Baked Cheesy Zucchini Bites

Adapted from www.melskitchencafe.com

This is my favorite version so far!

1-1/2 c. packed shredded zucchini

1 large egg, lightly beaten

1/4 to 1/2 c. shredded sharp cheddar cheese, or a blend or cheddar and Monterey jack

1/4 c. bread crumbs

2 t. fresh basil, minced

1 garlic clove, minced

1/4 t. sea salt

1/8 t. pepper

Preheat oven to 425 degrees.  Line a rimmed baking sheet with parchment paper.

Place shredded zucchini in a clean kitchen towel* and wring out all the excess water.

Place zucchini and remaining ingredients in a medium bowl and mix until combined.

Drop mixture by tablespoonfuls onto baking sheet; lightly press mounds to flatten slightly.

Bake for 16-20 minutes until edges are golden.

Yum!!

*Note:  I use a Norwex netted Dish Cloth instead of the towel - it works great!  The shredded zucchini shakes right out!

Chicken Fried Rice with Swiss Chard

I first made this recipe with bok choy out of my Misfits Market box and it was divine!  So, I googled "substitute for bok choy" and discovered that Swiss chard is a good substitute since the greens hold up well in sautéing, and the stems are a similar texture.  I definitely prefer the flavor and texture of the bok choy in this recipe (chard has kind of a strong, earthy flavor), but the chard version was still yummy, and I was thrilled to be able to find another use for Swiss chard from my garden!  

source: adapted from marthastewart.com

2 T. vegetable oil (I used avocado oil)

2 large eggs, lightly beaten

sea salt and ground pepper

1 lb. bok choy, cored and coarsely chopped (or Swiss chard)

1 medium onion, finely chopped

2 garlic cloves, minced

3 c. cooked brown rice

2 c. roasted chicken, shredded

1 T. grated peeled fresh ginger (I didn't have any on hand, so I used ginger powder)

2 T. rice vinegar (I simply used Braggs Apple Cider Vinegar, my fav)

2 T. soy sauce

In large nonstick skillet, heat 1 T. oil over medium heat.  Add eggs; season with salt and pepper; cook until set, 1-3 minutes.  Transfer cooked eggs to cutting board (reserve skillet); let cool.  Roll up, and thinly slice eggs crosswise; set aside.

In skillet, heat remaining 1 T. oil over medium-high heat.  Add bok choy or Swiss chard, onion, and garlic; season with salt and pepper (skillet will be very full).  Cook, stirring frequently, until greens are crisp-tender, 2 to 4 minutes.

Add rice, chicken, sliced eggs, ginger, vinegar, and soy sauce.  Cook, tossing, until heated through, 3 to 5 minutes.

Peony Jelly

Again, who would have guessed?!

I am still tweaking this recipe, but this is how I go about it for now.

4 c. peony petals, picked just before they turn brown

5 c. water

Boil petals in water; steep overnight.

Strain water from the petals using a sieve lined with a coffee filter.

Measure out 2-1/4 c. of the infused water, and then follow directions for Lilac Jelly.  (You can discard the remixing infusion, or adjust the recipe to use all of the infused water.)

As I said, I'm still tweaking this recipe, but for now, this yielded good results!

French Onion Soup

Oooh, first time I tried making this, and it was downright yummy!

Source:  marthastewart.com

4 T. unsalted butter

2 lbs. yellow onions, sliced into 1/4" half circles

1 t. sugar

1 T. all-purpose flour

1/2 c. dry sherry

3 c. Homemade Beef Stock 

2 t. chopped fresh thyme or 3/4 t. dried thyme

salt and freshly ground black pepper

1 small French baguette, sliced crosswise in 1/2" pieces

8 oz. Gruyere cheese, grated on the large holes of a box grater (about 3 c.)

 Melt butter in a large Dutch over or heavy pot on medium-low heat.  Add onions.  Spread them out in as thick of a layer as possible.  Sprinkle with sugar, and cook, stirring just as needed to keep onions from sticking, until they are melting and soft, golden brown, and beginning to caramelize, about 1 hour.

Sprinkle flour over onions, and stir to coat.  Add sherry, stock, and thyme, and bring to a simmer.  Cook, partially covered, for about 30 min, to allow the flavors to combine.  Season with salt and pepper to taste.

Meanwhile, lightly toast bread under a boiler; set aside.  Ladle hot soup into six ovenproof bowls.  Arrange the bowls on a baking pan.  Place 1 or 2 slices of toasted bread over each bowl of soup.  Sprinkle 1/2 c. grated cheese over bread in each bowl, and place under the broiler until cheese is melted and crusty brown around the edges.  Watch carefully that bread doesn't burn.  Serve immediately.

Serves 6

Lilac Jelly

Who would have even imagined??!!  

I blame my friend Jill....

Jill got me started down this jelly-making trail after she made Violet Jelly from the tiny violets she harvested from her yard.  I made fun of her, but then I got hooked on the idea of looking around the yard and making jelly out of whatever I had on hand!

Craziness, I know, but seriously, how cool!

source:  adapted from commonsensehome.com

2 c. packed lilac blossoms (no leaves, no stems)

2-1/2 c. boiling water

1/4 c. fresh lemon juice

1/2 t. butter

4 c. sugar

one box Sure-Jell powdered pectin

First, infuse blossoms in the boiling water:  place the blossoms in a heat resistant container and pour the boiling water over the blossoms.  Allow them to steep 8 hours or overnight.

When ready to can, sterilize four 8-oz. jars or eight 4-oz jars; keep hot.  Heat lids and rings in hot water; keep warm but not boiling.  Fill water bath canner* and bring to boil.

Strain the flowers out of the water using a sieve lined with a coffee filter.  Squeeze liquid out of the blossoms.  You should have approximately 2-1/4 c. infused water.  Add more water if needed.  

Place the flower infusion, lemon juice, butter, and pectin in a large heavy pot.  Bring to a rolling boil. Add sugar all at once; return to boil.  Boil for one minute, stirring constantly.  Skim foam if needed.  (The butter will help to reduce foaming.)  Remove from heat.

Ladle jelly into sterilized jars leaving 1/4" headspace.  Wipe rims clean and screw on lids.  Process for 10 minutes in water bath canner*.  Remove jars from canner and allow to cool before removing rings.

Yields four 8-oz. jars or eight 4-oz. jars

*Note:  I've been using a steam canner in place of a water bath canner and love it!!

Cream of Asparagus Soup

source:  adapted from marthastewart.com

coarse sea salt
freshly ground pepper
2 lbs. asparagus, trimmed and cut into 1" pieces (reserve trimmings and 20 tips)
2 T. olive oil, plus more for drizzling
1/2 large shallot, sliced crosswise, plus 1/2 large shallot
1/2 clove garlic, finely chopped, plus 1/2 clove garlic
1 medium Yukon gold potato (about 8 oz.), peeled and diced (about 1 c.)

Bring 6 c. water to boil in medium saucepan; season with 2 t. sea salt.
Add asparagus tips and blanch until bright green and just tender, about 2-3 minutes.
Transfer to an ice bath with a slotted spoon; reserve for topping.
Add asparagus trimmings, 1/2 shallot and 1/2 glove to same pot and return to boil; reduce heat and simmer 20-25 minutes.

In another saucepan, heat olive oil over medium heat.
Add sliced shallot and chopped garlic and cook until softened, but not browned, about 5 minutes.
Stir in potato and enough asparagus stock to cover vegetables (about 1 c.), and simmer until potato is tender, about 10-12 minutes.
Strain remaining asparagus stock directly into saucepan with potatoes.  Add remaining asparagus and cook until tender and bright green, about 5 minutes.
Remove from heat and let cool slightly.
Puree in blender until completely smooth; remove 1 c. and reserve.
Slowly stir in cream; season to tase with salt and pepper.
Thin with reserved liquid as needed.
Serve hot or chilled, topped with asparagus tips and a drizzle of oil.

Note:  I always make asparagus stock from the woody ends of my asparagus and keep it in the freezer to use anytime a recipe calls for vegetable stock.  This recipe will motivate you to get into that habit!

Whole Roasted Garlic

I got several large, flat bulbs of garlic in my recent Misfit Market box, so they were perfect for roasting!

Source: MarthaStewart.com

2 heads garlic, papery outer skins discarded
2 T. extra-virgin olive oil, plus more for storing

Preheat oven to 425 degrees.
Cut a think (1/4") slice from top of each head of garlic; discard.
Place garlic in a small baking dish and drizzle with olive oil.
Cover with parchment, then foil, and roast until soft and golden, about 1 hour and 15 minutes.

To store, squeeze out unused cloves into jar and add enough olive oil to cover.  Store closed jar in refrigerator for up to one week.

Diane B.'s Apple and Carrot Salad

Photo Credit:  Weight Watchers

So surprisingly simple and yummy!!

adapted from Weight Watchers

1 red apple, cut into matchsticks

1 green apple, cut into matchsticks

1-1/2 T. fresh lemon juice

fresh carrots, cut into matchsticks, approx. 3 c.

1/4 c. fresh chives, chopped

1 T. olive oil

1 t. sugar

1/2 t. sea salt

1/4 t. black pepper

2 oz. Feta cheese (French variety recommended)

Place apples in large bowl and toss with lemon juice.  Add remaining ingredients and toss.

Baked Soybeans

I've been wanting to make a batch of Baked Soybeans for several years now, using soybeans that had dried on the stalk from my garden.  I wasn't sure what to expect, but I have to admit I was impressed! I am sure the addition of Rooster Street Bacon and PA maple syrup helped take it to the next level!  My friend Julia had shared these heirloom seeds with me a number of years ago, and I've been planting them ever since.  I'm so grateful she introduced them to me!

Source:  adapted from Elma's Baked Beans recipe (original recipe from Ruth Musser)

1 lb. dried soybeans, soaked overnight and drained

3/4 c. onion, diced

1 c. ketchup

2/3 c. maple syrup

1 t. salt

1/4 tsp. cayenne pepper

Several strips of bacon, coarsely diced

In a large pot, cover soybeans with water and cook until soft, approximately 2-1/4 hours.  Drain.

In large casserole dish, mix remaining ingredients except bacon.  Add cooked beans and mix well.  Top with bacon.  

Bake uncovered at 325 degrees for 1 hour.