RECIPE: Zucchini Brownies - Gluten Free and Low Carb - with cinnamon and cayenne

Oops, sorry, I try to post recipes in the month where the ingredients are most likely to be in the farm store.  I did make this for the first time 2 months ago, but it didn't rate inclusion on the blog, and I didn't make it again until a few days ago to use up the last of the Zephyr squash before our first hard freeze.  I'm sure this can also be made with either carrots or beets, and will try that next.

The original recipe showed up in my feed one morning, and it looked like something I could adjust to make it more healthy for us.  The first time I made it, it was still too sweet, so I made further adjustments and this time it was delicious!  

I used the Zephyr squash my husband grew this year, so other squash besides zucchini will definitely work!  I'm going to try using beets or carrots next!

Original recipe: Incredibly Fudgy Zucchini Brownies

Zucchini Brownies - GF and Low Carb - 

with cinnamon and cayenne!

Makes one 8" x 10" OR 9" x 11" pan (see note)

INGREDIENTS:

• 3 cups zucchini, washed, trimmed, and cut into chunks.  No need to peel.
• 6 t. butter, melted
• 6 large eggs
• 2 t. vanilla extract
• 1/2 c. maple syrup granules or coconut sugar
  
• 1/2 c. Allulose
• 1 c. unsweetened cocoa
• 2 t. Vietnamese cinnamon
• 1/2 - 2 t. cayenne powder (optional, depending on your heat tolerance)
• 1 t. baking powder
• 1/2 t. salt
• 1 c. sprouted oat flour (I use One Degree)
  
• 1/2 c. low-carb mini chocolate chips (like Choc Zero)

INSTRUCTIONS:

1. Preheat oven to 350F. 
2. Lightly butter a 9 x 11" pan and then line it with parchment*
3. In a medium bowl, whisk together the dry ingredients
4. Combine the zucchini, melted butter, eggs and vanilla in the bowl of a processor and process until smooth.
5. Add the dry ingredients to the processor and pulse just to combine.
6. Transfer the batter to the prepared pan.  Sprinkle the chocolate chips on top and stir gently to incorporate them. 
7. Bake for 30 minutes, until a toothpick inserted in the center comes out clean or with a few pieces of moist crumbs clinging to it.  
8. If it's not ready after 30 minutes, turn off the heat and leave the pan in the warm oven, checking periodically. 
   
9. Remove brownies from the oven and allow them to cool completely.
10. The original recipe called for frosting but we found them sweet enough without it.

*The butter will help the parchment stick to the pan.

NOTE: I used an 8" x 10" pan and the brownies were a little tall.  A 9" x 11" would have worked better.  If you like the way they look in my photo, use an 8" x 10" pan!

 

 

RECIPE: Best Ever Egg Salad with Jalapeno, Cilantro and Scallion

Egg Salad is one of our "must-always-be-in-the-fridge" items that we use for breakfast, brunch, and snacking.  I try to vary the seasonings - curry, red-onions-and-capers, green-onions-and-celery, red-peppers-and-sumac, chive-blossoms-and-dill -  using whatever flavor of mayonnaise I have in the fridge.  

This is the first time I've used jalapeno-cilantro-lime mayonnaise and it was delicious!  

Egg salad needs a crunchy element, or it become too mushy-cloying, so I often add onions.  In this case I used scallions.  Even though there were jalapenos in the mayo, I added one to the eggs, as well as half a small green bell pepper for even more crunch.

Egg Salad with Jalapeno, Cilantro and Scallion

Egg Salad with Jalapeno, Cilantro, Scallion and Green Bell pepper

Serves 4

INGREDIENTS:

• 8 medium-large hard boiled eggs (see note)
  
• 1/2c - 3/4c. of jalapeno-cilantro-lime mayonnaise*
• 1 small jalapeno, seeded and minced
• 1 medium green onion, minced
• 1/2 small green bell pepper, seeded and minced
• 1/2 teaspoon Himalayan pink salt

INSTRUCTIONS: 

*Make mayonnaise with 2 jalapenos, 1/4 c minced cilantro, and lime juice instead of lemon.

Mince the jalapeno, scallion and bell pepper.

Minced scallion, bell pepper, jalapeno

 

Chop the eggs into 3/8" pieces.

Mix everything together, using mayonnaise to taste: we like a lot of mayonnaise, some people like just enough to hold everything together.

Hard boiled eggs, scallions, jalapeno, bell pepper, mayo

Taste and adjust seasoning.

Serve with chips for dipping, spread on toast for breakfast, spoon into lettuce leaves and roll up for a quick snack, or fill a pita for a light dinner.

Note: we get our pasture-raised corn-free soy-free eggs from a local farm.  Their size varies - some are small, some are large.  I use a variety to even out the size differences.  If you use ex-large or jumbo eggs you will need to increase the other ingredients.

 

RECIPE: Green Beans in Garlic Red Pepper Sauce

This has been a mast year for green beans!  I've made this recipe in the past using roasted red peppers.  A few days ago, right after I made the red bell pepper powder, I decided to make this recipe using that powder, and it was both delicious and easy so I'm sharing it here.  I served it with Chapli Kebab and basmati rice.  My husband had three servings!

 

Green Beans in Garlic Red Pepper Sauce

Green beans in garlic red pepper sauce

Serves 4  

INSTRUCTIONS:

• 1 pound green beans, trimmed
  
• 2 t. butter or ghee
• 1 garlic clove grated on a microplane
  
• 1 T. red bell pepper powder
• 1/2 t. hot pepper powder (optional)
  
• 1/4 cup cream
• 1/2 t. himalayan pink salt

INSTRUCTIONS:

1. Cook the beans in boiling salted water for 7 minutes (any longer and they will lose their green color)
2. Drain using a colander.
3. In the pot where you cooked the beans, melt the butter or ghee over medium heat.
4. Add the garlic and stir until fragrant.  
5. Add the pepper powder(s) and allow to hydrate in the fat for a minutes or two.
6. Stir in the cream and bring to a simmer, stirring to incorporate the pepper.  (Add additional cream if you prefer a more creamy sauce)
   
7. Add the beans back to the pot and stir into the cream.
8. Taste and adjust seasoning. 

RECIPE: How to roast bell peppers.

Yes, there are many tutorials online on how to roast bell peppers...but, in my opinion, they do it the hard way.  Leaving the peppers whole while you roast them means they will char unevenly.  You will also have to turn them multiple times to char all sides.  Once charred, when you clean them they will make a mess, the seeds will stick to everything, and it will take you longer than it needs to.  

 

Here is my easy way.

 

Original recipe: How to Roast Peppers

Easy Way to Roast Bell Peppers

Makes: as many roasted peppers as you have available

You can roast any color of bell pepper.  You can also roast poblano, anaheim, hatch, wax, banana, and even jalapeno.  For this tutorial I am using red bell peppers, my favorite.  I also roast poblano and banana peppers every year

 

Remove the top and bottom of the pepper as well as all the seeds and pith.  (Use the tops and bottoms to make bell pepper powder.)  You now have a tube of bell pepper.  

 

Bell pepper with top, bottom and seeds removed.

Make a cut down one side and flatten the tube into a sheet. 

 

Place this on a sheet pan.  If parts of the pepper are damaged, remove and discard those pieces.

 

Continue will the remaining peppers until your sheet pan is full:

 

Flattened red bell peppers on a sheet pan.

 

Broil until the peppers are evenly charred.  In my oven, it takes 10 minutes.  Yours may take more or less.  Watch them closely.

 

Perfectly charred red bell peppers!

 

Remove the sheet pan and cover the peppers with a towel.

 

When the peppers are cool, peel off the charred skin.  

 

Roasted red bell peppers and the skins that were removed

 

You can now freeze them, or use them in any of these recipes!

 

 

 

RECIPE: Red Bell Pepper Powder

I LOVE the flavor of cooked red bell peppers, and use them in many recipes.  Normally, I roast them, peel them, and then freeze them. Last year, I decided to see whether making bell pepper powder would work just as well.  The flavor is a little different, but it's much easier to use than the frozen ones.  I now keep them both on hand!

 

Red Bell Pepper Powder

 

Red bell pepper powder

Makes as much as you have peppers. 

 

Remove the tops and bottoms of the peppers, then remove the seeds and the pith.  

 

Red bell pepper with top and bottom removed

Cut a slit in the pepper body and flatten it into a sheet.  Cut the body into 3 or 4 pieces, removing any bad parts. 

 

Red bell pepper

Load all the flesh (tops, bottoms, and body) onto your dehydrator trays.

 

Red bell peppers on dehydrator tray

Red bell peppers on two dehydrator trays

Dehydrate at 125F until COMPLETELY dry and crispy.  In my dehydrator it takes 3 days.  Look how much they shrank:

 

Red bell peppers dehydrated

Transfer the dried  peppers to a glass jar, and break them up with a muddler.  This will enable you to fit them into your grinder!  If you don't have a muddler, break the pieces as small as you can with your fingers (careful, they are sharp).  

Crush dried peppers with a muddler.

 

Transfer the muddled pieces to a grinder and grind them up.  I use a spice grinder.  I've never tried to use my blender - if you try it, let me know if it works. 

 

Red bell pepper powder, and the spice grinder I use by SECURA

The aroma when you grind them is amazing!  Transfer the powder quickly to a glass or stainless container - to preserve the aroma - and store in a dark place to preserve the color.

 

Red bell pepper powder in glass jar.

If you leave the jar on the counter, the color and the aroma will fade.

On the left: jar stored on counter.  On the right, jar stored in cabinet.  Same contents.

 

Store in a glass or stainless container with a glass or metal lid. 

 

You can stir this powder into cream or melted butter to make a sauce for vegetables, especially green beans; you can stir it into cauliflower puree, you can sprinkle it on salad or soup, you can stir it into ground meat.  

 

You can also make green bell pepper powder, and poblano powder this way.   

 

 

 

RECIPE: Chapli Kebab (ground beef kebab from Afghanistan)

I just received a new cookbook, The Best of Afghan Cooking by Zarghuna S. Adel,  and there was a recipe inside that I couldn't wait to try.  Fortunately, everything I needed was in the farm store yesterday - ground beef, eggs, scallions, onions, cilantro, peppers, tomatoes and garlic.  The other ingredients, I always have on hand - ginger, flour, ghee and pita bread.  

 

I used the red wax peppers to make crushed chile.  They are mild-hot.  If you can't tolerate hot, you can use paprika.  If you like heat, use a hotter pepper!  

 

It took me a while to mince all those veggies so next time I will do that in the processor.  Mixing everything together and frying the meat was fast, and dinner was delicious!  My husband compared it to cevapcici, a Balkan ground beef kebab recipe we'll be making soon.

 

There is a photo of the original recipe at the end of this post.  The original recipe was for 2 pounds of ground beef.  I made half a recipe - one pound of beef.  I used chickpea flour and I pan fried them rather than deep fry.  I also left off the fried tomatoes because I was in a hurry to get dinner on the table.

Chapli Kebab from Afghanistan

Afghan Chapli Kebab made with chickpea flour

Serves 4

 

Ingredients:

• 1 pound 80%-lean ground beef
• 1 cup finely chopped green onions
• 1 medium onion minced and patted dry (about 1 cup)
• 1/2 bunch chopped cilantro (about 1/2 cup)
• 1 small tomato, finely chopped 
• 2 t. minced garlic
• 2 t. minced ginger
• 1 small egg
• 1/4 cup flour (I used chickpea flour)
• 1 T. ground coriander seeds
• 1 t. salt
• 2 t. crushed chili (use paprika if  you can't tolerate heat)
• 1/2 t. ground black pepper
• ghee for frying
• 12-16 tomato slices
  

Instructions:

 

Mince the scallions, onions, cilantro, tomato, garlic and ginger.

 

Place all the ingredients for the Kebab except the oil and tomato slices into a bowl.  Working with your hands, mix the ingredients until well blended and sticky.  (I used a food  processor for this):

 

With oiled hands, form into 2" balls, and then flatten the balls into 1/4" thick discs.  (Mine were about 3/8" thick)

 

Heat 1/4" of oil in a large frying pan over medium low heat (I used a Chantal enamel pan and #5 out of 10 on my cooktop).

 

Fry patties for about 4 minutes on each side, or until golden. 

 

Drain on paper towels and keep warm in oven at 160 while frying the others.  (Because I did not deep fry them, and I wasn't going to add the tomatoes, I didn't use paper towels or keep them warm, I just piled them on a plate and we ate them as they came off the pan.)

 

Once all the patties are cooked, raise the heat to medium and fry the tomato slices until slightly caramelized. Transfer the tomatoes to the patties and serve.  (I skipped this).

They're supposed to be served with naan, which I don't have, so I served them with pita bread and some tzatziki I made last week.  Yogurt mixed with garlic and/or sumac would also work.

 

Here's the recipe from the book, so you can see how it's supposed to be served:

 I will be attempting her recipe for naan!

 

 

RECIPE: Chickpeas with Cherry Tomatoes and Feta or Halloumi

I've made this at least 6 times in the past 2 months!  The original recipe calls for cherry tomatoes and sheep feta, but I've made it with small tomatoes, large tomatoes, cow feta, and halloumi and they were all good..  The BEST version was with small tomatoes (1.5-2") and sheep feta.  

My husband likes this with sausage on the side, both lamb-garlic brats, and chipolata.

Original recipe: Sheet-pan Feta with Chickpeas and Tomatoes

Chickpeas with Tomatoes and Feta or Halloumi

Chickpeas with Tomatoes, Feta, and Halloumi

Serves 4

INGREDIENTS:

• 3 cups cooked chickpeas, drained, rinsed and shaken dry (I use one 28oz can)
  
• 3 pints (about 2 pounds) tomatoes, larger ones cored and cut into 1" pieces
• 1 shallot, thinly sliced (sub 1/2 cup green onions)
  
• 1/4 cup extra virgin olive oil
• 2 T. honey
• 2 (6-8oz) packages sheep feta (cow feta doesn't have enough fat) or halloumi sliced into 1/2" cubes
• 1 t. mild chile flakes or to taste (I used gochugaru)
• salt

INSTRUCTIONS:

 

Preheat oven to 400F.

 
On a sheet pan, combine the chickpeas, tomatoes, shallot, olive oil and  honey.   Spread in an even layer and season with salt (I used about 1 t. salt)

 
Arrange the feta or halloumi among the chickpeas and tomatoes and sprinkle with chile flakes.

 
Roast until the feta and tomatoes are soft, and the chickpeas are golden brown, 30-35 minutes.  There is no need to stir.  Eat right away! 

 
Leftovers reheat beautifully.

 

Here is a photo of the ratio of chickpeas to tomatoes that we prefer:

Chickpea : tomato ratio we prefer

 

Here's what it looks like before I add the cheese:

 

In the photo below, I used sheep feta and cow feta.  Sheep feta was definitely better!

The photo below was made with large tomatoes (MaiTai) and Halloumi.  

My husband loved this version, but I thought it needed more tomatoes.

MaiTai tomatoes and Halloumi cheese made with cow's milk

 

RECIPE: Quark Cheese with Scallions and Capers

There are scallions in the farm store!!  I just used the last of the red onions my husband grew, and can no longer make the Quark with Red Onion and Caper Dip we've been enjoying, so I decided to swap out the red onions for the scallions.  Scallions aren't a pungent as red onions, so I use more of them.

Quark Cheese with Scallions and Capers

Makes 2 cups

INGREDIENTS:

• 1.5 cups quark or cream cheese
• 1/2 cup scallions, sliced into 1/8" pieces
• 1 T. capers preserved in salt, or to taste

INSTRUCTIONS:

The capers I buy are preserved in Italian sea salt, and I'm loathe to throw that out.  If yours are preserved in brine, rinse them first and then add salt to taste. 

Combine all ingredients in a small bowl and stir well. 

Use as a dip for crudites or chips, or as a garnish for smoked salmon.   

RECIPE: Rutabaga - basics, preserving, and recipe ideas

There are GIANT rutabagas in the farm store this week!  I haven't prepared them yet, but here is some advice for those of you who are interested.

GIANT rutabagas in the farm store

 

When you get your rutabaga home, cut any green tops down, wrap in an airtight bag and store in the coldest part of your refrigerator.  

How to store and preserve them: How to store and preserve rutabagas

According to Niki Segnit in "The Flavor Thesaurus":

The hot peppery sweetness and dense flesh of rutabaga can be sensational when you play up to its natural spiciness, as in Scotland where it's often seasoned with nutmeg.  Sweet Spicy star anise is another obvious partner, and so are sweet earthy flavors such as root vegetables and roasted garlic.  Unlike parsnip and potato, rutabaga has a rather good flavor when raw - it's hot and sweet like a radish!  

Rutabagas are called SWEDE in the UK, and you'll find more recipe ideas searching on "swede" than on "rutabaga".  

RECIPE IDEAS that sound good to me:

Roasted Rutabaga with Brown Butter: Roasted Rutabaga with Brown Butter

Mashed Rutabagas with olive oil, lemon and herbs: Mashed Rutabagas with olive oil, lemon and herbs

Rutabaga and Carrot Soup: Rutabaga and Carrot Soup

Rutabaga Gratin with Garlic and Thyme: Rutabaga Gratin

Mashed Rutabaga and Parsnip Casserole with Caramelized Onions: Rutabaga Parsnip Casserole

Celeriac and Rutabaga Puree: Celeriac and Rutabaga Puree

Rutabaga Spelt-otto: Rutabaga (Swede) and Spelt Risotto

Rutabaga with Onion and Sage:   Rutabaga with Onions and Sage

 

 

RECIPE: Poblano Peppers Stuffed with Chorizo, Spinach and Cheese

There were poblano peppers in the farm store this week!  When they're flat-ish I roast, peel, and then freeze to use in fajitas, fundito, and chili.  When they're round, I stuff them. 

Poblano Peppers Stuffed with Chorizo, Spinach and Cheese

serves 2-3

INGREDIENTS:

• 5-6 poblano peppers
• 1 T. lard
• 1 pound Mexican chorizo sausage
• 1 large onion, chopped
• 3 cloves garlic, minced
• 8 ounces blanched spinach, squeezed of all moisture and minced
• salt and pepper to taste
  
• 1/2 pound melting cheese (jack, cheddar, oxaca, or manchego), grated
  

INSTRUCTIONS:

Preheat oven to 375.

Remove the stem and seeds from the poblanos, then cut a 1" tapered strip from one side.  Chop the piece you removed and then arrange the peppers on a small baking sheet (I used our toaster oven)

In a medium saute pan, melt the lard on medium-high heat.  Add the chorizo and saute until brown.  Remove to a bowl, leaving some of the rendered fat behind, and set aside.

In the leftover rendered fat, saute the onion  and the chopped peppers until the onion is translucent, about 5 minutes.  Add the garlic and stir until fragrant.  Stir in the spinach and season with salt and pepper to taste. Add the chorizo back to the pan and and stir to combine.

Stuff each pepper.  Sprinkle with the shredded cheese and bake until cheese is brown and bubbly, about 30-35 minutes.

One of these is enough for me.

Here's a photo of the peppers before I added the cheese, so you can see how I cut the opening:

Stuffed poblano, before adding cheese.