Monthly Archives: June 2017

Zucchini Bread

Meet our new overlords. They are green. Very green.

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It’s my first year growing zucchini and I limited myself to two plants. That’ll be the perfect amount, I told myself. Enough that I can have a few stirfries and try out some breads. Well, those two plants have produced veggies about as fast as our resident rabbits have produced bunnies and I am officially zucchini-ed out.

The problem with many zucchini bread recipes is that they don’t use enough of the vegetable! When you’re growing it– and trying to use it up– one zucchini does not make a dent. So this recipe makes two loaves with about twice the zucchini called for many recipes. BUT HOW? you ask.

Remove the extra moisture. Ta-Da! You end up with succulent bread with a nice crumb, but not too much water. Plus, these freeze great! (Wrap them in foil then plastic wrap or a plastic bag for longest lasting freshness.) I know that in the cold October months when I’m sick of pumpkin muffins, I will want a different squash-y bread option and glad I froze a few of these summery loaves.

Zucchini Bread for Zucchini Growers

(adapted from Eating Well)

Makes 2 loaves

 

Ingredients

  • 1 ½ cups of milk
  • 4 large eggs
  • 2/3 cup of canola oil
  • 2 tsp of vanilla extract
  • 3 large or 4-5 medium zucchini
  • 2 cups of all-purpose flour
  • 2 cups of whole wheat flour
  • 4 tsp of baking powder
  • 2 tsp of ground cinnamon
  • 1 tsp of salt
  • 1 cup of chocolate chips

Directions

  1. Prepare zucchini. First, wash zucchini and slice off ends. Then, shred. I use a box shredder, but I’m sure you could use a food processer if you do so without completely liquefying the zucchini. Take shredded zucchini and put on top of a clean cheesecloth or dish towel. Wring out excess moisture (this will keep your bread moist without making it soggy). Put zucchini aside.
  2. Preheat oven to 350 degrees and spray two loaf pans with cooking spray.
  3. Mix first four ingredients in a large bowl until smooth. Stir in shredded zucchini.
  4. In a separate bowl, mix the flours, baking powder, cinnamon, and salt. Add dry mixture to wet mixture by stirring carefully until few lumps remain. Finally, incorporate chocolate chips.
  5. Pour half of the batter into each loaf pan and bake in preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  6. Allow to cool in pan for about an hour. Freezes well for up to three months, or lasts in the fridge for a week.
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Weeknight Cabbage and Chicken Salad

It is too damn hot outside. Seriously. I am not a garden-waterer, especially for veggie gardens and doubly-especially before July. I’m all for building a robust root system. This June has broke me of that, however, and I’ve had to go out every few days to water my plants in this 90+ degree heat.

Needless to say, cold food sounds better right now.

After the birth of my first kid (also during a hot streak), my sister came to stay for a week. She played the perfect aunt and sister, and introduced me to the concept of cold cabbage salads that aren’t cole slaw. It was kind of a revelation.

So, in her honor, a super-easy, short-cuts included Vietnamese-inspired salad, perfect to make ahead and chill. Perfect with a glass of sparkling lemonade (rum optional).

Cabbage Chicken Salad

Serves 4, but easy to double

Time: 15 minutes active, 2 hours inactive

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Ingredients

  • 1 lb of cooked, shredded chicken (perfect if you’ve got roast chicken leftovers, otherwise, I like to poach in hot water until done– about 20-30 minutes)
  • 1 bag of coleslaw
  • 1/2 c to 1 c of mint or cilantro, chopped*
  • 3 green onions, diced (greens only)
  • 1/2 cup of crushed peanuts (to serve)

Dressing:

  • 4 tbsp lime juice, fresh is preferred
  • 2 tbsp rice vinegar or mirin
  • 2 tbsp fish sauce
  • 1 tbsp sugar
  • 1 tbsp sriracha (optional)
  1. Mix first four ingredients in a large bowl.
  2. Mix dressing in a separate bowl until sugar has dissolved.
  3. Drizzle dressing over salad and mix well. Let salad cool in the fridge (2 hours is a good goal, but might get a bit wilty over 6).
  4. Mix once more before serving, topping each plate with crushed peanuts.

*I often use cilantro because it’s often easier to find fresh, but I know some people find the flavor soapy. Mint is lovely and more traditional, but consider using less than a cup.