Oven-baked zucchini sticks

Dad emailed this recipe for zucchini sticks that are oven-baked from cooking.com, who adapted it from Eating Well. These would be great as an appetizer, side dish or tossed with pasta of a similar size, a little cheese & lemon juice for a main dish.

Oven-Fried Zucchini Sticks Source: © EatingWell Magazine
Active Time:  20 Minutes Total Time:  30 Minutes 4 servings
Every bit as good as the restaurant-appetizer version--no deep fryer required. INGREDIENTS Canola oil cooking spray 1/2 cup whole-wheat flour 1/2 cup all-purpose flour 2 tablespoons cornmeal 1 teaspoon salt 1/2 teaspoon freshly ground pepper 1 1/2 pounds zucchini (about 3 medium), cut into 1/2-by-3-inch sticks 2 egg whites, lightly beaten
DIRECTIONS Preheat oven to 475°F. Coat a large baking sheet with cooking spray. Combine flours, cornmeal, salt and pepper in a large sealable plastic bag. Dip zucchini in egg white, shake in the bag to coat, and arrange, not touching, on the baking sheet. Coat all exposed sides with cooking spray. Bake on the center rack for 7 minutes. Turn the zucchini and coat any floury spots with cooking spray. Continue to bake until golden and just tender, about 5 minutes more. Serve hot.
Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.

Recipes for Health - Red Chilaquiles With Chicken - NYTimes.com

In Baja California Sur, Mexico, Rancho Pescadero's chilaquiles were my first, and I had them twice in one week! Because it was vacation, I didn't count calories as I hardly sat down the whole time, and never in front of a glowing screen...heaven.

This recipe from the New York Times "Recipes for Health" column makes the traditional hangover cure a little easier on the body and I will try it soon and report back on its flavor and ease. I have to admit that don't think I'll be waiting for a hangover to make them, though:

Recipes for Health - Red Chilaquiles With Chicken - NYTimes.com: "- Sent using Google Toolbar"

Chickpea Salad

I have been on a chickpea junket lately and found this recipe tonight to try! Sounds so good, I'll review and post my thoughts soon!

http://thishomemadelife.com/chickpea-salad

Curry-spiced Carrot soup

This is a recipe I just made for the first time this past Sunday, and recommend it if you enjoyed the roasted squash bisque recipe from a few months ago! From the book, 300 sensational soups by snyders & deeds

It can be a little bland on its own but with cilantro and other garnishes such as crunchy croutons you can add some strong flavors. Also try adding an extra teaspoon curry powder, and next time I'm going to try and add some heat to give it a little spice!

2 T unsalted butter
2 T olive oil
8 medium carrots, chopped
2 small-medium onions, chopped finely
6 c vegetable broth (try homemade, you won't believe how much better it makes any recipe taste!! **)
1/2 c white rice
2 t freshly squeezed lemon juice
Freshly ground black pepper
1 c half and half (10%) cream or coconut milk
1/4 c fresh cilantro minced

In a large pot, heat butter and olive oil over medium-high heat. Add onion and saute until softened, about 6 minutes.

Add carrots, curry powder and salt, saute until carrots start to soften, about 5 minutes.

Add stock and bring to a boil.

Add rice, reduce heat and simmer until carrots and rice are tender, about 20 minutes.

Using a blender or a food processor - in batches - puree soup until smooth. Return to the pot, if necessary, and stir in lemon juice, salt and peppper to taste.

Stir in cream and reheat over medium heat, stirring occasionally, until steaming. Do not let boil.

Ladle into heated bowls, garnish with cilantro.


**
Homemade Vegetable Broth

Stir fry rough-chopped 4 carrots, 4 celery stalks, 1-2 turnips, 1 onion in 2 tbs olive oil for 5-7 minutes
Add a few pinches of salt and a little thyme, (or spice however you like), stir fry 30 seconds to 1 minute more
Add 6-8 cups water.
Bring to a boil, simmer for 35-95 minutes (depending on how much time you have.. the longer the better), strain and use as normally.
The extra freezes well and is useful for those recipes where you only need 1/2 cup or a cup of broth mid-week!

Vegan Beer - Vegan Wine - Vegan Liquor

Just came across this--I never knew about the frequent use of animal products to filter drinks.

Vegan Beer - Vegan Wine - Vegan Liquor: "- Sent using Google Toolbar"

Healthy comfort foods

When the weather is  cold, you want sauce and noodles, and creamy food like mac and cheese and casseroles. Canned soups, butter and cream are used to make white sauces for these dishes that is loaded with fat and calories. Try this super easy and fast vegan white sauce for a healthier alternative. To make it gluten free, use cornstarch instead of the flour. You could even use it as a white gravy over potatoes or breakfast biscuits! Make endless variations by changing the liquid to broth (now this is starting to sound like the delicious veggie gravy we had at Thanksgiving!)

Tasty whole grains and canned beans recipes from the pantry

This is a great slideshow from the NYTimes that might have the most diehard meat-eater wanting to sample the mostly veg recipes. They are lovingly shot and most include grains that you can buy in bulk and store in your cabinets. The next time you think there's nothing to eat, turn to these ideas.

Stealing recipe ideas from stores & restaurants

Breaking out of the food rut. Sometimes it seems like I am eating the same things over and over. That's when it's time to look for inspiration. Instead of starting with cookbooks, start by looking at stores with good deli items or the menus of restaurants you love then hit the cookbooks or online recipes and make your own versions of those items. I've ordered some of these 500 calories, 4 minute veggie meals from Fresh Direct in the past when I was working full time and trying to finish my thesis. Some of them were great with a lot of flavor, others ho-hum. But they all shook me out of the rice and beans mode when I had more time to cook and they helped me add protein options other than tofu and beans!

Three sustainable dishes for the non-cook: stir-fry, lentils and rice, cabbage salad

Mark Bittman introduces three basic recipes for the non-cook that are the building blocks for making your own dinner. Try these even if you are already a cook and post your variations. Thanks to the people at Sustainable Flatbush for sharing this via Twitter (full disclosure: I discovered it on their website).

Glazed Salmon with Spicy Grapefruit Relish from whole living.com

Michelle calls this the best salmon dish she's ever made. Fresh salmon and tart grapefruit seem like a good way to pretend at least for one dinner that you're on vacation somewhere tropical in the depths of winter.