Re: freezing zucchini puree

[Guest guest]

At 09:35 AM 12/3/2008, you wrote:

Anyhoo- is there something I can

do in the freezing process that this won't occur??

The problem is that because zucchini has a high water content, when the

water freezes, it tends to split the cells, making the cooked mush even

mushier.

I don't know how you can stop the mush (does this mean SCDers eating

zucchini turn into sled dogs? Mush! Mush!), but I do know that you can

make zucchini crackers out of what you have.

—

Marilyn

New Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

[Guest guest]

Definitely don't throw it out. There's tons of stuff you can do with it....use it for crackers (Marilyn's Vegetable Based Cracker recipe), pizza crust (I have a recipe), soup base, to thinken sauces, send it to me ;-)

Alton Brown, I love that guy :-) had a show about freezing stuff not too long ago and he said that you need to freeze things as quickly as possible. There is a scientific explanation as to why. I'll attempt to explain if you want. Basically, he said to cool it down as much as possible (refrigerate) before putting it in the freezer and then put it in the coldest part of the freezer. Also, instead of putting a big glob in a container, put the glob in a ziplock bag and flatten it out a bit. It'll freeze faster in a thin layer than in a big glob. I don't know if any of this will help or not, I haven't tried it yet.

Take care,

Kim H.

husband, , CD 1999

SCD 2002

To: BTVC-SCD Sent: Wednesday, December 3, 2008 9:35:46 AMSubject: freezing zucchini puree

A couple of weeks ago before zucchini's went out of season my husbandbought quite a bit like four shopping bags full to prepare zucchinipuree. I make it by steaming a pot full of zucchini throwing intoblender with ghee and sea salt. I eat about 2 bowl fulls of thisevery day (I don't know if that is excessive) anyway.. so a couple ofweeks ago he was at the GreenMarket. We prepared this so that I wouldhave back-up in freezer in case different intro'ing made me sick.I should of known to test zucchini puree -in freezer- before doing this.I take puree out and it looks so gross that it makes me want to puke.It is watery with the fibrous parts of zuk floating! I can't say ittastes bad but the consistency is watery as opposed to thick way Ilike it. Sadly, every time I look at this or try to heat it up itturns my stomach which is completely and utterly irrational as it isperfectly ok. I cannot force

myself to eat something that grosses meout to such an extent. I have no rational explanation for why I ambehaving this way..Anyhoo- is there something I can do in the freezing process that thiswon't occur??JodiSCD 14 monthsCrohn's/Colitis

[Guest guest]

Hi Jodi-- this has happened to me as well. I now slice the zucchini in rounds which I then steam or blanch just to wilt. Then I freeze the rounds. You can either defrost/further cook in the steamer and then puree, or defrost in a colander in the sink, let drip and then puree and microwave. Zucchini is very watery and this is nor perfect, but much better than what you experienced.

Good Luck!

Terry

UC

Lialda

freezing zucchini puree

A couple of weeks ago before zucchini's went out of season my husbandbought quite a bit like four shopping bags full to prepare zucchinipuree. I make it by steaming a pot full of zucchini throwing intoblender with ghee and sea salt. I eat about 2 bowl fulls of thisevery day (I don't know if that is excessive) anyway.. so a couple ofweeks ago he was at the GreenMarket. We prepared this so that I wouldhave back-up in freezer in case different intro'ing made me sick.I should of known to test zucchini puree -in freezer- before doing this.I take puree out and it looks so gross that it makes me want to puke.It is watery with the fibrous parts of zuk floating! I can't say ittastes bad but the consistency is watery as opposed to thick way Ilike it. Sadly, every time I look at this or try to heat it up itturns my stomach which is completely and utterly irrational as it isperfectly ok. I cannot force myself to eat something that grosses meout to such an extent. I have no rational explanation for why I ambehaving this way..Anyhoo- is there something I can do in the freezing process that thiswon't occur??JodiSCD 14 monthsCrohn's/Colitis

[Guest guest]

> At 09:35 AM 12/3/2008, you wrote:

>> Anyhoo- is there something I can do in the freezing process that

>> this won't occur??

>

> The problem is that because zucchini has a high water content, when

> the water freezes, it tends to split the cells, making the cooked

> mush even mushier.

>

> I don't know how you can stop the mush (does this mean SCDers eating

> zucchini turn into sled dogs? Mush! Mush!), but I do know that you

> can make zucchini crackers out of what you have.

Or use it to thicken a stew.

Mara

[Guest guest]

At 01:30 PM 12/3/2008, you wrote:

Or use it to thicken a

stew.

Yep, that's delicious, too.

—

Marilyn

New Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

[Guest guest]

Anyhoo- is there something I can do in the freezing process that thiswon't occur??Another idea. Let the water drip out of the puree before freezing, so there is less water in it to begin with. another way zucchini freezes well is if you dice it (not puree) in your (brand new!) cuisinart (your mom did getyou one, right?), then salt it and let it drain for an hour or so in a tea towel, then wring it out really well. Then put it in a container or plastic bag to freeze uncooked like that. Then you can use it in a variety of things -zucchini latkes (pancakes), breads (when you are eating nuts again), puree it further the way you like it, chuck it in soups or stews or sauces or omelets, etc. Mara

[Guest guest]

Hi Kim H,

>

> Definitely don't throw it out. There's tons of stuff you can do with

it....use it for crackers (Marilyn's Vegetable Based Cracker recipe),

pizza crust (I have a recipe), soup base, to thinken sauces, send it

to me ;-)

>

What is the vegetable based cracker recipe? Is this nut free?

Just looking at it makes me sick! I would be glad to give it to you

although my husband thinks I'm crazy.

> Alton Brown, I love that guy :-) had a show about freezing stuff not

too long ago and he said that you need to freeze things as quickly as

possible. There is a scientific explanation as to why. I'll attempt to

explain if you want. Basically, he said to cool it down as much as

possible (refrigerate) before putting it in the freezer and then put

it in the coldest part of the freezer. Also, instead of putting a big

glob in a container, put the glob in a ziplock bag and flatten it out

a bit. It'll freeze faster in a thin layer than in a big glob. I don't

know if any of this will help or not, I haven't tried it yet.

I kind of did this although I did not flatten it out! BUMMER!

Jodi

SCD 14 months

Crohn's/Colitis

[Guest guest]

Hi Marilyn,

> The problem is that because zucchini has a high

> water content, when the water freezes, it tends

> to split the cells, making the cooked mush even mushier.

>

Thank you for this explanation. I wish I would of tested it before

being out $80 worth of zucchinis.

> I don't know how you can stop the mush (does this

> mean SCDers eating zucchini turn into sled dogs?

> Mush! Mush!), but I do know that you can make

> zucchini crackers out of what you have.

Is this the same recipe as Kim H is referring to " Marilyn's vegetable

based cracker recipe " ??

Jodi

SCD 14 months

Crohn's/Colitis

[Guest guest]

Mara!

Very good ideas!

Yes mom bought me a mixer..

Shall have to try this.

Jodi

SCD 14 months

Crohn's/Colitis

[Guest guest]

At 03:54 PM 12/3/2008, you wrote:

Is this the same recipe as Kim H

is referring to " Marilyn's vegetable based cracker

recipe " ??

Yes, it is. <g> And you are, I think, getting a holiday gift of an

Excalibur, so you will be able to put it to good use. <g>

—

Marilyn

New Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

[Guest guest]

Marilyn,

Tru 'dat.. Mom is buying me one for Chanuka.

I love Chanuka. Only problem with Chanuka is if you are a winter baby

it's way too close together so all presents are lumped together- total

bummer. I should say the problem being a 'winter baby' it's not

Chanuka's fault really. I'm so selfish. Explain this to a kid that's

dreaming of presents. Such a materialist.

Jodi

SCD 14 months

Crohn's/Colitis

> Yes, it is. <g> And you are, I think, getting a

> holiday gift of an Excalibur, so you will be able to put it to good

use. <g>

[Guest guest]

Hey there,

> What is the vegetable based cracker recipe? Is this nut free?

It is nut free. I'll copy the recipe at the bottom of the email.> Just looking at it makes me sick! I would be glad to give it to you

although my husband thinks I'm crazy.That sucks! Can you drip it like you would yogurt? Or maybe you should stick it back in the freezer and mess with it another day. I have days when I'm more sensitive to stuff than others. Some days the smell of raw meat is really gross to me, other days it doesn't bother me at all. And I'm not, nor have I ever been even remotely close to being a vegetarian. And sometimes I get on the elevator at work with someone that has on way too much perfume and it'll turn my stomach, other days I can stand next to someone that smells just as strong and it won't bother me....I have my moments. Maybe you're just having a moment.I'm so sorry that it didn't work out. That's so disappointing :-(Here''s Marilyn's recipe.....Take care,Kim H.VEGETABLE BASED CRACKERS

Note: you MAY be able to do these in an oven, although I have not yet

tested this. I use an Excalibur 9 tray dehydrator. (Although I confess

that, with as much as I use my dehydrator, I'm eyeing the BIG Excalibur

commercial one. If I could just figure out (a) how to afford it, and (

where I would PUT it!)

This recipe originated because I wanted a cracker with fewer calories

than the wonderful almond flour crackers, and because so many people on

the list serve found the nut flours difficult to handle the nut flours in

the first weeks or months of the diet, yet were desperate for something

with which went crunch when they bit into it. Although amounts for fresh

herbs are given here, dry or freeze-dried ones are recommended for

any vegetable-based cracker as they will help soak up some of the

remaining moisture.

I did find that reducing the parsley and increasing the chives a bit

yielded a cracker that tasted an awful lot like sour cream and chive

potato chips!

Zucchini Pulp

15 pounds zucchini (courgettes)

1 tea towel

1 colander

food processor, blender or grinder

Peel, deseed and slice the zucchini. Steam until tender in a large pot --

this is a great use for that big old pasta pot and its colander which you

no longer use. Drain well.

Purée zucchini according to your choice of method. I use the optional

fine plate on the Maverick #5 grinder. Pour the resulting green-white

slop into a colander lined with a tea towel. Do not try to use cheese

cloth - you will loose too much of the zucchini. Drain to about half the

original volume. You may have to gather up the edges of the tea towel and

squeeze the zucchini to get as much liquid as possible out of it. Reserve

the liquid for flavoring soups or gravies.

What you will have is a greenish-white pulp about the consistency of

drained yogurt. This will, needless to say, be quite a bit moister than

almond flour.

When the zucchini is drained, divide the pulp up into three cup portions

- each five pounds of zucchini will yield about 3 cups of drained pulp.

Freeze the remaining portions to cut down on preparation time for future

batches of crackers.

Herb Parmesan Crackers,

(Zucchini Base)

3 cups well-drained zucchini pulp

2 1/4 cups freshly grated Parmesan cheese

(about 4 ounces weight or 110 grams)

½ cup fresh parsley, finely chopped -or- 1/4 cup dry

1/4 cup fresh chives, finely chopped -or- 2 tablespoons freeze dried

1/2 teaspoon dry oregano -or- 2 teaspoons fresh finely chopped

1/2 teaspoon dry thyme -or- 2 teaspoons fresh

1/2 teaspoon baking soda

pinch of salt

2 extra large eggs

3 Tablespoons melted butter

3/4 cup dry curd cottage cheese

8 cloves of garlic pressed

Combine zucchini pulp, cheese, herbs and baking soda and salt in a bowl.

Blend the eggs, butter, dry curd cottage cheese (or dripped yogurt ) and

pressed garlic in a processor or blender until very, very smooth.

Add to the seasoned zucchini pulp and mix together. You will have a

moderately thick batter.

To bake zucchini-based crackers, you'll need at least 4 twelve-muffin

muffin tins. I use industrial size 24 muffin pans, and have four of them

so that I can have two in the oven and two filled and ready to go into

the oven. Mine are non-stick ones; if using regular ones, butter well.

(My niece says, "Don't bother with ordinary ones; it will drive you

crazy. I buttered mine within an inch of their lives and the stuff still

stuck. Save yourself some frustration and start with good quality

non-stick tins to begin with." So you may take that for what it is

worth from someone who tested this recipe in standard muffin tins.) The

dough from these will be very wet, almost a batter consistency, but not

quite. Using the cookie scoop, place dollops of batter/dough in each

muffin cup. Using a moistened finger or the damp back of a spoon, spread

the batter out evenly over the bottom of each cup.

Bake in a very slow oven, 215 F for about two hours. The object is to get

the egg set up and drive out as much of the remaining zucchini water as

possible without burning the crackers.

Remove proto-crackers from muffin pans by spinning them out. Arrange

crackers on dehydrator trays, and dehydrate at 135 F until dry and

crispy. Part way through the drying, you will despair of them ever

becoming a good snack, as they will seem very oily and soggy. Give them

another 5-6 hours to dry, and they will become surprisingly

crispy.

If you do not have the muffin tins, it may be possible to make these by

placing dollops of batter on a flat cookie sheet and then spreading them

out to a consistent thinness with your finger. It will be hard to get a

consistent shape or size this way, however.

If you do not have a dehydrator, it may be possible to dry the

crackers in the oven by arranging them on flat cookie sheets, and

returning to the oven at the absolute lowest temperature yours will go,

in other words, as close to 135 F as you can get.

Variations:

I have so far made this recipe with the drained zucchini pulp, and with

properly prepared bean paste. I suspect that it could be made with any

vegetable which has been cooked soft, puréed, and drained. I will be

experimenting with a Cajun style cracker, and a Mexican cheese

crunch.

The bean paste crackers are the closest to well-done almond flour

crackers, but I think that because of the fact that legumes can be so

problematical for SCDers that I would not recomend them for anyone who is

not yet well on the way to healing.

I have also made this recipe without the DCCC or yogurt cheese and

omitting the parmesan for a dairy-free version. It comes out pretty well,

although the taste is a little flat without the parmesan. (Maybe someone

can suggest something to add?)

I can't figure out how to do it egg-free, although there's a possibility

that gelatin might do the trick.

—

Marilyn

Recipe

from Louisiana SCD

Lagniappe (forthcoming)