Tag Archive: chives


Oven Baked Zucchini Fritters

MAKES: 12    PREP: 20 min  COOK: 25 min

Ingredients

  • 1 ½ lb. zucchini (about 3), grated
  • 2 large eggs
  • 1 onion, minced
  • 1 cup. almond flour
  • 3 tbsp. fresh chives, finely chopped
  • ½ tbsp. garlic powder
  • Cooking fat
  • Sea salt and freshly ground black pepper

Preparation

  1. Preheat your oven to 400 F.
  2. Squeeze any extra moisture out the shredded zucchini and pat it try – really try to get as much liquid out as possible.

To make sure the fritters get properly crispy, be very aggressive about squeezing water out of the zucchini. Often it helps to shred them, sprinkle them with salt, and then let them sit for a minute or two to draw the water out. Then you can squeeze the shreds with your hands or in a cheesecloth (you might be surprised at the amount of water one zucchini can produce!). This helps avoid any potential sogginess and give you that nice crispy edge to the tops.

  1. Combine all the ingredients in a large bowl, season to taste, and stir until everything is well combined.
  2. Grease each muffin tin, and fill each cup with an equal amount of the zucchini mixture.
  3. Place in the oven and bake for about 25 minutes.
  4. Serve warm with your favorite topping: pulled pork, shredded beef, pulled chicken, or even beef patties.

Fritters preparation

 

Spinach, Chicken, and Wild Rice Soup

makes about 6 1 1/2 cup servings. and  it uses your slow cooker

Ingredients

  • 3 cups water
  • 1 –14  ounce can reduced-sodium chicken broth
  • 1-10 3/4 – ounce can reduced-fat and reduced-sodium condensed cream of chicken soup
  • 2/3 cup uncooked wild rice, rinsed and drained
  • 1/2 teaspoon purslane
  • 1/2 teaspoon dried thyme, crushed
  • 4 large cloves of fresh crushed garlic
  • 1/4 teaspoon of cumin
  • 1/4 teaspoon ground black pepper (optional)
  • 1/4 cup chives
  • 3 cups chopped cooked chicken (you can even use chicken pulled off bone of roasted chicken  (remove skin) bought at the store– about 1 pound)
  • 2 1/2 cups shredded fresh kale (tear leaves off stems and cut into thing thing strips, young tender fresh kale is the best )
  • Directions

    1. In a 3-1/2- or 4-quart slow cooker, combine the water, broth, cream of chicken soup, uncooked wild rice, thyme, garlic, cumin.
    2. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours.
    3. To serve, stir in chicken, kale, chives,  purslane and let sit for about 15 minutes, stir again then serve.
  • Makes 6 (1-1/2-cup) servings.
%d bloggers like this: