Archives for zucchini

Host a Coloring Party

I host a cookie swap every December that everyone swears is their favorite, but I am cognizant of the fact that they could be just being nice! I’d like to say that it is my charming hostess skills and/or my goodies, but I really think that the women in my life enjoy the opportunity to connect. In our crazy busy world it’s easy to get swept up into the minutia and put aside our own connections for those of our family and/or children. When was the last time you scheduled a playdate for yourself? With the cookie swap as a

Zucchini Cupcakes

I am always trolling the “day old” section at the grocery store in the produce department.  They typically put out things that aren’t perfect enough to sell at the going rate, but still completely useable.  My favorite items to look for are brown bananas that I freeze for smoothies and banana “ice cream” and then zucchini.  The zucchini can be used for these decadent cupcakes that seem healthy in concept, but deliver on their dessert promise.  And then also my zucchini pancakes or zucchini bread–both family crowd pleasers!  These can also be made with any of the summer squash and/or with shredded

Golden Harvest Muffins

I’m lazy when it comes to carrots.  For my own eating pleasure, I only use cleaned and peeled “baby” carrots, so when we get “real” carrots from the farm as part of our CSA I look on like I’m not sure what to do with them.  My first inclination is to make my mom’s famous Carrot Cake but that really negates the concept of a low calorie food.  So these muffins are the next best thing.  They are like little carrot cakes without cream cheese frosting (not that you couldn’t add that!) and, at least seem, less sinful.  Whenever I

Weekly Meal Plan #2

Each week before I make my grocery list, I take everything (well not the condiments!) out of my refrigerator to see what I have left from the week before to work with.  Typically it’s a random menagerie of fruits and veggies from the prior week’s CSA pick up and staple items from the week before, i.e. chicken, taco meat, etc.  Once it’s on the counter, I wipe down all of the shelves in my refrigerator and then decide what I’m going to make with all of the left overs.  I rarely throw anything out–unless it’s gotten funky of course!  This

Zucchini Bread

One of my favorite uses for surplus zucchini is zucchini bread and it’s always a hit in the house.  This recipe is taken from the Better Homes and Gardens cookbook–my favorite!  This page is so gunky (that is a technical term) that you can hardly read the recipe anymore.  This recipe only calls for 1 cup of zucchini and even a fairly small zucchini yields more than that when shredded so I typically double the batch.  The zucchini can also be replaced by shredded apples–a great way to use up your extra apples from apple picking.  The bread can be

Weekly Meal Plan #1

In an effort to help in your meal planning, I’m launching a new weekly post for what I’ve made (or am making) ahead for the week.  You certainly don’t have to do it ahead, but for me, that’s my lifesaver.  I call it my Sunday Cookingpalooza!  This week my menu contains: Breakfast Egg Cups Waffles–I make a double batch of waffles and then freeze them in a large zip lock bag.  Each morning I take out what I need and toast them for my own homemade “frozen waffle”. Fruit Salad–typically a mix of strawberries, blueberries, red grapes, black berries and/or

Zucchini Pancakes

I love, love, love zucchini.  It really doesn’t have much of a taste on it’s own, but it lends itself to some great possibilities.  My favorite being zucchini bread, and my second zucchini pancakes!  These are crazy easy and follows more of a formula then a recipe. Grate your zucchini with the skin on into a large bowl.  In my case, I had two large zucchinis so it grated down to 6+ cups.  You can use yellow squash as well and you can add grated carrots, onions, or other veggies of choice. Depending on the amount of zucchini you have,

Roasted Asparagus

On Sundays during my “CookingPalooza” I cut up all of the vegetables for the week and roast the heck out of them. The “formula” for roasting asparagus at my house, is the same for all veggies. I set the oven to 400 degrees. I line a baking sheet with parchment paper. And no, I do not make sure the edges are perfectly straight. This helps absorb the excess moisture from the veggies so they will stay crisper. Then I lay out the veggies (asparagus, butternut squash, cauliflower, broccoli, or zucchini, etc.), to make sure not to crowd them or they

The Mini Loaf

All things “leavened” are loved around here—quick breads are some of our favorites. While my brother is a master yeast baker, I have a love hate relationship with yeast. Love to eat it, but have no ability to bake with it. Perhaps it’s my impatience. In any case! Banana bread, pumpkin bread and zucchini bread are always available in our freezer for those last minute play dates or for something different in the school snacks. Most recipes make one loaf—except for my pumpkin bread recipe, which is three, but I find that the bread starts to lose its luster before