Baked Parmesan Zucchini Fries

In order to introduce zucchini I don’t need to go into detail about how much I disliked it and all other members of the squash family when I was a kid do I? Or how, as a child, I vowed I’d never feed squash to any of my children. I certainly don’t need to go on further by letting you know that I was certain that if squash were the only cure to a deadly disease I would most likely consider death to be the optimal choice.  Finally, I wouldn’t need to explain that a few years back, a trusted friend practically dared me to try some and since I wanted her to like me, I did ….and wouldn’tcha know it, I LIKED it.

No, I don’t need to go into such detail. (Although now would be a good time to soapbox the importance of choosing good friends because, peer pressure is going to happen so it’s better to choose friends that will pressure you into doing something good…like eating zucchini v. pressuring you into doing something bad…like eating mushrooms. J)

All that really needs said is that, if you have overcome your childhood squash scars (or are a freak of nature - like my 4 year old - and have always liked squash) you are going to enjoy these baked zucchini fries. If you have NOT overcome your childhood squash scars – maybe you should let today be the day.  Go ahead…I dare ya. ;)

Baked Parmesan Zucchini Fries

Printer-Friendly Version

Ingredients:

3 large zucchini, sliced lengthwise and cut into 3” (or so) sticks

1 egg


1/2 cup plain bread crumbs


1/4 cup Parmesan cheese, grated


1 tsp dried oregano


1/2 tsp dried garlic powder


Cooking spray/oil

Directions:

1. Preheat oven to 425 degrees and generously coat a baking sheet with cooking spray or oil.
2. In large shallow bowl, whisk the egg, set aside.
3. In another large shallow dish OR gallon ziplock bag, combine breadcrumbs, Parmesan cheese, oregano and garlic powder.
4. Working with 3-4 zucchini sticks at a time dunk and completely cover each zucchini stick with egg then take the zucchini sticks out of the egg dish (I use tongs or a fork), allowing any extra egg to drip off, and place into breadcrumb mixture. Gently coat the zucchini stick completely with breadcrumb mixture. Place breaded zucchini stick onto baking sheet.
5. Continue this process until all zucchini sticks are breaded and on baking sheet. Spray each zucchini stick with olive oil spray and place into oven.
6. Bake for approximately 10 minutes or until bottoms are golden brown. Using a spatula, flip each zucchini stick and bake for an additional 10 minutes or until crisp and golden brown. I forgot to for the picture but do sprinkle the zucchini fires with a little more parmesan cheese - it makes them that much better, then serve with marinara (I used leftover spaghetti sauce).

Source: Aggies Kitchen

Gwenevere

Blueberry Streusel Muffins (vegan & 100% whole-wheat)

We are not vegans around here. We rely on meat for protein because too many of us can’t eat, beans, nuts & soy.  However, due to the other allergies and dietary restrictions we juggle in this crazy house (eggs and dairy and who knows what else) sometimes it looks like we are [vegan]. So…when in Rome......we call ourselves vegan. (That makes absolutely no sense but I thought it was funny so I left it there.)

In short, we are not vegan, but sometimes our food is. This food, Blueberry Streusel Muffin(s), is (or are –I’m not an English major and I don’t want to google that grammar rule right now). 

What I'm really trying to say 
is that if all vegan food is this good, then 
SIGN ME UP!

I grabbed this recipe off Annie’s eats yesterday morning and threw caution to the wind. Usually when I make something I’ve never tried I cut the recipe in half (in case it’s yucky-which it never is when it’s from Annie) and I follow the recipe precisely.  Not this time. I wanted a whole-grain muffin right away and since her recipe said it only made 8 muffins, I just went with it. In my hour of wild abandon, I substituted ALL of the all-purpose white flour with fresh milled hard white AND red winter wheat. I wanted to be sure the muffin had a hearty, nutty flavor. I swapped Ener-G Brand Egg Replacer in for the egg, rice milk for regular milk and coconut oil instead of vegetable oil and butter. 

When I read the part in Annie’s recipe that said “pour” the batter into the prepared muffin cups I got a little worried, my batter was no where NEAR pourable, at best I could call it a sticky, sticky cookie dough. It was stiff enough that if I could get it into a shape without sticking to my fingers it was going to stay in that shape. I thought about adding more milk, but I listened to my heart and just shaped the dough into large (1/4 – 1/3 cup) balls and plopped them into the muffin cups, generously sprinkled the tops with the streusel and tossed ‘em into the hot oven. My intuition paid off. The muffins “melted” into shape and in 20 short minutes I had my hearts desire….warm, nutty, 100% whole-grain muffins bursting with blueberry goodness. I loved them so much I ate… too many to admit to today. J

Blueberry Streusel Muffins

(vegan & 100% whole-wheat)

Printer-Friendly Version

Ingredients:

MUFFINS

1 ½ cup flour (I used 1 cup fresh milled, hard, red, winter wheat and ½ cup fresh milled hard white winter wheat.)

¾ cup sugar

½ teaspoon salt

2 teaspoons baking powder

1/3 cup melted coconut oil

2 “eggs” made from Ener-G egg replacers (or 1 whole egg)

~1/3 cup rice milk (or cows milk)

1 cup fresh blueberries

STREUSEL

¼ cup sugar

1 tablespoon red winter wheat flour

1 tablespoons + 2 teaspoons white winter wheat flour

¾ teaspoons cinnamon

1-2 tablespoons coconut oil (solid)

Directions:

1. Preheat the oven to 400°. Grease or line 12 muffin wells with muffin liners.
2. Make streusel topping, combine sugar, flour & cinnamon. With a fork add, 1 tablespoon of coconut oil to dry ingredients and mix until crumbly. You may need to add more coconut oil but mix as you add to ensure that your streusel does not get too wet that you will be unable to sprinkle it on top of the muffins. Once crumbly sprinkle over tops of muffins.
3. Combine flour, sugar, salt and baking powder. Place melted coconut oil into a 1-cup measuring cup; add the egg replacer and enough rice milk to fill to 1- cup. Mix this with flour mixture. Fold in blueberries. Place ¼ - 1/3 cup of the dough/batter into the muffin cups (fill to the top if your batter is liquid or a little higher if dough is a solid)
4. Bake at 400° for 20-25 minutes or until a toothpick inserted into the center comes out clean.

Source: Adapted from Annies-Eats “Blueberry Muffins” which was taken from Allrecipes “To Die For Blueberry Muffins”

Gwenevere

Turkey and Summer Squash "Stir-Fry"

So we’ve been over what I’ve been eating for breakfast (brown rice), what I’ve been eating for lunch (sweet potatoes) and now I’d like to share what I’ve been eating for dinner. I call it, Turkey and Summer Squash “Stir-Fry”. Why the quotations with “Stir-Fry” because typically, stir-fry is thought of as a meal with some kind of sauce, this stir-fry has none – It could probably be classified as a “clean stir-fry” so long as you use the best ingredients available (which I believe I did).  When available, I used organic vegetables, free-range turkey and a blend of organic brown rice. (Sometimes I used ground lamb but since this post is called TURKEY and Summer Squash Stir-Fry, I opted to leave that bit out.)

I’m telling you this dish is so good, the discovery of it made all of the food sacrifices I have had to make over the past few months completely bearable.  (Click here and then follow any other links provided if you need a refresher as to why I’m on a restricted diet) In fact once I got into the groove of how I liked this dish cooked; I even began to crave it. Boy liked it so well he would often take a smaller portion of the “family” dinner so that he could have some of what I was having.  Sometimes my kids would protest that I was making them eat something gross while I ate all the good stuff. (Usually they only argued that point when they didn’t particularly care for what I had prepared for them.) Turkey and Summer Squash “Stir-Fry” might not be much to look at but the taste and health benefits of this dish make how it looks completely forgivable.

Turkey and Summer Squash “Stir-Fry”

Printer-Friendly Version

Serves 2 adults

Ingredients:

3-4 tablespoons olive oil, divided

2 cups cooked brown rice

8 oz (or more or less) turkey tenderloin, turkey thigh or ground turkey

2 summer squashes (typically one banana squash and one zucchini)

salt and pepper to taste

Directions:

1. Cut your vegetables (I like to split my squash in long quarters and then cross cut the quarters into ¼ inch pieces)
2. If using tenderloin, cut the turkey into pieces that are longer (1”) and thin (1/8^th inch). Be sure that all the cuts are generally the same size so that it cooks evenly. Salt and pepper to taste.
3. Heat 1 tbsp oil in a 12” nonstick skillet over medium high heat. Once shimmering add cooked brown rice and stir to coat in olive oil (you may need to add more olive oil). Watch your rice and use your turner to move it around a bit so that it doesn’t burn. Cook rice for about 4 minutes until browned and toasty then  flip it with your turner and cook for another 4 minutes or so. Once rice is toasted and has a good crunch, transfer it to a dish and set it aside.
4. Oil your pan with another tablespoon of oil and then stir-fry your vegetables until they are browned but still crisp (4 minutes). When done, transfer to the same dish with the rice.
5. Finally, heat the last of your oil and stir-fry the turkey. Stir-fry until the turkey is golden (if using tenderloin) or browned (if using thigh or ground). If using ground turkey just place the turkey into the hot pan and break it up with the spatula as you cook it. Try to keep the ground turkey in chunks that are no smaller than ½-inch.
6. Once the turkey is done, add the vegetable and rice back to the skillet and mix it all together until entire dish is heated. Remove skillet from heat and serve.

Source: Apron Appeal Original

Gwenevere

3 Ways to Cook Brown Rice

So rice…you are still using Uncle Bens Instant rice because…..you haven’t had a positive experience cooking the good stuff? And by good stuff I mean regular white rice or BROWN RICE. You know what I’m talking about, the water won’t evaporate or it scorches on the bottom, sometimes the rice transforms to a gooey, mushy mess. Well, lets put those bad experiences behind us and start fresh. In this post you’ll find three different methods for cooking BROWN RICE. Why brown rice? Because it’s WAY better for you and it actually has a taste whereas white rice has no other redeeming value except that it looks good with Chinese food. But before we focus on the cooking methods I have some tips I’d like to share.

Tip 1             

Don’t rinse your white rice…any enrichment added to healthy it up would be washed away. 

White rice is ready to cook so just leave it as is.

Tip 2            

Don’t rinse your brown rice either. 
(unless it's grown and/or packaged OUTSIDE the US - See Sierra's notes in the comments-very helpful)

It doesn’t affect the end product enough to matter; it wastes time and water 

AND may dirty a dish that doesn’t need to be dirtied. Who needs more dishes – not me.

Tip 3             

The cooking methods I’m including can be used with short, medium, or long grain brown rice. 

They can also be used with white rice however cooking times and water ratios may need to be adjusted. 

(For the record I prefer method 3 for white rice.)

Tip 4           

There is a difference between short, medium and long grain rice in both flavor and texture however to cook them, you can still use any of the three methods included below WITHOUT having to adjust water or cook times. Alton Brown offers one difference between the lengths of the grain in his Good Eats episode, “Do The Rice Thing”. He explains that short or medium grain rice are better to use if you are planning on storing the cooked rice in the fridge and then eating later cold. The molecular structure of LONG grain rice turns hard when the rice is cooled and the short or medium grain stay soft. Never fear the hardness of the long grain, once heat is applied, softens it right back up again. If you are going to stir fry your rice, day old, refrigerated long grain is ideal. If you are going to eat your rice leftover in a cold salad, short and medium grain rice will work splendidly.

Now…to the cooking methods!

Method 1

I like method 1 because it’s consistent and IT’S THE QUICKEST WAY TO COOK BROWN RICE THAT I KNOW OF. I don’t like method 1 because it dirties 2 dishes and it makes the inside of my house really humid - not so bad in the winter, but horrible in the summer.

Boiled Brown Rice

Printer-Friendly Version

Ingredients:

2 ½ cups brown rice

water

Directions:

1. Fill an 8 qt stockpot with water until waterline is 2 inches below the top rim of the pot.
2. Bring water to a rolling boil, stir in rice and continue to boil, UNCOVERED, for 30 minutes. If water boils over, turn the heat down a tad.
3. Pour the rice into a strainer over the sink and let it drain for 10 seconds.
4. Return the rice to the pot, off the heat. Cover the pot with a lid and set it aside to allow the rice to steam for 10 minutes.
5. Uncover the rice, fluff with a fork, and season with salt if desired.

Source: adapted from Saveur.com 

Method 2

I like method 2 because it’s also consistent and it only dirties one dish. Also, if I needed to do a large batch I could double the amounts and put it in a 9x13 pan and really I could stuff my oven full of 9x13 pans if I needed that amount of rice. I don’t like method 2 because it takes a full hour before it’s ready and it makes me use a sheet of aluminum foil. I’m trying to cut back on my use of one-time-use items like aluminum foil and parchment paper. As much as I cook rice though, I could probably just save the aluminum and use it again each time I bake rice.

Baked Brown Rice

Printer-Friendly Version

Ingredients:

1 ½ cups brown rice

2 ½ cups water

1 tbsp unsalted butter (optional)

1 tsp salt (optional)

Directions:

1. Preheat oven to 375 degrees F.
2. Place the rice into an 8-inch square glass baking dish
3. Bring the water, butter, and salt (if using) to a boil. 
4. Once boiling, pour water over the rice, stir to combine, and cover the dish tightly with a heavy-duty aluminum foil.
5. Bake of the middle rack of the oven for 1 hour
6. After 1 hour, remove cover and fluff rice with a fork.

Notes: Alton adds 1 tablespoon unsalted butter and 1 teaspoon salt to the rice. I left it out because I like my rice plain, however the rice did stick a little to the glass dish. I pretty sure the addition of butter would prevent it from sticking.

Source: adapted from Alton Brown on the food network 

Method 3

I like method 3 for white rice and that’s about it. I have had anything but consistent results when it comes to steaming brown rice so I’m including this method just in case you want to try it. If you think you are better than me…I’m totally ok with that. Let me know your secrets.

Steamed Brown Rice

Printer-Friendly Version

Ingredients:

1 cup brown rice

2 ½ cups water

Directions:

1. Bring water to a boil.
2. Stir in rice, turn heat down to low (or off completely) and cover pot with lid. Allow rice to steep for 35-50 minutes until rice is tender, water has evaporated/absorbed and steam holes can be seen on the surface of the rice.

Source: adapted from Clean Program.com 

Gwenevere

Roasted Broccoli with Cheese Sauce

This meal went from my google reader screen to my dinner table in about 25 minutes. That is my kind of meal! I was struck with a bad case of bakers block (inability to decide what to bake/cook for a meal) so I turned to the Internet to “inspire” me. This dish was made with ingredients I knew I had on hand and it looked good….So, I made it.

I had never had roasted broccoli before so I wasn’t sure if it was intended to be cooked from frozen or fresh-so I went ½ way and partially thawed the broccoli in the microwave before putting it in the oven to roast. While the broccoli was roasting I made the cheese sauce and fried up some spiral ham slices. When it was all done I called the family in for dinner, got everyone settled with their food and just before I was about to put a bite in my mouth, Boy initiates the following conversation.

“Are you going to style this?” He innocently inquired. 

“Nope. It’s late I’m going to eat this.” I quickly quibbled back.

“Are you sure?” he, asked.

“YOP! Pretty darn.” I responded

“Why aren’t you going to plate this?”

“Because I don’t want to. I want to enjoy a hot dinner with the family tonight.” I retorted as my meal began to cool and I observed the kids licking up the last bites from their bowls. 

“I think you should plate this. I mean it’s all here and ready.” Said Boy resolutely.

“I don’t have anything to style it with.” I responded. “I haven’t put a single thought into styling this dish.”

“I think as a general rule, you should plate everything you make. You never know when you are going to need a picture in a hurry so it’s better to be prepared.”

             

- Fine -

Day’s like today, when my culinary plans have been foiled. (Teacher appreciation treats will be delivered a week late.) I’m grateful for Boy. For without his wisdom and insight, I’d be up a creek without a post, I mean a paddle, today.  

    

     

Roasted Broccoli & Cheese Sauce

with fried ham

Printer-Friendly Version

Ingredients:

ROASTED BROCCOLI

4 cups broccoli florets (thawed)

1 tsp kosher salt

3 tablespoons olive oil

CHEESE SAUCE

2 tablespoons unsalted butter

2 tablespoons flour
 (I used whole wheat)

1/2 teaspoon dry mustard powder


1/4 teaspoon garlic powder


1/4 teaspoon onion powder


salt and pepper


2 cups milk


2 cups cheddar cheese, shredded (I used extra sharp)

Directions:

1. Preheat oven to 400 degrees. Toss broccoli florets, olive oil, and salt together. Spread in a cookie sheet in a single layer. Bake for 15 – 20 minutes, or just until color is vibrant.
2. Melt butter in skillet, and whisk in flour. Add spices. Whisk well and cook for 2 – 3 minutes while constantly whisking. Add milk and bring to a boil while whisking. After it boils, let it thicken and then turn burner off. Add cheese and whisk in to melt, remove from burner and don’t bring to a boil again because it may separate.
3. Spoon over broccoli before serving.

Source: Angie McGowan at blogs.babble.com/family-kitchen

Gwenevere

Pasta with Chicken

Last week was eye candy week here at Apron Appeal. The posts on this blog provided much happiness yet little sustenance. I apologize. The truth is as much as I would LOVE to eat butter drenched waffles, muffins and cookies everyday, my body just can’t live that way and unless you are a 6-year-old, yours probably can’t either. I need balance. So today, I’m tipping the scales in the other direction.

Depending on what camp of “healthy” you reside in, (there are many) this dish just may have your number. It’s light and satisfying and contains all the components necessary to provide full nutrition at one meal: protein, colorful veggies, good fats and FLAVOR! Flavor should never need to be sacrificed for health – NEVER. That is just a recipe for failure.

Not only can this recipe be considered healthy, it’s also one of those recipes to use when you need to clean out your fridge or pantry. I used 2 different kinds of pasta and threw in what veggies and cheese I had on hand (gruyere - again). You could easily add in more veggies or tofu or whatever it is that sings to you. In the past, I’ve used shrimp, cauliflower, onions, peppers and rather than pasta I’ve served this tossed with brown rice or over spaghetti squash. In the end, I’ve never been disappointed.

This little dish will make your metabolism happy. So to all healthy eaters out there….This dish is for you.

Pasta with Chicken

(and some other stuff)

Printer-Friendly Version

Serves 4

Ingredients:

2 tablespoons olive oil (divided)

2 skinless, boneless chicken breast halves, cut into 1-inch cubes

1 carrot, sliced diagonally into 1/4-inch pieces

1 (10 oz) package frozen broccoli florets, thawed

2 cloves garlic, minced

12 ounces pasta (any will do)

2/3 cup chicken broth

1 teaspoon dried basil

1/4 cup grated Parmesan cheese (I was out so I used gruyere)

Directions:

1. Heat 1-tablespoon oil in a large skillet over medium heat; add chicken. Cook, stirring, until chicken is cooked through, about 5 minutes. Remove from skillet and drain on paper towels.
2. Heat remaining oil in the same skillet. Begin heating water for pasta. Add carrots to skillet; cook, stirring, for 4 minutes. Add broccoli and garlic to skillet; cook, stirring, for 2 minutes longer.
3. Cook pasta according to package directions. While pasta is cooking, add chicken broth, basil and Parmesan to skillet. Stir to combine. Return chicken to skillet. Reduce heat and simmer for 4 minutes.
4. Drain pasta. Place in a large serving bowl. Top with chicken and vegetable mixture. Serve immediately.

Source: Original Family File

Gwenevere