(from ourbestbites.com)
2 1/4 C flour
2 t cinnamon
1/8 t ground cloves
1/2 t salt
1 1/2 t baking soda
1/2 C canola oil
3/4 C granulated sugar
1/2 C brown sugar
3 eggs
2 t vanilla
zest from one large orange
1/2 C sour cream
3 C grated zucchini
Topping:
2 T white sugar
2 T brown sugar
1/2 t cinnamon
Preheat oven to 350 degrees. Grease and flour 2 loaf pans and set aside.
Combine flour, cinnamon, cloves, salt, and baking soda in a bowl and whisk to combine. Set aside.
Beat eggs, oil, sugars, and vanilla for about 30 seconds. Add sour cream and orange zest and beat to combine. Mix in zucchini.
Add dry ingredients and mix just until combined. Divide batter between 2 pans. Bake for 50-60 minutes or until a knife comes out clean.
Make sure to let your loaf rest on a cooling rack for at least 10 minutes before you try to remove it from the pan or it will come out in chunks!
Tuesday, July 20, 2010
Chocolate Zucchini Bread
(from ourbestbites.com)
2 C flour
2 t cinnamon
1/2 t salt
1 1/2 t baking soda
6 T unsweetened cocoa powder
1/2 C canola oil
1 C sugar
1/4 C brown sugar
3 eggs
2 t vanilla
1/2 C sour cream
3 C grated zucchini
3/4 C mini chocolate chips
Topping:
2 T brown sugar
2 T white sugar
1/2 t cinnamon
Preheat oven to 350 degrees. Butter and flour 2 loaf pans and set aside. I actually used one 8" disposable pan to give away and a larger 9" one for me and the batter divided perfectly. So you should get 2 very full 8" pans or slightly less full 9". Do one of each like I did!
Mix topping ingredients in a small bowl and set aside.
Place flour, cinnamon, baking soda, salt, and cocoa powder in a small bowl and whisk to combine. Set aside.
With a stand or hand mixer beat oil, white sugar, brown sugar, and eggs until combined and slightly fluffy, 1-2 minutes.
Add vanilla and sour cream and mix until combined.
Gently stir in the grated zucchini.
Take a spoonful of the flour mixture and stir in with the chocolate chips (that will help keep them evenly distributed.) If you only have regular chocolate chips, or a chocolate bar, just give it a chop so it's the size of mini chocolate chips. Stir remaining flour mixture into batter and mix just until combined. Add chocolate chips and stir to combine.
Divide the batter between the two pans. and sprinkle topping over each.
Bake in your preheated 350 degree oven for 50-60 minutes. I set my timer for 45 minutes and then keep an eye on it for the remainder. Ya never know how different ovens handle things.
When it's done a toothpick or skewer should come out without goopy batter on it and the top will be gorgeous and cracked with sugar.
Let it cool on a rack for 5-10 minutes and then remove from pans. You definitely have to eat a slice warm. And slathered with butter.
2 C flour
2 t cinnamon
1/2 t salt
1 1/2 t baking soda
6 T unsweetened cocoa powder
1/2 C canola oil
1 C sugar
1/4 C brown sugar
3 eggs
2 t vanilla
1/2 C sour cream
3 C grated zucchini
3/4 C mini chocolate chips
Topping:
2 T brown sugar
2 T white sugar
1/2 t cinnamon
Preheat oven to 350 degrees. Butter and flour 2 loaf pans and set aside. I actually used one 8" disposable pan to give away and a larger 9" one for me and the batter divided perfectly. So you should get 2 very full 8" pans or slightly less full 9". Do one of each like I did!
Mix topping ingredients in a small bowl and set aside.
Place flour, cinnamon, baking soda, salt, and cocoa powder in a small bowl and whisk to combine. Set aside.
With a stand or hand mixer beat oil, white sugar, brown sugar, and eggs until combined and slightly fluffy, 1-2 minutes.
Add vanilla and sour cream and mix until combined.
Gently stir in the grated zucchini.
Take a spoonful of the flour mixture and stir in with the chocolate chips (that will help keep them evenly distributed.) If you only have regular chocolate chips, or a chocolate bar, just give it a chop so it's the size of mini chocolate chips. Stir remaining flour mixture into batter and mix just until combined. Add chocolate chips and stir to combine.
Divide the batter between the two pans. and sprinkle topping over each.
Bake in your preheated 350 degree oven for 50-60 minutes. I set my timer for 45 minutes and then keep an eye on it for the remainder. Ya never know how different ovens handle things.
When it's done a toothpick or skewer should come out without goopy batter on it and the top will be gorgeous and cracked with sugar.
Let it cool on a rack for 5-10 minutes and then remove from pans. You definitely have to eat a slice warm. And slathered with butter.
Stuffed Zucchini
2 med-large zucchini
4 cloves minced garlic
1/3 c. bread crumbs (alternatively, use crushed potato chips)
1/3 c. Italian four-cheese blend (parmesan, asiago, romano, provolone), plus a small bit of extra to top
olive oil
salt
pepper
other spices to taste
Cut zucchini in half lengthwise and scoop out middles, leaving walls 1/4" thick. Rub a small amount of olive oil inside zucchini shells. Sprinkle with a bit of salt and pepper. Grill skin-side up for 5 min.
Saute garlic and zucchini over medium heat until zucchini is translucent. Stir in bread crumbs and cook for an additional minute. Remove zucchini mixture from pan and stir in cheese. Season with salt/pepper/spices to taste. Scoop into zucchini shells and sprinkle a bit of cheese on top. Grill for an additional 5-10 minutes or until shells are soft.
4 cloves minced garlic
1/3 c. bread crumbs (alternatively, use crushed potato chips)
1/3 c. Italian four-cheese blend (parmesan, asiago, romano, provolone), plus a small bit of extra to top
olive oil
salt
pepper
other spices to taste
Cut zucchini in half lengthwise and scoop out middles, leaving walls 1/4" thick. Rub a small amount of olive oil inside zucchini shells. Sprinkle with a bit of salt and pepper. Grill skin-side up for 5 min.
Saute garlic and zucchini over medium heat until zucchini is translucent. Stir in bread crumbs and cook for an additional minute. Remove zucchini mixture from pan and stir in cheese. Season with salt/pepper/spices to taste. Scoop into zucchini shells and sprinkle a bit of cheese on top. Grill for an additional 5-10 minutes or until shells are soft.
Wednesday, June 30, 2010
Butterbeer
Start to finish: 1 hour (10 minutes active)
Servings: 4
1 cup light or dark brown sugar
2 tablespoons water
6 tablespoon butter
1/2 teaspoon salt
1/2 teaspoon cider vinegar
3/4 cup heavy cream, divided
1/2 teaspoon rum extract
Four 12-ounce bottles cream soda
In a small saucepan over medium heat, combine the brown sugar and water. Bring to a gentle boil and cook, stirring often, until the mixture reads 240 F on a candy thermometer.
Stir in the butter, salt, vinegar and 1/4 cup heavy cream. Set aside to cool to room temperature.
Once the mixture has cooled, stir in the rum extract.
In a medium bowl, combine 2 tablespoons of the brown sugar mixture and the remaining 1/2 cup of heavy cream. Use an electric mixer to beat until just thickened, but not completely whipped, about 2 to 3 minutes.
To serve, divide the brown sugar mixture between 4 tall glasses (about 1/4 cup for each glass). Add 1/4 cup of cream soda to each glass, then stir to combine. Fill each glass nearly to the top with additional cream soda, then spoon the whipped topping over each.
Servings: 4
1 cup light or dark brown sugar
2 tablespoons water
6 tablespoon butter
1/2 teaspoon salt
1/2 teaspoon cider vinegar
3/4 cup heavy cream, divided
1/2 teaspoon rum extract
Four 12-ounce bottles cream soda
In a small saucepan over medium heat, combine the brown sugar and water. Bring to a gentle boil and cook, stirring often, until the mixture reads 240 F on a candy thermometer.
Stir in the butter, salt, vinegar and 1/4 cup heavy cream. Set aside to cool to room temperature.
Once the mixture has cooled, stir in the rum extract.
In a medium bowl, combine 2 tablespoons of the brown sugar mixture and the remaining 1/2 cup of heavy cream. Use an electric mixer to beat until just thickened, but not completely whipped, about 2 to 3 minutes.
To serve, divide the brown sugar mixture between 4 tall glasses (about 1/4 cup for each glass). Add 1/4 cup of cream soda to each glass, then stir to combine. Fill each glass nearly to the top with additional cream soda, then spoon the whipped topping over each.
Monday, May 3, 2010
Chicken Fried Rice (Healthy)
- 2 sprays non-fat cooking spray
- 4 large egg whites
- 1/2 cup scallions, chopped, green and white parts
- 2 medium garlic cloves, minced
- 1/2 cup carrots, diced
- 2 cups cooked brown rice, regular or instant, kept hot
- 1/2 cup frozen green peas, thawed
- 3 tbsp low-sodium soy sauce
**Optional: 12 oz uncooked boneless, skinless chicken breast, cut into 1/2-inch cubes
Coat a large nonstick skillet with cooking spray and set pan over medium-high heat. Add egg whites and cook, until scrambled, stirring frequently, about 3 to 5 minutes; remove from pan and set aside.
Offheat, recoat skillet with cooking spray and place back over medium-high heat. Add scallions and garlic; sauté 2 minutes. Add chicken (if desired) and carrots; saute until chicken is golden brown and cooked through, about 5 minutes.
Stir in reserved cooked egg whites, cooked brown rice, peas and soy sauce; cook until heated through, stirring once or twice, about 1 minute. Makes 6 servings.
Serving size is 1 cup
Each serving = 3 Weight Watchers Points
- 4 large egg whites
- 1/2 cup scallions, chopped, green and white parts
- 2 medium garlic cloves, minced
- 1/2 cup carrots, diced
- 2 cups cooked brown rice, regular or instant, kept hot
- 1/2 cup frozen green peas, thawed
- 3 tbsp low-sodium soy sauce
**Optional: 12 oz uncooked boneless, skinless chicken breast, cut into 1/2-inch cubes
Coat a large nonstick skillet with cooking spray and set pan over medium-high heat. Add egg whites and cook, until scrambled, stirring frequently, about 3 to 5 minutes; remove from pan and set aside.
Offheat, recoat skillet with cooking spray and place back over medium-high heat. Add scallions and garlic; sauté 2 minutes. Add chicken (if desired) and carrots; saute until chicken is golden brown and cooked through, about 5 minutes.
Stir in reserved cooked egg whites, cooked brown rice, peas and soy sauce; cook until heated through, stirring once or twice, about 1 minute. Makes 6 servings.
Serving size is 1 cup
Each serving = 3 Weight Watchers Points
Chicken Lettuce Wraps
Ingredients:
16 lettuce leaves (iceberg, bibb, butter, whatever you prefer)
1 pound ground chicken breast
1 large onion -- chopped
2 tablespoons minced garlic
1 tablespoon reduced-sodium soy sauce
1/4 cup hoisin sauce
2 teaspoons minced fresh ginger
1 tablespoon rice wine vinegar or red wine vinegar
2 teaspoons Asian chili pepper sauce (see Note)
1 can (8 ounce size) sliced water chestnuts -- drained, finely chopped
1 bunch green onions -- thinly sliced
2 teaspoons Asian sesame oil
Rinse lettuce leaves, keeping them whole. Set aside to drain.
Cook chicken in a large skillet over medium heat, stirring often to break up the meat. Add onion, garlic, soy sauce, hoisin sauce, ginger, vinegar and chili sauce. Cook until the meat is crumbled and brown. Add water chestnuts and green onions. Cook until onions begin to wilt, about 2 minutes.
Stir in sesame oil. Arrange lettuce leaves on the outer edge of a platter. Spoon meat mixture in center. Allow diners to spoon meat mixture into lettuce leaves and eat like a taco.
Note: Asian chili pepper sauce can be found in the Asian section of most supermarkets. Some brands contain garlic, which is fine. You can use 1/8 teaspoon cayenne pepper or 1/2 teaspoon dried red chili flakes instead.
16 lettuce leaves (iceberg, bibb, butter, whatever you prefer)
1 pound ground chicken breast
1 large onion -- chopped
2 tablespoons minced garlic
1 tablespoon reduced-sodium soy sauce
1/4 cup hoisin sauce
2 teaspoons minced fresh ginger
1 tablespoon rice wine vinegar or red wine vinegar
2 teaspoons Asian chili pepper sauce (see Note)
1 can (8 ounce size) sliced water chestnuts -- drained, finely chopped
1 bunch green onions -- thinly sliced
2 teaspoons Asian sesame oil
Rinse lettuce leaves, keeping them whole. Set aside to drain.
Cook chicken in a large skillet over medium heat, stirring often to break up the meat. Add onion, garlic, soy sauce, hoisin sauce, ginger, vinegar and chili sauce. Cook until the meat is crumbled and brown. Add water chestnuts and green onions. Cook until onions begin to wilt, about 2 minutes.
Stir in sesame oil. Arrange lettuce leaves on the outer edge of a platter. Spoon meat mixture in center. Allow diners to spoon meat mixture into lettuce leaves and eat like a taco.
Note: Asian chili pepper sauce can be found in the Asian section of most supermarkets. Some brands contain garlic, which is fine. You can use 1/8 teaspoon cayenne pepper or 1/2 teaspoon dried red chili flakes instead.
Monday, April 26, 2010
Coconut Shrimp
Coconut Shrimp
1 serving: 5 points
POINTS® value of | 5
Servings | 6
Preparation Time | 15 min
Cooking Time | 12 min
Level of Difficulty | Moderate
Ingredients
2 serving cooking spray (5 one-second sprays per serving)
2 large egg white(s)
3/4 cup all-purpose flour
6 oz beer, about 2/3 cup
1 1/2 tsp baking powder
1/4 tsp table salt
1 cup sweetened coconut flakes
1 cup Panko bread crumbs
24 large shrimp, peeled and deveined (leave tails on)
Instructions
1. Preheat oven to 450ºF. Coat a large baking sheet with cooking spray.
2. In a medium bowl, whisk together egg whites, 1/2 cup of flour, beer, baking powder and salt. Mix coconut and bread crumbs together. Place remaining 1/4 cup of flour and coconut mix in two separate shallow bowls.
3. Holding shrimp by their tails, dredge each shrimp in flour and shake off any excess. Dip flour-coated shrimp into egg batter and allow excess to drip off. Roll shrimp in coconut mix and turn to coat both sides (press coconut mix onto shrimp to make it stick).
4. Transfer shrimp to prepared baking sheet and spray surface of shrimp with cooking spray.
5. Bake until coconut is golden brown and shrimp are bright pink and cooked through, about 10 to 12 minutes.
1 serving: 5 points
POINTS® value of | 5
Servings | 6
Preparation Time | 15 min
Cooking Time | 12 min
Level of Difficulty | Moderate
Ingredients
2 serving cooking spray (5 one-second sprays per serving)
2 large egg white(s)
3/4 cup all-purpose flour
6 oz beer, about 2/3 cup
1 1/2 tsp baking powder
1/4 tsp table salt
1 cup sweetened coconut flakes
1 cup Panko bread crumbs
24 large shrimp, peeled and deveined (leave tails on)
Instructions
1. Preheat oven to 450ºF. Coat a large baking sheet with cooking spray.
2. In a medium bowl, whisk together egg whites, 1/2 cup of flour, beer, baking powder and salt. Mix coconut and bread crumbs together. Place remaining 1/4 cup of flour and coconut mix in two separate shallow bowls.
3. Holding shrimp by their tails, dredge each shrimp in flour and shake off any excess. Dip flour-coated shrimp into egg batter and allow excess to drip off. Roll shrimp in coconut mix and turn to coat both sides (press coconut mix onto shrimp to make it stick).
4. Transfer shrimp to prepared baking sheet and spray surface of shrimp with cooking spray.
5. Bake until coconut is golden brown and shrimp are bright pink and cooked through, about 10 to 12 minutes.
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