Ingredient: eggs

Baked Zucchini Fries

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Baked Zucchini Fries

Wedged zucchini dusted then coated in Panko bread crumbs; baked until crunchy, golden brown. These are a great alternative to potato fries with less than half the carbs and calories!

Now a days, people are looking for alternatives to french fries. Once you master the techniques in this recipe, move on to other baked vegetables.

  • 3 zucchini (medium to large )
  • 2 eggs
  • 1/2 cup Panko bread crumbs
  • 2 tablespoons Parmesan cheese (grated)
  • 1 tablespoon dried parsley
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon oregano
  • 1/2 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper (freshly ground)
  1. Pre-heat oven to 425⁰F. Spray a cookie sheet or line it with a Silmat. Set aside.
  2. Cut zucchini into long thick cuts just like steak fries. Sprinkle with salt and pepper.
  3. In a medium bowl, break the eggs. Beat the eggs using a small whisk or fork. Season with parmesan cheese, powdered garlic, parsley, oregano, paprika. Blend well.
  4. In a second medium bowl, put in the panko bread crumbs or other breadcrumb mix.
  5. Take the zucchini, and dip into the egg mixture, then place in the bread crumb mixture. Coat the entire zucchini stick with bread crumbs then place on the cookie sheet. Repeat until all fries are made.
  6. Cook in middle rack in the oven for 12-16 minutes or until the fries are golden brown. Remove from the oven and let cook for at least 3 minutes.

Tools Necessary-

  • Cutting Board
  • Whisk
  • Wooden Spoon
  • Measuring cups and
  • spoons
  • 2 Medium bowls
  • Chef’s Knife
  • Cookie sheet
Appetizer, Snack, Vegetable
American

Asian Chicken Noodle Soup

Asian Chicken Noodle Soup

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Asian Chicken Noodle Soup

This is one of the world’s comfort foods. Each country makes this slightly differently. Some countries add soy sauce, others add fish sauce, or hoisin sauce. Cooking wine can be added as can seaweed and flavored soy sauces. Make it your own by figuring out what you like in it.

  • 4 cups prepared chicken stock (plus 2 tablespoons for slurry)
  • 1/2 teaspoon grated fresh ginger (small diced)
  • 1 tablespoon soy sauce (cut into slivers)
  • 1 tablespoon cornstarch
  • 1 star anise (left whole)
  • 2 eggs (lightly beaten)
  • 2 green onions (chopped)
  • 8 drops dark Sesame oil (or a few more drops, to taste)
  • 1/4 Cup fresh spinach or watercress (chopped)
  • 2 pinches White pepper
  • 2 pinches Kosher salt
  • 1/4 pound egg noodles (chinese style, 2 nests or bundles if packaged)
  • 1/2 cup frozen peas
  • 1/2 cup carrots (sliced on the diagnal or in circles)
  1. Bring soup stock, star anise, grated ginger and soy sauce to a boil.
  2. Add salt and the egg noodles. Cook until al dente, 5 to 7 minutes. Divide noodles among 4 soup bowls.
  3. Add chopped carrots, then the snow pea and green onions. Cook two minutes then add the frozen peas.
  4. In a small cup, make a slurry by combining the cornstarch and 2 tablespoons of cold chicken stock or water. Stir until dissolved.
  5. Slowly pour in the cornstarch mixture while stirring the stock, until thickened. Remove and discard the star anise.
  6. Reduce heat to a simmer. Pour in the eggs slowly while stirring the soup in the same direction.
  7. The egg will spread and feather.
  8. Turn off the heat and add the green onions. Lastly a few drops of sesame oil.
  9. Serve hot.

Choose from a set of different noodles. For example at chinese-noodles-101-guide-to-types-and-styles-of-chinese-egg-noodles.html there are lots to learn about how to make and cook Chinese noodles.

Tools Necessary-

  • Soup Pot
  • Grater for ginger
  • Chop sticks or whisk
  • Small mixing cup
  • Serving bowl
  • Chef’s Knife
Main Dish, Soups N Stews
Asian