Saturday, July 25, 2015

Really Good Zucchini Bread

When I was a kid in the 1970s, zucchini bread was all the rage.  I can remember grating tons of the garden's haul and freezing it so we could make it year round, but over the years, zucchini bread fell out of fashion.   I think we all were duped into thinking it was healthy because it had a vegetable in it., but the fact is, it didn't really have a lot in it, and it was coupled with a hefty dose of vegetable oil.   It should have really been called "cake".   When I was watching America's Test Kitchen the other day, they optimized the recipe to pack it full of zucchini as well as lower the vegetable oil.  I tried the recipe out the other day, and it was a winner.    Here's how I made it....

kinda looks like meatloaf but it's zucchini bread!




Zucchini Bread  

1 1/2 pounds zucchini
8 3/4 ounces brown sugar  (about 1 1/2 c. packed)
1/4 cup vegetable oil
2  eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 cup whole-wheat flour
1 tablespoon ground cinnamon
1 1/2 teaspoons salt
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground nutmeg
1 tablespoon granulated sugar

Preheat oven to 325 degrees. Grease 8 1/2 by 4 1/2-inch loaf pan.  Shred squash using a box grater, or even quicker, a food processor.  Place zucchini in center of dish towel. Gather ends together and twist tightly to drain as much liquid as possible, discarding liquid.Whisk brown sugar, oil, eggs, and vanilla together in medium bowl. Fold in zucchini. Whisk all-purpose flour, whole-wheat flour, cinnamon, salt, baking powder, baking soda, and nutmeg together in large bowl. Fold in zucchini mixture until just incorporated. Pour batter into prepared pan and sprinkle with granulated sugar.
Bake until top bounces back when gently pressed and toothpick inserted in center comes out with few moist crumbs attached, 65 to 75 minutes. Let bread cool in pan on wire rack for 30 minutes. Remove bread from pan and let cool completely on wire rack before slicing.

This recipe is spiced with warm spices, but if you are not in the mood for those fall flavors, try this other summery zucchini bread recipe I made last year...raspberry zucchini bread.   Looking back on this recipe from last summer, it feels really odd that my high school parenting days will be over.  Right now, we'd be in the thick of marching band camp and then football two-a-days.   This summer is different, my eldest decided to stay at school this summer for work, and my youngest will be taking off for college in a few short weeks.  There's a corner in the spare room devoted to dorm room stuff already.  Pretty soon, the nest will be officially empty!


Saturday, July 18, 2015

Cherry Tomato Pasta Salad



It's the start of be cherry tomato season!!   I've searched far and wide for a pasta salad recipe I really liked, and I think I've found one.  It's based on Jamie Oliver's Best Pasta Salad recipe, but I tweaked it to make it better.   I love orzo in a pasta salad because it makes it so much easier to eat.

Best Pasta Salad

8 ounces (half a 1 lb box) orzo
3 garlic cloves, minced
1 pint yellow cherry tomatoes, chopped fine
1 pint red cherry tomatoes, chopped fine
1 small can sliced black olives olives, chopped fine
2 T. fresh chives chopped fine
1/4 c fresh basil leaves, chopped fine
2 Persian cucumbers, diced small
3 garlic cloves, minced1/4 c white wine vinegar
3 T extra virgin olive oil
kosher salt
fresh ground black pepper

Prepare pasta per package directions.  To dice the vegetables small, my favorite cooking tool is a food chopper.



It makes a fine dice of all these vegetables....cut the tomatoes in half first. Mix the pasta, herbs and vegetables together.To make the dressing, shake the garlic, vinegar and olive oil in a jar.  Pour over the salad and mix well.   Very refreshing and the ratio of veggies to pasta is higher than the typical pasta salad.   We ate this on a camping trip with shrimp cocktail.  We prepped it before we left and brought it in a cooler. I love to not have to worry about dinner the first night of camp!

Happy summer!

Monday, May 25, 2015

Dark Chocolate Sorbet

My husband has decided he can't tolerate lactose anymore, so ice cream is out for us.   Bummer!  I tried this recipe for dark Chocolate sorbet and it is fantastic.



Dark Chocolate Sorbet
makes about 3 cups sorbet.

1 c sugar
2/3 c Dutch-process cocoa
pinch of salt
2 t espresso powder for enhanced chocolate flavor
1 4 0z bar Ghirardelli bittersweet chocolate, broken up
2 1/4 cups water
1 t vanilla extract
2 T vodka, optional; for enhanced scoopability


Combine the sugar, cocoa, salt, espresso powder, chocolate chips, and water in a saucepan set over medium heat. Bring the mixture to a boil and cook, stirring frequently, until the chips and sugar are dissolved.  Remove from the heat, and stir in the vanilla and vodka. Transfer the mixture to a heatproof bowl, and refrigerate until thoroughly chilled; overnight is best. Freeze the mixture in your ice cream maker, according to the manufacturer's instructions. It'll remain quite soft; freeze for several hours before serving, to firm up.  This recipe is based off ones from Ina Garten and David Liebovitz, I wonder if it's possible to make vanilla sorbet somehow?   This is delicious!  I could see making a thin mint version by using a few drops of mint extract.  Speaking of thin, a half cup of this sorbet is only 3 Weight Watchers points.