Cucumber Salad

This recipe is from my brother’s first wife – Patter.  This week is the first time I have ever made – I love it and my mom has always made it before.   It works great to take on a picnic. Plus if you have ton’s of cucumbers it’s a great way to use them.

4 large cucmbers sliced thin

1 large onion sliced thin

layer in a large covered bowl salting lightly between layers. Cover with water overnight. Turn to mix brine.  Next day: drain the salt brine. Add 1 C of sugar and 1/2 C of water plus a 1/2 C of vinegar. Refrigerate 1 hour and serve.

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hamburgers, cucumber salad and roasted beets

My oh my what a tasty meal that makes. The hamburgers were from our herdshare farmer.  They were really tasty – better if cooked longer – apparently we seriously need a new grill. arrrgggg why do they break down so quickly.  I made the cucumber salad last night – salted the cucumbers set them overnight in the fridge – drained them this morning, mixed with 3/4 cup of yogurt and 2 garlic cloves minced. Then set in the fridge to marniate.  I got the recipe from my NT book. Also roasted the beets, fried up the green in coconut oil – what a nice sweet treat.

I also made zucchini bread this morning – used the following recipe – but subsitute half spelt flour and half whole wheat flour. Such a nice delectable treat. Light, tasty and that yummy flavor that comes from spelt flour, cinnamon and nutmeg.

This recipe comes form Smitten Kitchen – I think this soon will also become one of my favorite food blogs.

Zucchini Bread
Adapted from several sources

Yield: 2 loaves or approximately 24 muffins

3 eggs
1 cup olive or vegetable oil
1 3/4 cups sugar
2 cups grated zucchini
2 teaspoons vanilla extract
3 cups all-purpose flour (i used half spelt and half whole wheat)
3 teaspoons cinnamon
1/8 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1/2 cup chopped walnuts or pecans (optional)
1 cup dried cranberries, raisins or chocolate chips or a combination thereof (optional)

(next time I would like to try the cranberries, the raisins were good but the cranberries would be better)

Preheat oven to 350 degrees.

Grease and flour two 8×4 inch loaf pans. (Grease liberally. See those pictures of the cakes inside their non-stick pans? Yup, they’re pretty much hanging out in there for the time being.) Alternately, line 24 muffin cups with paper liners.

In a large bowl, beat the eggs with a whisk. Mix in oil and sugar, then zucchini and vanilla.

Combine flour, cinnamon, nutmeg, baking soda, baking powder and salt, as well as nuts, chocolate chips and/or dried fruit, if using.

Stir this into the egg mixture. Divide the batter into prepared pans.

Bake loaves for 60 minutes, plus or minus ten, or until a tester inserted into the center comes out clean. Muffins will bake far more quickly, approximately 20 to 25 minutes.

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