In early July I decided to knock the dust off of the recipe boxes I had inherited from my late grandma, a woman who was so near and dear to my heart. I challenged myself to make all (well, most) of her recipes and remix them where I felt they may need it, sorry grandma!
Up first, Zucchini Casserole!
My husband wanted to participate, so he downloaded a food critique score card that he found online and plans to rate each dish… no pressure, no pressure at all!
My score: 18/25 or a “C”
Presentation on a scale of 1-5, this rated a 3
Temperature on a scale of 1-5, this rated a 3
Taste/Balance on a scale of 1-5, this rated a 4
Sauce on a scale of 1-5, this rated a 4
Texture on a scale of 1-5, this rated a 4
What could have been improved
- The recipe did not call for any seasonings, which didn’t surprise me, because my grandma worked for many years as a nutritional chef at a senior center, where the food had to be cooked with minimal seasonings… which is why, in my opinion, I remember her food being so bland. Note to self, add more seasoning to her future recipes.
- The texture could have been improved, I think dicing the zucchini would have reduced the level of sogginess that came with it being thinly sliced.
Changes I made
- I added 2 cups of shredded chicken for protein
- I used Forager Project cashew yogurt instead of sour cream
- I use Miyoko’s cultured vegan butter made from cashew cream instead of margarine
- The recipe called for break or stuffing mix and I am not a fan of stuffing, instead I used roasted garlic and herb stone ground wheat crackers from Back to Nature
- I opted for a cleaner ingredient cream of chicken soup from Health Valley