Recipe #29 July 12, 2013

Coconut Banana Bread

 Adapted from Ambitious Kitchen

Ingredients:

1 ¾ cup all-purpose flour

1 teaspoon baking powder

1 1/4 teaspoon baking soda

3 Large ripe bananas, mashed

½ cup + 2 tablespoons sweetened flaked coconut

½ tablespoon olive or coconut oil

1 teaspoon vanilla

½ cup of brown sugar

3 egg whites

¼ cup plain greek yogurt

¼ cup + 2 tbsp coconut almond milk or light coconut milk

¼ cup of chopped walnuts (optional)

Directions:

1. Preheat oven to 350 degrees F.
2. In a mixing bowl, combine flour, baking powder, and baking soda.
3. In a separate large mixing bowl combine mashed bananas, brown sugar, and vanilla.  Add egg whites and mix together until smooth and then add in the oil.
4. Slowly incorporate the flour and combine until moist.
5. Add in the greek yogurt and coconut milk and combine. 
6. Lastly fold in ½ cup of coconut and walnuts (if using) into batter.
7. Pour into greased 9×5 inch loaf pan. Sprinkle 2 tablespoons of coconut on top.
8. Bake for 50-60 minutes or until toothpick comes out clean and the bread is golden brown.

Recipe #28 July 8, 2013

Zucchini Bread

I got this recipe from a student few years back after he brought in a slice for me!

Ingredients:

• 3 eggs
• 1 C oil
• 2 1/4 C sugar
• 2 C grated, peeled zucchini
• 3 tsp vanilla
• 3 C flour
• 1/4  tsp baking powder
• 1 tsp salt
• 1 tsp baking soda
• 3 tsp cinnamon
• 1 C mini choc chips (optional) - I used reg. size chips but they sunk to the bottom :(

Directions:

1. Sift together flour, baking powder, salt, baking soda and cinnamon.  Set aside.
2. Beat eggs until light and fluffy.  Don't beat them too long - just until they forma  head.
3. Add sugar to eggs slowly white beating, then add oil, beating all the time.
4. Add vanilla.  
5. Stir in grated zucchini.
6. Blend flour mixture with creamed mixture.
7. Add chocolate chips.
8. Grease and flour pans - use real crisco, not spray
9. Turn batter into 2 loaf pans and bake at 350 for 1 hour or until done.

Recipe #27 July 6, 2013

Chili-veggie wraps 

(We don't know the real name!)

Ingredients:
2 packs cream cheese - 8oz each
1 can chopped jalapenos
1 tomato
2 avocado
1 bag spinach
1 can chili
1 package shredded cheese
1 package tortillas - we used white and green spinach

Directions:
1. Blend cream cheese and can of choped jalapenos, pour in some of juice also.
2. Chop tomato and avocados
3. Lay tortilla flat and spread cream cheese mix all over tortilla.
    Put spinach over cream cheese mix in a neat layer.
    In a small line down the middle spoon on chili, then avocados, tomatoes, and shredded cheese.
4.  Fold tortilla over tucking ingredients tightly.  Add some more cream cheese mix on top of the tortilla so it sticks together.  Slide into 1 inch pieces.

Recipe #26 July 2, 2013

Baked Ziti and Summer Veggies

Ingredients

• 4 ounces uncooked ziti
• 1 tablespoon olive oil $
• 2 cups chopped yellow squash $
• 1 cup chopped zucchini $
• 1/2 cup chopped onion $
• 2 cups chopped tomato $
• 2 garlic cloves, minced
• 1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
• 2 tablespoons chopped fresh basil
• 2 teaspoons chopped fresh oregano
• 3/4 teaspoon salt, divided
• 1/8 teaspoon crushed red pepper
• 1/4 cup (2 ounces) part-skim ricotta cheese
• 1 large egg, lightly beaten $
• Cooking spray $

Preparation

1. Cook pasta according to package directions, omitting salt and fat; drain.
2. Preheat oven to 400°.
3. Heat a large skillet over medium-high heat. Add oil to pan. Add squash, zucchini, and onion; sauté 5 minutes. Add tomato and garlic; sauté 3 minutes. Remove from heat; stir in pasta, 1/2 cup mozzarella, herbs, 1/2 teaspoon salt, and pepper.
4. Combine ricotta, remaining salt, and egg. Stir into pasta mixture. Spoon into an 8-inch square glass or ceramic baking dish coated with cooking spray; sprinkle with remaining mozzarella. Bake at 400° for 15 minutes or until bubbly and browned.

Recipe #25 July 2, 2013

Carmelitas

Ingredients

• 32 caramel squares, unwrapped
• ½ cup heavy cream
• ¾ cup butter, melted
• ¾ cup brown sugar, packed
• 1 cup flour
• 1 cup rolled oats
• 1 teaspoon baking soda
• 6 ounces semisweet chocolate chips

Instructions

1. Preheat oven to 350. Grease an 8×8 pan or you can line with aluminum foil or parchment paper for easier removal. The carmel can get sticky. (can also be made in a 9×13 just double the ingredients)
2. In a mixing bowl, combine melted butter and brown sugar. Add flour, oats, and baking soda. Mix until combined.
3. Divide the cookie mixture in half and pat half of the mix into the bottom of the 8×8 pan. Bake for 10 minutes and remove.
4. While baking, combine the caramels and heavy cream and stir until completely smooth. Can also be melted in the microwave, just stir after every 30 seconds being careful not to let it burn.
5. Remove pan from the oven and sprinkle chocolate chips over the crust. Pour carmel mixture over the chocolate chips and crumble remaining cookie dough on top.
6. Return to oven and bake for 15-20 minutes until the edges are lightly brown.
7. Once removed from oven allow them to completely cool and the carmel to set up. The carmel is like molten carmel right out of the oven and you want to let it cool. You can speed up the cooling process by putting it in the fridge if needed.

Recipe #24 June 25, 2013

Fruit Salsa with Cinnamon/Sugar Chips

Ingredients

• 2 kiwis, peeled and diced
• 2 Golden Delicious apples - peeled, cored and diced
• 8 ounces raspberries
• 1 pound strawberries
• 2 tablespoons white sugar
• 1 tablespoon brown sugar
• 3 tablespoons fruit preserves, any flavor
• 10 (10 inch) flour tortillas
• butter flavored cooking spray
• 2 tablespoons cinnamon sugar

Directions

1. In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.
4. Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.