3 c flour
1 1/2 c sugar
1 tsp baking soda
1 tsp nutmeg
1 tsp baking powder
1 tsp cinnamon
1 tsp salt
3 beaten eggs
3 tsp vanilla
2 c shredded zucchini
1 c vegetable oil
Combine flour, sugar, baking soda, nutmeg, baking powder, cinnamon and salt. Mix together eggs, vanilla, zucchini and oil. Stir wet ingredients into dry ingredients. Pour into a greased loaf pan and bake for 50 minutes at 350 degrees.
NOTES
Original source unknown -- I got it via my sister's high school boyfriend.
Only zucchini bread recipe I ever use.
Usually skip the nutmeg out of consideration for the significant other's tastes; sometimes add ground cloves or allspice instead.
Thursday, May 21, 2009
Zucchini Crust Pizza
3 1/2 c grated zucchini
3 beaten eggs
1/3 c flour
1/2 c shredded mozzarella cheese
1/2 c Parmesan cheese
1/2 tsp dried basil
pizza sauce
pizza toppings
Combine zucchini, eggs, flour, cheeses and basil. Spread in a greased 9"x13" pan; bake at 350 degrees for 20-25 minutes. Brush top with oil and broil 5 minutes.
Top with pizza sauce and favorite pizza toppings and bake for 25 minutes at 350 degrees.
NOTES
Original source unknown.
Untried.
3 beaten eggs
1/3 c flour
1/2 c shredded mozzarella cheese
1/2 c Parmesan cheese
1/2 tsp dried basil
pizza sauce
pizza toppings
Combine zucchini, eggs, flour, cheeses and basil. Spread in a greased 9"x13" pan; bake at 350 degrees for 20-25 minutes. Brush top with oil and broil 5 minutes.
Top with pizza sauce and favorite pizza toppings and bake for 25 minutes at 350 degrees.
NOTES
Original source unknown.
Untried.
Spaghetti Pie
3 c cooked spaghetti
2 Tbsp butter
2 beaten eggs
1/3 c grated Parmesan
1 c cottage cheese
1-2 c spaghetti sauce
1/2 c - 1 c shredded mozzarella
Combine spaghetti, butter, eggs and Parmesan; form into a "crust" in greased 10" pie plate. Spread with cottage cheese and cover with spaghetti sauce. Bake uncovered for 20 minutes at 350 degrees. Sprinkle with mozzarella and bake about 5 minutes more until cheese is melted.
NOTES
Original source unknown. I've been eating this since I was a kid.
Big family favorite.
I like to saute some veggies and stir them into the sauce -- spinach, mushrooms, olives, anything you'd add to regular pasta.
I've used ground beef in the sauce as well.
I've used half ricotta/half cottage cheese; probably would work with all ricotta too.
2 Tbsp butter
2 beaten eggs
1/3 c grated Parmesan
1 c cottage cheese
1-2 c spaghetti sauce
1/2 c - 1 c shredded mozzarella
Combine spaghetti, butter, eggs and Parmesan; form into a "crust" in greased 10" pie plate. Spread with cottage cheese and cover with spaghetti sauce. Bake uncovered for 20 minutes at 350 degrees. Sprinkle with mozzarella and bake about 5 minutes more until cheese is melted.
NOTES
Original source unknown. I've been eating this since I was a kid.
Big family favorite.
I like to saute some veggies and stir them into the sauce -- spinach, mushrooms, olives, anything you'd add to regular pasta.
I've used ground beef in the sauce as well.
I've used half ricotta/half cottage cheese; probably would work with all ricotta too.
Pasta Verde
2 c orzo
1 Tbsp olive oil
1 bunch asparagus, sliced
2 garlic cloves, minced
1 pinch thyme
10 oz frozen peas
5 oz baby spinach
1/2 tsp grated lemon peel
1 Tbsp butter
1 Tbsp lemon juice
feta cheese
mint
Cook orzo according to package directions; drain, reserving 1 1/4 c cooking water.
Heat oil in large skillet; add asparagus and cook for 2 minutes. Add garlic and thyme; cook 30 seconds. Stir in peas, spinach, lemon peel and reserved water. Bring to a boil. Stir in orzo, butter and lemon juice; remove from heat.
Top with crumbled feta cheese and chopped fresh mint.
NOTES
I think this originally came from Parents magazine.
I make many variations on this, using any green vegetables I have on hand, and any type of pasta. Usually skip the lemon peel though.
1 Tbsp olive oil
1 bunch asparagus, sliced
2 garlic cloves, minced
1 pinch thyme
10 oz frozen peas
5 oz baby spinach
1/2 tsp grated lemon peel
1 Tbsp butter
1 Tbsp lemon juice
feta cheese
mint
Cook orzo according to package directions; drain, reserving 1 1/4 c cooking water.
Heat oil in large skillet; add asparagus and cook for 2 minutes. Add garlic and thyme; cook 30 seconds. Stir in peas, spinach, lemon peel and reserved water. Bring to a boil. Stir in orzo, butter and lemon juice; remove from heat.
Top with crumbled feta cheese and chopped fresh mint.
NOTES
I think this originally came from Parents magazine.
I make many variations on this, using any green vegetables I have on hand, and any type of pasta. Usually skip the lemon peel though.
Eggplant Sticks
1 medium eggplant
flour
1 large egg
2 Tbsp milk
1 c cracker or bread crumbs
1 tsp salt
vegetable oil
Dipping Sauce:
1 c carrot juice
1/4 tsp fresh grated ginger
1/4 tsp salt
1 Tbsp cornstarch
1 Tbsp water
Cut eggplant into 1 1/2" x 4" sticks; dust with flour. Whisk together egg and milk. Combine crumbs and salt. Dip eggplant sticks in egg/milk mixture and then dredge in crumbs.
Heat oil in a shallow pan over medium high heat. Brown eggplant sticks.
To make dipping sauce: Combine carrot juice, ginger and salt in a small saucepan and bring to a boil. Combine cornstarch and water and whisk into juice mixture. Boil 1 minute.
NOTES
Source unknown.
Untried.
flour
1 large egg
2 Tbsp milk
1 c cracker or bread crumbs
1 tsp salt
vegetable oil
Dipping Sauce:
1 c carrot juice
1/4 tsp fresh grated ginger
1/4 tsp salt
1 Tbsp cornstarch
1 Tbsp water
Cut eggplant into 1 1/2" x 4" sticks; dust with flour. Whisk together egg and milk. Combine crumbs and salt. Dip eggplant sticks in egg/milk mixture and then dredge in crumbs.
Heat oil in a shallow pan over medium high heat. Brown eggplant sticks.
To make dipping sauce: Combine carrot juice, ginger and salt in a small saucepan and bring to a boil. Combine cornstarch and water and whisk into juice mixture. Boil 1 minute.
NOTES
Source unknown.
Untried.
Tuesday, May 5, 2009
Thai Shrimp Soup
1 tsp grated ginger
1 minced garlic clove
2 tsp vegetable oil
32 oz chicken broth
1 c water
1/2 tsp anchovy paste
4 oz angel hair pasta
2 c shredded carrots
1/2 box (5 oz?) frozen peas
1/4 c coconut milk
1 Tbsp lemon juice
1/2 lb peeled, cooked shrimp
Saute ginger and garlic in oil for 20 seconds in a soup pot. Stir in broth, water and anchovy paste. Bring to a boil. Add past and carrots; cook until tender. Stir in peas, coconut milk, lemon juice and shrimp; cook until shrimp are heated through.
NOTES
Original source unknown.
Untried.
1 minced garlic clove
2 tsp vegetable oil
32 oz chicken broth
1 c water
1/2 tsp anchovy paste
4 oz angel hair pasta
2 c shredded carrots
1/2 box (5 oz?) frozen peas
1/4 c coconut milk
1 Tbsp lemon juice
1/2 lb peeled, cooked shrimp
Saute ginger and garlic in oil for 20 seconds in a soup pot. Stir in broth, water and anchovy paste. Bring to a boil. Add past and carrots; cook until tender. Stir in peas, coconut milk, lemon juice and shrimp; cook until shrimp are heated through.
NOTES
Original source unknown.
Untried.
Monday, May 4, 2009
Tortilla Soup
4 corn tortillas
1 (12 oz) pork tenderloin
chili powder
oil
1 small onion, diced
1 garlic clove, minced
32 oz chicken broth
10 oz frozen corn
3 plum tomatoes, diced
avocado
cilantro
lime wedges
Cut tortillas into strips and bake at about 350 degrees until they are crispy.
Cut pork tenderloin in half lengthwise and sprinkle both sides with chili powder to taste. Heat oil in a skillet over medium high heat and brown pork on both sides.
In a 3 quart saucepan, heat 2 tsp oil over medium heat. Add onion and cook until brown. Add garlic, broth and corn; bring to a boil and reduce heat.
Slice pork thinly; add to soup and cook through.
Stir in tomatoes and tortilla slices. Garnish each portion with avocado slices, fresh cilantro and/or lime wedges.
NOTES
Original source unknown.
This is my base recipe for every tortilla soup I make. Sometimes with chicken or beans, sometimes with peppers, sometimes topped with sour cream and cheese.
I usually add more spices, such as cumin, maybe a little oregano, salt and pepper, sometimes chipotle seasoning. Pretty easy to vary to taste.
1 (12 oz) pork tenderloin
chili powder
oil
1 small onion, diced
1 garlic clove, minced
32 oz chicken broth
10 oz frozen corn
3 plum tomatoes, diced
avocado
cilantro
lime wedges
Cut tortillas into strips and bake at about 350 degrees until they are crispy.
Cut pork tenderloin in half lengthwise and sprinkle both sides with chili powder to taste. Heat oil in a skillet over medium high heat and brown pork on both sides.
In a 3 quart saucepan, heat 2 tsp oil over medium heat. Add onion and cook until brown. Add garlic, broth and corn; bring to a boil and reduce heat.
Slice pork thinly; add to soup and cook through.
Stir in tomatoes and tortilla slices. Garnish each portion with avocado slices, fresh cilantro and/or lime wedges.
NOTES
Original source unknown.
This is my base recipe for every tortilla soup I make. Sometimes with chicken or beans, sometimes with peppers, sometimes topped with sour cream and cheese.
I usually add more spices, such as cumin, maybe a little oregano, salt and pepper, sometimes chipotle seasoning. Pretty easy to vary to taste.
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