Archive for August 16th, 2009

>Recipes 8/16

>My garden is at an in between phase right now, so I’m not producing much. I started going to the farmer’s market again, until mine picks up. Here’s a few recipes I made from farmer’s market goodies.

Pineapple Zucchini Bread
(This one if from my mom. It is sooo good! I haven’t ever put in the cherries, but I have tried
it with and without nuts. I’ve also never done muffins, just bread.)

3 eggs

2 cups sugar

1 cup oil

2 teaspoons vanilla

2 cups zucchini — grated

3 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1 cup pineapple — crushed

1/2 cup chopped nuts (optional)

1/2 cup maraschino cherries (optional)

Beat eggs, sugar, oil, and vanilla. Add zucchini, flour, baking powder, baking soda, salt, pineapples, nuts, and cherries. Pour into two greased 5 x 9 inch loaf pans or 24 muffin cups.

Bake at 325 degrees for about 1 hour for loaves, or 20 minutes for muffins. (24 Servings)

Makes: 2 loaves or 24 muffins

Black-Eyed Peas over Pasta (serves 4)

5 slices bacon, chopped and cooked until crisp ( set aside)

1 yellow onion

1 bell pepper

1 jalapeno/serrano (optional)

1 italian sausage ( I use hot)

around 2 cups diced tomatoes

8 oz egg noodles

5-10 diced mushrooms

1-2 cups fresh black-eyed peas ( to your liking)

cook onion, peppers, sausage until sausage cooked through and veggies soft

add mushrooms/peas and cook for another minute or 2

add tomatoes and enough water to covPublish Poster peas

bring to a boil and cook until peas are soft (30 mins to an hour)

serve over egg noodles

put sprinkled bacon and basil on top

(Forgot to mention … add salt and pepper as your cooking to taste)

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