Zucchini Bread

Almond extract isn't a necessary component to this recipe, but I like it because it enhances the sweetness of the apple and adds a hint of an unexpected flavor.

2 eggs
3/4 c. unbleached cane sugar
1/3 c. olive oil
2/3 c. plain (or vanilla) yogurt
2 c. all purpose unbleached flour
1 c. grated zucchini (2 medium zucchini)
1 large apple, grated (optional, can also use 1/4 c. apple sauce)
1 tsp. almond extract
1/2 tsp. baking powder
2 tsp. baking soda
3/4 tsp. salt
1 tsp. cinnamon
a dash of nutmeg, optional

Directions:

1. Preheat oven to 350 degrees F.

2. Bowl #1: Beat together eggs, sugar, oil, yogurt, and almond extract

3. Bowl #2: Mix flour, spices, baking soda, salt, and baking powder together.

4. Combine dry ingredients (#2) into wet ingredients (#1). Fold in grated zucchini and grated apple. (You can also add grated carrots for color).

5. Pour into 2 lightly buttered loaf pans and bake for 45 minutes.

6. Cook in pans for 10 minutes then cool on rack.


[update: 9/16/2009] - If you are using mini loaf pans, fill the loaf pan until it is no more than 3/4 full and bake for 35 minutes. Let cool on a rack before removing from pan(s).


Photo below is of a mini-loaf:

Oatmeal Cookies

Dry ingredients:

1 1/2 c. unbleached white flour
1 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. each: sea salt, nutmeg, ground cloves
1 c. brown sugar
2 c. rolled organic oats, coarsely ground in blender

Wet ingredients:

2 medium eggs
1 tsp. vanilla extract
3/4 c. butter
1 c. raisins or currants (optional)

1. Mix dry ingredients together. Add eggs. Stir. Add butter. Stir. Add raisins, then mix. Add vanilla extract. Mix thoroughly, but don't overwork the dough.

2. Drop by rounded teaspoonfuls onto a cookie sheet.

3. Bake at 375 degrees for 10 minutes, or until golden but not brown.

Chocolate Rum Sauce

2 tbsp butter can accommodate up to 8 oz dark chocolate and 3/4 c. of any liquid; the sugar added is merely for sweetness and most chocolate sauce recipes will call for 2 tbsp, regardless if dark or bittersweet chocolate is used. 

Ingredients

1/4 c. half 'n' half

1 tbsp organic cane sugar 

2 tbsp unsalted butter 

4 oz dark chocolate, chopped 

1/4 c. dark rum 

Directions

1. In a heavy saucepan, bring half 'n' half, sugar, and butter to a boil. 

2. Add chopped chocolate and whisk until smooth. 

3. Remove from heat, and when entirely melted, whisk in rum. 

4. Pour over dessert, serve, or whatever.

Basil Vinaigrette

Though basil isn't on my list of frequently used herbs, it does make certain sauces taste really good. This can be poured on top of sliced avocados, eaten with a leafy green salad, or served up with toasted slices of bread. 

Ingredients

1 c. basil leaves, washed, drained, with stems removed 
2 large garlic cloves, sliced 
2 tbsp Dijon mustard 
1/8 c. balsamic vinegar 
1/4 tsp sugar 
3 tbsp water 
1 c. olive oil 
dash of salt, black pepper, and cayenne pepper 

Directions

Pureé all in a food processor until smooth. Makes about 1 cup. Goes well with tossed salad greens.

Grilled Polenta

Polenta by itself is just awful. Grilled polenta is even worse if it isn't served up with a tasty sauce. This recipe exists as a reminder why I never want to make it again. 1 c. medium-coarse stone ground organic cornmeal 3 1/2 c. water 1 1/2 tbsp. unsalted butter salt, freshly ground pepper to taste olive oil for brushing 1. Preheat oven to 350 degrees F. Grease an ovenproof pan. 2. Add cornmeal, water, 1 tbsp. butter, 1 tsp. salt and stir well. 3. Bake polenta uncovered for 45 minutes. Stir polenta and bake for 25 minutes more. 4. Remove polenta from oven. Stir in remaining 1/2 tbsp. butter and season with salt and pepper. Let stand for 5 minutes. 5. Pour polenta into an 8-inch loaf pan. Let cool. Cover and refrigerate until firm. 6. Heat a grill pan. Unmold polenta onto work surface and cut the loaf crosswise into 8 slices. Lightly brush slices with olive oil and grill over low heat to crisp slowly, turning once. About 15 minutes per side. Makes 4 servings.