Friday, May 25, 2012

Zucchini Fritters

1 lb zucchini, grate and set aside

Mix together into a stiff dough
1 egg slightly beaten
1/2 c parmesan cheese, grated
1/2 c flour
1/2 tsp baking powder
1/8 to 1/4 tsp nutmeg
1/2 tsp salt
1/4 tsp black pepper

Stirr in zucchini - the liquid from the zucchini will thin out the dough into a runny batter. 

Use immediately.

Heat olive oil in a skillet.   Drop zucchini mixture by about 1/4 cup into the oil and flatten slightly to make a 'pancake'.   Brown until golden on both sides.  Drain on paper towel.

We liked these served with dill dip or ketchup.

Friday, May 18, 2012

Zucchini Frittata

1 small onion
1/4 tsp sugar
2 Tbsp margarine or butter
3 small zucchini or 1 large
salt and pepper to taste
5 eggs
1/4 tsp thyme
1 tomato
1/2 cup provel cheese
(Other vegetables and cheeses can be used- experiment to find your favorite combination)

Slice the onion into thin rings and sprinkle with the sugar.  Melt the margarine in a medium oven proof skillet, add the onions and cook until carmelized (browned)  The sugar will help them carmelized quicker.

Thinly slice the zucchini - using a mandolin makes this go quickly but watch those finger tips and knuckles.   This is about 4 cups of zucchini.  It will shrink down as it cooks.

Add the zucchini to the skillet and cook until tender and just beginning to brown.  If there is a lot of liquid you may want to drain it  - but a little liquid is fine.

 While the zucchini is cooking, slice the tomato into thin slices.  Set aside.  In a medium bowl, beat the eggs and add the thyme. Preheat broiler and place oven rack 8 inches from heat.

Pour the eggs over the zucchini.  I pushed the zucchini around a little with a spoon to help the egg mixture get throughout the skillet.   Top with the tomato slices.   Place under the broiler for 6 minutes.  Sprinkle the cheese on top and put back under the broiler until the cheese is melted.  Using a knife make a small slit near the middle and check that it is not runny.  It it is cover with foil and return to the oven for a minute or two.

 Let sit at room temperature for 10 minutes before serving.  It really is tastier if it is not hot.  Can be served cold.

Saturday, May 5, 2012

Home-made No-Salt Taco Seasoning

This is from the Make-a-Mix Cookery cookbook that I have had for about 30 years. I modified to make it salt-free.   I had all the items on hand and made 4 'packages' of taco seasoning in no time.

Taco Seasoning Mix  (quantities are for one package - I just measured everything directly into the bags)

2 tsp instant minced onion

1 tsp chili powder
1/2 tsp corn starch
1/2 tsp crushed dried red pepper
1/2 tsp garlic powder
1/4 tsp dried oregano
1/2 tsp ground cumin

Mix all together in a snack size zip lock bag.  Use within 6 months.

To make taco meat, brown 1 lb ground beef , drain well.   Add 1 package taco seasoning and 1/2 cup water.   Simmer for 10 minutes, stirring occasionally.