Zuchinni Chocolate Pero Cake

Okay little disclaimer...not the prettiest picture because my cake stuck in the pan.  Should have greased it better and also should have cooked slightly longer.  It was delicious though and everyone LOVED it.  If I make it again soon I will post another picture :) The icing also hadn't had time to harden up yet in the fridge.  

Cake

• 1/2 cup (8 tablespoons) butter
• 1/2 cup applesauce
• 1 3/4 cups sugar (or you can use 1 1/4 c. honey but I used sugar)
• 1 teaspoon pure vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 large eggs
• 1/2 cup yogurt
• 2 1/2 cups unbleached all purpose flour
• 3/4 cup Baking cocoa (or unprocessed cacao)
• 2 Tbsp Pero, optional but tasty
• 3 cups shredded zucchini (about one 10" zucchini)*
• 1/2 cup chocolate chips (I used the darkest I could find)
• 1/2 cup walnuts chopped
• *Why the range in weights? Zucchini's weight varies a lot, depending on its moisture. To avoid having to make a decision about weight, consider measuring zucchini by volume.

Icing

• 4 baking chocolate squares
• 1/4 c. butter

 Preheat the oven to 325°F. Lightly grease a 9" x 13" pan. ( I used a bundt cake pan but should have greased it better)

2) In a large mixing bowl, beat together the butter, applesauce, sugar, vanilla, baking soda, baking powder, and salt until smooth.

3) Beat in the eggs.

4) Stir in the yogurt alternately with the flour.

5) Add the cocoa and Pero powder, mixing until smooth.

6) Fold in the zucchini and 1/2 cup chocolate chips. Spoon the batter into the prepared pan.

7) Bake the cake for 50 to 65  minutes, until the top springs back lightly when touched, and it seems set. Depending on the zuchinni's moisture makes the cooking time vary a lot.  

8) To ice the cake: melt the chocolate squares and butter together.  Let cool until a smooth but not too runny consistency and pour over top.

Walnut-Stuffed Chicken Roulades

The whole family really liked this which is good because none of them really like mushrooms or spinach and they were hidden well ;) It is a bit work but fun to do. (inserted later) NOT A GOOD LEFT OVER MEAL!!!

Whole-grain crackers and walnuts stand in for breadcrumbs to coat the chicken. Mushrooms add a smoky finish to the stuffing and provide iron, along with the spinach.

Martha Stewart Living, March 2010 
            

Yield Serves 6

Ingredients

• 10 thin, crisp whole-grain crackers, such as Kavli
• 1 1/4 cups chopped walnuts, toasted
• 2 teaspoons extra-virgin olive oil
• 6 garlic cloves, minced
• 2 shallots, finely chopped
• 3 ounces shiitake mushroom caps, chopped (3 cups)
• 1 tablespoon fresh thyme
• 2 ounces spinach, trimmed
• 1 tablespoon water
• 3 boneless, skinless chicken breast halves (6 ounces each), butterflied and pounded evenly
• Coarse salt and freshly ground pepper

Directions

1. Preheat oven to 375 degrees. Pulse crackers and 3/4 cup walnuts in a food processor until finely ground.
2. Heat oil in a medium skillet over medium heat. Cook garlic and shallots until soft, about 4 minutes. Add mushrooms and thyme, and cook until mushrooms are slightly golden, about 4 minutes; transfer to a plate. Add spinach and water to skillet. Cook until wilted, about 1 minute. Chop spinach, and add to mushroom mixture. Stir in remaining 1/2 cup walnuts.
3. Season each chicken breast with 1/4 teaspoon salt and some pepper. Lay 1 chicken breast on a plate. Spread 1/2 cup mushroom-walnut mixture onto chicken, leaving a 1/2-inch border all around. Roll, and tie with kitchen twine. Cover with crumb mixture, pressing to coat. Repeat with remaining chicken, mushroom-walnut mixture, and crumbs. Transfer to a rimmed baking sheet, and bake until golden, about 30 minutes. Untie, and slice.

Fennel, Sugar Snap Peas, and Tarragon

 

This is a really light salad that gores really well with grilled halibut (or whatever fish you might want to cook).  It is very light and fresh tasting.  Jonathan and I really liked it but the kids thought the fennel was gross.  It does have a slight taste of black licorice so if you don't like fennel don't try it.  Super simple and easy.  I sliced the fennel with my mandoline slicer to get fine cuts. 

 

 

Martha Stewart Living, June 2011             

Ingredients

• 1 fennel bulb, trimmed, quartered (core trimmed but left intact), and very thinly sliced (preferably on a mandoline)
• 7 ounces sugar snap peas, thinly sliced lengthwise
• 2 tablespoons fresh tarragon
• 1 tablespoon plus 2 teaspoons fresh lemon juice
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon coarse salt

Directions

1. Toss fennel with sugar snap peas, tarragon, lemon juice, olive oil, and salt. Serve immediately.

No Bake Brownies!

These brownies are amazing!! They are 100% raw and let me just tell you...if I had butter infused chocolaty gooey sugar goodness.....I would much rather grab one of these.  No temptation.

1 c walnuts
1 c dates, pitted
1/2 c cacao powder
pinch of salt
raw cacao nibs (optional)

Process walnuts in food processor until it makes a flour consistency.
Add dates, process.
Then slowly add cacao powder and salt until texture is like a dough.
Patt dough into pan.
Sprinkle cacao nibs on top (this just adds crunch and extra chocolate, oh yeah)

This recipe makes a small amount.  This pan is a 7x5 pirex.

Eggplant Pomodoro Pasta

We had some eggplant from a neighbor and needed to use it so this is always my go to recipe.  I used fresh basil from the garden and it added some really nice flavor.  This is a great recipe if you are a little hesitant to use eggplant but have some that needs to be used.

 

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 medium eggplant, (about 1 pound), cut into 1/2-inch cubes
• 2 cloves garlic, minced
• 4 plum tomatoes, diced
• 1/3 cup chopped pitted green olives
• 2 tablespoons red-wine vinegar
• 4 teaspoons capers, rinsed
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1/4 teaspoon crushed red pepper, (optional)
• 12 ounces whole-wheat angel hair pasta
• 1/4 cup chopped fresh parsley, or basil

Preparation

1. Put a pot of water on to boil.
2. Heat oil in a large nonstick skillet over medium heat. Add eggplant and cook, stirring occasionally, until just softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, 30 seconds to 1 minute. Add tomatoes, olives, vinegar, capers, salt, pepper and crushed red pepper (if using) and cook, stirring, until the tomatoes begin to break down, 5 to 7 minutes more.
3. Meanwhile, cook pasta in boiling water until just tender, about 6 minutes or according to package directions. Drain and divide the pasta among 6 shallow bowls. Spoon the sauce over the pasta and sprinkle parsley (or basil) on top.

Lemon Coconut Breakfast Bars

I made these for the kids breakfast this week and loved them.  I doubled the recipe and used a 9 x 13 pan.

Ingredients:
1½ Tbsp chia seeds
3 Tbsp fresh lemon juice
1 cup oat flour
½ tsp baking powder
pinch sea salt
¾ cup + 2 Tbsp shredded dried coconut, divided
2 Tbsp lemon zest
2 Tbsp coconut oil, melted
2 Tbsp applesauce
¼ cup maple syrup or agave nectar
½ cup packed soft medjool or honey dates, pitted (about 8-9)
Directions:
Preheat the oven to 300 degrees. Grease a 8×8” baking pan.
In a small bowl, combine the lemon juice and chia seeds. Set aside for 20 minutes.
Meanwhile, in a medium bowl mix together the oat flour, baking powder, salt, and ¾ cup coconut flakes. Sprinkle in the lemon zest and mix again until distributed.
In a separate bowl, combine the coconut oil, apple sauce, and agave nectar. Mix in the soaked chia seeds. Chop the pitted medjool dates finely, and mix in with the other wet ingredients.
Pour the wet ingredients into the dry, and stir until blended. Spread the mixture into the prepared baking pan, and use a spatula to flatten out the surface. Sprinkle remaining 2 Tbsp coconut on top, patting them down lightly into the mixture.
Bake for 25-28 minutes, until edges begin to turn golden brown. Cut while warm into squares. Makes 16 2”x2” squares.

Zuchinni Fritters

So I really loved these.  I did do some modifications that I think made them better.  If you have zuchinni to use this is a great one.  I added 1/4 c. of parm cheese and did half parsley half cilantro.  I also used whole wheat flour and it didn't make a bit of difference...actually it probably tasted better because of it.  I also made homemade salsa from everything in our garden to go with it.  DELICIOUS!  Really a good comfort food feel but so good for you. Loved it.  Thanks to my friend Shea for sharing it with me. 

ohh and I doubled it...glad I did we have some leftovers for breakfast. 

Martha Stewart Living, March 1999             

Ingredients

• 1 pound (about 2 medium) zucchini
• 1 teaspoon salt
• 1 tablespoon freshly grated lemon zest (1 lemon) plus
• 1 lemon, cut into 8 wedges (optional)
• 10 sprigs fresh flat-leaf parsley, stems removed and leaves finely chopped, plus more sprigs for garnish (I used half cilantro and highly recommend it)
• 1 medium clove garlic, peeled and minced
• 1/4 teaspoon freshly ground pepper
• 2 large eggs, lightly beaten
• 1/2 cup all-purpose flour (use wheat instead its YUMMY!)
• 2 to 4 tablespoons olive oil
• I added parm cheese (at least 1/4c)

Directions

1. Using the large holes of a box grater, grate zucchini into a medium bowl. Add the salt, lemon zest, chopped parsley, garlic, pepper, and eggs. Mix well to combine. Slowly add flour, stirring so no lumps form.
2. Heat 2 tablespoons olive oil in a large saute pan over medium-high heat until the oil sizzles when you drop a small amount of zucchini mixture into the pan. Carefully drop about 2 tablespoons zucchini mixture into pan; repeat, spacing fritters a few inches apart.
3. Cook fritters until golden, 2 to 3 minutes. Lower heat to medium. Turn fritters, and continue cooking until golden, 2 to 3 minutes more. Transfer fritters to a plate; set aside in a warm place. Cook remaining zucchini mixture, adding more oil to pan if necessary. Garnish with parsley sprigs and lemon wedges, if desired; serve.