Fried zucchinis with vegetables

NGREDIENTS

500 g zucchinis
two carrots
quarter of cauliflower
a thread leek
200 g baby corn
200 g green beans
300 g Brussels sprouts
a little spoon of basil
salt, pepper
oil
garlic

DIRECTIONS

Peel carrots and cut in 2-3 pieces. Put them in a saucepan to boil.
Separately boil the Brussels sprouts, cauliflower, baby corn and green beans. Then remove water (dry), cut in pieces and place in a bowl.
Clean and wash the leek, cut it in long and then into pieces, put them in a saucepan, add oil and fry about 5 minutes.
Add all vegetables, garlic, salt, pepper and dried basil.
Fry ten minutes under fire, stop the fire and keep warm.

Serve with Fried Zucchini.

Fried zucchini

INGREDIENTS

2-3 zucchinis
2 eggs
flour
scraped cheese
oil for fried
salt
pepper

DIRECTIONS

Remove zucchinis skin and then cut them into 2 cm thick slices. Sprinkle slices with salt and leave them for about 1/2 hour to leave the water. Pass every slice through flour, then through beaten egg (where you put salt, pepper, scraped cheese) and fry.

Shrimp Enchiladas Verde

Ingredients
Yield: 8 servings

- 1 pound peeled cooked shrimp (21-25 per pound; thawed if frozen), tails removed, diced
- 1 cup frozen corn, thawed
- 2 (4 ounce) cans chopped green chiles, undrained
- 2 cups canned green enchilada sauce or green salsa, divided
- 12 corn tortillas
- 1 (15 ounce) can nonfat refried beans
- 1 cup reduced-fat shredded cheese, such as Mexican-style, Monterey Jack or Cheddar
- 1/2 cup chopped fresh cilantro
- 1 lime, cut into wedges

Directions

1. Preheat oven to 425 degrees F. Coat a 9-by-13-inch glass baking dish with cooking spray.

2. Combine shrimp, corn, chiles and 1/2 cup enchilada sauce (or salsa) in a microwave-safe medium bowl. Cover and microwave on High until heated through, 2 1/2 minutes.

3. Spread 1/4 cup enchilada sauce (or salsa) in the prepared baking dish. Top with an overlapping layer of 6 tortillas. Spread refried beans evenly over the tortillas. Top the beans with the shrimp mixture, followed by the remaining 6 tortillas. Pour the remaining sauce (or salsa) over the tortillas. Cover with foil.

4. Bake the enchiladas until they begin to bubble on the sides, about 20 minutes. Remove the foil; sprinkle cheese on top. Continue baking until heated through and the cheese is melted, about 5 minutes more. Top with cilantro and serve with lime wedges.

Roasted Sweet Potato Recipe

Ingredients:

3 pounds sweet potatoes, peeled, cut into 1 inch chunks
2 Tbs. plus 1 tsp. olive oil
1 tsp. chile powder, use cayanne if you like it hot
salt to taste
chopped cilantro

Glaze:
1/2 honey
1/4 cup fresh lime juice
1/4 tsp. ground cinnamon
1/2 tsp. chile powder


Directions:

1. Preheat oven to 425 F.

2. In a bowl toss the sweet potatoes with the olive oil. Using your fingers, sprinkle the chile powder over the potatoes. Stir and repeat the process. This will help spread the chile powder evenly over the potatoes.

3. Pour onto a baking sheet and spread them out. Use a rubber spatula to scrape out all the oil. The oil will help keep the potatoes from sticking. Salt to taste.

4. Bake for 20 minutes. Check the sweet potatoes after 10 minutes and turn them over.

6. If they start to stick, you can pour a drizzle of olive oil over them.

I love using the stoneware from Pampered Chef for this dish and any vegetable roasting recipe. Food usually doesn't stick and it's not made of teflon. Teflon and high temperatures are not a good idea.

This stoneware also does an excellent job of keeping your food warm after it's done cooking.


Making The Honey Lime Glaze

1. While you are roasting sweet potatoes, mix the glaze ingredients in a bowl with a whisk.

2. When the potaotes are done, brush on the glaze mixture and return to the oven for an additional 5 to 10 minutes.

3. Place in a serving dish and sprinkle the chopped cilantro over the roasted potatoes and serve.