Thursday, September 19, 2013

Random Rambles, Part One

My plants are thriving with the subtle shift to fall weather. Warm days, with cool breezes. They are bursting with one last shout of color and productivity, setting up their seeds, preparing for the winter.

Yup, the zucchini, too. I thought they slowed down, but they, too, seem to be putting forth one last effort. Which means a bunch of zucchini to deal with. My neighbor said she would take some - she was smart enough not to plant them because she knows what happens. Not to say I won't plant any next year. I am sure I will. But, there are moments when it is just too much.

I made a batch of zucchini bread that was dry and bland. That failure helped me remember a recipe from my sister-in-law, Cathy. When we were newly married, we lived near them in the Denver area. Whatever she grew flourished and whatever she cooked was yummy - I learned a lot from her in my early wife days. I dug back through old, stashed recipes and found this, in her own writing. A nostalgia moment. The paper was torn, stains splashed on, obviously a well used recipe.

Zucchini Bread
3 eggs, beaten
1 c cooking oil
2 c sugar (I used a little less)
2 c grated zucchini
2 tsp vanilla
3 c flour
1 tsp soda
1/2 tsp baking powder
1 tsp salt
1 tsp cinnamon
1 c chopped walnuts or pecans
1 c crushed pineapple

Grease and flour two loaf pans or one cake pan. Beat eggs, add oil, sugar, zucchini and vanilla. Beat.
Then add flour, salt, soda, powder and cinnamon. Mix well. Add nuts and pineapple.
Bake, 325 degrees, for one hour.
"This is really moist and freezes well," Cathy added at the end.

Do you ever roast vegetables? It is a yummy, easy way to cook them. Pop them in the oven with some chicken for a simple and quick dinner. Last week I wrote about eating a rainbow of fruits and vegetables.
Roasted Rainbow
Red - red peppers
Orange - carrots
Yellow - summer squash
Green - zucchini
Blue - purple onions
Violet - beets
Cut vegies, any combination of colors, in slices or wedges, spread in 9x11 glass baking pan. Sprinkle with olive oil and Italian seasoning, stir. Bake 350, an hour or a little longer until tender, stirring once to help cook them evenly. I added the zucchini and yellow squash at the halfway point, as they tend to get overcooked.
Have you used a Misto? I used a cooking spray for years, loving the convenience, knowing the chemicals used to make it spray weren't good. I found mine at Bed, Bath and Beyond. Add 1/3 cup olive oil, pump it six or seven times, spray. It needs to be refilled now, a couple of months later. No nasty chemicals, just pure olive oil. With the convenience.

1 comment:

  1. Yes, with autumn's cooler climate I place veggies in a roasting pan. I drizzle with olive oil and stir but I read how spraying with olive oil is a good way of coating them. Yours are so colorful and look delicious.
    Karen A.