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Zucchini Parmesan Crisps Recipe : Ellie Krieger

Zucchini Parmesan Crisps Recipe : Ellie Krieger
Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray.Slice the zucchini into 1/4-inch thick rounds. In a medium bowl, toss the zucchini with the oil. Related:  MadFood Pornvegetables

26 Zucchini Recipes: Easy Ways to Use Summer Squash Eat By Color Zucchini may be at the back of the alphabet, but it's at the front of our minds when it comes to summer vegetables. Here are 26 ways to cook zucchini (including two zucchini bread recipes!) in dishes that range from sweet to savory to spicy. Zucchini bread and more by Ella Quittner Zucchini may be at the back of the alphabet, but it's at the front of our minds when it comes to summer vegetables. This miracle squash is so easy to grow, you can easily end up with a bumper crop. Here are 26 ways to cook zucchini (including two zucchini bread recipes!) Next: Zucchini Bread » View All Get the latest health, fitness, anti-aging, and nutrition news, plus special offers, insights and updates from!

13 ways to eat like a Peruvian | PERU DELIGHTS Hello everyone! It’s Friday the 13th. As a saying I like goes: “Bad luck? Here’s the list: 1. 2. (dried and toasted Andean corn), tequeños, yuquitas (fried yuca) with Huancaina sauce, conchitas a la parmesana, or a combination of dishes shared by everyone in the table , if you eat out in Peru you better be hungry, because 3 courses are not enough for us. 3. 4. with your meals. in their bags when they move abroad. 5. 6. 7. 8. 9. 10. Which brings us to the next 2 points… 11. 12. 13. Oh, we couldn’t help it. 14. Share this with your friends! Tom's Kitchen: Quick and Easy Zucchini Fritters Tom Philpott September in Austin is a slightly awkward time at the farmers market. Months of brutal heat has finished off most of the summer harvest, but the fall goods like kale, collards, and winter squash aren't quite ready yet. Fritters sometimes strike me as too fussy. Zucchini Fritters 2 medium zucchini 2 eggs 1 teaspoon sea salt A fistful of parsley, finely chopped 1 clove garlic, crushed, peeled, and minced fine A good lashing of freshly ground black pepper A pinch of red-hot chile clakes 1/2 cup flour (hippie that I am, I used whole wheat) Olive oil, for pan frying Belle of the September market: zephyr zucchini Using a box grater, grate zucchini into a large bowl. Heat a large, heavy bottomed skillet over medium heat and add enough oil to generously cover the bottom.

Crescent Roll Asparagus Spirals Preheat oven to 375°F. Cut or break the tough bottoms off the asparagus stalks. Open your can of dough and lay out the dough on a work surface. Take 1 triangle of dough and cut it directly down the middle making 2 equal-sized parts. Starting at the tip of an asparagus stalk, gently press and wrap one end of the crescent roll dough strips into the top until it’s secured. Do this until all of the asparagus stalks have been wrapped. Place all wrapped asparagus on a foil lined baking sheet. Lightly drizzle olive oil over the tips of asparagus. Season with salt and pepper. Cover with grated Pecorino cheese. Bake for 11-13 minutes (follow the baking directions on the crescent roll package), or until bottoms are golden brown.

How to Make Proper Barbecue Chicken There's a lot of misconception when it comes to "barbecue." The problem is the word itself. It's used as a synonym for grilling, refers to the grill itself, or to the meat being grilled; it also has a sauce named after it; and sometimes it's just the word for the party itself held outdoors in somebody's backyard. What, actually, is "barbecue"? American purists see things a little differently. To them, "barbecue" is a wonderful Southern tradition of slow-cooking with indirect heat and woodsmoke to transform cuts of meat, often inexpensive ones, into succulent, unbelievably delicious results. Which brings us to barbecue chicken, a staple of the summer grill. The sad fact is that often times the answer is no. The problem, and the result, is charred all over the place, a crapshoot for succulence, often dry and sad. I believe good barbecue chicken is low and slow followed by fast and hot; that's the easiest way to achieve fantastic results. (makes 2 cups) Now, the chicken.

Tender Greek Roasted Beans in Tomato Sauce –Gigantes Plaki This is a dish that really exemplifies the wisdom of Greek-Mediterranean cuisine. Beans were one of the main ingredients in the traditional Mediterranean diet, particularly for Greeks who due to the long periods of religious fasting (over 200 days a year) that prohibited most animal products, beans were the main source of protein. As a result, Greek cuisine has several bean dishes as main courses. One of them is known as Gigantes Plaki. Gigantes are a type of large white bean, the word gigantas in Greek means giant. Gigantes from several areas of Greece have a Protected Geographical Indication status due to the unique environment that these beans are grown in. This recipe combines beans which are of course a great source of protein, antioxidants and fiber, while the addition of tomato not only makes them tastier but the vitamin C in the tomato helps increase the absorption of iron from the beans. Greek Roasted Beans in Tomato Sauce –Gigantes Plaki 1. 2. 3. 4. 5. 6. Makes 4-5 servings

Gonna Want Seconds - Luscious Lemon Crinkle Cookies August 26, 2011 Print This Recipe Do you love lemon flavored bake goods? I soooo do. It seems to me that some people are either chocolate lovers or lemon lovers. Ingredients: 1/2 Cup - Unsalted Butter, Softened1 Cup - Sugar1/2 Teaspoon - Vanilla Extract1 - Egg, Large1 Teaspoon - Lemon Zest1 Tablespoon - Lemon Juice, Fresh1/4 Teaspoon - Salt1/4 Teaspoon - Baking Powder1/8 Teaspoon - Baking Soda1 1/2 Cup - All Purpose Flour Instructions: Preheat oven to 350 degrees. Source: Lauren’s Latest

How to cook Broccolette If you aren’t familiar, you may be thinking, “What exactly is Broccolette (also called Broccolini and Baby Broccoli)?” Well, Broccolette is a cross between Broccoli and Chinese Broccoli; it has long thin stalks and much smaller florets. It is something I buy a lot of and if you shop at Costco, you might too. Costco (at least here in Seattle!) As a life-long lover of broccoli and someone with more than just a slight obsession with Chinese Broccoli, I was pretty excited when I saw this product in my store and have been buying it up at least every other week for months and months now (if not at least a year). I have tried it raw, sauteed, steamed, grilled, in omelettes and in stir-frys and I have continually been a bit surprised at how much more bitter the Broccolette can than either of it’s predecessors. I have discovered that the absolute best way to eat Broccolette is to roast it and I want to share my technique with you. How to cook Broccolette Preheat oven to 400F.

Zucchini Pizza Bites This recipe is an oldie, but goodie! I had a big zucchini that needed using up and I was sooo in the mood for these yummy (and guiltless) zucchini pizza bites!! A perfect way to use up all the zucchini in your garden and satisfy your craving for pizza in a low-carb way. I make these all the time, sometimes for lunch or as snack. Note: My zucchini was very large, if your zucchini is smaller, you can cut them on an angle for large ovals. Zucchini Pizza Servings: 1 • Serving Size: 4 pieces • Old Points: 2 pts • Points+: 3 ptsCalories: 124.8 • Fat: 5.7 g • Protein: 8.2 g • Carb: 10.4 g • Fiber: 3.0 g Ingredients: 4 slices large zucchini 1/4" thick (or 1 medium zucchini cut on diagnal)olive oil spray (I used my Misto)salt and pepper 2 tbsp quick marinara sauce1/4 cup shredded part skim mozzarellaDirections:Cut zucchini about 1/4 inch thick. Modified slightly from Green Light Bites.

Braided Spaghetti Bread » The official blog of America's favorite frozen dough We are carb lovers at our house, so when I saw the Braided Spaghetti Bread recipe in the Rhodes Home Baked Family Favorites with frozen dough cookbook I knew we would love it. This is a really simple recipe; it just takes a little planning for thawing the dough. It will take 2-3 hours for the bread loaf to thaw to room temperature or 1-2 hours for the rolls to thaw to room temperature. You will need: 1 Loaf Rhodes Bread Dough or 12 Rhodes Dinner Rolls, thawed to room temperature6 oz spaghetti, cooked 1 cup thick spaghetti sauce 8 oz mozzarella cheese, cut into 1/2 –inch cubes 1 egg white Parmesan cheese Parsley flakes Spray counter lightly with non-stick cooking spray (or use parchment paper). Roll loaf or combined dinner rolls into a 12x16-inch rectangle. Cook spaghetti according to package instructions. Remove wrap from dough. Make cuts 1 ½-inches apart on long sides of dough to within ½-inch of filling. Begin braid by folding top and bottom strips toward filling. This was fantastic!

Opskrift på syltede radiser | Find inspiration De smager simpelthen vidunderligt! Surt, sødt, sprødt og med dejlig smag af dild og en pebret eftersmag. Jeg er helt forbløffet over hvilken lækkerbisken det er, for jeg har aldrig tidligere smagt syltede radiser. Det minder lidt om gammeldags agurkesalat, men er bare mere lækkert, da der er bid i og mere smag. Der er ikke den samme skarphed i smagen, som radiser har når de er friske. Jeg bruger nogle gange radiser som markør når jeg sår. Jeg kan godt lide radiser, men da de jo er skarpe i smagen, er det jo ikke mange man sådan lige kan spise rå. Her får du min opskrift på syltede radiser med dild: 5 dl fintskivet radiser ( ca 30-40 radiser) 1/2 løg lille håndfuld frisk dild 2 dl sukker 2 dl eddike 1 tsk. salt Radiserne skæres i tynde skiver på ca 1 mm. Jeg spiste dem til mine rugbrødsmader til frokost. De blev simpelthen så gode, at jeg nu skal ha’ sået nogle flere radiser, så jeg kan lave syltede radiser flere gange i løbet af sommeren.

Ryan’s Bolognese Sauce The thing about my recent houseguest Ryan is that he’s an exceptional cook. Bottom line: the guy just flat knows what he’s doing in the kitchen, wrestling pretty much any ingredient to the ground with complete confidence. If he wasn’t a minister, I’d say he missed his calling. But…yeah. I don’t think he did. The other thing about my recent houseguest Ryan is…he doesn’t so much use recipes. The night before Ryan and his family left Oklahoma (and guess what? For dinner Ryan prepared homemade pasta and his version of a Bolognese sauce. Please bear with me on the quantities of the ingredients Ryan used. He started by grating carrots. I started by having a glass of wine. Then he peeled and halved a red onion. Then he diced up a good amount. Then he sliced and diced a HUGE boatload of garlic. Lots of olive oil went into the Dutch oven. When it comes to adding olive oil to the pan, we don’t deal in tablespoons around here. When the oil was heated, Ryan threw in the grated carrots. I concur, Sir.

Honey Glazed Roasted Carrots | Peanut Butter and Peppers Hi Everyone! Today was so beautiful here in Northern California that my friend and I finally got to take a walk to the Farmers Market on our lunch. Not too much in season, but I did manage to pick up a great big bag of kiwi’s, I can’t wait for them to ripen so I can just peel and eat them. I think kiwi is one of those forgotten fruit. I also picked up a bag of carrots and made the best roasted carrots I have ever had. Since it was so nice out I was inspired to heat up the grill and I made Bourbon BBQ Boneless Pork Chops. Remember when I made Bourbon BBQ Sauce? While they were grilling I also made Honey Glazed Roasted Carrots. These carrots were cooked to perfection! I peeled and cut the carrots to the same size, placed in a bowl and added melted butter and honey, baked in the oven for 15 minutes and they were done. Honey Glazed Roasted Carrots Ingredients Instructions preheat oven to 425 Line a baking sheet with aluminium foil and spray with cooking spray. Notes

Hummus Mashed Potatoes Hummus Mashed Potatoes Ever since I posted my hummus-crusted chicken recipe last month, I have been itching to try some more creative recipes with hummus. So in honor of Thanksgiving, and my complete love of all things mashed potatoes, I decided to try an experiment this week — hummus mashed potatoes! Yep. Instead of adding in loads of sour cream or heavy cream or, really, any kind of cream to make these “creamy”, I just stirred in a little butter, salt, and a big batch of hummus. The key is definitely finding a hummus recipe that is full of flavor. So easy, so flavorful, and these are probably even better for you than straight mashed potatoes. Hummus Mashed Potatoes Ingredients 3 lbs. Method Peel the potatoes if you woud like, and cut them into large chunks, roughly the same size. Then return pot to the burner and use a potato masher to mash the potatoes until smooth.