What to do with Large Zucchini?

We went to my son's in Pocatello, Idaho this weekend and he fixed us dinner Saturday night.  He fixed Stuffed Zucchini Cups.  You use oversized zucchini.  It was very good.

Meat, Tomato, and Mozzarella Stuffed Zucchini Cups
(Makes 6-8 servings, recipe created by Kalyn)

Ingredients:
2 large zucchini or yellow squash, about 12 inches long
2 tsp. + 2 tsp. olive oil (may need more, depending on your pan)
1/2 cup finely chopped onion
1 green pepper, finely chopped
2 T finely minced fresh garlic
1 lb. ground beef (10% fat or less)
12 oz. ground turkey (10% fat or less)
(use any combination of ground meat you'd like, but use low-fat ground meat for the South Beach Diet.)
1-2 tsp. Spike seasoning (optional but recommended)
2 C flavorful tomato-basil pasta sauce
2 cups low-fat mozzarella or other mild white cheese (I used low-fat blend of six cheeses called Italian blend.)

Instructions:

Preheat oven to 350F/175C. Chop onion and green pepper. Heat 2 tsp. olive oil in a non-stick pan, then saute onion and pepper for 3-4 minutes, until just starting to soften. Add minced garlic and saute about 1 minute more, being careful not to brown the garlic. Remove the onion, pepper, and garlic mixture to a bowl.

Add 2 tsp. more olive oil to the pan. Crumble in the ground beef and ground turkey, season with Spike seasoning, and cook over medium heat until the meat is well browned. Tilt pan to see if there is any extra fat, and remove with a spoon if there is, then stir cooked vegetables and garlic back into the meat. Add tomato sauce and simmer until the mixture has thickened and liquid has cooked off, about 10 minutes, then turn off heat.

While meat cools, cut zucchini into 2 inch thick slices, discarding ends. Use a sharp spoon or melon baller to hollow out a cup in each zucchini slice, leaving just over 1/4 inch of zucchini flesh. Be careful not to get too close to the skin or the cups will leak liquid when they cook.

Spray baking sheet with nonstick spray and stand up zucchini cups, open end up. Stir 1 1/2 cups grated cheese into the cooled meat mixture (it doesn't need to be completely cool), then spoon the meat-cheese mixture into zucchini cups, pressing down with the spoon and mounding it up a little over the top of the zucchini.

Bake zucchini cups for 20 minutes, then remove from oven and use remaining cheese to top each one with a generous pinch of cheese. Put back in oven and bake 10-15 minutes more, until zucchini is slightly soft when pierced with a fork and cheese is melted and lightly browned. Serve hot.

I think when I do them, I will parboil the zucchini and season it a little.  Other than that, they were very good.

What else to do with Zucchini?  I think everyone that grow zucchini can answer that question.  I made a very good Zucchini Chili.

Zucchini Chili4-6 c. grated unpeeled zucchini
1 c. sliced celery
1 med. onion chopped
1 (15 oz.) can tomato sauce
15 oz. water (use the empty tomato sauce can to measure)
1 (29 oz.) can whole tomatoes & liquid
2-3 Tbs. chili powder
1 teaspoon garlic salt
2 Tbs. sugar (optional)
1 tsp. pepper
1 (15 oz.) can kidney beans
1 small can mushrooms (optional)
Sauté' zucchini, celery and onion in non-stick skillet water till celery is tender, but not browned.
Add tomato sauce, water, canned tomatoes, chili powder, garlic salt, sugar and pepper. Simmer slowly uncovered 1-1 1/2 hrs. Add beans and mushrooms. Simmer another 10-15 minutes. Serves 8.

This is a recipe from the  McDougall Recipe Board.  We've had it a couple times and it is very good.

My family really like this zucchini recipe. You can use lots of zucchini in it.

CORNMEAL ZUCCHINI CASSEROLE

Crust:

1 c. yellow cornmeal                            1 ½ tsp. salt

1/4 tsp. pepper                                    1 onion grated

1 c. cold water                                     1 T. parsley flakes

Filling:

4 c. sliced small zucchini

½ lb. hamburger

2 thinly sliced Italian sausage

1 can sliced mushrooms

1 clove garlic, minced

1 c. finely diced onion

1 c. sliced black olives

1 c. tomato sauce

1 c. tomato paste*

1 pkg. dry spaghetti sauce mix*

Parmesan cheese

Mix together in small bowl cornmeal, salt, pepper, onion, water and parsley flakes. Add

slowly to 1 3/4 c. boiling water. Cook. Stirring until mixtures comes to a boil again. Then

cook on very low heat until thick. (less than 10 minutes) Pour into buttered 8 x 8 pan, chill,

then cut into 1 " cubes. Fry zucchini, hamburger and sausage. Add remaining ingredients except Parmesan cheese. Put squares of cornmeal in bottom of 9 x 13 pan. Put zucchini mixture over top.  Sprinkle with Parmesan cheese. Bake at 350 for 45 ‑ 50 minutes.

*Notes. I don't do crust ahead. I just mix it and spread it in the 9 x 13 pan. I also don't use tomato paste. I use a 15 oz can of tomato sauce. I also leave out the olives (don't like those little critters.  Never have, never will!!) . I sometimes leave out the sauce and the paste and the dry spaghetti sauce mix and just put in a can (24-28 oz.) of spaghetti sauce.  I have also made this a vegetarian recipe and left out the hamburger and the sausage. 

As you can see, this is a very versatile recipe.  Adjust it to your tastes.

Zucchini Southwest Pie

I found this recipe last year on Happyherbivore.com.  It has tofu in it and I have never been a fan of tofu.  I think part of that is a brain thing.  I have to get it past my brain before I eat it.  Tofu has no real taste but takes on the flavor of what you are putting it in.  But it is zucchini season and this recipe uses zucchini. 


SOUTHWEST ZUCCHINI PIE

2 cups zucchini, diced

1 cup corn, frozen

1 whole onion, diced

3 whole garlic cloves, minced

½ tsp oregano or marjoram

¼ tsp turmeric

1½ tsp chipotle powder

4 ounces green chilies, diced

12 ounces mori-nu tofu, extra firm

1 tbsp non-dairy milk

½ cup whole wheat pastry flour

½ cup cornmeal

¼ cup nutritional yeast

½ cup non-dairy milk

2 tbsp cornstarch

¼ cup vegan cheddar cheese

Preheat oven to 375 F. Spray 9x9" pan and set aside. Sauté onions in a 1/3 cup water over high heat. After 2 minutes, add garlic. After 2 more minutes, add spices and chilies. Stir to coat and cook until water has evaporated and set aside. Whisk non-dairy milk and cornstarch together and set aside. Blend tofu with 1 tbsp non-dairy milk until smooth. Combine all ingredients in a large bowl and stir to combine evenly. Transfer mixture to pan, spreading it evenly. Top with vegan cheddar cheese if desired and bake 20-30 minutes or until center is cooked and the top is crisp.

I used the 10 oz. box and it worked great.  I didn't use the green chilies or the chipotle powder.  I used green peppers and added a little cayenne pepper.  I also didn't add the cheese on top.  But it was still good. I also added about 2 3/4 c. zucchini.  Never have too much zucchini right?  My husband even commented on how good it was.  This recipe is definitely a keeper.  Enjoy!!!

Bread in a Tin Can

I can't believe it's been almost a month since my last post.  Boy, does time fly.  Been busy taking advantage of the sunshine.  We haven't had much of that this  money.  Lots and lots of rain.  At least I haven't had to use the sprinklers!!!! 
Saw a post on Pinterest today that I thought was clever.  I made whole wheat bread and have been making sandwich thins, like the ones at Costco.  Only mine are lots cheaper.  But I saw an idea that might work as good.  You can bake the bread in a tin can.  Woo Hoo, perfectly shaped slices of bread.

http://www.thereadystore.com/containers/2908/what-to-do-with-a-leftover-10-can-part-2/

30 Minute Rolls

I saw this idea on Pinterest and checked it out.  My first thought was,"I don't think so."  How can you make rolls in 30 minutes and still have an edible product.  Well, Sunday I had company for dinner and decided to give it a try. (#1 rule when having company is DON'T try a new recipe!!!) Anyway, I tried it and they were wonderful.  I will definitely try them again.  Next time I will try and use at least 1/2 whole wheat flour. 

30 Minute Rolls

adapted from: Real Mom Kitchen

1 c. plus 2 Tbl. warm water

1/3 c. vegetable oil

2 Tbl. active dry yeast (yes, you read that right! 2 tablespoons!)

1/4 c. sugar 

1/2 tsp. salt

1 egg

3 1/2 c. all-purpose flour

Preheat oven to 400 degrees.  In the bowl of a stand mixer, combine warm water, oil, yeast and sugar; let rest for 5-10 minutes or until frothy and bubbly.  With a dough hook, mix in salt, egg and 2 cups of flour until combined.  Add remaining 1/2 cup flour at a time (dough will be sticky).  Spray your hands with cooking spray and shape the dough into 12 balls.  After shaped, place on lightly greased cookie sheet and let rest for 10 minutes.  Bake for about 10 minutes or until tops are lightly golden.  Yield: 12 good-sized rolls.  You can also use this same dough for cinnamon rolls!  

They were good sized rolls. If you wanted smaller rolls you could probably get 15 rolls.   Very tasty.

Flatbreads with Creamy Red Pepper Scallion Spread

Well, I've been surfing the net and this is tomorrow nights dinner.

For the Flatbread:

• 1 tablespoon sugar
• 1 cup warm water
• 2 tablespoons olive oil, plus more for the bowl
• 2 1/4 teaspoons yeast
• 2 cups bread flour (or a little less, see directions)
• 1/2 cup medium grind cornmeal
• 1 teaspoon salt

For the Scallion Spread:

• 1/2 cup cashews (unroasted)
• 2 cloves garlic
• 1 pound extra firm tofu, drained
• 1/4 cup fresh lemon juice
• 1 tablespoon olive oil (optional, but it makes it a bit more creamy)
• 2 tablespoons nutritional yeast
• 3/4 teaspoon salt
• Fresh black pepper
• 1 cup chopped scallions
• 1/2 a red bell pepper, seeds removed, chopped

For the salad:

• 6 cups baby mixed salad greens
• 3 tablespoons fresh lemon juice
• 1 tablespoon olive oil
• Big pinch salt

To serve:

• A handful of toasted walnuts
• Additional thinly sliced red bell pepper (the remainder of the half you used for the spread)

Make the spread:
In a food processor, chop the cashews into coarse crumbs. Add the garlic and pulse to incorporate. Crumble the tofu in your hands and drop it in. Add the lemon juice, olive oil (if using), nutritional yeast, salt and pepper and blend until relatively smooth, a little texture from the nuts is great.
Add the scallions and red pepper and pulse until they’re chopped into tiny bits. You don’t want them to be completely pureed, make sure that there’s some crunch from the red peppers.
Taste for salt and seasonings. If it needs anything else, don’t puree again, just remove the blade, scrape everything into the bowl and gently mix in with a fork. Cover and refrigerate until ready to use.

Make the flatbreads:
Add water and sugar to the bowl of a standing mixer fit with a dough hook. Sprinkle in the yeast and let sit for 5 minutes to bloom.
Mix in the olive oil then Add one cup of the flour along with the salt. Mix on low until well incorporated, and then turn the speed up to medium and mix for 3 minutes.
Add another 1/2 cup of flour and the 1/2 cup of cornmeal, and mix well, starting on low and then switching to medium speed. Then add another 1/2 cup of flour, again starting on low and switching to medium. Knead on medium for about 5 minutes. You may occasionally have to get in there with your hands if the dough starts climbing up the hook. It should become smooth and elastic and slightly tacky. At this point, incorporate flour by the tablespoon, with the mixer running. When it starts to seem dry, stop adding flour. This could be anywhere between 1/4 and 1/2 cup. Knead again on medium until it is elastic easy to stretch, about 8 more minutes.
Meanwhile, drizzle about two tablespoons of olive oil into a large mixing bowl. The dough will double in size, so make sure you have enough room. Form the dough into a ball and place in the bowl, tossing it around to coat with oil. Cover the top in plastic wrap and put in a warm place. Let dough rise for about an hour, or until doubled in size.
When dough has doubled, fire up your grill. Keep the flame high and close the lid. If you have a thermometer, it should be at about 500 F.
Punch the dough down, give it a quick knead and tear it into 4 equal-ish pieces. On a large cutting board, form each piece into an oval that is about 8 inches long and 5 inches across. I just use my hands for this, but you can use a rolling pin if you prefer.
Place the dough on the grill. It should take about 3 to 4 minutes for the bottoms to get grill marks and become firm. If it takes a little longer that’s cool, but definitely check one after 3 minutes. Use tongs to flip the bread over and cook for another 2 minutes or so, until grill marks appear.
Remove breads from the grill with tongs and place on the large cutting board. Keep covered with a kitchen towel to keep warm until ready to use.

Prepare the salad:
At the last minute so that they’re as fresh as can be, use a large bowl to toss the salad greens with lemon, olive oil and a big pinch of salt.
Assemble:
Use the back of a spoon to spread the Scallion Spread onto the flatbread. Top with handfuls of dressed greens and scatter on toasted walnuts and red pepper, if desired. Slice in half with a pizza slicer, if you like, and serve! (Confession: we did not slice these in half, we just gobbled them down.)

Raspberry-Dark Chocolate Banana Bread

Raspberry season is fast approaching, about 5 or 6 weeks.  Here's a recipe I think sounds great.  I'll have to give it a try and let you know how it turns out.

 

Yield: 1 loaf

Prep Time: 15 min

Cook Time: 50 min

I love raspberries more than any other fruit, so it was time to add them to banana bread!

Ingredients:

2 cups all-purpose flour
3/4 teaspoon baking soda

1/2 teaspoon salt

1 cup granulated white sugar

4 tablespoons (1/2 stick) unsalted butter, at room temperature

2 large eggs

1 1/2 cups mashed ripe banana (about 3 bananas)

1/3 cup plain low fat yogurt

1 teaspoon vanilla extract
1 cup dark chocolate chunks or chips
1 cup halved raspberries, tossed in 1 tablespoon all-purpose flour

Directions:

1. Preheat oven to 350°F. Spray a 9x5-inch loaf pan with cooking spray.
2. In a medium bowl, whisk together the flour, baking soda and salt.
3. In a separate large bowl, beat the sugar and butter with an electric mixer at medium speed until well blended (about 1 minute). Add the eggs one at a time, beating well after each addition. Add the banana, yogurt, and vanilla; beat until blended. Stir in the flour mixture; just until moist. Don't over-mix. Stir in the chocolate chunks and then gently stir in the raspberries. If you want, you can sprinkle a few additional chocolate chunks and raspberries on the top to make it look pretty.
4. Spoon the batter into the prepared pan. Bake for 50 to 60 minutes or until a wooden pick inserted in center comes out clean. Cool 15 minutes in the pan on a wire rack. Remove from pan and cool completely on the wire rack.

Raspberry- Dark Chocolate Banana Bread

MAKING FOIL DINNERS

I remember when I was dating my now husband.  We loved to go on hikes.  I remember the first time we made foil dinners.  I had never done them before.  In fact, I had never heard of them.  The boy scout that he was, told me how to do them and he got the fire ready.  I prepared them and had them all ready to put on the coals.  I asked, "how long do you cook them?"  His reply, "I think about 20 minutes, 10 minutes on each side".  For those of you that have done foil dinners know that we ate cremated foil dinners.  Time varies, but it should have been 10 minutes total, 5 minutes on each side.  Thru the years we now have foil dinners down to an art.  There are lots of things you can put in a foil dinner, but we always seem to go back to the basic hamburger, onions, potatoes and carrots.  Here's a website that tells of 9 different foil dinners.  Not all are main dishes, some are sides, some are desserts. http://artofmanliness.com/2010/07/20/cooking-around-the-campfire-9-easy-and-delicious-foil-packet-recipes/