Bikini Zucchini Bread

Yes, I still have the giant zucchini from Illinois in my refrigerator. Yes, I have every intention of creating many a delicious concoction until the monster veg has been defeated and devoured. I found the holy grail of zucchini bread recipes on AllRecipes.com and slimmed it down a bit because lawd knows, I will want to eat this entire loaf. You can find the original recipe here. I halved the recipe, because, again, I would hide in the pantry eating a whole loaf myself, knowing I had to share the second one.

My biggest suggestion is to sub out all the artery clogging oil in favor of applesauce. You use the exact same amount of applesauce as you would oil, so it saves the math headache for another baking day. I also use Pam for Baking instead of grease and flour. Saves the calories and the time. I mean, who wants to wait when you have a cinnamonlicious bread rising in the oven?

I may make this again this week to spread the love to Hardworking Hubby's coworkers, and to my little Museum staff, too.

Lasagna Deliziosa

Much like Garfield the cat, my Hungry Hubby could eat lasagna every night (and afternoon, and most likely morning, too if given the option). Every once in a while I bust out this layered-love for his wide-eyed dining pleasure. This time, I added a secret layer of shredded zucchini. My mother-in-law brought a zucchini the length of my arm and the width of my calf (seriously, this is not really an exaggeration).

How to make this yummtastic meal of tastiness:

• Shred about a cup of zucchini and drain (put zukes in a paper towel-lined strained, dust with salt, let sit at least 30 minutes, squeeze out extra moisture). 
• While boiling a pot of lightly salted water, preheat your oven to 350 degrees. Add in lasagna noodles. Boil 8-9 minutes. 
• Brown ground beef/turkey/or soy crumbles with 1/2 a Tbsp of garlic powder, a dash of salt, several cranks from a pepper mill. Once you do an initial drain of fat from the beef (once you see it change from pink to brown), add in a couple pinches of dried sage, a couple spinkles of fennel seeds, and a healthy dash or two of dried basil. Cook an additional five minutes. Drain off any remaining fat from the meat. It's okay if some of your herbs escaped with the grease. The flavors infused just enough as you prepare yourself for the oven.
• Coat the bottom of your pan (I use a bread loaf pan since I am only cooking for two + leftovers) with prepared spaghetti sauce. Layer in noodles, followed by beef, dallops of part skim ricotta cheese, zucchini. Repeat starting with sauce until you've achieved the height you predetermined for your masterpiece. Finish off with a mozzarella top. 
• Bake this bad boy for 30 minutes. Wait a few minutes before cutting into. I know, it's painful to wait, but you don't want it sliding around on your plate. Serve with a light salad and garlic bread (or in our case heels toasted, buttered then sprinkled with garlic powder).

Devour!
Bon Appetit!

Morning Veg

I have decided to eat up all the lettuce in my lil garden-built-out-of-love. Made a delicious salad last night. Happy with its crisp flavorfulness, I plucked another chunk from the earth. I gently tossed it into the sink after ripping off the dirt-clod root. Rinsing the leaves with running water, smelling the earthy smell, handling the big ol' caterpillar... the WHAT?!

I screamed! I mean, it was squirming around all one inch of him. Bleeghghh! I shot it with the detachable faucet washing it down the drain with my fears. Immediately, I felt bad for the poor little guy. Maybe I wasn't awake enough to be picking vegetables at 7am? Maybe that should be a night prep for the next day's lunch? Maybe waking my temporary roommate up with a blood curdling scream wasn't the nicest either.Sorry Kenda :)

I made her a breakfast berry smoothie to make up for it. I buy my way out of freaking people out by providing them with food. Getting some Vitamin C in during the AM doesn't hurt me either ;)

Lettuce in the back, carrots in the front and cucumbers on the side YUM!

 P.S. Wrote this two weeks ago, but for some reason never published. Slacker!

My! How my garden grows!

It doesnt look like much, but my little seedings have sprouted! We have lettuce, carrots and cucumbers growing in our raised garden. Hopefully they start growing like mad, because I want to enjoy the little fruits of my limited labor before I move next month. I'm a little peeved that the spring onions are a complete fail.


To the salad bowl they go!

Kale Chips

Taking something healthy, drying it out and dumping salt on it... oh yeah!

Actually kale chips are really healthy and I don't add much salt and almost zero oil.Here's how to do it:

1. Wash the kale and then dry thoroughly (or you'll get soggy chips...gross)
2. Cut off/out the stem (the stem is also gross)
3. Spread out in a single layer on a parchment lined baking sheet
4. Lightly coat with cooking spray followed by a light sprinkling of sea salt or seasoned salt
5. Bake at 350 for 10-15 minutes (they burn very easy)
6. Consume... delicious!

It is Soy Good

In keeping with my efforts to lose a lil chunk around my middle and eat more ethnic foods, I bought tofu. I have told myself for years that I "love" tofu. I know I like soy sauce, edamame, soy crisps, meatless-though-meatlike burgers and chik'n, and all the processed foods that have soy additives, so "loving" tofu wouldn't be inconceivable, right? Truth be told, I am a texture person. Cottage cheese? Gross! Raw tomato - seeds intact? Gross! One too many chews on a banana? Blech! Jell-o with fluffy creamy stuff? Gag! Tofu might not be the best option for one as squeamish as I.

I have had said tofu (extra firm to prevent squish factor) in the fridge for about a month, now nearing its expiration. Happy Hubby has teased me about it since its initial purchase. Happy Hubby stayed happy knowing that he will not be forced to chow down on this "non-food," even though I assured him it would only taste like whatever you cook with it. (Sometimes I say things so that I am the one needing convincing, his is one of those times.)

Courage, Bravery, Chutzpah! Oh My!

I am delighted to say that my first foray into tofu territory was delightful.It was peanutty, scalliony, sesame-y!

8 oz Extra Firm Tofu, cubed and drained
2 oz shrimp, peeled and deveined (I used pre-cooked)
1 1/2 tsp . Olive Oil
1/2 tsp. Sesame Oil
1/2 c. Spring Onions, chopped
1 tsp. Light Soy Sauce
2 1/2 tsp. Fresh Ginger, grated
1/2 c. Light Chunky Peanut Butter
Splash of Water
1/3 c. shredded coconut
Red Pepper Flakes, to taste

1. Heat olive oil and sesame oil in a skillet over medium-high heat. Reduce heat to medium, and cook green onions for one minute. Add tofu and pre-cooked shrimp, and continue cooking 4 minutes more, sprinkling with soy sauce halfway through. Gently stir in the peanut butter, ginger, and pepper flakes, being careful not to break the tofu, until well incorporated. Add splash of water to produce a more saucy-sauce.
2. Remove from heat, and toss in coconut. Transfer to a serving dish, and sprinkle with sesame seeds and any extra spring onion.
3. Devour!

(Yields 4 servings)

I adapted this recipe to reduce tofu to what I had in the fridge and add shrimp to entice Hubster into eating some. I also added more ginger and some red pepper flakes for some heat and zing! If you kick out the shimpers, you have a vegetarian delight.


Nom Nom Nom Nom...mmmmmm.... good.

How Does Your Garden Grow?

The Happy Husband and I built a raised garden this weekend. His mother grows incredible vegetables in her Illinois garden, and I desperately want to prove to myself that I, too, have a green thumb. I am skeptical that growing things is really within my realm of realistic talents as I am batting about 500 right now (having killed an un-killable bamboo, doesn't shine very well on my record).

We built the garden approximately 2 feet tall with an arc of 7 feet all the way around. We stacked heavy precast concrete stone pavers, dug irrigation for the drip system, and mucked around in the stinkiest garden soil all weekend long. Now I just need some seeds that will survive the 30 degree-possible Arizona "winters" and random ambushes by my little baby dog.

Listening to: "Shark in the Water" by VV Brown

Vegetarian Delishes

I have resolved to eat Vegetarian dishes a few nights a week. I refuse that mean "salads" so I dove into my favorite website, allrecipes.com, for some inspiration.
Vegetarian Korma! Happy Husband said he missed the chicken, but still fell in love with this dish. I used too much coconut milk (never thought one could ever use too much of this treasure) so I tripled the amount of curry powder. Next time I plan on using the more powerful Madras curry powder for some kick.



2.25 tsp canola oil
1 small onion
1/2 tsp minced fresh ginger I used a full tsp
2 cloves garlic
1 yukon gold potato, peeled and cubed
2 carrots, peeled and cubed
1 1/2 T. crushed cashews
1 jalapeno, seeded and minced
4 oz. tomato sauce
1 tsp. salt
2 1/4 tsp curry powder (I used 2 T.)
1/2 c. frozen peas
1/2 red pepper, seeded and chopped
1/2 green pepper, seeded and chopped
1/2 c. coconut cream (I did a full cup... a very sweet whoops)
1 bunch fresh cilantro for garnish (essential for maximum flavor)

1. Heat the oil in a skillet over medium heat. Stir in the onion, and cook until tender. Mix in ginger and garlic, and continue cooking 1 minute. Mix potatoes, carrots, jalapeno, cashews, and tomato sauce. Season with salt and curry powder. Cook and stir 10 minutes, or until potatoes are tender.
2. Stir peas, green bell pepper, red bell pepper, and cream into the skillet. Reduce heat to low, cover, and simmer 10 minutes. Garnish with cilantro to serve.

We have also enjoyed Chunky Summer Tomato Soup (cold and garden fresh) and Meatless Confetti Chili (using leftover peppers from the Korma). Tonight we'll have Zucchini Crab Cakes (use shredded and drained zucchini instead of crab) and bake, not fry.

If I ate like this all the time, I might not miss meat (for long).

Enjoy, my veggie friends!

Reading: "Pride & Prejudice" by Jane Austen
Listening to: "I've Just Seen a Face" by The Beatles