GARDEN DISTRICT • G O O D W O O D • TA R A • S PA N I S H T O W N • C A P I TA L H E I G H T S • LSU LAKES • MELROSE PLACE • BEAUREGARD TOWN
THE MID CITY
ADVOCATE T H E A D V O C AT E.C O M
|
W e d n e s d ay, S e p t e m b e r 3, 2025
If you would no longer like to receive this free product, please email brtmc@ theadvocate.com.
1GN
Win over nonvegetable eaters by starting with zucchini zoodles
Power persuade
STAFF PHOTOS BY JAVIER GALLEGOS
Zucchini Carbonara
BY APRIL HAMILTON
|
Contributing writer
A recent best friend/house guest observed me prepping dinner and said, “no zucchini for me, thanks.” I went about my business knowing I had a win up my sleeve. I take pride in converting almost anyone into a vegetable devotee, a skill I honed teaching hundreds of kids to cook in libraries, classrooms and church kitchens. Step one: Let them have a hand in the preparation and their interest piques. Step two: Incorporate the veggies into a familiar favorite and the
April Hamilton uses a device to prepare zucchini noodles, or zoodles, for her Zucchini Carbonara. See the recipe on PAGE 2D.
“I love it!” odds increase. They often come back for seconds. First you need a Zoodler. This is a made-up word for a device that spins vegetables into spaghetti-like strands. I heard about this concept years ago and laughed it off as a fad. How is it possible for a simple countertop appliance to do such a feat? ä See ZUCCHINI, page 2G
OODLES OF ZOODLE USES
n Toss them raw with a drizzle of olive oil, lemon juice and a sprinkle of salt and pepper for a quick side salad n Add halved grape tomatoes, tiny mozzarella balls and a shower of fresh basil to the above, subbing balsamic vinegar for the lemon juice, for a nice caprese ‘pasta’ n Sub them in or supplement a ramen bowl n Add them to chicken noodle soup n Give them the olive oil, garlic and crushed red pepper treatment for a spin on the classic Spaghetti aglio e olio n Slurp them like spaghetti n Make this version of carbonara n Repeat, trying out other veggies with the spiralizer treatment.
Broiler makes for quick pork kabobs BY LINDA GASSENHEIMER Tribune News Service (TNS)
For a quick and easy barbecuestyle dinner, I prepared these flavorful pork kabobs under the broiler instead of on the grill. They cook in just minutes but still deliver that deliciously charred taste. A simple sauce made from honey, mustard, and soy sauce adds a perfect balance of sweet and tangy flavors. It’s used both to glaze the pork and as a dipping sauce on the side. To round out this easy summer meal, I paired the kabobs with corn on the cob, quickly cooked in the microwave for a no-fuss finish. HELPFUL HINTS: n Any type of mustard can be used. n Worcestershire sauce can be used instead of soy sauce.
Sweet and Tangy Pork Kabobs with Corn on the Cob Yields 2 servings. Recipe is by Linda Gassenheimer. 2 ears corn on the cob 1 tablespoon butter Olive oil spay ¼ cup honey ¼ cup Dijon mustard 1 tablespoon reduced salt soy sauce ¾ pound pork tenderloin, cut into 1-inch cubes 1 red bell pepper, cut into 2-inch pieces 2 skewers 1. Husk the corn and wrap each one in plastic wrap. Microwave corn on high for 5 minutes. Remove from microwave oven and set aside. They
TNS PHOTO BY LINDA GASSENHEIMER
Sweet and Tangy Pork Kabobs with Corn on the Cob
will be hot. Use tongs or a large spoon and fork. Remove the plastic wrap from the corn and place one on each plate. Spread the butter over the corn. 2. Preheat broiler. Line a sheet pan with foil and spray with olive oil spray. Combine mustard, honey and soy sauce in a bowl. Divide the mixture,
pouring half into 2 small bowls or ramekins to be used as a dipping sauce. 3. Coat pork kabobs with the remaining sauce by dipping the cubes into mixture. Wash, seed and cut red pepper into 2-inch pieces. Thread pork on skewers alternating with red pepper. 4. Place skewers on the sheet pan and place in the boiler about 6 inches from the heat. Broil 3 minutes. Turn skewers over and broil 2 minutes. A meat thermometer should read 145 F. Place on two dinner plates and serve with the dipping sauce. NUTRITION INFO PER SERVING: 497 calories (25 percent from fat), 13.8 g fat (5.2 g saturated, 5.3 g monounsaturated), 124 mg cholesterol, 40.9 g protein, 57.2 g carbohydrates, 4.6 g fiber, 754 mg sodium.
Chicken pasta salad a bright idea for picnic or light dinner BY LINDA GASSENHEIMER Tribune News Service (TNS)
Looking for a refreshing and satisfying summer salad? This light and flavorful chicken salad is perfect for warm-weather meals and can be prepared in advance and served at room temperature. Tender sauteed chicken breast is paired with the crisp crunch of sliced celery and the juicy sweetness of ripe summer tomatoes. Creamy mayonnaise, accented with chopped scallions, and fresh basil, ties it all together. It creates
ä See SALAD, page 2G