Chocolate Zucchini Bread

This time of year we pretty much have zucchini coming out of our ears. For awhile I've been searching for the perfect chocolate-zucchini bread, but haven't been particularly thrilled with any of the recipes I've stumbled upon. So I decided to get creative and make it up as I went along. Keeping the ingredients fairly healthy for the most part allows this yummy treat to be an indulgence without the guilt attached to the typical sour cream-laden quick bread. Also, since quick breads freeze fantastically, go ahead-- make a bunch! You'll thank me when the weather turns cold.

Chocolate Zucchini Bread

• 1/4 cup butter
• 2 1/2 cups sucanat (or substitute with regular sugar)
• 3 eggs
• 1/2 cup grapeseed oil (or substitute with canola oil)
• 1/2 cup unsweetened applesauce
• 2 cups grated zucchini
• 1 c plain yogurt
• 2 tsp vanilla extract
• 3/4 cup cocoa powder (if you don't like your chocolate on the dark & rich side, you may want to scale this back to 2/3 or 1/2 cup)
• 2 1/2 cups whole wheat flour
• 1 tsp baking soda
• 1 tsp salt
• 1/4 tsp nutmeg
• 3/4 cup chocolate chips
• powdered sugar (optional)

1. Preheat oven to 350°. Grease three 8x4 loaf pans well.
2. In a large bowl, beat butter and sugar well for several minutes. Add eggs, one at a time and mix until combined. Add oil, applesauce, zucchini, and vanilla, blending well. Fold in yogurt.
3. Combine cocoa, flour, baking soda, salt, and nutmeg in a large bowl. Reserve 2 tablespoons of this mixture in a small bowl. Mix the dry ingredients (the larger portion) with the wet ingredients, stirring just until combined. Mix the two tablespoons of reserved dry ingredients with the chocolate chips, stirring to coat. Fold in chocolate chips to batter. Pour batter into prepared loaf pans.
4. Bake in preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Let loaves rest on a cooling rack in pans for 15-20 minutes before removing. Cool completely on rack. Dust with powdered sugar, if desired.

Simple Garden Ratatouille Pasta

It's that time of the year again, when the garden literally seems to explode with more vegetables than an entire community could reasonably consume. If you're looking for a quick & easy dinner that uses up tons of veggies in a flash, you have found your recipe, my friend.

Sautéed veggies are mixed with red ripe tomatoes, herbs, & garlic to create a wonderful topping for pasta, rice, or simply enjoyed on its own. Pixar references aside, it's also pretty kid friendly for such a veggie-heavy dish. A certain preschooler in our household loudly protested over the eggplant in her dinner until she gave it a taste. (The rule in our home is you have to at least try one bite before you refuse a meal.) There was no complaint from thereafter. And if I recall correctly, she was one of the first to completely clear her plate!

Served on top of whole wheat egg noodles (we use the yolk-free variety), this is a yummy light dinner on its own, or add some grilled chicken to make it more substantial.

So from our family to yours, I bring you one of our staples this time of year.

Simple Garden Ratatouille Pasta

• 2 cups chopped eggplant
  
• 1 1/2 cups chopped zucchini
• 1 1/2 cups chopped yellow summer squash
• 1 cup chopped onion
• 1 tsp extra virgin olive oil
• 1 1/2 tsp sea salt
• 6 oz whole wheat egg noodles
• 3 cups red ripe tomatoes
• 1 T chopped fresh oregano
• 2 T chopped fresh basil
• 2 cloves minced garlic
• freshly cracked black pepper, to taste
• 4 tsp finely grated Parmigiano-Reggiano

1. Sautée the eggplant, zucchini, summer squash, and onion in large pan coated with 1 tsp olive oil over medium-high heat. Cook until slightly browned and tender, about 8 minutes.
2. Meanwhile, prepare your egg noodles according to package directions.
3. Add tomatoes, herbs, garlic, and pepper to sautéed vegetable mixture. Bring to a boil, reduce heat and simmer for about 5 minutes, stirring occasionally.
4. Drain pasta, place on platter, and top with vegetables. Sprinkle with Parmigiano-Reggiano.

Calories: 224; Total Fat: 3.1 g; Cholesterol: 1.3 mg; Sodium: 830 mg; Carbs: 47.5 g; Fiber 9.3 g; Protein: 9.8 g

Tips: If you're using a big store-bought eggplant, you may want to sprinkle some salt on the chopped pieces and let 'em sit a few minutes before using. Sometimes they can be a little bitter, and the salt draws out that taste. Just rinse before adding to the recipe. Also, feel free to use dried herbs instead of fresh-- 1 tsp dried = 1 T fresh.

By Way of Introduction...

It is a semi-little known fact that I studied culinary arts while in college.

Actually, it was the predominant reason for my packing up and leaving Zoobieville and transferring to the spot where the sagebrush grows. I left the Y with the intention of pursuing my culinary ambitions at USU, hoping to land an internship with Martha Stewart Living, like fellow alumnus Tara Bench.

It just didn't work out the way I had anticipated.

After some drastic changes were made to the school's program, I became disenchanted with things and decided to switch majors. I resolved to attend culinary school after graduating with my bachelor's degree. But life intervened, as it has a tendency to do.

And for that, I'm grateful.

I love my life. I'm thankful that my passion for cooking led me to Utah State, even if my ambitious dreams didn't come to fruition-- because that decision ultimately is what allowed Bryson and I to meet. Today I don't work in a fancy schmancy office in Manhattan, creating fabulous culinary concoctions. But to be honest, I'm not certain I'd be happy doing that sort of thing at this point in my life. I may lead a quiet little life in small town America, but you know-- my life feels anything but little and small. It is full of depth, richness, and love. And those are qualities that I wouldn't trade for prestige and wealth any day of the week.

Oh, and I still love to cook.
Hence, the new blog.

This new site is basically born out of a purely selfish desire to better catalogue my adventures in the kitchen. I am constantly trying out new recipes and tweaking things to better suit my preferences. Because-- confession time-- I am kind of a food snob.

Which is not to say I don't enjoy a good green Jell-o salad from time to time like any other good church-going Mormon. I do. But when I cook for my family, that isn't a staple on our dinner table. We tend to eat seasonal, whole foods-- many of which come from our home garden. Because Bryson and I are hobbyist athletes, I also collect a lot of pre- and post-workout recipes. But because we are huge believers in keeping all things in moderation, we indulge sporadically in wonderfully rich entrees and desserts. Add into the mix a huge love of ethnic foods-- particularly Indian, Italian, and Mexican-- and there just isn't much by way of a single cookbook that addresses our family's palate.

Which is why my bookcase shelves are covered in a myriad of cookbooks and back issues of Cooking Light, Martha Stewart Living, Gourmet, Clean Eating, and Oxygen.

And to be honest, I'm growing tired of the clutter.

So, I'm going digital with my recipe collection-- and decided to share. Because, you know, I'm kinda nice and stuff. Hopefully you find something here that nourishes you-- body and soul. For when it boils right down to it, that's the essence of good food-- in my opinion.

Let's get cooking.