ZUCCHINI, CORN, & MORE; Nice Choice of Recipes for September's Vegetable Bounty

Zucchini is the star vegetable this week and all month, actually.

Most local gardens are getting ready to pick their zucchini, although with such little rain this summer, it might be late coming in and much less prolific. Let’s hope not. But when it does come in, we are all looking for different ways to use it, so our families will not tire of it too quickly. Thank goodness this vegetable is versatile and low calorie, low fat. There are literally a hundred different ways to use zucchini; from baked stuffed, chocolate zucchini cake, zucchini spice cookies, appetizers, salads, and so many more. 

If there is a particular way you want to use zucchini, and are looking for a new recipe, just e-mail or write me, and I will look through my recipe collection and get it to you.

 

Quick Stir Fry Zucchini

“Who’d ever think something so simple could taste so good?

Wash 2 medium zucchini and slice into 1/4 inch rounds. Heat 3-4 tablespoons sesame oil until it just begins to smoke. Add zucchini, stir, and sauté till tender. Remove from pan with a slotted spoon and sprinkle with toasted sesame seeds.

 

TIP: Use your summer zucchini up by slicing it in 3-cup batches, and put in freezer bags to use during the winter; (when ready to use, thaw in paper-towel lined strainer). If you want to freeze for a later batch of zucchini bread, shred in processor or blender (unpeeled), drain in paper-towel lined strainer, than put in freezer bags in 2-cup batches.

 

If you thought you were tired of zucchini bread, try this recipe. It is just delicious, first baked by my mother when she was given the recipe by her sister-in-law, and now a favorite in my family for more than 40 years.  I like that it makes 2 loaves, so that I can freeze one to save for when company comes over. But it never seems to stay in that freezer very long.

 

Pineapple-Zucchini Bread

Ingredients:

            2 large eggs

            1 and 1/3 cups sugar

            1 cup vegetable oil

            2 teaspoons vanilla extract

            2 cups shredded zucchini, unpeeled (remove large seeds)

            1 (8 ounce) can crushed pineapple, drained

            1 and 1/2 cups all-purpose flour

            1 and 1/2 cups whole wheat flour

            2 teaspoons baking soda

            1/2 teaspoon baking powder

            1 teaspoon salt

            1 and 1/2 teaspoons cinnamon

            3/4 teaspoon nutmeg

            1 cup chopped pecans or walnuts

            1 cup raisins or currants

Beat eggs at medium speed of an electric mixer until foamy. Add sugar, oil, and vanilla; beat 2 minutes or until mixture is slightly thickened. Stir in zucchini and pineapple. Combine flours and spices; add to zucchini mixture, stirring just until blended. Stir in pecans and raisins.

Pour into 2 greased and floured 8 ½ x 4 ½ x 3 inch loaf pans. Bake at 350 degrees 50-55 minutes or till toothpick inserted in center comes out clean.

Cool in pans 10 minutes, then remove from pans to cool completely on wire rack.

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Zucchini Brownies

Ingredients

1 cup butter, softened

1 and ½ cups sugar

 2 eggs

1/2 cup plain yogurt

1 teaspoon vanilla extract

 2 and 1/2 cups all-purpose flour

 1/4 cup baking cocoa

1 teaspoon baking sod

 1/2 teaspoon salt

2 cups finely shredded zucchini

In large mixing bowl, cream butter and sugar; add eggs, one at a time, beating well after each addition. Beat in yogurt and vanilla.

 Combine flour, cocoa, baking soda and salt; gradually add to creamed mixture. Fold in zucchini. Pour into a greased 13 inch x 9 inch x 2 inch baking pan.

 Bake at 350 degrees for 35-40 minutes or until a toothpick inserted near the center comes out clean.

Frosting: Combine two-thirds cup chocolate chips and one-half cup creamy peanut butter in a small saucepan. Cook and stir over low heat until smooth. Spread over warm brownies. Cool on a wire rack. Cut into bars when fully cooled; Makes about 18 bars.

This recipe makes the most of these two popular vegetables. Whether from your garden or farmers market or local produce stand, every summer we get to enjoy vegetables at there freshest.

 My memories of this time of year, living on a farm, are of a long back porch continuously packed with bushels of corn, tomatoes, peppers, etc. that my father and brothers had picked each day. They sat ready to be canned or frozen and waiting for my mom, sisters, and I to get on it. It was our way of life, and was a good one. It was also the best way for hard-working parents to feed eight children. Our supper table in the months of August and September would always be a rainbow of different vegetable dishes. My mother and grandmothers would certainly get inventive when preparing meals.

 Although the following recipe is not one of my family’s, it’s a good one that I have had for several years.

Enjoy this pasta dish that uses ricotta cheese and buttermilk to make a creamy sauce for the corn, cut off the cobs, and zucchini.  Combining the two vegetables in this dish does work. I think you will like it.

Linguine with Corn & Zucchini

Ingredients:

4 large ears of corn- cooked for 5 minutes in water, cooled and kernels scraped off cob; set aside

2 tablespoons olive oil

1 large onion, finely chopped

4 medium zucchini, sliced

1 tablespoon dried oregano

several fresh basil leaves, coarsely chopped

1 and 1/2 cups ricotta cheese

1 and 1/4 cups buttermilk

salt and pepper to taste

1 box linguine

Heat oil in nonstick fry pan and sauté onion until soft and just beginning to brown; add zucchini and oregano. If using dried basil add now. Stir from time to time, cooking till zucchini softens slightly. Add corn and heat through, on low heat. Cook linguine according to package instructions, drain well. While pasta is cooking, beat ricotta with buttermilk in a blender till smooth.

Remove vegetables from heat and spoon into serving bowl. Stir in ricotta mixture. Add hot linguine, salt & pepper to taste and mix well. Add fresh basil at this time. Serve immediately.

ZIPPY CORN SALAD

This recipe not only uses several vegetables, but has a bold southwestern kick to it. Grill some hamburgers, hot-dogs, or a juicy steak to serve alongside this salad, and that's all you need for a nice supper.

Ingredients:

                        3 cups corn, cut off the cob (canned or frozen works also)

                        1 cup each, finely chopped, green pepper & sweet red pepper & celery

                        1/2 cup minced fresh parsley

                        1/2 cup chopped green onions (scallions)

                        1/4 cup shredded parmesan cheese

                        1 teaspoons ground cumin

                        1 teaspoon each; salt & freshly ground black pepper

                        1/8 teaspoon cayenne pepper

 Combine the above in a serving bowl.

Dressing:       

In a microwave bowl, combine 3 tablespoons olive oil and 2 minced garlic cloves. Microwave on high for 1 minute and let cool. Add 1/ 4 teaspoon hot pepper sauce Whisk in 6 tablespoons lime juice. Pour over corn salad and toss.

Note: You can use a little less of the "heat" ingredients; cumin, cayenne, and hot sauce, adding last to your taste.

Last year, my sister attended the annual Inn to Inn Holiday Cookie & Candy Tour which takes place every year in the White Mountain area. Having lived in the area for more than 30 years, she knew this to be a fantastic event.  This is an Inn to Inn 2-day walking tour, kind of an ultimate “cookie walk”.  Not only was she able to tour these beautiful Inns in all their splendor, but you are able to sample some of their best cookies and candies. They also provide you with beautiful color cards with picture of the recipe on one side and the written recipe on the other. Because she knows me so well, she brought me about 20 recipes for cookies. The recipe below is a delicious cookie that is made at the 1785 Inn.  How can you go wrong with white chocolate, dried cranberries, and oatmeal?  I hope you enjoy them, and in late November I will share with you some more details of the Holiday Cookie &   Candy Tour, with another recipe from the Inns for your Christmas Holiday.

 

1785 INN Cranberry Oatmeal Cookies

(From the 1785 Inn, North Conway, NH)

Ingredients:

            8 ounces unsalted butter, softened

            1 and 1/2cups sugar

            2 eggs

            2 teaspoons vanilla extract

            2 cups all-purpose flour

            1 teaspoon baking powder

            1/2 teaspoon salt

            1/4 teaspoon baking soda

            2 cups dried cranberries

            2 cups old fashioned whole grained oats

            1 tablespoon grated orange peel/zest

            12 ounces white chocolate chips

In a large mixing bowl, cream butter and sugar till fluffy. Beat eggs into creamed mixture one at a time, and then beat in vanilla.

In another bowl, combine flour, baking powder, salt, and baking soda. Beat into creamed mixture. Fold in dried cranberries, oats, and orange zest. Stir in white chocolate. 

Place rounded tablespoonful's 2 inches apart on baking sheet covered with parchment paper. Bake in preheated oven, 375 degrees, until cookies are lightly browned, about 10-12 minutes. 

Makes 5 dozen