• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 3 teaspoons ground cinnamon
• 3 eggs
• 1 cup vegetable oil
• 2 1/4 cups white sugar
• 3 teaspoons vanilla extract
• 2 cups grated zucchini
• 1 cup chopped walnuts

This is my mom’s recipe for Zucchini Bread.  It is so moist and tasty!  My dad had a vegetable garden when I was growing up that would crank out these huge zucchinis.  So I had a lot of Zucchini Bread as a kid and I loved it!  Enjoy this recipe!

* This recipe will yield 2 – 8×4 inch loaves.

Ingredients:
3 eggs
1 cup vegetable oil
2 cups white sugar
2 cups grated zucchini
2 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons ground cinnamon
1 teaspoon baking soda
¼ teaspoon baking powder
1 teaspoon salt
½ cup chopped walnuts

Directions:
1.    Preheat oven to 325º.

2.    Grease and flour two 8×4 inch loaf pans.

3.    In a large bowl, beat eggs until light and frothy. Mix in oil and sugar. Stir in zucchini and vanilla.

4.    Combine flour, cinnamon, soda, baking powder, salt and nuts; stir into the egg mixture.

5.    Divide batter into prepared pans.

6.    Bake for 60 to 70 minutes, or until done.

I LOVE zucchini bread! It’s sweet and savory nature, coupled with a soft bread is one of many comfort foods. As a child, I remember my mother making this all of the time and taking it to work as gifts for her fellow teachers. Often times, it was hard for me to keep my sticky fingers out of the batter because of it’s ooey gooey goodness!

To start of 2010, I made zucchini bread Dec 31, 2009 to enjoy and celebrate into the new year.

Zucchini Bread Recipe:

Zucchini Bread

Grease bottom of bread pan

Combine dry ingredients in bowl, set asside
Combine wet ingredients, add zucchini
Stir wet ingredients into dry ingredients just until moistened
Transfer mixture to bread pan
Lay sliced apples on top for decoration

Bake at 350 degrees for 55 minutes (or until toothpick test is clean)

Cool for 10 mins in pan, remove from pan and cool for additional 60 minutes.

So good!

Make extra – it goes fast!!

TIP: Drop into toaster for a few seconds until slightly toasty and add a pat of butter for savory goodness.

1 ¼ Cups Buckwheat flour

1 ½ Cups Whole wheat flour

½ Cup Wheat germ

1 tsp     Salt

¾ tsp Baking powder

1 ¾ tsp Baking soda

1 ½ Cup Chopped pecans

4 Eggs

2/3 Cup Sugar

2/3 Cup Brown Sugar

1 Cup Applesauce

1 Tbs. Male Flavoring

2   Cups Shredded zucchini

3 Tbs. Sesame seeds

Mix together the dry ingredients in a large bowl.   In another bowl mix  together the eggs, sugars and maple flavoring. Mix together dry mix with sugar mix.  Fold in the  zucchini and  the sesame seed.  Spray bread pans with cooking spray.  Fill pans 3/4 full and bake at 350 for 25-30 minutes for small pans, 40-45 minutes for large pan.

Makes 5 small pans or 2 large bread pans

I made this once a few months ago, and one bite in my boss proclaimed “this is my crack.” Ever since, I get a request for it..mmm once a week. The first time it came out dense, more like a pound cake. I had halved the recipe and subsequently eyeballed the 1/8th teaspoon of baking power which probably resulted in the denser bread. I also added 2 large handfuls of chocolate chunks, instead of the small handful of mini chocolate chips that went in this time.  I like a more respectable ratio of zucchini to chocolate, call me crazy.
Bottom line: this stuff IS like crack. Light and fluffy, not to sweet, and makes you feel reallllll good inside.

zucchini (crack) bread
from pete bakes!

Ingredients

• 3 eggs
• 2 cups zucchini, peeled, seeded and grated
• 2 cups sugar
• 1 cup butter (2 sticks), softened
• 2 tsp vanilla
• 3 tsp cinnamon
• 1 tsp baking soda
• 1tsp salt
• 1/4 tsp baking powder
• 3 cups flour

Method

1. beat eggs, add grated zucchini, set aside.

2. beat sugar and butter, add vanilla, cinnamon, baking soda, baking powder, salt and flour. mix well. add the flour mix to the egg/zucchini mix.

i took the liberty of adding a small handful of mini chocolate chips.

3. pour into greased and floured loaf pans and bake at 350F for 1 hour.

BEFORE

AFTER (one day when i have a real computer you will get side-by-side comparisons)

earlier this week, my husband bought some zucchini to make a side dish for his salmon dinner.  he needed 1 small zucchini and the package came with 2 more.  what’d i do? what any rational Minnesotan would do: make zucchini bread!

i made a twist out of it though cuz i don’t have bread pans: i made zucchini bread muffins!   so far they smell amazing and look great.  i’m waiting for them to cool before i dig in.

after taking a sneak peak at one of my favorite recipe sites, allrecipes.com, i found that my mom’s recipe is almost exactly what the most popular recipe calls for!  it was interesting to read the comments too.  that site has helped me learn a lot about substitutions in cooking (applesauce is a common substitution for oil or similar) and healthier ways to eat the same great foods we all know and love!

and after taking a look at the family expenses for the past month (WAY too much spent on going out to eat!), we’re planning on making dinner at home as tasty and marvelous as it would be if we were paying at a restaurant. can’t wait to make the most of all that nice cookwear we received for our wedding earlier this year!

update: the muffins were a smash hit both at home and at work! even my father-in-law liked them and asked for the recipe! (i consider that high praise since he’s kind of a foodie.  he could be a gourmet chef if he enjoyed cooking for people he didn’t know!)

How did Thanksgiving creep up on us? Just the other day, I was thinking about the pumpkins we had carved and it’s already Thanksgiving! Are the holidays feeling less holiday-ish too? What is it.. I remember last year feeling like Thanksgiving and Christmas came and went without a whole lot of holiday cheer. I think we blamed it on the economy – everyone was sort of feeling bummed.

For breakfast, I had a slice of zucchini bread – you can see a chocolate chip there. Mmm.. I use Ghiradelli’s milk chocolate chips in my breads/cookies because they taste so much better than Hershey’s or Toll House. Hot hot coffee which seared off the tip of my tongue and now has given me a stomach ache. BLAH!

No lunch. I have to save room for this afternoon’s feast. Dinner starts at 3pm. THREE?! I’ll be in a tryptophan-induced coma before 5pm. This is just nuts!

Mint tea and zucchini bread from last night for breakfast. I need to go pick up some more tea. And I keep meaning to make the earl grey cupcakes again, but forget every time I’m at the market! Ron is probably wanting to kill me for not making them.. (v_v)

Tiny bit of chicken salad with fire roasted tomato Triscuits, and a bowl of cucumbers and tomatoes with homemade 1000 Island dressing. I ate salads like that almost every day that we were in China. They’re vegetables were so fresh and crisp. And the dressing was way better than what I made. Kim said it tasted too “relishy”. (u_u)

….trying to comfort my slightly depressed dog who walks around sad all the time lately. Apparently she hasn’t had enough “mommy time” to herself.

Making tea…..

Wrapping birthday presents for dear sweet friends…..

Hanging home made wreaths on the front door……

And making zucchini bread!

And now I must get ready for a long night at work. *sighs*

How did you spend your friday?

TIPS FOR LUNCH BOX

TRY THESE ITEMS

CHEESE DOSA

MINI IDLY

PESERAT (GREEN GRAM) DOSA

KADALA PARUPU IDLY

VEGITABLE DOSA

GOTHUMAI DOSA

EGG SANSWISH

FILLING

TRY TO FILL YOUR KIDS TIFFEN BOX BY THESE ITEMS

A BANANA

A SMALL PIECE OF COCONUT.

FEW  BANANA CHIPS.

A BOTTLE OF APPLE JUICE

GRAPES

DIFFERENT BISCUITS SHAPES

CARROT WITH DIFFERENT SHAPES

ANYTHING CUT IN CUBES, DIMENDS (IDLY, SALADS…..)

THERMIST CONTAINTAINER (FOR SOUPS)

CRISPY ITEMS (MURUKKU, ELLADAI …..)

EGG BOATS

JELLY

POTATO CHIPS

KURKURE, LAYS

 COLOUR IDLY (IDLY BATTER ADDED WITH CARROT, MINT, CORIANDER, CASHEW NUTS, and DAL…………….)

RAINBOW CHAPATTI

Ingredients

Spinach – 1/2 cup (tightly packed)

Beetroot – 1/2

Carrot – 1/2

Chilli powder – 1/2 tsp

Ginger/garlic paste – 1 tsp

Chapathi flour – 3 cups

Butter

Whipped cream – Optional

Method :

Peel and finely chop the beets and carrots. Cook the spinach, beets and carrots separately with a pinch of chilli powder, salt and little water. I micro waved each of them for 3 – 5 min. When they are completely cooked blend each of them separately to a paste. To one cup of chapathi flour, add the spinach paste, a little bit of ginger/garlic paste and knead to a soft dough. Add little water if required. Repeat this step with beats and carrots too. You will now have 3 different dough as shown in the picture.

CHAPPATI ROLLS

Ingredients:

Leftover chapattis

1/2 tin baked beans

1/4 cup cheese

4 tbsp sauce

For Filling:

1 carrot

5 French beans

1/4 cup boiled peas

1 capsicum

1 large floret of cauliflower

1/2 cup cabbage shredded

3 green chillies

1/4 tsp. garlic paste (or 5 flakes crushed)

1/4 tsp. ginger paste (or 1/2″ piece grated)

1/2 tsp. lemon juice

1/2 tsp. soya sauce

1/2 tsp. tomato ketchup

Salt to taste

1 tbsp. oil

Method

Clean and chop carrot, capsicum, cauliflower, French beans, into thin 2″ long slivers or sticks.

Chop green chillies also into small pieces.

Heat oil in a non-stick pan.

Add green chillies, garlic, ginger, stir.

Add all other vegetables, stir-fry on high till veggies are tender.

Add soya, tomato sauces, lemon juice, salt, sugar, and stir.

Divide filling into 6 portions.

Take on chapatti, put filling in half portion.

Spread over half area evenly.

Sprinkle some cheese.

Fold empty half portion over.

A half round with stuffing inside should result. 

Apply a little water to the inner edges, press together to seal.

Arrange them in a shallow ovenproof dish

Pour a half tin of baked beans in tomato over them, from tin.

Sprinkle cheese, sauce

Bake in preheated oven (200oC) for 10 minutes.

Serve as a casserole dish.

PEPPER AND CHEESE ROLLS

 Ingredients:

2 slices – Bread

1 cup – Grated Cheese

1 tsp – White Pepper Powder

Salt to taste

Oil to fry

Method

Immerse the bread slices in water.

Squeeze the water out and crumble the bread.

Mix the other ingredients and shape it into thin long rolls.

Deep fry in oil.

Serve hot with tomato sauce.

PANEER  KEBAB

Ingredients:

4 – paneer round, cut

4 tsp – mint chutney

50 g – hung curd

15 g – chop coriander

10 g – chop mint

10 ml – saffron water

50 ml – cream

3 g – jeera powder

2 g – cardamom powder

Salt to taste

Pepper to taste

Method

Slit the paneer rounds and stuff with mint chutney

In a mixing bowl put the hung curd and cream and mix well

Now slowly add into it all the ingredients one by one.

Finally check the seasoning and apply the mixture on all the sides of paneer

When done pour all the balance mixture on paneer.

Allow it to rest for few hours

Finally roast the panner in the clay Tandoor

Serve Hot.

PANEER BREAD

Ingredients:

6 – bread slices
3 tbsp – spicy mint chutney/sauce
3 tbsp – sweet tamarind chutney/sauce
4 to 6 – 5mm thick paneer slices
2 tbsp – butter
1 cup – gram-flour
1/2 cup – beaten curd/yoghurt
1.5 tbsp – chaat masala
1/4 tsp – ajwain
1/4 tsp – red chili pwd
1/4 tsp – turmeric pwd
1/ tsp – cumin pwd
1 tsp – sugar
water to make the batter
salt to taste
oil to deep fry

Method

Marinade paneer slices in butter & chaat masala

Set aside for 10-15 mins.

Make a smooth batter (ribbon – consistency) of the flour, sugar, salt, yogurt, turmeric, red chili pwd, cumin pwd, ajwain with some water.

Apply tamarind sauce to 3 slices & mint sauce to the other 3.

Place paneer slices between a slice of tamarind sauce & 1 with mint sauce.

Repeat with the remaining bread & paneer.

Cut into half or diagonally to triangles. Wet your hands

Press each sandwich between moist palms to ensure slices stick together & don’t slip apart.

Heat oil in a deep-frying vessel (kadai).

Insert triangles delicately into the batter, coat evenly & safely immerse into the hot oil.

Turn over; when it is golden-brown beneath

Fry to get an even colour all-round.

Leave to drain on paper towel & serve with chutneys, ketchup of any sauce of your choice.

SAUSAGE ROLLS

 Ingredients:

4 – Small size sausages

90 g – flour

40 ml – milk

1 1/2 tsp – baking powder

1 tbsp – butter

a pinch – salt

1 tbsp – mustard paste or chilli sauce

Method

Mix the flour, salt and baking powder. Rub the butter into the dry ingredients and stir in the milk.

Knead into smooth dough. Roll the dough out into a rectangle 20×15cm size.

Spread mustard paste or chilli sauce evenly over the dough. Cut into 4 strips.

Roll the sausages up in the dough and place them on the well greased heat proof plate.

Cook on crisp mode for 5-6 minutes or until they are light golden brown.

Serve hot with French fries.

ZUCCHINI BREAD

 Ingredients:

•3 large eggs

•1/2 cup vegetable oil

•1/2 cup plain yogurt

•1-3/4 cups granulated sugar

•1/2 cup orange juice concentrate

•1 Tbsp. vanilla extract

•2 cups shredded zucchini

•3 cups all-purpose flour

•1 tsp. baking powder

•1 tsp. baking soda

•1 tsp. kosher salt

•2 tsp. ground cinnamon

•1 tsp. ground nutmeg

•1 cup chopped walnuts (optional)

Method :

1. Preheat oven to 325 degrees F. Grease 2 loaf pans.

2. Beat eggs, oil, yogurt, sugar and orange juice concentrate in a large mixing bowl. Stir in vanilla and shredded zucchini.

3. In a small bowl, sift together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. 

4. Stir into the wet ingredients, just until incorporated. Do not overmix. Stir in walnuts, if using.

5. Divide batter equally among the two prepared pans.

6. Bake 40 minutes. Insert a knife in the centre. If it comes out clean, the zucchini bread is done. If not, bake an additional 10-20 minutes until done.

Key —vegetarian kid’s lunch box ideas, kid’s lunch box, kid’s lunch box recipes, child lunch box, school lunch box, school lunch box recipes,

PANCAKE

 Ingredients

All purpose flour- 2cups

Eggs – 2

Baking powder – 1tsp

Salt – 1 tsp

Sugar -1/2 cup

Milk -1 cup

Method

1. Beat the eggs and mix salt, sugar, baking powder.

2. Now add this to the flour and mix until there are no lumps and the batter is not too watery or too thick.

3. Now heat a non-stick pan in a medium flame and when its hot pour a spoonful of batter in the centre of the pan.

4. Add 2-3 drops of oil over the pancake.

5. Now sprinkle grated coconut or nuts over the pancake

6. Once it turns slightly brown, flip and brown the other side too. Serve hot.

Garnish

1. Pour Maple syrup generously over the pancake and apply whipped cream over it.

2. If you want add fruits over the pancake to make it more delicious.

TOMATO DOSA

Ingredients:

1 1/4 cup raw rice and 2 tbsps of Toor Dal, soaked in water for 2-3 hr

2 tomatoes chopped

2 tbsp grated fresh coconut (optional)

2-3 dried red chillies de-seed and tear

1-2 tbsp grated jaggery

1 tbsp chopped coriander leaves (optional)

Salt to taste

Oil as required

Method

1. Drain and grind smoothly the rice and Toor Dal with chopped tomatoes, dried red chillies (de-seed) grated fresh coconut, jaggery, coriander leaves, salt and little water to form a dosa-like batter.

2 .Heat griddles on high flame till hot, reduce heat, pour a laddle full of dosa batter, spread the batter with the bottom of the ladle evenly making circles to form a dosa and drizzle with some oil along the edges. Cook on medium heat for 1-2 mts and increase to high flame for a few seconds and flip the other side and cook for 20-30 seconds or till done.

3. Serve hot with any podi or chutney of your choice like karivepaku podi or coconut chutney

SHORO CHAKHALI -ANOTHER DOSA VARIATION

Ingredients

2 cups of mong dal( yellow small lentil)

2 cups of rice powder (chal gurun) or you may go the entire process of soaking /sona masoori/gobind bhog or any other rice for 2-3 hrs, then grinding to a smooth paste…

Pinch of salt

Method

Soak the dal for 2-3 hrs. Wash the dal with water for 2-3 times.

Grind it in mixer to a smooth paste.

Mix in with rice powder (chal gurun, available in packets of half kg or 1kg, so no need to soak the rice and then grind it)

Add little bit of water to make a smooth batter just like dosa, add pinch of salt.

Now make shoro chakali just like dosa rounds.

Have it with noton gur. Make syrup with noton gur. Just dissole the solid gur/jaggery in water and cook at low to form sweet syrup.

This brings a good change in our usual night meal.

You can make this savoury too, just stuff in with aloo-peas subzi or paneer bhurji.

MASALA IDLI

Ingredients

6 no’s Idlis

 2 no Onion

 1 no Tomato

 1 inch Ginger (crushed)

 4 cloves Garlic (crushed)

 1 no Green chilli (minced)

 ¼ tsp Cumin seeds

 ¼ tsp Mustard

 ¼ tsp Fennel seeds

 10 no’s Curry leaves

 ¼ tsp Split black gram

 ¼ tsp Turmeric powder

 ½ tsp Red chilli powder

 1 tsp Coriander powder

 5 stks Coriander leaves

 4 tsp Oil

 ½ tsp Black pepper powder

 ¼ tsp Salt (or to taste)

Method

Roughly chop the idlis or cut them into big cubes. Some deep fry the idlis and then add to the masala but I prefer plain idlis tossed in masala. For the masala, heat oil in a kadai, splutter mustard, cumin, fennel, split black gram and curry leaves. Add chopped onions, green chillies, crushed ginger and garlic. Fry them till slightly browned. Add the chopped tomatoes and cook until it mashes. Now add turmeric powder, red chilli powder, coriander powder, black pepper powder and salt. (Remember: Idli already has salt in it, so add what’s necessary for the gravy) Fry until the masala cooks, add the chopped idli pieces and toss over medium flame until the masala coats well.  Garnish with coriander leaves and switch off. Serve them hot or pack it for lunch. Great for kids evening snack, picnic parcels or any quick fix.

VANGI BATH (BRINJAL RICE)

Ingredients I

Rice (I prefer basmati rice) – 2 cups

Brinjal – 2 big eggplants/ 4 medium/ 6 small (cut into big chunks)

Onion (optional) – 1 big (finely chopped)

Tomato – 1 / Sour Curd – 1/4 cup

Green Chillies – 2

Whole Garam Masala – 1 tblsp (1 stick cinnamon, 3 cloves, 1 star anise, 2 cardomon, 1 -Bay leaf)

Oil (preferably sesame oil)/ Ghee – 2 tblsp

Ground nuts (optional) – 1 tbsp (roasted)

Turmeric powder- 1/2 tsp

Salt – to taste

Coriander leaves(Cilantro) -  2 tblsp(finely chopped)

Asafoetida – a pinch

Ingredients II

Coriander Seeds – 1 tblsp.

Chana Dal – 1 tblsp

Urad dal – 1 tblsp

Kus kus – ½ tsp

Sesame seeds – 1 tblsp

Pepper cons – 1 tsp

Dry red chillies – 2 or 3

Curry leaves – 1 strand

Copra or coconut (grated) – 2 tblsp

Method

1. Heat little oil in a pan and roast all the spices under ‘ingredients II’ till they turn golden brown.

2. Let it cool down and then grind it into a coarse powder (vangibath powder) and keep aside.

3. Soak the rice for 10-15 minutes, cook it seperately with required salt and keep aside.

4. Heat oil/ghee in a deep pan, add the whole garam masala and groundnuts. Saute the onions and green chillies till it turns golden brown.

5. Next add the tomatoes/ sour cud and saute it.

6. Add the eggplant pieces, turmeric, asaefoetida and little salt to it.

7. Add the vangibath masala powder to this, cover and let it cook till the eggplant (brinjal) is cooked nicely.

8. Add the cooked rice to this and mix well so that the rice is nicely coated with the masala.

(Alternatively, if you do not have cooked rice, add this masala along with rice and cook it.)

9. Garnish the vangi bath with finely chopped cilantro. Serve with papad and raita.

Tips

     A tblsp of lemon juice can be added at the end for additional flavour.

     You can cook the rice with coconut milk to make it extra rich.

    You can make the vangibath powder in bulk and store it for several days.

EGG PULAV

Ingredients

Basmati rice – 2 cups

Eggs – 2 or 3

Ghee/ Butter/ Oil – 2 tblsp

Cilantro – for garnish

Onion – 1/4 (Sliced)

Green Chillies – 5 (Slitted)

Tomato -1 small size (chopped)

Ginger Garlic Paste – (1 1/2 spoon)

Whole Garam Masala – (1 bay leaf, 3 cloves, 2 inch cinnamon, 1 star anise)

Salt – to taste

Water – 3 cups

Method 

1. Heat the ghee in a pan and splutter the whole Garam Masala.

2. Sauté the onions with ginger garlic paste, tomato, green chilli’s and salt.

3. Break the eggs and sauté it along with the above mixture.

4. Scramble the eggs until it is cooked and now add the water.

5. Once the water begins to boil add the soaked rice and let it cook on low flame. You can also cook the rice with water, the above sautéed mixture and required salt in a rice cooker.

5. Garnish with cilantro and serve with any curry. It is a very easy to make and its done in minutes.

 Tips

Soak the Rice when you put the kadai on the stove for sautéing your ingredients. So that Rice will not break while cooking

BROWN RICE PULAO

Ingredients:

2 cups Basmati brown rice, soak for an hour in warm water

1 large onion, finely sliced

2 cups cubed mixed vegetables (carrots, potatoes, beans, peas)

2tbsp oil + 1 tbsp ghee

1 tsp ginger garlic paste

few curry leaves

Garam Masala pwd (3 cloves, 1″ cinnamom, 1 elachi, 1 star anise)

Salt to taste

Coarsely crush (do not make a paste):

4-5 tbsps chopped coriander leaves

8-10 chopped pudina leaves

2-3 green chillies

Method :

Heat oil + ghee in a cooking vessel, add the sliced onions and curry leaves and saute for 5 mts. Add the ginger garlic paste and crushed coriander-pudina-green chillis and sauté further for another 5 mis. Add the cubed mixed vegetables and sauté for 6-7 mts.2 Add 4 1/2 cups water and bring to a boil. Add the brown rice, salt and Garam masala pwd, reduce heat, cover with lid and cook till the rice is done.3 Serve hot with Raita or any curry of your choice.

METHI CARROT RICE

Method:

Cook rice and keep aside (this recipe is for 3 cups of cooked rice). Grate carrot, chop beans finely and wash methi leaves. Heat a kadai and dry roast 1/4 tsp cumin seeds, 1 tbsp sesame seeds, 1 tbsp channa dal, small cinnamon stick and few black pepper corns and make a fine powder. Heat oil in a vessel, add curry leaves, carrot, beans and methi leaves and cook them for a few minutes. Add the ground powder, salt and combine. Add the rice and combine with this mixture. I served this rice with cucumber and tomato raita.

POHA

POHA :  Rice flakes fried with potato and onions

Ingredients

1 medium size potato chopped

1 medium size onion chopped

1 cup of sprouted Bengal gram

1 tsp of turmeric powder

1 tsp of red pepper powder

1 tsp of salt

1tsp of cumin seed for tempering

½ cup of chopped cilantro /coriander

2 tbsp of Mustard oil for frying

Method

Heat up the oil in a kadai , add cumin seeds, chopped onions ,potato and fry them for 3-4 mints

Then add turmeric powder, red pepper powder, salt, Bengal gram and little bit of water.

Cover and cook for 5 mints meanwhile wash the poha /flaked rice with water and sieve it in a colander or generally I prefer with my hands, it makes things easy for me.

Add them with the prepared cooked potato/onion gravy and fry at low for 2-3 min .

Sprinkle with cilantro and serve.

SPINACH AND CHANNA SALAD

Ingredients:

10 oz fresh coarsely chopped spinach

1 can chickpeas or 2 cups of boiled channa

1 meduim size red onion chopped

1 big tomato chopped

2-3 medium sized potatoes boiled and cubed

2 green chillies

Slit finely lengthwise

2 tsp finely chopped garlic

1/4 tsp turmeric powder

Salt to taste

1/4 to 1/2 tsp chilli powder

Method

Take about a tbsp of olive oil in a pan and set it on medium heat.

Once the oil is hot enough, add garlic and fry for about 30 seconds.

Add the chopped onions and sauté for a minute or two.

Add the tomatoes, pinch of turmeric, 1/2 of the required salt and chilli powder keep cooking until the tomatoes begin to become soft.

Toss the boiled chick peas and potatoes and stir for a minute or two.

Finally, add all the spinach with the rest of the salt and stir till the spinach wilts.

It is not necessary to cook the spinach for a long time.

This can be eaten as it is or with rice or chapattis.

It is a quite warm and appetizing salad on a cold winter day.

Variations: Adding grated cheese while serving. More spices like chaat masala or garam masala or ground cumin/coriander powder can be used. Grated ginger or ginger powder can be used for flavour.

SPROUTED MOONG SALAD

Ingredients:

1 cup – sprouted moog (soak in water for a day; then, drain out the water and let stand covered until they sprout)

1/2 cup – cucumber, chopped into small strips

2-3 strands – cilantro, finely chopped

1-2 tbsp – grated coconut, fresh/frozen

1-2 tsp – lemon juice

1-2 tsp – oil for seasoning

2-3 – curry leaves

1/2 tsp – mustard seeds

1-2 – chopped green chillies, medium spiced

A pinch of asafoetida

Salt as per taste

Pomegranate seeds, chopped green grapes, dry fruits

Method

Combine sprouted moog, cucumber, cilantro, coconut, fruits/dry fruits and salt in a mixing bowl; toss well.

Temper with mustard seeds, curry leaves, green chillies and asafoetida.

Pour lemon juice and mix well; serve as a salad or side dish during lunch/dinner.

 Note: Moong beans, apart from being a good source of protein also contain useful amounts of fibre, potassium, and B-vitamins.

EGG CASHEWNUT SALAD

Method :

Egg Cashew nut Salad: Boil eggs, remove shell, quarter each egg and keep aside. Soak few cashew nuts in water for 5 min. Heat olive oil in a vessel. Add curry leaves, chopped onions, slit green chili and toss them for a minute. Add pinch of turmeric powder, roasted cumin powder, Chaat Masala powder and cashew nuts and combine. Add the quartered eggs and toss. Turn off heat, garnish with chopped coriander leaves. I served the egg salad along with a bowl of mixed fruits.

SPROUTS & APPLE SALAD

Method :

Sprouts & Apple Salad: Finely chops an apple and cucumber. Combine with a cup of moong sprouts. Just before serving, combine salt, pepper powder, pinch of sugar and lemon juice and combine well. 

BROWN RICE SALAD

 Method :

Cook 2 cups of raw brown rice and keep aside. While the rice is hot, mix in 4 tbsps olive oil, 2 tbsps vinegar, 4 tbsps balsamic vinegar, salt and pepper to taste. Let the rice cool completely. Once cool, add 4 tbsps finely chopped red and yellow bell peppers, 4 tbsps chopped cucumber, 2 tbsps chopped carrots, one finely chopped apple, 2 tbsps finely chopped spring onions, 1 tbsp chopped coriander/parsley and 2 tbsps roasted and peeled peanuts and combine well

CHILLI PANEER TOAST SANDWICH

Ingredients

Oil- 1 tbsp

Onion – 1

Green pepper – 1

Bread cubes – 2 tblsp

paneer grated – 1/2 cup

Tomato ketchup – 2 tbsp

Chilli sauce – 1 tbsp

Pepper powder – 1/4 tsp

Salt – to taste

Coriander leaves – handful

Grated cheese – 1/4 th cup

Method

1. Heat oil in a pan, fry onions & capsicum for 5 min.

2. Add bread cubes, grated paneer, tomato ketchup, chilli sauce, salt, pepper powder and chopped cilantro. Mix well.

3. Apply butter on toasted bread.

4. Spread the above mixture and spinkle some grated cheese on top.

5. Grill until the cheeses melts.

TOMATO CHUTNEY SANDWICH

Andhra Tomato Pickle

Ingredients: 

•1 kg firm red tomatoes washed and cubed

•6 tbsps sesame oil (you can substitute this with vegetable/canola/sunflower oil)

•2 golf-ball sized lumps of tamarind (remove seeds and soak in a little hot water to soften)

•8-10 green chillies (adjust these to your taste if this amount is too hot for you)

•2 tsps fenugreek seeds

•2 tsps cumin seeds

•2 tsps mustard seeds

•1/2 tsp asafoetida

•Salt to taste

Method

In a deep pan, heat 3 tbsps of sesame oil and add tomatoes. Fry until they are soft and then mash roughly.

•Grind the tamarind and green chillies into a paste and add to the mashed tomato paste.

•In another pan heat 3 tbsps of sesame oil and add the mustard seeds. When they splutter add the fenugreek seeds and fry. Now add the asafoetida and remove from the fire.

•Pour this hot mix onto the tomato-tamarind-green chilli paste and mix well.

•Check and adjust seasoning.

•Allow to cool and store in a glass bottle in the refrigerator.

•Eat with plain rice or chapatti or as an accompaniment with other dishes

PREPARE THIS PICKLE AND KEEP IN REFRIGERATOR AND USE FOR WHEN WE PREPARE TOMATO CHUTNEY SANDWICH

Tomato Chutney Sandwich

Ingredients:

•4 tbsps Andhra Tomato Pickle (see recipe below)

•3 tbsps thickened/ heavy/ double cream

•2 slices (the pre-packed kind!) cheese of your choice

•Butter or margarine

•6 slices fresh, soft sandwich bread of your choice (the fresher the better!)

Method :

•Mix the Andhra Tomato Pickle and cream in a bowl and blend till mixed and smooth.

•Lay the slices of bread out on a cutting board and butter their surfaces well.

•Now spread the Tomato Pickle-cream mixture generously on 2 of the slices.

•Top with a buttered slice – buttered side facing up.

•Lay a slice of cheese on this upper side and top with another buttered slice (buttered side facing down this time).

•You can trim edges. I like to leave them on.

•This sandwich tastes equally good toasted or not. I prefer not toasted though.

•Cut in half and serve

MINT CHUTNEY VEGGIE SANDWICH

Mint-Coriander Chutney

Ingredients:

 •1 bunch fresh mint

•1 bunch fresh coriander

•5 cloves garlic

•1″ piece of ginger

•2 green chillies

•1 tsp sugar

•1/2 tsp salt

•2 tsps lime juice

Method :

•Cut off roots from the coriander and any thick stalks from the mint and discard. You should now have enough coriander and mint to loosely fill 1 1/2 to 2 cups with each of them.

•Peel garlic and ginger and remove stalks from green chillies. Wash all these ingredients thoroughly.

•Grind all the ingredients (including the salt which you can add more of later to suit your taste) into a smooth paste in a food processor.

•Chill and serve.

PREPARE THIS PICKLE AND KEEP IN REFRIGERATOR AND USE FOR WHEN WE PREPARE MINT CHUTNEY VEGGIE SANDWICH

Mint Chutney Veggie Sandwich

 Ingredients:

•4 slices wholemeal bread

•Butter

•1/2 cup Mint-Coriander Chutney (see recipe below)

•2 large potatoes boiled, peeled and sliced thick

•1 medium-sized cucumber sliced thin

•2 medium-sized tomatoes sliced thin

•1 large beetroot boiled, peeled and sliced thin

•1 large onion sliced very thin (optional)

•1 tsp Chaat Masala (available in most Indian grocery stores)

•Fresh ground pepper

•Salt

Method  

•Lay all the slices of bread on a cutting board and butter well.

•Now spread a generous quantity of Mint-Coriander Chutney on each slice to cover entire slice.

•Layer all the above veggies in desired quantities and combinations. Sprinkle with salt and pepper to taste. Also sprinkle a pinch of Chaat Masala on the veggies.

•Cover with the top slice.

•You can trim edges. I like to leave them on.

•This sandwich tastes equally good toasted or not.

•Cut in half and serve.

Overflowing oatmeal

I loosely followed Katie Goodman’s recipe for Cherry and Tangerine Oatmeal. This bowl was all sorts of delicious. I even gnawed on the cinnamon stick a bit.

All done!

I left part of the tangerine peel for added flavor.

I’m feeling better and thank you all for your well wishes! Your wishes made their way over to me and I started to get in the cooking mood again. There are some recipes I’ve been dying to try out from my newest cookbook purchase, The Accidental Vegetarian.

Sweet Potato & Pineapple Sandwich

The recipe can actually be found online over here. I used a Japanese sweet potato, added some black beans, and a ready made Sweet Peppers & Coconut cooking sauce.

Last night I felt like baking! I found an interesting recipe online that used applesauce, but I realized afterwards that I didn’t have any on hand. So what’d I do? I made a quick homemade version. I veganized the recipe by using egg-replacer. When I bought the hemp protein powder my dad suggested I use it in baking. I took his advice and subbed out some of the flour for the powder. I was a little weary of doing this because Mitri had noted that it makes things taste very “green”. Actually, looking back on it, this recipe was tweaked around a lot. I finally got around to using the NuNaturals Stevia Baking Blend that was generously sent to me, and I must say that it works very well! Before it was sent to bake in the oven I crumbled on some brown sugar.

Vegan Zucchini Loaf

Enjoyed for breakfast this morning.

I spread coconut oil on one slice, and Artisana Cacao Bliss on the other.

And now it’s time for the anticipated Boomi Bar review!

Almond Protein Plus

This bar was dry but not brittle with just the right amount of sweetness. It had an interesting texture – hand rolled. I love that there are only 3-ingredients, the first one being almonds, and it has a whopping 12 g of protein; it really affects the taste of the bar (in a good way).

Cashew protein plus: Strangely greasy to touch, not sure why, but it made it less dry and a bit chewier. I love the combination of cashew and honey. If cashews are your thing, you will love this. *11 g of protein

Apricot Cashew: The dried apricot shines through in this bar.

Cranberry Apple: This bar reminded me of the great flavors that come out in fall cooking. Once again, sweet but not overpowering.

Fruit and Nuts: Not me favorite, but for a fruit and nut bar I must say it was quite tasty. So if you like that combination – go for it!

Walnut Pecan: Holy yum! This has fall goodness and comfort all over it! Reminded me of a pie.

Cashew Almond: Love the combination of these nuts with dates! Not too sticky, just the right amount of crunch. Doesn’t fall apart everywhere either.

Healthy Hazel: Hazelnuts are a nut I don’t get to eat very often, but I love it each time. The dried cranberries really stood out to me and in combination with the hazelnuts… this was yummy!

Walnut Date: Wow! I love the taste of walnuts. It definitely stands out in this bar… and mixed with dates – delicious. I love the sweetness the dates offer. Perfect for a fall day.

Perfect Pumpkin

The first bite was incredible!!! Pumpkin seeds galore, the combination of dried fruits made it chewy. They used dates, raisins, apricot, and cranberries. I definitely recommend this bar simply for the taste. But there are many nutritious benefits to this bar as well. I think they should make more bars like this that are also high in protein (9 g).

Macadamia Paradise: The bar itself looked interesting, but the array of flavors when I bit into it were awesome. So far these bars are delicious, and since they’re hand-rolled you can see all the ingredients and they don’t look like some machine just pooped them out.

Pineapple Ginger: Initial thought? Holy crap! I think it’s official, these bars give Larabars a run for their money. Yes, I said it! Greed will get the best of me with this bar because I am not sharing it! It’s not too sweet and the combination of pineapple and ginger is genius. I love biting into almonds and these are so soft and chewy. Thank goodness because that means when I have dentures, I can still eat these!

Moreover, to celebrate their new website, Divine Foods is, for a limited time only, offering a $5.00 savings off any online order when you use discount code WEBSITE before you checkout.

Before I wish you all a happy Friday and the beginning of a wonderful weekend, please take a moment to check out Operation Chocolate-Covered Kindness. Katie is hosting a Page View Charity Drive hoping to help those in need. If you could visit the page and spread the word, that would be incredible!

“Today you are You, that is truer than true. There is no one alive who is Youer than You.” – Dr. Seuss

]]> http://bakingbynight.wordpress.com/2009/11/05/look-out-june-cleaver/ Thu, 05 Nov 2009 04:54:06 +0000 gloriabacci http://bakingbynight.wordpress.com/2009/11/05/look-out-june-cleaver/

Every Halloween, I feel like I’m fighting an uphill battle. All I want is a clever couples costume. All my boyfriend wants is not to look stupid. Apparently, we can’t have it both ways. I thought I came up with some pretty good costume ideas this year, all of which required little effort. Among the top contenders were America’s most dysfunctional couple, Jon and Kate; and hosts of MTV’s The Aftershow, Jesse and Dan. Both my ideas were rejected, especially the latter. We settled on another dynamic duo: Canada’s own UFC champion Georges St. Pierre, and an octagon referee. I was going to go as GSP.

Unluckily (or luckily) for my boyfriend, he was sidelined with a cold, so I had to fly solo to my friend’s Halloween party. I ended up recycling my sister’s costume from last year, and went as Suzy Homemaker.

Since I was dressing up the pinnacle of Domestic Bliss, I felt the pressure was on to produce a particularly delicious – and spooky – Halloween dessert. After sifting through dozens of recipes, I decided to try my luck with Martha’s Coffin Brownies. However, I decided to ditch the coffin theme. It involved working with marzipan and measuring stencils, and I really wasn’t feeling it. Instead, I used marshmallows, chocolate chips and red icing to make Bloodshot Eyeball Brownies.

Eye spy a tasty, but tedious, treat!

I’ve tried making brownies once before, and it didn’t go too well. I’m not sure what happened, but I ended up with a tray of burnt pudding. This time, however, I fared much better! Martha’s brownies were pretty quick and easy. The recipe called for chopped chocolate covered almonds, which added a really rich, crunchy texture to the brownies.

The eyeballs were really cute, but incredibly tedious. The red veins had to be painted on the marshmallows by hand, using a tooth pick. Luckily, I enlisted the help of my artistically inclined sister. With her steady hand and keen eye for detail, she saved the day!

I also wanted to bake something to carry as an edible prop when I wore my costume to work on Friday. A colleague of my parents’ gave me her recipe for zucchini loaf, which was absolutely delicious. Over the past few days, I think I’ve made at least six loafs! The recipe is simple, healthy and really tasty. It calls for whole wheat flour, and plain yogurt to reduce the amount of oil. The cake is moist, and rich in cinnamon and clove flavour. I added chocolate chips, which was a hit – at least with everyone except my mom, who’s more of a zucchini purist.

Here's looking at you!

These are two must-try recipes, especially if you’re dressed-up like a brunette June Cleaver!

Bloodshot Eyeball Brownies

• 1/2 cup plus 2 tablespoons all-purpose flour, plus more for pan
• 1 teaspoon coarse salt
• 8 tablespoons (1 stick) unsalted butter, cut into pieces, plus more for pan
• 1/2 cup unsweetened Dutch-process cocoa powder, plus more for marbling
• 1 teaspoon pure vanilla extract
• 2 large eggs, room temperature
• 3/4 cup granulated sugar
• 1/4 cup packed light-brown sugar
• 8 ounces dark-chocolate-covered almonds, chopped
• Bag of large marshmallows, for garnish
• ½ cup of chocolate chips, for garnish
• Red icing, for garnish

1. Preheat oven to 325 degrees. Butter an 8-inch square pan, and line it with parchment, leaving a 2-inch overhang on 2 sides. Butter and flour parchment, tapping out excess.
2. Combine flour and salt in a small bowl. Melt butter in a medium saucepan over medium heat. Sift cocoa powder on top of butter, and whisk to combine. Let cool 3 minutes. Gently whisk in vanilla and eggs, then stir in sugars and flour mixture until just combined. Fold in almonds, then spread batter evenly in prepared pan.
3. Bake until the top is firm and set, about 30 minutes. Transfer pan to a wire rack, and let cool for 20 minutes. Remove brownies from pan using parchment overhang, and let cool on wire rack. Once cooled, cut brownies into squares.
4. Cut marshmallows in half, to form two circular “eyes.” In the center of each marshmallow, insert a chocolate chip, pointy-side down. Use a tooth pick to draw veins in red icing along the side of each marshmallow. Once completed, place one eyeball on top each brownie square.

It's scary how well the zucchini and chocolate chips go together!

Best-Ever Chocolate Zucchini Loaf

*Makes 2 loaves

• 3 cups shredded zucchini
• 1 2/3 cups of granulated sugar
• 1/3 cup vegetable oil
• 1/3 cup plain yogurt
• 2 tsp vanilla
• 4 eggs
• 3 cups whole wheat flour
• 2 tsp baking soda
• 1 tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground cloves
• ½ tsp baking powder
• ½ cup chocolate chips (if desired)

1. Heat oven to 350 degrees. Prepare loaf pans with butter and flour.
2. Mix zucchini, sugar, oil, vanilla and eggs. Add in remaining ingredients.
3. Pour into pans. Bake loaves for 45-55 minutes until done (insert knife into loaf, and if it comes out clean, loaf should be ready).

1. I thought I might send something to Mr. B over Christmas. I want to send zucchini bread, but it seems like it might not work. I did a lot of research, and found a recipe that complied with all the suggestions, such as not using butter or margarine, or brown sugar. I’ve been conducting an experiment to see if it molds sitting in tin foil and a plastic bag for 3 weeks, and I’m very of excited to look at it next Wednesday!

I’m also sending, regardless, one or two guitar player magazines that had interesting articles, and that he may like to play the exercises in, and a CD. I tried very hard to leave off the mushy songs, but suddenly, and for the first time, I’m incapable of not being gooey and in love.  Bah.

Otherwise, he’s been unreachable for 2.5 weeks, and I miss him a lot. He said 2 weeks to a month at first, then whittled down to 2 weeks by the time he left, so I don’t know whether to be worried or just accept that the organization has a mind of its own, and will do whatever it pleases with whoever it pleases regardless of me, though really it should be me they consult on their every move, because I’m sure I know better.

2. I’ve been watching Desperate Housewives and Supernanny. I love the vindictiveness, and I laugh when the little kids back-talk. I’ve been awfully bored.

3. Went to Ikea for the first time. Today is rib night! It was fun to wander around, because it’s large and confusing, and i felt like it would never end and that I was always walking inward, and therefore was amazed when it ended and I was on an outer edge of the building. I want all of the rooms. But it was quite exhausting to look at them all. In the end, I found a chair down an aisle of the self-serve furniture area, and sat for forty minutes with the vague hope that someone I came with would eventually wander by, and might carry me to the car.

And the reviews?  Mixed, but mostly favorable.

I jumped right in earlier this week after reading Liz’s post on Dear Thyroid about coconut flour as an alternative to gluten based flours.  We enjoy a good zucchini chocolate chip bread in this household, so we tried a coconut flour based, gluten free (GF) version for mini muffins from Elana Amsterdams’s GF website, Elana’s pantry. The mixing was interesting–the “dough” was pretty runny, almost gelatinous.  I ended up adding just a touch more coconut flour than called for in the recipe.  I was more than a little scared, but the suckers puffed right up and looked quite appetizing.  While the color was a little darker than I’m used to, they tasted fantastic. I got no complaints from the 3 year old, either.  They were super moist, and the texture was very fine and soft (a little too soft and smooth for my taste, but not a deal breaker).

GF coconut flour zucchini chocolate chip mini muffins

However, the GF train may just derail over pasta and bread.  Not only do I like pasta and bread, but I’m a snob about it.  It has to be GOOD pasta, and even more so, it has to be GOOD bread. What can I say?  I know what I like, and even with traditional flours I think a lot of breads and pastas leave much to be desired.  So today I baked a loaf of bread using Elana’s almond flour based, GF recipe called Bread 2.0. This time the mixing process yielded something that actually looked like a legitimate dough.  But even when using a loaf pan of the same dimensions recommended, it just didn’t seem to fill up as much as I would have expected to yield anything resembling bread.  But, undaunted by the success earlier this week, I just went with it.  The bread did rise a bit, maybe doubled or so in height, but it did not crest the pan.  OK, so it’ll be a squatty loaf, but if it’s tasty I can compromise on shape.

GF bread 2.0

Well, it’s not delicious.  But it far from sucked. I give it a 7 on a 1-10 scale.  It was pretty flavorful, but a bit dense and dry.  I followed the recipe exactly this time, and purchased the exact ingredients recommended except one–the almond flour. Elana does state that she does not like the quality of almond flour from Bob’s Red Mill, but it was my only option (the preferred flour is en route after purchase online).  The eggs were also cold, which sometimes makes a difference.  So I will eat this loaf, but reserve my final judgement for the new flour and room temperature eggs.  I did give a slice to my friend’s gourmet-cook husband to try.  He was rather impressed, and said there were things I could try if my slight adjustment doesn’t yield a better finished product.

I recently also purchased Elana’s book, and have to say that the recipes all look delicious and appear to be relatively straight forward to cook.  There are several more bread recipes on her website and book, but I’ll wait until I have my new flour before testing further.  I’m feeling more like an adventurer than a prisoner today on the GF quest–but ask me again tomorow!

I guess technically it’s afternoon now. Regardless, I love the early morning and I LOVE my great big mug – or bug as I shall refer to it from now on –  and I love tea with milk and honey! This morning was particularly lovely because not only did I get to enjoy a steaming bug of tea, but I also remembered I had a loaf of Whole Wheat Chocolate Zucchini Bread that I made and saved for a rainy day in my freezer. HOORAY!

So I defrosted a few pieces, sliced up an apple to enjoy with it and snuggled up on my couch to watch the Rachel Ray Show, which I do when I can in hopes of finding inspiration for an upcoming meal.

Delicious &
Nutritious

Anyway, this last week has been kind of lame for me. I’ve been working nights all week and have hardly had any time to cook anything at all. And that, my friends, makes me sad.

In the upcoming weeks,however, I plan to take culinary journeys to Germany, Jamaica, England, and maybe even a brief trip to Texas. I’m also hoping to snag an interview with someone who – for the time being – shall remain nameless because I don’t know if I can get it. FINGERS CROSSED! So be on the lookout for new posts containing interviews and new, scrumptious recipes! I can’t wait to get cooking again!

Years ago my college roommate sent me a cookbook created by the members of her mother’s church.  I really had no idea how valuable this cookbook was.  Of course I was thrilled, at this point in my life I was trying to build my library of cookbooks – and branch out from the Moosewood Cookbook and Fanny Farmer.  I realized later on in life that these types cookbooks are like a treasure hunt.  Many people send in their best recipes – you just have to find them.  Well, I found one in this cookbook that I have been making for over 15 years – Zucchini Bread.  Every person that tries this bread is a fan.  I love this recipe because it makes two breads, one to eat immediately, and one to freeze for later.  For best freezer results, cool completely, wrap in plastic wrap first, then in foil.

This recipe comes from Dorothy Cochran published in the Shared Blessings cookbook.

Ingredients

• 3 eggs
• 2 cups sugar
• 1 cup vegetable oil
• 2 cups zucchini, skins on and shredded
• 1 T vanilla
• 3 cups flour
• 1 tsp baking soda
• 1 tsp salt
• 1/2 tsp baking powder
• 2 tsp cinnamon

Preparation

Beat eggs until foamy.  Add sugar, oil, zucchini and vanilla.  Beat well.  Add dry ingredients.  Pour into 2 greased and floured loaf pans.  Bake at 350 degrees for 45-60 minutes, or until toothpick comes out clean.

For a printer friendly version of this recipe, click here:  Zucchini Bread

An experiment that turned out very nicely, and was the smell wonderful and rich in the apartment while it was baking. Recipe as provided — give it a whirl!

—

3 Eggs
1 cup Vegetable oil
2 cups Sugar
1 tablespoon Vanilla extract
2 cups Shredded/peeled zucchini
2 1/2 cups Flour
1/2 cup Cocoa
1 teaspoon Salt
1 teaspoon Cinnamon
1/4 teaspoon Baking powder

Recipe by: Sue Klapper

In a mixing bowl, beat eggs, oil, sugar and vanilla.
Stir in zucchini.
Combine dry ingredients; add to zucchini mixture and mix well.
Pour into 2 greased 8 x 4 x 2 loaf pans.
Bake at 350 for hour or until bread tests done.

Zucchini Bread with Dried Mango

This weekend, I have been trying to do some baking and cooking. Already I have made some chewy oatmeal raisin cookies from Smitten Kitchen and a delicious pasta dish with oven roasted brussels sprouts, grape tomatoes and onion mixed with whole wheat ziti and topped with freshly grated parmigiano (inspired by this Smitten Kitchen recipe for roasted tomatoes and cippolini).

Today, I am going to try to make some whole wheat bread (haven’t picked the recipe yet) and a double batch of Giada deLaurentis’ Holiday Biscotti without that icing and colored sugar. I just make them plain or chocolate dipped. They are so good they don’t even need the extra chocolate. (Note to the Food Network web editor — that photo of the biscotti on your website is AWFUL — they are much more appetizing in real life.)

However, just as Jessica Seinfeld does for little kids, sometimes I like to hide my veggies in baked goods. As you may have noticed, I also made a Zucchini Bread with Dried Mango. I used my grandmother’s Zucchini Bread recipe and substituted dried mango for the raisins.

Elvira Aiello’s Zucchini Bread

Pre-heat  oven to 350 degrees
Bake for 60 minutes

2 9×5 pans, greased

Ingredients

• 3 eggs
• 1 cup vegetable oil
• 1 cup sugar*
• 1/2 cup brown sugar
• 1/2 tsp. nutmeg
• 2 tsp. cinnamon
• 3 cups flour
• 1 tsp. baking powder
• 1 1/2 tsp. baking soda
• 1 tsp. salt
• 2 1/2 cups shredded zucchini
• 1 cup chopped nuts or raisins**

Method

1. Shred the zucchini on the side of the cheese grater with the largest holes and set in a colander to drain in the sink.
2. In your mixer’s bowl, add first 5 ingredients and mix on medium until light and fluffy.
3. Switching the speed to low, add sifted dry ingredients. Blend well.
4. Squeeze excess water out of zucchini, add to bowl.
5. Add nuts and/or dried fruit.
6. Blend until combined.
7. Pour into pans and bake for 1 hr.***

* I didn’t use any white sugar, only brown, about a cup.

** I substituted the dried mango for the raisins. I cut up strips of it found in a store-bought (Trader Joe’s) package into small pieces.

*** Instead of pouring into two pans for small loaves, I poured into one pan and made a big loaf — it took about 1.5 hours to cook, I kept checking it after the 1 hour mark. Perhaps I should have taken it out at about 1 hr 20 min. Maybe I will go with the two smaller loaves next time.