Marks Daily Apple

1. 

   Diana Renata
   Member

   I have fallen head over heals in love...

   with zucchini chips!

   I got loads and loads of yellow squash and zucchini. I shredded some and put it in the freezer, and I started slicing some into chips. I put them in the oven straight on the racks at 140* with the door cracked open. It took about a day, but I have chips!

   A co-worker is letting me borrow her dehydrator, and I'll be borrowing a second dehydrator from my parents. Now I have to get all the zucchini and yellow squash I can get my hands on. I need a supply for the winter- LOL!

   Now to find a nice Primal nacho dip.

   Posted 2 months ago #
2. 

   Wendy1
   Member

   Yum!! Sounds awesome :)

   Posted 2 months ago #
3. 

   DaveFish
   Member

   Do you use any seasoning on them? I tried the Kale chip recipe. They were OK the first day but were really bad the next day. I don't think they were dry enough when they went into the container.

   Posted 2 months ago #
4. 

   maba
   Member

   That sounds awesome DR! How about Baba ghanoush for a dip. Or pesto whisked in CM (I usually do it w/ yoghurt, but CM would be a primal alternative). If you want to OD on zucchini, SoG has a recipe for Zucchini Hummus. Hmmm, let's see... how about salsa. Or salsa verde, I made it 2 weeks ago w/ roasted tomatillos, it tasted awesome.

   Posted 2 months ago #
5. 

   Diana Renata
   Member

   I salted some of the chips, and left the others plain, to see what I liked better. Might try different spices and see what goes best. Onion powder might be good.

   Great suggestions, Maba! I could really go for some salsa right now too. I'll have to see what I can find from SoG. He's got some great stuff.

   Tomatillos are still foreign to me. I'd love a recipe for your salsa verde though. I'm trying to be more adventurous with veggies. :)

   Posted 2 months ago #
6. 

   Catalina
   Member

   Diana, Here's a great no-cheese cheesy sauce that I adapted from a vegan cookbook from my local co-op. Add jalepeños, and I think it would make a great nacho dip:

   Blend together:
   1 med red pepper, diced
   1 cup cashews
   1 cup water
   1 TBL lemon juice
   1 TBL olive oil
   2 TBL cup diced onion
   1/2 tsp Celtic or Hawaiian sea salt
   2 cloves garlic
   3/4 tsp turmeric

   You could play with any of the ingredients--the red pepper and turmeric give it a nice orange color, and the cashews a nice, cheese sauce consistency--you could probably try another nut as well. (P.S. It's yummy over cauliflower too!)

   Posted 2 months ago #
7. 

   PrimalGoddess
   Member

   oh yum i have tons of zucchini and summer squash ..do you peel the skin off first or leave on? I would imagine these would be great with pico de gallo! oxoox Darlene

   Posted 2 months ago #
8. 

   maba
   Member

   DR, this is how I made my salsa verde. Roast tomatillos, onion, jalapeno, garlic (with the peel on) in an oven till the skin chars a bit. Peel the garlic and pulse all the ingredients in a food processor till smooth (or chunky if you like it that way). Season with salt and garnish with chopped cilantro. It was very tangy, just the way I like it.

   Posted 2 months ago #
9. 

   Agnieszka
   Member

   And for the lazy among us, a good version of the salsa verde is available from Trader Joe's.

   Posted 2 months ago #
10. 

    Diana Renata
    Member

    Catalina that sounds so good! OMG!

    Wow, Maba, that sounds surpisingly easy. I've got onion and jalapeno and garlic. Just need the tomatillos. :)

    Agnieszka... unfortunately I don't have a Trader Joe's... though I did find some TJ mango sauce at a dollar store, lol!

    Darlene- I'm lazy. I just left the skins right on. It gave them a nice cruch. :)

    Posted 2 months ago #
11. 

    PrimalGoddess
    Member

    cool cuz I am lazy too lol xooxo Darlene
    (Trying these tomorrow!)

    Posted 2 months ago #
12. 

    NicoB
    Member

    One of my favorite dips (can be easy or complicated depending on laziness) is artichoke and black olives.

    Easy: Two cans of artichoke hearts, and one can of pitted black olives. Drain them throw in a bowl, add salt and pepper, and olive oil.
    ***OPTIONAL*** some minced garlic (one or two cloves).
    Pull out the stick blender, and make it smooth.

    Hard: Same as above, but steam whole artichokes (don't forget the get the meat from the bottom of the petals as well as the heart (discard the beard of course), and get some good premium black olives (and spend a whole lot of time removing the pits).
    ***SIDE NOTE*** Depending on the method of preparation of the black olives you might not need to add olive oil.

    I let y'all guess which is the tastier of the two...

    Posted 2 months ago #
13. 

    Diana Renata
    Member

    Garlic is never optional. It's mandatory. ;)

    That sounds really good, and I've been meaning to buy an artichoke, as I never have before.

    Posted 2 months ago #
14. 

    NicoB
    Member

    Artichoke as comes in easy and complicated.

    Easy: Run under cold water to rinse, and make sure to get in between the leaves. Turn off water, grab some plastic wrap, and wrap each 'choke by itself.
    Throw them in the microwave for a minute, when timer runs out pull one out and try to remove a petal.
    If it comes off easily eat and enjoy, if not another go in the merry-go-zap.
    ***WARNING: THOSE BUGGERS WILL BE HOT

    Complicated (not really): Trim the top so that the 'chokes can stand on their heads.
    Put water in the bottom of a pan, a steamer, and the chokes head down (don't let the chokes touch the water).
    Slowly steam until the petals are easily pulled off.

    And remember: don't eat the beard! It's like a mouthful of hair... Yuck!

    And for this you might need 4 or 5 artichokes. The little purple ones are the tastiest IMO.

    Posted 2 months ago #
15. 

    chocolatechip69
    Member

    Chips? Yey! I'm going to try to make some tonigh.

    Posted 2 months ago #
16. 

    SassaFrass88
    Member

    Homemade Guacamole! Saute garlic in butter, add to pureed avocados, add lime juice, salt, pepper & other spices.

    I was eating mine with sweet potato spears, but I like the zucchini and squash chips idea better!

    Posted 2 months ago #
17. 

    Diana Renata
    Member

    I think I shouldn't have read that while I was hungry. I can't wait to get paid tomorrow so I can buy some FOOD. I'm gonna have 7 kinds of dips in my house now- lol.

    Posted 2 months ago #
18. 

    AndreaC
    Member

    Oooh, SassaFrass good idea! I've never managed to add more fat to my guacamole before, but that's awesome.
    There will definitely be butter in my next batch.

    By the way, if anyone is lazy, a good, fresh (refrigerated section) salsa plus avocado makes a really fast guacamole. My bf and I are addicted to Santa Barbera salsas (I'm 90% certain they don't add anything evil).

    Posted 2 months ago #

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