This coming weekend is Memorial Day and the official start of BBQ season. That means lots of ribs, burgers, steaks, kebabs and corn on the cob. If you are going to invite friends over, it will take some planning. What if you are not in the mood for cooking for lots of folks this weekend? Well don’t. You can still have that BBQ shindig, but for just 2 or 3. This is what we will be having at our Memorial Day BBQ.
Grilled Ham Steak with Pear Topping
For Two
I am not a huge fan of ham steak, but my husband is, so over the years I have worked on making ham steaks taste good. I learned that to make the meat tender, it is important to marinate the steaks overnight. To avoid a dry end result, cook them quickly on the grill and make a flavorful topping. Here is my recipe and it works for us.
Ham Marinade
- Juice of one orange – (save the orange rind for the braised carrot recipe below)
- 1 tablespoon brown sugar
- 2 teaspoons Dijon mustard
- 1 garlic clove, minced
- 1/4 teaspoon paprika
- 1 fully cooked boneless ham steak (1- 3/4 pounds)
Pear Topping
- 1 Bartlett pear, cored and diced
- 1 tablespoon butter
- 1 tablespoon brown sugar
- ¼ teaspoon ground ginger
- ¼ cup of pecans
Directions
In a large resealable plastic bag, combine the marinade ingredients. Add ham; seal bag and turn to coat. Refrigerate overnight.
Heat an outdoor grill. Brush the grates with oil
On a sheet of heavy-duty foil large enough to hold the diced pears, place the diced pears and pecans in the center of the foil. Dot with the butter and sprinkle on the brown sugar and ginger.
Close the foil into a package and place on the grill Cook for 10 minutes before placing the ham on the grill.
Drain the ham from the marinade and reserve the marinade. Rotate the pear packet on the grill.
Grill the ham steak over medium-hot heat for 3 minutes on each side, basting frequently with the reserved marinade.
Remove the pear packet and spoon the pear sauce over the ham.
Cheddar Cornbread
Ingredients
- 1 cup all-purpose flour
- 1 cup stone-ground yellow cornmeal
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 1/2 cups low-fat buttermilk
- 4 tablespoons honey
- 2 large eggs
- 1 cup shredded cheddar cheese (4 ounces)
- 2 tablespoons butter
Directions
Preheat oven to 425 degrees F.
In a large bowl, whisk flour, cornmeal, baking soda, salt and pepper; make a well in center of flour mixture.
Whisk together the buttermilk, honey and eggs. Add to the flour mixture and gently incorporate the dry ingredients. Mix in the cheese.
Place the butter in an 8-inch baking pan and place the pan in the oven until the butter melts. Remove the pan from oven and tilt to coat bottom and sides.
Pour the batter into the buttered pan and bake until golden and a toothpick inserted in center comes out clean, 20 to 25 minutes.
Let cornbread cool 15 minutes before cutting.
Braised Carrots and Fennel
Serves 4
Ingredients
- 1 tablespoon unsalted butter
- 1 tablespoon extra virgin olive oil
- 1 tablespoon honey
- ¾ lb carrots (1 fresh bunch; about 6 or 7) – cut into matchsticks
- 1 fennel bulb – ends trimmed, bulb cut in half, each half cored and cut lengthwise in 1/8″ slices
- 2 strips of orange zest – 1″ x 4″ long
- 1/4 teaspoon fennel seeds – crushed in a mortar
- 5 tablespoons orange juice
- 1/4 teaspoon sea salt
- Freshly ground black pepper to taste
- 1 teaspoon dried dill or 1 tablespoon chopped fresh dill
Directions
Heat a large heavy-bottomed skillet over high heat. Add the butter, olive oil and honey. Stir well and add the carrots, fennel, orange zest and fennel seeds.
Toss until the slices are well coated with the oil. Sauté for 2 to 3 minutes until the fennel starts to soften, tossing occasionally.
Add the orange juice, salt and pepper. Toss quickly and reduce heat to between medium and medium-low. Cover the pan and simmer for 10 minutes until the vegetables are tender.
Uncover the pan. Raise heat to high and fast-simmer until the juices have all evaporated, about 5 minutes. Remove orange zest and stir in the dill.
Lemon Coconut Cupcakes
20 cupcakes
Ingredients
Cake
- 18.5 oz pkg. Lemon Supreme cake mix
- 1/3 cup unsalted butter, at room temperature and very soft
- 4 large eggs
- 1 cup milk
- Cupcake liners
Coconut Topping
This frosting is very stable and does not melt or weep at room temperature like many standard whipped cream frostings or change in any way under refrigeration.
- One 8 oz pkg low-fat cream cheese, at room temperature
- ½ cup powdered sugar
- ½ teaspoon coconut extract
- 2 cups cold heavy (whipping) cream
- Sweetened shredded coconut
Directions
Preheat the oven to 350 F.
Coat muffin cups with cooking spray and place a cupcake liner in each.
In the large bowl of an electric mixer, combine the cake ingredients. Then beat on medium speed for 2 minutes.
Using an ice cream scoop fill the muffin cups 3/4 full. Bake 15 minutes or until a cake tester inserted in the center of the cupcake comes out clean.
Let the cupcakes cool in the pan for 10 minutes, then remove them to a wire rack. Cool completely before frosting.
To make the frosting
Combine the cream cheese, powdered sugar and coconut extract in a large mixing bowl or the bowl of a stand mixer.
Fit the mixer with the whisk attachment and mix on medium speed until smooth.
While the mixture is still whipping, slowly pour in the heavy cream. Stop and scrape the bottom of the bowl a couple of times, while you continue whipping until the cream can hold a stiff peak.
Spread each cupcake generously with the frosting and top each with sweetened coconut. Press the coconut lightly, so it sticks to the frosting. Chill until serving time.
How do you decide what to have for dinner? Do you go by what you are in the mood for or what is the quickest meal you can come up with for tonight? If I don’t plan ahead for specific dinners, I usually find myself looking at what is in the refrigerator/freezer/pantry for ideas. That is how the meals below came together – no recipes – just what makes a good match. Chicken breasts and flank steak were in the freezer. The asparagus and salad ingredients were in the refrigerator. I also had a little cream and the mozzarella cheese in the refrigerator. Chicken broth, corn meal and the ingredients for the soup were in the pantry. So they became dinner for 3 nights in the true Italian frugal way. They all passed the test for delicious, according to my husband. If you are looking for something different to make, try the recipes below.
Dinner One
Stuffed Chicken Breasts
If you have leftover chicken, as I did, it makes a delicious chicken salad.
Ingredients
- 2 whole jarred roasted red peppers, divided
- 1/2 cup shredded mozzarella cheese, divided
- 2 boneless, skinless, chicken breast halves
- 2 tablespoons Italian bread crumbs, divided
- Chopped fresh parsley
- 1/4 cup low-sodium chicken broth
Directions
Heat oven to 375°F.
Place the chicken breasts between two pieces of plastic wrap and pound until evenly thin.
Cut the roasted red peppers to fit the flattened chicken breasts. Place the peppers on the chicken and sprinkle 1/4 cup of cheese on top of each breast. Fold in the sides of each breast and roll the breasts up, jelly roll style.
Place the chicken rolls in a small baking dish (just large enough to fit the chicken rolls) and sprinkle with the Italian bread crumbs and parsley.
Pour the broth around the chicken rolls and bake for about 45 – 60 minutes (depending on the size of the chicken breasts) or until the chicken registers 165 degrees F on an instant meat thermometer. Slice the chicken rolls into half-inch slices to serve.
Oven Roasted Asparagus With Lemon Shallot Sauce
If you are making the asparagus without the chicken dish above, then preheat the oven to 425°F. Bake the asparagus until tender for 15 to 20 minutes. If making the asparagus with the chicken, then use the directions below.
Ingredients
- 1 bunch asparagus, ends trimmed
- 1 tablespoon olive oil
- Salt
Sauce
- ½ cup low sodium chicken broth
- 1 scant teaspoon cornstarch
- 1 tablespoon minced shallot
- 1/2 tablespoon fresh lemon zest
- ¼ cup heavy cream
- 1/8 teaspoon ground turmeric
- 2 tablespoons fresh lemon juice
Directions
Toss the asparagus with oil and a sprinkling of salt in a large bowl. Spread on a baking sheet or a baking dish.
After the chicken has roasted for 30 minutes, put the asparagus in the oven with the chicken and roast, stirring once halfway through, until tender, about 25-30 minutes.
Place the asparagus on a serving plate.
To make the sauce:
Combine the cornstarch and broth.
In a small saucepan, heat the broth, shallot, zest, turmeric and cream to boiling. Boil until thickened and slightly reduced, whisking the entire time.
Remove the pan from the heat and whisk in the lemon juice.
Season with salt to taste and keep warm. (Makes 1/2 cup.)
To serve:
Pour the sauce over the roasted asparagus on the serving plate.
Dinner Two
Grilled Flank Steak
For the flank steaks marinade:
- 1/2 cup chopped fresh flat-leaf parsley
- 2 tablespoons chopped fresh mint
- 1 tablespoon chopped fresh rosemary
- 4 medium cloves garlic, peeled and smashed
- 2 tablespoons fresh lemon juice
- 2 tablespoons soy sauce
- ½ teaspoon freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 1 flank steak, trimmed of excess fat
To marinate the flank steaks
Combine all the ingredients except the steak in a glass baking dish. Add the steak and turn to coat in the marinade. Cover and refrigerate for at least 4 hours or overnight, turning occasionally.
Grill the steaks
Remove the steaks from the refrigerator 1 hour prior to cooking.
Prepare a medium-high gas or charcoal grill fire. Clean and oil the grill grates.
Remove the flank steak from the marinade and grill the steaks, covered, until grill marks form and the steaks have a nice brown sear, 4 to 5 minutes.
Turn the steaks and continue grilling until grill marks form on the other side and the steak is cooked to medium rare (an instant-read thermometer inserted in the thickest part of a steak should read 130-135°F), 3 to 4 minutes more.
Let the steak rest 10 minutes loosely covered with foil. Cut the flank steak across the grain and serve with the Greek Salad.
Greek Salad
Ingredients
- 1/2 medium head romaine lettuce, torn into bite-size pieces, washed, and dried
- 1 medium tomatoes, diced
- 1/2 medium English cucumber, diced
- 1/2 cup kalamata olives
- 1/4 medium red onion, thinly sliced
- 4 oz peperoncini (Tuscan peppers), drained & sliced
- 2 tablespoons extra-virgin olive oil
- 1 tablespoons freshly squeezed lemon juice
- 1/4 teaspoon dried oregano
- 1/8 teaspoon kosher salt, plus more as needed
- Freshly ground black pepper
- 1/2 cup crumbled feta cheese
Directions
Place the lettuce in a large bowl and add the tomatoes, cucumber, peppers, olives and onion.
Place the oil, lemon juice, oregano, salt, and pepper to taste in a small, nonreactive bowl and whisk to combine.
Pour over the salad and toss to combine. Sprinkle with the feta and serve with pita bread.
Dinner Three
Black Bean Soup
Makes about 9 cups
- 1 pound dried black beans (2 cups), rinsed
- 1 tablespoon olive oil
- 2 large onions, chopped fine (about 3 cups)
- 2 large carrots, chopped fine
- 2 ribs celery, chopped fine
- 2 medium cloves garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 1 tablespoon ground coriander
- 1 teaspoon oregano
- 4 cups low-sodium chicken or vegetable broth
- One 10 oz can Rotel chunky diced tomatoes with mild chilies
- Water
- 1 teaspoon table salt
Directions
Early in the morning, place the beans with water to cover in a large bowl and let soak for a couple of hours. Drain and rinse the bean.s
Heat the oil in a large Dutch oven over medium-high heat until shimmering but not smoking; add onions, carrot and celery and cook, stirring occasionally, until vegetables are soft, about 10 minutes.
Reduce heat to medium-low and add the garlic and spices; cook, stirring constantly, until fragrant, about 3 minutes. Stir in beans, tomatoes and vegetable broth.
Add enough water to keep the liquid just covering the beans. Increase heat to medium-high and bring to boil, then reduce heat to low and simmer, uncovered, stirring occasionally for 1 hour.
Stir in the salt. Continue to cook until the soup thickens and the beans are cooked but not mushy, about 30 to 60 minutes more.
Corn Muffins
12 muffins
Ingredients
- 1 cup unbleached flour
- 1 cup yellow cornmeal
- 1 tablespoon baking powder
- 1⁄2 teaspoon salt
- 1⁄4 cup honey
- 1 large egg
- 1 cup milk
- 4 tablespoons unsalted butter, melted
- 1 1⁄4 cups grated sharp cheddar cheese
Directions
Preheat the oven to 425 degrees F.
Butter a regular muffin pan.
In large bowl thoroughly combine the flour, cornmeal, baking powder, salt and sugar.
In a medium bowl, beat the egg with the milk and melted butter.
Combine with the dry ingredients until just evenly moistened. Do not overmix.
Stir in 1 cup of the cheese. Immediately spoon the batter into the muffin pan.
Evenly sprinkle the remaining cheese on top of the muffins.
Bake 18 -20 minutes or until a toothpick inserted in the center of the muffin comes out clean.
Eating less meat and more grains, beans, fruits and vegetables means you’ll be consuming fewer calories and less saturated fat. People who eat less meat are healthier, less prone to cancer, especially colorectal cancer, and suffer from fewer heart problems. Another benefit is that you’ll save money. Meat costs more per pound than most foods and it can be challenging to serve healthy meals on a budget.
Committing to a 100% vegetarian diet isn’t necessary to achieve the health benefits that vegetarians enjoy. There aren’t specific guidelines to exactly how much meat to cut out to achieve these benefits, but cutting back even slightly is a positive change. A national health campaign known as “Meatless Monday” promotes cutting out meat one day each week, but you could try meatless lunches during the week for the same effect. Going meatless once a week may reduce your risk of chronic preventable diseases and it can also help reduce your carbon footprint and save precious resources like freshwater and fossil fuel.
How to make veggies taste good:
Go big when it comes to seasoning your veggie-friendly food. Fresh herbs are great but try something besides rosemary and thyme. Hearty roasted root vegetables are the perfect blank canvas for experiments using dried spices. A blend made with shallot, onion and garlic, adds lots of flavor to vegetables. Like things hot? Try Aleppo pepper, a spicy-sweet pepper. Don’t be shy with the sauces, either. Harissa is a spicy and aromatic chile paste that’s a widely used staple in North African and Middle Eastern cooking. Harissa added to yogurt brings the heat and then the yogurt calms it down. This sauce is delicious drizzled over roasted carrots. Or, use a herb-packed vinaigrette made from parsley, tahini, lemon and garlic. Choosing in-season produce at the peak of ripeness ensures that the color will be rich the taste will be fresh and flavorful.
Dinner One: Lentil Chili and Corn Muffins with Cheddar Cheese
Lentil Chili
Serves 8
Ingredients
- 1 medium yellow onion, chopped
- 1 large red bell pepper, chopped
- 1 tablespoon olive oil
- 8 cups low-sodium vegetable broth
- 5 cloves garlic, finely chopped
- 4 teaspoons chili powder
- 1 (16-ounce) package brown lentils (about 2 1/4 cups lentils)
- 2 (15-ounce) cans diced tomatoes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh parsley
Directions
Heat oil in a large pot over medium-high heat. When hot, add onion and bell pepper; cook, stirring frequently, until vegetables begin to brown, about 6 minutes.
Stir in garlic and chili powder and cook 1 minute, stirring constantly. Add lentils, tomatoes and broth.
Bring to a boil, reduce heat to medium-low and simmer, partially covered, 30 minutes or until lentils are almost tender.
Uncover and cook 10 minutes longer. Stir in parsley, salt and pepper and serve.
Corn Muffins with Cheddar Cheese
Ingredients
- 1 1/4 cup all-purpose flour
- 3/4 cups yellow cornmeal
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 1 cup buttermilk
- 1 large egg
- 6 tablespoons unsalted butter, melted
- 1 1/2 cups grated aged cheddar cheese, divided
- 1 cup fresh corn kernels
Directions
Preheat the oven to 425 degrees F. Butter 12 standard muffin cups or use cupcake liners.
Combine cornmeal, flour, sugar, baking powder, baking soda, salt and cayenne pepper in a bowl.
Whisk together buttermilk, egg and butter in a separate bowl.
Add buttermilk mixture to the cornmeal mixture and stir just until combined. Gently fold in 1 cup of cheese and the corn kernels.
Divide batter evenly among the muffin cups. Sprinkle tops with the remaining 1/2 cup cheese.
Bake 15 to 17 minutes, until golden and a wooden pick inserted into the center comes out clean. Remove muffins from the tins and cool at least 5 minutes before serving.
Dinner Two: Penne Pasta with Eggplant Sauce and Garden Salad
Penne Pasta with Eggplant Sauce
4-6 servings
Ingredients
- 1 medium to large eggplant, trimmed and diced (about 4 cups)
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 4 ounces sliced mushrooms
- One 28 – ounce can Italian-style tomatoes, undrained
- One 6 – ounce can Italian tomato paste
- 1/4 cup dry red wine or beef or vegetable broth
- 1/4 cup water
- 2 cloves garlic, minced
- 1 teaspoon dried oregano, crushed
- 1/2 cup pitted kalamata olives, sliced
- 2 tablespoons snipped fresh parsley
- ½ teaspoon salt, plus extra for seasoning
- 1 teaspoon dried red chili flakes
- 4 cups hot cooked penne pasta (about 8 oz. uncooked)
- 1/2 cup grated Parmesan cheese
- 2 tablespoons pine nuts, toasted
- 1/2 cup packed basil leaves, roughly chopped
Directions
Peel eggplant and cut eggplant into 1-inch cubes.
Heat the oil a 12-inch skillet over medium-high heat until shimmering. Add the eggplant and a generous pinch of salt and allow to cook, shaking and tossing occasionally, until the eggplant is brown and softened, about 10 minutes. Transfer to a bowl with a slotted spoon, cover with foil, and set aside.
Add the onions and mushrooms. Cook, stirring frequently, until the onions are softened, about 3 minutes. Stir in the garlic, oregano, salt and red chili flakes.
Add the tomatoes and tomato paste and bring to a simmer. Once the tomatoes have softened, gently break them apart with a potato masher. Then add the wine and water and bring to a gentle simmer. Cook until the sauce has thickened, about 30 minutes.
Add the cooked pasta, parsley and eggplant, cover, and heat over medium until hot. Stir in basil and olives, season to taste with salt and pepper and garnish with pignoli and Parmesan cheese.
Garden Salad
4 servings
Ingredients
- 1 cup torn romaine lettuce
- 1 cup fresh spinach leaves
- 3/4 cup torn curly endive
- 3/4 cup baby arugula
- 1 small red, green and/or yellow bell peppers, cut into thin strips
- 1/2 red onion, thinly sliced
- 1/2 cup red or yellow grape, pear or cherry tomatoes, halved
- 1 small carrot or half of a large carrot, thinly shaved
- 1 ounce cheddar cheese, finely shredded (1/4 cup)
- 1/4 to 1/3 cup Homemade Salad Dressing (recipe below)
Directions
In a large bowl, combine romaine, spinach, curly endive, arugula, bell pepper strips, red onion, and cherry tomatoes. Top with carrot and cheddar cheese. Toss with the dressing and serve.
Homemade Salad Dressing
Ingredients
- 1/4 cup low-sodium vegetable broth
- 3 tablespoons vinegar
- 1 tablespoon honey
- 1 teaspoon paprika
- 1 clove garlic, minced
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon salt
- 1/3 cup olive oil
Directions
In a blender, combine broth, vinegar, honey, paprika, garlic, Worcestershire sauce, black pepper and salt.
With the blender running, slowly add the olive oil through the hole in the lid and continue blending until mixture is emulsified.
Cover and chill for up to 1 week. Makes about 3/4 cup.
Dinner Three: Oven Baked Asparagus and Pepper Frittata; Sautéed Garlic Spinach and Braised Baby Potatoes
Oven Baked Asparagus and Pepper Frittata
6 servings
Ingredients
- 1 lb asparagus, trimmed
- Salt to taste
- 1 red bell pepper, julienned
- 1/2 cup onion, chopped
- 2 tablespoons olive oil
- 8 eggs, beaten
- 2 tablespoons Italian parsley, chopped
- 1/4 tsp salt
- 1/4 tsp freshly ground pepper
- 4 oz feta cheese, crumbled (about 1 cup)
- 1 tablespoon butter, softened
Directions
Preheat the oven to 350 degrees F.
Cut asparagus at an angle into two-inch pieces and blanch in boiling hot water to cover about two minutes. Drain and set aside.
Heat olive oil in an ovenproof skillet with a cover. Add bell peppers and cook until soft, but not browned, about 7 minutes. Stir in onion and asparagus pieces; sauté for 1 minute. With a slotted spoon remove the vegetables to a large mixing bowl.
Whisk chopped parsley, salt and pepper with the beaten eggs. Stir in cheese and mix with the sautéed vegetables in the mixing bowl.
Coat the inside of the skillet with the softened butter. Pour the egg mixture into pan. Bake, covered, until the eggs are just firm, about 35 minutes. Remove cover; bake until top is lightly browned, about 10 minutes.
Divide into six wedges and serve.
Sautéed Garlic Spinach
Serves 4
Ingredients
- 1/2 cup extra-virgin olive oil
- 5 garlic cloves, thickly sliced lengthwise
- 1 teaspoon crushed red chili pepper flakes
- Kosher salt
- Thick strips of zest from 1 lemon
- 2 pounds spinach, cleaned, thick stems discarded
- Freshly ground pepper
Directions
In a small saucepan, stir together the olive oil, garlic, chili pepper and 1 teaspoon of salt. Stir in the lemon zest. Bring the oil to a gentle simmer over low heat and cook until the garlic begins to brown slightly, about 15 minutes. Remove from the heat and let the oil infuse for 1 hour. Remove the lemon zest with tongs and discard.
In a large skillet a large heat the infused oil and add some of the spinach and cook over moderately high heat until wilted. Add the remaining spinach until it is all wilted..Season with additional salt, if needed and serve.
Braised Baby Potatoes
Serves 4
Ingredients
- 16 small red or new potatoes, halved
- 2 cups low-sodium chicken stock
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon lemon zest
- 2 tablespoons chopped fresh basil leaves
Directions
Place the potatoes, chicken stock, olive oil, salt and black pepper in a medium saucepan. Bring to a boil over medium-high heat. Reduce the heat and simmer until the potatoes are tender, about 20 to 25 minutes.
Drain the potatoes and place in a serving bowl. (I save this broth for soup or cooking other vegetables at a later time.)
Add the lemon zest and basil. Toss well and serve
Dinner Four: Mediterranean Salad with Hummus and Pita
Easy Hummus
Ingredients
- One 15-ounce can of no salt added chickpeas, drained, 1 tablespoon of the liquid reserved
- 1 small garlic clove, smashed
- 1 tablespoon fresh lemon juice
- 1/4 cup tahini (sesame seed paste)
- 2 tablespoons extra-virgin olive oil plus extra for top
- Pinch of sweet smoked paprika
- 1/2 teaspoon Kosher salt
- Chopped parsley for garnish
Directions
In a food processor, combine the chickpeas with the liquid, garlic, lemon juice and tahini and puree to a chunky paste. Scrape down the side of the bowl. Add 2 tablespoons of olive oil and the paprika and puree until smooth. Season the hummus with salt and drizzle the top with olive oil and sprinkle with parsley. Serve with Pita bread.
Mediterranean Salad
Ingredients
4 servings
- 1/2 cup bulgur (not quick-cooking)
- 1/4 of a medium head green cabbage, cut into 1”-thick wedges, then very thinly sliced crosswise (about 2 cups)
- 1/2 sweet onion (such as Vidalia), finely chopped
- 2 cups assorted small tomatoes, halved, quartered if large
- 3/4 cup coarsely chopped fresh mint
- 3/4 cup finely chopped flat leafed parsley
- 6 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon Aleppo pepper or 1/4 teaspoon crushed red chili pepper flakes
- Kosher salt
Directions
Place bulgur in a large bowl and add 3/4 cups boiling water. Let soak until softened and water is absorbed, 40–45 minutes.
Mix bulgur, cabbage, onion, tomatoes, mint, oil, lemon juice and Aleppo pepper in a large bowl to combine; season to taste with salt.
Do Ahead: The salad (without oil and lemon juice) can be made 4 hours ahead. Toss with oil and lemon juice just before serving.
Millions of people flock each year to New Orleans to celebrate one of the biggest events in the city: Mardi Gras. This holiday revolves around parades, costumes and lots of traditional food. The problem, however, is that many of us don’t have the time to fly down to the Big Easy for this special event. While you may not be in New Orleans for Fat Tuesday fun, you can bring the fun to your living room or backyard.
Make your Mardi Gras party a masquerade and ask people to wear masks and costumes. You can pick a theme like a 17th century ball (the attire of choice for many of the Mardi Gras balls in New Orleans), a favorite celebrity or even characters from comic books or movies. Or, you can simply ask that your guests come in their favorite costume without giving the dress a specific theme.
Traditional food during Mardi Gras includes slow-cooked dishes like gumbo, red beans and rice, chili or jambalaya. Finger food is always welcome, as well as any food that is purple, green or gold. A King Cake is traditional.
Bright and colorful decorations are key to any Mardi Gras party. Purple, green, and gold are the official colors of the holiday, so be sure to incorporate them into your decor You can hang purple, green and gold streamers and beads along fences or the stairs. A fun idea is to get enough beads for everyone coming to the party that you can hand to them to wear as they walk in the door.
The other most frequently tossed items from floats are doubloons, aluminum coin-like objects bearing the insignia of the float krewes. Decorate your table with an assortment of colorful doubloons and encourage your guests to take some home as souvenirs. Scatter confetti on the tabletop and light some votive candles.
I have lived for some years near New Orleans, but I have not developed a taste for their traditional seasoned dishes. So here is my suggested dinner party menu for 8 for some great food that is somewhat close to the New Orleans style.
Don’t forget to play New Orleans jazz or Zydeco music and, then, there are the drinks.
Laissez les bon temps rouler!
The Hurricane became popular at Pat O’Brien’s bar in 1940’s New Orleans, after it debuted at the 1939 World’s Fair. It was named after the hurricane lamp-shaped glasses the first drinks were served in. It’s said that O’Brien created this rum drink as a means to get rid of the large stock of rum his Southern distributors forced him to buy.
Hurricane Cocktail
1 cocktail
- 2 ounces light rum
- 2 ounces dark rum
- 2 ounces passion fruit juice
- 1 ounce orange juice
- Juice of a half a lime
- 1 tablespoon simple syrup
- 1 tablespoon grenadine
- Orange slice and cherry for garnish
Directions
Squeeze juice from half a lime into cocktail shaker over ice.
Pour the remaining ingredients into the cocktail shaker.
Shake well.
Strain into a hurricane shaped glass.
Garnish with a cherry and an orange slice.
Citrus-Marinated Shrimp with Louis Sauce
Makes 10 to 12 appetizer servings
Ingredients
Shrimp
- 2 lemons, halved
- 2 limes, halved
- 1 orange, halved
- 1 tablespoon crushed red pepper
- 4 pounds unpeeled, large fresh shrimp
- 2 cups fresh orange juice
- 2 cups grapefruit juice
- 2 cups pineapple juice
- 1/2 cup fresh lemon juice
- 1/2 cup fresh lime juice
- 1 lemon, sliced
- 1 orange, sliced
- 1 lime, sliced
- 1 grapefruit, sliced
- 1 teaspoon dried crushed red pepper
- Garnish: citrus fruit slices
Louis Sauce
- 1 (12-ounce) jar chili sauce
- 2 cups mayonnaise
- 2 tablespoons grated onion
- 2 tablespoons grated lemon rind
- 3 tablespoons lemon juice
- 1 tablespoon prepared horseradish
- 1 1/2 teaspoons Greek seasoning
- 1 1/2 teaspoons Worcestershire sauce
- 1/4 teaspoon ground red pepper
- 1/2 teaspoon hot sauce
Directions
Make the Louis Sauce:
Stir together all the ingredients. Cover and chill until ready to serve.
Make the Shrimp
Combine the lemon, lime and orange halves, crushed red pepper and salted water to cover in a Dutch oven. Bring to a boil; add shrimp and cook about 2 minutes or just until the shrimp turn pink. Plunge shrimp into ice water to stop the cooking process; drain.
Peel shrimp, leaving the tails on. Devein.
Combine orange juice with the remaining ingredients, except the garnishes in a large shallow dish or heavy-duty zip-top plastic bag. Add shrimp, cover or seal and chill 25 minutes.
Drain off liquid. Serve shrimp with Louis Sauce and garnishes.
Fried Green Tomatoes
Serves 8-12
Ingredients
- 1 cup all-purpose flour
- 2 teaspoons sugar
- 2 teaspoons salt
- 1 1/2 teaspoons cayenne pepper
- 2 eggs
- 2 tablespoons milk
- 2 cups cornflake crumbs
- 8 medium green tomatoes, cut into 1/2-inch slices
- 1/2 cup canola oil
- Louis Sauce, recipe above
Directions
In a shallow bowl, combine the flour, sugar, salt and cayenne. In another shallow bowl, beat the eggs and milk. Place cornflake crumbs in a third bowl. Pat green tomato slices dry with paper towels. Coat with flour mixture, dip into egg mixture and then coat with crumbs.
In a large nonstick skillet, heat 2 tablespoons oil over medium heat. Fry tomato slices, four at a time, for 3-4 minutes on each side or until golden brown, adding more oil as needed. Drain on paper towels.
Place fried tomatoes on an ungreased baking sheet. Bake at 375° for 4-5 minutes or until tender. Serve along side shrimp and Louis sauce.
Blackened Steaks with Horseradish Cream and Butter-Basted Potatoes
Serve with the Arugula Salad on the side. Recipe below.
8 Servings
STEAKS
- Olive oil cooking spray
- 3 lbs boneless grilling steaks (such as ribeye, top sirloin, or strip)
- 4 tablespoons blackening seasoning
- 8 oz whipped cream cheese spread
- 1/2 cup half-and-half
- 4 tablespoons prepared horseradish
POTATOES
- 8 medium white baking potatoes
- 6 tablespoons unsalted butter
- 2 medium onions, thinly sliced
- 2 teaspoons herb-seasoned salt
- 1 teaspoon pepper
- 8 slices bacon, cut into 2 inch pieces
Directions
For the potatoes
Preheat the oven to 475ºF.
Cut potatoes into quarters; place in microwave-safe bowl. Top with butter and cover; microwave on HIGH 5 minutes.
Stir potatoes to evenly coat with butter; microwave 5 more minutes or until potatoes are hot and just beginning to soften.
Transfer potatoes to 2-quart baking dish and arrange in single layer. Sprinkle with seasoned salt and pepper.
Arrange onions evenly over potatoes; top, evenly, with bacon pieces. Bake 15 minutes or until potatoes are tender and bacon is browned and semi-crisp.
For the steaks
Coat grill rack with cooking spray; preheat an outdoor grill.
Season both sides of steaks with blackening seasoning. Place steaks on grill; close lid (or cover loosely with foil). Grill 4-6 minutes on each side or until 145°F (for medium-rare).
Whisk remaining ingredients until blended and smooth. Serve horseradish cream with steaks.
Arugula, Orange and Fennel Salad
Serves 8
Ingredients
- 4 navel oranges
- 1/2 cup white wine vinegar
- 1 cup extra-virgin olive oil
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 2 (5-ounce) bag arugula, washed, stemmed, and spun dry
- 2 medium fennel bulb, quartered and sliced very thin
- 2 small sweet onion, sliced very thin
- Black or green olives, slivered
Directions
Slice off top and bottom of each orange with a serrated fruit knife or sharp paring knife, removing some flesh with the peel and reserve. With the flat end of an orange on a cutting board, cut off peel with a sawing motion from top to bottom, working all the way around the orange. Working over a bowl to collect juice, cut between membranes to separate orange segments and set aside. Repeat with the three other oranges.
Squeeze juice from orange tops, bottoms and membranes into bowl (you should have about 1 cup) and strain into a sauté pan. Add vinegar and bring to a boil over medium-high heat. Reduce heat to low and simmer until reduced to about 1/2 cup, about 7 minutes. Pour hot liquid into a bowl and whisk in olive oil in a slow, steady stream. Stir in salt and pepper.
Toss arugula with fennel, onion and 1/2 cup of the dressing. Divide among 8 plates and add reserved orange segments to each plate. Drizzle with a little of the remaining dressing and top with olives. Serve immediately.
Country Corn Bread
Ingredients
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1/4 cup sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 egg
- 1 cup (8 ounces) plain yogurt
- 1/4 cup vegetable oil
Directions
In a large bowl, combine the flour, cornmeal, sugar, baking soda and salt. Whisk together the egg, yogurt and oil. Stir into the dry ingredients just until combined.
Transfer to an 8-in. square baking dish coated with cooking spray. Bake at 375°F for 20-25 minutes or until the top is lightly browned and a toothpick inserted near the center comes out clean. Cut into small squares and serve warm
King Cupcakes
Makes 1 dozen
Ingredients
- 1/2 cup warm whole milk (110°)
- 2 (1/4-ounce) packages dry yeast
- 1/4 cup granulated sugar plus 4 teaspoons
- 1/2 cup unsalted butter, melted
- 3 egg yolks
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon lemon zest
- 3 teaspoons fresh lemon juice, divided
- 1 1/4 cups all-purpose flour
- 1/2 cup cake flour
- 1 tablespoon ground cinnamon, divided
- 1/4 teaspoon kosher salt
- 1 large egg, lightly beaten
- 1 cup powdered sugar
- 1 1/2 tablespoons hot water
- Purple, green, and yellow sugar sprinkles
Directions
Combine milk, yeast and 1/4 cup sugar in a bowl. Stir well and set in a warm place for about 10 minutes. In another bowl, combine butter and next 3 ingredients; stir in 2 teaspoons lemon juice.
Combine flours, 2 teaspoons cinnamon and kosher salt in an electric mixing bowl. Add milk/yeast mixture and butter mixture, and beat, adding 1 to 2 tablespoons flour if dough is too sticky, until dough is smooth and forms a shaggy mass. (It should remain soft.)
Place dough in a well-greased bowl, turning to the grease top. Cover with a kitchen towel and let rise in a warm place (85°), free from drafts, about 1 hour.
Punch dough down, and place on a lightly floured surface. Roll dough into a 12 x 8 inch rectangle. Combine remaining 1 teaspoon cinnamon and 4 teaspoons sugar and sprinkle evenly over dough. Roll dough into a log and cut into 12 equal pieces. Places pieces into paper baking cups in a muffin pan; let rest 30 minutes.
Preheat the oven to 375°F. Brush cupcake tops with beaten egg and bake 20 minutes. Remove from pan and let cool on a wire rack.
Combine powdered sugar, water and remaining 1 teaspoon lemon juice in a small bowl. Drizzle over cooled cupcakes and top with sprinkles.
Tips To Make Your Baked Goods Better
Use Room-Temperature Ingredients
Many baked goods start by creaming together butter and sugar, which is made easier with warm ingredients. The exception – biscuits and pie dough need chilled butter to make a tender dough.
Invest in Quality Bakeware
Flimsy, thin pans and sheet trays won’t conduct heat efficiently, causing your cake, pie, cookies or pastries to bake unevenly.
Butter and Flour Your Pans Generously
When a recipe calls for a greased and/or floured pans, it’s for a reason: Your batter has the potential to stick to the pan and the cake will be difficult to get out of the pan in one piece.
Use Fresh Ingredients
The majority of ingredients used in baked goods—like baking soda, baking powder, yeast, and flour—have a relatively short shelf life, so if you don’t bake frequently, purchase them in small quantities so they don’t sit in your cupboard and become stale.
Measure Accurately or Weigh Ingredients
Successful baking means eliminating as much potential for error as possible and, that means, making sure your measurements are exact.
Use Salt
If you’re looking to cut down on the sodium, baked goods are not the place to do so. The half teaspoon of salt added to two dozen cookies won’t set you over your daily allotment, but leaving it out will drastically change the taste of the cookies.
Rotate Halfway Through Baking
Every oven has a hot spot, and if you don’t correct for it, you run the risk of unevenly cooked pastries—or worse, some that burn or wind up underbaked.Don’t, however, open the oven constantly to check on progress—it’ll lower the temperature and alter the baking time.
Follow Directions
Pay attention to key instructions like “cream until light and fluffy,” “mix until just combined” and “fold in gently.” Otherwise, your end result will be dense and heavy.
Chive Biscuits
Ingredients
- 1 1/2 cups white whole-wheat flour, plus additional for dusting
- 2 teaspoons baking powder
- 1/4 teaspoon sea salt
- 1/4 cup unsalted butter, well chilled and cut into pieces
- 1/2 cup whole milk
- 2 tablespoons chopped fresh chives
Directions
Preheat oven to 400°F. Line a baking sheet with parchment paper.
Sift the whole wheat flour to make sure there are no clumps.
In a food processor fitted with a steel blade, pulse flour, baking powder and salt until well combined.
Add cold butter and pulse until a fine crumb is formed, about 10 pulses.
Through the feed tube of the processor, drizzle in the milk and process until a ball of dough forms.
Turn dough out onto a lightly floured surface and knead until no longer sticky; knead in the chives.
Press dough into an oval shape about 1/4-inch thick. Cut dough into 8 equal parts and place on prepared baking sheet. Bake until golden, 15 to 18 minutes.
Squash Muffins
Ingredients
- 1 cup all-purpose flour
- 1/2 cup white whole wheat flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 1/2 cup butter, softened
- 1/2 cup packed brown sugar
- 1 cup mashed roasted butternut squash or 1 cup frozen cooked winter squash, thawed
- 1/4 cup finely chopped crystallized ginger
- 1 egg
- 1 teaspoon vanilla
- 1/3 cup milk
Directions
Preheat oven to 350 degrees F. Line sixteen 2 1/2-inch muffin cups with paper bake cups; set aside.
In a medium bowl combine all-purpose flour, white whole wheat flour, baking powder, cinnamon, salt and cayenne pepper; set aside.
In a large bowl beat butter with an electric mixer on medium speed for 30 seconds. Add brown sugar; beat until combined. Add squash, ginger, egg and vanilla; beat until combined.
Alternately add the flour mixture and milk to the squash mixture, beating on low speed after each addition, just until combined.
Spoon batter into prepared muffin cups, filling each about two-thirds full.
Bake in the preheated oven about 20 minutes or until muffin tops spring back when lightly touched.
Cool in the muffin pan on a wire rack for 5 minutes. Remove muffins from the pan. Serve warm.
Walnut-Yogurt Zucchini Bread
Ingredients
- 1 cup walnut halves (4 ounces)
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup sugar
- 2 large eggs
- 1/2 cup olive oil
- 1/2 cup fat-free plain Greek yogurt
- 1 cup coarsely grated zucchini (from about 1 medium zucchini)
Directions
Preheat the oven to 325°F. Butter and flour a 9-by-4 1/2-inch loaf pan.
Spread the walnut halves in a pie plate and toast them for about 8 minutes, until very lightly brown. Transfer the toasted walnuts to a cutting board and coarsely chop them; then freeze for 5 minutes to cool.
In a large bowl, whisk the flour with the baking powder, baking soda and salt.
In a medium bowl, mix the sugar with the eggs, oil and yogurt. Add the wet ingredients to the dry ingredients along with the grated zucchini and toasted walnuts and stir until the batter is evenly moistened.
Pour the batter into the prepared pan and bake for about 1 hour and 10 minutes or until the loaf is risen and a toothpick inserted in the center comes out clean.
Let the loaf cool on a rack for 30 minutes before unmolding and serving.
Spinach Corn Muffins
Makes 12
Ingredients
- 1 cup old-fashioned rolled oats (or 3/4 cups oat flour)
- 1 cup cornmeal
- 2 teaspoons baking soda
- 1/4 teaspoon sea salt
- 2 eggs
- 3/4 cup buttermilk
- 1/4 cup honey
- 2 1/2 tablespoons olive oil
- 3 oz baby spinach, finely chopped
- 2 1/2 tablespoons sage leaves, minced
Directions
Preheat oven to 400°F. In a blender, blend oats to the consistency of flour.
In a large bowl, combine oat flour, cornmeal, baking soda and salt.
In a medium bowl, whisk eggs, buttermilk, honey and oil. Fold wet ingredients into dry ingredients and stir. Stir in spinach and sage.
Line 12 muffin cups with paper liners. Fill three-quarters full with the batter. Bake muffins for 15 minutes or until a toothpick comes out clean when inserted in center.
Let muffins cool in the pan for 5 minutes before removing to a wire rack to cool completely.
Garlic Knots
Ingredients
- All-purpose flour, for shaping dough
- 1 pound pizza dough from your supermarket or homemade and thawed if frozen
- 4 tablespoons olive oil, divided
- 4 garlic cloves, finely minced
- Coarse salt and ground pepper
Directions:
Preheat oven to 400 degrees F.
On a lightly floured work surface, roll out dough into a 16 x 10-inch rectangle; with a knife or pizza cutter, cut crosswise into 16 strips.
Tie each strip into a knot and place on a large rimmed baking sheet. Brush knots with 1 tablespoon oil. Bake until golden, 15 to 20 minutes; transfer to a large bowl.
While the rolls are baking, heat garlic and the remaining 3 tablespoons oil in a small saucepan over medium heat until garlic, about 5 minutes.
Pour garlic and oil over the bread knots in bowl; season with salt and pepper and toss gently. Serve.
The exact history of quick bread is not known, but most quick breads were not developed until the 18th century, after the discovery of the first leavening agent, ‘pearlash’. The first published recipe to call for pearlash — a type of gingerbread — was published in 1796 by Amelia Simmons. It was the beginning of a chemical leavening revolution that would spread around the world.
The early colonists had hardwood forests as a resource. Aside from being a logical building material and fuel, hardwoods provided another important resource, ashes. Ashes were a major export two hundred years ago, both to Canada and Britain. They were valuable for sweetening gardens and for providing lye for making soap. They were also a source of potash and its derivative, pearlash, which proved to be a leavening agent.
To make pearlash, you first have to make potash and to make potash, you first have to make lye. To make lye, you pass water through a barrel of hardwood ashes over and over. To make potash, you evaporate the lye water until you have a solid. Pearlash is a purified version of potash. It is an alkaline compound and when paired with an acidic ingredient, such as sour milk, buttermilk or molasses, will produce carbon dioxide bubbles, the very same thing that yeast produces. Pearlash was used primarily in the seventeenth and eighteenth centuries, but because of its bitter aftertaste, it not did not replace yeast and was eventually replaced by saleratus (baking soda).
Baking soda comes from several sources, but the bulk of it is derived from an ore called “trona” which is mined in the Green River Basin in Wyoming. (Technology is being developed now to produce baking soda from sea water.)
When baking soda is heated, it slowly breaks down into sodium carbonate, water and carbon dioxide. When mixed with something acidic and wet, it starts producing carbon dioxide right away without waiting to be heated.
The next step after developing baking soda (which only worked when there was something acidic in a batter) was to create a “combination” powder which just needed to get wet to become active. To do this, baking soda was combined with a powdered acid, along with a little cornstarch, to keep the two dry and inactive. Scientists next added a second powder, cream of tartar, (a fruit acid that accumulates on the inside of wine casks as a wine matures) to the combination. When baking soda and cream of tartar are moistened in a batter or dough, they begin to react to each other right away producing carbon dioxide bubbles.
This combination powder is still a very effective leavening agent, although it has a couple of drawbacks. It is “single acting, meaning that when it’s mixed into a batter or dough, it starts and finishes its reaction then and there. When you bake with it, you must get whatever you’re making into a preheated oven as quickly as possible before the bubbles begin to disappear. The second drawback is, that no matter how dry these combination powders are kept, they lose their potency after a short time.
Double acting baking powder is single acting baking powder taken one step further. The baking soda is still there, but the cream of tartar has been replaced by two acids, one like cream of tartar that reacts to the baking soda as soon as it’s wet and the other agent that doesn’t begin to react until it’s heated. This means you can be more leisurely about getting a dough or batter into the oven.
Like single acting baking powder, double acting baking powder contains a little cornstarch to prevent the baking soda and acids from reacting. However, it too will lose its leavening ability after about six months. Baking powder should be stored at room temperature in a dry place. A cabinet or pantry away from the sink or heat source is a perfect place. Do not store baking powder in the refrigerator, as it may shorten the shelf life due to condensation that occurs on the can.
Make Your Own Baking Powder
If you have run out of baking powder you may be able to make a substitution by using the following: for one teaspoon baking powder = mix 1/2 teaspoon cream of tartar plus 1/4 teaspoon baking soda. If you are not using the mixture immediately, add 1/4 teaspoon cornstarch to absorb any moisture in the air and to prevent a premature chemical reaction between the acid and alkali.
When baking powder was fairly new, bakers felt that it was going to replace yeast for all bread baking. It produced the same gas that yeast did (carbon dioxide) and its action was indeed “quick” compared to that of yeast. It has, in fact, replaced yeast as a leavening agent for cakes almost entirely, but not in bread dough. Quick breads cover a wide range of baked goods from biscuits and scones that are made from a dough,to muffins and loaves that are made from a batter. They can be large or small, savory or sweet. The major thing that identifies them is the fact that they are, as their name implies, quick to make.
Quick breads can be made from many kinds of ingredients. Banana bread and pumpkin bread are popular, but for the gardener with too much zucchini, a good zucchini bread recipe is a great way to use up some of that surplus squash. Zucchini, a green striped squash with a sweet flavor, is excellent to use in a quick bread. Modern squash, like zucchini, are descendants of plants that were first cultivated around 10,000 years ago, in what is today Mexico and Guatemala. Evidence suggests these ancient squash were originally grown for their seeds before eventually being bred as a vegetable. Shortly after Europeans arrived in the Americas, they began bringing squash back to Europe. The Italians are credited with breeding today’s modern zucchini from the original American squash.
How to keep your Zucchini Bread healthy:
- Substituting whole wheat flour for white flour adds fiber and you’ll get about 3 grams of fiber in each serving.
- Applesauce is a naturally fat-free ingredient that can be substituted for oil in many recipes.
- Yogurt, an excellent source of calcium, phosphorus, riboflavin (vitamin B2) and iodine, is another ingredient that can be substituted for some of the oil in recipes.
- Use sugar (Truvia or Domino Light) and whole egg substitutes (Egg Beaters) to reduce fat and calories in baked goods.
- Zucchini is the low-calorie, naturally fat-free secret ingredient and hidden vegetable in the recipes below. A cup of zucchini used in a recipe contributes essential nutrients and keeps the bread moist.
- Add nuts. They are lower in saturated fats, higher in mono and polyunsaturated fatty acids and an excellent source of omega-3 essential fatty acids.
Zucchini Chip Bread
Ingredients:
- 3 cups all-purpose flour (or 1-1/2 cups whole wheat pastry flour and 1-1/2 cups of all-purpose flour.
- 3/4 cups sugar or sugar substitute blend equivalent to 3/4 cups of sugar
- 1 teaspoon baking soda
- 1 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon baking powder
- 3/4 cup refrigerated egg substitute
- 1/2 cup unsweetened applesauce
- 1/2 cup canola oil
- 1 tablespoon finely shredded orange peel
- 2 teaspoons vanilla
- 2 cups shredded zucchini
- 1 cup chopped walnuts, toasted
- 1 cup semisweet chocolate pieces
Directions:
Preheat oven to 350 degrees F. Grease bottom and 1/2 inch up the sides of two 8x4x2-inch loaf pans. Set aside.
In a large bowl combine flour, sugar, baking soda, nutmeg, salt, cinnamon and baking powder. In a small bowl combine egg substitute, applesauce, oil, orange peel and vanilla; add to flour mixture. Stir until just moistened. Fold in zucchini, walnuts and chocolate pieces.
Divide mixture evenly between the two prepared pans. Bake about 55 minutes or until a toothpick inserted near centers comes out clean. Cool in pans on a wire rack 10 minutes. Remove bread from pans and cool completely on wire racks. For easier slicing, wrap and store overnight before serving. Makes 2 loaves (24 servings).
Vegan Gluten Free Zucchini Bread
Wet Ingredients:
- 2 cups grated fresh zucchini
- 1 cup organic applesauce
- 3/4 cups granulated sugar
- 1/2 cup canola oil
- 1 tablespoon vanilla extract
- 1 tablespoon apple cider vinegar
Dry Ingredients:
- 1 cup white sorghum flour
- 1 cup gluten free all purpose flour (Bob’s Red Mill or King Arthur)
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon xanthan gum
Directions:
Preheat oven to 350 degrees F.
In a large mixing bowl, combine zucchini, applesauce, sugar, oil, vanilla and apple cider vinegar.
Whisk together the dry ingredients in a separate bowl and sprinkle over the wet ingredients. Mix thoroughly.
Pour batter into a lightly greased (9×5) loaf pan.
Bake for 50 minutes or until a toothpick inserted in the center of the loaf comes out clean.
Cool for 10 minutes before removing from the pan. Place the bread on a cooling rack and allow to cool completely before serving.
Zucchini-Carrot Muffins
Yield: 12 muffins
Ingredients:
- 2 cups all-purpose flour (or 1 cup of all purpose flour and 1 cup of whole wheat pastry flour)
- 3/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1 pinch ground cloves
- 2 eggs or 1/2 cup refrigerated egg substitute
- 1/2 cup vegetable oil
- 3/4 cups sugar or sugar substitute equivalent
- 1 small zucchini, shredded (3/4 cup)
- 1 small carrot, grated (1/2 cup)
- 1/2 cup sunflower seeds
Directions:
Heat oven to 350 degree F. Coat the wells of a standard-sized (12) muffin pan with nonstick cooking spray.
Whisk together flour, baking soda, baking powder, salt, ginger, cinnamon and cloves in a large bowl.
Mix eggs, oil and sugar in a medium-size bowl. Whisk for 30 seconds to dissolve sugar. Stir in shredded zucchini and carrot.
Stir egg mixture into flour mixture. Stir in sunflower seeds. Divide batter equally among muffin cups, a slightly heaping 1/4 cup in each.
Bake for 23 to 25 minutes or until lightly browned. Remove from pan to wire racks to cool.
Zucchini Pancakes
Ingredients:
- 1 pound zucchini, shredded
- 1/4 teaspoon salt
- 1/2 cup finely chopped red onion
- 1/2 cup finely shredded Parmesan cheese
- 1/2 cup white whole wheat flour
- 1/2 cup refrigerated egg substitute
- 1 tablespoon extra virgin olive oil plus 1 teaspoon extra virgin olive oil
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- Nonstick cooking spray
- 1/4 cup light dairy sour cream with chives (optional)
Directions:
Combine the zucchini and salt in a large bowl. Let stand 30 minutes. Place zucchini in a strainer and press firmly with a rubber spatula to force out water.
Combine zucchini, 1/2 cup red onion, the Parmesan cheese, flour, egg, 1 tablespoon olive oil, garlic powder and pepper in a large bowl. If the batter is not thick enough to hold together, add a little more flour, one tablespoon at a time, until the mixture is the right consistency.
Lightly coat a large skillet or griddle with nonstick cooking spray. Add 1 teaspoon olive oil to skillet and heat over medium heat. Using 1/4 cup zucchini mixture per pancake, drop zucchini mixture onto hot skillet, leaving 2 to 3 inches between mounds. Flatten mounds to about 1/2-inch thickness. Cook pancakes about 4 minutes or until golden brown, carefully turning once halfway through cooking.
Keep pancakes warm in a 300 degree F oven while cooking the remaining pancakes. If desired, top pancakes with sour cream .
Zucchini Scones
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 cup white whole wheat flour
- 3 tablespoons sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup butter, cut up into small pieces
- 1/2 cup refrigerated egg substitute or 2 eggs, lightly beaten
- 1/2 cup buttermilk
- 1 cup shredded zucchini
- 1/2 cup miniature semisweet chocolate chips or finely chopped pecans
Directions:
Preheat oven to 400 degrees F.
In a large bowl, stir together all-purpose flour, whole wheat flour, sugar, baking powder, cinnamon, nutmeg, baking soda and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in center of the flour mixture.
In a small bowl, combine egg and buttermilk; stir in zucchini and chocolate pieces or pecans. Add the buttermilk mixture all at once to the flour mixture. Using a fork, stir just until moistened.
Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing it for 10 to 12 strokes or until nearly smooth. Pat or lightly roll dough into an 8-inch circle. Cut dough circle into 12 wedges.
Place dough wedges, 2 inches apart, on ungreased baking sheets. Bake for 13 to 15 minutes or until edges are light brown. Remove scones from the baking pans and cool on a wire rack. Serve warm. Makes 12 scones. Scones freeze and reheat well.
Zucchini Cornbread
Ingredients:
- 1/2 cup (1 stick) unsalted butter or butter alternative, such as Smart Balance (or 1/4 cup butter and 1/4 cup applesauce)
- 2 large eggs, lightly beaten or 1/2 cup refrigerated egg substitute
- 1/2 cup buttermilk
- 1 large zucchini (about 10 ounces)
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/2 cup sugar or sugar substitute equivalent
- 1 teaspoon baking powder
- 3/4 teaspoon fine sea salt
- 1/2 teaspoon baking soda
- 3/4 cup medium-grind cornmeal
Directions:
Position a rack in the middle of oven and preheat to 350° F. Coat a 9 x 5 x 3″ loaf pan with cooking spray.
Melt the butter in a small saucepan over medium-high heat or in the microwave. Set aside and let cool. Whisk in (applesauce if using) eggs and buttermilk.
Trim zucchini ends. Thinly slice five 1/8″ rounds from 1 end of the zucchini and reserve for garnish. Coarsely grate remaining zucchini. Add to the bowl with the butter mixture and stir until well blended.
Sift both flours, sugar, baking powder, salt and baking soda into a large bowl. Whisk in cornmeal. Add zucchini mixture; fold just to blend (mixture will be very thick). Transfer batter to prepared pan and smooth top. Place reserved zucchini slices on top of the batter down the center in a single layer.
Bake bread until golden and a tester inserted into the center comes out clean, 55-65 minutes. Let cool in pan 10 minutes. Remove from pan; let cool completely on a wire rack. Store airtight at room temperature.
Zucchini Cake with Cream Cheese Frosting
Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1/4 teaspoon baking powder
- 3 teaspoons ground cinnamon
- 6 egg whites
- 1 cup natural applesauce
- 1 1/2 cups white sugar or sugar substitute equivalent
- 2 cups grated zucchini
- 2 teaspoons vanilla extract
- 1 cup finely chopped walnuts
Cream Cheese Frosting
- 12 ounces reduced fat cream cheese
- 3/4 cups confectioners’ sugar
- 1 ½ teaspoons vanilla extract
Directions:
Preheat oven to 350 degrees F. Lightly grease a 13×9 inch baking pan.
Combine egg whites, applesauce, sugar, grated zucchini and vanilla in the bowl of an electric mixer. Beat until well mixed.
Combine the flour, baking soda, salt, baking powder and cinnamon in a large measuring cup and add to the egg mixture. Mix on low speed until just combined. Fold in the walnuts with a spatula.
Pour batter into prepared pan. Bake for 45 minutes.
To make the frosting:
Beat cream cheese, confectioners’ sugar and vanilla in the bowl with an electric mixer on medium speed until smooth. Spread on the top of the cake. Chill before serving.
Related articles
- Chemistry in Everyday Life: Frequently Asked Questions (chem.answers.com)
- http://jovinacooksitalian.com/2012/09/18/make-your-quick-breads-healthy/
- http://jovinacooksitalian.com/2012/07/24/healthy-breakfast-breads-to-bake/
- http://jovinacooksitalian.com/2013/04/11/good-for-you-muffins/
- Pumpkin Me, Pumpkin You (theunrefinedclassroom.wordpress.com)
Many of the dishes humans have eaten for generations — such as rice and beans or tomatoes drizzled with olive oil — have withstood the test of time, not simply because the ingredients taste delicious together, but because they’re more nutritious together than they are on their own. The concept is called “food synergy” and it explains how two foods can be greater than the sum of their parts. Here are a few of the most powerful food synergies currently known to science.
Eggs and Cheese
The vitamin D found in egg yolks makes the calcium in dairy more available to your body — important not only for bones, but for heart health as well.
Rosemary and Steak
Marinate your steak with rosemary before cooking. The herb is rich in antioxidants such as, rosmarinic acid and carnosic acid, that help neutralize carcinogenic (cancer causing) compounds known as heterocyclic amines (HCAs) that form when steak reaches a temperature of 325 degrees Fahrenheit or higher.
Tomatoes and Olive Oil
Cancer and heart disease-fighting compounds called carotenoids (the most well known of which is lycopene) are found in abundance in tomatoes. They’re fat-soluble and, as such, they’re more available to your body when you eat them with fats such as, olive oil or mozzarella cheese.
Garlic and Fish
Both of these foods fight inflammation and disease, but together they’re even more powerful. Research has shown that a combination of garlic and fish lowers LDL (bad) cholesterol more effectively than eating the foods on their own.
Raspberries and Chocolate
Scientists have discovered that when raspberries and chocolate are paired together, their disease-fighting flavonoids (quercetin in raspberries and catechin in chocolate) are even more effective at thinning the blood and improving heart health.
Turmeric and Black Pepper
The spice turmeric has anti-inflammatory properties — it’s being studied for its potential to fight cancer, improve liver function, lower cholesterol and avoid Alzheimer’s disease. When you combine it with black pepper, your body absorbs much more curcumin (turmeric’s active ingredient).
Salmon and Red Wine
Plant compounds in grapes known as polyphenols do more than promote good circulation — they also help your body absorb more of the brain-healthy omega-3s in fish.
Oatmeal and Oranges
Phenols (a type of plant compound) in oatmeal and vitamin C in oranges, both lower LDL (bad) cholesterol. When eaten together, their ability to improve cholesterol and prevent heart disease is four times greater than what they’re capable of individually.
Lemon and Spinach
The vitamin C in lemons helps your body absorb more of the plant-based iron found in spinach, a mineral that prevents mood swings and promotes happiness.
Red Wine and Almonds
Together, the antioxidant resveratrol in red wine and the vitamin E in almonds boost the body’s ability to thin the blood and improve the health of blood vessel linings.
Vinegar and Sushi Rice
Vinegar decreases rice’s ability to raise blood sugar levels by 20 to 40 percent.
Beet Greens and Chickpeas
Chickpeas are a good source of vitamin B6, which helps your body absorb the magnesium found in beet greens (B6 helps facilitate the transfer of magnesium across cell membranes). These nutrients work together in the body to ease the symptoms of PMS and ADHD.
Green Tea and Lemon
The vitamin C in lemon makes more of the catechins (a type of antioxidant) in green tea available to your body.
Banana and Yogurt
Bananas contain inulin, which research indicates fuels the growth of yogurt’s healthy bacteria (which helps regulate digestion and boost immunity).
Apples and Cranberries
These Thanksgiving staples are rich in a wide variety of antioxidants such as quercetin and anthocyanidins. Research shows that when you eat these foods together, their antioxidant activity is significantly higher than if you eat them separately.
Chicken and Carrots
Chicken contains zinc, which is what your body needs to efficiently metabolize the beta-carotene in carrots into vitamin A, a nutrient you need for healthy skin and eyes and a strong immune system.
Fish and Broccoli
Fish contains the mineral selenium and broccoli is rich in a disease-fighting compound known as sulforaphane. Research shows that selenium and sulforaphane together are 13 times more effective at slowing cancer cell growth than when eaten alone.
Whole-Grain Bread and Peanut Butter
Together, these two foods contain all nine of the essential amino acids that your body needs to build bones, muscles and hormones.
Broccoli and Pine Nuts
The vitamin C in broccoli helps keep the vitamin E in pine nuts effective.
Blueberries and Walnuts
Blueberries contain phytochemicals, known as anthocyanins, that protect the brain from oxidative damage and walnuts are a rich source of omega-3s that make you smarter. Research has shown that these compounds are even more powerful at sharpening memory and improving communication between brain cells when they work together.
Garlic and Onions
The organosulfur compounds in garlic and onions are more powerful in combination than solo. Together, they help remove plaque from arteries and keep blood vessels flexible and healthy.
Source: The Happiness Diet, published by Rodale, 2011.
Recipes for Some of These Nutritional Twins
Dark Chocolate Dipping Sauce
This warm, velvety sauce is naturally sweetened with honey or agave nectar. Use it to dunk slices of healthy fruits, such as apples, cherries, orange slices, raspberries, strawberries, bananas, dried apricots or pineapple. It also makes a rich-tasting topping for low-fat vanilla ice cream.
Ingredients:
- 1/4 cup unsweetened cocoa
- 3 tablespoons honey or agave nectar
- 1/3 cup unsweetened soy milk
- 1 tablespoon cholesterol-free butter spread
- 1/4 teaspoon peppermint extract (optional)
Directions:
Cook the first 4 ingredients in a small, heavy saucepan over low heat, whisking constantly, 5 minutes or until mixture is smooth. Whisk in peppermint extract, if using. Use immediately or cover and refrigerate. Reheat before serving.
Italian Style Salmon with Braised Broccoli
4 servings
Ingredients
- 1 1/4 pounds wild Alaskan salmon fillet, skinned and cut into 4 portions
- 1 tablespoon chopped fresh rosemary or 1 teaspoon dried, divided
- 1 teaspoon salt, divided
- 2 heads broccoli (1-1 1/2 pounds), trimmed
- 1 1/2 tablespoons extra-virgin olive oil, divided
- 1 small onion, diced
- 3 tablespoons raisins
- 2 tablespoons pine (pignoli) nuts
- 1/2 cup water
Directions:
Season salmon with half the rosemary and 1/2 teaspoon salt at least 20 minutes and up to 1 hour before cooking. Cut the broccoli into florets with 2-inch-long stalks. Remove the tough outer layer of the stalk with a vegetable peeler. Cut the florets in half lengthwise.
Heat 1 tablespoon oil in a large wide saucepan over medium heat. Add onion and cook, stirring occasionally, until translucent, 3 to 4 minutes. Add raisins, pine nuts and the remaining rosemary; toss to coat with oil. Cook, stirring, until the pine nuts are fragrant and beginning to brown, 3 to 5 minutes. Add the broccoli, season with the remaining 1/2 teaspoon salt and toss to combine. Add water and bring to a boil. Reduce heat to maintain a gentle simmer and cook, stirring occasionally, until the water has almost evaporated, 8 to 10 minutes.
Meanwhile, heat the remaining 1/2 tablespoon oil in a large nonstick skillet over medium-high heat. Add salmon, skinned-side up, and cook until golden brown, 3 to 5 minutes. Turn the salmon over, remove the pan from the heat and let stand until just cooked through, 3 to 5 minutes more.
To serve, divide the broccoli among 4 plates. Top with salmon and spoon raisins, pine nuts and any liquid remaining in the pan over the salmon.
No Knead Anadama Corn Bread
Anadama Corn Bread is made with molasses, an unrefined sweetener that imparts much more flavor than white sugar. It rounds out the rough edges in the whole wheat used to boost the fiber and vitamin content of the bread.
Method is based on the procedure used in Healthy Bread in Five Minutes a Day: 100 New Recipes Featuring Whole Grains, Fruits, Vegetables and Gluten-free Ingredients By Jeff Hertzberg and Zoë François
Ingredients:
- 1 1/2 cups cornmeal
- 1/4 cup wheat germ
- 2 1/4 cups whole wheat flour
- 3 cups unbleached all-purpose flour
- 1 1/2 tablespoons (2 packets) granulated yeast
- 1 tablespoon kosher salt (or to taste)
- 1/4 cup vital wheat gluten
- 3 ½ cups lukewarm water
- 1/2 cup molasses
- Water
Directions:
Whisk together the cornmeal, wheat germ, flours, yeast, salt and vital wheat gluten in a 5-quart bowl or a lidded (not airtight) food container.
Combine the water and molasses and mix them with the dry ingredients without kneading, using a spoon, a food processor (with dough attachment) or a heavy-duty stand mixer (with paddle). You may need to get your hands wet to get the last bit of flour incorporated, if you’re not using a machine.
Cover (not airtight) and allow the dough to rest at room temperature until it rises and collapses (or flattens on top), approximately 2 hours.
The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate it in a lidded (not airtight) container and use over the next week.
On baking day, dust the surface of the refrigerated dough with flour and cut off a 1-pound (grapefruit-size) piece. Dust with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go.
Allow the loaf to rest for 90 minutes (40 minutes if you’re using fresh, unrefrigerated dough), covered loosely with plastic wrap, on a pizza peel prepared with cornmeal or lined with parchment paper. Alternatively, you can let the loaf rest on a silicone mat or greased cookie sheet.
Thirty minutes before baking time, preheat the oven to 450 degrees Fahrenheit with a baking stone placed on the middle rack. Place an empty broiler pan on any other rack that won’t interfere with the rising bread.
Just before baking, use a pastry brush to paint the top crust with water. Using a serrated knife, slash the loaf with two quarter-inch-deep parallel cuts.
Slide the loaf directly onto the hot stone (or place the silicone mat or cookie sheet on the stone). Pour 1 cup of hot tap water into the broiler pan and quickly close the oven door. Bake for about 30 minutes, until richly browned and firm.
If you used parchment paper, a silicone mat or a cookie sheet under the loaf, carefully remove it two-thirds of the way through baking (after 20 minutes), allowing the bread to finish baking on the baking stone. (Smaller or larger loaves will require some adjustments in resting and baking time.)
Allow the bread to cool on a wire rack before slicing.
Blueberry Tart with Walnut Crust
12 servings
Ingredients:
Crust
- 1/2 cup walnuts, lightly toasted (see Tip)
- 1 cup graham cracker crumbs (see Tip)
- 2 tablespoons sugar
- 1 large egg white
- 1 tablespoon butter, melted
- 1 tablespoon peanut or canola oil
- Pinch of salt
Filling
- 8 ounces reduced-fat cream cheese (Neufchâtel), softened
- 1/4 cup reduced-fat sour cream
- 1/4 cup plus 2 tablespoons pure maple syrup, divided
- 2 cups fresh blueberries
Directions:
You will need a 9-inch removable-bottom tart pan.
Preheat oven to 325°F.
To prepare crust:
Coarsely chop walnuts in a food processor. Add graham cracker crumbs, sugar and process until the mixture looks like fine crumbs.
Whisk egg white in a medium bowl until frothy. Add the crumb mixture, butter, oil and salt; toss to combine. Press the mixture onto the bottom and a 1/2 inch up the sides of the tart pan. Set the pan on a baking sheet. Bake until dry and slightly darker around the edges, about 8 minutes. Cool on a wire rack.
To prepare filling:
Beat cream cheese, sour cream and 1/4 cup maple syrup in a medium bowl with an electric mixer on low speed until smooth.
When the crust is cool, spread the filling evenly into it, being careful not to break up the delicate crust. Arrange blueberries on the filling, pressing lightly so they set in the filling.
Drizzle the remaining 2 tablespoons maple syrup over the berries. Chill for at least 1 hour to firm up.
Tips
Make Ahead : Refrigerate for up to 1 day.
To toast walnuts, spread on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes.
To make crumbs, pulse graham crackers in a food processor or place in a large sealable plastic bag and crush with a rolling pin. (You’ll need about 14 graham cracker squares to make 1 cup of crumbs.)
Homemade Peanut Butter
Below is a recipe for homemade peanut butter — 100 percent natural — that factors in the conventional peanut butter flavors that wowed the Cook’s Illustrated judges, but also boasts the natural goodness of freshly roasted peanuts. Pair it with the Andama Corn Bread for a Nutritional Twin.
Ingredients:
- 1 pound raw peanuts in the shells, roasted (recipe below)
- 1 1/2 teaspoons sea salt
- 1 teaspoon honey
- 1 teaspoon molasses
- 1 1/2 tablespoons peanut oil
Directions:
Roast peanuts according to the instructions in Easy Roasted Peanuts in the Shell Recipe below. Opt for a longer roast if you want a robust, dark-roast-flavored peanut butter.
Allow the peanuts to cool slightly before shelling and skinning them by rubbing them between your fingers. (A dry salad spinner can help make quick work of spinning off the skins . Spin about a cup of peanuts at a time.)
Add the peanuts, salt, honey and molasses to a food processor and process for a couple of minutes, scraping the sides down every now and then. Continue to process, as you slowly add the oil in a stream, until the mixture is fully blended and smooth. Store in an airtight container in the refrigerator. It should last 2 to 3 months.
Roasted Peanuts in the Shell
Ingredients:
- 1 pound raw or green peanuts in the shells, rinsed and dried
- 1 tablespoon peanut oil
- 1 tablespoonkosher salt
Directions:
Toss peanuts with oil and salt until well-coated.
Spread out onto a baking sheet in a single layer. Roast for 15 to 25 minutes (depending on how intense you want the flavor) at 350 degrees Fahrenheit.
Shake the pan a couple of times during roasting to stir the peanuts. Watch carefully to prevent scorching. Let peanuts cool a few minutes before serving, as they will harden and become crunchier.
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