Prep Time: 30 Minutes
Cook Time: 1 Hour Ready In: 1 Hour 30 Minutes
Servings: 20
"Zucchini and a double dose of chocolate star in this moist and sweet quick bread."
INGREDIENTS:
2 (1 ounce) squares unsweetened chocolate
3 eggs
2 cups white sugar
1 cup vegetable oil
2 cups grated zucchini 1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
3/4 cup semisweet chocolate chips
DIRECTIONS:
1.Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans. In a microwave-safe bowl, microwave chocolate until melted. Stir occasionally until chocolate is smooth.
2.In a large bowl, combine eggs, sugar, oil, grated zucchini, vanilla and chocolate; beat well. Stir in the flour baking soda, salt and cinnamon. Fold in the chocolate chips. Pour batter into prepared loaf pans.
3.Bake in preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of a loaf comes out clean.
Nutrition
Information
Servings Per Recipe: 20
Calories: 278 Amount Per Serving
• Total Fat: 15.2g
• Cholesterol: 32mg
• Sodium: 193mg Amount Per Serving
• Total Carbs: 34.9g
• Dietary Fiber: 1.4g
• Protein: 3g
Wednesday, March 9, 2011
Fresh Homemade Ricotta Gourmet | April 2006 - Ricotta Pasta
When creative director Richard Ferretti came to Gourmet two and a half years ago, he brought along a recipe for homemade fresh ricotta. It is more delicate in flavor than any store-bought version and has a lovely dry curd. Some of us make it at home often because it takes just a few minutes of active time. Topped with honey and cinnamon, it's also great for dessert.
Yield: Makes about 2 cups (or two dinners of Ricotta Pasta/two pounds of pasta)
2 quarts whole milk
1 cup heavy cream
1/2 teaspoon salt
3 tablespoons fresh lemon juice
Special equipment: large sieve, fine-mesh cheesecloth
Line a large sieve with a layer of heavy-duty (fine-mesh) cheesecloth and place it over a large bowl.
Slowly bring milk, cream, and salt to a rolling boil in a 6-quart heavy pot over moderate heat, stirring occasionally to prevent scorching. Add lemon juice, then reduce heat to low and simmer, stirring constantly, until the mixture curdles, about 2 minutes.
Pour the mixture into the lined sieve and let it drain 1 hour. After discarding the liquid, chill the ricotta, covered; it will keep in the refrigerator 2 days.
Cook one pound of pasta in large pot of salted water. Reserve one cup of pasta water. Saute one to two tablespoons of minced garlic in olive oil until flagrant (1-2 minutes). Put garlic and oil into the reserved pasta water. Drain most of the water from pasta when fully cooked, add reserved water with garlic and oil, add 1/2 of ricotta cheese and stir. Allow to sit for a few minutes and salt/pepper to taste. Serve hot.
Yield: Makes about 2 cups (or two dinners of Ricotta Pasta/two pounds of pasta)
2 quarts whole milk
1 cup heavy cream
1/2 teaspoon salt
3 tablespoons fresh lemon juice
Special equipment: large sieve, fine-mesh cheesecloth
Line a large sieve with a layer of heavy-duty (fine-mesh) cheesecloth and place it over a large bowl.
Slowly bring milk, cream, and salt to a rolling boil in a 6-quart heavy pot over moderate heat, stirring occasionally to prevent scorching. Add lemon juice, then reduce heat to low and simmer, stirring constantly, until the mixture curdles, about 2 minutes.
Pour the mixture into the lined sieve and let it drain 1 hour. After discarding the liquid, chill the ricotta, covered; it will keep in the refrigerator 2 days.
Cook one pound of pasta in large pot of salted water. Reserve one cup of pasta water. Saute one to two tablespoons of minced garlic in olive oil until flagrant (1-2 minutes). Put garlic and oil into the reserved pasta water. Drain most of the water from pasta when fully cooked, add reserved water with garlic and oil, add 1/2 of ricotta cheese and stir. Allow to sit for a few minutes and salt/pepper to taste. Serve hot.
Easy Vegan Banana Muffins
• 2 bananas (preferably ripe)
• 1/3 cup sugar
• 1/4a cup oil
• 1 ¼ cup flour (I use whole wheat, but any will do)
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp vanilla
• applesauce (I add a snack cup size – it’s likely ¼ cup)
• Additional/Optional:
o You can add a cup of fruit (apples, blueberries, …) or Chocolate chips (our favorite!) – I use ½ to ¾ of a bag.
o Sprinkle sugar on top before baking (optional)
Mix/beat bananas, sugar, oil. (I use electric mixer, but this whole thing can be done by hand mixing – especially if bananas are really ripe!) I tend to use a lot of baby food. I usually add one jar of squash or sweet potatos to the mix. It's always different, but always tastes great.
Mix in other ingredients. (adding chips last)
Bake at 325 F for 23 minutes. Makes about 12-16 muffins. (Same temp, about 20 minutes for mini-muffin pan.)
** for truly vegan muffins, find dairy free chips at your health food store or
Whole Foods (they make delicious tasting ones!). Tropical Source also makes good ones.
Sample alterations -
one day I added:
1 extra banana
¼ C carrot juice
¼ C applesauce
1 diced prune
¼ C diced apple
¾ scoop protein powder
2 Tablespoons Flaxseed
doubled vanilla to 1 tsp
Another day I added:
1 C canned pumpkin
1 tsp cinnamon
½ tsp nutmeg
½ tsp ginger
• 1/3 cup sugar
• 1/4a cup oil
• 1 ¼ cup flour (I use whole wheat, but any will do)
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp vanilla
• applesauce (I add a snack cup size – it’s likely ¼ cup)
• Additional/Optional:
o You can add a cup of fruit (apples, blueberries, …) or Chocolate chips (our favorite!) – I use ½ to ¾ of a bag.
o Sprinkle sugar on top before baking (optional)
Mix/beat bananas, sugar, oil. (I use electric mixer, but this whole thing can be done by hand mixing – especially if bananas are really ripe!) I tend to use a lot of baby food. I usually add one jar of squash or sweet potatos to the mix. It's always different, but always tastes great.
Mix in other ingredients. (adding chips last)
Bake at 325 F for 23 minutes. Makes about 12-16 muffins. (Same temp, about 20 minutes for mini-muffin pan.)
** for truly vegan muffins, find dairy free chips at your health food store or
Whole Foods (they make delicious tasting ones!). Tropical Source also makes good ones.
Sample alterations -
one day I added:
1 extra banana
¼ C carrot juice
¼ C applesauce
1 diced prune
¼ C diced apple
¾ scoop protein powder
2 Tablespoons Flaxseed
doubled vanilla to 1 tsp
Another day I added:
1 C canned pumpkin
1 tsp cinnamon
½ tsp nutmeg
½ tsp ginger
Silky-Coconut Pumpkin Soup (Keg Bouad Mak Fak Kham) Epicurious | October 2000
by Jeffrey Alford and Naomi Duguid
Hot Sour Salty Sweet
Serve this lush, smooth soup as part of an Asian or Western meal. Large wedges of pumpkin with a pale gray-green skin are sold in Southeast Asian groceries and in Caribbean produce markets. Pick out the pumpkin with the reddest flesh. You can also use an orange "pie pumpkin."
Yield: Serves 4 to 6 as part of a rice meal
3 to 4 shallots, unpeeled
1 1/2 pounds pumpkin (untrimmed), or butternut squash or 1 1/4 pounds peeled pumpkin (I used one 15 ounce can of pumpkin puree)
2 cups canned or fresh coconut milk
2 cups mild pork or chicken broth (I used vegetable broth)
1 cup loosely packed coriander leaves
1/2 teaspoon salt
2 tablespoons Thai fish sauce, or to taste (I substituted soy sauce to taste)
Generous grindings of black pepper
1/4 cup minced scallion greens (optional)
Juice of one lime
In a heavy skillet, or on a charcoal or gas grill, dry-roast or grill the shallots, turning occasionally until softened and blackened. Peel, cut the shallots lengthwise in half, and set aside. Instead of this step, I minced the shallots and sauteed them in olive oil.
Peel the pumpkin and clean off any seeds. Cut into small 1/2-inch cubes. You should have 4 1/2 to 5 cups cubed pumpkin. Again, I took the easy way out and used canned pumpkin puree.
Place the coconut milk, broth, pumpkin cubes (puree), shallots, and coriander leaves in a large pot and bring to a boil. Add the salt and simmer over medium heat until the pumpkin is tender, about 10 minutes. Stir in the fish sauce and cook for another 2 to 3 minutes. Taste for salt and add a little more fish sauce if you wish. (The soup can be served immediately, but has even more flavor if left to stand for up to an hour. Reheat just before serving.) I also took the advice of a reviewer and added the juice of one lime which added a great extra flavor to the soup.
Serve from a large soup bowl or in individual bowls. Grind black pepper over generously, and, if you wish, garnish with a sprinkling of minced scallion greens. Leftovers freeze very well.
Hot Sour Salty Sweet
Serve this lush, smooth soup as part of an Asian or Western meal. Large wedges of pumpkin with a pale gray-green skin are sold in Southeast Asian groceries and in Caribbean produce markets. Pick out the pumpkin with the reddest flesh. You can also use an orange "pie pumpkin."
Yield: Serves 4 to 6 as part of a rice meal
3 to 4 shallots, unpeeled
1 1/2 pounds pumpkin (untrimmed), or butternut squash or 1 1/4 pounds peeled pumpkin (I used one 15 ounce can of pumpkin puree)
2 cups canned or fresh coconut milk
2 cups mild pork or chicken broth (I used vegetable broth)
1 cup loosely packed coriander leaves
1/2 teaspoon salt
2 tablespoons Thai fish sauce, or to taste (I substituted soy sauce to taste)
Generous grindings of black pepper
1/4 cup minced scallion greens (optional)
Juice of one lime
In a heavy skillet, or on a charcoal or gas grill, dry-roast or grill the shallots, turning occasionally until softened and blackened. Peel, cut the shallots lengthwise in half, and set aside. Instead of this step, I minced the shallots and sauteed them in olive oil.
Peel the pumpkin and clean off any seeds. Cut into small 1/2-inch cubes. You should have 4 1/2 to 5 cups cubed pumpkin. Again, I took the easy way out and used canned pumpkin puree.
Place the coconut milk, broth, pumpkin cubes (puree), shallots, and coriander leaves in a large pot and bring to a boil. Add the salt and simmer over medium heat until the pumpkin is tender, about 10 minutes. Stir in the fish sauce and cook for another 2 to 3 minutes. Taste for salt and add a little more fish sauce if you wish. (The soup can be served immediately, but has even more flavor if left to stand for up to an hour. Reheat just before serving.) I also took the advice of a reviewer and added the juice of one lime which added a great extra flavor to the soup.
Serve from a large soup bowl or in individual bowls. Grind black pepper over generously, and, if you wish, garnish with a sprinkling of minced scallion greens. Leftovers freeze very well.
Friday, March 4, 2011
Chicken (Tofu) tikka masala
Adapted from Cook’s Illustrated
Serves 4-6
Note
For a spicier dish, do not remove the ribs and seeds from the pepper. If you prefer, substitute 2 teaspoons ground coriander, ¼ teaspoon ground cardamom, ¼ teaspoon ground cinnamon, and ½ teaspoon ground black pepper for the garam masala.
Chicken/tofu tikka
½ teaspoon ground cumin
½ teaspoon ground coriander
¼ teaspoon cayenne
1 teaspoon table salt
2 pounds boneless, skinless chicken breasts, trimmed of fat (I used 2 lbs extra firm tofu, well-drained)
1 cup plain whole-milk yogurt (I used nonfat Greek yogurt)
2 Tablespoons vegetable oil
2 medium garlic cloves, minced
1 Tablespoon grated fresh ginger
Masala sauce
3 tablespoons vegetable oil
1 medium onion, diced fine
2 medium garlic cloves, minced
2 teaspoons grated fresh ginger
1 serrano chile, ribs and seeds removed, flesh minced (see note) (I used a jalapeno with about ¼ the seeds)
1 tablespoon tomato paste
1 tablespoon garam masala
1 (28-ounce) can crushed tomatoes (I used Tuttoroso brand)
2 teaspoons sugar
½ teaspoon table salt
2/3 cup heavy cream
¼ cup chopped fresh cilantro leaves (I didn’t add, forgot to buy)
Optional – I did add 1/3 red pepper, diced and about 3 ounces sliced mushrooms about 3 minutes after starting the onions.
For the chicken/tofu: Slice tofu in half lengthwise and drain slabs on paper towels. Combine cumin, coriander, cayenne, and salt in small bowl. Sprinkle both sides of chicken or tofu with spice mixture, pressing gently so mixture adheres. Place chicken or tofu on plate, cover with plastic wrap, and refrigerate for 30 to 60 minutes. In a large bowl, whisk together yogurt, oil, garlic, and ginger; set aside.
For the sauce: Heat oil in large Dutch oven over medium heat until shimmering. Add onion and cook, stirring frequently, until light golden, 8 to 10 minutes. (Add peppers and mushrooms with onion) Add garlic, ginger, pepper, tomato paste, and garam masala; cook, stirring frequently, until fragrant, about 3 minutes. Add crushed tomatoes, sugar, and salt; bring to boil. Reduce heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally. Stir in cream and return to simmer. Remove pan from heat and cover to keep warm.
While sauce simmers, adjust oven rack to upper-middle position (about 6 inches from heating element) and heat broiler. Using tongs, dip chicken into yogurt mixture (chicken should be coated with thick layer of yogurt) and arrange on wire rack set in foil-lined rimmed baking sheet or broiler pan. Discard excess yogurt mixture. Broil chicken until thickest parts register 160 degrees on instant-read thermometer and exterior is lightly charred in spots, 10 to 18 minutes, flipping chicken halfway through cooking. (I spread yogurt mixture on both sides of tofu, then broiled tofu for 12 minutes each side.)
Let chicken rest 5 minutes, then cut into 1-inch chunks and stir into warm sauce (do not simmer chicken in sauce). Stir in cilantro, adjust seasoning with salt, and serve. Serve with basmati rice.
Serves 4-6
Note
For a spicier dish, do not remove the ribs and seeds from the pepper. If you prefer, substitute 2 teaspoons ground coriander, ¼ teaspoon ground cardamom, ¼ teaspoon ground cinnamon, and ½ teaspoon ground black pepper for the garam masala.
Chicken/tofu tikka
½ teaspoon ground cumin
½ teaspoon ground coriander
¼ teaspoon cayenne
1 teaspoon table salt
2 pounds boneless, skinless chicken breasts, trimmed of fat (I used 2 lbs extra firm tofu, well-drained)
1 cup plain whole-milk yogurt (I used nonfat Greek yogurt)
2 Tablespoons vegetable oil
2 medium garlic cloves, minced
1 Tablespoon grated fresh ginger
Masala sauce
3 tablespoons vegetable oil
1 medium onion, diced fine
2 medium garlic cloves, minced
2 teaspoons grated fresh ginger
1 serrano chile, ribs and seeds removed, flesh minced (see note) (I used a jalapeno with about ¼ the seeds)
1 tablespoon tomato paste
1 tablespoon garam masala
1 (28-ounce) can crushed tomatoes (I used Tuttoroso brand)
2 teaspoons sugar
½ teaspoon table salt
2/3 cup heavy cream
¼ cup chopped fresh cilantro leaves (I didn’t add, forgot to buy)
Optional – I did add 1/3 red pepper, diced and about 3 ounces sliced mushrooms about 3 minutes after starting the onions.
For the chicken/tofu: Slice tofu in half lengthwise and drain slabs on paper towels. Combine cumin, coriander, cayenne, and salt in small bowl. Sprinkle both sides of chicken or tofu with spice mixture, pressing gently so mixture adheres. Place chicken or tofu on plate, cover with plastic wrap, and refrigerate for 30 to 60 minutes. In a large bowl, whisk together yogurt, oil, garlic, and ginger; set aside.
For the sauce: Heat oil in large Dutch oven over medium heat until shimmering. Add onion and cook, stirring frequently, until light golden, 8 to 10 minutes. (Add peppers and mushrooms with onion) Add garlic, ginger, pepper, tomato paste, and garam masala; cook, stirring frequently, until fragrant, about 3 minutes. Add crushed tomatoes, sugar, and salt; bring to boil. Reduce heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally. Stir in cream and return to simmer. Remove pan from heat and cover to keep warm.
While sauce simmers, adjust oven rack to upper-middle position (about 6 inches from heating element) and heat broiler. Using tongs, dip chicken into yogurt mixture (chicken should be coated with thick layer of yogurt) and arrange on wire rack set in foil-lined rimmed baking sheet or broiler pan. Discard excess yogurt mixture. Broil chicken until thickest parts register 160 degrees on instant-read thermometer and exterior is lightly charred in spots, 10 to 18 minutes, flipping chicken halfway through cooking. (I spread yogurt mixture on both sides of tofu, then broiled tofu for 12 minutes each side.)
Let chicken rest 5 minutes, then cut into 1-inch chunks and stir into warm sauce (do not simmer chicken in sauce). Stir in cilantro, adjust seasoning with salt, and serve. Serve with basmati rice.
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