Summer recipe therapy
It's that time of year when many people have gardens that are producing abundantly (I'm not one of them). However, I have some very generous friends. One friend stopped by and gave us 15 dozen ears of sweet corn! After giving 10 dozen to family and friends I decided to venture out into the realm of freezing some for the winter--so I found myself husking 5 dozen (great fun).
This is my mom's recipe and is absolutely amazing for the winter months.
1. Husk the corn (at least 18 ears).
2. Cut the corn off the cob (this is prior to cooking).
3. Use 9 cups of cut corn, 1 tablespoon of salt, 2 cups of water and 1/3 cup of sugar. Boil for 5 minutes.
4. After the corn has cooled a bit, fill one quart freezer bags and then freeze (should make 4-5 bags).
We were also given several zucchini. So here's my favorite recipe for that summer gift . . .
1. Preheat oven to 350 degrees.
2. Lightly grease 4 mini-loaf pans.
3. In a large bowl, beat together 3 eggs, 1 cup oil, 3 teaspoon vanilla extract and 2 1/4 cups white sugar. Mix in 2 cups shredded zucchini. Mix in 3 cups flour, 1 teaspoon salt, 1 teaspoon baking soda, 1 teaspoon baking powder and 1 tablespoon ground cinnamon. Fold in 1 pint fresh blueberries.
4. Transfer batter to loaf pans. Bake 50-60 minutes until a knife inserted in the center of the loaf comes out clean.
5. Cool 20 minutes, then turn out onto wire rack to cool completely.
6. Enjoy your blueberry zucchini bread!
Okay, I know this is a bit Ohio old school. However, there's something very therapeutic and just downright good about making your own food. I wonder how much we have lost over the years with all the "benefits" of prepared and packaged food?
This is my mom's recipe and is absolutely amazing for the winter months.
1. Husk the corn (at least 18 ears).
2. Cut the corn off the cob (this is prior to cooking).
3. Use 9 cups of cut corn, 1 tablespoon of salt, 2 cups of water and 1/3 cup of sugar. Boil for 5 minutes.
4. After the corn has cooled a bit, fill one quart freezer bags and then freeze (should make 4-5 bags).
We were also given several zucchini. So here's my favorite recipe for that summer gift . . .
1. Preheat oven to 350 degrees.
2. Lightly grease 4 mini-loaf pans.
3. In a large bowl, beat together 3 eggs, 1 cup oil, 3 teaspoon vanilla extract and 2 1/4 cups white sugar. Mix in 2 cups shredded zucchini. Mix in 3 cups flour, 1 teaspoon salt, 1 teaspoon baking soda, 1 teaspoon baking powder and 1 tablespoon ground cinnamon. Fold in 1 pint fresh blueberries.
4. Transfer batter to loaf pans. Bake 50-60 minutes until a knife inserted in the center of the loaf comes out clean.
5. Cool 20 minutes, then turn out onto wire rack to cool completely.
6. Enjoy your blueberry zucchini bread!
Okay, I know this is a bit Ohio old school. However, there's something very therapeutic and just downright good about making your own food. I wonder how much we have lost over the years with all the "benefits" of prepared and packaged food?
posted by Greg Nettle at 9:32 AM
2 Comments:
HI Greg. Loved your comment about making our own food is therapeutic. I have a friend with 4 little girls. Her husband is working out of state, and money has been tight. This summer she says she has been pioneering it, making lots of food from the ingredients they have on hand simply because they haven't the means to do much more. Pizza from handmade bread dough instead of delivery or digiorno. She said she had to go buy milk the other day, simply because she doesn't have a cow and stopped nursing about three years ago. I admire her spunk.
Enjoy your corn and zucchini! I remember helping to can and freeze when I was a kid. Nothing like the family togetherness of all that work. Miss those days.
Chris
greg,
An old family favorite with the zucchini:
Cut the zucchini lengthwise.
Scoop out the seeds and some pulp and put into a large mixing bowl. (You should now have what looks like two canoes.)
In the mixing bowl add the following:
1 lb italian sausage
1 lb ground beef
3 eggs
1 cup grated cheese (I use 1/2 parmesean 1/2 romano)
1 cup progresso bread crumbs
fresh parsley - chopped
fresh ground pepper
(Do not use any salt, the cheese is salty enough)
Mix together thoroughly.
Mound mixture into each canoe so that each is filled and well rounded.
Place in a 9 x 13 baking dish with about 1/4" of water. Cover with foil and bake at 325 degrees for about 45 minutes. Uncover and bake for another 30 minutes.
Enjoy
Steve
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