Chocolate Zuchini Bread

Ingredients

1/2 cup butter, softened
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
3 tablespoons baking cocoa
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 cup grated unpeeled zucchini
1/2 cup semisweet chocolate chips

Directions

1.In a large mixing bowl, cream the butter and sugar. Beat in eggs and vanilla. Combine the flour, cocoa, salt, baking soda and cinnamon; gradually add to creamed mixture. Stir in the zucchini and chocolate chips.

2.Spoon into a greased 8-in. x 4-in. x 2-in. loaf pan. Bake at 350 degrees F for 60-70 minutes or until a toothpick inserted near the center comes out clean. If baking muffins instead, bake at same temp for approximately 20 minutes.

Cool for 10 minutes before removing from pan to a wire rack.

Linguine with Chicken and Sauteed Vegetables

I think I've done this one before but can't find it one the blog. Either it was done before we started using the blog or I simply forgot to post it (the latter is more likely!).

***This recipe is all about the garlic oil!***

Ingredients

* 1/2 cup vegetable oil
* 10 cloves garlic, finely chopped
* 1 (12 ounce) package uncooked linguine pasta
* salt to taste
* 1/2 cup chopped broccoli
* 1/2 cup chopped cabbage
* 1/2 cup shredded carrots
* 1/2 cup chopped cauliflower
* 2 tablespoons diced green onions
* 1 pound chicken tenders, cut into bite-size pieces
* 3 1/2 tablespoons soy sauce
* salt and pepper to taste
* 1 cup chopped cilantro
* 4 lime wedges

Directions

1. Heat oil in a skillet over medium heat. Mix in garlic. Cook and stir until golden. Remove from heat and allow to cool.
2. Bring a large pot of lightly salted water to a boil. Place linguine in pot and cook 8 to 10 minutes, until al dente. Drain and transfer to a large bowl. Set aside 1 tablespoon garlic oil and toss remainder with pasta to coat. Season pasta with salt.
3. Bring a pot of water to a boil. Immerse broccoli, cabbage, carrots, cauliflower and green onions in water for about 30 seconds. Drain and set aside.
4. Heat reserved garlic oil in skillet over medium heat. Mix in chicken and 2 tablespoons soy sauce. Cook until chicken juices run clear. Mix in vegetables and remaining soy sauce. Season with salt and pepper. Toss with linguine, and garnish with cilantro and lime to serve.

Nutritional Information open nutritional information

Amount Per Serving Calories: 480 Total Fat: 21.6g Cholesterol: 46mg

Bran Muffins

3 cups wheat bran (separate into 1 cup and 2 cups)
1 cup boiling water
½ cup margarine or butter, melted
1 ½ cups sugar, brown or white
2 eggs, beaten
2 cups buttermilk
2 ½ cups flour
2 ½ tsp baking soda
1 tsp salt

Pour boiling water over 1 cup of wheat bran, add margarine and let sit while you mix everything else. Mix dry ingredients together. Combine with wet ingredients adding the hot bran last. Bake as needed at 400’F for about 20 minutes. Batter lasts up to five weeks in the fridge.

Zucchini Gratin

I used this recipe:

http://www.foodnetwork.com/recipes/patrick-and-gina-neely/neelys-zucchini-gratin-recipe/index.htm

I used 4 - 5 cups of sliced zucchini since I have no idea what 6 zucchini means and I doubled the cheese amounts.

Roasted Vegetable Pot Pie

Adapted from Family Circle.

CC Club Instructions : Thaw, and then follow baking instructions below.

Ingredients

* 1 small cauliflower, cut into florets, about 4 cups
* 1 small butternut squash, peeled and cut into 1-inch pieces
* 2 medium parsnips, peeled and cut into 1/2-inch pieces
* 2 medium carrots, peeled and cut into 1/2-inch pieces
* 1 sweet red pepper, cut into 1-inch pieces
* 2 tablespoons olive oil
* 1/2 teaspoon salt
* 1/2 teaspoon black pepper
* 1 cup vegetable broth
* 1 tablespoon cornstarch
* 3/4 teaspoon dried thyme
* 3/4 teaspoon dried oregano
* 2 tablespoons plain bread crumbs
* 1 pie crust (for top)
* 2 tablespoons grated Parmesan cheese

1. Heat oven to 450 degrees F. Coat a large baking pan with nonstick cooking spray.

2. In a large bowl, add cauliflower, squash, parsnips, carrots and pepper. Toss with olive oil and 1/4 teaspoon each of the salt and pepper. Spread out on the baking pan in a single layer. Bake at 450 degrees F for 30 minutes, stirring halfway.

3. Meanwhile, place the broth in a medium-size saucepan and stir in the cornstarch. Bring to a boil, lower heat and simmer 1 minute until thickened. Stir in the thyme, oregano and remaining salt and pepper. In a large bowl, gently toss roasted vegetables, bread crumbs and sauce.

4. Spoon in vegetable mixture and sprinkle with cheese. Place the piecrust on top and crimp crusts together. Pierce a few times with a paring knife to vent. Brush lightly with the egg-water mixture.

5. Bake at 450 degrees F for 15 minutes. Lower heat to 425 degrees F and bake for an additional 30 minutes. Remove from oven and allow to cool slightly before slicing.

Raw Summer Sauce with Mozzarella

From "Pasta Fresca"
Serves 4-6

A bouquet of summer colors and flavors. This is as close as we get to advocating pasta salad. The addition of oregano and red chile pepper accents the sweetness of the summer vegetables. The hot pasta very lightly cooks the small, diced ingredients, releasing flavor and aroma. Tubetti, shaped like short tubes, echo the small dice of the vegetables and fresh cheese.

1 pound ripe tomatoes, cut into small dice
1 yellow pepper, seeds and membranes removed, cut into small dice
2 small zucchini, trimmed and cut into small dice
½ hothouse cucumber, peeled, seeded, and cut into small dice
1 tender carrot, peeled and thinly sliced
1 small red onion, finely diced
1 bunch fresh basil leaves, chopped
Dried oregano to taste
½ teaspoon minced fresh red chile pepper (I used ¼ jalepeno)
Salt
6 tablespoons extra-virgin olive oil
¾ pound fresh mozzarella, diced
Freshly grated Parmesan or Pecorino Romano cheese

Combine the chopped vegetables and the herbs in a serving bowl. Cook the tubetti in abundant boiling salted water until al dente. Drain and transfer to the serving bowl containing the other ingredients. Add the red chile pepper, salt, and olive oil, and toss. Sprinkle with the mozzarella, toss again, and serve with grated cheese on the side.