Recipe Review from 9/16/13

Can't say it was an uneventful week as Wednesday my Ben-dog jumped a skunk at 530am.  This wouldn't have been more than the usual problem of dog-meets-skunk-dog-loses, but I had to be out the door at 545am.  Lets just say nobody was happy on Wednesday and thedog still stinks despite three baths.  And yes, I used the peroxide/baking soda/detergent mix.  I strongly suspect I missed where he got hit (on his butt of all places). 

Sunday we tackled our apples - a bumper crop this year!  I think we processed about 18lbs and that was only what I picked up off the ground.  Three apple pies (froze two), 8 1/2 jars of applesause (slightly burnt), zucchini soup and a jar of fermented pattypan.  The Husband is experimenting with lacto-fermentation - think saurkraut or kimchi, except with summer squash.  

Now that Summer has left us, this is the summer squash menu:

Summer Vegetable Quiche (Whole Foods Co-op Advert, Sept 2013)   vegetarian; gluten free option
My usual go-to quiche recipe is from the original Moosewood cookbook, but this just seemed...simpler, and had less cheese.  I didn't have a pre-baked crust so I had to add in crust baking time, which allowed me to preheat the oven and saute the veggies.  I thought this turned out very good - perhaps even a bit better than the Moosewood recipe.  Can't wait to have leftovers! 

1 10-inch prebaked pie crust (gluten free optional)
2 tsp vegetable oil
1 1/2 cups zucchini and/or yellow squash, diced
1/2 cup red bell pepper, sliced or diced
2 cups loosely packed spinach  (I used swiss chard)
3 large eggs
2 large egg whites  (I used one whole egg)
3/4 cup milk   (I used goats milk)
pinch salt and pepper
1/2 cup crumbled goat cheese
1/2 cup shredded parmesan cheese

Preheat oven to 350*

Heat oil in a skillet over medium-high heat.  Add the zucchini, peppers and spinach and saute for a few minutes or until just tender.  Remove from heat.

In a mixing bowl, combine eggs, egg white, milk, salt and pepper.  Sprinkle goat cheese on the bottom of the prebaked pie crust, then evenly cover with vegetables.  Add the Parmesan cheese and then pour in the egg mixture.  Bake for about 45 minutes or until firm in the middle. 

Let quiche stand for 10-15 minutes before serving. 

Co-op suggestion:  This basic quiche recipe can be easily adapted with your choice of in-season and local ingredients.  Try any combination of locally-made sausage or bacon crumbles, sliced or diced tomatoes, arugula, or corn kernels for an "eat local" version. 


Basil Roasted Vegetables Over Couscous  (Ckg Lght, June 1996; posted on the CkngLght BB)
Vegetarian; GF option
This was garnering rave reviews on the Ckng Lght bulletin board and I understand why now.  It is simply delicious!  Any combination of veggies will do - my substitution is below.   I was going to add eggplant and totally brain-farted it.  I grilled the vegetables on an aluminum foil covered jelly roll pan for easy clean-up.  I served some steamed green beans along side. 

The bulletin board suggested quinoa and polenta as alternatives to the couscous, and I think polenta would be just divine as a base to the balsamic vinegar. 

2 tablespoons minced fresh basil
2 tablespoons balsamic vinegar
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
2 garlic cloves, crushed
2 medium zucchini, cut into 1-inch slices
1 medium red bell pepper, cut into 1-inch pieces
1 medium yellow bell pepper, cut into 1-inch pieces   10 - 12 cherry tomatoes, whole
1 medium red onion, cut into 8 wedges
1 (8-ounce) package mushrooms
3 cups hot cooked couscous  (polenta a good sub for couscous) 
1 (3-ounce) package basil-flavored chèvre (goat cheese), crumbled  (I used regular goat cheese)
1/8 teaspoon pepper
Fresh basil sprigs (optional)

Preheat oven (or grill) to 425°.

Combine first 5 ingredients in a large bowl; stir well. Add zucchini, bell peppers, onion, and mushrooms; toss well to coat. Arrange vegetables in a single layer in a shallow roasting pan. Bake (or grill) at 425° for 35 minutes or until tender and browned, stirring occasionally.

Spoon roasted vegetables over couscous, and top with cheese. Sprinkle with pepper. Garnish with fresh basil sprigs, if desired.


Not summer squash! 

Whole-Wheat, Buttermilk and Orange Pancakes  (Ckng Lght Oct 2013)  vegetarian
These are OMGosh! good!  Don't skip on the "orange butter" - it really brings the orange flavor right to the forefront in a very good way.  While 15 minutes may seem like a long time to let a batter sit, it's totally worth it.  I was able to tidy up dishes and get the griddle nicely pre-heated while waiting.  This made quite a bit for two of us, but I have no problem saving the leftover 'cakes and reheating later in the week.   Recommended!

photo from CookingLight.com

• 2 tablespoons butter, softened
• 1/4 teaspoon grated orange rind
• 3/4 teaspoon fresh orange juice                 

• 3.5 ounces white whole-wheat flour (about 3/4 cup)
• 3.4 ounces unbleached all-purpose flour (about 3/4 cup)
• 2 tablespoons sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3/8 teaspoon salt
• 1 1/2 cups low-fat buttermilk
• 1/4 cup fresh orange juice
• 1 tablespoon canola oil
• 1 large egg
• 1 large egg white (I just used the whole egg)                
• Cooking spray
• 3/4 cup maple syrup                

1. Combine first 3 ingredients.
2. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours and next 4 ingredients (through salt) in a medium bowl, stirring with a whisk. Combine buttermilk, 1/4 cup juice, oil, and 1 egg in a small bowl, stirring with a whisk. Add buttermilk mixture to flour mixture, stirring just until moist; let stand 15 minutes. Place egg white in a medium bowl; beat with a whisk until medium peaks form. Gently fold egg white into batter.
3. Preheat a griddle to medium heat. Coat pan with cooking spray. Spoon 1/4 cup batter per pancake onto griddle. Cook 3 minutes or until edges begin to bubble and bottom is browned. Turn pancakes over; cook 3 minutes or until done. Serve with orange butter and syrup.

Lacto-fermented Summer Sqaush Chips  (Whole Foods Co-op, Sept 2013)
The first batch the husband made he cut back on the basil and it was still a bit overpowering for him.  I liked it.  The second batch was made with dill and we are still waiting to see how that turns out.  You do need to make sure you "burp" your jars: made correctly, this is an active process and gasses do build up. 

3 medium zucchini (we used yellow squash and patty pans)

1 head garlic, peeled and smashed

Fresh basil leaves

Fresh thyme leaves

1.5 T sea salt

1 C filtered water (more if needed)  **city water is chlorinated; the chlorine kills the bacteria

1 Qt Mason jar

Wash all equipment in hot soapy water and let dry before using. Slice zucchini into ¼" pieces. Layer sliced zucchini, garlic, basil, and thyme in jar. Combine salt and water (or whey, if using) and pour into jar. If needed, add more water until there is 1" of space on the top of jar. Screw lid on tightly and store at room temperature for 3-4 days before transferring to cold storage. Makes 1 quart.