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Zucchini Pancakes

Zucchini Pancakes with apple sauce and sour cream
Zucchini Pancakes with apple sauce and sour cream

 

 

 

 

 

 

 

Zucchini Pancakes

Zucchini pancakes make a great side dish and also a quite filling main course for dinner or brunch.

It’s also a great way to use up extra zucchini, and at the same time make a “meatless” meal that will please everyone.

As with many recipes, feel free to make it your own by adding herbs or spices that you think will go well with the zucchini.

 

Ingredients for Zucchini Pancakes

  1. 4-5 grated zucchini= approx 2 cups
  2. 5-6 scallions white and light green parts thinly sliced
  3. ¼ cup grated cheese (your choice= Parmesan, Swiss etc.)
  4. 2 tsps each salt and pepper
  5. 1 Tbs baking powder
  6. ½ cup all purpose flour + more if necessary
  7. 2 eggs
  8. Vegetable oil for frying, approx ¼ cup

Directions for Zucchini Pancakes

This recipe will make about 8-10 pancakes.

Grated the zucchini and pat excess moisture off on paper towels. 

In a large frying pan place a thin layer of oil and bring up to a medium heat.

Combine the zucchini, scallions, cheese, salt and pepper, baking powder, flour and eggs in a bowl and stir to combine thoroughly until you have a moist not wet batter.  If the mixture seems too wet and more flour a tablespoon at a time until the mixture is correct       (you will know it’s correct when there is no actual liquid forming at the base of the mixture).

Carefully spoon the batter into the heated pan forming pancakes approximately 3-4 inches in diameter.  Cook cook until the bottoms are golden brown and then carefully flip and cook until done.

Drain the cooked pancakes on a paper towel for a minute and if necessary place cooked pancakes on a heated platter in a warm oven to hold while you continue to make more pancakes.

Serve with sour cream or crème fraîche, apple sauce or soft cheese like ricotta.

Here are a few items to help make this item:
Cuisinart Elite FP-12DCN Collection 2.0 12-Cup Food Processor, Die Cast
Cuisinart 733-30H Chef’s Classic Stainless 5-1/2-Quart Saute Pan with Helper Handle and Cover
Culina 13″ Splatter Screen, Stainless Steel Fine Mesh. Resting Feet

 

The Official Taste Tester
The Official Taste Tester

 

 

 

 

 

 

OK, it’s obvious that I’m not an Irish Wolf Hound, so I really don’t care for “green” food, but this was surprisingly tasty.  So I give it 5 paws

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Zucchini Pancakes

Zucchini Pancakes

Ingredients

  1. 4-5 grated zucchini= approx 2 cups
  2. 5-6 scallions white and light green parts thinly sliced
  3. ¼ cup grated cheese (your choice= Parmesan, Swiss etc.)
  4. 2 tsps each salt and pepper
  5. 1 Tbs baking powder
  6. ½ cup all purpose flour + more if necessary
  7. 2 eggs
  8. Vegetable oil for frying, approx ¼ cup

Instructions

  1. This recipe will make about 8-10 pancakes.
  2. Grated the zucchini and pat excess moisture off on paper towels.
  3. In a large frying pan place a thin layer of oil and bring up to a medium heat.
  4. Combine the zucchini, scallions, cheese, salt and pepper, baking powder, flour and eggs in a bowl and stir to combine thoroughly until you have a moist not wet batter. If the mixture seems too wet and more flour a tablespoon at a time until the mixture is correct (you will know it's correct when there is no actual liquid forming at the base of the mixture).
  5. Carefully spoon the batter into the heated pan forming pancakes approximately 3-4 inches in diameter. Cook cook until the bottoms are golden brown and then carefully flip and cook until done.
  6. Drain the cooked pancakes on a paper towel for a minute and if necessary place cooked pancakes on a heated platter in a warm oven to hold while you continue to make more pancakes.
  7. Serve with sour cream or crème fraîche, apple sauce or soft cheese like ricotta.
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Stuffed Mushrooms and Hollandaise

Stuffed Mushrooms
Stuffed Mushrooms

 

 

 

 

 

 

Stuffed Mushrooms

Stuffed Mushrooms are one of my favorite appetizers as well as a great addition to any hearty main course.  The basic recipe works great as a stand alone dish with hollandaise with a larger mushroom and with a little tweaking makes a great appetizer or hors d’oeuvre.

Unlike a true duxelles this one does not need to completely dry the mushrooms so it is not necessary to wring as much of the moisture out of the stems before cooking.

Ingredients for Stuffed Mushrooms

  1. 2# large mushrooms ( at least silver dollar size)
  2. 1 shallot finely chopped
  3. 1 clove garlic finely chopped
  4. ½# sage sausage
  5. 1 Tbs butter + 2 Tbs melted
  6. 2-3 Tbs olive oil or = amount of heavy cream
  7. 3-4 Tbs grated Parmesan  or Swiss cheese
  8. salt & pepper
  9. Hollandaise sauce :(http://www.rantsravesandrecipes.com/category/sauces-and-gravies/hollandaise-sauce/)

Directions for Stuffed Mushrooms

Gently wash and dry the mushrooms.  Once dry carefully remove the stems and with a small spoon  clean out the cap.

In a food processor finely chop the stems and the shallot and garlic.

In a saute pan with the 1 Tbs of butter, cook the mushroom mixture until soft and almost dry.

In a separate pan cook the sausage. Once cooked drain on paper towel.

Combine the sausage and the mushroom mixture in a bowl.  Add the cheese and then enough oil or cream to make a slightly moist mixture that will hold together without falling apart.  Taste and adjust seasoning.

Preheat oven to 375º.

Brush the caps with the melted butter and place into a baking dish.

Spoon the mixture into the cap cavities so that they are slightly mounded.

Sprinkle a little more cheese on top of each cap, and bake in the center of the oven for about 20-30 minutes until the caps are cooked through and the stuffing is hot and slightly browned on top.

While the caps are cooking prepare the Hollandaise.

To serve, place a small dollop of Hollandaise on a plate where each cap will go and the place the cap on top, this will help stabilize the caps on the plate.  Spoon the sauce over each and serve.  They make a great accompaniment to steak.

For hor d’oeuvre instead of the oil or cream use  a few ounces of softened cream cheese and smaller caps and skip the Hollandaise sauce.

Here are a few items to help make this recipe:
Pyrex Basics Clear Oblong Glass Baking Dishes, 2 Piece Value Plus Pack Set

The Official Taste Tester
The Official Taste Tester

 

 

 

 

 

 

Not really my kind of Hors d’oeuvre, I’m more the bite size pieces of prime rib type!

 

 

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Stuffed Mushrooms and Hollandaise

Stuffed Mushrooms and Hollandaise

Ingredients

  1. 2# large mushrooms ( at least silver dollar size)
  2. 1 shallot finely chopped
  3. 1 clove garlic finely chopped
  4. ½# sage sausage
  5. 1 Tbs butter + 2 Tbs melted
  6. 2-3 Tbs olive oil or = amount of heavy cream
  7. 3-4 Tbs grated Parmesan or Swiss cheese
  8. salt & pepper
  9. Hollandaise sauce :(http://www.rantsravesandrecipes.com/category/sauces-and-gravies/hollandaise-sauce/)

Instructions

  1. Gently wash and dry the mushrooms. Once dry carefully remove the stems and with a small spoon clean out the cap.
  2. In a food processor finely chop the stems and the shallot and garlic.
  3. In a saute pan with the 1 Tbs of butter, cook the mushroom mixture until soft and almost dry.
  4. In a separate pan cook the sausage. Once cooked drain on paper towel.
  5. Combine the sausage and the mushroom mixture in a bowl. Add the cheese and then enough oil or cream to make a slightly moist mixture that will hold together without falling apart. Taste and adjust seasoning.
  6. Preheat oven to 375º.
  7. Brush the caps with the melted butter and place into a baking dish.
  8. Spoon the mixture into the cap cavities so that they are slightly mounded.
  9. Sprinkle a little more cheese on top of each cap, and bake in the center of the oven for about 20-30 minutes until the caps are cooked through and the stuffing is hot and slightly browned on top.
  10. While the caps are cooking prepare the Hollandaise.
  11. To serve, place a small dollop of Hollandaise on a plate where each cap will go and the place the cap on top, this will help stabilize the caps on the plate. Spoon the sauce over each and serve. They make a great accompaniment to steak.
  12. For hor d'oeuvre instead of the oil or cream use a few ounces of softened cream cheese and smaller caps and skip the Hollandaise sauce.
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 If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

copyright © rantsravesandrecipes 2015 all rights reserved

 

 

 

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Stuffed Peppers

peppers

 

 

 

 

 

Stuffed Peppers

I often use stuffed peppers as a way of using up an abundance of left over rice.  This time however I had peppers that were going to need some attention soon, so I cooked extra rice to use.  I usually incorporate chopped meat to the mix, however as Robbie Burns said “The best-laid schemes o’ mice an’ men gang aft agley” and I found I didn’t have any chopped meat available.  So for this recipe I used sweet Italian sausage and it came out great.

Ingredients for Stuffed Peppers

This recipe will stuff about 8 – 10 medium sized peppers.

  1. 5-6 sweet Italian sausage links removed from casings
  2. 2 Tbs butter
  3. 2 garlic cloves finely chopped
  4. 2 stalks of celery finely chopped
  5. 1 medium sweet onion finely chopped
  6. 2 tsp crushed peperoncino
  7. ¼ cup crushed tomato with basil
  8. 1½ cups (approximate) cooked rice
  9. 20 oz additional crushed tomato ( approximate)
  10. 4-5 Tbs Parmesan cheese
  11. salt and pepper to taste
  12. ¼-½ cup grated cheese of choice for topping

Directions for Stuffed Peppers

Begin with the peppers.

Bring water to boil in a large stock pot.

Take the peppers and cut the tops off as high as possible on the pepper, carefully remove the seeds and white ribs from the inside.  If the peppers are too tippy cut a very little slice from the bottom so they sit upright.   Place the peppers into the boiling water and blanch for about two minutes.  If all the peppers can’t be submerged at once, boil in batches. Once blanched remove from the water to a colander to drain and cool.

In a sauté pan that is not non-stick begin to cook the celery and onion and garlic until softened.  Add the sausage and cook breaking up the sausage with a fork or knife until you have very small pieces of sausage that are almost completely cooked.  Add the ¼ cup of crushed tomato and the pepper flakes and cook for a few more minutes.

In a separate bowl place the rice and stir to break up any clumps.  Add the cooked sausage mixture combine and then begin to add additional crushed tomato until you have a moist well combined mixture.  Add the Parmesan.  Taste and adjust seasoning if necessary.

Fill the peppers with the stuffing and place in a baking dish.  Cover with aluminum foil.

Preheat oven to 375°.

Bake in the center of the oven covered for about 30 minutes.  Remove the foil and sprinkle grated cheese of your choice over the top of each pepper, you can use Parmesan, Mozzerella, Provolone, Asiago or what ever you feel will go .  Bake an additional 15- 30 minutes until the cheese is melted, the peppers are soft, and the stuffing is hot.

Serve as is or with sour cream or creme fraiche on the side.

Here are a few items to help make this recipe:
Excelsteel 16 Quart Stainless Steel Stockpot With Encapsulated Base
Staub Rectangular Dish, Basil, 10.5 x 7.5 – Basil

 

The Official Taste Tester
The Official Taste Tester

 

 

 

 

 

 

Skip the pepper and just fill up a Puppy Princess bowl with the stuffing, 5 paws

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Stuffed Peppers

Stuffed Peppers

Ingredients

  1. This recipe will stuff about 8 - 10 medium sized peppers.
  3. 5-6 sweet Italian sausage links removed from casings
  4. 2 Tbs butter
  5. 2 garlic cloves finely chopped
  6. 2 stalks of celery finely chopped
  7. 1 medium sweet onion finely chopped
  8. 2 tsp crushed peperoncino
  9. ¼ cup crushed tomato with basil
  10. 1½ cups (approximate) cooked rice
  11. 20 oz additional crushed tomato ( approximate)
  12. 4-5 Tbs Parmesan cheese
  13. salt and pepper to taste
  14. ¼-½ cup grated cheese of choice for topping

Instructions

  1. Begin with the peppers.
  2. Bring water to boil in a large stock pot.
  3. Take the peppers and cut the tops off as high as possible on the pepper, carefully remove the seeds and white ribs from the inside. If the peppers are too tippy cut a very little slice from the bottom so they sit upright. Place the peppers into the boiling water and blanch for about two minutes. If all the peppers can't be submerged at once boil in batches. Remove from the water to a colander to drain and cool.
  4. In a sauté pan that is not non-stick begin to cook the celery and onion and garlic until softened. Add the sausage and cook breaking up the sausage with a fork or knife until you have very small pieces of sausage that are almost completely cooked. Add the ¼ cup of crushed tomato and the pepper flakes and cook for a few more minutes.
  5. In a separate bowl place the rice and stir to break up any clumps. Add the cooked sausage mixture combine and then begin to add additional crushed tomato until you have a moist well combined mixture. Add the Parmesan. Taste and adjust seasoning if necessary.
  6. Fill the peppers with the stuffing and place in a baking dish. Cover with aluminum foil.
  7. Preheat oven to 375°.
  8. Bake in the center of the oven covered for about 30 minutes. Remove the foil and sprinkle grated cheese of your choice over the top of each pepper, you can use Parmesan, Mozzerella, Provolone, Asiago or what ever you feel will go . Bake an additional 15- 30 minutes until the cheese is melted, the peppers are soft, and the stuffing is hot.
  9. Serve as is or with sour cream or creme fraiche on the side.
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 If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

copyright © rantsravesandrecipes 2015 all rights reserved