Random Recipes

      When I cook, I tend to get 3-6 portions. My pattern might be eat one night, leftovers for lunch or dinner the next, freeze remaining portions. My meal prep/freezer containers generally hold two portions. This works good for me as I can pull out in a week or two and have a meal two days in a row without thinking. It's also a nice amount to send to my son ( though he'll eat in one meal) or my younger daughter that will either provide her two meals, or she shares with her roommate. 

     I've been trying to avoid much time grocery shopping and use up things so they don't linger. Recently through both Googling for ideas and my adaptation, I made a few successful meals. It's been nice having easy heat and eat options the following day. 

Vegetable au gratin

• Bag of Stir-fry fresh veggies*
• 1/2 crown broccoli florets*
• 1 can cream mushroom soup or your own white sauce blend
• 1/2  can milk
• Remnants from sour cream tub, estimate 1/4 cup
• 1 cup shredded cheese blend 

Salt, pepper, garlic and onion powder- all to taste, probably heavy 1tsp.  each

* use whatever veg you have to have a good 3-4 cups

Steam vegetables, stir all ingredients reserving 1/3 cheese. Pour in sprayed baking dish ( mine was 8" by 5" I think, top with remaining cheese. Microwave 8-10  minutes high, or if baking, 30 minutes 350° I'd guess until bubbly. 

I ate with leftover dinner roll but when I take out from freezer, I'd maybe make rice or even a baked potato. I still keep a few cans of "cream of" soups on hand, but easily could just make a white sauce if you don't have soup or prefer. For those with a glut of zuchini ( courgettes), I think this would be a nice recipe for them, but maybe ommit milk as zuchini is so wet.

The first three fritters.
More pancake like but pretty tasty. 

Zucchini Fritter

• 1 medium large zuchini, grated, sprinkled with table salt 
• 1/2 cup or so diced onion more or less to taste. (I used the last of a red onion lingering in crisper)
• 1 egg (could use an alternate binder to make vegan)
• 1/2 cup flour
• Seasoned Salt, pepper-about 1 tsp.
• Garlic powder, onion powder, Italian seasoning  at least 2 tsp.

Grate zuchini and sprinkle with salt. Set aside then later squeeze as much liquid out as possible.  I use a mesh strainer, the push down with a glass to squeeze.  

Blend seasonings, egg, flour then stir in zuchini. Fry in dollops either on a sprayed pan, or if you want more crisp could do in an inch or so of hot oil. Turn over to brown each side. I put a lid on to make sure cooked through for about four minutes on low. My batter made 8. By the last two, the batter had gotten watery as more water came from Zucchini but they still fried up nicely. 

     Depending on the size you make, these could be a nice alternative to a hamburger with or without a bun, loaded up with lettuce, tomato,  and onions-yum! I'll make another batch soon and try a flax egg or vegan mayo as the binder as they'd be nice for my older daughter and none of us mind vegan recipes. A high protein flour like chickpea or a gluten free version would work but I haven't used.

Brown Sugar Cinnamon Zucchini Bread

• 3 cups squeezed shredded Zuchini 
• 2 overipe mashed bananas
• 3/4 cup brown sugar
• 1 Tablespoons ( or even more if you really like it as I do) cinnamon 
• 2 tsp. Vanilla 
• 1 1/2 cup flour 
• 3/4 cup oats
• 1 tsp salt 2 tips baking powder

Mix first five ingredients. Mix dry ingredients. Combine. Bake in 4-5 small loaf pans at 350° for 35-40 minutes, or 1-2  regular depending on size, and bake 50 minutes. Test doneness with a knife coming out clean. These truly were bake by love measurements and time. My son thought less sugar would work so maybe I'll reduce to 2/3 cup. 

Old picture of different bake
to break up the text heavy post. 

 

     I've used a variation of this using pumpkin pie spice and almond extract and nuts. I rarely bake quick sweet breads in a regular size pan as we just prefer the size the little loaf pans make- easy to share with others.