Greetings folks.
Bridgewater Mercantile had a post about the Back Woods Fest (Thornville Ohio) where they will be a vendor. Never heard of it, too long of a drive for me, but thought I would mention it if you're close and looking for such an event. Looks like the Shaker Woods Festival but it may be larger. The list of vendors is extensive and includes everything from crocheted and sewn items to furniture. And they have fried green tomatoes and apple dumplings. Oooooooh baby.
Taking Carole to the doc at 4 and have an easy on the stomach dinner ready to go. My friend made it a lot for her husband and never really gave me accurate measurements, so you sort of wing it.
You saute a large chopped onion, 2 stalks diced celery, and at least a cup of diced carrots. I don't use oil, just keep adding some water to allow them to simmer and soften. Transfer them to a 13x9 casserole
and add 1 1/4 cups of rice and 1 Tbsp of butter to the pan and gently saute until the rice is no longer translucent. Add the rice to the veggies, sprinkle with salt and pepper, top with diced cooked chicken.
Add 2+ cups of chicken broth and cover and bake at 325 - 350 for 20 minutes. Remove cover and add more broth if necessary (always needs more) and continue cooking with loose cover until rice is tender and broth is absorbed, another 10 minutes. The tricky part is just making sure the rice is tender and not dried out. I like to sprinkle Parmesan on top once on my plate. It's sort of like chicken soup in a casserole.
I have my zucchini shredded and ready for recipes. I always let a few zukes grow very large for this and remove the seeds and soft center before shredding.
Using the shredding blade on my old Cuisinart processor makes it so easy. The pulp is not sopping wet, and I keep it in a colander over a bowl in the fridge for many days. A bag over the top is all that's needed and it never discolors or wilts. I tried Allrecipes's apple walnut zucchini bread (with less cinnamon) but it wasn't what I wanted. Next I will try with even less cinnamon, more apple, more zucchini, and white (not brown) sugar.
Carole is still very weak so I need to haul out the transport chair again and get it in the car. Mark will drop us off while he runs to the store to get more bread and corn for the deer.
Hope your week goes well.
Thanks for visiting.
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7 comments:
I think I have been making zucchini bread since childhood. Ironically, I am shredding and doing the same thing today and tomorrow. My first batches have been eaten and gifted a few weeks ago so I need to get busy for the freezer. This recipe has been floating around my family and friends for at least 30 years and it is a favorite. Here is a link to my kitchen blog, it should take you to the recipe if you are interested. Just remember to drain the pineapple well. https://kitchenchronicles-celkalee.blogspot.com/2018/07/first-choice-zucchini-bread.html
Hope Doc appt. went well and Ms. Carol getting better. Casserole looks great!
Your casserole looks delicious. Love dishes like that.
Bless you for taking such good care of Carole, Bless Mark for feeding the deer.
Thinking of you.
Charlotte in Va.
Do you put your shredded zucchini in the freezer? If so, do you spread it out on a sheet pan and freeze it first before putting it in bag - or whatever you're storing it in? (Like preparing fresh blueberries for the freezer).
Prayers for Carole to have a speedy recovery.
I have printed your casserole and plan to use is soon. Looks yummy!
I have used this Zucchini Bread recipe for years! Simple & fast. If you like apple add it with the zucchini.
Preheat oven to 350°
Grease the bottom of two 8 x 4 loaf pans or 3 mini pans
Mix in a large batter bowl: 3 c flour, 1½ c sugar, ½ c brown sugar - packed firm, 1 T cinnamon, 1 t salt, 1 t baking soda, ¼ t baking powder, ¼ t nutmeg, ¼ t cloves, 1 T vanilla.
Mix 1 c softened butter & 3.eggs. Add to dry ingredients. Beat low 2-3 minutes till well mixed.
Stir in 3 c shredded zucchini & ½ c pecans.
Bake 60 minutes. Cool 10 minutes before removing from pans.
A long standing recipe for my family comes from a community cookbook called Pine to Prairie Cook book, 1981 (green colored and not to be confused with the blue, red or yellow covered books by the same folk).
Preheat to 325 degrees, makes 2 full sized loaf pans
Beat 3 eggs until light and foamy. Add 1 cup cooking oil (we use Crisco canola), 2 cups sugar, 2 cups grated or ground zucchini and 2 tsp. vanilla. Mix lightly. Combine dry ingredients of 3 cups flour, 1 tsp. soda, 1/4 tsp. baking powder, 1 tsp. salt, 3 tsp. cinnamon and 1/2 cups if desired (which we always did). Stir just to blend. Bake in 2 greased and floured loaf pans for 1 hour or until done Add chocolate chips or cinnamon chips for variety (we added the cinnamon chips into the batter of 1 of the loaves).
I very much miss finding 'clubs' in the garden or finding co-workers bringing in their extra zucchini. If I had the garden space or a green thumb, I'd be in zuch heaven.
- Sue (of the if it's outside and not on a drip line, it will die. Guaranteed. No questions asked).
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