Monday, August 26, 2013
It was time again for some trading with my friends. This time they had tomatoes and zucchini. My friend Dan wanted some more of the jalapeno chedder bread and some sort of sweet bread. So since he gave me a big zucchini I made him this Chocolate, chocolate zucchini bread and some lemon poppy seed zucchini bread. That recipe will be posted soon. He said it was the best sweet bread so far and has just called and wanted more. :) if you look at the picture you can see the lemon poppy seed muffins in the back. this is a very quick and easy recipe to put together, so it has become my go to recipe. I've made this with different ingredients. I've been using this recipe for such a long time I don't remember where I originally got it.
Chocolate Zucchini bread
1/3 cup veg. oil
1 cup sugar
1 1/2 cup grated zucchini
1/3 cup milk or water (I use heavy cream and water 1/2 to make 1/3 cup)
1 tsp vanilla
1 2/3 cup AP flour (could use some whole wheat also (1 cp AP 2/3 whole wheat)
1 tsp baking soda
1/2 tsp salt
1/4 tsp baking powder
1/2 tsp sinnamon
1/4 tsp ginger
1/8 tsp cloves
1/4 cup cocoa powder
1/3 -1/2 cup chocolate chips
1/3 cup chopped nuts (walnuts, pecans, almond)
Preheat oven 325°, spray a loaf pan set aside
In a large bowl whisk the oil, sugar, eggs, zucchini, milk and vanilla. Combine the dry ingredients then stir in dry ingredients to wet mix. Bake at 325° for 55-60 minutes until tooth pick inserted comes out clean.
Let cool in pan for about 5 minutes, then remove and cool rest of the way. Enjoy.
hope you give this recipe a try.
Thanks for stopping by, have a wonderful week and Remember to find the time to Do ALL the things YOU love.
Friday, August 16, 2013
Recently my daughter and I bought a dehydrator so will be drying many of the herbs that are in the garden. With today's grocery prices you have to do what you have to do and this way I also know everything is really fresh. That's why I started making bread. When store bough bread can sit on the counter for 3-4 weeks and not get moldy there are way to many preservatives in it.
I found this recipe here and just adapted it and used Trivia instead of sugar.
This made 5 pint jars
3 large english cucumbers
1 1/4 tsp mustard seed
1 1/4 tsp celery seed
3/4 tsp tumeric
2 cups boiling water
3/4 cup trivia
2 cups distilled white vinegar
1 very large onion
1/4 cup pickling salt
Wash cuc's and slice on mandolin about 1/4 inch. Also slice onion the cut slices in half or quarters. In a large bowl put cuc's and onions and cover with salt, mix and let sit for 20 minutes. After 20 minutes drain and rinse WELL to remove salt. Drain
In a sauce pan combine all other ingredients. Bring to boil and cook for about 5 minutes. Prepare pot with water and get jars ready. Fill jars with cuc's and onion and put in brine to 1/4 from top of jar. Process in a water bath for 10 minutes.
Will report back in 3 months to let you know how these taste.
Thanks for stopping by, have a wonderful day and Remember to Find the Time to DO ALL the Things you love.
Saturday, August 10, 2013
I found this here, she has some awesome recipes....want to try almost all of them soon.
Easiest Bread sticks Ever
1 packed cup cooked, minced chicken breast (I used rotisserie chicken)
1 cup packed mozzarella, shredded
1 Tbsp parsley, dried
1 tsp basil (I used fresh)
1/2 tsp onion powder
1/2 tsp garlic powder
1. Preheat oven to 375 degrees Fahrenheit.
2. Process chicken and cheese together. Mixture will resemble a meal/thick, dense crumb consistency.
3. Firmly press chicken/cheese mixture to 1/2″ thick into non-stick, miniature bread pans, about 4X8″ (if you have a regular pan, you can spray and line with parchment for easy removal and use that instead).
4. Top with parsley, basil, onion and garlic powder.
5. Bake for 20 minutes.
6. Let cool for five minutes in pan.
7. Invert onto a cooling rack until fully cooled.
8. Slice and serve.
Makes a hell of a lot of breadsticks.
These are such a great addition to food that can be eaten when you are doing LC life style. Hope you give them a try because they are well worth making and will be a hit with all that try them. It's also so shocking to know they are made of chicken.
Thanks for stopping by, have a wonderful day and Remember to Find the Time to Do ALL the Things You Love.
Friday, August 9, 2013
Today is my granddaughter Lyndsey's 13th Birthday. Happy Birthday to a beautiful young lady. It's so hard to believe she is 13 already. The years sure do fly by and them seem to go faster and faster. This is a picture of her and I last year on her Birthday, I won't be there this year in body but for sure will be there in spirit.
Sunday, August 4, 2013
1/2 head cauliflower - grated on the large hole of box grater
1-2 TBL oil
1/4 of an onion diced
2-3 oz of cooked chicken cut up
Soy Sauce to taste
In a large skillet heat some oil, (I use coconut oil) then saute the onions, til clear, add the egg and cook til it looks like scrambled egg, add your cauliflower and stir. Continue to cook til done..it takes about 5 minutes. Add some soy sauce and sesame oil to taste, cook a bit longer and the very end I added some cooked chicken.
You can add things to this recipe if you like, such as peas, green onion, carrots, etc.
I made this side to go with a Tilapia Parmesan piece of fish. Dinner was really good. Will share the fish recipe in an upcoming post, along with some of the other low carb items I've made.
Thanks for stopping by, have a wonderful day and Remember to Find the Time to Do All the things You Love.
carb count for 1 cup faux rice 10.8 Fiber 8.2 Net Carb 2.6