This week’s Sunday Supper is all about the Skinny.  One thing that has helped keep our family less-thick was our move to more vegetarian meals. Most of our decision to go vegetarian 3-4 times a week came from Mark Bittman’s New York Times article “The Meat Guzzler.”  Besides the benefit of eating less meat and its more positive environmental impact and the fact that we changed to eating more expensive, local grass-fed meats to support local ranchers, we also benefitted from the smart at home vegetarian made meals.

One of my favorite vegetarian dishes is variations on potato pancakes.  Here I use broccoli, but you can use zucchini, squash, carrots and of course potatoes. It’s a fairly flexible recipe.  I really prefer the broccoli version though as it goes well with a champagne vinaigrette.

Broccoli Patties with Arugula and Champagne Vinaigrette
Serves 4-6

6 cups broccoli, chopped
2 eggs
1 cup flour
1/2 cup bread crumbs
1 cup parmesan cheese
2 garlic cloves, minced
1 tsp salt
1 tsp pepper
pinch of red pepper flakes
olive oil for frying

arugula

1/4 cup champagne vinegar
1 tsp dijon mustard
1/2 cup olive oil
salt and pepper to taste

Chop the broccoli into bite-sized chunks then steam using a steamer or boil for 5 minutes.  After cooking, set aside to cool.

In a large bowl add eggs, flour and parmasen cheese. Mix together.  Add broccoli, bread crumbs, garlic, pepper flakes and salt and pepper.  Combine everything and then using a potato masher, combine everything so the broccoli is still noticeable, but not too big.

Heat a non-stick pan on medium-high heat. When hot add the oil. Scoop out broccoli mixture into a large ball and then gently press the ball into a flat pancake while in the pan.  You should be able to fit 3-4 in a pan.  Heat and flip after about 4-5 minutes, making sure not to burn but still getting a nice crust on each side. Place finished patties on paper towel and continue making until mixture is finished.

To make the dressing, combine the vinegar and dijon mustard.  Season with salt and pepper then pour in the olive oil slowly combining constantly to keep the dressing thick. Whisk to finish combining and add more oil if vinegar is too strong.

Arrange arugula on a plate with two broccoli patties and then drizzle dressing over everything. Serve.

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For more Sunday Supper Skinny recipes checkout the inspiration below:

Sizzling Skinny Appetizers & Soups

Healthy Skinny Mains & Sides

Guilt Free Skinny Desserts & Snacks

Join the #SundaySupper conversation on Twitter each Sunday. We tweet throughout the day and share recipes from all over the world. This week we will be sharing out special skinnified recipes! Our weekly chat starts at 7 p.m. ET and you do not want to miss out on the fun. Follow the#SundaySupper hash tag and remember to include it in your tweets to join in the chat.

Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Join us Around the Family Table this Sunday at 7pm Eastern Time and share your favorite healthy recipes with us!

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Zucchini Cakes

Zucchini Cakes with Arugula Side Salad

On August 13, 2012, in Featured, Recipes, by Chris Baccus
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Zucchini Cakes

“So how do they taste?” I ask my wife as I sit down at the table.

“Zucchini-y,” she responds. “They’re good. Just lots of zucchini.”

Well these cakes, patties, fritters do have quite a bit of zucchini in them.  I do recommend patting the shredded zucchini with some paper towel to remove the moister so they will hold a bit better.  I also added twice the amount of the whole wheat flour to help with hold.

The cakes go great with a simple side side. Tonight I had some local organic arugula left over from the South Pasadena Farmers’ Market.  I also sliced some cherry tomatoes and added a bit of grated parmesan cheese then topping the salad with a simple dijon mustard vinaigrette.

The recipe made 7 cakes, so plan for about 6-8 depending on the size you make them.  Also I found the cooking time to be a bit longer, about 4-5 minutes each side, since you don’t want the pan on high, but rather medium-high heat and turning often so not to burn.

Full Recipe: Zucchini Fritters. 

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Arugula Goat Cheese & Raspberry Salad

On July 15, 2012, in Featured, Recipes, by Chris Baccus
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I headed out to La Canada this morning to checkout their Saturday Farmer’s Market. There were several organic vendors offering all kinds of fruits and vegetables plus I found a source for fresh sourdough bread and a small producer of goat cheese spreads called Soledad Goats.  The goat cheese spread I opted for includes black pepper and added some additional flavor to the salad I made this evening.

Sorry no cooking tonight in the hotel room. Instead I opted for something quick and easy with the fresh ingredients I found.  Of course this salad would be great with chicken or quinoa or both. Enjoy!

Arugula Goat Cheese & Raspberry Salad
Serves 1

Bunch of arugula, rinsed
1 oz of goat cheese spread
10 organic raspberries, rinsed
1 tablespoon balsamic vinegar

Plate arugula and spoon out small scoops of goat cheese over salad.  Add some fresh raspberries and gently splash balsamic vinegar over salad.

Serve with fresh bread.

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Trying New Food and Instant Feedback

On November 28, 2011, in Family, Food, by Chris Baccus
4

This is definitely a vote for Yucky

There is pretty simple voting system when it comes to trying new food in our house.  Our identical twin boys Oscar and Theo do their best Siskel & Ebert impressions. Instead of a dull thumbs up or thumbs down they add their own twist.  Basically there are three votes:

Yummy: Thumbs up.

Yucky: Thumbs down.

Kinda Yummy, Kinda Yucky: One thumb up and the other thumb down. This one can mean several things. They like a flavor in the food, but not all the flavors. Or they like all the flavors but not the texture.

The above image of Theo came one afternoon after trying some arugula. We have a tradition you have to try something new when we parents have a food item the boys haven’t tried yet or tried awhile ago and we are hoping opinion has shifted to the Yummy status.

And in case you’re wondering, identical twins do not have identical tastes. The boys do like different things so we may get a Yummy from Theo and a Yucky from Oscar; though, arugula was an unanimous Yucky.

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Arugula, Tomato, Feta Couscous

On October 30, 2011, in Featured, Recipes, by Chris Baccus
2

Every Saturday morning the boys and I head to swim class where they learn to navigate the water and I spend time figuring how I’m going to navigate my cooking for the coming week.  It’s a great 30 minutes to explore new cooking blogs.  One recent find is the blog The Kitchn (Kitchen – minus the “e”, because I’m sure thekitchen.com was already taken.)

I bought some arugula at the Farmer’s Market and was looking for something new to do with it. Thinking I had some orzo pasta at home too the Dinner Quick: Arugula with Orzo and Garden Tomatoes looked like a good choice for lunch today. When I arrived home, I was out of orzo pasta but had some Trader Joe’s Israeli Couscous I decided to substitute. I made a few other tweaks too, including added saute pine nuts.

Arugula, Tomato, Feta Couscous
Serves 4

1 cup Israeli couscous
1 bunch of arugula, large chop
Olive oil
1 Tablespoon dried basil
2 Tablespoons pine nuts
8 ounces cherry tomatoes, halved
2-3 ounces goat or feta cheese, crumbled
Salt and pepper

Cook the Israeli couscous per package instructions. While that is boiling, saute the pinenuts in a little olive oil and salt and pepper. Let them brown, cooking for about 4 minutes, turning often. Empty the pine nuts into a mixing bowl.

Add a little more olive oil to the saute pan that had the pine nuts and cook the chopped arugula till it just starts to wilt. Add it to the mixing bowl. Add some olive oil again and saute the tomatoes adding the dried basil, salt and pepper to taste. Cook for about 3 minutes then add them to the mixing bowl.

Crumble the feta cheese into the mixing bowl once the couscous is ready.  Now add the couscous and add a tablespoon of olive oil and some salt and pepper to taste.

Serve.

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Pasta Salad with Goat Cheese and Arugula

On June 1, 2011, in Recipes, by Chris Baccus
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Continuing our tradition of moving to a more vegetarian balanced diet this recipe for Pasta Salad with Goat Cheese and Arugula was a welcome addition to this quest to find good, easy to make vegetarian dishes.

What is most enjoyable about this recipe is how fast it is to make. It was literally 15 minutes from ingredients to plate. In the time it took to cook the pasta, the mustard vinaigrette dressing, washed arugula, drain cannellini beans, and crumbled goat cheese where ready and waiting for the drained pasta to complete the dish.

The pasta salad is great for a summer dinner or even for a dish to pass at a potluck or to bring to a family event. Simple, quick and enjoyable. We will definitely be making this one again as the boiling hot Dallas summer months are upon us.

For the Recipe: Martha Stewart’s Pasta Salad with Goat Cheese and Arugula.

 

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