Wednesday, August 31, 2011

Zucchini Brownies


While perusing Mindika Moments, I found this little gem of a  recipe. My favorite dessert? Brownies!! Another great way to use our zucchini, satisfy my sweet tooth, and it's safe for the 3 Allergics.

I tried the recipe the night before I was taking it to a post baby blessing luncheon. Really?! New recipes need to have a test run before taken places. Silly me! The batter was really thick and didn't want to move around. Rather than shove it into the corners, I just baked it, thinking it would ooze out to the ends. That's what my usual batters do. I was wrong! I had a brownie blob in the middle of the pan. At least, it was delicious and easy to cut into appealing squares. 

Since then I've made it a few times: plain (without any nuts) and with pecans in the batter. Both ways are delicious. 

1 ½ C. sugar
½ C. oil
2 C. grated or puréed zucchini
2 t. vanilla
2 C. flour
1 t. salt
1 ½ t. baking soda
½ C. cocoa
½ C. toasted pecans or walnuts

Preheat oven to 350 degrees. Line a jelly roll pan (10 x 15 1/2) with aluminum foil. 
In a mixing bowl, combine the sugar, oil, zucchini, and vanilla. Mix well.
Add salt, baking soda, and coco, then mix. Add nuts here for a nutty brownie. Add flour, mix until moist.
Pour batter into jelly roll pan then spread it out an oiled spatula. The batter is a sticky beast 
Bake at  for 20 minutes or until a tooth pick inserted comes out clean. 

  • Baking times may vary due to the water content of the zucchini. If you use a bigger zucchini, which has more liquid in it, the brownie batter will take longer to bake. 
  • You can use a tea towel to squeeze the extra liquid out before adding the shredded zucchini to the batter. 

Remove and allow to cool.






Frost with chocolate frosting (recipe below) and top with nuts. We skip this part

CHOCOLATE FROSTING
½ C. butter; softened
1 lb. powdered sugar
½ C. cocoa
1 t. vanilla
¼ + milk
1. In a mixing bowl combine the butter, sugar and cocoa.
2. While mixing add the milk until the frosting reaches desired consistency.
3. If you accidentally add too much milk, add more sugar to compensate.

I put some coconut pecan frosting on top and it was yummy! Jake has requested that the next batch have more zucchini, and pecans, and that I bake them in a 8 x 11.5 pan. He likes them a little thicker.

Tuesday, August 30, 2011

Zucchini Lemon Cookies




I found this Betty Crocker recipe over at Mindika Moments. I made some changes to accommodate the the 3 Allergics. I replaced the butter with applesauce and oil.

I don't always bake a whole batch of cookie, so I like to take the dough, scoop them into balls then freeze them. The balls always maintain their shape. This dough is soft and sticky, so it didn't want to hold it's shape very well.  I just have to make sure to scoop them after they have sat in the fridge for a bit. 

The dough does spread, so be sure to leave more space between the cookie as you place them on the cookie sheet. 
3/4 C. soft butter or 1/2 cup apple sauce & 1/4 cup canola oil
1 ½ C. sugar 
2 eggs 
1 C. grated/pureed Zucchini 
1 C. chopped toasted pecans 
2 t. lemon zest 
1 t. salt 2 t. baking soda 
2 ½ C. all purpose flour 

Preheat the oven to 350 degrees. 
Lightly oil a cookie sheet, spray with cooking spray or line with parchment paper. 
Combine 
mix until they make a dough. 
Scoop dough onto the prepared cookie sheet in 1 inch balls. 
Bake for 10-12 minutes. Remove from oven and let stand to cool for approximately 15 minutes.

I really need to improve my photos. This looks like any other cookie. 
When cool, drizzle with glaze. (see recipe below) 

GLAZE: 
2 C. powdered sugar 
juice of 1 lemon (1/4 C.) 
1 t. vanilla 

Mix all together. After cookies have cooled, drizzle the glaze on top of each cookie.

Sunday, August 28, 2011

Bugsy Bread

We've had this bread on several occasions. This time, I decided to swap the carrots for zucchinis. Just as tasty!

Bugsy Bread
(adapted from Easy Home Cooking)

1/2 cup packed brown sugar
1/3 cup granulated sugar
1/2 canola oil
3 medium eggs, slightly beaten
1 2/3 cups whole wheat flour
1 teaspoon baking soda
1/4 teaspoon salt
3/4 teaspoon nutmeg
1 teaspoon cinnamon
1 1/2 cups shredded zucchini or carrots (6 ounces)
1/2 cups raisins
1/2 cup toasted pecans, chopped

Preheat oven to 350. Lightly grease loaf pan.

In a large bowl, beat brown sugar, granulated sugar and oil for 1 minute. Scrape bowl. Add eggs one at a time, beating well after each addition.

In a small bowl, mix together whole wheat flour, baking soda, salt, nutmeg, and cinnamon. Stir into sugar mixture until dry ingredients are moistened. Fold in carrots, raisins, and pecans.

Pour batter into prepared pan. Bake for 1 hour or until toothpick comes out clean

Cool 10 minutes; remove from pan. Cool completely on wire rack.

Wednesday, August 24, 2011

Orange Zucchini Bread

1 package cranberry-orange muffin mix
6 ounces shredded zucchini
1 cup water
1 teaspoon ground cinnamon
1 teaspoon grated orange peel

Preheat oven to 350. Grease bread pan; set aside.

In a medium bowl, combine all ingredients. Stir until just moistened. Pour batter into prepared loaf pan; bake 40 minutes or until toothpick comes out almost clean.


Sunday, August 21, 2011

Quick and Easy Pizza Sauce

Ingredients
  • 1 can (14 ounce) diced tomatoes
  • 1/4 teaspoon salt
  • 1/2 teaspoon Italian seasoning
  • 1-3 garlic cloves
  • 2 tablespoons olive oil
Directions
Since most food processors won't mince garlic very well, you should mince or press the garlic first. Then add everything to a food processor and pulse until everything is incorporated, leaving the tomatoes slightly chunky.

Thursday, August 18, 2011

Zucchini Fries


After posting on Facebook about my obsession with zucchini recipes, a friend suggested Zucchini Fries. On the hunt I went, until I found this one at So Tasty, So Yummy I love panko bread crumbs. It makes things so crispy. For the 3 allergics, I had to leave out the panko and use just regular bread crumbs which I seasoned. Both were so tasty with the Teriyaki Burgers we had for dinner. 


When I do this again, I'm considering leaving out the flour. It didn't seem to do anything for the dish but make a gloopy mess. I'll follow the dipping method of the Zucchini Parm. 
With PANKO bread crumbs
Zucchini Fries

¼ cup whole wheat flour
2 egg
2 tablespoons water
1 cup Panko breadcrumbs
Salt
Pepper
¼ teaspoon garlic powder
dash cayenne pepper
2 zucchini, cut into 5” strips


Preheat oven to 425 and grease a baking sheet with cooking spray. Place flour in a large zipper bag. Whisk eggs with 2 tablespoons water and place in a shallow dish. In a shallow dish, mix Panko, salt, pepper, garlic powder, and cayenne pepper.


 Place zucchini in the bag with the flour and shake until well coated. Dip the zucchini into the egg and then into the Panko, turning to coat well. (pushing the zucchini against the side of the dish  made it flip nicely without adding excess by flipping with a fork). Place breaded zucchini on the greased baking sheet. Bake 18-20 minutes, until golden brown

With Homemade Bread Crumbs
For the teriyaki burgers, I brushed teriyaki sauce on top of the hamburger patties, pineapple, and purple onions, as they cooked on the grill. 

Wednesday, August 17, 2011

Turkey & Veggie Wrap

Or call it a burrito like Kai. Whatever you call it, it's delicious! The boys gobbled them up and asked for more. Even Coby, who doesn't like veggies. This seems to be a repeating occurrence in our house since we've started adding zucchini to just about everything.

2 teaspoons canola oil
1/2 cup thinly sliced yellow onion
1 bell pepper (any color), cut into thin strips
kosher salt
1 small zucchini, cut into sticks
3/4 pound turkey breast cutlets or tenderloins, cut into strips
2 cloves garlic, minced
1/2 teaspoon chili powder
1/2 cup chunky salsa
4 (7-8 inch) whole wheat tortillas
1/2 cup shredded Mexican Cheese
1/4 cup chopped fresh cilantro

Over medium high heat heat oil in a large non stick skillet. Add onion, bell pepper and a sprinkle of kosher salt; cook 2 minutes. Add zucchini; cook 1 minute. Add turkey, garlic and chili pepper. Cook for 4 minutes or until turkey is no longer pink and veggies are tender.

Reduce heat to medium-low, stir in salsa. Cook 2 minutes. Spoon mixture onto warmed tortillas, top with cheese and cilantro, if desired. Roll up and enjoy!!

4 servings

Tuesday, August 16, 2011

Zucchini Rolls

Just like a lasagna roll but with zucchini instead. Yum!! Fresh nutmeg really makes the difference in any ricotta custard filling.

cooking spray
kosher salt
1 large zucchini, cut lengthwise into 1/4 inch slices (12 slices)

10 ounces frozen chopped spinach, thawed and pressed dry
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1 egg
nutmeg
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
5 ounces, shredded mozzarella

use a mandolin to slice the zucchini
Preheat oven to 425. Spray a nonstick baking sheet and 12 x 8 inch baking pan with cooking spray. 

Arrange zucchini slices on nonstick baking sheets in a single layer, spray zucchini with cooking spray. Lightly sprinkle kosher salt over the zucchini. Bake zucchini 10 minutes; flip and bake for 10 minutes or until tender. Remove from oven & reduce temperature to 350.
While the zucchini are cooling, combine spinach, ricotta, egg, nutmeg, salt, and pepper. Mix well. Spread spinach mixture evenly on each zucchini slice; roll up slices. Place rolls, seam side down, in baking dish.
Cover dish with foil. Bake for 25 minutes. Uncover; sprinkle rolls with mozzarella cheese. Bake uncovered for 5 minutes or until the cheese is melted. Serve topped with your favorite spaghetti sauce with a side of spaghetti noodles.

Makes 12 rolls
That's enough for 3 of us. I feel bad for my kiddos with allergies cuz this was delish.

Sunday, August 14, 2011

Zucchini Potato Cakes

I didn't have any frozen hash browns, which would have save me some time in preparing this dish. These little cakes are almost half zucchini, so it surprised me that the boys asked for more. Jake was also disappointed that there weren't more. I'll definitely have to double the recipe next time we make this. For there will a next time. I think I'll add some cheese after I've made some for the 3 Allergics. Also, while eating we thought that ham steak would be a great side main dish. Lucky me! I added one to my second servintg, one lone cake topped with corn salsa.


2 cups shredded potatoes or hash browns, thawed
1 1/2 cups shredded zucchini, salted & drained
3 medium eggs
1/4 cup all-purpose flour
2 tablespoons chopped onion
2 tablespoons chopped green bell pepper
1/4 teaspoon salt
1/8 teaspoon pepper
nonstick cooking spray

Microwave shredded potatoes for 5-6 minutes or until potatoes are soft.

In a medium bowl, combine potatoes, zucchini, flour, onion, bell pepper, salt, black pepper and eggs.

Lightly coat a large skillet with cooking spray. Heat to medium high heat. With a #20 scoop (or 1/4 measuring cup), drop mixture onto skillet. Cook potato cakes about 3 minutes on each side or until golden brown.

Serve with corn salsa. Makes 10-12 cakes

Corn Salsa
2 tablespoons finely chopped onion
2 tablespoons finely chopped green bell pepper
9 ounces frozen corn, thawed
1 cup chunky salsa
2 teaspoons chopped fresh cilantro

Lightly coat a small skillet with cooking spray. Heat on medium heat until hot. Add onion and bell pepper. Cook and stir 3 minutes or until crisp tender. Add corn, salsa, and cilantro. reduce heat to medium-low. Cook 5 minutes or until hot.

Saturday, August 13, 2011

Grilled Veggies and Couscous

My favorite part of this dish? The pine nuts! So yummy and it adds wonderful texture to the couscous. We served this on the side of Alton Brown's Ring of Fire Chicken.


1/3 cup pine nuts, toasted
1 1/2 cups chicken broth
1/2 teaspoon sale
1 tablespoon olive oil
1 cup couscous

1 medium zucchini, cut lengthwise into 1/2 inch slices
1 medium red bell pepper
1/2 small red onion, sliced
some olive oil, for basting

1 clove garlic, minced
salt and black pepper
1/4 cup crumbled feta

Preheat grill to medium-hot.

Bring chicken broth, salt and olive oil to a boil in a small saucepan. Sprinkle in couscous, cover and remove from heat. Set aside.

Brush vegetables with olive oil, then grill until tender.
3-5 minutes for zucchini and onion
7-10 minutes for bell pepper

When bell pepper is blackened, place in a small plastic bag: seal and set aside for 3-5 minutes. Remove from bag: rub or peel off blackened skin. Dice vegetables.

In a serving bowl, add couscous then fluff with fork. Add diced vegetables, garlic, pine nuts, and cheese; mix well.

Friday, August 12, 2011

From Our Garden Series

Last year, we planted a garden. We didn't procrastinate long enough, the frost came and everything died. This year we were determined to not let that happen again. We planted:
  • zucchini
  • watermelon
  • pumpkin
  • cucumbers
  • winter squash
  • onion
  • corn
  • potatoes
So far everything has flourished, but the watermelon. Nothing, not even a little sprout :( I was really hoping to make more Watermelon Salsa. That's ok though. The pumpkins needed the space.


Before we knew it we had zucchini, cucumbers, and more zucchini. I had to throw my meal plan out the window to make way for a plethora of recipes using zucchini. Here's my meal plan for the next couple of weeks:
  • Foccaccia Bread topped with Veggies
  • Rustic Vegetable Pizza

  • Veggie Quesadilla
  • Beef Roast with Broiled Zucchini Halves

  • Anitpasto Pizza

  • Kalua Pork with Mac Salad and Bean Stuffed Zucchini
For fun
As we harvest other delights, I'll add to the From Our Garden Series.