Rhubarb BBQ sauce

Ingredients:

1 cup rhubarb, 2/3 cup water, 1 onion chopped, 1 clove garlic, 1 cup ketchup, 2/3 cup brown sugar, 1/2 cup corn syrup, 1 tsp oil, 2 Tbsp   Worcestershire  2 Tbsp cider vinegar,  1 tsp  dijon mustard, 1-1/2 tsp hot pepper sauce, 1/4 tsp salt

Directions:

In a small saucepan, bring rhubarb and water to a boil. Reduce heat; simmer, uncovered, or until tender, 5-6 minutes. Remove from heat; cool slightly.

Place rhubarb in a blender or food processor; cover and process until smooth.

 In the same saucepan, cook onion in oil until tender. Add garlic; cook and stir 1 minute longer. Add the remaining ingredients.
Whisk in rhubarb puree until blended. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Use as a basting sauce for grilled meats. Store in the refrigerator.

Dehydrated Tomatoes

Directions: Slice plum tomatoes in half lengthwise. Scrape out seeds, leaving pulp intact. 

Turn pulp side down , and make a shallow slit 1 inch long lengthwise into skin.

Turn over sprinkle with salt

Set dehydrator to 135 to 140F, and arrange pulp side up, 1/2 inch apart

Takes approx. 6-10 hours to dry. During process turn the tomatoes to promote even drying. 

Mid Eastern Hummus

DIIngredients:  Chick peas; 1 large clove garlic;1/4 cup tahini; juice from 1 lemon;1/2 tsp cumin; salt & pepper

Directions: 

 drain a 400ml can of chickpeas

 (save some liquid)

rinse under hot water;

pinch off skins for a smoother hummus;

Put peeled chickpeas in processor

add garlic, and tahini, lemon juice, cumin, salt & pepper, and chickpea liquid. 

turn on low for 2 minutes.

Add water or more chickpea liquid until desired consistency. 

Miso Salad Dressing

In a blender we’re gonna have three clothes of garlic, a half cup of peeled ginger one carrot one and a half apple chopped up we’re not in about a quarter of an onion half cup of rice vinegar 1 tablespoon of miso paste about 2 tablespoons of sugar, sugar, and 1 teaspoon of sesame oil and 1 cup of olive oil, give it a blend. This makes quite a lot. This will stay in the fridge for about a week. Pour on a basic salad and enjoy

ZUCCHINI FRITTERS

Ingredients: 2 large zucchini, 1 1/2 tsp sea salt, 2 large eggs lightly beaten, 1/2 cup chopped onions, 3/4 all purpose flour, 1 tsp baking powder, 1/2 tsp black pepper, olive oil for sauteing.

Instructions:
Grate zucchini on large holes of grater;
Place zucchini in a mixing bowl & stir in 1 tsp salt;
Set aside for 10 minutes and then squeeze zucchini to remove excess water(use cheesecloth if you have);
Return zucchini to bowl & add 1/2 chopped onion and 2 eggs
In a separate blow stir together 3/4 cup flour, with 1 tsp baking powder, 1/2 tsp salt and 1/2 tsp black pepper
Add flour mix to zucchini mix and stir until combined
Heat cast iron or non-stick skillet over medium heat and add 1 Tbsp olive oil.
Add zucchini mix one heaping Tbsp at a time and flatten iinto pancake shape. Bake until golden brown.

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Zucchini Bread

Ingredients • 3 cups all-purpose flour • 1 teaspoon salt • 1 teaspoon baking powder • 1 teaspoon baking soda • 1 tablespoon ground cinnamon • 3 large eggs • 1 cup vegetable oil • 2 ¼ cups white sugar • 3 teaspoons vanilla extract • 2 cups grated zucchini

Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C). Grease and flour two 8x4-inch pans. Sift flour, salt, baking powder, baking soda, and cinnamon together in a large bowl. Beat eggs, oil, sugar, and vanilla together in a separate large bowl with an electric mixer until combined; add flour mixture and beat well. Stir in zucchini and walnuts until well combined. Pour batter into the prepared pans. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 to 60 minutes. Cool in the pans on a wire rack for 20 minutes.