Zucchini Fritters

Zucchini fritters is a popular dish in Greece during the summer months. I have made this recipe quite often. Not only during the summer but in the fall and spring as long as I can find zucchinis at the fresh market or the super market. They are great as a snack or just for lunch with a side salad. Easy to make and you don’t need to fry them like they are usually made. I bake them in the oven and they turn out well if not better.

2 cups shredded zucchini
1/4 cup shredded onion
1 egg
3/4 cup feta
1/2 cup bread crumbs
2 tbsp chopped fresh parsley
2 tbsp. chopped fresh dill
2 tbsp olive oil

Wash and shred the zucchini. Place it in cloth towel or cheese cloth and squeeze the excess water as much as you can. Do the same with the shredded onion.

In a bowl combine the shredded zucchini, feta, onions, parsley, egg, breadcrumbs and dill. Shape them into rounds and place them in an oil coated cookie sheet.

Bake them in a preheated 400° oven for 45 minutes turning once.

Nutrition Facts (Makes 15 servings)
Serving Size 1 serving (33.9 g)
Amount Per Serving
Calories 59
Calories from Fat 36
Total Fat 4.0g
Saturated Fat 1.5g
Cholesterol 18mg
Sodium 117mg
Potassium 74mg
Total Carbohydrates 3.9g
Dietary Fiber 0.5g
Sugars 0.9g
Protein 2.2g

Farro with butternut squash

1 cup farro
2 cups butternut squash cubed
1 cup celery diced
½ cup red onion diced
1 tsp crushed garlic
½ cup olive oil
½ cup parsley chopped
Salt and pepper to taste

Cook the farro according to package directions (1 cup farro to 2.5 cups of water. Bring to a boil and then lower the heat and cook – about 15-20 minutes till all the water is absorbed. Fluff up with a fork).

In a saucepan sauté the onions, celery, garlic, butternut squash. Season with salt and pepper. Pour about ½ cup of water and let it simmer till the vegetables are cooked. Toss with farro, season with salt and pepper and serve.

Nutrition Facts
Servings 6.0
Amount Per Serving
calories 221
Total Fat 18 g
Saturated Fat 3 g
Monounsaturated Fat 13 g
Polyunsaturated Fat 3 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 64 mg
Potassium 151 mg
Total Carbohydrate 11 g
Dietary Fiber 2 g
Sugars 1 g
Protein 2 g

Roasted eggplant hummus

I experiment with different flavors of hummus, since I usually eat it for lunch with vegetables like broccoli, cauliflower, carrots and the occasional pita chips or veggie straws.  In the past I have made hummus with avocado and roasted red peppers.  Other times I used a can of artichokes hearts.  The only two that need cooking before combining all the ingredients are the eggplant and the red peppers.  I roast the red peppers the way I roast the eggplant.   You don't even have to peel the skin once the peppers are roasted.  It will  blend in with the rest of the ingredients in the food processor.  As for the avocado, I only use one.  The same with the canned artichoke hearts.  I make sure I drain them before I put them in the food processor.  Enjoy! 

For the roasted eggplant

1 lbs eggplant

2 tbsp olive oil

Salt and pepper to taste

Wash the eggplant.  Cut it in cubes and toss it with olive oil and salt and pepper.  Spread it in a cookie sheet lined with wax paper.  Roast at 400°F oven for half hour.  Remove from the oven. 

For the hummus

1 can-15 oz each chickpeas

1 clove garlic 

3 tbsp tahini (sesame paste)

¼  cup reserved juice from the chickpeas 

½ cup lemon juice (about 1 and ½ lemons) depending on taste

¼ cup olive oil

In a food processor add the chick peas, garlic, tahini and roasted eggplant.  Blend till smooth adding the olive oil, lemon juice, salt and pepper to taste and the juice from the chick peas.  Blend well till smooth.  Refrigerate till ready to use. 

Nutrition Facts (24 servings = 1oz/serving)

Servings 24.0

Amount Per Serving

calories 90

Total Fat 4 g

Saturated Fat 1 g

Monounsaturated Fat 1 g

Polyunsaturated Fat 1 g

Trans Fat 0 g

Cholesterol 0 mg

Sodium 16 mg

Potassium 185 mg

Total Carbohydrate 12 g

Dietary Fiber 4 g

Sugars 2 g

Protein 4 g

Oatmeal cookies with mini peanut butter cups

Who said you can't use any left over Halloween candy to start your Christmas baking?  Well, I thought so, but then I thought why not?  I have the chocolate candy and what stops me from using them into my cookies.  I also wanted to use m&m's candy but I didn't have enough.  So here it is Oatmeal cookies with mini peanut butter cups.  Enjoy!  

1 cup butter softened

1 cup powdered (icing) sugar

1 ½ cups flour*

½ tsp baking soda

2 tsp. vanilla

1 cup oats (quick cooking oats)

10 oz mini reeses pieces peanut butter cups

Preheat oven to 325°F.  Soften the butter in the microwave for 30 seconds or leave at room temperature for a couple of hours.  In a bowl beat together the softened butter with the sifted icing sugar.  Add the flour, baking soda, vanilla and the quick cooking oats.  Beat well.  Add the Reese's pieces peanut butter cups after you cut them in half.  Fold them into the dough. 

Take a tablespoon of the dough and roll it into your palms into a ball. Place them in a cookie sheet lined with wax paper about two inches apart.  Flatten them with a fork.  The cookies will spread in the oven.  Bake them in the preheated oven for 20-25 minutes till lightly browned.  Remove from the oven and enjoy. 

Makes 29-30 cookies 3” wide about 1oz each cookie. 

*Note:  you can substitute gluten free flour like King Arthur gluten free all purpose flour instead of regular flour.  I have used gluten free flour before on oatmeal cookies.  

Nutrition Facts
Servings 30.0
Amount Per Serving
calories 149
% Daily Value *
Total Fat 9 g	14 %
Saturated Fat 5 g	27 %
Monounsaturated Fat 2 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 17 mg	6 %
Sodium 46 mg	2 %
Potassium 2 mg	0 %
Total Carbohydrate 15 g	5 %
Dietary Fiber 1 g	3 %
Sugars 9 g
Protein 2 g	4 %
Vitamin A	4 %
Vitamin C	0 %
Calcium	1 %
Iron	1