Monday, August 18, 2014

Zucchini Casserole

The zucchini is still  alive and here is another amazing recipe from our neighbor and friend, Alita.

Zucchini Casserole

3 cups diced zucchini
1 onion diced
1 cup flour
1.5 tsp baking powder
1/2 tsp salt
1/2 cup vegetable oil
1/2 cup parmesan cheese
1/2 cup cheddar cheese
1 tsp parsley flakes
salt and pepper to taste

Mix all together and bake in 9 inch pie pan at 350 degrees for 40-45 minutes or until just browned.

Monday, August 11, 2014

Kale Chips!

This weekend we had a lot of fun making kale chips.
Here is an AMAZING recipe!

-Let 1 cup of cashew nuts or sunflower seeds soak in 1/4 to 1/3 cup of water for 5 minutes
-In a blender or food processor mix the following:
         2 cloves of garlic
         the soaking nuts (including the water)
         2 Tbsp olive oil
         Pinch of sea salt
         1/4 cup of nutritional yeast (not entirely necessary if not available)
         Optional flavors: curry powder, chipotle spice, or Parmesan cheese (to taste)
-Process until smooth
-With a large bunch of kale, cut out and discard the middle stem 
-In a bowl, coat the kale lightly with the paste, making sure to rub the paste over all surfaces of the leaf

-From here you have 2 options--use a dehydrator or an oven.

Dehydrator: Set the kale in on the screen at 115 degrees for 3-5 hours or until crisp.

Oven: Set on conventional bake at 170 degrees and bake kale on cookie sheets for 45-60 minutes. Then turn the oven off, rotate trays, and let the kale sit in the oven for 30-45 minutes. Then turn oven on again for 15-20 minutes, at 170.  After this, check to see if the kale is dry and crispy. If not, rotate again, and let sit for 15-20 more minutes with oven off. Repeat these last steps until Kale is dry and crispy. This may take different amounts of time depending on how thickly coated the kale is with paste.

Monday, August 4, 2014

Z is for Zucchini

We hope you aren't sick of zucchini yet because here are two more great zucchini recipes that our lovely neighbor Alita graciously handed over to us. They a quite delicious!

Zucchini Lasagna

(basically you replace the noodles with thin slices of zucchini!)

-Cut 3 medium-sized, unpeeled zucchini into 1/4 in slices or use a mandolin slicer
-Saute zucchini slices in 1 tsp olive oil until brown on both sides
-Separately, mix together about 15 oz of Ricotta cheese, 1 egg, 1/2 large can of tomato sauce, 1.5 cups of sauted mushrooms, 1 lb browned ground beef, 1 tsp oregano, 1 tsp basil, 1/2 cup of Parmesan

-Add  a thin layer of tomato sauce to the bottom of the baking pan
-Then add a layer of Zucchini
-Next add a layer of the mix
-Alternate Zucchini and mix 2 more times
-Top with more tomato sauce and 2 cups of shredded mozzarella cheese
-Bake at 350 degrees for 45 minutes


Stuffed Zucchini

-Cut 5 zucchinis in half length wise and place cut side down on a pan in the oven at 400 degrees for 20 minutes (if the zucchini is really large, remove seeds but not the pulp)
-Saute 10 oz of spinach (or thaw and drain a box of frozen spinach)
-Saute onion and garlic (to taste) and add this to spinach
-Also add 1/2 cup of sour cream, 1/2 cup of your favorite cheese, 1-2 cups of sauteed mushrooms
-Scoop out pulp of baked zucchini (leave shells intact) and add the pulp to the mixture. (combine thoroughly)
-Stuff mixture into zucchini shells and bake at 350 degrees for 15 minutes.