Zucchini Germanica

My favorite way to eat small zucchinis. My Mom in Germany served these to us last summer and they were delicious, so I named them after my home country!

Melt a couple of tablespoons of good-for-you butter in a heavy skillet. Slice zucchinis lengthwise. Add to skillet. Season with your favorite spices. I like onion powder, curry, paprika, pepper and sea salt. Flip when they start getting soft or brown a little. Flip over and add seasoning to other side if you'd like. Be careful not to overcook them. They should not turn translucent, just tender enough to eat.

Guten Appetit!

Check out this website if you want to know why butter is so good for you!

Quick Baked Beans

3 cans beans (navy, kidney, black or pinto)
1 onion, pureed
1/2 lb. bacon

1/4 cup rapadura (or brown sugar)
3/4 cup ketchup
1/4 cup molasses
1 Tbsp. vinegar
1 tsp. dry mustard
1 tsp. garlic salt
1/2 tsp. ginger

Saute onions in butter. Combine sauce ingredients. Add rest of the ingredients. Bake uncovered for 3 hours @ 325. (Edible after an hour.)

Creamed Spinach

I made my own creamed spinach for the first time tonight. I used frozen chopped spinach and on a whim just decided to dress it up. The recipe will need to be refined some, but this is a good start. I only made a small batch this time and didn't measure everything.

Here is what I did:

Cook 1 package frozen, chopped spinach in some water just till warm. Strain well.

Melt 2 Tbsp. butter in a small saucepan. Add 2 Tbsp. flour and whisk together right away under medium to low heat. Add 1/2 cup whole milk slowly to incorporate while whisking. Add onion powder, garlic powder and salt and pepper to taste. Add 2-4 Tbsp of parmesan cheese or to taste.

Stir strained spinach into cream sauce.
Yummy!! It could have used more of the spices so I will need to experiment with amounts.

I grew up with creamed spinach out of a box in Germany and loved it. I will finally be able to get back to that taste.