Vegetable "lasagna"

This recipe is also from Nurture Baby at http://www.nurturebaby.com/index.php?mact=Products,cntnt01,details,0&cntnt01category=Vegetables&cntnt01productid=20&cntnt01returnid=64

2 tbsp. extra virgin olive oil
1 medium onion
1 medium carrot
1 medium zucchini
1 small can organic, no-salt tomato paste
2 cups organic, low-sodium chicken vegetable stock*
2 cups whole grain small pasta, preferably stelini pasta (pasta stars)
1 cup whole milk ricotta cheese
1 cup whole mozzarella cheese
¼ grated parmesan cheese

Fill large stock pot with water and bring to boil.

While waiting for water to boil, dice onion into small pieces, about ¼ inch in size. Set aside in large bowl. Grate carrot and zucchini and add to bowl with onion.

Once water comes to a boil, add pasta and cook according to directions on the package. Once cooked, drain pasta and set aside.

Heat olive oil in large pot. (If your pasta is already cooked and drained, use same stock pot.) Add onion, carrot and zucchini to pot and sauté until vegetables are tender, about 7-8 minutes. Add tomato paste, chicken stock and stir until tomato paste is smooth and has combined with other ingredients.

In cupcake tin, spoon layer of vegetable mixture. Top with spoon full of pasta and then a spoonful of ricotta cheese. Continue layering ingredients until you are ¾ to the top of each cupcake tin. Top each cup with a sprinkling of mozzarella and parmesan cheese. Freeze and eat as individual servings.

*May use homemade chicken/vegetable stock or organic, low sodium chicken stock from grocery store.

Summer Zucchini Bites

I found this recipe on The Naptime Chef at http://www.thenaptimechef.com/2010/07/summer-zucchini-bites-webisode-22/. I had some yellow summer squash from my co'op delivery so I used that instead of zuchini. Also, I didn´t have any onion so I omitted it (although I think they would be very good with it. Instead of a mini muffin pan in the oven I used my BabyCakes cupcake maker, and they turned out perfect!





Ingredients
2 c. grated zucchini
2 eggs, lightly beaten
½ yellow onion, finely chopped
½ c. sharp cheddar, grated
½ c. bread crumbs
¼ c. fresh parsley, finely chopped
Makes approximately 24 mini-muffin sized bites



1. Preheat the oven to 400ºF. Butter a mini-muffin tin, set aside.
2. In a large glass bowl add two eggs and beat lightly with a whisk. Then, add the zucchini, onion, cheddar, bread crumbs and parsley and combine them with a wooden spoon.
3. Using your hands or an ice-cream scoop, fill each muffin cup just to the top. Bake for 15-18 minutes or until the top is browned and set.

Notes from The Naptime Chef:
These would be great served as a light bite at a dinner party or on a buffet table. If you want to mix up the flavors try using shallots instead of onions.

Making this batter takes less than 15 minutes. Baking times is 15-18 minutes.


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Beef and Quinoa Meatballs

This is one of the biggest hits with my son. I love it because it provides, protein, whole grain AND veggies. I got it from http://www.wholefoodsmarket.com/recipes/recipe.php?recipeId=2533

Ingredients:

Nonstick cooking spray
1 pound (95-percent) lean ground beef
3/4 cup cooked quinoa
1/4 cup finely chopped onions
1/4 cup grated carrots
1/4 cup grated zucchini
2 tablespoons ketchup
1 tablespoon chopped garlic
1 tablespoon soy sauce
1/2 teaspoon pepper
1/2 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1 egg

Directions:

Preheat oven to 500°F. Line a large baking sheet with foil then grease with cooking spray; set aside.

In a large bowl, mix together beef, quinoa, onions, carrots, zucchini, ketchup, garlic, soy sauce, pepper, salt, oregano, thyme and egg until well combined. Shape beef mixture into 16 balls and transfer to prepared baking sheet. Roast until cooked through and golden brown, 12 to 15 minutes. Serve hot.

(Note: To cook quinoa, bring 1 cup water to a boil in a small pot. Pour in ½ cup quinoa, cover and simmer until water is absorbed, 10 to 12 minutes. Set aside off of the heat for 10 minutes then fluff with a fork. Makes about 1 1/2 cups.)

Nutrition:

Per serving (about 4oz/113g-wt.): 150 calories (45 from fat), 5g total fat, 2g saturated fat, 75mg cholesterol, 470mg sodium, 8g total carbohydrate (1g dietary fiber, 2g sugar), 17g protein


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Blueberry Zucchini Bread

I got this recipe from the Parents magazine (May 2011, p76). I couldn't find an online version so I'm typing it up. The article in the magazine also pointed out the healthy benefits of zucchini: vitamin C (to heal cuts and wounds), vitamin A (to strengthen the immune system, and Lutein and Zeaxanthin (for healthy eyes).

My little guy just ate it up, and my husband tried it and said it "wasn't bad". It should be noted that my husband is not a fan of breads in general.

Ingredients:
1 cup all purpose flour
1 cup whole wheat pastry flour
1/4 cup packed light-brown sugar
1/4 cup granulated sugar
1 tsp baking soda
1 tsp cinnamon
1/2 tsp coarse sea salt
1/2 tsp, baking powder
3 eggs
3/4 cup canola oil
1 tsp vanilla extract,
2 cups shredded zucchini
1 cup blueberries

Steps:
1. Preheat oven to 350. Lightly coat the bottom of 4 mini 5-inch loaf pans or one 9-inch loaf pan with cooking spray; set aside.

2. In a large bowl combine flours, sugars, baking soda, cinnamon, salt, and baking powder; set aside. In another bowl, mix eggs, oil and vanilla extract. Add to flour mixture and stir until combined. Gently stir in zucchini and then blueberries.

3. Spoon batter into prepared pan. Bake about 40 minutes for mini pans or about 1 hour for 9 inch pan or until golden brown and a toothpick comes out clean. (I also covered it with foil for baking) Allow to cool in pan 10 minutes before removing. Serve warm or let cool completely before slicing. Each mini loaf makes 8 pieces, while the large loaf has 12. Freeze extra mini loaves for up to 3 months.

Nutrition per 2 mini slices: 185 calories; 3g protein; 11g fat (1g sat. fat); 19g carbs; 1g fiber; 30mg calcium; 1mg iron; 154mg sodium


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