Recipes 9/5 & 9/6
Blueberry Zucchini Bread
2 1/4 C sugar
1 C canola oil
3 tsp vanilla
3 C flour
1 tsp salt
1/4 tsp baking soda
1 tsp baking powder
3 tsp cinnamon
2 C chopped zucchini
1 C chopped nuts
Roll blueberries around in a small amount of flour to keep them suspended
throughout the loaf.
Beat eggs and sugar together. Add oil slowly mixing after each addition.
Stir in vanilla. Mix in dry ingredients. Add zucchini, nuts and blueberries.
Put in greased and floured loaf pans. Makes 2 loaves. Bake 45 minutes at 350
(Thanks to B.O.G. Member K.L.)
Summer Lemon-Vegetable Risotto
8 oz asparagus, trimmed & cut into 1-inch pieces
8 oz sugar snap peas, trimmed and cut in half
5 tsp extra-virgin olive oil, divided
1 8 oz zucchini, halved lengthwise and cut into 1/2 inch thick slices
1 8 oz yellow squash, halved lengthwise and cut into 1/2 inch thick slices
4 3/4 C organic vegetable broth
1/2 C finely chopped shallots
1 C uncooked Arborio rice
1/4 C dry white wine
1/2 C grated fresh Pecorino Romano cheese
1/4 C fresh chives
1 tsp grated lemon rind
2 Tbls fresh lemon juice
1 Tbls unsalted butter
1/4 tsp salt
Bring a large saucepan of water to a boil. Add asparagus and peas; cook for 3 minutes or until crisp-tender. Drain and rinse under cold water.
Heat a large nonstick skillet over medium-high heat. Add 2 tsp olive oil to pan;swirl to coat. Add zucchini and squash to pan; cook for 7 minutes or until lightly browned, stirring occasionally. Set aside.
Bring vegetable broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
Heat remaining 1 tablespoon olive oil in a Dutch oven over medium heat. Add shallots , cook for 3 minutes or until tender. Stir in rice, and cook for 1 minute, stirring constantly. Stir in wine; cook until liquid is absorbed ( about 30 seconds)., stirring constantly. Stir in 1 cup broth; cook 5 minutes or until liquid is nearly absorbed, stirring constantly. Reserve 1/4 C broth. Add remaining broth, 1/3 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next ( about 22 minutes total). Stir in vegetables; cook 1 minute or until thoroughly heated. Remove from heat; stir in reserved 1/4 cup broth and remaining ingredients.
(From B.O.G. member Marne Keller-Krikava)
Best-Ever Texas Caviar
2 (15 oz) cans black beans, rinsed and drained
2 (15 oz) cans pinto beans, rinsed and drained
2 (15 oz) cans white corn, rinsed and drained
1 (4 oz) can chopped green chiles, undrained
1 jalapeño chile pepper, seeded and finely chopped (optional)
1 red bell pepper – cored, seeded and finely chopped
1 green bell pepper – cored, seeded and finely chopped
1 small red onion, finely chopped
1 bunch cilantro leaves, finely chopped
1/2 C rice vinegar
1/2 C olive oil
1/3 C white sugar
1/2 tsp garlic powder
Mix the black beans, pinto beans, white corn, green chiles, jalapeño pepper, red and green bell peppers, red onion, and cilantro together in a large bowl.
To make the dressing, stir the rice vinegar, olive oil, sugar, and garlic powder together in a pan. Bring to a boil, then remove from heat, and cool. Pour dressing over bean mixture, and toss to mix evenly.
1 large eggplant, unpeeled, cut 1/2 in cubes
1 large onion, chopped
1 green pepper, seeded and chopped
6 ripe tomatoes, chopped (or 1 large can crushed tomatoes)
1/2 C chopped green olives
3 cloves minced garlic
1/3 C extra virgin olive oil
1/3 C red wine vinegar
1 tsp sea salt
3 Tbls sugar
1 1/2 tsp dried oregano
1 1/2 tsp dried basil
1 Tbls capers, chopped
Combine all ingredients in a large pot..
Bring to a simmer, stirring occasionally.
You can cook this over low heat uncovered for about an hour, or cover it and cook it over very low heat for several hours.
Serve with garlic bread or crostini.
Jalapeño Chicken II
6 skinless, boneless chicken breast halves pounded to 1/4 inch thickness
1 (16 ounce) bottle Italian dressing
3 fresh jalapeño peppers, halved lengthwise and seeded
1 (3 oz) package cream cheese, softened
6 slices bacon
Place chicken breasts in a dish with the Italian dressing. Cover, and marinate in the refrigerator at least 2 hours. Preheat the grill for high heat. Stuff each jalapeño half with cream cheese. Roll chicken breasts around jalapeño peppers. Wrap each chicken breast with a slice of bacon. Secure with toothpicks. Lightly oil the grill grate. Arrange wrapped chicken breasts on the prepared grill. Cook for 20 minutes, turning frequently, or until bacon is browned and the chicken juices run clear.
Argentinean Grilled Eggplant
3 eggplants, cut into rounds
3 Tbls olive oil
3 tsp dried oregano
2 tsp sweet or hot paprika
Coarse salt (kosher or sea) and freshly Ground black pepper to taste
Preheat the grill to high.
Put the olive oil in a small bowl. Brush the oil over the cut sides of the eggplants.
When ready to cook, arrange the eggplants on the hot grate and sprinkle with half the oregano, half the paprika, and salt and pepper to taste. Grill until nicely browned, 2 to 3 minutes.
Turn the eggplants with tongs and sprinkle the remaining oregano and paprika as well as salt and pepper to taste over them. Continue grilling the eggplants until they are soft. Serve immediately.
(From: Barbecue Bible by Steven Raichlen)