Zucchini Lasagna

Zucchini Lasagna – Candy Coated Culinista

I got a special request to make my lasagna and of course since I don’t make the exact same recipe twice I had to put a new twist into my lasagna. This recipe however took a very unexpected turn when it caused my third kitchen injury and this one was the worst yet; and had me almost contemplating going to the ER. To make zucchini lasagna there are two options using a knife to make thin strips or the easier way using a mandolin. I used my mandolin and was slicing the zucchini with no issue without the guard on (yes I know bad idea right) I was slicing away and then I noticed there was blood on the cutting board and I still didn’t feel anything mind you. I look to see where it’s coming from and I’ve sliced off a chunk of my finger and fingernail. Sighhh. Surprisingly it didn’t hurt and after an hour of getting the bleeding to stop and a quick google search of when to go to the ER regarding deep cuts. Not to forget I also checked how to glue a cut together if necessary as I had crazy glue in my tool box it finally stopped and I went back to the business of slicing zucchini and using that guard. Never again will I not use the guard.

Yield/Serving: 6
Prep Time: 1hr
Cook Time: 45 min.
Difficulty level is: Medium, time consuming

Ingredients
• 1 tbsp extra virgin olive oil
• 1 large red onion, diced
• 4 cloves of garlic, peeled and minced
• sea salt, to taste
• black pepper, to taste
• paprika, to taste
• season salt, to taste
• 1 pound ground turkey
• 1 tbsp dried basil
• 3 tbsp fresh oregano
• 3 tbsp fresh rosemary
• 3 tbsp fresh thyme
• 3 tbsp fresh parsley
• 3 tbsp fresh dill
• 1 – 250 ml container, ricotta
• 1 eggs
• 4 zucchini cut lengthwise to resemble noodles
• 1 cup spinach
• Pasta sauce
• 1/2 cup parmesan cheese
• 1 cup mozzarella cheese, grated
• Fresh herbs to sprinkle on top

Assembly
1. Pre-heat oven to 350°F.
2. In a large saucepan sauté onion and garlic in a tablespoon of olive oil over medium heat until softened.
3. Add ground turkey and spices and cook.
4. In a small bowl mix together the fresh herbs, ricotta cheese and egg and set aside.
5. Using a mandolin slice the zucchini lengthwise.
6. Place a layer zucchini in a baking dish followed by ricotta cheese, spinach, pasta sauce, parmesan cheese and mozzarella cheese.
7. Repeat step 4 until all the ingredients are finished.
8. Add the finale layer of zucchini and then sprinkle with mozzarella and parmesan cheese and sprinkle with fresh herbs.
9. Bake for 45 minutes and serve.

Please Enjoy

My thoughts
Wow another recipe I enjoyed with no carbs and it was very satisfying. I didn’t miss the pasta and it tasted wonderful. I’m not sure if I could get any guests to enjoy this if I actually mentioned first that there is no pasta; but ever morsel was consumed. Also I’m very happy I didn’t bleed on any ingredients and if I had to cut myself I did it at the best time possible.

Zucchini Lasagna – Candy Coated Culinista

Advertisements

Under the Weather Soup with Crispy Kale

Under the Weather Soup with Crispy Kale – Candy Coated Culinista

I honestly can’t remember the last time I got a cold (knock on wood) and even now this hasn’t turned into a full blown cold yet and I’m thankful for that. I should have known my tonsillitis last week was perhaps a warning sign of things to come. So feeling a touch under the weather with a sore throat and slight cough, I had already picked up some soup essentials being preemptive. Now to make a new soup to help me feel better fast and nip whatever this in the bud.

Yield/Serving: 3-4
Prep Time: 5 min
Cook Time: approx. 2 hours
Difficulty level is: Easy

Ingredients
• 1 acorn squash, halved and seeded
• 1 large sweet potato, peeled and halved
• 1 large carrot, peeled
• Extra virgin olive oil
• 900 ml vegetable stock
• 1 cup water
• Salt to taste, if desired
• Black pepper to taste, if desired
• a knob of ginger, if desired
• a little turmeric, if desired
• 3 leaves of kale
• 1 tbsp extra virgin olive oil

Assembly
1. Preheat oven to 350°F.
2. Prepare squash, sweet potato and carrot and place in a roasting pan.
3. Cover in extra virgin olive oil and roast for one hour and forty minutes, turning vegetable over halfway through.
4. Once vegetables are done let cool for 30 minutes.
5. Peel away the squash skin and add to a Dutch oven along with the sweet potatoes chopped.
6. Chop carrots and add one cup of water to a blender along with the carrots and blend.
7. Then add to the Dutch oven along with the vegetable stock and let simmer for 10 minutes.
8. Using an immersion blender, blend until smooth and continue to simmer.
9. In a small frying pan, fry kale with a tablespoon of extra virgin olive oil and once crispy drain on a paper towel.
10. Laddle soup into a bowl and top with crispy kale and serve.

Please Enjoy

My thoughts
This is really a bare bones recipe for me. I honestly didn’t even add salt or pepper as I wasn’t feeling it and I wanted to keep this soup pure. You can also add ginger and turmeric if you want also. I saved that for my tea on the side personally. I even managed to not add onions and garlic as that might have muddied up the beautiful colour of the soup; which was sweet and simple. Blending the carrots prior to adding them to the Dutch oven really helped with the consistency of the soup and I’m very happy I did. This really took no effort which is perfect when your down for the count. Nap while the veggies roast and maybe 10 minutes on your feet actually tending to the soup. Perfect.

Autumn Beetroot Smoothie

Autumn Beet Smoothie – Candy Coated Culinista

I remember a short while ago I couldn’t tolerate a vegetable smoothie and then I started enjoying them. Slowly I added more and more vegetables building up my tolerance and now I’m at the point where I have a veggie smoothie more days than naught.

Yield/Serving: 2
Prep Time: 5 min.
Cook Time: 1 min.
Difficulty level is: Easy

Ingredients
• ½ raw beetroot, peeled and cut into chunks
• Handful of cranberries
• 1 small knob of ginger
• 1 banana, cut into slices
• 3 tbsp plain yoghurt
• ½ cup water
• Few ice cubes

Assembly
1. Prepare vegetables and fruit and place in blender jar.
2. Add yoghurt, water and ice and blend for one minute.

Please Enjoy

My thoughts
I’ve always loved beets and this smoothie with its natural sweet touch from the beetroot and slight kick from the ginger is a wonderful fall smoothie.

Q is for … Mediterranean Vegetable Quiche

Q is for … Mediterranean Vegetable Quiche – Candy Coated Culinista

Perfect for breakfast, lunch or dinner. These delicate little quiches are good anytime of day and taste of the Mediterranean.

Yield/Serving: 2
Prep Time: 15 min.
Cook Time: 30 min
Difficulty level is: Easy

Ingredients
• 1 tbsp butter
• 2 large eggs
• 1/2 cup heavy cream
• 1/2 cup whole milk
• Pinch of sea salt
• Pinch of black pepper
• ¼ tsp Greek spices
• Handful of spinach
• 10 Kalamata olives pitted and chopped
• ¼ grape tomatoes, halved
• 1/8 cup red onion diced
• ¼ cup feta cheese, cubed
• ¼ cup cheddar cheese, shredded

Assembly
1. Preheat oven to 425°F.
2. Butter the dishes and set aside.
3. Using a medium bowl and whisk eggs, heavy cream, milk, salt, pepper and spices together.
4. In a separate bowl add vegetables and feta cheese and mix and place in dish.
5. Sprinkle the cheddar cheese on top and pour egg mixture over top.
6. Bake for 20 to 25 minutes or until quiche has set.
7. Let cool and cut into slices.

Tips

Please Enjoy

My thoughts
I know only three foods of dishes that start with a Q that I could make that wouldn’t entail me searching far and wide for peculiar and exotic ingredients. So I went back and made another quiche but crustless this time; eliminating the part of my last quiche that I didn’t love.

Herbaceous Pattypan Squash

Herbaceous Pattypan Squash – Candy Coated Culinista

A visit to the local farmers markets always gets the creative juices flowing. This summer and fall season I’m lucky enough to have a new farmer’s market just steps from my door and I intend to take full advantage of what they have to offer. Heirloom tomatoes, fresh snap green beans, golden and purple beets, gourmet popsicles and pizza, fresh loaves of bread, honey, cheese and so much more. I found these lovely Pattypan squash for the second time in two years and I wanted to make a simple recipe to highlight and respect the local ingredients.

Yield/Serving: 2
Prep Time: 5 min.
Cook Time: 5 min.
Difficulty level is: Easy

Ingredients
• 2 tbsp vegetarian butter
• 2 tbsp extra virgin olive oil
• 6 large sized pattypan squash, cut into quarters and eights
• Fresh thyme, finely diced
• Fresh dill, finely diced
• Fresh parsley, finely diced
• Fresh rosemary, finely diced
• Fresh Oregano, finely diced

Assembly
1. Over medium-high heat let butter and extra virgin olive oil get to the temperature of the pan and melt.
2. Add pattypan squash along with fresh herbs.
3. Cook for 5 min, ensuring squash stays crunchy.
4. Serve immediately.

Please Enjoy

My thoughts
I enjoyed pattypan squash for the first time last month when I visited the CN Tower 360 revolving restaurant. I hadn’t managed to buy the squash I saw last year, so I was very happy to come across it again this year. Simple summer sides are a delight to make especially with the farmers markets finest produce. The squash was buttery and herby and the aroma was delightful. I love a good crunchy vegetable and this was the perfect side to my dinner last night.

O is for … Okra Vegetable Medley

O is for … Okra Vegetable Medley - Candy Coated Culinista

O is for … Okra Vegetable Medley – Candy Coated Culinista

Yield/Serving: 2-3
Prep Time: 5 min.
Cook Time: 7 min.
Difficulty level is: Easy

Ingredients
• 3 tbsp extra virgin olive oil
• 10 okras, sliced into rounds
• Handful of snow peas
• ½ red bell pepper, large dice
• Sea salt, to taste
• Black pepper, to taste
• 2 tbsp Raspberry balsamic vinegar

Assembly
1. Over medium-high heat pour olive oil into the pan.
2. Once oil is heated pour in the okra, snap peas and red peppers.
3. Add in the salt, pepper and balsamic vinegar and stir.
4. Let cook for 7 minutes and serve.

Please Enjoy

My thoughts
I always find okra to be slimy even when fresh since childhood. That aside the dish was tasty and there was a distinct okra flavour.

Zucchini Spaghetti and Turkey Meatballs

Zucchini Spaghetti and Turkey Meatballs - Candy Coated Culinista

Zucchini Spaghetti and Turkey Meatballs – Candy Coated Culinista

My love of photography and Toronto has rewarded me. I love my city and I am constantly exploring it no matter the time or weather conditions. One very early morning on the way to work it must have been -27 this December morning and I saw a gingerbread “Toronto scape” presented by KitchenAid Canada. It was gingerbread pieces made by local bakery The Rolling Pin to resemble Toronto buildings. I took the picture, because that’s what I do and I used the hashtag made from gingerbread not knowing I had entered myself into a contest of sorts. Cut to me receiving a DM that I won a Professional 5 Series Mixer & Spiralizer and after answer a skill-testing question correctly these babies where shipped to me. I can’t wait to give my new mixer a try as this one is bigger than my other KitchenAid Custom series mixer and I will not have to bake in batches anymore; which will save me time or I can start making multi flavoured layered cakes and mix at the same time. I was over the moon with excitement when I found out I won this awesome prize and I have many more recipes in mind for my new toys and also a request for apple pie using my gadgets.

Yield/Serving: 4
Prep Time: 20 min.
Cook Time: about 15 min.
Difficulty level is: Medium

Inspired from Williams & Sonoma

Ingredients
Tomato Sauce

• 1 tbsp. extra virgin olive oil
• 1 red onion, diced
• 3 garlic cloves, minced
• Sea salt, to taste
• Black pepper, to taste
• 1 tsp red pepper flakes
• 1 tsp fresh thyme
• 1 tsp fresh parsley
• 1 tsp fresh dill
• 1 tsp fresh oregano
• 1 tsp fresh rosemary
• ¼ green pepper, finely diced
• ¼ red pepper, finely diced
• 1 tsp Balsamic vinegar
• 2 cups tomato sauce
Meatballs
• 500g ground turkey
• 2 cloves garlic, minced
• 1 tsp fresh thyme
• 1 tsp fresh parsley
• 1 tsp fresh dill
• 1 tsp fresh oregano
• 1 tsp fresh rosemary
• ½ tsp sea salt
• ½ tsp black pepper
• ½ tsp paprika
• ½ tsp red pepper flakes
• 1 tsp Worcestershire sauce
• ¼ small red onion, diced
• 1 cup panko bread crumbs
• 2 eggs
• 1 large zucchini, trimmed and spiralized
• Extra virgin olive oil
• Parmesan cheese, for garnish
Eggplant Ragu
• 1 tbsp. extra virgin olive oil
• 1 red onion, diced
• 3 garlic cloves, minced
• Sea salt, to taste
• Black pepper, to taste
• 1 tsp red pepper flakes
• 1 tsp fresh thyme
• 1 tsp fresh parsley
• 1 tsp fresh dill
• 1 tsp fresh oregano
• 1 tsp fresh rosemary
• 1 tsp dried basil
• ¼ green pepper, finely diced
• ¼ red pepper, finely diced
• 1 tsp Balsamic vinegar
• 2 cups tomato sauce
• 1 eggplant, cut into cubes

Assembly
Tomato Sauce

1. In a medium size saucepan over medium heat warm olive oil.
2. Add onion and cloves and sauté until translucent.
3. Season with herbs and spices.
4. Add green, red peppers, balsamic vinegar and add tomato sauce.
5. Let flavours merry and turn temperature to low heat to simmer.
Meatballs
1. Place ground turkey in a large bowl and add garlic, herbs, spices, Worcestershire sauce, red onion, bread crumbs, eggs and spiralized zucchini.
2. Combined and form into meatballs.
3. In a frying pan over medium-high heat warm extra virgin olive oil.
4. Sear meatballs on all sides in batches; about 1 minute per side.
5. Transfer meatballs to tomato sauce and simmer for 10 minutes.
6. Add zucchini to pan and cook for no more than 4 minutes.
7. Sprinkle with parmesan cheese and serve.
Eggplant Ragu (Vegan Option)
1. In a medium size saucepan over medium heat warm extra virgin olive oil.
2. Add onion and cloves and sauté until translucent.
3. Season with herbs and spices.
4. Add green, red peppers, balsamic vinegar, tomato sauce and eggplant.
5. Let flavours merry and turn temperature to low heat.

Please Enjoy

My thoughts
I was beyond excited to use my spiralizer and it couldn’t be any easier to use. The zucchini was spiraled and crunchy and it makes a wonderful substitute if you don’t want to have carbohydrates. The turkey zucchini meatballs were so lovely that I think this will be a new way for me to enjoy meatballs. I will still make my Italian style meatballs; but this is now a healthier alternative for me. The eggplant ragu came about when I thought to take this recipe one step further and make a meatless vegan recipe. I have always been of the mindset that if I could prepare tasty and flavourful vegetarian and vegan recipes I could increase my meatless days to about three days a week and if I can make recipes like this it would be a no brainer. Also if you have an audience that you think would question the whole zucchini spaghetti, then serve the turkey meatballs with spaghetti pasta instead. These few recipes can be combined in different ways and it’s still just as memorable.

Zucchini Spaghetti and Eggplant Ragu - Candy Coated Culinista

Zucchini Spaghetti and Eggplant Ragu – Candy Coated Culinista

KitchenAid Gingerbread Scape - Candy Coated Culinista

KitchenAid Gingerbread Scape – Candy Coated Culinista

Mixer & Spiralizer - Candy Coated Culinista

Mixer & Spiralizer – Candy Coated Culinista

Lemony Kale

Lemony Kale - Candy Coated Culinista

Lemony Kale – Candy Coated Culinista

So good it doesn’t even need to be a side. This dish stands alone.

Yield/Serving: 2
Prep Time: 5 min.
Cook Time: 5 min.
Difficulty level is: Easy

From Canadian Living

Ingredients
• 1 ½ tbsp. extra virgin olive oil
• 1 ½ garlic cloves, sliced
• 3 cups torn and stemmed kale
• 1 tsp lemon juice
• ½ pinch of kosher salt
• ½ pinch of ground black pepper

Assembly
1. Over medium-high heat using a cast iron skillet cook garlic for about one minute.
2. Add in the kale and cook until wilted and dark green, for about 5 minutes.
3. Add in the lemon juice, salt & pepper and serve.

Tips

Please Enjoy

My thoughts
I have made this recipe twice already and even had the intention of sharing this; but I just couldn’t bring myself to save any. The citrusy-garlicky dressing was a beautiful accompaniment to the kale. I ate it just by itself and loved every bite.

Pomegranate Glazed Carrot Medley

Pomegranate Molasses Glazed Carrots - Candy Coated Culinista

Pomegranate Molasses Glazed Carrots – Candy Coated Culinista

If I can find a way to use pomegranate I will. I have always loved pomegranates and even though they are a mess to eat I enjoy cracking into it. I remember as a child when my mom gave me a pomegranate I would run upstairs to change into an old t-shirt and then have at it while sitting in front of the TV, enjoying my cartoons. This is still my routine to this day; but I also love finding different ways to incorporate pomegranate into dishes.

Yield/Serving: 4
Prep Time: 10 min.
Cook Time: 35 – 40 min
Difficulty level is: Easy

Ingredients
• 150 ml pomegranate juice
• 2 tbsp pure fancy molasses
• 4 medium sized carrots
• 1 tbsp extra virgin olive oil
• Pinch, sea salt
• Pinch black pepper
• ¼ cup cashews
• ¼ cup dried blueberries
• 2 tbsp fresh parsley, chopped

Assembly
1. Preheat oven to 400°F.
2. In a small saucepan over medium-high heat; let pomegranate juice reduce (10 – 15 minutes) and then stir in the molasses.
3. Peel carrots and cut on the bias and place to the roasting pan and coat the carrots.
4. Bake for 15 minutes stirring occasionally.
5. Drizzle glaze over and bake for another 10 minutes.
6. Add in the blueberries and cashews and bake for another 5 minutes.
7. Transfer to a serving dish and sprinkle with fresh parsley and serve.

Tips
• You can make the glaze in advance if necessary.

Please Enjoy

My thoughts
The taste of this dish was great. I loved the addition of it as a glaze and this is a great and healthy vegan dish. This would be a great side for Thanksgiving or Christmas and I will be adding this to my Holiday menu.

Avocado Buns ….. What in the world!

Avocado Bun  - Candy Coated Culinista

Avocado Bun – Candy Coated Culinista

Has the mighty avocado just jumped the shark? I saw the weirdest thing the other day which is all the buzz and the latest fad. Avocados are now being used as a substitute for a bun; hmmm, now I love avocado and can have one every day but as a bun? This is a great gluten free option; but lets get real here it is not a burger bun. It looks visually striking and interesting but this can only be just a fad right? I did a few food experiments to see if this is a viable option.
Here are some of my test recipes.

Smoked Salmon on a Sesame seeds Avocado Bun

Ingredients
• Avocado, cut in half and skinned peeled away also slice a piece off the bottom bun so it won’t tip
• Tomato slice
• Spinach
• Smoked salmon
• Red onion, sliced
• Sesame seeds, sprinkled on top of avocado
• Olives, top of the avocado bun
• Sweet pickles, top of the avocado bun

Assembly
1. Top ingredients on to avocado and serve.

Bacon & Egg Breakfast Sandwich

Ingredients
• Avocado, cut in half and skinned peeled away also slice a piece off the bottom bun so it won’t tip
• Sharp cheddar cheese, sliced
• Green bell pepper, sliced
• Bacon
• Fried, slightly runny
• Poppy seeds, sprinkled on top of avocado

Assembly
1. Top ingredients on to avocado and serve.

Please Enjoy

My thoughts
Both these were delicious; but to me nothing beats eating an avocado with a little salt and lemon cut in half and using the shell as a bowl. Sometimes simplicity is the best and honestly you can’t eat this like a true burger with an avocado bun; unless you’re used to eating your burgers with a knife and fork regularly. I may secretly enjoy this at home deconstructed or when I just don’t want a bun; but to truly use the avocado like a bun is near impossible. It’s still delicious but very impractical as a bun and calling this a bun is an enormous stretch to say the least.

Avocado Bun  - Candy Coated Culinista

Avocado Bun – Candy Coated Culinista

%d bloggers like this: