My mom's been making this zucchini bread almost all my life. The original recipe came from a cookbook which was compiled by my paternal grandfather's side of the family and given out at a family reunion back in 1982. I think the original recipe came from my great aunt. My mom tweaked it a tad and this is how she (and I) make it.
4 C coarsely shredded zucchini (do not shred in blender)*
3 C all purpose flour
1 C vegetable oil
1 T plus 1 t vanilla
1 T ground cinnamon
1/2 t baking powder
2 C sugar
4 eggs, beaten
1 1/2 t salt
1 1/2 t baking soda
1 C chopped nuts (optional; my mom always made it without).
*I always shred my zucchini with a grater. My mom does hers in a food processor, when we were little she would say "time for flying zucchini!" (Yeah, we're odd). I'm thinking I might be able to use the Magic Bullet as well, but I've never tried.
Heat oven to 325. Grease/Pam bottoms only of two 9 x 5 x 3 loaf pans. Blend all ingredients on low speed 1 minute, scraping bowl constantly. Beat on medium speed one minute. Pour into pans. Bake until wooden pick inserted in center comes out clean, about 50-60 mins. Cool 10 mins in pans, then remove from pans and cool completely.
Wednesday, August 15, 2007
Saturday, August 11, 2007
Artichoke Fettucine with Basil-Mint Pesto
My GOD, I am fancy.
8 oz fettucine, cooked and drained
1 large clove garlic
1 c fresh basil
1/2 fresh mint
1/3 c toasted pine nuts
1 tsp salt
1/4 tsp epper
1/2 c olive oil
14 oz artichoke hearts, quartered
1/2 c roasted red peppers*
3/4 c grated romano
* I roast my own and it is super easy, but Rachel buys them in jars and really they are quite okay, too.
1. In a food processor (or Amy's magic bullet) combine garlic, basil, mint, pine nuts, salt, and pepper and chop finely. Add oil slowly until blended. Bam, that's pesto.
2. Add pesto to cooked pasta and toss with artichokes and peppers and cheese.
One of the recipes Rachel passed me: simple and crazy-delicious.
8 oz fettucine, cooked and drained
1 large clove garlic
1 c fresh basil
1/2 fresh mint
1/3 c toasted pine nuts
1 tsp salt
1/4 tsp epper
1/2 c olive oil
14 oz artichoke hearts, quartered
1/2 c roasted red peppers*
3/4 c grated romano
* I roast my own and it is super easy, but Rachel buys them in jars and really they are quite okay, too.
1. In a food processor (or Amy's magic bullet) combine garlic, basil, mint, pine nuts, salt, and pepper and chop finely. Add oil slowly until blended. Bam, that's pesto.
2. Add pesto to cooked pasta and toss with artichokes and peppers and cheese.
One of the recipes Rachel passed me: simple and crazy-delicious.
Tuesday, August 7, 2007
Fruit Salad, Fancified
1 diced Mediterranean papaya
2 peaches, diced
1 bartlet pear, diced
1 pint raspberries
honey
4 tbs lime juice
1 lemon, juiced
(I would have added banana and mango if Rachel had any, alas she did NOT even though mangoes were 5 for 5 at Meijer.)
Dice and toss fruit. Drizzle honey over top - you know I think measurement is a betrayal of my skill, but if I had to guess I would say 1/4 c - and add lemon and lime juice. Mix well. Chill.
2 peaches, diced
1 bartlet pear, diced
1 pint raspberries
honey
4 tbs lime juice
1 lemon, juiced
(I would have added banana and mango if Rachel had any, alas she did NOT even though mangoes were 5 for 5 at Meijer.)
Dice and toss fruit. Drizzle honey over top - you know I think measurement is a betrayal of my skill, but if I had to guess I would say 1/4 c - and add lemon and lime juice. Mix well. Chill.
Spaghetti Salad
Nate's cousin makes spaghetti salad for all family events. And it is delicious. I think she uses Italian dressing or something, it's basically just like what you'd get at the deli. So this evening when Rachel wanted a side dish, I suggested spaghetti salad - but she had no Italian dressing. I pondered for a moment... and then started rummaging through the cupboards. This is what I came up with, and Steven - if you ever make it to this blog - this is what we had at lunch. Mmm. I did eyeball it, though - in fact, I didn't even really EYEBALL it, I just added stuff until it SMELLED right... heh... so use your best judgement.
Spaghetti, cooked and drained and rinsed under cold water*
Balsamic vinegar
Italian seasoning (maybe 2 tsp?)
Coarsely ground black pepper
Mayonaise (approx. 1/3 c)
Olive oil (a few tbs)
One lemon, juiced
2 tomatoes, diced
4 green onions, diced
1 green pepper, diced small
1 cucumber, cut into small chunks
1/2 jar marinated Antipasto olives, sliced
1 jar artichoke hearts, chopped
1/4 c chopped pepperocinis
Fresh grated romano cheese
* We used waaay too many noodles which diluted the flavor of the dressing, so mind that.
Basically, I just diced the veggies, mixed them in a bowl with the mayonaise, seasoning, olive oil, vinegar, lemon juice, etc, and mixed it all together. I added them to the pasta and tossed it, and grated romano cheese over top. Mixed the romano in and then grated some more to dress the salad.
It was freakin' delicious.
Spaghetti, cooked and drained and rinsed under cold water*
Balsamic vinegar
Italian seasoning (maybe 2 tsp?)
Coarsely ground black pepper
Mayonaise (approx. 1/3 c)
Olive oil (a few tbs)
One lemon, juiced
2 tomatoes, diced
4 green onions, diced
1 green pepper, diced small
1 cucumber, cut into small chunks
1/2 jar marinated Antipasto olives, sliced
1 jar artichoke hearts, chopped
1/4 c chopped pepperocinis
Fresh grated romano cheese
* We used waaay too many noodles which diluted the flavor of the dressing, so mind that.
Basically, I just diced the veggies, mixed them in a bowl with the mayonaise, seasoning, olive oil, vinegar, lemon juice, etc, and mixed it all together. I added them to the pasta and tossed it, and grated romano cheese over top. Mixed the romano in and then grated some more to dress the salad.
It was freakin' delicious.
Stuffed Pork Chops
I made dinner for Rachel tonight since she didn't want to cook. If I can remember how I did this... heh.... they actually looked really good except you know how I feel about trichanosis.
4 thick cut boneless pork chops
1/2 c onion and chive cream cheese
4 chopped green onions
2 tbs pepperocinis, diced
1/2 c kalamata olives, diced
red wine vinegar
salt
Preheat oven to 375 (I think).
1. Use a filet knife to make a pouch in the center of each pork chop, being careful not to halve them entirely.
2. In a bowl, mix the cream cheese, pepperocinis, olives, and green onions. Divide into fourths and stuff the pouch with cream cheese mixture, pin shut with toothpicks.
3. Brush red wine vinegar over each pork chop and then lightly salt.
4. Bake for... uhm. Actually, I'll have to ask Rachel because I didn't stick around until they got done, but I guess pork is done when the internal temp reacheds 160 or something?
I'll edit this post after checking back in with Rachel. Hee.
4 thick cut boneless pork chops
1/2 c onion and chive cream cheese
4 chopped green onions
2 tbs pepperocinis, diced
1/2 c kalamata olives, diced
red wine vinegar
salt
Preheat oven to 375 (I think).
1. Use a filet knife to make a pouch in the center of each pork chop, being careful not to halve them entirely.
2. In a bowl, mix the cream cheese, pepperocinis, olives, and green onions. Divide into fourths and stuff the pouch with cream cheese mixture, pin shut with toothpicks.
3. Brush red wine vinegar over each pork chop and then lightly salt.
4. Bake for... uhm. Actually, I'll have to ask Rachel because I didn't stick around until they got done, but I guess pork is done when the internal temp reacheds 160 or something?
I'll edit this post after checking back in with Rachel. Hee.
Not so spicy
My own rendition of homemade salsa. I don't actually measure anything, but it's always turned out well for me.8-10 ripe tomatoes
1 medium onion (yellow or white, whatever you prefer. I want to try sweet onion in this sometime)
1 can white corn (drained and rinsed very well)
1 can black beans (drained and rinsed very well)
lime juice
salt & pepper
Chop or dice tomatoes and onions. Drain and rinse canned corn and beans and add to tomato mixture. Mix in approx 1T lime juice, and salt and pepper to taste (I usually do "once around the bowl" with both of them, a la Rachael Ray).
My sister told me the other day that she adds garlic as well, which I've never tried in my homemade salsa, but enjoy in storebought salsa, so I may have to give that a try sometime.
I like to keep it in Mason jars, I use the wide-mouth quarts, which work well. This recipe fills 3-4 of them. Store in fridge for a few hours to let the flavors mix, and then enjoy. :)
You can also add cilantro and any kind of peppers you like, but I don't care for those things, so I leave them out.
I like to keep it in Mason jars, I use the wide-mouth quarts, which work well. This recipe fills 3-4 of them. Store in fridge for a few hours to let the flavors mix, and then enjoy. :)
You can also add cilantro and any kind of peppers you like, but I don't care for those things, so I leave them out.
Monday, August 6, 2007
Chicken creation
This is what I made for dinner last night. Owing to the tomatoes and the olives in it I guess it's rather puttanesca-esque, but...I don't know. I just went with what I had.
3 or so chicken breasts, diced/cubed
maybe 6 mushrooms, sliced thin
about 1/2 cup of onion, chopped
2 cloves garlic, minced
1 med-large tomato, diced
Fresh snipped basil (I don't know how much, probably almost 1/4 cup? I had about ten leaves), chopped
1 cup of chicken broth
1 can olives, whatever size you like (I had small ones), chopped up
That Wildtree Herbs scampi mix I keep talking about...if you don't have that, you could use some garlic powder and some parsley, or some lemon pepper seasoning perhaps.
Pasta of your choice to serve over (whole wheat=yum!)
Put some olive oil in a saute pan, heat to medium. Saute garlic, onion, mushrooms, tomato, and basil until veggies are tender. Throw in the chicken and saute until it is no longer pink. Sprinkle some of the seasoning over the chicken while it is cooking. When chicken is no longer pink, add the broth as well as the chopped olives. Meanwhile start your pasta water. Bring the chicken mixture to a boil and then simmer on low until pasta is done. After pasta is drained add a bit of olive oil/butter/margarine and mix in a little seasoning. Serve chicken mixture over pasta.
3 or so chicken breasts, diced/cubed
maybe 6 mushrooms, sliced thin
about 1/2 cup of onion, chopped
2 cloves garlic, minced
1 med-large tomato, diced
Fresh snipped basil (I don't know how much, probably almost 1/4 cup? I had about ten leaves), chopped
1 cup of chicken broth
1 can olives, whatever size you like (I had small ones), chopped up
That Wildtree Herbs scampi mix I keep talking about...if you don't have that, you could use some garlic powder and some parsley, or some lemon pepper seasoning perhaps.
Pasta of your choice to serve over (whole wheat=yum!)
Put some olive oil in a saute pan, heat to medium. Saute garlic, onion, mushrooms, tomato, and basil until veggies are tender. Throw in the chicken and saute until it is no longer pink. Sprinkle some of the seasoning over the chicken while it is cooking. When chicken is no longer pink, add the broth as well as the chopped olives. Meanwhile start your pasta water. Bring the chicken mixture to a boil and then simmer on low until pasta is done. After pasta is drained add a bit of olive oil/butter/margarine and mix in a little seasoning. Serve chicken mixture over pasta.
Sunday, August 5, 2007
Moskva Borshch
Or Moscow Borsch if you please. Or "borscht" if you want me to stab you in the eye. Was just going through my recipe folder. Mmmm borshch.
2 tbs butter
1 onion, chopped
1.5 lbs beets, peeled and cut into strips*
1/4 c red wine vinegar
1 tsp sugar
2 fresh tomatoes, peeled and chopped
2 tsp salt
1.5 qts stock (beef if you're being authentic, veggie if you live in my house)
1/2 lb cabbage
3 tbs snipped parsley
1 bay leaf
* I suppose you could use canned beets and tomatoes but... why? Also, you can add 1 lb ground beef - cooked and drained - and some cubed ham to this if you fancy. I think that's how my Russian boys' mom and baba made it.
1. Saute the onions in butter. Add remaining ingredients except the bay leaf. Bring to a full boil then reduce heat and simmer for about oooohhh let's say 45 minutes. It takes a while. Add the bay leaf, simmer for an additional 30 minutes. Remove bay leaf.
2. Ladle into bowls and serve with smyetana (sour cream) and fresh dill on top.
Mmm, eto horoshee!
2 tbs butter
1 onion, chopped
1.5 lbs beets, peeled and cut into strips*
1/4 c red wine vinegar
1 tsp sugar
2 fresh tomatoes, peeled and chopped
2 tsp salt
1.5 qts stock (beef if you're being authentic, veggie if you live in my house)
1/2 lb cabbage
3 tbs snipped parsley
1 bay leaf
* I suppose you could use canned beets and tomatoes but... why? Also, you can add 1 lb ground beef - cooked and drained - and some cubed ham to this if you fancy. I think that's how my Russian boys' mom and baba made it.
1. Saute the onions in butter. Add remaining ingredients except the bay leaf. Bring to a full boil then reduce heat and simmer for about oooohhh let's say 45 minutes. It takes a while. Add the bay leaf, simmer for an additional 30 minutes. Remove bay leaf.
2. Ladle into bowls and serve with smyetana (sour cream) and fresh dill on top.
Mmm, eto horoshee!
Saturday, August 4, 2007
Pizza dough, not in the bread machine
This is one of the recipes I used to use to make pizza dough before I got the bread machine. I got the recipe from some free magazine at a health food store. The recipe claims to make two 12" pizza crusts, but I generally got one. However I think my pizza pan is like 18" or something. Also, the recipe does call for half wheat and half white flour but I've made it with all wheat and it comes out fine.
1 package active dry yeast (1/4 oz.)
1 1/2 C warm water
1 1/2 C whole wheat flour
1 1/2 C plus 1/2 C all-purpose flour
1 t salt
1 T freshly chopped herbs, optional
1 T olive oil
1 T honey or maple syrup
Dissolve yeast in warm water. Let sit 5 minutes.
Mix flours, salt, and herbs (if using). Add yeast mixture, oil, and honey or maple syrup and mix well.
Place dough on a floured surface. Knead until smooth and elastic, about 10 minutes. Add enough all-purpose flour, 1 T at a time, to prevent dough from sticking to hands. Place the dough in a bowl coated with oil or cooking spray and turn to coat. Cover and let rise for 45 minutes, or until double in size.
Punch dough down and let rest for 5 mins. Divide into two balls (if you want to make the 12" pizzas) or just spread the whole crust onto a larger pizza pan.
1 package active dry yeast (1/4 oz.)
1 1/2 C warm water
1 1/2 C whole wheat flour
1 1/2 C plus 1/2 C all-purpose flour
1 t salt
1 T freshly chopped herbs, optional
1 T olive oil
1 T honey or maple syrup
Dissolve yeast in warm water. Let sit 5 minutes.
Mix flours, salt, and herbs (if using). Add yeast mixture, oil, and honey or maple syrup and mix well.
Place dough on a floured surface. Knead until smooth and elastic, about 10 minutes. Add enough all-purpose flour, 1 T at a time, to prevent dough from sticking to hands. Place the dough in a bowl coated with oil or cooking spray and turn to coat. Cover and let rise for 45 minutes, or until double in size.
Punch dough down and let rest for 5 mins. Divide into two balls (if you want to make the 12" pizzas) or just spread the whole crust onto a larger pizza pan.
Pioneer bread
Woo hoo! A bread recipe that doesn't use the bread machine!
My mom made this a lot when I was a kid. I don't know where she got the recipe from, but she passed it on to me.
1 pkg. active dry yeast
3/4 C warm water (105-115 degrees)
3 T sugar
2 t salt
1 egg
3 T shortening
1/3 C yellow cornmeal
2 -2 1/2 C all purpose or unbleached flour
butter or margarine, softened
cornmeal
Dissolve yeast in warm water in large mixer bowl. Add sugar, salt, egg, shortening, 1/3 C cornmeal, and 1 C of the flour. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 2 minutes on medium speed, scraping bowl occasionally. Stir in enough remaining flour to make dough easy to handle.
Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 mins. Place in greased/Pam'd bowl, turn greased side of dough up. Cover, let rise in warm place until doubled...about 1-1 1/2 hrs. (Dough is ready if an indentation remains when touched.) Punch dough down. Platten dough with hands or rolling pin into an 18"x9" rectangle. Fold crosswise into thirds, overlapping the 2 sides. Roll dough tightly toward you, beginning at one of the open ends. Press w/thumbs to seal after each turn. Pinch edge firmly to seal. With side of hand, press each end to seal; fold ends under.
Place loaf seam-side down in greased/Pam'd loaf pan. Brush lightly w/butter/margarine, sprinkle with cornmeal. Let rise until double, about 1-1 1/2 hours.
Heat oven to 400. Bake until loaf sounds hollow when tapped, 35-30 mins. Remove from pan, cool on wire rack.
My mom made this a lot when I was a kid. I don't know where she got the recipe from, but she passed it on to me.
1 pkg. active dry yeast
3/4 C warm water (105-115 degrees)
3 T sugar
2 t salt
1 egg
3 T shortening
1/3 C yellow cornmeal
2 -2 1/2 C all purpose or unbleached flour
butter or margarine, softened
cornmeal
Dissolve yeast in warm water in large mixer bowl. Add sugar, salt, egg, shortening, 1/3 C cornmeal, and 1 C of the flour. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 2 minutes on medium speed, scraping bowl occasionally. Stir in enough remaining flour to make dough easy to handle.
Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 mins. Place in greased/Pam'd bowl, turn greased side of dough up. Cover, let rise in warm place until doubled...about 1-1 1/2 hrs. (Dough is ready if an indentation remains when touched.) Punch dough down. Platten dough with hands or rolling pin into an 18"x9" rectangle. Fold crosswise into thirds, overlapping the 2 sides. Roll dough tightly toward you, beginning at one of the open ends. Press w/thumbs to seal after each turn. Pinch edge firmly to seal. With side of hand, press each end to seal; fold ends under.
Place loaf seam-side down in greased/Pam'd loaf pan. Brush lightly w/butter/margarine, sprinkle with cornmeal. Let rise until double, about 1-1 1/2 hours.
Heat oven to 400. Bake until loaf sounds hollow when tapped, 35-30 mins. Remove from pan, cool on wire rack.
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