Late lunch Caramelized Shallots Baked Chicken Legs (same recipe as Roasted Chicken Legs with Caramelized Shallots) accompanied with steamed veggies, pan
fried zucchini slices, 1/2 avocado topped with Balsamic Vinegar reduction sauce and Homemade Tomato Sauce — NOM!
PS a good way to practice with salt might be to pan
fry some zucchini slices or something and practice seasoning those and tasting to see the different salt levels.
Fry the zucchini slices in a few batches, making sure you don't crowd them, for 4 minutes, or until golden brown on both sides; turn them over once only.
Not exact matches
55 grams of couscous was 5 points, I sauteed the
zucchini and mushrooms in 1 teaspoon of oil for a point, and just did a quick Pam
fry on the
sliced chicken to warm it up.
Anyway, I had it the best possible way that you could try
zucchini for the first time...
sliced into
zucchini buttons, covered with a Parmesan / breadcrumb crust, and pan
fried to a golden perfection.
2/3 cup sunflower or olive oil (for
frying) 3 medium
zucchini, cut into 1 / 4 - inch - thick
slices 1 1/2 tablespoons red wine vinegar 3/4 cup frozen edamame 2 cups basil leaves, shredded coarsely 1/4 cup parsley leaves 1/3 cup olive oil Salt and black pepper 9 ounces penne (or pasta of choice) Grated zest of 1 lemon 1 1/2 tablespoons small capers
Stir -
Fry Vegetables 1 1/2 cups cabbage, in 1 - inch pieces 4 green onions, in 1 1/2 - inch pieces 1/2 large onion, 1/2 - inch
slices 1 small
zucchini, halved lengthwise, cut across in 1/2 - inch
slices 1 small carrot, cut diagonally in 1 / 8 - inch
slices 6 large white or brown mushrooms, 1/4 - inch
slices
1) Clean and
slice the fresh button mushrooms and mince the garlic 2) Shred the
zucchini (I used this very practical julienne peeler) 3) Wash and separate the Italian sausage links, then
fry them with very little oil in a pan.
Cauliflower «
Fried Rice»: (Serves 4) Ingredients: 1/2 Spanish onion, finely diced 2 garlic cloves, minced 3/4 cup thinly
sliced cremini mushrooms (about 5 whole mushrooms) 1 small red bell pepper, diced 1 small
zucchini diced 1/2 cup grated carrot 1/2 cup sugar snap peas, chopped 1/2 head cauliflower, florets removed 5 tablespoons soy sauce 1 1/2 teaspoons rice vinegar 2 teaspoons fresh ginger, minced 1/2 -1 1/2 tablespoons Sriracha (It totally depends on how much heat you can handle.)
Makes 4 servings Ingredients 2 medium carrots, peeled and
sliced into very thin rounds 1 medium
zucchini, cut into 2 - inch long matchsticks 8 ounces fresh shiitake mushrooms, stems discarded and caps thinly
sliced 1 tablespoon unseasoned rice vinegar 1 1/4 teaspoons fine grain sea salt, divided 1 teaspoon maple syrup Few drops of toasted sesame oil 1/2 cup kimchi, drained and coarsely chopped 1 ripe California Avocado, peeled and
sliced 5 cups cooked short - grain rice 1 recipe Gochujang sauce (recipe below) 4 teaspoons toasted sesame seeds Additional Toppings (if desired): strips of steak or chicken, stir -
fried tofu,
fried egg, other stir -
fried vegetables, etc..
Alabama BBQ Chicken Baked Chicken with Sauce Soubise Cauliflower & Chicken Soup with Rosemary Chicken and Potato Chrisp Salad with Watercress and Dijon Vinaigrette Chicken, Rice, Asparagus, Avocado Salad with Cilantro Puree Vinaigrette Chicken, Sausage and Mushroom Pasta with Mascarpone Sauce Chicken, Sun - Dried Tomato and Basil Wrapped in Filo Chilaquiles with Chicken and Avocado Italian Grilled Chicken with Summer Vegetables Korean Dak Galbi ~ Chicken Stir -
Fry in Spicy Red Pepper Sauce Korean Chicken Wings with Gochujang Mango & Chicken Kabobs with Mango Ginger Dipping Sauce and Green Tomatillo Rice Mojito Grilled Lime Chicken Wings Moroccan Chicken with Harissa, Carrot Puree and Orange Butter Sauce Panuchos ~ Tortillas filled with Black Beans topped with Achiote Chicken, Avocado & Habanero Salsa Riesling Chicken and Mushroom Casserole
Sliced Chicken Salad with
Zucchini Ribbons, Avocado & Oranges with Dijon Vinaigrette Spanish Paella with Chicken and Chorizo Spicy Korean BBQ Turkey Sliders with Sesame Ginger Slaw Thai Curry Chicken Noodle Soup Turkey Bacon Tomato on Cheddar Biscuits Turkey Lentil Curry Soup with Ginger & Garam Masala Turkey Pho Tuscan Picnic Chicken Wings with Balsamic Sauce Waldorf Turkey Salad
Asparagus, Mushroom, Brioche «Hole in One» Salad with Truffle Cream Vinaigrette Asparagus and Tomato Salad with Warm Ham Vinaigrette Beet, Red Cabbage & Carrot Salad with Seeds, Currants and Orange Pomegranate Molasses Dressing Black Rice, Butternut Squash, Orange & Cashew Salad Blue Baby Potato Salad Butternut & Quinoa with Lemon & Honey Caesar Salad with Parmesan Croutons Carrot Salad with Moroccan Spices Cauliflower Steak with Mushroom Ragout & Hee Hee Chicken and Potato Crisp Salad with Watercress and Dijon Vinaigrette Confetti Salad with Carrot Juice Vinaigrette Crispy California Avocado Taco with Chipotle Corn Relish Cumin Garlic Roasted Carrots and Avocado Salad with Citrus Dressing, Arugula and Sesame Seeds Fennel Romano Coins & Salad Greens with Buttermilk Sriracha Dressing Flageolet, Nectarine & Tomato Salad with Ginger, Lime & Pistachios
Fried Tomatillo Wedges with Apple Ham Vinaigrette & Cilantro Lime Aioli Goat Cheese Buttermilk Dressing with Orange - Chili Croutons Grilled Corn,
Zucchini, Red Pepper and Potato Salad with Red Wine Vinaigrette Grilled Halloumi Cheese & Watermelon Salad with Basil Mint Sauce Grilled
Zucchini with Anchovy Garlic Caper Sauce Italian Chopped Salad Mango & Banana Salsa with Talapia Nectarine & Corn Salad with Lime Ginger Cilantro Vinaigrette Orange, Pea and Leek Salad Orange
Slices Salad with Avocado Green Olive Salsa Papaya, Pineapple and Avocado Salad Pear, Blue Cheese & Watercress Salad Poached Egg, Prosciutto and Asparagus Salad with Romesco Sauce Quinoa Salad with Pistchios and Dried Apricots, Orange, Rice Vinegar and Sesame Oil Red Lentil, Carrot & Avocado Salad Red Potato and Green Bean Salad with Goat Cheese Buttermilk Dressing Rice, Chicken, Asparagus, Avocado Salad with Cilantro Puree Vinaigrette Roasted Shrimp and Pineapple Salad Shrimp Salad Sandwich with Spicy Lime Aioli Shrimp Salad Thai Style with Gula Jawa
Sliced Chicken Salad with
Zucchini Ribbons, Avocado, Oranges & Dijon vinaigrette Smoked Salmon Tomato Cups Soba Noodle Salad with Ginger Peanut Dressing Spring Rolls with 8 Dipping Sauces Thai Beef Salad Thousand Island Dressing, Homemade by Lynne Tofu & Soba Salad with Peanut Sauce Valencia Salad with Oranges, Serrano Ham and Manchego Cheese Waldorf Turkey Salad Wheat Berry, Green Olive and Roasted Pepper Salad with Lemon Zest Vinaigrette
Mixed Veggies Stir
Fry Makes 2 - 3 Servings 2 organic carrots,
sliced 1 bunch of organic kale, deveined and chopped 2 small organic
zucchinis,
sliced 1 medium organic yellow squash, peeled and chopped 1 organic red bell pepper, diced 1 medium onion, chopped 2 cloves garlic, minced 1 avocado,
sliced 1 free - range egg per person 1...
Coupled with pan
fried eggplant and
zucchini, creamy avocado, juicy tomato
slices, and baby spinach, it makes a heck of a tasty weekend lunch.