Lemon Glazed Zucchini Bumbleberry Jelly Roll

A random issue of Kiwi magazine showed up in my mailbox this week.  I'm definitely not "Growing /my/ family the natural and organic way," but ok. :)  Two recipes in the back caught my eye.  One was for "chewy zucchini-lemon sugar cookies" and the other "easy bumbleberry jam".  After a failed attempt at both, and a genius idea from my mom, this is what I came up with:

the "roll" part:

1 medium zucchini, shredded/processed

1 1/2 c.  flour

1/2 tsp. baking powder

1/2 tsp. salt

1/2 c. butter, softened

3/4 c. sugar

1/2 tsp. vanilla

1/2 tsp. lemon zest

2 T.  milk

• Place the zucchini in a wire mesh basket/colander and allow to drain for about 30 min.
• Preheat oven to 375 degrees.  Line jelly roll pan with parchment/wax paper.
• In one bowl, combine flower, baking powder, and salt; whisk together.
• In a stand mixer (or whatever), beat butter for a minute.  Add sugar and beat for 1-2 minutes until fluffy.  Add vanilla, lemon zest, and milk.  Beat until combined.
• Add the dry ing. in batches until combined.
• Fold in zucchini.
• Spread in jelly roll pan until even.  Bake for 12-15 minutes.  Toothpick should come out clean.  

the "jelly" part:

2 c. strawberries, hulled and chopped

1 c. raspberries

1 c. blackberries

1 1/4 c. sugar

2 tsp. pectin

1/4 c. lemon juice

1. Place the berries in a bowl and mash with potato masher until no whole berries remain.

2. In another bowl, add sugar and pectin; stir well to combine.

3. Add the berries and lemon juice to a medium pot.  Cover and bring to a boil.  The add the sugar-pectin mixture while stirring constantly.  Lower the heat to a simmer and continue stirring 1-2 more minutes until the sugar and pectin are completely dissolved.

4. Ladel jan into clean jars and refrigerate for up to 2 weeks.

• Spread chilled jam on completely cooled roll.

Use the wax paper to help roll.  May break a part as you do this step, but don't fret!  When you get to the end, wrap tightly in the wax paper and place it in the freezer for an hour.  This holds it together and makes it easy to transport while it thaws.  

the "glaze" part:

1/2 c. powdered sugar

2 T. milk

1/4 tsp. lemon zest

Whisk together until combined.  Brush/pour over jelly roll.

Easy to cut.  Looks beautiful!

Cheesy Zucchini Boats

Recipe:
4 zucchinis, halved lengthwise
3T olive oil
1/2 onion, chopped
5 plum tomatoes, chopped (I used canned, diced)
1 c. bread crumbs
1/2 c. walnuts (toasted & chopped)
1 tsp. oregano/italian seasoning
salt and pepper
6 oz. mozzarella cheese
1/2 c. parmesan

Preheat oven to 375 degrees.  Scoop out flesh of zucchini.  Wrap in a towel and squeeze out liquid.  Place shells cut side down on a baking sheet and bake for 15 minutes.  In a skillet, pour 2 T of the olive oil and saute the flesh and onion.  Add tomatoes.  In another skillet, use the other Tablespoon of olive oil to toast the bread crumbs for 2 minutes.  Remove and stir in nuts and oregano.  Flip over shells and fill in this order: mozzarella, filling, extra crumbs, and parmesan cheese.  Bake 20-25 minutes.

"Whatever's On Hand Soup"

Soup is good for the heart.

Every day I ask Elli what she would like to eat, and she says "soup".  It doesn't matter if it's breakfast, lunch, or dinner.  So far she really seems to enjoy tomato, potato, and clam chowder (although, she didn't realize there were clams in it).  Oh, and it must be served with Ritz.

Recently, my mom heard that it's actually a great idea to eat soup for breakfast.  So, I started researching recipes for breakfast soups.  For some reason, every time I thought about making soup I got anxious and went to an old stand-by instead.

I am not sure why I imagined such a daunting task.  My mom always makes delicious soups that she just throws together with veggies and spices from her kitchen - whatever's on hand. 

Today after church I finally found the courage to whip something together.  Max was occupying himself by playing with my old tea set mom dug out for Elli, and Elli was cutting up paper with her scissors.  And here is what I came up with:

• In a medium pot, saute a couple of Tablespoons of onion and a teaspoon of minced garlic (I buy the stuff in the jar and won't go back) in some olive oil.
• Add one large can of tomato puree and 2 cups of water.
• Allow that to come to a boil and then add chicken bullion (one cube or one teaspoon of "Better Than Bullion" paste).
• Pour in one box of "Near East" cous cous including the seasoning packet.  I had Roasted Garlic and Olive Oil, which went perfectly with tomatoes.
• Dice one small zucchini and add to soup.
• Add 3 Tablespoons of brown sugar (or more depending on your desired sweetness).
• Salt and Pepper to taste.
• (I also added a few peas I shucked from the garden thinking the kids would love it, but I would not waste my time on this in the future).
• I then topped with a dollop of sour cream and freshly grated parmesan cheese.

It turned out to be a very thick and hearty soup.  If you like how it sounds, but prefer a more brothy soup, I would add diced tomatoes instead.  Max loved it (including the zucchini!) and I thought it was a nice change from the regular tomato soup with milk that we normally eat.  Elli, on the other hand, did not like the looks of it.  I think she was scared of the vegetables and differences in general from what she is used to.  I talked her into taking one bite and she made a face that told me it was way too acidic/tart for her.  I let her stir in an extra teaspoon of brown sugar to her bowl and she took another bite.  Shockingly, she said "Mmmmmmmmmmmmmmmmmmmm."

I thought we were in business, so I started singing my own rendition of "Just a spoonful of sugar helps tomato soup go down, tomato soup go do-own, tomato soup go down.  Just a spoonful of sugar helps tomato soup go down in the most delightful way!"  She was dancing and loving it.... but she wouldn't eat any more soup. :-/

Oh well, maybe when she's hungry after her nap.

What is your favorite soup to "throw together" with what you have on hand?

Tortillas Primaveras

The Tortilla espanola, otherwise known as the Spanish omelet, is one of the favorites from my travels.  Traditionally, one would fry potatoes and onions and add eggs to create this dish.  However, when you don't have potatoes, but you do have a bunch of fresh goodness from your garden, you get creative.  I call these "Spring Omelets" or "Tortillas Primaveras". 

Shuck sweet peas.  Should yield about 1 cup give or take. Get the kids involved in this step!

Steam with small amount of water (squeeze in a little honey for extra sweetness).

Set aside.

Chop green onion coarsely. 

Dice 1 slice SPAM (1/4 of can).

Fry these two things in olive oil.

Heat 1/2 cup of canola oil in a small skillet, medium heat.

Crack and wisk 4 eggs in separate bowl.

If the other ingredients are still hot, temper eggs while adding veggie/meat mixture.

Pour into skillet when oil is ready.

Cook on first side until almost  done (reduce heat if browning).

Lay a plate on top of the skillet and flip so that the uncooked side is on the plate.

Slide tortilla back into skillet to cook the other side.

Slice and serve.  Good hot or room temp. 

We had this as a side with pork kabobs.  Yum!!

 

Alternative:

Instead of peas and SPAM, fry up some fresh spinach and grate in some parmesan cheese.  Cook the same way.  For a bigger tortilla, double recipe. 

For dessert, we had some awesome chocolate zucchini bread from one of our favorite sisters. ;)  It had a cute wrapper, which I assume was painted by the nieces.  So creative and thoughtful!!