Archives for category: Veggies

America's Test Kitchen Healthy Family Cookbook

I made another zucchini bread yesterday from some of the zucchinis I picked earlier in the week. It was cold, snowy, and dreary here, so it was the perfect day to stay inside and bake. I once again used the recipe from my ATK’s Healthy Family Cookbook, and it turned out perfectly.

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It took a little longer than the recipe said to get it cooked all the way through, but the extra time was definitely worth it. It came out golden brown and it tasted so good!

Last night after dinner I went for a walk with a friend. We had her kids and dogs along with us. Even though we end up going a little slower, I love hanging out with the kids – they’re awesome. We did an hour long 2 mile (3.2 km) loop around her neighbourhood. By the time we got back to her place it was getting cold and dark. We’ll definitely have to start out earlier next time.

What’s the last thing you baked? Is it getting colder where you are?

Garden Harvest October 1 2012 (1)

Last night I picked the last of the veggies left in the garden. We’re supposed to get a rain/snow mix today. I can’t believe in 12 hours we’ll have snow. I’m so not ready for winter yet.

Garden Harvest October 1 2012 (3)

We’ve had frost already a couple times, so a couple of my tomatoes and one of my zucchinis were done, but for the most part I made out pretty good. While there’s still lots of tomatoes that are green and need to ripen, that’s okay with me. They’ll still be just as tasty once they turn red. The tomatoes are super sweet this year. I don’t know if it was the kind of seeds I planted or what, but I don’t remember them ever being so sweet.

Garden Harvest October 1 2012 (2)

I think I’m going to use a couple of the zucchinis to make zucchini bread. It’s so tasty and it always disappears so fast in this house.

Did you have a garden this summer? How did you make out?

A couple weeks ago on I was browsing on Pinterest and found a recipe for baked zucchini crisps. The photo looked amazing so I clicked on it to find out more. Once I’d read the recipe I decided I had to make them. I had a couple zucchinis from the garden to use, so I thought this would be the perfect recipe to use one in.

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I used a mandolin to slice the zucchinis – which would have taken forever by and, plus I can guarantee that they wouldn’t have been as uniformly cut. I’m so glad someone invented mandolins! Once it was all sliced I tossed them in the olive oil.

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I put together the panko and parmesan mixture – super simple and easy.

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When the recipe says to press the zucchinis into the bread crumbs, they mean press! Once I did a few I got the hang of it, and the rest went pretty quick. Usually I end up running out of breading, but with this recipe there was enough to do the whole zucchini.

Zucchini Parmesan Crisps (4)_thumb[1]

I definitely should have cooked them a few more minutes, but they were still delicious! They were in the oven for the higher end of the time suggestion, but I think after a few more minutes they would have been perfect.

Zucchini Parmesan Crisps (3)_thumb[1]

Despite being a tiny but undercooked, they were really tasty. The outside was crispy and the inside was tender and moist. I’ll definitely be making these guys again, the only difference is with a slightly longer baking time.

Click here for the recipe over at the Black Jack Bake House.

America's Test Kitchen Healthy Family Cookbook September 11 2012

With all the zucchini we’ve been getting from our garden I decided to make zucchini bread with one of them. I used a recipe from one of my favourite cookbooks, ATK Healthy Family Cookbook.

Zucchini Bread Batter September 11 2012

After preparing the zucchini and squeezing as much of the moisture out of as possible (the cookbook said that was the key to making it), the batter came together pretty quick.

Zucchini Bread September 11 2012

The zucchini bread was perfectly golden brown when I took it out of the oven. It smelled really good too. It came out of the pan amazingly well, it didn’t fall apart at all. As good as it smelled though, it tasted even better.

I think this is now my go to recipe for zucchini bread.

With the zucchini that I’ve been growing in the garden, I’ve been looking for zucchini recipes. I thought I’d share some of the ones I’ve found on Pinterest.

Zucchini August 30 2012

Parmesan Roasted Zucchini

Baked Zucchini Chips

Zucchini Parmesan Crisps

Parmesan Encrusted Zucchini

Zucchini Cream Cheese Pound Cake

Zucchini Cakes