Kale, carrots, garlic, okra, zucchini, green beans-all out my garden this morning. I didn’t grow the quinoa. Stir fry for lunch. So easy.
Continuing my collection of zucchini recipes, i post this one. I’t s really so easy it can hardly be considered a recipe.
- Zucchini – spiralized or sliced thinly with mandolin
- Onion – sliced
- Garlic – minced or chopped
- Sea Salt
- Option toppings can include any kind of meat chopped up, shredded cheese,
- Spiralize or thinly slice zucchinis into a skillet and saute until moisture is lessened
- While saute, slice onion and add to skillet, mince garlic and add to skillet
- Add cooked meat and warm through.
- Top with sliced hard cooked eggs, cheese if desired.
As followers of my blog realise, I struggle mightily each late August through September with ragweed allergies. It’s been so since my middle child turned one year old in 1994. Oddly, of the three children, he is the only one who also suffers badly from same allergy. I’ve discovered this year that our home raised grassfinished beef broth either drank alone or with finely chopped onions and a pinch of powdered garlic really hits the spot.
I don’t speak Hebrew, but ‘Happy Passover’ simply hasn’t the same ring to it. We are commanded this week of Feast of Unleavened Bread to eliminate leaven (not necessarily yeast) from our lives. I’m not a fan of Matzoh or other flat wheat breads, so here’s what i’ve made. For those of you who are experts on this, PLEASE let me know if this does not meet biblical standards of unleavened bread.
- 3 cups almonds (ground)
- 1 cup shredded mozzarella (or whatever cheese you prefer)
- 1 1/2 teaspoons salt
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 cup black olives (finely chopped)
- 2 large eggs
- 1/4 cup olive oil
Using my Magic Bullet, i grind the almonds into flour. Stir all ingredients together in a large bowl with a fork, holding out about 1 tablespoons of the olive oil.
Press mixture onto a buttered 9 x 15 stone pan (use whatever you have), then bake in a 375ºF oven for 12 minutes.
Take out of the oven and cut into squares (i use a pizza cutter), brush with remaining olive oil, (sometimes i use raw butter from grass fed cows) and sprinkle with salt flakes (optional, but not too much). Bake for another 8 minutes. Take out of the oven immediately and let cool a bit before trying to remove the squares. Use a spatula to remove them.
Take out of the oven and cut into squares (i use a pizza cutter), brush with remaining olive oil, and sprinkle with salt flakes (optional, but not too much). Bake for another 8 minutes. Take out of the oven immediately and let cool a bit before trying to remove the squares. Use a spatula to remove them.
Absolutely delicious in my opinion!
Keeping Yah’s Feasts (and other Mo’edim) is not just a Jewish celebration; it is for ALL His set apart people! What an honour we are given to give glory to Him in His way.
Dallas and Nathan traveled with Aunt June Lamme eight years ago on the American Queen Steamboat down the Ohio River. Nathan thoughtfully purchased a cookbook from the ship’s cook for me and one of the best burger buns is my go-to. From Kathy Casey‘s cookbook, Kathy Casey Cooks – Favorites.
Makes 6 buns
1/2 cup milk
1 tbsp olive oil
2 tbsp sugar
1/3 cup warm water (90°F to 110°F)
1 package dry yeast (2 1/4 tsp)
3 cups all-purpose flour
3/4 tsp salt
1 tbsp finely minced garlic
Coarse ground salt for sprinkling
In a small bowl stir together the milk, olive, oil, sugar, warm water, and yeast. Stir to dissolve yeast and let sit about 10 minutes then pour into a large mixer bowl.
Whisk the eggs in a small bowl and add all but 1 tbsp. to the liquid ingredients, reserving the extra for brushing the bun tops. Mix in flour, salt, and garlic with paddle attachment until incorporated and then change to a dough hook. Mix with dough hook on medium speed for about 3 to 4 minutes, as needed, to make a smooth, moist dough. Knead until smooth. Place in a large greased bowl, cover with a towel and let rise in a warm place until doubled, about 1 1/2 hours.
Punch down and divde dough into 6 pieces. Roll into balls and let rest 10 minutes covered with a towel. With a well-floured rolling pin, roll balls into 4-inch rounds. Place on a greased baking sheet. Cover lightly with a towel and let rise until almost doubled.
Meanwhile, preheat oven to 350°F.
In a small bowl, whisk remaining egg together with 1/2 tbsp water. Brush the tops of the buns lightly with egg wash, sprinkle lightly with coarse ground salt and place in overn.
Bake about 15 to 20 minutes, or until golden brown. Cool buns on a rack.
That’s the recipe, but i usually make 8 buns with this recipe since they are rather large. They also need to be eaten fresh or they tend to become crumbly. I use lovely Hebridean Sea Salt flakes harvested from the shores of the remote Scottish Hebridean Isle of Lewis, Outer Hebrides, Scotland.
Thank you, Refuge Ministries, for all the kind words regarding Wednesday evening’s meal. Here’s the basic recipe for those of you who asked for it! Modify to your heart’s content!
1 can red beans, drained
1 can baby limas, drained
1 can white beans, drained
1 cup catsup
1/2 cup sugar
1 clove garlic, minced (or 1/4 tsp powdered dry)
1 1/2 cups chopped celery
1 1/2 cups chopped onions
Directions: Mix together and bake uncovered in a 2-quart casserole dish at 350° Fahrenheit oven for 45-60 minutes, until beans are set. Be careful not to allow beans to dry out, but just until the liquids are absorbed.
SO, now for my modifications – be sure to modify to suit your own tastes!
Soak dry beans over night, then simmer until tender. In place of the canned beans add 1 cup each of your cooked beans. Also, as you noticed, I did not use the beans listed here, since i didn’t have them on hand. I used kidney beans, black beans,pinto beans, and added in the can of already prepared lima beans received from the Refuge pantry. This all makes a great vegetarian dish, but I added about 2 cups of cooked ground beef to this recipe for a more inclusive one dish meal. Also, mine had more liquid which is primarily to keep it from being completely dried out by the time I haul it to Mexico, then keep it warm until serving time.
Also, whenever possible, use organically raised products, including grassfinished beef. Last nights’s dish was made with all organic except for the can of lima beans.
Thank you again!
Since both sons are still croupy and sick, and it’s still bitterly cold outside, another batch of soup is on the menus today.
Last night, a 1 lb package of boiling beef was set out to thaw in the kitchen sink, then this morning, I dropped the meat into a 3 quart pot (I like my old copper bottom Revere Ware, but beware of the thin new stuff, it won’t sit flat on the burner for long) and added about 2 quarts of water and set to boil. As soon as the water comes to a boil, turn down the heat to simmer for 2-3 hours. Meat will become very tender. Take out the meat and let cool. While it is cooling, I add about 1 1/2 cups of chopped celery, 1 cup sliced carrots, and 1 chopped medium size onion. I know that’s a lot of onion, but onions are supposed to have curative properties, so I push the limit. Also, I add up to 2 tablespoons of garlic powder, 4 tablespoons dried parsley, 2 teaspoons dried sage, and 1 teaspoon powdered thyme along with a teaspoon of black pepper and 1-2 tablespoons Real salt. Pull the beef off the bones and any sinew and pull apart into bite sized pieces and add back to the pot. Let simmer for a while, once the veggies are cooked through, it’s ready, but even longer will allow the flavours and spices to meld, so enjoy leftovers!
Use organic ingredients if at all possible! Adjust and substitute to your family’s tastes.