SANDRA'S COMFORTING PENNE with VEGGIES

Had a craving for a meatless dinner this evening 

so created this recipe using on-hand ingredients, 

which 'fit the bill' to perfection...

Servings: (6)

Prep: 10 Mins.

Cook: 25 Mins.

INGREDIENTS

1/2 lb. penne pasta, prepared according to pkg. directions

2 tbsp. light olive oil

2 tbsp. unsalted butter

1/2 onion, finely chopped

1/2 yellow bell pepper, finely chopped

6 crimini mushrooms, halved and sliced

1 garlic clove, minced

2 zucchini, cubed

1 (15 oz. can) diced Italian seasoned tomatoes, undrained

1 teaspoon kosher salt

1/4 teaspoon red pepper flakes

2 teaspoons dried basil

2 teaspoons worcestershire

2 teaspoon balsamic

Small squirt of agave (or honey)

1/4 teaspoon freshly ground pepper

Finishing:

2 tablespoons. unsalted butter

Freshly grated parmesan cheese

METHOD

Begin preparing pasta according to package directions, except cooking shy by a couple minutes (pasta will finish cooking in sauce).  When draining, reserve 1/2 cup hot pasta liquid; set aside.

Heat olive oil and 2 tablespoons of butter over medium heat in a large skillet. Add onion, bell pepper, mushrooms and garlic. Cook until onions are translucent, about 5-7 minutes. Add zucchini and tomatoes, kosher salt, red pepper flakes, basil, worcestershire, balsamic, and agave. Reduce heat to low, cover, and cook 10 minutes.

Add cooked, drained, hot pasta with and additional 2 tablespoons softened butter to skillet, along with freshly ground pepper, and reserved pasta water; toss to combine, and cook for a final 2 minutes.

Serve in pasta bowls, topped with freshly grated parmesan. ~ Enjoy!

SANDRA'S VERSATILE SWEET ZUCCHINI BREAD RECIPE

A very versatile recipe where you can change out certain ingredients, for example: 

Prep: 15 Mins.
Bake: 1 Hr.

"I have only used half of this huge
Juneau-Alaskan-Grown
zucchini and made 16 mini
Versatile Sweet Zucchini Bread
loaves so far.
Mucho thanks to sis Nadine
and friend Kathy!"

Yields: (2 Regular Loaves, or 4 Mini)

INGREDIENTS

Wet:
3 large eggs
1/2 cup vegetable oil
*2 (5/8-oz. containers) Peach Chobani 99% fat-free yogurt - (Or, your flavor choice);
3 teaspoons vanilla extract

Dry (Sifted through a sieve atop wet ingredients):
2-3/4 cups all-purpose flour
2 cups granulated sugar; plus more for dusting
1-1/2 teaspoon baking soda
1/2 teaspoon double-acting baking powder
3 teaspoons ground cinnamon
1/2 teaspoon fine-grain sea salt

Fold-in:
*2 cups grated unpeeled Alaskan-Grown zucchini (Do not squeeze dry)
*1/4 cup toasted slivered almonds, or pecans
--(Place almonds or pecans in a small dry non-stick skillet over low heat and cook while occasionally stirring until fragrant, about 10 mins.)

METHOD

Preheat oven to 350 degrees.  Prepare loaf pans (2 regular, or 4 mini) by spraying with butter spray, and dusting each with granulated sugar (Yes, not flour); tap off excess, and set aside. Set prepared loaf pans atop a baking sheet.

In a large mixing bowl, add eggs and using a hand mixer beat on medium speed until light and foamy.  Add oil, yogurt and vanilla extract; mix on medium speed until incorporated.

Place a sieve over wet ingredients in bowl, add all dry and sift. Mix on low speed initially to begin incorporating, then on high just until moistened (Try not to over-mix).

Using a large spoon, add fold-in ingredients, until combined while scraping edges of bowl.

Spoon even amounts of batter into loaf pans, tap them on a hard surface to release air bubbles.

Bake on baking sheet for 1 hour, or until a toothpick inserted in center of a loaf comes out clean.

Remove from baking sheet to rack (in loaf pans) and let cool for 10 minutes.  Remove from loaf pans and place on rack putting loaves on their side, cover with a clean kitchen towel and let cool for 2 hours, until completely cooled. ~ Enjoy!

~~~~~~~~~~~~

Tips: 

If making in mini loaves, reduce baking time to 30 minutes, or testing done in center with a toothpick.

When grating zucchini and/or carrots, I use the food processor - fabulously quick and easy!

Store loaves tightly wrapped in plastic wrap.

These sweet breads freeze extremely well if you initially wrap in plastic, then foil.  Be sure to label the top of each loaf using a permanent marker. When ready to eat, simply thaw, unwrap, and partake!

For example: I also made mini zucchini-banana loaves today using the following combo variation ('To-die-for'!!) and a tad sweeter:
--(2) Strawberry-banana yogurt
--shredded zucchini (3 medium)
--ripe mashed bananas (3 medium)
--1/4 cup toasted slivered almonds
--1 cup raisins

Mini Sweet Zucchini-Banana Bread
(Variation)

SANDRA’S SWEET SOURDOUGH ZUCCHINI BREAD with a GLAZED TOPPING

This is one of two brilliantly glazed and textured
sweet sourdough zucchini loaves
we like as is, with whipped cream on top
or French vanilla ice cream...

Yields: (2 loaves)

Prep:  15 Mins.

Bake/Cook: 50 Mins.

INGREDIENTS

Wet:

3 eggs, slightly beaten

1-1/2 cups *sourdough starter (see below)

2/3 cup vegetable oil

2 teaspoon vanilla extract

Dry (sifted):

2 cups all-purpose flour

1 cup granulated sugar

2 teaspoons ground cinnamon

½ teaspoon ground cloves

¼ teaspoon fine-grain kosher salt

1-½ teaspoon baking soda

2 teaspoons double-acting baking powder (or regular)

Folding additions:

1 cup chopped walnuts (or pecans)

1 cup grated zucchini (or apple, or pear)

¾ cup raisins (or any other dried fruit)

-------------

Glazed Topping (optional):

½ cup unsalted butter

2 teaspoons milk

½ cup dark brown sugar

 METHOD

Preheat oven to 350 degrees.  Prepare two buttered and sugared loaf pans, and set aside.

In a large bowl, add the wet ingredients, and mix with a wooden spoon to combine.  Sift the dry ingredients through a sieve over the wet ingredients into large bowl, and incorporate into batter. 

Fold in remaining ingredients.

Evenly distribute batter between both prepared loaf pans.

Bake for 50 to 60 minutes until a wooden toothpick inserted in center comes out clean.

Meanwhile, (if making glaze option) prepare the glaze ingredients by placing them in a small saucepan over medium heat.  Bring to a boil while whisking constantly.  Boil for 2 minutes, and spoon equally over warm loaves in loaf pans.  Use a pastry brush to distribute topping until it’s absorbed.  Carefully remove loaves when cool enough to handle. ~ Enjoy!

[This photograph and link was featured on April 7, 2012 @ http://remarqs.com/?q=dessert%20recipes&source=pic&cid=2&new=y]

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Sandra's Sourdough
Starter (How to...)

Tip:  

I ordered my *Sourdough Starter Packet from Alaska Herb and Tea Company a couple of months ago.

I’m pulling out my old recipes now that I have a batch active again.

Click on link below photograph on left to start your own batch of Alaska Sourdough...

SANDRA’S CHEESY-ONION ZUCCHINI STRIPS

A superb and healthy appetizer or side dish...

Serves: (4)

Prep:  5 Mins.

Bake: 10 Mins.

INGREDIENTS

1/2 cup finely crushed French fried onions

2 tablespoons grated Parmesan cheese

1/2 teaspoon fine-grain kosher salt

1/8 teaspoon organic dried basil

1/8 teaspoon organic dried oregano

1/8 teaspoon freshly ground pepper

1/4 teaspoon organic granulated garlic

2 medium organic zucchinis cut lengthwise into quarters, then halved (16 total strips)

Olive oil spray

 

--Prepared recipe of Sandra’s Homemade Ranch Dip

 

METHOD

Pre-heat oven to 375 degrees.  Line a baking sheet with foil, and set aside.

Combine dry ingredients in a small flat-bottom dish. 

Dry off cut zucchini strips with paper towels, and spray with olive oil on all sides. 

Press each strip with crumb mixture on all sides. 

Arranged coated strips on prepared baking sheet.  

Bake for about 10 minutes, until golden brown and crisp. Plate, and serve with ranch dip. ~ Enjoy!

SANDRA'S RUSTIC KIELBASA POTATO and VEGGIE CASSEROLE

A very tasty and simple meal to 
quickly put together on those busy nights.

Servings: (4 to 6)

Prep: 10 Mins. |
Bake: 1 Hr.

Posted by Sandra

INGREDIENTS

1st Set of Ingredients

3 large russet potatoes, scrubbed and cut into 1” cubes

1 medium onion, roughly chopped

2 cloves garlic, roughly chopped

2 handfuls of baby carrots

1 pkg. dry Lipton onion soup mix

2 tablespoons sherry

1 teaspoon organic dry basil

½ teaspoon organic dry rosemary

1 teaspoon organic dry mustard

2 tomatoes, seeds and juice removed, and roughly chopped

2 zucchini, roughly chopped

METHOD

2nd Set of Ingredients

Preheat oven to 425 degrees.  Set aside a 9”x12” baking dish.

Place all the first set of ingredients into the baking dish, and toss to combine.
Cover with foil, and bake for 30 minutes. 

Remove from oven, and add second ingredients; the tomatoes and zucchini, and toss to incorporate.  Re-cover, return to oven, and bake for 15 minutes. 

Hot out of the oven

Remove once again from oven, and toss to combine.  Continue baking, uncovered, for 15 more minutes, or just until potatoes and carrots are fork tender. – Enjoy!

~~~~~~~~~~

Tip:  I served this casserole with a loaf of warm and crispy French bread.

SANDRA’S SPRINGTIME SALAD with CREAMY GOAT CHEESE DRESSING

I used organic goat cheese 
ordered from Full Circle Farms 
made in Seattle, 
including all organic vegetables 
in this fantastic springtime salad...

Servings: (4)
Prep: 15 Mins.

Posted by Sandra 

INGREDIENTS

***Dressing:

¼ cup mayonnaise
¼ cup sour cream
1 tablespoon red wine vinegar
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon worcestershire
½ tablespoon fireweed honey (or more if you like a sweeter dressing)
½ teaspoon fine sea salt
¼ teaspoon ground pepper
¼ cup cold water
½ cup goat cheese, crumbled; and divided

***Salad:

1 head of romaine lettuce, torn into pieces
2 carrots, trimmed, and peeled into short ribbons
12 radishes, trimmed, and thinly sliced
1 zucchini, thinly sliced
1 avocado, peeled, deseeded, and thinly sliced

***Garnish:
Sprigs of fresh parsley

METHOD

In a large bowl, whisk together mayonnaise, sour cream, red wine vinegar, onion powder, garlic powder, worcestershire, honey, sea salt, ground pepper, and cold water. Stir in 1/4 cup crumbled goat cheese with a spoon, and set aside to allow flavors to meld for 15 minutes.

Meanwhile, with a vegetable peeler, peel carrots into short, thin ribbons, and prepare remaining salad ingredients (See *Tip, or simply use a knife to slice remaining veggies).

After the dressing flavors meld, add the torn lettuce to the dressing, and gently toss to combine.  Serve dressed lettuce among 4 serving plates, and top each equally with carrot ribbons, and then radish, zucchini, and avocado slices.  Sprinkle with remaining ¼ cup of crumbled goat cheese.  Garnish each plate of salad with fresh sprigs of parsley, and serve. – Enjoy!

~~~~~~~~~~~~~~~~~~~~~~

*Tip:  I use a mandoline to thinly and evenly slice the radishes and zucchini, and a vegetable peeler for the carrots to make short, thin ribbons.

SANDRA’S ULTIMATE APPLE ZUCCHINI CINNAMON SWIRL CAKE

One of my favorite creations...

Servings: (14-16)
Prep: 15 Mins. |
Bake: 50 to 55 Mins.

Posted by Sandra

INGREDIENTS

***Bundt Cake:
--Granulated sugar, for dusting sprayed bundt pan
1 (12 oz.) zucchini, shredded (1 large, or 2 medium)
1/2 cup raisins
1/3 cup walnuts, finely chopped
2 teaspoons ground cinnamon

Sinfully moist and spicy

1 teaspoon ground cardamom (I used 20 whole green cardamom pods, cracked with seeds removed, and ground in a spice grinder)
1-1/2 cups dark brown sugar, packed, and divided
3 cups all-purpose flour, sifted
2 teaspoons baking soda
1 teaspoon double-acting baking powder (or regular)
1/2 teaspoon salt
1 medium red apple (I used Fuji), cored, unpeeled, and shredded
1 cup sour cream

Wet, dry, and swirl ingredients

4 large eggs, beaten
1/4 cup safflower oil
2 large whole vanilla beans, split, and seeds removed (save scraped beans in an airtight jar to flavor sugar to be used later on in baking recipes, tea, and so on, if desired.)

***Icing:
2 cups confectioners' sugar, sifted
1-1/2 tablespoons unsalted butter, at room temp
1/2 teaspoon vanilla extract
3 to 4 tablespoons milk

Cooling in bundt pan 
for 10 minutes

METHOD

Shred zucchini into colander, and set aside. In small bowl, combine walnuts, cinnamon, and ¼-cup packed dark brown sugar; mix, and set aside. Spray a 10” bundt pan with nonstick butter cooking spray, and lightly dust with white sugar, including around inner tube, and set aside.

Preheat oven to 350 degrees.

In large bowl, sifted flour, baking soda, baking powder, and salt, and set aside.

Removed from bundt 
pan to fully cool

Shred unpeeled apple, and set aside.

In medium bowl, with a hand mixer, beat sour cream, beaten eggs, safflower oil, vanilla bean seeds, and 1-1/4 cup packed brown sugar, until smooth. Stir in with a wooden spoon the shredded zucchini, apple, and raisins until blended, and then add to the large bowl of flour mixture; blending just until moistened.

Pour half of batter into prepared bundt pan; sprinkle evenly with all the walnut mixture, and top with remaining batter; tap pan on counter to release air bubbles. Bake for 50 to 55 minutes, until toothpick inserted in center comes out clean. Cool cake in pan on wire rack for 10 minutes. Release edges of cake with a paring knife, including around edge of inner tube, and remove cake from pan to completely cool on wire rack.

While cake is cooling, sift confectioners’ sugar, and add remaining icing ingredients in medium mixing bowl, and beat with a hand mixer until smooth. Adjust for spreading consistency, if necessary, by adding more milk, or more sifted confectioners' sugar. Drizzle and gently spread icing on cake. – Enjoy!


~~~~~~~~~~~~~~


Tip:  I provided links to the whole green cardamom pods and vanilla beans where I purchased them via mail order from the locally owned Red Onion Organic Spice and Tea Company.

SANDRA'S CLAMS and ZUCCHINI ANGEL HAIR PASTA topped with FRESH TOMATOES

Exciting!!

My recipe and photograph were featured 
@ http://www.nocalorienoodles.com/
blog/?wpmp_switcher=mobile

Servings: (4)
Prep/Cook: 15 Mins.

INGREDIENTS

2 tablespoons olive oil
½ medium yellow/Spanish onion, chopped
1/4 teaspoon red pepper flakes
2 large garlic cloves, minced
1 medium zucchini, sliced in half lengthwise, and then into 1/8” thick slices
1/2 teaspoon kosher salt
1 (4.75 oz. can) chopped clams, undrained (preferably Snow’s)
--or preferably ½ cup freshly cooked with 1/4 cup of reserved liquid
2 tablespoons parsley, chopped
8 ozs. (1/2 box) angel hair pasta
1 tablespoon unsalted butter
1 roma tomato, chopped

METHOD

Begin by boiling the angel hair pasta in salted water for 6 to 8 minutes, while stirring often to prevent sticking together, only until al dente.

Meanwhile, place a large skillet over medium-heat, and add the olive oil. Add the onions and red pepper flakes and saute until the onions are translucent, then add the zucchini, garlic, and cook for 3 minutes. Add parsley, gently stir in the clams with the juice, and add the butter; mixing to combine. Reduce heat to low to simmer, just until pasta is done.

When angel hair is done, reserve 1/4 cup (about a ladle full) of the pasta water before draining the angel hair, and add the reserved pasta water including the drained angel hair into the zucchini mixture in the skillet, and gently toss with tongs to combine.

Pour onto a serving platter, top with freshly chopped tomatoes, and serve immediately. – Enjoy!

~~~~~~


Tip: I like to break my pasta up when placing it in the pot of boiling water, as it makes for easier tossing, and more even cooking, including serving.

SANDRA'S CRISPY BROCCOLI STEM and ZUCCHINI MEDALLIONS with HOMEMADE RANCH DIP

I developed this recipe 
because I tend to have a hard time 
tossing perfectly good broccoli stems.  
As it turned out, these medallions 
are a splendid side dish 
or served as an appetizer...

Servings (6)
Prep: 10 Mins. |
Cook: 4 to 6 Mins.

Posted by Sandra

INGREDIENTS

--Peanut oil for frying
2 cups broccoli stems, peeled, and cut into 3/4” medallions
2 medium zucchini, cut into 3/4" medallions
1/4 cup yellow corn meal
1/2 cup all-purpose flour
½ teaspoon garlic powder
½ teaspoon onion powder
3 tablespoons parmesan, grated
1/4 teaspoon cayenne
½ teaspoon kosher salt
¼ teaspoon ground pepper
2 eggs, beaten with a tiny bit of water

***Ranch Dip, click here for recipe: Sandra's Homemade Ranch Dip)

METHOD

Mix together the ranch dipping sauce ingredients in a small serving bowl and refrigerate until ready to serve.

Heat 1/2" of peanut oil in a skillet over medium-high heat. Meanwhile, add the corn meal, flour, garlic powder, onion powder, basil, parmesan, cayenne, kosher salt and ground pepper in large ziploc bag, and set aside.

In a medium bowl, beat the eggs with a tiny bit of water, and set aside.

Dry the vegetables with a paper towel. Working in small batches, toss the vegetable medallions in the beaten eggs, then coat in the flour/cornmeal mixture to cover completely. Place breaded medallions into the oil for 2 to 3 minutes per side, just until lightly golden brown, flip over and continue cooking on other side until golden and crisp. Season with a sprinkling of kosher salt while hot, cool for a couple of minutes, and serve with ranch dipping sauce on the side. ~ Enjoy!

SANDRA'S SCRUMPTIOUS SPINACH ZUCCHINI MOOSE BURGER PIZZA

Thank you for the inspiration Randy!

This recipe was inspired by a deckhand named Randy that Max hired aboard the F/V Chelsey this summer who made us the best pizza we ever ate, and he used a similar method such as this...

Servings: (4)
Prep/Cooking: 15 Mins.

Recipe by Sandra

INGREDIENTS

1 store-bought pizza dough
--Or for recipe, click here: (Sandra's Homemade Pizza Dough)
Olive oil
1 teaspoon corn meal
1/2 lb. moose burger, (or venison, beef, or buffalo)
½ spanish onion, cut into quarters lengthwise, and julienned
2 garlic cloves, chopped
Vege-Sal (in the health food section of market--see below*)
--Or seasoning salt, to taste
fresh ground pepper, to taste
2 cups mozzarella cheese, shredded
1 (9 oz. pkg.) frozen, chopped spinach, thawed in microwave on high for 4 mins., and squeezed dry
1 small zucchini, cut in half lengthwise, and thinly sliced into half rounds
¼ cup jarred roasted bell peppers, drained, and roughly chopped
1 tablespoon fresh parsley, chopped

METHOD

Preheat oven to 475 degrees, and set rack to a low position in your oven. Prepare pizza pan by brushing it with olive oil, then sprinkling it with cornmeal, and set aside.

Roll out pizza dough into a round, slightly larger than pizza pan. Place rolled-out pizza dough onto pizza pan, and fold under edges to form a lip; brush all over with olive oil, and par-bake for 5 minutes.

Meanwhile, brown the moose burger in a medium skillet over medium high heat. Once meat is halfway cooked, add the onions, garlic, and mix to combine. Sprinkle with vege-sal, to taste. Once onions are translucent, remove meat mixture from heat.

Sprinkle pizza with mozzarella cheese, and evenly distribute the meat mixture atop. Top with spinach that has been squeeze-dried, zucchini slices, and roasted bell peppers, and parsley. Drizzle with olive oil, and a sprinkling of vege-sal.

Bake pizza for 10-12 minutes, depending on thickness of your crust. Remove from oven, and finish with a drizzle of olive oil, and a final light sprinkling of vege-sal just before slicing into 8 triangular pieces. Enjoy!

~~~~~~~~~~~~~~~~


Tip: I often top the pizza just before serving with 2 freshly ripe roma tomatoes that are sliced into 1/8” thin discs, although I did not have and tomatoes today ;-)

Vege-Sal

*Vege-Sal:  
This all-purpose spice blend is my newest find (thanks to Randy) in most all of my dishes instead of salt, as it is an all-purpose vegetable mineral salt seasoning consisting of the finest salt crystals with a blend of 39 herbs, spices and exotic flavors! 

--[Disclaimer:  It was previously recalled for a time due to one of its ingredients, including many other seasoning products back then, although to my knowledge and in-depth research nothing was ever found after it was tested...so, I continue using it most every day!]--

I purchase mine off of Amazon.com in 10 oz. boxes...(Randy got his 3 oz. shaker size at Fred Meyer here in Juneau, AK,) and I double-checked the product number stamped on top of the box, or bottom of bottle, to make sure that they are not one of the recalled numbers posted online by the FDA.]

SANDRA'S INDIVIDUAL DUAL POTATOES AU GRATIN

These potatoes are a perfect marriage together flavor-wise
~ It's a beautiful thing ~

Servings: (2)
Prep: 15 Mins. |
Par-Boil: 5 Mins. |
Bake: 35 to 45 Mins. |
Stand: 15 Mins.

Posted by Sandra

INGREDIENTS

1 medium sweet potato, peeled, and sliced 1/8” thick
1 medium russet potato, peeled, and sliced 1/8” thick

2 green onions, sliced

1 cup milk

1 tablespoon rice flour (or all-purpose flour)

Laying out ingredients beforehand

½ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon dry marjoram

Kosher salt and ground pepper, to taste

½ cup monterey jack cheese, grated

½ cup sharp cheddar cheese, grated

2 tablespoons cold butter, cut into small cubes

***Optional sautéed additions:
-- 3 pre-cooked smoked ham slices
-- 6 zucchini slices

-- 6 yellow pepper slices
--Kosher salt and ground pepper, to taste

METHOD

Preheat oven to 350 degrees. Prepare two individual ovenproof gratin dishes, sprayed with baking spray (or a 9”x9x2” square casserole dish), and set aside. Prepare two baking sheets, lined with tin foil, then paper towels, and set aside. Cut up the cold butter, and store in a small bowl in refrigerator.

Using a mandolin or a knife, slice the potatoes 1/8” thick and place in a pot, cover with cold water, and add ½ teaspoon kosher salt, and 1 teaspoon oil, and bring to boil. Gently stir potatoes to prevent them from sticking together, and par-boil for 3 minutes. Drain potato slices in a colander, and using tongs place the hot potato slices by their respective color on separate prepared baking sheets to drain (and so they don’t stick together), and set aside.

To prevent sticking together

Meanwhile, whisk the milk in the measuring cup, with the rice flour, garlic powder, marjoram, and kosher salt and ground pepper, to taste. In a separate small bowl, combine the two shredded cheeses. Slice the green onions, and set aside.

The first alternating layer of potatoes

Arrange the sliced potatoes in the gratin dishes by alternately placing ½ of them in the bottom, then sprinkle with 1/2 of the butter cubes, green onions, milk, and mixed cheeses equally, then repeat with a final layer.

Remove the foil from one baking sheet, and replace it with a new sheet. Place the gratin dishes atop and bake for 35 to 45 minutes, until potatoes are tender when poked with a paring knife. Remove from oven and let stand for 15 minutes.

Gratin dishes ready for the oven

Meanwhile (if making the optional additions) heat 1 teaspoon of olive oil a large nonstick skillet to medium-high heat, and saute the listed ingredients, for about 3 minutes until veggies are crisp-tender.

To serve, using mitts place the hot gratin dishes onto heatproof serving plates, and surround each with sautéed ham slices and vegetables. – Enjoy.

~~~~~~~~~~~~~~~~~~~~~~~

Tip:  Once these are assembled  they can be stored, covered, in the refrigerator several hours before baking if you decide to make them ahead of time...just be sure to let them reach room temperature 30 minutes prior to placing in oven.

SANDRA'S GRILLED FRESH VEGETABLE MEDLEY

I was inspired by my brother 
who barbecued
while visiting me here in Juneau 
when he grilled a similar side dish...

Servings: (2 to 4)
Prep: 5 Mins. |
Grill: 10 to 15 Mins.,
depending desired crispiness

Posted: by Sandra at:

Special Equipment: 
--Grilling Basket
--Charcoal Grill (preferably)


INGREDIENTS

1 red onion, chopped into 1” pieces
1 red bell pepper, chopped into 1” pieces
1 yellow bell pepper, chopped into 1” pieces
1 zucchini, quartered lengthwise, and chopped into 1” pieces
1 cup of crimini mushrooms, quartered lengthwise
--(or button mushrooms)
2 teaspoons olive oil
kosher salt, and ground pepper, to taste
½ cup store-bought yoshida sauce
--(or for Sandra’s recipe, click here: Sandra's Homemade Yoshida Sauce)

METHOD

Set an empty heatproof medium bowl aside with the grilling basket inside of it, including another small bowl with containing just the yoshida sauce with a basting brush, and a set of tongs.

In a large ziploc bag, place all the cut up veggies into it, and drizzle with olive oil. Sprinkle them with kosher salt, and ground pepper, to taste. Toss to coat inside the veggies inside bag, and pour into the grilling basket sitting inside the medium bowl (this is to prevent drips while transporting back and forth to grill).

Place just the grilling basket of seasoned veggies on the grill over indirect heat, and using the pastry brush – dip it in the yoshida sauce and let the sauce drizzle over the veggies, an then give them a gentle toss with tongs. Repeat every 2 minutes, until your desired crisp-tender doneness is achieved; about 10 to 15 minutes. – Enjoy!


~~~~~~~~~~


Tip: This sounds like a lot of veggies, but believe me they cook down quite a bit.  I’m sure you’ll love this recipe – it’s one of our “go-to” side dishes for sure. Also, you might wish to incorporate 1” pieces of summer squash, asparagus, green beans, etc. Let your imagination go wild! Further,  feel free to roast them using a baking pan at 400 degrees in the oven for the same amount of time using the same method to drizzle the sauce every couple of minutes.

SANDRA'S SALMON and/or HALIBUT ROYALE in PAPER POUCHES

An exquisite method in which to prepare
very flavorful and appealing pouches of
salmon and/or halibut...

Serves: (4)
Prep: 15 min
Bake: 15 mins.

INGREDIENTS

4 halibut and/or salmon steaks, cut 1" thick
2 teaspoons olive oil
½ red bell pepper, julienned
½ yellow bell pepper, julienned
½ zucchini, julienned
1/3 cup quality white wine
½ teaspoon garlic powder
1 teaspoon Italian herb seasoning blend
Kosher salt and freshly ground black pepper to taste
½ white onion, cut into 4 thin round slices, and separated
1 lemon, cut into 8 round slices, seeds removed

METHOD

Preheat the oven to 375 degrees. Cut lemon into 8 even slices, removing any seeds, set aside.

Heat small nonstick skillet with olive oil to medium-high heat; saute the peppers and zucchini just until they begin to soften. Add the broth, garlic powder, Italian seasoning, salt, and pepper, and simmer for 3 minutes. Remove the skillet from burner, and set aside.

On a flat surface, using scissors: cut four pieces of parchment (or aluminum foil) to wrap the steaks into 14” squares, then fold in half and cut a large heart shape out of each. Spray 1 side of each paper with oil.

Lay each thin onion slice on one half of heart paper, placing a steak on top, and spoon one quarter of the vegetable mixture on top, topping each with two lemon slices. Take the other heart half of paper and bring over the steak, then make tiny folds and crimps around edge to tightly seal (see photo). Repeat with other 3. Place all pouches on a foil-lined baking sheet.

Bake for about 15 minutes. (Thicker steaks will require additional cooking time, and thinner less.)

When done, carefully transfer packets to individual serving plates, cutting open with scissors just before serving; of course, along with your favorite side dishes.

SANDRA'S ZUCCHINI MEDALLIONS with CHIPOTLE DIPPING SAUCE

A surprising delight that I invented out of too
many zucchinis on-hand, and these are
now one of our top favorite appetizers
that are crunchy on the outside and moist
and delicious on the inside...(We eat them like popcorn ;)

Servings (4)
Prep: 5 mins |
Cook: 4 to 6 mins

Posted by Sandra

INGREDIENTS

***Medallions:
· 1/4 cup yellow corn meal
- 1/2 cup all-purpose flour
· ½ teaspoon garlic powder
· ½ teaspoon onion powder
· 3 tablespoons parmesan, grated
· 1/4 teaspoon cayenne
· 2 eggs, beaten with a tiny bit of water
· 2 medium zucchini, sliced ¼” thick (pat dry)

***Chipotle Dipping Sauce:
· 4 tablespoons mayonnaise
· 1 chipotle pepper in adobo sauce, finely chopped (I freeze the remaining to use in recipes later on)

METHOD

Heat 1/2" of canola oil in an electric skillet to 350 degrees. Meanwhile, mix together the dipping sauce ingredients in a small serving bowl and refrigerate until ready to serve.

Add the corn meal, flour, garlic powder, onion powder, basil, Parmesan, and cayenne in a shallow medium dish, and set aside.

In a small shallow dish, beat the eggs with a tiny bit of water and set aside.

Working in small batches, toss the zucchini medallions in the beaten eggs, then coat in the cornmeal mixture to cover completely.  Place breaded zucchini medallions into the oil for 2 to 3 minutes, just until lightly golden brown, flip over and continue cooking on other side until golden and crisp. Season with a sprinkle of kosher salt while hot, cool for a couple of minutes, and serve with dipping sauce on the side, along with carrot and celery sticks if you wish.


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Note: I discovered many also prefer dipping the medallions in prepared ranch or blue cheese dressing as an appetizer, so I usually provide both; plus I serve mine on the side as a tasty veggie side dish to most any meal.

SANDRA'S ZIPPY ZUCCHINI CRUSTED PIZZA BAKE

The zucchini, egg, and cheese crust
provides for a healthy and tasty base for a
most-excellent zippy pizza bake your
family will devour...

Prep Time: 10 min |
Cook Time: 50 min.

Posted by Sandra

INGREDIENTS

***Crust:
· 4 cups grated zucchini, drain, and gently squeeze excess liquid
· 3 eggs, lightly beaten
· ½ cup freshly grated parmesan cheese
· Kosher salt and freshly ground pepper, to taste
· Olive oil

***Layers:
· 1 lb. extra-lean burger (preferably moose or deer)
· 1 medium yellow onion, chopped
· 1 (green/red/yellow) bell pepper, chopped
· 1 cup crimini (or button) mushrooms, chopped
· 1 teaspoon garlic powder
· 1 teaspoon Italian herb seasoning blend
· 1 can sliced black olives, drained
· 1 small pkg. pepperoni slices (divided)
· 1 jar pizza sauce (or make mine by clicking here: Sandra's Homemade Pizza Sauce)
· 1 cup mozzarella cheese, shredded
· 1 cup medium cheddar cheese, shredded
· 1 cup pepper-monterey jack cheese, shredded

METHOD

Preheat oven to 400 degrees.

In a medium bowl combine the zucchini, eggs, parmesean cheese, and salt and pepper, to taste. Spray a 9 x 13 baking dish with oil, and spread crust mixture evenly over bottom of dish. Bake at 400 degrees for 15. Remove crust and brush with olive oil and bake for 5 minutes longer, until lightly golden, and then remove and set aside while reducing oven temperature to 350 degrees.

Meanwhile, in a large skillet, brown the burger, add the onions, bell pepper, mushrooms, and garlic powder, and Italian seasoning. Cook until the onions are translucent, about 7 to 10 minutes. Layer meat and vegetable mixture on top of crust, ½ the pepperoni slices, all the olives, spoon over the pizza sauce evenly, sprinkle the three cheeses in order listed, and then artfully arrange the remaining pepperoni slices on top. Bake in a 350-degree oven for 25 to 30 minutes just until the cheese gets bubbly and top of pizza bake starts to brown on sides. - Enjoy!