Zucchini Bread

 

Ingredients:

• 1 and 3/4 cups (220g) all-purpose flour (spooned & leveled)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 and 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup (120ml) vegetable oil (or melted coconut oil)
• 1/2 cup (100g) packed light or dark brown sugar
• 1/2 cup (100g) granulated sugar
• 2 large eggs, at room temperature
• 1/4 cup (60g) unsweetened applesauce (or sour cream or Greek yogurt)
• 2 teaspoons pure vanilla extract
• 1 and 1/2 cups (about 165g) shredded zucchini (no need to blot)
• optional: 1 cup (180g) semi-sweet chocolate chips (or chopped nuts, raisins, etc)

Preparation:

1. Preheat the oven to 350°F (177°C). Grease a 9×5-inch loaf pan. See notes for muffins.
2. Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a large bowl until thoroughly combined. Set aside. In a medium bowl, whisk the oil, brown sugar, granulated sugar, eggs, applesauce, and vanilla together until combined. Whisk in the zucchini. Pour the wet ingredients into the dry ingredients. Gently stir or whisk until *just* combined; do not overmix. Fold in any optional add-ins like chocolate chips or nuts. Batter is slightly thick.
3. Spread the batter evenly into prepared loaf pan. Bake for 55-70 minutes. (I like to loosely cover the bread with aluminum foil halfway through to prevent heavy browning on top.) Baking times vary so keep an eye on yours. The bread is done when a toothpick inserted in the center comes out *mostly* clean with zero raw batter. Remove the bread from the oven and set on a wire rack. Cool in pan for 1 hour before removing from pan. You can slice the bread at this point, but it will still be warm in the center and may not slice neatly. For neat slices, continue cooling bread directly on a wire rack and then slice once cooled.
4. Cover and store leftover bread at room temperature for up to 3-4 days or in the refrigerator for up to 1 week.

sallysbakingaddiction.com

Cream Cheese Stuffed Poblanos

Ingredients:

• 4 poblano peppers
• A bit of olive oil or a spray oil
• 8 ounces cream cheese softened
• 4 ounces shredded white cheddar cheese
• 1 tablespoon spicy chili powder
• 1 teaspoon garlic powder
• ½ tablespoon ground cumin
• Salt and pepper to taste
• Juice from 1 lime
• Chopped cilantro for garnish

Preparation:

1. Get a grill going good and hot, to about medium-high heat.

2. Lightly oil the poblano peppers and set them on the grill. Close the lid. Flip the poblanos a few times throughout as you grill, about 10 minutes or so, until the poblano skins are nicely charred. Remove from heat and cool. Set them into a sealable baggie and allow them to steam. Cool, then remove and peel off the skins. (Alternatively, you can either oven roast or flame roast the poblano peppers. See the post discussion.)

3. Slit the poblanos up the side and open. Scoop out the insides.

4. In a mixing bowl, combine cream cheese, cheddar cheese, garlic powder, chili powder, cumin, and salt and pepper. Mix well.

5. Stuff the cheese into the poblano peppers and set them back onto the grill over indirect heat. Close the lid and cook about 10 minutes to allow the cheeses to melt. Alternatively, you can bake the cream cheese stuffed poblano peppers for 10 minutes or so in an oven at 375 degrees.

6. Remove and set onto serving plates. Squeeze lime juice over them and garnish with chopped cilantro.

7. Serve and enjoy!

chilipeppermadness.com

Pasta with Cherry Tomatoes

 

Ingredients:

• 8 ounces spaghetti
• ¼ cup olive oil
• 2 pints cherry tomatoes
• 3 garlic cloves minced
• ½ teaspoon salt
• ½ teaspoon crushed red pepper
• ½ cup fresh basil chopped, plus more for serving
• ¼ cup grated Parmesan cheese plus more for serving

Preparation:

1. Bring a large pot of heavily salted water to a boil. Cook pasta until al dente according to package directions. Reserve ½ cup pasta water and drain.

2. Heat the olive oil in a large skillet over medium heat. Add the cherry tomatoes and cook until softened, stirring occasionally, about 5 minutes. Add the garlic, salt and crushed red pepper and cook until fragrant, 1 more minute. Use the back of a spoon or a potato masher to carefully mash the tomatoes to release their juices. Continue cooking until the tomatoes continue to burst and create a sauce, 5 more minutes.

3. Transfer the drained pasta on top of the tomato sauce along with the basil and parmesan cheese and toss to combine. Add as much of the reserved pasta water as needed to reach the desired consistency.

4. Serve immediately with more fresh basil and parmesan cheese, if desired.

feelgoodfoodie.com