Z is for Zucchini

IT is finally here the last day of the blogging challenge. So what better Z food than zucchini...ok to be honest it is the only one I can think of. But that is ok because I love zucchini! This recipe is quick and easy and oh so yummy.



Fried Zucchini:
4 eggs
2 cups buttermilk
3 cups all-purpose flour
1 1/2 teaspoons Worcestershire sauce
 2 teaspoons Tabasco sauce
1/2 teaspoon salt
1/4 teaspoon ground pepper
1 tablespoon garlic powder
Zucchini sliced with peel on
Flour
Panko Bread Crumbs
grated Parmesan or Romano cheese

Mix together first 8 ingredients until it is the consistency of a pancake batter.Adding more buttermilk or flour as needed

Dredge sliced zucchini in dry flour. Dip flour coated slices in batter then coat with panko bread crumbs.

Deep-fry in 360-F cooking oil till golden brown.
When both sides are golden brown, remove slices from oil and set on paper towels or grid to drain.
Sprinkle the tops with cheese. Serve hot with favorite marinara sauce to dip in to.

Y is for Yam

Ok I admit I'm not a yam fan. It has some sort of aftertaste that I quite frankly don't care for. However yams are fairly healthy so I know I should be eating them more than plain old potatoes. I have not tried this recipe so I can't give my honest opinion on it but it seems to be really yummy. This is a recipe my sister gave me. I imagine she got it from cooking light or the like as it seems to be a rather healthy recipe.





Split Pea and Yam Soup
6 cups water
3 cups low sodium chicken broth
2 cups dry split peas
1 medium yellow onion, diced
1 medium yam, peeled and diced
1 medium white potato, peeled and diced
4 ribs celery, diced
3 cloves garlic, minced
1 teaspoon dried oregano
½ teaspoon ground cumin
¼ teaspoon ground celery seed
1/2 -1 bunch fresh greens chopped


 1. Fill a large pot with stock and split peas and bring to a boil. Turn down medium-low. Heat for 30 minutes, stirring occasionally.
2. Add the onion, yams, potatoes, celery and dried herbs/spices, and continue to cook at a medium boil for about 15-20 minutes until the potatoes are soft, stirring occasionally.

3.Use immersion blender to smooth and thicken soup. (if it is too thick you may add more water/broth). Add in the greens and cook for an additional 10 minutes. Serve hot.

X is for Xtreme

OK I'm in a rush again. I work Saturday's so posting on this day is killer for me. Today's letter was x which as I'm sure you know limited me in what I could do for food. So I decided to go xtreme today....What's more decadant and xtreme than chocolate?

The following recipe is for the chocoholic. This chocolate milkshake is perfect for the hot weather we are about to have



Xtremely Chocolately Milk Shake
6 tablespoons cocoa powder
Chocolate Ice Cream (belgium chocolate or dark chocolate works great)
Milk
Chocolate syrup
Mini chocolate chips/sprinkles.
Whipped cream


In blender place ice cream, cocoa powder, a generous amount of chocolate syrup, and milk. Blend till smooth. Start off with small amounts of milk and add till you get your favorite consistency. In a tall clear glass swirl chocolate syrup along the walls of the glass. Pour in milk shake and top with whip cream and a sprinkling of mini chocolate chips or chocolate sprinkles.

W is for walnuts

 Oh my gosh I can't believe there are just a few days left in the challenge. How has everyone else done so far?

For today's food I'm going with walnuts. I know for most people it is a love them or hate them kind of thing. I personally adore them.


The following recipe is one I personally use in my own kitchen.







Melissa's Granola
5 cups old-fashioned rolled oats
1/2 cup chopped walnuts
1/2 cup packed brown sugar
1/4 cup honey
1 tablespoon cinnamon
Pinch of salt
1 1/2 tablespoon vanilla extract
1 cup dried blueberries
1 cup either raisens or dried cranberries
1 cup coconut
1/2 cup sunflower seeds
1/2 cup vegetable oil

Preheat oven to 350.  In large mixing bowl mix all the ingredients together till well mixed. Spread mixture evenly onto two large baking sheets. Bake 10-15 minutes. Stir or flip granola. Bake another 5-10 minutes until is golden brown and crisp.

V is for Vinegar

OK so I have a soft spot for vinegar. Partly because it is a tradition to go down the shore and get boardwalk fries. Boardwalk fries are salty thick fries lightly sprinkled with vinegar. I don't know if it is just a Jersey thing or if other states do it. But here in Jersey its just a thing we do kinda like pork roll (aka Taylor Ham for those not from Joisey)

Anyway the following recipe is like salt and vinegar chips only healthier. Why? Cause there is no frying and you use zucchini instead of potatoes. So that means those watching their carbs can enjoy them. Warning you will need a food dehydrator for this recipe. I got this recipe back in my days of being a vegetarian on Weight Watchers. Wish I could tell you where exactly I got it from but it again is one of those mystery sources.


Salt and Vinegar Zucchini Chips    

Photo Courtesy of WordRidden on flickr

3-4 Zucchninis thinly sliced
4 cups white vinegar
2 cups water
salt
Olive Oil


combine water and vinegar and soak zucchini in mixture for at least 12 hours (overnight is better). Drain but do not rinse the slices. Using a mister gently lightly mist with olive oil and sprinkle with salt (obviously you can pick your level of saltiness). Place in dehydrator and heat at 135 for 6-7 hours. They should be nice and crispy. Serve and enjoy!

U is for....Um, Uh, Ugh

Ok so um hmmm...I have not a single clue as to any foods that begin with U. I mean there are the cheat ones like Upside Down Cake. But actual ingredient....yup I'm stumped. So looks like today is another cheat day. Today's theme will be Ugly.

We've all done it before. Experimented and made a dish that was so ugly you were afraid to touch but when you took a bite it was surprisingly delicious. The following recipe is heart burn inducing but so yummy. I don't remember where I first saw this recipe so I'm so sorry that I cannot give credit to where I found it since it was a number of years ago. I can guarantee this is not pretty to look at but it is so yummy.

Photo Courtesy of stevendepolo

Chili Cheese Dog Casserole
6 hot dogs sliced
6 hot dog buns torn into pieces
1 large can of chili
1 large onion chopped (can be omitted)
Mustard
Relish
Bacon, cooked and drained
2 cups shredded cheese
hot sauce


Preheat oven 350. Lightly grease a 9x13 baking dish. Arrange torn up bun on the bottom of the dish evenly. Layer hot dog pieces over bun. Spread chili on top of hot dogs. lightly cover with mustard and relish and sprinkle onions over the top. Lightly splash hot sauce across top. Top with cheese and bacon. bake for 30 minutes.


Alterations: you can make this healthier but using whole wheat hot dog buns, turkey hot dogs, turkey bacon, vegetarian chili, low fat cheese, add more veggies etc.

T is for Tuna

Ok I admit it I've never had tuna casserole Its not that I don't intend to ever try it...I just haven't had the chance to try it.

I found this recipe written down on a very old and very yellowed index card kept inside an industrial metal green recipe box that was my grandmother's. I'm sure she copied it from a magazine. Perhaps it was from a cookbook complete with housewife in a frilly apron on the cover. Either way here is a fun throw back recipe.








Tuna Noodle Casserole

 1 can Cream Of Mushroom Soup 
 1/3 c  Milk 
 6 oz Tuna, Drained 

 6 oz Egg noodles cooked and drained

 2 Eggs Hard Boiled, Sliced 
 1 c  Peas Cooked

  1 c  Potato Chips

 
Preheat oven to 350 degrees F.  Blend soup and milk in 1-quart casserole.
Stir in tuna, noodles,eggs, and peas.  Bake 20 minutes.  Top with crumbled potato chips;

bake 10  minutes longer.

Book Review: Cheese and Beer by Janet Fletcher

I received an ebook copy from netgalley. Let me say I've never made it a secret...my love of cheese that is. This book had me drooling in a very Homeresque way. "MMMM cheese and beer".

The book is exactly about what you would think. Cheese and beer. It goes on to describe different types of cheeses and beers and how to pair them together. Talk about a yummy culinary experience.

I thoroughly loved this book. Full of pictures and full descriptions it will be fun the next time I host and event. I plan on trying to do some of the pairings and see what people think. I've always wanted to go on a cheese and beer tasting tour and this will let me do it at home. I'm honestly considering get the hardback version for myself to display. Munch on! I give this 4 and half out of 5 stars!

S is for Sesame

I have a confession to make. I LOVE sesame! Sesame oil, sesame seeds, tahini....I could go on and on!


This is a recipe I've seen many places online and have not personally tried yet but really want to. I adore deviled eggs and this take gives it a spicy punch with wasabi.







Wasabi Sesame Deviled Eggs
6 large eggs
1/3 cup mayo
1 1/2 teaspoon wasabi paste
1 teaspoon lemon juice
2 teaspoon dijon mustard
2 teaspoon toasted sesame seeds
salt and fresh ground pepper

Hard boil your eggs. Run under cold water to cool them completely down. Peel and cut them in half lengthwise. Gently remove and place yolks in medium sized mixing bowl. Add mayo, wasabi paste, lemon juice, mustard and pinch of salt and ground pepper. Mix till smooth and creamy. Either spoon or use pastry bag to fill egg whites with mixture. Sprinkle the top with sesame seeds and serve.

P is for Pears

Today is about Pears. Sweet and yummy! (will be back to edit post just want to get it up.)



Pear, Walnut and Blue Cheese Salad
1 bag mixed greens
2 large pears peeled and thinly sliced
1 1/2 cups crumbled blue cheese
1 cup toast walnuts coarsely chopped

Mix all ingredients together and drizzle with cider vinaigrette dressing.

O is for Oranges

This morning is another rush rush rush morning for me.  Today's food is oranges! I just love them suckers. I could eat them all day and night.

Today's recipe is one out of about a million takes on the classic Orange Julius. I'll never forget the first time I tried an orange julius. I was at the mall with my mom and we were having a day for just the two of us. She took me to a cafe in the mall who served their own version of Orange Julius. Ever since then I was hooked. So yummy and so perfect during the hot weather! This one is one of my favorites. I got it years ago from a vegetarian magazine. I've adapted it by adding half and half to make it extra rich and creamy.






Orange Smoothie
1 6oz can frozen orange juice concentrate, frozen
1/2 cup half and half
1/2 cup vanilla soy milk
1 cup water
1 cup ice cubes


Place orange juice, half and half, soy milk, and water in blender and blend till smooth. Adding a couple of ice cube at a time blend till smooth. Serve and enjoy!

N is for Nectarines

Ok sorry so super late today with my post. IN rush rush rush today. So just going to post super quick. Will stop back later to polish it up a bit including pictures of course.




Grilled Nectarines

3 ripe nectarines sliced in half with pit removed
butter
honey
vanilla yogurt


On medium high heat heat up grill pan. Melt butter in pan and lightly grill nectarine cut side down till it has lightly browned grill marks. Serve with scoop of vanilla yogurt and lightly drape some honey over top.

F is for Figs

Welcome to day F. When I picked today's food...figs...I couldn't help but get that lyric from We Wish you a Merry Christmas stuck in my head. You know the one about figgy pudding. Well today I decided to skip the figgy pudding and instead give you a recipe that is great for the fall especially at Thanksgiving.


Figs have potassium and magnisium and believe it or not they also have some calcium in them. A medium sized raw fig has about 40 calories making it a sweet treat.




The following recipe is an adaptation of a recipe I found years ago. Unfortunately I no longer remember where I got the original recipe from.


Figgy Cranberry Chutney           

18 dried black figs quartered
1/3 cup Port Wine
12 ounces cranberries
1/4 cup granulated sugar
1/4 cup dark brown sugar
 1/4 cup chopped walnuts (may be omitted)
1 tablespoon finely grated ginger
3 cinnamon sticks
Juice and the zest of one large orange
1/4 teaspoon salt

                                          Photo courtesy of Richard North
In a large bowl pour the wine over the figs and let them soak for 30-45 minutes. In medium sauce pan combine cranberries and both sugars. Heat over medium heat until sugars dissolves. Add the rest of the ingredients and continue to heat uncovered on medium-low heat. If you get a foam at the top just scrape off and toss. Stir occasionally. Once cranberries have burst and the mixture thickens remove from heat. Let sit to cool. Once mixture has cooled remove cinnamon sticks. Cover with plastic wrap and refrigerate. This can be made 2-3 days in advance.

A is for Apricot

Here it is day one or rather day A of the A-Z blogging challenge. I will be doing two posts per day as an extra challenge to myself. One is an etsy shop feature the other being food related.

For this first day I could have gone with the obvious choice of apple but no I wanted to change it up. So today you have apricot! Apricots are wonderful for people who are dieting
They have about 17 calories each and contain vitamins A,C,E,and K. They are also rich in Iron and Potassium.


The following recipe/photo is courtesy of  Janet Hudson of Vegan Feast Catering. She the author of the cookbook The New Vegan: Fresh Fabulous and Fun

Apricot Tarts

Recipe:
1 Recipe Puff Pastry
2 apricots, sliced
8 apricots
1/2 cup raw sugar
1/2 water
2 tbsp agar agar
In a sauce pan bring apricots, sugar, and water in a boil, stirring to dissolve sugar- add agar and continue to stir until thickened. Remove from heat and chill.
Roll out puff pastry and cut out stars - ladel some apricot sauce, star, and repart until you have a short stack. Top with a slice of apricot.
Bake 400 degrees for 20 minutes.