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What’s for Dinner Wednesday: Baked Zucchini Fries

12 Sep

I have had lots of requests for the Baked Zucchini Fries recipe ever since I posted this photo from the Washington DC Kids’ State Dinner.

I’ve had a lot of requests for this recipe for Baked Zucchini Fries, ever since I posted this photo on my blog and on Facebook recently. It being zucchini season, it’s a perfect recipe to make at the end of the summer, and really throughout the year.

We actually made this recipe at the end of the summer ourselves, using a garden zucchini. They were delicious and they were easy. We used the recipe in our new The Healthy Lunchtime Challenge cookbook that epicurious gave us at the White House dinner. The recipe comes from Sydney Brown, age 11, from North Carolina. She submitted it with her winning Homerun Meatloaf Burger recipe as the side dish to accompany the burgers.

There are so many recipes in this cookbook that I want to try out, and slowly but surely I’m trying them one at a time.

This was a perfect summer meal!

We had our fries with oven baked chicken, garden tomato salad, and green beans. Don added a dip on the side for the fries which consisted of a mix of mayo and cocktail sauce.

Here is Sydney’s recipe, just as she has it in the cookbook. Enjoy!

INGREDIENTS

1 large egg white

1/3 cup milk

1/2 cup Parmesan cheese

1/2 cup unseasoned breadcrumbs

salt and pepper

2 large green or yellow zucchini, peeled, trimmed, and cut into strips (2″ long 1/4″ thick)

Place your zucchini fries on a baking sheet and bake in the oven at 425 degrees.

DIRECTIONS

Combine the egg white and milk in a small bowl and combine the Parmesan cheese, breadcrumbs, salt and pepper in another small bowl.

Dip the zucchini slices first in the milk mixture and then in the cheese mixture. Shake off any excess, then move to the baking sheet and place in the oven.

Bake for 10-15 minutes at 425 degrees.

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It’s that time of year again: After School Snack Time PB Oatmeal Balls

7 Sep

I’m always on the lookout for healthy after school snacks. Pinterest is my new best friend when it comes to searching for them!

So we’ve eased into the school year. Short week last week, short week this week.

Per usual, I’ve already got one kid home sick today as I type this post, so we’re really back to normal here.

Summer is for sure over.

The upside to the end of summer: After School Snacks!

I don’t know about you and your kids, but mine come home ravenous from school and I myself, need a pick me up before I start to cook dinner. I like to put out a set snack so that I monitor what’s being eaten and so that no one is just picking through the fridge, eating aimlessly.

Enter the After School Snack.

At my house, the After School Snack also counts as Dessert. I don’t usually make a dessert at night for after dinner because I don’t like my kids to go to bed on a full stomach and Caroline in particular has trouble with her stomach, so I try to end the day’s eating for them with their dinner, at least during the school week. Weekends are a bit different.

Therefore, I don’t mind making a sweeter after school snack for them since it’s their dessert usually too.

With our new school schedule for Caroline, she’s home an hour before the other two girls, so she’s been excited to help plan or make the snack for them. Last week she got a kick out of serving it to them when they got home. We took a recipe for Peanut Butter Oatmeal Butterscotch Balls (no bake, no eggs) from Pinterest and instead of Butterscotch Chips, which we didn’t have, we used mini chocolate chips, which I like better anyway. They were a hit. All five of us liked them and they were quick and easy.

The recipe is originally from a blog called Tasty Kitchen and you can see the original post here.

The recipe, which was quick and easy, can be tweaked however you like it. You can add in different types of chips the way I did or sub in raisins, which I thought would be good too. It’s got lots of potential to be more than one kind of after school snack.

Try it out and see what you think! As usual, I worked with what I had on hand, so if I made changes, I’ve noted them below. I do the best I can with what I have.

INGREDIENTS

  • ¼ cups Whole Wheat Flour
  • 1-¼ cup Rolled Oats
  • 1 teaspoon Cinnamon
  • ¼ teaspoons Salt
  • ½ cups Creamy Peanut Butter
  • ¼ cups No-sugar-added Applesauce (I had cinnamon applesauce and therefore didn’t need to add cinnamon to the recipe as it called for)
  • ⅓ cups Light Maple Syrup (minewasn’t light)
  • 1 Tablespoon Honey
  • 2 teaspoons Vanilla Extract
  • ¼ cups Butterscotch Chips (I used mini semisweet chocolate chips)

Wet ingredients in one bowl, dry in the other, then combine and scoop into balls.

DIRECTIONS

Line a baking sheet with parchment paper and set aside.

In a small bowl, whisk the flour, oats, cinnamon and salt; set aside.

Cream the peanut butter, applesauce, maple syrup, honey and vanilla in a large bowl until well-combined.

Add the flour and oats mixture and stir until combined. Add butterscotch chips and stir well.

Scoop about two tablespoons of dough and roll into a ball. Repeat with the other dough. Recipe makes about 16 dough balls.

Refrigerate or freeze and enjoy!

After a few minutes in the freezer (about 15) the snack was ready and Caroline was ready to show off what we’d made them.

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What’s for Dinner Wednesday: Val’s Zucchini Fritters

5 Sep

These zucchini fritters were easy to make and according to Val you can make them using almost anything including Swiss chard, spinach, broccoli or carrots, or any combination of the above.

It’s zucchini season. If you are someone who grows zucchini in your garden, then right about now you have lots and lots of zucchini. We are often those people, but this year our zucchini didn’t take. So when we were at my cousin Val’s house a couple of weekends ago we were lucky enough that she gave us some of the zucchinis that she and her husband Bob grew in their garden this summer. And, she gave us the most fabulous new recipe for zucchini fritters. We had them that night and we have since made them ourselves (when I say we, I actually mean Don made them) this weekend for a big cookout that we attend each year on Labor Day Weekend.

This cookout that we attend is big and it’s been going for 40 years. You can even read about it here. The menu has evolved over the years and every so often a new menu item is added in. I can tell you now that Val’s Zucchini Fritters will be returning to the cookout next year. Additionally, all of my kids liked these, so it’s a recipe all five of us liked, which is rare.

From the printout Val gave me, I can see that the recipe she uses is originally from Simply Recipes. You can see the original recipe that she gave me, here. Valerie said the most important thing to remember is to squeeze the zucchini, or whatever vegetable you’re using, until there is as little moisture left as possible.

Here, from Simply Recipes is the recipe for Val’s Zucchini Fritters, great for an appetizer before dinner or to go along with dinner:

Zucchini Fritters
Ingredients

  • 1 lb of zucchini (about 2 medium sized), coarsely grated
  • Kosher salt
  • Ground black pepper
  • 1 large egg
  • 2 scallions, finely chopped
  • 1/2 cup all-purpose flour
  • 1/2 cup grape seed oil or olive oil
  • Sour cream or plain yoghurt

Directions

1 Salt the zucchini with about 1 teaspoon of salt. Try to remove the excess moisture from the zucchini by either squeezing the liquid out with a potato ricer, or by squeezing with paper towels. (The original recipe calls for putting the zucchini in a colander set in the sink to let it drain for 10 minutes after salting it. I think it works much better to use a potato ricer.)

2 Whisk egg in a large bowl; add the zucchini, flour, scallions, and 1/4 teaspoon of pepper. Mix to combine well.

3 Heat oil in a large skillet over medium heat. Cook fritters in two batches. Drop six mounds of batter (2 Tbsp each) into the skillet. Flatten slightly. Cook, turning once, until browned, 4-6 minutes on each side. Transfer to a paper towel-lined plate. Sprinkle with salt. Repeat with remaining batter.

Serve immediately, with sour cream or plain yoghurt on the side.

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Pineapple-Banana Cake

31 Aug

It’s rare that we like cake to begin with, but this one we all loved!

I know I’ve mentioned it before, but no one in our house really loves cake, as in a birthday cake type of cake, with the exception of Lemon Cake and Boston Cream Pie which we adults choose for our birthdays, but we recently had a cake that we loved so I thought I’d share it with you today.

My parents had come for dinner and my mom had volunteered to bring dessert, saying she had a new recipe for a Pineapple-Banana Cake she thought we’d like. The recipe is not her own, she credits Roberta Grundy for passing it along to her. (Thanks Roberta!)

Well we gave it a try, and we all loved it! It wasn’t too sweet and the flavors of the pineapple mixed with banana was delicious and perfect for the upcoming fall season. I encourage you to give it a try!

PINEAPPLE-BANANA CAKE
BY ROBERTA GRUNDY
INGREDIENTS

*Grease and flour two layer cake pans
*Preheat oven to 350 degrees

1 package Duncan Hines Yellow Cake Mix
1 eight ounce can of crushed pineapple NOT drained
2 medium bananas, mashed (approximately one cup)
1/2 cup water
1/2 cup canola oil or vegetable oil
3 eggs
1 tsp. vanilla
1 tsp. cinnamon

DIRECTIONS

Combine ingredients and mix together on low for one minute.
Scrape sides of the bowl and continue to mix for two more minutes on medium until well blended.
Pour into greased and floured pans.

Bake at 350 degrees for approximately 30-33 minutes until cake springs back.

See that little layer of frosting in the middle….yummy!

FROSTING

Roberta uses Betty Crocker frosting mix, beaten by hand and adding in 1/2 tsp. cinnamon and 1 ts. vanilla, but you can also choose to make your own vanilla frosting, adding in the cinnamon and vanilla as well.

Optional: sprinkle with nuts

Serves 10-12 approximately

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What’s for Dinner Wednesday: Macaroni Casserole by Grace

29 Aug

Last week I was so thrown off by our whirlwind trip that I actually typed my What’s for Dinner Wednesday post on Thursday.

And I thought it was Wednesday for most of the day.

I guess that’s what happens when you travel Sunday/Monday rather than Saturday/Sunday. It’s like having a Monday holiday and then you’re all thrown off for the rest of the week.

This week, I think I know what day it is and I’m pretty sure that it’s really Wednesday this time, so I’m going to try again.

Today’s recipe is from the cookbook that epicurious compiled with all of the winning healthy lunchtime recipes in it. You can download your own copy of that cookbook with just one click, here.

We have tons of cookbooks but it seems like we always love getting a new one. Of course this one was extra, extra special and we’ve been pouring through it, already trying out new recipes.

The first full day we were back, the girls had already made a mental list of all the things they wanted to make from this cookbook, which was almost everything in it. However, it wasn’t a grocery shopping week and we didn’t have everything for the ingredients for most of the recipes. We did find a couple though, and today’s is the first one we made, that first Tuesday we were back. I was still so tired from the trip that I could hardly focus on anything that day, so I was glad to have a healthy recipe that also involved all three kids in the kitchen. They each had a job making this recipe, so that was a tremendous help to me. We had to make some minor adjustments to incorporate what we did or didn’t have on hand, but overall we had enough of everything to make it work.

Everyone gave this recipe a thumbs up and I’d definitely make it again.

MACARONI CASSEROLE
By: Grace Ratchford, Wyoming
Age 12

Everyone actually liked everything in this recipe. That’s a rarity when you’re cooking for a family of five.

INGREDIENTS

8 ounces whole wheat elbow macaroni (we didn’t have wheat this time)
2 Tablespoons unsalted butter
2 Tablespoons all-purpose flour
1 cup of 1% milk (we had skim)
2 and 1/2 cups of shredded sharp Cheddar cheese
1/2 teaspoon kosher salt (I didn’t have kosher, I used regular)
1/4 teaspoon freshly ground black pepper
3 organic turkey hot dogs, boiled and cut into bite sized pieces (I didn’t have organic, but they were turkey)
1 small bunch broccoli, steamed and cut into bite sized pieces (I used a bag of frozen broccoli florets)
1/2 cup crushed cornflakes
1 to 2 tablespoons chopped flat-leaf parsley

Everyone had a hand in making this recipe, which I think is what made it extra delicious!

DIRECTIONS

1. Preheat the oven to 375 degrees and grease a 9×13 inch baking pan.

2. In a large saucepan of boiling salted water, cook the macaroni according to the package directions. Drain in a colander and rinse with cold water until cool.

3. In the same saucepan over moderate heat, melt the butter. Add the flour and stir for one minute. Gradually add the milk and cook, whisking until hot and thick. Add the Cheddar cheese, salt and pepper and whisk to combine. Remove the sauce from the heat and add the noodles, stirring well to combine. Stir in the hot dogs and broccoli.

4. Transfer the noodle mixture to the greased pan and sprinkle with cornflakes and parsley. Bake until bubbly, about 20 minutes, and serve.

This is a great recipe for lunch or for dinner! Thanks Grace!

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Farewell to Summer and Hello Chocolate Chip Muffins

27 Aug

Goodbye Summer! See you next year!

Summer has come to an end.

For us, school begins tomorrow, so even though officially it’s still summer on the calendar, it’s all over. In my mind, summer really ends when Don starts back to work full time, the second week of August. So it’s been over for a while, really.

I can’t complain. He has lots of days off in the summer, I have lots of days off in the summer, we do lots of fun things in the summer, we had an AMAZING opportunity this summer that really changed our lives, with the Kids’ State Dinner trip.

So I can’t complain, but I’m still sad to see it go. I still kinda want to cry as I think of the school year beginning again. I’m not ready to let it all go.

I *really* love summer.

Caroline is starting middle school, Elizabeth’s going into fourth grade and Alexandra into second. It’s going to be a busy year, a different year with them in two different schools on two different schedules. I’m sure it’ll take some getting used to.

And so, though it’s Monday and I usually post my “What We’re Doing for Fun This Summer” posts on Mondays, I can’t today, because I’m sad that summer is ending.

What I can do though, is share a new recipe with you.

Each year on the first day of school I make muffins for breakfast the night before. It’s a busy morning on the first day, hectic, and we also have a special tradition where my parents come up to see the kids go to school, just as my grandparents did  each first day of school when I was younger.

This year I’ve made several new muffin recipes and I’m not sure which two kinds I’ll be making for tomorrow’s first day, but I tried a new recipe for chocolate chip muffins last week. It might be in the running. I could use a chocolate chip or two about now, I think.

I found this recipe last week on Allrecipes.com when Alexandra asked for Chocolate Chip Muffins for breakfast. It said, “Easy, quick and good,” and I was sold. It was indeed all of those things and I’d make them again for sure.

Maybe for tomorrow morning.

The first day of not-summer.

CHOCOLATE CHIP MUFFINS

I got to use my mini chocolate chips which were part of my birthday gift from my mother-in-law, Mary Lou, the ones she got me from Hershey Park, in this recipe.

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup white sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup milk
  • 1/3 cup vegetable oil
  • 1 egg
  • 3/4 cup mini semi-sweet chocolate chips
  • 3 tablespoons white sugar
  • 2 tablespoons brown sugar

Directions

  1. Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.
  2. In a medium bowl, combine flour, 1/2 cup sugar, baking powder, chocolate chips, and salt; mix well. In a small bowl, combine milk, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)
  3. Fill cups 2/3 full. Sprinkle tops of muffins before baking with a combination of 3 tablespoons sugar and 2 tablespoon brown sugar.
  4. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.

    I loved the sugar/brown sugar topping on the tops of these muffins. It was light but still sweet and crunchy.

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My Last Post Before The Trip: Blueberry Crumble

17 Aug

Caroline makes a killer Crumble!

On Sunday Caroline and are are getting up in the very wee hours of the morning and boarding a plane for our whirlwind trip to Washington DC.

This will be my last post until after we return from that trip.

Given the upcoming trip, I thought I’d feature Caroline in the kitchen for today’s post. When she was being interviewed earlier this week, the reporter asked her what else she likes to make in the kitchen. She talked about making scrambled eggs for her sisters, and then she said, “I make Crumble.”

I started a list in the inside of this book called “So Far So Good” since the cookbook has so many recipes and I wanted to keep track of the ones I’ve tried out that were “keepers.”

And she does. She makes a really good Crumble topping which we’ve used to make both Blueberry Crumble and Peach Crumble this summer. The Crumble topping requires patience and attention to detail and I work too quickly to make mine come out as well as hers does.

The recipe for Blueberry Crumble came out of The Maine Wild Blueberry Cookbook, and so far in that cookbook everything I have tried has been delicious, but we’ve found the recipe for Blueberry Crumble to be fast, easy, delicious and adaptable to more than just blueberries.

Here’s the recipe for you. Enjoy it, and be thinking of us this weekend as we take our trip of a lifetime!

BLUEBERRY CRUMBLE

Anything with this crumble topping is so delicious!

INGREDIENTS

1/3 cup sugar

some extra sugar for sprinkling

5 Tablespoons Butter

Juice of one lemon (I sprinkled lemon juice from a bottle)

2/3 cup of flour

2 pints of blueberries

DIRECTIONS

Put washed berries in small shallow baking dish.

Sprinkle with lemon juice and sugar

In a separate bowl blend in butter, flour and 1/3 cup sugar

Sprinkle topping over berries.

Bake at 350 degrees for 30 minutes.

Serve warm with ice cream or whipped cream or both!

Hot out of the oven!

Yum!

An alternative use for the crumble topping: Peach crumble. I had less peaches so I used a smaller dish but the same amount of topping.

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What’s for Dinner Wednesday: Caroline’s Broccoli & Cheese Egg White Omelet

15 Aug

Tonight Caroline and I were both interviewed for our local news, then she cooked and ate her winning recipe for the camera.

Well today has been quite the whirlwind day and as I finally sat down tonight to figure out what recipe to post for my What’s for Dinner Wednesday post, I could only think of one: Caroline’s winning recipe for her Egg White Omelet.

The reason I could only think of this one recipe is because our whirlwind day has consisted of press releases, phone calls from Senators and news stations, emails from food columnists and radio hosts.

It’s really been quite the day.

And you should have seen how fast we cleaned our house when we learned that TV cameras were coming in three hours or less.

Jennifer Mobilia of Channel 12 and Channel 11 News was in our house this evening!

Yup, tonight one of our local news stations stopped by our house to interview Caroline and I for the 10 pm and 11 pm news broadcasts. It was such a fun experience and we’re sitting now as I type this, waiting for it to air in less than a half an hour.

Another exciting thing happening here this week was the arrival of our official invitation from Michelle Obama, inviting us to the White House for the Kids’ State Dinner this coming Monday. Our hands were shaking as we opened the envelope!

The arrival of the invitation from Mrs. Obama really made everything seem real!

So, with all of that being said, I thought it only appropriate to share with you Caroline’s official recipe for today’s post. Enjoy!

Broccoli & Cheese Egg White Omelet
By Caroline Cowart

We came up with this lunch recipe because Caroline prefers egg whites instead of regular eggs, and she likes broccoli quite a bit. This meal is healthy as well as tasty.

When choosing our ingredients we tried to use healthier alternatives: Mozzarella Cheese has less fat than American Cheese, wheat toast is better for you than white toast, and we added a side of mixed fruits and orange juice in order to tie in all of the food groups.

INGREDIENTS

3 large egg whites, separated (You can save your yolks for use in a future recipe but you will not need them for this one.)

1/4 cup shredded Mozzarella Cheese

3/4 cup broccoli, cooked and chopped (You may use either fresh steamed or frozen broccoli florets.)

A healthy recipe for any meal of the day and good enough for the First Lady to eat!

DIRECTIONS

1) Separate eggs, place your whites into a small bowl.

2) Preheat non-stick frying pan, lightly coated with cooking spray, over medium heat.

3) Pour egg whites into frying pan.

4) When whites are semi-solid, place cooked, chopped broccoli onto one half of the pan of whites, leaving the other side of the omelet empty.

5) Sprinkle shredded Mozzarella Cheese over broccoli.

6) Place entire frying pan under the broiler for about five minutes or until cheese is melted and egg whites are solid. Edges of the omelet will be lightly browned.

7) Remove pan from broiler and place the omelet on a serving plate, folding the omelet in half so that the empty side now covers the side with broccoli and cheese.

8) Serve with a side of wheat toast, mixed fruit and orange juice.

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Grandma Willis’ Peach Cobbler

3 Aug

Peaches are one of our favorite summer fruits.

I love baking in the summertime because there are so many fruits to bake with. One of my favorite summer recipes is from Don’s Grandma Willis and I try to make it every summer at least once.

We visited Don’s grandparents in August of 1994 and had her Peach Cobbler there for the first time. I’ve made it ever since, and every time I do, we think of Grandma Willis.

I serve this with ice cream and/or whipped cream, whatever your preference is.

GRANDMA WILLIS’ PEACH COBBLER
INGREDIENTS

FILLING

6-8 large peaches, peeled and sliced

2 and 1/2 tablespoons cornstarch

3/4 to 1 cup sugar

CRUST

1 cup all purpose flour

2 egg yolks

1/4 cup butter or margarine, melted

1 tsp. baking powder

1 cup sugar

2 egg whites, stiffly beaten
DIRECTIONS

Combine peaches, cornstarch and sugar.

Pour into a greased 13×9 baking dish.

Combine all ingredients for crust EXCEPT egg whites in mixing bowl.

Gently fold egg whites into batter.

Spread over peaches.

Bake at 375 degrees for 45 minutes or until crust is golden brown and peaches are bubbly.

Yield: 12 servings

Thanks to Liz in NJ for sharing her photo with us of Grandma Willis’ Peach Cobbler!

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What’s For Dinner Wednesday: Asparagus Polonese

1 Aug

Asparagus: always looking for new ways to prepare it!

Earlier this year I posted about asparagus and the fact that I needed to find some new ways to prepare it since my family liked it so much. I also noted in that post that I’d long forgotten about a recipe my mom used to make when we had asparagus at home growing up. I promised that when I made it, I’d post it.

In keeping with that promise, here is my mom’s recipe for Asparagus Polonese, which got thumbs up from my family when I made it earlier this summer. It’s not something I’d make all the time because of all the butter in it, but it’s a great way to mix things up when you’re looking for some variety in your meals.

ASPARAGUS POLONESE

Simple ingredients are all that’s needed for this recipe.

INGREDIENTS

1 pound asparagus

5 Tablespoons melted butter or margarine

1 mashed hard cooked egg yolk

1 and 1/2 Tablespoons bread crumbs
DIRECTIONS

Place butter in a small frying pan.

When hot, add mashed yolk and bread crumbs.

Cook two minutes.

Pour over steamed (or sauteed) asparagus, serve immediately.

Make sure you have a hard boiled egg for use with this recipe!

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