What else can you do with Zucchini besides baked-roasting or grilling? That was precisely my thought when I saw a bunch of golden zucchini in the breakroom at work.
Zucchini is a summer squash that grows abundantly in a short period usually couple of months after planting. It should be harvested and eaten while the skin is still soft. To cook the zucchini, just wash, cut and leave the skin on. It is rich in Vitamin A and C, magnesium, fiber, folate, riboflavin, phosphorus, potassium and Vitamin B6. It is also high in manganese, a mineral which helps the body process fats, carbohydrates, and glucose.
Continue reading “Zucchini Parmesan Fries”
Stir-fried vegetable is always a staple side dish in any Asian meal. I don’t know about other Filipino household back then, but I grew up with my mother cooking lunch and supper with a triad of stir-fried vegetable, steamed rice, and meat or fish for the main dish. It’s like a holy trinity of Filipino daily meal.
Stir frying is very versatile and forgiving. You can never go wrong; there is no right or wrong combination. The more ingredients you add the better. If you have any leftover meat from previous meal, seafood or even deli meat you can add them in the stir-fry for added taste and texture.
Continue reading “Bokchoy and Ham Stir-Fry”
What would you do with all that leftover pumpkins from the Halloween? Don’t throw it all away, save some for this fall-licious side dish recipe. Great as side dish to any meal.
Continue reading “Pumpkin Mash with Roasted Marshmallow”
Gluten, Soy, Sugar, Grain, & Dairy – Free
This is my version of Summer Squash Braised in Coconut Milk (Ginataang Kalabasa in Filipino) I used summer squash because it’s in season and a friend gave them to me.
Continue reading “Coconut Braised Summer Squash & Green Beans”