Sauteed Spaghetti with Vegetables and Feta.
. 2 tsp. olive oil
. 2 tsp. Italian Herb Blend
. 200 gr cut brown mushrooms
. 1 cup chopped onion
. 1 medium thickly sliced zucchini
. 2 tsp. minced garlic
. 1 cup cut cherry tomatoes
. 1/2 cup black olives
. 1/2 cup chicken stock
. 2 T balsamic or sherry vinegar
. salt and fresh ground black pepper to taste
. 3/4 cup + 1/4 cup crumbled Feta
. Preheat oven to 200C.
. Drain and cut up artichoke hearts, cut cherry tomatoes and olives in half, cut up the mushrooms, onions, and zucchini, thinly slice the green onions, and crumble the Feta.
. Mix the stock with the vinegar. You want all these ingredients prepared when you start to saute.
. Saute mushrooms over medium-high heat until they’re browned and all the liquid has evaporated.
. Remove mushrooms to a plate.
. Add 2 tsp. more olive oil and heat, then saute the onions and zucchini about 5 minutes, until they’re starting to get lightly brown.
. Add the minced garlic and Italian herb blend and cook about 2 minutes more.
. Pour in the stock/vinegar mixture, turn heat to medium, and cook about 2 minutes.
. Then add the cherry tomatoes, olives, and artichoke hearts and cook about 2 minutes more.
. Add mushrooms back into the mixture.
. When all vegetables are heated, gently mix in the spaghetti, then mix in the 3/4 cup of Feta.
. Season to taste with salt and fresh ground black pepper.
. Arrange on a serving dish and sprinkle with the remaining Feta and sliced green onions.
Sweet Parato Gratin.
. 1.5 kg orange-fleshed sweet potatoes
. salt and fresh-ground black pepper to taste
. 270 gr soft goat cheese
. 2 tsp. dried thyme
. 1 1/2 cups coarsely grated Parmesan
. Preheat oven to 190C.
. Spray a 3-4 quart glass casserole with with non-stick spray or olive oil.
. Peel the sweet potatoes and cut into slices about 1/4 inch thick.
. Put the softened goat cheese in a small bowl, add the thyme, and whisk together until it’s smooth.
. Layer half the sweet potatoes in the baking dish and season with salt and black pepper.
. Spread half the goat cheese mixture over the sweet potatoes and sprinkle on half the grated Parmesan.
. Cover the dish tightly with foil and bake 1 hour.
. Remove foil and bake 20-30 minutes more, until the sweet potatoes are very soft and the top is nicely browned.
Cheese & Cauliflower Muffins.
. 1/2 chopped large head caulflower
. 1/3 cup reduced-fat sharp cheddar
. 1/4 cup coarsely grated Parmesan cheese
. 2 T almond flour
. 1/2 tsp. salt
. fresh-ground black pepper to taste
. 1 egg
. Preheat oven to 200C. Spray a Mini Muffin Pan with non-stick spray.
. Cut away the leaves of the cauliflower, but use most of the inner core part.
. Coarsely chop the cauliflower, place in a micro-wave proof bowl, cover with cling wrap.
. Microwave 2 minutes on high then take off the cling-wrap, let the steam escape, and remove remaining water.
. Put the steel blade in the food processor, add the cauliflower, and pulse until the cauliflower is finely chopped but still slightly chunky.
. Put finely chopped cauliflower into a bowl and add the reduced-fat sharp cheddar, coarsely grated Parmesan, almond flour, salt, and fresh-ground black pepper. Stir until ingredients are well-combined.
. Add the egg and stir until the ingredients are mostly coated with egg.
. Use a steel one-tablespoon measuring spoon to scoop out rounded spoonfuls of the mixture and place it in the mini muffin pan.
. Bake 15 minutes. Carefully turn each cauliflower tot over in the muffin tin and bake 15 minutes more, or until tots are nicely browned on both sides.
recipes inspired by: