Zucchini Crisp

We had a crazy amount of zucchini from our garden and you can only make so much zucchini bread. I found this recipe online and it worked out more like a crisp than a cobbler (as it was advertised as such). Still super tasty and I didn't tell anyone it was zucchini until they ate it and loved it.

8 c. peeled and chopped zucchini
2/3 cup lemon juice
1 c. sugar (I used less)
1 tsp. cinnamon
½ tsp. nutmeg

In a large skillet over medium heat cook zucchini and lemon juice until tender, about 15 minutes. Add sugar, cinnamon, and nutmeg; simmer one minute. Remove from heat and add ½ cup of the crust mixture.

Crust:
4 c. all-purpose flour
2 c. sugar
1 ½ c. cold butter (NOT margarine)

Combine flour and sugar in a large mixing bowl. Cut in butter until crumbly. (I began with my pastry blender but found that my fingers worked so much better with this amount of butter) Set aside ½ cup for the filling. Take ½ of the remaining mixture and pat into a greased 9x13-inch baking dish. Spread zucchini mixture over crust. Crumble remaining crust over the filling. Sprinkle with cinnamon. Bake at 375• for 35-40 minutes or until golden and bubbly.

Apple Cobbler

Just made this apple cobbler. The recipe is so good! It's as simple as a crisp to put together but is a little more satisfying to eat, like pie.

Hit me with your best lunch (or snack)!

Things have been a little quiet around here, so let's mix it up! A while ago I remember someone posting favorite breakfast recipes and the rest of us sharing in the comments section. Breakfasts are pretty easy and standard around here, but I find we have a hard time sticking to healthy but quick & easy lunches and snacks. So, let's share! What's your favorite lunch or snack with the kids?

I'll start things off. For lunches, beyond the old standard of PB & J we also really like Dutch pancakes (or oven pancakes). These can be made with fruit for a sweeter version or with veggies for a savory version.

Preheat oven to 400F
Melt 1 Tbs butter into cast iron pan or 9" pie pan

In bottom of pan spread evenly:
(sweet) 2 apples, peeled and sliced thinly. Bake til soft, about 10 min. Sprinkle 2 tsp sugar and dash of ground cinnamon across.
OR
(savory) 3/4c steamed asparagus or wilted greens with garlic.

Mix til smooth:
3/4c milk
2/3c flour (I use whole wheat)
2 eggs
1/2 tsp salt
(for sweet version add: 2 tsp. sugar, 1/4 tsp cinnamon, 1/2 tsp vanilla)

Pour over ingredients at bottom of pan. Bake til puffed and golden brown, 20-25 min. For savory version, sprinkle shredded cheese over top and serve. For sweet version, dust with powdered sugar and serve (or serve with warm honey or maple syrup).

Candied Nuts

I did these with walnuts but I imagine they would work just as well as pecans or almonds for that matter. These are amazing, just ask the lucky ladies that got to try them.

1 lb walnuts whole, shelled

1 c sugar

2t ground cinnamon

1/4 t ground nutmeg

1/4 t salt

6T milk

1t vanilla extract

heat oven to 350, toast the nuts for about 10 minutes or so. (as soon as you can smell them, remove them from the oven)

heat sugar, salt, cinnamon, nutmeg and milk in a saucepan until soft ball stage, 236 degrees (I really did use a candy thermometer for this because I was afraid of the sugar not melting all the way and being grainy on the finished nut).

Remove from heat and stir in vanilla.

Stir in nuts and spread them on waxed paper being sure to seperate well.

Serve when cool.

Fried Green Tomatoes

We had these for supper tonight with quesadillas and beet greens (I know, kinda mixing our cultures here). Daniel *loved* them which is good since the only reason we're making these at the beginning of tomato season is he keeps picking green tomatoes! It's quick & simple and everyone can grow tomatoes for their own little crop of green tomatoes.

Ingredients

3 medium, firm green tomatoes
1/2 cup all-purpose flour (I used whole wheat)
1/4 cup milk
2 beaten eggs
2/3 cup fine dry bread crumbs or cornmeal
1/4 cup canola oil
1/2 teaspoon salt
1/4 teaspoon pepper

Method

1 Cut unpeeled tomatoes into 1/2 inch slices. Sprinkle slices with salt and pepper. Let tomato slices stand for 15 minutes. Meanwhile, place flour, milk, eggs, and bread crumbs in separate shallow dishes.

2 Heat 2 Tbsp of olive oil in a skillet on medium heat. Dip tomato slices in milk, then flour, then eggs, then bread crumbs. In the skillet, fry half of the coated tomato slices at a time, for 4-6 minutes on each side or until brown. As you cook the rest of the tomatoes, add olive oil as needed. Season to taste with salt and pepper.

Replenishing drink...

So, I've had a couple random conversations in the past week re: dehydration and I've mentioned this replenishing drink recipe (for restoring electrolytes, like PediaLyte or Gatorade). Linsey has a slightly different recipe that maybe she can pipe in with too. We use this in the summer as well as when we've got a bad round of a stomach virus.

1 quart water
1-2 Tbs honey
2 Tbs lemon juice (or juice of 1 lemon)
1/4 tsp salt
1/4 tsp baking soda

Mix and drink. I prefer mine super cold in the summer. Also, you can replace the water & lemon juice with 1/2 quart water & 1/2 quart of orange juice if preferred.

Chilled Beet Soup

1 16-ounce can diced beets (I use about 4 beets, boiled 'til fork tender and pealed and diced)
1 slice onion (I use about 1/2 a medium onion)
1 1/2 cups chicken broth (I've had good luck with just water)
1 t sugar
1/2 salt
1/4 pepper
1T lemon juice
dash ground cloves
lemon slices (optional)
sliced green onions (optional)

Put it all in a blender and blend until very smooth. Chill. Use lemon slices and green onions as garnish.