kitchen adventures
You’ll never know that the zucchini is in there. It’s chocolate! Very moist and delicious. Yield: one large 10-inch tube pan cake, or Bundt cake. 2 1/2 c flour, unsifted 1/2 c cocoa powder 2 1/2 tsp baking powder 1 1/2 tsp baking soda 1 tsp salt 1 tsp cinnamon
Yield: serves 4-6 2 Tbsp olive oil 2 cloves garlic, sliced thin 1 1/2 lb zucchini, diced into small cubes salt and pepper 2 tsp fresh lemon zest 2 Tbsp chopped mixed herbs: marjoram, basil, dill, oregano, whatever you like Heat oil in a wide skillet, add the garlic, and
You can stuff other vegetables besides zucchini and squash of course Yield: serves 4-6 as a side dish 4 green-and-yellow summer squash or zucchini 2-3 large white mushrooms 4 Tbsp olive oil 1 cl garlic, minced 1 small onion, chopped 3/4 c dry bread crumbs 1/2 c grated Parmesan 1
You don’t need a mixer for this! July 2011 variation: instead of nuts and cranberries or raisins, add 1 1/2 c to 2 c fresh blueberries. Wow, is that good. Yield: 12 big muffins 3 c grated fresh zucchini 2/3 c unsalted butter, melted 1 1/3 c sugar 2 eggs,
Adapted from several sources Yield: 2 loaves 3 eggs 1/2 c oil 1/4 c + 2 Tbsp plain yogurt OR 1/2 c unsweetened applesauce 1 3/4 c sugar 2 c grated zucchini 2 tsp vanilla extract 3 c all-purpose flour 3 tsp cinnamon 1/8 tsp nutmeg 1 tsp baking
You can also stuff small eggplants, bell pepper halves, even onions. Yield: Serves 6 3 medium zucchini or crookneck squash 2 cloves garlic, minced or crushed 1 smallish or 1/2 large onion, chopped 1 large tomato, chopped into small dice olive oil salt & pepper, to taste 1 Tbsp chopped
NOTE: just like a tart, but even easier: no crust to make! Yield: One 2-quart flat dish tart, serves 6 1 Tbsp olive oil 2 c chopped onion 8 cl garlic, minced (about 1 heaping Tbsp) 1 1/2 lb zucchini and/or yellow summer squash, thinly sliced (6 c) 1 lb
Adapted from the NY Times. I also like the NY Times whole-wheat yeasted pie dough recipe for this. Yield: One 10-inch tart, serving eight to ten. 1 recipe short pie crust (or the NY Times whole wheat crust referenced above) 1 lb Swiss chard (naturally other greens might be substituted)
adapted from Jacques Pepin 2 Tbsp unsalted butter 1 c sliced green onions 8 c 2-inch slices lettuce (iceberg, romaine, leaf all work) 1/3 c water 5 Tbsp all-purpose flour 1 1/2 c milk (we use 2%) 5 egg yolks 1/4 tsp Tabasco sauce 1 tsp kosher salt 6 oz
You’ll need ground chicken or turkey, pine nuts, fresh ginger, scallions, your favorite Hoisin sauce, Worcestershire sauce, rice vinegar, a bit of oil, and a dozen or so fresh tender lettuce leaves (butter-head is very nice). I like to put something crunchy in here, too: sometimes I use a can
adapted from Jaden Hair, http://steamykitchen.com Marinade: 1Tbsp soy sauce 1 Tbsp oyster sauce 1 Tbsp Xiaoxing (Chinese rice wine) or sake 1 Tbsp sugar 1 Tbsp cornstarch 1 tsp dark sesame oil Stir-fry ingredients: 1 lb beef sirloin, thinly sliced 1 lb fresh, or 10 oz dried noodles 2 Tbsp
1 lb gai lan (Chinese broccoli) 1 1/2 Tbsp cooking oil 5 cloves garlic, peeled and smashed but left intact 1/4 c chicken stock (or water) 1 Tbsp Xiaoxing wine (Chinese rice wine for cooking) 1/4 tsp sugar 1 inch fresh ginger, cut into 1/8″ coins and smashed 3 Tbsp
I’m Maurita Plouff, and I write about cooking and preserving the local harvest in Southeast Michigan. Any recipe you find here is something I have cooked myself, and enjoyed, and think you might like too. I invite you to try the recipes, and leave comments.