Category Archives: Recipes

This week we’ve been enjoying cooler nights and warm sunny days, just the perfect fall weather. I’m also trying to use up various items from our freezer. I had a half of a package of edamame beans in the freezer and decided to make this cold Edamame Peanut Noodle Salad. It was a perfect dish to enjoy during our “Indian Summer”. The recipe makes enough for six so we had leftovers, which make for a delicious lunch the next day.

 

The recipe only takes about 20 minutes of preparation time and maybe 15 minutes to heat the water for the pasta and cook the pasta. I love a recipe that comes together in under 30 minutes!Edamame Noodle Salad

 

Edamame Peanut Noodle Salad

 

Ingredients:

6 ounces of whole wheat linguine

1 cup thawed frozen shelled edamame

3 Tbsp. soy sauce

3 Tbsp. peanut butter

3 Tbsp. rice vinegar

1 Tbsp. honey

2 tsp. peeled and grated fresh ginger

1 ½ tsp. sesame oil

1 garlic clove, minced

1/8 tsp. red pepper flakes

2 scallions, slic

1 large carrot, shredded

1 red pepper, very thinly sliced

½ English cucumber, thinly sliced

 

Directions:

 

Cook the pasta according to the package directions. Add the edamame during the last five minutes of cooking time. Drain and rinse under cold water. Place in a large bowl.

 

Whisk the soy sauce, peanut butter, vinegar, honey, ginger, sesame oil, garlic and pepper flakes in a bowl until well blended. Mix Combine the pasta, scallions, carrot, bell pepper and cucumber in your large bowl.Edamame Noodle Salad Add the soy sauce mixture and toss to coat. Serve at once or cover and refrigerate up to one day.Edamame Peanut Noodle Salad

 

This edamame peanut noodle salad would be delicious anytime of the year but is especially good during the warm weather when you just want a quick meal and don’t want to spend much time at the stove!Edamame Peanut Noodle Salad

 

Have you used edamame in your recipes before?

As we head into autumn one of my favorite recipes to make is my Aunt Cathleen’s Fresh Apple Cake. My aunt shared this recipe years ago with my mom and it has been a family favorite ever since! It is delicious anytime of the year but especially good in the fall when the apples are fresh.apple cake

 

I hope you enjoy it as much as we do! It is best to make this recipe in the late afternoon just before you plan serving dinner. There is nothing better than warm apple cake with some vanilla ice cream. My aunt has since passed away but every time I make this apple cake it brings back wonderful memories of her.

 

Fresh Apple Cake

 

Ingredients:


2  ½ cups flour
½cup wheat germ
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1 ½ tsp salt
2 cups brown sugar
¼ cup vegetable oil
2 eggs beaten
1 tsp vanilla
1 cup walnuts, chopped
4 cups coarsely chopped unpeeled applesapple cake, cooking, apple cake, prudent living

 

Directions:

 

Preheat your oven to 350 degrees. In a large bowl combine the flour, wheat germ, baking soda, baking powder, cinnamon, salt and brown sugar.flour, apple cake, pecans, applecake

 

Stir to combine. Add remaining ingredients and mix well. It is often easier to use your hands to mix everything together as the mixture is quite stiff. Lightly grease a tube pan. Scrap mixture into the tube pan and bake at 350 for 1 1/2 hours.apples, apple cake, applecake, prudent living Let cool for a few minutes before inverting onto a plate or cake stand.Apple cake, apples, baking

 

There is nothing that reminds me of autumn than this delicious apple cake. It is good with fresh apples that you have just picked or apples that you want to use up from your refrigerator. Do you have a favorite recipe that has been passed down in your family? Any favorite apple recipes?

 

Bon Appetit!

We finally had our first touch of frost in the garden and I’m seeing an end to our abundant harvest of zucchini! I had a few larger zucchini that somehow slipped by me and I decided to use them to make some double chocolate zucchini bread. This bread is more like a dessert. It is moist, dense and super choclatey! No one would ever guess that there is zucchini in it plus it’s a great way to use up zucchini!chocolate zucchini bread

 

Double Chocolate Zucchini Bread

 

Ingredients:

 

2 large eggs

1/3 cup honey

½ cup coconut oil

½ cup brown sugar

1 tsp. homemade vanilla

1 tsp. Slat

½ tsp. Baking soda

½ tsp. Baking powder

½ tsp. espresso powder (optional)

1/3 cup baking cocoa

1 2/3 cups all purpose flour

2 cups shredded unpeeled zucchini, gently pressed

1 cup chocolate chips

 

Directions:

 

Preheat your oven to 350 and lightly grease a 8 ½ by 4 ½ inch loaf pan.

 

In a large mixing bowl beat the eggs, honey, oil, sugar, and vanilla until smooth.

 

Add the salt, baking powder, baking soda, espresso powder, cocoa and flour mixing until well combined. Stir in the zucchini and chocolate chips.chocolate zucchini bread

 

Pour the batter into the prepared pan. Bake the bread for 65-75 minutes. Remove the bread from the oven and let cool 10-15 minutes before turning it out of the pan onto a rack.chocolate zucchini bread Cool completely before slicing. Store at room temperature or wrap to freeze. Makes one loaf.chocolate zucchini bread

 

This recipe is a slight variation of one I found on the King Arthur Flour site. This Double Chocolate Zucchini Bread has got to be the tasty way to use up excess zucchini! I made a batch over Labor Day weekend and our company enjoyed it immensely. I think I’ll make a few more loaves to put in the freezer.

Last weekend we had friends over for dinner and I was looking for a simple dessert that was somewhat healthy. We still have an abundance of blueberries so this light refreshing Whipped Lemon Cheesecake  was a perfect choice.whipped lemon cheesecake

 

I was able to mix up the lemon cheesecake a day in advance and let it chill overnight. This gave the filling a chance to set and it also enhanced the lemon flavor. It was such an easy dessert I’m sure we will be enjoying it again!whipped lemon cheesecake

 

Whipped Lemon Cheesecake

 

Ingredients:

1 cup heavy whipping cream

8 ounces of cream cheese, I used the lighter Neufchatel cheese

7 ounces of sweetened condensed milk

½ cup powdered sugar

½ cup plain Greek yogurt

½ tsp. homemade vanilla

1 Tbsp. lemon juice

2 Tbsp. Lemon zest

Blueberries for topping

 

Directions:

Using your stand mixer add the cream cheese to the bowl and beat for 2-3 minutes or until light and fluffy. Slowly add the sweetened condensed milk and continue beating until thoroughly combined. Add the powdered sugar, Greek yogurt, lemon zest, lemon juice and vanilla. Beat until light and fluffy and then place in the refrigerator while you whip the cream.

 

Add the whipping cream to a cold bowl and beat until stiff peaks form. Remove the cheesecake filling from the refrigerator and gently add the whipped cream. Gently fold in just until combined.

 

Pour the cheesecake filling into your dessert glasses. I was able to generously fill six dessert glasses. Place in the refrigerator for 4-6 hours. I made the filling the day before and let sit overnight.

 

Before serving sprinkle a generous handful of blueberries on top and garnish with a mint leaf. It was a big hit!whipped lemon cheesecake

 

The original recipe was found on 5minutesformom.com.

Yes, I am still harvesting zucchini from the garden and trying to find ways to use it up! Soup will be next, but today I’m making zucchini muffins. This recipe makes about two dozen delicious zucchini muffins. These muffins freeze well and if you don’t want to bake them all at once the batter will keep in the refrigerator for up to four days. So if you still have an abundance of zucchini in your garden use it to bake up a batch of these delicious muffins.zucchini muffins

 

Better Than Good Zucchini Muffins

 

Ingredients:

2 cups sugar

1 cup oil

4 large eggs

½ tsp. homemade vanilla

1 tsp. baking powder

1 tsp. Baking soda

1 tsp. salt

1 tsp. cinnamon

3 cups all purpose flour (can also use whole wheat flour)

2 cups grated zucchini

1 cup chopped walnuts

1 cup of currants (or raisins)

 

Directions:

 

Preheat your oven to 375. Prepare your muffin tins by either lining them with papers or grease each cup.

 

Beat the sugar, oil, eggs, and vanilla until the batter is smooth, about one minute. Add the baking powder, baking soda, salt and cinnamon, beating to combine. Add the flour, beating just until smooth. Add the zucchini, nuts and currants.

 

Divide the batter evenly among the prepared muffin cups, filling about ¾ full. Bake for 25-30 minutes, or until done. Remove from the oven and after about a minute remove from the muffin tins. Transfer to a rack to cool.zucchini muffins

 

Enjoy these muffins with your next cup of tea or pop them in the freezer to enjoy this winter. They travel well so if you’re going somewhere for the weekend put a few in a sealed container and bring them along. I hope you enjoy these muffins as much as we do!zucchini muffins

I apologize for yet another zucchini recipe but think this is the best one yet. It’s so good that I plan to serve it to company soon! The meatballs can be made ahead of time and you use a spirilizer to turn your zucchini into “noodles”. I think you’ll agree that this zucchini pasta with meatballs is delicious!zucchini pasta with meatballs

 

Zucchini Pasta with Meatballs

Ingredients:

 

1 large zucchini or 2 smaller ones

1-pound ground beef

¼ cup Italian flavored breadcrumbs (I used panko breadcrumbs)

1 Tbsp. parsley

¼ tsp. nutmeg

¼ tsp. allspice

½ cup onion, finely chopped

½ tsp. garlic powder

1/8 tsp. pepper

½ tsp. salt

1 egg

1 Tbsp. olive oil

5 Tbsp. butter

3 Tbsp. flour

2 cups beef broth

1 cup heavy cream

1 Tbsp. Worcestershire sauce

1 tsp. Dijon mustard

 

Directions:

 

Spiralize your zucchini. Place the zucchini noodles in a colander and sprinkle lightly with salt; set the colander in a sink or over a bowl. Let sit while you make and cook the meatballs.

 

In a medium bowl combine the ground beef, breadcrumbs, parsley, allspice, nutmeg, onion, garlic powder, pepper and salt and egg. Mix well.

 

Roll into 12-16 large meatballs. In a large skillet combine olive oil and 1 Tbsp. butter. Add the meatballs and cook, turning to brown on all sides. Cook until the meatballs are cooked through. Transfer to a plate.zucchini pasta with meatballs

 

Add the remaining 4 Tbsp. of butter to the same skillet, heat until the butter is melted and then add the flour. Whisk until it turns brown. Slowly stir in the beef broth and heavy cream. Add the Worcestershire sauce and Dijon mustard and bring to a simmer. Cook until the sauce starts to thicken. Salt and pepper to taste. Add the meatballs and simmer for another 1-2 minutes.

 

While the sauce is thickening rinse the zucchini to remove the excess salt and squeeze dry. In a large skillet melt 1 Tbsp. olive oil, add the zucchini and cook until heated through and somewhat soft.

 

When the sauce and meatballs are ready serve over the zucchini pasta. Zucchini Pasta with Meatballs is delicious and good enough for company!zucchini pasta with meatballs

Print Recipe
Zucchini Pasta with Meatballs
I apologize for yet another zucchini recipe but think this s the best one yet. It’s so good that I plan to serve it to company soon! The meatballs can be made ahead of time and you use a spirilizer to turn your zucchini into “noodles”. I think you’ll agree that this zucchini pasta with meatballs is delicious!
zucchini pasta with meatballs
Course Main Dish
Prep Time 15 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Course Main Dish
Prep Time 15 minutes
Cook Time 15 minutes
Servings
people
Ingredients
zucchini pasta with meatballs
Instructions
  1. Spiralize your zucchini. Place the zucchini noodles in a colander and sprinkle lightly with salt; set the colander in a sink or over a bowl. Let sit while you make and cook the meatballs. In a medium bowl combine the ground beef, breadcrumbs, parsley, allspice, nutmeg, onion, garlic powder, pepper and salt and egg. Mix well. Roll into 12=16 large meatballs. In a large skillet combine olive oil and 1 Tbsp. butter. Add the meatballs and cook, turning to brown on all sides. Cook until the meatballs are cooked through. Transfer to a plate. Add the remaining 4 Tbsp. of butter to the same skillet, heat until the butter is melted and then add the flour. Whisk until it turns brown. Slowly stir in the beef broth and heavy cream. Add the Worcestershire sauce and Dijon mustard and bring to a simmer. Cook until the sauce starts to thicken. Salt and pepper to taste. Add the meatballs and simmer for another 1-2 minutes. While the sauce is thickening rinse the zucchini to remove the excess salt and squeeze dry. In a large skillet melt 1 Tbsp. olive oil, add the zucchini and cook until heated through and somewhat soft. When the sauce and meatballs are ready serve over the zucchini pasta. Zucchini Pasta with Meatballs is delicious and good enough for company!

 

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