Zucchini Pickles

For everyone that just doesn't know what to do with one more zucchini, these are super simple. I didn't process them. Just filled a clean quart jar with one zucchini, added more garlic (of course) and I also put some thinly sliced onions in the jar, just a few slices. I also did not use the hot pepper, (your choice). COOK ON...............

Zucchini Pickles

Ingredients

MAKES 1 QUART OR 2 PINTS

2 cloves garlic

1/2 teaspoon mustard seeds

1/4 teaspoon coriander seeds

2 dried hot red peppers or 2 large pinches crushed red pepper flakes

1 pound zucchini, cut into spears

1 1/4 cups cider vinegar

1 1/4 cups water

1 1/2 tablespoons coarse salt

1 tablespoon granulated sugar

Instructions

Sterilize one quart-size canning jar or two pint jars with lids. Place the garlic, mustard seeds, coriander seeds and red peppers in the jar (or divide them between two pint jars). Pack zucchini spears into the jar(s). They will shrink somewhat after the brine is added, so pack them in as tightly as you can without mashing them.

In a saucepan add the vinegar, water, salt and sugar; bring to a boil, then remove from heat and pour the brine over the zucchini (you may not need all of it, depending on your containers and how you packed your zucchini). Attach lid(s) on the jar(s), let cool and refrigerate. By the next day, the zucchini will be pickled enough to enjoy, although it's even better if allowed to pickle for a week.

Scrumptious Corn Chowder

I had 3 wonderful fresh ears of corn from my CSA, HAD TO USE THEM. This is a delicious non dairy corn chowder. Low fat & low cal not like most corn chowders. I did add some olive oil to saute the onions, but not much. Use the seasons beautiful corn to make this, you will love it Remember COOK ON..........

Scrumptious Corn Chowder

Ingredients (use vegan versions, my version not vegan because I used chicken broth):

1/2 sweet pepper, finely diced

1/2 large vidalia or yellow onion

1 large red potato

3 cups water (I used chicken broth)

3 tablespoons nutritional yeast (divided, see below)

1 tablespoon vegetarian chicken-flavored broth mix (didn't use)

1 teaspoon salt

2 teaspoons Mrs. Dash, Spike, or herb blend

3 cups frozen (or blanched, fresh) corn kernels

2 cups oat milk or other non-dairy milk (I USED SOY MILK)

I added, 3 garlic cloves and some thyme, oregano, and sage, (fresh or dried)

Directions:

This is one dish that will surely have some of your non-vegetarian friends looking at you with suspicion and asking, “are you sure there’s no cream in this?” It is rich and satisfying, while low in fat and calories. It is also a properly combined food and perfect for a quick, cozy supper or light lunch.

Sautee the onions and red pepper in a non-stick pan or with a spray of non-stick coating until the onions are translucent. Add the potatoes and continue to sautee for five more minutes, stirring often to prevent sticking.

Add the water, two tablespoons of the nutritional yeast, the broth mix, salt, and herbs. Simmer for twenty minutes until the vegetables are completely cooked.

Meanwhile, blend the oat milk, one cup of the corn and the remaining yeast in a blender until absolutely smooth and creamy.

Just before serving, add the other two cups of corn to the broth and vegetables and simmer 4-5 additional minutes until the corn is hot. Then add the oat/corn cream to the soup and heat through. Do not boil, as the “cream” will tend to separate if you do.

Serve with a green salad and slices of whole-grain bread for a wonderful, hearty meal on a cold winter day.

Serves: 4-6

Preparation time: 30 minutes

Home made products

I'm on a quest to stop buying products with ingredients I can't pronounce. To be fair I don't buy much processed food. I've identified salad dressings, chocolate syrup & meat rubs. Dressings are so easy to make just keep a few ingredients in your pantry. I am posting two salad dressing recipes, a home made chocolate syrup and Grandma's meat rub, try them, I think your find pleasure in knowing your eating food that you know each ingredient. COOK ON..........

Home made Chocolate Syrup

From: Amy Dacyczyn’s The Complete Tightwad Gazette.

THis is yummy as chocolate milk or on ice cream

½ cup cocoa powder (I used Droste Cocoa, for baking and drinking)

1 cup water

2 cups sugar

⅛ teaspoon salt

¼ teaspoon vanilla

Mix the cocoa powder and the water in a saucepan. Heat and stir to dissolve the cocoa. Add the sugar, and stir to dissolve. Boil for 3 minutes over medium heat. Be careful not to let it get too hot and boil over! Add the salt and the vanilla. Let cool. Pour into a clean glass jar, and store in the refrigerator. Keeps for several months, but trust me it will be gone before then. Yields two cups.

The result is very rich, so I only use a teaspoon for a glass of chocolate milk.

I poured the chocolate into a flip-top glass bottle and added a label. These would make nice little gifts.

Greek Salad Dressing

Ingredients 10 servings

1/2 cup olive oil

1-1/4 teaspoons garlic powder

1-1/4 teaspoons dried oregano

1-1/4 teaspoons dried basil

1 teaspoon pepper

1 teaspoon salt

1 teaspoon onion powder

1 teaspoon Dijon-style mustard

1/3 cup red wine vinegar

juice of 1/2 a lemon

1 tsp sugar

Directions

In a container, mix together the olive oil, garlic powder, oregano, basil, pepper, salt, onion powder, and Dijon-style mustard. Pour in the vinegar, and mix vigorously until well blended. ( I used my immersion blender, worked beautifully to emulsify the liquid) Store tightly covered at room temperature.

Low Fat Buttermilk Ranch Dressing

Ingredients

1/2 cup buttermilk


1/2 cup light mayonnaise


2 tablespoons dried parsley leaves


2 tablespoons dried basil

2 tablespoons dried tarragon

1 tablespoon cider or rice vinegar


1 tsp garlic powder

1 tsp onion powder

1 tsp sugar

1/4 teaspoon salt


1/4 teaspoon coarsely ground black pepper

DIRECTIONS:

Combine all ingredients and mix dressing in a small bowl with a whisk or fork. Or combine ingredients in a jar with a tight-fitting lid and shake to blend. If not using right away, cover and refrigerate up to 3 days.


from Good Housekeeping

NUTRITIONAL INFORMATION (per serving*) Calories 30 Total Fat 2g Saturated Fat -- Cholesterol 4mg Sodium 150mg Total Carbohydrate 2g *Nutritional information is based on a 2-tablespoon serving.

Grandma's Spice Rub

For all meats, poultry or fish

Mix equal portions of the following spices: I usually do a 1/4 cup of each for a 2 cup jar.

Garlic Powder

Onion Powder

Paprika

Sweet Basil

Sea Salt

Pepper

Oregano

Rubbed Sage

Savory Leaves

Dried Parsley