I’m definitely looking forward to the upcoming 4th of July holiday. It’s another holiday coming right after graduations and Memorial Day. As human beings, we tend to incorporate food in most of our gatherings. There are times when we don’t have a lot of time to cook or do things. I’m going to share a few tips and tricks preparing for the holiday and throughout the year.
Not all vegetables are equal, it's quite interesting. Some of the harder gourds that will make fruit in the fall are starting to flower now. These same vegetables tend to have harder shells and include but aren’t limited to pumpkin, butternut squash, acorn squash, spaghetti squash. The interesting thing about these vegetables is that they are stored out in the open. A cool dark space works perfectly! I still have some I harvested last year! We just have to watch out for fruit flies. They will find any small nick or cut in the fruit to get into and devour it.
Summer squashes tend to need to be refrigerated. They have a softer shell. It doesn’t matter whether it’s summer or autumn squash, you can always chop them up and leave them in the fridge for a little while. When you don't have a lot of time and/or energy, they’re ready for you to use them.
When vegetables are sliced up fresh, they’re bigger than if you cook them. That eighth of an inch round sliced zucchini or cucumber is just perfect in a salad. When you decide to roast it, it will shrink due to lost moisture and may even burn, depending on your recipe. When you're preparing this recipe for a 4th of July picnic or party, make sure to cut the zucchini into 1/4-inch slices.
Roasted zucchini rounds
One large zucchini (approximately 1 pound), cut into quarter inch rounds
2 tablespoons olive oil
1 teaspoon garlic powder
1/2 teaspoon oregano, ground
1/2 teaspoon rosemary, ground
1/4 teaspoon salt
1.) Preheat the oven to 450°.
2.) Rinse and slice your zucchini into quarter inch rounds. If they are too thin, they will burn.
3.) Mix the olive oil, rosemary, garlic powder, oregano, and salt and a small mixing bowl. I use a fork to combine the ingredients.
4.) Toss the zucchini and olive oil and mix in a large plastic container. Cover with an airtight lid; and shake until all the zucchini is well coated.
5.) Line a baking sheet with aluminum foil shiny side down. Lay out the zucchini on the baking sheet.
6.) Bake the zucchini for 12 minutes. Pull them out and flip them over. Continue to bake for 12 more minutes.
7.) Take the heat up to broil. Pull the zucchini out and flip them over. Broil for 2 minutes. Pull the pan out, and flip the zucchini. Return the pan to the oven and cook for another 2 minutes.
8.) Zucchini cools off quickly. They’re usually cool enough to eat 2 to 5 minutes after removing them from the stove.
I know you're extremely busy. I'll keep this week's article short. Last week's recipe also had zucchini as the main ingredient. You can reference it for the nutritional information. Instead, I'll share an easy table decoration. Put some water in a nice bowl. Cut some fresh gardenias, magnolias, or camellias; and float them in the water. Make sure to leave a leaf or two for accent and color.
I adore playing with the flowers in my garden. Inspiration for new recipes also comes from the garden; but if you don't like the vegetables that I'm selecting, please suggest one you do like. I'll create a diabetic friendly recipe with it, just let me know by leaving a note below. I've learned how to swap blood sugar spiking ingredients for others with a lower glycemic index. It may take a week or two, but I love the challenge. Please comment, like, share, and come back next week for more recipes, ideas, and tips. Subscribe to the website, if you would like weekly email reminders to add more recipes to your recipe book.
Disclaimer: This is not medical advice, but a compilation of research from medical sites. Make sure to see your doctor and have up-to-date lab work.