Ruth's Yummy Stuff!

New post up.

2014-09-25T14:51:00.001-05:00

Another post is up. It is for Portabella burger buns.
I am not sure how often I will be doing this or how long I will have tis blog up. But, for now it remains.
Thanks.
Have a great day!

All That's Going On

2014-09-23T13:52:00.004-05:00

I have a new post at my new home. If you want to check it out, here it is.

Hey!

2014-08-23T20:15:00.000-05:00

It's been a while since I posted.
I have been having some problems with my blog and have been trying to sort it all out.

I was having difficulty renewing my domain name so it ending up reverting to a blogspot and the name went into domain name purgatory.
It has now been released so I have been able to get it back, but it will not be hosted by blogger.

The search has not been working and the links on the pages got messed up when the name reverted back to a blogspot so I had to remove those.

I will be hard at work getting ruthsyummystuff.com looking all spiffy.
I still have welcome to me here and I will still be checking in on blogs here on blogspot.

Have a great Saturday!

Become Friends With a Farmer

2014-05-15T17:28:00.002-05:00

Unless, you have acres of land and/or the time, it is not always feasible to grow everything yourself.

But, by getting to know some people you can barter food or get it at a good price.
Trade some extra zucchini for some broccoli or bell peppers.

I know some people that grow and sell potatoes.
For whatever reason, my potatoes never do that great.
I buy from them.

I get my eggs from a guy my husband used to go to school with.
I pay less than the organic ones at the store.
I know where they come from and what they eat.
They are really good eggs.

You might be able to buy a cow or pig for cheaper than buying meat from the market.
You are almost certain to, but all the cost is upfront.
Even after you figure the cost of processing at the locker.
Or maybe chickens too.

If you are not sure where to look, check the free papers you get with all the ads.
If you go to church, ask around.
Check Craigslist.
Do a search on the internet for what you are looking for.

Simple Chocolate Candies

2014-04-10T14:17:00.001-05:00

simple chocolate candies with chia seeds added in

Most everybody likes some chocolate once in a while. But, sometimes you don't have any on hand or you want to go with something healthy or you don't want to go to the trouble of making them because it can be complicated and take a long time.

But, these candies are simple. Fast to make and as healthy as a candy that you are probably going to find.
The longest part is waiting for them to firm up enough to eat.

This will make enough for 12 candies.

You will need a mini muffin pan with 12 muffin cups.
You will need an immersion blender. A whisk will work or a regular blender.

Ingredients:

1/2 cup Organic Virgin Coconut Oil
2 Tablespoons honey, preferably raw
1/4 cup unsweetened cocoa powder
1 teaspoon vanilla extract, optional
Possible add ins are chopped nuts, dried fruit, coconut, or chia seeds

Take out your mini muffin pan. If you want anything in your chocolate candies, sprinkle some of what you are using in the bottom of each cup.
Set aside.
Melt the coconut oil.
Put in a container that you can easily pour from and that will allow you to use the immersion blender or whisk. Or pour into the jar of blender.
Add the honey and blend in well so it does not separate.
Blend in the cocoa powder and optional vanilla extract.
Divide the mixture evenly between the muffin cups.
If you used a whisk, you will need to make sure to whisk between pours so the honey doesn't separate.
Put into the freezer and keep in there for 30-60 minutes until the candies have firmed.

You can now take them out of the muffin pan pretty easily.
I have never tried just plopping them out. I take a knife and carefully lift them out.

If you have raw cacao powder, you will also get additional health benefits.

I do recommend keeping these in the fridge so they don't melt or get too soft.

Life and Coconut

2014-04-04T11:43:00.000-05:00

Wow! It's been so long since I put anything up here.
Things have been busy for me lately.

I took an impromptu trip to Cincinnati for a family problem.
Things are starting to settle back down and hopefully I will get more done on this little blog.

Lately I have done a little experimenting with coconut.
I have always been a fan of coconut oil.
The virgin organic unrefined is some pretty awesome stuff.

I decided to try some coconut flour and coconut sugar, as well.

I made some coconut flour chocolate chip cookies and those turned out pretty good.
I am going to try it for coating fried chicken next.
It is absorbent so a little goes a long way.

The coconut sugar is fine.
I don't think that I am completely sold on it.

It is pricey so you don't want to go crazy using it.
It is supposed to have a lower glycemic index than cane or beet sugar.
Plus, some added minerals and vitamins.

It is not as sweet as regular sugar or brown sugar so if you want the same sweetness, you will have to use quite a bit more.
It has more of a caramel taste. A deeper, more complex taste than brown sugar.

I don't mind it.
It is a nice change.
But, I don't plan to buy it again.

Molasses or maple syrup sweeten things nicely with some added minerals.
If I want to cut the sweet, I will use less cane sugar.

Now, there is a big difference in organic cane sugar and regular sugar and I buy the organic when I can.

The coconut flour is something I would buy again.
A bag will last me a long time so I feel it is worth what I paid for it.

Blueberry Banana Muffins

2014-01-30T08:50:00.000-06:00

These muffins have the great tastes of blueberry and bananas and are a great way to start the day. If you don't eat wheat, these are perfect because they don't use wheat flour.

The banana is what makes these so nice and moist. They also keep great so are good made the night before and reheated or eaten at room temperature.

Preheat your oven to 400 degrees Fahrenheit/205 Celsius.
Grease 12 muffin cups or use liners.

Ingredients:

1-3/4 cup oat flour
1/4 cup flax meal (ground flax seed)
1/4 cup corn starch or arrowroot
1/3 cup sugar
2-1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 egg
1/2 cup milk
1/4 cup cooking oil
1 cup mashed banana (2 large or 3 medium)
3/4 cup fresh or frozen blueberries

In a bowl, stir together the oat flour, flax, corn starch, baking powder, baking soda, and sugar.
Set aside.
In another bowl, mash the bananas. Add the milk, egg, and oil and mix well.
Add the banana mixture to the dry ingredients and stir until everything is mixed well and no dry spots are visible.
Fold in the blueberries.
Divide the batter evenly amongst the 12 muffin cups.
Bake in the preheated oven for 18-20 minutes until you can lightly touch the muffin tops and they spring back.
Take out of the oven and let sit in pan for 15 minutes.
Loosen around the edges with a knife and let sit for another 15 minutes.
Carefully remove from muffin cups.

Makes 12.

*******************
You can buy oat flour or just grind dry oatmeal in a blender or food processor. If you have a spice grinder, that is perfect.

I like using olive oil because it makes for a lighter muffin.

Making a Master Cookie Mix

2014-01-22T11:43:00.000-06:00

Making a master cookie mix can come in handy.
It will save you a time when you want to make some cookies.

This recipe is the basis for making 3 different types of cookies:
Oatmeal Chippers
Raisin Spice
Peanut Butter

This will make 6-1/2 quarts, or 26 cups, of mix.

Get the biggest pan or bowl you have to mix it up in.

Ingredients:

8 cups flour
4 teaspoon salt
2 teaspoon baking powder
6 cups brown sugar
3 cups shortening
8 cups quick cooking oats

Mix this all together really well and store in bags or jars and seal well.

To make the Oatmeal Chippers:
Add 6 cups master mix, 2 eggs, 1/2 cup milk, and 2 teaspoons vanilla extract to a bowl.. Add 2 cup of chocolate or other type of chip and 1/2 cup nuts(opt.)
Grease cookie sheets and drop by teaspoon onto them.
Bake at 350 degrees Fahrenheit for 12-15 minutes.

To make Raisin Spice:
Add 6 cups master mix, 1/2 cup milk and 2 eggs to a bowl. Mix well and add 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon ground cloves, and 1 cup raisins.
Drop by teaspoon onto greased cookie sheets and bake at 350 degrees Fahrenheit for 12-15 minutes.

To make Peanut Butter:
Add 6 cups master mix, 1/2 cup milk and 2 eggs to a bowl and add 1 cup peanut butter. Mix well and shape into 1" balls.
Place on greased cookie sheets and flatten by making a criss cross with a fork.
Bake at 350 degrees Fahrenheit for 12-15 minutes.

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Happy Baking!

Getting Organized

2014-01-16T09:53:00.000-06:00

Getting organized and staying organized can be vital.

It saves you time, sometimes money, and it definitely saves your sanity.

You know the little things like keeping things in their proper space.

But, how bout keeping a running list so that when you run out of something you know to get more?
It saves you checking when you make your grocery list.

Planning meals is good.
I don't always get it done, but it is helpful.

You know what to buy at the store,
you don't have to wrack your brain trying to figure it out,
and if you pack lunches and/or make breakfast, things go smoother.

If you do pack lunches for work or school, leftovers can be great.
Make extra food if you can.
If that doesn't work, make a meal and portion it into serving sizes and freeze or refrigerate for later lunches.

We are not cold cereal eaters.
Which means making breakfast every morning.

You can always bake muffins the night before
Or
you can mix the dry ingredients in one bowl and wet ingredients in another bowl and mix them and bake in the morning.

Cinnamon rolls can be left to rise in the fridge overnight.
Take out while you preheat the oven.
Bake and nice hot breakfast.

How do you find ways of making things go smoother in the kitchen?

Eating Healthy

2014-01-08T19:38:00.000-06:00

Lots of people think about getting healthy at the beginning of the new year.

It could be because it is the new year or because of all that eating through the holidays makes one want to feel better.

But, any time is a good time to start being healthy.

Start by drinking a little more.
Water is the best thing you can have.

Lots of people don't like plain water.
Add a piece of fruit to it to add some flavor.

Don't try to change everything too fast.

Healthy can taste good.

I don't believe in low fat.

Many things you buy that are low fat are not as healthy as something with full fat.

Your body needs a certain amount of fat.
And the right kind of fat.

Lots of vegetable oils aren't really healthy.
They oxidize in the body and are not the best for cells.

Olive oil, uncooked or heated at low temperature is good.
Coconut oil, provided it is extra virgin organic and does not contain hexane, is good.
Butter is good.

Avocados are a good fat source.

It is fine to watch the fat, just make sure to watch the sugar too.

I do recommend doing lots of reading before you figure out your plan.
Don't just go by FDA or USDA guidelines.
Look at alternative health sites.
Lots of them and learn what is best for you.

We all have different needs.
It make take a while to figure out yours.

You can do it.

You just have to stick with it.

Ruth's Yummy Stuff: Dips

2014-01-01T12:29:00.003-06:00

This is what I have been up to lately.

My computer was being a pain.

Maybe not so much the computer, as the programs not cooperating.

So, I spent a lot of time trying to figure out how to get it done.

I wrote a book and than converted it to an ebook for Kindle.

I am planning to submit it to be on Nook, but I am taking the day off for that.

With each recipe, I have included a picture.

My hope is to make several cookbooks, with each one featuring a type of food.

Ruth's Yummy Stuff: Dips is what I decided to go with.

Peanut Butter Energy Bites

2013-12-22T20:18:00.000-06:00

These are yummy and fast and healthy. No cooking or baking is involved. You are gonna love these!

You will need a bowl for mixing.

Ingredients:
1 cup oatmeal
1/2 cup chocolate chips
1/2 cup peanut butter
1/2 cup flax meal (ground flax seed)
1/3 cup honey
1 teaspoon vanilla extract

Put all the ingredients in a bowl and mix together. Start with a spoon and finish with your hands.
Roll into balls and put into a container with a lid.
Refrigerate to set up.

I just keep mine in the fridge, but you don't have to.

I get about 18. How many you get depends on how big you roll the balls.

DO NOT cook the oatmeal first!

Gluten Free Pie Crust

2013-11-16T17:39:00.001-06:00

I LOVE pie! Out of all the desserts in the world, I think pie would be tops. My favorite filling is debatable. There are just too many great ones to choose from.

I gave up wheat a couple years ago, for health reasons.
I know there are plenty of wheat recipes scattered on the blog.
But, many of the recipes can be used with other flours.
A lot of the recipes I wrote before I quit wheat.

The biggest thing I missed was pie.
It is really hard to make a gluten free pie crust in the way I always made a crust.

Most recipes I came across were for using parchment paper to roll it out.
I didn't want to do that.

Or, they were just for single crust pies.

So, I came up with this recipe. The crust came out flaky, just like a pie crust should.
This is best made ahead at least a few hours or even overnight.

You will need plastic wrap for wrapping the dough in.

Ingredients:

2 cups Gluten Free All purpose flour blend- I used Namaste Perfect Flour Blend, but use what works for you.
1 teaspoon salt
2/3 cup butter
1 egg
2 to 4 Tablespoons water
2 teaspoons lemon juice

In a small bowl, whisk together the lemon juice, 2 Tablespoons water, and the egg.
Set aside.
In a larger bowl, mix the flour and salt.
Work in the butter with your hands or a fork until the mixture is crumbly like.
Some of the butter pieces can be bigger and some smaller.
Add the egg mixture and stir in with a fork.
If it is really, dry add another tablespoon and the last tablespoon, if needed.
Work it in with your hands just until it you can get it to come together in a ball.
Divide the dough in two and make into slightly flattened balls.
Wrap in plastic and refrigerate for a few hours, preferably a day.
When ready to make your pie, take a piece of dough out of the refrigerator about five to ten minutes before rolling it out.
Flour the counter well, put the dough on it and flour the top of the dough.
Carefully roll it out to a little larger than the pan size, turning over every so ofter so the dough doesn't stick to the counter or the rolling pin.
Transfer the pie crust to the pan and fill it.
Repeat with top crust.
Stick the pie, covered, in the fridge while preheating the oven.
Place a cookie sheet or pizza pan in the oven before you preheat.
Preheat according to the recipe.
To bake the pie, place the pie on the pan. It will make for a crisper crust.
Make sure to put slits in the top crust before you bake.

Pumpkin puree

2013-10-31T18:53:00.000-05:00

There are different ways to cook up your pumpkin. You can cut it up and peel it and than steam it.

That is one way.

I do mine different and I think it is a much simpler way to do it.

First off, smaller pumpkins are easier to work with.

Use pie pumpkins for baking, if possible. They are meatier.

You can also use all purpose pumpkins that are grown for baking or jack-o-lanterns. But, the great big ones have a lot of liquid in them and your baked goods don't turn out quite as well .

Preheat your oven to 350 degrees Fahrenheit.
You will need a an or two to hold the pumpkin halves.

You will also need a large knife to cut the pumpkin and a spoon to scoop out the seeds

To puree, you will need a blender or food processor.

Wash your pumpkin.
Now, cut your pumpkin in half.
Cut it in half so that the top half is one piece and the bottom half is the other piece.

Don't cut it in half the other way. It is easier to cut that way. But, it takes a lot longer to get the pumpkin to cook though. I really don't know why, but it just seems to.

Now, you need to scoop out all the seeds. Those you can either save to roast for a treat. Or you can save them to dry and plant later for more pumpkins.

Take the pumpkin halves and place cut side down in the pan.

Pour a small amount of water into the bottom of the pan.

Put the pan in the oven.
Bake for about an hour and a half or until the pumpkin is tender when pierced with a knife.

Check once in a while to make sure there is still water in the bottom of the pan.
If the pan is dry, add a little more water.

When the pumpkin is tender, take out of the oven and let it sit until it is cool enough to handle.

When you are able to handle the pumpkin, take a spoon and scoop out the pumpkin pulp out of the shells. Add to the container of a blender or food processor.

Puree.

Now,you are ready to bake or freeze it.
Canning is no longer recommended by the USDA.

Pear Crisp

2013-10-19T21:50:00.000-05:00

I love a nice warm from the oven crisp. Until this year, I had never tried it using pears. I don't know why, because it tastes fabulous.

You will need a baking dish that holds 2 quarts. I usually use a round glass casserole, but you could use a 9" square baking pan.
Preheat your oven to 375 degrees Fahrenheit/190 Celsius

Ingredients:
5 cups sliced and peeled pears
1/2 cup oats
1/4 cup oat flour(all purpose flour will also work)
1/2 cup brown sugar
1/8 teaspoon nutmeg
1/8 teaspoon ginger
1/8 teaspoon cinnamon
1/4 cup butter

Peel and slice the pears and spread evenly in the baking dish.
In another bowl, combine the flour, oats, brown sugar, cinnamon, nutmeg, and ginger.
Cut in the butter until you get coarse crumbs.
Sprinkle the brown sugar mixture over the pears.

Bake for 30-35 minutes or until the pears are tender when pierced with a sharp knife.

Serves 6.

Frugal Me Fridays- What Is It?

2013-10-04T14:29:00.000-05:00

I can't believe it is Friday already.
I've been busy canning and freezing and time is just flying by.

I've spent a lot of years learning how to stretch a dollar.
I make everything from scratch.
I make stock from a turkey carcass.

We all have a different idea of frugality.

Some people clip coupons to save money.
I don't use coupons much because I don't use what I can find coupons for.

I would like to know what is frugal for you
or do you have any questions on how to be frugal with something.

Leave me a comment or send me an email.
My email is greatcookrep@live.com.

Have a great Friday!

Peaches, Pears, and Apples OH MY

2013-10-01T10:20:00.001-05:00

Sunday was a busy day.
There was plenty of picking going on.

My husband, daughter, and I went to my parent's place to pick fruit.
My sister showed up to help too.

Dad has a apple tree with a bumper crop.
A couple pear trees and a couple peach trees too.

The peach are the small white Iowa peaches.
Here is some of what we brought home.

These are not everything either.
The fruit crisper drawer is full of apples and there is a cooler full in the garage.
I have a cooler full of pears that isn't in this pictures.
There is also a huge box of peaches sitting in the back of the truck.
Too full for us to want to move until some of the peaches are gone.

Mom and Dad also have tons at home.

I did make butterscotch peach jam yesterday.

Today I am planning on making applesauce.
I may freeze some apples today too.
Later this week, I will be doing apple butter.

The pears aren't ripe yet.
They don't ripen til picked off the tree.

I am still doing tomatoes too.

One day I need to find time to cook my neck pumpkin.
This I got from a friend.

I'm going to be busy.
But, a good kind of busy.

Frugal Me Fridays- Freezing Fruit

2013-09-27T13:02:00.000-05:00

If you find yourself with an abundance of fruit, freeze it for later.

Sometimes there are discounted or free bananas because they are over-ripe.
Grab them!

If you are given fruit, take it.

Fruit is so simple to freeze.

Peel and cut if needed.
Or just wash.
Freeze.

If you want to make sure the pieces don't stick together, freeze in a single layer on a baking sheet for a couple hours.
Take out of the freezer and put into containers or freezer bags.

Bananas are super simple.
You can freeze them for a frozen treat or for baking.

For treats, you will want to peel and either leave whole or mash.
My daughter likes them left whole, but you can mash them until smooth and than scoop out like ice cream.
If you are planning to bake with them, you can peel and mash or you can just stick the whole banana in the freezer.

My mom peels and mashes. She measures and than freezes.

I just stick the unpeeled banana in a bag and into the freezer it goes.
To use, thaw out and snip off one end of the banana and squish out the banana.
What I like about doing it this way, is that the mashing is virtually unnecessary.

I have heard frozen grapes are good treats too.
I have not tried it, but it's an idea worth trying.

Spaghetti Squash

2013-09-24T09:36:00.003-05:00

This is a spaghetti squash. A squash this size will feed a family of four or five. It is called spaghetti squash because you rake the flesh out with a fork and it comes out in strands somewhat like spaghetti.

You serve it like you would pasta. Drizzle with olive oil and sprinkle with salt and pepper and maybe a little Parmesan cheese. You can also top it with a sauce like Alfredo or marinara.

Preheat your oven to 375 degrees Fahrenheit/190 Celsius.

You will need a pan large enough to lay the squash in.

You will also need a knife, a large spoon, and a fork.

A towel is nice, but not necessary.

Ingredients:

1 spaghetti squash

Wash your squash off and pierce the hard skin a few times with a knife.

Lay in the pan and put in the oven.

Bake for one hour and poke with knife to see if it is tender. If the knife goes in fairly easy, it is ready.

Take out and let it rest a few minutes.

With the knife, slice it in half lengthwise.

With the spoon, scoop out the seeds and spongy stuff.

You might want to hold a towel against outside of the squash so it's not so hot.

Rake the fork down the pulp and it will come out in strands.

Serve with sauce of your choosing.

The seeds can be roasted like pumpkin seeds or dried and saved for future planting.

Crockpot Hungarian Goulash

2013-09-18T09:42:00.000-05:00

This is a great, simple meal that just screams comfort. Hungarian goulash is different from the tomato sauce/hamburger/macaroni version that most Americans are used to.

Serve this over rice or noodles and you have quite a meal.

This serves 4-6 people.

You will need a 4 to 6 quart size crockpot.

Ingredients:

2 lbs. cubed beef roast
1/2 cup ketchup
2 Tablespoon Worcestershire sauce
1 Tablespoon brown sugar
2 teaspoons salt
2 teaspoon paprika
1/2 teaspoon dry mustard
1-1/4 cups water, divided
1/4 cup flour

Cut up the meat and put it in the crockpot.
Combine the ketchup,Worcestershire sauce, brown sugar, salt, paprika, dry mustard, and 1 cup of the water.
Pour and over the meat and stir everything together.
Cover and cook on low for 8 to 10 hours until the meat is tender.
Combine the rest of the water and the flour.
Stir that into the beef mixture and turn on high for 10 to 15 minutes until the sauce thickens.

While the sauce thickens, cook your rice or noodles.

The cut of roast can determine how long to cook it. Chuck roast is tougher so it may take the full 10 hours, whereas a loin roast may be tender at 8 hours or less.

Frugal Me Fridays- Preserving

2013-09-13T12:58:00.001-05:00

Preserving comes in many forms.

You can can.
You can pickle.
You can freeze.
You can make jams, jellies, preserves, or butters.
You can dry.

It's always great if you have your own garden or fruit trees, but you can save money preserving by getting stuff from friends, farmer's markets, or even the plain old grocery store.

One year, before I started growing my own pumpkins. I bought one at the store.
I cooked it up and pureed it and froze it.
You get the seeds as a bonus.
You can roast the seeds as a snack, bake with them, or just dry them and save to plant later on.

Frozen fruit can be used for making jam.
Buy some when it's on sale.
Tastes better and you'll save over buying it already made.

You can make jelly with bottled juice.
It works great.
Just buy some sugar, some juice, and pectin.
You are good to go.

You can dry your own herbs with a dehydrator or by letting them air dry.

So, if you ever find yourself a really good deal or have too much...
remember, there is always a way to save it for later.

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Have a great Friday!

Stuffed Peppers

2013-09-11T11:26:00.000-05:00

Bell peppers are just made to stuff. These are a family favorite when the bells are in season. Yes, you can buy them year round, but it can be hard to find some good fresh ones.

You can stuff them by cutting them in half, taking out the membrane and seeds and stuffing. This is for those times when the bells are more pointy ended.
If you have bells that stand up well, you can just cut off the tops, remove the membrane and seeds and stuff.

They are tasty either way. It just depends on how you want them to look.

This recipe will make 3 to 6 stuffed peppers. If your peppers are really large, you will have enough filling for 3. If they are more normal, medium size, you will get 6.

You will need a pan of boiling water for the peppers.
Preheat your oven to 350 degrees Fahrenheit/175 Celsius.
You will need a baking pan large enough to hold the peppers.
You will also need a large skillet.

Ingredients:
6 medium bell peppers OR 3 extra large peppers
salt-opt.
1 lb ground beef or turkey
small chopped onion-1/4 to 1/3 cup
2 cups chopped tomatoes OR a 16 oz. can
1/4 cup white rice
1/2 cup water
2 Tablespoons Worcestershire sauce
salt and pepper to season
1 cup shredded cheddar OR cheddar/jack cheese plus a little for sprinkling

Cut the peppers in half lengthwise OR cut the tops off and remove the seeds and white parts.
Bring a pan of water- large enough to hold all the peppers- to a boil.
Immerse the peppers and cook for 5 minutes.
Drain.
Sprinkle with salt, if you'd like.
While you are doing that, add the 1/2 cup water and rice to a small pan with a tight fitting lid. Bring to a boil and then turn down to a simmer.
Cover the pan and cook for 15 minutes or until water is absorbed. You should end up with approximately 3/4 cups rice.
Set the rice to the side.
In a large skillet cook the meat and onion.
When the meat has browned, add the tomatoes, rice, Worcestershire sauce, salt and pepper.
Mix and simmer about 5 minutes.
Add the cheese.
Stuff the peppers.
Put in baking pan and bake for 25 minutes. Sprinkle with more cheese.

Serve.

One time I made these and halved the recipe. Except, I forgot to cut the amount of cheese in half. It was excellent.
So, if you love cheese, go ahead and add some more!

Thanks, Lynn, for reminding me to post this recipe!

The Ripening

2013-09-09T11:29:00.000-05:00

My bell peppers are starting to ripen. I love having red peppers as well as the green.

What I hate, is the waiting. They stay green for so long before they start to turn red, yellow, orange, purple, or whatever color you have.

My daughter prefers the green for snacking. But, the sweetness of the fully ripe pepper is great in cooked dishes.

The white powder on my plant is Diatomaceous Earth. It's organic and tomato horn worms and grasshoppers have been my enemy in the garden this year.

So, if you want ripe peppers and think they will never turn, just wait and wait.
And wait a little more.
They will get there.

Zucchini Cupcakes with Caramel Frosting

2013-09-03T13:08:00.000-05:00

These are really tasty. They are also a great way to use any zucchini, should you find yourself with an abundance of it.

This recipe is wheat free. Instead of wheat flour, oat flour and a small amount of ground flax seed is used.

Oat flour can be bought. You can also make it by grinding it finely in blender, food processor, or spice grinder.

You will need muffin tins and cupcake liners for 18 regular size cupcakes.
Preheat your oven to 350 degrees Fahrenheit/ 175 Celsius.

CUPCAKES-

Ingredients:
3 eggs
1-1/3 cups sugar
1/2 cup olive oil
1/2 cup orange juice
1 teaspoon almond extract
2-1/2 cups oat flour
1/3 cup ground flax seed, also known as flax meal
2-1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt, optional
2 teaspoons cinnamon
heaping 1/4 teaspoon allspice
1-1/2 cups shredded zucchini

In a large mixing bowl, combine the sugar, oil, orange juice, and almond extract.
In a separate bowl, combine the dry ingredients.
Add the dry ingredients to the sugar mixture and mix well.
Add the zucchini and blend that.
Divide the batter evenly between the cupcake liners. They will be about 2/3 full.
Bake 18-20 minutes or until the cupcakes test done when using the toothpick test in one.
Take out of the oven, but leave in the pan for 10 minutes.
After 10 minutes, remove from pan to a wire rack to finish cooling.
Frost.

CARAMEL FROSTING-

Ingredients:
1 cup brown sugar
1/2 cup butter
1/4 cup milk
1 teaspoon vanilla extract
1-1/2 to 2 cup powdered sugar

In a medium size saucepan, melt the butter, brown sugar, and milk together.
Bring to a boil and stir for two minutes.
Take off the stove and stir in the vanilla extract.
Let it cool to just warm.
Stir in the powdered sugar a half cup at a time until you reach a frosting like consistency.
Frost each cupcake.
As the frosting cools all the way, it will get thicker.
So, either use a little less powdered sugar and frost when totally cool OR frost before the frosting is completely cool.
I frosting mine with the frosting slightly warm.

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You may use all-purpose wheat flour. Instead of the oat flour, use wheat all purpose flour and don't use the flax meal.
Also lower the baking powder to just 2 teaspoons.

Dried Zucchini Chips

2013-08-27T12:02:00.000-05:00

I am a lover of all things zucchini and when I heard about making them into chips, I knew I had to try them.
They are not baked or fried like a traditional chip. These use a food dehydrator.
They don't get quite as crisp and crunchy as a regular chip, but they are still pretty tasty.

You will need a food dehydrator, or the lowest setting on the oven you have.
You will need a mandolin, food processor with slicing disk, or a knife for slicing the zucchini.

Ingredients:
3 medium zucchini, cleaned and sliced thin- I sliced mine about 1/8" thick.
a few Tablespoons olive oil
salt, pepper, or other seasoning as desired

Slice the zucchini and put in a large bowl.
Drizzle over the olive oil and sprinkle lightly with seasonings.
Work the oil and seasoning into the slices so they are fairly evenly coated.
Set your dehydrator to 125 degrees Fahrenheit.
Spread the zucchini out in a single layer. I used 4 trays.
Dehydrate for 4 to 5 hours.
Take out and store in covered container.
Best eaten within a couple days.

This will be enough for 3-4 people.
If you use your oven, check them often and turn them. They will take about 2-3 hours.
Don't go heavy on the spices. The flavor intensifies as the chips dry.