Pinterest and Zucchini Chips
Nov02

Pinterest and Zucchini Chips

I spent the morning trying to figure out what exactly Pinterest is, and managed to sign up for an account and even create some boards. (Yay me!) With a bit of help from my best friend Lynda—i.e. lynda.com software training. I highly recommend subscribing if you’re into technology. Or even if you’re just a bit challenged by technology! They have fantastic, informative tutorials on everything—from Facebook to WordPress. Anyway… I found my cousin, Tammy, on Pinterest, and came across the attached recipe she had pinned for Zucchini Chips. I happened to have two beautiful zucchini in the fridge (we called these baby marrow in South Africa!) and had been wondering what to do with them. Even Mr. Picky (aka Sam) thought they were delish! They really do give you that chip fix. BTW: I promised him that I wouldn’t be photographing or “styling” his dinner… and then I just couldn’t help myself! But I only took a couple of pics with my iPhone5 this time—hence the lame visual for this recipe! I did make a few changes… (They were a bit too “naked” for me!) Baked Zucchini Chips Adapted from The Naked Kitchen Enjoy right out of the oven as they don’t keep well. Click here for Sarah’s recipe on The Naked Kitchen >> Notes: It only occurred to me after I had sliced the zucchini that I should’ve used my mandoline slicer, which I had just glorified in my Fat Free Potato Chips recipe… just yesterday! Duh! Not sure why Sarah’s recipe calls for the vinegar in the milk, but it tasted great so I’ll add it again! Any ideas…? She said to stir gently until combined but not over stir. I found the milk/flour mixture a bit lumpy and had to work the flour in with a spatula. Again, not sure what would’ve happened if I had ‘over-stirred’—which I kind of did. Any ideas…? I ran out of parmesan cheese mix so couldn’t use up all my zucchini—annoying! That’s why I doubled it to 1/2 cup of each. I love make-ahead recipes, so next time I will refrigerate the coins after they have been coated and then let them come to room temp before baking them off—I’ll let you know how that works out. Cool Tools Kyocera Ceramic Adjustable Slicer Zucchini Chips 2013-08-05 15:44:11 Serves 2 Write a review Save Recipe Print Prep Time 20 min Cook Time 25 min Total Time 45 min Prep Time 20 min Cook Time 25 min Total Time 45 min 494 calories 58 g 32 g 19 g 24 g 7 g 415 g 1278 g 13 g 0 g 11...

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Back-on-track Bun-less Turkey Burgers
Oct31

Back-on-track Bun-less Turkey Burgers

After a week of baking (and tasting) for my little one’s birthday party, I had to go back to my good old turkey burgers—my go-to “back-on-track” food! Easy. Tasty. Healthy. I make my turkey burgers in a pan, but you can of course do them on the grill too. How do you make your turkey burgers? I’d love to hear from you! Click here to submit a recipe >> Serve with Fat Free Potato Chips  >> Most people are familiar with Bone Suckin’ Sauce (great in meatloaf!), but don’t know that they also make this amazing seasoning. It’s fantastic on any kind of poultry or meat. You can find it at Whole Foods and some specialty Barbecue Stores, or on Amazon. (Gotta love Amazon!) I usually make two packages of burgers at a time because they make delicious leftovers! I tried the Jennie-O seasoned burgers but I found them a bit oniony. Trader Joe’s makes a good frozen turkey burger which you can season the same way and pop on the George Foreman Grill. Tip Don’t press down on the burgers or you’ll squeeze out all the juices. Cool Tools Masterclad Pro Series Saute 12″ Non-Stick Pan, Splatter Screen, Instant Read Thermometer Bun-less Turkey Burgers 2013-08-05 15:32:16 Serves 4 Write a review Save Recipe Print Prep Time 10 min Cook Time 15 min Total Time 25 min Prep Time 10 min Cook Time 15 min Total Time 25 min 159 calories 6 g 3 g 15 g 1 g 2 g 65 g 138 g 2 g 0 g 12 g Nutrition Facts Serving Size 65g Servings 4 Amount Per Serving Calories 159 Calories from Fat 133 % Daily Value * Total Fat 15g 24% Saturated Fat 2g 10% Trans Fat 0g Polyunsaturated Fat 4g Monounsaturated Fat 8g Cholesterol 3mg 1% Sodium 138mg 6% Total Carbohydrates 6g 2% Dietary Fiber 4g 15% Sugars 2g Protein 1g Vitamin A3%Vitamin C9% Calcium1%Iron3% * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs. Does this look wrong? Ingredients Turkey Burger Patties (recommended: Jennie-O Lean with natural flavorings) Canola oil spray Lawry's Seasoned Salt Bone Suckin' Sauce Seasoning & Rub Fresh cracked black pepper Fat Free Thousand Island Dressing, optional (for you) Mayo or Regular Thousand Island Dressing, optional (for him) Avocado for serving Instructions Pat burgers dry and season on both sides: lightly with Lawry's Seasoned Salt; a little more generously with Bone Suckin' Sauce Seasoning; and freshly cracked black pepper to your taste. Spray large non-stick pan with canola oil spray and heat on medium high. Add turkey burgers—four will fit comfortably...

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Fat Free Potato Chips
Oct31

Fat Free Potato Chips

Growing up in South Africa, we would go to the Doll House Roadhouse in the wee hours of the morning—after the jol (“good time”)—and eat hot, salty “slap chips” (Afrikaans for “soft”), doused in vinegar. My friend, Sheryl, taught me to put the slap chips right into your Greek Salad—believe it or not it’s amazing! I could sure go for one of those right now! These potato chips give you the same fix (well… almost) but with a healthy twist. Sam (the husband), being from Calgary, Canada, also grew up on chips and vinegar. Aja (the toddler) hasn’t acquired a taste for it just yet! For years I was intimidated by the mandoline and sliced these by hand. I can’t believe how much time I wasted! Using a mandoline slicer is SO easy, and then you just pop it in the dishwasher. Couldn’t be simpler. Just be VERY CAREFUL and for goodness sake do not cut yourself! It does come with a part with teeth that you stick into whatever you’re slicing, but I find it annoying when the potato keeps slipping off. I personally prefer to buy more potatoes than necessary, so I don’t have to get close enough to the end to worry about making a “finger fry”! My mandoline has 4 different settings in millimeters: 0.5, 1.3, 2.0, 3.0.  I think for these chips 3.0 is best, because otherwise the chips burn too easily. For your first time, buy an extra potato in case you need some practice getting even slices. If your slices aren’t uniform they won’t cook evenly and some might burn. The faster you push the mandolin down and up in an even motion, the better the slices will come out. I used to turn the chips over halfway but discovered that this step is unnecessary. (Yay.) I’ve tried to cook these ahead of time and if I leave them on the pan they turn black—not pretty! If you have any idea why I’d love to hear from you!   Tip: Soaking the potatoes in ice water stops them from getting brown and also keeps them crisp.   Enjoy them with Bun-less Turkey burgers >> Cool Tools: Kyocera Ceramic Slicer Vinegar Bottle with Pourer If you keep making these, you will find the need for a vinegar bottle with a spout, so you don’t totally drown the poor chips unintentionally! I love mine. I have one for olive oil, balsamic vinegar and white vinegar.   Fat Free Potato Chips 2013-08-05 15:27:23 Serves 2 Write a review Save Recipe Print Prep Time 20 min Cook Time 25 min Total Time 45 min Prep Time 20 min...

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Best Snickerdoodles Ever! (Seriously)
Oct24

Best Snickerdoodles Ever! (Seriously)

The origin of the crazy name is unclear, but a Snickerdoodle is basically just a soft, chewy, sugar cookie rolled in cinnamon sugar. Fabulous and easy to make, the only problem I have with these cookies is that I simply cannot resist them!      Why Cream of Tartar? Together with the baking soda, it acts as a leavener.   Why do you let the dough rest? Letting the dough rest in the refrigerator makes it easier to work with, stops the cookies from spreading too quickly, and gives them better texture and flavor. Work with one pan of cookies at a time, refrigerating the rest of the dough in-between. I’ve tried refrigerating the dough from a half hour to overnight, and have found that it’s easiest to work with after one full hour in the fridge.   Cool Tools Medium Cookie Scoop Parchment Sheets Salter Scale Offset Spatula   Best Snickerdoodles Ever 2013-08-05 14:15:05 Yields 30 Soft and chewy sugar cookie rolled in cinnamon sugar. Write a review Save Recipe Print Prep Time 30 min Cook Time 15 min Total Time 1 hr Prep Time 30 min Cook Time 15 min Total Time 1 hr 156 calories 23 g 29 g 7 g 2 g 4 g 37 g 89 g 13 g 0 g 2 g Nutrition Facts Serving Size 37g Yields 30 Amount Per Serving Calories 156 Calories from Fat 58 % Daily Value * Total Fat 7g 10% Saturated Fat 4g 20% Trans Fat 0g Polyunsaturated Fat 0g Monounsaturated Fat 2g Cholesterol 29mg 10% Sodium 89mg 4% Total Carbohydrates 23g 8% Dietary Fiber 0g 2% Sugars 13g Protein 2g Vitamin A4%Vitamin C0% Calcium1%Iron1% * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs. Does this look wrong? Ingredients 1 cup butter (salted), room temperature 1 cup granulated sugar 2/3 cup light brown sugar 2 large eggs, room temperature 1 teaspoon vanilla extract (recommended: Madagascar Bourbon Pure Vanilla Extract) 3 cups (15oz) all-purpose flour 1/2 teaspoon table salt 1 teaspoon baking soda (bicarbonate of soda) 1/2 teaspoon cream of tartar Topping 4 tablespoons granulated sugar 2 teaspoons for cinnamon Instructions Line three baking sheets with parchment paper. (Or make sure to cool before reusing the same one.) In a medium bowl, whisk the flour, salt, baking soda, and cream of tartar to blend. (About 15 seconds) In a stand mixer fitted with the paddle attachment, cream butter and both sugars on medium speed till light and fluffy, about 3 minutes. (Or in a large bowl with a hand mixer.) Scrape the bowl with a rubber spatula....

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Orna’s Curried Veggies
Oct16

Orna’s Curried Veggies

This dish was inspired by the beautiful japanese eggplant and zucchini I found at the Tapia Brothers Pumpkin Patch in Encino. My first request when my dad comes to visit from South Africa is for my curry powder. Ok, the truth is, it comes a very close second… right after my Cadbury Top Deck and Cote D’or Bouchées. (If you don’t know what these two are you’re probably better off!) “Curry” is not necessarily synonymous with “spicy”. It is just a flavor which comes from a mix of spices (coriander, turmeric, red pepper, cumin, etc.) and you get many different types of “curry” dishes. I have such fond memories of going to the Oriental Plaza —the bustling Indian Market in Johannesburg—with my mother. I would happily tag along as she picked up fresh spices and magnificent fabrics, and then she would treat me to a fresh, hot samosa. (We pronounced it “samoosa”.) I don’t even know what spices exactly are in this fantabulous blend of curry-goodness that my dad gets custom-made by his special Indian lady, and shleps 10,000 miles for me. But when my nose comes anywhere near the bag, I literally start to salivate and daydream about what I can make with it. You, of course, don’t have to import custom-made curry from South Africa, but can buy any brand of yellow curry powder (Indian, not Thai) from your local grocery store. Even Trader Joe’s has a good curry blend. The first time I made curry for Sam (the husband), I didn’t fish out all the leaves, twigs and seeds, and he didn’t appreciate the “texture” of the dish. So I now strain it. But don’t worry, the kind you buy in the supermarket is just plain, simple powder. I’m sure the fancy, authentic Indian chefs would frown on me using ketchup and sugar in my recipe, and not cooking the spices first to bring out the flavor. But sometimes you don’t want to go to all that trouble, and this is healthy and super-delicious without all the work. Please try it and let me know how you do! Orna’s Curried Veggies Mild or spicy but always tasty! Notes: If you don’t like spicy food don’t worry, this will just be tasty but it won’t be hot. If you prefer more spice add 1/4 teaspoon of red pepper flakes. Japanese eggplant is smaller and more tender than regular eggplant, so it won’t be bitter, and you’ll have less of the middle, pulpy part when you cut it up into small pieces. You can also use Chinese or Italian eggplant. Don’t cut up the eggplant until you are ready to...

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