refrigerator and (2) I wanted to eat something besides plain cooked millet.

I had some pears and wondered what pear millet pancakes would taste like. I found out that they tasted very good! Enjoy!

Ingredients
2 tablespoons maple syrup
1 tablespoon ground golden flax seed
1/4 teaspoon salt
1/2 cup peeled, diced pear
1 cup cooked millet (use recipe with 3 cups water)
2 tablespoons chopped nuts (pecans or walnuts) if desired
 
Directions

In a medium sized microwave safe bowl, heat the maple syrup in the microwave for 15-20 seconds or until very warm. Stir in the ground flax seed with a fork until the mixture thickens. Add the salt and mix thoroughly.

Mix in the pear and millet until thoroughly combined. Add nuts if desired.

Place a large non-stick skillet onto the stove and turn the heat to medium.  If the skillet is not as non-stick as you would like it to be, then wipe the pan with a small amount of vegetable oil (eg Canola or Safflower) using a paper towel.

Shape the millet mixture into 6 patties. Place into the preheated pan. Cook for 10-15 minutes, until the bottom is cooked enough to slide a spatula under the pancake. You have to be careful while sliding the spatula under the pancake that the pancake doesn’t smash together. If it is too hard to slide the spatula under, then let the pancakes cook a few minutes longer.

Turn the pancakes and allow to cook until browned on the second side.

Serve warm with maple syrup or powdered sugar if desired. I prefer them plain as they taste great just the way they are!

Makes 6 small pancakes.

How to Cook Millet

Breakfast, Cereal, Grains, Side Dish May 12, 2013 1 Comment
Uncooked Millet Tina's Cocina

Uncooked Millet
Tina’s Cocina

Millet is one of those foods that you might not ever consider eating unless you decide to avoid gluten (which means avoiding wheat, rye, barley and oats–unless the oats are gluten free). I had seen millet….it is the tiny yellow seed that comprises many bird seed mixes. I just had never eaten it! Until recently.

I’ve come to enjoy millet. Here is a basic recipe for cooking millet as a side dish or as a cereal or porridge.

You might also enjoy trying Pear Millet Pancakes, Apple Cinnamon Millet Pancakes and Veggie Millet Balls or Patties. At the end of this post are other recipes that other creative cooks have developed.

Don’t be afraid to try millet, it really is quite good! Your local health food store should carry it in packages or in their bulk food section.

Ingredients        
1 cup millet
3 cups water
1/2 teaspoon salt
 
Directions

Rinse the millet well using a fine mesh strainer. Put the millet, water and salt into a pot. Stir. Bring to a boil, reduce heat and simmer partially covered for 20 minutes. Do not stir while cooking.

At the 20 minute point, remove from the heat and cover the pot. The water won’t be totally absorbed yet, but it will get that way later. Let sit until the pot is cool to the touch. If you have to leave the house, you may put the pot on a hot pad in the refrigerator.

Makes about 3 1/2 cups of millet. I prefer to use the millet in other recipes, but it can be used as a side dish, replacing rice or couscous, or eaten as a hot cereal.

Millet Cooked with 3 cups of Water

Millet Cooked with 3 cups of Water
Tina’s Cocina

For a creamy hot cereal, use 4 cups of water and stir several times during cooking.

Millet Cooked with 4 cups of Water

Millet Cooked with 4 cups of Water
Tina’s Cocina

Related articles

Fish (or Tofu) Tacos with Mango Salsa

Main Dishes, Seafood, Vegan May 9, 2013 Comments: 4
Fish Tacos Tina's Cocina

Fish Tacos
Tina’s Cocina

While in Hawaii recently, I ate a lot of fish tacos. (I never found any tofu tacos.) When I came home I was motivated to make some tacos that were as good or better than what I ate in Hawaii. These are really good! :-)

Ingredients
2 cod fillets (about 4 ounces each) or other firm white fish or 8 oz extra firm tofu 
 
Marinade for fish or tofu
Juice of 2 limes
1 garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 jalapeno, diced
Some fresh cilantro leaves, torn into pieces
1 green onion, sliced
 
Cabbage Slaw  
Cabbage Slaw Tina's Cocina

Cabbage Slaw
Tina’s Cocina

1 cup shredded green cabbage (You can add some red cabbage if you desire. You can also buy already shredded cabbage at the grocery store for convenience.)
2 tablespoons rice vinegar
1 tablespoon olive oil
1 1/2 teaspoons sugar
1/8 teaspoon salt
 
Mango salsa (click on blue words for the recipe)
 
Sliced avocado
Small corn tortillas, small flour tortillas or butter lettuce leaves 
 
Vegan: Use tofu
Corn free: Use flour tortillas or lettuce leaves
Gluten free: Use lettuce leaves or corn tortillas (check to make sure they do not contain wheat) 
 
Directions
Fish Tacos with Lettuce Leaves

Fish Tacos with Lettuce Leaves

Cut the fish or tofu into chunks or strips as desired. Combine the marinade ingredients in a resealable plastic bag. Add the fish or tofu. Turn to coat all the pieces. Marinate in the refrigerator at least 30 minutes or for several hours, turning occasionally.

To make the cabbage slaw, combine all the ingredients in a bowl. Refrigerate if not using soon.

Make the mango salsa, following that recipe. Refrigerate if not using soon.

Cook the fish or tofu in a non-stick skillet until the fish is done or the tofu is hot.

Take your preferred tortilla (use 2 if desired) or lettuce leaf and top it with fish or tofu, cabbage slaw, avocado and mango salsa.

Enjoy!

Make enough for 4 tacos.  The recipe can be doubled for more tacos.

 
 

Mango Salsa

Appetizers, Sauces and Relishes, Snacks May 7, 2013 Leave a comment
Mango Salsa Tina's Cocina

Mango Salsa
Tina’s Cocina

I was in Hawaii recently and enjoyed eating mango salsa. I decided to develop a recipe of my own.  I hope you enjoy it!

Ingredients
2 cups diced fresh mango
1/4 jalapeno, seeded and diced (or to taste)
Several cilantro leaves, torn small (also to taste)
Juice of 1 lime (about 1 tablespoon)
1/4 teaspoon salt
1/3 cup diced red onion
 
Directions

Combine all the ingredients in a bowl. Allow to sit for 30 minutes prior to eating (if you can wait that long). Refrigerate leftovers (if there are any :-) ).

Serve with baked tortilla chips, baked pita chips, on top of toasted bread, baked potatoes, sweet potatoes, vegan or fish tacos or however your imagination leads you!

 
 
 
 
Follow

Get every new post delivered to your Inbox.

Join 38 other followers

%d bloggers like this: