(no subject)
Tonight, I made breadcrumb crusted zucchini with rainbow chard from this recipe. YUM.
Some thoughts of note:
--I used PAM instead of regular olive oil, to hopefully cut down on some fat calories. And I didn't use capers, because I really hate capers.
--The thyme in the breading really makes a HUGE impact. So delicious! I think I'll add a sprinkling of thyme to most breadcrumb coatings from now on. Usually thyme makes me think of Thanksgiving, but this was just right to add a little extra flavor without added salt. Oregano might also be tasty.
--Toasted breadcrumbs on the top weren't necessary--the zucchini were well-coated enough. A little Parmesan went a long way, though, and was totally delicious.
--The recipe says it serves two to three. Lies! I ate pretty much the whole recipe myself. I had half a zucchini and half a bunch of chard (about eight leaves) and added a serving of whole-wheat spaghetti. I think I could have made it with a whole zucchini and whole bunch of chard and cut out the spaghetti, though. And I think the recipe could easily serve two to three if it was a side dish.
Usually chard is really bitter, but adding a little salt during cooking (like, two grinds of the salt grinder) and some Parmesan on top made it suuuuper delicious. I think I'll bring it along to work tomorrow and make it for lunch (although I'll probably have to share with the kiddos!). I've been eating a ton of chard lately, just because I love the pretty colors. That's a good reason to eat something, right? Because it's a pretty color?
So, yeah. My fridge is full of green right now (and it's not even mold!). Rainbow chard, zucchini, spinach, garlic scapes, broccoli, green beans, freshly shelled peas. Too bad I'm leaving this weekend and it'll just be sitting for two days. I think I'll spend my day off on Monday cooking up a storm.
Some thoughts of note:
--I used PAM instead of regular olive oil, to hopefully cut down on some fat calories. And I didn't use capers, because I really hate capers.
--The thyme in the breading really makes a HUGE impact. So delicious! I think I'll add a sprinkling of thyme to most breadcrumb coatings from now on. Usually thyme makes me think of Thanksgiving, but this was just right to add a little extra flavor without added salt. Oregano might also be tasty.
--Toasted breadcrumbs on the top weren't necessary--the zucchini were well-coated enough. A little Parmesan went a long way, though, and was totally delicious.
--The recipe says it serves two to three. Lies! I ate pretty much the whole recipe myself. I had half a zucchini and half a bunch of chard (about eight leaves) and added a serving of whole-wheat spaghetti. I think I could have made it with a whole zucchini and whole bunch of chard and cut out the spaghetti, though. And I think the recipe could easily serve two to three if it was a side dish.
Usually chard is really bitter, but adding a little salt during cooking (like, two grinds of the salt grinder) and some Parmesan on top made it suuuuper delicious. I think I'll bring it along to work tomorrow and make it for lunch (although I'll probably have to share with the kiddos!). I've been eating a ton of chard lately, just because I love the pretty colors. That's a good reason to eat something, right? Because it's a pretty color?
So, yeah. My fridge is full of green right now (and it's not even mold!). Rainbow chard, zucchini, spinach, garlic scapes, broccoli, green beans, freshly shelled peas. Too bad I'm leaving this weekend and it'll just be sitting for two days. I think I'll spend my day off on Monday cooking up a storm.