Monday, October 14, 2013

Chocolate-Zucchini Bread



I made this delicious chocolate-zucchini bread the weekend before last on a day that I was having painful lower back issues. I really had to force myself to stand in the kitchen long enough to whip up this bread. Fortunately it came together quickly.

This recipe comes from one of my favorite blogs, Two Tarts. If you'd like to make this yummy bread, and I suggest you do, go here to find the recipe. 

I have to admit I mistakenly used two cups of white flour instead of one cup white and one cup whole wheat flour. Next time, I will use the whole wheat, which might give it a slightly different taste, and a healthier twist. What's really nice about this bread is that it uses two cups of shredded zucchini and one cup of applesauce -- and no butter or oil! Give it a try!

Monday, October 7, 2013

Butternut Squash and Corn Chowder


I made this delicious butternut squash and corn chowder last spring, but saved the post for autumn -- soup season. This chowder is incredible. It's very easy to make. The trickiest part is peeling the squash. Enjoy it with some pumpernickel bread or a crusty roll. I'm a huge fan of pumpernickel -- how about you? I think it's a taste you either love or hate. Growing up, my mom used to make salami and cream cheese sandwiches on pumpernickel bread. Mmmm, sometimes I miss salami ...

A few notes about this chowder recipe: I slightly increased the amount of vegetable broth and bought a butternut squash that was about a pound more than the recipe called for. Since we love curry powder, I think I would add a little more curry next time, maybe another 1/2 teaspoon. The recipe calls for heavy cream, which I used, but I think half & half would be fine, making it lighter. It might even be good without any dairy, if you're vegan. Enjoy!

Butternut Squash and Corn Chowder
Ingredients:
2 tablespoons vegetable oil
2 to 2-1/2 pounds butternut squash, peeled, seeded and cut into 1" chunks
1 medium onion
1 (10 oz) box frozen yellow corn kernels, thawed
1-1/2 to 2 teaspoons curry powder
coarse salt and ground pepper
32 ounces vegetable broth
1/2 cup heavy cream

Directions:
In a large pot, heat oil over medium-high heat. Add squash and onion and cook, stirring, until onion is soft, about 6 minutes. Add corn and curry powder; cook until curry is fragrant, about 2 minutes. Season with salt and pepper. Add vegetable broth and simmer until squash is tender, about 25 minutes.

In a blender, blend half the soup until smooth. Or use an immersion hand blender and blend until about half the soup is smooth (this is the method I used -- less clean-up). Return soup to pot, if using a blender, and stir in cream; heat through over medium-low (do not boil).

adapted from Everyday Food
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