Tag Archives: side dish

Panko Fried Zucchini Crisps with Garlic Aioli Dip

3 Aug

Pinterest… you always trouble me. I am totally guilty for pinning and bookmarking this one. These are just so crispy and juicy and perfect. I had to try these for myself. I love zucchini (its probably one of my favorite veggies) and because these are all pantry items this recipe is so easy, and can be made on a whim!

Panko Fried Zucchini Crisps with Garlic Aioli Dip
*Adapted from Natasha’s Kitchen

Ingredients
2 large green zucchini, cut into 1/2″ thick rounds
1 cup of all purpose flour seasoned with 2 tsp salt and 1/2 tbsp black pepper
2 eggs, beaten for egg wash
2 cups of panko bread crumbs
1/4″ of canola oil in pan
For Garlic Aioli: mix 1/3 cup mayo, 1 pressed garlic clove, 1/2 tbsp lemon juice, 1/4 tsp salt, 1/4 tsp pepper

Instructions
In an assembly line have zucchini slices, eggs, flour, and panko ready. Dredge zucchini rounds in flour, then dip floured zucchini in the beaten egg, then panko bread crumbs. Heat a large, non-stick pan over medium-high heat and add about ΒΌ” oil (enough to generously cover the bottom). Once the oil is hot, add breaded zucchini chips and saute about 3 minutes per side or until golden brown on each side. If browning too quickly, reduce heat. Once zucchini are done frying, transfer them to a bowl or plate lined with paper towels and serve them warm with the prepared aioli sauce. YUM!!!! Seriously guys. Thanks Natasha!


-M

Quinoa Pilaf (Low GI)

31 Mar

Low GI

I love Quinoa – ever since i found out it was low GI, i couldn’t believe it. It’s so versatile and can be used just like any rice/couscous. It has a really delicious taste and goes well with any vegetable/meat too.

Quinoa Pilaf

Ingredients
1 Package of Quinoa (2 cups) (see picture for what i used)
4 cups of low sodium chicken broth
1 zucchini, split down the middle, then sliced again down the middle of one side, cut in 1/2 inch round slices
1 cup of a red bell pepper, cut in 1/2 inch pieces
1 cup of an orange pepper, cut in 1/2 inch pieces
1/2 pound of asparagus, sliced diagonally in 3/4 inch pieces
4 green onions, thinly sliced
1 tablespoon chopped fresh Italian parsley
2 cloves of garlic, minced
2 tbsp lemon juice
Freshly ground black pepper, per taste
Sea Salt, per taste

Instructions
Cook the quinoa in the chicken broth as per package instructions. If no instructions are available, bring chicken broth to a boil, stir in quinoa, lower heat and cover, let simmer for 15 minutes until done. Fluff with a fork when ready. Meanwhile, combine all vegetables in a lightly oiled skillet on medium heat, add minced garlic and lemon juice and saute until soft (about 10 minutes). Combine quinoa with the vegetables. Add parsley and green onions, black pepper and sea salt, and serve.
M.S.

Caprese Salad

12 Jul

Theres a really nice market here in brooklyn called Union Market.

Union Market

They sell so many cheeses, fresh veggies, and organic food galore. I decided to make one a great classic – the caprese salad. My family eats this at so many of our events, and its so simple and so delicious and italian!

Do you want to impress your hubby when they get home? Make this salad, its like making dinner instantly fancy just because its so pretty.

Buon Appetit!

Caprese Salad

Ingredients
Fresh Mozzarella, Sliced in 1/2 inch thick pieces
Tomatoes, Sliced same as above
Fresh Basil Leaves
Extra Virgin Olive Oil, for drizzling
Balsamic Vinegar, for drizzling
Salt and Pepper

Instructions
Slice the mozz cheese and tomatoes into 1/2 inch thick pieces. To make caprese salad, layer it as follows:

Bottom: Cheese
Middle: Tomato
Top: Basil

Drizzle the EVOO and Balsamic liberally. Salt and Pepper on top.

Enjoy!!! you can arrange them any way, and even put greens in the middle if you arrange the layers in a circle. Delish!

M.S.