Thursday, November 18, 2010

Carrot Zucchini Bread

This recipe is from a great cookbook I received from my sis.  I absolutely LOVE this bread and could eat loads of it...thankfully it is full of veggies too! Try it out and try to resist eating more than one slice.  I modified the recipe to decrease the sugar and omit the candied ginger (didn't have any at the time). 

Carrot Zucchini Bread
Adapted from "Eating Local: The Cookbook Inspired by America's Farmers)


  • 3 cups unbleached all purpose flour
  • 1 3/4 teaspoon ground ginger
  • 1 1/2 teaspoon ground cinnamon
  • 1 tsp baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 eggs
  • 1 cups oil (canola is recommended, I've used olive oil)
  • 1 cup sugar (add more if you want it sweeter)
  • 2 teaspoons vanilla extract
  • 1 cup carrots, peeled and grated (large grater holes)
  • 1 cup zucchini, peeled and grated (large grater holes)
  1. Preheat oven to 325F. Coat two 8.5 x 4.5 x 2.75 inch loaf pans with nonstick spray.
  2. Sift together with flour, ginger, cinnamon, baking soda, and baking powder into a medium bowl. Stir in salt.
  3. In large bowl, whisk eggs until light and foamy. Add oil, sugar and vanilla, whisk until sugar dissolves. Whisk in carrots and zucchini.
  4. Add ingredients from step two into wet mixture all at once. Stir with wooden spoon until just blended. Divide the batter equally between the two pans.
  5. Bake until the breads are rise and are firm to touch and toothpick comes out clean. (About 1 hour) Let bread cool in pans on a rack for 10 min and then invert and finish cooling right side up on a rack.

Double Chocolate Brownies

I am definitely NOT a chocolate fan, but alas, the hubby and kid are.  I tried this recipe from Martha Stewart's "Best Chocoloate Recipes" section in Martha Stewart Living.  The results? Delicious (by those that partake in the eating of chcoloate!).  I've made the recipe a few times and experimented with the type of chocolate (from milk to dark) and the amount of sugar.  I have a link below to the original recipe and you can see my variation below.

Double Chocolate Brownies
Makes 9 large squares
Adapted from Martha Stewart

  • 6 tablespoons unsalted butter, plus more for pan
  • 6 ounces chopped chocolate (take your pick: bittersweet, milk or dark; the better the chocolate, the better the brownies)
  • 1/4 cup unsweetened cocoa powder (not Dutch-process)
  • 3/4 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup sugar (add more if you like super sweet brownies)
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  1. Preheat oven to 350 degrees. Line a buttered 8-inch square baking pan with foil or parchment paper, allowing 2 inches to hang over sides. Butter lining (excluding overhang); set pan aside.
  2. Put butter, chocolate, and cocoa in a heatproof medium bowl set over a pan of simmering water; stir until butter and chocolate are melted. Let cool slightly.
  3. Whisk together flour, baking powder, and salt in a separate bowl; set aside.
  4. Put sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the whisk attachment, and beat on medium speed until pale, about 4 minutes. Add chocolate mixture; beat until combined. Add flour mixture; beat, scraping down sides of bowl, until well incorporated.
  5. Pour batter into prepared pan; smooth top with a rubber spatula. Bake until a cake tester inserted into brownies (avoid center and edges) comes out with a few crumbs but is not wet, about 35 minutes. Let cool slightly in pan, about 15 minutes. Lift out brownies; let cool completely on a wire rack before cutting into squares.

Lemon Rice

I fell in love with lemon rice after having at at a party.  Its a nice way to use leftover rice and super tasty! I forget where I got the original recipe...but here is my take on it.

Lemon Rice

  • 1.5 cups leftover rice
  • 1 large onion chopped
  • 2 green chilies
  • ½ cup roasted cashews
  • ¼ tsp haldi (turmeric)
  • 1 lemon juiced
  • ½ tsp lemon zest
  • Salt to taste
  • 1 teaspoon mustard seeds (rai)
  • 1 tablespoon channa dal
  • ½ tablespoon urad dal
  • Pinch hing
  • 15-18 curry leaves (limdi)

  1. Heat oil in pan on medium high heat. Add rai. When it pops, add channa dal and urad dal and saute until they turn brown. Add hing and curry leaves.
  2. Then add onion and saute until translucent. Then add turmeric and green chilies.
  3. Next add the cooked rice, lemon juice, lemon zest and salt. Mix well.
  4. Turn off the heat and add roasted cashews.
  5. Serve with raita or yogurt.