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Sunday, July 17, 2011

More recipes!

I've been cooking and wanted to share!

Zucchini Scallion Pancakes:
(source unknown, from Fisher Farm newsletter)
 2 medium zucchini, grated
4 scallions, sliced
4 tsp. salt
4 large eggs
1/2 cup whole wheat flour
4 TBSP butter, melted (I can get away with 3 TBSP Smart Balance)
salt and pepper, to taste
1/2 cup parmesean cheese

Combine zucchini and salt in a colander.  Let drain for 30 minutes.  Beat the eggs; add the zucchini, scallions, flour, butter, salt, pepper and cheese.  Fry for 4-5 minutes per side, until golden.  

These are delicious with a creamy green sauce.  Here are a couple of options: blend 1 cup sour cream, 1/2 cup mesculin green, 2 cloves garlic, 1 tsp. prepared horseradish.  Second option: blend 1 cup plain greek yogurt, chopped garlic and/or garlic scapes, scallions, salt and pepper.

Seriously, this is one of our favorite summer meals.
 Served here with a simple salad of arugula, chopped nectarines and crumbled feta drizzled with lemon juice and olive oil with fresh pepper.

Another fresh and inspired recipe we got last week from the farm: 

Peas, Mint & Parmesean Crostini:
 12 slices baguette bread, cut at a diagonal
1/2 clove garlic
1 cup fresh shelled peas
1 TBSP olive oil
1 TBSP grated parmesean cheese
1/4 cup torn mint leaves
balsalmic vingegar

Toast bread in oven and rub with garlic clove.  Blanch peas in salted boiling water 2 minutes until just tender.  Drain peas.  Transfer to a bowl; add salt and olive oil and mash with a fork.  Spread mixture evenly over the toast and top with mint, parmesean cheese and a few drops of balsalmic vinegar.

Crostinis pictured in the middle in a typical meal at our house of taking the various leftovers out of the fridge divying up small amount of a wide variety of foods- roasted sweet potatoes, halibut (caught by Sandi's dad), pita chips and hummus.

And lastly, my go-to chocolate chip cookie recipe that I don't feel guilty giving to children.  These are the cookies Ella will scoff up if she has no Tollhouse alternative but after having these followed the next day by the school cafeteria ones she informed me, "Those cookies were SO good Mom!  They didn't taste at all like yours.  They definitely came from a box.  They were AWESOME."  Oh well.

Healthy Chocolate Chip cookies:

(From "Deceptively Delicious" by Jessica Seinfeld- slightly adapted)
1 cup whole wheat flour
1 cup all-purpose unbleached white flour
1 tsp baking soda
1/4 tsp. salt
1/2 cup oats, blended finely in a food processor
3/4 cup packed brown sugar
3/4 cup Smart Balance (or non-transfat margarine)
2 egg whites (or 1 egg)
1 can garbanzo beans (chick peas), drained and processed to a paste in food processor
2 cups semi-sweet chocolate chips
(optional: 1/2 cup raisins, 1/2 cup chopped nuts)

Cream margarine and sugar together. Add the egg, vanilla and garbanzo beans and beat for a minute. Add in the flour, salt, soda and oats and beat until blended. Finally add the chocolate chips and optional nuts and raisins. Cook on greased baking sheet for 10-12 minutes at 350 degrees.

Make sure to give some to your kids before you eat them all up!

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