Isn't summer great? I just love the overabundance of zucchini season. One plant yields an average of 5 zucchini a week! And the more you pick, the more grows. It's supply and demand at it's best. What I love most about zucchini (fried, sauteed, stir-fried) is its versatility in baked goods, most especially -- cakes and cookies. Breads aren't bad either. Tried this recipe. Clare ate it. Joe found it passable. Therese doesn't eat bread. I ate the whole thing. Not sure if I'd make it again only because I was the only one who LOVED it. If ever, I'll probably sub Parmesan for cheddar so Clare can eat more of it.
Recipe for Parmesan Zucchini Bread (makes 2 loaves, adapted from What Geeks Eat)
* 1 large zucchini, grated
* 1 medium onion, grate
* 1/2 cup grated parmesan
* 1/3 cup of extra virgin olive oil
* 1/4 cup of honey
* 2 eggs
* 3 cups whole wheat white flour
* 1 1/2 teaspoons baking soda
* 1/2 teaspoon baking powder
* 1 teaspoon salt
* 1/4 teaspoon nutmeg or 30 seconds of grating a nutmeg on a microplane
1. Preheat oven to 350ยบ F. Grease two loaf pans (I used PAM).
2. In a bowl, mix together grated zucchini, onion, eggs, olive oil, honey, and Parmesan cheese.
3. In a separate bowl, mix together flour, salt, baking soda, baking powder, and nutmeg. Fold the wet ingredients into the dry.
4. Pour the batter into the pans and bake for about 30 minutes, or until the tops of the breads are browned and a toothpick stuck into the center comes out clean.
Wednesday, June 30, 2010
Hot Artichoke and Spinach Dip
From allrecipes.com
I got inspired when I saw Clare woof down my appetizer at TGI Friday's. So glad she could eat some form of vegetable, even if it is drenched in fat, fat and more fat. It's a start.
Ingredients
* 1 (8 ounce) package cream cheese, softened
* 1/4 cup mayonnaise
* 1/4 cup grated Parmesan cheese
* 1/4 cup grated Romano cheese
* 1 clove garlic, peeled and minced
* 1/2 teaspoon dried basil
* 1/4 teaspoon garlic salt
* salt and pepper to taste
* 1 (14 ounce) can artichoke hearts, drained and chopped
* 1/2 cup frozen chopped spinach, thawed and drained
* 1/4 cup shredded mozzarella cheese
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.
2. In a medium bowl, mix together cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt and pepper. Gently stir in artichoke hearts and spinach.
3. Transfer the mixture to the prepared baking dish. Top with mozzarella cheese. Bake in the preheated oven 25 minutes, until bubbly and lightly browned.
I got inspired when I saw Clare woof down my appetizer at TGI Friday's. So glad she could eat some form of vegetable, even if it is drenched in fat, fat and more fat. It's a start.
Ingredients
* 1 (8 ounce) package cream cheese, softened
* 1/4 cup mayonnaise
* 1/4 cup grated Parmesan cheese
* 1/4 cup grated Romano cheese
* 1 clove garlic, peeled and minced
* 1/2 teaspoon dried basil
* 1/4 teaspoon garlic salt
* salt and pepper to taste
* 1 (14 ounce) can artichoke hearts, drained and chopped
* 1/2 cup frozen chopped spinach, thawed and drained
* 1/4 cup shredded mozzarella cheese
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.
2. In a medium bowl, mix together cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt and pepper. Gently stir in artichoke hearts and spinach.
3. Transfer the mixture to the prepared baking dish. Top with mozzarella cheese. Bake in the preheated oven 25 minutes, until bubbly and lightly browned.
Chicken Lettuce Wraps
This is Auntie Mariette hacking in, but needed to store this recipe somewhere stable, so enjoy! Adjust to taste as these are approximate measurements that I used...
Ingredients:
- 1 head of iceberg lettuce
- 3 cloves garlic, minced
- 1 T light olive oil or canola oil
- 1 lb. boneless chicken breasts, minced
- 1/2 block of extra firm tofu, diced into pea-size bits
- 1 cup portobella mushrooms or mushrooms of choice
- 3 quick grinds of black pepper
- 1 medium onion, diced into pea-size bits
- 1 can of sliced water chestnuts, diced into pea-size bits
- 1/8 cup soy sauce, low-sodium
- 1/8 cup rice wine vinegar
- 2 T honey
- 1 T oyster sauce
Extra Drizzle Sauce:
- 3 T honey
- 1/8 cup soy sauce, low-sodium
- 1/8 cup rice wine vinegar
- 3 T chili garlic sauce (we used Lee Kum Kee)
DIRECTIONS:
1) Prepare Drizzle Sauce first, mix well, then chill in fridge while cooking the chicken mixture.
2) Wash lettuce head, cut into 3rds. (If the head is a little on the larger size, cut into 4ths.) Blot dry and set aside.
3) In a separate bowl, stir together the honey/soy sauce/oyster sauce/rice wine vinegar mixture. Set aside.
4) Heat wok or stir-fry pan to med-high heat with oil. Saute garlic for a minute, then add in minced chicken until thoroughly cooked. Add tofu bits, mushrooms and ground black pepper. Stir for a couple minutes, then reduce heat to medium. Add the onion and water chestnuts. Drizzle the sauce mixture from step 3 into the skillet and stir around for couple minutes.
5) Remove from heat as soon as you think everything has blended well enough, then serve at the table.
6) Allow everyone to take his/her own lettuce leaf and pile on the chicken mixture (like a fajita). Drizzle on with the chilled drizzle sauce and enjoy!
TIPS:
- For the onion and water chestnuts, it may be best to just throw them into a food chopper or food processsor and pulse until it reaches the desired size.
- For the sodium-conscious WHICH EVERYONE SHOULD BE, substitute less soy sauce and oyster sauce for more vinegar/garlic/onion/ground pepper...or even add some red pepper flakes.
Ingredients:
- 1 head of iceberg lettuce
- 3 cloves garlic, minced
- 1 T light olive oil or canola oil
- 1 lb. boneless chicken breasts, minced
- 1/2 block of extra firm tofu, diced into pea-size bits
- 1 cup portobella mushrooms or mushrooms of choice
- 3 quick grinds of black pepper
- 1 medium onion, diced into pea-size bits
- 1 can of sliced water chestnuts, diced into pea-size bits
- 1/8 cup soy sauce, low-sodium
- 1/8 cup rice wine vinegar
- 2 T honey
- 1 T oyster sauce
Extra Drizzle Sauce:
- 3 T honey
- 1/8 cup soy sauce, low-sodium
- 1/8 cup rice wine vinegar
- 3 T chili garlic sauce (we used Lee Kum Kee)
DIRECTIONS:
1) Prepare Drizzle Sauce first, mix well, then chill in fridge while cooking the chicken mixture.
2) Wash lettuce head, cut into 3rds. (If the head is a little on the larger size, cut into 4ths.) Blot dry and set aside.
3) In a separate bowl, stir together the honey/soy sauce/oyster sauce/rice wine vinegar mixture. Set aside.
4) Heat wok or stir-fry pan to med-high heat with oil. Saute garlic for a minute, then add in minced chicken until thoroughly cooked. Add tofu bits, mushrooms and ground black pepper. Stir for a couple minutes, then reduce heat to medium. Add the onion and water chestnuts. Drizzle the sauce mixture from step 3 into the skillet and stir around for couple minutes.
5) Remove from heat as soon as you think everything has blended well enough, then serve at the table.
6) Allow everyone to take his/her own lettuce leaf and pile on the chicken mixture (like a fajita). Drizzle on with the chilled drizzle sauce and enjoy!
TIPS:
- For the onion and water chestnuts, it may be best to just throw them into a food chopper or food processsor and pulse until it reaches the desired size.
- For the sodium-conscious WHICH EVERYONE SHOULD BE, substitute less soy sauce and oyster sauce for more vinegar/garlic/onion/ground pepper...or even add some red pepper flakes.
Best Birthday Cake (Clare Approved)
How do you sucker a 5 year old into getting her Vitamin A and beta carotene content? Hiding it in a dessert. I could have used more pineapple in this recipe. I also used 1/4 cup EV coconut oil and 1/4 applesauce (instead of a whole 1/2) to give it a bit more moisture, and to include some of EVCO's wonderful health properties (google it). I'm not a big fan of cinnamon and nutmeg in the summer, so I subbed it with vanilla. I also lessened the sugar to a half a cup instead of 3/4 and baked it in a 9x9 glass square baking dish. If you lightly frost the cake with cream cheese frosting (cream cheese + apple juice concentrate) or simply dust the tops with confectioners sugar and some decorative fruit, the kids will never know it's good for you. Also works well as muffin recipe since it is not too sweet.
* 1 1/2 teaspoons baking powder
> * 1/2 cup unsweetened applesauce
> * 2 1/2 cups flour
> * 3/4 cup sugar
> * 2 teaspoons baking soda
> * 1 1/2 teaspoons cinnamon
> * 1/2 teaspoon nutmeg
> * 1/2 teaspoon salt
> * 1/4 cup canola oil
> * 2 cups carrots, grated
> * 1 cup crushed pineapple
>
> Directions
>
> 1.
> 1
> In a small bowl mix baking powder and applesause into
> a foamy mixture, set aside.
> 2.
> 2
> In a large bowl mix flour, sugar, baking soda,
> cinnamon, nutmeg, and salt.
> 3.
> 3
> Add oil, carrots, pineapple (some of the juice might
> help), and applesauce mixture.
> 4.
> 4
> Mix well.
> 5.
> 5
> Add flaked coconut, nuts, or raisins if desired.
> 6.
> 6
> Scoop mixture into 24 cupcake liners.
> 7.
> 7
> Bake at 325 degrees Fahrenheit for 30 minutes or
> until toothpick comes out clean.
> 8.
> 8
> Once cooled, frost with icing (powdered sugar,
> 'fake' butter, vanilla, and water).
* 1 1/2 teaspoons baking powder
> * 1/2 cup unsweetened applesauce
> * 2 1/2 cups flour
> * 3/4 cup sugar
> * 2 teaspoons baking soda
> * 1 1/2 teaspoons cinnamon
> * 1/2 teaspoon nutmeg
> * 1/2 teaspoon salt
> * 1/4 cup canola oil
> * 2 cups carrots, grated
> * 1 cup crushed pineapple
>
> Directions
>
> 1.
> 1
> In a small bowl mix baking powder and applesause into
> a foamy mixture, set aside.
> 2.
> 2
> In a large bowl mix flour, sugar, baking soda,
> cinnamon, nutmeg, and salt.
> 3.
> 3
> Add oil, carrots, pineapple (some of the juice might
> help), and applesauce mixture.
> 4.
> 4
> Mix well.
> 5.
> 5
> Add flaked coconut, nuts, or raisins if desired.
> 6.
> 6
> Scoop mixture into 24 cupcake liners.
> 7.
> 7
> Bake at 325 degrees Fahrenheit for 30 minutes or
> until toothpick comes out clean.
> 8.
> 8
> Once cooled, frost with icing (powdered sugar,
> 'fake' butter, vanilla, and water).
Monday, June 21, 2010
Raw Spaghetti Sauce
I personally loved tossing this on my spaghetti. I find the combos work well on a hot summer day, especially if you use a really sweet tomato variety like grape or cherry tomatoes or my personal favorite, sun golds. Wasn't a big hit in my house though. Hubby and kids thumbed it down.
Fresh Tomato Sauce
By Diana Rattray, About.com Guide
* 1 to 1 1/2 pounds ripe tomatoes, about 3 large tomatoes
* 2 garlic cloves, peeled and minced
* 3 tablespoons olive oil
* 1/4 cup chopped fresh basil
* 1/2 teaspoon salt, or to taste
* black pepper, to taste
* 1 pound spaghetti
* freshly grated Parmesan cheese for serving
Preparation:
If desired, peel tomatoes; remove seeds, straining juice into a bowl. Save the juice and discard seeds. In a food processor, combine garlic, tomatoes with juice, 3 tablespoons olive oil, and basil. Pulse quickly to chop roughly. Pulse more for a smoother sauce, if desired. Transfer to a bowl, add salt and pepper and let stand to marinate for about 20 minutes.
Cook pasta until just tender, drain and toss hot with the marinated tomato sauce. If hotter spaghetti is desired, heat the sauce just until hot on stovetop or in microwave. Serve immediately with Parmesan cheese.
Serves 4 to 6.
Fresh Tomato Sauce
By Diana Rattray, About.com Guide
* 1 to 1 1/2 pounds ripe tomatoes, about 3 large tomatoes
* 2 garlic cloves, peeled and minced
* 3 tablespoons olive oil
* 1/4 cup chopped fresh basil
* 1/2 teaspoon salt, or to taste
* black pepper, to taste
* 1 pound spaghetti
* freshly grated Parmesan cheese for serving
Preparation:
If desired, peel tomatoes; remove seeds, straining juice into a bowl. Save the juice and discard seeds. In a food processor, combine garlic, tomatoes with juice, 3 tablespoons olive oil, and basil. Pulse quickly to chop roughly. Pulse more for a smoother sauce, if desired. Transfer to a bowl, add salt and pepper and let stand to marinate for about 20 minutes.
Cook pasta until just tender, drain and toss hot with the marinated tomato sauce. If hotter spaghetti is desired, heat the sauce just until hot on stovetop or in microwave. Serve immediately with Parmesan cheese.
Serves 4 to 6.
Basil Pesto
Pesto is very versatile in Italian cooking. I toss it in pastas, especially tortellini. I also love to spread it on sandwiches (ham and cheese) and add some tomato or provolone/mozzarella. Pesto can also be used in soups, salads, on bread, and as an alternative to red sauce on a pizza. Too bad my kids won't touch it. So I probably won't make this again for awhile.
The following is a basil pesto recipe from Giada's Family Dinners by Giade De Laurentis -- the tiny FoodTV lady with the plunging V-neckline sweaters exposing her hooters.
* 2 Cups Fresh Basil
* 1/4 Cup Toasted Pine Nuts
* 1/2 Cup Parmesan
* 2/3 Cup extra Virgin Olive Oil
* 1 Garlic Clove
* 1/2 Teaspoon Salt
* 1/4 teaspoon black pepper
Pulse basil, pine nuts, garlic, salt and pepper. Add oil and blend to consistency. Good in the fridge for 2 days, add salt and pepper if you so choose.
The following is a basil pesto recipe from Giada's Family Dinners by Giade De Laurentis -- the tiny FoodTV lady with the plunging V-neckline sweaters exposing her hooters.
* 2 Cups Fresh Basil
* 1/4 Cup Toasted Pine Nuts
* 1/2 Cup Parmesan
* 2/3 Cup extra Virgin Olive Oil
* 1 Garlic Clove
* 1/2 Teaspoon Salt
* 1/4 teaspoon black pepper
Pulse basil, pine nuts, garlic, salt and pepper. Add oil and blend to consistency. Good in the fridge for 2 days, add salt and pepper if you so choose.
Egg-Free Peanut Butter Cookies
Great peanut butter cookie. More of the old fashioned variety (on the crunchy side) with a bit of a bite/chew in the middle. If you're looking for a soft chewy or cake-like cookie, this one's not for you. I like to add chocolate chips to this recipe. I also cut the butter in half, so used 1/4 c butter and 1/4 c peanut butter. The original recipe is too crumbly for my taste and would probably make an even crumblier cookie, so I took one reviewer's advice and added 1/4 c of milk. You could probably sub the milk with applesauce (great for baking and adding a soft cakelike consistency to your cookies), more peanut butter, or of course -- an egg.
Ingredients
* 1/2 cup brown sugar
* 1/2 cup granulated sugar
* 1/2 cup peanut butter (I use creamy)
* 1/2 cup butter or margarine
* 1 teaspoon vanilla
* 1 1/4 cups flour
* 1/2 teaspoon salt
* 1/2 teaspoon baking powder
* 1/2 teaspoon baking soda
Directions
1.
1
mix together peanut butter, sugars, vanilla and margarine until well blended.
2.
2
add rest of ingredients, and mix well til totally combined.
3.
3
form dough into balls about 1/4 inch in size, and place on ungreased cookie sheet, mark top of balls with fork.
4.
4
heat in 375 degree oven for 8-10 min.
5.
5
wait a minute, then transfer to wire rack, cool completely.
6.
6
Store in air tight container.
Ingredients
* 1/2 cup brown sugar
* 1/2 cup granulated sugar
* 1/2 cup peanut butter (I use creamy)
* 1/2 cup butter or margarine
* 1 teaspoon vanilla
* 1 1/4 cups flour
* 1/2 teaspoon salt
* 1/2 teaspoon baking powder
* 1/2 teaspoon baking soda
Directions
1.
1
mix together peanut butter, sugars, vanilla and margarine until well blended.
2.
2
add rest of ingredients, and mix well til totally combined.
3.
3
form dough into balls about 1/4 inch in size, and place on ungreased cookie sheet, mark top of balls with fork.
4.
4
heat in 375 degree oven for 8-10 min.
5.
5
wait a minute, then transfer to wire rack, cool completely.
6.
6
Store in air tight container.
Tuesday, June 15, 2010
Food Blogging 101
We will be blogging recipes, commentaries and possibly pictures of what the kids like to eat (for our purposes). We're happy to share the site with you. Feel free to comment :)
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