CHOCOLATE ZUCCHINI CAKE

RECIPE FROM CATHY NELSON

4 EGGS
3 C. SUGAR
1 1/2 C. OIL
3 SQUARES UNSWEETENED CHOCOLATE (MELTED AND COOLED)
1 1/2 t. VANILLA
1/2 t. ALMOND EXTRACT
3 C. GRATED ZUCCHINI
3 C. FLOUR
1 t. BAKING POWDER
1 t. BAKING SODA
1 t. SALT
1/4 t. CINNAMON
*OPTIONAL 1 C. NUTS, DATES, CHOCOLATE CHIPS

SIFT DRY INGREDIENTS TOGETHER.  SET ASIDE.  BEAT EGGS IN A LARGE BOWL UNTIL FROTHY...GRADUALLY B EAT IN SUGAR AND OIL.  ADD CHOCOLATE, VANILLA & ALMOND EXTRACT.  FOLD IN DRY INGREDIENTS.  SQUEEZE EXCESS MOISTURE FROM ZUCCHINI AND FOLD IT IN. AND IF YOU WANT..NUTS, DATES OR CHOCOLATE CHIPS.  POUR INTO A GREASED AND FLOURED 10 INCH TUBE PAN OF BUNDT PAN.  BAKE AT 350 DEGREES FOR 1 HOUR AND 15 MINUTES..COOL.   FROST WITH CHOCOLATE GLAZE.

ZUCCHINI BREAD

ZUCCHINI BREAD

2 C. SUGAR
3 EGGS
1 C. SALAD OIL
2 C. PEELED, GRATED ZUCCHINI
3 1/2 C. FLOUR
1/2 t. SALT
1/2 t. VANILLA
2 t. SODA
1/2 t. NUTMEG
1 t. CINNAMON
2 C. SEEDLESS RAISINS
1 C. CHOPPED WALNUTS

IN A LARGE BOWL, MIX TOGETHER OIL & SUGAR.  MIX IN EGGS, ZUCCHINI. ADD THE DRY INGREDIENTS. ADD THE VANILLA. MIX WELL.  STIR IN RAISINS AND WALNUTS. BAKE IN 2 GREASED AND FLOURED 9 X 5 X 3 INCH LOAF PANS AT 350 DEGREES FOR 75 MINUTES OR UNTIL BREAD TESTS DONE.

Vegan Bread Stuffing Casserole

Delicious Thanksgiving (or other time) stuffing! Easy and if you omit the dried fruit, darn close to that storied Stovetop taste!

Serves: 6

4 cups whole grain bread cubes
1/4 cup minced fresh parsley
2 tablespoons nutritional yeast flakes
1 teaspoon salt
1/4 teaspoon dried marjoram
1/4 teaspoon dried sage
1/4 teaspoon dried thyme, crushed
1/8 teaspoon ground rosemary,
or 1/4 teaspoon dried rosemary, crumbled
1/8 teaspoon ground black pepper
1/2 cup coarsely chopped walnuts
1/2 cup chopped onions
1/2 cup sliced mushrooms
1/2 cup finely diced celery
1/2 cup dried cherries, dried cranberries, seedless raisins,
or chopped dried fruit (such as apricots, apples, or prunes)
1/2 cup boiling vegetable broth or water
2 tablespoons reduced-sodium soy sauce
1 to 2 tablespoons extra-virgin olive oil

Preheat the oven to 350 degrees F. Oil a two-quart casserole dish (that has a tight-fitting lid) or mist it with nonstick cooking spray.

Place the bread cubes in a very large bowl. Combine the parsley, nutritional yeast flakes, salt, marjoram, sage, thyme, rosemary, and pepper in a small bowl and stir to mix well. Sprinkle over the bread cubes and toss with a fork or wooden spoon until evenly distributed. Add the walnuts, onions, mushrooms, celery, and dried cherries. Toss again gently but thoroughly.

Stir the soy sauce and olive oil into the boiling broth and pour over the bread cube mixture to moisten it. Again, toss gently but thoroughly. Add a little additional broth or water if the mixture appears too dry. Transfer to the prepared casserole dish, cover, and bake for 20 minutes. Uncover and bake for 10 minutes longer.

Found via the internet, but reprinted from Vegan Vittles: Down Home Cooking for Everyone.

mustard-and-lemon-glazed pork with roasted vegetables

mustard-and-lemon-glazed pork with roasted vegetables

(recipe taken from the april edition of food & wine)

[the tall man and i made this for dinner last night and boy howdy was it delicious. we didn't have enough time to let the pork loin marinate in the lemon mustard for two hours let alone 24, so we did it for 45 and it was fine. we were also kind of wary about the number of shallots and garlic cloves, but i don't think i would omit any.] 

1/4 c. dijon mustard

1/4 c. whole-grain mustard

finely grated zest of 1 lemon

1 T. chopped thyme

1 T. unsalted butter, softened

1 3 lb. boneless pork loin roast, trimmed of all fat

salt and freshly ground pepper

1 lb. baby carrots, peeled

16 large shallots, peeled

1/2 c. dry white wine

12 garlic cloves, unpeeled

1/4 t. crushed red pepper

1 1/4 c. chicken stock or low-sodium broth

2 T. extra-virgin olive oil

1 T. sherry vinegar

In a small bowl, whisk the Dijon and whole-grain mustards with the grated lemon zest, thyme, and butter. Set 2 tablespoons of the mustard mixture aside. Season the pork with salt and pepper and spread the rest of the mustard mixture all over it. Let stand at room temperature for 2 hours or refrigerate overnight. 

Preheat the oven to 350. In a medium saucepan of boiling salted water, blanch the carrots for 2 minutes. Using a slotted spoon, transfer the carrots to a bowl. Add the shallots to the saucepan and cook for 4 minutes. Drain and halve the shallots lengthwise and add to the carrots. Add the wine, garlic, crushed red pepper, 1/4 cup of the stock and 1 tablespoon of the olive oil to the vegetables and toss well. Spread the vegetables around the edge of a shallow roasting pan, setting the shallots cut sides down. Leave enough room in the center for the pork. 

In a large nonstick skillet, heat the remaining 1 tablespoon of olive oil. Add the pork loin and cook over moderately high heat until browned on 2 sides, about 6 minutes total. Nestle the pork in the vegetables and roast for about 45 minutes. Turn the pan 180 degrees, add 1/2 cup of the stock and roast for about 20 minutes longer, until a thermometer registers 140. 

Transfer the pork to a board. Roast the vegetables on the bottom shelf for 15 minutes longer, until very tender; transfer to a bowl and keep warm. Set the roasting pan over moderately high heat, add the remaining 1/2 cup of stock and simmer for about 1 minute, scraping up the browned bits. Add the vinegar and bring to a simmer. Off the heat, whisk in the reserved 2 tablespoons of mustard and season with salt and pepper. Slice the pork and serve with the vegetables and sauce. 

CRUNCHY CHICKEN CRESCENTS

3 C. CHOPPED COOKED CHICKEN
6 OZ. CREAM CHEESE W/CHIVES
2 T. BUTTER
1 8-COUNT PKG. CRESCENT DINNER ROLLS, SEPARATED
1 C. SEASONED STUFFING MIX
3/4 C. MELTED BUTTER

CREAM 2 T. BUTTER AND CREAM CHEESE. ADD CHICKEN AND MIX WELL.
SPOON 1/4 C. CHICKEN MIXTURE ONTO EACH ROLL, ROLL TO ENCLOSE
FILLING, SEAL EDGES WELL. DIP ROLLS INTO MELTED BUTTER AND
COAT IN STUFFING MIX. PLACE ON BAKING DISH.
BAKE AT 375 DEGREES FOR 20 MINUTES.

These are really yummy. We had fresh green beans and cranberry sauce with them!!

Batter Fried Chicken

This is super delicious. So good in fact that I ate all four pieces I cooked in one sitting, instead of leaving some for leftovers.

You'll Need:

1 Chicken - Cut into pieces - or your favorite chicken parts

Vegetable Oil - (I used corn oil)

1 egg

1/2 cup chicken broth (or water)

1 cup flour

1/2 tsp. allspice

1/2 tsp. chili powder

2 tbs minced garlic (I used around 7 cloves)

Salt and Pepper

A pan to fry in, with a lid

Beat the egg with the broth, add the seasonings and the garlic, don't be afraid to be generous with the salt and pepper. Slowly add the flour until everything is mixed into a batter. It should be pretty thick and kinda sticky, but not really really sticky. You can add a little water if you need too but be conservative.

Let the batter sit while you heat 1/2 inch of oil in your pan on medium high. Dry off your chicken pieces with paper towels.

Once the oil is hot - (about 350 - or you can drop a tiny bit of batter in to see if it begins to fry) - turn the heat to high, dip each chicken piece into the batter until it's coated and place into the pan with enough room so nothing is touching. Cook in batches if necessary.

Cover, wait a minute for the oil to heat back up, then adjust back down to medium high. After 7 minutes, take the lid off, flip the chicken, and cook another 7 minutes. After that time is up, cook about another 5 minutes, turning the chicken to make sure both sides are good and brown.

Make sure you give it time to cool off, nothing sucks more than burning your mouth before a good meal.

spinach and tomato soup with rice

this is the new soup i'm going to try. 

(it's from New York Times: Fitness & Nutrition)

2 pounds spinach (1 or 2 generous bunches)

1 tablespoon extra virgin olive oil

2 garlic cloves, minced

1 (14-ounce) can tomatoes, chopped, with juice, or 2 good-sized tomatoes, chopped

1/2 teaspoon paprika

5 cups water

1 tablespoon fresh lemon juice (more to taste)

1/4 cup rice

Salt to taste

1. Stem and wash the spinach, keeping the stems and leaves separate. Trim off the ends of the stems and discard. Cut the stems into 1/2-inch lengths. Coarsely chop half the leaves, or stack and cut into strips. Refrigerate the remaining leaves to use elsewhere. Set the chopped leaves aside.

2. Heat the olive oil over medium heat in a large saucepan, a soup pot or Dutch oven, and add the garlic. Cook, stirring, just until it begins to smell fragrant, about 30 seconds. Add the tomatoes and paprika. Cook over medium heat, stirring often, until the tomatoes have cooked down slightly. Add the spinach stems, water and lemon juice, and bring to a gentle boil. Cover and cook for 10 minutes. Reduce the heat to low, and add the rice and salt to taste. Simmer uncovered until the rice is tender, 12 to 15 minutes. Stir in the chopped spinach, simmer one minute, remove from the heat and serve.

DOROTHY LYNCH DRESSNG

1 c. oil
1 can tomato soup
1 t. salt
1/8 t. garlic powder
1 c. sugar
2/3 c. vinegar
1 t. pepper
1 T. celery seed

Mix all ingredients toghether and blend in blender 10-15 minutes.

I think I reduced the amount of celery seed when made this before.

Never Buy Taco Seasoning Again!

ok. that might be a bit dramatic, but here's a simple recipe for taco seasoning.

(this recipe makes about four packets)

Mild Taco Seasoning

1/4 cup ancho chili powder
1 tsp garlic powder
1 tsp onion powder
1 tsp crushed red pepper flakes
1 tsp dried oregano
2 tsp paprika
2 Tbsp ground cumin
2 tsp sea salt
1 tsp black pepper (optional)

Free-Form Fruit Tarts

These are super easy to make, and easy to improvise. When Sis and I made them we used blueberries and apples, since then I've used apples and a lot of cinnamon, and the next time I'm thinking of blackberries and raspberries. The crust only takes a few minutes to make so you can mix it, then chill it while you're eating, and after dinner fill them with your choice of fruit, and by the time the dishes are done you'll have tarts to eat!

Sweet Tart Crust:

1 1/4 cups of flour, plus a bit more for rolling
1/2 tsp. salt
2 tbsp. sugar
10 tbsp. butter frozen or cold unsalted butter
1 egg yolk
3 tbsp. ice water

Filling:

2 lbs. of pitted, peeled and sliced ripe stone fruit like peaches, plums, or nectarines.

Or peeled, cored, thinly sliced apples or pears.

Or about 3 cups of berries.

2 tbsp. unsalted butter

Making the Dough -

Combine the flour, salt and sugar. Stir a couple of times. Add all of the butter and mix (or pulse in a food processor if you have one) until the mixture is uniform but don't over do it. Add the egg yolk and mix a little bit more.

Add the ice water, and mix with your hands until you can make the dough into a ball. If it's still crumbly you can add more ice water. If you add too much water, add a little more flour. Wrap the dough ball in plastic and chill in the fridge for at least 30 minutes. Or if you're in a hurry stick it in the freezer for 10-15 minutes.

Baking -

When you're ready, heat the oven to 425, then roll out the dough on a lightly floured surface to 1/8 inch thickness, either all in once piece or in smaller amounts for individual tarts.

Place the filling in the center, leaving about 1-2 inches of crust around the outside. You can also put a layer of crushed nuts on the bottom, mix some cinnamon with the fruit, or brush the fruit with a mixture of honey and butter.

Fold up the edges of the dough leaving the middle of the filling exposed. Crimp the edges so they stay in place. Brush the dough with a little melted butter, and brush the top of the fruit as well. If you want, after brushing on the butter you can sprinkle on some granulated sugar and some cinnamon on the top as well.

Place on a baking sheet and bake for 20-30 minutes until the crust is golden brown and the fruit is bubbly. Let cool on a rack and serve warm or at room temperature.

PEANUT BUTTER COOKIES

1/2 C. (1 C.) SHORTENING (HALF BUTTER OR MARGARINE)
1/2 C. (1 C.) PEANUT BUTTER
1/2 C. (1 C.) GRANULATED SUGAR
1/2 C. (1 C.) BROWN SUGAR (PACKED)
1 (2)EGG (EGGS)
1 1/4C. (2 1/2C.) FLOUR
1/2 t. (1 t.) BAKING POWDER
3/4 t. (1 1/2 t.) SODA
1/4 t. (1/2 t.) SALT

MIX SHORTENING, PEANUT BUTTER, SUGARS, AND EGG THOROUGHLY.
BLEND ALL DRY INGREDIENTS; STIR INTO SHORTENING MIXTURE.

HEAT OVEN TO 375 DEGREES. ROLL DOUGH IN 1 1/4 INCH BALLS.
PLACE 3 INCHES APART ON LIGHTLY GREASED BAKING SHEET.
FLATTEN CRISSCROSS STYLE WITH FORK DIPPED IN SUGAR.
BAKE 10 TO 12 MINUTES.

MAKES ABOUT 3 DOZEN 2 1/2 INCH COOKIES.
THE AMOUNTS IN () WILL DOUBLE THE RECIPE TO MAKE 6 DOZEN.

SUGARED PEANUTS

1-16 OZ. PACKAGE OF RAW PEANUTS
1 C. SUGAR
1/2 C. WATER

PREHEAT OVEN TO 350 DEGREES.
COOK IN HEAVY PAN (MY CAST IRON SKILLET WORKS WELL).
COOK OVER MEDIUM HEAT UNTIL SUGARED. (NO SYRUP IS LEFT.)
SPREAD ON A COOKIE SHEET.
SALT LIGHTLY.
BAKE AT 350 DEGREES FOR 20 MINUTES.
STIR EVERY 5 MINUTES TO EVENLY ROAST PEANUTS.

Dandelion Greens

This is my new favorite dish. I have it usually twice a week because the bunches of greens I buy are big enough for me to split into two and still have generous portions. It's really delicious as a side dish or mixed in with some penne or spiral shaped pasta for a whole meal. Also it takes about 10 minutes to cook and you can cook the pasta at the same time for a super quick dinner. Depending on the size of the leaves it can be a little bitter, which I love, but I'm sure the recipe would work with other types of greens. Try it and lemme know what you think!

You'll Need:

1/4 cup extra virgin olive oil
5-6 cloves of thinly sliced garlic
1 teaspoon minced ginger
1/2 teaspoon red pepper flakes - optional or to taste - (I use a little ground cayenne instead which also works)
1 pound dandelion greens with stems, well washed and roughly chopped
1 cup stock (the flavor of the stock doesn't really matter, water works too)

In a large deep skillet or sauce pan with a lid heat the oil over med-high and add the garlic, salt and pepper, and pepper flakes or cayenne if using. Cook for about 1 minute.

Add the greens and stock. Cover and cook for about 5 minutes, until the greens are wilted but just tender but still a little firm.

Uncover the pan and cook for about 5 more minutes, stirring a bit, until the greens are pretty tender and the liquid has almost evaporated completely. During the last minute of cooking add the minced ginger.

If they look a little too oily you can drain them a bit before serving. If I'm mixing it with pasta I usually leave the extra oil and sometimes shred some fresh Parmesan on top. Also, if you don't have ginger you can also add another teaspoon of minced garlic at the end.

UNCLE BOB MARRS BBQ SAUCE

1 MEDIUM ONION-FINELY CHOPPED
1/2 CELERY-FINELY CHOPPED
1 T. BUTTER OR MARGARINE
2 T. VINEGAR
3 T. WORCHESTERSHIRE SAUCE
2 T. BROWN SUGAR
1/2 T. PREPARED MUSTARD
1/4 C. LEMON JUICE
1 C. CATSUP
1/2 C. WATER
DASH OF TABASCO

BROWN ONION IN BUTTER. ADD CELERY--SAUTE.
MIX REMAINING INGREDIENTS TOGETHER AND ADD TO
THE ONION & CELERY. SIMMER AT LEAST 30 MINUTES.

ADD TO ROASTED MEAT, FOWL OR SPARE RIBS. IT'S
WELL TO LET MEAT MARINATE IN SAUCE FOR AWHILE.

THIS WILL KEEP IN REFRIGERATOR FOR DAYS.

Beet Salad with Garlic-Walnut Sauce

Thanks to my newfound food-related infatuation with Mark Bittman, I not only have his books but his section of the New York Times is feeding (pun!) my google reader. I'm also a subscriber to his video podcast The Minimalist.

This recipe helped my fear of beets dissipate a wee bit.

Beet Salad with Garlic-Walnut Sauce

what you'll need:

3-5 beets (depending on size, of course. i ate 3 beets in one sitting and had a lot of sauce left.)
1/2 c. olive oil
6-8 cloves garlic
1/2 c. walnuts
pinch of salt
fresh orange juice
parsley (optional. mostly for aesthetics.)

wash beets and wrap each individually in aluminum foil. (trim greens if necessary) bake at 400 for about 1 hour. test with a knife like you would a potato for doneness. take out of oven and let cool enough to handle. using your hands, peel off the skin.

heat the olive oil.
add cloves of garlic.
add walnuts when garlic begins to turn golden brown.
when garlic and walnuts are all golden brown and basically the same color, take off of heat.

when it's cooled slightly, put garlic/walnuts/oil in food processor. add a pinch of salt and a slosh of fresh orange juice. blend up until it reaches a salad dressing type consistency. (adding more oj if necessary.) walnuts should still be good-sized chunks.

chop up beets into bite-sized pieces. throw in a bowl and pour the garlic-walnut sauce over the top. add parsley if you want.

this is all explained and demonstrated in The Minimalist video.

my favorite part is when he says off-handedly - there's nothing more beautiful than garlic bubbling in oil.

The Minimalist Video

PAPA'S HUSH PUPPIES

HUSH PUPPPIES

1 cup of corn meal
1 t. Salt
2 t. baking powder
1 Egg
1/2 to 3/4 c. Onion (at least)

Stir in 1 c. boiling water

Drop by teaspoonfuls into hot, hot grease.

Cook until brown.

Chimichurri Sauce

This stuff is insanely easy to make and excellent on any steak or poultry. I like to add more garlic for good good taste.

Ingredients:
1 cup packed flat-leaf parsley leaves (1/2-1 bunch)
1 small clove garlic, chopped
3 tablespoons distilled white vinegar
4 teaspoons extra-virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon ground chipotle pepper or cayenne pepper

Method:
Chop parsley and garlic together on a cutting board until the parsley is finely minced. Transfer to a medium bowl, add vinegar, oil, salt and chipotle (or cayenne) pepper; stir to combine.

Puffy Tacos

Puffy taco shells:

Ingredients:
2 cups of masa harina (sometimes called maseca, it is corn flour treated with slaked lime)
1 1/4 cups of water
1/4 teaspoon of salt
1 quart of peanut or canola oil

Method:
Mix masa harina, water and salt together until it forms into a soft ball. If it’s too dry, add a bit more water a tablespoon at a time.
Divide dough into 16 equal balls, and press out with a tortilla press or roll out with a rolling pin.
Keep pressed discs covered with a damp cloth.
Heat up two inches of oil in a pot or skillet to 350 degrees.
Gently place a disc in the hot oil and it should immediately start to puff. After five seconds, with a spatula, make an indention in the center so it forms a V shape.
Gently cook the shell on each side until light brown and crispy (about 20 seconds for each side).
Remove from oil and drain on a paper towel.
Stuff with your usual taco stuff (spicy ground beef, shredded iceberg lettuce, diced tomatoes, grated cheddar and salsa, maybe some sour cream) and serve immediately.
Makes 16 tacos.

CHILI

2 lbs. of hamburger
1 medium onion, minced
1 small green pepper
Salt & Pepper to taste
1 Bay Leaf
1/2 t. Cheyenne Pepper
2 t. Chili Powder
1 Quart of Water
1/2 Big Can of Tomato Juice
1 Large Can of Tomatoes (Squished)
3 Cans of Beans (mash 1)

Brown hamburger, onion & pepper in a large pan. Salt & Pepper it. Add rest of the ingredients and bring to a boil. Lower heat and cook for about 45 minutes.

You can use diced tomatoes if you want. The beans I use are 2 cans of pinto beans and 1 can of kidney beans. I also add a couple of dashes of tabasco.

We usually eat the chili with diced pieces of velveeta cheese and corn bread or muffins. Soda crackers are good, too. Oh and don't forget the sweet pickles.

Skillet Cherry Tomatoes

This is one of my favorite recipes for two reasons, one of which should be pretty obvious, but also because it's super quick and tasty. I cook this in my good ol' cast iron pan, but a 10 inch skillet works too. Also, the recipe calls for butter, but I use olive oil instead. You'll need:

• 1 tbsp Olive Oil
  
• Salt
  
• Finely Chopped Garlic (as much as you want to eat)
  
• Chopped Fresh Parsley
  
• 1 Pint Cherry Tomatoes
  

In pan, heat oil over med-high heat and add garlic to saute once oil is warm. Just before garlic is done, add tomatoes and salt. Cook, shaking pan frequently just until the tomatoes are heated through and the skins begin to split. (About 2 minutes). Sprinkle with parsley and serve.