18

May

Zucchini Bread

Sometimes I wonder if I like bread more than anyone else on this earth.

Then I assure myself I am not, while I indulge in yet another slice of whole wheat toast or banana bread and give the trophies to the founder of La Madeleine’s croissants, Domino’s buttery dough and of course Ms. Cinnabon herself. Breaking bread is crucial for community, and eating bread is necessary for life. The bread choices that we make, however, can give us nutrients or assist our bulging waistlines.

Zucchini bread…ever had it? I had not. But when a cute little farm girl told me about it one day at work, I was thoroughly intrigued. And, apparently, it is common to make when you have an abundance of zucchini squash from your farm…or urban garden. Cha-ching. We don’t have a garden right now, but we do have a great farmer’s market. Check. I was excited about baking one of my favorite veggies into a sweet breakfast bread. Matt–a newish zucchini consumer–was skeptical.

Zucchini Bread
Adapted from Simple Bites
This sweet bread is full of healthy zucchini, moist and delicious for breakfast, snack or dessert. The mild zucchini taste will convert even the most skeptical of squash eaters. For a surprising treat, add semi-sweet chocolate chips.
Makes 1 loaf + 12 muffins, or 20 muffins

Dry ingredients:
  • 2 cups whole-wheat flour
  • 1 cup cake flour (or all-purpose)
  • 2 teaspoons freshly ground cinnamon (or 1 Tablespoon pre-ground)
  • 1/4 teaspoon freshly grated nutmeg
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
Wet ingredients:
  • 2 eggs
  • 1/4 cup canola oil
  • 3/4 cup + 2 TB plain yogurt
  • 1/3 cup buttermilk (or regular milk with a splash of vinegar)
  • 3/4 cup brown sugar, firmly packed
  • 2 teaspoons pure vanilla extract
  • 2 3/4 cups finely grated zucchini (2 1/2 zucchinis)
  • 4 oz semi-sweet chocolate chunks/chips
  1. Preheat oven to 350°F. Oil a 9×4 inch loaf pan and line with parchment paper. Line a 6-cup muffin tin with papers OR oil a mini loaf pan.
  2. In a bowl, sift together dry ingredients and set aside.
  3. In a large bowl, combine eggs, yogurt, buttermilk, oil, sugar, and vanilla. Combine well. Stir in grated zucchini and chopped chocolate.
  4. Fold flour mixture into the wet ingredients and stir until combined.
  5. Spoon batter into 6 muffin cups (or mini loaf pan) and pour the rest into the 9×4 loaf pan. Bake for approximately 50 minutes.
  6. Remove from oven and cool 10 minutes in the pan. Loosen the sides and remove from pan. Serve warm and store in a zipper bag or foil in the fridge.

Happy eating!
Laurel

~Laurel~

14 years ago Short URL

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04

May

Veggie Omelette

Kale and carrots and zucchini, oh my!

I have a confession to make. Sometimes I get a little proud when I stand in the grocery line and notice that my row of food is much more colorful and less packaged than the person’s in front of or behind me. I don’t mean that in a judgmental sort of way, but I think about how much I’ve changed the way I eat. Granted, avoiding sugar as a major food group is always a challenge for me…but trying to cook what I eat and not rely on microwave boxes has been a really good step for me. Of course, sometimes we’re too busy to even think about what to eat (nonetheless prepare our meals ahead of time), so those boxed dinners come in handy. But, instead of that being the norm, I try to make it the exception to mealtime.

Yesterday, I felt a little pride. The 8-foot-tall beautiful couple in front of me in line at the grocery store unloaded only 10 or so items. They consisted of the wine, cheese bread and cake food groups. Obviously, this was not their meal planning for the week, but probably for a romantic and relaxed night at home. But I unloaded $13 of produce (which is a TON of produce), and it looked like a rainbow had thrown up on the conveyer belt. (Sorry for the image.) It was an assortment of fruits, veggies and grains with reds, greens, yellows, oranges, and purples. Beautiful! And I was so excited, I went home and made an omelette with some of these bargain findings.

Veggie Omelette
Serves 1, or 2 with toast & fruit


3 eggs (2 eggs + 1 egg white)
Salt + pepper
Garlic powder
3 TB kale, chopped
1/2 carrot, peeled
1/3 zucchini, peeled
1/4 cup shredded cheese (cheddar, swiss, mozzarella, etc. is great)
2 t. olive oil



step 1: Chop the kale and peel the carrot and zucchini. Pat the carrot and zucchini with a paper towel to remove excess moisture. Whisk the eggs in a small bowl until fluffy. Add salt, pepper, and garlic powder (a dash/pinch of each) and stir in to the eggs. Heat a large pan/wok on medium heat, drizzling olive oil.


step 2: When the oil is hot, pour in the eggs. Turn the pan slightly to coat the bottom with the egg mixture. Let sit for 2 minutes, or until it is slightly firming on the edges. Then add half of the veggies. Let cook for 2 minutes.



step 3: Sprinkle the cheese on top and add the remaining ingredients. Using a spatula, carefully flip half of the egg circle over to form an omelette shape. Press gently with spatula to ensure that the egg and cheese are serving as glue to the veggies. Let cook for 3 more minutes, or until omelett is firm and egg appears cooked on the outside. Flip and let cook 3 more minutes.


Serve hot with toast and fruit. 

Happy eating!
Laurel

~Laurel~

14 years ago Short URL

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14

Apr

Chicken Tortilla Soup

Good Saturday afternoon!

I almost missed the morning because I S.L.E.P.T. I.N. like a lazy lady. But yesterday was my last day at internship, so I celebrated by treating myself to sleeping in big time. And now it’s time for you to experience some tortilla soup.

So I should tell you that I have a lifelong for tortilla soup. Some of my favorites are from unlikely sources (Casa Ole, Taco Cabana, I know) but other favorites are from very likely sources (Lupe Tortilla, El Rey, Tila’s, Pappasito’s, and El Tiempo, my home). In fact, in Houston (my homeland), there are “tortilla soup battles” like here and here. Is it ridiculous? Slightly. Is it fo’real? Absolutely.

I have made tortilla soup maybe 8 times…ever. While this might not make me an expert, my recipe is evolving into something easy, hearty, and colorful. Of course we all have our preferences…lots of cheese, mounds of avocado, with/without chicken, with/w/out sour cream, really/not so salty…but the base is always the same. It’s a chicken stock foundation with tomatoes, vegetables and just a little meat (nearly always chicken). The toppings list can be as long as the simmering, if you like. My recipe is a mixture of one of Rachael Ray’s, Emeril’s and my favorite restaurants’ versions. I will warn you…once you make a batch, you will have enough for days and days. And I don’t think this is a leftover that gets old. I promise this is EASY to make, and it will take you half the time the SECOND time you make it. Practice makes perfect, right? If you can, chop/prep all of the veggies and chicken first, then start cooking. And recruit a sous chef, too.

Tortilla soup on a bed of lettuce, drained a little. Trust me, it’s tasty.

Cha Cha Chicken Tortilla Soup
makes ten 12 oz. servings, maybe more
This Tex-Mex classic soup is hearty, full of vegetables, and complimented with well-seasoned chicken. It is slow cooked to marry the flavors. While not very spicy, additional peppers can be added to kick up the heat. Served best by itself, topped with cheese/sourcream/tortillachips/avocado, or on top of a bed of lettuce for a zesty salad.

4 garlic cloves, peeled and sliced thin
3 TB olive oil
1 yellow onion, peeled and chopped (bite-sized)
1 red bell pepper, bite-sized pieces
Salt and pepper
2 zucchini, sliced into half moons, 1/4 inch thick (leave peel on)
1 potato, sliced into very small square bites (leave skin on)
1/4 cup water + 1/4 cup water + 2 cups water
1 to 1 1/2 pound chicken (I use white meat), cut into bite-sized pieces
1 lime, cut into halves
1 can corn
2 roma tomatoes (a regular large tomato works, too), cut into bite-sized pieces
1 can Rotel tomatoes (with mild or medium chilis)
1 handful of chopped cilantro, about 1/2 cup
2 TB chili powder
1/3 (3-4 TB) palm-full of cumin
1/2 teaspoon crushed red pepper
2 whole small jalapenos, chopped (leave seeds in for more kick)
4 cups chicken stock–reduced sodium or no sodium

1CHOP: Chop all of the veggies and chicken. Turn your large crock pot onto high…or use a large soup pot on the stove (on medium).

2SAUTE: In a wok or large non-stick pan on medium-high heat, drizzle 1 TB olive oil over pan. Add in half of the sliced garlic cloves, a pinch of salt, a generous dash of pepper, and saute for 1 minute. Add in the onion and bell pepper, stirring and sauteing for 5 minutes. Onions should be clear and bell pepper should be slightly “soft.” Transfer this to your crock pot or soup pot.

3SAUTE: In the same wok, add another 1 TB of olive oil and the rest of the sliced garlic. Let saute for one minute. Then add 1/4 cup water, zucchini and potato. Sprinkle with a pinch of salt and a dash of pepper. Cover with lid and let cook for 7 minutes, or until potatoes and zucchini are 50% cooked. If potatoes are still solid, let cook for a few more minutes. Transfer to your crock pot or soup pot.



4COOK: In that same wok, add the last 1 TB olive oil and let get hot. Add chicken and the second 1/4 cup of water, plus the juice of half of a lime. Stir. Let cook on medium high for a few minutes, adding a pinch of salt and pepper, 2 TB chili powder, and 1 TB cumin. Let cook until all of the water has evaporated and the chicken has cooked all the way through–about 7 minutes. Transfer the chicken to the crock or soup pot.

5COLOR: Add the cans of corn and Rotel tomatoes to the crock pot. Add: cilantro, three cups of chicken stock, 2 cups of water, remaining cumin, crushed red pepper, jalapenos, and juice of 1/2 a lime + the lime. Stir. Cover and let marry for at least an hour, stirring every 15 minutes or so.




6TASTE: This is the best part. After that first hour of cooking, grab a spoon and taste to see if the flavors are coming together. Add more salt and pepper, crushed red pepper or cumin, to taste. If you’d like more broth, pour in the remaining cup of chicken stock. Let cook for 30-60 more minutes (or, if you can’t wait, eat a bowl now and let the rest cook). Then share your personal flaw of impatience with a friend, like you all.


7CHA-CHA: Top with your favorites and eat greedily.

Optional Toppings when served:
Shredded cheese (cheddar, jack, swiss, mozzarella, etc.)
Sour cream/Greek yogurt
Tortilla chips, crumbled
Sliced avocado
Guacamole
Chopped onions
Extra sliced jalapenos, habaneros
Crusty bread on the side
Soft tortillas on the side

I hope you’ll try this one for your next dinner party, lazy Sunday night meal, or just because. This is colorful comfort food, with a twist. Happy weekend, dear friends.

Happy eating!
Laurel

Listening to: The Head and the Heart…beautiful, beautiful harmonies and strumming. Perfect for anytime.

~Laurel~

14 years ago Short URL

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