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Blurose submitted this recipe:
Panzanella (Mediterranean Bread Salad)
Dressing:
1/3 cup EVOO
1/4 cup red wine vinegar
2 Tbsp. water
2 cloves shallots, peeled and crushed
1 clove garlic, peeled and crushed
1/4 tsp salt
1/2 tsp fresh ground pepper
Salad:
4 cups diced zucchini or summer squash
1 Tbsp. oil
4 large ripe tomatoes, chopped
1 large red or sweet onion, chopped
1/4 cup green olives, chopped
1/4 cup black olives, chopped
1 cup flat leaf parsley, chopped
1 cup fresh basil, chopped
2 large red bell peppers, roasted, peeled and chopped
1 pound bread -chewy bread like baguette
To make the dressing
Put the dressing into a large bowl. Saute the zucchini or summer squash in the oil;use high heat and work quickly, so the squash will brown but will stay somewhat firm. Remove from pan and cool. Chop tomatoes, along with the juice. Put tomatoes and juice in bowl with the dressing, add the remaining chopped veggies and mix well. Can let stand in the fridge for several hours.: Mix the dressing ingredients together and let sit for an hour or so.
To make the salad:
Preparing the bread:Chop bread into 1/2 cubes and toast lightly in oven for 15 minutes -you want chewy not crunchy.
Assemble: About 30 minutes before you serve, add bread cubes and toss.
Ok, here are my changes: First I didn't have any squash ready from the garden so I used some new potatoes from the garden, I just boiled some golf ball sized ones and used them. I also ommitted the red wine vinegar opting instead for browning some garlic in olive oil and using that as a dressing. I cut most ingredients back to half so as to make a smaller amount. I also did not add green olives but did add some fresh grated parmesan (not the powder kind in a plastic can) And lastly I used our fresh milled whole wheat bread as the bread because it is chewy and does not get soggy like store bought bread and it worked out wonderful. If you want a yummy but different than the regular old garden salad -you will just have to try this!
Foggy Mountain Farm's Suggestion:
We love zucchini in stir fry or breaded and fried but also like to shred it to use when making zucchini bread and zucchini muffins...
bu my favorite is Zucchini Relish. I got the recipe from the Ball Blue Book of Home Canning and it's a great way to use up all the extra zucchini. Tastes wonderfully in a bowl of pinto soup beans and some cornbread! YUM!!!
Tiredmamaof5:
We love zucchini! When Our zucchini's come in I try and make most of them into desserts or breads so I can store them in my freezer for winter. I usually make bread, muffins, cakes, whoopie pies, cookies, and bars. They all freeze well.
ZUCCHINI WHOOPIE PIES
1 cup sugar
1 cup grated zucchini
1 tsp. baking soda
1 tsp. baking powder
1/2 cup crisco
1 egg
2 cup flour
1 tsp. cinnamon
1/2 tsp. cloves
1 tsp. salt
1/2 cup milk
1 tsp. vanilla
1 cup chopped nuts
Mix together zucchini, sugar, baking soda, baking powder, crisco and egg. Mix dry ingredients together, add milk. Combine until smooth and stir in vanilla and nuts. Drop by TBSP onto greased cookie sheets. Bake at 375 degrees for 9-10 minutes.
gabbie427:
I like to make zucchini chocolate chip bread.
Belle:
I make Fried Zuchinni and Zuchinni Muffins! They are very tasty!
For Fried Zuchini, I slice the the Zuchinni in rounds, I dip them in egg and flour, then I put them in the skillet with a little vegetable oil, fry them, flip them until both sides are brown, then, they are ready to eat!
Reginascott:
We like to put zucchini in our fajitas and casseroles too. 2 of our other favorites:
Slice lengthwise. A little oil and a little seasoning, then throw on the grill.
zucchini lasagna
slice lengthwise
in bowl combine 15 oz ricotta cheese, about 3 eggs, 3 T breadcrumbs, 3 T parmesan cheese, and about 1/4 teaspoon each of parsley, oregano, and pepper.
Spread some spaghetti sauce on the bottom of a 13 by 9 pan. Cover with about 1/2 the zucchini, ricotta mix, and about 1 C of shredded mozarella. Cover with more sauce and then make another layer. Cover again with sauce.
Sprinkle top with 2-3 T of parmesan and breadcrumbs to liking. Cover and bake on 350 for 45 minutes. uncover, bake 15 more min.
I don't remember where we found that recipe, but we love it.
Fantine:
We've never been successful with squash because of vine borer but, in season, I do purchase it cheaply and in quantity at the local farm market. We love it as follows:
Wash and slice squash slightly on an angle for largest surface area. Peel and slice onions (separate into rings). Place olive oil and butter in skillet over medium-low heat, and swirl until butter is melted. Increase heat to medium and add garlic, squash and onions. Cook until all are translucent and starting to brown at the squash edges. Sprinkle with tarragon and stir to distribute the tarragon evenly. Serve warm with a sprinkle of sea salt.
We're also big with zucchini bread and zucchini corn muffins!
3 1/2 c. plain flour (I use soft white wheat)
1 cup nuts
4 eggs
2 c. sugar (I use sucanat)
2 c. chopped zucchini
1 c. oil
1/2 c. chopped dates
1/2 c. raisins
1 1/2 tsp. baking soda
1 tsp. salt
3/4 tsp baking powder
1 tsp. vanilla
1 tsp. cinnamon
Beat eggs till thick. Add sugar gradually, add oil and vanilla. Sift dry ingredients together and beat slow for 3 min. Fold in zucchini and beat a little. Fold in nuts and raisins and dates.
Bake at 350 degrees for 50 min or until toothpick comes out clean.
Makes 2 loaves.
ZUCCHINI - CHOCOLATE CHIP COOKIES
1 c. brown sugar (I use sucanat)
1 egg
1 tsp. vanilla
1 1/2 c. flour (I use soft white wheat)
1/4 tsp. salt
1/2 tsp. baking soda
3/4 c. oatmeal
1/2 c. coconut
6 oz. chocolate chips
1/2 c. nuts
1/2 c. butter
1 c. zucchini, shredded
Beat butter, sugar, egg and vanilla. Add all dry ingredients and oatmeal; mix until smooth. Add coconut, chips, nuts and zucchini; mix well. Drop by spoonfuls (same as chocolate chip cookies) on greased cookie sheet. Bake at 350 degrees for 10 minutes.
Vegetable Lasagna
1 Large Zucchini diced
1 Large Onion diced
1 Large Bell Pepper diced
Olive Oil
Several cloves of garlic
2 quarts of tomatoes, diced, crushed, sauce whatever
Basil
Oregano
Salt
Pepper
Sugar
Cheese Mixture
1 12 oz. cottage cheese
1 8 oz. ricotta cheese
2 eggs
1/2 cup parmesan cheese
basil
pepper
Whole Wheat Noodles
Heat your EVOO in your cast iron skillet. Then add your diced onion and garlic, making sure not to burn. Saute' for a few minutes until tender, add your zucchini and pepper. Saute' that for a few minutes until tender as well. Add your tomatoes. Now add about a tsp of salt, a Tbsp sugar, a few shakes of pepper and then take the basil and crush it in the palm of your hand you probably want about a tablespoon of this. Now do the same with your oregano. Mix it well and taste. If it is too tart add a bit more sugar, if it is too sweet add a bit of lemon juice... taste and let your taste buds tell you.
Meanwhile boil your Whole Wheat Lasagna noodles in a big stock pot with a liberal dose of real salt.
While your noodles are boiling and your sauce is simmering make your cheese mixture.
Beat 2 eggs in a large bowl. Add your cheeses and mix well. Add your basil the same way you did to your sauce and then pepper.
Once you have all this ready it is time to assemble
Pour just a bit of the sauce on your casserole dish to give it a base to start with and your noodles won't stick.
Add a layer of noodles, now cheese, now sauce... over and over until you finish.
Bake at 350* for about 45 minutes and then sprinkle a hefty amount of mozzarella cheese on top and bake again for 10 minutes. Let it rest for 10 minutes and serve with a nice green salad and some lovely crusty bread!
Enjoy!
Chocolate Syrup
1/2 cup cocoa
1 cup water
2 cups sugar
1/8 tsp. salt
1/2 tsp. vanilla
Mix cocoa and water in saucepan, add sugar and heat until boiling. Boil for 3 min! Remove from heat and add salt and vanilla. Pour into a pint sized jar and store in fridge once cool!
Just one more way you can make it yourself!
You can also substitute carob powder for cocoa and sucanat for sugar!
Enjoy!
From My Homestead to Yours!
~Chas~
Chasity L. Burrell
Senior Editor Homesteadblogger My Cup Runneth Over at Heritage Acres Farm
Good morning my friends! I hope you have had a beautiful weekend on your homesteads. I wanted to come to you this morning with a recipe I made this past week and it is just totally yummy, I know you will enjoy.
It comes from the cookbook/nutrition book Nourishing Traditions a fantastic book for those of us who want to cut out processed foods and refined sugar.
Tapioca Pudding
1 cup medium or small pearl tapioca
4 cups whole milk
3 eggs, separated, at room temperature
1/2 tsp sea salt
3/4 cup sucanat
grated rind of 1 lemon
pinch of sea salt
Soak tapioca in milk overnight in the refrigerator. In a separate bowl, blend egg yolks, salt, sucanat and lemon rind. Cook tapioca about 45 minutes in a double boiler over simmering water until very thick, stirring almost constantly with a whisk toward the end of thickening. Add a spoonful of hot tapioca to egg yolk mixture and then add warmed egg yolk mixture to the tapioca. Cook about 5 minutes more over simmering water, stirring constantly. Beat egg whites with sea salt until softly stiff and fold into tapioca mixture. Serve well chilled.
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