Easy Zucchini Au Gratin by Louise

 

Ingredients

• 3-4 whole fresh zucchini Sliced 1/4-1/2 inch thick into slices. Unsliced, mine weighed 3 pounds.
• 1 tablespoon butter
• 2 garlic cloves minced
• 1/4 cup half & half
• 4 oz cream cheese
• 1 cup shredded cheddar cheese Divided into 2 portions.
• 1/4 cup shredded parmesan cheese
• 1 teaspoon onion powder
• salt and pepper to taste
• 1/2 cup shredded mozzarella cheese

Instructions

• Preheat oven to 400 degrees.
• Place the sliced zucchini on a flat surface with towels or paper towels. Sprinkle both sides of the zucchini with salt.
• Allow the zucchini to sit for 30 minutes. This will sweat out the excess moisture of the zucchini. Skipping this step will result in a watery dish. After the 30 minutes. Blot and wring out any excess moisture.
• While the zucchini rests, prepare the filling for the dish. 
• Melt butter in a microwave-safe bowl, add the garlic, the cream cheese, half & half, Parmesan, and 1/2 cup shredded cheddar cheese. Stir. Add in the onion powder, salt, and pepper to taste. Taste the sauce repeatedly, heat, and adjust the flavor to taste as needed.
• Stir periodically until the cheese has melted.
• Remove from the heat and set aside.
• Arrange the zucchini in rows throughout a 9×13 baking dish. Drizzle the cheese sauce throughout.
• Sprinkle the remaining 1/2 cup of shredded cheddar and the mozzarella on top.
• Bake (uncovered) for 30-35 minutes until golden brown. 
• Cool before serving.

Chocolate Zucchini Muffins, by Louise

Ingredients

• 1 cup buckwheat flour
• 1 1/2 cups oatmeal flour (okay to grind regular oatmeal in a food processor)
• 2/3 cup cocoa powder
• 2 tsp baking soda
• 1/2 tsp salt
• 6 tbsp olive or avocado oil
• 2/3 cup no sugar maple syrup
• 1 cup unsweetened applesauce
• 2 large eggs
• 1 1/2 cups almond milk (or any milk)
• 2 tsp vanilla extract
• 2 cup shredded zucchini, squeezed of all liquid*
• 1/2 cup chocolate chips
• 1/2 cup chopped walnuts or pecans

1. Preheat oven to 350 degrees F.
2. In a large bowl combine oat flour, buckwheat flour, cocoa powder, baking soda, and salt.
3. In a separate bowl whisk together butter, maple syrup, applesauce, egg, milk, and vanilla.
4. Slowly incorporate the dry mix into the wet. Stir in shredded zucchini and chocolate chips.
5. Divide batter evenly into 24 small muffin cups, 12 large, or 2 greased loaf pans.
6. Bake for 22-25 minutes or until tops spring back and no wet batter remains when picked with a toothpick.
7. Allow to cool for 20 minutes before removing to cool completely on a wire rack.
8. Will keep up to 3-4 days in an airtight container or freeze individually for up to 3 months.

*Roughly one medium-large zucchini. Place in paper towel or a dish towel and squeeze to remove all liquid. Do not skip this step!

Easy Macaroni and Cheese

 

Ingredients:

• 4 Cups of Chicken Broth
• 1 lb. Pasta (any shape)
• 1 stick (1/2 cup) Butter
• 1 lb. of shredded cheddar, American, Velveeta, or Monterey Jack cheese (I use Velveeta or Cooper Sharp American, or sometimes a combination of whatever I have on hand)
• 1/4 Cup Parmesan Cheese
• 1 Block (4 oz.) Cream cheese, cut into cubes
• 1 teaspoon of Dijon Mustard
• 1 Tablespoon Worcestershire Sauce
• A few splashes of milk or cream for additional creaminess.

Instructions:

1. In a large pot with a lid bring chicken stock to a boil over medium heat.
2. When stock comes to a boil, stir in pasta. Let stock come back to a boil.
3. Cook for 4 minutes, remove from heat and add the butter. Cover pot with lid and let sit for a minute or two until the butter is melted. DO NOT DRAIN!
4. Stir in remaining ingredients and continue to stir until cheese is melted. 
5. It may appear a trifle runny at first but as it cools it thickens.
6. At this point, if you want it cheesier, add more cheese, if you want it creamier add a few splashes of milk or cream and stir until desired consistency.

Louise's Buttery Buttermilk Biscuits

 

Ingredients:

• 1 stick (1/2 cup) Butter
• 2 & 1/2 Cups All-purpose flour
• 1 & 1/2 Tablespoons sugar (any kind)
• 1 & 1/2 Tablespoons Baking Powder
• 1 & 1/2 Teaspoons Salt
• 1 & 3/4 Cup Buttermilk (okay to use 2 tablespoons of lemon juice mixed with enough milk to equal 1 & 3/4 Cup)

Instructions:

1. Preheat oven to 400 degrees.
2. Spray an 8 X 8" baking dish with non-stick spray, put in your stick of butter and place into your pre-heating oven to melt the butter (keep an eye on it so butter doesn't burn).
3. In the meantime mix all dry ingredients into a medium bowl.
4. Pour buttermilk over dry ingredients and mix until a loose batter forms.  Batter should be quite sticky.
5. Pour batter into your prepared baking dish right on top of the melted butter - butter may run over the top of your batter, but this is okay.
6. Cut dough into 9 squares - this will help separate individual biscuits once they are cooked.
7. Bake for 30 - 35 minutes rotating the dish once during baking.
8. Biscuits should be golden brown and spring back when touched.
9. Enjoy! 

Green Tea Cookies

Ingredients:

3/4 C white sugar

1 C butter, softened

1 + 3/4  C flour

3 egg yolks

2 green tea bags

1 t vanilla extract

Powdered sugar

Directions:

1. Remove tea from 2 tea bags and grind to a powder using a mortar and pestle or food processor.  Add tea powder to white sugar and butter - mix well.

2. Gradually add flour, egg yolks, and vanilla to make a stiff dough.  Roll into a log and refrigerate for 30 minutes. 

3. Preheat the oven to 350 degrees and line a sheet pan with parchment paper. Slice the dough into approximately 1/2" thicknesses, place on parchment-lined cookie sheets, and bake for about 15 minutes until the edges are slightly golden.  Dust cookies with powdered sugar.

Japanese Almond Cookies

Ingredients

 Red Food Coloring

1 C + 3T Vegetable shortening

1C Sugar

1 egg beaten

1 t almond extract

2 + 1/2 C flour

1/2 t salt

1/2 t. baking soda

Directions

1. Preheat oven to 350 degrees F.

2. With an electric mixer, beat the shortening and sugar together until creamy.  Beat in egg and almond extract.

3. In a separate bowl, mix flour, baking soda, and salt.  Add to shortening mixture and mix well.  Scoop up a scant tablespoon of dough with a spoon and form into a walnut-sized ball. Place on an ungreased cookie sheet and press slightly with your thumb to make a small indentation (don't flatten).  Dip the end of a chopstick into the red food coloring and touch the center of the cookie to make a red dot.

4. Bake in a preheated oven until slightly browned, 15-18 mins.  Cool on a rack.

Nutrition facts

Per serving: 173 calories, 1.6 grams of protein, 18.3 grams of carbohydrates, 7.8 mg of cholesteral, and 77.8 mg of sodium.