Well, it's more like cake. Remember the "snacking cakes" that your Mom made when you were little? Kinda like that but WAY better. And you'd never know there's zuccini in it.
I did not write this recipe, it's one I found online at All Recipes and am passing on to you. It's too good not to! I did tweak it a little....the batter is VERY dry so I added 3/4 cup of milk and it turned out great. I didn't make the frosting since it was for us to snack on at home, but I bet it would be good to add if you were taking these over to a friend's. I'm sure they would appreciate a pan of these : )
Enjoy!
http://allrecipes.com//Recipe/zucchini-brownies/Detail.aspx
Thursday, October 7, 2010
Monday, October 4, 2010
Make it up
I love recipe books, I love recipes, I love eating the recipes I learn. BUT, I also love to just get in the kitchen and make whatever I feel like eating. Getting inspiration from a walk through the farmer's market, the butcher's, or the bakery...ahhh, I get so excited I just want to buy everything!
Recently my dad made a yummy moroccan inspired lentil stew which went well with the grilled lamb and couscous he also made. I have not asked for the recipe yet, but on this cool fall day I felt like having just that, so I made it up. I came close but it was not quite the same. Nonetheless it was a hearty cozy meal.
I'm not posting a recipe here. What I want is for you to just jump into your fridge or your cupboard and make something up. Close your eyes and listen to your tummy....what does it want? A stir fry over rice? A potato gratin? A roasted chicken breast over braised cabbage and roasted cauliflower? Make something out of your comfort zone, something that you don't have a recipe for. And if it doesn't turn out quite so great, OH WELL. That's how most good recipes start, so just take note of what needs improving and make it again!
Good luck and enjoy the creative process!
Recently my dad made a yummy moroccan inspired lentil stew which went well with the grilled lamb and couscous he also made. I have not asked for the recipe yet, but on this cool fall day I felt like having just that, so I made it up. I came close but it was not quite the same. Nonetheless it was a hearty cozy meal.
I'm not posting a recipe here. What I want is for you to just jump into your fridge or your cupboard and make something up. Close your eyes and listen to your tummy....what does it want? A stir fry over rice? A potato gratin? A roasted chicken breast over braised cabbage and roasted cauliflower? Make something out of your comfort zone, something that you don't have a recipe for. And if it doesn't turn out quite so great, OH WELL. That's how most good recipes start, so just take note of what needs improving and make it again!
Good luck and enjoy the creative process!
Friday, September 24, 2010
soup and sandwich weather
"Are you really posting tomato soup and grilled cheese on your food blog?"
Well, yes I am!
Listen these days my time is at a premium so lingering over the stove isn't a daily option anymore. And who says that soup and a sandwich can't be a winning dinner, you just have to make sure it's tasty and nutritious. In light of this, the soup is homemade so I can control what goes into it and the sandwich...who doesn't love a grilled cheese! I love soup, my husband did not when I met him....something about terrible childhood soup memories. But, I've since converted him and on a rainy day we love the soup and sammy combo.
I've always received comments about making soup like it's such a big deal. People, it's soup, it's easy and a great excuse to use up what you've got in the frigo. I will be posting more soup recipes in the month to come - try them out and see how delicious they can be compared to a tin can!
Tomato Soup
1 pint of cherry tomatoes
2 gloves garlic, chopped finely
1/2 red onion
1 - 28 ml can diced tomatoes
dried basil and thyme
salt
pepper
* cream, optional
In a large heavy non-reactive saucepan, heat 1tbps olive oil over medium heat. Add garlic and the cherry tomatoes, stirring to combine and cover for a few minutes. Check on the tomatoes regularly, stirring, making sure that the garlic isn't burning (if it's starting to get dark turn the heat to low). You are looking for the tomatoe skins to split. Once this happens, add the can of tomatoes and your seasoning. Turn the heat up to med-high, cover and simmer for 10 minutes.
Remove the pot from the heat and puree using an immersion blender. If you don't own one of these * get one * since they are great for making soups. Return the pot to the heat and taste for seasoning...I like mine with lots of pepper.
At this point you have 2 options - keep the soup as is or make it smoother and creamier. The as is version is very tart and acidic. If you prefer a smoother and creamier soup then strain the mixture through a fine sieve and add 1 cup of cream (or heavy milk) once you return it to the heat.
Serve with a grilled cheese of your choice - I like mine with whole grain bread and sharp cheddar. That's it. That's a grilled cheese. If you want to fancy it up, add some thinly sliced ham or avocado to your sandwich.
Enjoy on a dark rainy evening....come to Vancouver and you could have this every day of the week in the winter ; )
Well, yes I am!
Listen these days my time is at a premium so lingering over the stove isn't a daily option anymore. And who says that soup and a sandwich can't be a winning dinner, you just have to make sure it's tasty and nutritious. In light of this, the soup is homemade so I can control what goes into it and the sandwich...who doesn't love a grilled cheese! I love soup, my husband did not when I met him....something about terrible childhood soup memories. But, I've since converted him and on a rainy day we love the soup and sammy combo.
I've always received comments about making soup like it's such a big deal. People, it's soup, it's easy and a great excuse to use up what you've got in the frigo. I will be posting more soup recipes in the month to come - try them out and see how delicious they can be compared to a tin can!
Tomato Soup
1 pint of cherry tomatoes
2 gloves garlic, chopped finely
1/2 red onion
1 - 28 ml can diced tomatoes
dried basil and thyme
salt
pepper
* cream, optional
In a large heavy non-reactive saucepan, heat 1tbps olive oil over medium heat. Add garlic and the cherry tomatoes, stirring to combine and cover for a few minutes. Check on the tomatoes regularly, stirring, making sure that the garlic isn't burning (if it's starting to get dark turn the heat to low). You are looking for the tomatoe skins to split. Once this happens, add the can of tomatoes and your seasoning. Turn the heat up to med-high, cover and simmer for 10 minutes.
Remove the pot from the heat and puree using an immersion blender. If you don't own one of these * get one * since they are great for making soups. Return the pot to the heat and taste for seasoning...I like mine with lots of pepper.
At this point you have 2 options - keep the soup as is or make it smoother and creamier. The as is version is very tart and acidic. If you prefer a smoother and creamier soup then strain the mixture through a fine sieve and add 1 cup of cream (or heavy milk) once you return it to the heat.
Serve with a grilled cheese of your choice - I like mine with whole grain bread and sharp cheddar. That's it. That's a grilled cheese. If you want to fancy it up, add some thinly sliced ham or avocado to your sandwich.
Enjoy on a dark rainy evening....come to Vancouver and you could have this every day of the week in the winter ; )
Wednesday, September 15, 2010
Kale chips
This is a tasty snack, an easy snack, and a healthy snack. Baking the kale leaves turns them crispy and if you love a potato chip as much as I do then you should try these! Notice my bowl is a little empty....
1 bunch of kale
olive oil
salt
Preheat your oven to 375F. Remove the stems from the kale and tear the leaves into big pieces (it shrinks during cooking so don't make them too small). Wash and dry the kale - if you have a salad spinner it does a great job. Toss the kale leaves with a little olive oil, spread onto a baking sheet and sprinkle with a little salt. Bake for 15 minutes.
Presto....chips!
October 2010 - as a follow-up I had a friend make this recipe and ask if some of my chips were brown and some green. Yes, this is normal and it all tastes the same. I have discovered that if you wash your kale then dry it REALLY well or it will be a little soggy rather than crispy.
1 bunch of kale
olive oil
salt
Preheat your oven to 375F. Remove the stems from the kale and tear the leaves into big pieces (it shrinks during cooking so don't make them too small). Wash and dry the kale - if you have a salad spinner it does a great job. Toss the kale leaves with a little olive oil, spread onto a baking sheet and sprinkle with a little salt. Bake for 15 minutes.
Presto....chips!
October 2010 - as a follow-up I had a friend make this recipe and ask if some of my chips were brown and some green. Yes, this is normal and it all tastes the same. I have discovered that if you wash your kale then dry it REALLY well or it will be a little soggy rather than crispy.
Wednesday, August 18, 2010
bean burrrrrrrito
You know those frozen cardboard burritos you get individually wrapped at the grocery store? Well....I have a confession....I love them. Actually, I used to love them. They aren't so good for you, and aren't really that tasty after you've had my homemade ones. I make a big batch, wrap them individually and freeze them for lunches. It seems like a lot of work but it's worth it. And since I've been at home with my baby girl it's been great having easy lunches on hand.
The recipe below is for bean and cheese burritos. When I have leftover roasted chicken I shred some and add it too.
1/2 red pepper, finely diced
1 clove garlic, finely chopped
1 small jalapeno, seeded and finely chopped
1 - 750mL can black beans
1 - 750mL can kidney beans
1 tsp cumin
1/4 cup salsa
fresh cilantro, chopped
3/4 cup grated cheddar cheese
8 whole grain wraps
Chop your veggies and rinse your beans. In a large skillet heat 1 tbsp olive oil. Saute the pepper for 2 minutes on high, turn to medium and add garlic and jalapeno. Saute for 1 more minute. Add beans, cumin, and salsa. Stir and heat through. Using a potato masher mash through the mix until most of the beans are "squished". It's meant to be kinda chunky, kinda mashed. Stir in cilantro, remove from heat and set aside.
Grate cheese and set out your wraps. Divide filling evenly. Roll up, making sure to tuck ends in after the first fold. Wrap each burrito in plastic wrap and freeze.
To eat, remove from plastic wrap, and heat in microwave for 2 minutes. Serve with guacamole and salsa.
The recipe below is for bean and cheese burritos. When I have leftover roasted chicken I shred some and add it too.
1/2 red pepper, finely diced
1 clove garlic, finely chopped
1 small jalapeno, seeded and finely chopped
1 - 750mL can black beans
1 - 750mL can kidney beans
1 tsp cumin
1/4 cup salsa
fresh cilantro, chopped
3/4 cup grated cheddar cheese
8 whole grain wraps
Chop your veggies and rinse your beans. In a large skillet heat 1 tbsp olive oil. Saute the pepper for 2 minutes on high, turn to medium and add garlic and jalapeno. Saute for 1 more minute. Add beans, cumin, and salsa. Stir and heat through. Using a potato masher mash through the mix until most of the beans are "squished". It's meant to be kinda chunky, kinda mashed. Stir in cilantro, remove from heat and set aside.
Grate cheese and set out your wraps. Divide filling evenly. Roll up, making sure to tuck ends in after the first fold. Wrap each burrito in plastic wrap and freeze.
To eat, remove from plastic wrap, and heat in microwave for 2 minutes. Serve with guacamole and salsa.
Sunday, July 11, 2010
Get Fresh!
How many times have you read a recipe or been at the market and thought "what is that vegetable" or "I don't know what a persimmon is"? I used to think the same thing when I started experimenting with different foods. So I bought Madeleine Greey's book Get Fresh!
The book is divided into 3 sections: fruits, vegetables and recipes. For each veggie and fruit she gives a description of the item, other names or variations, how to pick it, store it, prep it, and use it. A "to your health" paragraph describes what the item provides in terms of nutrition and what illnesses is can guard against. The recipes are good, fairly simple and use a variety of foods that you might not normally choose.
I often use this book, mostly as a reference when I don't know how to pick an item or prepare it. But mostly this book has allowed me to try different fruits and veggies (mostly veggies) that I normally wouldn't have - that's how I discovered the extraordinary benefits of kale.
If you need a perk in your kitchen repertoire, then Get Fresh and try a new veg!
The book is divided into 3 sections: fruits, vegetables and recipes. For each veggie and fruit she gives a description of the item, other names or variations, how to pick it, store it, prep it, and use it. A "to your health" paragraph describes what the item provides in terms of nutrition and what illnesses is can guard against. The recipes are good, fairly simple and use a variety of foods that you might not normally choose.
I often use this book, mostly as a reference when I don't know how to pick an item or prepare it. But mostly this book has allowed me to try different fruits and veggies (mostly veggies) that I normally wouldn't have - that's how I discovered the extraordinary benefits of kale.
If you need a perk in your kitchen repertoire, then Get Fresh and try a new veg!
Friday, July 2, 2010
Salmon Salad Sandwich
Say that fast 10 times!
This open-faced sandwich recipe is great for leftover salmon, preferably none with a heavy marinade. I made this recipe out of a hankering for some chicken salad but didn't have the chicken on hand. I have even gone as far as to steam some salmon just to make this. The capers add a nice briney saltiness that goes well with the salmon.
cooked salmon, shredded
mayo
capers
green onion, chopped
cilantro, chopped
pepper
crusty wholegrain bakery bread
Shred the salmon into chunks by hand. Add mayo, capers, green onion, cilantro and pepper to taste. Add a bit of salt if needed, depending on how salty your capers are. Pile on top of toasted bread and enjoy.
I know there are no measurements - this is a recipe where how much you make depends on how much you want to eat, or how many people you are feeding.
This open-faced sandwich recipe is great for leftover salmon, preferably none with a heavy marinade. I made this recipe out of a hankering for some chicken salad but didn't have the chicken on hand. I have even gone as far as to steam some salmon just to make this. The capers add a nice briney saltiness that goes well with the salmon.
cooked salmon, shredded
mayo
capers
green onion, chopped
cilantro, chopped
pepper
crusty wholegrain bakery bread
Shred the salmon into chunks by hand. Add mayo, capers, green onion, cilantro and pepper to taste. Add a bit of salt if needed, depending on how salty your capers are. Pile on top of toasted bread and enjoy.
I know there are no measurements - this is a recipe where how much you make depends on how much you want to eat, or how many people you are feeding.
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