zucchini bread

to rebound from my muffin fail, i decided to try a healthier version of zucchini bread. i figure it's the same basic idea as pumpkin muffins - spicy, sweet, squashy (wait - is pumpkin a squash?). anyway, this recipe was delicious. bake at will.

whole wheat zucchini bread

3 medium zucchinis, shredded
1 c. splenda
1/4 c. brown sugar splenda mix
2/3 c. canola oil
1 tbsp vanilla
4 eggs
3 c. whole wheat flour
2 tsp baking soda
1 tsp salt
2 tsp pumpkin pie spice
1 tsp baking powder

1. preheat oven to 350. grease bottom of 1 9x5-inch loaf pan with cooking spray.
2. in large bowl, stir zucchini, splena, oil, vanilla and eggs until well mixed. stir in remaining ingredients and mix well.
3. place loaf on bottom rack. bake loaf 70-80 minutes, until toothpick inserted into loaf comes out clean.

baking fail: whole wheat pumpkin muffins

right, so...I tried to make some healthy and delicious pumpkin muffins last night. i might've gotten the healthy part right, but the delicious part? not so much. the muffins were dry and not sweet enough. but I thought I'd post it anyway, along with a couple of thoughts on how i might improve the recipe for next time.

pumpkin muffins, recipe fail

2.5 c. whole wheat flour
2 tsp baking powder
2 tsp baking soda
1/2 tsp salt
3 tsp pumpkin pie spice
1/2 c. splenda
1 tbsp ground flax
1/2 c. slivered almonds
3/4 c. pumpkin
2 eggs
1-1/4 c. buttermilk
2 tbsp melted margarine

pumpkin muffins, recipe revised

use a whole can of pumpkin
use one c. buttermilk/whole milk and 1/4 c. canola oil
take out flax
add 1/4 c. splenda brown sugar mix
add a couple tsp of vanilla

i'll try these changes and report back.

pumpkin cream cheese

i love pumpkin. i started out wanting something healthy and pumpkiny to spread on bread/muffins in the morning, so i thought i'd try to make pumpkin jam. but, when the jam was finished, i didn't like it! sooo, while looking for something to salvage the recipe, i found cream cheese and decided to throw it in the pot. i thought it was the most magic idea i'd ever had. (i recently found out they sell pumpkin cream cheese at the grocery, so i guess someone came up with this magic idea before me. whatever, mine's still delicious. and probably healthier.)

this can stay in the refrigerator for up to 3 weeks.

pumpkin cream cheese

1/2 15-oz can pumpkin (not pumpkin pie filling. try trader joe's.)
1 8-0z package reduced fat cream cheese
1 tsp pumpkin pie spice
1/2 tsp vanilla
1/4 c. splenda
pinch of salt

1. melt cream cheese in a medium pot. add other ingredients and stir until well mixed.
2. spread and enjoy.

whole wheat pizza dough

the boy and i make pizza about once a week. we used to use trader joe's "almost whole wheat pizza dough," but i decided to try my hand at making my own dough and using all whole wheat. i modified this recipe with fantastic results. it makes enough dough for 2 10-12 inch pizzas. i usually split the dough and refrigerate the other half to use later - it's not as good as when it's fresh, but it does the job. oh, and it makes fantastic garlic knots!

whole wheat pizza dough
1 tsp white sugar
1 1/2 c. warm water - 110 degrees F
1 tbsp or one packet of active dry yeast (i use fast rising)
2 tbsp olive oil
1 tsp salt
3 c. whole wheat flour
2 tbsp honey
2 tsp garlic powder

1. in a large bowl, dissolve sugar in warm water (use a meat or candy thermometer to make sure the water is the right temperature). sprinkle yeast on top and let sit for about 10 minutes. the water should start to look foamy - if it doesn't, your yeast are dead. try a new packet.
2. add 1 tbsp olive oil, the salt and whole wheat flour and knead in the bowl until flour is absorbed. use the other bit of oil to coat the outside of the dough and cover the bowl with a dry towel. let sit on the counter for 30-45 minutes, until the dough has doubled.
3. once the dough has doubled, add the honey and garlic powder by kneading it in. (i find this makes the dough more moist and soft in the center than adding it with the whole wheat.) do not over work the dough. once it's incorporated, roll it into a tight ball, cover the bowl again and let it sit another 45 minutes, until it doubles again.
4. cook as desired.

roasted red pepper and tomato soup with pepper jack grilled cheese sandwiches.

an experiment to get The Boy to eat tomato soup! i'll be honest - this soup recipe is labor intensive. but there are a couple of things you can do to make it easier. 1. take your time roasting the peppers. if you don't roast them completely, it'll be a serious pain in the ass to get the skins off. 2. buy a food processor. (i just moved out of a house where both my roommates had one, and i haven't gotten around to buying one yet. eesh.)

roasted red pepper and tomato soup

5 red bell peppers
6 roma tomatoes
1 medium sweet onion
3 cloves garlic
4 c. chicken stock
2 c. milk or cream
2 tbsp basil
3 tbsp balsamic vinegar
salt and pepper
1 tsp red pepper flakes
olive oil

1. rub oil on bell peppers and tomatoes. with the shelf on the middle rack and the broiler on high, put the peppers and tomatoes in the oven. let them roast until blackened and turn to get each side. let the peppers and tomatoes cool for 15 or 20 minutes, until you can handle them comfortably. using a paring knife, gently run the blade against the pepper skin to peel it off. (if you've roasted them long enough, the skin will come off easily.) then peel the tomatoes. finely chop both the peppers and tomatoes. (or, if you have a food processor, roughly chop everything - it'll all be thrown into the food processor later.)
2. put 1 tbsp oil in large pot on medium heat and add onions and garlic. cook until translucent and then add peppers and tomatoes. let everything cook until the juices have cooked off. (this is where most people would put everything into the food processor.)
3. add chicken broth, milk, basil, red pepper flakes and balsamic vinegar. let simmer for 15-20 minutes. add salt and pepper to taste.

i made pepper jack grilled cheese sandwiches to go with the soup. perfect for a fall day.

pork tenderloin with sour cream sauce

i improvied this recipe last night. the sauce turned out awesome!

pork tenderloin with sour cream sauce

2 pork tenderloins, sliced 1/2 inch thick
dehydrated garlic or garlic powder
salt
pepper
1 sweet onion, roughly chopped
2 cloves garlic, minced
3 cups water
2 bullion cubes
1/2 c sour cream
1/2 c buttermilk (because i had it on hand. you could also use milk or cream.)
1/4 c red wine
whole wheat flour
olive oil

1. heat 2 tbsp of olive oil in a deep pot or dutch oven. season both sides of sliced tenderloin with dehydrated garlic, salt and pepper. brown slices on both sides on medium heat and then remove slices from pot.
2. add another tbsp of olive oil. add onion and minced garlic and cook until onions are translucent. deglaze the pot with 3 cups of water with dissolved bullion cubes. bring to a gentle boil. add sour cream, buttermilk and red wine. let simmer for several minutes.
3. add whole wheat flour - 1/2 tbsp at a time - and whisk to thicken sauce.

i served it over brown rice with a side of creamed spinach.

meatball soup. mhmm.

fall has finally come to seattle. and that means it's time for one of my favorite things: soup. my first idea was to make a meatball soup with a tomato-basil base. but since The Boy doesn't like tomato soup, i made a broth base instead. i don't measure much when i cook, but approximate recipe as follows. (adjust to your tastes.)

meatball soup
1 lb ground sirloin (very lean or you meatballs will come out greasy)
1/4 c. whole wheat bread crumbs
1/4 c. almond meal
1 egg
2 garlic cloves, minced
1/2 sweet onion
2 tbsp butter
5 stalks celery
1 can chicken broth, low sodium
2 beef bullion cubes
1 c. dry white wine
thyme
oregano
basil

1. preheat oven to 350 degrees. put beef, bread crumbs, almond meal, egg, 1 tbsp each of basil and thyme, and 1 tsp oregano into a mixing bowl. knead until thoroughly mixed. roll into 1/2 - 1 inch balls and place on baking sheet. bake for 15 minutes.
2. in large stock pot, heat 2 tbsp butter. add garlic, celery and onion. when onion is translucent, add chicken broth, 1 cup dry white wine, 4 cups water, the bullion cubes, 2 tsp each of thyme and basil. let simmer 15 minutes or so, then add meatballs. let simmer for 30 minutes or so, until meatballs are tender. salt and pepper to taste.

i also made simple croutons - buttering a couple pieces of toast, topping with a little shredded parm and baking for about 10 minutes.