Posts Tagged ‘recipe’

Zucchini Banana Bread

Sunday, August 21st, 2011
Zucchini Banana Bread by Just Nora
Zucchini Banana Bread, a photo by Just Nora on Flickr.

Cooling on my kitchen counter this afternoon are a couple of loaves of low fat Zucchini Banana Bread.

What makes it low fat?

The recipe makes 2 loaves, and only calls for a 1/4 cup of oil, which is 3 tablespoons. Dispersed over 2 loaves, it’s not terrible at all. The recipe also calls for 4 eggs. Skip the eggs and use an egg replacer, or, use Egg Beaters like I did.

The recipe uses white flour, whole wheat flour (I like Whole Foods’ 365 Whole Wheat Pastry Flour) and oats, plus a generous addition of shredded zucchini, applesauce, smashed bananas and raisins. As of this moment, half of the first loaf is already gone – my husband, high schooler and I all sliced warm bread and stood around the kitchen cramming it into our mouths.

What else is on the counter?

I picked up a fab cannonball melon at the Covington Farmer’s Fair yesterday, along with a cantaloupe, some lovely romas, garlic and a pepper. Fresh pasta sauce (the uncooked kind) is on the menu tonight.

The recipe

Let’s face it – zucchini is everywhere right now. Whip up some loaves or muffins of this great recipe and freeze a few.

Here’s the recipe on Food.com.

I still miss RecipeZaar!

Vegan Pasta Dish

Friday, February 12th, 2010

Just getting back into town after managing a conference for a client in New Orleans.  New Orleans cooking is interesting, and I enjoyed it, but between the high fat (lots of butter and cream) hotel food and the long hours, I’m very ready for some good veggie dishes that are easy to whip up at home.  This one is on my list for this weekend.  Hat tip to the Reduce Footprints blog, where I found this recipe.

Skillet white beans, spinach & tomatoes over Linguine

Ingredients:

2 tsp olive oil
1 Tablespoon minced garlic
2 cans diced tomatoes with basil, garlic and oregano (do not drain)
1 can any white beans (I use Great Northern or Navy usually)
1 package fresh spinach
6 cups cooked linguine
6 Tablespoons Vegan Parmesan “cheese” (the original recipe calls for Romano or Parmesan cheese, grated)

Method:

1. Heat oil in a large nonstick skillet.
2. In a separate pan start boiling water for linguine and get linguine cooked while you continue.
3. Add garlic, saute for a minute or so.
4. Add tomatoes and beans and bring to a boil.
5. Cover with spinach, top with lid, reduce heat to low and simmer about 10 minutes. Stir occasionally.
6. Spoon tomato/beans/ spinach mixture over linguine and sprinkle with cheese.

This makes 6 servings of 1 cup of pasta, 1 cup of sauce and 1 tablespoon of cheese.