So, this one time I got it in my brain to make zucchini bread and then I got to the grocery store and there was none. Huh. No zucchini. In a season when gardens all across the northeast are overflowing with zucchini, my grocery store had none. Nada. Zero. Zilch. Sometimes you kill me, Queens. So I plucked up some Mexican squash and hoped for the best.
On the menu:
Mexican squash bread (but you can call it zucchini bread if it makes you feel better)
2 cups flour
1 1/4 cup granulated sugar
1 Tbsp ground cinnamon
2 tsp baking soda
1/2 tsp salt
1 tsp vanilla
2 cups shredded carrot
1 cup shredded apple (no skin)
1 cup shredded Mexican squash (or zucchini!)
2 Tbsp vegetable oil
Preheat oven to 375 degrees.
Mix together flour, sugar, cinnamon, baking soda, and salt. Beat together eggs and oil with an electric mixer until mixture is frothy. Add carrot, apple, and zucchini in with the eggs. Add vanilla to egg mixture. Add liquids to dry ingredients and mix until completely incorporated.
Fill one large greased loaf pan with mixture. Bake for 60 minutes, or until a toothpick comes out clean.
Filed under Cooking, Recipes
I know, I know… I am SO punny. No one has ever made this joke before. Anyway.
Photo c/o BlogHer.com
Beets! They are beautiful in color and phenomenal in texture. If you’ve ever had a bad borsht experience, maybe you’re scared of them. As a kid I vividly remember frozen Tupperware full of hot pink soup and I never, EVER wanted to taste that terrifying liquid. But I have moved on. Grown up. You know.
Most beets are boiled, broiled, sauteed, or roasted and while they are delicious cooked up, they are also phenomenal raw. Just be aware: your hands will turn a lovely shade of magenta if you work with them bare-skinned.
On the menu:
Raw beet salad (Adapted from Mark Bittman’s Raw Beet Salad)
1 pound beets
1/2 pound carrots
1 tsp spicy whole grain mustard
1 Tbsp olive oil
2 Tbsp sherry vinegar
Salt and pepper to taste
Peel beets and carrots, and then use a potato peeler to shave them into long strips. Mince the shallot and add to beets and carrots. Toss with mustard, olive oil, vinegar, and salt and pepper. Chill before serving.
*Please note: due to technical difficulties (seriously, the story of my life this week) the picture above is not of the crispy, tangy salad I myself created and enjoyed. Using my recipe above, your salad will be “earthier” looking than the one in the picture. Go with it, friends.
This month my brother turned 27 years old. One year closer to 30. Terrifying. Because I’m right behind him. Remember when we were 5 and 7, Christopher?! I do.
Please note the crimped hair and giant glasses – we’ve always been a stylish family
This year my older brother asked if I would bake him a cake for his birthday. Now, I myself belong to the school of “nuts ruin baked goods” but Christopher wanted walnuts in his carrot cake, so I included them. If you try this recipe, feel free to leave them out. Trust me – you don’t need them.
On the menu:
Carrot cake with cream cheese frosting
*The only change I made to the Epicurious cake that I link to above is I made a double layer cake instead of a triple layer, and I did not use parchment paper in the baking pans. All you have to do is spray non-stick spray and coat the entire pan, bake for around 40 minutes.
Stay tuned tomorrow for a picture of the finished, decorated cake and a slice of the inside!