For the first time ever, our 4 pound clam shell of strawberries from
Costco started getting mushy before we'd eaten all of it. There's a
popular adage: Use it up, wear it out, make it do, or do
without. This was a time to use it up. I searched through my cookbooks
for a good way to use up strawberries. I found this recipe in my Food
Storage cookbook from the LDS cannery. It was SO good!
Strawberry Bread
3 cups flour
2 cups sugar
1 tsp baking soda
1 tsp cinnamon
1 tsp salt
4 eggs
1 1/4 cup vegetable oil (I use melted coconut oil.)
2 cups sliced strawberries
Mix
dry ingredients in a large bowl. Add eggs, oil, and berries. Mix until
just moistened. Spoon into 2 prepared (greased and floured) loaf pans.
Bake at 350 F for 1 hour and 10 minutes. Cool in the pans for several
minutes. Remove from pans and finish cooling on a wire rack to cool
completely.
Friday, June 20, 2014
Friday, June 6, 2014
Pasta with Zucchini and Beans
One of my favorite things about summer is the bounty of available
fresh vegetables at low prices. Our farmers' markets are full of
zucchini and yellow squash. The beans and pasta in this recipe make a
complete protein and a cheap, delicious meal.
1/2 pound of dried Great Northern beans
6 cups sliced zucchini
2 T olive oil
1 medium onion, chopped (any color)
1 large garlic clove, smashed
1 29 oz can of tomato puree
3/4 cup water or vegetable broth
Salt and pepper
4-5 fresh basil leaves OR 1/2 tsp dried basil
Dash of crushed red pepper flakes (more if you like extra kick)
1 pound elbow macaroni or other small pasta
Grated Romano or Parmesan cheese (optional)
Prep: Soak beans overnight
1. Cook beans according to package directions. Drain, reserving 3/4 cup of the cooking liquid.
2. Start heating heavily salted water for pasta.
3. In a large pan, on medium heat, cook the onion in the olive oil until it begins to soften. Add garlic and red pepper flakes. Cook until the garlic becomes fragrant (about 30 seconds). Add zucchini and saute, until slightly softened.
4. Add tomato puree, water or broth, reserved bean broth, salt and pepper. Bring to bubbling. Simmer for 10 minutes.
5. Add beans and basil. Cook 5 more minutes. If it is too thick, add water.
6. Place cooked and drained macaroni into a serving bowl. Spoon 3/4 of the sauce over the pasta and mix. Pour remaining sauce over the top and sprinkle with grated cheese, if using.
1/2 pound of dried Great Northern beans
6 cups sliced zucchini
2 T olive oil
1 medium onion, chopped (any color)
1 large garlic clove, smashed
1 29 oz can of tomato puree
3/4 cup water or vegetable broth
Salt and pepper
4-5 fresh basil leaves OR 1/2 tsp dried basil
Dash of crushed red pepper flakes (more if you like extra kick)
1 pound elbow macaroni or other small pasta
Grated Romano or Parmesan cheese (optional)
Prep: Soak beans overnight
1. Cook beans according to package directions. Drain, reserving 3/4 cup of the cooking liquid.
2. Start heating heavily salted water for pasta.
3. In a large pan, on medium heat, cook the onion in the olive oil until it begins to soften. Add garlic and red pepper flakes. Cook until the garlic becomes fragrant (about 30 seconds). Add zucchini and saute, until slightly softened.
4. Add tomato puree, water or broth, reserved bean broth, salt and pepper. Bring to bubbling. Simmer for 10 minutes.
5. Add beans and basil. Cook 5 more minutes. If it is too thick, add water.
6. Place cooked and drained macaroni into a serving bowl. Spoon 3/4 of the sauce over the pasta and mix. Pour remaining sauce over the top and sprinkle with grated cheese, if using.
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