Moist Zucchini Carrot Bread

 

"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."

- Jim Davis

 

 

Isn't this a great time of year? Harvest time! I've got carrots and zucchini fresh from the ground, raspberries and blackberries ready for picking, and lots of ripe apples on my trees.

 

Carrots from my garden

 

I'm not the best gardener in the world, and I've only kept a garden for maybe 5 years, but I'm always amazed that I'm able to actually grown something! Every single time I harvest something from my garden it feels like a complete miracle to me.

 

 

Zucchini from the garden

 

Carrots, zucchini, and green beans are vegetables I grown every year. (I usually grown pumpkins too, but not this year.) I grow zucchini really just to make quick breads from it. And also because it's so darn easy to grow, I'm so proud of myself when I see those torpedo sized zucchinis! I practically jump for joy, as if to say, "I did it again!" "Yes!" When in truth as long as I water them regularly, (or if I get lucky and it rains) it has very little to do with me. That plant wants to grow. It's alive. It has an agenda. To live, to thrive! Zucchini plants just so happen to have a stronger will than some other more finicky plants.

 

 

Raspberries ready for picking - (Don't mind the chicken in the background.)

 

I know, I know, you're not supposed to let them get that big, but when I'm really just growing them for bread, and for other shredding purposes, like fritters, I don't think it matters. But I don't let them all get that big, I do harvest some when they are small, for slicing and cooking simply, in olive oil and fresh rosemary. And I admit, I don't always mean to let them get that big, sometimes it's an accident. It seems they get that huge overnight.

If using huge over sized zucchini like I did, remove the seeds by slicing the zucchini down the middle lengthwise and scoop out the seeds. If using small zucchinis from the grocery store, there is no need to remove the seeds.

 

Since I like baking with zucchini, I wanted to create another quick bread recipe to utilize the vegetable. (See also my Triple Chocolate Zucchini bread) Since I had fresh carrots on hand, I decided to add those as well. The result is a moist, nicely spiced, carrot cake like, bread.  

 

At times like this, I am very grateful to have a food processor to shred stuff for me.

This bread is so darned versatile, I love it. I added raisins, but you don't have to. You can add any other dried fruit instead, like dates or dried chopped apricots, or omit them altogether. I added walnuts, and I sort of do think they are needed, but if you have someone who's allergic, or you absolutely hate nuts, leave them out, I'll understand.

Carrots from my garden

These can even be made into muffins! Or small loaves! Or any shape your little heart desires. (I don't really think your heart is little, it's just an expression.)

This recipe is super easy, really you just mix up dry ingredients, then wet, then add the carrots and zucchini.

 

This bread is super easy too. You really just stir it all together. You only need a few bowls, a whisk and a spoon. No mixer needed.

 

I like to soak raisins before using to plump them up

This bread has a special little treat. A sprinkle of cinnamon sugar is added to the top, to give a not too sweet bread, a little something special.

Add the drained raisins and nuts and it's ready for the pans

If you have zucchini haters in your family, no worries. They will hardly be able to tell that it's there. You can't taste it at all. Just make sure they don't look at it too closely, they may detect the little green specs of color and run the other way.

I made one large loaf, 2 small loaves and 2 small rounds. For the large loaf I used a parchment paper sling to easily remove the loaf from the pan. I don't think it's necessary for the smaller ones. I added more nuts to the top, as well as a sprinkling of cinnamon sugar.

Happy fall! Soon I will be decorating for Halloween and stopping by Starbucks for a pumpkin spice latte (and my obligatory birthday cake pop, I can't seem leave Starbucks without one.) It's the little things in life that bring me joy, you know?

 

Right out of the oven

If you have lots of zucchini like I do, Try my Triple Chocolate Zucchini Bread, it's excellent! Seriously, it's amazing, you won't be disappointed.

 

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Chantilly Green Indiana Glass Cake Stand, Price Kensington Teapot, Tuscan Cream and Sugar with Daisies, Sheffield Silver Butler Tray, Foley Green Teacup, Royal Standard Green Teacup with Pansies, Antique Johnson Bros. Rolland Plates, and Noritake Temptation Small Plates, available at my Vintage Etsy Shop, House of Lucien.

 

 

Moist Zucchini Carrot Bread

 

An original recipe by me, Melissa aka The Alchemist

 

Makes 2 regular sized loaves, or about 6 small loaves, or 24 standard sized muffins

 

 

Ingredients

 

1 1/4 cup (250 g.) brown sugar, packed

 

1 cup (200 g.) white sugar

 

3 eggs

 

3 cups (420 g.) all purpose flour

 

1 Tablespoon vanilla extract

 

1 1/4 cup (296 ml.) vegetable oil

 

2 heaping cups (13 oz.) (373 g.) shredded zucchini

 

1 1/2 cups  (6 1/2 oz.) (183 g.) shredded carrots

 

3/4 tsp. salt

 

2 tsp. baking soda

 

2 tsp. baking powder

 

1 Tablespoon cinnamon

 

3/4 tsp. allspice

 

1/2 tsp. freshly grated nutmeg

 

1/4 tsp. cloves, optional, if you don't like cloves, leave it out

 

1 cup (110 g.) chopped walnuts

 

3/4 cup (90 g.) raisins or dates, or another dried fruit OR go in a whole nother direction and add chocolate chips (if you add chocolate chips the only spice I personally would add in cinnamon - optional 

 

more walnuts for topping - optional

 

cinnamon sugar for topping - optional

 

 

Directions

 

Preheat oven to 350 degrees Fahrenheit, 180 degrees Celsius, Gas Mark 4.

 

If using raisins, place them in a small bowl and cover them with boiling water. Let sit to plump while you get the other ingredients together, 10 minutes or so.

 

Combine the dry ingredients, (flour, brown sugar, white sugar, salt baking soda, baking powder, and spices) into a large bowl and whisk together, making sure you break up the brown sugar and that it is combined well with the other ingredients.

 

In another large bowl add the eggs and whisk to beat them a bit. Add the oil and vanilla extract and whisk again. Put the whisk down and get a large or wooden spoon. Stir in the dry ingredients to thoroughly combine it with the wet ingredients. Stir in the shredded zucchini and carrots until combined. Now stir in the nuts and strained raisins (if using) or other dried fruit or chocolate chips (if using.)

 

Prepare pans for using. If using small loaf pans or making muffins, grease the pans (or muffin tins) well. If using large loaf pans grease pans, then make a sling by placing a piece of parchment paper one way so it hangs over the sides, then the other way, also hanging over the sides, to create a sling to easily lift the bread out when done. (Also pictured above.) Grease the parchment paper as well. Pour the batter into prepared pans, 3/4 of the way full.

 

Sprinkle more chopped walnuts (if desired)  on top of loaves or muffins and sprinkle cinnamon sugar on top of the nuts (if desired.)

 

Bake until a toothpick inserted into the center comes out clean. Times listed below.

 

 - For standard sized muffins about 24 minutes

 

 Bake large loaves for 50 - 70 minutes depending on size of loaf, if a tall loaf it will take longer, while shorter loaves will take the lesser time.

 

Bake small loaves for about 28-32 minutes

 

 

 

I hope you love this recipe as much as I do!

Black Eyed Pea Stew

" We will open the book. It's pages are blank. We are going to put words on them ourselves. The book is called Opportunity and it's first chapter is New Year's Day."

-Edith Lovejoy Pierce

I'm taking a little break from blogging till mid January. Until then please enjoy this Black Eyed Pea Stew I made in 2011. It is hearty, delicious, and perfect for a New Year Meal!
 

Happy New Year everyone! Like most of you know, eating black eyed peas on New Year's day is supposed to bring good luck. We had some ham and the bone left from Christmas, so I put it to use in this easy, and flexible stew. If you don't have black eyed peas, no big deal, use another bean, like navy, or even kidney beans. I used a bag of dried beans but you could use a few cans of beans instead.

 

This recipe makes quite a bit, but it freezes nicely.









Black Eyed Pea Stew

Ingredients

one bag (16 oz.) dried black eyed peas, or 3 cans
one ham bone with 3 cups diced ham
3 carrots chopped into bite sized pieces
3 ribs of celery chopped into bite sized pieces
1 onion chopped
2, 15 oz cans diced tomatoes, undrained
salt and pepper to taste
2 bay leaves
1 tablespoon Worcestershire sauce, or 1 tablespoon cider vinegar

if you like some heat, you can add some dried chipotle pepper, or even a tablespoon or so from a small can of chopped chipotle peppers, (the smokiness works well with the smokiness of the ham) if you are using the canned peppers, and aren't familiar with using them, start with a small amount first, (they can get spicy), and adjust to your taste.

Directions

Cook the black eyed peas if using dried. I used a crockpot. (I think this is the best way to cook them, because all of the ham flavor gets infused into the black eyed peas.) Add the peas, a tsp of salt, the bay leaves, the ham, the bone and the chopped onion to the crockpot and fill the crockpot almost to the top with water. (I used a 4 quart crockpot.) If using a larger crockpot, I'd start with 8 cups water, add more later if needed.

Cook on high for 4-5 hours or until the peas are soft. If you are using a larger crockpot and have the time, you can add everything else and cook until the carrots and celery are soft. (an additional 3 hours or so.)

I poured it all into an 8 quart pot on the stove and added everything else and cooked for 20 minutes or so, until the vegetables were tender.

If you are using canned black eyed peas, drain the peas and rinse, throw it all in a large pot on the stove, add 4-6 cups water or broth, cook on medium heat for an hour or so, until the vegetables are tender and the flavors have blended. If needed, add water or broth to get the consistency you like.

Tortellini Salad

 

"The intuitive mind is a sacred gift and the rational mind is a faithful servant. We have created a society that honors the servant and has forgotten the gift."

 

~ Albert Einstein

 

O.K. so it's August 25th. August to me means summer. We have one whole week left of it. Everywhere around me I see pumpkins, and apple pies and Halloween. But hey, it's not really fall yet. I want to say, "take it easy, fall will come soon enough." I'm working on being present, so here now in the moment, it's summer and I want to enjoy it till I can't anymore.

 

I purchased this fresh cheese tortellini at Trader Joe's for about the same price as dried. I liked it.

So, you know, since it is summer, I bring you a great summer salad. Easy to make and full of awesome stuff most people love.

I bought my salami at Trader Joe's too, then cut it in chunks.

I used salami but you can easily leave it out if you have any vegetarians. This salad also has fresh spinach cut into slivers so it sort of disappears when it's tossed with the other ingredients and the dressing. The fresh basil and tomatoes add a burst of freshness.

It's so easy to make too! Just throw it all together. The most difficult thing to do is cook the tortellini and chop a little veg.

May you enjoy these last days of summer, whatever you do. Weather it's eating a cold salad, or enjoying a warm pumpkin pie.

Tortellini Salad


This is an original recipe by me, Melissa, The Alchemist


Ingredients

2 -  9 or 10 oz packages of fresh or dried cheese tortellini - Cooked according to package directions, rinsed and cooled slightly.

A bunch of fresh spinach - about a bag of it. I used some from Paradise Organics fresh picked from the farm, so I didn't measure it.

2/3 cup fresh grated Parmesan cheese - or a little more to taste -sorry I didn't weigh this! About a handful.

A dry pint (2 cups) (170 g.) of cherry tomatoes - washed and halved

2 - 2 oz. (a total of 117 g.) cans sliced black olives, drained

8 oz. (227 g.) salami or pepperoni, diced in bite sized chunks

Fresh basil - washed and cut into slivers - to taste, about a small handful of leaves

Italian Salad Dressing to taste - Use something good. I used Paul Newman's Olive oil and Vinegar dressing since it's my husbands favorite - about a cup, maybe a little more, I didn't measure.

Optional -artichoke hearts would not be amiss here, but sadly, I was about to add some, from a can, I opened them and wow, they had no taste at all, so I didn't add them. Next time I might add the type that are marinated in a jar.


Directions

Wash and dry the spinach and cut it into about 1 or 2 inch slices. Add the cooked tortellini to a large bowl and all the rest of the ingredients except the salad dressing. Start with a smaller amount of spinach if you think you may have a lot. Toss it all together. Add salad dressing to coat lightly. Taste it and add salt and pepper to taste. Add more spinach if you think it needs it. If you are going to put it in the fridge for later, I'd do it now with a light coat of dressing so the flavors can marry. If you are going to eat it now, go ahead and more dressing if you think it needs it.

Cornbread Salad

"The difference in winning and losing is most often... not quitting."

-Walt Disney
 1901-1966, Animator and Film Producer

We were at the Hood River, Oregon, County Fair, when we had lunch at one of the booths, Apple Valley BBQ (also a local store and BBQ restaurant) when I first heard the words, "cornbread salad."These were one of the choices given when the girl behind the counter asked us what side we wanted with our pulled pork sandwiches. I asked her to kindly repeat herself when I heard the two words I'm not used to hearing together.

I used Jiffy cornbread mix to make it easy

"What? Cornbread salad? What the heck is that, I asked." Her reply was, "it's good." I needed no convincing.

Twinbrook Creamery milk, people, this is the best milk on the planet! If you don't live in Western Washington, I urge you to seek out a small dairy that has only Jersey cows. Jersey milk is sweeter, richer, and has a higher protein content. Go to a place like Local Harvest to find a local dairy farm that provides milk from the breed.

I tried the cornbread crumb mixture which was mixed with bacon, red bell pepper, and red onions and called salad. It was delicious, simple, homey. It was a little looser than stuffing, but not dry. Tasty stuff indeed.

I love cornbread, and I enjoyed this salad, so I wanted to make my own. One thing I couldn't figure out. What was binding it together? And was there a secret ingredient? I gathered all of my courage and proceeded back to the stand to ask for a recipe.

The man behind the booth was very kind and helpful. He told me it was his aunt's recipe. Cornbread, red bell pepper, red onions, bacon and some mayo to hold it together. That's it! Simple family recipes, My favorite.

I searched the Internet for other cornbread salad recipes, to see if I could add anything to the party. To my surprise, I found many well loved recipes. I added black beans and corn to mine, from another's suggestion. In addition to mayo, I also added some Italian salad dressing I had in the fridge for a little acid and more dimension of flavor. Some other tasty additions, green chilies and cumin. Tomatoes would also be good. Go crazy! Add what sounds good to you. I also read of a recipe where someone added pickles and pickle juice for the acid element. An interesting and tasty idea, I thought.

This is a great Summer recipe. Perfect for a picnic or potluck.

Square Vintage silver tray, Red "lobster" napkins, fleur de lis bowls, and Sheffield England Silver Spoons, available at my Etsy Shop, House of Lucien.

 

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Cornbread Salad

adapted by a recipe from Apple Valley BBQ (If you're ever in Parkdale, Oregon, stop by for some tasty BBQ!)

I used Jiffy cornbread mix, to make it as easy on myself as possible. Next time I make it I will use my favorite cornbread recipe, Double Cornbread since cornbread is the main ingredient, you want it to be tasty. Or use your favorite cornbread recipe.

This is a rough recipe. I didn't measure when I made it, this is by memory, if you're the type that needs a more solid recipe and doesn't like to wing it, I would understand if you sought out another recipe.

Ingredients

2 boxes Jiffy cornbread mix and the ingredients to make it (4 eggs and some milk, check the box for proportions)

1 red bell pepper, chopped small

Red onion - about a half of an onion, or more to your taste, diced small

12 oz (340 g.). bacon, about 8-10 slices, cooked and chopped

1 can (15 oz.) black beans, rinsed and drained well

1 can (15 oz) corn, rinsed and drained well- or use a few ears cooked corn, cut off the cob

salt and pepper to taste

Mayonnaise - about 1/2 cup (118 ml) - 1 cup (237 ml.)

Italian salad dressing or vinaigrette - a few tablespoons to 1/4 cup (59 ml.)

Directions

Make the cornbread according to the directions on the box, except use 2 boxes and double the eggs and milk. Pour it all into a 9 inch  greased square pan as advised on the package for 1 box. It will just be a little taller. Mine took me just 10 minutes more than what was called for on the box, 30 ish minutes. When it's done, let it cool.

Crumble the cornbread into a large bowl. Stir all of the ingredients except the mayo and salad dressing together with the cornbread. Start by adding the smaller amount of mayo and a few tablespoons of Italian dressing and stir. Add more mayo and salad dressing if it needs it, tasting as you go to see what's needed. You don't want it too wet, and you don't want it too loose. Enough so it just holds together. Let it sit an hour before you serve it in the fridge to let the flavors marry.

Summer Vegetable Tart

"If you hear a voice within you say 'you cannot paint,' then by all means paint, and that voice will be silenced."

~Vincent Van Gogh

 

This tart is amazing. I mean it's the best thing I've put in my mouth in a long time.  It's simple, but done well. Many delicious ingredients conspiring on your behalf, bring you a tart bursting with fresh flavor. The pesto, homemade, full of fresh basil, spinach and garlic. The smell of which wafted through the house while cooking. Melty fresh mozzarella and fresh vegetables grilled in a grill pan on the stove really adds a smoky flavor. A fact I'm always surprised about when I use a grill pan indoors. The blistering of the tomatoes just enhances their sweetness. All sitting on  flaky puff pastry. I mean this tart is good.

Poking holes in the the puff pastry so it doesn't puff up too much.

The puff pastry is flaky and delicious.

I was so happy when I purchased this pre-sliced mozzarella! Having never used this before, I thought it would help save time, but when I saw how thick the slices were, (more for using in a Caprese Salad) I worried, until I bit into the yummy cheesy goodness.

Like I mention in the above caption, I thought what a great idea, already sliced mozzarella! Until I got it home and saw just how thick it was. Well, I did slice a few of the super thick pieces in half, but others I left that large. For me, the large mozzarella bites were the best since fresh mozzarella is a cheese I love. Even the thick pieces melt quite well.

Thinly sliced zucchini done on a mandoline. This can be also sliced thinly with a knife, or even diced small. Since you cook it before baking it on the tart, it has a chance to soften.

The thick pre-sliced mozzarella is a blessing or a curse, depending how you see it.

I used this as the sauce, it came from my freezer (I made it, then froze it. :)

I made the pesto a while back and froze it. Pesto freezes very well. You can use store bought if you'd like. Or even use tomato paste mixed with a little water and garlic. Or use olive tapanade! The options of your sauce element are endless. Just don't use something too liquidy. The puff pastry can't handle it and will turn soggy on you. 

Puff Pastry out of the oven ready to be topped

I'm lucky my husband doesn't like pesto. I got this baby all to myself. It reheats well in the oven the next day.

Meet Coco, our new pup

For those of you who follow my blog, I talked about the dog we took home on our last trip to Hood River, Oregon in my last brownie post. What I didn't mention in my post is how I practically begged to keep her to the previous owners. (I mean they had only had her for a week and a half, and who knows? It doesn't hurt to ask.) I let them know that she gets along with my dog so well they act like best friends. And that we love her so much. This dog just feels like family. I told them if they kept her we would totally understand and bring her back to them (a 3 hour ride one way, that's why it didn't happen sooner.) A few days passed, they called me and let me know WE CAN KEEP HER! YAY! I nearly jumped for joy. Such great news! She's proved to be a great and incredibly loving dog that we are so happy to call as family. Dreams really can come true.

 

 

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Summer Vegetable Tart

adapted from the Garden Vegetable Tart from Better Homes and Gardens August,2012 Issue

Ingredients

1 frozen puff pastry sheet (half of a 17.3 oz. package.)

2 ears of fresh sweet corn, cooked already, perhaps from the night before - I didn't use all of the 2 ears, maybe 1 1/2

1 medium zucchini - thinly sliced lengthwise

1 pint cherry tomatoes - Surprisingly, I did use all of these

4 oz. thinly sliced fresh mozzarella (I probably used almost double this amount since my mozzarella was so thick, so the amount is to your taste. If you love lots of cheese, you're going to slice it a little thicker and use more, FYI.) Use enough sliced mozzarella to cover your tart.

Pesto - roughly 1/3 cup (79 ml.) - homemade or otherwise OR use 1/4 cup (59 ml.) tomato paste mixed with a little garlic, and thinned with a little water, OR use olive tapenade - I used homemade pesto like I previously mentioned

Fresh Basil - thinly sliced - (optional) - I would use this if you are NOT using pesto for the sauce. If you are using pesto, that's probably enough basil. I did not use extra basil, just wanted to mention it if you won't be using pesto.

Directions

Preheat the oven to 425 degrees Fahrenheit, 220 degrees Celsius, or Gas Mark 7.

Roll out the puff pastry on a lightly floured surface to a 14 inch by 10 inch rectangle. Transfer to a parchment paper lined cookie sheet. (If you don't have parchment paper, you don't need it, it just really helps transferring the tart back to a cutting surface when it's done.) Prick the pastry all over with a fork, and bake in the preheated oven for 10-12 minutes, until the center is set and the edges are lightly browned. Remove from the oven and press it down with a spatula if it's too puffed up.

Now for the veg. If your corn isn't cooked already, you can microwave it wrapped in wax paper for 2 or 3 minutes. Or you can steam it, in a large pan with a steam basket and a little water, till it's just getting soft. I always cook my corn in it's husk in the oven at about 400 degrees Fahrenheit, 200 degrees Celsius, Gas Mark 6, for about 40 minutes.

Lightly brush the zucchini slices, tomatoes and corn with a little olive oil and sprinkle on some salt. Prepare an indoor grill pan. ( I mean sure, you could grill the veg outdoors if that's how you roll.) Cook the vegetables on medium high heat till they are tender, a few minutes. I cut my cherry tomatoes in half and placed them on their backs, and cooked them just for a few minutes. The corn I had already cut off the husks so I didn't grill it, but next time I will, and the zucchini was so thin it just needed a minute or two. When that's done, set the vegetables aside. Cut the corn off the husks if you haven't already.

Spread your sauce (pesto, tomato paste mixture or olive tapenade) on the puff pastry. Add the mozzarella cheese, zucchini slices, corn, and tomatoes.

Bake 10-12 minutes, until the cheese has melted and the puff pastry is golden brown and delicious. Top with fresh basil (if using.)