Monday, January 25, 2010

Zucchini Bread

Zucchini Bread

3 eggs
1 cup oil
2 cups sugar
2 cups shredded zucchini
3 teaspoons vanilla
3 cups flour
1 teaspoon salt
3 teaspoons cinnamon
2 teaspoons baking soda
1 cup walnuts

Grease and flour 2 bread pans.  Mix ingredients in order given and bake for 50 minutes at 350 degrees F. 
Makes 2 loaves.

Monday, January 11, 2010

Homemade Granola

I never make this granola strictly by the recipe (it's not an exact science).  Sometimes I substitute roasted soy beans for sunflower seeds, put in 1/2 cup cashews and 1/2 cup almonds.  I buy raw nuts, wheat germ and sesame seeds and roast them in a 300 oven for approximately 20 minutes, stirring occasionally.  The dried fruit is whatever I have on hand; the apples I dried this fall, apricots, raisins, cranberries, dates, really any fruit is good.

2 c. rolled oats (not instant)
1 c. toasted almonds
1/4 c. sesame seeds
1/2 c. toasted sunflower seeds
1/4 c. toasted wheat germ (optional)
1/2 c. raisins
1/2 c. dried fruit
Scant 1/4 c. cooking oil (not olive)
1/2 c. honey

Mix oats, nuts & grains in a large bowl.  Measure oil into a measuring cup and swirl it around before pouring into a bowl.  Then measure out the honey in the same unwashed cup.  The oil will help the honey exit the cup.  Toss everything together until evenly coated and then pour out into a baking pan.  Use a large roasting pan as it keeps everything contained and can be stirred easily.  Bake at 300 for 30 minutes turning with a spatula every 10 minutes so everything is an even golden brown.  When it is finished cooking return the baked granola to the mixing bowl, add the raisins and dried fruit and stir to combine.  Stir gently several times as it cools, so that it doesn't clump too much.

Wednesday, January 6, 2010

Fresh Salsa

bell peppers
green onions
juice of lime

Sunday, January 3, 2010

Chicken Noodle Soup

12 cups of chicken broth (homemade or canned)
4 cups water
4 or 5 lbs chicken thighs with skin and bones
1 3/4 c. diced celery
1 1/2 c. diced onions
1 c. diced carrots
2 tablespoons chopped fresh parsley
2 tablespoons minced fresh thyme or 2 teaspoons dried
12 ounces wide egg noodles

Bring chicken broth and water to a boil in large pot over medium-high heat.  Add chicken thighs; cover and simmer until chicken is cooked through, about 30 minutes.  Transfer chicken to a bowl and let cool.  Remove skin and bones; dice meat.

Return broth mixture to a boil.  Add vegetables, parsley and thyme.  Simmer until vegetables are tender, about 15 minutes.  Add diced chicken.  Season with salt and pepper.  Add egg noodles and boil until just tender, about 10 minutes.