Here’s my throw together recipe – adjust yours to taste and preference.
3 cups spiralized or sliced zucchini
1/4 cup thinly sliced onion
1/4 cup flour
1/4 cup shredded mozzarella
1/4 cup shredded sharp cheddar
1/4 cup shredded Parmesan
butter or olive oil
On low to medium heat saute onions and zucchini in butter or olive oil until desired softness, sprinkle in flour and stir to thicken, then add eggs and stir to mix. Add salt and mozzarella and cheddar. Stir until blended, then top with Parmesan – turn off heat and cover. Once the Parmesan is slightly melted, serve it up.
Now, to jazz this up by adding protein and calories, i would cook up some sliced beef sausage or home made beef sausage, then in the same pan, continue with this recipe.
Have at last found a milk producer from whom i can get real milk again. However, they don’t do butter, so skim off the cream from the jugs i purchase and shake it for butter. Shaking separates the butter from the buttermilk. Perfect for buttermilk biscuits.
2 cups Sunrise Mills Flour (or other all purpose)
1 tablespoon baking powder
¾ tsp salt
½ tsp baking soda
5 tablespoons chilled butter
1 cup buttermilk
Preheat oven to 425˚F. In a large bowl, sift together flour, baking powder, salt, and baking soda. Using a pastry blender or I just use my fingers, cut the butter into the flour mixture until coarse crumbs form.
Add the buttermilk, tossing with a fork until a dough forms.
Turn dough out onto a lightly floured surface. Gather into a disk. Knead lightly a few times just until smooth.
Pat the dough to ¾ inch thick. Using a biscuit cutter or a glass dipped in flour, cut out biscuits. Place the biscuits 2 inches apart on a pan or cast iron skillet. Gather dough trimmings and pat to ¾ inch and cut out more biscuits.
Bake the biscuits until golden 12-15 minutes. Serve hot.
NOTE: to produce flaky biscuits, take care not to over handle the dough.
While in this case, my first two attempts following a recipe with the Sunrise Flour Mill resulted in less than desirable loaves, they were still very tasty. Sometimes, however, baking experiments simply aren’t an enjoyable eating experience – in those cases, one can either throw them out to your pets or chooks, compost them, or whir them into excellent bread crumbs to be used in myriad of recipes.
Here’s what i did with the bread since it was a bit stiff. Soak those slices in fresh farm eggs and slowly cook in butter. Serve with local honey or maple syrup.
Once in a very great while, i make a substitution in a recipe and it works! This is one. Still working on those uses for zucchini.
I simply substituted half the butter with shredded zucchini and no other changes. If your zucchini is young, it’s likely you’ll need to squeeze out a bit of the excess moisture or you’ll need to add a bit more flour to stiffen the dough.
Gingersnap Cookies (Soft & Chewy)
Prep Time: 15 mins Total Time 25 mins Serves 24
1 cup white sugar
1 cup butter*
¼ cup molasses
2 ½ cups flour
2 teaspoons baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground cloves
¼ cup sugar on a plate for later
In a large bowl, beat the sugar, butter, egg, and molasses for 1 to 2 minutes. Add the flour, baking soda, ginger, cinnamon, and cloves and mix by hand. Take one good size tablespoon of dough (or more for a larger cookie) and roll into a ball. On a plate or shallow bowl, put the sugar, then roll each ball around in the sugar to coat.
Bake at 350°F for 10-12 minutes on cookie sheet. Adjust time as needed.
*during zucchini season, try substituting squeezed out shredded zucchini for half the butter. It is excellent!
What a delicious surprise this recipe is i found in an old recipe book a good friend gave me. In my search on how to prepare zucchiniwithout making a sweet bread, i stumbled on this one! Have already made it multiple times to great reviews and made a couple more that i put into the freezer with cooking instructions written with a Sharpie marker on the foil covering it.
Zucchini & Cheese Enchiladas or Casserole*
2 tbsp butter
4 tbsp flour
1 tsp chili powder (optional)
½ tsp ground cumin
2 cups milk
2 cups grated sharp Cheddar cheese
½ tsp salt
Black pepper to taste
1 tbsp olive oil
1 ½ cups chopped onion
4 garlic cloves, minced or pressed
1 large bell pepper chopped (optional)
6 cups chopped zucchini
16 to 18 corn tortillas
2 cups chopped tomatoes
In a saucepan, melt the butter over medium heat. Stir in the flour, chili powder, and cumin to make a thick paste. Add the milk, a little at a time, using a wire whisk. Slowly add the cheese, stirring constantly until cheese is melted. Season with salt and pepper. Remove from heat and set aside. Preheat oven to 400˚F. Heat oil in a large skillet over medium heat. Add the onions and garlic and sauté for 5 minutes. Add bell pepper and zucchini and sauté 2 more minutes. Add ¼ cup of water, cover, and steam veggies until tender. Remove vegetables from heat, and drain excess liquid. Gently mix in 2/3 of the cheese sauce. Lightly oil a 9×13-inch baking dish. To assemble, place two tortillas side by sade at one end of the pan. Spread a generous amount of filling down the center of the tortillas, then fold them over and roll up the tortillas. Place filled enchiladas seam-side-down in the pan. Continue in this manner until you have filled the pan. Spoon remaining sauce on top and garnish to tomatoes. Bake, uncovered, for 20 -25 minutes. Serves 8
*I prefer making this as a casserole since it’s much easier. i do take the time to prepare freshly made corn tortillas with Masa Harina, then loosely layer the flavorful tortillas on the bottom of the pan, then top with half the zucchini/cheese mixture, layer another set of tortillas and spread the remaining zucchini/cheese mixture. Spread the remaining 1/3 of cheese mixture on top, then dot the whole casserole with diced tomatoes.
Sandra Best from her days of preparing food for the sheep shearing crew in Longreach, Queensland, Australia
5 lb rolled rump roast
4 1/2 quarts of water
2 lbs coarse salt
Heat water to dissolve salt then let cool completely. Stab thawed roast about 60 times with a long-tined meat fork. Pour salt water into a #2 ceramic crock and submerge roast into it. Weight down the roast with a brick or whatever. Place crock in a cool place and cover with kitchen towel. Let sit for 9 days. (I found some recipes, which called for turning the roast everyday, but we forgot to do that and it worked fine).
Rinse roast, then place in a stockpot filled with enough water to cover roast 1 inch. Bring to slow boil, then pour off water, rinse out pot and refill with enough water to cover roast 1 inch. While water is heating add 2 tablespoons brown sugar, two bay leaves, 1 onion, quartered, 2 teaspoons nutmeg, and 1/4-cup vinegar. Cover and bring to slow boil, then simmer until meat falls off of a fork or skewer. (about 3 hours).
Serve with mashed potatoes or for an easy potluck, break up the meat and stir into potatoes and serve in a crock pot. Or let cool and slice off for sandwiches to take to work.
My go to recipe for quick biscuits and beef (or lamb) sausage gravy.
Baking Powder Biscuits
2 cups flour
1/2 cup softened butter
1 tablespoon sugar
3 teaspoons baking powder
3/4 cup milk
Heat oven to 450 degrees. Cut butter into flour, sugar, baking powder and salt with pastry blender (or by hand) until mixture resembles fine crumbs. Stir in milk (don’t add in all at once) until dough leaves sides of bowl (dough will be soft and sticky). Turn dough onto lightly floured surface. Knead lightly 10 times. Roll or pat ½ inch thick. Cut with floured 2 ½ inch round cutter. Place on ungreased cookie sheet about 1 inch apart for crusty sides, touching for soft sides. Bake until golden brown for 10-12 minutes. One dozen biscuits. If using self-rising flour, omit baking powder and salt.
Today, i tried my 10.25 inch cast iron skillet (Lodge – made in the USA). Place skillet in oven whilst it is preheating to 450°F. Roll out and cut 7 biscuits and place in skillet. Bake uncovered for 10 minutes.