Baked Zucchini Fries

Ingredients:

• 2-3 zucchini, sliced into skinny sticks
• 2 large egg whites, beaten
• 1/2 cup bread crumbs
• 2 Tbsp grated Parmesan cheese
• Pinch of dried oregano
• 1/4 Tsp garlic powder
• Salt & Pepper to taste

Preheat oven to 425°.  Spray a baking sheet with cooking spray.  Set aside.  Cut the zucchini into skinny strips.

In a small bowl, beat egg whites.  Put breadcrumbs, oregano, garlic powder, and cheese together in a bowl.

    

Dip the zucchini sticks in the egg whites and then into the breadcrumbs – make sure all sides are well coated. 

Place the sticks on the prepared baking sheets.  Bake at 425° for about 20 minutes or until golden brown.  Turn sticks over halfway through baking time.

Enjoy!!

 

Review:  We first tried making these by frying them in oil but it was a mess and the fries weren’t nearly as crispy.  Using the oven is much more efficient and makes much more tasty.  I’m not much of a vegi lover but these really were delicious!

Chicken Stir Fry

Ingredients:

• Stir Fry:
  • Broccoli
  • Snow Peas
  • Garlic Scapes
  • Radishes
  • Chicken
  • Egg
• Sauce (measurements are not exact):
  • 2 Tbsp Worcestershire Sauce
  • 1/4 c. Soy Sauce
  • Tsp Cumin
  • 2 Tsp Brown Sugar
  • Tsp Corn Starch

 

Cut vegetables and chicken into bite-sized pieces:

Pour vegetables into pan: 

Add one egg:

 

 

 

 

 

 

 

 

 

Add chicken and sauce to pan:

Enjoy!

 

Review:
The vegetables were a little undercooked so it may be a good idea to boil or steam the vegetables prior to adding them to the stir fry.  I thought the food was still delicious, though!

Rhubarb Pie

Ingredients:

• 1 unbaked pie crust
• Pie filling:
• 1 1/2 cup rhubarb, cut fine
• 1 cup sugar
• 2 Tbsp flour
• Dash of salt
• Pie topping:
• 1 egg, beaten
• 1/2 brown sugar
• 2 Tbsp flour
• 2 Tbsp butter

Chop the rhubarb into fine pieces

Combine rhubarb, sugar, flour, & salt and pour into pie shell

Combine egg, brown sugar, flour, & butter and pour on top pie filling.

 

Bake in oven at 425 degrees for 15 minutes.  After the 15 minutes, bake in the oven at 350 degrees for 30 minutes.

 

I recommend enjoying the pie a la mode!

 

Review:  I’ve never had rhubarb pie nor did I even know what rhubarb was prior to this week.  After I saw the raw rhubarb, I had no idea how that celery looking vegetable could be made into a pie filling.  However, after trying my warm rhubarb pie with a scoop of vanilla ice cream, I was sold.  I’m not much of a pie person, but this pie is just plain good!

For more rhubarb pie recipes, see http://www.rhubarbinfo.com/recipe-pie.html.

Baked Crispy Kale

Ingredients:

• Kale
• Olive Oil
• Salt
• Seasoning (we use Creole)

First, cut the Kale into bite sized pieces and spread on a cookie sheet:

Drizzle the kale with olive oil:

Pop it in the oven at 350 degrees. Check after 15 minutes – the kale should be darkened and crispy.

Sprinkle with a mixture of the salt and seasoning:

Enjoy!

Review: They were delicious! I would never think to crisp a leafy vegitable, but this was a great tasting salty snack - highly recommended!

A Flash and a Pan: An Introduction

In the midst of learning the craft of photography, I noticed the opportunity to combine two hobbies of mine: Photography and Cooking/Baking. My husband and I recently bought a partial share of a CSA (Community Supported Agriculture) in Loveland, Ohio which has granted us the chance to try some new foods. In doing so, we have tried some new recipes, some of which I have documented with my camera.

Thus enters the photography and cooking blog. My vision is to include recipes, photos, and a review of the finished product.

Enjoy!!