Zucchini Crisps

Last week I made these zucchini crisps as a side dish.  Yum! 

Ingredients
Cooking spray
2 medium zucchini (about 1 pound total)
1 tablespoon olive oil
1/4 cup freshly grated Parmesan (3/4-ounce)
1/4 cup plain dry bread crumbs
1/8 teaspoon salt
Freshly ground black pepper
Directions
Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray.

Slice the zucchini into 1/4-inch thick rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, bread crumbs, salt, and a few turns of pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet.

Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Remove with spatula. Serve immediately.



Read more at: http://www.foodnetwork.com/recipes/ellie-krieger/zucchini-parmesan-crisps-recipe/index.html?oc=linkback

Tomato Soup with Roasted Red Peppers & Butternut Squash

Nate’s Tomato Soup –aka Roasted Red Pepper, Basil, & Butternut Tomato Soup

Makes approximately 1 gallon of soup

Roast 4 red peppers

(Roast for 50min on 375F, rotating every 10-15min so that all sides roast evenly. Remove, cover and let sit for 30min.  remove core, then carefully slice open.  (there will be lots of juice).  Remove seeds and membrane, and gently remove the peel. ) 

Stir together the following ingredients and bring to boil.  Boil for 10min then reduce to simmer:

2 c chicken stock

1 stalk celery chopped

2 medium carrots chopped

8 fresh basil leaves chopped

1 lg onion

6 garlic cloves

1 tsp. salt

1/2 butternut squash*

*Halve the butternut squash and microwave flesh side down in a baking dish with ½ inch of water for approximately 8min or until slightly soft.  Chop in cubes and add to stewing vegetables.   

Let simmer for approx. 45min or until veggies are softened. Puree vegetables then strain vegetable mixture until smooth.

Add 2 cups of pureed veggies to 1 can (50oz.) of condensed tomato soup and 1 can of milk.

Add 2 finely chopped basil leaves