Homemade Vegetable Soup Base
Vegetable Soup Base Ingredients
I have made a lot of stuff from scratch- could I make my own soup base? I could and I did! Not soup stock, but the stuff in jars that you just mix with water for instant broth. I wanted a no-meat soup base for when I was cooking meat-free.
I made a vegetable soup base that is a mixture of vegetables, both fresh and dried, herbs, mushrooms, nutritional yeast, spices and salt. There is pretty good amount of salt, but I wanted to be able to store it in the fridge and be safe.
It worked out that every teaspoonful of the finished base has less than 1/4 teaspoon of salt. Not great, but a lot less than bouillon cubes.
If you want to make yours with less salt or no salt- you’ll have to freeze the mixture in ice cube trays and take it out of the freezer as needed. Sort of like your own bouillon cubes.
The nice part is, I can now make a vegetable soup easily and I know exactly what is in it. It can also be added to chicken or other meat-based stocks, in place of the salt, to add extra flavor.
Homemade Vegetable Soup Base
4 carrots, peeled and cubed
3 celery ribs, washed and cubed
1 large sweet onion, peeled and cubed
3 green onions, washed and cut up
1 c. sun- dried tomatoes, soaked in water 30 minutes, and drained
1 c. dried mushrooms, soaked in water 10 minutes and drained
1 c. chopped cabbage
1 c. parsley, chopped
1/2 c. chopped sweet pepper
1/4 c. nutritional yeast, optional
2 T. turmeric
8 oz. salt- I used sea salt and used a scale to weigh it. It’s around a cup but will differ if you are using a coarse salt
Combine all ingredients, except the salt, in a food processor and blend until smooth. I have a decent size Cuisinart and still had to do this in batches. Combine in a bowl with the salt and stir well to blend. Store in a clean jar in the fridge until ready to use. I ended up with about 5 cups of soup base. To use, add about 1 teaspoonful to a cup of hot water for vegetable broth. Use less or more according to your taste. Use in place of salt in other soups, stews and sauces.
Finished Soup Base
Vegetable broth made from the base
Fish Chowder
Fish Chowder
When I think of seafood chowder, I usually think about a creamy mix of some sort of shellfish, like clams or shrimp, with assorted veggies.
This chowder is a little different. It is a mix of fish and veggies, but there is no dairy or shellfish. Almost like a Manhattan style clam chowder, minus the clams!!
It is a nice alternative to those who can’t eat shellfish, but still want to enjoy a bowl of chowder. The chowder is both hearty and light at the same time, if that makes sense.
You can use any mild fish you happen to like. I have used salmon, catfish, cod and flounder in the past, and liked the way all of them tasted in the chowder. The recipe calls for Roma tomatoes, but any tomatoes would work. I used a pint of my home canned tomatoes, since I don’t have fresh this time of year.
Fresh Fish Chowder
1 medium carrot, sliced
2 ribs celery, diced
2 medium potatoes, peeled and sliced
1 large leek, white part only, cleaned and chopped
5 c. chicken, vegetable or fish stock
2 c. plum tomatoes, chopped
Salt and pepper to taste
1 1/2 lb. firm white fish cut into 1/2 inch cubes – I used flounder
1/4 c. flour
1/2 t. paprika
2 T. oil
In broth cook the carrot, celery and leeks 10 minutes. Add tomatoes and potatoes and simmer, covered, for 15 minutes longer. Season to taste. Meanwhile mix the flour and paprika together and dredge the fish in it. Heat oil in a skillet over medium high heat and cook the fish until lightly browned on both sides. Drain on paper towels. Before serving add fish pieces to the soup and simmer 5 minutes. Serve with crusty bread. Serves 6.
Mom’s Secret Ingredient Clam Chowder
Clam and Tripe Chowder
My Mother’s clam chowder had an odd ingredient in it. The ingredient made it very special, but yes, I will admit a little strange. In keeping with sharing mom’s recipes this week, I thought I would share the clam chowder story with you.
The mystery ingredient is in there because of my Uncle John. He was my Mother’s older brother and a real smart guy. One day he and my Mom were talking about clam chowder. My Mom had made a big pot of it. She was on a tight budget and was saying that she wished she could afford to put in a lot more clams. She didn’t use canned clams- she bought fresh ones and they cost a lot of money. She made a really good clam chowder.
My uncle wondered if she could add tripe to her chowder. He said that the texture was sort of like clams. Tripe didn’t have a strong flavor on its own and surely it would absorb the flavor of the clams. He said he thought they could put them in and no one would ever know. My mother thought about it and agreed, but said the tripe, normally cut in strips, would not look like clams.
She then figured out that if she put the tripe through her meat grinder on coarse, the tripe would look a lot more like clams and might just work.
She was pretty smart, too.
So the plan was hatched. The next time my Mom made clam chowder she got tripe, ground it and cooked it until tender. She then added it to her clam chowder and invited family over to try it. Everybody loved the chowder and a couple of people even commented on how many clams were in it. So there it is – the story of why I put tripe in my clam chowder. Unlike my Mother I use canned clams. And unlike her and my uncle, I do tell people what is in it, before they eat it.
Clam and Tripe Chowder
1 lb. tripe
oil
2 large onions, chopped
8 cups water or stock
2-3 cans clams, undrained
2-3 c. peeled and cubed potatoes – about 3-4 potatoes
1 (12 oz.) can evaporated milk- or 1 1/2 cups half and half or heavy cream
2 T. flour, optional
1/2 c. chopped fresh parsley
salt, pepper and hot pepper sauce to taste
When I bought the tripe at the store the package said it had been scalded. Not sure that matters but I figured I’d mention it. I took the tripe and ground it in my meat grinder. If you don’t have a meat grinder, you can cut the tripe up a bit and chop it up in a food processor. Pulse on and off until it is chopped up to the size you want. In soup pot heat the oil and cook the onion until tender. Add the tripe and the water or stock. Simmer, covered, until the tripe is tender, about 90 minutes. Some of the water cooked off, but that was fine with me. Add the clams and their liquid, season to taste and allow to simmer another 30 minutes or so. Add the potatoes and cook, covered, until the potatoes are tender, about 15 minutes. At this point you can add just the milk or you can add the milk and the flour- depending on how thick you like your chowder. If you are thickening it- place some of the milk in a jar with a tight fitting lid along with the flour. Put the lid on and shake well until flour is mixed into the milk and there are no lumps. Add to the chowder with the rest of the milk and the parsley. Bring to a gentle simmer and cook about 5-10 minutes longer. Stir from time to time so the chowder won’t burn. Adjust seasonings and serve. Serves 6-8.
Busha’s Mushroom Soup
Busha’s Mushroom Soup
Since I decided to share some of my Mother’s favorite recipes this week, I had to include this soup. Sharing this family recipe with other people makes me happy. My Busha (Polish Grandmother) and my Mother both made this soup. They would be pleased to know that someone is still making it.
There are many variations of mushroom soup in Eastern European culture. Some have barley, others add sauerkraut. This is my family’s version. Plenty of mushrooms in rich stock, slightly thickened, and made creamy with the addition of sour cream. Ours is served with kluski noodles.
This soup is a tradition in my family. When I was a kid, my Busha would make it every Easter. My Mom made it for Christmas Eve. Now my niece makes it, and we have it the day before Thanksgiving.
It is one of those dishes that brings back so many wonderful childhood memories. I love the rich, earthy flavor of the mushrooms, and the slightly sweet/sour flavor of the broth. It is made with dried mushrooms, usually. I can remember watching my mom get out a big bowl and soaking the mushrooms to get them clean, and to soften them, before starting the soup.
I use dried shiitake mushrooms, but often add fresh mushrooms as well. Sometimes I use other dried mushrooms, too. I like to have a variety of mushrooms in the soup. I use chicken stock. If made with vegetable stock, it could make a great meatless meal.
Busha’s Mushroom Soup
4 qt. Chicken, beef or vegetable stock
5 c. dried mushrooms, about 4 0z. I use Shiitake.*
Water for soaking
½ c. flour
1 pint sour cream
¼ c. balsamic vinegar
2 T. sugar
1 Lb. Kluski-style noodles, cooked and drained
Soak mushrooms in water for 1-2 hours. Lift mushrooms carefully out to leave any sand in the bowl of water. Rinse and drain. Set aside. Bring stock to a boil and add the mushrooms. Simmer, covered for about 1½ hours, or until mushrooms reach desired tenderness. Mushrooms will retain some “chewiness”. In medium bowl whisk sour cream into flour gradually until smooth. Stir in vinegar and sugar until smooth. Add a small amount of the hot soup to the sour cream mixture, whisking until smooth. Continue adding hot soup to the sour cream mixture until sour cream mixture is warm. Add the warm mixture to the pot of soup and stir to combine. Return to simmer and simmer 1 minute, stirring continuously. Place desired amount of kluski into bowls and ladle over the hot soup. Serves12.
Note: You can add a variety of fresh mushrooms to the soup to make it even more special. You might use portabellas; crimini, button or whatever mushrooms are at the store that day. Add in addition to the dry mushrooms; don’t reduce the amount of shiitakes.
You can use other cooked pasta. Mom said you might want to try spaetzels or even gnocchi. You might also need more than one pound of kluski, depending on how much pasta your family likes in their soup.
*The dried shiitake mushrooms can be found at specialty grocery stores, some larger grocery stores and at Asian markets.
“Pumpkin” Ravioli Soup
“Pumpkin” Ravioli Soup
Fall is the time for cooking with pumpkin and other winter squash. I make plenty of pumpkin bread, pumpkin cake, pumpkin soup, and so on. I often am actually using butternut or Hubbard squash in place of the pumpkin. This was the case with this soup. I have made it with pumpkin before, but this time I had a butternut squash, so that is what I used. Many winter squash can be used in place of pumpkin in cooking.
After cooking up one of my butternut squash, I was looking for a way to use some of it in a soup. I decided to use the squash as a filling for ravioli, then just put the ravioli in the soup.
I played with the spices and added some butter to the filling, too. It needed that extra bit of fat for flavor. It worked well. I just cooked the ravioli right in the soup, but you could cook and eat the ravioli without soup at all.
You would cook the ravioli in water. Once they are tender, drain and top with the sauce of your choice. I like brown butter with a little sage, but even a red sauce would be nice with these ravioli. Here is the recipe- for both the ravioli and the soup.
“Pumpkin” Ravioli Soup
Ravioli:
24 round won ton/dumpling wrappers
Filling:
1 cup cooked pumpkin or winter squash
2 T. softened butter
1 T. chopped parsley
1 t. paprika
1 t. nutmeg
½ t. garlic powder
Salt and pepper to taste
Pinch of cayenne
Soup:
2 T. oil or butter
2 onions, peeled and sliced
6 c. stock- chicken or veggie
3-4 carrots, peeled and sliced
2-3 c. thinly sliced collard greens
Salt and pepper
Dash of hot sauce
Fresh chopped parsley
Combine ravioli filling. Adjust seasonings. Place a rounded tablespoonful of filling on one of the wrappers. Dampen edges with water and place another wrapper on top. Seal, pressing out as much air as possible. Continue with remaining filling and wrappers- you should have 12 raviolis in all. Set aside while making the soup.
Heat oil or butter in a pot and add the onions. Cook until onions are tender. Add stock and bring to a boil. Add carrots and collards and cook until veggies are tender. Add seasonings and bring soup to a boil. Add the raviolis and let the soup simmer gently until they are cooked- about 4 minutes. Stir a little to keep them from sticking, but gently. They get a lot bigger and are sort of delicate. Transfer gently with a large spoon to soup bowls and ladle over the soup. Serves 4- 6.
Busha’s Beet Soup
Busha’s Beet Soup
This colorful, tasty soup, was first made for me by my Busha, my Polish grandmother. Beets are a big ingredient in Eastern European culture. My Mom cooked with them, too.
I have fond memories of spending time with my Busha. I stayed with her on weekends a few times. One of those weekends, she taught me how to make a wonderful coffee cake. I still have the index card where I wrote down the recipe as she went along making it. Busha didn’t write her recipes down much.
Another time, she made beet soup. I loved it. I think the color is what pulled me in. I was a big fan of pink back then. I still am, especially when it comes to this soup.
I prefer to use fresh, raw beets. You can use cooked beets, or even canned, if you like.
I made homemade spaetzle, but other pasta or cooked, diced potatoes are good, too.
So here is the recipe for the soup and the spaetzle. I always think of Busha when I make it.
Busha’s Beet Soup
1 large onion, sliced thin
oil
5-6 medium beets, about 2 pounds
5-6 cups beef, chicken or vegetable stock
1 c. dairy sour cream
1 t. dill weed
cooked spaetzle, recipe follows
In soup pot, sauté onion in oil until starting to brown. Meanwhile, peel and dice the beets. You should end up with 5-6 cups of cubed beets. Add beets and stock to pot and bring to boil. Cover and turn down to a simmer. Cook until beets are tender, about 20- 25 minutes. Place sour cream in small bowl and ladle in a little of the hot soup, whisking until smooth. Add another ladle of soup and whisk again. Pour this mixture into pot of soup along with the dill weed. Serve with the spaetzle. Serves 4-5.
Note: You can also pre-cook the beets or use canned beets. Trim off leaves of beets, leaving 2 inches of stem. Leave roots intact. Boil beets in water until tender, which can take as little as 20 minutes for tiny beets or 45 minutes for the large ones. Cool in bowl of ice water and then slip off the skins. Dice and add to soup as if the beets were canned. You don’t need the long cook of fresh beets. Just bring soup up to a simmer.
If you prefer, serve the soup with diced boiled potatoes or kluski, rather than the spaetzle.
You can serve the sour cream on the side, rather than incorporating it into the soup, then allow people to add a dollop of sour cream to individual bowls. Polish beet soup usually adds the sour cream and Russian style is to dollop on the top. Both versions taste good.
Spaetzle
3 eggs
1/2 c. half and half or evaporated milk
1/2 t. salt
1 1/2 c. flour
Combine all ingredients and let rest 30 minutes. Drop by small spoonfuls into boiling water. Cook until they float and puff up, about 5 minutes. Drain and serve with soups, stews, sauces or buttered.
Hot or Cold Beet Soup
Hot or Cold Beet Soup
Since I have a large quantity of beets, I decided to make this soup. It was 92 degrees yesterday, so I enjoyed my beet soup chilled. Tomorrow, when it is much cooler, I will warm it up, before eating.
That is one of the nice things about this recipe. This soup is good, what ever temperature you serve it.
It is also a pretty soup. The color is so beautiful. A friend came over and I offered her a bowl. When I set it down in front of her she said, “Wow, this is really pink soup.”
People seem to have strong opinions about beets. They either love them or hate them. I love them and I enjoy them in soups, salads, relishes, casseroles and more. The earthy flavor really appeals to me and the color is a delightful bonus. I added some extra veggies for more flavor and sour cream for a tart, creamy flavor and texture element. The result was a very tasty dish that is also sort of striking to look at.
Hot or Cold Beet Soup
6 or 7 small beets – or 3 large beets
2 T. olive oil
1 large onion, chopped
2 carrots, peeled and chopped
1 rib celery, chopped
3 medium potatoes, peeled and chopped
6 cups stock- I used chicken but vegetable stock or beef stock would also work
2 t. dill weed
salt and pepper to taste
1 c. sour cream- or a little more if you like
Cut beets off of their stems- leaving about 2 inches attached- this will reduce bleeding and retain more color in the beets. Place beets in a pot of water deep enough to cover them and cook until the beets are just getting tender, about 20 minutes – longer for larger beets. Remove and place in cold water. Once the beets are cool enough to handle trim off the stems and slip off the skins. Cut the beets into chunks and set aside. In soup pot heat the oil and cook the onion until tender. Add the carrots and beets and cook a few minutes longer. Add the rest of the vegetables, stock, dill and simmer, covered, until vegetables are very tender. This will take at least 30 minutes- but cooking longer is better- around an hour. Puree the soup. To add the sour cream place sour cream in a bowl and add a ladle full of the hot soup to the sour cream, whisking until smooth. Add another ladle or two of the soup and whisk again. Return sour cream mixture to the soup. By warming the sour cream gently you prevent it curdling. Adjust seasonings and serve right away, or refrigerate and serve cold. Serves 6-8. Freezes well.
Spicy Golden Beet Soup – Vegan
Spicy Golden Beet Soup
I had picked up some beautiful golden beets at a local farm market. I wanted to do something fun with them. I am also spending a few days with some friends, who are vegan.
Since it is going to be chilly, I opted to make a soup. I added other veggies to add more flavor- and a generous amount of hot sauce. The soup has a nice kick of heat- perfect for a chilly evening. This soup can also be served chilled- so it works no matter the weather.
I used my immersion blender to puree the soup. That way I didn’t have to remove the hot soup from the pot to puree it. Using a blender is fine, but be careful when pureeing a hot liquid. It will splash up in the blender. To prevent a mess and possible burns, remove the center piece of the blender lid. Place lid on the blender. Place a folded kitchen towel over the hole when blending. That way, when the liquid splashes up, the towel will prevent it from going everywhere. Also, don’t try to mix too much at a time. Several smaller loads are easier.
The 2 quarts of stock should be plenty, but depending on how much your soup cooks down, you might need a little more. How thick you like your soup is a personal preference. If you like a thicker soup, use less stock, or allow it to cook down more. Once the soup is pureed, you will know.
Spicy Golden Beet Soup
4 T. oil
2 onions, chopped
5 carrots, peeled and sliced
3-4 golden beets, peeled and cubed – about 2 lbs.
1 medium cauliflower, chopped
8 c. vegetable stock – you might need a little more- if finished soup is too thick
1 c. tomato sauce
2 T. Tuscan seasoning* recipe follows
¼-⅓ c. Sriracha sauce- or to taste
handful of fresh parsley
Salt and pepper to taste
In large pot, heat oil and cook onions until tender. Add carrots and cook a few minutes longer. Add remaining vegetables, stock, and seasonings (except the parsley) and simmer, covered for an hour or longer. Add the parsley, then puree soup in a blender in batches until smooth. You can also use an immersion blender to puree the soup. Return to pot and add more stock, if needed. Adjust seasonings and serve. Makes a lot of soup – but freezes well.
*Tuscan Seasoning
½ c. dried basil
½ c. dried oregano
½ c. dried marjoram
3 T. dried minced onion
2 T. dried minced garlic
2 T. dried rosemary
2 T. dried parsley
1 t. crushed red pepper
Combine all ingredients and store in an air tight container. Use this blend in tomato sauce or other Italian dishes.
Cream of Fresh Tomato Soup
Cream of Fresh Tomato Soup
This is a great recipe for some of those fresh tomatoes. A simple soup, with lots of flavor, it is a favorite of mine. So much better than the canned tomato soup of my childhood.
I enjoy it served hot, but I also eat this soup cold. On a hot day, this soup, served chilled, is a wonderful change from a salad with dinner.
I prefer to use fresh tomatoes, but I have used my home canned tomatoes, in a pinch. If you want a stronger tomato flavor- use a couple extra tomatoes.
Cream of Fresh Tomato Soup
3 medium-sized ripe tomatoes
1 small onion, chopped fine
1 rib celery, chopped fine
3 whole cloves
1 small bay leaf
3 T. butter
3 T. flour
1 t. salt
3 c. milk or half and half
Peel and chop tomatoes. Place tomatoes in saucepan with onion, celery, cloves and bay leaf. Bring mixture to a boil; reduce heat and cover, simmering 15 minutes. Melt butter in a large saucepan then stir in flour and salt. Cook mixture until bubbly. Add milk and cook until thickened, stirring constantly. Puree tomato mixture through a strainer, food mill or in a blender or processor. Add to milk mixture and heat through. Serves 6.
Plentiful Zucchini Recipes
Creamy Zucchini Soup
I read once, that in August, there are more zucchini than people in America. Seems easy to believe.
If you grow zucchini, or know someone who does, you are probably enjoying a lot of zucchini right now. You might even feel a little overwhelmed. I decided to share a whole bunch of my favorite zucchini recipes.
There are savory and sweet recipes, and a few that are gluten-free. Remember, you can also shred and freeze your extra summer squash or dehydrate them to use later. Hope this helps.
Creamy Zucchini Soup
1 medium onion, chopped
2 T. butter
4-6 medium zucchini, sliced
1 large potato, peeled and diced
1 T. chopped parsley
½ t. each basil, marjoram and thyme
1 t. hot sauce, or to taste
salt and pepper to taste
6 c. chicken or veggie broth
1 c. milk or half and half- I prefer the half and half
In Dutch oven cook onions in butter until tender. Add vegetables and seasonings and cook until hot. Add broth, heat to a simmer and cook 15 minutes. Puree mixture in blender in batches and return to pot. Add milk and heat through. Adjust seasonings. Serve hot or cold. I top with some fresh chopped parsley and a little hot sauce. Serves 6-8.
Zucchini Pancakes
2 c. shredded zucchini
1 medium onion, diced
2 eggs
1/2 c. flour- you made need a little more or less depending on how moist your zucchini is
2 t. hot pepper sauce, or to taste
1 t. baking soda
salt to taste
oil for cooking
Combine all ingredients, except the oil, in a medium bowl. Heat oil in skillet and spoon batter in. I used a little over 1/4 cup for each. Cook over medium heat until lightly browned around the edges. Flip and cook until golden on both sides and pancake springs back when touched lightly. Remove to platter and keep warm. Repeat with remaining batter. Serve with salsa or sour cream. Makes 8.
Zucchini and Cheese Tartlets
Since zucchini are so prolific there never seem to be enough recipes for them. I like this one as an appetizer. You can bake up a big batch, bake and then freeze some for whenever you need them.
1 recipe of pie crust dough, enough for 2 pies, home made or store bought
1 medium zucchini shredded, about 1 1/2 cups
1 T. flour
1 c. shredded cheese- any kind you like. I like cheddar.
2 eggs, beaten
1/2 c. minced onion
1 t. Italian seasoning
salt and pepper to taste
hot pepper sauce to taste
Preheat oven to 375 degrees. Roll out dough to 1/8-inch thick. Use a 2 1/2-inch biscuit cutter to cut out circles of dough. Place dough circles in mini muffin pans. Press them in gently being careful not to tear them. Repeat with remaining dough and re-roll scraps. You’ll end up with about 3 dozen in all. If you don’t have enough pans, keep the extra dough circles under a towel or plastic wrap so they don’t dry out until you are ready to use them. In mixing bowl combine zucchini and toss in the flour. Add remaining ingredients and mix well. Adjust seasonings to your taste. Place a rounded teaspoonful of zucchini mixture into each of the tartlet shells in the prepared pans. Don’t over fill. Bake for 12-15 minutes or until golden brown on top. They will puff up while baking but flatten when cooling. Can be served hot, warm or at room temperature. Makes about 3 dozen.
Can be frozen. To reheat take straight from the freezer and place on a baking sheet. Bake in a preheated 325 degree oven and bake for about 20 minutes, but check after 15 minutes.
Baked Zucchini with Mushrooms
2 T. butter
8 oz. sliced mushrooms
½ t. salt
1 clove minced garlic
Pepper to taste
½ t. Italian seasoning
4 medium zucchini, about a pound, shredded
¼ c. bread crumbs
4 T. fresh grated Parmesan or Romano cheese
4 eggs, slightly beaten
In a skillet heat butter and sauté mushrooms until tender and liquid is evaporated, about 5 minutes. Place mushroom mixture in mixing bowl and add the zucchini, seasonings, bread crumbs and half of the cheese. Combine ingredients and spoon them into a greased 8-inch square baking dish. Pour over the eggs and bake at 325 for 35-40 minutes or until custard is set. Sprinkle with remaining cheese and return to oven for 5 minutes. Serves 4-6.
Zucchini Carrot Cake
2 eggs
1 c. sugar
2/3 c. oil
1¼ c. flour
1 t. baking powder
1 t. baking soda
1 t. cinnamon
½ t. salt
1 c, grated carrot
1 c. grated zucchini, squeezed dry and packed tightly
½ c. chopped nuts
Beat eggs with sugar until frothy. Beat in oil then add dry ingredients. Beat on high for 4 minutes. Stir in veggies and nuts. Pour batter into a greased 9-inch square baking pan. Bake in a 350-degree oven for about 35 minutes or until top springs back when lightly touched. Cool and frost
Frosting
4 oz. cream cheese, softened
3 T. butter, softened
1 t. vanilla
2 c. powdered sugar
Beat together cream cheese and butter until smooth. Beat in vanilla and sugar. Spread over cooled cake.
Zucchini Bread
3 c. flour
3 eggs
2 c. sugar, I use less
2 c. shredded zucchini
1 c. oil
1 c. chopped nuts or raisins, optional
½ c. sour cream or Greek yogurt
1 t. each vanilla, cinnamon, salt and baking soda
Preheat oven to 350 degrees and grease 2 (9×5 inch) loaf pans. Set aside. Place flour in large bowl. Beat eggs and add with remaining ingredients to flour, mixing well and scraping bowl. Pour batter into prepared pans and bake 1 hour , or until browned and toothpick in center emerges clean. Cool in pans on wire rack. Freezes well. Makes 2 .
Summer Squash Strata
2 medium yellow summer squash, sliced thin
2 medium zucchini, sliced thin
3 large tomatoes, sliced
2 medium onions, sliced thin
Salt and pepper
4 T. olive oil
½ c. shredded cheese
½ c. bread crumbs
In a greased 13×9 inch baking dish layer slices of the vegetables adding salt and pepper to taste. Use up all the veggies. Drizzle with the oil and sprinkle the cheese and bread crumbs over the top. Bake in a 350 degree oven for 30 minutes, or until vegetable are tender. Serves 6.
Spicy Chocolate Zucchini Cupcakes
These are wonderfully spicy, moist cupcakes. Instead of frosting them, I decided to top them with melted butter and cinnamon sugar. It’s something I’ve done with muffins, in the past. I just never thought of topping cupcakes that way before. It was a really good idea. The cupcakes were baked for a picnic, and in the heat, frosting would have melted. Besides, not everyone likes frosting. As an added bonus- it is a another recipe using zucchini, and that is never a bad thing.
2 cups all-purpose flour
1 t. baking soda
½ t. salt
1 t. cinnamon
½ t. nutmeg
Pinch of cloves
¼ c. unsweetened cocoa
½ cup butter, softened
½ cup olive oil
1½ c. sugar
2 eggs
½ c. buttermilk
1½ t. vanilla
2½ c. grated zucchini
1 cup chocolate chips
Topping:
½ c. butter, melted
½ c. sugar
2 t. cinnamon
Preheat oven to 325 degrees. Grease and flour 24 muffin cups or use paper liners. Mix together the dry ingredients. Set aside. In a large bowl, cream together the butter, olive oil and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the buttermilk and vanilla. Beat in the flour mixture, just until incorporated. Stir in the grated zucchini and chocolate chips. Pour batter into prepared pans. Bake for 25 to 30 minutes, or until the top of the cupcakes spring back when lightly pressed. Cool in pans over a wire rack for at least 10 minutes or until cool enough to handle. Dip top of cupcakes in melted butter, then dip in the cinnamon sugar. Place on rack to finish cooling off. Makes 24.
Chocolate Zucchini Cupcakes
½ c. butter
½ c. oil
1 ¼ c. sugar
2 eggs
½ c. buttermilk
1 t. vanilla
2 ½ c. flour
1/3 c. cocoa
2 t. cinnamon
1 t. baking soda
1 t. baking powder
2 c. shredded zucchini
Heat oven to 350 degrees. Line 30 muffin pans with paper liners and set aside. In mixing bowl combine butter, oil, sugar and eggs and beat until light and fluffy. Beat in milk and vanilla. Combine dry ingredients and add to egg mixture- beating until smooth. Stir in zucchini. Scoop batter into cupcake paper lined pans, filling about 2/3 full. You will get about 30, I sometimes get more. Bake 15-20 minutes or until toothpick inserted comes out clean. Cool and frost. Makes 30-36.
I used the Classic Vanilla Frosting recipe below, but doubled the recipe.
Zucchini Carrot Cupcakes
2 eggs
1 c. sugar
2/3 c. oil
1¼ c. flour
1 t. baking powder
1 t. baking soda
1 t. cinnamon- I think I would use a little more next time
½ t. salt
1 c. grated carrot
1 c. grated zucchini, squeezed dry and packed tightly
½ c. chopped nuts, optional
Beat eggs with sugar until frothy. Beat in oil then add dry ingredients. Beat on high for 4 minutes. Stir in veggies and nuts. Pour batter into 18- 24 paper lined muffin tins, filling them 2/3 full. Bake in a 350-degree oven for about 15 minutes or until top springs back when lightly touched. Cool and frost. Makes 24.
Note: These cupcakes deflate a little while cooling.
Classic Vanilla Frosting
3/4 cup butter
6 cups confectioners’ sugar
1/3 cup milk
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
2 tablespoons milk
Beat butter in a large bowl until fluffy. Gradually add 3 cups of the sifted confectioners’ sugar, beating well. Slowly beat in the vanilla, salt, and 1/3 cup of the milk. Gradually beat in the 3 remaining cups of confectioner’s sugar. Beat in additional milk (1 to 2 tablespoons) if needed, to make frosting of spreading consistency. If desired tint the frosting with 6 to 8 drops of food coloring.
Gluten-Free Zucchini Brownies
1½ c. shredded zucchini
1 c. almond butter- but you could use peanut butter instead
1 c. chocolate chips
1/3 c. honey – but you can use 1/2 cup if you want a sweeter brownie
¼ c. unsweetened cocoa powder
1 egg
1 t. vanilla
1 t. baking soda
1 t. cinnamon
½ t. allspice
Preheat oven to 350 degrees. Grease a 9×9 inch pan, set aside. Combine all ingredients in a medium bowl and stir until well blended. Pour batter into pan and spread evenly. Bake 25-30 minutes, or until toothpick inserted comes out clean. Cool before cutting. Makes 16.
Bacon Tomato Mini Quiches with Zucchini Crust
Gluten Free
Crust:
1¾ c. shredded zucchini
1¼ c. cooked rice- white or brown
1 egg
¼ c. grated Parmesan cheese
Mix all ingredients together.
Filling:
8 slices cooked and crumbled bacon
1 c. shredded cheese – I like Swiss, but use what you like
1 tomato, seeded and diced
½ c. chopped sweet onion
Combine ingredients in small bowl. Set aside until ready to use.
Custard:
1 1/3 c. half and half
4 eggs
½ t. each basil, garlic powder, paprika and salt
1/8 t. pepper
Place in medium bowl and whisk together until smooth.
Grease 12 muffin cups. The mixture will fill 12 cups very full- but you can make your quiches a little smaller, if you like and make a few more. Pat 2 tablespoons of the crust mixture into each muffin cup. Bake in a 350 degree oven for 10-12 minutes. Cool before filling. While baking and cooling crusts prepare filling of your choice and custard. Spoon 2 tablespoons of filling over each cooled crust. Spoon about 3-4 tablespoons of the custard over the filling. Bake in a 375 degree oven for 15-20 minutes. Can be served warm or cold.
Other fillings:
Tomato, broccoli, mushroom:
In 1 T. butter, sauté 1¼ c. sliced mushrooms, ¾ c. chopped fresh broccoli and 1/3 c. diced onion. Cook until tender, cool. Stir in 1 C. shredded cheddar cheese and 1 tomato, seeded and diced.
Spinach and onion:
Combine 1 10 oz. package frozen spinach, cooked and drained well, with ½ c. diced onion and 1 c. shredded Swiss cheese and ½ c. diced sweet red pepper.
Zucchini Rice Casserole
1 c. water or broth
½ c. raw rice
Salt and pepper to taste
2 T. oil
1 medium onion, chopped
1 lb. small to medium zucchini, about 3-4, sliced
1 sweet pepper, seeded and diced
8 oz. tomato sauce
1 c. shredded cheese, any type you like
¼ c. freshly shredded Parmesan cheese
Bring water or broth to a simmer and stir in rice. Cover and cook over low heat until rice is tender, about 20 minutes for white rice and 40 minutes for brown. Season with salt and pepper to taste, using less salt if cooking in broth. Meanwhile heat oil in a skillet and cook onion until wilted and tender. Add zucchini and pepper and cook until both are tender. Season with salt and pepper to taste. Combine vegetable mixture with the rice and tomato sauce and pour into 1½ quart casserole. Sprinkle with cheeses and bake in a 350 degree oven until heated through and cheese is bubbly, about 20 minutes. Serves 6.
Quick Corn and Zucchini Sauté
2 sweet peppers, seeded and cut into strips
2 medium zucchini, sliced
Oil
2 c. corn kernels cut from cobs, about 4 ears
1 t. garlic salt
½ t. Italian seasoning
In oil cook peppers and zucchini until crisp tender, about 5 minutes. Add remaining ingredients and cook 4 more minutes, or until heated through. Serves 6-8.
Fresh Summer Squash Relish
2 c. shredded summer squash, any type, peeled if desired
1 c. finely diced sweet onion
¼-½ c. bottled Italian dressing or other vinaigrette, I make my own
Combine all ingredients and chill until ready to use. Nice on cold and hot sandwiches and in tuna salad. Keeps in fridge for a couple of weeks.
Multi-Grain Zucchini Bread
1¼ c. whole wheat pastry flour
1 c. wheat germ
½ c. sunflower seeds or chopped nuts
1 T. baking powder
½ t. salt
¾ c. shredded zucchini
1/3 c. honey
¾ c. milk
1 egg
Grease a 9-inch cake pan and preheat oven to 375-degrees. Combine dry ingredients and set aside. In medium bowl combine remaining ingredients and stir in flour mixture. Pour batter into prepared pan and bake 30 -35 minutes or until toothpick inserted into middle comes out clean. Cool in pan ten minutes then remove from pan and cool on a rack.
