September 11, 2017

CHOCOLATE CHIP ZUCCHINI BREAD


I bought zucchini at the Farmer's Market and made Chocolate Chip Zucchini Bread.  Wow, is it ever moist.


I guess this is one way to get your veggies!!


It is not only quite beautiful but very tasty as well.  I cut a slice and heat it in the microwave on high for 8 seconds (or so) and then add room temperature butter.




I am so sorry to see our Farmer's Market season winding down.  I go to the Market at least once a week.  We love all the locally grown fruits and vegetables.  We also buy our little Cavashon dog treats!

I made this recipe for just one loaf; since there's just the two of us, but if you want two loaves, of course, you can double the recipe.

Happy Baking . . .

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Chocolate Chip Zucchini Bread

1-1/2 to 2 cups flour
1/2 teaspoon of salt
1 teaspoon of ground cinnamon
1/2 teaspoon of baking powder
1/2 teaspoon of baking soda
2 eggs 
1 cup sugar
1/2 cup canola oil
1/4 cup sour cream
1 teaspoon vanilla extract
1 cup grated zucchini
1 cup semi-sweet chocolate chips

Preheat oven to 350 Degrees F.

1.  In a large mixing bowl, whisk together flour, salt, baking powder, baking soda, and cinnamon.

2.  In a stand mixer, mix together eggs, sugar, oil, sour cream, vanilla extract, and zucchini. 

3.  On low speed, add dry ingredients to wet ingredients until blended.  Mix in chocolate chips.

4.  Pour into a prepared loaf pan.  (I sprayed my pan with Canola Oil.)

5.  Bake for 50 minutes or until toothpick inserted into center of bread comes out clean.

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August 14, 2017

BAKED SPAGHETTI



After playing 18 holes of golf yesterday and only eating a bowl of cereal for breakfast, and skipping lunch, I made this for an early supper.

I am going to have to buy a notebook to keep in my kitchen so when I cook for the Blog, I can write down measurements, etc.  If I am not specifically following a recipe, I don't measure things out.  I sort of "throw the ingredients together".  Sometimes it's a keeper, and sometimes, well, it's not.

This one is a keeper!



 To me, a recipe is a guide, not necessarily to be followed exactly, but tailored to one's own liking.

I have been told recently, by someone whose judgment I clearly trust, that if you change just one ingredient in a recipe, it is essentially not the same recipe.  By this opinion, I take it, then it is your own.  


What else can you say about baked spaghetti?  It was cheesy and delicious and makes a 9 x 13; so, for two people, there are leftovers for today, which means no cooking for me!


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Baked Spaghetti
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1 pound ground beef
1 24-ounce jar of spaghetti sauce (I used Prego)
Salt, pepper, and garlic powder
1 Tablespoon Parsley Flakes
1/2 small onion
12-ounces of spaghetti (cooked al dente)
4 ounces of Cream Cheese, room temperature
1/2 cup of Sour Cream
1 cup of shredded Cheddar Cheese
1/2 cup of shredded Mozarella Cheese

Preheat oven to 350 Degrees F

Boil spaghetti according to directions on box; leaving it al dente  Brown ground beef, adding salt, pepper, garlic powder, and onion.  Drain any grease.  (I used 3% fat; so I had nothing to drain).  Add spaghetti sauce and parsley.  Let meat and sauce simmer on low.  (I also added a bit of water).

Drain spaghetti.  Mix cream cheese and sour cream together until smooth.  Stir into spaghetti.  Put spaghetti in a 9 x 13 glass dish.  Pour meat sauce over the spaghetti and stir together.  Stir in Cheddar Cheese and Mozzarella Cheese.  Bake at 350 Degrees F for 25 minutes.

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August 3, 2017

RIGATONI AND ZUCCHINI


I like to eat at Newell House, which is a locally owned and operated restaurant.  It has a really relaxing atmosphere, good food, and good service; all the things I'm looking for when I eat out.  


Their Rigatoni and Zucchini dish is my favorite.
It is a meatless dish, which is perfect for me.  I don't eat a lot of meat.  Much like my grandmother before me, if there's fried chicken, I just want one wing, and just a dab of steak, which I rarely eat,  will do me.


And much like my grandmother before me, I have a "sweet tooth".


But, hey, this dish is a nice departure from my baking posts, and I do love pasta, and maybe you do, too!!


After I got home from playing golf today, I made this Rigatoni and Zucchini.  No recipe needed.  


It is delicious, and how can you not like Rigatoni noodles??

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Rigatoni and Zucchini - Boil Rigatoni Noodles according to package directions (as much or little as you want), one zucchini, sliced; capers; kalamata olive pieces; roasted red peppers; two tablespoons of butter; two tablespoons of Extra Virgin Olive Oil; White Wine; garlic powder; parsley; salt; and pepper.

  I melted two tablespoons of butter and approximately two tablespoons of EVOO in a large skillet.  I  added in the sliced zucchini, kalatma olive pieces, capers, roasted red pepper, salt, pepper, and garlic powder.  I cooked these ingredients until the zucchini was fairly tender, but not mushy.  I added in a little more EVOO and wine (approximately 1/4 to 1/3 cup of wine).  I mixed in the rigatoni noodles and continued cooking until it was all heated through.  I removed the skillet from the burner and sprinkled dried parsley over the top of the pasta dish. 


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