Helaine's Okra and Tomatoes

This week's trip to the Farmers Market was extra special, as we were buying my favorite Southern ingredient: okra. My Grandma Helaine has been making this okra recipe for decades and decades; in fact, she has probably been making it since she and my Grandpa were married 49 years ago from this very day. Happy Anniversary, G-ma and G-pa!

Just like my grandparents' marriage, this recipe requires no science...just plain 'ole love. Add as much spice and simmer it for as long as you need!

helaine's okra and tomatoes

Makes 8 side course servings

1 large bag okra

3 ears of corn, kernels shaved

4 large tomatoes, chopped into 1-inch cubes

1 large onion, chopped into 1-inch pieces

4 cloves garlic, minced

Olive oil

Salt and pepper

1. Wash okra and trim just a few millimeters off each end...don't cut them completely or the okra will turn gummy!

2. In a large pot, heat olive oil over medium high heat. Add onions and garlic and sauté, about 3-4 minutes. Add okra, tomatoes and corn to pot. Add 1/8 cup water (or so), salt and pepper.

3. Put on the top and let 'em simmer on low until soft. About 30-45 minutes.

4. Remove from heat and add more salt and pepper, if needed!

Zucchini Fries

My second featured post on The Slender Student was posted last week!

These zucchini fries are a tasty and healthy alternative to fattening French fries. Whip these out for a quick appetizer or on burger night with friends—even the guys will enjoy them.

As Claire writes, this recipe will "have you questioning all of your foundational food beliefs–Are vegetables boring or awesome? Can I bread something other than chicken? I don’t have to fry my food to make it hot and crispy and sexy and delicious? Team Slender, blowin’ ya mind."

Thanks for featuring me, Slender Student! My role, as a member of Team Slender, keeps me in check so I'm not always going for the unhealthy option when ordering at restaurants or cooking in the kitchen...Still working on it, guys.

zucchini fries

featured on The Slender Student

Makes 4-6 servings

Per serving: 85 cal. | 3.5g fat (1g sat) | 9g carb | 5g protein

2 (12 oz.) zucchini, cut into 3-inch sticks
½ cup panko bread crumbs
¼ cup shredded Parmesan
1/8 teaspoon ground cumin
½ teaspoon garlic powder
1 teaspoon dried oregano
¼ teaspoon paprika
1 teaspoon kosher salt
2 teaspoon olive oil
2 egg whites

1. In a bowl, mix together panko bread crumbs, Parmesan, cumin, garlic powder, oregano, paprika and salt.

2. Add olive oil and mix with fingertips until well combined.

3. In a separate bowl, beat egg whites until frothy. Toss in zucchini sticks and coat with egg whites.

4. Transfer sticks to bread crumb mixture, press crumbs onto zucchini and place on a baking sheet.

5. Bake at 450 degrees until golden and just tender, about 12 min. Serve immediately as an appetizer with marinara dipping sauce or with an all-star burger!

adapted from ladies’ home journal magazine

Half-the-Guilt Truffled Mac and Cheese

Being from Memphis, I have a weak spot for Southern comfort cuisine.  There's just something about the rich taste and warm culture behind it.  Last weekend, I got my fix at Moonshine Patio in Austin, cornbread, mason jars and all.  But if you ever find yourself in need of a homemade Southern side that doesn't nix your 2013 health kick, try this recipe.  The light[er] dish allows the intense truffle flavor, creamy cheeses and earthy bay leaf to really come through.  Let me know what you think!

photo credit: cooking light magazine

half-the-guilt truffled mac and cheese

Serves 6 (1 cup serving)

418 cal | 13.2g | 18.9g protein | 55.2g carb

2 ¼ cups skim milk, divided
1 medium onion, chopped
1 bay leaf
12 ounces uncooked elbow macaroni
2 tablespoons all-purpose flour
¾ teaspoon kosher salt
¾ cup shredded fontina cheese
½ cup shredded Gruyere cheese
1 ½ teaspoons white truffle oil
2 ounces French bread baguette, torn
2 tablespoons grated fresh Parmesan cheese
2 garlic cloves, crushed
1 tablespoon olive oil

1. Heat 1 ¾ cups milk, onion and bay leaf in saucepan until tiny bubbles form around edges. Do not boil. Cover and remove from heat. Let stand for 15 min.

2. Cook pasta according to package directions and drain.

3. Strain milk mixture through colander over a bowl. Discard solids. Return milk to saucepan over medium heat.

4. Whisk remaining ½ cup milk and four in small bowl until well blended. Gradually stir flour mixture into saucepan, whisking constantly. Bring mixture to a boil while stirring and cook 1 minute. Remove from heat and let cool for 5 minutes.

5. Gradually add fontina and Gruyere cheeses, stirring until cheese melt. Stir in pasta and truffle oil. Transfer mixture into a 2-quart baking dish.

6. Preheat broiler.

7. Combine bread, Parmesan and garlic in a food processor until course crumbs form. Drizzle with olive oil and pulse. Sprinkle breadcrumb mixture over pasta. Broil dish for 2 minutes or until golden brown. Bon appétit!

adapted from cooking light magazine 

I served mine with rosemary lamb chops and apricot-glazed asparagus spears.  What will you serve your mac and cheese with?

Veggie Quinoa Fried "Rice"

Who doesn't love a cup of fried rice from your favorite hibachi restaurant?  This healthy version (I even think The Slender Student would approve!) incorporates delicious ingredients from my 2013 healthy foodie grocery list.  It's easy to make and satisfying...and it won't leave you feeling guilty at the dinner table.  My family enjoyed this meal the other evening with Asian-inspired, sesame seed-encrusted grouper.  I'll post that recipe soon, too!

veggie quinoa fried "rice"

Adapted from one of my favorite blogs, Love & Lemons

Serves 3-4

3 cups cooked quinoa
1 tablespoon canola oil
6 garlic cloves
4 green onions, thinly sliced
4 oz. shiitake mushrooms, stemmed and sliced
1 cup frozen edamame
1 cup baby bok choy
1 cup snow peas, cut into 1-inch pieces
2 large eggs, beaten
1 tablespoon low-sodium soy sauc
Sesame seeds
Salt
Sesame oil

1. In lightly-salted, boiling water, blanch the bok choy until tender; drain and cut into 1-inch pieces. Set aside.

2. Heat oil in large nonstick frying pan over medium-high heat and swirl to coat pan. Add garlic and green onions and cook until aromatic, about 30 seconds. Add mushrooms and snow peas until golden, about 5 minutes.

3. Add quinoa, edamame and bok choy. Cook until quinoa is golden brown, about 3 minutes.

4. Make a well in the center of the mixture, exposing bottom of the pan. Put the beaten eggs and soy in the middle and stir until just cooked through. Break up the egg mixture and stir into the veggie quinoa mixture. Stir fry until the edges are golden, about 3 minutes. Taste and add more soy sauce or a drizzle of sesame oil accordingly. Serve immediately!

*Keep in mind that you can add or subtract any vegetables you choose! That's the beauty of a mixed vegetable recipe.