Hollie's Tomato Zucchini Souffle

This recipe, the result of The CC Palate's Chefery Challenge #2, was a delicious success! Excellent combination of ready to prepare (the ready to bake rolls) with freshly prepared vegetables make this dish a terrific choice for a busy weeknight.

The nutrition facts are on Calorie Count!

Tomato Zucchini Souffle

Serves 4

Ingredients:

1 can ready-to-bake crescent rolls (8 count)
1 medium zucchini, cut lengthwise and then into 1/4 inch slices
3 campari tomatoes, cut into 1/8 inch slices
1 hot hatch chili, finely chopped with seeds removed
5 eggs
1/4 cup low fat milk
4 heaping Tablespoons fresh mozzarella pearls (the smallest size, 1/4-1/2 inch pearls)
Seasonings: a few dashes of each of the following spices, to taste: sea salt, fresh ground pepper, onion powder, garlic powder, cayenne, and cumin - let your nose be your guide. When it smells just right, it probably is.

Directions:

Preheat oven to 350. Generously spray a non-stick pie pan with cooking spray (try not to use an olive oil based spray, because this will burn easier in the oven).

Pull apart the crescent rolls, and line the pan, with the wide side in the center and the pointed ends draped over the sides of the pan. Gently press together any overlapped layers of dough to make a relatively flat surface.

In a medium bowl, lightly beat eggs with milk. Stir in chopped hatch chili and desired quantities of spices. Set aside.

On top of the dough, place the zucchini and tomatoes in a flat layer.
Slowly pour the egg mixture over the veggies, then evenly scatter the mozzarella pearls over the mixture.

Fold the ends of the crescent rolls in to the center. Some of the egg will spill around the edges of the pan, but this will not effect the baking or end presentation.

Place in preheated oven and bake about 30 minutes undisturbed. Pull out and check the center by inserting a knife. If it comes out clean, it's ready to eat! If there is any egg residue, pop back in the oven for about 3 minutes and check it again.

A perfectly baked Tomato zucchini Souffle

Hollie's Avocado Three Way Soup, V. 2 with Cucumber

This is the second entry in the Many Ways of Avocado Soup challenge. Hollie said it was awesome served with taco chips for a satisfying crunch! The nutrition analysis will be forthcoming!

I would like to invite all of you to come up with your own soup - the starter recipe can be found at the end of this post and on the Chefery Challenge Page (located on the left hand side of the blog). The new recipes will be listed there as well as in the category of Chefery Challenge (located on the right hand side of the blog). Join in the fun and Chef it up with us!

Avocado Cucumber Soup 

The nutrition analysis can be found at Calorie Count!

Ingredients:

2 ripe avocados
1 cucumber
2 green onions
1/4 cup cilantro
1/2 cup light sour cream
2 cups vegetable stock
1 1/2 T fresh lemon juice
pepper and salt to taste
cilantro and green onion for garnish
Directions:

Peel and cube the avocado, chop the cucumber, green onion, and cilantro. Place in a blender with the sour cream and blend til smooth. Add juiced lemon and enough stock to get the consistency you prefer. Add pepper and taste. Adjust flavors with salt and pepper as needed. Serve with a garnish of cilantro and green onion.

The following is the list of ingredients the Avocado Soup Challenge Chefs began with - why not join in the fun and come up with your own! Make one that rocks your socks and submit it for consideration as a formal entry in the Many Incarnations of Avocado Soup!

2 ripe avocados
1 cucumber
3/4 cup low fat soy milk
2 T cilantro
2 green onions
2 cups veggie broth
salt & pepper to taste
1 T lemon juice

Hollie's Tomato Basil Soup

Serve this awesome and simple soup cold or heated. The nutrition facts are at Calorie Count!

serving suggestion

Tomato Basil Soup

Ingredients:

2 lbs tomatoes, quartered
2 cups vegetable stock
8 cloves garlic, peeled
1/4 cup fresh basil, chopped
3 Tbl olive oil, divided
1 tsp sea salt
1 tsp pepper

Directions:

Preheat oven to 375

Place garlic and tomatoes, skin side up, in a large baking dish coated with 1 Tbl olive oil.
Mix salt and pepper in 2 Tbl olive oil and brush over tomatoes and garlic to lightly coat. Roast tomatoes in the oven 1 hour.

Remove tomatoes from oven and cool about 10 minutes.

Place tomatoes, garlic, stock, and basil in blender or food processor and blend until smooth

Notes:

The type of tomatoes you use will affect the flavor. I buy the vine ripened tomatoes personally, but your favorite type should work just fine.

Try using chicken stock for an interesting flavor combination - unless you are a tomato soup purist.

Hollie's Mexican Rice

No Tex-Mex dinner is complete without a bit of that fantastic rice, but you don't have to go out to get it.  Mexican Rice is incredibly easy to make, and just as easy to change up and make it your own. The nutrition facts can be found at the best FREE website on the planet for counting your calories - Calorie Count.

Mexican Rice

about 6 side servings

Ingredients:

1 tsp vegetable oil
1/2 small onion, chopped
1 cup uncooked long grain rice
1/2 tsp cumin
1/2 tsp chili powder
1/2 tsp turmeric
1 tsp sea salt
1/2 cup frozen corn
~1 1/2 cups water
1/2 14 ounce can diced tomatoes
Include ALL of the tomato juice from the can - juice and water should equal about 2 cups

Directions:

In a large sauce pan, saute onion in oil until translucent.
Pour in rice and stir to coat grains.
Stir in water, tomatoes and juice, corn, salt, cumin, turmeric, and chili powder.
Bring mixture to a boil, then reduce heat to low.
Allow to simmer 20-30 minutes, until rice is tender, stirring occasionally.

Notes:

This is my personal preference on Mexican rice, but a lot of Mexican chefs I know will add carrot medallions or green peas to theirs as well.

45 minutes prep/cook time

Hollie's Southwest Chicken Fried Rice

Fantastic and flavorful! The nutrition facts can be found at Calorie Count.

Southwest Chicken Fried Rice

8 meal sized servings

Ingredients:

1 cups brown rice
2 cups water
1/2 red onion, chopped
1 small green bell pepper, chopped
1 Tbl olive oil
1 chicken breast, precooked and diced
2 small tomatoes, diced
1 8 oz can corn, drained
1 14 oz can black beans, NOT drained
1/4 cup chopped cilantro
1/2 tsp sea salt
1/2 tsp pepper
1/2 Tbl cumin
1/2 Tbl turmeric
1 tsp paprika
1 tsp chili powder

Directions:

Bring 2 cups water to a boil. Stir in rice, reduce heat to low, and cover. Simmer about 45 minutes.

When rice has about 10 minutes left, begin cooking remaining items.

In a large wok, heat olive oil and saute onion and bell pepper over medium heat, until tender. Stir in chicken, corn, beans with juice, tomatoes, and dry seasonings.

When rice is finished cooking, stir into wok along with cilantro.

Allow to sit cooking for about 15 minutes, flipping entire mixture every few minutes, until any excess liquid has evaporated.

Hollie's Salsa Verde

When I go out for a delicious Tex-Mex dinner, I particularly enjoy the Salsa Verde. Now that I have Hollie's simple recipe, I don't have to wait for dinner out to enjoy this delightful sauce. Dip a few chips in some this weekend!

The nutrition facts can be found at Calorie Count.

tomatillos!

Salsa Verde

Ingredients:

3 tomatillos, pealed, cores removed, left whole to retain the juices
1 white onion, halved and skinned
2 serano peppers, halved
5 cloves garlic, skinned
1 avocado, peeled and diced
3 tbs lemon or lime juice
olive oil to drizzle
1/2 tsp sea salt

Directions:

Preheat broiler.

Place tomatillos, onion, seranos, and garlic in baking dish. Drizzle with olive oil, then sprinkle with salt.

Broil about 15-20 minutes until charred on top. Allow to cool about 10 minutes.

In a glass blender, puree roasted veggies until smooth.

Add avocado and lemon/lime juice and blend to desired consistency.

Place in airtight container and chill before serving.

Lasts about 2 weeks in fridge. If color begins to brown, add a splash of lemon juice and stir.