Fresh From the Garden

Now that summer is here, the produce is always abundant in my kitchen! Two of my favorites would have to be good ol’ versatile zucchini and rhubarb from our backyard!

What’s your favorite summer produce find?

So starting in the spring, I try to compile a list of recipes to use a variety of summer fruit and vegetable findings. Not surprisingly, today’s are both sweet recipes.  But first..

Health Benefits of Rhubarb:

• Studies have shown that rhubarb has anti-cancer properties and might help in cutting down the risk of cancer.
• Fresh rhubarb stalk is a very good source of dietary fiber and is beneficial for those suffering from indigestion
• Eating a cold piece of rhubarb stalk can help counterbalance stomach acid and thus, restore health.
• Regular consumption of fresh rhubarb has been seen to have a positive effect on lowering of blood pressure.
• Researches have suggested that rhubarb can prove to be beneficial for those suffering from high cholesterol.
• Rhubarb has been found to have anti-oxidant, anti-inflammatory and anti-allergy properties.

Health Benefits of Zucchini:

Zucchini helps to cure asthma as it contains Vitamin C, which is a powerful antioxidant, and has anti-inflammatory properties.

Zucchini helps to prevent diseases, like scurvy, bruising etc, caused by the deficiency of Vitamin C.

Eating zucchini also helps to support the arrangement of capillaries.

Regular intake of zucchini effectively lowers high homocysteine levels.

Zucchini also prevents the risk of having multiple sclerosis (MS).

Zucchinis have high water content (over 95%), so they make perfect food for people on diet.

Zucchini contains useful amounts of folate, potassium, and vitamin A, necessary for a human body.

Zucchini contains Vitamin C and lutein, both of which are good for eyes.

 

Rhubarb Banana Cream Delight

*You wouldn’t think banana and rhubarb would pair well together, but turns out they are a heavenly combo!*

Ingredients:

CRUST:

1 cup whole-wheat or honey graham cracker crumbs

2 to 3 tablespoons canola oil

2 tablespoons golden brown sugar

1/4 teaspoon ground cinnamon

FILLING:

• 1 (4 serving) package sugar-free vanilla cook-and-serve pudding mix
• 1 (4 serving) package sugar-free strawberry gelatin
• 1 3/4 c water
• 2 cups chopped fresh or frozen rhubarb
• 1 c sliced banana
• 1 (4 serving) package instant banana cream pudding mix
• 2/3 c nonfat dry milk powder
• 1/2 c Cool Whip Free

 

Directions:

FOR CRUST

• PREHEAT oven to 350° F.
• COMBINE graham cracker crumbs, oil, sugar,and cinnamon in medium bowl; stir well. Press onto bottom and side of ungreased 8 x 8 glass baking dish.
• BAKE for 8 to 10 minutes; cool.

FOR FILLING

In a medium saucepan, combine dry cook-and-serve pudding mix, dry gelatin, and 3/4 c water. Add rhubarb. Mix well to combine. Cook over medium heat until mixture thickens and rhubarb becomes soft, stirring constantly. Remove from heat. Stir in banana.

Place saucepan on wire rack and allow to cool for 10 minutes.Spoon rhubarb mixture over crust. Refrigerate for at least one hour.

In a medium bowl, combine dry instant pudding mix and dry milk powder. Add remaining 1 cup water. Mix well using a wire whisk. Blend in Cool Whip free. Spread pudding mixture evenly over rhubarb mixture. Refrigerate for at least 1 hour.

Cut into 8 servings.

Tropical Chocolate Zucchini Muffins

*The coconut extract and shredded coconut really takes these muffins to a tropical level, and who doesn’t like that?"*

Ingredients:

• 1 1/2 c zucchini, finely shredded
• 1/2 c granulated sugar
• 1/3 c light brown sugar, packed
• 1/3 c unsweetened applesauce
• 2 1/2 Tbsp vegetable oil
• 2 eggs
• 1/2 tsp vanilla
• 1/2 tsp coconut extract
• 1 c all-purpose flour
• 1/2 c whole wheat flour
• 1 tsp baking soda
• dash of salt
• 1/2 tsp cinnamon
• 1/4 tsp cloves
• 1/4 tsp baking powder
• 1/4 c chopped pecans, or almonds
• 1/4 c mini chocolate chips
• 1/2 shredded coconut

Directions:

• Preheat oven to 350 F.
• In large bowl combine both flours, both sugars, baking soda, baking powder, salt, cinnamon and cloves.
• In separate medium bowl, mix together zucchini, applesauce, oil, eggs, vanilla, coconut extract, and shredded coconut.
• Add wet ingredients into large bowl with dry ingredients. Stir until just combined.
• Fold in nuts and chocolate chips.
• Fill 12 muffin liners evenly. Bake 25-30 minutes or until toothpick inserted comes out clean.

Casserole Week: Cheesy Zucchini Bake

Well I’ve got another semester of college under my belt. I am entering my Junior year already—time really does fly! I thought I was so burnt out over courses this semester, but I decided to take another course throughout May. It’s every day a week for about 4 hours, but I can get the same amount of credits for it vs. stretching it out in a whole semester. So I have a week off now and then back to school!

Now onto the first installment of casserole week..I am so excited that summer produce will be in full swing sooner than later. Zucchini is one of the vegetables that people grow and then they always end up with piles of it and no clue how to use it all. I try to compile zucchini recipes all year long, so I can have various uses for it when the time comes.

This recipe caught my eye due to the Italian flare it had—and with me being Italian there was a good chance I would like it. I made it twice in one week—definite keeper in my zucchini recipe file!

Cheesy Zucchini Bake

(Note: I halved this recipe and made it in a 8 x 8 the first time, and it works perfectly fine!)

Ingredients:

4-1/2 cups sliced zucchini

2 to 3 tablespoons olive oil

Salt and pepper to taste

1 large onion, chopped

2 tablespoons minced garlic

1 can (10-3/4 ounces) tomato puree

1 can (6 ounces) tomato paste

3 tablespoons sugar

1 teaspoon Italian seasoning

1 teaspoon dried basil

2 cans (2-1/4 ounces each) sliced ripe olives, drained

3 cups (12 ounces) shredded part-skim mozzarella cheese

6 eggs, lightly beaten

1-1/2 cups grated Parmesan cheese

Directions:

In a large skillet, sauté zucchini in oil until tender. Sprinkle with salt and pepper; stir. Transfer to an ungreased 13-in. x 9-in. baking dish.

 

In the same skillet, saute onion until crisp-tender. Add garlic; saute 3 minutes longer. stir in tomato puree, tomato paste, sugar, Italian seasoning and basil. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until slightly thickened. Stir in olives. Pour over zucchini. Sprinkle with mozzarella.

 

Combine the eggs and Parmesan cheese; pour over zucchini. Bake, uncovered, at 375° for 25-30 minutes or until a knife inserted near the center comes out clean. Let stand for 15 minutes before serving. Yield: 12-16 servings.

What are your favorite recipes using zucchini?

End of Summer Side

As summer slowly fades to fall, we’re all preparing and gathering recipes to start using up the fall bounty of fruit and veggies. Today I wanted to share a side dish that can use up some of the leftover summer/beginning fall vegetables. Sometimes a good meal needs to be accompanied by a great side to be truly complete. Who doesn’t like a fresh piece of garlic bread with spaghetti or a fresh green salad with grilled goods? This side dish can pair well with many dishes, which is another reason it’s great!

Tomato-Zucchini Bake

Ingredients:

• 1 lb sliced zucchini
• 1 1/2 c fresh or frozen corn kernels
• 1 1/4 lb sliced vine-ripened tomatoes
• 1/2 C Panko breadcrumbs
• 1.4 c finely grated Parmesan

Directions:

• Preheat oven to 400 F. Meanwhile, coat a 2-quart shallow baking dish with cooking spray, and alternatively layer zucchini, corn, and tomatoes. (With this recipe, I divided it into four square ramekins for individual sides.)
• Combine Panko and cheese, and sprinkle on top.
• Bake, uncovered, in the center of the oven for 30 minutes or until top is golden brown.
• Then cover with foil and bake 10 minutes more or until vegetable are tender. Serve immediately

What’s your favorite easy pleasing side dish?

Stay tune tomorrow for a VIDEO post! :-)

Stuff It Style

  I am so happy college is now underway—it looks like it is going to be a busy but fun semester! I am taking 3 courses on campus, one online, and one through the mail! Obviously I like variety! :-) I am taking a Media Writing course on campus, and a lot of it is going to pertain to blogs, so I am hoping to either share mine, or get some useful tips to further my blog! I have another full day today, so I better get onto the recipe I concocted yesterday…

I have a Techniques of Relaxation class (a sad excuse for a phy ed requirement if you ask me!), and all we do is lay on mats in the dark dance studio and listen to calming music while stretching muscles, etc, and in my case, brainstorming recipes of course! This was the result of my first “relaxing” class ;-)

 

Super Stuffed Zucchini

Ingredients:

• 1/2 of a large zucchini, reserve the inside zucchini meat
• 1/2 small sweet potato
• 1/4 canned stewed tomatoes, or fresh if you prefer
• 1/4 c diced green pepper and onion combined
• 1/4 c of mushrooms and shredded carrots combined
• 1/2 pouch of Starkist Lemon Pepper Tuna
• 1-2 Tbsp of shredded Italian blend cheese
• Small handful of spinach
• 1 garlic clove, or 1 tsp minced garlic
• 1 tsp. salt

Directions:

• Scoop out all zucchini flesh leaving a 1/4’ inch shell to stuff. Reserve 1/4 C of zucchini flesh, and chop.

• Take 1 tsp of salt and sprinkle over the zucchini, and turn it upside down for 10-15 minutes.
• Once that time has passed, take a paper towel and pat the zucchini to get all the moisture out.

• Preheat oven to 375 F.
• Meanwhile, get all the veggies listed in ingredients and chop them up in small pieces. Place in a skillet turned on high and stir frequently until veggies start to caramelize. Throw in spinach during the last minute or so.

• Now your ready to stuff, stuff, stuff! First stuff in the veggies. If you have extra that doesn’t fit, just use it for topping a salad or however you wish to use it.
• Next layer is for the stewed or fresh tomatoes. I used stewed.

• Next up is the tuna. The lemon pepper tuna really did wonders for the flavor of this dish, so I recommend using it if you can find it. It’s cheap, too! :-) I could only fit half the pouch in my zucchini boat.

• Then the cheese—it’s best to put it on last, so it gets all bubbly and good.

• Pop in your preheated oven and bake for 25-30 minutes, or until zucchini is tender.

Enjoy!

What’s your favorite food to “stuff”, I am always looking for suggestions! Another stuffed recipe is in the works—stay tuned!

I’ve Got the Solution!

Well guys, I have a problem. I guess maybe it isn’t that bad of a problem—it’s an overabundance of garden zucchini. My grandpa is a big-time gardener and they sent me a huge load of zucchini, so of course now I need to find delicious ways to use it! I made some roasted zucchini fries yesterday, cut it up for salads, and can you guess what’s next? Something baked of course! This is an original recipe of mine, so please link back if you happen to use it! =)

Do you have any favorite recipes using zucchini?

Zucchini Snack Cake

Serves: 12

Ingredients:

• 1 1/4 C all-purpose flour
• 1/2 c old-fashioned rolled oats
• 1 tsp. baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 2/3 c packed light brown sugar (I used Splenda brown sugar blend)
• 6 tbsp light vegetable oil spread (such as I Can’t Believe It’s Not Butter, which is what I used)
• 1/2 c egg whites (approx. 3 eggs)
• 1/3 c unsweetened applesauce
• 1 tsp vanilla extract
• 1/2 C of pureed zucchini
• 1/4 C of sweet potato baby food

Topping:

• 1 1/2 C thawed frozen light whipped topping (such as Cool Whip Lite)
• 1 tsp cinnamon
• Optional- 1 Tbsp mini chocolate chips (I added this after the pictures!)

Directions:

• Preheat oven to 350 F. Coat 8” square baking pan with cooking spray. Combine flour, oats, baking powder, soda and salt; reserve.
• On medium-high speed, beat sugar and butter spread until fluffy (2-3 minutes). Beat in egg whites and vanilla. Gradually beat in flour mixture until combined. Stir in zucchini and jarred baby food.
• Transfer to pan, bake 30 minutes until toothpick inserted comes out clean.
• Remove from pan; cool. Spread with topping, sprinkle cinnamon and chocolate chips if desired.

 

Tip of the day:

Make sure all your baking flours are stored in an air tight container so they don’t get stale-like. Here’s how I store mine—simple yet effective!