Have you ever had zucchini bread that made you do this face?
Yeah, at 45 years old, I still make that face with ikky zucchini bread.
But not anymore.
This summer I was given a new recipe and I love it enough to share it.
3 cups flour
2 cups sugar
1 tsp. salt
1 tsp. baking soda
1/4 tsp. baking powder
1 cup canola oil
2 tsp. vanilla
1 tsp. cinnamon
1 tsp. lemon juice
2 cups shredded zucchini
Preheat oven to 350* ~ Grease 2 loaf pans
In a large bowl, combine dry ingredients. In a separate smaller bowl, whisk all of the wet ingredients together before adding to the dry mixture. Stir in zucchini last. Pour half into each of the loaf pans, bake for approx 65 minutes. (Do a toothpick test.)
I let it cool, slice it, and wrap it in plastic wrap.
About this time every year, Frank & I seek therapeutic noodle making activities.
I don’t know why, but it just seems like therapy when we knead and knead, and he rolls, and I slice and arrange. We spent several hours this weekend doing just that with the stereo on in the background. Quietly, we go to work cracking eggs and whisking. We both seem to relax by making pasta. Before we know it, six batches are drying on tea towels. Kind of weird, but hey it works for us.
We also tend to try weird casseroles.
I don’t know what all we threw in there, but tater tots on top seemed to be in order for the day.
Some very kind people think I’m OK, so that is really cool. You should go visit some of my friends because they are awesome and I know you need some awesomeness in your life. Because really, we ALL need as much awesomeness as we can get. We deserve it.
Psssst…these are waaaay overdue thank yous so help me out here, please?
So you may have noticed I took a little bloggy-break. I needed a recharge with all that stuffage that goes on in my day-to-day boring life.
And just what have I been doing in my boring day-to-day life you ask?
Trying to jazz up canned corn for one thing. Yep, not gonna happen. Canned corn is merely that, canned corn.
So, there’s that. And more canned corn. And more canned tomatoes. And more gardening, and sweating, and dragging of garden hoses, and mundane BS.
We’ve had a semi-successful gardening season this year. Meh, ya win some and lose some. No decent squash or peas, but lots of tomatoes and cucumbers. And the damn birds ate nearly ALL of my blackberries and raspberries. I mean geez, I grow enough to share with them but they were just plain greedy this year. There will be more harvesting and canning and freezing in the coming weeks and I am even revisiting my canned mushrooms recipe from last year.
Oh, and I mentioned a couple of weeks ago that there would be a yarn giveaway soon. Soon gets here tomorrow.
I planned on getting all fancy and making Denver Omelets for the guys. About omelets…I burn them. Like every time. Burned omelets are not a quality way to feed your family in my book. So rather than another failed attempt to pretend I am a world-renowned chef, or even a Denny’s line cook who can make a perfect omelet on demand, I turned my omelet ingredients into a breakfast casserole.
denver omelet bake::
hashbrown patties (or any other frozen hashbrowns you like)
1 small onion, diced
1 green pepper, diced
1/2 lb cubed cooked ham
1 cup shredded cheddar
salt & pepper
Preheat oven to 350* and lightly spray casserole pan with vegetable oil
Start with the hashbrowns in the bottom of the pan, and layer the pepper, onion, and ham. In a bowl, lightly beat the eggs adding a dash of each salt, pepper, and paprika to your liking. Pour the eggs over and add the cheese. Bake for approximately 50 to 60 minutes checking doneness in the center with knife. If using a shallow baking dish, cooking time may be much shorter.