Quick Stuffing and Sweet Potatoes

We have a ton of zucchini and squash in the garden so every meal we currently eat includes one or the other. So last night I decided to throw something together using all the stuff in the fridge including zucchini. I came up with a quick stuffing like mixture with baked sweet potatoes.

Sweet Potatoes
wash, peel, and cut 2-3 sweet potatoes into 1 inch cubes. Toss potatoes with 4 tbs olive oil and bake in a 450 oven for 20 min. Sprinkle potatoes with nutmeg and salt. Let cool for 5 min then toss with 1/4 cup shredded Parmesan cheese.

Stuffing
5 cups bread cut into 1/2 inch cubes
2 carrots chopped
1 small onion chopped
1 zucchini chopped
1/4 cup butter
1/4 tsp salt
1/4 tsp pepper
1/2 tsp sage
1/2 cup chopped walnuts
1/2 to 1 cup veggie broth

Toast bread cubes in a 400 oven for 10 minutes.
In a large pot melt butter and saute the carrots, onion, and zucchini till tender. Add spices to veggie mixture.
Combine walnuts and bread cubes in a large bowl before adding them to the veggie mixture. Pour enough veggie broth to moisten the bread cubes. Cook over medium low heat for 10 minutes stirring occasionally.

Spoon stuffing mixture over sweet potatoes and serve warm.

Banana Cake

Last night we made a delicious banana cake with chocolate frosting. It also made a wonderful breakfast:)

Banana Cake
2 1/2 cups all-purpose flour
1 cup sugar
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3 ripe bananas mashed
3/4 cup buttermilk or sour milk
1/2 cup butter
1 tsp vanilla
2 eggs

Grease and flour two round baking pans. Stir together flour, sugar, baking powder, baking soda, and salt. With an electric mixer beat together bananas, buttermilk, butter, and vanilla. Beat in flour mixture till combined. Add eggs and beaton medium speed for 2 minutes. Pour the batter into prepared pans. Bake at 350 for 25-30 minutes. Cool in cake pans for 10 minutes then remove from pans and cool completely before frosting.

Simple Breaded and Baked Zucchini

We are overloaded with Zucchini right now, not that I am complaining. My sister suggested breading and baking the zucchini so I went to try it. Unfortunately I had a tone of bread crumbs (I make them from the heals and crust of our bread) and zucchini but no eggs to dip them in. I decided to try it with milk. They were delicious! Especially when I dipped them in some homemade ranch. Next time I make them I will add some grated Parmesan cheese and garlic powder to the bread crumbs.


Simple Breaded and Baked Zucchini
Zucchini
Milk
Bread Crumbs

Cut zucchini into 1/2 inch thick strips. In 2 separate bowls place the milk and bread crumbs. Dip each strip in the milk and then in the bread crumbs to cover. Place each strip on a baking sheet. Bake in the preheated oven at 400° F for 15-20 minutes.

Zucchini Overload

Right now we have a ton of zucchini so we have been using it and freezing it like crazy. Here is a list of things I do with my abundance of zucchini.

1. Puree and use or freeze in 1 cup portions to use in my flavored tortillas.
2. Shred and use of freeze for Zucchini bread
2. Chop and freeze for adding to any of my tomato sauces.
3. Slice and make Zucchini Fettuccine
4. Slice and make Breaded Zucchini Sticks

PB Cream Spread

Squeezing veggies in to snack time is something I am always working on. Here is a peanut butter like spread that we use instead of peanut butter for snack at our house. It can be stored in the refrigerator for about a week.


PB Cream Spread
½ cup sliced carrots
2 tbs water
3 tbs cream cheese softened
1 tbs orange juice
2 tsp creamy peanut butter

Cook carrots in water till very soft allow time for carrots to cool then puree carrots and water in a blender. Add the cream cheese, orange juice, and peanut butter to the carrot puree. Blend until smooth
Serve on crackers, toast, or celery.

Falafels

Falafels

2 cups Garbanzo Beans

1 clove Garlic

½ tsp Parsley

¼ tsp Coriander

¼ tsp Cumin

½ tsp Mint

2 Carrots finely shredded

½cup Bread Crumbs

4 Pita Bread shells

oil for frying

Lettuce

Mayonnaise

Puree Garbanzo beans and add garlic, finely shredded carrot, spices, and breadcrumbs mix well. This can be done by hand or in a food processor. Scoop out ping pong sized balls from the mixture and fry in hot oil for 8 minutes turning once.

Warm pita bread and fill with mayonnaise, lettuce, and falafels.

Falafels can be frozen after cooking. Reheat by baking at 350° for 10-15 minutes.

Serve with potato chips and fruit.

Pita Pocket Bread

Pita Pocket Bread

1 ¼ c warm water
1 tbs oil
1 tsp salt
2 tsp sugar

1 c All-Purpose Flour
1 ¾ c whole wheat flour
1/3 cup vital wheat gluten
1 ½ teaspoons dry yeast

Place in ingredients in bread machine on dough cycle. Punch dough down and turn onto a lightly floured surface. Cut dough into 8 equal pieces. Roll each ball into a 6- or 7-inch circle. Let rise for about 25-35 minutes. Preheat oven to 500°F. Place 2 rounds, side-by-side, onto a wire rack. Place the rack in the middle of the oven. Bake for 4-5 minutes. The bread will expand and become golden brown. Remove from oven wrap/layer pita breads in a damp towel. Cool completely.