Blueberry Zucchini Bread

from here

My friend Karen gave me a loaf of bread and a huge zucchini. With our local, delicious blueberries I thought this was a good recipe to try. I baked a bunch of loaves to take to family in Utah, and add to a potluck lunch after Addison's blessing.  The bread was enjoyed by all.

Blueberry Zucchini Bread
3 eggs, lightly beaten
1 c. vegetable oil
3 t. vanilla extract
2 1/4 c. white sugar
2 c. shredded zucchini
3 c. all-purpose flour
1 t. salt
1 t. baking powder
1/4 t. baking soda
1 T. ground cinnamon
1 pint fresh blueberries

Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans. In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans. Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.

I also found recipes for healthier versions, and linked here, here and here. 
There's also one here that they substituted rhubarb for zucchini.

by Dee, wife of Barbara's son Scott

Peas and Potatoes

We've enjoyed our garden peas and potatoes this way. 

Give it a try! (and click on the recipe to enlarge it.)

by Dee, wife of Barbara's son Scott

Stir-fry

Erik's Stir-fry
1/2 t. lemon juice
2 T. hoisin sauce
2 T. soy sauce
1/2-1 t. Sriracha (to taste)
1/4 c. water

Chicken/shrimp/beef/meat sit in marinade while cutting & cooking veggies (carrots, onions, celery, baby bok choy, small amount of bamboo shoots [has a very strong flavor and will take away from all other favors], what ever else you want).

Put a tablespoon of water in just before veggies. Veggies in wok. Then after a minute put in a tablespoon of soy sauce and a small squirt of Sriracha.

Once cooked and fried to taste, pour into another bowl.

Lift meat out of bowl (avoid cooking the sauce).

Once meat is cooked, pour meat marinade over all and let simmer for a minute since it held raw meat stuffs.

Pour veggies back in. Heat it all together and serve over rice.


by Erik, Barbara's grandson

Fruit Tart

This was so delicious and so easy to make. It is not as healthy as it looks. 

I could remake the recipe using a delicious nut crust and 

a coconut cream sauce and it would still taste very delicious.

by Cheryl, Barbara's daughter

Buckwheat Pancakes and Blueberry Sauce

This recipe is from yummly.com--
gluten-free vegan buckwheat pancakes. 

I made the full recipe then froze the extra pancakes and sauce,

which works great to pull out later, heat or toast and serve again! 

YUM! Happy 4th of July!!! Love, Karen

Buckwheat Pancakes and Blueberry Sauce

2 c. almond milk
1 c. pitted dates
2 t. vanilla

juice from 1/2 lemon
1/2 t. salt
1-1/2 t. baking powder
1-1/2 c. buckwheat flour (I ground my own)

Mix the dry ingredients in a large bowl. Place the dates, milk, juice and vanilla in a high-speed blender or food processor and blend til smooth. Stir this into the dry ingredients until you have a relatively thick batter. (I added 1/4-1/3 c. more milk.)

Heat a non-stick pan on medium heat before pouring in about 1/4 c. batter per pancake. When the pancake has bubbled and started to firm up, flip and cook the other side until a deep golden color. (Makes about 10-15 pancakes.)


While that is cooking, make the blueberry sauce:

2 c. frozen blueberries
1/2 c. pitted dates
1/3 c. water

Blend and simmer (or simmer and then blend with a hand blender) a few minutes then pour into a jar. (I warmed them a couple minutes in the microwave then put them into my blender on the soup setting and ran a couple times. I used 1/3 cup water and it was a bit too thick, but yummy! I've since used it as jam also!)

Drizzle the sauce on the pancakes, garnish with a few additional berries and serve! (This recipe is from yummly.com--gluten-free vegan buckwheat pancakes. I made the full recipe then froze the extra pancakes and sauce, which works great to pull out later, heat or toast and serve again! YUM!)

by Karen, Barbara's daughter

Fresh Rhubarb Crisp

Back when we had three boys at home, on Sunday evenings we would do our family calendaring for the week. I would try to entice the guys to the meeting with dessert. This was one of our standbys from Mom's cookbook. Our rhubarb is growing better than ever this year, and were able to enjoy some crisp with strawberries.

Fresh Rhubarb Crisp

Filling:
4 c. rhubarb, 1/2" pieces
1/4 t. salt
1 c. sugar
1/4 c. flour

Topping:
1 c. flour
1/2 c. oatmeal
1 c. brown sugar
1/2 c. butter, melted

Mix together filling ingredients and put in 8 x 8" baking pan. Combine topping ingredients and put over rhubarb. Bake at 375° for 35 minutes. Serve warm topped with whipped cream. (For double batch, use 8 c. rhubarb, 1-1/2 c. sugar and 1 c. brown sugar in a 9x13" pan)

by Dee, wife of Barbara's son Scott

Watermelon Cake, Tri Tip Marinade

I saw a cake a friend tried online at this link. 

It has watermelon center. 

I'm not going to copy the recipe here, as the website

 has many good tips on putting this together.

_____

The Hardy family invited us over for a Memorial Day BBQ.
Debbie found this recipe and the steaks were beyond fantastic.

Tri Tip Marinade

This is really a flavorful and tasty marinade. The lemon pepper lends great flavor to the beef.

1 c. lemon juice
1 c. olive oil
1/2 c. sugar
1/2 c. soy sauce
1/2 c. black pepper
1/2 c. garlic salt
1/2 c. chopped garlic
1/2 c. chopped dried minced onion
2 (4 pound) tri tip roasts or use steaks

To make marinade, mix all of the ingredients except for the beef, in a large mixing bowl. Place the trimmed tri-tips in a plastic bag and pour the marinade over. Let stand in the refrigerator for 6 hours.

Heat grill to medium temperature.

Place tri-tips on grill at a 45 degree angle to establish grill marks and cook about 35 minutes, or until cooked to desired doneness. Remove the tri-tips from the grill and let rest about 2 to 5 minutes before slicing. 

Servings: 12

HAPPY INDEPENDENCE DAY!!