Baked Zucchini with Lemon and Chives

This has been formulating in my head for a few days now… for some reason I have been craving zucchini and have been trying to come up with a way to cook it that The Captain will enjoy.

He thinks he doesn’t care for zucchini, but I think what he really doesn’t like is soft and MUSHY zucchini so I decided to bake it with a bit of lemon and olive oil… it should be a bit crisper and he does love lemon.. and he also really likes chives.

Baked Zucchini with Lemon and Chives
Makes 2 servings

• 1 medium zucchini
• 1/2  lemon cut crosswise
• 2 tsp olive oil
• salt and pepper to taste
• 1 Tbs chopped fresh chives

1. Preheat the oven to 400° F.
2. Wash and dry the zucchini. Slice it lengthwise and scoop out some of the seeds and place the pieces, cut side up, on a baking sheet.
3. Slice the lemon as thin as you can and arrange half of the slices over each piece of zucchini .
4. Drizzle the olive oil over the lemon slices, 1 tsp per zuke half.
5. Sprinkle with salt and pepper.
6. Bake in oven for 18 to 20 minutes – don’t let the lemon slices burn.
7. Remove and sprinkle with bits of chives to serve.

Per serving.
Weight Watchers P+ = 2.
Calories 62; Protein 1g; Carbohydrate 4g; Fat 5g; Fibre 2g.

This is one of those recipes where the only food item that really needs to be counted is the olive oil, which has a P+ value of 1, so you could count this dish as 1 if you prefer.

Scoop out the centre of the zuke with a small spoon.

Cover each half with lemon slices then drizzle with EVOO and sprinkle with salt and pepper before baking.

Sprinkle with chopped fresh chives to serve.

The Captain was somewhat skeptical when I served this to him, but he said he really liked it and would happily have it again.  Success!

Printable Recipe

What is your favorite way to prepare zucchini?

Coconut Flour Coffee Cake for The Captain's Birthday

When this Coconut Flour Coffee Cake recipe appeared in my Facebook feed this morning I knew it would be just the thing for The Captain’s birthday cake.  July 28th is The Captain's birthday and probably the only day of the year he lets me spoil him all day long.

He told me not to bother baking a cake for him, and that he would be happy with some ice cream after our day’s outing… so I was really happy when I saw the ingredients in this lovely grain free and dairy free cake…. definitely something I could also sample, and share with him to celebrate his special day.

I knew he would love the texture ‘cause it is a heavy cake, very similar to pound cake and he does love that… and he certainly is a fan of coconut, and also ‘carmelly’  crumbly toppings.

The recipe calls for one one ingredient I didn’t have… coconut palm sugar… but after reading through the ingredient list I was pretty sure I could get away with using a dark brown sugar in its place… and it did work… very nicely.  Next time, though, I will solidify the coconut oil somewhat before mixing with the sugar because I think it will produce a drier, more crumbly topping.  I also may bake it for about 5 minutes less.

My Weight Watchers friends will surely balk at trying this recipe due to the N.I. and high P+ value per piece… but, hey, it’s CAKE after all.  And a delicious one at that.  And don't forget you don't HAVE to eat ice cream... bet a nice banana and/or berry 'soft serve' would be really good with this cake.

If grain free and dairy free suits you, do give it a try.  The recipe and instructions can be found here at this link… and some really nice pictures, too.  I calculated the N.I. myself.

I divided the cake into 8 slices… you could cut it into squares if you prefer. And of course you could make them smaller.

Per piece.
Weight Watchers P+ = 6.
Calories 234; Protein 4g; Carbohydrate 18g;  Fat 17g; Fibre 4g.

Folding the coconut flour, egg yolk, honey, vanilla mixture into the beaten egg whites.

Ready to put into the oven.

And cooling on the counter after baking.

Topped with ice cream and a candle, of course…

♪ Happy Birthday, Dear Captain.  Happy Birthday to You. ♪♪

Are you a coconut fan?  

Have you ever baked a grain free cake?

What is your favorite birthday cake?

Strawberry Salad with Roasted Garlic

Here is one of those truly fabulous ideas that I wish I had thought of myself… and after you read this you may well wonder why you didn’t think of it too.

But thankfully, Kristina did, and wrote a blog post about it that appeared in my inbox one day last week… and I kept it there, to remind me to get the ingredients to make it, SOONER rather than later.

The only other time I have ever eaten roasted garlic was on a friend’s boat… she served it with camembert and crackers as an appie before dinner.  I remember that I really liked it but have just never had an occasion to try it myself.

Kristina’s Raspberry and Roasted Garlic Big Salad was just the motivation I needed.
Well, I went hunting for fresh raspberries yesterday in my favorite local markets… the berries growing here are not quite ready to pick yet… but they were just so darned expensive that I didn’t buy any.  But I did spy some lovely strawberries and thought they might do just as well.

So today, after The Captain washed our balcony deck and watered the flowers and tomatoes and herbs and strawberries, we decided we should have lunch out in the sunshine and I knew this salad would be perfect. A sunny and beautiful day deserves a sunny and beautiful lunch!

I referred to Kristina’s post on how to roast the garlic and then did that right away so it would be cooled before lunchtime rolled.  You cannot imagine how great it smells as it is cooking. MMMmmmm.  I am sure everyone walking past my open windows enjoyed it as well.

And of course I made enought for both of us… if you love garlic as much as we do, you won’t have to ask why!

I didn’t make it up EXACTLY like Kristina did, so will give you my ingredients and the recipe for the little dressing I made too, but you will have to check her original post to get the low-down on roasting the garlic…  it was truly fabulous! 

We both really enjoyed it and I will be making it again, certainly… but I think next time I will use a whole head of garlic for each salad. It is THAT good!  I might even add some slices of baked chicken breast and serve it for dinner.  It is absolutely company-worthy too.

Of course my Weight Watchers friends may gasp at the N.I., but just use fewer cashews and you can lower the fat content easily...

Thanks to Kristina for the great idea – and of course  her lovely photos always add to the temptation to make up her recipes, too.

Strawberry Salad with Roasted Garlic
Makes 2 servings

• 1 head garlic, roasted and cooled
• 3 cups mixed salad greens, washed and dried
• 2 mini cucumbers, sliced
• 10 strawberries, sliced
• 1/2 cup raw cashews

1. Tear the salad greens into bite size pieces and divide between 2 serving bowls or plates.
2. Add half of the cucumbers, strawberries, and cashews to each bowl.
3. Gently squeeze roasted garlic cloves out of their papery coverings and place half of them into each bowl.
4. Toss the salads and then spoon the dressing over the top before serving.

Strawberry Dressing
Makes 2 servings

• 1 medium strawberry
• 2 Tbs apple cider vinegar
• 2 tsp olive oil
• drizzle of lemon juice
• dash of salt

1. Mix all ingredients and then spoon half over each salad.

Per serving, salad and dressing.
Weight Watchers P+ = 9.
Calories 326; Protein 10g; Carbohydrate 24g; Fat 24g; Fibre 4g.

Printable Recipe

Raw head of garlic, sprinkled with EVOO, salt and pepper…

and roasted…. cooling on the counter.

Mine and his… waiting to be dressed with….

this little mixture.

The final product, ready to enjoy.

A sunny day and a sunny salad… I need some new unbreakable dishes for al fresco lunches.

Yup, it’s all for you!

What d’ya think?  Are you a garlic fan?

Have you ever roasted garlic?

Any other ideas as to how to enjoy it, other than on crackers?  Maybe roasted chicken?