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Posted on Sep 14, 2010 in Recipes | 1 comment

Experimental Cooking Success!

I am SO excited, guys! I was browsing the blogosphere earlier and came across this recipe from Caitlin at Healthy Tipping Point and it inspired me to try a little experimental cooking of my own. Result?

Flax-breaded Summer Squash Chips!

It was a total and complete success! Well, not in the “chip” sense, because they’re really not chips at all, but if I had let them bake longer or used smaller/thinner slices of summer squash they probably would have been! Here’s the low down:

Slice up a summer squash or two into sturdy (1/4-inch thickness) pieces. Then you want to set up your breading station.

Mine consisted of whole wheat flour, skim milk, and a mixture of ground flaxseed and seasoned bread crumbs, with a shake of crushed red pepper flakes for extra spice  (spicy = not only deliciousness, but also helps boost that metabolism!)

Dredge the squash slices sized to your preference in the coatings from left to right: flour, milk, then breading. The flour gives the milk something to stick to, which allows a full coating of the flax/crumb breading. Put in a baking dish sprayed with some non-stick spray (I used sunflower seed oil cooking spray) and drizzle a light sprinkling of EVOO on top if you like!

Bake in a 375 degree oven for 12 – 15 minutes, or until desired doneness. Less time will net you a softer product, more time might get you that “chip” like effect – since this was the first time I made this (obviously) it’ll take a few more tries to get it right, but I thought it was a rousing success! Feel free to try it out on your own and tell me any adjustments/improvements I should make! I think next time I’ll do the breading without the seasoned bread crumbs, and just do the ground flaxseed seasoned with a little salt and pepper.

In the picture at the top of this post you can see I served my new creation up with a little chicken and vegetable stir-fry. I had to use up all the extra summer squash that didn’t make it into the oven! Then I whipped up a sauce that consisted of some nonfat plain greek yogurt, fresh herbs from the herb garden (garlic chives, rosemary, greek oregano, and basil) and a dash of sriracha (asian spicy chili sauce) to put on top of my “chips”.

Gotta run off to my new Zumba class with the Falls Church Parks and Rec department in a few minutes, but just wanted to update you all on my fun new experiment! More to come soon – you can count on it!

1 Comment

  1. YUM those look delicious! I agree, if you cut them slightly thinner and put the oven temperature up as well to more like 400 then they would come out more “chip like”

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  1. Honey, I Shrunk the Gretchen! » Womp Womp - [...] yesterday after work (I housed the rest of my leftover flax-squash chips and chicken stir fry for lunch) I…

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