More Zucchini

I am hoping for an early frost.  

Chocolate Chip Zucchini Bread

From Paula Deen

Yields: 2 loaves

• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 teaspoon baking soda
• 3 eggs
• 2 cups white sugar
• 1 cup vegetable oil
• 2 teaspoons vanilla extract
• 2 cups grated zucchini
• 1 cup chopped pecans
• 1 cup semisweet chocolate chips
• 1 tablespoon orange zest
• Whipped cream, for serving
• Zucchini ribbons, for serving

Preheat oven at 350 degrees F. Grease (2) 9 by 5-inch loaf pans.  Sift together flour, baking powder, salt, spices and baking soda.

In a large bowl, beat eggs until light and fluffy. Add sugar, and continue beating until well blended. Stir in oil, vanilla, zucchini, pecans, chocolate chips, and orange zest. Stir in sifted ingredients. 

Pour into prepared loaf pans.
Bake for 50 minutes, or until a skewer inserted in the middle comes out clean. Remove loaves from pans and cool. Chill before slicing. Serve with whipped cream and ribbons of zucchini.

Zucchini Gratin

From Ina Garten

Serves 6 

• 6 tablespoons (3/4 stick) unsalted butter, plus extra for topping
• 1 pound yellow onions, cut in 1/2 and sliced (3 large)
• 2 pounds zucchini, sliced 1/4-inch thick (4 zucchini)
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1/4 teaspoon ground nutmeg
• 2 tablespoons all-purpose flour
• 1 cup hot milk
• 3/4 cup fresh bread crumbs
• 3/4 cup grated Gruyere

Preheat the oven to 400 degrees F.

Melt the butter in a very large (12-inch) saute pan and cook the onions over low heat for 20 minutes, or until tender but not browned. Add the zucchini and cook, covered, for 10 minutes, or until tender. Add the salt, pepper, and nutmeg and cook uncovered for 5 more minutes. Stir in the flour. Add the hot milk and cook over low heat for a few minutes, until it makes a sauce. Pour the mixture into an 8 by 10-inch baking dish.

Combine the bread crumbs and Gruyere and sprinkle on top of the zucchini mixture. Dot with 1 tablespoon of butter cut into small bits and bake for 20 minutes, or until bubbly and browned.

Christmas Ham

A couple of months ago I found a Christmas ham in the root cellar.  It was a little warm in there so I thought I would move it to the refrigerator.  I'm that kind of person.  I am all about making sure food doesn't go bad. 

Slow Cooker Smoked Ham

Great for a picnic

Place a smoked ham in a slow cooker.  Cook on low for 8 hours.   

That's it!

Sour Butter

Butter is too expensive to throw out but easy to mask its bad taste.

Oatmeal Carmelitas

From Pillsbury

36 servings 

Crust

2 cups flour

2 cups quick-cooking rolled oats

1 1/2 cups firmly packed brown sugar

1 teaspoon baking soda

1/2 teaspoon salt

1 1/4 cups margarine or butter, softened

Filling

1 (12.5-oz.) jar (1 cup) caramel ice cream topping

3 tablespoons flour

1 (6-oz.) pkg. (1 cup) semisweet chocolate chips

1/2 cup chopped nuts 

 

Heat oven to 350°F. Grease 13x9-inch pan. Lightly spoon flour into measuring cup; level off. In large bowl, combine all crust ingredients; mix at low speed until crumbly. Reserve half of crumb mixture (about 3 cups) for topping. Press remaining crumb mixture in bottom of greased pan. Bake at 350°F. for 10 minutes.

 

Meanwhile, in small bowl, combine caramel topping and 3 tablespoons flour; blend well.

 

Remove partially baked crust from oven; sprinkle with chocolate chips and nuts. Drizzle evenly with caramel mixture; sprinkle with reserved crumb mixture.

 

Return to oven; bake an additional 18 to 22 minutes or until golden brown. Cool 1 hour or until completely cooled. Refrigerate 1 to 2 hours or until filling is set. Cut into 36 bars.

 

Calories in one bar: 200

Door County

Dinner at Wild Tomato, Fish Creek WI.  Find recipes here.

I should have had a V8.

Maybe like 12 of them in 2006, before they expired.  I popped one open and guess what?  Yep, it's still good.  You knew I was going to say that.

Zucchini and Tomatoes

From my friend PC
Makes about 6 cups

8 cups chopped zucchini

8 oz chopped tomatoes or 1-15 oz can tomatoes

1-11.5 oz can V8 or 1 cup tomato juice

1 T. dried onion
Salt to taste

Season with desired spices

Combine all ingredients in a large saucepan.  (Sometimes I saute my zucchini first in olive oil)  Bring to boil.  Reduce heat and simmer until sauce is thicken to desired consistency.    I cook until it starts to get kind of sloppy.  I add another cup of juice if I use Roma tomatoes.  Serve over pasta or in tortillas.  Use it in a sandwich or on a pizza.  Or place in skillet and top with cheese.  Cover and heat until cheese is melted.  The suggested cheese is Swiss but use whatever cheese is desired.  Cooked meat could also be added.  Try bacon.

Make it into a soup by thinning with water and adding cooked pasta and/or beans. Make it into a creamed soup by adding cream or milk.  Cook it down more and use as pizza sauce. 

This sauce (without meat) can be water bath canned.  Process for 40 min.  For a similar method using sauce instead of juice go here. 

Make your tomato juice with a 4:1 ration water to paste.  

Garden Bounty

Snap off and discard tough ends of asparagus.

Or save and use them.  After all, you paid for them. 

Fresh Asparagus Soup

From Southern Living

Makes 4 servings (serving size: 1 1/4 cups soup and 5 tsp. sour cream mixture)

• 1 pound fresh asparagus
• 2 cups low-sodium fat-free chicken broth
• 1/2 cup chopped onion 
• 1 garlic clove, chopped
• 3/4 teaspoon fresh thyme (or 1.4 t. dried), divided
• 1 tablespoon all-purpose flour
• 2 cups 1% low-fat milk 
• 2 teaspoons butter 
• 1/2 teaspoon salt
• 1/2 teaspoon grated lemon rind, divided 
• 1/2 cup reduced-fat sour cream 
• 1 tablespoon fresh lemon juice 
• Garnish: fresh thyme sprig

1. Snap off and discard tough ends of asparagus.  (I used the ends.)   Cut into 2-inch pieces.
2. Combine asparagus, broth, onion, garlic, and 1/2 tsp. thyme in a large saucepan over medium-high heat; bring to a boil. Reduce heat to medium-low; cover and simmer 10 minutes. Remove from heat; let stand 10 minutes. Process asparagus mixture, in batches, in a blender or food processor until smooth. Return to pan.
3. Whisk together flour and milk until smooth. Gradually add flour mixture to asparagus mixture, whisking until blended. Bring to a boil, stirring constantly. Reduce heat; simmer, stirring constantly, 5 minutes. Remove from heat; stir in butter, salt, 1/4 tsp. lemon rind, and remaining 1/4 tsp. thyme.
4. Combine sour cream, lemon juice, and remaining 1/4 tsp. lemon rind. Top each serving with about 5 tsp. sour cream mixture. Garnish, if desired. (I just added the lemon juice and sour cream into the soup.)
Note: Freeze soup after Step 3 for up to 1 month. When ready to serve, thaw, reheat, and continue with Step 4.

Calories per serving: 163

 

Hostess Tip

If you have something you don't like and will never eat, foist serve it to your guests.  They will thank you and as a bonus you may never see them again.  Actually, it tasted delicious. 

 

Garden Fresh Pasta Salad

Adapted from Kraft

Serves 14

1 pkg.  (16 oz.) farfalle (bow-tie pasta)

2 cups chopped zucchini

1 red onion, chopped

2 cups  halved cherry tomatoes

1-2 oz pepperoni, cut-up

1 bottle  (8 oz.)  Sun Dried Tomato Vinaigrette Dressing

1/2 cup KRAFT  Grated Parmesan Cheese

 
COOK pasta in large saucepan as directed on package, omitting salt.
 
DRAIN. Rinse with cold water; drain well. Place in large bowl. Add all remaining ingredients except cheese; mix lightly.
 
REFRIGERATE 1 hour. Stir gently before serving; top with cheese.

Nutrition:  170 calories per 3/4 cup serving 

 

Pickled Beets

These beets came from T's garden.  Don't decide whether or not you like beets based on canned ones.  There is no comparison.

Swedish Pickled Beets

From Epicurious 

Makes 2 cups

1/2 c. cider or white vinegar

1/2 c. water

1/4 c. sugar

1 t. salt

1/8 t. freshly ground pepper

2 c. thinly sliced beets, cooked and peeled (about 1 pound or 3 medium beets)

Bring salted water to boil in a pot.  Wash beet and trim stalks and root leaving one inch on of each.  Add to boiling water, cover and cook until fork tender, 35-50 min. depending on size.  When cool, pull skins off and slice, discarding the root and stem ends.

Add the first 5 ingredient to a saucepan.  Bring to boil.  Let cool.  Place beets in a deep bowl and pour dressing over them.  Let stand at least 12 hours before serving.