Categories
fruit pasta recipe vegetable

1026 – Zucchini Noodles with Pesto

Zucchini Noodles with Pesto

2 medium zucchini, julienned thin, or spiralized
1/4 cup green onions cut into 1-inch pieces
1 cup broccoli florets (optional)
1/2 cup cherry tomatoes
2-3 tablespoons O&V Pesto alla Genovese
1 tablespoon O&V Basil EVOO
Salt & Pepper to taste
Fresh Parmesan cheese for garnish (optional)

Heat a pan, add a little Basil EVOO, then add the green onions, and broccoli (if using).
Cook 3-5 minutes until crisp tender.
Add zucchini, cherry tomatoes and 2 tablespoons Pesto alla Genovese.
Stir to combine all ingredients.
Taste, and add more pesto if needed.
2-3 minutes is all you need
Serve topped with shaved parmesan cheese (if using)

Southwest Red Cabbage and Mango Slaw

4 cups red Cabbage, shredded
4 carrots, peeled, chopped and julienned (or shredded carrots)
2 mangos, diced
3/4 cup cilantro, chopped
1/2 cup black beans (drained and rinsed)
1/2 cup frozen corn (drained)
Juice of 1/2 lime, freshly squeezed (or to taste)
2 tablespoons O&V Mango Vinegar
2 tablespoons O&V Lemon Oil
1 tablespoon O&V Garlic Salsa
1/2 teaspoon of Jalapeno oil (optional)

In a large bowl, mix together cabbage, carrots, mangos, corn, black beans and cilantro.
In a separate bowl, mix together lime oil, mango vinegar, garlic salsa, salt and lime juice to taste.
Add the jalapeno oil if using, and then toss with the vegetables
Allow slaw to chill completely and mix again well before serving.

Strawberries and Yogurt Parfait

1/3 cup Strawberry Rhubarb vinegar
1/2 cup Vanilla Greek Yogurt
1-pint baskets strawberries, hulled, chopped
Drizzle of Strawberry Honey

Combine berries with the vinegar.
Add a little sugar if strawberries aren’t sweet enough.
Toss to blend and let stand for 10 minutes
Divide berries and syrup among 4 bowls.
Top with Greek yogurt.
Drizzle the top with a little Strawberry Honey.

Chef Veera

Peggy Denny Show 19 025, Part 1 – Oil & Vinegar

Peggy Denny Show 19 025, Part 2 – Oil & Vinegar

Categories
breakfast fruit pastry recipe

886 – Quick Breakfast Bites: Blueberry Almond Bars, Chocolate Banana Nut Muffins

Quick Breakfast Bites: Blueberry Almond Bars, Chocolate Banana Nut Muffins

1 cup all-purpose flour
1 cup whole wheat flour
1 1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups mashed bananas (about 3 large)
1/3 cup plain Greek yogurt
1/4 cup vegetable oil
2 eggs
1/3 cup light brown sugar
1/3 cup granulated sugar
1 teaspoon vanilla
1/2 cup dark chocolate chips
1/2 cup chopped toasted walnuts

1. Preheat oven to 350 degrees.
2. Combine flour, baking soda, and salt in a large bowl; stir with a whisk. Make a well in center of mixture.
3. Combine banana, yogurt, oil, and eggs; add sugars and vanilla, whisking to combine. Add to flour mixture, stirring just until moist. Fold in chocolate chips and walnuts.
4. Spoon batter into prepared muffin cups. Bake at 350 degrees for 20 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; cool on a wire rack.

Yield: 18 servings

Fruit and Nut Bars

1 cup old-fashioned oats
1/2 coarsely chopped almonds
1 tablespoon sesame seeds
1/4 cup chopped dried bluberries
1/4 cup chopped golden raisins
1 cup puffed rice cereal
1/4 cup natural peanut butter
1/4 cup honey
1/2 teaspoon vanilla
1/4 teaspoon salt
Cooking spray

1. Preheat oven to 350 degrees Fahrenheit.
2. Spread oats, almonds, and sesame seeds on a rimmed baking sheet. Bake until the oats are lightly toasted and the nuts are fragrant, shaking the pan halfway through, about 10 minutes. Transfer to a large bowl. Add cereal, blueberries, and raisins; toss to combine.
3. Combine peanut butter, honey, vanilla, and salt in a small saucepan. Heat over medium-low, stirring frequently, until the mixture bubbles lightly, 2 to 5 minutes.
4. Immediately pour the peanut butter mixture over the dry ingredients and mix with a spoon or spatula until no dry spots remain.
5. Transfer to the 8-inch-square pan coated with cooking spray. Lightly coat your hands with cooking spray and press the mixture down firmly to make an even layer (wait until the mixture cools slightly if necessary). Refrigerate until firm, about 30 minutes; cut into 12 bars.

Yield: 12 servings

Yogurt in Recipes

When a recipe calls for butter,
replace half the butter with half as much yogurt. For instance, instead of 1 cup butter, use 1/2 cup butter and 1/4 cup yogurt.
When a recipe calls for shortening or oil, replace half the oil with 3/4 the amount of yogurt. For example , instead of 1 cup oil, use 1/2 cup oil and 1/4 cup plus 2 tablespoons yogurt.
Substitute yogurt cup for sour cream in recipes.
Yogurt can even replace some of the water or milk in a recipe. Start by substituting 1/4 of the liquid with yogurt. The result will be creamier and more flavorful.

Marie Hegler
Area Food Safety & Nutrition Agent
Clemson University Cooperative Extension
facebook.com/FNHClemson
carol@clemson.edu

The Peggy Denny Show – Recipe #886 Pt. 1

The Peggy Denny Show – Recipe #886 Pt. 2

Categories
breakfast fruit recipe summer

838 – Watermelon Breakfast A Go Go, Watermelon Fire and Ice Salsa

Watermelon Breakfast A Go Go

1/2 cup low fat granola
3/4 cup de-seeded watermelon chunks
5 ounces low fat banana yogurt

In a large, cylindrical glass or “to go” container, create a parfait by layering ingredients in this order:

1. Low fat granola
2. Small chunks of watermelon
3. Low fat banana yogurt
4. Low fat granola
5. Small chunks of watermelon
6. Low fat banana yogurt

Garnish with a slice of banana, toasted almonds or coconut, and chunks of watermelon.
Makes 1 parfait.

Watermelon Fire and Ice Salsa

3 cups de-seeded & chopped watermelon
1/2 cup diced green peppers
2 tablespoons lime juice
1 tablespoon diced cilantro
1 tablespoon diced green onion
1-2 tablespoons diced jalapeno peppers
Combine ingredients; mix well and cover.
Refrigerate 1 hour or more.
Makes 3 cups.
Serve with chips or as a garnish for chicken and fish.

Watermelon Queen

The Peggy Denny Show – Recipe # 838 Pt 1

The Peggy Denny Show – Recipe # 838 Pt 2

Categories
fruit recipe snack

836 – Carrot, Oat, Chocolate, Cranberry Cookies

Carrot, Oat, Chocolate, Cranberry Cookies

1 cup all-purpose flour
1 cup old-fashioned rolled oats
1 teaspoon baking powder
1/4 teaspoon salt
1 cup finely grated carrots (about 1 large carrot)
1/2 cup dark chocolate chips
1/3 cup chopped walnuts
1/3 cup dried sweetened cranberries
1 large egg
1/2 cup maple syrup
1/2 cup vegetable oil
1 teaspoon vanilla extract

1. Preheat oven to 375°.
2. In a large bowl, combine flour, oats, baking powder and salt; mix well with a whisk. Stir in carrots, chocolate chips, walnuts and cranberries.
3. In a small bowl, whisk together egg, maple syrup, oil and vanilla. Pour into the carrot mixture and stir until just combined.
4. Drop by the tablespoonful onto prepared baking sheets. Bake 15 minutes or until tops of cookies just begin to brown. Cool slightly.
Yield: 20 cookies

Granola, Yogurt, Berry Parfait
Granola:

1 1/2 cups old-fashioned rolled oats
1/4 cup sliced almonds
1/4 cup chopped pecans
1/4 cup chopped walnuts
1/4 cup dried sweetened cranberries
1/4 cup maple syrup
1/2 teaspoon ground cinnamon
1/4 teaspoon salt

Parfait:
2 cups granola, recipe above
2 cups vanilla yogurt
2 cups berries

1. To prepare granola, preheat oven to 325°.
2. Combine al ingredients in a mixing bowl. Spread evenly on a baking sheet coated with cooking spray.
3. Bake for 15 to 20 minutes or until golden brown, stirring every 5 minutes.
4. To prepare parfait, line up 4 serving cups. Spoon 2 tablespoons of yogurt into each glass and smooth surface.
Spoon 2 tablespoons of granola overtop and smooth surface.
Spoon 2 tablespoons of fruit overtop and smooth surface. Repeat the process.
Yield: 4 servings

Marie Hegler
carol@clemson.edu