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More Zucchini?!?! – Try This Sweet Zucchini Relish Recipe

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You know that you’ve reached your threshold with zucchini when you resort to making zucchini bread. There is only so much of this prolific garden wonder that one family or person can eat.

When doing some research on ways to preserve this flavor of summer I found a yummy recipe. It is simply delicious, and is beautiful to boot. If you like the flavor of bread and butter pickles then this one is for you — you’ll never buy sweet pickle relish again!

This Sweet Zucchini Relish is a fabulous accompaniment to any cookout, or you can dress up your cheese and charcuterie plate with a heap of this on the side. It would also make wonderful homemade gifts for the holidays — but it likely won’t last that long!

Sweet Zucchini Relish
Yield 7 pints
This recipe takes 2 days to make, so plan ahead

Ingredients

  • 10 cups zucchini or summer squash (I used a combination)
  • 3 cups onions
  • 5 tablespoons salt  (I use Celtic sea salt)
  • 4 red bell peppers, chopped
  • 3 cups organic sugar
  • 1 teaspoon turmeric
  • 3 cups vinegar (I used Bragg’s Organic Apple Cider Vinegar)
  • 1 teaspoon dry mustard
  • 1 teaspoon nutmeg (I like freshly grated)
  • 1 teaspoon celery seeds
  • 1 teaspoon chili flakes or chopped hot peepper of your choice (optional)

Directions

SOAK.

  • Grate zucchini in food processor, along with onion.
  • Mix salt in with zucchini and place in a non-metallic bowl.
  • Let stand overnight.
  • Next morning, rinse thoroughly with cool water in a large strainer, drain well, and pat dry.

MIX.

  • Place remaining ingredients in large heavy pot.
  • Sir to combine and then add the shredded vegetables.
  • Mix well and boil for 30 minutes.
  • Pack and seal in hot sterilized jars.

ENJOY!

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Easy Edible Sugar Cookie Dough

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Because this sugar cookie dough does not contain eggs or uncooked flour, you can safely eat it out of your mixing bowl. Enjoy.

Not everyone likes chocolate cookies. For some people, sugar cookies are the real deal. And of course, one of the major benefits of making sugar cookies is being able to eat leftover cookie dough. Duh!

Instead of leaving chocolate chips out of a chocolate chip recipe, why not make these sugar cookies?

Here are the ingredients you need:

  • Butter. Butter makes it taste good. 
  • Granulated Sugar. Brown sugar will give the cookies a molasses sugar. WE are going with normal sugar so that we get a vanilla flavor.
  • All Purpose Flour. Heating the flour will kill bacteria and make it safe to eat.
  • Vanilla Extract. This will give the sugar-cookies flavor.
  • Milk. Milk will hold everything together. 

Killing Bacteria in the Flour

To kill all bacteria in the all-purpose-flour, raise its temperature to 160 degrees Fahrenheit which is hot enough to kill E.coli. Here is how to raise the temperature of the flour to 160 degrees Fahrenheit:

  •  Microwave: Microwave the two cups of flour in a microwave safe bowl for two minutes on high. A pause in between should keep it from burning. 
  • Oven: heat your oven to 350 degrees Fahrenheit and bake the flour for 5 minutes. The flour should be evenly spread on a rimmed baking sheet. 

Give the flour time to cool before you toss it into the dough. If you add the flour while it is hot, it will change the consistency by slightly melting the butter and sugar. You want to enjoy the cookie dough at a nice, cool temperature. 

You can now eat your cookie dough, or use it as pie crust, make cookie dough pretzel bites, mix it with ice cream, or use it to make cookie dough truffles (just dip it in chocolate).

Remember that this is not the recipe for baking cookie dough. Without eggs and leavening agents that bind the mixture together and give your cookie dough some much needed structure, your cookie will become a flat, melting mess.

Eggs and leavening agents trap air in your cookie, making it rise. They keep your cookie from becoming a puddle. If you are interested in baking sugar cookies, you will need to find another recipe for that.  

Some store bought cookie dough brands are supposed to be safe to eat and bakeable. But not everyone is successful with them. 

How Long is it Good for?

Once your sugar cookie dough is ready, you can store it in the fridge for up to a week. But you will probably have eaten it before then. 

If you don’t want to use it immediately, wrap it in a plastic film and place it in a freezer bag before storing it in the freezer. It should be good for three months in the freezer.

Edible Cookie Dough

Ingredients

Half a cup softened butter

Half a cup granulated sugar

One and a half cups all-purpose flour

3 tbsp milk

1tsp vanilla

Instructions

Fit a paddle attachment on your stand mixer and beat the butter and granulated sugar together. Add in the vanilla and beat it more. 

Turn down the speed of the mixer to low. Add some milk, followed by flour and mix all ingredients. Add sprinkles and mix them in. 

Your edible sugar cookie dough is ready to eat.

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Cooking Locusts – A Recipe From Moshe Basson’s Kitchen

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When does a plague of insects become a healthy snack? When locusts descend on earth. Free food!

When Egyptian skies darkened with tiny whirring creatures bound for tender field crops, Israeli farmers went on high alert to ward off the cloud of locusts heading north.

How to cook locusts?

Foodies, on the other hand, recalled that chef Moshe Basson served locust several years ago at Eucalyptus, his high-end Jerusalem restaurant, as part of a special Biblical feast. Why not exploit the food falling from the sky? Especially as these locusts are kosher and halal.

Old-time bars used to serve pretzels and hard-boiled eggs to encourage drinkers to order more beer. With the sudden abundance of free, high-protein food, it seems logical that Middle Eastern eateries should offer the locust as a crunchy, salty snack. At home, instead of offering the family junk food  poured out of an obnoxious plastic bag,  consider a bowlful of yummy fried locust.

More good reasons to eating locust:

  • You can season them any way you like.
  • Locusts are an ecologically-logical. There are no greenhouse emissions involved in raising them, because they’re not raised, they’re foraged.
  • They’re much healthier alternative to industrially produced junk snacks.
  • No packaging to fill up landfills, and it comes in a convenient bite size.
  • Not to mention how much cheaper a kilo of locusts is, compared to the same weight of, say, potato chips. Can’t get cheaper than free.

We asked Moshe Basson for advice. How does one cook locusts? Fried, stewed, cooked into soup? And what taste do they have?

Locusts taste like quail

“Locust has a taste reminiscent of quail, somehow,” said Basson thoughtfully. “And sunflower seeds. Those familiar with the taste of shrimp will recognize that flavor, also.”

Basson added, “Poor people have always eaten insects in India, the Far East and Africa. They’re an excellent source of protein, but they’re poor people’s food – people are ashamed to say they eat them. Now insects are much more than a culinary curiosity. There’s even talk of an upcoming congress in London where influential chefs will meet to discuss, and cook them. I’d like to present the kosher side of this food.”

We asked how to lower the, well, the ew factor.

Here’s how you eat locusts

“They’re more appetizing if you pull off the head, the short legs, and wings. The long legs are relatively plump, like chicken legs,” said Basson.

Recipe for Moshe Basson’s Crisp Grasshoppers

Ingredients:

About 25 locusts

Have ready about 2 liters of vegetable stock (or 10 cups) with a little turmeric added to it.

Throw the locusts in the boiling stock, whole. Cook for about 3 minutes.

Drain the locusts and let them cool somewhat.

Twist off their heads: this will also pull out the black, threadlike viscera.

Remove the wings and small legs.

Make a seasoned flour with 4 tablespoons any  flour, 3/4 teaspoon salt, a little pepper and chili powder, a shake of ground coriander, and dried garlic granules.

Roll the pre-cooked locusts in a beaten whole egg, then roll them in the seasoned flour. Shake excess flour off.

Fry in olive oil for 1 1/2-2 minutes, till color turns golden brown.

Make locust schnitzel

Alternately, use prepared “schnitzel” crumbs, or fry in tempura batter. Clean locusts, dip in flour, then egg, then seasoned bread crumbs.

Serve with a lemony tahini sauce, or a za’atar pesto made more lemony than usual.

Crunch! Enjoy!

Convinced? Good. But we are obliged to report two problems with serving locusts.

First,  you’ll probably have to tell your family a fat lie and claim it’s something else, or they probably won’t eat it.

Second, if you are eating them in Israel, the Israeli agriculture ministry has sprayed insecticides on the little creatures. So by this time, the cloud of edible visitors has succumbed to a cloud of toxins. So check what’s going on with pest control in your region.

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