Nicki's Cookbook

Author Archives: Nicki

Falafel

on by in Meat Free! ⋅ Leave a comment

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A middle eastern treat, these chickpea cakes are filling and bursting with spice, just not spicy.

Makes: 4 large falafel

Ingredients:

15 oz. can garbanzo beans
1 onion, loose chopped
1 cup fresh parsley
2 tsp. minced garlic
1 large egg
2 tsp. ground cumin
1 tsp. ground corriander
1 tsp. kosher salt
1/8 tsp. course black pepper
1 tsp. lemon juice
1 tsp. baking powder
1 Tbs. extra virgin olive oil
1 c. panko

Method:

Rinse and drain garbanzo beans. Place in food processor and pulse chop until just minced. Do not overprocess into a paste. Place in large bowl. Add onion, parsle and garlic in food processor next. Process until finely minced. Add to bowl and stir until incorporated.

In small bowl. add egg, cumin, corriander, salt, pepper, lemon juice and baking powder. Whisk until smooth. Stir into bean bowl until incorporated. Add oil. Stir until incorporated.

Add panko. Fold in until breadcrumbs are saturated with mix. Using fingers, press into a ball.. Separate into 4 equal balls and form into patties.

In non-stick skillet over medium heat, add patties. Cook for 5 minutes. Turn over. Cover and cook for 5 minutes more, lightly browned on both sides.

Serve with a mayo or dressing of choice or use patties as a “burger”on buns.

falafel

Vegetable Capellini Marinara

on by in Italian, Meat Free! ⋅ Leave a comment

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A very refreshing 10 minute meal that’s easy for any busy weeknight.

Makes: 6 servings

Ingredients:

12 oz. Smart Taste thin spaghetti
1 c. yellow bell pepper, diced
2 tsp. minced garlic
3 14.5 oz. cans petite diced tomatoes
1/4 tsp. kosher salt
13 oz. (or 3 small) zucchini, diced
1/4 c. finely chopped fresh basil
6 tsp. parmesan romano grated cheese

Method:

Boil water for noodles and cook according to box directions.

Meanwhile, in large saute pan, add tomatoes and garlic over medium heat. Bring to a simmer. Add salt, bell pepper and basil. Let simmer 5 minutes. Add zucchini. Simmer until vegetables are al dente.

To plate: Add 5 weighed ounces cooked noodles to each plate. Add 1 cup of marinara sauce. Sprinkle with 1 tsp. cheese. Serve immediately.

vegcap

Panko Baked Chicken Thighs with Honey Mustard Drizzle

on by in American, Dinners ⋅ Leave a comment

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A delicious and satisfying alternative to frying chicken which just as much crunch and packed with flavor!

Makes: 9 chicken thighs

Ingredients:

9 boneless, skinless chicken thighs
1/4 tsp, Kosher salt
1/8 tsp. fresh ground black pepper
2 medium eggs
1/4 c. fat free milk
1 1/2 c. panko
1 tsp. paprika
1/4 c. extra virgin olive oil
1/2 c. all purpose flour
2 Tbs. fresh parsley, finely chopped (for garnish)
1/4 c. olive oil mayo
2 Tbs. clover honey
1 Tbs. spicy brown mustard
1 Tbs. mustard (dijon or touch of honey)

Instructions:

Preheat oven to 375 degrees. Line cookie sheet with aluminum foil and set aside.

Set up 3 bowls.

Bowl 1:  flour

Bowl 2: eggs and milk, whisked well.

Bowl 3: Panko, paprika and olive oil, mixed well until fully incorporated.

Season raw chicken with salt and pepper.

Taking 1 piece of chicken at a time, cover in flour, tap excess off, dredge in egg mix, press into panko mix until covered, turning and patting in crumbs where they may have missed.

Place chicken on foiled cookie sheet. Bake for 45 minutes or until crust is golden brown and chicken is fully cooked, reading 165 degrees on instant read thermometer.

Meanwhile, prepare glaze by mixing mayo, honey and both mustards in small bowl until creamy and fully incorporated.

Serve immediately with glaze and garnish of parsley.

panchx

Egg Noodles with Creamy Zucchini

on by in Italian, Meat Free! ⋅ Leave a comment

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This alfredo tasting dish is refreshing, light and will have them begging for more!

Makes: 7 servings (4.3 oz. cooked noodles with 1/3 c. sauce)

Ingredients:

14 oz. dry extra wide egg noodles (I use Ronzoni smart taste)
2 tsp. minced garlic
2 c. minced zucchini
1/2 c. fat free milk
4 oz. cream cheese
2 Tbs. parmesan romano grated cheese
1/8 tsp. black pepper

Method:

Bring water to boil, add noodles and cook until al dente, about 8 minutes.

Meanwhile, in large saute pan, add garlic and zucchini. Cook on medium heat, stirring occasionally until zucchini is softened, about 8 minutes. Add milk and cream cheese. Stir until cheese melts. Add parmesan. Sprinkle with dash of pepper and stir to incorporate. Remove from heat.

Drain noodles. Add 4.3 weighed ounces noodles per dish. Top with 1/3 cream sauce. Serve immediately.

zalf

Vegetable Swiss Casserole

on by in Diabetic Friendly, Meat Free! ⋅ Leave a comment

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Packed with power veggies and a robust cheesy flavor, this casserole is to live for!

Makes: 6 servings

Ingredients:

1 small onion, diced
10 oz. fine chopped kale
1 tsp. minced garlic
1/4 tsp. kosher salt
1/4 tsp. course ground black pepper
8 oz. diced summer squash
8 oz. diced zucchini squash
2 Tbs. olive oil mayo
3/4 c. dry brown rice
1 c. shredded swiss cheese
1/3 c. grated parmesan romano cheese
1 c. panko breadcrumbs
1 large egg, beaten
Cooking spray

Method:

In small saucepan, add 2 cups water and brown rice. Bring to a boil, then cover and simmer until all water is absorbed, about 20 minutes.

Meanwhile, preheat oven to 400 degrees. Coat glass casserole with cooking spray, set aside.

In large saute pan, saute onion and garlic on medium high heat for 2 minutes. Add kale, salt and pepper. Saute 2-3 minutes more until kale is shiny and dark green. Add squashes. Saute another 2-3 minutes until squash begins to soften. Remove from heat to large mixing bowl.

When rice is done, add to squash mixture. Add mayo, swiss cheese, parmesan cheese and 1/2 c. panko. Mix until incorporated. Add egg. Mix thoroughly. Spread evenly in glass casserole. Cover with 1/2 c. panko. Cook in oven at 400 degrees uncovered for 30-35 minutes or until breadcrumbs begin to crisp and brown at edges.

Remove from oven and let rest 5 minutes before serving.

kalebake

Vegetable Wheat Berry Risotto

on by in Crock Pot Easy, Italian, Meat Free! ⋅ Leave a comment

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This easy, weeknight dish is filling, healthy and crockpot friendly!

Makes: 6 – 1.5 cup servings

Ingredients:

2 1/4 c. red winter wheat berries
1 small onion, minced
24 oz. button mushrooms, sliced
1 Tbs. dried thyme leaves
8 oz. baby carrots, minced
4 cup vegetable broth
2/3 c. parmesan romano cheese, grated
2 Tbs. white wine vinegar
2 cups hot water
1/4 tsp. kosher salt
1/4 tsp. course ground black pepper
1 tsp. minced garlic

Method:

In large skillet over high heat, saute mushrooms, garlic and onion until fluids begin releasing. Add thyme leaves and wheat berries. Saute 2 minutes more. Transfer to crockpot.

Add carrots and broth to crockpot and turn on high, giving a quick mix before letting it cook about 3 hours.

Once wheatberries have burst, (risotto will be pretty dry at this point) add cheese, salt and pepper. Stir until incorporated. Add hot water and stir again until creamy consistancy (may have to add more water to liking) and cheese melts. Serve and enjoy!

wb ris

Mediterranean Grilled Sandwich

on by in Meat Free! ⋅ Leave a comment

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These filling, mediterranean sandwiches are perfect for a low calorie diet and multiply more healthy than any regular grilled cheese!

Makes: 8 sandwiches

Ingredients:

16 slices  100% whole grain bread (70 calories per slice preferably)
4 oz. 1/3 less fat cream cheese
2 cups canned quartered artichoke hearts, chopped fine
4 cups fresh baby spinach
1.5 cups 5 cheese italian finely shredded cheese

Method:

In large bowl, heat cream cheese in microwave for about 1 minute, stirring half way through until melted and creamy. Add artichoke hearts and cheese, stirring until incorporated. Cover in Spinach and place in microwave, heating in 1 minute incriments until leaves begin to wilt. Stir until leaves are covered in cheese mixture.

Spread 1/3 cup of mixture between 2 pieces of bread until sandwiches are assembled.

Over medium low heat, heat nonstick pan. Place 1 sandwich at a time in pan, searing (no margarine or cooking spray needed as you’re just toasting the bread) about 15-30 seconds on each side. Serve immediately.

Capture

Roasted Red Pepper Aioli

on by in Diabetic Friendly, Dips Gravies Spreads ⋅ Leave a comment

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This mildly tangy sauce adds a little kick to any kind of sandwich or croquette!

Makes: 16 Tablespoon servings

Ingredients:

3 tsp. minced garlic
1/2 cup olive oil mayo, reduced fat
1/4 tsp. kosher salt
1/4 tsp. crushed red pepper
7 oz. roasted red bell peppers, drained
Method:
In food processor, add galic,  mayo, salt and pepper. Turn on high. Let process about 10 seconds and then add bell peppers.
Let process another 10 seconds. Scrape sides down.
Process another 5 seconds.
Cover in refrigerator until ready to use.
aioli

Portabello Mushroom Burgers

on by in Grilling, Meat Free! ⋅ Leave a comment

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These healthy, filling burgers are a great meat alternative, especially if you’re not crazy about tofu (and we aren’t!)

Makes: 6 portabello burgers

Ingredients:

6 low-calorie buns (we use aunt millie’s hearth whole grain buns)
6 portabello mushroom caps
1 beefsteak tomato
1 cup baby spinach
1 yellow onion
2 Tbs. balsamic vinegar
2 Tbs. extra virgin olive oil
1 Tbs. fresh basil, minced
1 tsp. dried oregano
dash kosher salt
dash course ground black pepper
1 Tbs. minced garlic

Method:

In small bowl, whisk together vinegar, oil, basil, oregano, salt, pepper and garlic. Set aside.

On cookie sheet, lay out rinsed mushroom caps shiny side up. Using basting brush, baste tops with half of marinade. Let sit for 5 minutes. Preheat broiler (or barbeque grill) on high.

Flip caps and baste other side with marinade. Let sit 5 more minutes.

Meanwhile, slice tomato, destem spinach and slice onion.

Place caps on grill or broiler for 5 minutes. Flip and cook 5 more minutes. Add 2 slices of cheese per cap and cook another 2 minutes until cheese just starts to bubble and brown. Remove from broiler/grill. Let rest 5 minutes.

Assemble burgers with slice of tomato, onion and spinach and/or aioli (recipe is on site but not included in nutrition facts). Serve and enjoy!

 

mushburg

Chocolate Frozen Custard

on by in Desserts ⋅ Leave a comment

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In my opinion, the BEST chocolate ice cream I’ve ever had!

Makes: about 3/4 quart

Ingredients:

1/4 c. unsweetened cocoa powder
1 1/2 c. half n half
1/2 c. heavy whipping cream
4 large egg yolks
4.5 weighed oz. granulated sugar
1 tsp. pure vanilla extract

Method:

In medium saucepan over medium high heat, add cream, half n half and cocoa powder. Bring mixture to just before simmer, piping hot. Turn off heat.

In a medium mixing bowl, whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about 1/3 of the cream mixture has been added. Pour in the remainder and return the entire mixture to the saucepan and place over low heat.

Continue to cook, stirring frequently, until the mixture reaches 175 degrees F. Pour the mixture into a container and allow to sit at room temperature for 30 minutes.

Stir in the vanilla extract. Place the mixture into the refrigerator, cover and store for 4 to 8 hours or until the temperature reaches 40 degrees F or below.

Pour into an ice cream maker and process according to the manufacturer’s directions. With my kitchenaid, it takes 20 minutes. Place in airtight container and put in freezer until hardened, about 8 hours to overnight.