Zucchini-Pork Nuggets
This will feed about 8. I cooked about half of them then froze the rest for a
"quick and easy" meal another time. This is a gluten free, dairy free and IC
friendly recipe.
Grind:
1- 8" zucchini
3 stalks celery
2-medium sized mushrooms
Add:
2 eggs
2 pounds ground pork (or whatever ground meat is handy)
Season with
about 1 tablespoon seasoning salt
1/2 tablespoon garlic granules.
Mix very well. Drop by small scoopfuls, (1/2 ice cream scoop size), into a pie pan
with cornstarch spread across the bottom. Roll the balls in the cornstarch then
flatten them lightly. Fry in hot oil until golden brown about 2 1/2 minutes. These
would be delicious with any dipping sauce, but they are fine plain.
Enjoy!
cSharron Long and Adams Media, Inc. 2013
JAMSGems4U My name is Sharron Long. I'm an author with 3 published cookbooks, a home schooling mom and a house parent at a Christian youth ranch. I'm interested in health and family related things. I write mostly recipes for folks with allergies. We've gone through various stages, so you'll have to check the individual recipe for what it covers. Check back often because I'm constantly adding to my recipes here! All recipes are cSharron Long and Adams Media.
Showing posts with label zucchini. Show all posts
Showing posts with label zucchini. Show all posts
Sunday, September 08, 2013
Sunday, March 28, 2010
Wheat-Free Breaded Zucchini
Wheat-Free Breaded Zucchini
Yum! This is, also, eggless, gluten and dairy free. This same method works well with mushrooms.
1 pound fresh zucchini
Sea salt
Corn starch
Corn meal
Oil for cooking
Slice the zucchini into 1/4" rounds. Place them into a bowl and thouroughly salt them. Stir, and salt them again. Put them into a collander over the bowl and allow them to rest about 20 to 30 minutes, stirring every so often. Rinse the zuccini and allow it to drain.
Place the slices into a clean bowl and sprinkle cornstarch over them, stirring to coat. Sprinkle cornmeal over them and stir again. Add a bit more cornstarch, being sure each section is thoroughly coated.
Heat some cooking oil in a pan and deep fry the slices. Place them into the hot oil one at a time, so it doesn't splatter. Cook them until they are crisp, about 4 to 6 minutes per batch. Drain them on paper towels and serve hot.
Enjoy!
c2010 Sharron Long & Adams Media all rights reserved
Yum! This is, also, eggless, gluten and dairy free. This same method works well with mushrooms.
1 pound fresh zucchini
Sea salt
Corn starch
Corn meal
Oil for cooking
Slice the zucchini into 1/4" rounds. Place them into a bowl and thouroughly salt them. Stir, and salt them again. Put them into a collander over the bowl and allow them to rest about 20 to 30 minutes, stirring every so often. Rinse the zuccini and allow it to drain.
Place the slices into a clean bowl and sprinkle cornstarch over them, stirring to coat. Sprinkle cornmeal over them and stir again. Add a bit more cornstarch, being sure each section is thoroughly coated.
Heat some cooking oil in a pan and deep fry the slices. Place them into the hot oil one at a time, so it doesn't splatter. Cook them until they are crisp, about 4 to 6 minutes per batch. Drain them on paper towels and serve hot.
Enjoy!
c2010 Sharron Long & Adams Media all rights reserved
Sunday, September 28, 2008
Harvest Salmon Casserole
Harvest Salmon Casserole
This is not dairy or egg free.
Serves 8
Cook about 1 pound of bacon in a medium sized skillet over medium heat until it is done. Break the pieces into 1" bites (this could be done before cooking with a pair if kitchen scissors.) Sprinkle the bacon across the bottom of a 9"x13"x2" pan.
Sprinkle about 1 cup flaked and boned smoked salmon over the bacon.
Cook 1 whole sweet onion, chopped, in about 2 tablespoons of the bacon drippings over medium heat in the same skillet as the bacon. If you have fresh herbs on hand, add about 2 tablespoons chopped fresh herbs. I had basil, lemon thyme, oregano and chives. When the onions are cooked to translucent and just beginning to brown, pour them over the bacon.
Cook about 2 cups fresh sliced mushrooms in about 2 tablespoons bacon drippings in the skillet as before. Season lightly with lemon pepper. When they are cooked, put them over the onions in the baking dish.
In a large mixing bowl with an electric mixer on medium-low speed, mix 8 eggs with about 1/3 cup half and half. Add 2-8 ounce packages of cream cheese, 2 cups shredded zucchini (drained), 1/2 cup shredded Parmesan or asagio cheese, and about 1/2 tablespoon seasoning salt. Mix well and pour over the meat and veggies in the baking pan.
Bake the casserole in a 350 F oven for about 30 minutes, or until it is just setting up, then sprinkle about 1 cup of shredded Monterey Jack cheese over the casserole. Continue baking the casserole for about 10 more minutes or until it is set up and can be pierced with a knife and come out clean. If possible, let the casserole rest about 5 minutes before serving.
Enjoy!
PS: This would work just as well with cooked cubed chicken, turkey, sausage, etc. or even no extra meat at all. You could even leave out the bacon and add cooked broccoli and make it entirely meatless.
CSharron Long, Adams Media Corp, all rights reserved.
This is not dairy or egg free.
Serves 8
Cook about 1 pound of bacon in a medium sized skillet over medium heat until it is done. Break the pieces into 1" bites (this could be done before cooking with a pair if kitchen scissors.) Sprinkle the bacon across the bottom of a 9"x13"x2" pan.
Sprinkle about 1 cup flaked and boned smoked salmon over the bacon.
Cook 1 whole sweet onion, chopped, in about 2 tablespoons of the bacon drippings over medium heat in the same skillet as the bacon. If you have fresh herbs on hand, add about 2 tablespoons chopped fresh herbs. I had basil, lemon thyme, oregano and chives. When the onions are cooked to translucent and just beginning to brown, pour them over the bacon.
Cook about 2 cups fresh sliced mushrooms in about 2 tablespoons bacon drippings in the skillet as before. Season lightly with lemon pepper. When they are cooked, put them over the onions in the baking dish.
In a large mixing bowl with an electric mixer on medium-low speed, mix 8 eggs with about 1/3 cup half and half. Add 2-8 ounce packages of cream cheese, 2 cups shredded zucchini (drained), 1/2 cup shredded Parmesan or asagio cheese, and about 1/2 tablespoon seasoning salt. Mix well and pour over the meat and veggies in the baking pan.
Bake the casserole in a 350 F oven for about 30 minutes, or until it is just setting up, then sprinkle about 1 cup of shredded Monterey Jack cheese over the casserole. Continue baking the casserole for about 10 more minutes or until it is set up and can be pierced with a knife and come out clean. If possible, let the casserole rest about 5 minutes before serving.
Enjoy!
PS: This would work just as well with cooked cubed chicken, turkey, sausage, etc. or even no extra meat at all. You could even leave out the bacon and add cooked broccoli and make it entirely meatless.
CSharron Long, Adams Media Corp, all rights reserved.
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