Baked Zucchini Sticks

3 medium zucchini sliced into 3" x 1/2" sticks
1 large egg white
1/3 cup seasoned bread crumbs
2 tbsp grated Pecorino Romano cheese (can be found in the spaghetti sauce aisle next to Parmesan cheese)
cooking spray
1/4 tsp garlic powder
salt
fresh pepper

Preheat oven to 425°.
In a small bowl, beat egg whites and season with salt and pepper. In a ziploc bag, place breadcrumbs, garlic powder and cheese and shake well. Spray cookie sheet with cooking spray and set aside.

Dip zucchini sticks into eggs then into bread crumb and cheese mixture, a few at a time and shake to coat. Place the breaded zucchini in a single layer and spray more cooking spray on top. Bake at 425° for about 20-25 minutes, or until golden brown. Serve with 1/2 cup marinara sauce for dipping.

The Girl Who Ate Everything Food Blog

Coconut Grilled Corn

3/4 cup unsweetened coconut milk
2 tbs. light brown sugar
1 bay leaf
1/4 tsp. salt
4 ears sweet corn, husked or husk stripped back and tied together to form handle

*The handle idea is cute in theory but mine burnt on the grill and flew everywhere so if you tie the husks back hang them off the grill so they don't burn or just take the husks off all together.

1. Combine coconut milk, sugar, bay leaf, and salt in small saucepan over medium heat. Let simmer gently until sugar dissolves, 3 to 5 minutes. Taste for sweetness, adding more sugar if necessary. Remove pan from heat and let mixture cool to room temperature.

2. Preheat grill to high. When ready to cook, brush grill grate clean and apply thin coat of oil to grate. Place corn on hot grate; start basting with coconut milk mixture after a few minutes. Baste several times as it grills until nicely browned on all sides, 2 to 3 minutes per side, 8 to 12 minutes in all, turning with tongs.

3. Baste corn one final time, transfer to platter or plates, and serve.

Roasted Asparagus with Balsamic Browned Butter

40 asparagus spears, trimmed (about 2 pounds)
Cooking spray
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
2 tablespoons butter
2 teaspoons low-sodium soy sauce
1 teaspoon balsamic vinegar

Preheat oven to 400°.

Arrange asparagus in a single layer on baking sheet; coat with cooking spray. Sprinkle with salt and pepper. Bake at 400° for 12 minutes or until tender.

Melt the butter in a small skillet over medium heat; cook for 3 minutes or until lightly browned, shaking pan occasionally. Make sure not to burn it just get it to a point where the butter has a nutty smell. Remove from heat; stir in soy sauce and vinegar. Drizzle over the asparagus, tossing well to coat. Serve immediately

The Girl Who Ate Everything Food Blog

Green Beans with Almonds and Bacon

1 pound green beans
1/4 cup butter
1/4 cup sliced almonds
3 slices of cooked bacon
1/4 teaspoon garlic powder or minced garlic
salt to taste

Directions

Snap off the tough ends and remove strings from green beans. Cut green beans in half.

In a large saucepan place green beans in 1" of boiling water and simmer for 10-15 minutes or until tender. Drain.

Melt butter in a small saucepan. Add bacon, almonds, garlic powder, and salt and stir.

Pour sauce over green beans. Toss and serve.

Time Saving Tip: To save time use precooked bacon. Microwave precooked bacon for 30-60 seconds to make it extra crisp.

Tip: To make the green beans more festive for the holidays, add 1/4 cup of dried cranberries.

The Girl Who Ate Everything Food Blog

ROASTED GARLIC AND ROSEMARY POTATOES

2 pounds red potatoes (4-5 large), unpeeled
2 garlic cloves, pressed
1/4 cup fresh grated Parmesan cheese
1 tablespoon dried rosemary, crushed
1/4 teaspoon salt
1/4 cup olive oil

Preheat oven to 450 degrees. Cut potatoes in half lengthwise; cut each half into 4 wedges, about 1 inch wide. Place wedges in Stoneware Bar Pan. Press garlic over potatoes; sprinkle with cheese, rosemary and salt. Drizzle potatoes with oil tossing to coat evenly. Spread potatoes in single layer over bottom of pan. Bake 10 minutes. Turn potatoes over and continue baking 10-15 minutes or until light golden brown and tender.

Pampered Chef

PARSLEY POTATOES

2 pounds potatoes, peeled and cut in 2" pieces (or use small red potatoes, quartered and unpeeled)
½ cup butter, melted
1/4 cup minced fresh parsley
salt and pepper to taste

In a saucepan, cook potatoes in water until tender. Drain. Combine butter and parsley and pour over potatoes and toss to coat. Season with salt and pepper.

Grandma Wanda Peterson

LOW FAT FRENCH FRIES

2 medium potatoes
1/4 teaspoon paprika
1/8 teaspoon salt

Cut potatoes lengthwise into ½ inch wide strips. Place sticks in bowl of ice water for about 30 minutes to crisp. Then pat dry with paper towels. Place potato sticks in a plastic bag; add cooking oil, paprika and salt. Shake to coat. On a large baking sheet arrange the potato sticks in a single layer. Bake in a 425 degree oven for 30-35 minutes or until golden, stirring once of twice.
Yield: 4 servings

Erin Ropelato

GOLDEN POTATO ROUNDS

1 cup crushed cornflakes
1 ½ teaspoons seasoned salt
4 medium potatoes, peeled and sliced ½ inch thick
1/4 cup butter or margarine, melted

In a bowl, combine the cornflakes and seasoned salt. Dip potatoes in butter, then coat with cornflake mixture. Place on greased foil-lined baking sheets. Bake at 350 degrees for 55-60 minutes or until tender.

Yield: 6 servings

Erin Ropelato

DILLY GREEN BEANS

1 pound fresh or frozen cut green beans
1 teaspoon margarine
½ teaspoon dill weed

Place beans in a saucepan and cover with water. Bring to a boil; cook until tender. Drain all but 2 tablespoons of the liquid. Add margarine and dill; stir to coat.

Grandma Wanda Peterson

BAKED BASIL FRIES

1/4 cup grated Parmesan cheese
1 tablespoon olive or vegetable oil
1 tablespoon dried basil
1/4 teaspoon garlic powder
4 medium red potatoes

In a bowl, combine Parmesan cheese, oil, basil and garlic powder. Cut potatoes into 1/4 inch sticks. Add to cheese mixture; toss to coat. Place in a 15X10 baking pan coated with nonstick cooking spray. Bake at 425 degrees for 15 minutes; turn potatoes. Bake 15-20 minutes longer or until crisp and tender.

Erin Ropelato

Roasted Vegetables

1. Preheat oven to 450. Prepare vegetables as directed below. Toss prepared vegetables in 1-2 Tbsp olive oil and garlic.

2. Arrange vegetables in a single layer on a stoneware pan or baking sheet. Season with salt and pepper.

3. Roast vegetables according to time indicated in chart or until tender, deep golden brown and beginning to caramelize.


Asparagus ---- cut off woody ends ---- 25-30 min

Bell Peppers ---- cut into 1"inch strips ---- 25-30 min

Cauliflower ---- cut into florets ---- 25-30 min

Eggplant ---- cut into 1/4in slices ---- 25-30 min

Mushrooms ---- trim off stems ---- 25-30 min

Plum Tomatoes ---- cut in half ---- 25-30 min

Red or Yellow Onions ---- cut into 1/2in wedges or slices ---- 25-30 min

Yellow Summer Squash or Zucchini ---- cut into 1/4in slices ---- 25-30 min

New Potatoes ---- do not peel; cut in half ---- 30-35 min

Russet, Yukon or Sweet Potatoes ---- do not peel; cut into 1/2in slices ---- 30-35 min

Baby Carrots ---- leave whole ---- 40-45 min

Carrots ---- cut into 1/2in slices ---- 40-45 min

Butternut Squash ---- peel and cut into 1"in cubes - 40-45 min


After roasting, try adding in snipped fresh herbs such as basil, oregano, parsley, or chives. For heightened flavor, add a splash of balsamic vinegar.


Pampered Chef

Roast Harvest Vegetable Medley

A roast vegetable medley, which combines several fabulous fall vegetables, makes a colorful flavorful accompaniment to roasted turkey and is much easier to prepare then several individual vegetable dishes.

1 – 2 lb butternut squash, peeled & cubed
2 – sweet potatoes, peeled & cubed
2 – medium parsnips, peeled & chopped
1lb – Brussels sprouts, trimmed, blanched & quartered
6 – shiitake mushrooms, thinly sliced
1 – medium yellow onion, peeled & chopped
3 – cloves garlic coarsely chopped
4 – leaves fresh sage, sliced into thin strips
½ – teaspoon dried oregano

Olive oil, salt & pepper to taste

Preheat the oven to Convection or Convection Roast 350°

Combine all the ingredients and toss with enough oil so they are evenly coated. Bake on a rimmed baking sheet for 40 – 45 minutes until crisp tender.

How to Cut

Onion

Slice off the hairs of the root and then the stem end. Make an east to west cut with the root end pointing up. Push through the knife forward to peel off the outer part. Use the lines to cut it and slice it.

To dice it you make two horizontal cuts don't cut through to the root end. Then make vertical cuts along the lines. Put knuckles on the end and slice.

Carrot

Cut ends and cut in segments of 2 or 3. Cut a flat surface and cut into four. Stack 2 high and but into julienne then to dice line them up and dice.

Celery

cut ends and cut into segments like the carrots

Garlic

Cut root end and then hit with fist and peel off outer part and then cut or mince

Parsley or other Leafy Herb

Twist all the leaves and cut the end off. Chiffonade the herbs by rolling the leaves tight and then cut as thin as needed. You'll use 3 times the amount of fresh herbs to the dried amount.

Tomato

Make a north to south cut and use a serrated knife to cut the tomato especially if the outside is hard and the inside is soft. Hold the knife horizontal and get cut started by putting point of knife down. Remove the seeds with your thumb and then pile two high then cut and dice.

Asparagus

1 bunch of Asparagus
salt and pepper
butter

Simmer Asparagus in water for 4-5 minutes and then add butter and salt and pepper to taste.