Latest news with #recipes
CTV News
10 hours ago
- General
- CTV News
RECIPE: Zucchini Ricotta Rolls, Zucchini Pepper Slaw and Chocolate Zucchini Muffins
Zucchini are in season! Emily Richards shares three recipes to make the most of the summer bounty. Zucchini Ricotta Rolls Try a spin on lasagna with these zucchini rolls. You can serve this up as a main course or side dish with some extra pasta sauce alongside. 1 tub (475 g) ricotta cheese 1/2 cup (125 mL) seasoned breadcrumbs 2 eggs 1/4 cup (60 mL) each chopped fresh parsley and basil 2 cloves garlic, minced 1/4 tsp (1 mL) each salt and fresh ground pepper 1 cup (250 mL) tomato basil pasta sauce 3 zucchini, 7 inches (17.5 cm) long (about 1 1/4 lb/600 g) 1/4 cup (60 mL) grated Parmesan cheese In a bowl, stir together ricotta cheese, eggs, parsley, basil, garlic, salt and pepper; set aside. Spread sauce over bottom of 11 x 7 inch (2 L) greased baking dish. Thinly slice zucchini lengthwise and spread about 2 tbsp (30 mL) of the ricotta mixture over each zucchini slice. Roll up and place in a baking dish. Sprinkle with parmesan cheese. Bake, uncovered, in 375 F (190 C) oven for 45 minutes or until the zucchini is tender and top is golden. Tip: You will have a couple of zucchini slices left so be sure to chop them up and use them in soups, stews, frittatas or omelettes. Serves: 6 to 8 Zucchini Pepper Slaw Look for yellow zucchini or summer squash in season to change up the colour variety in this slaw. Be sure to toss the slaw just before serving for the best flavour and texture. 1/4 cup (60 mL) light mayonnaise 2 tbsp (30 mL) plain 0% Greek yogurt 1 tbsp (15 mL) cider vinegar 1 tbsp (15 mL) canola oil 2 tsp (10 mL) packed brown sugar 1 tsp (5 mL) dry or ground mustard 1/4 tsp (1 mL) each salt and fresh ground pepper 2 zucchini (about 400 g total weight) 1 orange bell pepper 3 tbsp (45 mL) chopped fresh parsley In a large bowl, whisk together mayonnaise, yogurt, sugar, vinegar, oil, mustard, salt and pepper. Using a grater or vegetable slicer, grate zucchini and add to the bowl. Thinly slice pepper and add to bowl with parsley. Toss well to combine. Tip: If you're bringing this to a picnic, simply pack the slaw ingredients and dressing ingredients separately, then toss when you are ready to serve. If the slaw sits for a time, be sure to toss it again to coat the ingredients evenly. Serves: 8 Chocolate Zucchini Muffins Zucchini is a great vegetable to add to baking as it adds some fibre and makes these muffins delicate and moist. Yield: 12 muffins 1 1/2 cups (375 mL) all-purpose flour 1/2 cup (125 mL) unsweetened cocoa powder 2 tsp (10 mL) baking powder 1/2 tsp (2 mL) baking soda 1/4 tsp (1 mL) salt ½ cup (125 mL) butter, softened 1 cup (250 mL) packed brown sugar 2 large eggs 1/2 cup (125 mL) milk 1 tbsp (15 mL) vanilla 2 cups (500 mL) grated zucchini (about 1 medium) 1/2 cup (125 mL) mini chocolate chips In a large bowl combine flour, cocoa powder, baking powder, soda and salt; set aside. In another bowl, beat together butter and sugar until fluffy. Beat in eggs one at a time; add milk and vanilla. Pour over flour mixture. Add zucchini and chocolate chips; stir until dry ingredients are moist. Spoon into a greased or paper-lined muffin pan. Bake in 400 F (200 C) oven for about 20 minutes or until tops are firm to the touch. Freezer Option: Wrap each muffin individually with plastic wrap and place in an airtight container for up to one month. Defrost at room temperature or in the microwave. Storage: Keep in a container at room temperature for up to three days or refrigerate for up to five days.
Arab News
10 hours ago
- Health
- Arab News
Book Review: ‘The Hidden Vegetables Cookbook'
'I hate vegetables,' Heidi Herman writes in the opening to 'The Hidden Vegetables Cookbook: 90 Tasty Recipes for Veggie-Averse Adults.' For the latest updates, follow us on Instagram @ That bold admission hooked me from the first page and set the tone for Herman's book which will be released in September. Arab News received an advance copy of the publication for review. The cookbook offers nearly 100 clever recipes crafted and curated specifically for adults who want the nutritional benefits of vegetables, but perhaps without the taste or texture. Herman is not writing this book for exhausted parents sneaking in healthier ingredients for their finicky toddlers. These recipes are meant for grown-ups who want to mindfully devour nutritious and delicious dishes with complex flavors and creative combinations. Think banana muffins with riced cauliflower and ginger, Salisbury steak with spinach-laced brown gravy, enchiladas with stealthy carrots and onions, and a delectable chocolate cake made with undetectable zucchini. The goal is not to push green smoothies onto reluctant palates. Instead, Herman leans into comfort food — soups, bakes, pastas, and even desserts — where vegetables are quietly worked in. Growing up, Herman rarely thought about food or nutrition. Her breakfasts were usually rushed — grabbing whatever was readily available, lunch was usually from the school cafeteria, and dinner often from a boxed meal like Hamburger Helper. Her Icelandic mother called vegetables 'rabbit food' and they rarely served them at home, relying instead on seafood and dairy. In addition, 'Greens' were such a foreign concept that when her mother's doctor once told her to add more to her diet, she jokingly bought a bag of M&M's chocolate bits and picked out all the green ones to fulfill that serving. That vegetable avoidance was passed down to Herman. Also contributing to the book is Rhonda Thornton, a US National Board Certified Health and Wellness Coach. Thornton, who works with adults struggling to eat healthier, believes the secret lies in incorporating vegetables gradually and without pressure, like when stirred into sauces, baked into muffins or folded into familiar dishes. This book is for anyone who grew up coating broccoli in a blanket of cheese or avoiding the vegetable section altogether. It is also for anyone who wants to try to make smarter choices in the kitchen for the sake of their health, and to maybe devise some fun culinary experiments in the meantime.
CTV News
11 hours ago
- Lifestyle
- CTV News
Three ways to use fresh zucchini
Kitchener Watch Zucchini are in season! Emily Richards shares three recipes to make the most of the summer bounty.
CNET
3 days ago
- Business
- CNET
Our Exclusive Coupon Code Knocks an Extra $49 Off This At-Home Levo Infuser
If you love to get creative in the kitchen, we've got a deal you definitely won't want to miss. Infusion can take your recipes to the next level and open up a whole new world of possibilities, and the Levo II Plus makes it easier than ever. This home infuser typically lists for $429, but right now you can pick it up at a serious discount. Levo has already knocked $100 off the usual price, and you can save an extra 15% on they honey cream color variant with our exclusive coupon code CNET15, which drops the price down to $280. Just be sure to take advantage of this offer before it expires on August 4. Read More: What Are the Most Worthless Kitchen Tools? I Asked Pro Chefs This simple home infuser allows you to give oils, butters, honeys, milks and more a whole new flavor without any advanced culinary techniques. Just add a carrier and your preferred flavors -- whether that's herbs, spices or beans -- and the Levo II Plus will dry, decarb and infuse in just 30 minutes. It features precise time and temperature controls to help preserve aromas and flavors, and the 16-ounce basin is dishwasher-safe for an easy cleanup. It can also be used with neutral oils to make balms and salves as well. Why this deal matters If you're a serious gourmand, this at-home infuser is an awesome addition to your kitchen arsenal. It infuses oils, butters and more with your chosen flavors in just 30 minutes or less, which makes it easy to give your old recipes a new twist. You can easily adjust the time and temperature settings to infuse according to your preferences, and its removable, dishwasher-safe parts make clean up easy.
New York Times
3 days ago
- General
- New York Times
Sunny With a Chance of Meatballs
Duck with orange, pork with apples, turkey with cranberry sauce. Meat and fruit is a classic and enduring pairing; the richness of the meat is perfectly balanced by the fruit's acidic sweetness. It's a particularly good strategy for summer, when ripe fruit is abundant and affordable, and even overripe, slightly banged-up produce can live its best life in the saucepan. Several summers ago, some slightly mushy stone fruit on my counter inspired me to create skillet meatballs with peaches, lime and basil, and it turned out to be a match made in heaven. The ripe peaches, simmered with porky pan drippings and sharpened with citrus and ginger, collapse into a thick sauce to coat the cumin-scented meatballs. Spoon it over rice or a big bowl of baby spinach to make a bright and savory meal in under 30 minutes. Featured Recipe View Recipe → Slow-cooker picadillo: Throwing a harmonious blend of ingredients into your slow cooker and letting it simmer all day is a smart way to avoid overheating the house in hot weather. Sarah DiGregorio, a slow-cooker whiz, does exactly that, using the traditional ingredients of a Cuban picadillo. The combination of ground beef, olives, raisins and spices gently bubbles away until it becomes complex and stewlike — perfect alongside rice and beans, or scooped up with a pillowy heap of tortillas. Salmon with cucumber, radicchio and dill: Genevieve Ko's delicious maneuver in this crunchy, colorful dish is to steam salmon fillets on top of a pot of farro. Not only does this save you from washing another pot, but the flavors of toasty grain and onion beautifully infuse the fish as it cooks. When the warm farro is tossed with cool vegetables and a lemony dressing, it makes a tangy dish with contrasting textures and temperatures. Want all of The Times? Subscribe.
