Zucchini and Basil Frittata

When I have a rare spare moment to myself these days, I go to my cookbook library and flip through one of my cookbooks to try and find some inspiration for future meals.  The other day I picked up one that was given to my husband and I as an engagement gift.  I have tried a few recipes out of it but none recently.  As I was flipping though, I was only a few pages into the book when I found a zucchini recipe.  It is the perfect time of year to stumble across zucchini recipes (Right now I am harvesting between 4-8 from the garden a week!)  Not only did this recipe look tasty, but I had everything I needed for it on hand.  I actually made this recipe twice this week.  It is a great base recipe to use and it is one that is easy to change the basil for another herb or add different vegetables.
The recipe called for two medium zucchinis BUT this does not mean two medium zucchinis from your garden, it means a small one from your garden or two from the grocery store.  To try and save you from preparing too much zucchini and only realizing it afterwards, like I did, I have decided to give you an approximate measurement of how much to use.

Zucchini and Basil Frittata

5 eggs

3 cups zucchini, julienned/matchsticked 

1 tbsp olive oil

1/2 cup ricotta cheese

15 fresh basil leaves, torn

salt and pepper

1. Heat the oil over medium heat in an ovenproof skillet.
2. Beat the eggs together and season with salt and pepper.
3. Add the zucchini and season with salt and pepper.  Sauté for a minute or two, until it is warmed through.
4. Stir in the basil and ricotta.  Add the egg and stir for a minute.
5. Place in an oven at 350.  Bake for 8 - 10 minutes, until it has risen and serve immediately.

Pizza Dough

In our neighbourhood there is a very fancy expensive pizza joint and their pizza is amazing.  They have pizza designed for a sophisticated palate and their creations are delicious.  I decided that I too can make fancy pizzas with what I have at home and cater it to my current cravings.
In order to do this, I could not use something store bought for the crust, I had to find a recipe I could put together without too much effort and that didn't take too much time to be ready to use.  After some searching, this is what I decide on using.  This recipe made a nice light crust.  The crust is fine as it is but if you want to add a little extra flavour you could always add a little seasoning to it.  

Pizza Dough

2 cups flour

2/3 cup plus 2 tbsp lukewarm water

1 tbsp sugar

1/4 tsp salt

1 tbsp yeast

1. Mix together 1 cup of the flour, water, sugar, salt and yeast (and any extra seasonings you may desire).
2. Gradually add the remaining cup of flour until it forms a ball.
3. Knead briefly on a floured surface.
4. Let the dough raise for 10-15 minutes in a bowl covered with a towel or plastic wrap.
5. Spread out onto a pan and cover with your favourite toppings.
6. Bake at 375 for 15-20 minutes.

Rhubarb Jellies

A well established rhubarb crap can be daunting to some but exciting to others.  Right now ours are not too big and very easy for us to use up.  When I visited my Uncle's house recently he had plenty to spare and he kindly shared some with us.
There are so many things I enjoy doing with rhubarb, from muffins, to cakes and stewing it but I felt like trying something new.  I looked online and came across a rhubarb special from Chatelaine magazine and the Rhubarb Jellies recipe jumped out at me.  I love jellies and I had everything I needed on hand so I got to work.
These jellies are so easy to make and have a very impressive taste.  They are best fresh but fine kept in the fridge for a couple of days.  When you are slicing them, I suggest small slices because they are sweet and in my opinion it is better to grab a couple than have one that is too big for you to finish.
*These are what Europeans consider to be jellies, but most North Americans would probably call them gummies.

Rhubarb Jellies

1 1/4 cups chopped rhubarb

1 tbsp water

1 tsp lemon juice

1 cup granulated sugar

42.5 mL liquid pectin (half a package)

2 tbsp granulated sugar for dusting

1. Oil an 8x4 inch loaf pan.
2. In a heavy bottom pan, combine the rhubarb, water and lemon juice.  Heat on medium-high until the rhubarb is tender.
3. Transfer the mix into a food processor and puree until smooth.
4. Return to the heavy bottomed pot and stir in 1 cup of sugar.  Boil until a candy thermometer reaches 210 (about 2-3 minutes).
5. Stir in liquid pectin and boil for another 2 minutes.
6. Poor into the loaf pan and allow to cool and firm (about an hour).
7. Flip out onto a cutting board and cut into small pieces.  Dust the pieces with sugar.

Zucchini Oatmeal Spice Muffins

If you have looked through my blog, you will see I make a lot of muffins.  I find muffins to be a wonderful snack to have on hand.  I will often make a double or a triple batch so I can have some in the freezer to pull out as I need them.  Muffins are easy to grab as you are about to head out the door.  They are great for little ones to much on in the stroller.
Here is a lovely muffin recipe to use up zucchinis.  I will often add extra cinnamon, raisins and pecans.  I used a giant one and scraped out the seeds.

Zucchini Oatmeal Muffins

2 1/2 cups flour

1 cup sugar

1/3 cup flax seeds

1/3 cup wheat germ

1/2 cup oats

1 tbsp baking powder

1 tsp salt

1 tsp cinnamon

1/2 cup mlk

4 eggs

3/4 cup canola oil

1 1/2 cups peeled and shredded zucchini

1/2 cup raisins

1/2 pecans

1. Combine the first eight ingredients in a mixing bowl.  Make sure they are well blended together.
2. Whisk together the wet ingredients.
3. Pour the wet into the dry and stir until just blended.
4. Fold in the zucchini, raisins and pecans.
5. Bake at 400 for 20 - 25 minutes or until a toothpick comes out clean.

Corn and Zucchini Saute

I guess this is my first zucchini post of the summer and I am sure it will be my first of many.  This year we have 4 plants in the garden.  I know you are probably thinking why on earth would you plant that many zucchini plants? We tend to have a bit of a problem with slugs in our garden so I always have to plant more than I think I will need so I can hope to have one or two plants survive.  If our garden was at our home, it would be a lot easier to deal with these pest but right now life is busy and we only get out to the garden once or twice a week.
My new vice is Pinterest and it is a great way to find new recipes (and waste time while your at it).  This is one I came across a while ago and decided to save it for the summer.  I think it is a perfect recipe to have in the summer, especially if you have corn and zucchini in your garden.  It does not take long to prepare and tastes wonderful.  It is one I will keep on hand to use in the future and use whatever I happen to have on hand in the fridge.

Corn and Zucchini Saute

1 medium zucchini, halved and cut into thin slices

corn cut off 3 ears of corn

1 onion, chopped

2 cloves garlic, minced

1 tbsp olive oil

salt and pepper to taste

1 tbsp white wine vinegar

1 cup torn basil leaves

1. Heat the oil in a large frying pan or wok.
2. Saute the onion until it is translucent.
3. Add the zucchini slices and garlic.  Toss around in the pan for a couple of minutes, until the zucchini is bright green.
4. Add the corn and season with salt and pepper.  Stir the vegetables until the corn is heated.
5. Remove from the heat and add the vinegar and basil before serving.

Creamy Rice Pudding

I have not mastered the art of making the perfect amount of rice to feed our family.  I usually make too much and have leftovers of rice but not what I was serving with it.  I don't like to eat day old, reheated rice so our dog will often get it.
Tonight I decided to try and turn the leftover rice in the fridge into a rice pudding for dessert.  It was easy enough to make and we all enjoyed it.  The only one who I am sure will be disappointed about me using this recipe more frequently is our dog.

Creamy Rice Pudding

1 1/2 cups cooked rice

2 cups milk divided

1/4 tsp salt

1 egg

1/3 white sugar

3/4 cup raisins (optional)

1/2 tsp vanilla

1 tbsp butter

cinnamon to garnish

1. In a saucepan combine the rice, 1 1/2 cups of milk and the salt.  Stir over medium-high heat until the mixture is thick and creamy.  It should take about 15-20 minutes
2. Whisk together the egg, sugar and the remaining milk.  Pour it into the rice mixture and add the raisins if you are using them.  Stir the mixture continually until the egg has set (about 3 minutes).
3. Remove from heat and stir in the butter and vanilla.