Recipes of the Month: July 2013

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Well the Consistency Department over at WordPress didn’t fine me for not posting a recipe last month, but just to be on the safe side, I’m posting in triplicate here in July. Many of you know my dear neighbor from photos like the one above and my post about our tractor ride. And although he has held many different jobs, he is a farmer at heart. The seasonal bags of fruit and vegetables have begun in earnest: strawberries, onions, yellow squash and zucchini. Big, fat, honkin’ zucchini. My neighbor has never grown this green vegetable before, and whoever gave him the seed told him 2 things. They’re Italian (pronounced eye-talian). And they grow to be 18 inches long.

Considering he has been farming since well before I was born, I don’t have the heart to tell him you can pick them smaller, because he seems very proud of their heft. So as the only Italians around for miles, we graciously accept his gifts and keep the food processor on the counter. The first two recipes use up a bunch of shredded zucchini. The last one is good for any kind of fruit. Vincent made a sour cherry/strawberry combination that earned high praise from my neighbor, who happened to drive up with a bag of vegetables just as the cobbler was coming out of the oven. When I saw him a couple of days later, he said, “I wouldn’t lie to ya. That was some good pie.” So there you have it, straight from the farmer’s mouth.

Zucchini Bread

Every summer I come up with a new version of this recipe. This one uses my new *favorite* flour mixture. (High protein + high fiber + high fat = GOOD STUFF in my book!)

  • 1 cup almond flour
  • 1 cup coconut flour
  • 1 cup whole wheat flour (I use a cup of ground wheat berries, so I’m guessing here)
  • 1 cup all-purpose flour
  • 4 teaspoons baking powder
  • 4 teaspoons baking soda
  • 2 teaspoons salt
  • 1 1/3 cup sugar
  • 1 cup coconut oil
  • 1 cup coconut milk
  • 5 eggs
  • 2 teaspoons vanilla
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 5 cups shredded zucchini (maybe even 6 or 7 cups if your mixing bowl is big enough)
  • 1/2 cup milk or buttermilk

Combine dry ingredients and spices with coconut oil that has been liquified. (In this weather, my coconut oil is always in liquid form.) Beat eggs, sugar, vanilla and coconut milk until well combined. Add zucchini. Mix well. Add drys and mix again. If batter is too stiff add milk/buttermilk to moisten. Divide into pans and bake at 350. This is a big recipe! I made 4 mini loaves which baked for 45 minutes plus 12 muffins which baked for 20 minutes.

Zucchini Pancakes

I planned on making a zucchini version of the spinach cakes I posted in May. This turned into something different, but just as good. I ate them for breakfast, lunch and dinner and couldn’t tell you which was my favorite!

  • 4 cups shredded zucchini
  • 3 cups cooked brown rice
  • 1 cup cooked lentils
  • 1 1/2 cups cooked chorizo
  • 3 eggs
  • 1 small onion, diced
  • 1 cup bread crumbs (use almond flour if you want a gluten-free version)
  • 1 teaspoon salt

Mix all ingredients and let sit in the refrigerator for at least 1 hour. (Mixture can also be made a day ahead.) Form cakes and saute in butter or coconut oil. Delicious served with a dollop of guacamole.

Crazy Cobbler

This is one of my perennial favorites that comes from an old church cookbook. I think I have used every combination of fruit possible and never made a dud yet. Vincent made the sour cherry and strawberry version the day he came back from summer camp. He missed cooking almost as much as he missed his brother.

  • 1 cup self-rising flour
  • 3/4 cup sugar
  • 1/2 cup milk
  • 1/2 stick butter
  • 3-4 cups fruit

Preheat oven to 400. While oven is preheating, place a 9 inch cast iron pan or similar sized Pyrex dish in the oven with the butter in it. Meanwhile, make a batter with flour, sugar and milk. When oven is preheated, butter will be melted. Carefully remove hot pan and pour the batter over the melted butter. Top with fruit. Bake for 40 minutes. Serve with ice cream for dessert and go to bed happy!!

10 thoughts on “Recipes of the Month: July 2013

  1. logistical question — can i use cow’s milk instead of coconut? veg. oil instead of coconut? fiber and protein good here . fat, not so much.

    • Actually you can use veggie oil for the coconut oil AND the coconut milk. The original recipe called for all veggie oil. Maybe I should post the original?

      • i was just looking at the “pancakes” recipe — chorizo, lentils AND brown rice? xoxoxoxoxoxxoxoxoxoxxoxoxoxoxoxoxoxoxxoxo

        i’m glad the wordpress Consistency Police (ha!) got on you because 3 exciting recipes is almost too much excitement when i’ve had this little coffee. looking forward to them all xo

        • Yes, that was one of those, “Hmmm . . . let me see what is in the fridge that I can make some savory cakes out of . . . ” I will probably never have those things in my fridge at the same time EVER again, but it was worth recording bc they were so yummy!

  2. When I was growing up in Yorkshire, England, I’d never heard of a zucchini, not even a courgette. But we did have something called marrow quite frequently. I think most of the farmers in the north of England also didn’t receive that memo telling them to pick early.
    My mother would stuff her marrows, I can’t remember with what exactly, but knowing her it was probably some kind of sausage meat or a bread, sage and onion mix.
    I haven’t had marrow in a long time (I’m a lady so I won’t tell exactly how many years….); I think one day my Dad finally put his foot down :0)
    Thanks for the yummy recipes, Cathy

  3. Catching up! Your neighbor sounds so sweet; I know just the type.

    So you grind your own grains? I’m intrigued by this lately — what do you use to grind?

    We are big zucchini fans in this house, so I’ll have to try your bread recipe. I love how easy it is to stuff heaps of zucchini in there!

    • I use a grain attachment that fits my kitchen-aid mixer. It is so easy, once I got into the routine of it. I buy wheat berries in 50 lb. bags and store them in food-safe buckets under my desk. LOL Sad, but true.

      Mostly I use the fresh ground wheat with my sourdough starter for english muffins and bread, but the wheat worked out great in this recipe.

  4. Count on me to comment on the dessert portion:) I have made your crazy cobbler recipe twice now, the second time with chocolate added to the cherry filling…mmmmmm….

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