Carrot Raisin Bran Bread

Prep time: 20 minutes
Cook time:35 minutes

1 3/4 cups whole wheat flour
1 cup wheat bran
1/3 cup sugar or equivalent (Stevia works well, use the amount specified to be about equal in sweetness to the sugar)
2 tsp. baking soda
1 tsp. cocoa powder
1 tsp. cinnamon
2 eggs
1 very ripe banana
1 cup milk
1/3 cup plain yogurt
1/4 cup canola oil
1 tsp. vanilla

1 1/2 cups (about 3 carrots), shredded
1 cup raisins
1/4 cup chopped pecans (optional)

Preheat the oven to 400.

Whisk the flour, bran, sugar, baking soda, cocoa powder, and cinnamon in a large mixing bowl. In a separate bowl whisk the eggs . Add the banana and mash with a fork against the side of the bowl. Add the milk, yogurt, oil, and vanilla, and whisk thoroughly. Pour the liquid mixture, along with the carrots, raisins and the nuts, if using, into the bowl with the flour mixture and stir to create a thick batter.

Spray a pie plate or small baking dish with canola oil. Scrape the batter in to the center of the dish, and spread slightly to a uniform depth. Bake for 35 minutes or until bread is firm and a toothpick inserted into the center comes out clean.

Note: Whole grain recipes like this result in a satisfying, chewy crumb, very different (and -be prepared - more dense) than versions made with refined white flour. Once folks try whole grain treats like this, many never go back. Well, except maybe for those trips to places that serve a real baguette.

Served up by Tod Dimmick

Kartoffelpuffer (German Potato Pancakes)

Photo and Recipe by Tod Dimmick










Simple to make, and boy are these tasty.  This shot is from the Christmas Market in Wiesbaden, Germany (2012), where  "Kartoffelpuffer mit Apfelmus" (with applesauce) is very popular.  For atmosphere, the photo at the bottom is of the market itself.

Prep time:  10 minutes
Cook time:  25 minutes
Yield:  10-12 pancakes

INGREDIENTS
3 medium organic potatoes, to yield about 2 cups when shredded
1 onion, about 2" in diameter
2 eggs
1/4 to 1/3 cup whole wheat flour
1 tsp. salt
Canola oil for frying

DIRECTIONS
Using a food processor with the coarse shredding wheel, shred the potatoes and the onion. Remove as much moisture as possible from the shredded potatoes.  A colander with narrow openings is perfect for this.  Scrape the shredded potatoes into a colander in the sink, and let them sit for a few minutes.  Meanwhile, whisk the eggs in a mixing bowl, preheat a skillet with a few tablespoons of canola oil over medium heat.

Press the potatoes against the sides to expel the water.  Scrape the potatoes into the mixing bowl, add the flour and the salt, and mix.  Scoop about 1/4 cup of the mixture into the skillet, and press into pancake shape.  Repeat to fill the skillet with pancakes, ensuring that they do not touch.  Cook without moving for 4 minutes or until lightly browned on the bottom.  Flip and cook for another 3-4 minutes or until potatoes are soft all the way through, and pancakes are nicely crisp on the outside.

Serve hot with applesauce.  Or with sour cream.  Or, yes, with ketchup (not authentic, but tasty). 

Tip:  The coarse shredding wheel creates a rustic pancake.  The fine shredding wheel, or a box grater, enables a more finely grained result. 

Scallion, Zucchini & Arugula Egg Sandwich

No recipe, this is just for visual appeal.

Arugula Carbonara

Crisp, flavorful arugula dances on the palate with creamy, nutty whole wheat pasta and sweet, tender crisp peppers. 


Prep time:  15 minutes
Cook time:  15 minutes
Serves:  6+







INGREDIENTS
1/2 pound ground sausage meat (optional)
1 large sweet pepper, cut into 1/2" chunks (about 1 cup)
1 pound whole wheat pasta, your favorite shape
2 eggs
1/3 cup shredded Parmesan cheese
1 cup coarsely chopped fresh arugula
Olive oil for drizzling
Salt
Pepper


DIRECTIONS
Heat water for the pasta in a large pot.  While water is heating, heat a large saute pan over medium heat and cook the sausage, stirring, for 4 minutes.  Add the sweet pepper and continue cooking until the sausage is done and the pepper chunks are tender crisp, roughly another 4 minutes.  Remove from heat.

Cook the pasta as you like it.
While pasta is cooking, whisk the eggs in a small bowl.

When pasta is done, drain it in a colander, quickly return hot pasta to the pot, and toss with the eggs (the eggs will cook), then with the Parmesan, and then mix in the sausage and pepper mix from the saute pan, and the fresh arugula.

Serve, drizzling with a bit of good olive oil, and seasoning to taste with salt and pepper.  This dish will pair well with a dry red wine - Cotes du Rhone, or even Chianti, would be a natural.

Variations:  to prepare without the sausage, cook the peppers until tender crisp in olive oil, and complete the rest of the recipe as above.

Photo and Recipe by Tod Dimmick

Rhubarb Muffins

Rhubarb sauce lends these muffins a moist, springy texture and tangy flavor.

Prep time: 20 minutes
Cook time: 20 minutes
Yield:  12 muffins

INGREDIENTS
3 cups whole wheat flour
1 cup wheat bran
Stevia or equivalent, and honey*
2 teaspoons baking soda
2 teaspoons baking powder
2 eggs
1 cup rhubarb sauce
1 cup milk
1/4 cup orange juice
1/4 cup olive or canola oil
1 teaspoon vanilla
the zest from one lemon

DIRECTIONS
Preheat the oven to 400.
Whisk the flour, bran, sweetener, baking soda, and baking powder in a large mixing bowl. In a separate bowl whisk the eggs .  Add the rhubarb sauce, milk, orange juice, oil, vanilla, and lemon zest, and whisk thoroughly. Pour the liquid mixture into the bowl with the flour mixture and stir to create a thick batter.

Distribute batter equally to lined muffin cups, and bake for 15-20 minutes or until muffins are firm and a toothpick inserted into the biggest one comes out clean.  These can be served warm, or will keep in the fridge for several days.

*Because of the many health concerns associated with refined sweeteners like sugar, my ultimate objective is to offer recipes that contain none of the stuff.  This goal presents challenges.  Sugar alternatives include chemical sweeteners (which I do not recommend), and plant based sweeteners like stevia.  I like stevia, but the myriad options all have varying "sweetness". That creates another problem, because accessible recipes need a common, easily obtainable standard, and varying amounts of a sweetener affect the liquid/dry balance.  Stevia also has a flavor that some people don't like when used exclusively as a sweetener. This is an evolving issue. At the moment, I like a balanced mixture of stevia and a sweetener like honey or maple syrup.

Photo and recipe by Tod Dimmick

Carbonara with tomatoes, chives, & bacon

A simple, hearty dish that makes good use of fresh veggies.

Prep time:  10 minutes
Cook time:  20-25 minutes
Serves:   6 at least

INGREDIENTS
1 lb whole grain pasta (your favorite shape)
1 cup grape tomatoes, halved
1/2 cup chives, chopped into 1/4 inch pieces
1/2 cup cooked, crumbled bacon
2 eggs, whisked
1/2 cup shredded Parmesan cheese
Salt
Pepper

DIRECTIONS
Start water heating for the pasta.

Meanwhile, cook the bacon, and slice the tomatoes and chives.

Cook the pasta.  When it is al dente, reserve a cup of the pasta water and drain the rest in a colander.  Return the pasta to the cooking pot .  Add the eggs and Parmesan and stir (the hot pasta will cook the eggs).  Stir in some of the reserved pasta water and stir.  You will notice that the water will disappear.  Stir in a little at a time until a creamy sauce appears in the bottom of the pot.  Now stir in the tomatoes, chives and bacon. 

Serve, seasoning to taste with salt and pepper.

Serve this with a crisp Sauvignon Blanc and all is right with the world.  Don't skimp on the freshly ground black pepper.

Photo and Recipe by Tod Dimmick

Zucchini Bran Muffins

Aside from the occasional hint of bright green in these moist, delicious muffins, you would never guess the secret ingredient.

Prep time:  10 minutes
Cook time: 15-20 minutes
Yield:  A dozen or so muffins

INGREDIENTS
3 1/2 cups whole wheat flour
1 1/2 cups wheat bran
3 teaspoons cinnamon
2 teaspoons baking soda
2 teaspoons baking powder
zest from one lemon (optional)
pinch salt
2 eggs
2/3 cup apple juice
4 tablespoons canola oil
2 teaspoons vanilla extract

1 cup shredded zucchini

DIRECTIONS
Preheat your oven to 400.

While the oven is heating, in a mixing bowl whisk the flour, bran, cinnamon, baking soda, baking powder, lemon zest, and salt.  In a separate bowl whisk the eggs, then whisk in the apple juice, canola oil, and vanilla.  Pour the egg mixture in to the flour mixture, add the shredded zucchini, and stir to just combine.  If batter is too dry, stir in a bit more juice.

Spoon batter into muffin cups, generously filling each cup.  Slide muffin tray in to the oven and bake for 17-20 minutes or until muffins are done.

What a breakfast.


Photo and Recipe by Tod Dimmick

Kale & Caramelized Onion Egg Sandwich

Every egg sandwich should be a candidate for The Perfect Egg Sandwich.  It's a quest, sort of like for the holy grail, except better, because this grail is found again and again. 

Prep time:  5 minutes
Cook time: 8 minutes
Yield:  one sandwich

INGREDIENTS
olive oil
A few thick slices of onion
A handful (say, 1 1/2 cups) coarsely chopped kale
one large fresh egg
one slice sharp cheddar cheese (optional)
two thick slices whole wheat bread
salt
pepper

DIRECTIONS
Saute the onion in olive oil over medium low heat for 5 minutes, turning once.  Remove to a plate, then saute the kale for 3-4 minutes or until bright green and just softening.  Remove to that plate.  Put your toast in the toaster while you fry your egg over easy (fry for approximately 4 minutes, turning when white is mostly set).  Top with cheese when you flip that egg, if you like cheese on your sandwich.  Cook for another minute, then assemble your sandwich, drizzling olive oil from the skillet over the toast.

Season with salt and pepper.

Devour, washing it down with strong black coffee.


Photo and Recipe by Tod Dimmick

“A box without hinges, key, or lid,
Yet golden treasure inside is hid.” 

-J.R.R. Tolkein, from The Hobbit

Baked Eggs with Potatoes, Mushrooms & Kale

Prep time:  15 minutes
Cook time:  25 minutes
Serves 4

An utterly satisfying, rustic combination of fresh ingredients.  We devoured this for dinner, although it would be great any time of day.

INGREDIENTS
About 4 tablespoons olive oil

1 onion sliced 1/4" thick

1 teaspoon pimenton, hot smoked paprika (optional)

1 1/2 cups mushrooms sliced 1/4" thick

4 cups kale, coarsely chopped

2 large potatoes sliced 1/4" thick (about 2 - 2 1/2 cups)

4 eggs
Salt and pepper

Freshly shredded Parmesan cheese

DIRECTIONS
Preheat your oven to 300.  Heat 3 tablespoons oil in a large cast iron (or oven proof) skillet over medium heat. Add the onions and sprinkle with the paprika if using.  Cook for 4 minutes, stirring occasionally, then add the mushrooms and the kale and cover.  Cook for 3 minutes, remove the cover and stir, and recover for another minute or two or until the kale is beginning to wilt.  Remove mixture to a bowl or plate with a slotted spoon, leaving any remaining oil in the skillet.  If necessary add a little more oil for the potatoes.  Cook the potatoes in the skillet in a single layer for 8 minutes, turning once, until browned on both sides and tender when pierced with a fork.

Spread the onion, mushroom and kale mixture over the potatoes in the skillet.  Crack the eggs evenly spaced over the vegetable mixture.  Slide the skillet in the oven and bake for 8-12 minutes or until the yolks are just set.

Bring the skillet out and serve with a spatula, seasoning to taste with salt, pepper and Parmesan cheese. 

Photo and Recipe by Tod Dimmick

Omelet with Spinach & Arugula

The tart crunch of arugula,  earthy spinach, and the creamy richness of eggs & buttermilk.  Yum.

Prep time:  5 minutes
Cook time:  5 minutes
Yield: 1 omelet

INGREDIENTS
2 tablespoons extra virgin olive oil
1 1/2 cups fresh spinach (coarsely chopped if using large leaves)
2 eggs
3 tablespoons buttermilk
3 tablespoons (or more!) shredded Parmesan cheese
1/2 cup fresh arugula
SaltPepper

DIRECTIONS
Heat the olive oil over medium heat in a small skillet or omelet pan and cook the spinach, stirring occasionally, for 2 minutes or until spinach is just wilted.

While spinach is cooking, whisk the eggs in a large bowl, then whisk in the buttermilk.

When the spinach is ready, remove to a dish, and keep the skillet over the heat.  Pour the egg mixture into the skillet, and allow to cook without stirring for two minutes, or until the eggs are just solid, loosening around the edges with your spatula. Sprinkle the Parmesan across one half of the omelet, followed by the spinach and the arugula.  Using a spatula, gently fold the opposing side over the cheese.  Slide or lift your omelet onto a serving plate, and season to taste with salt and pepper.

An omelet like this is the perfect thing for breakfast.  Or lunch.  Or dinner...

Photo and Recipe by Tod Dimmick

Arugula Lover's Quiche

Try this with that bunch of fresh arugula!  This is a crustless quiche, although you could easily add a crust.

Prep time:  10 minutes
Cook time:  25 minutes
Serves:  6-8

INGREDIENTS
3 tablespoons olive oil
1 onion, 1/4 inch dice
5 eggs
1 bunch arugula, chopped in to 1/4 inch pieces (about 2 cups)
1 1/2 cups milk
1/2 cup crumbled feta cheese
1 teaspoon salt
1 teaspoon Freshly Ground black pepper

DIRECTIONS
Preheat your oven to 350F.

Heat the olive oil in a medium (8") oven-safe skillet over medium heat and sauté the onion, stirring occasionally, until, about 8 minutes. While onion is cooking, whisk the eggs in a mixing bowl, then whisk in the arugula, milk, feta, salt and pepper.

When the onion is done, pour the egg mixture into the skillet over the onion.  Quickly stir to mix, stop stirring, and let the mixture cook for 1 minute.  Gently lift the skillet from the stovetop and place in the hot oven, and cook for 30 minutes, or until the quiche has set (the middle will be just firm). Remove from the oven, and let cool for 5 minutes. Slice, serve, and enjoy.  This quiche pairs beautifully with toasted whole wheat bread.

Tip:  If you happen to have extra arugula, you can freeze it in a sealed bag, then use the crumbly leaves for cooking veggie-intensive dishes like this in the winter.


Photo and recipe by Tod Dimmick

Carrot Raisin Bran Muffins

A couple of these for breakfast and the day looks a whole lot brighter.


Prep time: 15 minutes
Cook time: 20 minutes
Yield: 12 big muffins

INGREDIENTS
2 eggs, whisked
1 cup buttermilk or regular milk
1/2 cup yogurt
¼ cup canola or olive oil
2 cups whole wheat flour
1 cup wheat bran
1 cup sugar or equivalent
2 teaspoons baking soda
2 teaspoons baking powder
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cardamom
pinch tsp salt
1 cup shredded carrots
2/3 cup currants (Or raisins)

DIRECTIONS

Preheat your oven to 400F.  Whisk the eggs in a large bowl.  Add the milk, yogurt, and the olive oil, and whisk again. Set aside.

In another bowl mix the flour, bran, sweetener, baking soda, baking powder, cinnamon, nutmeg, cardamom, and salt.  Stir the liquids into the dry ingredients until just blended into a thick dough. Do not overmix. Then stir in the shredded carrots and the currants. Spoon muffin batter into muffin cups.

Bake for 18 minutes, or until just firm.  Tip:  Don't overcook whole grain muffins (they'll dry out).

Photo and Recipe by Tod Dimmick

Chard scramble

The earthy, green flavor of chard marries perfectly with the creamy umame of scrambled eggs.  Addictive.

Prep time:  5 minutes
Cook time:  10 minutes
Serves:  2 generously

INGREDIENTS
4 eggs
4 tablespoons milk or water
1/3 cup crumbled feta cheese (or your favorite)
2 tablespoons olive oil
3 cups coarsely chopped chard leaves
salt and pepper to taste

DIRECTIONS
In a large bowl, whisk the eggs, then whisk in the milk and the cheese.  Set aside.

Heat the oil in a large skillet over medium heat and cook the chard, stirring, for 2 minutes or until leaves are wilted.

Turn heat to medium low and pour the egg mixture over the hot chard.  Cook, stirring slowly and constantly, for 2-4 minutes or until the eggs are cooked to the consistency you like.

Serve, seasoning to taste with salt and pepper.

Variation:  Add in a little minced jalapeno when you saute the chard.

Photo and recipe by Tod Dimmick

Scrambled Egg & Braised Kale Sliders

Cook's Law #1:  Always make a little extra (such as braised kale)
Cook's Law #2:  Use those leftovers to enable magic the next day.

Prep time (not counting Kale prep):  5 minutes
Cook time:  10 minutes
Serves:  4+

INGREDIENTS
5-6 eggs
1/2 cup milk or water
1/3 cup shredded cheddar cheese (or your favorite)
2 tablespoons olive oil
1 cup braised kale, drained
Slider rolls (I use Trader Joe's 100% whole wheat dinner rolls, sliced)
salt and pepper to taste

DIRECTIONS
In a large bowl, whisk the eggs, then whisk in the milk and the cheese.  Drop the slider rolls in the toaster.  Heat the olive oil in a large skillet over medium heat, and heat the kale, stirring, for 2 minutes to heat it.  Turn heat to medium low and pour the egg mixture over the hot kale.  Cook, stirring slowly and constantly, for 2-4 minutes or until the eggs are cooked to the consistency you like.  Turn off heat.

Distribute slider rolls to plates,  carefully load with egg/kale mixture, and serve, seasoning to taste with salt and pepper.


Photo and recipe by Tod Dimmick

Whole Grain Blueberry-Flax Cornbread

Delicious with dinner, or breakfast.  This version doesn't use much sugar (you could add more).

Prep time: 10 Minutes

Cook time: 20 minutes

Serves: 4-6

INGREDIENTS

1 ½ cups cornmeal (I used medium grind)

1 ½ cups whole-wheat flour

2 tablespoons flax meal

2 tablespoons sugar or equivalent (I used stevia extract)

1 tablespoon baking powder

1 teaspoon salt

2 eggs

1 ½ cups milk

¼ cup canola oil

1 cup blueberries

DIRECTIONS

Preheat the oven to 425F. In a large bowl, mix the cornmeal, flour, flax meal, sweetener, baking powder, and salt. In another bowl, whisk the eggs, then whisk in the milk and canola oil.

Pour the egg mixture over the corn meal mixture and stir to combine into a thick batter. Stir in blueberries until just mixed. 

Scrape batter into an oiled 9x9 baking dish and bake for 20 minutes or until a toothpick inserted into the center comes out clean. (Frozen blueberries work fine, but the baking will more like 25-30 minutes).

Serve warm with butter.

Photo and Recipe by Tod Dimmick

Over the top veggie omelet

These veggies all skew towards the juicy, savory side, and the result is a hearty, satisfying omelet.

Prep time:  5 minutes
Cook time:  5 minutes
Yield: 1 omelet

INGREDIENTS
2 tablespoons extra virgin olive oil
1/4 cup onion, 1/4 inch dice
1/4 cup green bell pepper, 1/4 inch dice
1 teaspoon minced jalapeño
2 eggs
water
1/4 cup fresh mozzarella, thinly sliced
1 tomatillo, 1/4 inch dice (about 1/4 cup)
1/4 cup tomato, 1/4 inch dice, drained
Salt

Pepper

DIRECTIONS
Heat the olive oil over medium heat in a small skillet or omelet pan and cook the onion, bell pepper, and jalapeno for 5 minutes, stirring occasionally.

While these vegetables are cooking, whisk the eggs in a large bowl, then whisk in a tablespoon of water.

When the cooked vegetables are ready, remove to a dish, and keep the skillet over the heat.  Pour the egg mixture into the skillet, and allow to cook without stirring for two minutes, or until the eggs are just solid, loosening around the edges with your spatula. Arrange the mozzarella in a thin layer across one half of the omelet.  Top the cheese with the diced tomatillo and tomato, followed by the cooked veggies.  Using a spatula, gently fold the opposing side over the filling, and allow to cook for a minute.  Slide or lift your omelet onto a serving plate, and season to taste with salt and pepper.

Now engage in the time-honored tradition of assembling a bite with the perfect combination of ingredients.  When you accomplish this feat, close your eyes and enjoy the flavor.

Photo and Recipe by Tod Dimmick

Oeuf Cocotte and the terroir of a dish

It's not all that often that I come across a cookbook that speaks directly to me, so when my friend Marcia gave us this slim volume, I was a bit skeptical. 

But Clotilde Dusoulier's Chocolate and Zucchini is just such a book.  It's not just the recipes, based on straightforward combinations of a limited number of fresh local vegetables, nor the methods, which are generally simple (4 or 5 steps).  It's that Dusoulier also brings her passion for the story: What's behind each ingredient, and each recipe, informs her, and our, appreciation of flavors and textures.  If hers was a book about wine, I'd suggest she was describing terroir,  the cherished French concept of the cumulative role that soil, air, and climate plays in the character of each wine (or in this case, each recipe) to give it a unique personality, and makes a Tarte Tatin a la Tomate much more than the sum of its parts (You might think that it's simply pastry, tomatoes, and goat cheese).  This is the soul of a good cookbook.  Many are about the mechanics.  Not so Chocolate and Zucchini.  Here, the back story is just as important as following the directions (and, by the way, just as important to the fun).

It doesn't hurt that the title of the book, which sets forth two ingredients as proxy for Dusoulier's favorite culinary themes (zucchini for fresh, seasonal, local produce, and chocolate for indulgence) just happen to be favorites of mine also.  And yes, she even brings them both together in her own version of Chocolate Zucchini Cake, a delightfully surprising combination (Here's my version).

Here's one dish out of Chocolate and Zucchini (Yes, the book serves up an engaging story that adds to its appreciation, but you'll have to pick up your own copy for that terroir).

Oeuf Cocotte
From Chocolate and Zucchini, by Clotilde Dusoulier

Serves 2

INGREDIENTS
1 pat unsalted butter for greasing ramekins
2 tablespoons creme fraiche, or sour cream
1 ounce thinly sliced dry-cured ham, shredded in 1/2 inch strips
2 extra-fresh high-quality large eggs
6 cherry tomatoes, halved
fine sea salt and freshly ground pepper
1 tablespoon snipped fresh chives

DIRECTIONS
1.  Preheat the oven to 400F and grease two 6 ounce ramekins with butter.  Drop a spoonful of cream in each ramekin and top with the ham.  Break one egg into each ramekin without rupturing the yolks, top with the tomatoes, and season with salt and pepper.

2.  Place the ramekins in a baking dish large enough to accommodate them and pour hot water in the dish halfway up the ramekins.  Place the dish in the oven and bake for 15-18 minutes, depending on how runny you like your eggs.

3.  Remove the dish from the oven and the ramekins from the dish (the ramekins will be hot). Sprinkle with chives and serve immediately, with crusty bread for dipping.

Variations:  Apart from the egg and cream, all the ingredients can be changed based on what you have on hand:  cooked bacon, chicken, or smoked tofu; mushrooms (fresh, or dried and rehydrated, leeks, or zucchini; and any herb or spice you like.  You can add a spoonful of onion confit, a sliver of foie gras, or a bit of cheese (grated Comté, shavings of Parmesan, diced goat cheese).

Photo by Tod Dimmick

#realfoodbookbooks 

Provencale scramble

Creamy eggs, sweet tomato, minty basil, pungent scallions.  This dish is a celebration of flavor. Every ingredient can be found in Provencale Markets.

Prep time:  5 minutes

Cook time:  10 minutes
Serves:  3-4

INGREDIENTS
6 eggs
4 tablespoons milk or water
1/2 cup shredded Tomme de Savoie cheese (or your favorite, a cheddar would be great)
3 tablespoons olive oil
1/4 cup scallions, 1/4" dice
1 cup coarsely chopped fresh basil
1/2 cup tomato, 1/4" dice
salt and pepper to taste

DIRECTIONS
In a large bowl, whisk the eggs, then whisk in the milk and the cheese.  Set aside.

Heat the oil in a large skillet over medium heat, add the scallions, and cook, stirring, for 1 minute.

Turn heat to medium low and pour the egg mixture over the scallions.  Add the basil and tomato.  Cook, stirring slowly and constantly, for 2-4 minutes or until the eggs are cooked to the consistency you like.

Serve, seasoning to taste with salt and pepper.  Whole wheat toast alongside is a natural

Photo and recipe by Tod Dimmick

Zucchini Chocolate Cake

Test the limits of healthy ingredients with this delicious "good carb" cake.  My kids asked for thirds (I did not tell them the secret ingredient until afterwards).













Prep time:  10 minutes
Cook time:  45 minutes
Yield:   1 cake, 12+ servings

INGREDIENTS
2 small or one large zucchini squash (enough to yield about 2 cups when processed)
2 cups whole wheat flour
1/2 cup cocoa powder (unsweetened)
1/2 cup sugar equivalent (I used Truvia)
2 tsp. baking soda
2 tsp. baking powder
1 tsp. ground cinnamon
pinch salt
2 eggs
2/3 cup sour cream
1 stick (8 TB) butter, melted
1/2 cup agave nectar
1 tsp. vanilla
1/2 cup 60% dark chocolate chips

DIRECTIONS
Preheat your oven to 350F.  Spray a 9x13 baking dish with cooking spray. Using a food processor equipped with the fine shredding disk, shred the zucchni and place in a colander in the sink to drain for a few minutes.

In a mixing bowl, whisk the flour, cocoa powder, sweetener, baking soda, baking powder, cinnamon, and salt.  In another mixing bowl, whisk the eggs, then stir in the sour cream, melted butter, agave nectar, and vanilla.  Scrape the egg mixture into the flour, and mix with a rubber spatula.  Stir in the zucchini and the chocolate chips.

Scrape your cake batter into the baking dish, slide into the oven, and bake uncovered for 45 minutes or until a toothpick inserted in the middle comes out clean.

Zucchini Chocolate Cake is delicious with whipped cream as dessert at the end of the day.  And it's tempting to enjoy with coffee at the beginning of the day.

Tip:  Stevia-based sweeteners vary in sweetness, and most are much sweeter than sugar.  So when using in a recipe you might need to calculate how much is equivalent to 1/2 cup sugar.  Another option, available at Whole Foods, is a sweetener based on hardwoods called Xyla.  Don't ask, I can't explain how it's made.  But it does appear to be a more natural product than conventional artificial sweeteners.

Tip:  A bundt pan also works well with this cake - it will cook faster - check it at 35 minutes.

Photo and Recipe by Tod Dimmick

Skillet Baked Cornbread

Fresh cornbread, warm, soft, fragrant, dressed with a pat of butter, offers up the definition of comfort food.  

Prep time:  10 minutes
Cook time:  19 minutes
Serves:  4-6









INGREDIENTS
1 cup corn meal
1 cup whole wheat flour
2 tablespoons sugar or equivalent
2 teaspoons baking powder
1 teaspoon salt
1 egg
3/4 cup milk
1/4 cup sour cream
1/4 cup plus 2 tablespoons olive oil, separated
1 cup corn kernels

DIRECTIONS
Preheat oven to 425F.  In a large bowl mix corn meal, flour, sweetener, baking powder, and salt.  Whisk to mix.

In another bowl whisk the egg, then whisk in the milk, sour cream, and 1/4 cup olive oil.  Pour these wet ingredients into the bowl with the dry ingredients, and with a rubber spatula stir to just combine.  Stir in the corn kernels.

Heat the remaining 2 tablespoons olive oil in a 12" skillet over medium heat until a drop of water dances.  Scrape dough in to the hot skillet, and spread evenly .  Move the skillet to the oven, and cook for 18 minutes or until cooked through (test with a knife or cake tester to make sure it has set).

Serve warm.  Butter makes it better, and a touch of raspberry jam adds decadence.

Tip:  Cornbread is best eaten fresh, it tends to dry out the next day.  So the moral of that story is eat up!

Photo and Recipe by Tod Dimmick