Zucchini Recipes

1. Tempura

Slice, dredge through flour or corn starch, dip in egg bath, dredge through sweet rice flour, fry over medium to high heat. Serve with a sweetened soy sauce based dipping sauce.

2. Zucchini Chocolate Chip Cookies

https://www.verybestbaking.com/recipes/145079/zucchini-oat-dark-chocolate-chip-cookies/


INGREDIENTS
1 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 cup (1 stick) butter, softened
3/4 cup granulated sugar
1 large egg
3/4 teaspoon vanilla extract
1 1/2 cups shredded zucchini (1 medium)
1 cup quick oats
1 cup chopped nuts
1 2/3 cups (10-oz. pkg.) chocolate chips

INSTRUCTIONS

PREHEAT oven to 350° F. Lightly grease baking sheets.

COMBINE flour, cinnamon and baking soda in small bowl. Beat butter, sugar in large mixer bowl until well combined. Add egg and vanilla extract, beat well. Add zucchini; gradually beat in flour mixture. Stir in oats, nuts and morsels. Drop by rounded teaspoon 2 inches apart onto prepared baking sheets.

BAKE for 9 to 11 minutes or until light golden brown around edges. Cool on baking sheets for 2 minutes; remove to wire rack to cool completely. Store in tightly covered container at room temperature.

3. 

Deviled Eggs with Smoked Salmon

Ina Garten

Ingredients

8 extra-large eggs

1/2 cup sour cream

2 ounces cream cheese, at room temperature

2 tablespoons good mayonnaise

1 tablespoon freshly squeezed lemon juice

2 tablespoons minced fresh chives, plus extra for garnish

4 ounces good smoked salmon, minced

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 ounces salmon roe

Directions

Place the eggs in a pot large enough to hold them in a single layer. Cover the eggs with cold water and bring to a full boil over high heat. As soon as the water boils, turn off the heat, cover the pot, and let the eggs stand for 15 minutes. Drain the eggs and fill the pot with cold water. Set aside until the eggs are cool.

Peel the eggs and then slice them in half lengthwise. Remove the yolks carefully. Place the yolks in the bowl of an electric mixer fitted with the paddle attachment and arrange the whites on a platter in a single layer with the cut sides up and sprinkle with salt.

To the egg yolks, add the sour cream, cream cheese, mayonnaise, lemon juice, chives, salmon, salt, and pepper. Beat on medium speed until fluffy. With a small spoon, fill the egg whites with the egg yolk mixture. Cover loosely with plastic wrap (you don't want to flatten the filling) and refrigerate for 30 minutes for the flavors to blend.

When ready to serve, garnish with a dollop of salmon roe and some extra chopped chives. Sprinkle with salt and pepper and serve.

2010, Barefoot Contessa How Easy is That?, All Rights Reserved

Read more at: http://www.foodnetwork.com/recipes/ina-garten/smoked-salmon-deviled-eggs-recipe.html?oc=linkback

Socca with Tomato and Parm

• 2/3 cup chickpea flour (see Notes)
• 1/3 teaspoon salt
• 1 cup water
• 1/2 teaspoon finely chopped rosemary
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons chopped tomato
• 1 tablespoon finely chopped onion
• 3 tablespoons freshly grated Parmesan cheese
• 1/4 teaspoon freshly ground pepper

1. Preheat the broiler. Sift the chickpea flour with the salt into a medium bowl. Slowly add 1/4 cup of the water, whisking constantly to form a paste. Beat with a wooden spoon until smooth. Whisk in the remaining 3/4 cup of water and let the batter stand at room temperature for 30 minutes, then stir in the rosemary.
2. Heat 1 tablespoon of the olive oil in a 12-inch nonstick ovenproof skillet. Stir the batter once, pour it into the skillet and drizzle the remaining 2 tablespoons of olive oil on top. Cook the pizza over moderately high heat until the bottom is golden and crisp and the top is almost set, 2 to 3 minutes. Burst any large air bubbles with the tip of a knife.
3. Sprinkle the tomato, onion, Parmesan and pepper over the top, then place the skillet under the broiler and cook until the pizza is golden and crisp, 4 to 5 minutes. Slide the pizza onto a work surface, cut into wedges and serve hot.

Sausage and Hash Brown Casserole (with wheat)

yield:

Serves 6

ingredients

• 1 pound bulk breakfast sausage
• 2 tablespoons all purpose flour
• 1 1/2 cups milk (do not use low-fat or nonfat)

• 1 1-pound package frozen shredded hash brown potatoes
• 4 green onions, finely chopped
• 1 1/4 cups grated sharp cheddar cheese

preparation

Preheat oven to 350°F. Butter 8x8x2-inch glass baking dish. Cook sausage in heavy large skillet over medium-high heat until brown, breaking into small pieces with back of spoon, about 5 minutes. Mix in flour, then milk. Cook until mixture thickens and comes to boil, stirring occasionally, about 5 minutes.

Arrange potatoes in prepared dish. Top with 1/3 of green onions, 1 cup cheese, 1/3 of green onions, sausage mixture and remaining 1/4 cup cheese.

Bake casserole until potatoes are tender, about 45 minutes. Sprinkle with remaining green onions and serve.

Wheat Free Ham and Swiss Breakfast Pie

Savory Ham-and-Swiss Breakfast Pie

Southern Living OCTOBER 2005

• Yield: Makes 8 servings
• Cook time: 1 Hour, 10 Minutes
• Prep time: 20 Minutes
• Stand: 20 Minutes

Ingredients

• 1 2/3 cups water
• 1 cup whipping cream
• 2 garlic cloves, pressed
• 2 tablespoons butter
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 2/3 cup uncooked quick-cooking grits

• 1 1/4 cups (5 ounces) shredded Swiss cheese, divided
• 8 large eggs, divided
• 1/2 pound cooked ham, diced
• 4 green onions, chopped
• 1/2 cup milk
• Garnish: chives

Preparation

Bring first 6 ingredients to a boil in a medium saucepan; gradually whisk in grits. Cover, reduce heat, and simmer, whisking occasionally, 5 to 7 minutes. Add 1/2 cup cheese, stirring until cheese melts. Remove from heat, and let stand 10 minutes. Lightly beat 2 eggs, and stir into grits mixture; pour into a lightly greased 10-inch deep pie plate.

Bake at 350° for 20 minutes; remove from oven. Increase oven temperature to 400°.

Sauté ham and onions in a nonstick skillet over medium-high heat 5 minutes or until onion is tender. Layer ham mixture evenly over grits crust. Whisk together milk and remaining 6 eggs; pour over ham mixture. Sprinkle remaining 3/4 cup cheese evenly over egg mixture.

Bake at 400° for 35 minutes. Let stand 10 minutes, and cut into wedges. Garnish, if desired.

Persian Chickpea Flour Cookies (Nan-E Nokhochi)

Yield: 36 cookies

1 cup butter
1 cup powdered sugar
1 egg yolk
1 teaspoon ground cardamom
2 cups chickpea flour

Directions:
1
Beat butter & powdered sugar together until creamy.
2
Add egg yolk & cardamom.
3
With your hands knead in the chickpea flour until smooth.
4
Pinch off tiny pieces of dough about the size of hazelnuts and roll them into balls between the palms of your hands.
5
Decorate the tops of the cookies by pricking them with the tines of a fork or by pressing the back of the tines horizontally onto the cookies.
6
Place on a lightly greased cookie sheet and bake in a slow oven (300F) for about 30 minutes. This dough is very "short" and needs to be well kneeded. For an even "shorter" dough, omit the egg yolk.

Gluten Free Savory Chickpea Flour Pancakes

Indian Chickpea Flour Pancakes

This is a delicious savory pancake recipe served with Indian meals as a bread alternative.

Ingredients
140g/5oz/ chickpea flour, sifted
½ tsp salt
½ tsp cayenne pepper
½ tsp ajwain seeds
1 small red onion, very finely chopped
4 fresh hot green chillies, very finely chopped
5 garlic cloves, peeled and very finely chopped
2 tbsp very finely chopped, fresh green coriander
about 3 tbsp vegtable oil

Method

Put the chickpea flour into a large mixing bowl. Slowly add 250ml/9fl oz water, mixing with a wooden spoon to make a smooth batter. Add the salt, cayenne pepper, ajwain seeds, onion, ginger, chillies, garlic and coriander. Stir and set aside for 15 minutes.

Smear a large, wide, non-stick frying-pan with 1 tsp of the oil and set over a lowish heat. When very hot, stir the batter and pour about 55ml/2fl oz on to the centre of the pan. Quickly tilt the pan in all directions as you would for a crêpe, spreading the batter to make an 18-19cm/7-7½in pancake.

Cover and cook for 3 minutes or until the pancake is reddish-brown at the bottom. Dribble another tsp of oil around the edges of the pancake. Turn the pancake over and cook, uncovered, for a further minute or until golden. Remove from the heat and keep covered between 2 plates. Repeat with the remaining batter. Always remember to stir the batter before you use it. (leftover batter may be covered, refrigerated and re-used).

Middle Eastern Chickpea Flour Pancakes

(Ottolenghi)

Gram flour absorbs a lot of moisture, so these are to be eaten fresh out of the pan, when they are at their height of lightness and fluffiness. Makes 12 pancakes, to serve four.

100g gram flour
½ sachet fast action yeast (4g)
½ tsp caster sugar
Salt
1 small (or ½ large) egg, beaten
½ tsp baking powder
Vegetable oil, for frying

Put the flour, yeast and sugar in a large bowl with a quarter-teaspoon of salt. Add the egg and 100ml water, and whisk until smooth. Cover with clingfilm and set aside for an hour, until doubled in size. Add the baking powder, mix well and set aside for 10 minutes longer.

Put a heavy-bottomed skillet pan on a medium heat and add a tablespoon of oil. Once hot, put three or four heaped dessertspoons of the batter into the pan, and cook for four minutes in total, turning once halfway through, until the pancakes have risen to about 1.5cm in height and are light, fluffy and golden-brown. Transfer to a wire rack and set aside while you cook the remaining batter mixture, adding more oil with each batch. Serve at once, with the following spiced aubergine alongside.

Gluten Free Cornmeal Pancakes

Recipe type: Pancakes

Cuisine: American

Serves: 2 (Makes 6 Pancakes)

Ingredients

• ½ cup polenta (cornmeal)
• ½ cup boiling water
• 1 egg
• ½ cup canned pumpkin
• ¼ cup milk of choice
• 1 teaspoon baking powder
• ½ teaspoon salt
• Honey, to serve

Instructions

1. Combine the polenta and boiling water in a large bowl. Let sit for 5 - 10 minutes, to allow the polenta to soften.
2. Lightly whisk the egg, and mix it into the polenta mixture. Stir in the canned pumpkin and milk. Add the baking powder and salt, and mix until completely combined.
3. Preheat a large skillet over medium-low heat. Grease with cooking oil spray, and then add ¼ cup of batter for each pancake (an ice-cream scoop is perfect for this). Use the back of a spoon to spread the batter a little (but not too much).
4. Cook the pancakes for 3 minutes on one side, flip, and cook for 1 - 2 minutes on the other. Adjust the stove heat as needed (I usually need to turn it down after the first few pancakes).
5. Serve with honey. Enjoy!

Gluten Free Corn Bread

Gluten-Free Cornbread

Author: Gluten Free Gigi

Recipe type: Bread

Cuisine: Southern

Prep time:  10 mins

Cook time:  25 mins

Total time:  35 mins

 

This recipe is free from: gluten, dairy/casein, soy, peanuts, tree nuts, with an egg-free option, too!

Ingredients

• 1 cup certified gluten-free cornmeal (Buy organic cornmeal for GMO-free.)
• ½ cup white (or brown) rice flour
• ½ cup cornstarch (Non-GMO cornstarch is available in many markets or online.)
• 1 Tablespoon baking powder
• ½ teaspoon salt
• ¼ cup sugar (You can substitute your favorite sweetener here, decrease the amount, or omit the sugar entirely.)
• 1 cup milk (Plant- or dairy-based will work. I use unsweetened coconut milk.)
• ⅓ cup oil
• Egg replacer (prepared according to package directions) to equal 2 large eggs (or you may use 2 large eggs OR ½ cup egg substitute, like Egg Beaters, if you prefer.)

Instructions

1. Preheat oven to 400F.
2. Grease an 8-inch square glass baking dish (or similar sized dish of your choice, or a cast iron skillet, if you have one.)
3. Place the baking dish or skillet in the oven as the oven preheats while you mix the bread. A hot skillet before you pour in the batter ensures a crisp outer crust, which is a must with cornbread!)
4. In a mixing bowl, whisk dry ingredients to blend.
5. Add milk, oil, and eggs; stir until batter is completely smooth.
6. Carefully remove hot pan from the oven using an oven mitt, and pour the batter into the hot pan (this seals a crisp edge on your cornbread).
7. Return the pan to oven and bake 20-25 minutes, or until cornbread is golden brown on top and deep golden brown around the edges.
8. Cut into squares and serve hot from the oven either on its own or with a drizzle of honey.

Gluten Free Muffins / Cake

Strawberry Almond Flour Muffins
Author: Chef Shane Kelly
Recipe Type: Dessert

Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins

Serves: 12 regular sized muffins (about 32-34 mini muffins)

Ingredients
2 cups, diced fresh strawberries (this is most of a 16 oz carton of strawberries; I measured after dicing, about four pieces per strawberry)
⅓ cup honey (I used 1/2 cup of white sugar; could probably use less than that as muffins were pretty sweet)
2 eggs
4 tablespoons melted butter or 3 tablespoons coconut oil (I measured 4 tbs butter - half stick- then melted)
1 teaspoon vanilla extract
¾ teaspoon baking soda
½ teaspoon sea salt (omitted, since i used salted butter)
2½ cups almond flour
½ heaping cup chopped pecans (omitted)

Instructions
Preheat oven to 325 degrees F
Use unbleached muffin papers for 12 muffin cups (I used two mini muffin tins for total of 24 mini muffins, sprayed with nonstick coating, and a miniature rectangular loaf pan for the overflow; baked 20 min)
In medium sized-bowl add diced strawberries and honey & mash for one minute. (I used an immersion blender to blend for a few seconds, leaving many large chunks; this probably resulted in the overly wet batter)
In a separate bowl whisk eggs, melted butter or coconut oil and vanilla.
Add in strawberries and honey and mix well.
Add in baking soda, sea salt and almond flour, continue mixing.
Fold in the chopped pecans.
Using the ¼ cup measuring utensil scoop batter into each muffin paper to ¾ full or more, just use all the batter.

Bake for 25-30 minutes and do the toothpick test. (My mini muffins baked for 25 min.)
Let cool in the pan for 5-10 minutes and serve! (Cool longer to allow loose texture to solidify more.)

** My notes: muffins do not rise much, but still be careful not to fill muffin tin enough to result in muffin tops. Muffins with tops were very difficult to remove from the pan and often broke in the process.

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Karina's Gluten-Free Wheat-Free Pumpkin Muffin Recipe
Recipe published October 2010 by Karina Allrich.

*** NOTE: THIS ONE IS EXCELLENT! I left out all nuts and added a small handful of chocolate chips

In a large mixing bowl, whisk together:

1 cup sorghum flour
1/3 cup organic coconut flour 
1/2 cup almond flour
1/2 cup tapioca starch or potato starch (I used tapioca starch) 
1 1/2 teaspoons baking powder
1 teaspoon baking soda (I subbed two tsp. baking powder out of necessity) 
1/2 teaspoon sea salt
1 teaspoon xanthan gum
1 teaspoon ground cinnamon
1 teaspoon ground ginger 
1/2 teaspoon nutmeg

Add in:

1 and 1/3 cups packed organic light brown sugar (I used approx. 1 cup of white sugar) 
1 cup pumpkin puree (canned pumpkin is fine) 
1/3 cup light olive oil 
2 free range organic eggs, beaten
1 tablespoon bourbon vanilla extract
1/4 teaspoon lemon juice (I left out lemon juice b/c I didn't want it to curdle the milk.) 
1/2 cup vanilla almond milk or coconut milk (I used regular milk) 

Beat the batter to incorporate the ingredients. If it needs a little more liquid, add up to 1/4 cup almond or coconut milk until it is a smooth consistency.

Stir in by hand:

1/2 cup roughly chopped pecans or walnuts (or raisins, or chocolate chips, as you prefer)

Instructions:

Preheat oven to 350ºF. Line a 12-muffin tin with paper cupcake liners.

Spoon the batter into twelve muffin cups, filling them close to the top. Smooth the tops using the back side of a wet teaspoon.

Add a pecan half to each muffin top, if you like.

Bake in a preheated oven till domed and golden- roughly 22 to 25 minutes. The muffins should feel firm yet springy to a light touch. If a wooden pick inserted into the center emerges clean- these babies are done.

Cool on a wire rack. Remove the muffins from the pan after five minutes, and allow them to continue cooling on a wire rack. This helps keep their bottoms from getting soggy.

Wrap and freeze leftover muffins in freezer bags for easy on-the-go treats.

Cook time: 23 min

Yield: One dozen muffins

Read more: http://glutenfreegoddess.blogspot.com/2010/10/gluten-free-pumpkin-muffins.html#ixzz3QpPCZ6s2

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Pumpkin Muffins
Original recipe makes 18 muffins

Ingredients

• 1/2 cup tapioca flour
• 1/2 cup brown rice flour
• 3/4 cup white rice flour
• 1/4 cup sorghum flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1 (15 ounce) can pumpkin puree
• 3 eggs
• 1/2 cup packed brown sugar
• 1/4 cup milk
• 1/4 cup butter, melted

Directions
Preheat oven to 350 degrees F (175 degrees C). Grease 18 muffin cups.

Whisk tapioca flour, brown rice flour, white rice flour, sorghum flour, baking powder, baking soda, salt, cinnamon, cloves, ginger, and nutmeg in a bowl until thoroughly combined.

Mix pumpkin, eggs, brown sugar, milk, and 1/4 cup melted butter in a separate bowl; beat for 2 minutes.

Gradually mix dry ingredients into pumpkin mixture to make a smooth batter; scoop batter into the prepared muffin cups, filling them 3/4 full.

Bake in the preheated oven until muffins are lightly browned and a toothpick inserted into the middle comes out clean, 25 to 30 minutes. Cool muffins on wire racks.


--------------

Sweet Sorghum Muffins
Ingredients

• 1/4 cup Org. Brown Flaxseed Meal
• 3/4 cup GF All Purpose Baking Flour
• 1 cup Sorghum Flour
• 1/2 tsp Xanthan Gum
• 1/2 tsp Baking Soda
• 2 tsp Baking Powder
• 1/2 tsp Sea Salt
• 1/4 cup Sugar
• 1/2 cup Yogurt or Buttermilk
• 1/4 cup Coconut Oil melted
• 3 Egg Yolks
• 2/3 cup Applesauce

Directions

Preheat oven to 400°F. Mix together dry ingredients in a large bowl. Stir in wet ingredients until just moistened, careful not to over mix. This batter may be somewhat lumpy. Fill greased or lined muffins tins about 2/3 full. This will make one shy of a dozen. Bake 13-15 minutes.

*You may use one whole egg instead of the three egg yolks if desired.

Makes 11 Muffins.


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Pumpkin Cake / Bread
Ingredients:
3 extra large organic free-range eggs
2 cups organic light brown sugar, not packed
1/2 cup light olive oil
1 15-oz can cooked pumpkin
2 teaspoons bourbon vanilla extract
2 cups gluten-free flour mix* see notes
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons ground cinnamon
1 teaspoon gluten-free Pumpkin Pie Spice
1/2 teaspoon sea salt

Instructions:
Preheat oven to 350ºF. Line a 10 x 13" baking pan with greased parchment paper.

Beat the eggs in a large mixing bowl till light and frothy; add the brown sugar, beat till smooth; add the oil, pumpkin, and vanilla; beat to combine.

In a separate bowl, whisk together the dry ingredients (the GF flour mix through sea salt). Add the dry ingredients into the wet mixture a little at a time and beat to combine- for two minutes.

Pour the batter into the prepared baking pan. Bake in a pre-heated oven for 30 minutes, or until the cake is firm and a wooden pick inserted into the center emerges clean.


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Arroz con Pollo

(made this, it's a winner)

http://www.foodnetwork.com/recipes/melissa-darabian/arroz-con-pollo-recipe.html

Arroz con Pollo
Recipe courtesy of Melissa d'Arabian
Total Time:
1 hr 25 min
Prep:
15 min
Inactive:
10 min
Cook:
1 hr

Yield:4 servings
Level:Easy
Ingredients

2 teaspoons salt
1 teaspoon garlic powder
1/2 teaspoon dried cumin (I used whole cumin, probably more like 1-2 tsp)
1/4 teaspoon black pepper 
1/4 teaspoon cayenne pepper (left this out for Ian purposes) 
One 3 1/2-to-4-pound chicken, cut into 8 serving pieces and skin removed (I used four chicken thighs, would prob reduce to 3 for size of my le creuset) 
3 tablespoons vegetable oil
1 small yellow onion, finely diced
1 green bell pepper, diced
1 red bell pepper, diced (I used three peppers, green, red and yellow) 
1 1/2 teaspoons salt
1 1/2 cups long-grain rice
2 cloves garlic, finely diced
1 1/2 cups low-salt chicken stock
1/2 cup tomato sauce (I used a 1/2 cup of diced tomatoes in juice + a wee bit more juice + three or four squirts of ketchup) 

Directions

Combine the salt, garlic powder, cumin, black pepper and cayenne in a plastic gallon bag. Shake until the mixture is well combined.

Pat the chicken dry and place in the bag with the spice mixture. Shake the bag, making sure the chicken is well coated.

Heat the oil in a 12-inch high-sided skillet over high heat until hot but not smoking. Add the chicken and brown on all sides, about 6 minutes each side. Transfer the chicken to a plate, using tongs.

Add the onions, green peppers, red peppers and 1/2 teaspoon salt to the skillet. Cook the vegetables over moderate heat, stirring, until softened and fragrant, about 7 minutes. Add the rice and garlic and cook until the rice begins to turn gold in color and fragrant, about 1 minute.

Meanwhile, combine the stock, tomato sauce and remaining teaspoon salt in a medium bowl. Add 1 1/4 cups water and the stock mixture to the skillet and stir to make sure the rice is covered in liquid. Nestle the chicken in the rice, adding any juices from the plate. Bring the rice to a boil. Reduce the heat to medium-low and cover. Cook until the chicken is cooked through, the rice is tender and most of the liquid is absorbed, about 35 minutes. Let the skillet stand covered, about 10 minutes before serving.

Recipe courtesy Melissa d'Arabian