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Baked Parmesan Zucchini Crisps

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Baked Parmesan Zucchini Crisps

I cannot tell you how excited I am that it’s summer squash season.  Zucchini is one of those veggies that we always have around during the summer and I throw it into anything I can. They are so affordable right now and there is a million things you can do with that delicious green-skinned veggie. Breads, muffins, ragout, sautéed with olive oil and garlic and tossed with pasta, used in frittatas, you get my drift and now I’m drooling.  You name it, I’ve probably done it…except for turn it into noodles.  That’s something I don’t have any desire to try.   I just don’t want to.  You can’t make me.  Neener neener  (so grown-up of me. I know) I’m sure it’s tasty – I just like my noodles filled with carbs.

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By the way! Don’t be one of “those people” who try to sneak squash in place of noodles thinking no one will notice, and you’ll get to be all “SEE! It tastes exactly the same!! And it’s so much better for you!!”  No. They will notice and they will never trust you again.  How would you like it if I gave you water when you were expecting vodka.  NOT SO MUCH FUN NOW, IS IT?!  Just be honest and say you’re trying something new.  It goes over better that way.

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Baked parmesan zucchini crisps

Sorry about that….
Anyway….
Back to my point.
Even though I love zucchini it’s not a veggie the kids get excited about when they hear it’s in the dinner line up.  Hubby swears he doesn’t like it (even though one of his most requested dinners from me is based around zucchini….hmmm…) They are singing a different tune now that I made these parmesan zucchini crisps.  Sissy has asked for them every night for 2 weeks now.  Hubby loves them with my spicy greek yogurt dipping sauce, and Buddy calls them chips and happily munches them down.  Crispy, cheesy, baked goodness that goes perfectly along side a burger or just as a snack.   They are SO FREAKING YUM!

Baked Parmesan Zucchini Crisps

Sliced zucchini, flour, egg wash, panko

 

zucchini crisps getting ready to be baked

zucchini crisps getting ready to be baked

Flipped, 10 minutes to go...

Flipped, 10 minutes to go…

Baked Parmesan Zucchini Crisps. So brown and crispy without frying!

Baked Parmesan Zucchini Crisps. So brown and crispy without frying!

Click here for the recipe!

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Don’t dump that down the drain! Recycle your cooking water

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Yep.  You read that right.  Recycle your cooking water. With the hot, dry summer months coming this could be a life-saver (plant-saver?) if you live in an area that gets frequently plagued by droughts and water restrictions.

I’m not saying bathe in it, but don’t just dump it down the drain either! Do this instead.

Water from cooking veggies, pasta, and eggs can be used to water your garden.

Water from cooking veggies, pasta, and eggs can be used to water your garden.

When you boil/steam veggies (corn on the cob season is near!), cook pasta,  or hard boil eggs place a large bowl or container under your colander to collect the used cooking water.  Let it cool COMPLETELY.  That step is VERY important,  scalding hot water will kill your plants.  Their root systems cannot handle the extreme temperatures. Once cooled, use it to water your garden.   Not only is it eco-friendly but your plants benefit from the nutrients left behind in the water, plus you’ll save some money too by reducing your water usage – bonus!

Recycle your cooking water

My mini veggie garden starting to bloom.

Don’t have a garden to water? Have weeds in the cracks of your driveway or sidewalk?  Pour the water directly onto them while still boiling hot.  The temperature of the water will cause the cells in the leaves to burst and kill whatever is growing.

Reuse your cooking water? Let me know how you use it, or just tell me I’m not crazy, in the comments!

Get the word out! Like, pin, and share!

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