Posted on 02/09/2009 12:36:11 AM PST by nw_arizona_granny
Yahoo ran an interesting article this morning indicating a rise in the number of survivalist communities cropping up around the country. I have been wondering myself how much of the recent energy crisis is causing people to do things like stockpile food and water, grow their own vegetables, etc. Could it be that there are many people out there stockpiling and their increased buying has caused food prices to increase? It’s an interesting theory, but I believe increased food prices have more to do with rising fuel prices as cost-to-market costs have increased and grocers are simply passing those increases along to the consumer. A recent stroll through the camping section of Wal-Mart did give me pause - what kinds of things are prudent to have on hand in the event of a worldwide shortage of food and/or fuel? Survivalist in Training
I’ve been interested in survival stories since I was a kid, which is funny considering I grew up in a city. Maybe that’s why the idea of living off the land appealed to me. My grandfather and I frequently took camping trips along the Blue Ridge Parkway and around the Smoky Mountains. Looking back, some of the best times we had were when we stayed at campgrounds without electricity hookups, because it forced us to use what we had to get by. My grandfather was well-prepared with a camp stove and lanterns (which ran off propane), and when the sun went to bed we usually did along with it. We played cards for entertainment, and in the absence of televisions, games, etc. we shared many great conversations. Survivalist in the Neighborhood
Have you seen this site? http://lds.about.com/library/bl/faq/blcalculator.htm
Helps you figure out what you need to store for a year per person.
I’m basing my stock-up on it.
[ 3 different videos on this page, for 3 towns, the word is spreading and folks are paying attenetion...granny]
http://tim-gamble.blogspot.com/2009/03/tea-parties.html
Saturday, March 28, 2009
Tea Parties!!!
Different Perspectives #012 - Tea Parties
The unprecedented massive spending and debt that the politicians of both parties have been indulging in have caused a backlash among the American people. One form that this backlash is taking are numerous “tea parties” across the nation, inspired by the original Boston Tea Party that was a part of the lead up to the American Revolutionary War.
These tea parties have already taken place in cities such as Chicago, Green Bay, San Diego, Orlando, Cincinnati, Philadelphia, St. Louis, Houston, Asheville, Boston, Kansas City, and Washington, DC.
I’ve seen a few “commentators” try to dismiss these tea parties as “a couple of dozen people.” Watch the shots of the crowds in these videos. These protests are drawing thousands of people. Why are the commentators lying?
See also the tea party videos on my Next Strategies blog.
http://www.fda.gov/oc/po/firmrecalls/torres203_09.html
Recall — Firm Press Release
FDA posts press releases and other notices of recalls and market withdrawals from the firms involved as a service to consumers, the media, and other interested parties. FDA does not endorse either the product or the company.
Torres Hillsdale Country Cheese LLC Expands the Recall of Asadero and Oaxaca Cheeses due to Possible Listeria Contamination
Contact:
Salvador Torres, Manager
517-368-5990
FOR IMMEDIATE RELEASE — March 23, 2009 — Torres Hillsdale Country Cheese of Reading, Michigan is expanding the recall of Asadero and Oaxaca soft Mexican-style cheeses due to potential Listeria contamination.
Consumption of food contaminated with Listeria monocytogenes can cause Listeriosis, an uncommon but potentially fatal disease. Listeriosis can cause high fever, severe headache, neck stiffness and nausea. Listeriosis can also cause miscarriages and stillbirths. The very young, the pregnant, the elderly and persons with compromised immune systems are the most susceptible to infection. People experiencing these problems should seek immediate medical attention.
Products were distributed to the following states: Illinois, Indiana, Michigan, Georgia, Tennessee, Kentucky, North Carolina, South Carolina, Ohio, Wisconsin, New Jersey, Pennsylvania, Florida, and Alabama.
A routine sample of Asadero cheese, taken by an inspector from the Michigan Department of Agriculture’s Food and Dairy Division on February 23, 2009, was subsequently tested by the Michigan Department of Agriculture Laboratory and discovered to be contaminated with Listeria monocytogenes.
The recalled Asadero and Oaxaca cheese products were distributed to retails stores and delis in 10 lb balls, 16- and 12 oz plastic packages, sold under the name “Aguas Calientes”. Product was also sold in 6 lb blocks shrink-wrapped in clear plastic, under the name “El Jaliciense”. Packaging may also include a label with the name “Torres Hillsdale Country Cheese LLC”.
The recall encompasses all productions dates between August 1, 2008 (expiration date 10/29/2008) and February 27, 2009 (expiration date 5/10/2009).
No illnesses have been reported to date in connection with the recalled products.
Consumers and retailers are urged to return all unused recalled product to the manufacturer.
Consumers with questions may contact Salvador Torres, Manager, Torres Hillsdale Country Cheese LLC at 517-368-5990.
#
RSS Feed for FDA Recalls Information [what’s this?]
[BPSF] URGNT Financial news: Fed has Destroyed US Dollar
Staying prepared for any emergency .... > Best Prices Storable Foods Newsletter
Only Glenn Beck is reporting this in the “mainstream media”. Yesterday, the Federal Reserve “bought”/printed one trillion dollars’ of our debt (moving money from one pocket to another). This will cause the US Dollar to become worthless and we’re about ready to go into hyper-inflation ... you’ll need a wheel-barrow-load of cash just to buy a loaf of bread. This is what happened to the Weimar Republic in Germany after WWI, and more recently, to Zimbabwe.
TODAY, I got the following email from my account rep at Lear Capital. Please move on this ASAP to protect your assets and/or retirement. (Phyllis and I have already moved our IRAs into gold and silver.) Lear has the lowest discount rates of any company we’ve found. We don’t make any commissions for doing this. If you’d be so kind as to tell Eric that we referred you, he’ll send us a small coin for our meager collection, but you don’t have to. We’re sending this so you’ll get prepared.
- - - - - - - - - -
Dear Valued Client:
Two days ago I wrote you to alert you of the evidence that the Federal Reserve — the largest bank in the world — was broke. Yesterday, we received bright, in-the-daylight proof that it is.
I have studied currencies for 27 years and know what to look for when a bank begins to “monetize” its debt. This is what happened yesterday afternoon. It caused gold to increase in value $55 per ounce in one hour & 45 minutes. That’s 5.81%, or 3.32% per hour!! It’s also why gold is continuing to go higher today! In a nutshell, our central bank is out in the open selling Treasuries out the front door & buying them back through the back door. This action is:
1). Unconstitutional
2). Insane
3). Will cause our foreign debt holders to be more nervous than they already are
This was put into words by analyst Matt Theal late yesterday, when he said this:
“Have you ever shot lighter fluid on a barbecue that was already lit? The result: Fireball, at least until the lighter fluid burns out. This is pretty much what the Fed did today.”
He also said this:
“Mark my words: Cornered animals have little to lose, and they will take on our dare. Currencies worldwide have just been tossed on a path to worthlessness.”
Here’s the link to the article: http://www.minyanville.com/articles/gold-dollar-GLD-spx-AEM-oil/index/a/21716
Here’s what the folks at MarketWatch had to say about it: http://www.marketwatch.com/news/story/Fed-buy-Treasurys-latest-bid/story.aspx?guid=%7b8C08C8DB-1945-4A8A-A047-C3782DE43911%7d&print=true&dist=printMidSection
Here’s what you should do - action to take:
To protect your savings from the probable coming hyperinflation, buy gold & silver now with both hands!! Please email me back if you have any questions & thanks for your time.
Best regards,
Eric Harding
Senior Account Representative
Lear Capital, Inc.
1990 S. Bundy Dr., Suite 600
Los Angeles, CA 90025 U.S.A.
(800) 576-9355, extension 269
www.learcapital.com
Online Brochure: http://www.learcapital.com/PDFs/gc_colbro.pdf
- - - - - - - - - -
I don’t think ANY of this will be reported in the left-wing media.
I’ve been URGING you to get prepared by getting our non-hybrid seeds and learning how to can foods. About 60 of you (out of 5013) have done so. PLEASE don’t put this off! The day may soon be here when our shiny new Marxist government won’t let us do business. Click on the ‘seeds’ and ‘how to’ links (above) to take care of business, while we know you still can. (Our future is very uncertain under this administration....)
Until next time, stay safe!
Bruce Hopkins
http://www.internet-grocer.net/product.html
HEPATITIS B AND C, HIV, COLONOSCOPY - UNITED STATES OF AMERICA: (TENNESSEE
FLORIDA & GEORGIA), ALERT
**************************************************************************
A ProMED-mail post
http://www.promedmail.org
ProMED-mail is a program of the
International Society for Infectious Diseases
http://www.isid.org
Date: Fri 27 Mar 2009
Source: msnbc Health, Associated Press report [edited]
http://www.msnbc.msn.com/id/29916792/
10 colonoscopy patients have hepatitis
VA spokeswoman Katie Roberts said Friday [27 Mar 2009] that 4
Tennessee patients have tested positive for hepatitis B. A total of 6
have tested positive for hepatitis C, a potentially life-threatening
form of the viral infection that can cause permanent liver damage.
—
Communicated by:
ProMED-mail Rapporteur Brent Barrett
[The 10 identified hepatitis patients seem to have contracted
infection during examination by colonoscopy at the VA hospital in
Tennessee. The faulty procedure (inadequate sterilization of
equipment) seems to have been followed at the other 2 hospsitals,
although cases of hepatitis have not yet been reported. Blood-borne
transmission of infection should not be an accompaniment of any
hospital procedure. The precise number of patients exposed at each
hospital has not been disclosed. Further information would be
appreciated.
The HealthMap/ProMED-mail interactive map of the USA at:
http://healthmap.org/promed/en?v=40,-97.6,4 can be used to locate
the states of Tennessee and Georgia. - Mod.CP]
[The Miami VA notified about 3260 patients who received colonoscopies
between May 2004 and March 12 of this year [2009] that they may have
been exposed to hepatitis B, hepatitis C or HIV. It has suspended
colonoscopies. At the Murfreesboro hospital, 6400 veterans might have
been exposed, according to the VA. At the Augusta, Ga., VA hospital,
1100 veterans might have been exposed.
http://www.miamiherald.com/news/5min/story/971896.html
- Mod.JW]
[see also:
2008
Have you seen this site? http://lds.about.com/library/bl/faq/blcalculator.htm
<<<
I have not used the calculator, but I know that anything the LDS use, I will also.
They know what is needed for food storage and survival.
Thanks for the link.
[BPSF] URGNT Financial news: Fed has Destroyed US Dollar<<<
I have been hearing that the Feds are printing money as fast as they can.
This entire thing is so wild and convulated, that I am not surprised at all.
It is all part of their plan, do they get a bonus payment, if they can cause a total collapse in less than 90 days?
Thanks for the information.
http://www.inmamaskitchen.com/RECIPES/RECIPES/Soups/Pea_Pod_Soup.html
Pea Pod Soup
Pea pod soup is made from the discarded pods of fresh peas. Because they are passed through a food mill, the soup has a velvety texture without the addition of cream. This recipe is from a Roman ‘nonna,’ Virginia Rosso. You can try this for a Thanksgiving or Christmas holiday.
* 1 1/2 pounds fresh peas
* 1 medium onion, roughly chopped
* 1 tablespoon olive oil
* 6 cups chicken stock
* 2 carrots, cut in 1 inch pieces
* 1 potato, cut in 1 inch dice
* 8 mint leaves, chopped
* Salt to taste
* Freshly milled black pepper
* 2 tablespoons chopped parsley
* 2 tablespoons chopped chives (optional)
METHOD
Wash pea pods well, and remove string from side. Shell, reserving peas for another use.
In a large soup pot, heat olive oil. Cook onion over medium heat until it begins to soften. Add chicken stock, carrots, potato, pea pods, mint leaves,and salt.
Simmer, covered, over medium heat for 40 minutes. Remove from heat and let cool for about 15 minutes.
Pass all ingredients through a food mill. Empty the mill frequently to prevent clogging.
Chill and garnish with freshly ground pepper and parsley.
Serves 4 - 6
Contributor: Diana Serbe for Virginia Rosso
Tip: This doesn’t need cream, but a swirl of sour cream looks beautiful and tastes good.
http://www.inmamaskitchen.com/RECIPES/Italian_Regional/Lazio_Rome/zucc_marin.html
Marinated Zucchini, Roman Style
The presence of mint hints at Roman cooking. Roman zucchini is slightly less watery than other varieties which makes good marinating. Be sure to use firm and small zucchini.
* 1/4 cup olive oil
* 2 1/2 tablespoons lemon juice
* 2 large cloves garlic, minced
* 1/2 teaspoon fresh mint, minced
* Salt to taste
* Freshly milled black pepper to taste
* 2 pounds SMALL zucchini, cut into 1/4 thick julienne
Method
Whisk together olive oil, lemon juice, garlic, parsley, mint, salt and pepper. This is the marinade.
Steam the julienned zucchini for about 4 minutes. Be careful to not let the zucchini get mushy. Drain and transfer to a salad bowl and pour marinade over them.
Gently turn to mix. Gently, gently.
Marinate for one hour.
Serves: 4 - 6
Contributor: two blonde ladies
http://www.inmamaskitchen.com/RECIPES/RECIPES/zpastacontest/zucpastumbria.html
Pasta with Zucchini (Maccheroni alle zucchine)
Start with the biggest macaroni elbows you can find, if you can’t find the big ones, use rigatoni or shells.
.
* 1/3 pound large pasta (see note above)
* 2 zucchini
* 2 garlic cloves, thinly sliced
* 3/4 cup ‘dead ripe’ plum or cherry tomatoes
* 2 tablespoons fresh basil leaves, sliced
* 3 - 4 tablespoons extra virgin olive oil
* 1 tablespoon salt
METHOD
Cut zucchini lengthwise. Salt, coat with oil then broil, grill or bake until brown. (Can be done ahead.) When ready to use, cut into 1 “ pieces.
Slice tomatoes. If very juicy , squeeze juice out and then slice. Ripe is more important than breed.
Cook pasta in large pot with abundant salted boiling water, about 12 minutes for large pasta.
Heat heavy skillet, large enough to hold pasta. Put in 1 tablespoon oil. Toss in zucchini and garlic slices. Cook over medium heat, stirring occasionally, to brown garlic. Don’t burn the garlic!
Stir in basil and tomatoes. Cook until tomato skins start to wrinkle —they do not really cook in this recipe.
Check for seasoning. It should be slightly salty to blend with pasta. Turn off heat.
When pasta is cooked (just until it doesn’t crunch when bitten) drain it - not too dry- toss into skillet and stir to mix. Add another tablespoon oil and stir to blend.
Don’t add cheese!
Serves: 2-3 as first course
Contributor: Judith Greenwood
back to main pasta page back to zucchini article - more recipes
Judith tells us that it is the nutty browned flavor of the zucchini that we are after. Browned is not burnt!
Mac and Texas Cheeses with Roasted Chiles
“Eating mac and cheese is about as good as getting a big hug from your favorite grandma - it just makes you feel happy inside.” Grady Spears
* 4 poblano chiles
* 1 cup plus 1 tablespoon unsalted butter
* 2 cups heavy whipping cream
* 1 cup milk
* 1/2 cup all-purpose flour
* 3 cups grated caciotta or monterey jack cheese
* 1 cup goat cheese
* Kosher salt
* 1 1/2 pounds cooked macaroni
* 1 cup seasoned bread crumbs
* 2 cups grated asiago or parmesan cheese
Method
Roasted Chiles:
Preheat the oven to 500°F. Place the chiles on a greased baking sheet and cook, using tongs to turn the chiles after about 8 to 10 minutes, so that they blacken evenly on all sides. When blackened, remove from the oven and seal t the chiles inside plastic bags for 10 minutes. Remove the chiles from the bags and slip off the blistered skins. When cooled, remove the seeds and stems and cut into strips.
Mac and Cheese:
Lower the oven temperature to 375°F. Using 1 tablespoon of the butter, grease a medium casserole dish and set aside.
In a saucepan, heat he cream and milk over medium-high heat. In a separate saucepan, melt the remaining butter over medium heat. Whisk the flour into the melted butter, stirring over medium heat for approximately 1 minute. Slowly pour in the heated whipping cream, whisking the mixture until it thickens. Remove the saucepan from the heat and stir in the caciotta and goat cheese. Season with salt and set aside. In a large mixing bowl combine the macaroni, cream mixture, and green chiles, mixing gently until well combined. Pour the macaroni into the greased baking dish and evenly spread the bread crumbs and grated asiago cheese over the top. Bake for 50 to 60 minutes, or until top is browned.
Serves 6 - 8
Reprinted with permission from © Grady Spears and June Naylor, The Texas Cowboy Kitchen, published by Andrew McMeel click for book review and more recipes
more chef and cookbook recipes
http://www.inmamaskitchen.com/RECIPES/RECIPES/zpastacontest/Macaroni_salad_2.html
Sunday Best Macaroni Salad
A delicious mixed salad for any day as well as Sunday.
* 4 cup cooked macaroni
* 1 1/2 cups cooked peas
* 1 small onion, diced
* 4 hard boiled eggs, cubed
* 1/2 cup chopped green pepper
* 1 1/2 cups cheese, shredded
* 1 1/2 cups ham, small dice
* 1/4 cup pickle relish (or sub. 3 tablespoons yellow mustard)
* 1/2 teaspoon black pepper
* 1 1/2- 2 cups mayonnaise
METHOD
Combine all ingredients and mix well. Start by using 1 - 1/2 cups mayo and add more if needed. Refrigerate until ready to use.
Contributor: Junior Trimmer
http://www.inmamaskitchen.com/RECIPES/RECIPES/zpastacontest/sweetpotlasagna.html
Lasagna with Sweet Potato and Pumpkin
This lasagnarecipe calls for pumpkin and curry. Curry is not an Italian staple, but the use of pumpkin is common in the northern part of Italy. This is a very happy marriage, reflecting today’s worldwide good fortune.
* 1 tablespoon olive oil
* 1/2 cup lean bacon pieces
* 1 onion, finely chopped
* 400g (3/4 pound) sweet potato cut in 1/2 inch dice
* 400g (3/4 pound) pumpkin cut in 1/2 inch dice
* 2 cups water
* 3/4 cup pureed pumpkin or one packet of pumpkin soup mix or 1 can of pumpkin condensed soup
* 1 teaspoon curry powder
* 2 tablespoons of chopped fresh herbs (coriander, thyme, oregano or sage e.g.)
* Salt and pepper to taste
* 1/2 cup lite coconut cream
* 1 cup milk
* 1 dessertspoon corn flour
* 12 instant lasagna noodles (3/4 pound)
* 1/2 - 3/4 cup gruyere cheese, grated
METHOD
Place olive oil into a large pot and cook bacon, onion, sweet potato and pumpkin. Stir over a low heat for approximately four minutes, stirring constantly.
Add 1 cup of water and simmer for a further 4 minutes.
Add either puree, soup, or packet of soup powder and remaining water.
Add curry powder, together with chopped herbs.Add coconut cream and seasoning to taste.
Lastly, add milk, mixed with cornflour. Simmer altogether for four minutes. Remove from heat.
Preheat oven to 185° C or 375° F.
Place a thin layer of sauce into bottom of oven proof dish sprayed with lite cooking spray. Add a layer of lasagna noodles then a layer of sauce. Repeat until ingredients are used, finishing with a layer of sauce. Sprinkle with grated cheese, and bake in preheated 185° C or 375° F oven for forty minutes.
Contributor: Margaret E. Walker
http://www.inmamaskitchen.com/RECIPES/Japanese_Recipes/cold_somen.html
Japanese Cold Somen Noodles
For dipping sauce
* 2 cups unseasoned dashi (Japanese soup stock)
* 5 tablespoons Japanese light soy sauce
* 3 tablespoons sugar
* 2 tablespoons mirin (Japanese sweet rice wine)
* 1 1/2 tablespoons shoyu (Japanese soy sauce)
For somen
* 3 bundles somen (thin white wheat noodles),
* Accompaniments: finely grated peeled fresh ginger, minced scallion, shredded fresh shiso leaves,sesame seeds
Method
Dipping sauce: Heat all dipping sauce ingredients in a small saucepan over low heat, stirring, until sugar is dissolved. Cool sauce, then chill, covered, until cold, about 1 hour.
Somen: Bring 2 1/2 quarts water to a rolling boil in a 4-quart saucepan over moderately high heat. Add noodles and 1 cup more water. When water returns to a boil, add 1 cup cold water and bring back to a boil. Simmer noodles until just tender and slightly translucent, about 2 minutes. Test noodles for doneness by taste. If noodles are not tender, add 1 cup more water and return water to a boil.
Drain in a colander, running cold water over noodles to rapidly stop cooking.
Divide noodles among 6 bowls filled with ice and cold water. Divide dipping sauce among 6 small bowls and serve with accompaniments for flavoring it, then dip each mouthful of noodles in sauce. This is best done with chopsticks.
Contributor: Shin Suzuki
http://www.inmamaskitchen.com/RECIPES/RECIPES/zpastacontest/Sicilian_pasta_salad.html
Sicilian Pasta Salad
“I once invited a family that came from Syria, and was told they were not big pasta eaters, but they enjoyed it so much that they called me the next week to get the recipe!!!” Lucia
* 3 cloves garlic, finely chopped
* 1 cup basil, chopped
* 1/2 cup extra virgin olive oil
* 3 medium red, ripe tomatoes
* 1 pound pasta (see note below)
METHOD
Combine garlic, basil and oil in a container. Let rest for at least 30 minutes to infuse the oil.
Start water for pasta. While pasta cooks, chop up tomatoes, (do not peel) and combine with garlic and basil. Season the sauce with salt and pepper.
I usually do not drain the pasta, I just take it out of the water with a fork or a slotted spoon, and drop it in the sauce. Let it sit for 3 to 5 minutes and serve. This is good hot, warm and cold. If you go light on the olive oil it is also a very light dietetic dish. I hope you enjoy it!
Serves: 4
Contributor: Lucia Russo
“I have made this pasta with fettuccine, tagliatelle and spaghetti if I am serving it hot. If I am making it for a barbecue and it will be served at room temperature, I like using a cut like penne rigate or a mini penne rigate because they hold their shape even hours after they are cooked.” Lucia Russo
http://www.inmamaskitchen.com/RECIPES/RECIPES/zpastacontest/penne_veg_goat.html
Penne Pasta with Roasted Veggies and Goat Cheese
“Carb angst? Toss the veggies with the goat cheese and forget the pasta. Try a drizzle of balsamic glaze over all - you won’t miss the noodles at all.” From Culinary Confessions of the PTA Divas
* 1 red bell pepper, seeded and cut into 1-inch squares
* 1 medium eggplant, cubed
* 2 yellow squash, cubed
* 2 zucchini, cubed
* 1 small onion, coarsely chopped
* 8 garlic cloves, peeled
* Coarse salt and cracked black pepper, to taste
* 1 tablespoon dried oregano
* 1 tablespoon dried basil
* 6 tablespoons extra-virgin olive oil, divided
* 1/2 cup dry white wine
* 1 pound penne pasta, prepared according to package directions
* 2 cups crumbled goat cheese
* 2 tablespoons fresh lemon juice
* 1/4 cup pine nuts, toasted (optional)
* 12 fresh basil leaves, roughly torn (optional)
METHOD
Preheat the oven to 400°.
In a roasting pan, toss together the bell pepper, eggplant, yellow squash, zucchini, onion, and whole garlic cloves. Season with salt and pepper to taste. Mix in the oregano and basil. Add 4 tablespoons of olive oil, then wine, and stir. Bake at 400° until tender, about 30 minutes, stirring once or twice.
Toss the cooked pasta with the remaining 2 tablespoons of olive oil. Add the goat cheese, stirring well. Stir in the lemon juice.
Remove roasted veggies from the oven and toss with the pasta. Taste and adjust the seasoning if necessary.
Garnish with toasted pine nuts and fresh torn basil if desired.
Serves: 8
Reprinted with permission from© Hodges, Anne-Marie, Culinary Confessions of the PTA Divas, published by Menasha Ridge Press click for book review
http://www.inmamaskitchen.com/RECIPES/RECIPES/fruits_and_veggies.html/zucchine_agrodolce.html
Zucchine in Agrodolce (Zucchini in Sweet-Sour Sauce)
Sicilians love agrodolce or sweet and sour sauce. If garlic burns it tastes bitter. This is a sweet-sour taste and bitter, burnt garlic will not enhance the finished dish.
* 1/2 cup oil
* 2 cloves garlic
* 2 pounds zucchini
* 2 teaspoons sugar
* 1 tablespoon mint, minced
* 1/4 cup golden raisins
* 1/2 cup vinegar
METHOD
Heat oil in large, heavy skillet over medium heat. Put in garlic cloves and cook until golden-brown. Do not burn. Lower heat if necessary. Remove when golden-brown.
Using a fork, score the sides of the zucchini. Cut into rounds that are 1/2 inch thick.
Turn up heat under oil. Let become very hot. Fry zucchini rounds until golden, turning once. Set aside when finished. It is important to work in batches, so pan heat is not lowered too much.
When all zucchini are sautéed, return them to the pan. Sprinkle with sugar and mint leaves. Sprinkle in raisins.
Stir to combine well, and sprinkle vinegar over all.
Marinating helps this recipe, and it is very good the next day.
Serves: 4
http://www.inmamaskitchen.com/RECIPES/RECIPES/VEGII/squash_sum/zucc_fry_beer.html
Zucchini Fried in Beer Batter
A wonderful batter for many fried foods.
* 6 medium zucchini
* 3/4 cups all-purpose flour
* 1 1/2 teaspoons baking powder
* 1/2 teaspoon salt
* 1 1/2 tablespoons vegetable oil
* 3/4 cup beer
* Vegetable oil for frying
Method
In a food processor fitted with steel blade or with a trusty fork and great wrist power, mix together flour, baking powder, and salt. When mixed, stir in the oil and beer and mix well. Set aside for about 15 to 20 minutes.
Heat a heavy-bottomed saute pan. When hot, but not at the smoking point, add oil.
Working in batches (do not crowd the pan) coat zucchini in the batter, then gently lower into the hot oil. Work in a single layer only. Fry until golden on both sides, turning once. Remove with a slotted spoon, ago9ving a minute to drip out over pan and place on paper towels to drain completely. Repeat until all zucchini is used up.
You can keep the zucchini warm in a 200° F oven while you work. Or send them to the table where they will be snatched up in a flash.
Serves: 6
Contributor Tony Parigi
http://www.inmamaskitchen.com/RECIPES/RECIPES/fruits_and_veggies.html/redpeppersstuffed.html
Stuffed Red Peppers
These red peppers are stuffed with egg white and zucchini. They are a healthy choice for any meal.
* 4 medium red bell peppers
* 2 medium zucchini, sliced in thin rounds
* 1/4 cup extra virgin olive oil
* 1 tablespoon garlic, minced
* 1/3 cup unflavored bread crumbs
* 4 ounces Swiss cheese, in 1/2 inch cubes
* Whites of 2 hard boiled eggs, chopped (yolks discarded)
METHOD
Preheat oven to 400°F.
Slice peppers in half lengthwise. Remove seeds and white core.
In medium bowl, mix zucchini, olive oil, garlic and bread crumbs. Mix well. Add Swiss cheese and chopped egg, and toss gently.
Oil baking dish. Stuff peppers, mounding in the centers.
Bake in upper third of preheated 400°F oven until pepper feels tender to the fork and stuffing is browned. (about 45 minutes).
Serves 4 - 6
Contributor: Al Viola
http://www.inmamaskitchen.com/RECIPES/RECIPES/GRAINS_BEANS_TWO/barley/bar_salame_zucc.html
Barley Salad with Zucchini, Red Pepper and Salame
You need chunks of salami for this recipes, so buy a whole salame in your favorite Italian store.
* 2 cups cooked barley
* 3 tablespoons extra-virgin olive oil
* 2 cloves garlic, minced
* 1 zucchini, diced
* 1 red bell pepper, diced
* 1 cup cooked garbanzo beans
* 4 ounces salame diced
* Grated zest of 1 lemon
* Salt and freshly ground black pepper to taste
* 1/4 cup parsley, minced
* 1/4 cup extra-virgin olive oil
* 2 tablespoons white wine vinegar
Method
Heat three tablespoons oil in a large saute pan. Stir in garlic, zucchini, red bell pepper and cook, stirring, for 2 minutes. This is just to take the edge off the vegetables. Set aside to cool.
Mix together lemon zest, salt and pepper, parsley, 1/4 cup oil and vinegar. Whisk to lightly emulsify.
Combine cooked barley and garbanzo beans. When zucchini mixture is cooled, add to barley and mix well. Keeping a few salame chunks aside to garnish top, add salame. Pour dressing over all and mix with a fork to combine. Top with the salame cubes.
Serves: 4 - 6
Contributor: Francesca Rossi
http://www.inmamaskitchen.com/RECIPES/RECIPES/mexican_food_cooking/calabacitas_baked.html
Calabacitas - Baked Mexican Zucchini
* 4 zucchini or yellow squash, sliced
* 1 large onion, chopped
* 3 tablespoons vegetable oil
* 2 cloves garlic, put through garlic press or finely minced
* 1 ( 4 ounce) can chopped green chili
* 1 ( 16 ounce) can whole kernel corn
* 1 cup grated cheddar cheese
Method
Preheat oven to 400°F.
Heat oil in heavy-bottomed saute pan. Put in onion and cook until translucent, but not browned. Remove with slotted spoon and set aside. Saute’ squash slices in batches so the pan does not get overcrowded, just until slightly tender, but never soft. Stir in garlic, chiles, corn and cheese. Stir to combine well.
Pour mixture in buttered 1- quart casserole and bake in preheated 400°F oven for 20 minutes.
Contributor: Helen Rodriguez
http://www.inmamaskitchen.com/RECIPES/RECIPES/VEGII/squash_sum/squash_DEEN.html
Spinach-Stuffed Squash from Paula Deen
“Stuffed squash make a fantastic side for fall dinners. Serve with a roasted pork tenderloin or baked chicken.” Paula Deen
* 6 large yellow squash, halved lengthwise
* 2 tablespoons olive oil
* 3/4 teaspoon salt, divided
* 1/4 teaspoon ground black pepper
* 2 tablespoons butter
* 1/2 cup chopped onion
* One 10-ounce package frozen chopped spinach, thawed and squeezed dry
* 1 cup chicken flavored stuffing mix
* 1 cup shredded Cheddar cheese
* 1/2 cup sour cream e and font
Method
Preheat oven to 400°F.
Brush cut side of squash with olive oil; sprinkle with 1/4 teaspoon salt, and the pepper. Place squash, cut side down, on a rimmed baking sheet. Bake 15 minutes, or until tender. Scoop out pup, keeping shells intact: reserve pulp.
Reduce heat to 350°F. In a large skillet, melt butter over medium heat. Add onion; cook 5 minutes, or until tender. Stir in spinach and squash pulp; cook 3 to 4 minutes, or until all liquid is absorbed. Remove from heat; stir in stuffing mix, cheese, sour cream, and remaining salt.
Spoon mixture evenly into squash shells. Place on the baking sheet, and bake 15 to 20 minutes, or until heated through. Serve immediately.
Serves: 12
Recipe printed with permission from © Paula Deen Enterprises, Paula Deen’s 2009 Calendar, published by Random House. Click for book review
http://www.inmamaskitchen.com/RECIPES/RECIPES/GrainPastaBeans/sorgbakedbeans.html
Sorghum Baked Beans
When we make this recipe for sorghum baked beans, we always used leftover cooked beans. In southern cooking there always seems to be leftover beans. If you don’t want to do that, you can use canned beans.
* 2 cups cooked navy or great northern beans
* 5 slices bacon
* 1 onion, chopped
* 3 tablespoons catsup
* 1 teaspoon prepared mustard
* 1/2 cup sorghum molasses
* 1/4 cup water
METHOD
Preheat oven to 350°F.
Fry the bacon until done, but not crisp. Cut into small pieces.
Finely chop the onion.
Place bacon, onion, and remaining ingredients into a medium casserole. Stir well to mix.
Cover and bake in preheated 350°F oven for twenty minutes.
After 20 minutes, reduce heat to 250°F, and cook for two hours.
Serves: 4
recipe from www.inmamaskitchen.com
Contributor: Cliff Lowe
http://www.inmamaskitchen.com/RECIPES/RECIPES/GrainPastaBeans/Wheat_Berry_Salad.html
Wheat Berry Salad
This is one of our star party dishes. If you make it the day before, however, please add a little fresh orange juice at the last minute. Citrus loses its zip rapidly.
* 1 cup wheat berries
* 1 teaspoon fennel seed
* 1 teaspoon cumin seed
* 1/2 cup raisins, soaked in orange juice
* 1/4 cup dried cranberry, soaked in water
* 1 fennel bulb, chopped in 1/2 inch pieces
* 1 medium zucchini, grated
* 3 scallions chopped
* 1/4 cup minced parsley
* 1/3 cup pecans, toasted and chopped
* 1 Winesap or other sweet apple, chopped in 1/2 inch pieces
* Juice of one orange
VINAIGRETTE
* 1/4 teaspoon powdered cumin
* 1/2 teaspoon salt
* 2 tablespoons red wine vinegar
* Juice of 1 orange
* Grated zest of 1 large orange
* Grated zest of 1 lemon
* 6 tablespoons extra virgin olive oil
METHOD
Soak wheat berries overnight. Remove from soaking water when ready to cook.
Bring 3 1/2 cups water to a boil. Add wheat berries, fennel seed and cumin seed. Cook for 2 1/2 to three hours. The berries will break open when they are close to tender.
While wheat is cooking, prepare vinaigrette. Whisk cumin and salt with vinegar. Add orange juice, lemon and orange zests and olive oil. Whisk to ablend. Set aside.
Half an hour before wheat is finished, put raisins and dried cranberries in water to soak.
Mix together fennel, zucchini, scallions, parsley and pecans. Set aside.
Chop apples and toss immediately with orange juice. This will prevent oxidation, and will give them extra sweetness.
When wheat berries are cooked, drain off extra liquid, and put in serving bowl. Dress with vinaigrette while still warm. Remove raisins and cranberries from soaking liquids and pat dry. Add with all other ingredients to wheat berries, and toss well.
Serves 6 - 8.
http://www.inmamaskitchen.com/RECIPES/RECIPES/GrainPastaBeans/Southern_Red_Rice.html
Southern Red Rice
This is Wayne’s adaptation of his grandmother’s recipe. She would have had to stew the tomatoes herself.
* 5 strips bacon
* 1 large onion chopped
* 1 small green pepper chopped
* 2 small cans stewed tomatoes
* 1/2 teaspoon black pepper
* 1 teaspoon garlic powder
* 4 cups cooked long-grain rice
METHOD
Cook bacon in skillet until crisp. Drain on paper towels. Pour out all but 2 tablespoons bacon fat.
Cook onion and green pepper in the 2 tablespoons bacon fat. When onions are soft, add stewed tomatoes, black pepper and garlic powder. Cook over medium heat for ten minutes to reduce the tomatoes.
When tomatoes have thickened, pour over cooked long grain rice.
Serves 4 - 6
recipe from www.inmamaskitchen.com
Contributor: Wayne Ferrell for Elizabeth Smith
http://www.inmamaskitchen.com/RECIPES/RECIPES/GRAINS_BEANS_TWO/RISOTTO/pump_ham.html
Pumpkin Risotto with Ham
Great for holiday leftovers.
* 2 cups fresh pumpkin, peeled and cut into 1/2-inch cubes
* 5 - 6 cups chicken broth (may have leftover broth, but be prepared)
* 1 tablespoon extra-virgin olive oil
* 2 cups onion, finely chopped
* 1 large clove garlic, minced
* 1 cup uncooked Arborio or Carnaroli rice
* 1/4 cup dry white wine
* 2 tablespoons romano or Parmigiano cheese, freshly grated
* 2 tablespoons fresh parsley, minced
* Salt and freshly milled pepper, to taste
* 1/2 - 1 cup lean ham, finely sliced and cut in bite-sized pieces
Method
In a vegetable steamer, cook the pumpkin pieces for about 15 minutes or until tender. Remove and set aside.
Meanwhile, in a medium saucepan, bring chicken broth to a simmer but do not boil. Keep warm, covered, over the lowest heat. Liquid used in risotto must always be warm.
Warm the olive oil in a heavy-bottomed stock pot or Dutch oven over medium-high heat until hot. Stir in the onion and garlic and saute until tender but not browned, about 5 minutes. Add the rice and stir until toasted and opaque, 3 to 4 minutes. A wooden spoon works best for stirring. Add the wine and 1/2 cup of the broth and continue to cook until the liquid is nearly absorbed, stirring like one possessed. Stirring breaks down the starch which gives the creaminess to risotto.
Continue to add the warm broth about a half-cup at a time, stirring with each addition. Continue to cook, waiting until the liquid is absorbed each time before adding more, until the rice is tender and creamy yet still a little al dente, about 18 minutes (you may have stock left over). Be sure to stir and stir and then stir some more. It’s fun!
Stir in the steamed pumpkin and cook for a few minutes just to heat the pumpkin. Remove from the heat and stir in the grated cheese, parsley and ham. Taste for seasoning and adjust the salt. Give a few twists of the pepper mill. Serve immediately with a bowl of freshly grated cheese on the table so diners can suit their own taste.
Serves: 4 - 6
Contributor: pat ciesla
http://www.inmamaskitchen.com/RECIPES/RECIPES/meats/mufullaq.html
Mufallaq
Mufallaq is another of the wonderful Saudi Arabian recipes that combines meat and grain in one lovely stew.
* 3 cups crushed wheat
* 4 cups water
* 2 tablespoons oil or shortening
* 1 pound lamb or beef cut into large chunks
* 2 large tomatoes, chopped
* Salt and pepper to taste
* 2 onions, chopped
METHOD
Wash wheat and soak for two hours in water to cover.
Brown meat in oil or shortening. When browned, stir in chopped tomato, salt, pepper and 1 cup water. Simmer until meat is tender and set aside.
Drain wheat and fry gently in oil or shortening in a separate skillet large enough to hold all ingredients. Cook, stirring, until grain begins to turn color. Add meat mixture and the remaining 3 cups water, cover, and cook until all water is almost absorbed and the wheat is fluffy.
Fry onion and place it in a depression in center of wheat. Cover and allow to steam over a very low flame for about 1 hour. Stir onion into the wheat and turn the mixture out onto a platter, picking out the biggest of the meat pieces to place across the top.
Serves: 4 - 6
Contributor: Elinoar Moore
http://www.inmamaskitchen.com/RECIPES/RECIPES/GrainPastaBeans/fried_rice_two.html
Susie’s Fried Rice
“This was, and remains, my absolute favorite, if-I-were-on-death-row-and-had-to-choose-a-last-meal dish. So enamored was I, I would fill my dinner plate with it greedily and half way through, get up to refill the plate out of fear someone else would want seconds.” Tamra Carraway
* 1 pound bacon
* 3 cups of cooked white rice
* 1 bell pepper, chopped
* 3 green onions, chopped
* 4 tablespoons Worcestershire sauce
* 6 tablespoons soy sauce
METHOD
Cut bacon into small bits, fry and drain, setting aside 2 tablespoons of the fat.
In same pan, on low-medium heat, sear bell pepper. In three minutes, add the green onions.
Add rice and reserved bacon to skillet. Add reserved bacon fat, Worcestershire and soy sauce.
Adjust to taste.
Serves: 4
Recipe from www.inmamaskitchen.com
Contributor: Tamra Carraway
Moroccan Squash Tagine with Couscous (Vegetarian)
* 3 tablespoons olive oil
* 2 onions, chopped (about 4 cups)
* 4 garlic cloves, sliced
* 1-1/2 pounds organic squash, skin on, cut into large chunks (see note )
* 2 large carrots, cut in 2-inch sticks (about 4 cups)
* 8 small red potatoes, halved
* 1 teaspoon ground cumin
* 1 teaspoon ground ginger
* 1 teaspoon ground cinnamon
* 1 tablespoon kosher salt, plus more to taste
* 6 tomatoes, roughly chopped
* 1/2 pound fresh fava beans or frozen lima beans
* One 14 ounce can chickpeas, drained
* 1 quart vegetable stock
* Pinch of saffron steeped in 1/4 cup warm water
* 1/4 cup roughly chopped fresh flat-leaf parsley
* Juice of 1 lemon
* Freshly ground black pepper
* Harissa to taste
* 1 pound couscous, cooked according to package directions
METHOD
Heat the oil in a Dutch oven, add the onions, garlic, pumpkin, carrots, potatoes, cumin, ginger, cinnamon, and salt. Cook gently for 10 minutes, until the mixture is softened and the vegetables have released some of their juices. Add the tomatoes; cook 3 minutes. Stir in the fava beans, chickpeas, stock, and saffron.
Bring the mixture to a boil. Lower heat to a simmer; cover and simmer 30 minutes. Finish by stirring in the parsley and lemon juice; season to taste with salt and pepper. Mix a small amount of broth with the harissa, and serve it on the side. Accompany with heaping plates of couscous.
Serves: 8
Recipe reprinted with permission from ©2006 Jay Weinstein, The Ethical Gourmet, published by Broadway Books. click for book review
recipe from www.inmamaskitchen.com
http://www.inmamaskitchen.com/RECIPES/RECIPES/GrainPastaBeans/brown_rice_salad.html
Brown Rice Salad
Brown rice is wonderful as a salad rice. It absorbs dressing flavors without becoming saturated. Considering that it also offers increased nutrition, there seems no reason to hold back.
* 1 2/3 cups uncooked brown rice
* 2 1/2 cups water
* 1 cup low fat sour cream
* 1 tablespoon red wine vinegar
* 1 tablespoon fresh lime juice
* 2 teaspoons honey
* 1/2 teaspoon ground cumin
* 1/4 teaspoon chili powder
* 1/4 teaspoon salt
* 1/8 teaspoon black pepper
* 2 slices bacon
* 1 cup diced red bell pepper
* 1 cup chopped green onions
* 1/2 cup frozen green peas, thawed
* 1/4 cup toasted almond slices
* 2 tablespoons chopped cilantro
METHOD
Place rice and water in a medium saucepan, and bring to a boil. Reduce heat to low, cover, and simmer 45 to 60 minutes.
In a medium bowl, mix the sour cream, red wine vinegar,
lime juice, honey, cumin, chili powder, salt, and pepper. Refrigerate until ready to use.
Place bacon in a skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.
In a large bowl, mix the rice, dressing mixture, bacon, bell pepper, green onions, peas, almonds, and cilantro.
Chill at least 1 hour before serving.
Serves: 8
Recipe from www.inmamaskitchen.com
Contributor: Junior Trimmer
http://www.inmamaskitchen.com/RECIPES/RECIPES/GRAINS_BEANS_TWO/RICE/brown_app_veg_salad.html
Brown Rice, Apple & Veggie Salad
Long-grain rice fluffs better than short-grain.
* 1 cup uncooked long-grain brown rice
* 1 crisp apple, such as a Gala or a Granny Smith
* 1/2 cup celery, finely sliced
* 1/2 cup red bell pepper, in fine julienne
* 1/3 cup toasted walnut pieces
* 1/4 cup scallions, thinly sliced with green tops
* 1/4 cup parsley, minced
* 3 tablespoons Champagne vinegar
* 1 tablespoon olive oil
Method
Bring two cups water to a boil. Season lightly with salt. When boiling, stir in rice. Immediately lower heat to a low simmer, cover, and cook without raising the lid for 50 minutes. When cooked, set aside to cool.
Core apple, then dice apple into 1/2” cubes. Toss together cooled rice, apple cubes, celery, julienned red pepper, walnuts, scallions and parsley.
Whisk together vinegar and oil until mixture emulsifies. Pour over salad and toss to mix well. Cover and refrigerate 1-2 hours, to allow flavors to blend, before serving.
Serves: 6
Contributor: Rachel Levin
http://www.inmamaskitchen.com/RECIPES/RECIPES/DESSERT2/irish_ap_bar.html
Irish Barley and Apple Pudding
This is a very old Irish recipe, one that sweetens the end of the meal and satisfies an empty stomach as well. Ireland was once a very poor country and devised simple measures for responding to hunger pangs.
o 1/2 cup pearl barley
o 1 1/4 cups water
o 1 1/2 pounds apples, peeled, cored and sliced
o 2 ounces sugar
o 2 - 3 tablespoons heavy cream
Method
Bring water to the boil. Stir in barley and apples. Reduce heat to medium-low, just to sustain a strong simmer, cover and cook until barley and apples are soft, about 45 minutes.
Pass through a food mill, or process in food processor. Return to the saucepan. Stir in sugar and lemon juice, and bring to the boil again. When boiling, immediately remove from heat. Set aside to cool slightly. When not piping hot, put into a graceful serving dish and chill.
Stir in cream and serve. You might want additional cream on the side for those who prefer a creamier mix.
Serves: 4
Contributor: Rose Murphy
http://www.inmamaskitchen.com/RECIPES/RECIPES/meats/AfricPilaf.html
African Pilaf (pilau)
Bill brought this pilaf back from a safari in Africa. You can see the Indian influence on African cooking.
* 2 medium tomatoes, sliced
* 1 medium onion, sliced and separated
* 3 tablespoons vinegar
* 1 teaspoon sugar
* 2 tablespoons vegetable oil
* 2 pounds cubed pork or beef
* 2 minced green chilies
* 1 clove of garlic, minced
* 1 tablespoon curry powder
* 1 teaspoon turmeric
* 1 cup stock
* 11 ounces peas
* 2 medium carrots, cut in julienne strips
* 1 cup cooked rice
* 1/4 cup cilantro, chopped
METHOD
In a medium bowl, layer tomato and onion slices. Pour vinegar over layers, and sprinkle with sugar. Cover with plastic wrap and refrigerate.
Heat oil in Dutch oven. Working in two batches, brown the beef or pork with chili, garlic, curry and turmeric.
Add stock and simmer, covered, over medium heat until meat is done, about 1 1/2 to 2 hours.
Meanwhile combine peas and carrots and steam for about 20 minutes.
Divide ingredients on a large serving plate. Put rice on one section, peas and carrots on another, meat on a third, and marinated tomato/onion combination on a fourth. Garnish with cilantro and serve.
Serves: 6 - 8
Contributor: Bill Robinson
http://www.inmamaskitchen.com/RECIPES/RECIPES/meats/saudi_rice_lamb.html
Saliq - Arabian Lamb with rice
Saliq, also spelled selek is one of the most famous of Saudi dishes. Elinoar tells us that it must be cooked with cardamom
* 2 punds lamb cut into 1 inch cubes
* 3 medium onions, finely chopped
* 2 tablesppoons fresh cilantro, finely chopped
* Salt and pepper to taste
* 2 cups milk
* 2 cups rice
* 4 tablespoons butter, melted
METHOD
Simmer meat, onions, cilantro, salt and pepper in 1 cup water in a covered saucepan over low heat for one hour. Add water if pot dries. Remove meat, set aside in warm spot.
Add 2 cups water and milk to stock in which meat was cooked. Bring to a boil. Stir in rice, cover and cook very gently over low heat until the rice is nearly cooked, about 15 minutes. Turn off heat and allow to steam 10 minutes longer.
Place rice on a large serving platter. Arrange pieces of meat on top. Pour melted butter over rice and meat. Serve with a vegetable salad.
Serves: 6
Contributor: Elinoar Moore
http://www.inmamaskitchen.com/RECIPES/RECIPES/VEGII/squash_sum/zucFLOW_omelet.html
Zucchini Flower Omelet
Heaven on earth and very simple.
* 16 zucchini flowers
* 10 eggs
* 1/4 cup water
* Salt and freshly ground pepper
* 1 tablespooon butter
* 1 cup fresh goat cheese or fresh ricotta
* Fresh herbs, for garnish
Method
Wash the Zucchini flowers and pat dry
Beat together the eggs and water. Add the zucchini flowers to the egg mixture. Season with salt and pepper.
Melt the butter in a nonstick frying pan, and when piping hot add the zucchini-egg mixture. After a few minutes, when the eggs start setting, add the pieces of cheese all around. Continue to cook, but don’t let the omelet get dry. Stop the cooking when it is still a bit runny. Garnish with fresh herbs and serve immediately.
Serves: 4
Reprinted with permission from ©Mireille Guiliano, French Women Don’t Get Fat, published by Vintage click for review
http://www.inmamaskitchen.com/RECIPES/RECIPES/VEGII/squash_sum/ZC_mexali.html
Zucchini Mexicali
Part of Shari’s “Old-Fashioned” recipes that are pure comfort food.
* ¼ cup cooking oil
* 1 pound unpeeled zucchini, thinly slices (4 cups)
* 1 large carrot, coarsely shredded (1 cup)
* 1 green onion, chopped (1 cup)
* ¾ cup chopped celery
* ½ medium green pepper, cut into thin strips
* ½ teaspoon garlic salt
* ¼ teaspoon dried basil, crushed
* Dash pepper
* 1/3 cup taco sauce
* 2 teaspoons prepared mustard
* 2 medium tomatoes, cut into wedges
* Salt
Method
Heat cooking oil in a 10 inch skillet. Add zucchini, carrot, chopped onion, celery, green pepper. Toss to mix well. Cook, covered, over medium-high heat for 4 minutes, stirring occasionally.
Combine taco sauce and mustard; stir into vegetables. Add tomatoes wedges; cook, uncovered, 3 to 5 minutes or until heated through. Season with salt.
Makes 4-6 servings
http://www.inmamaskitchen.com/RECIPES/RECIPES/breakfast/crn_squa_panckes.html
Corn and Squash Pancakes with Fresh tomato Salsa
Note: Every summer I sign up for a season’s worth of fresh vegetables from a local CSA farm and this is one of the recipes I developed to use the bumper crop of squash.
For salsa:
* 2 cups diced red, ripe tomatoes
* 1 seeded and finely minced jalapeno pepper
* 1/4 cup minced fresh basil
* 1/4 cup finely chopped red onion
* salt and pepper to taste
For pancakes:
* 1 cup corn kernels cut from cob
* 2 cups shredded zucchini (or other summer squash) squeezed to remove excess moisture
* 2 tablespoon finely minced onion
* 1/4 cup finely diced green or red bell pepper
* 1 cup baking mix (like Bisquick)
* 2 eggs
* 1/4 teaspoon salt
* 1/4 cup water or milk
Method
In medium bowl mix together salsa ingredients and set aside to allow flavors to blend.
In large bowl mix together pancake ingredients, adding just enough milk and/or water to make a thin batter. (Amount may vary depending on moisture of vegetables)
Heat griddle over medium high heat and spray with cooking spray or brush on a thin coating of vegetable oil.
Pour about 1/3 cup of batter onto griddle for each pancake. Flip once when browned. Keep warm by covering with foil tent while cooking remainder.
Serve with salsa on the side.
Serves 4
Contributor: Diane Nemitz
http://www.inmamaskitchen.com/RECIPES/RECIPES/VEGII/squash_sum/zuc_sausage.html
Quick Zucchini & Sausage
* 1 pound Italian Sausage
* 1 tablespoons extra-virgin olive oil
* 2 cloves garlic, minced
* 1 small onion,finely chopped
* 2 cups tomatoes, seeded & chopped
* 4 cups zucchini, thinly sliced on the diagonal
* 1 teaspoon lemon juice
* Salt to taste
* 1/4 teaspoon Tabasco
* 1/4 teaspoon oregano
* Freshly grated Parmigiano on side
Method
Slice sausage on the diagonal into 1/4 inch thick slices. They will resemble the zucchini this way, as well as cook faster. In a heavy bottomed saute pan, brown the sausage in the oil, tuning to brown each side.
Remove sausage and put on side. Put in garlic & onion and cook about 2 - 3minutes stirring often.
Return sausage to pan along with tomatoes, zucchini, salt, tabasco, lemon juice and oregano. Cook, uncovered, about 5-7 minutes until zucchini is just cooked.
Remove from heat and sprinkle individual servings with a healthy amount of Parmigiano cheese.
Contributor: Georgyn Marks
http://www.inmamaskitchen.com/RECIPES/RECIPES/breakfast/pancak_zucc.html
Zucchini Pancakes with Mint Chutney
* 3 cups shredded zucchini
* 1 cup all-purpose white flour
* 6 ounces Egg Beaters
* 3 tablespoons dried onions
* 1 teaspoon dried dill
* 2 cups water
* Salt to taste
Mint Chutney
* 1 cup fresh mint leaves, washed and dried
* 1 - 2 cloves garlic, peeled
* 1- 2 fresh green chilies, seeds removed
* 1 - 2 tablespoons yogurt
* Salt
Method
Chutney: Shred the mint leaves with the garlic and chilies, preferably in a food processor. Mix in the yogurt and add salt to taste. This will yield one small bowl
Combine all pancake ingredients. If the batter is too thick, add more water by spoonfuls. Use a nonstick frying pan and/or a little vegetable oil spray on the surface of a regular pan. Heat and spray the frying pan with vegetable oil. Ladle several tablespoons per pancake onto the pan. When the edges of the pancakes turn brown, they are ready to be flipped. Cook on other side for just a minute or so. Serve with the Mint chutney in a bowl on the side.
Serves: 4 - 6
Contributor: D. Bestis
http://www.inmamaskitchen.com/RECIPES/RECIPES/breakfast/pancak_zuc_matzo.html
Zucchini-Potato Matzoh Pancake
Grated zucchini is one of the baker’s best friend and it is happy to let other flavors dominate.
* 4 medium zucchini, coarsely grated
* 2 large potatoes, previously cooked, and mashed
* 3 eggs, lightly beaten
* 3/4 - 1 cup matzoh meal
* Salt & freshly milled black pepper to taste
Method
Combine all ingredients seasoning with salt and pepper to taste. Heat a lightly oiled griddle or heavy large fry pan and drop batter in by spoonfuls. Cook until brown, then turn to cook the other sides until both are golden-grown. This takes abou t3 - 4 minutes per side.
These can be served with almost any topping whether dairy, such as sour cream, or a sweet jam.
Yield: About 15 large pancakes. These can also be made smaller and served as appetizers.
Contributor: Leah Kaplan
http://www.inmamaskitchen.com/RECIPES/RECIPES/VEGII/squash_sum/zuc_casser.html
Zucchini and Beef Casserole
Layer One
* 1 pound Lean ground beef
* Salt and freshly milled pepper to taste
* 1 - 2 cloves garlic, minced (according to preference)
Layer Two
* 4 cups water
* 1 teaspoon salt
* 3 pounds zucchini, chopped
* 1 can (4 ounces) chopped green chiles
* 1 medium onion, finely chopped
* 2 tablespoons butter
* 1 cup shredded cheddar cheese
Layer Three
* 2 eggs
* 2 cups ricotta cheese
* 2 teaspoons parsley, chopped
* 2 tablespoons freshly grated Parmesan cheese or grated Cheddar
Method
Layer one: Put ground beef, salt, pepper and garlic in a heavy-bottomed skillet over moderate heat. Stir mixture with a wooden spoon, breaking up into large chunks of meat as it cooks. Cook until well done. Drain fat, and spoon mixture into a 2 quart casserole dish.
Layer two : Put water and 1 tsp. salt in a 3 quart sauce- pan. Bring to a boil over high heat, and add squash. Cook for 4-8 minutes to the tenderness you like (some prefer soft, other al dente). Pour into a colander, and drain well.
Transfer squash back to the saucepan and mash with potato masher until squash is well broken up. Add green chiles, onion and butter. Mash until thoroughly combined. Spread over beef mixture. Sprinkle with cheddar cheese.
Preheat oven to 350°F.
Layer Three: Put eggs into a medium sized bowl, and beat with a wire whisk or portable mixer until light. Fold in ricotta and parsley. Spoon over squash layer in the casserole.
Sprinkle casserole with your choice of Parmesan or cheddar cheese, and place on the center rack of the oven. Bake in preheated oven for 35-40 minutes or until casserole is thoroughly heated and top layer is set. Serve immediately.
Serves: 6
Contributor: Wayne Gregory
http://www.inmamaskitchen.com/RECIPES/RECIPES/mexican_food_cooking/relleno_calaba.html
Calabacitas con Queso Rellenos (Baby Squash and Cheese Rellenos)
* 2 tablespoons corn oil, or enough to coat pan
* 1/2 cup chopped yellow onion
* 2 tablespoons chopped garlic
* 1 1/2 cups diced zucchini or yellow squash
* 3/4 cup sweet corn kernels
* 4 tablespoons peeled, seeded, and diced Anaheim chiles
* 1/2 cup roughly chopped tomatoes
* Salt and pepper
* 1 1/2 cups crumbled queso fresco
* 4 poblano chiles, peeled and seeded
* 2 ounces fresh cilantro leaves
Method
Preheat oven to 400°F.
Heat the oil in a saute pan over medium-high heat. Add the onion, and saute for about 1 minute, until they just begin to soften. Add the garlic, zucchini, corn, and Anaheim chiles, and saute for 4 to 5 minutes, stirring constantly, until the zucchini becomes fairly soft. Add the tomatoes and cook another 4 minutes, stirring constantly. The zucchini and tomatoes will give off a fair amount of water, making the mixture a little wet. Season with salt and pepper.
Let the mixture cool, then fold in 1 cup of the queso fresco. Stuff the rellenos and bake in the oven for about 10 minutes, until the rellenos are very hot in the center.
Remove from the oven, and sprinkle the remaining 1/2 cup queso fresco and the cilantro leaves on the rellenos. Serve with Green Rice and Black Beans.
Serves: 4
Reprinted with permission from ©2008 Janos Wilder The Great Chiles Rellenos Book, published by Ten Speed Press click for book review
http://www.inmamaskitchen.com/RECIPES/RECIPES/Desserts/zucc_orange.html
Orange Zucchini Bread
This bread is designed to be made ahead. It grows mellow and rich with patient waiting, a boon for a harried hostess who would like to spend time with guests, as well as in the kitchen.
* 1 1/2 cups granulated sugar
* 1 cup vegetable oil
* 1 1/2 cups grated zucchini (packed)
* 1 tablespoon grated orange peel
* 2 teaspoons vanilla extract
* 3 eggs
* 3 cups all-purpose flour
* 1 teaspoon salt
* 2 teaspoons cinnamon
* 1 teaspoon allspice
* 1 teaspoon baking soda
* 1/2 teaspoons baking powder
* 1/2 cup raisins, soaked in orange juice
* 1/2 cup coarsely chopped pecans
METHOD
Equipment: 4 mini loaf pans 5 1/2” by 3 1/3” buttered and floured.
Preheat oven to 350° F.
Combine sugar, oil, grated zucchini, grated orange peel and vanilla extract. Lightly beat eggs and add to oil mixture.
Sift together flour, salt, cinnamon, allspice, baking soda and baking powder. Pour into wet ingredients, stirring to mix as you pour. Mix until flour is blended, but do not overmix. Remove raisins from orange juice. Pat dry. Stir into the batter with raisins and pecans.
Divide between the four buttered and floured loaf pans. Bake in the middle of preheated 350° F oven for 40 - 45 minutes, or until tester comes out clean. While cooking prepare glaze, as below.
TO GLAZE
Put sugar and orange juice in small pan. Bring to a boil, stirring to dissolve the sugar.
When breads are finished, put on rack to cool while still in pans. With a skewer, poke a few holes in the top of the bread and brush on orange syrup. Let cool for five minutes.
Remove from pans to cool on a wire rack. Prick all sides with a skewer and brush on more glaze. Let cool, right side up.
When cool, wrap securely, first in plastic wrap, then in foil and let mellow overnight.
Yield: 4 mini loaves.
Contributor: donna davis for mary merz
http://www.inmamaskitchen.com/RECIPES/RECIPES/DESSERT2/CAKES/zuc_choc.html
Zucchini Chocolate Cake
* 2 1/2 cups all-purpose flour
* 1/4 cup dark baking cocoa
* 1 teaspoon baking soda
* 1 teaspoon salt
* 1/2 cup butter
* 1/2 cup vegetable oil
* 1 3/4 cups sugar
* 2 large eggs
* 1 teaspoon vanilla
* 1/2 cup buttermilk
* 2 cups zucchini, grated
* 6 ounces semisweet chocolate chips
* 3/4 cup walnuts, chopped
Method
Preheat oven to 325°F.
Over a large bowl, sift flour, cocoa, baking soda and salt. Put to the side.
Set an electric mixer on medium and cream the butter, oil, and sugar in a mixing bowl until light. Mix in eggs, one at a time, beating well after each addition. Mix in vanilla .
Add dry ingredients alternately with buttermilk to creamed mixture, beating well after each addition. Stir in zucchini, half the chocolate chips and half the walnuts - reserving the rest for the top of the cake.
Pour batter into a greased 13 x 9 x 2-inch baking pan. Sprinkle with reserved chocolate chips and walnuts.
Bake in a preheated 325° F. oven for 55 minutes or until cake tests done to a toothpick. Cool in pan on a wire rack. Cut into squares to serve.
Contributor: Debbie Howell
http://www.inmamaskitchen.com/RECIPES/RECIPES/Basics/chutney_and_salsa/Zuc_relish.html
Zucchini Relish
This zucchini relish recipe is sublime. Oh, that nutmeg - what a difference it makes.
* 12 cups zucchini, finely chopped
* 4 cups chopped onions
* 2 cups chopped green peppers
* 5 tablespoons salt
* 2 1/2 cups vinegar
* 6 cups sugar
* 1 tablespoon dry mustard
* 3/4 teaspoon nutmeg
* 3/4 tablespoon cornstarch
* 3/4 teaspoon turmeric
* 1 1/4 teaspoon celery seed
* 1/4 teaspoon black pepper
METHOD
Combine zucchini, onions, green peppers and salt in a large bowl and leave to sit overnight. The next day, rinse ingredients in cold water. Drain well
Mix vinegar, sugar, mustard, nutmeg, cornstarch, turmeric, celery seed and black pepper in a large kettle Mix and cook on stove top until the mixture starts to thicken. Add in the zucchini mixture.
Cook for 30 minutes boiling slowly.
Pack in hot jars and seal.
Makes 7 pints.
Contributor: Junior Trimmer
http://www.inmamaskitchen.com/RECIPES/RECIPES/Basics/chutney_and_salsa/sum_squash_salsa.html
Summer Squash Salsa
“Instead of adding the hot and spicy touch to foods that regular salsa does, this version actually helps to cool down a hot and spicy dish.” George Stella
* 2 tablespoons vegetable oil (canola recommended)
* 1 cup small diced zucchini
* 1 cup small diced yellow squash
* 1/2 cup small diced yellow bell pepper
* 1/4 cup small diced red bell pepper
* 1 tablespoon sugar substitute
* 1/8 teaspoon kosher salt
* 1/8 teaspoon freshly ground black pepper
* 1/4 cup small diced cantaloupe
METHOD
Place the oil in a saute pan and preheat over high heat.
Add all the ingredients, except the cantaloupe, and cook for only 2 minutes, just until tender.
Remove from the heat, drain, and spread out on a plate. Refrigerate quickly without a cover to sop the cooking.
When cooled, mix in the cantaloupe, cover, and refrigerate for at least 30 minutes before serving.
Yield: 24 servings
back to salsa and chutney page
Reprinted with permission from Eating Stella Style, © George Stella, published by Simon & Schuster click for review
My first wife made heavenly Zuchini bread ... the stuff of memories don’tchaknow.
http://www.inmamaskitchen.com/RECIPES/RECIPES/Basics/panellla.html
Panelle (Sicilian Chickpea Fritters)
Panelle are fritters made from chick-pea flour that may be of Arab origin. They are a favorite snack food to the Sicilians, found in friggitoria or fryshops.
* 2 1/2 cups chickpea flour
* 3 cups water
* 3 tablespoons finely minced fresh parsley or oregano
* Salt to taste
* Freshly milled black pepper to taste
* 4 to 6 cups vegetable oil for deep frying
METHOD
Put flour in saucepan. Using a whisk, stir in water whisking to break up any lumps. Add parsley or oregano, salt and pepper. Cook over medium heat, stirring constantly, until mixture begins to pull away from the sides of the pan, about 15 minutes.
Turn mixture onto an oiled surface (pizza tins work well for this, as does a marble or wooden board) and even with a spatula into a thin sheet. Let cool. Cut into rectangles each about 2 inches by 3 inches.
Heat oil to 375°F and fry in batches, being careful to not put in too many at one time which would lower the heat of the oil. Fry until each panella is golden brown. You may need to turn once.
Drain on paper towels and serve immediately.
Yield: About 30 panelle
This recipe from www.inmamaskitchen.com
http://www.inmamaskitchen.com/RECIPES/RECIPES/meats/sicilian_sausages.html
Sicilian Sausage
This is truly a recipe that belongs to a family. The basic sausage recipe was created by Domenica (Tripi) Matteliano, and the variations by her son, Antonino Matteliano. When it comes to sausages, home made is always better, and Tony gives us the key to the authentic Sicilian flavor - fennel.
* 20 pounds pork butt coarsely ground
* Crushed red pepper (Optional - for hot sausage)
* 1/2 cup fennel seeds or to taste
* 1 head garlic, coarsely minced ( or to your liking)
* 1 cup grated Pecorino Romano cheese or to taste
* 3 bunches Italian flat leaf parsley coarsely chopped
* 1 tablespoon salt
* Pepper to taste
* 1 to 1 1/2 cups cold water -as needed to dampen mixture click for note
METHOD
Grind pork butt on coarse grind setting. If hot sausage is desired, use red pepper flakes in pork mixture.
Mix in fennel seeds, garlic, Romano cheese, parsley, salt & pepper to taste. Mix well to insure all ingredients have been well distributed in meat. Do not be afraid to use ample fennel seed as this is the good burst of flavor when eating the sausage.
The sausage meat can be stuffed in sausage casing or made into patties.
Variations Add to meat mixture above:
* 5 pounds or more (not to exceed 10 pounds) beef coarsely ground.
* chopped green, red or yellow bell peppers to taste
* chunks of your favorite cheese to taste
Add one or all of the above to sausage mix. Experiment: you can add anything that you feel will satisfy your own personal taste.
Be sure you add enough ingredients for the amount of sausage mix you have made and mix together well.
Use only coarsely ground meat, this gives the sausage that bite and tooth Sicilians love.
recipe from www.inmamaskitchen.com
Contributor: Antonino Matteliano
My first wife made heavenly Zuchini bread<<<
Lucky man, did you keep her recipe?
Thinking of the contrast, my first husband taught me to put pork and beans, green onions, smoked ham and catsup in a skillet and cook it..........
Top it with sour cream, actually it is good.
Not a surprise that I never had catsup in my house again.
I like all squashes and used the large ones in place of spaghetti and noodles in a lot of recipes.
http://www.inmamaskitchen.com/RECIPES/old_fashioned_recipes/soup/RI-Quahog_chhowder.html
Old-Fashioned Rhode Island Quahaug Chowder
From Shari’s collection of old-fashioned recipes, this is over 100 years old
* 4 quarts Rhode Island Quahaugs
* 1 quart milk
* One 2x3x1 inch piece of lean salt pork, diced
* 2 cups finely chopped onions
* 4 cups diced potatoes
* 1/2 cup butter
* Salt and pepper to taste
Method
Open quahaugs; strain liquid through cheesecloth and reserve. Grind quahaugs through food chopper. Pour milk into pan; let heat until warm.
Place salt pork and onions in 5 quart saucepan over medium heat; cook until salt pork is crisp and onions are tender. Add potatoes and reserved liquid; add just enough water to cover potatoes. Simmer until potatoes are tender; do not boil. Add quahaugs and 1/2 of the butter; cook for about 30 minutes. Do not boil. Add milk and remaining butter; simmer over very low heat for about an hour, stirring frequently. Season with salt and pepper.
Serve piping hot with crackers and butter.
Contributor: Shari Dewey
http://www.inmamaskitchen.com/RECIPES/old_fashioned_recipes/soup/brwn_flour_pot.html
Old-Fashioned Brown Flour Potato Soup
From Shari’s collection of old-fashioned recipes, this is over 100 years old
* 8 medium potatoes, peeled
* 1 medium onion, peeled
* 4 cups milk
* 1/4 cup flour
* 2 tbsp butter or meat drippings
* Salt and pepper to taste
Method
Cube or slice potatoes and onion cook in 4 cups boiling, salted water until tender. Add milk; simmer. Cook flour in butter over low heat until brown; add to soup. Blend carefully. Season with salt and pepper; bring to a boil. Serve at once. May be garnished with minced parsley or grated hard-boiled eggs.
Makes 6 servings.
Contributor: Shari Dewey
http://www.inmamaskitchen.com/RECIPES/old_fashioned_recipes/soup/veg_soup.html
Old Fashioned Vegetable Soup
From Shari’s collection of old-fashioned recipes, this is over 100 years old
+ 1 beef soup bone with meat
+ 2 tablespoons rice
+ 1 medium potato, diced
+ 1/4 cup corn
+ 1/2 cup cut green beans
+ 2 small carrots, diced
+ 2 small kohlrabies, chopped
+ 1 small onion, chopped
+ 8 small pods okra, sliced
+ 2 small tomatoes, chopped
+ 1/2 cup noodles
Method
Place soup bone in pot; cover with water. Add salt; bring to a boil. Reduce heat; simmer until beef is partially done. Add rice and vegetables; cool until vegetables are tender. Add noodles; cook until noodles are tender. May cook soup bone until beef is tender, then use only liquid to cook vegetables.
Contributor: Shari Dewey
http://www.inmamaskitchen.com/RECIPES/old_fashioned_recipes/soup/corn_pot_chow.html
Old-Fashioned Corn and Potato Chowder
From Shari’s collection of old-fashioned recipes, this is about 85 years old
+ 2 tablespoons diced salt pork
+ 1 onion, chopped
+ 4 cups diced potatoes
+ 2 cups boiling water
+ 2 cups canned corn
+ 1 pint milk
+ Salt and pepper to taste
Method
Fry salt pork and onion in skillet for 2 minutes. Boil potatoes in boiling water in large saucepan for 15 minutes. Add pork mixture and corn; cook until potatoes are tender. Add milk; season with salt and pepper. Bring to boiling point.
Serves 6.
Contributor: Shari Dewey
http://www.inmamaskitchen.com/RECIPES/old_fashioned_recipes/soup/cabbage.html
Old-Fashioned Cabbage Soup
From Shari’s collection of old-fashioned recipes, this is over 100 years old
+ 2 cups finely chopped cabbage
+ Salt to taste
+ 4 cups milk
+ Butter to taste
+ Salt and pepper to taste
Method
Combine cabbage, salt and enough water to cover in kettle; bring to a boil. Reduce heat; simmer for 30 minutes or until tender.
Press though food mill; returning to the kettle. Add milk, butter, salt and pepper; bring to boiling point. Serve hot with oyster crackers.
Serves 4.
Contributor: Shari Dewey
http://www.inmamaskitchen.com/RECIPES/old_fashioned_recipes/soup/chick_corn.html
Old-Fashioned Chicken Corn Soup
From Shari’s collection of old-fashioned recipes, this is over 50 years old
+ One 4 pound chicken
+ 1 teaspoon salt
+ 10 ears of sweet corn
+ 1 onion, chopped fine
+ 1/2 cup chopped celery and leaves
+ 1/4 teaspoon pepper
+ 2 hard boiled eggs, chopped
+ 1 tablespoon chopped parsley
Method
Disjoint chicken; place in kettle. Add 4 quarts cold water; bring to a boil. Reduce heat; simmer until chicken is tender, adding salt during the last 30 minutes of cooking.
Remove chicken from broth; cool. Strain broth through fine sieve; pour back into kettle. Remove chicken from bones; add to broth. Cut corn from cob; add to broth. Add onion, celery and pepper; cook until corn is tender. Add eggs and parsley; simmer for 8 minutes.
Contributor: Shari Dewey
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