A small, family farm in Wisconsin

Posts tagged ‘zucchini’

Stop Giving Me Cucumbers!

Just kidding, Tammy!  Love those pickles!

I’m trying to play catch up.  I have cucumbers, zucchini, and tomatoes to deal with.  Our neighbors put in a nice garden this year, and they’re overloaded with produce.  The zucchini are from my little plot.  I got so bogged down because I spent nearly the whole month of August fighting a virus that really kicked my butt.  It was mostly in my chest and throat and I lost my voice for a couple of weeks.  I’m feeling better now and facing all the produce that’s piling up in my kitchen.

photo from Taste of Home

photo from Taste of Home

I started by making dill refrigerator pickles.  I use a recipe I got from the June/July 2009 issue of Taste of Home magazine.  I just looked it up online, and they have changed the recipe slightly. My original recipe does not call for sugar. This recipe makes about 4 quarts of pickles. You can find the recipe here:
http://www.tasteofhome.com/recipes/refrigerator-dill-pickles

Today I made tomato soup for lunch.  I’ve been using this recipe for decades.  I love it because I don’t have to peel or seed the tomatoes, and the soup is delicious.
TOMATO SOUP
2 1/2 cups tomato, cubed
2 Tablespoons flour
1 Tablespoon sugar
1 teaspoon salt
1/2 teaspoon onion powder
1 dash garlic powder
1/4 cup milk
2 Tablespoons butter
1.    Place cubed tomatos in blender or food processor.  No need to peel or core.

2.    Add the flour, sugar and seasonings.

3.    Process until smooth.

4.    Put through a sieve (removes the skins and seeds) Foley food mill works great

5.    Cook on  low about one hour.  For more than 4 quarts, cook longer.  Soup should be smooth, thickened, and rich in color.

6.    To serve: add milk and butter.

Makes about 1 pint.

So, that’s what I’ve gotten done so far.  I shredded a large zuke and will deal with it tomorrow, along with several cucumbers I plan to make into freezer sweet pickles.

Zucchini

muffinsThe Zucchini Fairy was here.  I found a bag of fresh produce on the back steps the other day, and cleverly hidden in the bottom of the bag were three zukes.  Not one to waste a windfall, even one containing zucchini, I instantly made a plan.  We’re having a family gathering in October, and I’ll use the zucchini in the form of breakfast baked goods to feed the overnighters.  I made the old standby zucchini bread, and also tried a new recipe for Chocolate Zucchini Muffins.  I’m happy with the result, and I’m going to share the recipe here.   These are nice and chocolaty, and very moist.  Don’t over bake them.

Chocolate Zucchini Muffins

Makes 24-30 muffins

  • 3 eggs
  • 2 cups sugar
  • 1 cup vegetable oil
  • 1/3 cup unsweetened cocoa powder
  • 1 1/2 tsp vanilla
  • 2 cups grated zucchini
  • 3 cups all purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp ground cardamom

Preheat oven to 350 degrees F.  Lightly grease or line muffin tins.  This recipe makes 24-30 depending on the size of your pans.

In a large bowl, beat the eggs.  Beat in sugar and oil.  Add vanilla and zucchini and stir well.

Combine the dry ingredients and mix well.  Add to wet mixture and mix until moist.

Pour batter into prepared pans, filling 2/3 full.  Bake at 350 degrees for 20-25 minutes.  Don’t over bake.  Cool on wire rack.  Store in fridge, loosely covered.

NUTRITION INFORMATION (MAKING 24 MUFFINS)

Calories 217, Total fat 10.1g, cholesterol 26mg, sodium 170mg, total carbs 29.7g, dietary fiber 0.9g, protein 2.7g

NOTES:

I got this original recipe from Allrecipes.com but I made some changes.

If you don’t have all of the spices called for, just mix and match.   I happened to have all of them but if I didn’t have cardamom I would have just left it out.

I cut the calories and carbs in half by using Splenda in place of the sugar, and Egg Beaters to replace the 3 eggs.  Making 30 muffins the nutritionals with my subs are as follows:

119 Calories; 8g Fat (56.2% calories from fat); 2g Protein; 11g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 139mg Sodium.

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