Zoodles with a spiral slicer

I finally purchased a Paderno spiralizer slicer and it has been a wonderful addition to my kitchen tool collection.  My three blade slicer is able to cut vegetables very quickly into angel hair noodles, shoestrings and even spiral cut strands.  My first attempt at using the tool was extremely successful, as I made zucchini noodles in place of pasta one evening for dinner.

I sautéed the zoodles with some sliced mushrooms, seasoned with black pepper and parsley flakes in one tablespoon olive oil. I cooked the zucchini noodles until soft and served with pasta sauce.  The noodles were extremely tasty, and confirm the recent enthusiasm from many chefs for using this spiral slicer.

I will be experimenting with apples, potatoes, carrots and cucumbers in the coming months. The slicer is an interesting way to prepare and cut these foods for appealing presentation and to increase food excitement.

For more information on this slicer, it can be purchased online at Williams Sonoma cookware.

Sauteed fresh corn and zucchini

A week ago, I wanted to serve fresh corn again for dinner since it has been so tasty this year.  My husband loves fresh corn season, and sometimes I don’t feel like corn on the cob. So, I found a recipe for a saute which was simply delicious.

I used margarine instead of the butter in the dish, and it was perfect. It took about ten minutes to prepare and was a wonderful side dish for chicken that evening.  I highly recommend making this dish with fresh corn.

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Here is a recipe that I adapted from allrecipes.com from this summer.  Gather these ingredients:  1/2 stick butter, 1/2 cup diced white onion, 2 cups chopped zucchini, 3 ears of fresh corn with kernels removed, salt and pepper to taste.

Heat the margarine in a large skillet on the stove and cook the onion first.  Add the zucchini next and cook about 5 minutes.  Finally, add the corn, salt and pepper and cook for another 4 minutes until hot for serving immediately. This was a delicious side dish to serve with any meat entree.

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rosemary potatoes

I love the taste of fresh rosemary and decided to use some from my garden for these potatoes.  They were delicious.  If you have fresh parsley from the garden as well, that would also compliment the taste of this dish.

To make these potatoes, I used my electric skillet, but they can also be prepared on the stovetop.  I used seven small red potatoes, olive oil, black pepper, about 2 tablespoons fresh rosemary, crushed garlic, and some chopped prosciutto.

First, I parboiled the potatoes for about 20 minutes.  I chilled the potatoes earlier in the day and then diced the potatoes.  Then, I browned the chopped prosciutto in the skillet with a tablespoon of oil and the flavors.  Then, I added the potatoes.

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I cooked them until they lightly browned, and then added some diced red pepper, grated Parmesan to taste and some fresh or dried parsley to taste.

These potatoes could be used to accompany eggs for breakfast or any meat or fish dish for dinner.  Excellent taste and flavor.

 

grilled zucchini

Most of my grilled vegetable posts have been recipes made with a variety of mixed vegetables.  And, when I usually grill zucchini, I have sliced the vegetable into circles to accompany the other vegetables in the dish–following the rule that equal sized ingredients cook evenly.

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Recently, I have been grilling strips of zucchini with great success.  I would have to say that the most difficult part of this recipe comes when slicing the zucchini into even portions.  Using a mandoline cutting tool is the best method, though ribbons of zucchini would burn on the grill.  It is important to have just the right strip size of the zucchini, about 1/4 inch thick.

This past week, I seasoned the zucchini with olive oil, dill weed, salt, pepper, parsley flakes and a mixed herb blend.  I prepare the zucchini in a bowl and then add to the grill already seasoned.

This is a perfect quick side dish to accompany any barbecue dinner.

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BBQ grill mats are the answer to easy outdoor meals

Grilling season is back.  Some of my best meals seem to be those made with fresh ingredients that come off of the grill during the warmer months of the year.  We use both a charcoal grill and an electric patio grill for cooking, and have found many recipes work perfectly on both types of grilling surfaces.SAMSUNG CAMERA PICTURES

Over the past five years, I have published many grilling recipes on this blog.  I plan to add to those this year, as I spend more time in my garden and cook with my freshly grown ingredients.  Recently, I was asked to review a set of two BBQ grilling mats made by Yumms!  These mats arrived in a flat package which allows for immediate use right out of the box.  No waiting for the grill mats to flatten on the grates.

I noticed immediately that the non-stick surface had a nice texture and will prevent food from sticking.  I also like that the mats are very sturdy and will hold food easily without dropping it through the grill’s grating. The mats can be cut to size for any recipe, and can be cleaned easily in the dishwasher.  They are also hand wash friendly.

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The mats can be used up to 450 degrees and are FDA approved.  By using grill mats, a variety of recipes that could not typically be made on a grill, without having specialty pans, are easily prepared.  Everything from eggs and toast to grilled sliced vegetables or grilled pineapple rings and melted chocolate for dipping.

I am looking forward to experimenting in the coming weeks.  For more information on the Yumms! BBQ grill mats, please follow this link:

http://www.amazon.com/gp/product/B00THPZ1MG/ref=oh_aui_detailpage_o00_s00?ie=UTF8&psc=1

marmalade carrots

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Spring vegetables bring a delicious excitement to any dinner plate.  I am encouraged by their fresh taste to begin planting my summer vegetable garden.  Colorful carrots are some of my favorites.  This recipe highlights their beauty with a spectacular glaze.

This recipe is super easy to make and compliments grilled chicken.  I often serve the carrots with fluffy rice, as the glaze is very tasty mixed together.

To prepare the carrots:  Select 4-5 medium-sized colorful carrots.  Peel and cut into bite-sized slices. Boil on the stove top for 12-14 minutes until tender.  Meanwhile, in a separate saucepan, add these ingredients:

2/3 cup orange marmalade, 3 tablespoons brown sugar, 2 tablespoons margarine, and 1 teaspoon maple extract.  Cook until thickened for about 6-8 minutes and then add 1/3 cup sliced almonds.

Drain the carrots and add the glaze. Mix well and serve.

 

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Baking Spring vegetables

 

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Roasting vegetables can move beyond winter side dish favorites.  By choosing spring vegetables, this dish can transform a meal presentation with color and style.  The secret is finding a spring mix of colorful carrots.  At Trader Joe’s, I was able to find a bag of “organic carrots of many colors”. Along with the other vegetables, the carrots alone transformed the color of the dish.

 

Choose a variety of vegetables which are cut about the same size for even roasting.  I roasted for 30-35 minutes in a 375 degree oven.  If you have a hotter oven, these vegetables will also roast well but decrease the time based on how many of each vegetable is chosen.

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Here is how I baked my mix of vegetables:  Cut in half 6 small red potatoes, use 4 colorful carrots sliced on an angle, one cleaned and sliced leek, one sliced shallot, and 1/2 cup of frozen or fresh peas.  Mix all of the vegetables except the peas in a large roasting pan.  In a bowl, mix 1/4 cup balsamic vinegar, 2 tablespoons olive oil, one cup of vegetable broth, 1 teaspoon Kosher salt, and ground pepper to taste.  Mix well.  Pour over the vegetables in the pan and sprinkle with dried basil.  Bake and stir half way during the cooking process.  Add the peas to the mixture at that time.  Serve with meat, chicken or fish.

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