Zucchini Recipe #2

Disappearing Zucchini and Whole Wheat Lemon Poppy Seed Bread

This bread is insanely good. No kidding. The children will sing songs in the streets about this bread. Probably because of those secret addictive chemicals they put in lemon pudding.

4 c. whole wheat flour
1 1/2 c. sugar
1 3.4 oz. package instant lemon pudding mix
1 1/2 t. baking soda
1 t. baking powder
1 t. salt
4 eggs
1 1/4 c. milk
1 c. oil
3 T. lemon juice
1 t. lemon extract
2 c. shredded zucchini
1/4 c. poppy seeds
2 t. lemon zest

This is a basic quick bread: mix the wet stuff separate from the dry stuff. Combine and don't mix it up too much. Makes two loaves. Bake at 350 for 50-55 minutes in 9x5x3 inch loaf pans. Do we really need lemon extract? What do we do if we don't have lemon pudding mix? Good questions, all. But Deb made it, and it was the best stuff ever, so I am not going to mess with the process. Happy baking.

Zucchini Recipe #1

Whole Wheat Zucchini Brownies
(brought to us by my wonderful sister Deborah)

½ c. cocoa
2 c. whole white wheat flour
1 ½ c. sugar
1 t. salt
1 ½ t. baking soda
2 c. shredded zucchini drained
½ c. oil
2 t. vanilla
½ c. chopped nuts

Sift together dry ingredients. Combine zucchini and oil, blend with dry ingredients. Add vanilla and nuts. Mix well. Spread in greased 11x15 in. cookie sheet
(batter will be very thick). Bake at 350 degrees for 18-20 minutes.

*Optional Frosting*

1 c. sugar
5 T butter or margarine
1/3 c. milk
6 oz package chocolate chips

Mix together sugar, butter, and milk. Boil 1 min.
Stir in chocolate chips until smooth. Spread on
cooled brownies.

*I never bother with frosting. I think it is better to sprinkle good chocolate chips over the top of uncooked brownies. They sink in a bit when baking and they harden for a delectable texture contrast if these brownies make it to the second day. 'Tis finally the season for Costco to carry Ghiradelli chocolate chips again. Stock up while you can, they disappear in January!

Red and green aren't just for Christmas

This is the recipe for you if your garden took over the backyard with tomatoes and basil. Not that I have a garden, but we are growing basil and I found tomatoes on sale. Anyway, I made it for dinner last night and it was the best tomato soup I've ever had. The kids didn't like it because it is a bit spicy. So, omit the red pepper flakes if you don't want spiciness. Also, I don't have a food mill (and my new, tiny kitchen will not accommodate any new gadgets . . . I'm working through being really depressed about that), so I put it all in a blender, and then I strained it through a sieve. This recipe makes a very large batch, so I am freezing some for another meal. Thanks, Barefoot Contessa!

Roasted Tomato Soup

3 pounds ripe tomatoes, cut in half
1/4 cup plus 2 tablespoons olive oil
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
2 cups chopped yellow onions (2 onions)
6 garlic cloves, minced
2 tablespoons unsalted butter
1/4 teaspoon crushed red pepper flakes
1 (28-ounce) canned plum tomatoes, with their juice
4 cups fresh basil leaves, packed
1 teaspoon fresh thyme leaves
1 quart chicken stock or water

Preheat the oven to 400 degrees. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.

In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade. Taste for seasonings.