Friday, September 11, 2009

Chocolate Zucchini Bread


3 eggs
1 c oil
2 c sugar
2 c grated zucchini
1 T vanilla

Add to dry ingredients:

3 c flour
1 t salt
1/4- 1/2 t baking powder
1 t soda
1 T cinnamon
3/4 t nutmeg
1 c chopped nuts
2 T cocoa

Bake 350 for 45 –50 minutes. 2 medium loaves.

Chocolate Zucchini Cake

2 1/2 cups flour 1/4 cup vegetable oil
2 1/2 tsp baking powder 2 cups white sugar
1 1/2 tsp baking soda 3 eggs
1 tsp salt 1 tsp vanilla
1 tsp cinnamon 2 generous cups zucchini
1/2 cup unsweetened cocoa 1/4 cup milk
1/2 cup butter

Preheat oven to 350. Grease and flour a 9X13 " pan.

Sift together the flour, baking powder, baking soda, salt, cinnamon and cocoa powder. This is helpful because the cocoa usually is lumpy. Set aside.

In a large bowl, cream together the butter, oil and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. In a small bowl, combine the shredded zucchini with the milk. Beat in the flour mixture alternately with the zucchini mixture. Pour batter into prepared pan.

Bake in the preheated oven for 55-60 minutes, or until a tooth pick inserted into the center of the cake comes out clean. Allow to cool.

You can the cake with a made-up frosting of about a cup of melted chocolate chips, powdered sugar, and milk. I didn't follow any recipe, just made it thin enough to pour on the cake while it was still warm. Tonight I'm thinking of using a cream cheese frosting though...

Now your vegetables!

Thursday, April 16, 2009

Vegetable Korma

I got this recipe from a blog. I didn't put everything in (like the raisins and cashews although I wish I'd remembered to buy them because that would have been good). We all loved it. I didn't add the cayenne pepper because we're wimpy when it comes to spices. One of my favorite Indian foods is naan bread. She recommended using leftover pizza dough to make naan. It was fabulous dipped in the korma.

1 tablespoon olive oil
1 medium onion, chopped
3 garlic cloves
2 teaspoon grated ginger
1 (8 ounce) can tomato sauce
1/8 teaspoon cayenne pepper (optional)
1/2 teaspoon ground turmeric
2 teaspoons ground coriander
1 teaspoon garam masala
1/2 cup water
1/2 cup chopped carrots
1/2 cup chopped green bell pepper
1/2 cup chopped fresh green beans
1 cup chopped potatoes or cauliflower
1/2 cup green peas
1/4 cup raisins
1/3 cup cashews
1/2 cup heavy cream
1 teaspoon honey
salt to taste

Saute onion in oil and cook until tender. Mix in garlic and ginger and cook 1 minute. Stir in tomato sauce, cayenne pepper, turmeric, coriander, garam masala, 1 tsp. salt and cayenne if desired. Place mixture in blender, pour in water, blend until smooth. Pour sauce into a pressure cooker or stove top pot. Mix in carrots, potatoes, pepper and beans. Bring to a boil. Reduce heat to low, and simmer 30 minutes, until potatoes are tender. Or pressure on high for 4 minutes, natural release. Stir peas, raisins, nuts, cream and honey into the pot with the vegetables. Heat through. Season with salt to taste.

Easy Vegetable Lasagna

According to the website Simplify Supper (where I found this recipe) it's a Weight Watcher's recipe. My kids don't like it as well as regular lasagna but I think it's great and it's SO easy.

28 ounces spaghetti sauce
6 Uncooked Lasagna Noodles
15 ounces Fat-free ricotta cheese
6 ounces fresh baby spinach
8 ounces fresh sliced mushrooms
8 ounces low-fat mozzarella cheese

Preheat oven to 375. Spread 1/3 of the sauce on bottom of l9x13 casserole dish. Arrange 3 noodles in a single layer over sauce. Top with all of the ricotta cheese and vegetables, another 1/3 of sauce, and 1/2 of mozzarella cheese. Then add remaining noodles in a single layer. Spread evenly with remaining sauce. Cover dish with foil; bake until noodles are tender and mixture is piping hot, about 1 hour. Sprinkle with remaining mozzarella cheese; bake uncovered 5 minutes longer. Let stand 5 minutes before serving.

Tuesday, April 7, 2009

Heavenly Fruit Dip

This is a new recipe that we had the other night at our visiting teaching interviews. It is amazing. Isaiah ate all my strawberries and grapes and I was just dipping my fingers in. The only sad thing is that marshmallow cream has egg in it, so Luke couldn't have it.... but more for the mommy!

1 8 oz. container of strawberry cream cheese (softened)
1 7 oz. container of marshmallow cream

Mix and devour with the fruit of your choice. Mmmm.

Friday, March 6, 2009

Frosted Banana Bars

1/2 c. butter, softened
2 c. sugar
3 eggs
1 1/2 c. mashed bananas
1 tsp. vanilla
2 c. flour
1 tsp. soda
1 pinch salt

Cream butter and sugar. Add everything else. Bake in a 15" x 10" (I use a big cookie sheet and it works great) for 350 F. for 20 minutes. Let cool. Frost with cream cheese frosting.

Thursday, March 5, 2009

Jubilee Jumbles

These are a recipe of my mom's. They are a humble and delicious cookie. Can you go wrong when combining brown sugar and butter?

½ c shortening
¼ c butter
1 c brown sugar
½ c sugar
2 eggs
1 c evaporated milk
2 ¾ c flour
½ t baking soda
1 t salt
1 c broken walnuts

Cream shortening, butter and sugars. Add eggs and alternately add dry ingredients and milk. Mix in nuts. Chill 1 hour. Bake on lightly greased cookie sheets at 375 F for 10 minutes. Frost while warm but not hot.

Brown 2 T butter, add ¼ c evaporated milk and 1-2 cups powdered sugar.

Wednesday, March 4, 2009

Salmon with Gingery Cabbage

Another salmon favorite at our house.

1 T olive oil
1 sm onion, thinly sliced
4 pieces salmon fillet,skin removed
1/2 t curry powder
2 T dijon mustard
2 t grated peeled fresh ginger
1/2 t ground cumin
1 bag shredded cabbage

Preheat oven to 400 F. In 12 inch skillet heat olive oil on medium 1 minute. Add onion; cover and cook 8-10 minutes or until onion is tender and golden brown, stirring occasionally.

Meanwhile grease 13x9 inch baking dish. Place salmon in dish. In cup, stir together curry powder, Dijon mustard, and 2 t water; use to brush evenly over salmon.

Roast salmon, without turning over, 15 minutes or just until opaque throughout.

While salmon roasts, add ginger and cumin to onion in skillet and cook 1 minute, stirring. Add cabbage and 1/4 t salt; cover and cook 11-13 minutes or until cabbage is just tender and starts to brown, stirring occasionally.

To serve, spoon cabbage mixture onto dinner plates; top with salmon.

Salmon And Noodle Bowl

This is not a family recipe my mom made...she didn't make much seafood of any kind as a rule. We like salmon though so I thought I'd share two new recipes:

1 9-oz pkg refrigerated fettuccine
2 T olive oil
1 lb skinless, boneleess 1 inch thick salmon, cut in 8 pieces
salt and ground black pepper
6 cups packaged fresh baby spinach
1/2 c bottled roasted red or yellow sweet peppers
1/2 c reduced-calorie balsamic vinaigrette salad dressing

Prepare pasta according to package directions.

Meanwhile, brush 1 T olive oil on salmon. Sprinkle with salt and pepper. Heat an extra large skillet over medium heat; add salmon. Cook 8-12 minutes or until salmon flakes, turning once. Remove salmon; cover and keep warm. Add spinach, sweet peppers, and remaining oil to skillet. Cook and stir 1-2 minutes, until spinach is wilted. Drain pasta; add to skillet. Add dressing; toss to coat. Season with salt and pepper.