Category Archives: Sauces & Sides
Gardens are in full bloom. With plenty of zucchini squash being plucked from the green gardens, you may have more of the vegetable then you know what to do with. Giving the extra produce to your neighbors, friends, and family are a great option. Another is baking zucchini bread.
3 C Flour
1 t Salt
1 t Baking Soda
3 t Ground Cinnamon (if not using chocolate chips)
1 C Vegetable Oil
2 1/4 C brown sugar
3 t Vanilla
2 C Zucchini, grated
1 C Walnuts
1 1/2 C Chocolate Chips
Preheat oven to 325. Grease 2 – 8X4 bread pans.
Mix together the flour, salt, baking soda and cinnamon in a large bowl. In a separate large bowl, cream together the eggs, oil, brown sugar, and vanilla. Slowly add in the dry ingredients and mix until well blended. Fold in the zucchini and the optional walnuts and chocolate chips. Pour the batter into the two bread pans. Bake for 40-60 minutes or until an inserted toothpick comes out clean.
I shred the zucchini, measure out the correct amount and freeze in freezer safe bags. I use these pre-measured packs to make fresh zucchini bread through the winter. Alternatively, I use these for additions to pasta dishes and sauteed dishes.
This is one of my favorite recipes from my grandma’s Thanksgiving menu. Every time I make them (and not just for the holidays) I think of home and family and love.
3 C canned sweet potatoes, drained and mashed
1/2 C sugar
1/2 t salt
1 stick butter
1/2 can condensed milk
1 t vanilla
1 c brown sugar
1/3 cup melted butter
1 c walnuts
Preheat oven to 350. Mix the first list of ingredients together in a large bowl until blended well. Place in an oven safe bowl or pan.
Mix the topping ingredients together in a small bowl. Spread over the potato mixture.
Bake for 45- 60 minutes, until the topping is golden brown and the center of potatoes are hot.
This dish serves enough for 8-10 people.
I’m a big fan of using leftovers and using them creatively. So when my vegetables are beginning to wilt and the half and half, milk or cream are near their expiration, I look forward to making a cream sauce to pour over steamed vegetables. The dish is usually served over rice or pasta. The great thing about sauces and vegetables, is that you can mix and match for creative and variable dishes.
Here’s my go to and simple Alfredo Sauce:
5 T butter
1 C cream or half & half
1 C Alfredo/Parmesan cheese
1 egg yolk, beaten
Salt, Pepper, and Garlic Powder to taste (roughly 1/2 tsp each)
For a thicker sauce, mix 2 Tbs of corn starch to about 1/4 c of milk. Set Aside.
In a small sauce pan melt butter over low heat. Add the cream and bring to boil. Add cheese, melt completely by stirring. Add egg yolk, stir. Pepper and salt to taste. If thicker sauce is preferred, stir in the milk and corn starch mixture to the sauce.