Ingredients
2 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup plus 2 tablespoons sugar
2 large eggs
1/2 cup vegetable oil
1/2 cup fat-free plain Greek yogurt
1 cup zucchini, shredded
1 cup walnut halves, chopped (Optional.)
Instructions
1. Preheat oven to 325*F.
2. In a large bowl, whisk the flour with the baking powder, baking soda and salt. In a medium bowl, mix the sugar with the eggs, vegetable oil and fat-free yogurt. Add the wet ingredients to the dry ingredients along with the grated zucchini and walnuts and stir until the batter is evenly moistened. Scrape the batter into the prepared pan and bake for about 1 hour and 10 minutes, until the loaf is risen and a toothpick inserted in the center comes out clean. Let the loaf cool on a rack for 30 minutes before unmolding and serving.
Comments
This is not like any zucchini bread I’ve ever had before. All the others have been dark and spicy, this was quite mildly flavored in comparison. It was, however, moist and delicious. I think I enjoyed it most. I recommend cutting into it before it fully cools, spreading it with butter, and chowing down while it’s still nice and warm.
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Friday, 20 August 2010 21:01
Fish
Ingredients
2 tablespoon Dijon mustard
3 tablespoons soy sauce
8 tablespoons olive oil
1 clove garlic, minced
4 (6 ounces each) salmon fillets
1 bunch green onions, cut into thin sticks
Instructions
1. Whisk together mustard, soy sauce, 6 tablespoons oil and garlic in a small bowl. Drizzle half of the marinade over the salmon and allow to rest for 10 minutes.
2. Heat remaining oil in a large skillet over high heat. Place salmon skin-side down in skillet and cook for 4 to 5 minutes, depending on thickness of the fish. Turn carefully with wide spatula and cook for another 4 to 5 minutes.
3. Transfer fist to a plate, skin side down, and spoon reserved marinade over top. Allow fish to rest for 10 minutes. Garnish with green onion and serve.
Comments
I found this recipe on the blog “What’s Cookin, Chiago?” Thankfully the blogger referenced the original source for the recipe because it was missing a few instructions! The recipe is originally from Ina Garten and calls for grilling. The blog recipe called for baking and I opted for something in the middle with pan searing. I have never quite mastered baking salmon so the skillet was the way to go.
Lance and I both really enjoyed this, even the leftovers the next day! The sauce was tasty with the flavors of soy and mustard. It was also an extremely easy dish to bring together thanks to the small number of ingredients called for – this is always a plus in my book.
Shown here with Rice Cooker Ginger Green Rice which, by the way, went with the fish wonderfully.
Monday, 30 August 2010 20:17
2010
1. Out
2. Out
3. Mom’s Chicken w/ Pasta Caprese
4. White Cheddar Chicken Pasta
5. turkey w/ Stuffing
6. Out Taco Salad!
7. Chicken Vesuvio I slept through dinner, therefore it did not get cooked.
I really do not even want to think about how far behind I am at this point with blogging efforts. I have two restaurant reviews left from Indianapolis and a whole slew of recipes that need to be posted. Will I ever catch up?
In the meantime, this week was sort of cobbled together without much rhyme or reason. A dear friend of ours lost her battle with cancer over the weekend so most of my planning skills have gone out the window while I wait for information around which to plan. I’m trying to keep things on the menu that don’t heavily rely on fresh ingredients, so if plans change suddenly and I have to travel, nothing will spoil due to not being cooked.
Meal 4 is a holdover from last week’s menu. Meal 3 exists solely to use the gorgeous tomatoes I picked up at Pete’s Produce in West Chester, PA. Meal 5 is to begin the process of reducing what’s in the chest freezer to make way for the upcoming half pig, and meal 7 is because Chicken Vesuvio is one of the most popular recipes on mangeratrois.net and I’d like to make it again to be able to update the picture.
One of these days I will get back on track with cooking all 7 dinners in a week, but that day is not today.
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Friday, 20 August 2010 21:33
Rice
Ingredients
2 tablespoons olive oil
1 onion, chopped
4 cloves garlic, minced
2 cups jasmine rice, rinsed well
2 1/4 cups chicken broth
Salt and pepper, to taste
1/2 cup cilantro, minced
2 tablespoons ginger, finely grated
Juice of 1 lime
Instructions
1. Heat oil in a medium skillet over medium heat. Add onion and cook until onion is translucent, about 5 to 7 minutes. Add garlic and cook until fragrant, about 30 to 60 seconds. Add rice and stir to coat.
2. Transfer mixture to rice cooker pot. Add chicken broth and season with salt and pepper. Stir. Close the cover, set for regular cycle, and start.
3. When machine finishes stir in cilantro, ginger, and lime juice with a wooden spoon or rice paddle.
Comments
I found this recipe at the blog “Week of Menus” and, since we love rice, thought it would be great to try some time. The original recipe is made on the stovetop, which can be done easily by cooking the veggies in a pot and then adding the broth and rice, covering, and cooking 15-25 minutes or until tender. I opted to make it in the rice cooker since it’s still my new toy and I’m always looking for new ways to use it as a result.
The rice was extremely flavorful thanks to the ginger and the cilantro; it also went very well with the flavors in the salmon and would go equally well with similarly flavored chicken dishes. This recipe is definitely a keeper.
Shown here with Asian Salmon.
Monday, 30 August 2010 20:52
2010
Our box had lots and lots of hot peppers as well as some tomatoes, eggplant, garlic, and long beans.
Read more...
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