Mastering the Mandoline

I've had a mandoline sitting in my kitchen cabinet for well over ten years.

I don't remember buying it, but I know it was from Kmart because it is Martha Stewart brand. Probably purchased in my newly married, childless phase when I thought old Marth was the last word in all things domestic.

It's been packed and moved, but never thrown away or sold at a tag sale.

I think I tried to use it once. I'm not entirely sure.

Last week…I dug into the back of the pots and pans cabinet and pulled out the old Martha mandoline. I was finally going to make that thing work, or throw it away.

Fortunately, I was successful! It was surprisingly easy and I am still in possession of all ten fingers.

So, can you guess what I made with these?

Yep, you got it! Cucumber salad!

As a kid, I hated cucumber salad. Actually…I probably would have liked it if I had tried it but I was such a fussy pain in the ass that I turned my nose up at it and had never eaten it until I was 41. Yes, you  read that right. I just tried it this year, thanks to my new diet and my German friends.

The (mostly) clean eating has changed my palate for the better and certain vegetables that I had no interest in before have now become my best friends. The idea of cucumber salad was totally appealing at this point, so I was excited to try it out at a fabulous dinner that my friends had made. It was authentically German and consisted of Sauerbraten, spaetzle, red cabbage and cucumber salad. Every bit of it was delicious, but I found myself craving the cabbage and cucumber salad long after the dinner.

Unfortunately the cucumber salad was one of those a little of this and a little of that type of recipes and was not written down. There were only a handful of ingredients, so I just made do and tinkered around.

I texted my friend again and asked about peeling the cucumbers. No quick reply, so I just left the skin on. Of course after I sliced them all I got the response….PEEL THEM! Oh, well!

After slicing the 7 cucumbers, I put them in a colander and sprinkled with kosher salt. I let them sit for about 30 minutes and then squeezed out the excess liquid. I added 1/4 cup white vinegar, 2 tablespoons of canola oil and pepper. The salt I added was enough and I didn't need to add more.

Mixed it all up and let it sit in the fridge for a few hours.

I am assuming my guesswork was on target. I know this because my 11 year old son…who loves hamburgers and ice cream more than anything else…ate THREE helpings of cucumber salad. Then asked for it again the next day. When the container was empty…he asked me to make more!

So there you have it. Healthy, kid-friendly, perfect for hot weather.

Cooking With Friends

My mother likes to tell me about when she was young, and how her parents never cooked because they owned a restaurant. My grandmother couldn't boil water, and my grandfather was working six days a week. They either ate food from the restaurant or something from a can.

A good friend of mine is in a situation better than my mother's, but still pretty regimented. Her family owns a local restaurant, and her husband is there six days a week in the kitchen. She does cook at home, but has a fairly limited repertoire. We were having a playdate last week and she mentioned that I was always cooking different things and she needed to get more creative in the kitchen. I suggested we make an evening out of trying out some new recipes, and we got together the following week to experiment!

It was remarkably easy to find something that fit the bill for a dieter (me), allergies including wheat, eggs, nuts and dairy (her kiddos) and vegetarian (my husband).

Apparently my friend had been dreaming of ratatouille since her daughter's christening almost seven years ago. She ate some at the party and hasn't had it since. Seeing that this is the perfect season for all of the ingredients, we went for it!

Ratatouille is remarkably simple. The only real labor is cutting up the veggies. It consists of just seven main ingredients and a couple of added spices! No dairy, no sugar, no gluten, no carbs.

1/2 onion, finely chopped
2 garlic cloves, very thinly sliced
1 cup tomato puree
¼ tsp. oregano
¼ tsp. crushed red pepper flakes
2 tablespoons olive oil, divided
1 small eggplant
1 zucchini
1 yellow squash
1 long red bell pepper
Few sprigs fresh thyme
Salt and pepper

Preheat oven to 375 degrees F.

Pour tomato puree into bottom of an oval baking dish, approximately 10 inches across the long way. Drop the sliced garlic cloves and chopped onion into the sauce, stir in oregano, crushed red pepper flakes, one tablespoon of the olive oil, and season the sauce generously with salt and pepper.

Trim the ends off the eggplant, zucchini and yellow squash. Trim the top of the red pepper and remove the core.

On a mandoline, adjustable-blade slicer or with a very sharp knife, cut the eggplant, zucchini, yellow squash and red pepper into very thin slices, approximately 1/16-inch thick.

Atop the tomato sauce, arrange slices of prepared vegetables concentrically from the outer edge to the inside of the baking dish, overlapping so just a smidgen of each flat surface is visible, alternating vegetables. You may have a handful leftover that do not fit.

Drizzle the remaining tablespoon olive oil over the vegetables and season them generously with salt and pepper. Remove the leaves from the thyme sprigs with your fingertips, running them down the stem. Sprinkle the fresh thyme over the dish.

Cover dish with a piece of parchment paper cut to fit inside.

Bake for approximately 45 to 55 minutes, until vegetables have released their liquid and are clearly cooked, but with some structure left so they are not totally limp. They should not be brown at the edges, and you should see that the tomato sauce is bubbling up around them.

Recipe courtesy of The Comfort of Cooking

Ready for the oven

After we've all attacked it! So good!

Knowing that the four children would need more than just ratatouille for dinner, I introduced my friend to two previous favorites here on Cooking With Auntie Ina. Balsamic Chicken and Chicken Souvlaki. Both are a big hit with my son, so I figured her kids would get on board. Again, healthy and allergy-friendly.

Let's just say it was a success…

Cooking with a friend can be so much fun! Especially one who has a gorgeous kitchen and fabulous oregano AND olive oil imported from Greece! The kids got to try some new foods, the adults had a delicious and healthy dinner and we got to catch up and have some laughs while we prepped it all. Followed it up with watching the kids play in the pool, it was a great night that we plan to do again. 

I can't wait to see what we come up with next!

I Came, I Slaw, I Conquered

Pinterest is a veritable treasure trove of ideas.

Whenever I need to find something to make for dinner, Pinterest has become my go-to for new ideas. I try to dodge the ridiculously delicious looking unhealthy recipes and go for ones that will fit into the 17 Day Diet. Of course there are the few occasions where I will concoct some crazy Rolo S'mores or bake something with lots of butter and sugar, but for the most part I keep it clean.

A friend pinned a salad called Grilled Ginger Sesame Chicken Salad a few days ago. There were quite a few ingredients in it that I had in the house already, including a big head of cabbage that came from the farm share this week. She had texted me that it was a must-make, so that sealed the deal for me.

I decided to just make the salad on it's own to accommodate my non-chicken eating husband. I made the chicken on the side, and then also made some salmon that was flavored with the marinade in the recipe.

First of all…it was ridiculously delicious. I woke up this morning wanting to eat a bowl of it for breakfast.

Secondly…it really doesn't seem like a salad to me. It's more of a slaw. Raw cabbage and shredded carrots = slaw in my book.

It is mostly 17 Day Diet compliant…the small amount of Hoisin shouldn't be too destructive. Try it out, recipe is in the link above. Let me know how you like it!

Old McAuntie Had A Farm

This summer we bought into a farm share. What this means is that every week a local farm delivers a bag of veggies/fruits and herbs to my husband's office. Whatever they pick that week, we get some. There's no real advance notice of what will be coming each week. It's like a treasure chest of healthiness that comes home each Thursday, and it is my job to figure out how to spend our riches!

One of the things that I like about getting a bag of mystery produce is that it forces me to try some things that in the past I either would not touch or had not really had the opportunity to try. The rule is that we all have to try everything in the bag, even if we think we are going to hate it!

Some of the veggies were easy. Lettuce, spinach, Asian salad blend. Others were a bit more involved, but nothing too overwhelming. Broccoli rabe, bok choy, radishes, and escarole.

There were Japanese Hakueri turnips and kohlrabi:

There were garlic scapes that were turned into pesto

And delicious sugar snap peas:

Fortunately the delivery is accompanied by a newsletter that has instructions on how to store everything, and also has some recipe suggestions. I would have had no idea how to prepare kohlrabi without instructions! Turns out, it is delicious roasted with some olive oil, salt and pepper. 

If you don't have access to a farm share, visit a farmer's market and try something new. Check out Pinterest for some ideas on how to prepare it. You may find a new favorite! As Auntie always says, "How bad can that be?"

It's Bal-samatic!

Wow, I did not realize how long it has been since my last post! Unfortunately, life gets in the way and I can't manage to get it all done. Fortunately, I have kept up with my cooking and healthy recipes! Sure, there have been some days and nights of indulgence but for the majority of the time I am eating clean and am 53 pounds down!

Mondays are a day to get back into the weekly grind. As much as most people (including myself) dislike Mondays, there is a big part of me that craves the routine after a busy but fun weekend of friends, family and food!

This morning I tried a new recipe I found on Pinterest. I had a package of chicken breasts that needed to be cooked and I was craving a big salad with some grilled chicken for dinner. This recipe looked very easy and something that could be made ahead of time with ingredients that I already have around the house.

What's with the title of this post, you might ask? Well, years ago I was on my first cruise. We had a table mate who went on and on about balsamatic vinegar, she just LOVED balsamatic! It took everything we had not to giggle every time she said balsamatic. Fourteen years later we still refer to the vinegar as Balsamatic. Just not in public. Until now.

It took five minutes to throw together, plus a few more to cut up my cutlets. I did halve them because I prefer them thinly sliced, but it isn't necessary.

Just a few minutes in the grill pan and I had this:

Oh, Lordy. This is some GOOOD chicken. You know it's good when my 11 year old son took a taste and asked for the leftovers to go into his lunch bag for tomorrow!

Balsamic Marinated Grilled Chicken Cutlets

4 chicken cutlets, cut in half if thick

1/4 cup balsamic vinegar

2 T Dijon Mustard

1 T dried fine herbs (I used a mix of rosemary, thyme and garlic) I did not used powdered garlic, but a cube of frozen garlic

1 T salt

1T pepper ( I found this to be a bit much, you may want to cut down)

1/2 cup olive oil

Mix all marinade ingredients together. Put chicken in large ziploc bag and cover with marinade. Keep in refrigerator a minimum of 2 hours or overnight.

Remove from refrigerator 30 minutes before cooking.

Grill on BBQ or grill pan.

Meatza, Meatza!

Boy, did that hit the spot!

Who knew that something so seemingly simple (and a little gross-sounding) could be SO delicious?

What is a "meatza" you ask?

Basically, it is a crust made of meat. Ground beef, chicken, or turkey. The meat can be seasoned simply with salt and pepper…or a variety of seasonings to make it Italian, Greek, Mexican, etc.

The meat is mixed with the seasonings and pressed into an 8-inch round pan, then baked in the oven. This is what puts the "meat" in meatza!

After it bakes for about 15-20 minutes at 450, flip it out onto a lined baking sheet. Cover with toppings and throw back into the oven until the cheese melts.

My first meatza was a classic one. Marinara, fat free mozzarella and turkey pepperoni:

This was EXACTLY what I needed that day. Just some good old comfort food. I ate half, then ate the other half the next day for lunch straight out of the refrigerator ice cold. It was that good!

As soon as it was gone, I wanted more. Not really a good idea though…too much meat isn't going to move the scale.

I waited a few days and tried another meatza using ground turkey breast. I did the same thing as before and mixed it with salt and pepper. Pressed it into the same 8-inch round cake pan and baked it up.

While it was baking, I sautéed some onions and mushrooms in a bit of oil until they were nice and caramelized. After the turkey was cooked through I put it on a cookie sheet, added some fat free shredded cheddar, and topped with the mushroom and onion mixture.

Let me say…this was JUST as good as the beef version, and I felt a little less guilty eating it.

I think next week I may try the turkey again with some Mexican seasoning…possibly spreading a thin layer of beans on top? The possibilities are endless! Go make yourself a meatza!!

Meatza

20-24 ounce package of ground beef, chicken, or turkey, divided in half (freeze the other half)
season with salt and pepper

Preheat oven to 425. Press meat into an 8-inch round cake pan in a thin layer. Bake for 15-20 minutes until done.

Remove from oven, place on lined cookie sheet. Cover with toppings of choice and put back into oven until heated through.

Italian: Add oregano to meat. Top with marinara, mozzarella, veggies
Mexican: Add taco flavoring to meat. Top with salsa, beans, cheddar, jalapeño
Greek: Add oregano and garlic to meat. Top with spinach, feta, tzatziki
Patty Melt: Top with cheddar or swiss and sautéed onions and mushrooms

I'm sure there are loads of combinations to try out. Enjoy!

The Return of Auntie

An appearance by Auntie Ina is long overdue!

I had a little inspiration when I walked into the grocery store the other day and there was a  sale display of eggplant and red peppers. It dawned on me that there was an old Auntie recipe that incorporated those two ingredients, along with a few others. After a quick check on my iPhone, I saw that all of the ingredients were completely 17 Day Diet friendly with no modifications needed! No trademark Auntie decadence, etc. Just a few simple whole ingredients.

Eggplant
Red Pepper
Red Onion
Garlic
Tomato Paste
Olive Oil
Salt
Pepper


That is IT, people!

What happens with these few ingredients is magical! They are roasted in the oven, then pureed in the food processor. That's it. It can then be served with crudite and pita wedges. It is absolutely delicious.

After dipping some veggies, I found myself wondering what else I could do with this concoction. It didn't take long to come up with this:

Sliced grilled chicken, roasted eggplant spread, crumbled reduced-fat feta. Let me tell you, it was GOOD! I think even Auntie would approve of how I turned her dip into something different!

Here is the link to the eggplant spread:

Roasted Eggplant Spread