Zucchini Spinach Soup

Hello friends,

Had a wonderful weekend with lots of fun cooking. Neighborhood Pizza night in the alley, we were so creative with the 7 pizzas we made. Then yesterday I had some beef cappacio in the freezer that I was serving with garlic aioli, but needed something else. Discovered baby spinach, zucchini and potatoes all fresh from the CSA, found this non dairy delicious zucchini spinach recipe, my additions were fresh herbs from my garden, but not necessary to add if you don't have them. Some herbs you could use would be basil, oregano, thyme, sage, a little dried would be good too. I like to take advantage of using my fresh herbs while I have them. The cilantro however is not an addition, an ingredient that is needed and adds so much flavor. This soup could be eaten at room temp or chilled as well. Hard to eat hot soup if it's 100 degrees outside. Add a fruit platter and some crusty bread and you and a delicious, healthy summer time meal.

Ok, COOK ON............Love Elaine

Zucchini Spinach Soup

Ingredients Serves about 6

3 tablespoons extra-virgin olive oil
2 cloves garlic, chopped
2 medium onions, roughly chopped
big pinch of salt
2 1/2 cups potatoes (2 medium) cut into 1/2-inch cubes
2 1/2 cups zucchini (2 medium), loosely chopped
4 cups vegetable stock
4 cups fresh spinach leaves, loosely packed
1 cup cilantro, loosely chopped
one lemon

Directions

In a large, thick-bottomed pot over medium-high heat, add the olive oil. When the oil is hot (but not smoking) add the garlic and onions and saute for a few minutes along with pinch of salt - just until they soften up a bit. Stir in the potatoes and zucchini. Add the stock. Bring to a simmer and cook until potatoes are soft throughout, roughly 10-15 minutes.

Stir in the spinach, and wait for it to wilt, just ten seconds or so. Now stir in the cilantro. Puree with a hand blender until smooth. Whisk in a big squeeze of lemon juice. Now taste, and add more salt if needed. Finish with a drizzle of olive oil and serve. (I used greek style yogurt)

Corn Cakes

Michael and I spent the weekend in Manzanita, on the Oregon coast. Visited a little restaurant called "Bread & Ocean". They served little corn pancakes with the lamb burger, (so much better than fries). They were so good, I thought to myself, as soon as I get home I'm going to make these. This recipe worked quite well and they were just wonderful. I added 3 cloves of garlic when I sauteed the corn & veggies. You could also add some chopped spinach or kale for added nutrition. Right now is the time to try these because of the fresh corn available!!! Do it and COOK ON.............

Corn Cakes

You can whip up these little gems in just 20 minutes, any time of day or night. They can be a breakfast or light supper in and of themselves, or a first course or side dish for a more complex meal. 


Ingredients

2 tsp. butter


1/4 cup finely minced red bell pepper


2 cups corn


1/4 cup minced scallions


1/2 cup cornmeal


1/2 cup unbleached white flour


1 tsp. baking powder


1/2 tsp. baking soda


1/2 tsp. salt


2 eggs


1 cup buttermilk


Oil or butter for the pan 


Directions

Melt the butter in a small skillet. Add the bell pepper and corn, and sauté over medium heat for about 10 minutes. Remove from heat, stir in the scallions and set aside. 

Combine the cornmeal, flour, baking powder, baking soda and salt in a medium-sized bowl. Make a well in the center. 

Beat together the eggs and buttermilk until frothy. Pour this and the corn mixture into the well in the center of the dry ingredients, and stir briefly until everything is combined. Don't over-mix. 

Lightly grease a hot skillet or griddle with butter or oil, and fry the corn cakes for about 2 minutes on each side, or until golden. Serve hot. Makes about a dozen 4-inch corn cakes

Note: I put a little maple syrup on them, applesauce or sour cream would be excellent as well.

Certo Strawberry Freezer Jam

Hello dear foodies, I'm been away for awhile, the summer has just got away from me. I've made some incredible strawberry freezer jam, it is quite simple, does not require regular canning processing and you put the sweet little jars right in the freezer and defrost as needed. I made 12 pints which should be enough for Michael & I and Kirstin's family. I'd like you all to try this recipe at least once, it will take about 1 hour to 1 1/2 hours beginning to end with clean up.

The strawberries are out now and so sweet. I just use the recipe on the Certo pectin box, the secret is to be picky with the berries, make sure they are ripe, a little over ripe is fine too. Go berry by berry as you cut and put each one in the bowl, this is the most time consuming part but will payoff 10 times in the flavor of the jam.

Here is the recipe right out of the certo box.

2 pt strawberries

1 lemon

Discard stems and crush strawberries.

2 cups crushed strawberries

2 TBSP fresh lemon juice

4 cups sugar

1 pouch CERTO

Makes 4 cups (I always double this recipe, but I make each batch individually)

Wash and rinse plastic containers with tight fitting lids. Use 1 to 2 cup size containers.

Prepare fruit, for berries, crush 1 cup at a time, using a potato masher for best results.

Measure exact amount of prepared fruit into a large bowl.

Measure exact amount of sugar into separate bowl. (reducing sugar or using sugar substitutes will result in set failures)

Stir sugar into prepared fruit. Mix well. Let stand 10 minutes; stir occasionally.

Stir pectin into lemon juice. Stir constantly until sugar is completely dissolved and no longer grainy, about 3 minutes. (a few sugar crystals may remain.)

Pour into prepared containers, leaving 1/2 inch space at top for expansion during freezing; cover. NOTE: Mason now carries plastic jar w/lids for freezer jam, I still like the glass pint jars, just keep about 1/2 to 3/4 inch from the top to allow for expansion)

Let stand at room temperature 24 hours until set. Refrigerate up to 3 weeks. Otherwise, store in freezer for up to one year. Thaw in refrigerator

Let me hear from those of you who make this wonderful little jam. COOK ON.........