Baking Seldom A Failure

While in this case, my first two attempts following a recipe with the Sunrise Flour Mill resulted in less than desirable loaves, they were still very tasty.  Sometimes, however, baking experiments simply aren’t an enjoyable eating experience – in those cases, one can either throw them out to your pets or chooks, compost them, or whir them into excellent bread crumbs to be used in myriad of recipes.

Here’s what i did with the bread since it was a bit stiff.  Soak those slices in fresh farm eggs and slowly cook in butter.  Serve with local honey or maple syrup.

Zucchini Brownies

I found this recipe online and made a few modifications and voilá!  hit it right.  Have made this multiple times this summer.  It freezes up beautifully.  Typically, i cut it into small squares – like 36 pieces – separate them slightly onto a tray, then they are ready to just pop out one, put in your lunch pail and easily by lunch it is thawed.  One note – i’ve not added the chocolate chips – it’s so sweet and chocolaty without, but one day i will try them.

INGREDIENTS:

• ¼ cup applesauce
• ¼ cup olive oil
• 1 ½ cups sugar
• 1 tbsp vanilla extract
• 2 cups flour
• ½ cup unsweetened cocoa powder
• 1 ½ tsp baking soda
• 1 tsp salt
• 3 cups finely shredded zucchini
• 1 ¼ cup semi-sweet chocolate chunks (optional)

DIRECTIONS:

• Preheat oven to 350˚ and prepare a 9×13-inch pan with butter or baking spray.
• In a large bowl, combine applesauce, oil, sugar, and vanilla until fully mixed
• Add flour, cocoa, baking soda, and salt. Mix until combined.  Batter will be very dry
• Fold in zucchini by hand. Allow batter to rest for 5 minutes
• Add in chocolate chunks and stir again. Batter should appear more wet
• Spread brownie mixture into pan and bake for 30-35 minutes. Brownies are done when inserted toothpick is removed with crumbs.

Zucchini Lunch

Continuing my collection of zucchini recipes, i post this one.  I’t s really so easy it can hardly be considered a recipe.

INGREDIENTS:

• Zucchini – spiralized or sliced thinly with mandolin
• Onion – sliced
• Garlic – minced or chopped
• Sea Salt
• Pepper
• Option toppings can include any kind of meat chopped up, shredded cheese,

DIRECTIONS:

• Spiralize or thinly slice zucchinis into a skillet and saute until moisture is lessened
• Meanwhile, slice onion  and mince garlic then add to skillet
• Add cooked meat and warm through.
• Top with sliced hard cooked eggs, cheese if desired.

This tasty dish will replace my daily lettuce salad until fall greens crop come along.  My dish today has leftover corned beef.

Beef, Tuna, Chicken Salad

A recipe i learnt from my Grandma Falconer is Beef Salad.  This mixture makes great take-to-the-field sandwiches, yet easily fits onto a bed of lettuce, use as a dip with crackers or chips, or eat by itself.

The starting point for the meat is about 1/2 lb of ground cooked roast, ground cooked chicken, or 1 6 oz can of tuna.  I’ve tried this with lamb roast and turkey, and for whatever reason, it just doesn’t taste quite right.  Personal taste – i love lamb.

• 6 hard cooked eggs
• 1 tablespoon mustard
• 1 tablespoon chopped pickles or pickle relish, optional
• 5-6 tablespoons mayonnaise
• pinch of salt and pepper, if desired

Peel and chop the eggs, either by hand or in a food processor.  Place them in a medium sized bowl, then add the meat and other ingredients.  Stir and mix thoroughly.

Voila!  already ready to serve.  This recipe if fully adjustable to your own tastes.  Perhaps you prefer more meat to eggs or vice versa.  Or a spicier mustard or more mayo.

My Homemade Mayonnaise

Using the directions from Fail-Proof Mayonnaise, then modifying the ingredients, I’ve decided on the recipe for us.
Ingredients:

• 1 large egg
• 1 tablespoon lemon juice
• 1 teaspoon mustard (Dijon, yellow, or whatever you like)
• 1/4 to 1/2 teaspoon sea salt (we prefer 1/2 tsp)
• 1 cup oil*

Directions:

Put the first four ingredients in a blender or food processor and start processing, then while the blender is mixing, slowly, very slowly – take at least a minute – pour in the oil.  By the time the oil is completely poured in, the mayonnaise should be thickened and ready to serve.

Remember!  this recipe has no preservatives, it will keep about 5 days in the frig.

* i don’t care for the taste of extra virgin olive oil, but you might.  Right now, i’ve settled on grapeseed oil, but i have yet to try raw walnut, pecan, or sunflower oils.

Also, i don’t use vinegar because it doesn’t need it and my father-in-law is allergic to it anyway.

Now you are ready to make deviled eggs, tuna, beef, or chicken salad, mix with a bit of milk and spices for health ranch dressing, or spread on your favorite sandwich.

Killdeer Mama!

This time of year, the killdeer are laying eggs and setting on them.  Officially a shorebird (plover), but often found in short pastures and especially along gravel drives on dry ground.  The wary mommas will lead predators away from the nest by running, then acting as if she is injured.

Killdeer are masters of camouflage, but thankfully i found this nest or we would have run over it with the pickups and trailers whilst unloading and loading herd bulls last week.

Killdeer mama guarding her nest seen just above her to the right.

Killdeer nest well camouflaged.

Mama with one of four babies.

Egg Noodles w/Sausage & Kale

Egg Noodles with Sausage and kale. Dallas spilt a bit of farm fresh milk. He thought this photo he took is perfect with much more interest.

Enjoy this yummy comfort food!  

Cheers!

tauna

 

Egg Noodles w/Sausage & Kale*

INGREDIENTS 3 tablespoons olive oil 1 lb lamb or beef sausage ½ lb kale, tough stems and center ribs discarded and leaves coarsely chopped (or spinach, which is our family’s preference) ½ lb dried egg noodles 2/3 cup water ½ cup Parmesan cheese

DIRECTIONS Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook sausage, breaking up any lumps with a spoon, until browned, 5 to 7 minutes. Meanwhile, blanch kale (or spinach) in a 6-quart pot of boiling salted water, uncovered, 5 minutes. Remove kale with a large slotted spoon, drain over pan, and add to cooked sausage in skillet.  Sauté, stirring frequently and scraping up any brown bits from bottom of skillet. Return cooking water in pot to boil and cook egg noodles in boiling water, uncovered, until al dente. Add noodles to skillet with a slotted spoon and ½ cup reserved cooking water if necessary, tossing until combined. Stir in cheese and thin with additional cooking water in desired.  Serves 6.   Tips: Retain some of the noodle cooking water and add to any leftovers for easier warming up. As always, use eggs (for making noodles) from pastured hens and sausage from grass-finished animals for best nutrition and flavour. Grow your own or buy the greens from your neighbour.   I make beef sausage a few days ahead and freeze; time allows the spices; salt, sage, black pepper, to meld with the ground beef. *adapted from recipe in the March 2006 Gourmet magazine.

Egg Noodles

INGREDIENTS 2 cups unbleached white or whole wheat flour 3 egg yolks 1 egg 2 teaspoons salt 1/4 to 1/2 cup water

DIRECTIONS Make a well in center of flour. Add egg yolks, egg, and salt; mix thoroughly . Mix in water, 1 tablespoon at a time, until dough is stiff but easy to roll. Divide dough into 4 equal parts. Roll dough, one part at a time, into paper-tin rectangle on well-floured cloth-covered board. Cut into narrow strips with a knife or noodle cutter. Shake out strips and place on towel until stiff and dry, about 2 hours. Break dry strips into smaller pieces. Cook in 3 quarts boiling salted water (1 tablespoon salt) until tender, 12 to 15 minutes; drain. About 6 cups noodles. Storage: after drying, noodles can be covered and stored no longer than 1 month.   Use these noodles for the Egg Noodles w/Sausage & Kale Recipe.