Saturday, August 14, 2010

Zucchini Pickles

I got this recipe from Karen Biagini, who runs the Marshfield Farmers' Market. These pickles are delicious, as well as an innovative way to use zucchini.

2 lb small zucchini, sliced
2 cups white vinegar
2 small onions, chopped
1 Tbsp pickling spice
1 tsp turmeric
1/4 cup salt
2 cups sugar

Place zucchini and onion in a large pot, cover with water, and add salt. Let stand 3 hours and drain.

In a small saucepan, combine remaining ingredients and bring to a boil. Pour over drained slices and let stand for 2 hours.

Then bring all to a boil for 5 minutes, pack into sterilized jars and seal while hot.

Note: I skipped the last step, and I'm just keeping the pickles in the fridge.

Wednesday, August 11, 2010

Peach Freezer Jam

Oh my god, this is good. I am eating it straight from the jar.

3 cups chopped, peeled fresh, local peaches (2 lbs or so)
4 cups sugar
2 pouches (1 box) Certo liquid fruit pectin (6 oz total)
1/3 cup freshly squeezed lemon juice
1/4 tsp almond extract
1 vanilla bean, seeds scraped out and reserved, bean cut into 8 small pieces

1. Combine peaches and sugar in a large mixing bowl and stir. Set aside for 10 minutes, stirring occasionally. The sugar should be nearly dissolved.

2. In a separate bowl, combine the pectin and lemon juice.

3. Stir the pectin mixture into the peach mixture and stir constantly until the sugar is no longer grainy and is nearly completely dissolved, about 3 minutes. Add the almond extract and the vanilla seeds and stir to combine.

4. Spoon the jam into clean 1/2 pint jars. Place 1 or 2 pieces of vanilla bean inside each jar. Cover the jars and let stand at room temperature until the jam is set, up to 24 hours.

Store the jam in the refrigerator for up to 3 weeks, or in the freezer for up to 1 year. Defrost the jam in the fridge before serving.

Yield: approx. 8 half-pint jars.

Tuesday, August 10, 2010

Curried Rice Pilaf

adapted from a recipe in the Penzey's Spices catalog

2-3 tsp canola oil
1 small onion, diced
1 large carrot, peeled & diced
0.5 tsp whole brown mustard seeds
1 tsp brown sugar
0.5 tsp turmeric
2 tsp curry powder
0.25 tsp paprika
0.25 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp ground cloves
1/2 tsp black pepper
1/2 tsp cumin seeds
1 cup basmati rice
1/4 cup slivered almonds
2 cups veggie broth

Sauté onions and carrots in oil on medium heat until soft -- about 5 minutes. Add mustard seeds and cook until they begin to pop. Add brown sugar and remaining spices. Stir fry for a few minutes, then stir in rice. Add nuts and broth and bring to a boil. Cover and reduce heat to simmer. Cook 20 minutes or until liquid is gone. Fluff and serve.

Zucchini Oat Bread

If it's August, it must be zucchini time.

1.5 cups sugar
2 tsp cinnamon
2 cups flour
0.5 cup whole wheat flour
1 cup rolled oats
1 tsp baking powder
0.75 tsp salt
0.5 tsp baking soda
3 eggs
1 cup applesauce
0.25 cup butter, melted
1 tsp vanilla
2 cups shredded zucchini
1 cup chopped walnuts or pecans
0.75 cup raisins

Preheat oven to 350. Grease bread pans. Note: I make 5 mini loaves with this recipe.

Combine flours, oats, cinnamon, baking powder, baking soda and salt, and set aside.

Beat eggs until foamy. Add sugar, applesauce, butter and vanilla. Gradually add the flour mixture, beating on low speed just until combined.

Stir in zucchini, nuts and raisins.

Spoon into prepared pans. Bake 45 minutes or until wooden pick inserted near center comes out clean.

Cool in pans on wire rack for 10 minutes, then remove from pans. Cool completely on rack. Wrap and store several hours before slicing.

Tuesday, August 3, 2010

Moroccan Style Quinoa

A delicious way to add protein-rich quinoa to your diet. This is adapted slightly from a recipe from Mambo Sprouts.

1 cup quinoa, rinsed until water runs clear
1 cup water
1 cup veggie broth
2 tsp olive oil
1 cup fresh chopped red onion
1/4 tsp turmeric
1/4 tsp ground ginger
1/2 tsp cumin
1/2 tsp cinnamon
1/4 cup slivered almonds, toasted
1/4 cup raisins
1 pinch salt
2-4 Tbsp fresh mint (optional)

1.Place the quinoa in a strainer and rinse it under running water until the water runs clear.

2. Put the quinoa, water and broth in a saucepan and bring to a boil.

3. reduce heat, cover and cook until the liquid is completely absorbed (about 20 minutes).

4. While cooking the quinoa, heat the oil in a skillet and sauté the onions until they begin to caramelize.

5. Mix in the cumin, turmeric, ginger and cinnamon and cook until aromatic. If the pan is too dry, add a few tablespoons of water. Add the almonds and raisins and cook until heated.

6. Toss the cooked quinoa into the skillet mixture and season with salt.

7. Garnish with snipped mint, if desired.