Wednesday, July 14, 2010

Coffee & Zucchini

As I sit here to write about my recent happenings and things I've been cooking, I am enjoying a delightful cup of fresh ground coffee from Copper Canyon Roasters, picked up at my local farmers market.  

This cup is the Breakfast Blend: A careful selection of several coffee beans from Central America to Indonesia. This coffee has a little bit of a bite to it and will  get you up in the morning and on your way. A well balanced cup. I enjoyed it also this evening with some lovely zucchini brownies! WOW!

Our garden is pretty small this year, my second year to have a real garden but we are getting loads of zucchini so I am using them in all sorts of ways! 

Today I made Zucchini Salsa.  I really like this recipe a lot, found here.
If you like some heat to your salsa then follow the recipe exactly, however if your like me and like a milder salsa, I recommend instead of using 2 Tablespoons of crushed red pepper as it calls for, instead maybe just a teaspoon or two.  I am looking forward to adding a can to chili this winter, and stews.

Tonight I threw a pint on some chicken breasts and baked it in the oven.  Very tasty!



Day one:In a large bowl combine; Zucchini, onions, green pepper, red pepper and the salt Mix together cover and let stand over night.

Day two:

Next day rinse, drain well and put into a large pot then add mustard, garlic, cumin, vinegar, brown sugar, pepper flakes, salt,cornstarch, nutmeg, pepper, tomatoes and tomato paste.

Bring to a boil and simmer for 15 minutes.

Pour into sterilized jars and seal

Water bath jars for 15 minutes if they have not sealed properly.

What are some of your favorite canning recipes this season?

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