Tag Archives: recipes

Getting ready to go away for several weeks is always a challenge, when you are trying to use up the last of the harvest from the garden it is even more of a challenge! I had a few zucchini left so I made one more batch of Chocolate Zucchini Bread for the freezer and we used up the last of the tomatoes and basil on a homemade Tomato Basil Pizza.tomato basil pizza


I’ve posted before about my husbands wonderful gift of making pizza. His pizzas are better than anything we can buy around here. His Tomato Basil Pizza is a taste of summer with a delicious fresh tomato taste with a hint of basil. I used some of my oven roasted pizza sauce for the base. My husband then lightly covered the sauce with mozzarella and then topped the cheese with the tomatoes and the basil a little more basil and a sprinkle of Parmesan and the pizza was ready for the oven.


We were not disappointed, the Tomato Basil pizza was delicious and we even had a little leftover for lunch the next day.Tomato Basil Pizza I love the challenge of using up food from the fridge and the garden.


This is the crust recipe we use which we got from a King Arthur Pizza class we took several years ago. It’s an excellent, never fail recipe.


Pizza Dough




2 cups all purpose flour
1 ¼tsp instant yeast
¾ tsp salt
1 Tbsp olive oil
½ -¾ cup warm water

In a large mixing bowl combine all the dry ingredients. Stir in the olive oil.




Stir in the water, add the lesser amount first as you may not need to add all of the water. Turn the shaggy mixture onto your work surface. Knead until smooth and shiny.dough, pizza Let the dough rise in an oiled, covered bowl until double in size.pizza, dough

Once the dough is risen, stretch the dough over your pizza pan. pizza, dough


It is now ready for the toppings! Once you have aded the toppings bake at 500 degrees for 14-15 minutes!
herbs, basil, pizzaI think our favorite is the tomato Basil Pizza. Other toppings include using a combination of cheeses, thinly sliced onions, pepperoni, sliced garden tomatoes or chopped steamed broccoli, but the combinations of meats, vegetables and fruits as toppings are endless! Do you make pizza in your house? What are your favorite toppings?tomato basil pizza




Just when you think you’ve finally used up all the zucchini in the garden your husband picks two more! Luckily my stepsister gave me a wonderful recipe for Zucchini Carrot Bread.Zucchini Carrot Bread Hopefully this will be the last zucchini recipe I will be sharing this year! I love zucchini but we’ve had such an abundant harvest this year!Carrot zucchini bread


Zucchini Carrot Bread




2 cups finely grated zucchini, including peel

2 cups finely grated carrots

2 Jumbo eggs (3 if smaller), beaten

½ cup oil (I used coconut oil)

1 cup white sugar

1 cup brown sugar

1 tsp. orange flavoring or 1 Tbsp. Grated orange peel


3 cups flour

1 tsp. Salt

1 tsp. Baking powder

1 tsp. Baking soda

1 tsp. Nutmeg

1 Tbsp. Cinnamon




2 cups chopped nuts

1 cup raisins




In a large bowl combine the two sugars with oil and beat until fluffy. Add beaten eggs and orange flavoring or orange peel and mix well. Add the grated zucchini and the grated carrots and mix well.Zucchini Carrot Bread


Combine all the dry ingredients in a bowl and add in three portions to the wet zucchini mixture. Mix well before you add nuts and or raisins.


Bake the zucchini carrot bread in greased and floured loaf pans.Zucchini Carrot Bread Bake at 350 degrees for 55 minutes or until nicely browned and a toothpick comes out clean.Zucchini Carrot Bread


Makes 2 large loaves or 3 small loaves. This Zucchini Carrot bread freezes well.Zucchini Carrot Bread


Have you had an abundant zucchini harvest this year? What is your favorite way to use up zucchini? Of all the recipes I have shared this year including zucchini muffins and chocolate zucchini bread I think my all time favorite was the recipe for chocolate zucchini bread. I just love chocolate! I hope you’ve enjoyed all the zucchini recipes I have shared this year! Now on to pumpkin!


I enjoy a good chicken salad anytime of year. This simple curried chicken salad comes together easily once you’ve poached your chicken. I’ve also made it using leftover chicken or even a rotisserie chicken from the grocery store. The raisins are simmered in wine, which is a delicious touch; the wine thins the mayonnaise into more of a light curry sauce. You can make this salad ahead of time, it should be refrigerated at least an hour before serving.Curried Chicken Salad


Curried Chicken Salad




3 pounds boneless chicken breasts poached until tender and cooled to room temperature.

3 ribs of celery, chopped

2 Granny Smith apples, cored and cut into chunks

¾ cup golden raisins

1 cup dry white wine

2 Tbsp. fresh lime juice

2 Tbsp. ground ginger

2-3 Tbsp. curry powder

1 ½ cups mayonnaise

Salt to taste




Cut the  poached chicken breasts into one-inch chunks. Toss the chicken, celery and apples together in a large bowl.


Place the raisins and wine in a small saucepan. Heat to boiling over medium high heat. Reduce the heart and simmer for 3-4 minutes. Add the raisins and liquid to the chicken and toss to combine.


Add the lime juice, ginger and curry powder to the chicken salad and toss again. Bind the salad with the mayonnaise and season to taste with salt.


Transfer the salad to a serving bowl and garnish with apple slices. Refrigerate at least one hour before serving. Serves 6-8 people.


This salad is also delicious served in a croissant as a sandwich.Curried Chicken Salad


What is your favorite way to serve chicken salad? I love a good chicken and grape salad but I think this curried chicken salad is my favorite.Curried Chicken Salad


You can also decorate the salad with curry colored summer flowers such as marigolds or zinnias.



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



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




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



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




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




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




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.

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