Archive | February, 2014

Zucchini Fries with Tomato Basil Ketchup

zucchini fries (1)

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ZUCCHINI FRIES

Ingredients:
1 4 oz bag baby zucchini
1 Tbsp salt
3 slices whole wheat bread
1 Cup baked flavored potato chips
2 Tbsp parsley, finely minced
4 egg whites
2 Cups whole wheat flour, seasoned with 1 T salt and 1 t black pepper
Olive oil pan spray

Directions:
Prepare zucchini fries.  Cut baby zucchini in half lengthwise.  Place zucchini in a colander over a bowl and sprinkle with salt.  Toss gently and let drain 1 hour.  Rinse with cool water and drain well.  Pat dry with paper toweling.
Combine whole wheat bread, potato chips and parsley in work bowl of a food processor.  Process until chips and bread are  coarsely ground.  Set aside.
Preheat oven to 425 degrees.  Line a rimmed baking sheet with parchment and spray with olive oil pan spray.
Set up a dredging station with the whole wheat flour, beaten egg whites and prepared crumbs each in a separate shallow container.  Use the dry-wet-dry method to coat the zucchini first with the seasoned flour, then with the egg whites and finally with the chip/breadcrumb mixture.  Place prepared zucchini on the baking sheet and spray lightly with olive oil pan spray.
Bake zucchini for 10 minutes.  Using a wide spatula or tongs flip zucchini over and bake 5 minute longer, until crisped and nicely browned.  Serve with tomato ketchup.

TOMATO KETCHUP 

Ingredients:

½ Cup Fresh basil
1 clove garlic, peeled
½ tsp Crushed red pepper flakes
1 tsp balsamic vinegar
1 Cup ketchup, store bought or home-made
Salt and white pepper

Directions:
Prepare ketchup.  In the work bowl of a food processor, combine garlic, basil and crushed red pepper.  Process until chopped well.  Add balsamic vinegar and ketchup and process well.

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SAVORY EGG PASTRY WITH CHEDDAR AND PEPPERS

kutv may 8 004

 

2 sheets store-bought puff pastry dough
2 Tbsp. unsalted butter
2 Cups par-boiled new potatoes, cooled
1  diced red or green bell peppers
1 cup diced onion
14 Eggs (set aside 1 egg for egg wash)
2 T minced parsley
8 oz. cream cheese, softened + 1 cup shredded cheddar

Dice potatoes and par-boil 6-8 minutes until just tender, but still firm.  Set aside

Thaw pastry according to package directions, about 30 minutes. Preheat oven to 400°

Melt butter in a large skillet over medium-high heat. Add potatoes and sauté 5 minutes.   Stir in bell peppers and onion – sauté 3 minutes

Whisk together eggs and  parsley. Add them to the skillet; scramble just until set. Season eggs with salt and pepper to taste. Stir cream cheese and cheddar & mix until just blended. Refrigerate mixture.

Unfold a pastry sheet on a work surface that’s been lightly dusted with flour. Roll pastry lengthwise into 10×12-inch rectangle. Transfer pastry to parchment lined baking sheet.  Fill with ½ egg mixture along 1 side (leaving a small border for sealing).  Fold pastry sheet over eggs and crimp edges with fork. Trim any ragged pastry edges and decoratively vent top pastry.  Repeat with remaining pastry and egg filling.

Brush top of pastries with egg wash made from 1 egg and 2t water.

Bake until golden, 20–30 minutes. Let strudels cool 5 minutes before slicing.

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