Category Archives: Snacks
Zucchini Bread, with sage and pumpkin seeds
It’s zucchini season! And the sage in my garden grows inches every day, I swear. I needed to find a recipe that included both, so I adapted a quick-bread recipe I found online. It’s tasty and savoury.
To make this more like a dessert loaf, leave out the sage, substitute canola oil for the olive oil, add more sweetener (I used agave syrup), add 1 cup of white chocolate chips, and maybe some dried fruit of your choice, or even shredded coconut. No pic for this one because all-brown foods do not photograph well.
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 tablespoon fresh sage, chopped (next time I would add more sage, or chop it better, because I couldn’t really taste it that much, with the cinnamon in there)
- 1/3 cup agave nectar, or sweeten to taste
- ½ cup unsweetened apple sauce (or other lower fat ingredient [lower fat than butter, anyway], such as mashed bananas, sour cream, Greek yogurt, pureed prunes, canned pumpkin puree, ground flax seed)
- ½ cup olive oil
- 2 eggs, large
- ½ cup pumpkin seeds, toasted, or sunflower seeds
- 2 cups zucchini, shredded
- Preheat oven to 350°F. Prepare a 9″ x 5″ loaf pan.
- Place flour, baking soda, baking powder, salt, cinnamon, nutmeg, in a large mixing bowl and blend together well.
- In a separate bowl, mix sweetener (agave), applesauce, olive oil, eggs, and chopped sage. Whisk for 2 minutes, or until mixture becomes frothy.
- Add liquids, seeds, and zucchini to the flour mix. Gently stir everything together until all ingredients are fully incorporated into a pourable batter — I had to add a little more liquid to get the right consistency: try cream, or milk, or a little water.
- Pour batter into loaf pan, then bake for 60 minutes; or until a toothpick can be pulled out clean.
- Let rest for 5 minutes, then remove loaf from pan and continue cooling on wire rack for 30 minutes.
- This does require the full 60 minutes, at least. I think next time I make it I’ll use mini loaf pans or muffin tins, because I couldn’t seem to get it to cook all the way through. I almost always have misfires like that when I bake anything, but the flavour of this savoury quickbread is great, so that’s why I’m sharing this recipe.
Delicious frozen fruit treats made easily with these lovely ice pop molds.
Yes, these have liquor in them and are remarkably easy to make.
I bought some President’s Choice bar pop molds at my local Fortino’s grocery store, and finally decided to use them.
Ingredients: your fruit of choice, your liquor of choice, and your combining fluid of choice.
I used a handful of fresh strawberries, washed, hulled, and cut into chunks. Placed these in a large bowl with a handful of frozen raspberries. Then I dumped in half a can of thawed limeade concentrate [found in your freezer section next to the cans of orange juice] (the limeade or other frozen fruit punch provides the sugar, so you don’t have to make your own simple syrup). I splashed in about one-third cup of tequila and a few teaspoons of Grand Marnier, about 1/2 cup water, and whizzed the whole mixture with my handheld kitchen blender. I didn’t blend it very long, because I still wanted a few fruit chunks, but the colour brightened up nicely when I did start the mixing process. I poured it into the ice-pop molds, using a small measuring cup with a teensy spout, so it was less messy. Placed these in the freezer and enjoyed one the next day. They are so delicious, if a little bit sour, which I like very much, but if you like sweet treats, then maybe use a sweeter fruit drink or prior to freezing add some sugar melted in the water (heat over stove for a little while; here’s a link to making simple syrup). I could definitely taste the alcohol, and it was saucy!
does anyone else here get into breakfast ruts? i went three years eating the exact same thing for breakfast every weekday (1/3 c. oatmeal, soy milk, almonds, raisins & dried cranberries) until one day i could take it no longer.
the crazy thing is that before that day, i loved it, without fail. often ate it for lunch, too.
the past year it’s been peanut-butter & pure raspberry jam on toast. but i’ve discovered a variation on this beautiful theme that will keep me on this particular addiction a while longer: tahini.
tahini & jam on toast. on days when i’m feeling crazy, it’s tahini & red-pepper jelly on toast.
as the friend who introduced me to this marvel of a breakfast option explained, “tahini on toast will be all you’ll eat for breakfast for months. you’ll forget that peanutbutter even exists. then, one day you’ll run out of tahini, and reluctantly pull the pb from the cupboard in its stead. it will be the most delicious thing you’ve ever tasted. you’ll forget all about the tahini. that is until the process reverses itself, and its back to tahini. you’ll find yourself caught in a blissful cycle of tahini & pb that will never end.”
I’m so excited that people have been joining (and posting such delicious things to) this blog! Here is my first contribution, as requested by my already-dearly-missed friend Erin. It is what I am cheerfully assembling in the picture below.
marjoram (fresh or dried)
1 recipe olive paste (see below)
1 cup pitted olives (any kind; I used kalamata)
1/4 cup capers, rinsed
2 small garlic cloves
1/2 teaspoon dried or 2 teaspoons fresh chopped thyme
1 to 2 tablespoons olive oil
fresh lemon juice
Put the olives, capers, garlic and thyme (if using dried) in a food processor and blend. Add olive oil, blend some more. Season with pepper and add lemon juice (to taste, I used maybe around the juice of a quarter of a lemon) and thyme (if using fresh).
To make crostini: slice the baguette and toast the pieces. Spread a layer of olive paste and a layer of ricotta on each crostini in proportions that suit your tastes (I prefer a thicker layer of olive paste and a thinner one of ricotta, but your mileage may vary). Season with black pepper and drizzle with a bit of olive oil. Broil briefly to warm the cheese, sprinkle the crostini with marjoram (I used dried because that’s what I had available, but fresh would probably be much nicer), and serve warm.
This recipe is taken from Deborah Madison’s fabulous Vegetarian Cooking for Everyone.
As requested by Erin not so long ago and because I miss her already.
A simple to make, tasty, reasonably-good-for-you cake. You could probably healthify it further by reducing the sugar and switching out some, or all, of the flour for whole wheat. It lasts 4-5 days at room temp (maybe less in summer) and is good in a packed lunch.
Filed under Desserts, Snacks