2 large zucchini
2 eggs
1/2 cup Italian bread crumbs
1/2 cup of Parmesan cheese (finely grated)
Dash of garlic powder
Dash of dried basil
Sea salt and fresh cracked pepper to taste
Cooking spray
Preheat oven to 400 degrees.
Cut the zucchini into half lengthwise then into thick spears.
Combine the bread crumbs, Parmesan cheese and seasonings then mix thoroughly.
Dip the spears into egg then bread crumbs and Parmesan mixture, making sure to coat evenly.
Place on baking sheet and spray the top of each spear with cooking spray.
Bake for 10-12 minutes then turn the oven to broil and cook, watching carefully, until they become golden brown 45-60 seconds.
Serve with marinara sauce or ranch dressing. We had them with ranch, but I bet they would be even better with marinara. Jeff and I really liked them.
From: For the Love of Cooking
Showing posts with label Vegetables. Show all posts
Showing posts with label Vegetables. Show all posts
Sunday, August 14, 2011
Tuesday, May 10, 2011
Zucchini Coins
I'm hoping to need a lot of zucchini recipes this summer, we'll see how it goes! But this was one I tried last summer and it was really good.
Olive oil
2 zucchini, sliced into thick slices
Sea salt and freshly cracked pepper, to taste
Marinara
Parmesan cheese, shredded
Italian seasoned panko crumbs
Preheat the oven to 350 degrees. Line a baking sheet with tin foil then coat with cooking spray.
Slice the zucchini into thick slices. Toss the zucchini coins with a drizzle of olive oil, sea salt and freshly cracked pepper, to taste, until evenly coated. Place the coins on the baking sheet then spoon a bit of marinara on top, followed by Parmesan cheese, and a bit of panko crumbs. Place into the oven and bake for 15-20 minutes or when the zucchini is just tender and the panko is golden brown. Serve immediately. Enjoy.
From: For the Love of Cooking
Olive oil
2 zucchini, sliced into thick slices
Sea salt and freshly cracked pepper, to taste
Marinara
Parmesan cheese, shredded
Italian seasoned panko crumbs
Preheat the oven to 350 degrees. Line a baking sheet with tin foil then coat with cooking spray.
Slice the zucchini into thick slices. Toss the zucchini coins with a drizzle of olive oil, sea salt and freshly cracked pepper, to taste, until evenly coated. Place the coins on the baking sheet then spoon a bit of marinara on top, followed by Parmesan cheese, and a bit of panko crumbs. Place into the oven and bake for 15-20 minutes or when the zucchini is just tender and the panko is golden brown. Serve immediately. Enjoy.
From: For the Love of Cooking
Saturday, March 26, 2011
Twice Baked Potatoes
This is a recipe my boss really likes. I have only tasted a bite of them, but they tasted pretty good if you like cumin.
4 potatoes
3-1/2 X 3-1/2 in. banana squash
1 Tbs. butter or dairy free margarine
1/4 tsp. cumin
1/2 tsp. salt
1/8 tsp pepper
Milk or rice milk
Wrap the banana squash in tin foil and bake the banana squash and potatoes for 1 hour and 10 minutes, at 400 degrees. (Place banana squash on the upper wrack so it does not cook as fast. When the potatoes are cooked cut them in half and hallow them out. Scrape the banana squash into the same bowl and add the butter, cumin, salt, pepper, and just enough milk to give them the correct consistency. Spoon the mashed potatoes back into the potato skins and sprinkle with paprika. Bake just long enough to heat them up.
4 potatoes
3-1/2 X 3-1/2 in. banana squash
1 Tbs. butter or dairy free margarine
1/4 tsp. cumin
1/2 tsp. salt
1/8 tsp pepper
Milk or rice milk
Wrap the banana squash in tin foil and bake the banana squash and potatoes for 1 hour and 10 minutes, at 400 degrees. (Place banana squash on the upper wrack so it does not cook as fast. When the potatoes are cooked cut them in half and hallow them out. Scrape the banana squash into the same bowl and add the butter, cumin, salt, pepper, and just enough milk to give them the correct consistency. Spoon the mashed potatoes back into the potato skins and sprinkle with paprika. Bake just long enough to heat them up.
Quinoa
Yeild 6 to 8 servings
1/2 cup quinoa
2 Tbs oil
1/2 cup chopped onion
1-1/4 cup vegetable or chicken broth
3/4 cup chickpeas, cooked or canned, (drained and rinsed)
1 cup peeled, chopped sunchokes ( also known as Jerusalem artichokes)
1/2 cup peas, fresh or frozen
1/4 tsp pepper
Place the quinoa in a large bowl; fill with cold water. Pour into a strainer, then return the quinoa to the bowl and rinse 2 to 3 times more. Drain well.
Heat the oil in a 2-quart saucepan over medium-high heat. Add the rinsed quinoa and cook, stirring, until it cracks and pops, about 3-5 minutes. Add the onion and cook, stirring, until the onion is soft.
Add the vegetable broth and bring to a boil over high heat. Add the chickpeas, sunchokes, peas, and pepper, and return to a boil. Reduce the heat and simmer, covered, 20 minutes. Fluff with a fork.
1/2 cup quinoa
2 Tbs oil
1/2 cup chopped onion
1-1/4 cup vegetable or chicken broth
3/4 cup chickpeas, cooked or canned, (drained and rinsed)
1 cup peeled, chopped sunchokes ( also known as Jerusalem artichokes)
1/2 cup peas, fresh or frozen
1/4 tsp pepper
Place the quinoa in a large bowl; fill with cold water. Pour into a strainer, then return the quinoa to the bowl and rinse 2 to 3 times more. Drain well.
Heat the oil in a 2-quart saucepan over medium-high heat. Add the rinsed quinoa and cook, stirring, until it cracks and pops, about 3-5 minutes. Add the onion and cook, stirring, until the onion is soft.
Add the vegetable broth and bring to a boil over high heat. Add the chickpeas, sunchokes, peas, and pepper, and return to a boil. Reduce the heat and simmer, covered, 20 minutes. Fluff with a fork.
Tuesday, September 28, 2010
Twice Baked Potatoes
I had never had a recipe for twice baked potatoes, I just mashed the potatoes with butter and milk. But when I saw this I thought it was definitely worth a try. They were so delicious. I'm sure I'll only be making them for special occasions with all the cheese, butter and sour cream, but they were so yummy!
INGREDIENTS
4 large russet potatoes, scrubbed clean
2 tablespoons butter, melted
1 1/2 cups shredded sharp cheddar cheese, divided
1/2 cup sour cream
1/4 cup milk
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
DIRECTIONS
Preheat the oven to 400 degrees.
Pierce each potato three or four times with a fork and place in the oven (or on a baking sheet). Bake for about an hour, until a fork can easily be inserted into the potato.
Remove the potatoes from the oven. Let them cool for about 10 minutes.
Carefully cut each potato in half lengthwise, so you get two “boat” shapes from each potato. Using an oven mitt or potholder, hold the potato in one hand and with a spoon scoop out the flesh into a bowl. Leave a thin border (a little less than 1/4-inch) of potato innards around the skin so that it isn’t too fragile to hold the pumped up potato mixture.
Mash the potato flesh with a potato masher or fork until mostly smooth. Stir in the melted butter, 3/4 cup cheese, sour cream, milk, salt and pepper. Mix well.
Preheat the broiler and move an oven rack about 3-4 inches away from the broiler heating element.Scoop the potato filling into the shells, mounding each potato shell full of the good stuff. Sprinkle the potatoes with the remaining cup of cheese and broil the potatoes until the cheese is golden and bubbly, about 5 minutes.
Serves 8 as a side dish.
*If I am making this ahead of time I will skip the broiler step, pull the prepared potatoes out of the refrigerator, and place them in a 350 degree oven for 30 minutes.
Adapted from: Melanie Andrews
INGREDIENTS
4 large russet potatoes, scrubbed clean
2 tablespoons butter, melted
1 1/2 cups shredded sharp cheddar cheese, divided
1/2 cup sour cream
1/4 cup milk
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
DIRECTIONS
Preheat the oven to 400 degrees.
Pierce each potato three or four times with a fork and place in the oven (or on a baking sheet). Bake for about an hour, until a fork can easily be inserted into the potato.
Remove the potatoes from the oven. Let them cool for about 10 minutes.
Carefully cut each potato in half lengthwise, so you get two “boat” shapes from each potato. Using an oven mitt or potholder, hold the potato in one hand and with a spoon scoop out the flesh into a bowl. Leave a thin border (a little less than 1/4-inch) of potato innards around the skin so that it isn’t too fragile to hold the pumped up potato mixture.
Mash the potato flesh with a potato masher or fork until mostly smooth. Stir in the melted butter, 3/4 cup cheese, sour cream, milk, salt and pepper. Mix well.
Preheat the broiler and move an oven rack about 3-4 inches away from the broiler heating element.Scoop the potato filling into the shells, mounding each potato shell full of the good stuff. Sprinkle the potatoes with the remaining cup of cheese and broil the potatoes until the cheese is golden and bubbly, about 5 minutes.
Serves 8 as a side dish.
*If I am making this ahead of time I will skip the broiler step, pull the prepared potatoes out of the refrigerator, and place them in a 350 degree oven for 30 minutes.
Adapted from: Melanie Andrews
Saturday, September 25, 2010
Black Bean and Sweet Corn Quinoa
My mom introduced me to quinoa, so when I saw this recipe I was excited to try it. It was delicious! It is a little bit on the spicy side, so if you don't love things spicy, you may want to cut down on the cayenne pepper. Quinoa is very healthy, so this is a great side dish to substitute for pasta or rice once in a while.
1 tablespoon olive oil
1 medium yellow onion, chopped
2 cloves garlic, minced
3/4 cup uncooked quinoa
1 1/2 cups chicken or vegetable broth
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup frozen sweet white corn
2 (15-ounce) cans black beans, drained and rinsed
1/2 cup cilantro, chopped
In a medium pot, heat the olive oil over medium heat. When shimmering and hot, add the onions and saute for 4-5 minutes, stirring often. Add the garlic and stir for a minute or two until the garlic is fragrant, being careful not to burn the garlic.
Add the quinoa and cover with broth. Stir in cumin, cayenne pepper, salt and pepper. Bring the mixture to a boil. Cover, reduce heat and let simmer for 20 minutes (or until all the liquid is absorbed).
Stir in the frozen corn and black beans. Cover and let the pot sit off the heat until the corn and beans are heated through, about 5-6 minutes. Stir in the cilantro. Serve warm or chilled - it is delicious both ways!
From: My Kitchen Cafe
1 tablespoon olive oil
1 medium yellow onion, chopped
2 cloves garlic, minced
3/4 cup uncooked quinoa
1 1/2 cups chicken or vegetable broth
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup frozen sweet white corn
2 (15-ounce) cans black beans, drained and rinsed
1/2 cup cilantro, chopped
In a medium pot, heat the olive oil over medium heat. When shimmering and hot, add the onions and saute for 4-5 minutes, stirring often. Add the garlic and stir for a minute or two until the garlic is fragrant, being careful not to burn the garlic.
Add the quinoa and cover with broth. Stir in cumin, cayenne pepper, salt and pepper. Bring the mixture to a boil. Cover, reduce heat and let simmer for 20 minutes (or until all the liquid is absorbed).
Stir in the frozen corn and black beans. Cover and let the pot sit off the heat until the corn and beans are heated through, about 5-6 minutes. Stir in the cilantro. Serve warm or chilled - it is delicious both ways!
From: My Kitchen Cafe
Monday, September 20, 2010
Vegetable Pie with Zucchini Crust
This is a great way to use up zuchini and it tastes delicious!
4 zucchini, shredded and patted dry with paper towels
2 eggs
2 1/2 cups of mozzarella, divided
2 tomatoes, diced
4 oz of mushrooms, sliced
2 green onions, chopped
1/2 cup of Parmesan cheese, shredded
4 basil leaves, chopped
Dried oregano, to taste
Preheat the oven to 400 degrees. Coat a casserole dish with cooking spray.
After you grate the zucchini, pat it dry with a few paper towels, removing as much moisture as possible. Combine the zucchini with the eggs and 2 cups of mozzarella. Push the zucchini firmly into the casserole dish, forming a crust. Season with sea salt and freshly cracked pepper, if desired. Bake in the oven for 10 minutes.
After the zucchini has baked, layer the casserole with mushrooms, green onions, tomatoes, fresh basil, and finally top it with the remaining 1/2 cup of mozzarella cheese and the Parmesan cheese. Sprinkle the top with dried oregano, to taste. Bake in the oven, uncovered, for 25 minutes.
Let cool for 5 minutes then serve.
From: For the Love of Cooking
4 zucchini, shredded and patted dry with paper towels
2 eggs
2 1/2 cups of mozzarella, divided
2 tomatoes, diced
4 oz of mushrooms, sliced
2 green onions, chopped
1/2 cup of Parmesan cheese, shredded
4 basil leaves, chopped
Dried oregano, to taste
Preheat the oven to 400 degrees. Coat a casserole dish with cooking spray.
After you grate the zucchini, pat it dry with a few paper towels, removing as much moisture as possible. Combine the zucchini with the eggs and 2 cups of mozzarella. Push the zucchini firmly into the casserole dish, forming a crust. Season with sea salt and freshly cracked pepper, if desired. Bake in the oven for 10 minutes.
After the zucchini has baked, layer the casserole with mushrooms, green onions, tomatoes, fresh basil, and finally top it with the remaining 1/2 cup of mozzarella cheese and the Parmesan cheese. Sprinkle the top with dried oregano, to taste. Bake in the oven, uncovered, for 25 minutes.
Let cool for 5 minutes then serve.
From: For the Love of Cooking
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