charisstoma: (Default)
Zucchini, Potato, Onion Patties
Am told these are very very good.
Shred, salt, drain... it's a must to get rid of the moisture. And there's a lot of liquid in zucchini.


It's a 50-50 combination of shredded zucchini & potato.

1 large potato, grated
2 medium sized zucchinis, grated
1 spring onion, minced
2-3 medium sized eggs, more if you have trouble with them binding into patties
salt and pepper

After it's all shredded, drained of liquid, mix in 2-3 eggs, Salt and Pepper, and one Spring Onion, sliced and diced.


Makes 9 or 10, 2"X3" patties on waxed paper on a cookie sheet which can be frozen if you don't want to eat them all immediately. Squeeze out air from freezer bag if you do freeze them for later. You can use a straw to suck the air out is another method.

The person who posted this has an air fryer but that is a frying pan with oil in the photo.

Zucchini potato onion patties
charisstoma: (Default)
orange-zucchini-bread

Orange Zucchini Bread
http://tasteerecipe.com/2016/09/21/orange-looking-discover-unique-twist-traditional-zucchini-bread/2/

Double the nuts and chose pecans

Ingredients


4 eggs
1 1⁄2 cups sugar
3⁄4 cup olive oil
2⁄3 cup orange juice
2 cups shredded unpeeled zucchini
3 1⁄4 cups all-purpose flour
1 1⁄2 teaspoons baking powder
1 1⁄2 teaspoons baking soda
1 teaspoon salt
2 teaspoons grated orange rind
2 1⁄2 teaspoons cinnamon
1⁄2 teaspoon clove
1⁄2 cup chopped nuts (optional)

Glaze
1 cup powdered sugar
2 -3 tablespoons orange juice


Directions

1. Preheat oven to 350°F.

2. Grease and flour bottoms of two loaf pans, any size

3. In large bowl, beat eggs until thick and lemon-color; then slowly beat in sugar.

4. Add oil, orange juice and zucchini.

5. Stir in remaining bread ingredients; incorporate well.

6. Pour batter into prepared pans.

7. Bake at 350°F degrees for 45-55 minutes or until cake tester inserted in middle comes out clean.

8. Cool the bread for 10 minutes, remove it from the pan and cool a bit longer in a wire rack.

9. In small bowl, blend glaze ingredients then spoon over warm loaves.



Quick Tip: Peel the zucchini so there aren’t any traces that there’s a veggie in there if you’re being sneaky
charisstoma: (Default)
Zucchini Italiano
https://whats4dinnersolutions.com/2014/09/18/dinner-menu-mambo-italiano-edition/

2 medium zucchini
1 tbsp olive oil
1 tsp crushed garlic
salt & pepper to taste
½ tsp oregano, crushed
½ tsp basil, crushed
4 tbsp grated parmesan cheese
medium skillet

Clean and slice zucchini, heat oil in skillet, add zucchini, garlic and spices. Stir-fry over medium heat, add 1 tablespoon water and let steam until zucchini is tender. Toss with parmesan and serve.

*CRUSHING Spices – when using dry spices, to get the best flavor, you should crush them, either by rubbing them in your hand or using a mortar and pestle before adding them to a recipe.
charisstoma: (Default)
3 Bean Salad
http://tasteerecipe.com/2016/08/18/3-reasons-make-3-bean-salad/2/

Ingredients

2-15 ounce cans Chick Peas

2-15 ounce cans Red Kidney Beans (dark or light)

2-15 ounce cans cut Green Beans

4 ounce jar diced pimentos, with juice

2 onions, diced


Dressing

1 cup cider vinegar

1 cup white sugar

⅔ cup olive oil (or oil of your choice, vegetable is fine)

1 teaspoon minced garlic

1 teaspoon salt

1 teaspoon black pepper

Instructions

Place all beans in a colander and rinse well.
In mason jar (or bowl), place sugar, vinegar, oil, minced garlic, salt, and pepper. Place lid on and shake well to mix.

Place beans in a large bowl. Add chopped onion and pimentos with juice. Pour dressing over all and stir well to coat. Cover and refrigerate several hours (preferably overnight).

Important: A few hours before serving, stir again really well and return to fridge to continue marinating.
Will keep for at least a week in the fridge.
3 Bean salad

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