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Archive for August, 2008

Zucchini Bread

So. We have a garden.  Matthew has planted a plethora of vegetables in said garden, one class of which was zucchini.  We have harvested two batches of three zucchinis each.  Sounds minimal, no?

LET ME SHOW YOU THE ZUCCHINI.

Need perspective?  I placed a pop can next to the legumes.

So yeah.  LOTS OF ZUCCHINI.

The good news is, you can grate it and freeze it for up to six months.  I spent two hours (!) grating zucchini and placing 2-cup portions into Ziploc bags.

I also made some zucchini bread and muffins.

My original recipe is this one:

Ingredients:
3 eggs
1 cup oil
2 cups sugar
2 cups peeled and grated zucchini
3 tsp. vanilla
2 tsp. cinnamon
1/2 cup nuts or chocolate chips
3 cups flour
1 tsp. baking soda
1 tsp. salt
1/4 tsp. baking powder

Directions:
Stir together eggs, oil, sugar, zucchini.

Sift together flour, baking soda, salt, cinnamon, and baking powder. Add to zucchini mixture.

Stir in vanilla and nuts or chocolate chips.

*** Bake at 325 degrees for 1 hour, but it may take longer.  Check with a knife.

*** I had used my loaf pans for a batch of banana bread.  I instead used an 8×8 pan and a muffin tin.  The baking time was approximately 40 minutes.

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Souvlaki

You can use pork for this. I personally dislike pork (Except for bacon!), so we use chicken. This recipe makes approximately 6 servings.

It also goes well with a Greek Salad.

INGREDIENTS:

1 lemon, juiced (or lemon juice)
1/4 cup olive oil
1/4 cup soya sauce
1 teaspoon dried oregano
3 cloves garlic, crushed
4 pounds chicken (or other meat), cut into 1 inch cubes
2 medium yellow onions, cut into 1 inch pieces
2 green bell peppers, cut into 1 inch pieces
skewers

DIRECTIONS:
In a large bowl, mix together lemon juice, olive oil, soy sauce, oregano, and garlic; add chicken, onions, and green peppers, and stir to coat.

Cover, and refrigerate for 2 to 3 hours.

Preheat grill for medium-high heat. Thread chicken, peppers, and onions onto skewers.
Lightly oil grate. Cook for 10 to 15 minutes, or to desired doneness, turning skewers frequently for even cooking.

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Roasted Potatoes

We have been harvesting potatoes from our garden and I wanted to do something tasty with them.  Homegrown potatoes deserve better treatment than being mashed with butter and sour cream.

I called both Karen and my Mom and I made a hybrid of their two recipes.

INGREDIENTS:

2lbs mini potatoes (White or red…your choice)
1 red onion, cut into wedges
2 tbsp olive oil
1 tsp chopped fresh rosemary or thyme, or a bit of both (I didn’t have fresh, so used dried)
2 tsp balsamic vinegar (optional)
1 tsp minced garlic
Salt and pepper to taste

DIRECTIONS:

Preheat oven to 425. Spray a 9×13 pan with cooking spray. Cut potatoes in half or in quarters depending on size, and place in the pan. Add the onion, olive oil, herbs, vinegar (if using), and garlic. Toss until well coated.

Roast uncovered for about 30 minutes. They are done when you can easily stick a fork in them.

Transfer to a serving dish and sprinkle with salt and pepper. Enjoy!

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