Wednesday, November 07, 2012

Zucchini Bread

while my garden took a real beating over the summer, my neighbor had some surplus, so there was still zucchini for turning into bread!

in the past I had used a standard recipe, but most all of them call for a cup of oil, which is just way more than I think is healthy

I've been doing some fiddling around with the recipes, and this loaf has been judged a success!

here then is the recipe:

the Dry ingredients:

2 cups flour
3/4 cup brown sugar, packed
1 1/4 tsp baking soda
1/2 tsp salt
3/4 cup chocolate chips

the Wet ingredients:

1 whole egg, lightly beaten
1 tsp vanilla
2 Tbls canola oil
1 cup unsweetened applesauce
1 1/2 cup shredded zucchini

Preheat over to 325 degrees

combine the dry ingredients in a large bowl and mix well

combine the wet ingredients in a smaller bowl and mix well

add wet ingredients into dry ingredients, stir until just blended

pour into 9x5 greased loaf pan

bake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean

cool in pan on rack for 10 minutes, then remove from pan and cool completely before cutting

Tuesday, August 28, 2012

Eggplant Lasagna

I love lasagna

trouble is, it's something that the DH has never been that fond of, and now days, as he has to decide just where he's willing to use his carbohydrate allowance, it's too carb heavy for him to eat

but we recently discovered a new way to make a lasagna that not only is okay for him to eat, but he really likes too

 Here's the ingredient list:
2 medium egg plants
2 cups pasta sauce
1/4 pound Italian sausage (about 1 link)
1/2 pound ground beef
2 eggs
1 15 ounce container of ricotta cheese
8 ounces shredded mozzarella cheese
1/2 cup shredded Parmesan cheese
sea salt
olive oil
cooking spray

Begin by preparing the eggplant
preheat the oven to 400 degrees, put parchment paper on 2 cookie sheets

peel the eggplants and slice them in 1/4 inch slices

brush both sides of slices lightly with olive oil and sprinkle with sea salt

roast in preheated oven for 20 minutes

While the eggplant is roasting, brown the sausage and the ground beef in a skillet, drain off the fat

pour the pasta sauce into the skillet and heat

in a bowl, beat 2 eggs. add the ricotta cheese, 6 ounces of mozzarella cheese and 1/4 cup Parmesan cheese and mix well

To assemble the lasagna

Spray a 9 inch square Pyrex pan with cooking spray

put a small amount of sauce in the bottom of the pan

arrange a layer of roasted eggplant over the sauce

use about a tablespoon of the egg/cheese mixture on top of each slice of eggplant and top with sauce

repeat these layers until all of the eggplant has been used

top the final layer of sauce with the remaining mozzarella and Parmesan cheese

Bake at 350 degrees for 30 minutes