Saturday, September 29, 2012

Zucchini Pancakes

I have a huge back-log of posts that I hope to get on the blog soon.  We'll see how successful I am at getting everything posted.  I kind of have a lot going on right now to keep me pretty busy.  Between being a mom of two now (one of which is 3-months old), being a wife, going to class at church one night a week, spending time with friends and family, starting up a small business, and commuting and working about 30 hours per week at work... I have been keeping myself quite busy.  :)  But I have still been trying to get healthful meals on the table everyday.  These paleo zucchini pancakes were a weekly item on menu this summer, while we were getting so many zucchini in our CSA.  They have continued to show up occasionally, as we are still getting zucchini in our weekly CSA share.  These are based off of the Barefoot Contessa's recipe.  They are delicious and so fast and easy to make.  We all love them. 

Zucchini Pancakes

2 medium zucchini (about 3/4 pound)
2 tablespoons grated red onion (or use a teaspoon of onion powder)
2 extra-large eggs, lightly beaten
6 to 8 tablespoons almond flour
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Unsalted butter

Grate the zucchini into a bowl.  Immediately stir in the onion and eggs.  Stir in 6 tablespoons of the flour, the baking powder, salt, and pepper. (If the batter gets too thin from the liquid in the zucchini, add the remaining 2 tablespoons of flour.)

Heat a large (10 to 12-inch) saute pan over medium heat and melt 1/2 tablespoon butter in the pan.  When the butter is hot, but not smoking, lower the heat to medium-low and drop heaping soup spoons of batter into the pan.  Cook the pancakes about 2 minutes on each side, until browned.

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Grandma's Vegetable Beef Soup

I grew up not caring for any soup, but this is the one soup I would always eat.  Now I love all kinds of soup, but this one is still a favorite.  I can't believe I have never posted the recipe.  I took a picture of it the last time I made it (without potatoes and added peas)... but still never got around to posting it.  I figured since I am making it overnight tonight for a family gathering tomorrow after church, I would post it.  This time, I made my beef broth a couple of weeks ago and froze it, just to save some prep time this weekend.  I will not be adding the cabbage or butter this time, though, due to Bristol's sensitivity.  I generally always add homemade tomato soup, but the stuff I have in the freezer right now has milk in it, so I bought some organic soup with the fewest ingredients I could find.  This is such a delicious soup.  Let me know if you try it sometime!

Grandma's Vegetable Beef Soup

1 small beef roast (or 1-2 pounds stew meat)
1 onion, chopped
1 bay leaf
salt and pepper
1 cup celery, chopped
2 cups carrots, chopped
1 1/2 cups potatoes, peeled and chopped
1 cup shredded cabbage
2 Tablespoons butter
1-2 cans tomato soup

Place roast with onion, bay leaf, salt and pepper in a large soup pot.  Cover with water by a couple of inches, bring to a boil.  Boil until beef is cooked through.  Remove roast and set aside to cool.  Cut up into chunks when cool enough to handle.

Strain broth.  Discard bay leaf and onion.  Return broth to soup pot.

Add chopped beef, celery, carrots, potatoes, cabbage, butter, and tomato soup to the soup pot.  Simmer until vegetables are cooked and beef is very tender. 

You can also dump everything into a crockpot and cook on low all day, if you prefer.