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It all sounds wonderful and like many others, why haven't I done it sooner/more often, not hard or time consuming either.
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My friends and I went to Carmine's for dinner in NYC.
They served Zucchini cut up like skinny fries,(with the skin still on) breaded with Panco and then either baked or fried. Unbelievable!!!!!! |
My friends and I went to Carmine's for dinner in NYC.
They served Zucchini cut up like skinny fries,(with the skin still on) breaded with Panco and then either baked or fried. Unbelievable!!!!!! |
thanks! love all the seasonings. i've printed it for future reference!!
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Yummy! I am sitting here drooling and getting hungrier by the minute!
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Read a few years ago on the Cooking Light forum that canned pumpkin is actually not pumpkin at all but rather butternut squash.
Since we always have a bumper crop of butternut and it over winters well I have a constant supply of it on hand. I use either interchangeably in recipes depending on what I have on hand and that includes making holiday pies with the butternut rather than pumpkin. You can also substitute sweet potato for either. Ann in TN |
Why didn't I think of cutting them into sticks. Are they match size sticks or chunkier?[/quote]
Chunkier than match size, mainly because I'm too lazy to cut them smaller! :lol: |
Originally Posted by ncredbird
Read a few years ago on the Cooking Light forum that canned pumpkin is actually not pumpkin at all but rather butternut squash.
Since we always have a bumper crop of butternut and it over winters well I have a constant supply of it on hand. I use either interchangeably in recipes depending on what I have on hand and that includes making holiday pies with the butternut rather than pumpkin. You can also substitute sweet potato for either. Ann in TN |
Originally Posted by katesnanna
I'm amazed. Firstly that you buy pumpkin in a can. Surely fresh veges are available. Secondly it sounds like you don't have roast veges all that often. I know you have mashed potato with roast meat but do you also have roast veges? I'm sure you would all think we have different ways here.
I make roast veges as often as I can. Just a spray of oil and all in the one baking dish. My DH asks for mashed veges sometimes. I love roast veges because they are healthier as, except for some herbs they need nothing else. We know that Americans didn't take to our national spread, Vegemite. Would it interest you to know it was developed by an American scientist working for Kraft. I'd be interested to hear other stories about what you enjoy eating. Try roast parsnip. Wonderful. One of our favorite roasted vegetables is asparagus. This too is not available year round. The canned type is way to mushy for us though. It is hard to find it frozen and it's expensive to purchase frozen. While I like parsnip (especially blended into mashed potatoes) I am allergic to them as with many other foods. I used to roast vegetables with roasts. I rarely buy red meat anymore. It isn't healthy for my DH with his cancer nor is for me with my food allergies. Thanks for responding. :) |
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