I've been waiting for Mom to jump on here and put this one up herself but she's a little computer challenged ;) so I'm just going to add this before we forget. It really is a great one. The zucchini/chocolate may sound like an odd combination, but really what you end up with is a very moist and delicious quick bread. Or muffin! The loaves make great gifts, the mini muffins make for a lazy and quick snack(no inconvenient cutting involved, just pop in your mouth!). My kids love these.
Mom's Choc Chip Zuke Nut Bread
INGREDIENTS/DIRECTIONS
3 eggs - beaten until light
Add: 1 1/2 cup sugar(I do more like 2)
3 tea vanilla
1 cup oil (I cut the oil to 2/3 cup and added another cup of zucchini)
Mix well
Add: 2 cups grated zucchini (I add almost 3 cups)
Add: 3 cups flour
1 tea salt
1 tea soda
1 tea baking powder
3 tea cinnamon (I also add some allspice and nutmeg)
Add: 3oz pkg instant chocolate pudding mix (I never have this on hand so I don't put it in personally)
1/2 cup chopped nuts
1/2 cup choc chips (I add almost 1 cup )
Grease and flour the muffin tins or mini loaf pans(I find it doesn't work to try to make a larger loaf than the minis). Bake at 325 or 350 for 20min and check to see if done. I find the mini muffins are done at 325 and 20ish mins, the loaves take around 10min more. To check to see if they're done, take a toothpick and insert into center. If there's batter on it when you pull it out, isn't done! Also you'll notice the edges brown. Most times the entire top of my loaf is brown. Don't worry, it probably isn't burning.
Showing posts with label Vegetables. Show all posts
Showing posts with label Vegetables. Show all posts
Wednesday, September 23, 2009
Friday, September 18, 2009
Stacy's Brazilian Soup
(as Blogspot hates me this evening, this is freakin take 2 in writing this all down!)
I am so proud! I did this myself! Ok, so I used one recipe and it's mismatched photo as a base but made up the rest based on what I had. Here is the base: http://www.vegetariansrecipes.org/2666/Brazilian-Black-Bean-Soup.html and you can see in the pic, not so much the same thing according to the directions below the picture!
This is what I came up with using the base plus stuff in my kitchen that needed used or I thought sounded good:
8cu water
1 can black beans drained/rinsed
1 can pinto beans drained/rinsed
3-4 med. tomatoes chopped to desired size
1 sm-med. onion white or yellow(I had yellow)
3 green onions diced
3-4 cloves minced garlic
1 bell pepper whatever size and color(I had a small green one from the garden)
1 pint corn(frozen from our garden!)
2-3 cu chopped zucchini(of course, from our garden LOL)
1 cu leftover cooked rice from an earlier meal
1/8 tsp ground cloves
1 tbsp chili powder(used Penzey's medium hot, yum!)
1/2 tsp cumin ground or seed
salt and pepper to taste(sppose I ended up doing 1/2 tsp each)
1 tbsp lemon, lime or orange juice
*served with
tortilla chips
shredded cheddar cheese
avocado
mango
oranges
Pretty much threw it all in the stock pot, save for the already cooked rice and green onions which I did the last 10 or so. Let it boil/simmer for 45min til it cooked down some. Then let each person add cheese and chips. The new thing for us? I put chunked avocado, mango and oranges on top of each person's served bowl. Sounds weird, was totally delicious(and thanks to that mismatched photo to the above recipe link!) This made quite a bit. We ate it for dinner and now have 2 meals in the freezer plus 2 servings for Isaac to take to work AND still more to share for the roommate and her boyfriend tomorrow. Pretty much you can take the base and do whatever you want with it, I imagine. A side note, this was so filling I have no idea what else you'd eat with it or why you'd even want to try!
I am so proud! I did this myself! Ok, so I used one recipe and it's mismatched photo as a base but made up the rest based on what I had. Here is the base: http://www.vegetariansrecipes.org/2666/Brazilian-Black-Bean-Soup.html and you can see in the pic, not so much the same thing according to the directions below the picture!
This is what I came up with using the base plus stuff in my kitchen that needed used or I thought sounded good:
8cu water
1 can black beans drained/rinsed
1 can pinto beans drained/rinsed
3-4 med. tomatoes chopped to desired size
1 sm-med. onion white or yellow(I had yellow)
3 green onions diced
3-4 cloves minced garlic
1 bell pepper whatever size and color(I had a small green one from the garden)
1 pint corn(frozen from our garden!)
2-3 cu chopped zucchini(of course, from our garden LOL)
1 cu leftover cooked rice from an earlier meal
1/8 tsp ground cloves
1 tbsp chili powder(used Penzey's medium hot, yum!)
1/2 tsp cumin ground or seed
salt and pepper to taste(sppose I ended up doing 1/2 tsp each)
1 tbsp lemon, lime or orange juice
*served with
tortilla chips
shredded cheddar cheese
avocado
mango
oranges
Pretty much threw it all in the stock pot, save for the already cooked rice and green onions which I did the last 10 or so. Let it boil/simmer for 45min til it cooked down some. Then let each person add cheese and chips. The new thing for us? I put chunked avocado, mango and oranges on top of each person's served bowl. Sounds weird, was totally delicious(and thanks to that mismatched photo to the above recipe link!) This made quite a bit. We ate it for dinner and now have 2 meals in the freezer plus 2 servings for Isaac to take to work AND still more to share for the roommate and her boyfriend tomorrow. Pretty much you can take the base and do whatever you want with it, I imagine. A side note, this was so filling I have no idea what else you'd eat with it or why you'd even want to try!
Tuesday, August 11, 2009
Delicious Squash
Quickly this morning, I wanted to jot down a vegetable recipe I've fallen in love with this summer. While squash is usually something that you make more often in the fall and winter, I actually do like it almost all-year-round. Just not Spring. I have no idea why.
Glazed Butternut Squash
1 butternut squash - peeled, seeded, and cut into bit-sized pieces
2 Tbs butter - melted
2 Tbs apple cider vinegar
1/4 cup brown sugar
1 tsp cayenne pepper
2 tsp paprika
course salt to taste
Mix butter, brown sugar, cayenne pepper, and paprika together and coat the squash. Let sit in a bowl for 10 minutes or so. Line 9 x 13 pan with aluminum foil (easy clean-up) and pour squash into. Roast in over for about 30 minutes, stirring occasionally, until squash is tender and the sugars are starting to brown. Salt and pepper to taste. Yum.
I also have cooked these in a skillet in the same way that you would fried potatoes, just without the entire stick of butter. I actually melt the butter in the skillet and then add all the ingredients. Cook it for a little bit with a lid on, so it will soften the squash- not too long or the squash will get mushy. Once you see the sugars starting to caramelize, put the mixture into a pan (again, aluminum foil helps keep the sugar from making clean-up a pain) and broil it on high for a little bit to brown it.
Glazed Butternut Squash
1 butternut squash - peeled, seeded, and cut into bit-sized pieces
2 Tbs butter - melted
2 Tbs apple cider vinegar
1/4 cup brown sugar
1 tsp cayenne pepper
2 tsp paprika
course salt to taste
Mix butter, brown sugar, cayenne pepper, and paprika together and coat the squash. Let sit in a bowl for 10 minutes or so. Line 9 x 13 pan with aluminum foil (easy clean-up) and pour squash into. Roast in over for about 30 minutes, stirring occasionally, until squash is tender and the sugars are starting to brown. Salt and pepper to taste. Yum.
I also have cooked these in a skillet in the same way that you would fried potatoes, just without the entire stick of butter. I actually melt the butter in the skillet and then add all the ingredients. Cook it for a little bit with a lid on, so it will soften the squash- not too long or the squash will get mushy. Once you see the sugars starting to caramelize, put the mixture into a pan (again, aluminum foil helps keep the sugar from making clean-up a pain) and broil it on high for a little bit to brown it.
Subscribe to:
Posts (Atom)