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!
As soon in the spring that i can source good veggies, i start making my Israeli Salad. I eat a whole batch nearly everyday that i can through the growing season until the veggies get yucky again.
My recipe is simple:
1 green pepper chopped
1 tomato chopped
1/4 cup chopped onion
1 cucumber chopped
2 tablespoons dried cilantro or parsley (double that if using fresh)
1 teaspoon Real salt (double this if you are sweating a lot and need salt)
1/2 teaspoon black pepper
1/2 teaspoon cinnamon
1 tablespoon lemon juice
1 tablespoon olive oil
Stir it all up. As with most veggies and fruits – room temperature is best for lovely flavours.
Heat milk to 160 degrees (about steaming)over medium heat. Add one cup hot milk to egg yolks, then blend into the remaining milk. Remain vigilant and/or whisk often to keep it from sticking and burning to the bottom of the pot. Add sugar (or honey) and spices, then reheat. This is great warm or cold.
As always, use organic, fresh, local whenever possible.
Jerry really likes this and it’s packed with calories and fat, which is important for him right now. He warms up a cup of eggnog if he has trouble falling asleep or for brekkie in the morning with his softened cereal.
A friend from Manitoba, Canada posted a link on facebook to a recipe that gave me the idea of combining two of my father-in-law’s favourite foods; bananas and milk, and so i tried. He LOVED it!
2 cups of milk
1 banana (unmashed)
1/2 teaspoon cinnamon powder
Bring the milk and banana to just past warm – don’t really want it to boil or it gets a funny sour taste. Some don’t mind that though. Put a lid on the pot and let it heat through and simmer 10-15 minutes. Remove the banana or pour through a sieve or cheesecloth into heat proof jar like a canning jar. Add the cinnamon powder, but don’t shake a jar with hot liquid, it’ll spew out from under the cap. Stir the cinnamon in when you are ready to enjoy.
Remember, i use canning jars with screw on one-piece lids to make the transport of broth, soups, and drinks easier.
This is another of the liquid diet recipes for helping my father-in-law heal from surgery, so use all organic ingredients (even if the banana comes from Colombia) including raw milk from your neighbour’s grassfed dairy.
Got lazy this afternoon and thought i’d try making a smoothie of my Israeli salad ingredients rather than chopping them. Use fresh organically grown when you can, bring veggies to room temperature for best flavour!
Here’s the recipe:
1 medium home grown cucumber
1/2 vine ripened tomato
1/2 medium sized green pepper (or red, or yellow, or orange)
Now, my smoothie maker isn’t real strong, so i put in about half the cucumber, then all of the tomato and whirred that until smooth, then added the rest as it made room. Oh, made about a pint of drinkable veggie smoothie. Now to be real Israeli Salad, you’d need to add a bit onion as well. I’ll do that next time.