Gnocchi in a Tomato Broth


Who knew my daughter would try making gnocchi before I did. It has been on my to do list for a long time now. But she did, she made it the other night with potatoes from our garden as well as using up some of the last cherry tomatoes from the garden sitting on the counter.

She along with many others believed, including myself that making gnocchi was difficult. So much so that she was nervous that we would have to order out dinner just in case it tasted terrible. It did not, and we all loved this whole dish. It was much easier than she expected; which is why she was so nervous. The tomato broth has a whole lot of flavor and they complimented the soft and pillowy gnocchi wonderfully.

She found this recipe in a the Smitten Kitchen cookbook and since it made so many extra gnocchi we will be having this again very soon, we froze them individually and stored them in a ziploc bag for future use.


The broth has SO much flavor and is so light, I am surprised we have never made it before. When I make soups it is almost always with chicken broth. But I really liked this and might have to rethink using this in some fall soups, since it is almost soup season. OK technically I have already made soup. We have cold nights here in NH now.

Gnocchi in a Tomato Broth

dclarkabal
a light and flavorful dish

Ingredients
  

tomato broth

  • 2 Tablespoons extra virgin olive oil
  • 1 medium carrot chopped
  • 1 medium stalk celery chopped
  • 1 small yellow onion chopped
  • 2 cloves garlic peeled and smashed
  • ½ cup white wine
  • 1 28 ounce whole or chopped tomatoes with the juice
  • small handful of fresh basil leaves plus more for garnish
  • 2 cups chicken or vegetable stock
  • Kosher salt and black pepper to taste

gnocchi

  • 2 pounds Russet potatoes roughly 3-4 potatoes
  • 1 large egg lightly beaten
  • 1 teaspoon table salt
  • 1¼-1½ cups all purpose flour plus more for dusting surface
  • freshly grated Parmigiano Reggiano for serving

Instructions
 

Potatoes

  • Preheat oven to 400°F. Bake potatoes for 45 minutes to 1 hour. depends on the size of your potatoes, until a thin knife can easily pierce though them.

tomato broth

  • Heat oil in a heavy bottomed pot over medium-high heat. Once hot add the carrot, celery, onion and cook together for 5 minutes. If they start to brown lower the heat to medium. Add the garlic and cook for 1 minute. Pour the wine in to deglaze the pan; scrapping up any bits from the bottom of the pan. Cooking the wine until reduced by half. Stir in the tomatoes, mashing them a bit with a spoon if whole. add the basil and stock and simmer until the tomato broth thickens slightly, about 45 minutes. Strain out the vegetables in a fine-mesh colander, and season with salt and pepper to taste. Set aside.

gnocchi

  • Let the potatoes cool for 10 minutes after baking them. peel them and run the potatoes through a potato rice, or grate them on the large holes of a box grater. cool them to lukewarm, another 10 minutes. Add the egg and salt, mix to combine. Add ½ cup of the flour, and see if this is enough to form the dough, add another ½ cup of flour and mix again. Add ¼ cup flour and see if this is enough to form a dough that doesn't easily stick to your hands. If not add the last ¼ cup of flour, a tablespoon at a time, until the dough is a good consistency - soft and a little sticky, but able to holds it shape enough to be rolled into a rope. Knead the dough together briefly on the counter - just for a minute.
  • Divide the dough into quarters. Roll each piece into a long rope, about ¾ inch thick. Cut each rope into ¾-inch lengths. At this point you can use a floured fork or a gnocchi in a single layer on a parchment-lined tray. You can use this tray to freeze them individually and then transfer to a ziploc bag.

Cooking the gnocchi

  • Place the gnocchi, a quarter-batch at a time, into a pot of boiling well-salted water. Cook until they float - about 2 minutes - allow to drain and then place into a wide rimmed bowl
  • Reheat the tomato broth. Pour broth over the gnocchi. Garnish with small basil leaves or slivered basil. and or freshly grated Parmesan Cheese or even some fresh ricotta

Rich’s Banana Nut Bread


So yesterday morning I slept in to around 7; I know is that really sleeping in; Not for most but for me it’s pretty good. I came down to the oven on, a large cookbook on the counter and too many dishes in the sink?  My husband was sitting on the couch with a cup of coffee and the dog watching the news. I asked him what he was making, the last thing that came to mind was that it would be banana bread.

Not that he doesn’t bake but it’s usually cookies and usually late at night when he wants something sweet to eat. I don’t recall him ever making banana bread before. And the funny part about this is the recipe he chose to make. Mine is pretty simple and comes together quick and I will admit a lot less mess. BUT his was really good so I thought I would share his here, to be honest it’s not really his he made it from the Baking Illustrated cookbook. Though true to him; he changed it a bit. He loves brown sugar and when he bakes he replaces white sugar with brown an awful lot.

I know I usually have pictures to share with you all but as I mentioned I was still sleeping when he made this. Though I would have loved to be sitting at the island watching him. Except it might not have happened if I was sitting around watching. I have a slight problem of keeping my mouth shut if I think there is an “easier” (some might call it micro managing but whatever) way to do something. I TRY to keep my mouth shut; it’s really hard! Anyway it was really good and I am proud of him for seeing 3 over ripe bananas on the counter and making it happen.

Rich's Banana Bread

dclarkabal
Delicious way to deal with 3 over ripe banana's sitting on the counter

Ingredients
  

  • 2 cups AP-flour
  • cup walnuts chopped
  • ¾ cup sugar
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 3 banana's very ripe
  • ¼ cup plain yogurt
  • 2 large eggs
  • 6 Tablespoons unsalted butter melted and cooled
  • 1 teaspoon good vanilla extract

Instructions
 

  • Adjust oven rack to the lower-middle position, and pre-heat to 350°F.
    Grease a 9x5 loaf pan, dust with flour and tap out the excess.
  • spread the walnuts onto a baking sheet and toast in the oven for 5-10 minutes. set aside to cool.
  • Whisk the dry ingredients; Flour, sugar, baking soda, salt plus the walnuts in a large bowl and set aside
  • Mash the bananas and add the yogurt, eggs, butter and vanilla with a wooden spoon in a medium bowl. Lightly fold the banana mixture into the dry ingredients with a rubber spatula until combined and the batter looks thick and chunky. Scrape the batter into your loaf pan.
  • Bake until the loaf is golden brown and a toothpick inserted into the center comes out clean. About 55 minutes. Cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or room temperature. Once cooled wrap in plastic and store at room temperature for up to 3 days.

 

Tagine Chicken with Olives and Preserved Lemons

I received a lovely gift from my sister-in-law when she came to visit a couple of weeks ago. Firstly let me say this is not my first tagine recipe that I have blogged about. However because of my sister-in-law this is the first one in an actual Tagine.

What a unique cooking vessel. Not unlike a cast iron pan that you must first season before using, the Tagine needs a little attention ahead of time as well. Both pieces need to be completely submerged in water for 6 hours up to 24 hours. Then you need to dry them off and let them sit for an hour, take 3 tablespoons of olive oil and rub into the base and inside of the lid. Then you place both pieces; separately in a cold oven and turn on to 350’F and let them bake for 2 hours.

I know quite the process, up side is you only have to do this process once as long as you use your tagine again within 6 months. The consensus from the fam is we want to explore more Moroccan food. The aroma and flavors are warm and inviting so flavorful.

I do have to admit my first go around with the this recipe could have gone a lot smoother had I read the recipe myself. We had all had a very stressful day/week and had the chicken marinating over night so we were making this dish with not a lot of time. My daughter read me the directions and I followed. It took way longer than it should have, it was still delicious but I was not thrilled; it just added even more stress to my day. So I will tell you here to brown your chicken and the onions in a frying pan before adding to the Tagine to finish the job. It will go much more smoothly for you.

You will need a diffuser so the clay pot is not on an open flame

Chicken Tagine with Olive and Preserved Lemons

dclarkabal
A warm your belly dish that fills your home with a wonderful aroma
Course dinner, Main Course
Cuisine Moroccan
Servings 4 servings

Equipment

  • Tagine
  • Frying pan

Ingredients
  

  • 5 cloves garlic finely chopped
  • ¼ teaspoon saffron threads pulverized or steeped in water as we did
  • ½ teaspoon ground Ginger
  • 1 teaspoon sweet paprika
  • ½ teaspoon cumin
  • ½ teaspoon turmeric
  • Kosher salt and black pepper
  • 4 chicken thighs or you can cut up a whole chicken and use all the pieces
  • 2 Tablespoons extra virgin olive oil
  • 3 medium onions sliced thin
  • 1 cinnamon stick we didn't do this, this time around
  • 8 green olives pitted and halved
  • 8 kalamata Olives pitted and halved, we didn't have on hand
  • 1 large preserved lemon quartered, pulp removed and thinly sliced
  • 1 cup chicken stock
  • ½ lemon juiced
  • 1 Tablespoon fresh parsley chopped for garnish

Instructions
 

  • Mix garlic, saffron, ginger, paprika, cumin and turmeric together plus a 1/2 teaspoon Kosher salt. Add pepper to taste. Rub chicken with mixture, cover, refrigerate and marinate 3 hours to overnight
  • Heat oil in heavy skillet. Add chicken, and brown on all sides. Remove to platter. Add onions to skillet, and cook over medium-low heat about 15 minutes, until lightly browned. Transfer to tagine, if you are using one, or leave in skillet. If using add the cinnamon stick
  • Put chicken on onions. Scatter with olives. Quarter the lemons, remove pulp and cut skin in strips. Scatter over chicken. Mix stock with the lemon juice. Pour over chicken.
  • Cover tagine or skillet. Place over low heat, and cook about 30 minutes, until chicken is done. Scatter parsley on top, and serve
Keyword Chicken, olives, preserved lemon, Tagine

 

Biscuit bread pudding

We had a house full last weekend and what was super odd for me was I didn’t have anything planned.  I always have at the very least meals planned and always food on hand. This time around I was clueless. I have been working around 50 hours a week for over a month now and I am completely spent.

Everything came together and we had a wonderful visit but I did not like having some resemblance of a plan. I ended up making a lasagna with tomatoes and onions from my garden and I threw in a large zucchini I hadn’t done anything with yet. I made my usual strata for breakfast and I had a bag of buttermilk biscuits in the freezer and baked the whole package of 20. Needless to say I had a lot of biscuits leftover and very little strata.

I tried to think of what to do with the leftover biscuits. I ended up making a biscuit pudding and it was so good I have to share it with you. I have made banana bread pudding and even zucchini bread pudding but this was a first for me and it was a huge hit. It wasn’t too sweet thought if you wanted to you totally could make it a lot sweeter by adding toffee bits or butterscotch. I only added mini chocolate chips and would do it again.

Biscuit Bread Pudding

dclarkabal
a great way to use up day old biscuits
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Dessert
Servings 8 people

Ingredients
  

  • 6 biscuits cut into 1/2 inch pieces
  • 2 eggs lightly beaten
  • cup milk
  • ½ cup heavy cream
  • cup dark brown sugar packed
  • 1 teaspoon good vanilla extract
  • 1 teaspoon cinnamon
  • cup chocolate chips

toffee sauce

  • ½ cup dark brown sugar packed
  • ¼ cup heavy cream
  • ½ teaspoon good vanilla extract

Instructions
 

pudding

  • Place biscuits in a greased 8" baking dish.
  • In a medium bowl, whisk together eggs, milk, heavy cream, brown sugar, vanilla and cinnamon. Pour this mixture over the biscuits. Sprinkle with chocolate chips and any other chips if you choose, press down the biscuits to make sure they all get into the cream mixture.
  • Bake for 45 minutes in a 350° F pre-heated oven.

toffee sauce

  • In a small sauce pan, bring butter 1/2 cup browned sugar, 1/4 cup heavy cream, and 1/2 teaspoon vanilla to a simmer. Whisk for 3 to 5 minutes, or until thickened. Let cool slightly before drizzling on bread pudding
  • serve warm with a scoop of vanilla ice cream - recommended not necessary.
    reheat leftovers.

Soba noodle salad with roasted chicken


Current situation is I am in the den trying to write my blog, my sister-in-law is in the kitchen doing dishes, her husband is helping my husband with his snowmobile seat replacement. My brother-in-law and his GF just left to head home to the Cape which is why I am in the den trying to write. Oh and my daughter and her BF just woke up and came downstairs. To say it was a hectic kind of morning is an understatement. Oh and I forgot my son came down with his dog to run and play with my dog and they are both roaming around the kitchen.


This is kind of a typical day around here, and I am not complaining.


This simple salad recipe was fast to come together and really quite delicious; even the next day for lunch it was great. I am not sure if it would have made 2 days for lunch but I would love to make this again and so would the fam.

I am not sure who came up with the grocery stores roasting a bunch of chickens and selling them but I think they were brilliant. I buy them fairly often for our house and at least once a month for my in-laws who we are still grocery shopping for. We started shopping for them due to Covid but since they are in their 90’s I think it is more of a convenience for them plus I pretty much get carte-blanche for the most part of what to buy so I know they are eating pretty well.

Soba noodle salad with soy-lime dressing and roasted shredded chicken

dclarkabal
a light but filling and delicious salad for dinner or lunch or both
Servings 4 people

Ingredients
  

soy-lime dressing

  • 1 tablespoon freshly grated lime zest
  • ¼ cup fresh squeezed lime juice roughly 3 large limes
  • 2 tablespoons soy sauce
  • 1 teaspoon Sriracha hot sauce
  • 1 clove garlic minced
  • 1 teaspoon packed brown sugar
  • 2 tablespoons canola oil
  • 1 teaspoon toasted sesame oil

salad

  • 8 ounces soba noodle
  • 2 cups roasted chicken shredded
  • ½ English cucumber we used ours from the garden, halved lengthwise, seeded and sliced into half moons
  • 1 cup edamame, shelled cooked according to the package instructions
  • ½ cup coarsely chopped cilantro leaves plus more for serving
  • 2 scallions thinly sliced on the bias
  • 1 tablespoon sesame seeds plus more for serving
  • ½ teaspoon kosher salt
  • freshly grated lime zest and wedges for serving

Instructions
 

Dressing

  • in a bowl, whisk together the lime zest, juice, soy sauce, Sriracha, garlic and the brown sugar. Whisking constantly, add the oil in a slow steady stream. The dressing, you can make the dressing ahead of time and it can be kept in the refrigerator in a airtight container for about a week.

Salad

  • cook the soba noodle according to the package directions. Drain and then rinse with cold water and set aside.
  • combine the noodles, chicken, cucumber, edamame, cilantro, scallions, sesame seeds in a large bowl. Add the dressing and toss to combine. Adjust the seasoning to taste.
  • divide the noodle salad into 4 bowls and sprinkle with sesame seeds, cilantro and lime zest and serve with lime wedges.

Tuna Poke Bowl

 

I can say without a doubt that just a few years ago I would not be talking about let alone making and eating raw fish. This is my first time making a poke bowl and it was SO good. I am looking forward to making it again. So are my husband and daughter; we all really enjoyed dinner the other night.

I fried up the wontons in a little oil after cutting them into triangles.  We chose mango, avocado, pickled ginger and I didn’t have scallions so I added chives. I think it could be even better with scallions.

Tuna Poke is a Hawaiian salad of raw tuna marinated in soy sauce, sesame oil, and a few other flavorings. We had ours over sushi rice with some yummy toppings. I will share with you how I made mine and you pick and choose how you make yours.

I hope you all enjoy the last weekend of summer – not technically just seems that way!

Tuna Poke Bowls

dclarkabal
a great introduction to raw fish, comes together quickly and has wonderful flavor
Prep Time 20 mins
Course dinner, Main Course

Ingredients
  

  • ¼ cup + 2 Tbs soy sauce
  • 2 tablespoons vegetable oil
  • 1 tablespoon sesame oil
  • 2 tablespoons honey
  • 1 tablespoon sriracha or Sambal Oelek
  • 2 teaspoons ginger freshly grated or tubed
  • 3 scallions, white and green parts thinly sliced - or chives
  • 1 pound sushi-grade ahi tuna diced into ¼ or ½ inch pieces
  • 2 cups sushi rice cooked according to package instructions

toppings - optional choose which ones you like

  • sliced avocado
  • sliced cucumber
  • edamame
  • pickled ginger
  • diced mango
  • toasted sesame seeds
  • wonton crisps

Instructions
 

  • in a medium bowl, whisk together the soy sauce, vegetable oil, sesame oil, honey, hot sauce, ginger and scallions. Add the tuna and toss. Let it sit in the fridge for a minimum of 15 minutes up to an hour.
  • to serve, scoop some rice into a medium bowl, top with the tuna poke and whichever toppings you chose. There will be a little extra sauce if you wish to drizzle over the top of everything.

Sheet Pan Chicken and Cabbage

Procrastination is the word of the weekend!

I feel like every time I go and do something on my list I have a “squirrel” moment. We were all going to a pool party yesterday afternoon. Brings me back to my youth; I wonder if that is where my love of parties comes from hmmmm interesting.  I was going to write my blog, pack the cooler, suits and extra clothes before we left. Instead I went out to the garden to weed and harvest, then I came in and processed a ton of tomatoes, divvied up some granola I made and picked up the house?

So here I am about to sit down this morning and write. Squirrel lets strip the bed and start the laundry, and oh the dishes and I should really take the pile off my desk aka the drop zone so while my pictures are downloading I will have it already to do. I have issues I know!

So here I am again, and please don’t think this recipe isn’t something I really want to share, It was so good I had the two leftovers for lunch last week. Plus I overheard my husband talking with someone at the party about what my wife made with some cabbage from the garden and it was really good. I love sheet pan dinners, they are super easy and all the ones I have made are blog worthy.

Sheet pan chicken and cabbage

dclarkabal
comes together quickly with great flavor
Course dinner
Servings 4 people

Ingredients
  

  • 8 pieces bone-in skin-on chicken thighs and/or drumsticks
  • 1 head cabbage
  • 1 tablespoon toasted sesame oil
  • ¼ cup olive oil or melted coconut oil
  • 3 tablespoon soy sauce
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon Sriracha
  • Kosher salt and black pepper

Instructions
 

  • pre-heat oven to 425°F and grease a sheet pan
  • Season chicken on both sides with salt and pepper. In a small bowl add the oils, soy sauce, vinegar, and sriracha. You don't have to use the sriracha if you don't like a little heat but I strongly recommend it. Add a little less if you want. Pour 1/4 of this mixture over the chicken. Note if you are using melted coconut oil you will want the chicken at room temperature. I didn't do this and it coagulated. Let it marinade while the oven pre-heats 10-15 minutes.
  • Cut the cabbage in half through the core, cut the each core again, keep doing this until you have slices of cabbage, all a little less than and inch thick. I removed my core which is why mine are not holding together in chunks. Your choice remove or keep intact. Season the cabbage with salt and pepper then place in a large bowl and cover with the leftover marinade.
  • Place the chicken on the sheet pan and into the oven for 15 minutes. Remove from the oven and place the cabbage around and under the chicken if needed. Back into the oven to roast for 20 - 25 minutes or until the chicken is cooked through. Transfer the chicken to a platter and return the cabbage to the oven to get a little caramelized about 10-25 more minutes. Serve warm.

Spaghetti with lemon and summer cherry tomatoes


Mary Mary quite contrary how does your garden grow?

I would say; if asked that it is doing OK; just OK because somethings are doing way better than others. I would argue that it’s more the weathers fault than my own; how could you dispute it? July was the rainiest on record, August has been hazy hot and humid and still a bit damp. Later today we are supposed to get rain and wind from hurricane Henri. Even being an hour and a half from the coast we still feel some of the weather. Flooding is being talked upped quite a bit over the weekend around here. If you are on the coast please stay safe!

Back to the garden – our sunburst cherry tomatoes are popping. I picked all I could yesterday and will be making this recipe sometime for dinner this week. If you like simple recipes that pack a punch of flavor and you have an abundance of cherry tomatoes; this one is for you.
My daughter made this last weekend while we were away so I only had the leftovers for lunch. Even a couple of days later it was delicious. Super flavorful with just a little heat.

Spaghetti with lemon and summer cherry tomatoes

dclarkabal
a simple summer pasta with a punch of lemon and heat

Ingredients
  

  • ½ cup extra virgin olive oil
  • 5 cloves garlic smashed and sliced
  • 3 pints cherry tomatoes 1 pint halved
  • 1 teaspoon habanero chile finely diced
  • 2 lemons zested and juiced
  • 1 pound dried bucatini or use thick spaghetti if you can't find it
  • cup Parmesan Reggiano grated or use pecorino, plus more for serving
  • 1 cup fresh basil leaves roughly chopped, plus more for serving
  • 1 cup fresh parsley roughly chopped, plus more for serving
  • 2-3 links Italian sausage optional

Instructions
 

  • Heat the oil in a large saucepan over medium heat. Add the garlic, do not walk away from the stove. Cook until it is light brown, about 2 minutes. Add all of the tomatoes and chile. Season generously with salt. Cook until the tomatoes begin to burst, 8-10 minutes. Stir in half the lemon zest and all of the lemon juice. Continue to cook until most of the tomatoes have burst and begun to break down, 3-5 minutes. Set them aside and cover to keep warm.
  • Bring a large pot of salted water to a boil. Add the bucatini and cook according to the package directions until al dente
  • Reserve 1 cup of the pasta water, drain the pasta and return it to the pot. Add the tomato mixture, grated cheese, and ½ cup of the pasta water to the pot and toss to combine. Add additional pasta water, as needed, to make a light sauce. Stir in the fresh herbs and a generous drizzle of olive oil. Season with salt and pepper.
  • Serve warm with a sprinkle of fresh herbs, more grated cheese and some lemon zest
  • If using sausage, slice 1 to 1½ inch pieces and sauté in a pan until browned and cooked through. Add on top and around the pasta once plated

 

XL Zucchini go-to’s – lemon zucchini tea cake and zucchini bread

 

I am curious how many people that took up gardening last year because of Covid are still gardening this year? I do know that my local gardening store was a little more prepared for it this year; unlike last year when they were out of just about everything. We have had some sort of a garden for well over 30 years now and it seems to continually keep growing; no pun intended. Though this was the first time in; so long I can’t remember when that I wasn’t able to get any garlic in the ground last year for this Spring’s harvest but we are dealing with it fine.

img_4528

This year we had more summer squash and zucchini so I didn’t make as many baked goods with the super large zucchini that sometimes just appear in the garden. There are a couple of recipes that are my go-to for those super large what the hell do I do with this monster. 

img_4530

The first thing I make is zucchini bread. This is a crowd pleaser and I love that I can make so many small loaves for the freezer. Personally for just the three of us we do not leave a full size loaf of anything. We are usually all set with eating the same thing over and over again by day 2; but feel obligated to eat the whole thing before it goes bad or dries out. 

img_4536

I am going to share a couple of recipes with you today so if you are gardening or lucky enough to come across some super large “what to do with me” zucchinis you can start with one of these or both. I think you will be very happy either way.

 

img_4527

Lemon Zucchini Tea Cake

dclarkabal
a little sweet, a little tart, a little dense a lot delicious

Equipment

  • 9 inch cake pan

Ingredients
  

cake

  • ¾ cup oil can you use applesauce or coconut oil
  • cup shredded zucchini drained
  • cup all-purpose flour
  • 2 teaspoon baking soda
  • ¼ teaspoon baking powder
  • 1 teaspoon kosher salt
  • 3 x-large eggs
  • cups sugar
  • 2 teaspoon finely grated lemon zest from 1 lemon
  • ¼ cup freshly squeezed lemon juice use the same lemon you zested
  • 1 teaspoon vanilla extract
  • handful of fresh blueberries

cream cheese frosting

  • 1 8 ounce box cream cheese softened
  • ¼ cup butter softened
  • 1 teaspoon good vanilla extract
  • 1 16 ounce box confectioners sugar roughly 4 cups - I buy mine in a large bag

Instructions
 

cake

  • In a stand mixer or use your hand mixer; combine the eggs and sugar on medium-high speed until light in color 1-2 minutes. Add the applesauce, lemon zest, lemon juice and vanilla beat until well combined another 1-2 minutes. Add the zucchini, beat till combined; another minute. Sift the flour, soda, powder and salt. Add this mixture to create the batter and beat till combined; do not over mix.
  • Grease or spray your pan and add the batter, place in the oven for about 40-45 minutes. Bake until your wooden toothpick comes out clean. Let the cake cool, loosen the edges and invert the cake onto a wire rack to completely cool. Once cool, spread cream cheese frosting and top with some blueberries

cream cheese frosting

  • In a stand mixer, cream together the room temperature cream cheese and butter. add the vanilla and confectioners sugar blend until smooth and creamy
  • spread the frosting all over the top of the cooled cake and cover with blueberries. Slice and enjoy!

Zucchini Bread

great recipe to make different size loaves and freeze.
Course bread
Servings 6 people

Ingredients
  

  • 2 Eggs
  • 1 cup vegetable oil
  • 2 cups sugar
  • 2 teaspoon vanilla extract
  • 2 teaspoon cinnamon
  • 1 package vanilla pudding
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3 cups AP-flour
  • 2 cups zucchini grated and drained

Instructions
 

  • preheat oven to 350'F grease baking dish
  • in a mixing bowl add the eggs, oil, sugar, vanilla and cinnamon and mix well
  • in another small bowl add the vanilla pudding, baking soda and powder, plus the flour and stir or whisk to combine.
  • add the dry ingredients to the wet ingredients in the mixing bowl and mix till combined.
  • Add the shredded zucchini and stir till everything is mixed together.
  • fill baking dishes 3/4 full and bake for 45-55 minutes. adjust timing for which ever size dishes you are using
Keyword baking, zucchini, zucchini bread

 

Summer Garden Salad

I hope you have a wonderful day!

IMG_4450

When I initially share this recipe back in 2016; sounds forever ago I know but this is a fantastic salad that comes together very quickly and is great to share with family and friends. If you have a vegetable garden you probably have almost everything right outside your door.   

IMG_4437

Back in 2016 everything you see here was mine except the corn on the cob. I wouldn’t and haven’t let my husband plant corn in many many years. I always felt it took up too much real estate for what we got out of it. If we got any ears they were super small, yes they were very tender and super sweet but I wasn’t impressed. This year I let him have the raised bed garden that I don’t really like. So he is trying corn again. I think it’s been close to 17 years since we tried growing it. We’ll see how it goes this year.  Interesting fact about corn on the cob. It is the sweetest when you pick it, meaning eat it as soon as you pick it or bring it home as the longer you wait the less sweet it will be.

IMG_4439

I would make the dressing up before you start chopping your veggies up, only so it has time to meld together. 

Summer Garden Salad

Donna Clark - Cooking at Clark Towers
quick and easy summer salad
Prep Time 30 mins
Servings 4

Ingredients
  

  • cup cider vinegar
  • 2 tsp honey
  • 1 small clove of garlic minced
  • ½ tsp kosher salt
  • ¼ tsp freshly cracked black pepper
  • 1 cup sliced cherry grape or like tomatoes
  • ½ medium cucumber halved, seeded and sliced thin
  • ½ medium yellow summer squash quartered and sliced ¼ inch thick
  • ¼ medium sweet onion sliced thin
  • Kernels from 1 ear of corn
  • 1 Tbs coarsely chopped fresh basil

Instructions
 

  • Whisk the first 5 ingredients together in a medium bowl.
  • Add the next diced/sliced 5 ingredients; stir well to combine.
  • Let sit at room temperature for at least 30 minutes and up to 2 hours.
  • Stirring occasionally before serving.
  • Garnish with basil.
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