Justin & Meredith Winokur's Kitchen Cooking Notebook
Sitemap ·
Our Recipe Book ·
Steven's Recipe Book ·
Ann's Recipe Book ·
Meal Ideas ·
Copied Recipes
Random ·
Random Links
Home > zucchini
All for 'zucchini'
All sub pages for /_tags/zucchini
Taco Cupcakes and Zucchini Fritters -- back to top
This was a very successful meal. First, the zucchini fritters. I followed the original recipe with my notes from that day (basil,cayenne, spices). I also used a bit extra baking power. I was nervous about these since last time they stuck. I extra pammed the pan and all. I also tried to make them thin so they would cook more. When I went to flip the first one, it stuck but then I switched to the sharpest, flattest metal spatula I had and I really scraped before flipping. That worked well! I also let them cook a bit longer. The fritters were as good as, if not better, than the first time.
The taco cupcakes were inspired by the recipe at EmilyBiltes but I am not going to copy the recipe since we didn't really follow it for anything but the idea. We had eggroll wrappers but not wonton so we quartered the wrappers. We pammed muffin tins and pressed a layer into the wrapper. Then we added our taco meat stuff, put some grated cheese on it, then pressed another layer into it. The double layering helps hold it all together and kind of join the wrappers. We then topped it again with the taco and then cheese.
The recipe calls for cooking them for 18-20 min at 375. However, since we had the oven at 425 for the fritters, we used that for about 8 minutes. Just until the edges of the wrappers were crisping. While that worked, next time we will do the lower temp for longer. The part of the wrapper not hanging over the edge didn't get as well cooked but we couldn't go longer without burning the outer part.
Meredith made the taco filling so she may be able to clarify, but it was largely inspired by the taco stew without the water. We used sautéd onions, browned extra-lean beef, black beans, taco seasonings and diced yellow squash (since more zucchini would have been redundant).
These were extremely good, even if the wrappers didn't fully crisp. We will definitely make them again. And use the idea with the wrappers to make other meal cupcakes as well.
Original Wordpress ID and Date: 1850, 2012-02-29_205714
Zucchini Fritters and Grilled Shrimp -- back to top
First, the Zucchini Fritters: We used the standard recipe, again adding some cayenne, garlic powder, onion powder and other spices. I even put a _tiny_bit of dill. I did the usual pressing of the zucchini to get it really dry. Even though I pammed the pan really well, I had to really scrape to get them up to flip. The trick it to use the sharpest and thinnest spatula to scrape them up and flip. Doing that worked! They were really good. Next time I make them, I want to try to remember to grate the onion with the zucchini so I do not have to finely chop it. I meant to do it this time, but forgot.
I made the shrimp by putting them on the griddler from frozen. For future reference, this is not a good way to do it. Even with a low enough heat, they overcook to get the inside fully done. They shrink into tiny, overcooked shrimp. And, since they do not lie perfectly flat when frozen, they cook unevenly. Finally, since you cannot skewer them, they are hard to flip and check on (they stuck to the lid). Oh well, It was worth a shot. I also brushed the shrimp with a mixture of lemon juice, lime juice, seasonings and water before and right after putting them on the grill.
Original Wordpress ID and Date: 1895, 2012-04-04_103204
Sweet and Sour Meatballs with Zucchini Fritters -- back to top
The meatballs were very good and very tasty. The sauce may have cooked down a bit too much to the point that is was really just goop. But, it was still rather good.
I tried something slightly different with the zucchini. Before I grated them, I grated half an onion. Well, that made onion mush with LOTS OF WATER. I had to drain it as best I could and I still struggled to get all the water out. This may also be why I had so much trouble pressing the water out of the zucchini. Despite spending a day in the fridge with lots of weight on the pans, I had to put in new towels and stand on the pans to really get the water out. I may try my Dad's suggestion next time which is to use dried, minced onions. THey will absorb the water!
I made the meatballs based on the recipe below. The major changes I made was to use extra lean beef (and less, 2/3 lbs), egg beaters, no garlic and finally to bake the meatballs (375 for 25 min). For the sauce, the only change I made was less oil and I replaced half of the brown sugar with Splenda. That saved about 8 points plus. I realized as I was making this that the points would climb so I actually calculated them. The entire meal (half of what I made) was 17 points plus. I guess that isn't awful compared to what I would get if I ate out, but it was a bit more than I think I want (not that I have been budgeting).
Meatballs:
Beef...10.5
Bread crumbs ...2
Egg Beater...0.5
Brown Sugar (halved)...8
Ketchup...7
Fritters
Egg...1
Flour...6
So, the entire meal was 34 but I made dinner and lunch so 17
Sweet and Sour Meatballs (From Food.com)
Local Copy -- password is the name of my dog, all lower case
Original Wordpress ID and Date: 1973, 2012-05-16_070920
Moussaka and "Fried" Zucchini -- back to top
I described theMoussaka yesterday. I had a portion of that and I tried to "fry "zucchini. I basically just sliced it thin (made easy with the new mandoline) and then I dipped it in egg beaters then Panko bread crumbs. The bread crumbs did not stay on very well. I guess I really should just use regular italian bread crumbs. Or, I may have been trying to skimp. Either way, I think it was better than the fiber-one kind. The zucchini kind of just tasted like baked zucchini. Not really a bad thing, but not as good as I was going for.
Original Wordpress ID and Date: 2033, 2012-06-18_143854
Zucchini Fritters -- back to top
I made the normal zuchinni fritters using the standard recipe. I wasn't overly hungry so this was all I had. I did a few thing differently. Most notable is that I put about a tsp o salt on the zucchini before pressing it. This was the draw pi more moisture. As usual, I added a bunch more seasonings including garlic powder, onion powder, cayenne pepper, etc. Oh, I also used a lot of minced dried onion in place of onion all together. It was different and certainly easier not having to chop and drain onion.
I had to scrape them off but I am getting pretty good at that and it wasn't all that difficult. They were pretty good and a perfect low point meal since I wasn't too hungry
Original Wordpress ID and Date: 2123, 2012-07-15_215425
Zucchini and Wheat berry mix -- back to top
This idea was inspired by something Meredith made and a few recipes, including this one. Basically, I started with a bit less than a cup of dry wheat berries. Supposedly, you are supposed to soak them overnight, but I googled how to cook them without soaking. Maybe they would have been less chewy had I soaked them, but I like the chewiness. Then, I used the mandoline to finely slice two zucchinis. I was supposed to salt and drain them but I forgot. I then mixed the wheat berries and zucchini. I added a bit of salt, pepper, garlic powder and onion powder. I mixed a bit of apple cider vinegar, lemon juice and a really small amount of olive oil with some more seasonings. I mixed them up and added it. After that was all mixed, I added 4 oz of TJ's light feta crumbled.
It came out really, really good! I wish I knew exactly how much of everything I added so I could do it exactly again! There was a nice chewiness with good texture. Maybe a bit too wet from not draining the zucchini but not too bad. And pretty low points.
Points Plus
~1 cup dry wheat berries...16
4 oz feta...4
2 tsp olive oil...2
--------
22 for 2 meals.
Original Wordpress ID and Date: 2164, 2012-08-01_140756
Oysters on the Half Shell and Grilled Hotdogs and Zucchini -- back to top
Meredith was here so we tried a bunch of new things for dinner. It was the first time I have ever grilled with charcoal (and I have barely grilled before) and it was my first time shucking oysters.
We bought chesapeake oysters at Whole Foods. We watched a few different videos on how to shuck them. We had a bit of trouble but for the most part, we were able to open them without spilling too much liquid and/or getting too many shells and sand in them. We served them on ice (or sorts) and with cocktail sauce and lemon. We ate them raw and survived to tell the tale. Pictured are only 6 but we bought 12.
And then there was the grilling! I have read a few things on how to work with charcoal but we decided to play it safe and cook hotdogs since they are safe and already cooked.
Well, the grill started out well. It lite like I had expected though I guess it took a bit long. I dumped the coal and started cooking. When I flipped them, they were cooked but the grill felt kind of cool. Everything was cooked well, but the next batch of hot dogs didn't work too well. I had to cook them on the grill pan. I do not know why it went out so quickly but again, thankfully they were precooked so there was no real risk.
As you can see from the picture, we also tried spiral cutting them. See this video for more info on them. However, the hotdogs were really thin since they were the really low fat. I used a steeper angle to not go as deep.
Oh, as we split a french baguette lengthwise to have good bread with them.
Original Wordpress ID and Date: 2191, 2012-08-10_194356
Pasta All'Ubriaco and Broiled Zucchini with Yogurt-Dill Sauce -- back to top
First the pasta: I was inspired by this recipe on Serious Eats, but it is basically making pasta with half of the water as red wine. I did that and tossed it in an olive oil, garlic and dried parsley mix. I heated some olive oil with chopped garlic. As it started to sizzle, I added parsley. I eventually added the pasta when it was al dente and a bit of water. I topped it with grated (micro planned) Ricotta Salata since that is all I had. It was very, very good though I honestly do not know if the wine contributed anything but color. Maybe a little bit. I used two (three?) Buck Chuck shiraz so I didn't mind that I poured most of it.
I also made broiled zucchini and broccoli with a yogurt dill sauce from the recipe below. I basically followed it for the zucchini except I got the pan hot before going into the broiler to try to get some more color. I also sprinkled dried dill on it since that appears to be what they did in the picture. I used broccoli too since I didn't have much zucchini. I made the sauce with the ingredients listed (but with fat free greek yogurt) though I kind of just winged it on the amounts of everything. And again, dried dill.
It came out pretty good. Strangely sweet but that wasn't bad. I would definitely make it again. And I had leftover sauce which was good when I dipped it with cucumber.
Broiled Zucchini with Yogurt-Dill Sauce (from The Kitchn)
Local Copy -- password is the name of my dog, all lower case
Original Wordpress ID and Date: 2212, 2012-08-17_222115
Buffalo Chicken and Zucchini cupcakes -- back to top
I made buffalo chicken cupcakes (or should I say kupcakes?) from this method. I did the usual poaching the chicken in the pressure cooker and then shredding it in the mixer. I added a tiny bit of Dave's Insanity but that was all it took to make these things like fire. They were really got but really hot.
I also upped the vegetable content by added thinly shredded zucchini to the filling. And a bunch of sliced mini-sweet peppers.
Original Wordpress ID and Date: 2243, 2012-09-10_221251
Pozole and Zucchini Chips -- back to top
I made Pozole with the normal recipe (which I am finally just including pictures of it below). I basically followed it but used canned peppers instead of the serrano. I also, as usual roasted the tomatillos in the broiler along with the poblano. I used fresh cilantro but dried parsley and skipped the spinach. Also, because I was out of regular Better than bouillon I had to use Osem, so this ended up being truly vegetarian. Also, I put everything in the pot except the beans and hominy then used the immersion blender. It made life much easier. (this is what I think we have always done). The final result was very good. I saved a big portion for lunch, but then ate way too much that night. I should have saved some more for another time. Also, after my too-hot experience with the pumpkin soup the other day, I resisted the urge to add Dave's Insanity.
I also made zucchini chips. I was intrigued since the premise of these were low heat for a long time instead of high heat for a little. I sliced them to the smallest setting on the mandoline. I think I will try the next one up next time. Anyway, I baked them based on the recipe below. I think I let them cook a bit too long since they were kind of browned, but still very good. When I use thicker slices, the time may be okay. We will see. They were good.
Pozole (From The HomeSick Texan)
Local Copy-- password is the name of my dog, all lower case
Oven Dried Zucchini (from The Tasty Bits)
Local Copy -- password is the name of my dog, all lower case
Original Wordpress ID and Date: 2263, 2012-09-24_134853
Tacos (with Kale) and Zucchini Chips -- back to top
I made tacos using lean ground beef. I only used 2/3 lbs but used the while package of seasoning. I put a lot of garlic powder and some crushed red pepper into the seasoning water. This really helped to infuse the meat with the flavors. I again used kale instead of lettuce. I also had tomato and avocado. I use the taco shells I talked about on 2012-07-01 but cooked them a little less so they were softer.
I also tried making the zucchini chips again with the same recipe as before. I used the 2nd from smallest setting (3mm I think). They seemed to need longer to cook but that isn't surprising. I switched pans about half way through, but the_top_ pan (for the second half) seemed get much more done. Usually you expect that to be the bottom, but I wonder if, at such low heat (250), the hot air rising trumps the affect of radiative heating from the element. You can see in the picture the different amount they came out cooked. The brown ones were still good, but, had a slight burn taste. The green ones were still a tad soggy. I did give them 5 minutes to harden after being taken out.
Original Wordpress ID and Date: 2272, 2012-09-27_204743
Spaghetti Squash Vindaloo and Zucchini Chips -- back to top
I made spaghetti squash vindaloo. I had bought this vindaloo curry sauce (pictured below) a while ago but I have been hesitant to use it since the whole thing has 250 calories. But, I decided I could use it with spaghetti squash and be okay. So, I microwaved the squash (more on that below). As it was almost done, I mixed a bit more than a cup of water, this paste and some other seasonings (garlic powder, curry powder, crushed red pepper, minced onion, etc). I added the squash and let it boil away for a while. I probably could have let it go even longer but I grew impatient. It ended up being pretty good. Some spice but lots of flavor. Not the normal vindaloo flavor I expected, but still good. I originally saved some, but decided to eat it all. Basically, the only calories were from the sauce.
I also made zucchini chips, first noted here, and then done again here. Like the last time, I used the thicker setting (3mm). The interesting thing is they cooked very unevenly, even on the same tray. The ones that have a little bit of brown were incredible. They had a lot of sweetness, a nice crisp, and lots of flavor. The other ones were mushy and bad. I do not know why there was such disparity. I think next time, I'll go back to the thinner setting and watch them very closely.
_Note on the spaghetti squash:_As I did for the first time here, I cut it first, took out the seeds, and then microwave dit. I noted then that cutting it raw was hard. Well, I figured out the trick this time. I cut off the top and bottom, and then I was able to cut length-wise very easily. Taking out the seeds while it was cold was, again, so much easier.Definitely the way to go. I pammed it, put some salt and pepper on, and microwaved it, skin side down, for 13.5 minutes.
Original Wordpress ID and Date: 2330, 2012-10-18_145444
Red Curry Spaghetti Squash and Zucchini Fritters -- back to top
The spaghetti squash was based very loosely on the recipe below. Basically, I just used it for tips on how to deal with red-curry paste. I wasn't making soup though, so I didn't really need the majority of it. Anyway, I used about 2 tbsp of red curry paste though I didn't measure so who knows. I followed the instructions on frying it a bit in olive oil. I used 1 cup of (Osem) chicken broth with splenda instead of sugar.
The one thing I need to keep in mind in the future is that it takes a long time for all of the water to cook down. I should plan for that better time wise. Also, maybe a cup of water is too much. With tomato sauce, you are putting it on top but with the curry, both this time and last, it is more about the flavoring.
For the fritters, I followed the standard recipe, again with extra seasonings (paprika, onion powder, garlic powder, TJ's 21 seasoning, etc). However, instead of onion, I used_a lot_ of minced, dried onion. Probably a bit too much as it took over the flavor, but that wasn't a big deal. I did my normal pressing of the zucchini between trays with paper towel, but it was still pretty wet. I ended up letting it cook a bit longer to dry it out more. Also, for the first time ever, I didn't have to scrape it off the tray to flip. I do not know what changed, but I am not complaining.
I just reread the recipe and I used twice the amount of egg. Oh well. I'll be more careful next time.
20-Minute Thai Red Curry Noodle Soup with Chicken (From Serious Eats)
Local Copy -- password is the name of my dog, all lower case
Original Wordpress ID and Date: 2805, 2012-10-30_203909
Sloppy Joes and Zucchini Fritters -- back to top
I made sloppy joes based off my normal recipe but I added a bunch of seasonings. I also used splenda instead of sugar. I also adjusted down to about 2/3 of a lbs for the beef. I let it simmer for a long time (which I think is extremely important). I also added Dave's Insanity which made it pretty hot. It was extremely good. I also put spinach on it to get some extra nutrients.
I also made zucchini latkes for chanuka. I followed the recipe (but I corrected the mistake with the flour on it) and with dried minced onion instead of real. I intended to make this earlier but didn't have everything so the zucchini got extra time to dry out. So, I do not know if that is why, but they were really dry (the onion probably didn't help either). I also think I over-cooked them a little. Oh well, I know for next time
Original Wordpress ID and Date: 2890, 2012-12-09_200205
Zucchini Fritters and Reuben(ish) Sandwich -- back to top
First, I madezucchini fritters. I added the normal extra stuff, plus some chili powder and curry powder to mix it up. They came out pretty flavorless today. Maybe I need more salt and/or seasonings. I did use the Reynolds Wrap Non-Stick and I am a convert. No pam needed and they came up easily, which has never happened before. I think next time, I will cook them for longer at a lower temp to get the insides a bitmore done. They always seem to be somewhat mushy inside
I also made a Reuben(ish) panini on a Flatoush "wrap." I used about 0.3 lbs of corned beef slided thin and folded. I used slices of swiss which were pretty thick (and I do not think low fat, but I counted accordingly) and LF thousand island dressing. I used the panini press on medium-low for a while, but I think too long since the cheese kind of melted everywhere. Still, it was very, very good. It held together nicely and the flat-out bread was just thick enough. I also prepped another one and wrapped it tight in aluminum foil and froze it. I can easily just throw that on a (very low to defrost) panini press in the future for dinner.
Points plus for the zucchini
1/2 cup white whole wheat flour...6
Egg beater plus others...1
----------
7
Points plus for Reuben(ish) sandwich
Bread...[low] 3
Lite 1K Dressing...1.5
1/3 lbs Corned Beef...5
2x Swiss Cheese....4.5
---------
14 Points Plus
The sandwich came out pretty high, but I guess the whole meal at 21 isn't too bd
Original Wordpress ID and Date: 3135, 2013-02-06_203847
Oven-Fried Zucchini -- back to top
I made oven-fried zucchini as a side (leftovers from yesterday were the main meal). I sliced a long zucchini in half, the. I used the mandolins on the largest setting to make slices. I breaded it with egg beaters and bread crumbs then baked then on a silpat, in the oven at 475. I flipped them at a about 15 min and the gave them 10 more.
They were very good and you could easily think they were fried! I enjoyed them very much. Unfortunately, bread crumbs are not very low in points. I should look for an alternative (NOT fiber one). Also, using the silpat worked very well. I should use it more!
Original Wordpress ID and Date: 3297, 2013-03-21_102348
Zucchini Fritters -- back to top
I made Zucchini fritters at my moms. I tried to basically follow the recipe but I messed it up a bit. Most of the issues I had were that I didn't add enough salt at first, thought it was too dry, added an extra (real) egg, and then the salt. The extra salt_then_ pulled out the moisture. I ended up having to add lots of extra zucchini and flour.
I also cooked them in a convection oven. One tray seemed normal while the other seemed floppy and not quite cooked. However, after I flipped them, I separated the trays more in the oven and they all seemed to cook nicely enough.
Other than that, they were pretty good. I think I may have used either too much and/or too potent of black pepper as that flavor was strong.
Original Wordpress ID and Date: 6186, 2013-06-13_104534
Zucchini Pasta with a Fried Egg and Roasted Okra -- back to top
The zucchini was the same ideas as what I had done on 2013-04-16.I started with a lot of zucchini julienned (I wish I had weighed them first but there were 5 small to medium ones) with some finely chopped mushrooms. I then added a can of washed garbanzo beans. I added 1 Tbsp of olive oil, a bit of balsamic vinegar, then some salt, pepper, garlic powder and minced onion. After I mixed it all together, I added some parmesan cheese. I finally topped it with an (accidentally overcooked) egg.
The okra was inspired bythis recipe. I followed the suggestions and roasted them whole and at 425. Maybe it was because they were whole, or maybe it was something else, but they took a very long time to get any type of crisp to them. Probably over 30 minutes. And, they really weren't that good. I guess I would try it again (maybe cut up though) but I am in no hurry. (Pictured is the whole thing but I took half for lunch)
Points Plus (for two large servings)
Olive Oil...3
Garbanzo beans...10
Eggs...8
Parm Cheese...4-5 (guesstimated)
--------------------------------------
26 for the whole thing, or 13 each night. Not bad for a lot of food.
Original Wordpress ID and Date: 6287, 2013-07-09_214041
Zucchini Creation -- back to top
I had a lot of zucchini and I needed to do something with it before it went bad. My original plan was to make a filling and "cupcake" it but I decided to just eat the filling. I julienned 3 zucchinis and sautéd it with half an onion, finely chopped mushrooms and seasonings. I then added a can of black beans and finally, two laughing cow wedges. It was okay though I got kind if sick if eating zucchini by the end (made two meals)
Original Wordpress ID and Date: 6427, 2013-07-31_163048
Zucchini Fritters -- back to top
I made zucchini fritters. This is the first time I used a salad spinner to drain the zucchini and onion. I added the salt first to help pull out moisture. I spun it a bit, then let it sit (while tending to the beer). Then I spun again.
Pretty standard prep otherwise. The only thing I did differently as cook it on the silpat instead of non-stick aluminum foil. I do not know if it was that or something else, but it was very much not browned on the bottom after 20 minutes. I gave it another 10 then flipped. I think I will go back to the non-stick foil.
I guess the spinner worked well enough.
Original Wordpress ID and Date: 6465, 2013-08-09_022028
Zucchini Fritters and Edamame -- back to top
I wanted a simple and fairly light meal so I madezucchini fritters (no real changes or anything) and some steamed edamame. Pretty straight forward.
Original Wordpress ID and Date: 7482, 2014-02-18_221948
Shrimp Fra Diavolo with Zucchini Noodles -- back to top
I made shrimp fra diavolo with zucchini noodles. The idea was based on the
Lobster Tail Fra Diavolo With Zucchini Noodles except I used shrimp. I made the sauce in parallel with everything rather than one after the other. I sautéd the shallots in a tiny bit of oil for a minute. I then added lots of chopped garlic and a good amount of crushed red pepper and let sauté for a minute. I added the tomatoes (diced and not San Marzano) plus some salt, pepper, cayenne and TJ's 21 Seasoning Salute. I let the cook down.
I then spiralized 4zucchinis. I sautéd a pound of shrimp in a bit of oil and again added more crushed red pepper and finally added the zucchini to cook it a bit. I then combined it all.
Next time, I would just let the sauce do all of the cooking of the zucchini though this wasn't bad. I did over cook the shrimp but other than that, this wasn't bad. It was a lot of food and wasn't the best for lunch the next day but as a meal, it was fine. And really, pretty fast.
Lobster Tail Fra Diavolo with Zucchini Noodles (from Inspiralized)
Local copy password is the name of my dog, all lower case
Original Wordpress ID and Date: 8231, 2014-07-31_201522
Mushroom Soup and Zucchini Noodles with Avocado Basil Cream Sauce and Steak. -- back to top
Meredith and I made mushroom soup and zucchini noodles with avocado basil cream sauce and steak.
The soup was just thrown together. I sautéd a pack of baby bella, enochi, beech and maitaki mushrooms with onions and garlic. I then added chicken broth (9 cups), some soy sauce and 1/2 a cup of finely diced carrots. Finally about 2.5 inches of ginger. I pressure cooked it for 30 minutes. We served it with a big thing of rutabaga noodles.The soup was ok. Not a ton of flavor. But lots of veggies and very filling for very few points.
The zucchini dish was amazing. First of all, we bought sirloin steak and cut it up then cooked it in a pan (somewhere on the line between sauté and pan-fry). I didn't cut them perfectly evenly since I was trying to avoid the fat, but it was fine. Some pieces were over cooked; some under. But it was all tender.
The noodles and sauce came from Inspiralized. We essentially cut the recipe into 2/3 (since that is all the avocado we had) and skipped the corn. And we went heavy on the basil (used original amount). Other than that, we stayed pretty true to it. It was super flavorful, had a nice texture and was pretty easy! It was not a great pair with the steak. We should have stuck with her directions and used seafood. Next time! (and there will be a next time)
Avocado-Basil Zucchini Noodles with Chile-Lime Shrimp & Corn (from Inspiralized)
Local Copy password is the name of my dog, all lower case
Original Wordpress ID and Date: 9456, 2015-01-11_194039
Avocado Basil Zucchini Noodles with Shrimp -- back to top
We wanted to get this in before we got too far into fall. We made the pretty standard Avocado-Basil Zucchini Noodles (w/o corn) and had it with zucchini noodles and shrimp (steamed for frozen, about 4 minutes). There wasn't too much to this. I basically followed the recipe (using 1 lime despite saying 3/4 last time)
It came out pretty good. A very tasty. The only points are from the avocado (8 total) plus the greek yogurt (<1 point). Overall, really not too bad!
Zucchini Latkes (Fritters) -- back to top
We made standard and simple Zucchini Fritters (or Latkes) for Chanukah. Not much to them. The regular recipe but doubled. I tried using some nutritional yeast for extra flavor and that worked ok. I am not sure if I tasted it or not.
Zucchini Noodles with Peanut-Sesame Sauce -- back to top
Meredith did all of the work on this one. She used the normal Peanut Sesame Noodle recipe. She followed the recipe itself for the sauce (at least roughly) and used the rest for inspiration (pepper, etc). The noodles were from two zucchinis.
Then we added chopped rotisserie chicken.
Other than the chopping, this is a pretty easy and good meal. It is not exactly low in points but also isn't too high either (around 24 for the entire thing from the peanut butter).
We would consider it for lunches as long as it don't let it sit too long.
Zucchini Buffalo Salad (with Sous Vide Chicken) -- back to top
We made a zucchini buffalo salad based on this Kitchn recipe & the croutons (Local for both). At the very least, it was based on their recipes.
I decided to sous-vide the chicken. I bagged the chicken with some Franks Red Hot and did it at 145 for an hour and a half (based on my suggestion on 2016-05-15) This was a nice amount of time and temp. The chicken was juicy and moist and was a nice consistency.
I used their recipe with some sourdough but I wasn't super impressed. I added the Franks to the (possibly too hot?) oil and it splattered everywhere. I then added the bread which absorbed all of the oil and then burned little pieces on. It was kind of a mess. What was left was flavorful but kind of mush
Rather than use their dressing, Meredith made her own. She mixed some fat free greek yogurt, Penzeys Ranch, Penzeys powdered roasted garlic, and some almond-cashew milk. Very low calorie and flavorful.
No cheese in the dressing. We just used it (Cambozola) on the salad. The salad was just spiralized zucchini
The ideas were pretty good. I liked the super-low calorie dressing and the chicken came out very good. Meredith thought the cheese was a bit much (even though Cambozola is not super "blue"). I thought it was fine...in small enough amounts.
As I noted, the croutons were a bit of a mess but really not too bad.