Winter Squash & Rice “Laksa” Soup

Posted on October 10, 2011

Winter Squash & Rice Laksa SoupThis “Laksa” soup is a favorite way to eat winter squash — it has a bit of a bite, but is mellowed by the coconut milk. 

Winter Squash & Rice “Laksa” Soup
(adapted from a recipe of Jamie Oliver’s)

Puree in blender until smooth (add water if necessary):

  • 3-4 Anaheim peppers, seeded and chopped
  • 2-3 cloves garlic
  • 2 thumb-sized pieces of ginger, peeled
  • bunch of fresh cilantro, with stems

Saute in large pot:

  • 1 onion, finely chopped
  • olive oil

Add to pot:

  • pepper puree
  • 2 1/2 c. chicken broth
  • 1 cup basmati rice
  • heaping teaspoon five-spice powder
  • 1 teaspoon ground cumin

Cook, covered until rice is tender.  Add extra water while cooking if necessary.

Add:

  • several cups cooked winter squash
  • two 14-ounce cans coconut milk
  • salt and pepper to taste
  • juice of 1 lime

Heat through and serve.

Posted in Farm-Tested Recipes, Winter Squash Recipes

Colache

Posted on September 3, 2011

a Mexican zucchini side dish

  • 3 zucchini or summer squash, cut into rounds
  • 2 Tbsp. butter
  • 2 Tbsp. bacon fat (optional—otherwise double butter)
  • 1 large onion, chopped
  • 4 ears fresh corn, cut from cob
  • 1 bell pepper and 2 Anaheim peppers, seeded and chopped
  • 4 tomatoes (peeled if desired), chopped
  • salt and pepper

Sauté zucchini in butter and fat until slightly browned.

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Add onions and peppers, sautéing briefly.

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Add tomatoes and corn. Season with salt and pepper.

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Cover and cook for 20 minutes.

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Uncover, cook until juice is reduced—about 15 minutes more—stirring often.

Posted in Farm-Tested Recipes

Zucchini Bread

Posted on August 8, 2011

A family favorite — with the 2-year-old and the grandpa!  Make one loaf with chocolate chips, one without, for dessert and breakfast both.

Mom’s Zucchini Bread

  • 3 eggs
  • 1/2 c. butter
  • 1/2 c. vegetable or olive oil
  • 2 c. sugar
  • 2 c. grated zucchini
  • 2 c. flour
  • 1 tsp. salt
  • 1 tsp. soda
  • ½ tsp. baking powder
  • 2 tsp. cinnamon
  • 1 c. chocolate chips (optional)

Combine eggs, oil, sugar, and zucchini.  Add dry ingredients and mix well.  Add chocolate chips, if desired. Pour into 2 greased and floured bread pans.  Bake at 350 for 40 minutes.  Let cool 5 minutes before removing from pan.

Posted in Farm-Tested Recipes

Herb & Vinegar Potato Salad

Posted on July 28, 2011

Scrub or peel, chop into bite-size pieces, toss with olive oil, and bake/broil until tender:
2 pounds potatoes

Saute lightly in olive oil:
leeks
shallots
green beans
celery

Mix with vegetables to taste:
1 cup chopped fresh herbs (parsley, dill, chives, marjoram, tarragon, thyme, etc.)
3-6 T. white wine vinegar, apple cider vinegar, or rice vinegar
3-6 T. olive oil
salt and pepper

Serve warm or chill and serve.

Posted in Farm-Tested Recipes

Chocolate Zucchini Cake

Posted on July 26, 2011

No one will ever know there’s zucchini in this cake!  Especially if you top it with powdered sugar or chocolate frosting.  It’s deliciously moist, thanks to the zucchini.  And deliciously chocolatey, thanks to the chocolate chips!

Mom’s Chocolate Zucchini Cake

Cream:
1/2 c. butter
1/2 c. oil
1 3/4 c sugar

Add:
2 eggs
1 t. vanilla
1/2 c. sour milk

Sift together then add to creamed mix:
2 1/2 c flour
4 T. cocoa
1 t. soda
1/2 t. salt
1/2 t. cloves (optional)
1/2 t. cinnamon (optional)

Fold in:
2 cups finely grated zucchini
1/2 to 1 c. chocolate chips
1/2 c. chopped nuts (optional)

Bake in greased and floured 13×9 pan at 325 for 40 to 45 minutes.  Serve  warm.  Or cool completely and top with powdered sugar or frosting, if desired.

Posted in Farm-Tested Recipes