When berries and zucchini are plentiful, it's fun to try delicious and different recipes!
This month I have a confession.
Many years ago,Allen raised black raspberries. About that time, my doctor let me know that I had diverticulosis, and he warned me about eating any fruits with seeds because that could result in diverticulitis.
I hated it when he said, "Donna, you can peel a strawberry."
My response? "Not on your life, Doc. What is the worst thing that can happen to me if I eat fruits with seeds?"
"Oh, you will have severe abdominal pain."
I shrugged and laughed. "Well if I eat something I shouldn't and get severe pain, you will be the first man I call."
Allen knew better than to tempt me and he pulled out all of his beloved berry bushes.
We did freeze every berry, during that last season. If you freeze your berries on a cookie sheet and then use the FoodSaver (the "sucker-downer"), those berries will stay fresh for years.
How do I know that? Well, I guess you could say we did some research. See this gorgeous cobbler? Absolutely wonderful. Did not tastd freezer-burned and those berries had been in our freezer for at least four years!
We went to a local flea market and I bought three cookbooks for just $2.00 each. I found this different recipe for zucchini with bow tie pasta. Now here's the truth.
It was originally meant to be just a pasta and veggie dish, but I added some protein to make an entire meal. So, if you just want this as a pasta side dish, have at it!
I love how simple this is to make and how fun it is to improvise. We invited a couple of friends over to be my guinea pigs, and they loved it. I think this would be great with sauteed mushrooms, steamed carrots, asparagus, or even left-over beef tips. You see where I am going with this? The actual foundational recipe is simple and fast. Make it yours!
You will have to forgive me for this next recipe. Sometimes I just crave chocolate, but I don't enjoy a lot of sugar. So, if you've been following my recipes you see that I usually use a range for the amount of sugar or salt, and I usually use the smaller amount.
My plan was to make the coca cola cake recipe and I even bought a bottle of coke.
When I saw this recipe, the buttermilk in the refrigerator reminded me I needed to use it before it expired. I also loved the thought that it made a little cake.
Then, to my surprise, the icing was amazing and the recipe did not call for any confectioner's sugar. The cake turned out so moist. Try it and see what you think. It's a keeper—at least in the Kincheloe Kitchen.
Of course, we gave several pieces away to our friends. That's the best thing about my obsession with my food blog. I never want to give you a recipe I haven't tried.
My photography skills aren't the best, but I want you to have a real picture not ones where you ask the million dollar question: "Is it real or AI?" Mine are definitely real.
Enjoy the recipes and thanks for always taking time to care about me!
God bless you all. Eat hearty and share the love ... and calories!
Donna