Wednesday, September 25, 2013

Double Chocolate Zucchini Bread

Adapted from Allrecipes.com

Ingredients:
2 one-ounce squares unsweetened chocolate
3 eggs
2 c white sugar
1 c vegetable oil
2 c grated zucchini
1 tsp vegetable extract
2 c all-purpose flour
1 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
1 c semisweet chocolate chips

Directions:

  1. Preheat oven to 350 degrees F. Lightly grease two 9x5 inch loaf pans. In a microwave-safe bowl, microwave chocolate at 40% heat until melted. Stir occasionally until chocolate is smooth.
  2. In a large bowl, combine eggs, sugar, oil, grated zucchini, vanilla and chocolate; beat well. Stir in the flour, baking soda, salt, and cinnamon. 
  3. Mix chocolate chips with small amount of flour to coat them (prevents chips from sinking in batter). Fold in the chocolate chips. Pour batter into prepared loaf pans.
  4. Bake in preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of a loaf comes out clean.
  5. Let cool in pans for 20+ minutes, then carefully remove from pans, as bottom of loaves may stick.

Zucchini Bread

Adapted from all recipes.com

Ingredients:
3 cups flour (or 1 1/2 c all purpose, 1 1/2 c whole wheat)
1 tsp salt
1 tsp baking soda
1 tsp baking powder
1 Tbsp cinnamon
3 eggs
1/2 c milk
1/2 c vegetable oil
1 1/2 c white sugar
1 Tbsp vanilla
3 c grated zucchini
1 c chopped walnuts (optional)

Directions:

  1. Preheat oven to 350 degrees F. Grease and flour two loaf pans.
  2. Whisk dry ingredients (through cinnamon) in a small bowl.
  3. Beat eggs, milk, vegetable oil, sugar, and vanilla extract together in a large bowl. Add dry ingredients and beat well. Stir in zucchini (and walnuts) until well combined. Pour batter into prepared pans.
  4. Bake in preheated oven until toothpick inserted in center of bread comes out clean, 40 to 60 minutes. Cool in pans on a wire rack for 20 minutes. Remove bread from pan and cool completely.

Wednesday, September 11, 2013

Garlic Basil Bread (for Bread Machines)

Adapted from Betty Crocker Bread Machine Cookbook

Ingredients:
1 c + 1 tsp water
1 T olive oil
1 T minced garlic
3 c all-purpose flour + 1 T gluten (or 3 c bread flour)
2 T powdered milk
2 T sugar
1 1/2 tsp salt
1 1/2 tsp dried basil leaves
2 1/4 tsp bread machine yeast

Directions:
1. Add all ingredients to bread machine in order listed; set to "dough" setting and start.
2. Once dough is ready (usually 1 1/2 hours), spray loaf pan with Pam; place dough in pan and place pan in unheated oven. Let rise 1 hour or until doubled in size.
3. Leave pan in oven and turn on oven to 350 F (ideally, convection). Cook for 35 min including while oven is warming up.
4. After 35 minutes of cooking, turn off oven but let loaf remain in oven for additional 5 minutes.
5. Remove pan from oven and place on wire rack. Let cool 5-10 minutes before removing from pan. Leave loaf on wire rack until completely cool, then place in plastic bag.

Note: if your bread machine has a time-delay setting, you can prep this overnight. Make an indent in the flour and carefully add the powdered milk and yeast to the indentation, so they don't touch the water until mixing begins.

Whole Wheat Herb Bread (for Bread Machines)

Adapted from Betty Crocker Bread Machine Cookbook

Ingredients:
1 c + 2 T water
2 T vegetable oil
2 c all-purpose white flour + 1 T gluten (or 2c bread flour)
1 c wheat flour
1 tsp dried sage leaves
1 1/2 tsp dried basil leaves
1 1/2 tsp dried oregano leaves
1 tsp dried thyme leaves
2 T dried parsley
3 T powdered milk
2 T sugar
1 tsp salt
1 1/2 tsp bread machine yeast

Directions:
1. Add all ingredients to bread machine in order listed; set to "dough" setting and start.
2. Once dough is ready (usually 1 1/2 hours), spray loaf pan with Pam; place dough in pan and place pan in unheated oven. Let rise 1 hour or until doubled in size.
3. Leave pan in oven and turn on oven to 350 F (ideally, convection). Cook for 35 min including while oven is warming up.
4. After 35 minutes of cooking, turn off oven but let loaf remain in oven for additional 5 minutes.
5. Remove pan from oven and place on wire rack. Let cool 5-10 minutes before removing from pan. Leave loaf on wire rack until completely cool, then place in plastic bag.

Note: if your bread machine has a time-delay setting, you can prep this overnight. Make an indent in the flour and carefully add the powdered milk and yeast to the indentation, so they don't touch the water until mixing begins.

Sunday, September 8, 2013

Chicken With Caramelized Onion and Cardamom Rice

Adapted from "Jerusalem: A Cookbook" by Yotam Ottolenghi and Sami Tamimi

Ingredients
4 Tbsp olive oil
1 large onion, thinly sliced (3 cups)
3 1/2 pounds skin-on, bone-in chicken thighs and/or chicken breasts
Salt and freshly ground black pepper
20 cardamom pods
1/4 c currants
1 tsp whole cloves
4 long cinnamon sticks, broken in two
2 1/2 cups basmati rice
3 1/2 cups boiling water
1 1/2 Tbsp fresh chopped flat-leaf parsley leaves
2 Tbsp fresh chopped dill leaves
2-3 Tbsp fresh chopped cilantro leaves

Directions

1. Heat 2 Tbsp olive oil in a large sauté pan (for which you have a lid) over medium heat. Add the onion and cook for 10 to 15 minutes (uncovered), stirring occasionally, until the onion has turned a deep golden brown. Transfer the onion to a small bowl.

2. Place the chicken in a large mixing bowl and season with 2 tsp each salt and black pepper. Add the remaining 2 Tbsp olive oil, cardamom, cloves and cinnamon and use your hands to mix everything together well.

3. Heat the frying pan again (this time on high) and place the chicken and spices in it. Sear chicken for 5 minutes on each side and remove from the pan. The spices can stay in the pan, but don’t worry if they stick to the chicken.

4. Add the rice, caramelized onion, currants, 1 tsp salt and black pepper (to taste) to the pan. Stir well and return the seared chicken to the pan, skin-side up, pushing it into the rice.

5. Pour the boiling water over the rice and chicken, cover the pan, and cook over low heat for 30 minutes. (If rice seems insufficiently cooked after 30 min, raise heat to med-low, add 1/2 c water, and cook for 10 more min.)

6. Take the pan off the heat, remove the lid, quickly place a clean tea towel over the pan, and seal again with the lid. Leave the dish undisturbed for another 10 minutes. Remove the lid and tea towel, add the herbs, and use a fork to stir them in and fluff up the rice. Serve hot.

YIELD: 6-8 servings

Saturday, September 7, 2013

Challah (using a bread machine)

Adapted from Betty Crocker's Bread Machine Cookbook

Ingredients
3/4 c water
2 eggs
3 T butter or margarine
1 T honey
3 1/4 c flour*
2 T sugar
1 1/2 tsp salt
1 1/2 tsp bread machine yeast
2 tsp corn meal
1 egg, well mixed (for topping)

Directions
1. Place all ingredients in bread machine in order indicated, through yeast.
2. Set bread machine to dough and press start.
3. When dough is ready, lightly flour a large surface and divide dough into four equal sections.
4. Roll or squeeze dough into long, thin ropes (approx 20-24" each), then braid (see YouTube video below for round challah instructions).
5. Spray baking pan with Pam and lightly sprinkle with corn meal. Place challah on pan and let rise for 1 hour in cool oven until doubled in size (or larger if desired).
6. Using basting brush, "wash" challah with egg topping. Place large piece of tinfoil very lightly over challah and return to oven.
7. Turn on oven to 350 F and set timer to 30 minutes. After 30 minutes, turn off oven, remove tinfoil, and let challah continue cooking for 5 minutes.
8. Place pan on cooling rack for 10 minutes, then remove challah from pan and place directly on cooling rack until completely cool.

*optionally, substitute up to 1 c white flour with wheat flour

English Muffin Bread for the Bread Machine

Adapted from King Arthur Flour website

Ingredients
1 teaspoon vinegar
1/2 cup water
1 cup milk
2 tablespoons butter or vegetable oil
1 1/2 teaspoons salt
1 1/2 teaspoons granulated sugar
1/2 teaspoon baking powder
3 1/2 cups  All-Purpose Flour
2 1/4 teaspoons instant yeast
2 tsp corn meal

Directions:
1. Place all ingredients, through yeast, in bread machine pan; mix on dough setting. 
2. When dough is ready (usually 1 1/2 hours), spray loaf pan with Pam and sprinkle corn meal in bottom and sides of pan. Place dough in pan.
3. Place loaf pan in cool oven and let rise 1 hour or until doubled.
4. Turn on oven to 350 F and set timer for 35 minutes (cook while oven is heating up). After 35 minutes, turn off oven and continue to cook for 5 minutes.
5. Remove pan from oven and place on cooling rack. Cool 5 minutes, then remove loaf from pan. Cool completely before placing in plastic bag.

Yields one delicious 1.5 lb loaf


High-Fiber (yet tasty!) Wheat-Bran Bread

Adapted from an Allrecipes.com recipe

Ingredients
1 1/2 c warm water
2 T dry milk powder
2 T vegetable oil
2 T molasses
2 T honey
1 1/2 tsp salt
2 1/4 c whole wheat flour
1 1/4 c white flour
1 c whole bran cereal
3-4 T vital wheat gluten
2 tsp active dry yeast
3-4 T crushed flax seed

Directions
1. Place in bread machine in order shown, through yeast.
2. Set on dough and press start; after 30 minutes, turn off bread machine.
3. Add flax seed and start bread machine from beginning (1 1/2 hours on dough setting); the extra mixing will allow the dough to rise more.
4. When dough setting is completed, spray loaf pan with Pam and place dough in pan.
5. Place in cool oven for 1 hour. If dough hasn't risen sufficiently, turn oven on 200 F and let rise for 30 minutes (including while oven is heating).
6. Leaving loaf pan in oven, turn oven to 350 F and set timer for 35 minutes.
7. Turn oven off but leave loaf in oven for 5 more minutes.
8. Set loaf pan on cooling rack for 5 minutes, then remove loaf from pan and let cool completely on cooling rack.

Note: if your bread machine has a time-delay setting, you can prep this overnight by putting the yeast and powdered milk in last. Make an indent in the flour and carefully add the yeast and powdered milk to the indentation, so they don't touch the water until mixing begins.