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Zucchini Pancakes and Zucchini Fries
Zucchini Pancakes and Zucchini Fries
A great side dish, similar to a latke, this Barefoot Contessa recipe is tasty and fun.
INGREDIENTS
• 2 medium zucchini (about 3/4 pound)
• 2 tablespoons grated red onion
• 2 extra-large eggs, lightly beaten
• 6 to 8 tablespoons all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon kosher salt and ½ teaspoon ground black pepper
• Unsalted butter and vegetable oil
DIRECTIONS
Preheat the oven to 300 degrees F. Grate the zucchini into a bowl using the large grating side of a box grater. Immediately stir in the onion and eggs. Stir in 6 tablespoons of the flour, the baking powder, salt, and pepper. (If the batter gets too thin from the liquid in the zucchini, add the remaining 2 tablespoons of flour.)Heat a large sauté pan over medium heat and melt 1/2 tablespoon butter and 1/2 tablespoon oil together in the pan. When the butter is hot but not smoking, lower the heat to medium-low and drop heaping soup spoons of batter into the pan. Cook the pancakes about 2 min on each side, until browned. Place the pancakes on a sheet pan and keep warm in the oven. Wipe out the pan with a dry paper towel, add more butter and oil to the pan, and continue to fry the pancakes until all the batter is used.
INGREDIENTS
• 4 spray(s) olive oil cooking spray
• 1 tsp. Italian seasoning and ¾ tsp. table salt
• 1 1/2 Tbsp. all-purpose flour
• 3/4 cup(s) dried plain breadcrumbs, panko-variety suggested
• 2 medium uncooked zucchini
• 2 large egg white(s), whipped until frothy (almost soft peaks)
DIRECTIONS
Preheat oven to 425ºF. Coat a baking sheet with cooking spray. In a small bowl, mix together Italian seasoning, flour and salt. Place bread crumbs in another small bowl. Slice each zucchini in half lengthwise and then each half into 2 pieces widthwise. Next slice each zucchini chunk into 4 fries. Dredge zucchini in flour mixture and then dip into egg whites; dredge in bread crumbs. Place coated zucchini on prepared baking sheet and repeat with remaining ingredients; liberally coat with cooking spray. Roast, turning once, until desired crispness, about 12 min. 8 fries per serving. For extra crispy fries, increase the oven temperature to 500ºF and cook 10 min.
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Sweet Potato Chips
Sweet Potato Chips
Many people loved the White Sweet Potato “Fries” recipe from week 1 that we’ve added a Potato Chip recipe this time from www.health.com. These spiced chips pair well with homemade healthy ranch dressing.
INGREDIENTS
• 3/4 pound sweet potatoes
• 1 tablespoon olive oil
• 1 1/2 teaspoons chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground cumin
DIRECTIONS
Preheat oven to 425°. Cut 3/4 pound sweet potatoes into 1/4-inch-thick slices; set aside. Combine 1 tablespoon olive oil, 1 1/2 teaspoons chili powder, 1/2 teaspoon salt, and 1/4 teaspoon ground cumin. Add sweet potatoes; toss gently to coat. Cover a lightly oiled nonstick baking sheet with a single layer of potatoes; roast, turning once, until golden and tender (about 20 minutes). Serve with homemade dressing.
HOMEMADE HEALTHY RANCH DRESSING:
• ½ cup non-fat, plain yogurt
• 1/3 cup light sour cream
• 2 tablespoons mayonnaise (regular or light, whatever you have on hand)
• 2 tablespoons minced chives
• 1 small clove garlic, peeled
• 1 teaspoon white wine vinegar
• 1 tablespoon extra-virgin olive oil
• ¼ teaspoon salt
• Black pepper to taste
Put the yogurt, sour cream, mayonnaise, chives, garlic, vinegar, olive oil, and salt in the bowl of a food processor. Add a few grinds of black pepper. Whirl until smooth. If you don’t have a food processor, finely mince the garlic and whisk all of the ingredients in a medium bowl until smooth.
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Risotto with Wild Mushrooms and Scallops
Risotto with Wild Mushrooms and Scallops
Courtesy of Tyler Florence, this recipe makes a great risotto. Make sure your scallops are towel dry and seasoned with salt and pepper, as moisture will keep them from obtaining that nice browned top. Using shrimp, cooked at the end and placed atop the risotto would be fabulous as well. You can also choose to sear either bay or sea scallops in a separate pan at the end and place them on top of the finished risotto.
INGREDIENTS
• Extra-virgin olive oil
• 1 1/2 pounds sea scallops, crescent-shaped muscles removed and discarded
• Salt and freshly ground black pepper
• 1 onion, minced
• 2 garlic cloves 1 pound crimini mushrooms, stemmed
• Leaves from handful fresh thyme sprigs
• 2 tablespoons chopped fresh flat-leaf parsley
• 2 bay leaves
• 2 cups Arborio rice
• 1/2 cup dry white wine, such as Pinot Grigio
• 8 cups canned chicken stock, heated
• 2 tablespoons butter
• 1/2 cup freshly grated Parmigiano-Reggiano
• Fresh flat-leaf parsley, for garnish
DIRECTIONS
Place a large, deep skillet over medium-high heat and drizzle with a 2-count of oil. When the oil is hot, sprinkle the scallops with salt and pepper and brown well on both sides, about 2 minutes. Remove to a plate and cover to keep warm while you make the risotto. (You can also do this step at the very end)
Reduce the heat to medium. Drizzle in another 2-count of olive oil. Add the onion and garlic and cook, stirring, for 5 minutes until soft. Toss in the mushrooms and herbs and cook until the mushrooms lose their liquid and are lightly browned, about 10 minutes. Season with salt and pepper. Add the rice and stir 2 minutes to coat with the oil; the grains will turn opaque. Season again. Stir in the wine and cook 1 minute to evaporate the alcohol.
Now pour in 1 cup of the warm stock and stir with a wooden spoon until the rice has absorbed all of the liquid. Add another cup of stock. Continue in this way, stirring constantly and adding the stock 1 cup at a time, allowing the rice to absorb the liquid before adding more. (You may not need all of the stock; the risotto is done when it is slightly firm but creamy.) When the risotto is cooked, fold in the butter and cheese, and drizzle with a little more olive oil. Place seared scallops atop risotto. Serve hot. Garnish with parsley.
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