Zucchini Bread 3 Ways!

It’s that time of year when the zucchini is coming out of our ears in the garden! There’s so much and if you’re like me I’m not always willing or have the know how to deal with it all! I came across a fabulous basic recipe and altered it a bit to create a few more delicious varieties of zucchini bread. The family loved them all!

Basic Perfect Zucchini Bread

(This recipe is from America’s Test Kitchen with a few alterations)

2 cups shredded zucchini

3/4 cup organic sugar

1 cup all-purpose flour

1 cup whole wheat, spelt, oat or barley flour of your choice ( or do it all with whole grain flour)

1 teaspoon baking powder

1 teaspoon baking soda

3/4 teaspoon salt

1/2 teaspoon cinnamon

1/4 teaspoon allspice

1/4 cup yogurt or milk of choice

1 tablespoon fresh squeezed lemon juice

5 tablespoons melted butter or organic canola oil

2 large eggs

Preheat the oven to 375 degrees. Lightly spray a bread loaf pan with Pam or grease with butter.

Shred the zucchini and place in a strainer over a bowl. Mix 2 tablespoons sugar into the zucchini and mix. This will pull the excess water out of the zucchini so it doesn’t make the batter to wet. Squeeze out the excess moisture and continue making the batter until ready to add.

Mix together all the dry ingredients and then gently add the rest including the zucchini. Smooth in prepared pan and bake for 55-65 minutes. Let the loaf cool in the pan for 10 minutes and turn out onto a wire rack. Completely cool and serve.

This one is really a dessert. You could get away with making it with all whole grains and even applesauce to replace the oil or butter.

Chocolate Chocolate Chip Zucchini Bread

2 cups shredded zucchini

2 1/2 cups flour of your choice

1 cup organic sugar

1/2 cup good cocoa powder (dutch processed is always best for baking)

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon salt

3 eggs

1/2 cup melted butter or organic canola oil

2 teaspoons vanilla

1 cup chocolate chips

Preheat the oven to 350 degrees. Lightly spray a bread loaf pan with Pam or grease with butter.

Mix together all the dry ingredients and then gently add the rest including the zucchini. Smooth in prepared pan and bake for 50-60 minutes. Let the loaf cool in the pan for 10 minutes and turn out onto a wire rack. Completely cool and serve.

This recipe is one that reminds me of the beginning of fall! The flavors of orange, spices and cranberries with white chocolate are just wonderful! A fabulous treat to bring to any gathering!

Cranberry White Chocolate Orange Zucchini Bread

2 cups shredded zucchini

3/4 cup organic sugar

1 cup all-purpose flour

1 cup whole wheat, spelt, oat or barley flour of your choice ( or do it all with whole grain flour)

1 teaspoon baking powder

1 teaspoon baking soda

3/4 teaspoon salt

1 teaspoon cinnamon

1/4 teaspoon allspice

1/4 cup yogurt or milk of choice

Zest of one orange plus 1 tablespoon juice

5 tablespoons melted butter or organic canola oil

2 large eggs

1/2 cup dried cranberries

1 cup white chocolate chips

Preheat the oven to 375 degrees. Lightly spray a bread loaf pan with Pam or grease with butter.

Mix together all the dry ingredients and then gently add the rest including the zucchini, cranberries and chocolate. Smooth in prepared pan and bake for 55-65 minutes. Let the loaf cool in the pan for 10 minutes and turn out onto a wire rack. Completely cool and serve.

September 5, 2013

Raspberry Jam (with or without jalapenos)

The past week I have canned, preserved, dried and slaved over the hot stove! But every jar has been worth it! We will be enjoying the fruits of our labors for months to come! This recipe is intense and wonderful, with or without the hint of jalapenos! Try using it as a spread with cream cheese on crackers as an appetizer!

Recipe

4 cups organic sugar

4 cups fresh raspberries

2-4 jalapenos, chopped and seeded ( I used 2 and it turned out mild)

Place sugar in an ovenproof shallow pan and warm in a 250 degree oven for 15 minutes. (Warm sugar dissolves better)

Place berries in a large stainless steel or enamel saucepan. Bring to a full boil over high heat, mashing the berries with a potato masher as they heat. Boil hard for 1 minute, stirring constantly.

Add warm sugar, return to a boil and boil until mixture will form a ge, about 5 – 10 minutes.

Ladle into hot jars and process for 10 minutes.

September 5, 2013

Peach Leather

Another great way to use all those peaches! Peach leather is a delicious and healthy treat at our house. It’s even more fun when you can make it with your kids at home! You can try using other types of fruit too!

Recipe

5 cups peaches (blanch if the skins don’t come off easily)

2 tbsp. sugar or honey

2 tsp. fresh lemon juice

Puree in blender or food processor until combined. Pour onto dehydrating trays made for making fruit leather 1/4 – inch thick or line a jelly roll pan with parchment paper and spray with Pam. In dehydrator, dry at 130 degrees for 8-10 hours or in the oven at the lowest setting (about 170 degrees) for 5-6 hours. After 3-4 hours and the edges are firm and easy to lift, flip over and continue drying. Leather should be done when there aren’t anymore soft spots left, but still flexible. Tear into large pieces and store in large gallon plastic bag.

September 5, 2013

Perfect Scrambled Eggs with Homemade Sweet Chili Sauce

My mom used to make this chili sauce for us as kids. The jar was empty in one sitting! This recipe is so good on scrambled eggs! Here is the recipe for both the eggs and chili sauce!

Perfect Scrambled Eggs

2 fresh eggs

sea salt

fresh ground black pepper

homemade onion powder

2-3 tbsp. shredded mozzarella cheese

In a medium frying pan sprayed with Pam, crack eggs over medium high heat. Sprinkle a pinch of sea salt and freshly ground black pepper. Add a pinch or two of onion powder and the cheese. Stir gently with a fork and serve once thoroughly cooked. Serve with sweet chili sauce.

Sweet Chili Sauce

25 large tomaotoes diced (blanch with skin removed first)

4-6 large onions

4 large green bell peppers, chopped

2 jalapeno peppers, chopped with seeds removed

1.5 oz. jar of McCormick’s Pickling Spice wrapped in cheese cloth and tied with string

2 cups apple cider vinegar

3 cups sugar

2 tbsp. sea salt

Add all ingredients into a large stainless steel pot. Cook down to a good consistency until it has thickened to about half in volume. Put in jars no bigger than a pint jar. Process for 10 minutes in caner.

September 5, 2013

Lavender Peach Jam

The peaches are in season and in abundance. Whether you grow them on your own tree or buy them fresh at the Farmer’s Market, now is the time to preserve as much as possible for the colder months. This lovely jam has a hint of lavender making it perfect for any occasion! Leave it chunky or puree your peaches making it a smooth spread.

Recipe

2 tbsp. dried lavender flowers

1/2 cup boiling water

4 cups finely chopped peaches (5-6 peaches)

2 tbsp. fresh lemon juice

6 cups organic sugar

1 pouch liquid fruit pectin

Place lavender flowers in a small bowl. Pour boiling water over flowers and steep for 20-30 minutes. Strain and discard flowers.

Blanch and chop the peaches if the skins don’t come off easily.

Combine lavender liquid, peaches, lemon juice and sugar in a very large stainless steel or enamel saucepan. Bring to a full boil over high heat and oil hard for 2 minutes, stirring constantly. Remove from heat and stir in pectin.

Ladle into hot jars and process for 10 minutes.

September 5, 2013

Homemade Onion Powder

When I first learned that I could make my own onion powder I was amazed at the simplicity of it. I had to laugh a bit because I hadn’t thought of it before! I harvested all my onions the last few weeks and kept the larger ones for cooking and the smaller ones I chopped into half moon shapes and dried. Here is how I did it!

Wash onions well and cut off stems so the onion is flat on one side (don’t cut off the root side). Cut the onion in half directly through the root end. Turn the onion so it’s sitting flat and cut in half moon slices. Place on dehydrator trays and dry over night at the highest temperature setting. This can also be done in the oven. Set the oven to the lowest setting (about 170 degrees or lower if you can). Onions may dry faster than overnight so keep an eye on them.

Once the onions are completely dry remove from dehydrator and pulse in blender or food processor. Store in a clean glass jar. Use for all your favorite savory dishes!

September 4, 2013September 4, 2013

Fresh Peach Pie

It’s peach season! There is nothing like a fresh ripe peach in the late summer! I love them and wish they lasted a little longer, but alas just like homegrown tomatoes and basil they must be relished and appreciated while they are here! This pie is absolutely fabulous! I am a sucker for pies, period! This one is definitely one of my top 5 and it’s quite simple to make! Serve with vanilla ice cream or fresh sweetened whipped cream!

Recipe

You will need:

3 ripe peaches, sliced

1 baked pastry pie shell (recipe below)

2 large peaches, smashed

1 c. organic sugar

3 T. corn starch

1/2 c. water

2 T. butter

1 t. almond extract

Place the sliced peaches inside the baked pastry shell. Set aside.

Place mashed peaches and sugar in a large sauce pan over medium high heat.

Whisk the cornstarch and water in a small bowl and then add to the mashed peaches. Cook, stirring constantly until thick, about 5-10 minutes. Remove from heat and add butter and almond extract. Cool slightly.

Pour thickened mashed peach mixture over the fresh peaches in the baked pie shell. Chill for a few hours and serve with ice cream or whipped cream.

Pie Crust

Makes 2 pie crusts

In a food processor combine:

2 1/2 cups flour

1 t. salt

1 t. sugar

Add 2 sticks of cold butter one tablespoon at a time, pulsing until mixture becomes like course meal.

Add 1/4 – 1/2 cup ice cold water, pouring and pulsing little by little until the dough barely begins to come together.

Remove from food processor and shape into 2 round disks. Cover with plastic wrap and refrigerate for at least 30 minutes or overnight.

Preheat oven to 400`

Roll out into a round shape at a 1/4 – inch thickness. Place into pie pan and shape egdes with fingers or a fork. Pierce bottom with knife or fork for ventilation and line the pie shell with foil. Add pie weights or dry beans and bake for 10 minutes. Remove foil and pie weights if using and bake for another 8-10 minutes. Let cool completely.

September 1, 2013September 4, 2013

Saving “Wet” Seeds

There are multiple forms of seeds that can be saved and others that don’t do as well. For the sake of simplicity we’ll discuss 2 types. Heirloom and hybrid seeds. Heirloom seeds are best for saving and most reliable because they come from a generation of at least 50 years old and older, some as old as a few hundred years. Their flavor is usually very good. Their production is consistent, but not always abundant with some varieties. Hybrid seeds are produced mostly for commercial growers to with stand mechanical harvesting and long distance shipping. Their yield and production time is high. However, this type of seed is not good for saving. It will either be sterile or revert back to a parent seed and not give you what you originally purchased.

A “wet” seed comes from a plant inside the actual fruit and require an extra step in preserving compared to “dry” seeds. You can review how to preserve dry seeds here https://rootedemily.com/?p=612 Wet seed vegetables include zucchini, cucumber, pepper, tomato, melon, squash etc.

Just like dry seeds these also need to come from fruit that is mature, some to the point of past eating. Like zucchini or cucumber.

Most seeds that come from fruit are simply removed, rinsed and dried on a glass plate for 2-3 weeks. These seeds must be completely dry before storing or can be susceptible to mold and rot.

The exception are tomato seeds. They take an extra step and need to go through a fermentation process before drying.

When choosing a tomato to save seeds from, it is best to choose one that is large, soft and ripe. Seeds saved from tomatoes that are not fully ripe will not germinate the following year. Cut the tomato in half and scoop out the seeds and gelatinous liquid with your fingers.

Place seeds and liquid into a small bowl with water, cover with plastic wrap and poke a few holes into it for ventilation. Set the bowl in a sunny window seal or on counter. Let the mixture ferment for 6 days at room temperature and stir every day. Change the water around day 3. The top of the bowl will look scummy when the fermentation process separates the gelatinous liquid from the seeds. When this happens rinse the seeds thoroughly in a sieve and dry them on a glass plate or on wax paper.

Let them dry for 1-2 weeks. Be sure they are very dry before storing in a velum or paper envelope and label the variety with date. Seeds will stay viable for at least 2-3 years.