Smitten Kitchen Ultimate Zucchini Bread

• 2 cups (13 ounces or 370 grams) grated, packed zucchini, not wrung out, grated on the large holes of a box grater
• 2 large eggs
• 2/3 cup (160 ml) of a neutral oil (DP uses safflower), olive oil, or melted unsalted butter (I think I will try using a little less oil next time)
• 1/2 cup (95 grams) packed dark brown sugar
• 1/2 cup (100 grams) granulated sugar
• 1 teaspoon vanilla extract
• 1 teaspoon fine sea or table salt
• 1 1/4 teaspoons ground cinnamon
• 1/8 teaspoon ground or freshly grated nutmeg
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 2 cups (260 grams) all-purpose flour (I used half whole wheat pastry flour and half all-purpose)
• 2 tablespoons (25 grams) raw or turbinado sugar

Heat oven to 350 degrees F. Lightly coat a 6-cup or 9×5-inch loaf pan with nonstick spray. Place grated zucchini in a large bowl and add oil, eggs, sugars, vanilla, and salt. Use a fork to mix until combined. Sprinkle cinnamon, nutmeg, baking soda, and baking powder over surface of batter and mix until combined — and then, for extra security that the ingredients are well-dispersed, give it 10 extra stirs. Add flour and mix until just combined. Pour into prepared loaf pan and smooth the top. Sprinkle with the raw or turbinado sugar — don’t skimp. Bake for 55 to 60 minutes, until a toothpick or tester inserted into the middle cake but also into the top of the cake, closer to the dome, comes out batter-free.

Let cool completely in the pan. Leave in pan, unwrapped, overnight or 24 hours, until removing (carefully, so not to ruin flaky lid) and serving in slices. Zucchini bread keeps for 4 to 5 days at room temperature. I wrap only the cut end of the cake in foil, and return it to the baking pan, leaving the top exposed so that it stays crunchy.

Chocolate Chip Pumpkin Bread

slightly modified from Sally’s Baking Addiction

This is just a little too sweet – I will try cutting back on the sugar next time. 9/29/22

1 cup all-purpose flour (spooned & leveled)
3/4 cup whole wheat pastry flour (spooned & leveled)
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
3/4 teaspoon salt
2 large eggs, at room temperature
1/2 cup (100g) granulated sugar – cut back to 1/3 cup?
3/4 cup (150g) packed light or dark brown sugar – cut back to 2/3 cup?
1 1/2 cups (340g) pumpkin puree (canned or fresh)
1/2 cup (120ml) vegetable oil, canola oil, or melted coconut oil
1/4 cup (60ml) orange juice
2/3 cup (120g) semi-sweet chocolate chips (Ghirardelli 60%)

1. Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C) degrees. Lowering the oven rack prevents the top of your bread from browning too much too soon. Spray a 9×5-inch loaf pan with non-stick spray. Set aside.
2. In a large bowl, whisk the flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt together until combined. In a medium bowl, whisk the eggs, granulated sugar, and brown sugar together until combined. Whisk in the pumpkin, oil, and orange juice. Pour these wet ingredients into the dry ingredients, add the chocolate chips, and gently mix together using a large rubber spatula. There will be a few lumps. Do not overmix.
3. Pour the batter into the prepared loaf pan. Bake for 60–65 minutes, making sure to loosely cover the bread with aluminum foil halfway through to prevent the top from getting too brown. The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs. This may be before or after 60–65 minutes depending on your oven, so begin checking every 5 minutes around the 55-minute mark.
4. Allow the bread to cool completely in the pan on a wire rack before removing and slicing. Cover and store leftovers at room temperature for up to 3–4 days, or in the refrigerator for up to a week.

Italian Marinated Mushrooms

From “Mediterranean Harvest” by Martha Rose Schulman

Serves 4-6

2/3 cup extra virgin olive oil
1/2 cup water
1/3 cup fresh lemon juice
2 tablespoons sherry vinegar or champagne vinegar
1 bay leaf
2 garlic cloves, crushed
6 whole black peppercorns
1/2 teaspoon salt
1 pound small mushrooms, cleaned, stems trimmed even with the cap

1. In a large, lidded skillet or wide saucepan, combine all the ingredients except the mushrooms, and bring to a boil. Reduce the heat, cover and simmer 10 minutes. Add the mushrooms to the pan, rounded side down. Simmer five minutes, uncovered. Using tongs, turn the mushrooms over. Simmer for another three to five minutes until just cooked through. Using tongs, remove the mushrooms to a bowl.

2. Place a strainer over the bowl, and strain in the liquid from the pan. Allow to cool, then cover and refrigerate or serve at room temperature. To serve, remove the mushrooms from the marinade with a slotted spoon, place in a serving bowl or on a platter, and have toothpicks and napkins close by. Optional: sprinkle mushrooms with chopped fresh herbs (such as parsley, chervil, or marjoram) when you serve them.

Advance preparation: You can make these three to four days ahead.

Blueberry Oat Scones

slightly adapted from a recipe in Bon Appetit magazine, July 2009 issue

Makes 11-12

2 cups all-purpose flour
1 cup whole-wheat pastry flour
1/3 cup packed golden brown sugar
4 teaspoons baking powder
1.5 teaspoons baking soda
3/4 teaspoon coarse kosher salt
11 Tablespoons (1 stick plus 3 Tablespoons) chilled butter, cut into 1/2″ cubes
1 cup old fashioned oats
3 Tablespoons quick oats (this is for the topping.  you can use old fashioned for this if you don’t have quick)
1 cup fresh or frozen (unthawed) blueberries (about 5.5 oz)
1 3/4 cups half & half
1 teaspoon vanilla extract
5 teaspoons raw sugar (aka turbindo or demerara)

Position 1 rack in the top third of the oven and preheat to 350 degrees F.  Line 2 rimmed baking sheets with parchment paper.

Combine flours, brown sugar, baking powder, baking soda, and coarse salt in food processor; blend 5 seconds.  Add butter cubes.  Pulse until mixture resembles coarse meal. Transfer mixture to a large bowl.  Gently stir in 1 cup of old fashioned oats and the blueberries.

Add the vanilla to the measuring cup the half & half is in, and stir it in.  Gradually add this to the flour mixture, tossing until the dough just comes together (dough will be very moist).

Using a 1/2-cup measure for each scone, drop dough in mounds onto the prepared baking sheets, spacing 3″ apart.  Sprinkle tops with the quick oats, then the raw sugar.

Bake 15 minutes.  Reverse sheets and continue baking until scones are golden and a tester inserted into the center from the side comes out clean, about 12 more minutes.  Transfer scones to a rack and col slightly.  Serve warm or at room temperature.

Freeze if storing for longer than 1 day.

 

 

Mark’s Lemon Zucchini Bread

From Kitchn

Cooking spray or butter, for greasing the pans
1 pound zucchini (about 2 medium)
3 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons freshly grated lemon zest
1/4 teaspoon ground nutmeg
1 teaspoon salt
2 large eggs
1 cup granulated sugar
1/2 cup packed brown sugar
3/4 cup olive oil or canola oil (Mark uses canola)
2 teaspoons vanilla extract
Optional mix-ins: 1 cup chopped nuts, 1 cup raisins, or 1 cup chocolate chips (Mark did not use these)

1. Heat the oven to 350°F. Arrange a rack in the middle of the oven and heat to 350ºF. Coat 2 (8×4-inch) loaf pans with cooking spray or butter.

2. Grate the zucchini. Trim the stem and root-end from the zucchinis and grate them on the large holes of a box grater. You should end up with about 3 cups of shredded zucchini.

3. Squeeze the moisture from the shredded zucchini. Place the zucchini in a clean kitchen towel or several layers of cheesecloth. Gather up the sides and squeeze to press out as much moisture from the zucchini as possible.

4. Combine the dry and wet ingredients in separate bowls. Place the flour, baking powder, lemon zest, nutmeg, and salt in a large bowl and whisk to combine; set aside. Place the eggs, sugars, oil, and vanilla in a medium bowl and whisk to combine.

5. Mix the batter. Add the zucchini and any mix-ins (nuts, raisins, chocolate chips) to the flour mixture. Pour the liquids over top. Gently stir and fold just until no more dry flour is visible. Divide the batter between the prepared pans.

6. Bake the loaves and cool. Bake until a toothpick inserted in the middle comes out clean, 45 to 50 minutes. The finished loaves should have a golden-brown crust and feel springy if you give the top a little pat. Let them cool in the pan for 10 minutes, then turn them out onto a wire rack, on their sides*, to cool completely.

   *Cool the loaves on their sides. This tiny trick makes for more tender loaves with crisp sides — especially ideal if you plan on freezing that extra loaf, which you should.

   Storage: Loaves will keep in an airtight container for several days. They can also be wrapped in foil and frozen for up to 3 months. Thaw in the fridge overnight or in a warm oven for 20 minutes.

 

Microwave Popcorn

Serves 1

1/4 cup popcorn kernels
1/2 teaspoon canola oil
large brown paper lunch bag
1 Tablespoon butter
salt to taste

Put the butter in a little ramekin and place in the microwave. Microwave for 10 seconds or until melted.  Put the popcorn kernels in the bag, pour the oil onto the kernels.  Fold over the top of the bag a few times and shake the bag to coat the kernels with oil.  Place the bag on its side in the microwave.   Cook on high until popping slows.  Carefully open the bag and pour the popcorn into a bowl, drizzle with melted butter, sprinkle with salt, and enjoy.

To Try: Honey-Nut Energy Bars

Or these: http://www.ourpaleolife.com/2013/09/honey-nut-bars/

This recipe is from You’ve Got it Made by Ellie Krieger.

Makes 15

1 cup rolled oats
3/4 cup whole-wheat flour
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup honey
1/2 cup unsweetened applesauce
1/4 cup olive oil
1 large egg, lightly beaten
1/2 cup dried tart cherries, chopped
1/2 cup walnut pieces, chopped
1/2 cup whole natural almonds, chopped
1/2 cup pistachios, chopped
1/2 cup hulled pumpkin seeds, chopped
cooking spray

1.  Preheat the oven to 325 degrees F.
2. In a medium bowl, whisk together the oats, flour, cinnamon, and salt.
3. In a large bowl, whisk together the honey, applesauce, oil and egg until well combined.  Stir in the oat mixture until combined. Stir in the dried cherries, walnuts, almonds, pistachios and pumpkin seeds.
4. Coat an 8″ square baking pan with cooking spray.  Spread the mixture into the prepared pan and bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes.  Allow to cool complete, then cut into 15 bars, about 2 1/2″ by 1 1/2″ each.

Store in an airtight container at room temperature for up to 3 days, or in the fridge for up to 2 weeks.

To Try: Jacques Pepin’s Mushroom & Gruyere Pizza

From “Jacques Pepin’s Heart & Soul in the Kitchen”

Serves 2 for lunch, 2-4 as an hors d’oeuvre

2 Tablespoons peanut oil
2 flour tortillas (8″ across)
1 cup diced (1/2″) Gruyere cheese (about 5 oz)
3 cups sliced (1″ pieces) portobello mushrooms (about 6 oz)
2 scallions, cut into 1″ pieces
1/4 teaspoon salt
1/4 teaspoon black pepper

Preheat the oven to 425 degrees.

Rub 1 teaspoon of the oil on one side of each tortilla and arrange them oiled side down on a baking sheet lined with aluminum foil.

Combine the cheese, mushrooms, scallions, salt and pepper in a food processor and process until you have a coarse puree.  Spread the puree on the tortillas, covering the entire surface of each one.  Sprinkle the remaining 4 teaspoons oil on top.

Bake the pizzas for 12 to 14 minutes, until hot, bubbling, and browned underneath.  Cut into quarters and serve.

Cauliflower Tots

Slightly adapted from the recipe at PureWow

Makes 4-6 appetizer or side-dish servings

50 minutes start-to-finish

Nonstick cooking spray, as needed (I used olive oil spray)
3 cups prepared cauliflower rice, cooled*
1 bunch scallions, minced
2 tablespoons chopped fresh parsley
1 cup shredded cheddar cheese
1 teaspoon garlic powder
½ teaspoon cayenne pepper
1/2 teaspoon coarse salt
1 egg + 1 egg white, lightly whisked
¾ cup panko bread crumbs

1. Preheat the oven to 400°F. Line a baking sheet with parchment paper and spray it generously with nonstick spray.

2. Press the prepared cauliflower rice with paper towels or a clean kitchen towel to absorb excess moisture. Transfer to a large bowl.

3. Add the scallions, parsley, cheese, garlic powder, cayenne, salt, egg and egg white; mix to combine. Add the bread crumbs and mix to combine.

4. Scoop out 2 tablespoons of the mixture and form it into a cylindrical shape. Place on the prepared baking sheet. Repeat until all the mixture has been used. Spray the surface of the tots with nonstick spray.

5. Bake until they’re golden brown on the bottom, 17 to 20 minutes. Flip the tots and bake 5 to 10 minutes more to get the other side all golden. Serve immediately, with your favorite dipping sauce(s).

*Using a food processor with the grating disk, shred one medium-sized head of cauliflower.  Put into a bowl, cover, and microwave on high for 4 minutes.  Remove cover, pour onto a clean kitchen towel and let the cauliflower cool and pat away excess moisture with the towel.

Smitten Kitchen’s Avocado Tartine with Cucumber & Sesame Seeds

  Slightly adapted from the original.

Two slices whole wheat bread
1/2 of a large, ripe, avocado
1/3 cup minced cucumber
1 1/2 teaspoons rice vinegar
1/2 teaspoon toasted sesame oil
Salt and pepper
1/2 teaspoon toasted sesame seeds

Lightly toast the bread. Evenly smash the avocado onto each piece of toast. In a small bowl, mix together the cucumber, vinegar and sesame oil.   Season to taste with salt and pepper.  Spoon half the cucumber mixture on top of each avocado toast.  Sprinkle with seeds.  Eat immediately.