Tag: vegetable-starchy

Crispy Parmesan Onion Rings

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Crispy Parmesan Onion Rings

You shouldn't miss this easy-to-make recipe if you are into crispy foods.
Course: Side Dish, Snack
Cuisine: American, High Protein, low carb
Keyword: Vegetable
Servings: 5
Calories: 185kcal

Equipment

  • 1 parchment paper
  • 1 mandoline
  • 12×17 inch rimmed baking sheet

Ingredients

  • 2 pcs small white onions sliced into 1/4-inch thick rings
  • 7 ounces Parmesan cheese shredded
  • 1/2 tablespoon olive oil extra virgin
  • 1/2 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 tablespoon paprika

Instructions

  • Preheat your oven to 400°F (200°C). Prepare a rimmed baking sheet (12×17 inches) by lining it with parchment paper.
  • Spread the shredded Parmesan evenly across the sheet to form a thin layer.
  • Arrange the onion rings on top of the cheese, ensuring they are placed side by side without overlapping.
  • Lightly brush the tops of the onion rings with olive oil.
  • Sprinkle the onion rings with salt, garlic powder, and paprika for seasoning.
  • Bake for approximately 18 minutes, or until the cheese is golden and crispy.
  • Remove the baking sheet from the oven and let the dish cool for 10-15 minutes before breaking it into portions to serve.
  • Store any remaining pieces in an airtight container in the refrigerator.

Video

Notes

You can add more garlic powder and paprika to taste, though this might slightly affect the nutrient value per serving.

Nutrition

Serving: 1slice | Calories: 185kcal | Carbohydrates: 6g | Protein: 16g | Fat: 12g | Saturated Fat: 7g | Sodium: 918mg | Potassium: 134mg | Fiber: 1g | Calcium: 128mg | Iron: 0.1mg | Phosphorus: 312mg

Vegetable Bread Pudding

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Vegetable Bread Pudding

Course: lunch, Main Course
Servings: 9
Calories: 212kcal

Ingredients

  • 7 slices sourdough bread, 1/2” thick
  • 1 tbsp unsalted margarine
  • 1 cup onion
  • 1 cup raw mushrooms
  • 1 cup red bell peppers
  • 15  fresh spinach leaves
  • 7  large eggs
  • 1/4 cup tarragon vinegar
  • 1 3/4 cups  half & half creamer
  • 1 tsp Worcestershire sauce
  • 1 tsp Tabasco® hot sauce
  • 1/2 tsp black pepper
  • 1 oz shredded sharp cheddar cheese

Instructions

  • Cut bread into cubes. Place on a baking sheet and bake at 225° F for 15 minutes. Turn cubes over and continue baking 15 minutes or until dry and crisp.
  • Dice onion, mushrooms and bell peppers.
  • Melt margarine in a small skillet and sauté onion,  mushrooms and red peppers. 
  • Grease a 9” square baking dish with nonstick cooking spray. Arrange half of the bread cubes in a single layer in the dish and sprinkle with half of the vegetable mixture. Arrange spinach leaves on top.
  • Form a second layer with remaining bread and vegetables on top.
  • Whisk together eggs, vinegar, half & half creamer, Worcestershire sauce, hot sauce and black pepper. Pour evenly over the bread.
  • Cover surface with plastic wrap and refrigerate at least 1 hour or overnight.
  • Allow strata to stand at room temperature for 20 minutes.
  • Pre-heat oven to 325° F.  Remove plastic wrap and bake 50 minutes.
  • Remove from oven and sprinkle cheddar cheese over the top. Cook fo an additional 10 minutes or until a knife inserted near the center comes out clean. Cut into 9 servings and serve hot.

Nutrition

Calories: 212kcal | Carbohydrates: 15g | Protein: 11g | Fat: 12g | Sodium: 218mg | Potassium: 347mg | Fiber: 2g | Calcium: 151mg | Phosphorus: 207mg