Oven 'Fried' Zucchini

These turned out delicious! They are crispy from the outside and soft and gooey from the inside. A perfect, low-cal side or a snack!

Makes: 2 servings (about 6 pieces each)

Calories: Approximately 39 calories per serving.

Ingredients:

1/2 pound (250 grams) zucchini, sliced diagonally into 1/2 inch pieces

1/4 cup water

1 tbsp low fat yogurt

1/4 cup yellow corn meal

1/4 cup oats

1/4 tsp salt

1/4 tsp crushed black pepper

1/8 tsp red chili powder

1/8 tsp cumin powder

1-2 tsp parmesan cheese, grated (optional)

Put the sliced zucchini in salted boiling water and let it cook for about 3 minutes (till half cooked). Drain and let it dry on a paper towel.

Preheat oven to 200 C (400 F).

In a bowl, mix 1/4 cup water with the yogurt. In a sealable plastic bag, mix the cornmeal, oats, salt, black pepper, chili powder, cumin and parmesan cheese. Dip the zucchini pieces into the water-yogurt mix and drop it in the oat-cornmeal mix. Then place the pieces on a baking grill, lightly sprayed with oil. Once all the pieces are laid out, spray oil on top of them and place in the oven for about 15-18 minutes (or until golden brown). Serve hot.

Chicken With Black Bean Sauce Stir-Fry

So this recipe was a totally spontaneous creation today. I was in a hurry to make dinner and threw together some stuff and it actually turned out quite good. Try it and, as always, make alterations according to your taste.

Makes: 2 servings

Calories: Since this is something I cooked without any research, I don't have an exact figure yet. My guess is that it should be approximately 350 calories per serving. Will try and update this as soon as possible.

Ingredients:

2 boneless chicken breasts, sprinkled with salt and pepper on both sides

1/2 tsp + 1/2 tsp garlic paste

1 cup + handful scallions/green onions

1 tsp + 1 tsp olive oil

1/4 tsp ginger paste

1 cup fresh mushrooms. sliced

2 tbsp black bean sauce

1 tbsp rice vinegar

1 tbsp soy sauce

1/2 tsp sugar (optional)

1 cup cabbage, thinly sliced (optional)

2-3 cups boiled whole wheat noodles

handful cilantro, chopped

In a flat pan, heat 1/2 tsp olive oil and add 1/2 tsp garlic paste, stirring till incorporated. Add chicken breast and cook on both sides (about 2-4 minutes each side). Then add a handful of scallions. Cook for 2 more minutes and set aside. If the chicken does not have too many juices, then add about 1/8 cup of water or stock and let it heat through before putting aside. After the chicken has cooled, slice it and reserve the small amount of sauce/gravy with it.

In a wok, heat 1 tsp olive oil (sesame oil would be even better) and then add the remaining garlic paste and ginger paste. Then add the remaining scallions. Saute for 1 minute and then add the mushrooms. Cook for 2 minutes and then increase heat and add the chicken, black bean sauce, rice vinegar, sugar and soy sauce. When heated through, add cabbage and boiled noodles. Cook for 1-2 minutes, mixing well and then add the cilantro. Serve hot.

Serving suggestion: Sprinkle some roasted, crushed peanuts on top. You can even add bell peppers to this when you add the mushrooms. I have a pepper intolerance, so you won't really see them in any of my recipes!

Note: To simplify this dish, you can buy the ready to use black bean stir fry sauce. If that is what you decide to use, eliminate the plain black bean sauce, soy sauce, rice vinegar, and sugar from the recipe. It will turn out just as good.