Cooking

Stuffed Squash Blossoms Stuffing: 1 C. (+ More If Needed) Mozzarella Cheese 1 tsp. Veggie Blend Seasonings from Handmade Naturals by Deb Pinch Ground Pepper (I like White Pepper)   Coating: 3/4 C. Unbleached Flour 1/4 tsp Baking Soda Pinch Pepper Pinch Sea Salt   Flowers: Choose 6 Large, Blossoms and Rinse w/ Cool Water   Combine ingredients of stuffing blend in a bowl.  Combine ingredients of coating in seperate dish.  Add enough oil to cover the bottom of your pan.  Stuff flowers with cheese mixture, twist tops closed and roll in flour mixture.  Fry in oil, turning until all sides are golden brown.   A great addition to a fresh veggie stir fry!

Squash Blossom Soup   1/4 stick butter 1 onion, sliced 1 or 2 cloves garlic, minced 4 cups chicken broth 1/2 pound squash blossoms (about 4 cups) 1 cup half and half Salt and freshly ground pepper to taste Grated anejo cheese (for garnish) 1. Melt the butter in a large saucepan. Saute the onions, seasoning with salt and pepper. Cook about five minutes. Pour in the stock and bring to a boil, lower heat and simmer 10 to 12 minutes add the blossoms and cook 5 minutes longer. 2. Transfer soup to food processor and puree until smooth. Strain soup back into saucepan. Pour in the half and half and bring to a boil. Season with salt and pepper and top with grated anejo cheese, a dry, crumbly Mexican cheese somewhat like parmesan, which can be used instead, for a somewhat different taste.

Potato Pancakes 3 Cups chopped potatoes 1/2 Cup chopped onion 2 Large eggs 2 Tablespoons flour 1/2 Teaspoon salt Blend potatoes, onion and eggs in a blender or food processor until finely grated.  Add flour and salt until mixed well.  On a preheated and greased griddle, spread one heaping tablespoon of mixture into a 2 1/2 inch pancake each.  Grill over medium heat until top looks dry; flip and cook on the other side. Serve with butter or sour cream.

Raspberry Vinegar Fresh raspberries White vinegar Wash and drain berries. Loosely fill 1 quart mason jar with berries to within 2 inches of top. Heat white vinegar until the first bubbles appear, then fill jar with raspberries in it. Cover jar with plastic wrap - screw on top. Store in dark cool place for 6 weeks. Strain vinegar through a tea strainer lined with coffee-filter paper. Pour into fresh bottle and cork (use to make Raspberry Fruit Dressing).

Broccoli & Mushrooms 1 Zucchini 1 Portabella Mushroom 1 Stalk of Brocolli Sea Salt Red Wine Vinegar Tarragon 3 Boiled Eggs (optional) (Serves 1, Double ingredients for 2 servings.)     Heat stirfry pan with a drizzle of olive oil.  Cube the portabella, slice the zucchini and cut the broccoli into small heads.  Add  the zucchini first.  Sprinkle on a pinch of sea salt.  Fry until starting to golden and turn.  Add portabellas, broccoli, a dash of red wine vinegar and a pinch of sea salt strifry until the broccoli is done but not to tender. Before removing from stove, add a couple pinches of tarragon and stirfry in.  (Optional) Sprinkle on some pine nuts for a garnish and serve with boiled eggs.

Fry Bread 2 cups flour 3 tsp baking powder 1 tsp salt 1 cup milk Oil  for frying   Sift dry ingredients. Lightly stir in milk. Add more flour as necessary to make a dough you can handle. Kneed and work the dough on a floured board with floured hands until smooth. Pinch off fist-sized limps and shap into a disk -- everyone has their own characteristic shapes.(Shape affects the taste, by the way because of how it fries). For Indian tacos, the disk must be rather flat, with a depression -- almost a hole -- in the center of both sides. Make it that way if the fry bread is going to have some sauce over it. Smaller, round ones are made to put on a plate. Fry in a frying pan lightly brushed with oil.