Zucchini Fritters

Ingredients

• 2 lb zucchini (about 2 large or 5 medium)
• 1 tsp plus ½ tsp salt
• 2 large eggs, lightly beaten
• ½ cup chopped green onions
• 1 cup all-purpose flour
• 1 tsp baking powder
• ½ tsp ground black pepper
• Olive oil for sautéing
• Sour Cream, to serve

Method

1. Wash zucchini and trim off ends. Grate on the large holes of a box grater or using the grater attachment for the food processor. Place zucchini in a large mixing bowl, stir in 1 tsp salt and set aside for 10 minutes.
2. After 10 minutes, squeeze handfuls of zucchini tightly over the sink to remove extra water. It helps to wring it out in a cheesecloth if you have one. It is impressive how much water comes out! You should end up with 3½ to 4 cups of squeezed dry zucchini. Transfer to a large mixing bowl.
3. Add ½ cups chopped green onion and 2 lightly beaten eggs.
4. In a small bowl, stir together 1 cup flour with 1 tsp baking powder, ½ tsp salt and ½ tsp black pepper, or season to taste. Add flour mixture into zucchini mixture and stir until well combined.
5. Place a large heavy bottomed cast iron or non-stick skillet over medium-high heat*. Add 2 Tbsp olive oil over medium high heat. Once the oil is hot, add the zucchini mixture a heaping tablespoon at a time** and flatten out the tops slightly to make them pancake shaped. Sauté 3-5 minutes per side or until golden brown. If they brown too quickly, reduce the heat. Serve warm with a dollop of sour cream.

Pressure Cooker Meatloaf

Ingredients:

• 2 lbs minced meat
• 1 1/2 cups of bread crumbs (any kind will do – I prefer the Panko)
• 1 cup Parmesan Cheese
• 4 large eggs
• 1 tablespoon minced garlic (fresh)
• 1 tsp of your favorite seasoning 
• salt and pepper to taste (I usually put a teaspoon of each)
• 1 cup beef broth (or water)  THIS DOES NOT GO IN THE MEATLOAF MIXTURE – it goes in the bottom of the pressure cooker to create the steam required for cooking
• option: spread ketchup/mustard or bbq sauce over top

Method:

-mix everything together

-wrap meatloaf in aluminium foil leaving top exposed

-use aluminium foil balls at bottom of pressure cooker to keep meat elevated or put some veggies at bottom

-pressure cook on high about 35 minutes until cooked

No Yeast Bread

Ingredients:

-3 cups whole wheat flour (preferably stone ground)
-4 teaspoons baking powder
-1 teaspoon salt
-1 1⁄2 cups rice milk (works with any liquid) or 1 1⁄2 cups water (works with any liquid)
-1⁄4 cup liquid fat (i.e. melted milk free margarine, vegetable oil, olive oil)

MEthod:

1. Mix dry ingredients.
2. Do not sift the flour!
3. Mix liquids and add to dry.
4. Stir until there is no more dry flour.
5. Depending on the humidity of the air where you live you may need a little bit more or less liquid.
6. The dough should be moist but not sticky.
7. It may take a few minutes for the flour to fully absorb the liquid, so don't rush to add liquid or flour to it.
8. Score lightly the surface in a diamond or X shape to prevent splitting of the crust.
9. This is a country style bread that should be sliced thick.
10. It is important not to overwork the dough.
11. Shape into a ball or an oval, with oiled hands.
12. Place on clean baking sheet.
13. Bake for 40 minutes at 400°F.
14. Variations: Rub the dough ball with virgin olive oil and sprinkle sea salt and oregano for a focaccia flavor.