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Recipes
Gold Medal Zucchini Corn Casserole
By ShoDav
Melt butter in a large skillet over medium heat
- Crumb Topping:
- 1 1/2 tablespoons butter or margarine
- 1 cup chopped onion
- 2 medium zucchini, trimmed, quartered lengthwise, and thinly sliced
- 3 1/2 cups fresh corn kernels (from 6 to 7 ears), or frozen and thawed
- 1/2 tsp each salt and pepper
- 3 1/2 tablespoons all purpose flour
- 1 1/2 cups 2% milk
- 2 tablespoons butter or margarine
- 2 teaspoons minced garlic
- 3/4 cup bread crumbs
- 1 tsp dried oregano
- 6 ounces Italian Fontina or Monterey Jack cheese, cut in 1/2 inch cubes
Salad Shirazi
By ShoDav
Mix all the chopped vegetables together
- Salad:
- 3 large cucumbers, peeled and diced
- 4-5 tomatoes,
- 1 red onion chopped (only as much as needed to not overpower)
- Dressing:
- 1/4 cup olive oil
- 4 tablespoons lemon juice
- 1/4 tsp garlic power
- 1/2 tsp salt
- 1/2 tsp honey
- sprinkle of dried dill
Super Quick and Easy Vegetable Fried Rice
By ShoDav
In a large saute pan or wok, heat the oil over medium-high heat
- 1 cup dry brown rice, cooked according to package directions (for a quick dinner, it is highly recommended to make this in advance and store in fridge)
- 1 tablespoon cooking oil
- 1/2 cup diced onion
- 1 teaspoon minced fresh ginger
- 2 cloves garlic, minced
- 1 – 10 oz bag frozen mixed, chopped veggies
- 2 eggs
- Salt and (red or black) pepper, to taste
- 1/4 cup soy sauce (reduced sodium organic recommended)
- 1/2 teaspoon toasted sesame oil
Lighter P.F. Chang's Lettuce Wraps
By ShoDav
Heat a large, non-stick skillet on high
- 1 lb ground chicken breast
- 1/2 onion, minced
- salt & pepper
- 2 garlic cloves, minced
- 1 ″ knob ginger, peeled & minced
- 2-1/2 Tablespoons soy sauce
- 1 Tablespoon + 1 teaspoon rice vinegar
- 1 Tablespoon sesame oil
- 1 Tablespoon peanut butter
- 1/2 Tablespoon water
- 1/2 Tablespoon honey
- 2 teaspoons chili garlic sauce (or more if you like it hotter)
- dash of pepper
- 3 green onions, chopped
- 1/2-8oz can sliced water chestnuts, drained & chopped
- 1/4 cup peanuts, chopped
- 10-12 large outer lettuce leaves, rinsed and patted dry
Asian Zoodle Salad Jars
By ShoDav
Make zucchini noodles: Using a spiralizer, spiralize zucchini into noodles (you can also thinly slice the zucchini ...
- For the salad:
- 2 medium zucchinis
- Kosher salt
- 1 yellow bell pepper, thinly sliced
- 1 cup sugar snap peas, halved
- 1 can (14 ounces) mandarin oranges, drained
- 1 cup crunchy wonton strips or peanuts
- For the dressing:
- 4 teaspoons rice vinegar
- 4 teaspoons soy sauce
- 1 tablespoon peanut butter
- 1 tablespoon grated fresh ginger
- 1 tablespoon sriracha
- 2 tablespoons extra virgin olive oil
- 2 tablespoons sesame oil
Banana Chia Seed Pudding
By ShoDav
Blend the banana pieces with the milk in a blender or food processor
- 1/2 a ripe banana, cut into smaller pieces
- 1 cup milk
- 1/3 cup chia seeds
- Dash of vanilla extract
- Honey, to taste (optional)
- Chocolate chips (optional
Whole Wheat Chocolate Cake
By ShoDav
For the cake: Preheat oven to 325 degrees F
- For the Cake:
- 1 cup whole-wheat flour, organic pastry or white winter wheat recommended
- 1 cup all purpose white or cake flour (or can sub whole-wheat flour), organic recommended
- 1/2 cup unsweetened "dark" cocoa powder
- 4 teaspoons baking powder
- 1 1/4 cups sugar, organic recommended
- 1/4 teaspoon salt
- 1 1/2 cups water
- 2 eggs, organic recommended
- 2/3 cup oil (I recommend melted butter or coconut oil)
- 2 tablespoons vanilla
- Butter for greasing pan(s)
- For the Whipped Cream Frosting w/ Berry Sauce:
- 3 cups heavy whipping cream, organic recommended
- 3 to 4 tablespoons sugar (to taste), organic recommended
- 1 1/2 recipes berry sauce with water reduced in half (subbing either frozen or fresh organic fruit for desired topping color for e.g. raspberries = bright red, peach or mango = orange, blueberries = blue, cherries = dark red)
- Squeeze bottle or spoon
- Toothpicks
Cheesy Zucchini Quinoa
By ShoDav
Bring the quinoa and broth to a boil over medium heat, reduce the heat and simmer covered until the broth has been ...
- 1 cup quinoa, well rinsed
- 1 3/4 cups vegetable broth or water
- 1 medium zucchini, grated
- 1 cup cheddar, shredded
- salt and pepper to taste
Whole-Wheat Crepes
By ShoDav
Put all ingredients in blender and mix well
- 3 eggs
- 1 cup whole-wheat flour
- 1 cup milk
- 3/4 cup water
- 1 tablespoon honey
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 1 tablespoon butter, melted + extra for cooking
Whole Grain Cornbread
By ShoDav
Preheat oven to 350 degrees F
- 2/3 cup + 1 tablespoon whole-wheat flour
- 1/2 cup whole grain corn meal, preferably organic (I used Arrowhead Mills)
- 1 tablespoon baking powder
- 1/8 teaspoon salt
- 4 tablespoons butter
- 3/4 cup corn kernels (I used unthawed frozen ones)
- 1/2 cup heavy cream
- 1 tablespoon 100% pure maple syrup
- 2 eggs
- 1/2 cup sour cream
- 1/2 cup freshly grated sharp cheddar cheese