Matt requested zucchini bread because we had leftover zucchinis from a dinner he made (Halibut with Crazy Water - see previous post), so I searched for a good recipe and tweaked it just a bit. This is what I came up with, and I think it's pretty dang good! Matt loves it, too!
Preheat oven to 325 degrees.
1 & 1/2 c. shredded zucchini (let sit on a paper towel to get moisture out)
1 egg
1/2 c. apple sauce (mine was sweetened, so I reduced sugar to 2/3 c.)
1 Tbsp. canola or vegetable oil
2 tsp. lemon zest (I also added a squeeze of lemon juice)
~Combine wet ingredients and set aside (I added the zucchini a bit later)~
1 c. flour
1/2 c. wheat flour
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. baking powder
1 & 1/2 tsp. cinnamon
3/4 c. brown sugar
1/4 c. chopped walnuts
~Mix together dry ingredients, then add dry to wet and incorporate without over-mixing~
Lightly spray your loaf pan or muffin tin. I used 3 mini loaf pans and baked for about 33 minutes. If you use a muffin tin, 28-30 minutes will likely be good. If you use a larger loaf pan, it could take 40-45 minutes. Check if it's done by inserting a toothpick. It should come out clean.
Enjoy!!
Saturday, March 12, 2011
Thursday, March 10, 2011
My Monthly Dinners
Thanks to Anna's brilliant "almost newlywed game" at our co-ed wedding shower in Austin, and my amazing WIN, I earned one year of monthly dinners from our Cuisine at Home magazine. I pick a couple options from magazines within the season, and Matt chooses the one he wants to make. So far, it has been a foodie's dream! Here's the run down, and I'll post some of the recipes soon.
We started in September with Shrimp Parmesan (Dinner #1). This was an amazing start to what promised to be a fabulous year of foodiness! It was a strange take on "chicken parm," and included pan-fried, panko-crusted fresh mozzarella cheese, angel hair pasta with fresh tomato sauce, and sauteed shrimp in a white wine sauce. Put all that together, and you've got one delicious meal! I think each part would be great on its own, too. Overall, he started out with a bang, and I LOVED IT!
For Dinner #2, I chose Vietnamese Carmelized Chicken with Rice and Cucumber Salad. Let's just say that caremelized means burnt sugar, and this dish was just a tad too bitter for our tastes. But, we loved the cucumber salad (http://www.cuisineathome.com/extras/048/recipe/cucumber-peanut-salad/)! Matt was not happy with this dinner choice at all, so I'll leave it at that.
In November (Dinner #3), Matt made Peppercorn-crusted Beef with Balsamic Reduction, Zucchini and Potato Pancakes, and Sauteed Garlic Spinach. This was a pretty traditional steak dish, and every bit as wonderful as you'd get in an expensive steak house. I personally would have reduced the peppercorns; but the steak was cooked perfectly, and I loved the balsamic and the veg pancakes. I think we'll try to perfect them even more in the future (Matt didn't think they held up well enough).
For Dinner #4 (December), Matt made what has maybe hit the top of my ratings for the dinners so far: Peruvian Grilled Chicken with Tomato Rice. I can't even explain how delicious this chicken was, and I am still not sure why it was so fantastic. It sounds so simple, but it packed some serious flavor that I hope becomes a staple in our home. The sauce included some parmesan cheese and walnuts and spices, and it was absolutely incredible. I'll definitely post this recipe so you can experience it for yourself. Even trying to write about it, I realize it still remains a mystery in my mind.
In January (Dinner #5), Matt made Coconut Pork Cutlets, Brazilian-style Black Beans, and Rice. The pork was crusted perfectly with unsweetened coconut and lightly pan fried. The beans had onions, tomatoes, and mandarin oranges enhancing their flavor and bringing a little sweetness to the dish. Together it was really wonderful, though I think we'd try to do something a little different with the rice next time to add a bit more flavor. I'm a sucker for island-style flavors, and this was just perfect to help get us through what's been a very long winter!
Finally, in February (Dinner #6 - the halfway point!), we decided it was time to try a fish dish. This was the last month for me to pick from our "winter volume" of the magazines, and this dish had caught my eye a few times even though it was a bit out of the box for our tastes: Parmesan-Crusted Halibut in Crazy Water with Zucchini, Tomatoes and Orzo. Sounds interesting, right? It was! I think Matt and I both agree that we'd take out the olives next time because they added a brininess to the broth that we weren't too excited about, but the fish was wonderfully flavorful. It was topped with pesto, parmesan, and panko, then baked in the oven. And it was perfect! So even if we lose the crazy water, we'll definitely keep this fish recipe on hand for future meals!
So now I get to move into the "spring volume" of our Cuisine at Home magazines, and I am very excited for this shift. The recipes look exquisite, and Matt has proven that he's quite a rock star in the Isbetto kitchen! I'll definitely keep you posted on what the next half year brings! And if you have specific recipes you'd prefer me to post, please let me know!
Til then...happy (and healthy) eating!
We started in September with Shrimp Parmesan (Dinner #1). This was an amazing start to what promised to be a fabulous year of foodiness! It was a strange take on "chicken parm," and included pan-fried, panko-crusted fresh mozzarella cheese, angel hair pasta with fresh tomato sauce, and sauteed shrimp in a white wine sauce. Put all that together, and you've got one delicious meal! I think each part would be great on its own, too. Overall, he started out with a bang, and I LOVED IT!
For Dinner #2, I chose Vietnamese Carmelized Chicken with Rice and Cucumber Salad. Let's just say that caremelized means burnt sugar, and this dish was just a tad too bitter for our tastes. But, we loved the cucumber salad (http://www.cuisineathome.com/extras/048/recipe/cucumber-peanut-salad/)! Matt was not happy with this dinner choice at all, so I'll leave it at that.
In November (Dinner #3), Matt made Peppercorn-crusted Beef with Balsamic Reduction, Zucchini and Potato Pancakes, and Sauteed Garlic Spinach. This was a pretty traditional steak dish, and every bit as wonderful as you'd get in an expensive steak house. I personally would have reduced the peppercorns; but the steak was cooked perfectly, and I loved the balsamic and the veg pancakes. I think we'll try to perfect them even more in the future (Matt didn't think they held up well enough).
For Dinner #4 (December), Matt made what has maybe hit the top of my ratings for the dinners so far: Peruvian Grilled Chicken with Tomato Rice. I can't even explain how delicious this chicken was, and I am still not sure why it was so fantastic. It sounds so simple, but it packed some serious flavor that I hope becomes a staple in our home. The sauce included some parmesan cheese and walnuts and spices, and it was absolutely incredible. I'll definitely post this recipe so you can experience it for yourself. Even trying to write about it, I realize it still remains a mystery in my mind.
In January (Dinner #5), Matt made Coconut Pork Cutlets, Brazilian-style Black Beans, and Rice. The pork was crusted perfectly with unsweetened coconut and lightly pan fried. The beans had onions, tomatoes, and mandarin oranges enhancing their flavor and bringing a little sweetness to the dish. Together it was really wonderful, though I think we'd try to do something a little different with the rice next time to add a bit more flavor. I'm a sucker for island-style flavors, and this was just perfect to help get us through what's been a very long winter!
Finally, in February (Dinner #6 - the halfway point!), we decided it was time to try a fish dish. This was the last month for me to pick from our "winter volume" of the magazines, and this dish had caught my eye a few times even though it was a bit out of the box for our tastes: Parmesan-Crusted Halibut in Crazy Water with Zucchini, Tomatoes and Orzo. Sounds interesting, right? It was! I think Matt and I both agree that we'd take out the olives next time because they added a brininess to the broth that we weren't too excited about, but the fish was wonderfully flavorful. It was topped with pesto, parmesan, and panko, then baked in the oven. And it was perfect! So even if we lose the crazy water, we'll definitely keep this fish recipe on hand for future meals!So now I get to move into the "spring volume" of our Cuisine at Home magazines, and I am very excited for this shift. The recipes look exquisite, and Matt has proven that he's quite a rock star in the Isbetto kitchen! I'll definitely keep you posted on what the next half year brings! And if you have specific recipes you'd prefer me to post, please let me know!
Til then...happy (and healthy) eating!
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