Zucchini

                                            
Zucchini, oh the endless possibilities!    Zucchini Salsa, Sweet and Spicy Zucchini Pickles and yes even zucchini milk. 

Zucchini Salsa
Adapted from: www.food.com

10 cups zucchini, shredded
4 onions, chopped
2 green pepper, chopped
2 red peppers, chopped
1/4 cup pickling salt
2 tablespoons dry mustard
1 tablespoon garlic powder
1 tablespoon cumin
1 teaspoon turmeric
2 cups white vinegar
3/4 cup brown sugar
1 teaspoon nutmeg
1 teaspoon pepper
5 cups chopped ripe tomatoes
2 tablespoons organic cornstarch
12 ounces tomato paste

Day one:  In a large bowl combine: Zucchini, onions, green pepper, red pepper and the salt.  Mix together, cover and let stand over night.
Day two:  Drain well and put into a large pot.  Add mustard, garlic, cumin, turmeric, vinegar, brown sugar, nutmeg, pepper, cornstarch, tomatoes and tomato paste.  Bring to a boil and simmer for 15 minutes.  I then placed them in sanitized pint jars and boiled them in a water bath for 20 minutes.  This recipe made 8 pint jars.  Enjoy!

Sweet and Spicy Zucchini Pickles
 Adapted from: Martha Stewart Living

2 pounds (about 4 cups) zucchini
1 medium onion
2 heaping tablespoons real salt
2 cups ice cubes
1 1/4 cup apple cider vinegar
1 1/4 cup white vinegar
2 cups cane sugar
1 teaspoon whole mustard seed
3/4 teaspoon whole black peppercorns
1/4 teaspoon ground turmeric

Sterilize the jars for your pickles by submerging them in boiling water for 10 minutes.  Slice zucchini 1/8 inch thick.  Halve the onions and slice thinly as well.  Place zucchini in a large bowl.  Toss with 1 1/2 tablespoons of salt and 1 1/2 cups of ice.  In a separate bowl, toss onion with the remaining salt and then again with the remaining ice.  Refrigerate for 3 hours

Separately drain zucchini and onion.  Rinse and drain again.  Bring the rest of the ingredients to a boil.  Add the onion and return to a boil.  Add the zucchini and remove from heat.  Ladle zucchini and onions into hot, sterile jars.  Bring liquid to a boil again and fill the jars leaving 1/2 inch headspace.  Top with a new lid and band.  Process in a hot water bath for 15 minutes.  This recipe made 4 pint jars.  Enjoy!

Zucchini Milk
You can use this in replace of milk when baking or cooking!

Wash as many zucchinis as you would like.  Place in blender and puree until smooth.  Add a bit of water if you need to help break up the zucchini.  Freeze in freezer bags.  Enjoy!

The Perfect Bowl of Quinoa

                                          

Quinoa can be used for sweet or savory dishes.  It is packed full of 8 different amino acids (proteins).  You can buy quino in a variety of colors.  I will often keep a pot of quinoa in the fridge so it is available whenever I need it.  You can add it to salads, soups or as a side dish for meals or just a quick snack.  Add any sauce or seasonings you would like.  You can cook it in the mornings with vanilla, a splash of milk (any kind), cinnamon and raisins just like a bowl of oatmeal.  I will eat it with a diced up boiled egg mixed in and fresh mozzarella crumbled over the top.  Check out my site for a variety of quinoa recipes. (To the right on the side bar there is a label for "quinoa".) The possibilities are endless.  Maybe you have already discovered the joy of quinoa!

Complements:  Feeding the Whole Family

1 cup quinoa
1/2 tsp. sea salt
1 3/4 cups water

Rinse quinoa with water and drain.  (The surface of quinoa has a chemical called, saponin.  This is a natural coating.  It can have a bitter, soapy taste.)  Place rinsed quinoa, salt, and water in a 2 quart pot.  Bring to a boil, reduce heat to low, cover, and let simmer 15 to 20 minutes (usually closer to 15 minutes).  Don't stir the grain while it is cooking.  Test for doneness by tilting the pan to one side, making sure all of the water has been absorbed.  I usually remove it from the heat, crack the lid and let it sit another 5 minutes.  Fluff with a fork before serving.  Enjoy!

Crunchy Cabbage Salad

                                                      
This isn't a great picture, but this salad is perfect for a warm summer day!  It stores well so you can eat it for many days in a row.

Complements:  Hopkins Healthy Home Cooking

1/3 head of green cabbage
2 stalks broccoli, chopped
5 green onions, sliced thinly
2 stalks celery, sliced thinly
1 package Rameno Noodles (organic Koyo brand) (optional)(leave out if gluten or wheat free)
1/2 cup finely chopped almonds

Dressing:
1/4 teaspoon pepper
3/4 teaspoon salt
1/3 cup olive oil
1 tablespoon sesame oil
1 teaspoon sesame seeds
2 tablespoons water
3 tablespoons rice vinegar

Shred cabbage finely.  Add broccoli, onions and celery.  Crumble dry ramen noodles and stir into salad along with the almonds.  Toss with dressing.  Enjoy!

Shred cabbage finely.  Add broccoli, onions and celery.  Crumble dry ramen noodles and stir into salad.  Toss with dressing.

Garden Veggie Antipasto

                                             
I am always looking for new ways to serve a wide variety of vegetables at the dinner table.  This salad is marinated in a tangy vinegar-herb dressing.  I have to be careful not to eat the whole bowl before it gets to the table.  It is also great to snack on throughout the day!  Instead of the herbs listed in the recipe, I used Bragg Organic Sprinkle (pictured above).

Complements:  Diet for a New World

1 small organic cauliflower, cut into florets (I was out of cauliflower and used green beans)
1/2 bunch organic broccoli, trimmed and cut into florets
3 medium organic carrots, cut into sticks

1/3 cup red wine vinegar
1/4 cup olive oil
1 teaspoon dried oregano 
1 teaspoon dried basil     
1 teaspoon dried thyme
1 garlic clove, minced
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper

Put 1 inch of water in a large saucepan with a steamer basket, cover with the lid, and bring to a boil.  Put the cauliflower, broccoli, and carrots in the steamer basket, cover and steam until the broccoli is bright green in color, about 3 minutes.  Remove the steamed vegetables from the steamer basket; they should still have a crunch.  Put the vegetables in a salad bowl.  Put the vinegar, olive oil, basil, oregano, thyme, garlic, salt and pepper in a jar.  Cover with the lid and shake until the ingredients are well mixed.  Pour the vinaigrette over the steamed vegetables.  Toss until well coated.  Refrigerate for at least 30 minutes before serving.  Serve chilled or at room temperature.  Enjoy!

Forbidden Rice and Pineapple Salad

This is a rice salad that uses black rice.  Thank you Andrea (from www.thehomeschoolingjourney.blogspot.com) for this excellent recipe.  I made it one morning to eat for lunch.  I could not help but sneak many spoonfuls of this salad all morning before serving it for lunch.  I ate it for lunch 3 days in a row!

1 1/2 cups black rice, cooked
1/2 yellow or red bell pepper, seeded and chopped
1 green onion sliced thinly
1/2 cups crushed pineapple
1/2 cup sliced almonds
1/2 cup olive oil
1 tablespoon raw can sugar
1 tablespoon rice vinegar
1 tablespoon wine vinegar
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1/2 cup kale, diced into bit size pieces
3/4 cup chopped chicken or marinated tofu (optional)

Cook rice according to the package directions.  While rice is cooking make dressing by combining oil, sugar, vinegars, salt and pepper in a blender.  Blend until smooth.  Adjust seasonings to taste.  When the rice is done rinse it with cool water.  Place it in a salad bowl.  Add the bell pepper, onion, pineapple, kale, chicken or tofu, almonds and dressing.  Mix together and blend.  Chill for at least 1 hour. Enjoy!

Millet and Chickpea Salad

 

Need lunch?  This salad stores great for a few days in a sealed container.  You can eat it as a salad or use it to stuff in whole grain pitta bread.

1 cup cooked millet
1/3 cup olive oil
1/3 cup organic lemon juice
salt and pepper to taste
1 bunch of green onions, chopped
1 can organic garbanzo beans, drained
any and all vegetables you have on hand (I added chopped carrots and cucumbers, steamed broccoli and sauteed zucchini and cabbage)

To cook the millet place one cup of water into a sauce pan.  Bring to a boil.  Add 1/2 cup millet to the boiling water.  Turn the heat to low.  Cover and cook for 15 minutes.  In small bowl beat together oil, lemon juice, salt and pepper.  Pour over cooked millet and mix with a fork.  Toss in remaining ingredients.  Cover and refrigerate.   This is great eaten as a salad or stuffed in whole grain pitta bread.  Enjoy!

Baked Tofu Bites with Dipping Sauce

These make a delicious lunch or snack. They are also wonderful tossed onto a salad!

Tofu:
1 - 16oz package organic non-gmo extra firm tofu
olive oil for drizzling
salt and pepper to taste

Dipping Sauce (optional):
3 tablespoons tamari, soy sauce or Bragg's liquid aminos
2 tablespoons honey
1 tablespoon rice wine vinegar
1/2 teaspoon sesame oil

Preheat oven to 450 degrees. Chop the tofu into 1 inch squares and place them in a bowl. Drizzle olive oil over the tofu and gently mix. Sprinkle with salt and pepper and gently mix again. Place squares of tofu on baking sheet and place in the oven. Bake for 15 minutes, flip tofu over and bake for 15 more minutes (a total of 30 minutes). Mix ingredients for the dipping sauce. When tofu comes out of the oven you can dip the pieces in the sauce and eat or toss them on top of a salad. Enjoy!

Caprese Skewers

2 cups cherry tomatoes
1/2 pound fresh mozzarella cheese, cubed
1/2 cup fresh basil leaves, lightly torn
olive oil for drizzling
balsamic vinegar for drizzling
skewers

Begin with a fresh basil leaf, spear the basil followed by a cherry tomato and mozzarella cheese piece, as desired. Repeat with each additional skewer. Generously drizzle the olive oil and balsamic vinegar over the skewers. Enjoy!

Corn Fritters with Tomato Avocado Relish

Ingrdients:
For the corn fritters:
4 tablespoons finely chopped onion
2 egg yolks
1 cup fresh or canned corn kernels
2 tablespoons melted butter
1/4 cup whole wheat pastry flour
1/4 cup corn flour (or corn meal)
1/2 cup unbleached flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon cayenne pepper
4 egg whites
safflower oil to fry in

For the relish:
1 large tomato, cored and chopped
1 tablespoon minced fresh basil
1 clove garlic, minced
Juice of half a lime (about 2 tablespoons)
1 1/2 teaspoon olive oil
1 1/2 teaspoon white wine vinegar
coarse salt and freshly ground pepper
1 ripe avocado, pitted and diced

Mix the onion with the egg yolk, corn and butter. Combine the flour, salt, baking powder and cayenne. Add the flour mixture to the bowl and mix well. Beat the egg whites until stiff. Stir a quarter of the egg whites into the corn mixture to loosen the batter. Fold in the remaining whites.

To make the salsa, combine all of the ingredients except the avocado in a medium bowl and mix well to combine. Cover and refrigerate until ready to serve. Just before serving, mix in the avocado.

Place a large skillet over medium heat. Add just enough oil to barely cover the bottom of the pan and heat until sizzling hot. Scoop the batter into the skillet a heaping tablespoon (I used 2 tablespoons) at a time, cooking the fritters in batches of 4 or 5 so that they are not touching. Fry 1-2 minutes per side, until golden brown. Transfer the cooked cakes to wire rack and repeat with the remaining batter.

Serve immediately topped with the relish. Enjoy!

Cannellini Bean & Artichoke Spread

A great spread to make ahead and serve for a summer meal. Use it as a dip for fresh harvested veggies or spread it on sprouted grain toast and top with a tomato slice!

1 garlic clove roughly chopped
1 shallot roughly chopped
2 tablespoons lemon juice
1 teaspoon lemon zest
1/3 cup olive oil
1 - 14 ounce can of cannellini beans, drained and rinsed (organic if possible)
1 - 14 ounce can of artichoke hearts or artichoke bottoms, drained
1/4 teaspoon sea salt
1/4 teaspoon fresh ground pepper
10-12 tarragon leaves (optional)

Place all ingredients in food processor with S blade and pulse to combine. Turn off processor, scrape down sides of bowl and then blend again until combines. Enjoy!

Veggie Chop Salad with Raw Ranch Dressing

Another tasty raw salad to eat during harvest time and hot summer days. Make up a batch and eat from it throughout the week. I even tossed it on top of brown rice, added some walnuts and it was a great lunch.

Salad:
1 cup raw diced carrots
1 cup raw diced celery
1 cup raw diced red pepper
1 cup fresh or frozen peas
1 cup green beans, diced and lightly steamed
1 cup shelled edamame, cooked as per package (you can lightly steam them along with the green beans, about 2-3 minutes)
Salad greens for base of salad (optional)

Prepare all chopped veggies. Combine all veggies in large bowl. Toss the salad with Raw Ranch Dressing (recipe follows).

Raw Ranch Dressing:
2 small stalks celery
3/4 cup raw cashews or Brazil nuts, soaked for 30 minutes (Place the nuts in warm water and let sit (30 mins) and then drain the water)
1/4 of an avocado
1 cup filtered water
juice of one small lemon or 3 tablespoons
3 tablespoons fresh dill or 1 teaspoon dry dill
2 small chives, roughly chopped
2 small stems of fresh oregano or 1/4 teaspoon dried oregano
2 fresh basil leaves or 1/4 dried basil
1 small clove garlic
1/2 teaspoon sea salt or to taste

Place all ingredients in high speed blender and combine until creamy and smooth. If using dried herbs, let the dressing rest for 10 minutes to allow the flavours of the dried herbs to emerge. Serve alongside salad or toss the chopped salad with dressing to coat and spoon onto bed of greens. You can store the dressing and veggies separate until ready to eat. Once tossed, the salad is best eaten immediately. Enjoy!

Toasted Quinoa with Raisins and Slivered Almonds

This is quickly becoming one of my favorite quinoa salads. It is wonderful served warm as a savory side dish. You can also store it in the refrigerator and it will last for a few lunches! (It is best slightly warmed)

Complements: The Vegan Table

2 cups quinoa
2 tablespoons water, for sauteing
2 shallots, minced (I used 1/4 of a red onion)
1 tablespoon minced fresh ginger
1/2 teaspoon ground cardamom
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/8 teaspoon cayenne
4 cups vegetable stock
1/2 teaspoon sea salt
freshly ground pepper, to taste
1/3 cup raisins (a must, the sweetness really adds to the salad)
1/2 cup toasted slivered almonds (this gives it crunch and a more complete protein meal)

Rinse quinoa in a small-size strainer to remove the bitter coating called saponin (the plant's natural defense that keeps birds from eating it). Heat a large-size skillet over medium heat. Add quinoa and stir constantly for 5 minutes, or until moisture evaporates and quinoa is fragrant and dry. Meanwhile, heat 2 tablespoons of water in a 3-quart saucepan over medium heat. Add shallots and ginger and cook, stirring constantly, until shallots are slightly softened, about 3 minutes. Add the toasted quinoa along with cardamom, coriander, cumin and cayenne. Stir to combine. Add stock and bring to a boil. Reduce heat to low, and season with salt and pepper to taste. Cover and cook until all water is absorbed, about 12-16 minutes. Remove from heat and stir in raisins and almonds. serve warm or at room temperature. It will keep for a few days in the fridge. Enjoy!

Brown Rice "Saltine" Crackers

These are a marvelous (gluten-free) addition to any soup or salad! Simply addictive.

Complements: You Wont's Believe It's Gluten-Free, by Roben Ryberg

8 ounces cheddar cheese, shredded fine
8 tablespoons butter, softened (or earth balance)
1 1/3 cup brown rice flour
1/2 teaspoon salt
1 teaspoon xanthan gum
1 teaspoon baking powder
1/2 teaspoon baking soda
8 tablespoons milk (of your choice)

Topping: Salt, dried herbs or spices as desired (optional)

Preheat the oven to 400 degrees. Combine all the ingredients, except the milk, in a medium-size bowl. Mix until the mixture resembles a fine crumb. Add the milk and mix well. On a lightly floured surface, pat or roll the dough to 1/8 inch thickness (this is important to roll it thin). Cut into 3/4 inch squares or other small shape that you like. You can also cut the dough into larger round or square cracker shapes, if desired. Prick the tops of the crackers with a fork and sprinkle lightly with your desired topping. Bake on baking sheet until golden brown and crisp, 9 to 10 minutes. The crackers will be light and crispy, although barely browning at the edges. The bottom of the crackers will have a bit more color. Enjoy!

Classic Salsa

Complements: www.annies-eats.net

2 fresh jalapeno peppers, seeded and very coarsely chopped
4 cloves garlic, halved
2 large vine-ripened tomatoes
1 (28 oz) can diced tomatoes (drained or not, depending on how much liquid you want in your salsa)
2 tablespoons red wine vinegar
1 tablespoon cumin
1/2 sweet yellow onion, coarsely chopped
1/4 teaspoon salt
1/2 teaspoon ground cayenne pepper
1/4 cup fresh cilantro
juice of one lime

In the bowl of a food processor, combine the jalapenos and garlic. Process until finely chopped. Scrape down the sides of the bowl. Add all other ingredients to the food processor. Pulse in very brief pulses until the vegetables have reached the size you desire (it does not take many pulses so don't over do it). Transfer to an airtight container and refrigerate at least 2 hours before serving to allow the flavors to blend. Enjoy!

Ambrosia Fruit Salad

Our 7 year old daughter planned lunch for us today. It included Ambrosia fruit salad and whole grain spelt bread toast. She used the recipe from the book, "Kids Cooking". She was the cook from start to finish. It turned out lovely!

4 cups for copped fruit (it is fall and she choose apples, oranges and grapes)
1/2 cup organic vanilla yogurt (it called for sour cream, but she made the decision to change to yogurt)
1 teaspoon honey
3 tablespoons coconut
1 handful of mini marshmallows (can't leave this out mom!)
a sprinkle of cinnamon (another change my daughter made, she added cinnamon (what can I say she is like her momma and has to tinker with the recipe :) )

Place chopped fruit into a serving bowl. Mix the remaining ingredients together and pour over fruit. Stir until combined. Serve right away. Enjoy!

Crockpot Cinnamon Apples

You can mash these up into applesauce or keep them in chunks. These apples are wonderful as a side dish, a snack or to use as a topping for desserts.

4 pound of apples, cored and sliced into thin chunks
2-4 tablespoons raw cane sugar (optional)
1-2 teaspoons cinnamon
1 tablespoon lemon juice
3/4 - 1 cup of water

Mix apples (about 10 - 12 cups) with cinnamon and sugar and put into crockpot. Pour water and lemon juice over apples. Cook on low for 6 hours or high for 3 hours. Enjoy!

Butter Horn Rolls

The eggs and butter in these rolls help bring up their protein and fat content. I always encourage a bread product with good sources of protein and fat to balance out the carbohydrates. You can make the dough in the morning and then have fresh rolls for dinner! Or you can make the dough in the evening and then make them into sweet rolls in the morning (see note below directions).

2 1/2 teaspoons yeast
1 cup warm water
3 eggs, well beaten
1/2 cup melted butter
1 teaspoon salt
1/3 cup cane sugar
1/2 cup barley flour
1/2 cup whole spelt flour
1/2 cup whole wheat flour
2 1/2 cup unbleached all-propose flour

Dissolve yeast in water and add remaining ingredients in order, stirring well. I placed the ingredients in my mixer and mix for about 1 minute. The dough will be sticky. DON'T add any additional flour. Cover with plastic wrap and a towel and refrigerate overnight or during the day. I only let the dough sit for four hours in the refrigerator (I didn't plan ahead too well) and they still turned out great. Turn the cold dough onto a floured board (the butter in the dough has hardened and the dough is no longer sticky, but you'll need to flour your working space well). Roll into a large circle 1/3-1/2 inch think. Butter dough, cut in about 40 narrow, pie shaped wedges and roll from wide end to the point. Place on a greased baking sheet, turning pieces into slight crescent shapes and let rise until light (20 - 30 minutes is fine). Bake at 400 degrees for 12 minutes (or until lightly browned). Enjoy!

Note: For a delicious sweet roll: After buttering circle, sprinkle lightly with cane sugar and dot with raisins (or Cinnamon). Roll and bake as directed above. You could even frost with powdered sugar frosting ;).

Squash Corn Muffins (Stevia sweetened)

We have yellow squash growing like crazy in our garden. These muffins were super and no sugar added. They had a lot of flavor (although you could not taste or see the purred squash) and the muffin stayed together wonderfully (not a crumbly cornbread). What a creative way to use squash (and stevia). I will be canning or freezing pured squash so we can enjoy these all fall/winter long.

Complements: Baking with Stevia by Rita DePuydt

1/2 cup safflower or olive oil
2 eggs
3/4 teaspoon stevia extract (white powder form)
1 cup organic buttermilk (or unsweetened soymilk)
1/2 cup organic cows milk (or unsweetened soymilk)
1 cup pured squash (packed) (yellow, butternut or delicata squash all work well)
1 cup whole wheat pastry flour
1 cup unbleached white flour
2 cups corn flour
4 teaspoons baking powder
1/2 teaspoon salt

Preheat oven to 375 degrees. Oil muffin pans. Yields 18 muffins. Whip together the oil, eggs, and stevia. Add the milk and beat. Fold in the pured squash, just lightly mixing. Sift together the flours, baking powder, and salt. Fold the dry ingredients into the wet without over-mixing. Spoon into muffin pans. Bake for 20-25 minutes.

Cauliflower and Kale Salad

Complements: adapted from Steamy Kitchen

6 large kale leaves (I mixed part kale and part spinach)
1/2 head cauliflower
1.5 cups cherry tomatoes, halved
1 tablespoon finely chopped onion (I used a few tablespoons)
1 teaspoon snipped chives
1/2 cup diced cucumber
3 tablespoons freshly squeezed lemon juice
1 garlic clove, minced
1/4 teaspoon salt
freshly ground black pepper
3 tablespoons extra virgin olive oil

Tear the soft leaf of the kale away from the center stalk that runs throughout the length of the kale. Discard the tough stalk. Finely chop the kale leaves. Add to a large bowl, along with the cherry tomatoes, chives, onions and cucumber. Grate the cauliflower using the large holes of a box grater. Add to the bowl and mix. In a small bowl, whisk together the lemon juice, garlic, salt, pepper and the olive oil. Pour dressing into the bowl and toss gently.

Zucchini Pie

1 pie crust (my recipe it below)
4 cups sliced zucchini (I also used part yellow squash from our garden too)
1/2 cup sliced green onions
1 teaspoon Herbs de Provence (I used savory, basil and thyme)
1 teaspoon salt
freshly ground black pepper to taste
2 organic eggs
1 cup shredded cheddar cheese

Saute zucchini and garlic in a skillet until soft (about 7 minutes). Stir in green onions, herbs, salt and pepper. Remove from heat, and allow to cool a few minutes. Whisk together eggs and cheese in a large bowl. Add the zucchini mixture, stirring to make sure everything is well combined. Pour into prepared pie crust. Bake at 375 degrees for 30-40 minutes or until set. Enjoy!

My standard pie crust recipe (double it for a two crust pie):

1/3 cup butter
1 cup flour
1/2 teaspoon salt
3-5 tablespoons cold water

Mix flour and salt together. Cut in the butter. Gently add the cold water. Just enough water to form the dough into a ball. Place dough on lightly floured surface and roll out.