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Baked Zucchini Chips

I have been thinking about making these chips for weeks. I have been craving chips, which is very unlike me, but it is what it is. This is my solution for the crunchy chip craving. Oh yeah, it is another way to get more veggies in.

I recommend using a mandolin so that you get precise even cuts. Also, it is a whole lot faster than trying to slice them by hand. You can get you a good mandolin for under $50. It just might be worth the investment.

Seasoning:

Note: The Smokey Southwestern Seasoning is for sale on my store page, or you can make it yourself and the recipe is found in the basics category.

Preheat oven to 350 degrees.

Mix together flour and seasoning in a large bowl.

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Slice zucchini into quarter sized thickness.

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Pat dry with paper towel.

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Toss zucchini into the seasoning mixture to coat.

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Spread zucchini coins onto a prepared sheet pan (parchment paper or silicone mat).

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Bake zucchini coins in 10 minute increments, turning each time. This will take about 30 minutes. Do not let them burn or over brown, otherwise they will taste bitter. Trust me on this. They will crisp up as they cool.

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I promise, these are worth the effort. Make it a fun time with your children. They can toss the zucchini coins into seasoning mix, or they can layer them onto the baking sheet.

Serve with your favorite dip or salsa, or all by themselves. We ate them right of the oven. That is why there is hardly any left on the plate for the picture.

Note: You can change the seasoning up with my All-purpose Seasoning or my Savory Seasoning. All the seasonings are equally good.

Note: You can also make these in the microwave.

 

 

 

 

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Smokey Southwestern Roasted Cauliflower with Lime

This was another assignment for my cooking class. The lesson was roasting vegetables without oil. The outcome of the assignment turned out very well. I divided the finished product to use in two different dishes. One for a bowl meal and the other for a creamy dip.

Today I will show you the base of these two different dishes. Then I will do two other posts for these two dishes another time. Actually, I think I will have three different meals out of this sheet pan of cauliflower. I love it when I can stretch an ingredient into multiple different meals.

Note: You can find the recipe for Smokey Southwestern Seasoning in the basics section or you can purchase the blend pre-made on my store page.

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Preheat oven to 450 degrees. Line a sheet pan with parchment paper or silicone baking mat (this is what I used).

In a large bowl mix together broth, half of lime – juiced and Smokey Southwestern Seasoning.

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Stir in cauliflower florets into marinade.

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Evenly distribute cauliflower onto sheet pan. Add lime half to sheet pan.

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Roast cauliflower for about 20 minutes. Halfway through roasting process stir cauliflower.

Remove from oven. Using tongs to pick up lime half and squeeze juice of lime onto roasted cauliflower. Stir.

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Serve. Eat. Enjoy.

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Jackfruit Enchiladas

I promised to bring you this recipe in another post. The filling in these enchiladas came from the jackfruit tacos with a slight modification. If you have not noticed I like to make multiple meals from a base of another meal. I guess you could call it batch cooking, big cooking, whatever you want to call it it makes your life a whole lot easier. A good word for it is transformation cooking.

Transformation cooking lets you make multiple meals with just a few tweaks to make it different enough that you do not feel like you are eating the same thing over and over.  You are stretching your $$$ by not having to by lots of ingredients. This works really well when you keep your pantry stocked with basics (when they come on sale).Now it is time to transform those tacos into enchiladas.

  • 2 c jackfruit taco filling
  • 1 c vegan cheese shreds, divided in half
  • 1 can tomato sauce, divided in half (I like Pomi)
  • 2 tsp Smokey Southwestern Seasoning, divided in half
  • 8 corn tortillas

Combine jackfruit taco filling with 1/2 of the vegan cheese shreds and stir.

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Pour in a shallow dish half of the tomato sauce and half the Smokey Southwestern Seasoning and stir.

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Dip corn tortilla into enchilada sauce.

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Spoon 2 heaping tablespoons of the jackfruit filling into the tortilla and roll it into a tube. Place into a rectangular baking dish. Repeat.

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Pour remaining sauce over enchiladas. Sprinkles Smokey Southwestern Seasoning over sauce.

Sprinkle remaining vegan cheese shreds over enchiladas.

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Bake until hot a bubbly, about 20-25 minutes.

Note: I assembled this the right after we ate our tacos and was doing clean up. I covered with plastic wrap and put it into the refrigerator for the next evening to bake. By taking 10 minutes extra during the clean up time you save a whole lot more the next night. Serve with a side salad and you have your next meal in 30  minutes or less.

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Serve. Eat. Enjoy.

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Smokey Southwestern Black Bean And Forbidden Rice Bowl

This meal came about by combining two delicious ingredients with a few toppings. I first made the Smokey Southwestern Black Bean Soup. The next day I made a Black Rice and Roasted Vegetable Bowl. This is the mashup of the two. This meal is packed with nutrition, fiber and total goodness. I added some fresh avocado, coconut yogurt and fresh herbs to make it the perfect bite. The yogurt adds a tang and creaminess; while the herbs add freshness, and of course the avocado is just plain good. I am really liking the combination of the two meals.

Since all the ingredients are already made it is just a matter of assembling. However, I will add the links from the two separate meals so that you have the recipes.

These are the portion sizes I used for this serving. Assemble in order of ingredients.

  • 1/2 c Forbidden Rice
  • 1 c Smokey Southwestern Black Bean Soup

Warm in microwave until hot. Add remaining ingredients in order.

  • 1 heaping tbsp coconut yogurt
  • 2 slices of avocado
  • Cilantro for garnish.

Serve. Eat. Enjoy.

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Smokey Southwestern Black Bean Soup

I had been planning to make this soup for days. The day before I did all my dicing and mincing so that while we were out and about the following day we could have a hot and nutritious soup cooking away in the slow cooker. Every few hours my husband would say, “It smells so good.” I love hearing that from him.

Serve this with a slice my Gluten Free Sandwich Bread and you have a filling nutritious meal. This makes enough to have some for lunch the next day and freeze some for a future meal. That is what I plan on doing.

Since I did all the prep work the day before all I had to do was put all the ingredients into the slow cooker, set it, and let it do its work.

  • 3 cans Black Beans, low sodium
  • 1 large onion, diced
  • 1 1/2 c carrots, diced
  • 1/2 c celery, diced
  • 3 garlic cloves, minced
  • 2 bay leaves
  • 1 can tomatoes, low sodium, diced
  • 2 c corn, frozen
  • 15 oz butternut squash, cubed, frozen
  • Smokey Southwestern Seasoning
  • plain coconut yogurt, garnish
  • cilantro, garnish

Into a slow cooker (crock pot) add all the ingredients, except the yogurt and cilantro. You will be using those to garnish each bowl of soup. Make sure you generously season with the smokey southwestern seasoning.

Set slow cooker to low and let it go all day. Stir occasionally, and taste for seasoning. I added more seasoning when I did a taste test.

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Serve with a dollop of non-dairy yogurt and some fresh cilantro.

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Smokey Southwestern Seasoning

Seasoning your food is one of the easiest ways to add lots of flavor to any dish, and make your ingredients stand out. I have a few seasoning mixes that I go to to add a little extra something to whatever I’m making. As promised yesterday, this is the Smokey South Western Seasoning Mix. I’ve used this in so many ways: Southwestern Meatballs, a frittata, on fish, the list is endless. Give it a try.

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Smokey Southwestern Seasoning
  • 1 tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp coriander
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp dried oregano
  • 1 tsp smoked paprika
  • 1 tbsp sea salt (optional)

This is probably one of the easiest recipes ever. Combine all the ingredients in a mason jar, and shake, until it is completely incorporated. Have fun.