Zucchini zoodle lasagna

I have been experimenting with my Paderno spiralizer and tried this recipe which was especially tasty.  This would be a wonderful one to try with children, as they would not even know that zucchini were a main ingredient of this dish.

I adapted the recipe from Better Homes and Gardens one-pan recipes and added some additional ingredients which made it closer to a pizza or lasagna without the noodles or crust.

Here is how I made this lasagna which could also be named a casserole pizza. I used two zucchini, spiralized them, salted and placed in a colander to drain for 20 minute prior to starting to assemble the dish.

Pat dry the zucchini.  Mix 2 eggs, 1/2 cup shredded mozzarella cheese, 1/2 cup Parmesan cheese, 1/4 cup cake flour, and 2 tablespoons cornmeal in a bowl.  Add the zucchini.

Place in a ceramic baking dish which has been prepared with Pam.  Add 3 chopped green onions, freshly ground black pepper, and one chopped sweet red pepper to the top of the baking dish. Bake for 10 minutes and remove from the oven.

Then, add 3/4 can of pizza sauce to the top of the dish, top with 1 1/2 cups shredded mozzarella,  1/4 cup Parmesan cheese, mini pepperoni, sesame seeds and parsley flakes.  Bake 20 minutes or until cheese is well melted, and edges are crispy.

This dish is perfect to make ahead and store in the refrigerator to serve later in the day or within a few days.  I used my LidLover to cover the casserole and keep it fresh for heating up at a later time.

Rustic potatoes

In an effort to reduce carbohydrates at holiday meals, I look for alternative ways to serve potatoes.  Everyone seems to love a potato as a comfort food, and my family is no different. In the past five years, I have made an effort to try different types and sizes of potatoes to see if they would be disappointed not having the traditional large slices of potato casseroles or baked potatoes.  To my liking, everyone seems to enjoy these smaller roasted potatoes.  I season them differently, but always roast my potatoes in the oven. Personally, I love them.

Here is how I made my potatoes for Easter this year.  The secret is to find very small potatoes.  I used Baby Boomers from the Little Potato Company.  And, they were delicious.

Prepare a small baking sheet with spray Olive Oil and season the potatoes with Kosher salt, freshly ground pepper, parsley flakes, and Italian herb seasoning to taste. I also give the potatoes a spray of the Olive oil as well.

Preheat the oven to 400 degrees.  Roast them for 30 minutes and check half way through to make certain they are evenly roasting.  Delicious and easy !!

In this photo, you can see the size of the potatoes compared to the carrots also prepared at this holiday meal.

Easter green beans

Many of you are not fans of green beans, but I found a recipe that even a green bean hater enjoyed.  I was inspired by the blog Once Upon a Chef and adapted her recipe a bit for my own family this past week. Of course this technique could be tried any time of year, but it is certainly one to remember for those holiday meals.

What I like about the technique is that it starts with French green beans.  That is a special type of very thin green bean, which I am able to find at only some markets. Packaging may say Haricots Verts or Petit green beans.  If you try this recipe with frozen green beans or thick green beans, don’t expect the same result or even worse, your green bean haters will emerge again at the table.

To make the recipe, gather olive oil, red onion, 1-1 1/2 cups water, about 8 ounces of thin green beans, salt and pepper to taste.

Using a saute pan, heat the olive oil and saute the thinly sliced red onions until soft and lightly browned. While they are cooking, clean the ends of the beans and place into the pan when the onions are ready.  Salt and pepper to taste, and continue to stir them until they begin to slightly cook as well.  I probably sautéed them for 3-4 minutes.

Next, add 1/2 cup of the water and continue to cook on medium heat, never leaving the green beans.  This is a dish that needs constant attention.  The object is to continue to cook until the water is gone. Then add more water and continue until all of the water has been cooked through the green beans with no water left when the beans are done.

This technique will take about 8-10 minutes total time.  Test the beans to make sure they are done cooking.  Check to see if they are easily pierced with a fork, and look cooked through, hot, but not limp and watery at all.

Transfer to a serving dish and be amazed at the flavor and seasoning.

Baked Easter carrots

These carrots are perfect any time of year, though I recently prepared them for Easter. I happened to find red carrots at the market, and they seemed to add an extra sweetness to the dish.  I would recommend them highly.

Here is how I prepared the carrots. I used two bunches of red carrots and trimmed the greens down to fit on a baking sheet, after peeling them. I prepared the sheet pan with spray Pam with olive oil and seasoned the carrots to taste with sea salt and black pepper.

Preheat the oven to 400 degrees.  In a sauce pot on the stove, I added 2 tablespoons margarine, 2 tablespoons brown sugar, 1 tablespoon honey, 1/2 teaspoon Italian seasoning, and 1/2 tablespoon balsamic vinegar. Bring up to temperature to melt the margarine and incorporate the ingredients.  Pour over the carrots on the sheet pan.

Bake for 30 minutes until tender.  I checked them and rotated them after 20 minutes.  If the carrots are very thick, they could be sliced again to help with the roasting time.

These were very tasty served with our Easter ham.

Zucchini and Corn casserole

Are you searching for a new side dish that incorporates vegetables in a different way?  I think I found one from the Six Sisters.  If you are not familiar with them, there are just that, six sisters with busy lives and families.  Some of their recipes are just fantastic.  This one I happened to find in magazine published last Fall 2016. (Six Sisters Stuff)  As usual, I adapt the recipe for our taste, but followed the same preparation technique, and the casserole was very tasty.

Here is how I prepared this side dish.  Gather olive oil, 1/3 red onion, garlic in a tube, 2 medium to large zucchini, cubed, one bag frozen corn, 1/2 cup shredded mozzarella,  1/2 cup shredded Parmesan cheese, and salt plus black pepper to taste.

Preheat the oven to 350 degrees.  On the cooktop, saute oil, onion, garlic to taste, and cook until the onions become tender.  Add in the zucchini and continue to cook for 8-10 minutes until the vegetables are browning.  Add corn, cheese, salt and pepper.

Place into a ceramic casserole dish and bake at 350 degrees for 20 minutes.  Serve while hot.

Any leftovers can be stored very easily with a new product I found at the home and housewares show.

Lidlover lids can be used with ceramic, stainless, glass, bamboo, plastic or even with plates.  They can be used to cover dishes in the oven up to 400 degrees.  They are BPA free and made of high quality food grade silicone. More about the product can be found on their website at http://www.LidLover.com

Watch for these products coming this year to stores.  Additionally, they will be featured on QVC this May. I have been using them for the past few weeks and they are an amazing new product.

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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.

Seed Season

My mailbox is full of gardening catalogs and the excitement of spring and summer is almost here.  So many new ideas every year are contained in these great publications.  Yes, there is something to actually having a printed catalog in hand, when searching for my lettuce seeds for my summer kitchen garden. Most often, I am reading and learning from the various companies as they showcase their products.

I love to shop these catalogs and complete a bit of research on the types of seeds that might work best in my short season Michigan garden.  I know that my yard does not have the greatest and longest sunny exposure, so I am always careful to choose seeds that will grow to maturity within the summer months.

This year, I will grow a variety of mesculun salad leaves and other lettuce mixes. In years past, I have had great success with lettuce in my garden. And fresh garden lettuce is so spectacular, that it is hard to compare to anything found in a market.  For this reason, I think everyone should have a small kitchen garden. So satisfying!