Friday, November 2, 2007
The food I have put into my mouth today: Breakfast was a few cups of coffee with a little vanilla silk creamer. Lunch was a zucchini mushroom veggie burger on a whole wheat bun with way too much vegenaise. A late afternoon snack at the office consisted of 2 cups of coffee and a cookie. Dinner was another burger on a whole wheat bun topped with marinara and my beloved vegenaise served up with a side of fried zucchini (recipe below) with extra marinara for dipping. It's friday night, so I had some Kahlua in my vanilla soymilk.
I find it absolutely meditative and sexy to stand in the kitchen and hand chop vegetables. There is a sensuality to it that is simply unexplainable. First the washing and the drying of freshly bought produce, and then the power of the sharp blade slicing and dicing it into little pieces of goodness that will make the meal.
I was very ready to hand slice these zucchini and even got out a hand grater to shred some for the burgers, but for some reason, I wanted to try out the slicing attachment on my food processor. I have had the thing for over two years, and have never used that attachment. So I used it. Now, damn if it didn't slice that zucchini into a bajillion little discs in a matter of 3 seconds! Whoa.
I might just have to use it a little more often...seriously what could be more sexy and powerful than a speedslicer?
Moving on. With all of these little zucchs sliced and ready, I placed them in a large ziploc bag along with:
1 cup of all purpose flour
1/2 tsp paprika
1/2 tsp cayenne
1/2 tsp parsley flakes
Salt and pepper to taste
Then I shook 'em up shake and bake style until I got a nice coating on each piece. Then, in a cast iron skillet, filled with about a 1/2 inch of canola, and heated, I fried these puppies until golden, about 1-2 minutes per side. Make sure you don't overcrowd the pan. Then, I removed them from the oil, placed them on a plate lined with a kitchen towel or paper towels to drain, and I popped 'em back in the bag for a fresh coating of the flour mixture. Meanwhile, I added a little bit more oil to the pan and let it heat back up. Then for the second fry. This time a little longer on each side to get that yummy golden brown color. After the second fry, it's back to the draining plate. Serve with marinara sauce for dipping. Yum.
All recipes written by me, Joni Marie Newman, unless otherwise noted. Please feel free to refer to or link back to any of my recipes, but please ask for permission, or remember to give credit when reprinting recipes in their entirety. I do provide links to affiliate programs (such as Amazon) in which I receive a small commission for items purchased. I do not provide paid reviews. All reviews done on products or books are of my own unsolicited opinion. On occasion I may receive a book or product to review. I will note when this is the case, but rest assured, it will not affect the authenticity of my review. Thanks!--Joni