Saturday, January 31, 2009

Zucchini Blueberry bread

My family thought this was VERY good. a Bit sweet... So I cut the sugar amount by substitute half agave/half sugar.

Zucchini Blueberry bread

3 eggs, lightly beaten
1 cup vegetable oil
3 teaspoons vanilla extract
2 cups white sugar ( I like to divide this with half sugar/ half agave)
2 cups shredded zucchini
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon ground cinnamon
1 pint fresh blueberries or more!

Preheat oven to 350 degrees.Lightly grease 2 bread loaf pans.

In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Pour into bread pans.

Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.

Sunday, January 25, 2009

Curry chicken

My family enjoyed this and asked to have it every week. I served it over brown rice and chickpeas....

3 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, minced
3 tablespoons curry powder
1 teaspoon ground cinnamon
1 teaspoon paprika
1 bay leaf
1/2 teaspoon grated fresh ginger root
1/2 teaspoon white sugar
salt to taste
2 skinless, boneless chicken breast halves -
cut into bite-size pieces
1 tablespoon tomato paste
1 cup plain yogurt
3/4 cup coconut milk
1/2 lemon, juiced
1/2 teaspoon cayenne pepper
1. Heat olive oil in a skillet over medium heat. Saute onion until lightly browned. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. Continue stirring for 2 minutes. Add chicken pieces, tomato paste, yogurt, and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes.
2. Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 more minutes.

Saturday, January 10, 2009

New Year LEGS!

Chinese New Year is coming up and I wanted to try a new Chicken recipe...
I came across a recipe in the new cooking Light magazine this month, but made some modifications, as I made 8 chicken legs instead of a whole Chicken.

So I will post what I did for my Chicken legs.

New Year Legs!

8 chicken legs washed and dried.
5 TBS kosher salt
2 TBS grated fresh Ginger
3 TBS Sherry cooking Vinegar
1 TBS balsamic vinegar
2 TBS peanut oil
1 TBS sugar (or 1 TBS honey)
1 TBS onion powder

Preheat oven to 375.
Wash and pat dry your chicken legs, arrange in a cooking dish.
I took Kosher salt in my hands, peeled back the skins and rubbed generously each chicken leg.
Let stand 5 minutes. Rinse each leg under water, again pat dry. Arrange in cooking dish.

Mix together, ginger, vinegar, balsamic, peanut oil and sugar.
drizzle over chicken legs, then sprinkle onion powder over the chicken legs and, salt for taste.

Bake uncovered for 1 hour, or until golden brown.
(Half way through I turned the legs to cover the other side in the juice...)

Friday, January 9, 2009

Slopy joes

In desperate measures, when I don't know what to cook, this is an old family favorite. I rarely make them, but everyone keeps asking me for the recipe, so here it is...


1 pound lean ground beef
1/2 cup onions
1/4 cup chopped green bell pepper
1 clove garlic
1 tsp prepared yellow mustard
3/4 cup ketchup
3 tsps brown sugar
salt to taste
ground black pepper to taste

In skillet over med/high heat, ground ground beef, onion, garlic, peppers, drain off liquid.
stir in mustard, ketchup, brown sugar, and mix up. reduce heat, simmer about 20-30 minutes. add salt and pepper to taste.

Wednesday, January 7, 2009


Chick pea Hummus

1 can organic chick peas
1/2 c Greek yogurt ( or plain.) I like the Greek kind.
2 TBS olive oil
1 clove garlic
1 tsp lemon juice if desired.
1/2 tsp cumin
1/2 salt

I often will use slightly less yogurt, and add a little more olive oil...
If you have a hand blender, whip it up til creamy. you can add a little more oil if its a bit to thick.

Cut up some pita's into triangles, spray with olive oil, sprinkle with salt and pepper and a little garlic powder, toss them in the oven at 300 for about 10-15 minutes til lightly brown.

There! You've got Chips and dip!

I make this a lot. If you've never had hummus, just give it a try. If you LOVE galric, like I do, add another clove of garlic.

Thursday, January 1, 2009

Cassoulet -- Jacques Pepin

I make this often. It's easy and SO good! I make changes to it that I think are even better. Instead of adding water, add 1 qt whole tomatoes in the juice. I can my tomatoes, and use them, otherwise you can use bought canned. It make sit a little Soupier, which I really like. Or I have used chicken broth, both add a lot more flavor. trust me. It's so good.


Serves: 4-6

• 1 tablespoon good olive oil
• About 1 pound rolled shoulder ham (also called a daisy ham or Boston Butt), tough outer skin removed
• About 3/4 pound hot Italian sausages, cut into 3-inch pieces (about 6 pieces)
• 4 bratwurst sausages (about 1 pound)
• 1 cup diced (1/2 inch) whole button mushrooms (about 3 ounces)
• 3/4 cup diced (1/2-inch) onion
• 2 tablespoons crushed garlic (about 4 large cloves)
• 1/2 teaspoon dried thyme leaves
• 1 bay leaf
• 2 (15 1/2 ounces each) cans cannellini beans, drained and rinsed under warm running water
• 3/4 cup diced (1-inch) tomato (1 large plump tomato)
• 1/2 cup water
• 1/4 teaspoon freshly ground black pepper
• 3 tablespoons coarsely chopped fresh parsley

For Serving
• Tabasco sauce
• Dijon-style mustard

Preparation Heat the oil in a large skillet and add the ham and Italian sausage.

Cover and cook over high heat for 7 to 8 minutes, turning occasionally.

Add the bratwurst, mushrooms, onion, garlic, thyme, and bay leaf. Mix well and cook for another 5 to 6 minutes.

Add the beans, tomato, water, and pepper, bring back to a boil, reduce the heat to low, cover, and boil gently for 5 minutes.

At serving time, discard the bay leaf, cut the ham into slices and the sausage pieces in half, and arrange the meat on a platter with the beans.

Sprinkle the parsley on top. Serve with the Tabasco and mustard.

You can watch a video of step by step at below link.
Recipe courtesy of Houghton Mifflin Company, ©2004 Jacques Pépin from Jacques Pépin: Fast Food My Way.