Chocolate Zucchini Bread

From: Rochelle

This has been a family favorite for YEARS! We got this recipe from my Aunt Shirl and her girls. If you have zucchini growing in your garden and are trying to figure out what to do with it, here is an option! My mom would add chocolate chips to this bread to make it even more chocolaty. : ) This so SUPER yummy with cream-cheese spread on top.

Shirl's Chocolate Zucchini Bread

Makes 2 loaves. 

3	Eggs
1 C	Brown Sugar
1 C	Sugar
1 C	Oil
7 T	Cocoa
2 T	Butter
1 t	Vanilla
2 C	Zucchini-Grated
3 C	Flour
1 t	Salt
1 t	Soda
1 t	Baking Powder
1/4 t	Cinnamon
1 C	Almonds (Optional)

Mix together ingredients with an electric hand-held mixer. Pour into 2 greased loaf pans. Bake at 350 degrees for 1 hr (Mine we actually done at 40 mins.. . . so you might need to adjust the time according to your oven). 

Fall Colors Salad

From: Rochelle

I LOVED the colors in this salad. I know when something has this much color, it has GOT to be good for me! Austin and I had a little debate on whether we liked this one hot or cold, so you might need to decide that one for yourself. I think it tasted best fresh and semi-warm, right after I cooked the squash and mixed it with everything else. The dressing adds I nice complement of tastes to all of the vegetables.

Fall Colors Salad

2 C	Roasted Banana Squash, Cubed
1/2 C	Red Bell Pepper- Cubed
1 Can	Corn-drained
1 Can	Black Beans- drained

Carefully combine in a medium sized bowl.

Dressing:

Adapted from Oh She Glows- Long Weekend Grilled Salad

3 T	Olive Oil
1/4 C	Fresh Lime or Lemon Juice
2 T	Balsamic Vinegar
2 Cloves	Garlic- Minced
2 T	Cilantro
1 t	Agave nectar
1 t	Dijon Mustard
	Salt & Pepper to Taste

Place all ingredients in a small jar and shake to mix. Pour over salad and mix to coat. Can be served hot or cold. 

Chocolate Oatmeal Cookies

Chocolate Oatmeal Cookies

This recipe was created one night when a craving for chocolate hit. Had to be a bit healthy though, so here ya' go! Enjoy! Pam

1 cup whole wheat flour

4 T. cocoa

2 t. baking powder

1/2 t. baking soda

1/4 t. salt

1/4 t. cinnamon

1/2 cup butter or white bean puree

1/3 - 1/2 cup brown sugar

1/3 - 1/2 cup white sugar

1 egg

1 t. vanilla

1 1/4 cup rolled oats

1/3 cup chopped craisins (sub for choc. chips)

Preheat oven to 350 degrees F. In small bowl mix flour, cocoa, baking powder, soda, salt and cinnamon. Set aside

In large bowl combine the rest of the ingredients and mix well. Add dry ingredients.

Drop by tablespoons onto greased or lined cookie sheets and bake 8-10 mins.

Cool on baking sheet 5 mins. and then onto a cooling rack.

French White Beans

French White Beans

These beans have a more refined taste. Subtle with a wonderful touch of fresh rosemary and basil. We ate it as a thick soup then later in the week we pureed them to use as hummus.

4 cups uncooked white beans (or use canned beans & skip steps 1 & 2, adding the 3 ingredients in step 2)

1. Bring beans to boil in plenty of water, about 12 cups. Boil for only 3 mins., then set aside with lid on for at least 2 1/2 hrs. After soaking, rinse, rinse, rinse the beans in cool water and and rinse and scrub the pot. This method reduces hard-to-digest complex sugars by 80%. This is called a power soak. Overnight soaking methods don't remove the complex sugars as well as this short method.

2. Fill pot with fresh water about 3 inches above the beans, add the following ingredients, bring to a boil for 15 mins., then reduce to medium-low, and cover. Simmer gently until the water is absorbed and the beans are tender, 2 1/2 - 3 hrs. Don't boil beans furiously: they will burst their jackets and become mushy. Stir often. Make sure the water hasn't evaporated.

*If using a pressure cooker, cook on second red ring for 12 mins. and use natural release to cool down.

1 onion

3 bay leaves

optional:2 cloves garlic

3. When the beans are 30-45 mins. from being done, add the following:

2 tablespoons freshly minced rosemary (if you don't have any, hunt your neighborhood - someone will have a bush!)

2 tablespoons freshly chopped basil

4. When beans are thoroughly cooked (a bean is done when you can mash it with a fork), add:

2 teaspoons salt

1 tablespoon lemon juice

5. Serve with any of the following:

a dollop of plain yoghurt

parmesan cheese

balsamic vinegar

freshly ground pepper

fresh parsley, basil, cilantro or rosemary

Szechwan Stir Fry

Szechwan Stir Fry

This was a new recipe for us tonight. It tasted very authentic and the spice combination was very different and delicious. Also a great way to eat tons of veggies! Enjoy! Pam

Yield 4 servings

2 hamburger patties

2 teaspoons cornstarch

1 T. soy sauce or Bragg's Amino liquid

3 T. Bragg's Amino Liquid

1/2 teaspoon Chinese five-spice powder (recipe below)

1/2 cup water

2 tablespoons canola oil, divided

1 cup sliced fresh carrots

1 medium green or red pepper, julienned

1 cup sliced celery

2 cups chopped red cabbage

1 cup chopped onions

6 cups torn fresh spinach

Hot cooked rice

Chinese 5 Spice Powder Recipe

Ingredients:

1 tsp. ground Szechwan pepper

1 tsp. ground star anise or plain anise

1-1/4 tsp. ground fennel seeds

1/2 tsp. ground cloves

1/2 tsp. ground cinnamon

1/2 tsp. salt

1/4 tsp. ground white pepper

Directions

Cook meat in 3 T. soy sauce or Bragg's liquid. Remove from pan.

In 1 T. oil, stir fry vegetables until crisp-tender.

In a bowl, combine the cornstarch, bouillon, five-spice powder and water until smooth; set aside. .

Add mixture to vegetables and cook and stir for 2 minutes. Add spinach and beef; cook and stir until spinach is wilted and beef is heated through. Serve over rice if desired.

German Red Cabbage

This recipe came from a dear old German friend - Hilda Scheffler. The tastes are so vivid, it satisfies the adventurous appetite! Enjoy! Pam

German Red Cabbage

(great as a side dish or tossed into salads)

1 medium head red cabbage, cored and sliced

2 large tart apples, peeled and sliced

1 medium sweet onion, sliced and separated into rings

1 1/2 cups water

1 cup cider vinegar

1/2 cup sugar

1 tablespoon butter

1 teaspoon salt

6 whole peppercorns

2 whole allspice

2 whole cloves

1 bay leaf

2 teaspoons cornstarch

2 teaspoons cold water

Directions

In a large pot, toss cabbage, apples and onion. Add water, vinegar, sugar, butter and salt. Place the peppercorns, allspice, cloves and bay leaf on a double thickness of cheesecloth (or in a square of nylon); bring up corners of cloth and stir with kitchen string to form a bag. Add to pot. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours.

Discard spice bag. In a small bowl, combine cornstarch and cold water until smooth; stir in cabbage mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened.

Honey Mustard Chicken and Cheesy Cauliflower Gratin

From: Rochelle

I mentioned on my personal blog that this meal would probably put my foods teachers off because it does not meet the "color appeal" aspect of making meals look "pretty". BUT, it was what sounded good, and it was delish, SO . . I had to share. : ) This made a perfect Sunday dinner.

Honey-Mustard Crock-pot Chicken


3-5 Chicken breasts
1 C Honey Dijon Mustard Dressing (I made my own but you can buy it : )
1 Can Cream of Chicken Soup
1/2 C Water

Mix together the Honey Dijon Mustard Dressing, Cream of chicken soup, and water in a small bowl. Place the chicken breasts in the crock-pot and pour the mixture over the chicken. Cook on high for 6 hours.

*We served ours with cooked barley. I just threw it in my rice cooker and it turned out great. 2 parts water to 1 part barley. I also added some chicken broth to the water so it added a nice flavor.



Cheesy Cauliflower Gratin
Adapted from a william-sanoma cooking class

1 head of cauliflower (about 3 lbs.) chopped into small pieces and cored
Olive Oil
Kosher Salt and Pepper
2 Tbs. Smart Balance (Butter)
2 Tbs. Flour
1 C Warm Milk (I used soy milk mixed with 1 t cornstarch)
1 C Shredded sharp cheddar cheese
1/8 tsp Cayenne Pepper
1/8 tsp grated nutmeg
Breadcrumbs (Optional)

Preheat the oven to 425 degrees F.

Lay out the cauliflower pieces on a baking sheet and drizzle with olive oil, then sprinkle with salt and pepper. Roast the cauliflower for about 10-15 min, stirring every 5 minutes until it is crisp-tender and starting to brown on the edges.

While the cauliflower is cooking, start on the sauce. In a saucepan, over low het, melt the butter. Whisk in the flour and stir constantly until it makes a paste. Cook for about 2 minutes. Slowly add the milk while whisking to help it absorb. If you pour in the milk too fast your sauce will be clumpy. Simmer until the mixture thickens, about 2 mins. Add the cayenne pepper and nutmeg and season with salt. Then add the cheese and stir until it is a smooth sauce.

Take the cauliflower from the oven and put it in a greased 2-quart casserole dish. Pour the cheese sauce over the cauliflower and coat. Sprinkle an even coat of breadcrumbs on top (optional). Bake until it is bubbly and the top is browned, about 20 min. Let cool about 5 min before serving.

Serves about 6.

*This recipe was Austin's favorite! He wanted more of this than of the chicken!