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Kitchen Taste

Zucchini Boats

Zucchinis are probably one of the more versatile vegetables you can have in your kitchen. You can use them to make noodles and cakes and everything in between. I always have a few in my fridge if I’m looking for a quick-fix meal, or to bake something clean.
Here’s one of my favorite quick zucchini recipes!
Ingredients

1 pack minced turkey
 1 tbsp Tomato paste
3 tbsp Olive oil
Can of diced tomatoes
Spices (flavorgod garlic lovers is my fave! Italian seasoning is great as well for this recipe)
Salt
Black Pepper
1/2 Onion, diced
2 cloves garlic, minced
1 zucchini
Favorite cheese (optional)

Instructions

Set oven to 350
In a medium pan, heat 2 tbsp of olive oil.

Kitchen Taste

Simple Scones Recipe

Ingredients

2 cups floor
1/3 cup sugar (1/2 cup if you like it a little sweeter)
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 stick of frozen butter
1/2 cup raisins and/or other dried fruit
1/2 cup sour cream
1 large egg

Instructions

Preheat oven to 400
In a medium sized bowl or mixer bowl (I use a Kitchen Aid mixer stand with the kneading attachment) mix dry ingredients
Grate in frozen stick of butter using the large grating holes.

Kitchen Taste

Coconut Cranberry Zucchini Muffins

Makes 16-20 muffins

Ingredients

1 cup mild olive oil
3 cups shredded zucchini (about 2 medium zucchinis)
1 cup honey or maple syrup or mix
2 eggs
2 tsp vanilla essence (I used a dash of maple as well!)
1 tsp cinnamon
3 cups flour (I used 1.5 whole wheat, 1.5 white flour, I’ve also used all oat flour before)
a dash of salt
2 tsp baking soda
2 tsp baking powder
1 cup coconut shreds
2/3 cup dried cranberries

Directions

Preheat oven to 350
In a medium bowl, combine shredded zucchini with beaten eggs, olive oil, essence and honey and mix thoroughly
In a bigger bowl mix flour, baking soda, baking powder, salt and cinnamon, and whisk to aerate.

Kitchen Taste

Sweet Potato Breakfast Skillet

As much as I love cooking new and complicated dishes, I am an even bigger fan of cooking food that takes less than an hour from start to finish. This sweet potato skillet is one of my absolute favorites. It’s quick, healthy, tastes amazing, and will keep you well within your food budget. Even better than that, you’ll have enough to last you the whole week! Find the recipe below!
 

Ingredients:

1 large sweet potato, diced (small-med sized chunks)
3 large tricolored peppers or a bag of mini bell peppers, diced
1 link of Kielbasa, diced (or other protein of choice – works best with sausage).