Zucchini Bread
From Elizabeth
I got this recipe off allrecipes.com. I did several changes and it was still yummy. I used 2 cups white flour and 1 cup whole wheat flour. I only had 2 eggs, 1/2 cup oil and 1/2 cup applesauce. I grated the zucchini with the large grate and used a little over 3 cups. 1 cup white sugar and 1 cup brown sugar. No nuts. I cooked it 45 mins, maybe should do longer.
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
Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.
Monday, July 7, 2008
Creamy Corn Chipotle Dip
Creamy Corn Chipotle Dip
Servings: 12
Preparation Time: 15 min
Cooking Time: 0 min
Level of Difficulty: Easy
Everyone needs a simple dip recipe in their collection for summer BBQs, picnics or pool parties. This one’s creamy and sweet with just a touch of spice.
Ingredients
4 oz fat-free cream cheese
2 items canned chipotle peppers in adobo sauce, seeded
3 cup frozen corn kernels, or fresh corn kernels*
2 Tbsp fresh lime juice
1 1/2 tsp ground cumin
1/2 tsp table salt
Instructions
Place all ingredients in a food processor fitted with the chopping blade; pulse a few times, scrape down the sides of the bowl, and process until smooth. To store, spoon into a medium bowl, cover, and refrigerate for up to 3 days; return to room temperature before serving. Yields about 3 tablespoons per serving.
Notes
*When in season, use fresh corn kernels for the best flavor. To remove the kernels, break each cob in half. Stand a half on its flat end and run a sharp knife along the cob, slicing off the kernels.
We prefer the flavor of this recipe a day after it’s been made. Leave the corn somewhat chunky if you prefer.
Servings: 12
Preparation Time: 15 min
Cooking Time: 0 min
Level of Difficulty: Easy
Everyone needs a simple dip recipe in their collection for summer BBQs, picnics or pool parties. This one’s creamy and sweet with just a touch of spice.
Ingredients
4 oz fat-free cream cheese
2 items canned chipotle peppers in adobo sauce, seeded
3 cup frozen corn kernels, or fresh corn kernels*
2 Tbsp fresh lime juice
1 1/2 tsp ground cumin
1/2 tsp table salt
Instructions
Place all ingredients in a food processor fitted with the chopping blade; pulse a few times, scrape down the sides of the bowl, and process until smooth. To store, spoon into a medium bowl, cover, and refrigerate for up to 3 days; return to room temperature before serving. Yields about 3 tablespoons per serving.
Notes
*When in season, use fresh corn kernels for the best flavor. To remove the kernels, break each cob in half. Stand a half on its flat end and run a sharp knife along the cob, slicing off the kernels.
We prefer the flavor of this recipe a day after it’s been made. Leave the corn somewhat chunky if you prefer.
Monday, June 30, 2008
Braised Lamb Shanks with White Beans
My co-worker gave me this recipe...looks awesome.
Braised Lamb Shanks with White Beans
Recipe courtesy Gourmet Magazine
Lamb Shanks:
4 lamb shanks (about 1 pound each)
2 tablespoons olive oil
1 medium onion, chopped coarse
1 medium carrot, chopped coarse
1 celery rib, chopped coarse
8 garlic cloves, chopped coarse
3 1/2 cups Bordeaux or other full-bodied red wine
4 cups chicken broth
1 tablespoon tomato paste
2 fresh thyme sprigs
Gremolata:
3 tablespoons chopped fresh parsley leaves (preferably flat-leafed)
1 teaspoon freshly grated lemon zest (about 1 lemon)
3 garlic cloves, minced
Beans:
2 tablespoons extra-virgin olive oil
2 small onions, chopped fine
2 small carrots, chopped fine
2 celery ribs, chopped fine
3 garlic cloves, minced
2 cups cooked white beans (preferably Great Northern or navy)
2 to 2 1/2 cups chicken broth
2 tablespoons unsalted butter
1 bay leaf
1 tablespoon unsalted butter
1 tablespoon chopped tarragon leaves
To make the lamb shanks: Pat lamb shanks dry and season with salt and
pepper. In an 8 quart heavy flameproof casserole heat oil over moderately high
heat until hot but not smoking and brown lamb shanks well in batches,
transferring to a plate as browned. To casserole add onion, carrot, celery, and
garlic and saute until onion is softened. Add wine and simmer mixture, stirring
occasionally, until liquid is reduced to about 3 cups. Return lamb shanks to
casserole and stir in broth, tomato paste, and thyme. Bring liquid to a boil and
simmer, covered, stirring and turning lamb shanks occasionally, 1 1/2 hours.
Simmer mixture, uncovered, stirring occasionally, 1 hour more, or until lamb
shanks are tender.
To make the Gremolata while lamb is cooking: In a small bowl stir together
gremolata ingredients.
To make the Beans while lamb is cooking: In a saucepan heat oil over
moderately high heat until hot but not smoking and cook onions, carrots, celery,
and garlic, stirring, 2 or 3 minutes, or until softened. Add beans, 2 cups broth,
butter, and bay leaf and cook over moderate heat, stirring occasionally and
adding enough remaining broth to keep beans moist and to reach a creamy
consistency, about 30 minutes. Discard bay leaf and add half of gremolata and
salt and pepper, to taste.
Transfer lamb shanks to a plate and keep warm, covered with foil. Strain
braising liquid through a sieve into a saucepan, discarding solids. Boil sauce,
stirring occasionally, until thickened slightly. Pour sauce into a bowl and season
with salt and freshly ground black pepper. Stir in the butter and tarragon.
Sprinkle lamb shanks with remaining gremolata and serve with beans and
sauce.
Braised Lamb Shanks with White Beans
Recipe courtesy Gourmet Magazine
Lamb Shanks:
4 lamb shanks (about 1 pound each)
2 tablespoons olive oil
1 medium onion, chopped coarse
1 medium carrot, chopped coarse
1 celery rib, chopped coarse
8 garlic cloves, chopped coarse
3 1/2 cups Bordeaux or other full-bodied red wine
4 cups chicken broth
1 tablespoon tomato paste
2 fresh thyme sprigs
Gremolata:
3 tablespoons chopped fresh parsley leaves (preferably flat-leafed)
1 teaspoon freshly grated lemon zest (about 1 lemon)
3 garlic cloves, minced
Beans:
2 tablespoons extra-virgin olive oil
2 small onions, chopped fine
2 small carrots, chopped fine
2 celery ribs, chopped fine
3 garlic cloves, minced
2 cups cooked white beans (preferably Great Northern or navy)
2 to 2 1/2 cups chicken broth
2 tablespoons unsalted butter
1 bay leaf
1 tablespoon unsalted butter
1 tablespoon chopped tarragon leaves
To make the lamb shanks: Pat lamb shanks dry and season with salt and
pepper. In an 8 quart heavy flameproof casserole heat oil over moderately high
heat until hot but not smoking and brown lamb shanks well in batches,
transferring to a plate as browned. To casserole add onion, carrot, celery, and
garlic and saute until onion is softened. Add wine and simmer mixture, stirring
occasionally, until liquid is reduced to about 3 cups. Return lamb shanks to
casserole and stir in broth, tomato paste, and thyme. Bring liquid to a boil and
simmer, covered, stirring and turning lamb shanks occasionally, 1 1/2 hours.
Simmer mixture, uncovered, stirring occasionally, 1 hour more, or until lamb
shanks are tender.
To make the Gremolata while lamb is cooking: In a small bowl stir together
gremolata ingredients.
To make the Beans while lamb is cooking: In a saucepan heat oil over
moderately high heat until hot but not smoking and cook onions, carrots, celery,
and garlic, stirring, 2 or 3 minutes, or until softened. Add beans, 2 cups broth,
butter, and bay leaf and cook over moderate heat, stirring occasionally and
adding enough remaining broth to keep beans moist and to reach a creamy
consistency, about 30 minutes. Discard bay leaf and add half of gremolata and
salt and pepper, to taste.
Transfer lamb shanks to a plate and keep warm, covered with foil. Strain
braising liquid through a sieve into a saucepan, discarding solids. Boil sauce,
stirring occasionally, until thickened slightly. Pour sauce into a bowl and season
with salt and freshly ground black pepper. Stir in the butter and tarragon.
Sprinkle lamb shanks with remaining gremolata and serve with beans and
sauce.
Wednesday, June 18, 2008
Dracula's Revenge (Baked Penne with Sausage and Garlic)
Dracula's Revenge (Baked Penne with Sausage and Garlic)
Disappointing. A lot of work for not a lot of taste. Update: Have made this several times and now I like it.
Disappointing. A lot of work for not a lot of taste. Update: Have made this several times and now I like it.
Monday, June 16, 2008
Sunday, June 1, 2008
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