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

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.........

Pesto

My CSA has begin, such a joy. Every Friday I pick up a basket of fresh harvest. This week there was a giant bouquet of Basil. Oh my, the smell filled my kitchen, I felt like I was living in an herb garden. To keep the basil taste fresh and wonderful I made a batch of fresh pesto, served it with sauteed chicken and garlic bread. Still licking my lip and tasting that pesto hummmmmmmmmmmm. I will give you the pesto recipe, I took the chicken, marinated it in a squirt of lemon juice and some Italian dressing for a couple of hours, cut it up sautéed it just until cooked through, threw a little pesto on it turned off the stove and let it sit with the pesto on it for about 20 minutes Cooked the fresh pasta, (so much better than dry, truly worth the extra money). Tossed pesto on it and threw in the chicken with it's cooking juice and the pesto it has sat in, heat it through before throwing into the pasta. OH, MY so good.

PESTO

2 cups fresh basil leaves, packed

1/4 cup grated Parmesan cheese

1/2 cup Olive oil

3 tablespoons pine nuts or walnuts

3 garlic cloves, finely minced

Place basil leaves in small batches in food processor and whip until well chopped (do about 3/4 cup at a time). Add about 1/3 the nuts and garlic, blend again.
Add about 1/3 of the Parmesan cheese; blend while slowly adding about 1/3 of the olive oil, stopping to scrape down sides of container.

Process basil pesto it forms a thick smooth paste. Repeat until all ingredients are used, mix all batches together well. Serve over pasta. Basil pesto keeps in refrigerator one week, or freeze for a few months.