Tag Archives: cinnamon

Molasses, Ginger, and Zucchini

Once in a very great while, i make a substitution in a recipe and it works!  This is one.  Still working on those uses for zucchini.

I simply substituted half the butter with shredded zucchini and no other changes.  If your zucchini is young, it’s likely you’ll need to squeeze out a bit of the excess moisture or you’ll need to add a bit more flour to stiffen the dough.

Gingersnap Cookies (Soft & Chewy)

Prep Time: 15 mins   Total Time 25 mins   Serves 24

INGREDIENTS:

  • 1 cup white sugar
  • 1 cup butter*
  • 1 egg
  • ¼ cup molasses
  • 2 ½ cups flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ¼ cup sugar on a plate for later

DIRECTIONS:

In a large bowl, beat the sugar, butter, egg, and molasses for 1 to 2 minutes.  Add the flour, baking soda, ginger, cinnamon, and cloves and mix by hand.  Take one good size tablespoon of dough (or more for a larger cookie) and roll into a ball.  On a plate or shallow bowl, put the sugar, then roll each ball around in the sugar to coat.

Bake at 350°F for 10-12 minutes on cookie sheet.  Adjust time as needed.

*during zucchini season, try substituting squeezed out shredded zucchini for half the butter.  It is excellent!

 

 

Israeli Salad

As soon in the spring that i can source good veggies, i start making my Israeli Salad.  I eat a whole batch nearly everyday that i can through the growing season until the veggies get yucky again.

My recipe is simple:

1 green pepper chopped
1 tomato chopped
1/4 cup chopped onion
1 cucumber chopped
2 tablespoons dried cilantro or parsley (double that if using fresh)
1 teaspoon Real salt (double this if you are sweating a lot and need salt)
1/2 teaspoon black pepper
1/2 teaspoon cinnamon
1 tablespoon lemon juice
1 tablespoon olive oil

Stir it all up.  As with most veggies and fruits – room temperature is best for lovely flavours.

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Egg Nog

Another treat for an all liquid diet – this one hails from my good friend, Barb, who, along with her husband care for great cows which produce awesome milk from their nearly 100% grassfed diet.

Heat milk to 160 degrees (about steaming)over medium heat.  Add one cup hot milk to egg yolks, then blend into the remaining milk.  Remain vigilant and/or whisk often to keep it from sticking and burning to the bottom of the pot.  Add sugar (or honey) and spices, then reheat.  This is great warm or cold.

As always, use organic, fresh, local whenever possible.

Jerry really likes this and it’s packed with calories and fat, which is important for him right now.  He warms up a cup of eggnog if he has trouble falling asleep or for brekkie in the morning with his softened cereal.

Cheers

tauna