Here is our freshly made with garden ingredients for Easy Zucchini Noodle Salad
GOING ZANY WITH ZUCCHINI. I have been seeing everyone going zany with zoodles & sqoodles and my curiosity was killing me. Since my husband and I keep trying to change our eating lifestyles with some success and then some backsliding, I felt if I could come up with some great tasting, healthy alternatives to our regular salads; we could maintain our lifestyle more comprehensively.
So you will see my attempt at EASY ZUCCHINI NOODLE SALAD as shown in the video from ST. ELIZABETH HEALTHCARE (can be viewed on St. Elizabeth Healthcare Facebook page)
Here is how I made it with our new Veggetti Pro from Bed Bath and Beyond as shown in the picture from their website.
First, from the supermarket: 2 fresh Zucchini; Fresh Basil; red cabbage; fresh broccoli; grape tomatoes; 2 fresh ears corn (one can if fresh is not available).
Using the Vegetti Pro, make noodles out of 2 zucchini. We used it for the red cabbage too. These are our pictures and it was easy to make. Healthy and yummy.
RECIPE FOR EASY ZUCCHINI NOODLE SALAD:
2 Zucchini (made into noodles)
25 to 30 Grape Tomatoes (halved)
3/4 cup red cabbage
1 cup broccoli florets chopped
2 ears of fresh corn (1 can if fresh is not available) Tip: Use bundt pan to cut corn off cob
1/4 cup fresh chopped basil
Assemble all of these ingredients in bowl. You can make dressing in bottom of bowl by:
2 T. olive oil (use high quality)
3 T. white vinegar
1 T. honey (I used raw, unfiltered honey)
Juice from 1 Lime
1t. pepper (I used freshly ground)
Pinch of salt
Whisk together and then add all of the assembled ingredients.
Thin, crispy, and irresistible! These zucchini chips are a great way to use up all that zucchini in your garden!
Preheat oven to 225 degrees Fahrenheit. Line two large baking sheets (I used two 17″ baking sheets) with silicon baking mats or parchment paper.
Slice your zucchini on a mandolin. Mine had 1, 2, or 3 for thickness and I used 2.
After you slice your zucchini, place the slices on a sheet of paper towels and take another paper towel and sandwich the zucchini slices and press on them. This helps draw out the liquid so it’ll cook a bit faster.
Line up the zucchini slices on the prepared baking sheet tightly next to each other in a straight line, making sure not to overlap them.
In a small bowl, pour your olive oil in and take a pastry brush to brush the olive oil on each zucchini slice.
Sprinkle salt throughout the baking sheet. Do NOT over-season, in fact, it’s better to use less salt initially because the slices will shrink; so if you over-season, it’ll be way too salty! You can always add more later.
Bake for 2+ hours until they start to brown and aren’t soggy and are crisp.
Let cool before removing and serving.
Keep in an airtight container for no more than 3 days.
Note from Arline Miller, blogger for Sipping Cups of Inspiration: It is easy for me to fall off the healthy eating wagon but I wipe myself off from the crumbs and climb back on. No one says it is easy, but being unhealthy is not easy either. We have planted a small container garden and it contains both crooked neck squash and yes, zucchini squash. Let’s get zany with zucchini!
Have fun with healthy recipes. The fresh smells and colorful display makes eating good foods more adventurous. Until we cook again…..LIVE LIFE; LOVE LIFE; LIVE AND LOVE LIFE TO THE FULLEST!………Arline Miller
(C) Copyright 2012-2018 Arline Miller of Sipping Cups of Inspiration with all rights and privileges reserved. All third party material including photos are referenced if original source is known for credit and access to location.
CERTAIN FOODS TAKE ME HOME was originally posted in 2017 but since I made home made biscuits the other night with Salisbury Steak, I decided to re-post this blog post. Flavors, textures, ingredients and smells bring memories back when we experience a walk back in time. For those of you who know I don’t eat like this since I watch my WOE due to diabetes, this is not for all of us except on a cheat night. Most of you will match these foods with your favorite cook. Enjoy the walk down memory lane with me. Here is my latest batch of cast iron skillet buttermilk biscuits which my husband has given me the best biscuits you ever made award.
I got the idea of chilling the butter and buttermilk from watching a great episode of The Kitchen from the Food Network. I have included Jeff’s video link and recipe. I didn’t use as much buttermilk as he did but he said to use my judgment on how much.
Preheat the oven to 425 degrees F. Place heavy cast-iron skillet into oven to preheat. Chill a large mixing bowl, pastry cutter, flour and 1 stick butter in the freezer 15 minutes before assembling the biscuits.
Add the flour to the chilled mixing bowl. Working quickly, cut 1 stick butter into the flour using the chilled pastry cutter (or your fingers); the goal here is pea-size balls of butter. In batches, add in the buttermilk until the dough is cohesive yet still moist. Turn the dough out onto a floured surface and lightly press into a 1-inch-thick round. Using a biscuit cutter or business end of a dry-measuring cup, cut out 8 biscuits. (Use the extra dough to cook up a big piece of shortcake for dessert….strawberry shortcake!)
Carefully remove the skillet from the oven and add the oil. Place the dough rounds into the hot skillet, right up against each other, and brush with the 3 tablespoons melted butter. Bake until golden brown, about 15 minutes.
CERTAIN FOODS TAKE ME HOME. Several times during the past few weeks and always on the holidays I make dishes which have a strong attachment to my childhood and early adulthood. Yesterday was no exception when I made salmon patties. Even though I make my dish a little different from my Mom’s delicious salmon patties. My mind went back to the days when she would make them and the house smelled so wonderful. I smiled when my husband said, “I love the smell!” My Mom loved to hear someone compliment her cooking and this was one dish, along with fried fish people still say no one can fry fish or salmon patties like Bea can. If she were here, she would love to hear those who say that about my cooking too. Of course, she would say, “I taught her how to cook when she was only 11 or 12 years old. These memories took me to a place of love and meditation and I thought of a blog topic.
I will feel confident saying that most of us have food association with loved ones. We each have stories that jog our childhood or maybe even comfort foods that we associate a good, warm feeling from those memories. Let us try a “taste test” of sorts.
Foods that we associate with memories:
Fried Chicken….who made the best fried chicken you had? For me, my MIL, Nanny, from my first marriage fried the best chicken and she still holds that ranking. I fry it the same way and everyone loves it but it is my memory of her chicken.
Potato Salad….My FIL, Pa, from my first marriage made mouth watering salad. I have tried on many attempts but it is never as good as his potato salad. He made it every Sunday morning and let it sit while we went to church. I have a dear friend Pam Price who makes great potato salad and I am confident her salad is a memory maker too.
Cakes….From Red Velvet to Coconut Cake, it was my SIL Gloria who baked the best cakes. She must have stuck her sweet finger in each one as they were mouth-watering.
Fried fish….My Mother, Bea, rivaled all others and fried them in the smallest amount of grease and I still rank her even though she died. I have never seen anyone else fry them the way she did but ask anyone who ever ate hers and they will all say, Bea knows how to fry some good fish.
Deviled Eggs….Me, me, me, choose Me. I have eaten deviled eggs at reunions, restaurants and even my friends/family and their eggs are good and it may sound egotistical but I will rank mine as the best.
Grilled or smoked steaks and meat….My husband, Greg and I put him against any restaurant I have eaten. We go out only to enjoy him not having to do the work but I can assure you I have had good steaks at restaurants but they never measure up to Greg’s.
Baked beans…..Harriet Solomon and I have yet to taste any baked beans that compare to hers. She was a great cook with a lot of good dishes, but it was her baked beans that rank the highest.
Vegetarian/seafood dishes…..My daughter, Missy who acquired the talent to season to taste and improvise with the best of them. It is the way she uses various spices, garlic, and sauces that make her shrimp and scallops outstanding.
Biscuits…..I go back to my Grandmother Lott, Aliner, who made Cat Head Biscuits and filled them with Sugar Syrup. My husband Greg would say his Mother but he never turns down my biscuits. Even though her biscuits outrank mine, he always loves my biscuits and gravy. I love the fact it is her biscuits that claim his heart. I understand that feeling entirely.
Crackling cornbread…..Greg’s sister, Berta, who is one of the best cooks around wins this spot hands down and Greg was disappointed when she no longer cooks but we have our memories of those delicious pieces and her care package for Greg when she baked him extra pieces.
Creamed corn…….No one and I include myself in this area beats my sister, Juanelle, who ironically hates to cook, makes the creamiest, delicious corn. I have made it and it was good but it wasn’t her top ranking corn.
I could go on and on and I know that most of you are making your mental lists as I posted these foods along with other dishes that the top award belongs to someone you love or even yourself. I always heard the way to a man’s heart is through his stomach but doesn’t that apply to all of us. Please feel free to add your comments and whose dishes make your mouth water when you think of how they made a certain dish. Maybe we got more than calories….Maybe the sweets were sweeter, the spices more spicier, and the overall dishes were as full of love as calories.
(C) Copyright 2012-2018 Arline Miller with all rights and privileges reserved. All third party material is sourced to original location if known for reference credit. All photos are not property of the blog unless stated.