Baking bread and cooking sauce smells soon permeated the airwaves of our house.
Recipes from From Seed to Table:
Walnut Date Zucchini Bread
3 cups flour
½ cup maple syrup
2 cups buttermilk (use regular milk and add 1 tsp vinegar)
¾ cup chopped walnuts
¾ cup chopped dates
¼ cup melted butter
3 cups shredded zucchini, drained
1 tsp vanilla
2 tsp baking soda
¾ tsp baking powder
cinnamon, nutmeg, cloves, allspice to your taste
1 tsp salt
Mix together all ingredients until blended. Place in two greased loaf pans. Bake at 350 degrees for 50-60 minutes or until brown on top and toothpick inserted comes out clean.
Pasta Sauce from Frozen Tomatoes
10 frozen whole tomatoes
2 cloves garlic
1 chopped onion
several chopped peppers – I use both sweet and hot peppers
fresh or dried herbs in any combination and to taste: basil, oregano, thyme, fennel, tarragon
salt and pepper
Remove tomatoes from freezer and put in refrigerator for 4-5 hours. Rinse under hot water for a few second until skins peel off easily. Let skinned tomatoes sit for an hour or until core can be cut out easily.
In the meantime, sauté onions, garlic, peppers (or anything else you’d like to add such as mushrooms, carrots, or olives) and herbs.
Chop tomatoes, even if they’re still partially frozen, throw pieces into pan with sautéed mix.
Bring to boil then put on low for several hours, stirring occasionally. When sauce is reduced enough, it’s time to use sauce in your favorite Italian dish.
What’s cooking at your house these days?
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