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TIP OF THE DAY: Food For Presidents Day

Presidents Day is Monday, February 20, a mashup* of the birthdays of Abraham Lincoln (February 12th) and George Washington (February 22nd).

You can’t, of course, sit down to a meal with a president; but you can have some of his favorite foods. You can find the favorite foods of each president here; plus some highlights below.

George Washington said about food: “My manner of living is plain, and I do not mean to be put out by it. A glass of wine and a bit on mutton are always welcome. Those who expect more will be disappointed.” He enjoyed meats, including steak and kidney pie (also a favorite of Ronald Reagan), fish and a wide variety of fruits and nuts; and beer was brewed at Mount Vernon.

However, at a Presidential dinner guests would find roast beef, veal, turkey, ducks, fowls, hams, and other meats, along with puddings, jellies, oranges, apples, nuts, almonds, figs, raisins, and a variety of wines and punch. Martha Washington’s recipes include fruit cakes, sugar cakes (like cookies), carraway cakes, spice cakes, marzipan cakes, cheesecakes, lady fingers, macaroons, gingerbread, custards, pies and tarts [source]

Breakfast was simple: eggs, hoe cakes and rice waffles, along with coffee and tea, breads and toast. What about cherries? He did, indeed, love them; and no doubt enjoyed them in preserves, jellies and pies. [source]

Thomas Jefferson may be our most epicurean president. He developed a passion for French cuisine while Minister to France, and became fond of pasta and other foods while traveling through Europe. Yet, Jefferson retained his liking of local specialties: baked shad, crab, green peas, sweet potatoes, turnip greens and Virginia ham, among others. He is also known for his wine cellar.

He brought back to America a French-trained cook, the first pasta machines and waffle irons; and served the first julienned fried potatoes (e.g., French fries).

Abraham Lincoln ate what was put in front of him. During the day, he grazed on coffee, apples and other fresh fruit. He could make a dinner of bread and cheese. A teetotaler, no alcohol was served in the White House (which drew private grumbles from guests).

He did have two favorite dishes: chicken fricassee with biscuits, and oyster stew or oysters any style; and enjoyed a dessert of apple pie. He was also fond of bacon. Here’s more about his food preferences.

   

Steak & Kidney Pie

Oysters On The Half Shell

CAPTION.

 

Eisenhower enjoyed stews and was a staunch meat eater, which was typical for his time. He knew how to cook, and liked to make his own beef soup. One of his favorite desserts was prune whip (here’s a recipe), although he enjoyed the more popular apple pie and rice pudding.

Kennedy was not a big eater, but he liked the standards of the day—lamb chops, steak, baked chicken, turkey (white meat) and mashed potatoes. He also was fond of seafood, baked beans and corn muffins; when he ate dessert, it was something chocolate. Lunch was often soup, a sandwich and fruit; his favorite soup was fish chowder. Like Lincoln, Kennedy was a small eater and often had to be reminded that it was dinner time.

Johnson favored Southwestern, Mexican and especially barbecue cuisine—not unusual for a Texan. He also loved a meal of chicken fried steak and mashed potatoes. He despised fish. His beverage of choice: Fresca. Breakfast often consisted of creamed chipped beef on toast and a cup of tea. For dessert: banana pudding, tapioca pudding or German chocolate cake. Johnson was also fond of canned peas and sweet potatoes topped with toasted marshmallows. Here’s a recipe [source]

LBJ was a big man who often ate ravenously. Texas Governor John Connally said: “Most of the time he had no manners. He’d eat off the plate of either person on either side of him. If he ate something that he liked and they hadn’t finished theirs, he’d reach over with his fork and eat off of their plate.” [source]

Nixon, a weight watcher, he often had cottage cheese and fruit for lunch; he is famous for snacking on cottage cheese and ketchup. He started each day with a breakfast of fresh orange juice, half a grapefruit, cold cereal with skim milk and coffee. He loved meat loaf for dinner—a fact that engendered so many requests that the White House had the recipe printed on the back of the letterhead they sent to consumers. Here’s a recipe. [source]

 

Prune Whip

Sweet Potato Casserole

Monkey Bread

[2] Both George Washington and ronald Reagan enjoyed steak and kidney pie, a classic British dish. Here’s a recipe from Gordon Ramsay.

 

Gerald Ford was a hearty eater who preferred American staples: bacon burgers, casseroles, liver and onions, pot roast, spaghetti and meatballs and spare ribs. He rarely ate dessert, but when he did, lemon pudding and butter pecan ice cream were favorites.

Jimmy Carter was not a big eater, but he enjoyed down home, southern-style dishes such as pork chops with corn bread stuffing, grits, baked and fried chicken. His favorite vegetable was eggplant; he also liked butternut squash, collards, kale and okra. It’s not a surprise that the former peanut farmer enjoyed snacking on peanuts.

Ronald Reagan liked chicken and beef dishes and hearty bowls of soup. Although the nutrition-conscious First Lady focused on fiber-rich foods and dishes with a minimum of fat and cholesterol, Reagan shared George Washington’s enjoyment of steak and kidney pie. He loved macaroni and cheese, too (here’s his personal recipe).

For breakfast, he might be treated to monkey bread, a Hungarian sticky coffee cake so-called because one pulls apart the pieces as a monkey would (it’s original Hungarian name is aranygaluska, which literally means golden dumplings). Here’s a recipe.

For dessert, Regan liked brownies, chocolate cake, chocolate mousse, ice cream and pumpkin pecan pie. He liked snacking on jelly beans—especially the licorice ones (he had Jelly Belly make up a red, white and blue mix for the White House—in fact, the blue jelly bean color was created for this purpose!). Chocolate chip cookies were another favorite snack.

 
George H. W. Bush loved snacking on pork rinds and popcorn. He adored hot sauce. But he is better known for what he didn’t like: broccoli, which his mother served every day. He also refused to other crucifers, such as Brussels sprouts and cauliflower.

Clinton loved to eat, from fast food to Tex Mex (chicken enchiladas, tacos, to ribs cheeseburgers, fried chicken and roast beef. For sides, he prized his mother’s sweet potato casserole and corn pudding. He put jalapeños on his cheeseburgers. For dessert, carrot cake, ice cream, lemon chess pie and peach pie were often on the menu. After leaving office, Clinton became a vegetarian for health reasons and became a vegan. (And he looks great!)

George W. Bush liked Tex-Mex and beef tenderloin—not surprising for a Texan—plus comfort foods like warm biscuits and chicken pot pie. He and Mrs. Bush liked spicy foods, and wanted Southwestern and Tex-Mex as often as possible, with huevos rancheros for breakfast on Sundays; and deviled eggs for snacking. For lunch, George W. liked a BLT, grilled cheese sandwiches made with Kraft Singles and white bread, peanut butter and honey sandwiches, and occasionally, a burger.

Barack Obama cites pizza as his #1 favorite food; his go-to in D.C. is the deep dish cornmeal crust pizza at Pi Pizzeria (with original locations in St. Louis). He is also a chili fan, a dish that Michelle Obama converted to turkey instead of beef. He likes salmon for dinner and snacks on almonds or trail mix. Also a burger buff, he has been known to bring foreign guests to Ray’s Hell Burger in Arlington, Virginia.

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*Initially two individual holidays were for celebrated in government offices in the District of Columbia, on the actual birthdays, February 12th and 22nd. It was expanded to include all federal offices in 1885. State government offices, including schools, followed suit, followed by banks and other businesses. In 1971, the Washington’s Birthday holiday was shifted to the third Monday in February and combined with the Lincoln’s Birthday celebration to allow federal employees a three-day weekend.

  

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TIP OF THE DAY: Balsamic Glaze

If you reduce balsamic vinegar into a syrup, you get balsamic glaze: a luscious condiment for drizzling over savory or sweet dishes. If you haven’t had it, we promise: You’ll be converted.

With its complex flavors—sweet, sour, fruity—at its simplest use it can enhance anything grilled or roasted, including panini and other grilled sandwiches. It’s also called creme balsamica (balsamic cream) and

While its origin is in Greek and Italian cuisines, it works with everything from French baked Brie to good old American fried chicken, roasts, chops and grilled fish.

for marinating, dressing, or finishing any dish. Drizzle it over grilled meats, fish, and poultry. Serve with aged cheeses like parmesan or fresh ones like creamy goat. It’s a delicious surprise over fruits like strawberries or (our personal favorite) figs wrapped in prosciutto.

USES FOR BALSAMIC GLAZE

AS A CONDIMENT

  • Glaze meats—ham/pork, lamb, duck or other poultry—by mixing balsamic glaze with preserves (blackberry, currant)
  • Mix with mustard instead of honey mustard
  • Grilled vegetables
  • Dress a caprese salad when tomatoes aren’t at peak (it adds sweetness)
  • Glaze vegetables (especially root vegetables)
  •  
    WITH APPETIZERS & FIRST COURSES

    Drizzle over:

  • Baked Brie (with or without other toppings)
  • Bruschetta
  • Crudités
  • Flatbread
  • Glazed goat cheese tart or goat cheese cheesecake (sweet or savory)
  • Stuffed mushrooms
  • Salads: bitter greens (arugula, endive, radicchio, radishes, watercress), with or without quartered figs and crumbled goat cheese
  •  
    WITH MAINS

    Drizzle over:

  • Pizza with caramelized onions and smoked gouda; fig and proscuitto
  • Glazed salmon
  • Glazed pork ribs (try a spicy dry rub)
  • Glazed flat iron steak
  • White fish or salmon
  •  
    Use the glaze anywhere you’d use honey as a glaze or seasoning; and with more sophisticated sauces, such as port sauce over beef.
     
    SIDES

    Stir into:

  • Stir into cranberry sauce
  • Glaze onions or brussels sprouts
  • Sautéed greens and other cooked vegetables
  •  
    WITH DESSERTS

    Drizzle over:

  • Angel cake, cheese cake, pound cake
  • Greek yogurt
  • Ice Cream and sorbet
  • Cheese, from fresh cheeses to the oldest Parmesans
  • Fresh, grilled or poached fruit: berries, pears, stone fruit, etc.
  • Frosted cakes
  • Panacotta
  •  
    RECIPE #1: BALSAMIC GLAZE

    It’s easy to make balsamic glaze, and a good idea if you find yourself with too much balsamic on hand. But don’t go out and buy a gallon of the cheapest stuff at a club store. Get something moderately priced: Output = input. Recipe below.

    But buying it is a time saver.

    This recipe makes enough for quite some time. If you want just enough for your current recipe, use the proportions in the brackets

    Ingredients

  • 1 bottle balsamic vinegar [1/2 cup balsamic]
  • 1/4 cup brown sugar* [1 tablespoon brown sugar]
  •  
    Preparation

    1. MIX the balsamic vinegar with the sugar in a saucepan over medium heat. Stir constantly until the sugar has dissolved.

    2. BRING to a boil, reduce the heat to low and simmer until the glaze is reduced by half, about 20 minutes. The glaze should coat the back of a spoon.

    3. COOL and pour into a lidded ja. Store in the fridge.

       

    Salad With Balsamic Glaze

    Pizza With Balsamic Glaze

    Balsamic Chicken Caprese

    Balsamic Glaze Salmon

    Balsamic Pork Tenderloin

    [1] Use balsamic glaze on bitter greens (photo courtesy A Couple Cooks). [2] Glaze your pizza (photo courtesy For The Love Of Cooking). [3] Whether grilled simply or in a casserole, chicken and balsamic are a match made in heaven (here’s the recipe from Cafe Delites). [4] Salmon and other sturdy fish love a balsamic glaze (here’s the recipe from Cooking Classy). [5] Pork roast with balsamic strawberries (here’s the recipe from Southern Living).

     
    ________________
    *You can substitute agave for lower glycemic; or honey if you prefer it. For a lighter version, substitute apple juice.
    ________________
     
    RECIPE #2: BALSAMIC GLAZE NACHOS

    We love this take on nachos from Half Baked Harvest (photo #5, below).

    Toasted baguette slices substitute for corn chips, tomato and basil for the salsa, mozzarella for the jack or cheddar cheese.

    Prep time is 10 minutes, cook time is 10 minutes.

     

    Caprese Nachos

    Berries With Balsamic Glaze

    Gaea Grape Glaze

    [5] Mediterranean “nachos”: baguett, tomatoes, mozzarella, olive oil…and balsamic glaze (photo courtesy Half Baked Harvest). [6] Strawberries with balsamic glaze are a classic Italian dessert (photo courtesy DeLallo). [7] This balsamic glaze from Gaea is made with honey instead of sugar (photo courtesy Gaea).

     

     
    Ingredients For 4 Servings

  • 1 baguette, sliced into thin 1/4 inch slices
  • 2 tablespoons olive oil
  • 1 pint grape tomatoes
  • 1 tablespoon honey
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 8 ounces fresh mozzarella, sliced
  • 10 fresh basil leaves, julienned
  • Optional: minced chives or thin-sliced green onions
  •  
    For The Balsamic Glaze

  • 1/2 cup balsamic vinegar
  • 1 tablespoon brown sugar
  •  
    Preparation

    1. MAKE the balsamic glaze: Add the balsamic vinegar and brown sugar to small sauce pan and simmer until reduced by half. This should take about 10 to 15 minutes. Remove from the heat and set aside until ready to use.

    2. PREHEAT the grill to high heat, or preheat the oven to 450°F.

    3. ADD the tomatoes to a bowl and toss with 1 teaspoon olive oil, honey, salt and pepper. If the grape tomates are small enough to fit through the gates of the grill, thread them on skewers. Or you can also roast them in the oven for 10 minutes until lightly charred.

    4. PLACE the baguette slices on a greased baking sheet and brush each side with a bit of olive oil. Sprinkle the tops with salt and pepper.

    5. GRILL the tomatoes for 8 to 10 minutes and the baguette slices for about 3 minutes per side. Or, you can toast the baguette slices in the oven on a baking sheet for about 5 minutes and the tomatoes in the oven for 10 minutes.

    6. PREHEAT the broiler to high. In ove-safe dishes or on a pan or baking sheet, place a few slices of toasted bread, then a few slices of fresh mozzarella and then a handful of tomatoes. Repeat so you make about three layers. Broil for 1 minute or until the cheese is melty.

    7. SPRINKLE with the basil and optional chives/scallions. Enjoy hot with a cold beer!
     
    RECIPE #3: MIXED BERRRIES WITH BALSAMIC GLAZE

    It doesn’t get easier than this—or more good-for-you than this dessert from DeLallo (photo #6, above), using their own balsamic glaze.

    The velvety rich, deep sweetness of balsamic glaze is a classic Italian way to top fresh berries. So simple, but so good.

    Take it to the next level with a base of gelato, panna cotta or plain Greek yogurt.
     
    RECIPE #3: MIXED BERRRIES WITH BALSAMIC GLAZE

  • Fresh berries of choice
  • Balsamic Glaze
  •  
    Preparation

    1. PLACE the berries in individual serving dishes. If you’re using a base (ice cream, panna cotta, yogurt), add it first.

    2. DRIZZLE with balsamic glaze.
     
    MORE!

    ABOUT BALSAMIC VINEGAR

    THE DIFFERENT TYPES OF VINEGAR

     
    ABOUT GAEA

    In Greek mythology, Gaia or Gaea (GUY-yuh), from the word for land or earth, is the Mother Earth goddess. Gaia is the ancestral mother of all life.

    In Greece, Gaea is the mother of all things delicious in olive oil: EVOO, olives isn jars and snack packs, spreads, glazes, vinaigrettes, etc.

    Discover more at GaeaUS.com.

      

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    HOLIDAY COCKTAIL: Christmas Martini Recipe

    Christmas Martini

    Christmas Martini

    Pickled Cauliflower

    Castelvetrano Olives

    Fresh Dill

    [1] [2] It’s a Christmas Martini (photos courtesy World Market). [3] You can find actual rose and purple cauliflower heads at farmers markets, but at this time of year, you may have to color your own with beet juice. Here’s a recipe for pickled cauliflower and beets from The Galanter’s Kitchen. [4] Castelvetrano olives are the greenest, for Christmas garnishing. [5] Fresh dill, along with rosemary, are the two most Christmasy herbs: They look like evergreens (photo courtesy Burpee).

     

    Is there such a thing as a Christmas Martini?

    According to us: Yes!

    We’re not talking a peppermint “Martini” garnished with candy canes, but a real, savory vodka/gin-and-vermouth cocktail as its creators intended it to be (here’s the history of the Martini).

    We adapted this Dill Martini recipe from WorldMarket.com and gave it more holiday spirit.

    If you switch the evergreen-like dill to chive or other herb and perhaps make all the pickles red or pink, you can serve this as a Valentine Martini as well.
     
    RECIPE: CHRISTMAS MARTINI

    Ingredients Per Drink

  • 2 ounces vodka
  • 1/2 ounce pickle brine*
  • Splash of dry vermouth
  • 1 teaspoon mustard seeds
  • Large sprig of fresh dill
  • Beet juice
  • Ice
  •  
    For The Garnish

  • Cauliflower floret pickled in brine and beet juice†
  • Fresh grape tomato
  • Baby radish, pickled or not
  • Pimento-stuffed green olive or pitted Castelventrano olive (it’s bright green)
  • Whole baby beet (from can or jar, regular or pickled)
  • Cocktail pick
  •  
    ________________
    *If you make pickled vegetables, you can use your homemade brine.

    *If you aren’t using beets, you can buy a bottle of beet juice (delicious!) at a natural- or health-food store.
    ________________
     
    Preparation

    1. PICKLE the vegetables as desired and make the cocktail pick.

    2. COMBINE the vodka, pickle brine, vermouth mustard seeds, and fresh dill in a cocktail shaker. Shake and pour into a glass.

    2. ADD enough beet juice until you get the color you want (an assertive blush as in the photo is a good start).

    3. ADD ice to the shaker along with the contents of the glass. Shake well, strain into a coupe or Martini glass and garnish with the vegetable pick.
     
    HOW TO MAKE PICKLED VEGETABLES

    It couldn’t be easier to make “quick pickles”: just the vegetables, vinegar, spices and two hours to marinate.

    You can pickle just about any vegetable, and you can also pickle fruits: from grapes to sliced fruits.

  • Use your favorite spices in the brine. Look at your spices for inspiration: allspice, bay leaf, crushed red peppers, dill seed, juniper berries, mace, mustard seed, and peppercorns are all contenders. Pickled vegetables never met a spice they didn’t like. We often add a touch of nutmeg.
  • For the brine, use cider vinegar or other vinegar (you can use half vinegar and half salted water if you like). To color white veggies like cauliflower red, add beet to the brine. Be sure the brine covers the tops of the vegetables.
  • You can add sugar and or salt to the brine; but make a batch without them first. It’s healthier, and it will let the flavor of the spices shine through.
  • Pickles will be ready in just two hours; although you can keep them in the fridge for a few weeks (trust us, they will eaten quickly).
  •  
    Since these pickled vegetables aren’t sterilized in a water bath, they need to be kept in the fridge. Eat them within two weeks (more likely, they’ll be gone in two days).

    If you’re excited about pickling, pick up a book on the topic. The Joy Of Pickling, first published in 1999, is now in its second edition.

    You may find yourself making classic bread-and-butter and dill pickles, pickled beets and kimchi.

  • Check out our Pickle Glossary for the different types of pickles.
  •   

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    TIP OF THE DAY: Fruit Salad With Fresh Cheese

    Fruit Salad With Halloumi Cheese

    Fruit Salad With Goat Cheese

    Fruit Salad With Goat Cheese

    [1] Watermelon and zucchini with grilled halloumi cheese. [2] Watermelon and strawberry salad with fresh goat cheese. [3] Fresh stone salad with feta. Photos courtesy Murray’s Cheese.

     

    Make fruit salad even more delicious: Serve it with cheese.

    Fruit and cheese are an ancient tradition. Today’s tip is for fruit salad with fresh cheese.
     
    WHAT IS FRESH CHEESE?
     
    Fresh cheese is aged for a few days or not at all. Ranging from creamy and spreadable (fromage blanc, ricotta), to soft and pliable (halloumi) to crumbly (goat cheese), if has no rind, which develops during the aging process.

    During the cheesemaking process, the milk for fresh cheese is “ripened” with starter cultures, bacteria that convert the milk sugar (lactose) into lactic acid. This enables the milk to thicken.

    Rennet is then added to further thicken the milk and create curds, rennet is then added . Once curds form, the liquid (whey) is drained away and what remains is turned into cheese.
    Some suggestions from Murray’s Cheese, our favorite purveyor of great cheeses from the U.S. and around the world:

  • Milky: fresh goat cheese or ricotta
  • Grilled: Halloumi, grilled and paired with watermelon and cherry tomatoes on the vine.
  • Sweet & salty: feta with watermelon and oranges or stone fruits.
  • Fresh cheeses include:

  • Cheese curds
  • Cotija
  • Cottage cheese/pot cheese
  • Cream cheese
  • Farmer cheese
  • Fromage blanc
  • Goat cheese (chèvre)
  • Mozzarella
  • Oaxaca
  • Panela
  • Paneer
  • Quark
  • Queso fresco
  •  
    We’ll add two slightly aged cheeses to the mix:

  • Feta, a Greek cheese that is brined and lightly aged
  • Halloumi, a Greek cheese that can be unaged or aged, and holds its shape when grilled or fried
  •  
    The difference between cheese and other cultured milk products like sour cream and yogurt is rennet.

    Cheese is defined as made from curds, and rennet precipitates the curds from milk.

    Thus, while products like fromage blanc, quark and queso fresco look like sour cream and yogurt, the former are made with rennet. You may not be able to see the curds, but they’re there.

     
    READY TO MIX & MATCH?

    Any fruits will do, but pick the best of summer: berries, melons, stone fruits and/or tropical fruits.

    Pick up whatever looks best at the market, make fruit salad and serve it with a fresh cheese.

    Even better: Provide a plate of different cheeses and let guests add whatever they like.

    Whether for dessert, snack, or other course, consider serving the fruit salad and cheese with:

  • Flatbread (from Middle Eastern like lavash to Swedish flatbread like Wasa)
  • French croutons (toasted thin slices of baguette or ficelle)
  • Fruit bread (such as raisin bread) or cornbread
  •  
      

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    TIP OF THE DAY: Make Summer Squash Chips (Zucchini & Yellow Squash)

    Summer squash—zucchini and yellow squash—are available year-round, but are never more affordable than now.

    In addition to your other favorite summer squash recipes*, make lots of squash chips for low-calorie nibbling. They’re also great to serve with beer, cocktails and wine, and as garnishes.

    But start with a small batch. Try the chips plain and with different seasonings (cayenne? curry? garlic?). If you’re using a dehydrator or microwave, just divide the batch.

    Make your first batch at 1/8″ thick. The thinner the chips, the crisper they are.
     
    USE A DEHYDRATOR, MICROWAVE OR ACTIFRY

    If you have a dehydrator, you know what to do.

    You can also bake chips in the oven.

    We have no space for a dehydrator, but for the past five years we’ve been devoted to Mastrad’s microwave chip maker. Chips are ready in just 3-5 minutes.

    Here’s more about microwave chips, and where to get the Mastrad chip trays. We say trays, rather than tray, because they’re sold in a set of two, and we bought a second set. They’re made to stack.

    Thanks to Willow Moon of CreateMindfully.com for the recipe.

    RECIPE: SALT & VINEGAR ZUCCHINI CHIPS

    Ingredients

  • 1 large yellow squash or zucchini, washed and peeled if desired
  • 2 teaspoons olive oil
  • 2 tablespoons apple cider vinegar (omit if using another seasoning)
  • Salt to taste (regular or flavored)
  •  
    Preparation

    1. SLICE the squash to 1/8-thick, preferably with a mandoline slicer. Toss them with the olive oil, vinegar and salt, to coat thoroughly.
     
    OVEN VARIATION

    1. PREHEAT the oven to 375°F/190°C). Place the coated zucchini slices on a baking sheet. Bake until lightly browned, about 20 minutes.
     
    DEHYDRATOR VARIATION

    1. PLACE the coated squash slices on Teflon sheets on the dehydrator trays. Dehydrate at 110° for 12 hours or until crisp.

     

    Squash Chips

    Zebra Zucchini

    Mastrad Microwave Chip Maker

    [1] Yellow squash chips (photo courtesy CreateMindfully.com. [2] Just slice and season (photo of zebra squash courtesy Burpee.com). [3] The Mastrad microwave chip maker.

     
    ACTIFRY VARIATION

    1. PLACE the olive oil and sliced parsnips in the ActiFry and cook for 35 minutes, or until brown and crisp.

    Here’s more about the Actifry, which comes in basic and deluxe models.
     
    IN ADDITION TO SQUASH CHIPS, TRY THESE VEGETABLE CHIPS

  • Cabbage Chips
  • Cinnamon Apple Chips
  • Microwave Kale Chips
  • Parsnip Chips
  •  
    These recipes may specify a particular technique, but you can slice any root vegetable and use any of the techniques above. You can also use a broad spectrum of veggies (fruits, too). Our colleague Laura makes jalapeño chips (tip: look for very large jalapeños).
     
    CHECK OUT THE DIFFERENT TYPES OF SQUASH
     
    _____________________
    *Our favorite is fried zucchini, but our favorite low-calorie zucchini dish is Steamed Microwave Zucchini Parmesan. Cut slices to desired thickness and team the zucchini (or yellow squash, or mixed) to al dente; you can salt them or not. Top with pasta sauce, mozzarella and a sprinkle of oregano. To save even more calories, hold the mozzarella and sprinkle with a smaller amount of grated Parmesan cheese before serving.

      

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