Again, in the process of baking as we speak so pictures to follow but here's my adaption from a recipe I saw & am trying as well.. You could totally make it the original way but why not make some healthy negotiable modifications when you can't taste a difference. :) Enjoy!
Ingredients:
-1 C unsalted melted butter (1/2 C unsweet applesauce + 1.2 C Greek yogurt + 2 Tbsp Veg Oil)
-2 C sugar (1 + 1/4 C Brown Sugar)
-3 eggs
-1/4 C orange juice (Add zest of orange too if fresh)
-1 Tbsp vanilla extract
-2 C Whole wheat flour/ 1 + 1/4 C AP flour)
-1/2 tsp salt
-2 1/2 tsp baking powder
-3/4 tsp baking soda
-1 Tbls cinnamon
-2 C shredded carrots
-1 C shredded zucchini
-1 C peeled/ diced apple
-1/2 C chopped pecans/ walnuts (optional)
-2 Tbsp ground flax seed (optional)
Instructions:
1. Preheat oven to 350 degrees.
2. Mix your wet ingredients (minus the fruits & veggies)
3. In a seperate bowl, mix your dry ingredients together.
4. Fold dry ingredients into wet. When combined, add your fruit/ veg/ nuts.
5. Pour into spayed baking pans.
6. Bake 1 hour, or until toothpick comes out clean.
Friday, July 12, 2013
The best lemon squash bread..
Pictures to follow... I made this bread 2 days ago and between one big loaf (which we devoured) and 2 mini's.. I managed to take not one single picture but am about to make the second batch very shortly and am thinking I will attempt a variation I saw on pinterest (apple, carrot, zucchini bread). Here's the recipe though.. Super easy, amazingly delicious. ENJOY!
Lemon Summer Squash Bread,
-1 cup melted butter (I used 1/2 cup unsweet applesauce + 1/2 cup greek yogurt + 2Tbsp veg oil)
-2 ¼ cups sugar (I used 1.5 C brown sugar)
-1/3 C Lemon juice
-Zest of 1 Lemon (preferably 2)
-3 eggs (Wanted to try subbing 1/2 eggs with chia seeds but didn't)
-3 cups flour (1 used 1.5 C of whole wheat)
-1 tsp salt
-1 tsp baking soda
-2 tsp baking powder
-2 ½ cups grated summer squash (or zucchini)
(I also added about 2 Tbsp of ground flax seeds [just tossed em in the blender])
***Set oven to 350F prior to mixing)
1. So mix all the wet ingredients together. I added my brown sugar in here too so it would dissolve well.
2. Combine all the dry ingredients and stir. Then add your dry mix to the wet (did mine in 2 batches, barely stirring so it wouldn't get tough) with a spatula.
3. Now add your squash (again, lightly mix until it's just coming together)
4. Add your mix to your lightly sprayed baking pans
5. Bake at 350. (My little loaf pans took 45-50 mins while my big pyrex took about 60-70 mins) Just check it with a toothpick that it comes out clean.
6. Enjoy! Make sure to put your left overs in tin foil or Tupperware and store it in the fridge. I love it warm fresh out of the oven but it's also incredible sliced and toasted topped with a little butter/ margarine or orange/ apricot jam)
Lemon Summer Squash Bread,
-1 cup melted butter (I used 1/2 cup unsweet applesauce + 1/2 cup greek yogurt + 2Tbsp veg oil)
-2 ¼ cups sugar (I used 1.5 C brown sugar)
-1/3 C Lemon juice
-Zest of 1 Lemon (preferably 2)
-3 eggs (Wanted to try subbing 1/2 eggs with chia seeds but didn't)
-3 cups flour (1 used 1.5 C of whole wheat)
-1 tsp salt
-1 tsp baking soda
-2 tsp baking powder
-2 ½ cups grated summer squash (or zucchini)
(I also added about 2 Tbsp of ground flax seeds [just tossed em in the blender])
***Set oven to 350F prior to mixing)
1. So mix all the wet ingredients together. I added my brown sugar in here too so it would dissolve well.
2. Combine all the dry ingredients and stir. Then add your dry mix to the wet (did mine in 2 batches, barely stirring so it wouldn't get tough) with a spatula.
3. Now add your squash (again, lightly mix until it's just coming together)
4. Add your mix to your lightly sprayed baking pans
5. Bake at 350. (My little loaf pans took 45-50 mins while my big pyrex took about 60-70 mins) Just check it with a toothpick that it comes out clean.
6. Enjoy! Make sure to put your left overs in tin foil or Tupperware and store it in the fridge. I love it warm fresh out of the oven but it's also incredible sliced and toasted topped with a little butter/ margarine or orange/ apricot jam)
Thursday, August 9, 2012
Stuffed Baby Portabellos
Aldi had a sale. Big mistake. I don't know what I had thought about buying 2 packs of baby portabellos before I leave for 3 days, but I mean 89 cents a piece. I can get creative. (Insert cheap, bargin shopper, I'm italian and I'll find a purpose for it.. joke here)
So, here's what I've come up with. Stuffed baby portabellos!
Stuff em' with what you might ask? Ahhh, anything you've got laying around.
I used some open cream cheese I wanted to get rid of. Soften it first. A couple of tablespoons should work. Then I had some garlic spread left in a container, so in goes a couple of teaspoons of that.
Now, bread crumbs.. I am so a panko bread crumb convert. They are so crunchy and yummy. SO i had an open container with just enough to mix in.
Toss in some cheese. Shredded (any variety works, I used italian for half until it was gone, then monterey/cheddar for the other half). Try grated parm or use chunked cheese blocks, just grate yourself. You like it cheesy? Add a big handful. Not so much, toss in a little.
I had some parsley laying around and some sundried tomatoes I opened the other day for mini-meatballs. (this was prior to my sudden blog idea or I'd post pics, but there's always next time) Anyway, small pieces or whatever works. Bacon pieces would be killer. Or try trukey sausage mixed in too. Scallions also good here too!
I know, I never measure or give amounts but hey, I am about improvising so here's your goal...
Make a mix that is wet enough, everything mixes together without dry pieces of the mix... But make it like a crumble.
So I removed the stem from my baby mushrooms and put them in some old disposable pans, greased the bottom and arranged.
Next pack these babies with your filling! Cheese on top? Why not?
Bake at 350-375 for 20-30 minutes depending on how crispy you like your topping, and voila!
Always a good appetizer, transports easy, and reheats well :)
Thoughts? Try em' for football season!
So, here's what I've come up with. Stuffed baby portabellos!
Stuff em' with what you might ask? Ahhh, anything you've got laying around.
I used some open cream cheese I wanted to get rid of. Soften it first. A couple of tablespoons should work. Then I had some garlic spread left in a container, so in goes a couple of teaspoons of that.
Now, bread crumbs.. I am so a panko bread crumb convert. They are so crunchy and yummy. SO i had an open container with just enough to mix in.
Toss in some cheese. Shredded (any variety works, I used italian for half until it was gone, then monterey/cheddar for the other half). Try grated parm or use chunked cheese blocks, just grate yourself. You like it cheesy? Add a big handful. Not so much, toss in a little.
I had some parsley laying around and some sundried tomatoes I opened the other day for mini-meatballs. (this was prior to my sudden blog idea or I'd post pics, but there's always next time) Anyway, small pieces or whatever works. Bacon pieces would be killer. Or try trukey sausage mixed in too. Scallions also good here too!
I know, I never measure or give amounts but hey, I am about improvising so here's your goal...
Make a mix that is wet enough, everything mixes together without dry pieces of the mix... But make it like a crumble.
So I removed the stem from my baby mushrooms and put them in some old disposable pans, greased the bottom and arranged.
Next pack these babies with your filling! Cheese on top? Why not?
Bake at 350-375 for 20-30 minutes depending on how crispy you like your topping, and voila!
Always a good appetizer, transports easy, and reheats well :)
Thoughts? Try em' for football season!
Dump cake/ fruity cobbler
So as part of the kitchen/ fridge cleanout, I discovered all these awesome frozen berries I bought when I went on my smoothie kick. Thank God for a freezer!
I had all of these at home mind you, so use what you've got or what you can find.
This is WAY easy. Frozen, or fresh berries. Canned pie filling just makes me go, BLECH! but hey, suit yourself. So I had some strawberries, rasperries, blueberries, and peaches. (Had mango too but didn't know how well that would go over :/ )
I defrosted my frozen berries in a bowl, in the microwave for 2 minutes. Then mix together. Add sugar if you'd like but I don't think it needs it. Also at this point for all the fancy smancy people, add lemon zest/ orange zest/ some juice of either or a little pineapple juice, just gives it an added flavor element.
Ok, berries/ fruit, DONE. Grease a glass or aluminum pan, any size will do depending on how much you're planning on making. Add the fruit.
Next, top with DRY, straight from the pack, Yellow cake mix. Crazy right? Just over top.
So now here's my dilemma. I added margerine. Tried to cheat. Don't know how it worked but about half way through cooking I started to panic so I went for a little carbonated soda on top like I had seen done before. All I had was cream soda or mountain dew, and the dew, well eeech, didn't want funky green cobbler.
So dot butter if you please.. or use 1 can of sprite, 7up, whatever. Pour this slowly overtop prior to baking. DO NOT MIX! Just cover as best you can.
So that's it, stick it in a pre-heated 350-375 degree oven for 30-45 minutes depending on color and golden crust.
This picture is in the middle of my baking melt down seeing that at 20 minutes the butter barely looked like it saturated the crust. :( So I added the soda
Trying it tonight while visiting some family from out of town.
Thoughts? :) Love to hear from you!
I had all of these at home mind you, so use what you've got or what you can find.
This is WAY easy. Frozen, or fresh berries. Canned pie filling just makes me go, BLECH! but hey, suit yourself. So I had some strawberries, rasperries, blueberries, and peaches. (Had mango too but didn't know how well that would go over :/ )
I defrosted my frozen berries in a bowl, in the microwave for 2 minutes. Then mix together. Add sugar if you'd like but I don't think it needs it. Also at this point for all the fancy smancy people, add lemon zest/ orange zest/ some juice of either or a little pineapple juice, just gives it an added flavor element.
Ok, berries/ fruit, DONE. Grease a glass or aluminum pan, any size will do depending on how much you're planning on making. Add the fruit.
Next, top with DRY, straight from the pack, Yellow cake mix. Crazy right? Just over top.
So now here's my dilemma. I added margerine. Tried to cheat. Don't know how it worked but about half way through cooking I started to panic so I went for a little carbonated soda on top like I had seen done before. All I had was cream soda or mountain dew, and the dew, well eeech, didn't want funky green cobbler.
So dot butter if you please.. or use 1 can of sprite, 7up, whatever. Pour this slowly overtop prior to baking. DO NOT MIX! Just cover as best you can.
So that's it, stick it in a pre-heated 350-375 degree oven for 30-45 minutes depending on color and golden crust.
Trying it tonight while visiting some family from out of town.
Thoughts? :) Love to hear from you!
Kickass Tomato, Mozzerella, and Basil Bruschetta
So on my way home from work this morning, I ran by the grocery. Just hoping to pick up some last minute things for our little mini-get-away in Orlando this weekend (so EXCITED!).
Don't know why but something has just had me craving some sweet barely ripe tomatoes and balsamic. Perfect excuse to make an old standby that my Grandma Rose use to make me as a kid.
Weird quirk about me, HATE oily things. I don't use olive oil. Suit yourself. I'd drizzle on top right before serving if you'd like to use some so it doesn't keep the vinegar from marinating into your tomatoes. Use good quality though. Don't skimp and use vegetable or canola oil, go olive and go extra virgin.
This really is so easy and so versatile so play around with it. Here's the basics:
**Some tomatoes - any kind you'd like, just not green ones for this recipe (love the orange onw from the flea market- low acid and yummy). The store had some pretty red ones on the vine so I plucked three. (i'd say go one tomato a person/ serving)
**Basil - yes, I broke down and paid 3 BUCKS for a pack of fresh cut leaves but totally worth it. Just cannot use dried here, not the same. Trust me.
**Cheese - I like wet mozzerella, well, LOVE... but I had some half block of mozzerella from a sale at Aldi in the fridge at home so I just used it. I do suggest mozzerella. You can try provolone or whatever you'd like though. Goat cheese also would work.
**Balsamic - Not a pre-mixed dressing. Get yourself a good bottle of sweet, thick balsamic. Don't want to spend 10 bucks, reduce it down on low for 30minutes on the stovetop and save extra, it keeps well in the fridge!
**Italian seasoning packet - One day, I will crack the recipe to my favorite seasoning mix. Italian 4seasons 4pk's have gone up enormously in price but I found Aldi's brand for 69 cents a pack to work just as well and only needed half a pack for my 3 tomatoes.
So now dice away! However big or small of bites you'd like. I usually go with a dice about as big as 1/2 inch, gosh no I don't measure, just have fun with it.
I like to do the tomatoes first. Then add enough balsamic to coat them. Add your seasoning pack and mix. Now to the cheese. Same thing, dice about the same size and maybe 1/2 to 3/4 the amount of the tomatoes. Lastly, hit it with some torn basil leaves or get fancy and slice it into pretty ribbons. Mix again and store in the fridge.
I'd give it an hour. Always better when it marinates a little.
I topped my with some ends of the scallions in the fridge for a little subtle onion-y bite.
This is so amazing over toasted italian bread, use as croutons and top!
Don't know why but something has just had me craving some sweet barely ripe tomatoes and balsamic. Perfect excuse to make an old standby that my Grandma Rose use to make me as a kid.
Weird quirk about me, HATE oily things. I don't use olive oil. Suit yourself. I'd drizzle on top right before serving if you'd like to use some so it doesn't keep the vinegar from marinating into your tomatoes. Use good quality though. Don't skimp and use vegetable or canola oil, go olive and go extra virgin.
This really is so easy and so versatile so play around with it. Here's the basics:
**Some tomatoes - any kind you'd like, just not green ones for this recipe (love the orange onw from the flea market- low acid and yummy). The store had some pretty red ones on the vine so I plucked three. (i'd say go one tomato a person/ serving)
**Basil - yes, I broke down and paid 3 BUCKS for a pack of fresh cut leaves but totally worth it. Just cannot use dried here, not the same. Trust me.
**Cheese - I like wet mozzerella, well, LOVE... but I had some half block of mozzerella from a sale at Aldi in the fridge at home so I just used it. I do suggest mozzerella. You can try provolone or whatever you'd like though. Goat cheese also would work.
**Balsamic - Not a pre-mixed dressing. Get yourself a good bottle of sweet, thick balsamic. Don't want to spend 10 bucks, reduce it down on low for 30minutes on the stovetop and save extra, it keeps well in the fridge!
**Italian seasoning packet - One day, I will crack the recipe to my favorite seasoning mix. Italian 4seasons 4pk's have gone up enormously in price but I found Aldi's brand for 69 cents a pack to work just as well and only needed half a pack for my 3 tomatoes.
So now dice away! However big or small of bites you'd like. I usually go with a dice about as big as 1/2 inch, gosh no I don't measure, just have fun with it.
I like to do the tomatoes first. Then add enough balsamic to coat them. Add your seasoning pack and mix. Now to the cheese. Same thing, dice about the same size and maybe 1/2 to 3/4 the amount of the tomatoes. Lastly, hit it with some torn basil leaves or get fancy and slice it into pretty ribbons. Mix again and store in the fridge.
I'd give it an hour. Always better when it marinates a little.
I topped my with some ends of the scallions in the fridge for a little subtle onion-y bite.
This is so amazing over toasted italian bread, use as croutons and top!
Wednesday, August 8, 2012
Ooey Gooey Cheesy-Garlic Crusted Tilapia
Last recipe for the morning as I must get to my nap :)
I bought tilapia the other night at Winn-Dixie, not my usual grocery spot but hey, it's close to home and it was late. So, I got Buy1 Get 1 free on a pack of frozen tilapia and on frozen chicken breast. The chicken, well one went in the crockpot for buffalo chicken, and the other in the freezer. The tilapia however, one got defrosted in the fridge for a day and the other is in the freezer.
So what to do with my tilapia.. Fry it? Nah too messy and fattening. Skillet, I could but I didn't feel like it. The oven, well it was on anyway for the eggs so why not.
So I defrosted 3.. Brought them out, used some fresh lemon juice on both sides.. just a half of lemon was fine.. and salt, pepper, some garlic & onion powder, done, simple, in the oven which I preheated at 350. Give it 10-15 minutes.
Now, the delicious part. The crust.
Combine in a bowl.. a couple tablespoons of mayo (had kraft mayo with garlic in the fridge from sammiches) or miracle whip if you're into that kind of thing (blech, not me), or even plain greek yogurt, but I just finished mine up so mayo it was... then a heaping tablespoon of margerine. Mix with a fork.
Toss in some bread crumbs (I had panko open, yum!).. Some green onions/ chives (about a good handful), and some minced garlic.. I cheat and buy it minced already or Mom gives in and shares the fresh garlic from the food processor, thanks Mom :)
Okay, all mixed? Add a little of the leftover lemon juice. Then mix in any shredded italian blend of cheese, I suppose you could go for a monterey mix but I used italian because it's what I had. Added a few shots of Texas Pete Hot sauce in and a little of my homemade cajun seasoning (paprika, cayenne, garlic, onion, and a few others).. Mix away til everything is combined!
So its been about 10 minutes, grab a pot holder, and take the fish out. Crank the oven to broil now! Spoon your yummy mix on top of the fish and spread it evenly. Finally, stick it back in for 5-10 minutes til the crust turns brown and crispy.
Now enjoy! Eating mine with leftover rice and broccoli. Would be crazy good with some creamy decadent garlic cheese grits (I'll post that recipe later). Steam up some veggies and go to town. :)
PS the picture does not do it justice at all. Must buy good camera ;)
I bought tilapia the other night at Winn-Dixie, not my usual grocery spot but hey, it's close to home and it was late. So, I got Buy1 Get 1 free on a pack of frozen tilapia and on frozen chicken breast. The chicken, well one went in the crockpot for buffalo chicken, and the other in the freezer. The tilapia however, one got defrosted in the fridge for a day and the other is in the freezer.
So what to do with my tilapia.. Fry it? Nah too messy and fattening. Skillet, I could but I didn't feel like it. The oven, well it was on anyway for the eggs so why not.
So I defrosted 3.. Brought them out, used some fresh lemon juice on both sides.. just a half of lemon was fine.. and salt, pepper, some garlic & onion powder, done, simple, in the oven which I preheated at 350. Give it 10-15 minutes.
Now, the delicious part. The crust.
Combine in a bowl.. a couple tablespoons of mayo (had kraft mayo with garlic in the fridge from sammiches) or miracle whip if you're into that kind of thing (blech, not me), or even plain greek yogurt, but I just finished mine up so mayo it was... then a heaping tablespoon of margerine. Mix with a fork.
Toss in some bread crumbs (I had panko open, yum!).. Some green onions/ chives (about a good handful), and some minced garlic.. I cheat and buy it minced already or Mom gives in and shares the fresh garlic from the food processor, thanks Mom :)
Okay, all mixed? Add a little of the leftover lemon juice. Then mix in any shredded italian blend of cheese, I suppose you could go for a monterey mix but I used italian because it's what I had. Added a few shots of Texas Pete Hot sauce in and a little of my homemade cajun seasoning (paprika, cayenne, garlic, onion, and a few others).. Mix away til everything is combined!
So its been about 10 minutes, grab a pot holder, and take the fish out. Crank the oven to broil now! Spoon your yummy mix on top of the fish and spread it evenly. Finally, stick it back in for 5-10 minutes til the crust turns brown and crispy.
Now enjoy! Eating mine with leftover rice and broccoli. Would be crazy good with some creamy decadent garlic cheese grits (I'll post that recipe later). Steam up some veggies and go to town. :)
PS the picture does not do it justice at all. Must buy good camera ;)
Creamy dreamy tomato cheddar heaven.
Thank you pinterest for yet another inspiration, :)
Here it is, original first, my adaptions at the bottom. There's amounts on this one for you measures out there ;)
PS, I borrowed the picture from the original but it looks exactly the same in my tupperware container!
■2 28-oz. cans of diced tomatoes
■1 yellow onion, chopped
■2 cloves of garlic, chopped
■1 tsp olive oil
■2 cups of vegetable broth
■1 cup of plain Greek yogurt
■1 cup cheddar cheese, grated
■1/2 cup basil, chopped, loosely packed
■2 tsp of oregano
■1 tsp sugar
■salt and pepper to taste
Directions: Over medium heat, add the olive oil to a large pot. Add the chopped onion and allow to cook until tender, about three to four minutes. Add in chopped garlic and cook for an additional two minutes. Pour in the two cans of tomatoes (juice and all) and the vegetable stock. Stir in the basil, oregano, sugar, and salt and pepper. Place the lid back onto the pot and allow to simmer ten minutes. At the end, stir in the Greek yogurt and cheddar cheese until well blended. Use either an immersion blender or food processor to puree the soup if you prefer a smooth texture. Garnish with chopped basil and grated cheddar cheese if desired.
Ok, now here's my spin:
I used one can (I know the recipe calls for 2) of crushed fire roasted tomatoes I had in the pantry (Walmart brand & I totally love them). Used a chicken bouillon cube to make my broth about 1 1/4 cups. Had some diced red onion left in the fridge which I sauteed first, and about 5oz or almost a whole cup of Fage 0% (totally obsessed with this greek yogurt especially the pack that has decadent thick honey to be drizzled over top)..
Had no basil, my poor pathetic attempt at an herb garden this year just did not happen. :'( But I did sans the oregano and just go with a tablespoon of italian seasoning, pre-mixed McCormick, publix brand, what you have in the pantry is fine.
Anyway, I cooked the soup as directed and when it came time to blend at the end, used a teaspoon of flour which i mixed into my yogurt prior to adding to the pot so no curdling for me... added it and the cheddar, then took it off the burner immediately.
With no immersion blender, (just was not in my budget while in nursing school although I’ve always envied Emril Langasse and his boat motor looking immersion blender), I resorted to my smoothie maker. Although I had to blend in 2 batches which I carefully ladeled in, it is so worth it.
So decadent, So creamy. And definitely going to make my night better as I work nights in a local ER and always dread 3am cafeteria findings, eek! Cannot wait for lunch tonight!
Here it is, original first, my adaptions at the bottom. There's amounts on this one for you measures out there ;)
PS, I borrowed the picture from the original but it looks exactly the same in my tupperware container!
■2 28-oz. cans of diced tomatoes
■1 yellow onion, chopped
■2 cloves of garlic, chopped
■1 tsp olive oil
■2 cups of vegetable broth
■1 cup of plain Greek yogurt
■1 cup cheddar cheese, grated
■1/2 cup basil, chopped, loosely packed
■2 tsp of oregano
■1 tsp sugar
■salt and pepper to taste
Directions: Over medium heat, add the olive oil to a large pot. Add the chopped onion and allow to cook until tender, about three to four minutes. Add in chopped garlic and cook for an additional two minutes. Pour in the two cans of tomatoes (juice and all) and the vegetable stock. Stir in the basil, oregano, sugar, and salt and pepper. Place the lid back onto the pot and allow to simmer ten minutes. At the end, stir in the Greek yogurt and cheddar cheese until well blended. Use either an immersion blender or food processor to puree the soup if you prefer a smooth texture. Garnish with chopped basil and grated cheddar cheese if desired.
Ok, now here's my spin:
I used one can (I know the recipe calls for 2) of crushed fire roasted tomatoes I had in the pantry (Walmart brand & I totally love them). Used a chicken bouillon cube to make my broth about 1 1/4 cups. Had some diced red onion left in the fridge which I sauteed first, and about 5oz or almost a whole cup of Fage 0% (totally obsessed with this greek yogurt especially the pack that has decadent thick honey to be drizzled over top)..
Had no basil, my poor pathetic attempt at an herb garden this year just did not happen. :'( But I did sans the oregano and just go with a tablespoon of italian seasoning, pre-mixed McCormick, publix brand, what you have in the pantry is fine.
Anyway, I cooked the soup as directed and when it came time to blend at the end, used a teaspoon of flour which i mixed into my yogurt prior to adding to the pot so no curdling for me... added it and the cheddar, then took it off the burner immediately.
With no immersion blender, (just was not in my budget while in nursing school although I’ve always envied Emril Langasse and his boat motor looking immersion blender), I resorted to my smoothie maker. Although I had to blend in 2 batches which I carefully ladeled in, it is so worth it.
So decadent, So creamy. And definitely going to make my night better as I work nights in a local ER and always dread 3am cafeteria findings, eek! Cannot wait for lunch tonight!
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