Zucchini Bread!!

I adore zucchini bread... a lot. As soon as I saw all the zucchini at the farmers market I knew that I had to make a loaf. I searched around on the internet and looked through cookbooks for the perfect recipe, but in the end I settled on good old reliable Betty Crocker. I did however make a couple changes in the recipe to make it healthier and I think in the end it made it much more moist and delicious.

If you looove zucchini bread, or even if you just like it, here is a great recipe. Also as a side note, zucchini bread is one of those breads that freezes well. I think I may make a few more loaves while zucchinis are still in season so I can continue to enjoy my bread throughout the year.

Adapted Betty Crocker Zucchini Bread:

Ingredients:

• 3 cups shredded zucchini
  
• 1 1/3 cup sugar
• 2/3 cup non-sweetened applesauce
• 2 tsp vanilla
• 4 large eggs
• 3 cups all-purpose OR whole wheat flour ( I used all purpose because I needed my whole wheat for another recipe. I am gonna try using whole wheat flour next time I make this)
• 2 tsp baking soda
• 1 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp baking powder

Preheat your oven to 350

Shred your zucchini.




















Mix together zucchini, sugar, applesauce, vanilla, and eggs in a large bowl.







































Add the rest of ingredients and mix together.


























































Pour into a loaf pan. I used a 9x5x3. This will make one loaf. If you use 8in loaf pans you will get 2 loaves. Make sure you grease the bottom only of the pan.




















Bake in the oven for 1 hour and 20 minutes if using a 9in pan. 60 minutes for 8in pans.

Remove and cool on rack. Enjoy!




















:)

Burger Town

Our meals have been getting simpler lately but not any less tasty. Last night Steve whipped up some delicious onioney burgers with some corn on the cob on the side.

















































































































































:)

Recipes from Farm Share # 2

So, 2 tuesdays ago we got our second farmshare from Mike and Rachel. Again we got a great bundle of veggies. This time it included:

• Summer Squash
• Asparagus
• Dillweed
• Parsley
• Lettuce (Red and Green Leaf)
  
• Swiss Chard
• Brocoli
• Onions
• Chinese Cabbage

Again it was a challenge to come up with different meals using these ingredients. A second challenge we gave ourselves was to use up ingredients we've had sitting around for a while.
Here are three different meals we came up with for that week.

#1: Feta and Dill Stuffed Pork Chops with Sauteed Swiss Chard and Corn on the Cob

This one doesn't require much of an explanation. It was very delicious. Steve cooked the chops for a few minutes in a pan then stuffed them with the feta and dill and baked them. The chard was sauteed in oil and the corn on the cob was boiled. A very yummy meal.








































#2 Pork Stir Fry with Salad

o0OO0oThis meal was assembled out of a wh0le bunch of random things I had left on hand toward the end of the week. We had had some Japanese noodles in our cupboard leftover from a different meal from a long while ago, so I threw them in this to use them up. From the farmshare, I used up the Chinese cabbage that we had gotten. I poured some sauce over top made up of soy sauce and red wine vinegar and brown sugar and stuff. It was good. Some of it burned to the bottom of the wok because it was too big for the pan! Uh-0h.o0OO0o




















#3 Some sort of Orzo-Feta Salad

This was very tasty,and the only time Caly has enjoyed 0rz0 so far. This used up a lot of the parsley and dill from the farmshare, which was good because I don't know many recipes with dill. Making it is pretty easy: Cook the orzo and then stir everything up into it. It had a bunch of olive oil too, which was yummy. ALSO, I just remembered, it had green olives in it. "Yumm-o!"--Rachel Ray




















:)