Whitebird Summit Lodge & Ranch

Northern Idaho Family Vacation Lodging

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October 1, 2017

Treats from "On Top of the World"

Posted by: Theresa Schmitz

Treats from

" Here are some of our favorite recipes from our last retreat"

Whitebird Summit lodge recipe
Treats from “On Top of the World”

Chocolate Zucchini Bread


1 cup flour

½ cup cocoa

1 tsp baking soda

½ tsp sea salt

2 tsp cinnamon

2 large eggs room temp

¼ cup unsalted butter melted and cooled

¼ cup melted coconut oil

¾ cup brown sugar

1 tsp vanilla extract

1 1/2 cups packed shredded zucchini

1 cup choc chips

 

Preheat oven 350, grease 9 inch loaf pan

In med bowl, whisk together flour, cocoa, baking soda, seas salt and cinnamon– set aside

In large bowl, add eggs, melted butter, oil, vanilla, and brown sugar. Stir until smooth.

Stir the dry ingrediants into the wet ingredients, don’t over mix, and stir in shredded zucchini until just combined, stir in ¾ cup choc chips

Pour into prepared pan, sprinkle with remaining chips.

Bake 50-60 minutes

Cool 15 minutes before cutting

 

 

Creamy Zucchini Soup
 

1 TBL butter

2 garlic cloves minced

1 large onion chopped

2 lb zucchini but into small pieces

2 cups chicken or vegetable stock

1 cup heavy cream

 

Heat butter in large pot, add garlic and onions and cook for 4 minutes. Add zucchini, broth and bring to boil then cover and reduce to med heat. I cooked this for at least 30 minutes. Let cool and then I put in my processor and blended it well. Just a couple cups at a time.

Add cream, salt and pepper to taste , heat up and serve

Fry bacon and let cool. Add chopped chives and shredded cheese. Top your soup off.

Great soup to add vegetables to and

 

 

Italian Zucchini Soup
 

1 lb sausage

1 cup chopped onion

2 cups chopped celery

2 TBL sugar

2 tsp salt

1 tsp dried basil

1 tsp Italian seasoning

½ tsp pepper

2 cups diced tomatoes

4 cups diced zucchini

4 cups vegetable stock

 

In large pot brown sausage with onions, drain excess fat. Add celery, sugar, salt, basil, italian seasoning, pepper, tomatoes , stock and Zucchini simmer for 1 hr.

Yields about 2 quarts

 

 

Spinach Apple Salad w/ Bacon
 

2 apples

Lemon Juice

¼ lb bacon

½ lb spinach stemmed and washed

2 TBL Balsamic vinegar

1 TBL Dijon mustard

1/4 cup olive oil

Black olives chopped

Salt and Pepper to taste

 

Core and chop apples, toss in bowl with small amount of Lemon juice. Set aside

Fry bacon, cool and break into pieces. Set aside

In jar combine mustard, vinegar, salt, pepper and oil. Blend well.

Combine all shortly before serving

 

Potato Kugel
 

6 potatoes- shredded

3 carrots peeled and shredded

2 eggs beaten

1 clove garlic

1 tsp basil

1 large onion diced

3 TBL oil

1 cup cheddar cheese

2 tsp salt

¾ cup buttermilk

1/4 cup bread crumbs

Combine onions, carrots and potatoes, Stir in remaining ingredients expect for cheese.

Spread in 7x11 greased pan

Bake 350 for 40 minutes.

Top with cheese until melts

 

Terri Schmitz

www.whitebirdsummitlodge.com

 

 

 

 

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