Thursday, August 7, 2014

The Zucchinis Are In.. Hot Off The Dirt..Time To Get CREATIVE !!

Summer squashes seem to always 
bring forth many
fruits of light labor..

And the feast of harvest, 
the first fruits of thy labours,
 which thou hast sown in the field:
and the feast of in gathering,
                                Exodus 23:16

I threw these together and 
thought it worth to share..

  Baked Chedder Zucchini Melt
2 medium (if you have one of each)
 zucchini and/or yellow summer squash
thinly sliced
(enough to cover in a healthy layer of a lasagna pan)
one box (thawed and squeeze and drained
frozen chopped spinach
one bag mixed mex-style frozen corn and black bean
canned corn and black beans drained work well too)
Dice one small sweet onion,
and red, yellow and green pepper to taste
1/2 of a stick of butter sliced and cubed
one cup of grated sharp cheddar cheese
 in a separate bowl beat together
4 large farm fresh eggs with 1 Tbs of milk
a dash of pepper and your favorite seasonings 
line the bottom of a lasagna (cake) pan
with the veggies (and diced)
arrange squash  slices and butter cubes
over top of the veggies
 egg mixture over the  vegetables
sprinkle on cheese
and bake at 350  for approximately  20-30 mins
(until cheese is browned)

Gluten Free  Zucchini Burgers
(this can also be made with non-gluten free 
ingredients with great success)
grate 1 large (about 2 cups) zucchini
and 1 carrot in a bowl
1 onion diced small
one cup cooked rice
1/2 cup GF rolled oats
1/4 cup GF flour
1/2 cup GF seasoned breadcrumbs
1/4 cup grated Italian style 
shake cheese
1 large egg
Fold together and shape in patties
Best done in a cast iron pan on a med high setting
brown each side without turning but  only once.
Delicious served with fresh salad

Linnie's Refreshing Summer Sweet Corn Dish 

Linnie's  Summer Sweet Corn Dish 
(with fresh Zucchini, Tomatoes, and Cucumbers)

1 can crispy corn (partially drained)
1/2 can chick peas (partially drained)
1/2 cup apple cider vinegar
1/4 cup natural cane sugar 

2 stalks celery
1 whole red pepper
"     green pepper
1 thin cucumber
1 thin zucchini
2 tomatoes (or 1 can diced tomatoes)
celery seed
 Jane's Krazy Salt

Dice fresh veggies and add to
canned veggies in a glass bowl
add cider vinegar (do not stir)

 sprinkle seasonings and sugar on top and let sit for an hour.
 Mix, cover and  refrigerate over night before serving.


Mama Mousiekin was thrilled to discover..


...tiny mouse sized  zucchini for her own family!!

 she plans to try the receipts on her
cook stove


Beloved, I wish above all things
that thou mayest prosper
and be in health,
even as thy soul prospereth.
                                     3 John 1:2
the BUTT'RY and BOOK'RY: High Tea for 2 Birthdays:
Do You Know JESUS?
Need Church?
Listen to Sunday CHURCH
of the Living Truth Ministries
click here:

 Zucchini Relish and Pickles:

6 cups grated (or thinly sliced) zucchini
1 large thinly chopped onion
1  1/4 cups of pickling salt

2 cups cider (braggs) vinegar
1 and 1/3 cup honey or (1 cup sugar)
1 teaspoon mustard seeds
1 teaspoon turmeric
1 teaspoon of celery seeds

Put the grated zucchini with the chopped onion in a large bowl
and then sprinkle the salt over the mixture evenly
cover with a clean towel and let stand between 4 and 5 hrs

meanwhile start the syrup by boiling the vinegar,
the honey and spices together for about 5 mins
(in a pot that will fit the zucchini mix)
 remove from heat and set aside

After the zucchini mixture has been in the salt brine
for about 4 hrs drain in a colander and press a bit
so it is well drained
add this mix to the syrup mix and bring to a boil
and then reduce heat and simmer for about 15 mins

pack the relish into CLEAN canning jars
(pints are best)
 fill to 1/2 half  inch from the top and cap/seal
the canning jars and set then in a rack
into a boiling water bath canner
 process according to standard USDA guidlines
(around 10 mins)

Strangers and Pilgrims on Earth

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  1. LINNIE! It's harvest time, and things are tasting pretty delicious! I must try those zucchini burgers and even the Mousekin family is in on the fun! I have that very same little black stove that Tea Rat uses to boil his water for the tea kettle...teeehee.....

    I LOVE a zucchini pizza. I have found a great way to avoid the gluten matter for pizza. Instead of a wheat crust, I take a chicken breast, slice it across to create "two" slices, bake them, then top the breasts with all the pizza sauce and toppings that I love. DELISH!

    God bless you dear Linnie! Anita

  2. Dear Linnie,
    Your harvest is lovely! What wonderful recipes. I love making relish out of our summer squash. =) What cute mice. ;)
    Blessings and Sunshine, Valerie

  3. What beautiful photos! Love this site!

  4. LINNIE! GOOD EVENING! I have been away from the computer all day long and missed everyone! But I had a fine day of inspiration and travel, work and preparation for a poetry group on Tuesday.

    OH YOU MUST try your favorite pizza toppings on baked chicken - you must! Lower calories, no gluten, high in protein and ever so good!

    YES, Tea Rat always uses his little black iron stove to bake tea cakes with lots of butter! teeeehehe....I believe I have some photos of him from a few months back on my other blog, NOWHERE...and you can see him with his stove! He even has copper pots and a cutting board and of course, a china tea set!

    I so love your spirit. GOD BLESS YOU linnie! Anita

  5. All of your zucchini recipes look so tasty! And thank you for the smiles of the little mouse's harvest :) I have added a link to this delicious page from my "Zillions of Zucchini" post here for more recipe inspiration (hope that is okay):

    Thank you for sharing in the Art of Home-Making Mondays last week. I do hope you join in again this week :)

  6. Linnie! must have had to scroll down far to find Tea Rat and his stove, but he has one and many other fine accourtrements! He has chairs, fireplace mantles, harps, copper cookware, and his OWN THEATRE. teeehee...

    Do you Penny? Have you seen her latest creation? She will make you laugh so hard. Go visit her from Nowhere. OH, did you see the "cake" Tea Rat made for my anniversary? Where else can you see such silliness? In Nowhere, of course! (back in March)

    Thank you sweet friend for coming back to visit! Anita

  7. Linnie, You make cooking look like fun... especially when cooking with little mice. Hubby brought home a few huge zucchini from a little farm stand and I will pass the first recipe on to him ( I am not fond of cooking, he does it all) . Now, I really like those little zucchini baskets you have there!

  8. Linnie,
    You have made me hungry! This looks so good... I think I will give it a try... Thank you so much for sharing.. Even your wee moussies know how.
    How kind of you to leave such a sweet note.. I always enjoy your visits.

  9. Yummy dishes from your kitchen, Linnie. You certainly have a wonderful harvest of beautiful vegetables. I'm so glad Miss Mousiekin's garden has done well. I would love to have a stove like hers! Thank you for the recipes, sweetie. xoxo ♥

  10. Thank you for the encouragement toward healthy cooking, Linnie. You,too, Mama Mousiekin. What a lovely surprise to find a mouse-size zucchini.

    This post is a good reminder for me to make zucchini burgers. We call them "fritters" here in Lancaster. I haven't made them in a long time. Yours looks delicious. The Man-of-the-House is gluten-free, onion & garlic free, bell pepper and corn free. But a little shredded carrot for color and some chopped basil from the garden will help flavor them, as will cooking them in olive oil and butter.

    The photograph of the flowering zucchini surrounded by your early asters is a beauty.

    1. Thank you dearest Karen!!
      I love when squashes and veggies show up at my doorstep!! This year I had no garden but abundance still came our way :-) xx oo