Wednesday, March 24, 2010

Chocolate Zucchini Bread

Chocolate Zucchini Bread

Moist chocolaty quick bread

Servings: 2 loaves or 6 mini loaves
Prep time:15 minutes
Cook time:1 hour
Total time:1 hour 15 minutes

3 eggs, beaten
2 c sugar (I'm going to cut the sugar in half)
1 c vegetable oil (I'm going to use applesauce instead)
2 c zucchini, grated (I'm using pureed, adds to the moistness)
1 tsp. vanilla
3 c flour
1 tsp. salt
1 tsp. baking soda
2 squares unsweetened chocolate, (in case you were wondering, 2 rectangles, so really 4 squares)

Mix dry ingredients. Mix wet ingredients. Combine dry mixture with egg mixture and add 2 rectangles unsweetened chocolate melted. Pour batter into 2 well greased loaf pans, or 6 mini loaf pans and bake at 350 degrees for 1 hour. If making mini loaves cut time to 45 minutes. I might also throw a pecan glaze on top of this... will do a cpl loaves and tinker with it for fun.

Zucchini Pancakes

Zucchini Pancakes

easy pancakes with a healthy dose of zucchini.

Servings:4 to 6
Prep time:10 mins.
Cook time:12 mins.
Total time:22 mins.

4 medium zucchini, grated
3 eggs
3 Tbsp. flour
1 cup Feta cheese, grated.
1 tsp. mint (dried)
1/2 tsp. salt ( go lightly on this, as Feta is salty)
Pepper--to taste
1/4 cup butter--for frying.

Mix zucchini with salt and let stand for at least one hr.
Squeeze juice out of zucchini.
To the beaten eggs, add zucchini, mint, cheese, flour and pepper. Stir.
Form into patties and fry in butter over med. heat, being careful not to burn.
Brown on each side.
Place on paper towel-lined plate, and serve warm.

Tuesday, March 23, 2010

Fruity Flax Cookies

Good Grains Fruit Cookies

Healthy, but yummy, flax seed cookies

Servings:approx. 4 dozen
Prep time:15 mins.
Cook time:15 mins./batch
Total time:30 mins.

1&1/2 cups mixed, dried fruits ( apples, apricots, peaches, pears raisins, cherries, cranberries, blueberries)Of your choice.
1/3 c. ground flax seeds
1 cup milk
2-1/2 cups quick-cooking rolled oats
1 1/2 c. whole wheat flour
2 teasp.baking powder
1 1/2 teasp. ground cinnamon, or ginger
1/2 teasp. salt
1 cup butter, softened
1 1/4 cup brown sugar, packed
1 egg

1. Position oven racks in top and bottom thirds of oven and preheat to 375 degrees.Lightly butter 2 large baking sheets or line with parchment paper.

2. Chop dried fruit if using large pieces; stir fruit and flax seeds into milk and set aside.
In bowl, combine oats,flour, baking powder,cinnamon & salt. In large bowl, using an electric mixer,beat butter and sugar until light and fluffy. Beat in egg until creamy.
Using wooden spoon, stir in oat mixture alternately with milk mixture, making three additions of dry ingredients and two of milk.

3. Drop heaping tablespoons of batter onto prepared baking sheets, at least 2 inches apart, and slightly flatten.
Bake for about 15 mins.,rotating pans halfway, or until golden along the edges, yet soft in the center.
Let cool for 3 mins; transfer cookies to rack and cool.
***Let baking sheets cool and repeat with remaining batter.
**Baked cookies can be layered between waxed or parchemnt paper in airtight container and stored at room temperature for up to 3 days, or frozen for up to 2 months.

Gajar-Santre Ka Shorba

Gajar-Santre Ka Shorba (Carrots blended with orange juice)

Carrots blended with orange juice
Servings: 4

500 g (1.1 lb) Carrots (gajar), cut into small cubes
4 cups (1 litre) 32 fl oz Orange (santra) juice
5 tsp (25 g) Butter
1 cup (120 g) 4 oz Onions, chopped
Salt to taste 1 tsp (2 g) White pepper (safed mirch) powder
2 1/2 tbsp (30 g) 1 oz Sugar
1/2 cup (100 ml) 3 1/2 fl oz Cream

1. Melt the butter in a pan; add onions and saute till transparent. Add the carrots and saute for a minute. Add the remaining ingredients except cream and cook on low heat till the carrot is tender.

2. Remove from heat and then strain through a muslin cloth.

3. Reheat the strained soup and stir in the cream. Remove from heat, pour into individual soup bowls and serve hot.
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