Zucchini In Season

We've had fun cooking with zucchini this week!  So far, we've cooked zucchini  in 6 different ways, and we have run ourselves dry.  We expect to have more zucchini in our garden soon, so I may add another zucchini blog down the road.

Our favorite zucchini meal this week was Zucchini Feta Pasta - soooo simple, healthy, and delicious!  I highly recommend it.

Zucchini Feta Pasta

Zucchini Feta Pasta

• 1 zucchini, chopped thin
• 1 onion, diced
• 4 cloves garlic, minced
• 1/4t. salt
• 2T. olive oil
• 1lb. pasta of your choice (I used whole wheat bow ties)
• feta cheese
• salt to taste

Saute the zucchini, onion, garlic, salt, and olive oil together over medium heat until zucchini is browned.  Meanwhile, prepare the pasta according to directions.  Drain the pasta and return to pot.  Add in the zucchini mixture and toss well to combine.  Top with feta cheese and toss well again.  Salt to taste.  Serves 4.

Greta and I made Zucchini Cake on Tuesday morning.  While I was making the cake, she was using my Grandma Evelyn's 63 year old Cuisinart while I was mixing ingredients with my Grandma's bowls.  I had this strange feeling she was with us that morning.

Greta runs the antique Cuisinart while I mix and chop zucchini.  Somehow the iPod looks out of place!

The cake was delicious but was loaded with calories (my guess is to disguise the taste of the zucchini).
None-the-less, the cake was delish and stayed moist for 5 days.

Zucchini Chocolate Cake

Click on the link above for the delicious recipe!  This picture is taken on one of my Grandma's plates.  I always admired the plates and I'm happy be able to use it!

Next I made another delicious, completely healthy Zucchini Banana Muffin.  Yum!!

Healthy Zucchini Banana Muffins

Zucchini Banana Muffins

• 2 ripe bananas
• 2 eggs
• 1/2c. loosely packed brown sugar
• 1t. vanilla
• 2c. whole wheat flour
• 1/2t. baking soda
• 1/2t. baking powder
• 1/2t. salt
• 1T. cinnamon
• 1/2t. ginger
• 2c. shredded zucchini

Cream the bananas, eggs, brown sugar, and vanilla together.  In a separate bowl, mix the remaining ingredients except for the zucchini.  Add the dry ingredients to the wet.  Blend until just combined.  In a small strainer, squeeze out the water from the shredded zucchini.  Add the zucchini to the mixture and combine well.  Scoop the mixture into a greased muffin tray.  Bake at 375 for 20 minutes, or until an inserted cake tester comes out clean.  Makes 12 muffins.
Note: these are not overly sweet muffins.  If you want yours sweeter, up the amount of sugar.  They are, however, very soft and moist and delicious!  Bonus: they come out to about 120 calories, which is pretty great for a decent-sized muffin!

I found this recipe from the blogger GirlEvolving which is a blog I really love.

Last but not least, we grilled the first zucchini that came into our house and of course it was fab (everything grilled tastes good).



Grilled Zucchini



Greta and I were so hungry for the zucchini, that I could not even let it cool off.  While I was taking the picture the lens kept fogging up.

This week I've also added zucchini to our spaghetti sauce and to our lasagna.  Great way to add veggies to our meals.


Our house is still under construction, so if I'm not working I make sure I get the kids out of the house (Greta, Chad and I  have all stepped on a nail - ouch).  Anyway, the highlight of the week was our trip to Pattison State Park, Manitou Falls, and Amnicon Falls.  Now, why did we visit all in one day?  Because our State Trail Pass was good for an entire day (up until 11 p.m.) and I guess I wanted to save $7.00.   Anyway, we had a picnic at Pattison Park using a tablecloth identical to one my Grandma Evelyn owned (I found this one at a Thrift Shoppe).  We had cucumbers from our garden, fresh green beans from our garden, and Zucchini Cake.  What a great day!!



Next up:  refreshing summer soups with seasonally available ingredients!!

Blueberries, Watermelon and Cabbage In Season

Despite the fact that my house has been completely ripped up because of the tree that landed on our roof, I've had a pretty fantastic week.    My kitchen is still in tact and I was able to try a few new recipes and best of all, I saw U2 in concert on Saturday.  I've been on a natural high ever since. 

The first blueberry recipe I received from my running friend Stacey Raymond.  For some reason, when we are running our discussions usually turn to food.  Well, I'm so glad this recipe came up because it is now one of my all time favorites.  The watermelons are not in season up north quite yet, but a farmer from Rochester has set-up a watermelon stand in Hayward. 

Stacey's Watermelon Blueberry Salad

Stacey's Watermelon Blueberry Salad

Bring 1/4 cup of sugar and 1/4 of water to a simmer in a saucepan.

Remove from heat, add 3 mint sprigs and steep for 10 minutes.

Discard mint and add zest and juice from 1 lemon and a pinch of salt.

Toss with 3 cups of cubed watermelon and 2 cups of blueberries.

Let stand 15 minutes. Top with chopped mint.

Hmmm, Hmmm, good!

On Friday, I decided to try a blueberry coffee cake to bring to some friends.  My kids were gone, so not only was I lonely baking the (they always cook with me), but then I had no one to sample and critique (Chad doesn't eat anything sweet usually).   Luckily, I found some friends who were happy to oblige, and I received a good review.  The coffee cake was very moist, and stayed that way for 3 days.

Blueberry Coffee Cake

CAKE INGREDIENTS:
2 cups whole wheat flour
1 cup sugar
2 tsp. baking powder
1 tsp. salt
1 1/2 tsp. grated lemon peel
1/2 cup butter, softened
1 cup milk
2 eggs slightly beaten
1 tsp. vanilla
2 cups fresh or frozen blueberries


ICING:
1 cup powdered sugar
1/4 tsp. almond extract
3-5 tsp. milk

DIRECTIONS:
Heat oven to 375. Grease a 13x9 inch pan. In large bowl, combine flour, sugar, baking powder, salt and lemon peel. Using pastry blender or fork, cut in butter. Add milk, eggs and vanilla. Stir well. Pour 3/4 batter into greased pan.

Top with blueberries. Spoon remaining batter over blueberries. Bake for 35 minutes. Cool 30 minutes. In small bowl , blend icing ingredients. Drizzle over warm cake.

Last night in-between work, football camp, a baseball tourney, and an over-night for one of the kids, I made blueberry pancakes (while talking on the phone).  While I think I could've done better had I been more focused, it still turned out great. 

Blueberry Pancakes

 Click on the link above for the sauce for the blueberry pancakes.  So, obviously we used the sauce instead of syrup, and we can also use it on our ice cream or yogurt.

Before the U2 concert I made the most delicious, refreshing (if I do say so myself), Watermelon Salsa.    I can not WAIT to make this again.   We ate this at my awesome-cousin-Erinn's house on my beloved-Grandma-Evelyn's old kitchen table. 

Watermelon Salsa

Ingredients

• 3 cups chopped watermelon
• 1/2 cup chopped green bell pepper
• 2 tablespoons lime juice
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon chopped green onions
• 1 tablespoon chopped jalapeno pepper
• 1/2 teaspoon garlic salt

Mix and Enjoy!!

Last but not least, I made the most fabulous coleslaw that I've ever, ever tasted.  I received the recipe from Northstar Farms (the Berlage family).  I actually cut the recipe in 1/2 because I wasn't sure I'd like it, but I was sorry I did because it was gone almost instantly.

Berlage Crunchy Cabbage

2/3 cup slivered almonds

8 cups coarsely shredded Chinese cabbage

12 oz. snow, snap, or shelled peas

1 1/3 cup sliced radishes

1 1/3 cup sliced green onions

1 1/3 cup cilantro leaves

Place almonds in a cake pan and bake at 350 degrees

until golden and toasted, shaking the pan once while

baking—should take 6 to 9 minutes. In a large bowl,

combine cabbage, peas, radishes, green onions, and cilantro.

Add dressing and almonds to the bowl and mix

gently. Enjoy right away or store it in the refrigerator.

So, I exchanged the almonds for walnuts (that's all I had) and did not have shelled pea's (my son Gus eats them right up before I can get them to the fridge).

We've gone through 10 pounds of blueberries, but as soon as my friend Heather Harrington's next batch of blueberries ripen up, we plan to go picking again.  In another words, expect another blueberry blog. 

One more bit of exciting news:  our garden is starting to produce.  This is our first garden, so it's a big deal!  We've been picking green beans, cucumbers, and we had our first red tomato. 

Life is good!

Kristin

Denise, me, and Cousin Erinn at Psycho Suzie's Before U2

Crunchy Chinese Cabbage Slaw

My Eats in the East

The purpose of my blog is to focus on eating locally, seasonally available foods, but this last week I was on vacation, so I will only be blogging about my delicious eats in the East.  As I am putting this together, I am getting so hungry!!

To start with, I had the most wonderful tomato, basil, mozzarella salad drizzled with olive oil.  How beautiful, simple and delicious.  Once my tomatoes are in season I am going to try and make it. 

Tomato, Basil, Mozzarella Cheese, Olive Oil Salad

This all took place on the day we saw Marc Cohn ("Walking in Memphis" / "True Companion"

He still sounds pretty good!




Marc Cohn - "Walking In Memphis"



Chris Rock


The next day, my long-time friend Susanne and I went to see Chris Rock on Broadway, and afterwards we were lucky enough to see the actors.  Before the show though, we enjoyed a loved lemongrass mojito.  Basically, it's like the yummy mint mojitos, only with fresh lemongrass.  It was so delicious!



Lemongrass Mojito's in NYC




After the show, we sat outside and enjoyed the most delicious Thai food ever!  And, it was cheap (even better). 



Vegetable Curry


The next day we went to the Museum of Modern Art in NYC.  Now, this is where I had the MOST memorable meal of the trip:  WATERMELON SOUP!   I'm going to try and make this later in the summer.  The soup was very refreshing and also had a little spice to it.  Yum.   It was really hot (close to 100 degrees) and we still sat outside and enjoyed a FANTASTIC meal. 

Watermelon Soup



To be honest, I enjoyed my meal outside on the 7th floor of the MOMA more than the art work.  I've never seen the MOMA so packed with people, and it was hard to move around.  The meal more than made up for it.  Here we are enjoying some "artful" food.

Outdoor Terrace - MOMA


Finally, my trip to New York is not complete until I enjoy some cheesecake purchase at Grand Central Station and eaten on the train.  It's tradition.

The next morning before I caught the train to DC, I enjoyed this awesome NY bagel by Penn Station and watched the people go by.....man I love NY bagels.

 Thanks to my friend Susanne for a great visit.  We've been friends for close to 30 years....wow!

Next up was my trip to Washington D.C.  LOVE this city.  One of the many differences between NYC and DC is the food prices.  NYC - generally reasonable or cheap, DC  - expensive.  When I go to DC I love to eat at Union Station as I get off the train.  They have one of the best food courts in the world.  I nearly FROZE to death on the over-conditioned train ride from NYC to DC, so I sat outside and enjoyed some Indian sliders (basically beans, curry, onion, cilantro on a bun.)  Simple but very delish!

For supper that night I had the second most memorable meal at a fun, hip Cuban restaurant.  Great place!  I had pumpkin ravioli and it was truly divine.




Pumpkin Ravioli

Of course, when you're in DC you have to go to Capitol City Brewing.  I had a great black bean burger!! 

Black Bean Burger

The next morning I was walking around, looking for a DC bagel, but all I could find was the famous Velvet Cupcakes.  The cupcake I had was teeny, but I was STUFFED afterwards, so they must be full of something good.

Velvet Cupcake


That night we ate at a great Mexican place (Mexicali Rose) where they make the guacamole right at your table.   I also visited this place the last time I was in DC, and highly recommend it.   Great outdoor seating right by the Verizon Center too.  The Dalia Lama was in DC that day, and there were 25,000 Buddhists attending his presentation.

Guacamole


After a rally at the Capitol for Civil Rights (Disability Rights), we were on Capitol Hill to meet with Congressmen Sean Duffy.

After our busy morning, we celebrated by enjoying some awesome Thai food (again).  I love Thai food.

Vegetable Curry and Tofu

Graham was at Boy Scout camp, and Gus and Greta were at Grandparents Camp.  I missed them so much, but I think we needed the little break.

Sunday I went on a steamy 50 mile bike ride, and that night a tree fell on our house.   Today I'm spending my day off waiting for someone to come and tear off our roof, dry the carpets, etc.  I'm more bummed about losing my day off because we had another fabulous day in Duluth planned.  Such is life!!

Tree on our house


Yes, 4 days later and the tree is still on top of our house.  Ugh!!!!
At least I have fresh picked cabbage, raspberries, and blueberries in the house.  And in 3 days I will be at a U2 concert with my awesome cousin Erinn!!  Woohooo.

Until next week,

Kristin

Strawberries!!

Don't walk, but RUN to get the ingredients for this next recipe.  I was picking strawberries at my friend Heather Harrington's strawberry patch (Mary's Sunday Morning Orchard) when she told me about a recipe to use with my greens and strawberries.  Now, this recipe is so good that I licked the bowl (literally) and my kids were BEGGING me for seconds of the salad. 

Heather's Strawberry Salad

Dressing:
1/2 Cup Mayo
1/3 Cup Sugar
2 Tbsp. Vinegar
1 Tbsp. Poppy seeds
Mix and drizzle over salad right before serving

Salad:
Spinach and romaine lettuce, strawberries, cashews, and thinly sliced sweet onion

Combine and enjoy!  As the week went on and I ran out of cashews, I substituted the cashews for walnuts and it was equally as good.

The next salad is a take on my Grandma Evelyn's famous angel food cake desserts.

Grandma Evelyn's Fourth of July Salad (in her bowl)

Recipe:

1 box white chocolate pudding
1 angel food cake
1 tub of cool whip
Strawberries / Blueberries

Make the pudding.
Layer angel food cake, pudding, berries three times.
Top with cool whip and add berries before serving.

Wild Rice and Strawberry Salad

Yes, we enjoyed the recipe, but it's not nearly as good as Heather's Salad!




Greta and my mom making jam

Strawberry Freezer Jam

My mom, Greta and I spent a few hours working together to make freezer jam.  The strawberries were actually in my Grandma's freezer, and we knew we needed to use them up so we each took a different task and made the jam.  My grandma would've LOVED being there in the kitchen making jam with us, but somehow I think she was there in spirit.

Also, notice the Sweet Williams in the backround.  I found these at the farmer's market for a mere $3.00!

Next up:  Strawberry Desserts

The Osseo strawberry recipe of choice seems to be the delicious Strawberry Shortcake.  When I was growing up I remember eating strawberry shortcake day after day until I couldn't stand it another day.  This year I only ate it once, and you guessed it - I was in Osseo!!  Yum, yum - I could use a piece right now.

Strawberry Shortcake - Osseo Style

To celebrate Fourth of July, we like to make a festive cake.  This is usually a stand-by for us, because it's super quick, good, and festive.

Fourth of July Strawberry Cake

1 Cake Mix
1 Tub of Cool Whip
Strawberries and Blueberries

Make the cake and let cool.  Add the tub of cool whip and decorate with strawberries and blueberries.  We enjoyed our cake on our screened in porch before the boys gave us a fireworks show to remember!

Strawberry Ice Cream

This picture is taken in my Grandma Evelyn's hutch (more on that later) and in her sundae dishes.  I'm so lucky to have inherited so many items that remind me of her EVERY day.

Of course this was delicious, but equally delicious and FAR easier - strawberry sundae!




Greta's Sundae (notice her blankie)

 I just scooped up some ice cream into my Grandma's sundae dish, smashed some berries, and topped with a little whip cream.

Yogurt Parfait

While strawberries are in season, we eat them EVERY day for breakfast.  We've had yogurt parfait (I used yogurt, strawberries, and Kashi's Go Lean Crunch), strawberry oatmeal, or strawberries and milk.

 My mom and I sat outside one evening and enjoyed this New Age red summer wine with strawberries.  I LOVED this wine.

Strawberry Picnic in Duluth - notice the Peonies in the back!!


Not only have I been picking berries, cooking with berries, working, taking care of the kids, etc.  I've also been restoring my Grandma Evelyn's old hutch and painting Greta's room.  It looks pretty good, but don't get too close (lol).

Grandma's Hutch


And, this is what happens when I'm trying to re-finish a hutch and paint a room:

Strawberries are on the TOP 10 LIST of foods you should eat organic, because you can't peel the skin so the chemicals consume (poison) the berry .  Also, if you take a taste test between an organic berry and a non-organic berry you will not believe the difference.  I try to buy organic as much as possible, but I ALWAYS stick to the TOP 10 LIST.  Around the Hayward area, I found 3 organic berry patches and the prices ranged anywhere from $6.00 per ice cream pail, to $27.00. 

Next week I will be in New York City and then off to Washington D.C. so I plan on reviewing my ethnic dishes versus seasonal dishes.  I'm looking forward to getting away! 

Happy Summer!!

Rhubarb Continued!!

My dear friend Kristie Weber (aka Swell Gal Products) shared some of her rhubarb with me so I could try a few more recipes.  She also reminded me that I forgot to add my rhubarb salsa to my first rhubarb blog, so I'll start with that recipe.

Rhubarb Salsa

The salsa was very good, but I make a killer salsa (if I do say so myself) with tomatoes and it just doesn't compare.  I would make this again though.

Rhubarb Oatmeal

I actually cut this recipe in half and we still had plenty of leftovers.  The cool thing about this recipe is that you can substitute the rhubarb for whatever is in season.  Next week I'm going to try it with strawberries.

When Gus woke up this morning and asked "what's for breakfast?" I said, rhubarb oatmeal.  He said, "when are you going to stop cooking with rhubarb mom?  You have stop picking the stuff because we are sick of eating it."  This is the exact look on his face as he was scolding me.

Gus is not happy with rhubarb oatmeal for breakfast!

My husband claimed "my mother's rhubarb cake is the best", so of course I had to try it.  Too bad he was in Canada so he didn't get a piece.  He's right though, it's pretty delicious cake!

Bonnie Frane's Rhubarb Cake

Here's the recipe:

1/2 Cup Shortening, 1/2 Cup Brown Sugar - cream

1 Egg

1 tsp vanilla

1 cup sour milk (I let the milk sit out overnight)

2 cups flour

1/2 ts. salt

2 1/2 cups rhubarb

Topping:  1/2 cup white sugar and 1 tsp. cinnamon and sprinkle on top

BAKE - 350 for 45 minutes

We are down to our last 2 cups of rhubarb (Gus is happy), so I plan on making the rhubarb bread recipe from my first rhubarb blog and freezing it.  We are rhubarbed out.

The peonies have finally bloomed by us.  They are one of my favorite flowers.

Happy Fourth of July!!!