Like the blueberries in our garden our zucchini is also producing like crazy!
A friend I worked with shared this recipe with me years ago. I have made it every summer since then and we still enjoy it! You can serve it as a complete dinner along with a salad or use it as a side dish.
Glenne’s Zucchini Quiche
3 cups grated zucchini
1 cup Bisquick (or your own homemade baking mix)
½ cup chopped onion
½ cup parmesan cheese
2 tsp chopped parsley
½ tsp seasoned salt
½ tsp oregano
Dash of pepper
½ cup oil
4 eggs, beaten
Beat the four eggs in a medium bowl and add the seasonings, oil, onion and zucchini; stir well. Add the Bisquick and beat well. Pour into a buttered 9-inch pie plate and bake for 35 minutes at 350 degrees.
(I find I usually have to bake it a little longer – until set)
Serve hot from the oven!
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My daughter and her family were visiting us last week.
I decided that we would try making some homemade finger paint. Using ordinary kitchen ingredients I had on hand, we easily made an assortment of inexpensive finger paints.
2 Tbsp sugar
1/3 cup cornstarch
2 cups cold water
¼ cup clear dishwashing liquid
Small containers with lids
Combine the sugar and cornstarch in a small saucepan. Add the water and stir until all the lumps dissolve. Cook over very low heat, stirring constantly.
Continue to cook and stir until the mixture becomes clear and thick like gelatin. Remove from heat and cool to room temperature.
Add the dishwashing liquid.
Spoon a small quantity into each container and add a few drops of food coloring to create the desired color.
Note: Because these finger paints contain a generous amount of dish washing liquid they are not appropriate for toddlers or children that put things in their mouth.
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It was a busy weekend, full house, lots of company and an unexpected gift! Friends came over for dinner Saturday night and brought us a basket of plums from their trees! They were beautiful and perfectly ripe.
Knowing we wouldn’t be able to eat them all I consulted my favorite canning book; Small Batch Preserving, and decided to make Asian Plum Sauce.
The recipe was easy and I had everything I needed on hand. So while everyone else was eating breakfast on Sunday I made some Asian Plum Sauce!
Asian Plum Sauce
1 ½ pounds purple plums
1 ½ cups brown sugar
1 cup cider vinegar
1 ½ tsp salt
1 ½ cups finely chopped onion
3 garlic cloves, minced
¼ cup raisins
2 tsp soy sauce
¼ tsp chili powder
1/8 tsp each: ground cloves, cinnamon, ginger and allspice.
Finely chop the plums. Measure out 1 ¼ cups. Combine plums, sugar, vinegar and salt in a large stainless steel saucepan. Bring to a boil over high heat and boil gently, uncovered for about three minutes.
Add onion, garlic, raisins, soy sauce, chili powder, cloves, cinnamon, ginger and allspice to saucepan. Return to a boil, reduce heat and boil gently, uncovered for about 45 minute or until mixture is thickened. Stir occasionally.
Remove hot jars from canner and ladle sauce into jars leaving ½ inch headspace.
Process 10 minutes for half pints and pints following your water bath canning directions. Makes 3 ½ cups.
Now I can enjoy this unexpected gift all winter!
This is an excellent year for blueberries and we have an abundance from our bushes. We’ve been enjoying them on our granola each morning but this week I decided to make this wonderful blueberry crisp. Making the toping with mayonnaise is different but really delicious! Not sure where the recipe originated as it is all over the internet!
Blueberry Crisp 4 cups fresh blueberries 1 cup flour ¾ cup sugar ½ tsp cinnamon ½ cup mayonnaise Preheat your oven to 350 degrees. Place the blueberries into an 8-inch square baking dish. In a medium bowl, stir together the flour, sugar, and cinnamon.
Stir in the mayonnaise until the mixture resembles coarse crumbs. Sprinkle the flour mixture over the blueberries.
Bake for 35-40 minutes in your preheated oven, until the top is lightly browned.
Delicious with a scoop of vanilla ice cream!
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With such an abundant crop of blueberries this year I’ve been looking for new ways to use the blueberries.
We’ve got frozen blueberries in the freezer, blueberry muffins in the freezer, we’ve enjoyed blueberry crisp, and blueberry lemon bread not to mention the delicious blueberry lime jam in the pantry. Now to try something new – Blueberry Basil Vinegar!
I found this recipe in my Ball Complete Book of Home Preserving. I decided to halve the amount, as I didn’t really need to make ten 4-ounce bottles. It was suggested to use this robust vinegar to make a delicious salad dressing that is lower in fat and calories than a store bought version.
Blueberry Basil Vinegar
2 cups blueberries
2 cups white wine vinegar
2 cups loosely packed basil leaves, crushed
Grated zest of ½ lemon
In a large glass bowl, combine blueberries and 1 cup of the vinegar. Using a potato masher, lightly crush the blueberries.
Add remaining 1 cup of vinegar, the crushed basil and the lemon zest and stir to combine. Cover tightly with plastic wrap and let stand in a dark, cool place for up to 4 weeks, stirring every 2-3 days. Taste weekly until the desired strength is achieved.
Stay tuned, I will do a follow up in couple of weeks and let you know how this turned out! Here is what I will do next. Prepare your caner, jars and lids. Line a strainer with several layers of cheesecloth and place over a large stainless steel saucepan. Strain the vinegar without squeezing the cheesecloth. Place the saucepan over medium heat and heat the vinegar to 180 degrees F.
Ladle the hot vinegar into hot jars leaving ¼ inch headspace. Wipe rim, center lid on jar and screw down until tight. Place the jars in your water bath canner; make sure they are completely covered with water. Bring to a boil and process for 10 minutes. Remove caner lid. Wait ten minutes and removes jars, cool and store. This would make a perfect gift to give at Christmas time along with the following recipe.
To make a Blueberry Basil Dressing –
In a blender combine:
1 clove of garlic
1 Tbsp fresh basil
2 Tbsp Blueberry-Basil Vinegar
2 Tbsp olive oil
1 tsp of Dijon mustard
1 tsp sugar.
The zest of ½ lemon
Process until smooth and drizzle over your greens for a light and healthy salad.
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The blueberries keep on coming!
When we planted our bushes years ago we planted a good variety, from early to late bearing and as a result we have blueberries for a long time! Last year we were picking berries until September and our first frost!
I have frozen quite a bit, we enjoy them on our granola every morning and I’ve also made some amazing blueberry raspberry jam with a bit of orange in the mix. Talk about delicious!
One of our favorite ways to enjoy blueberries is in Blueberry Muffins! This recipe makes two dozen so if I’m lucky I can get some into the freezer to enjoy later.
Blueberry Cream Muffins
2 cups sugar
1 cup vegetable oil (I used refined coconut oil)
1 tsp vanilla extract
4 cups flour ( I used 3 cups regular and 1 cup sprouted whole wheat flour)
1 tsp salt
1 tsp baking soda
2 tsp baking powder
2 cups sour cream
2 cups fresh blueberries
In a mixing bowl, beat the eggs. Add the sugar and while your mixer is going add the oil and vanilla. Combine the dry ingredients and add them, along with the sour cream, to the sugar mixture. Gently fold in the blueberries.
Spoon into greased muffin tins.
Bake at 400 degrees for 20 minutes. Makes 2 dozen.
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