Beer Zucchini Bread

I had the fixins to make zucchini bread and had the thought in the back of my mind to make a loaf. 

After a visit to Shebeen Brewery, I was inspired. During a tasting, I sampled their pineapple wheat I knew I had the final ingredient for my recipe.

All I did was substitute the eggs in my regular zucchini bread recipe with a cup of beer and what I ended up with was a lighter, fluffier very tasty treat. DElish! 

I used Shebeen's Pineapple Wheat but you can use any beer you like. I'm thinking the spiciness of Shebeen's Cannoli Beer would be perfect in a recipe like this, but my husband's head would explode if I used that particular beer to cook with.  He practically had a spasm when he found out  I used the Pineapple.  It didn't stop him from eating it though.

(＾◡＾)

Pineapple Wheat Zucchini Bread

3 Cups Flour

2 Tsp Cinnamon

1 Tsp Salt

1 Tsp Baking Soda

1 Tsp Baking Powder

2 Cups Sugar

1 Cup Pineapple Wheat Beer

1 Tbsp Pure Vanilla Extract

1 Cup Canola Oil

2 Cups Zucchini, Shredded

1/2 Cup Chopped Walnuts

Preheat oven to 350° Fahrenheit.

In a mixing bowl, stir to mix the dry ingredients together. 

Mix in the remaining ingredients, stir until thoroughly combined but don't over mix.  

 

Pour into a buttered 9x13 baking dish.

Bake for 50 minutes or until top springs back when tested.

Enjoy!

Chocolate Chip Zucchini Bread

One of the best things about having a summer vegetable garden is the fresh, yummy produce.  One of the veggies I always grow is zucchini because it is so easy to grow and produces like crazy.  I got so many this year I was giving them away but not all of the extras found new homes.  I shredded, vacuum sealed and froze a bunch of them.  So, that way I could bake zucchini bread into the colder months with my own home-grown squash.  How cool is that??

Chocolate Chip Zucchini Bread

1 Cup Chopped Walnuts
1 Cup Chocolate Chips
4 Eggs
2 Cups White Sugar
1 Cup Vegetable Oil
3 1/2 Cups All-Purpose Flour
1 1/2 Teaspoons Baking Soda
1 1/2 Teaspoons Salt
1 Teaspoon Ground Cinnamon
3/4 Teaspoon Baking Powder
2 Cups Grated Zucchini
1 Teaspoon Vanilla Extract





Preheat oven to 350 degrees F.

Whisk together flour, baking soda, salt, cinnamon, and baking powder.

In a large bowl, beat the eggs. Gradually beat in sugar, then oil. 

Add flour mixture alternately with zucchini into the egg mixture. 

Stir in the chocolate chips, walnuts, and vanilla. 

Pour batter into two 9 x 5 inch greased and lightly floured loaf pans.

Bake on lowest rack of the oven at 350 degrees F for 55 minutes.

Let cool for 10 minutes in the pan, and then turn out onto racks to cool completely.

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Zucchini Pickles

My hubby loves pickles.  This season I had a bumper crop of cucumbers and I tried several different methods . . . natural fermentation, beer pickles, refrigerator pickles, kosher dills, garlic dills, etc.

I also had an amazing crop of zucchini.  I wanted to preserve some using a method other than drying or freezing them.

Zucchini takes on the flavors of seasoning very well, so I thought to myself, why not try making zucchini pickles.  I made a small batch to see if they would get hubby's approval.  They've been sitting a couple months and I finally busted into a jar and put them in with his lunch without any warning about what he was getting . . . he gets pickles everyday so he was expecting to have them.

Lunch passed with no comment from him so I asked.  He said he didn't notice a difference . . . they tasted like pickles.

Zucchini pickles passed muster!  And zucchini are so easy to grow that I'm thinking they'll be a suitable pickle substitute should a cucumber crop be less than expected.




I made them using my standard dill pickle recipe using a "low temperature process" method . . . the jars stay in the water bath at a lower temperature for a longer time which is supposed to keep the pickles crunchier.

Make sure you use fresh, crisp zucchini.  Don’t can soft or overripe vegetables or you will end up with soft, limp pickles.   Small, firm fruit with dark skin are better than the gigantic zucchini that are preferable for stuffing.

You’ll need a Quick Process Pickling mix . . .  I use Mrs. Wages Kosher Dill  . . . and clear vinegar.

I generally can pickles in pint jars . . . I prefer wide mouth, but that’s up to you.

Wash the zucchini in cold water.  Then cut them into spears.  Makes sure the pickles are a length that leaves at least a half an inch of head space in the jar.

Before you pack the jars you will need to make sure the jars are clean and sanitized.  If you’re dishwasher has a high temperature wash then that is sufficient.  If not submerge the jars in a large pot of water . . . I use my canning pot . . .  and bring it to a boil.  Put the lids in another pot and boil them for several minutes and leave them in the hot water.

Fill the canner about 1/2 full of water and start it heating (with the lid on).

Follow the directions on the pickle mix . . . basically combine the mix with vinegar (and water if the recipe calls for it).  Bring to a near boil.

Add the zucchini spears and simmer for 3 minutes.  Then pack the zucchini into the jars and pour the simmering pickle mix liquid over them. Fill them to within ¼-inch of the top, seat the lid and hand-tighten the ring around them.   You can add a clove of garlic and a sliced jalapeno for extra spice.

The zucchini tend to float in the liquid that's why it's important not to over fill the jars.  Make sure you wipe the lip of the jar and push them down and seal with the ring.

Put them in the canner and keep them covered with at least 1 inch of water. Keep the water boiling until you are ready to process. Then, here's the key to crisp pickles: pickles should be processed for at 180-185°F, which is obviously below boiling (212 F), but hot enough to kill bacteria.





Check with a thermometer to be certain that the water temperature remains above 180° during the entire processing time. But keep the temperature below 185° to avoid breaking down the pectin.

Process them for 30 minutes.

Then carefully remove the jars from the water and allow them to cool in a draft-free area.  I know it’s tempting but don’t touch the jars while they’re cooling and try not to bump or jostle them.  Just let them sit quietly.

After 24 hours you can remove the rings and make sure your jars have sealed.  But any jars where the lid hasn’t sucked down into the fridge and eat them first.  You can check by pressing your finger into the center of the lid . . . if it pops then it’s not properly sealed.

You can eat the pickles anytime but they’re better if you wait at least 2 weeks.  It’s torture but it’s worth it!

Apple Zucchini Crisp

Apple Zucchini Crisp

3 Cups of Granny Smith Apples 
1 Cup of Small Zucchini  
1 Tsp Granulated Sugar
3/4 Cup Packed Brown Sugar
1/2 CUp Flour
1/2 Cup Old-Fashioned Oats
1/3 Cup Softened Butter
1 1/2 Tsp. Melted Butter
1 Tsp Ground Cinnamon


Preheat oven to 375 degrees. Grease an 8" round or square pan. 

Peel and slice the apples and zucchini.




Combine melted butter, 1/4 tsp of the ground cinnamon, and regular sugar and mix with apple and zucchini slices. Pour into pan. 

In a separate bowl, combine brown sugar, flour, oats, softened butter and remaining cinnamon, until it's all crumbly. 

Top apple and zucchini slices. Don’t worry about covering every inch.

Bake for 30-35 minutes or until the crumble topping is golden brown and inside slices are tender when pierced with a fork. 

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Zucchini Walnut Bread

Zucchini Walnut Bread

1 Cup Chopped Walnuts

4 Eggs

2 Cups White Sugar

1 Cup Vegetable Oil

3 1/2 Cups All-Purpose Flour

1 1/2 Teaspoons Baking Soda

1 1/2 Teaspoons Salt

1 Teaspoon Ground Cinnamon

3/4 Teaspoon Baking Powder

2 Cups Grated Zucchini

1 Cup Raisins

1 Teaspoon Vanilla Extract

Preheat oven to 350 degrees F.

Whisk together flour, baking soda, salt, cinnamon, and baking powder.

In a large bowl, beat the eggs. Gradually beat in sugar, then oil. Add flour mixture alternately with zucchini into the egg mixture. Stir in the raisins, walnuts, and vanilla. Pour batter into two 9 x 5 inch greased and lightly floured loaf pans.

 

Bake on lowest rack of the oven at 350 degrees F for 55 minutes.

Let cool for 10 minutes in the pan, and then turn out onto racks to cool completely.

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Zucchini Lasagna

Zucchini Lasagna

A light refreshing summer lasagna.  My 15 year old son said that the "tomatoes were a nice touch".  WOW! High praise!

Olive Oil, For Baking Dish

8 Ounces Cream Cheese, Room Temperature

1 Container (15 Ounces) Part-Skim Ricotta Cheese

Coarse Salt And Ground Pepper

2 Medium Zucchini (8 Ounces Each), Halved Lengthwise, Then Sliced Thinly Crosswise

3 Or 4 Roma Tomatoes, Sliced Thin

1 Garlic Clove, Minced

2 Teaspoons Dried Oregano

6 No-Boil Lasagna Noodles

2 Cups Shredded Mozzarella Cheese

Preheat oven to 425 degrees. Lightly oil an 8-inch square baking dish; set aside.

In a medium bowl, stir together cream cheese and ricotta; season with salt and pepper. 

In another medium bowl, combine zucchini, garlic, and oregano; season with salt and pepper, and toss to combine.

Spread 1/3 zucchini mixture in prepared baking dish; top with tomatoes slices.  Layer with two lasagna noodles, then 1/3 ricotta mixture and a handful of mozzarella cheese. Repeat twice with remaining zucchini mixture, tomatoes, noodles, and ricotta mixture, finishing with the ricotta mixture. Sprinkle with remaining mozzarella.

Cover baking dish with aluminum foil; bake until bubbly and noodles are tender, 30 to 35 minutes. Remove foil; bake until golden brown, 15 to 20 minutes more. Let stand 10 minutes before serving.

Hint:  spray the foil with cooking spray before laying on top of the cheese to prevent it from sticking.

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Baked Zucchini Sticks and Caramelized Onion Dip

Baked Zucchini Sticks and Caramelized Onion Dip

Zucchini Sticks

3 Medium Zucchini, Peeled, Cut Into 3"-Long Stick

1 Tablespoon Salt

1 Cup Panko Bread Crumbs

Scant 1/2 Cup Freshly Grated Parmesan Cheese

1 Tablespoon Italian Seasoning

Olive Oil Spray

2 Large Eggs, Lightly Beaten

Caramelized Onion Dip

1 Tablespoon Butter

1 Medium Sweet Onion, About 1/2 Pound, Peeled and Sliced

2 Cloves Minced Garlic

2 Tablespoons Cider Vinegar

2 Tablespoons Honey

1 Tablespoon Prepared Mustard

1 Cup Mayonnaise

Salt And Pepper To Taste

For the dip: melt the butter in a medium frying pan over moderate heat, and add the sliced onions and garlic. Cook, stirring occasionally, until the onions soften, then caramelize; about 10 to 15 minutes.

Once the onions are a medium brown, remove from the heat and add the vinegar.

Place the onions and vinegar into a small food processor. Add the honey and mustard, and process or blend until smooth.

Add the mayonnaise and salt and pepper to taste, stirring to combine.

Refrigerate, covered, until ready to serve.

For the zucchini sticks: Place the zucchini sticks in a colander over a bowl and sprinkle with the tablespoon of salt. Let the zucchini drain for 1 hour or longer; rinse and pat dry.

Combine the Panko, Parmesan, and seasoning; set aside.

Preheat the oven to 425°F. Line a baking sheet with parchment, and spray the parchment with olive oil.

Dip sticks a few at a time in the egg, then roll in the crumb mixture. Place the sticks on the prepared baking sheet.

Bake sticks for 12 minutes, turn over, and bake for an additional 8 minutes, until golden brown and crisp.

Serve immediately, with caramelized onion dip.

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My curiosity was widow's peaked

I was reading a book in which a character in the story had a widow’s peak.  And I thought to myself, “I wonder why a pointy hairline is called that.”  


A widow’s peak is the name given to a growth of hair on the forehead that forms a point.  Most often this feature is associated with women but men can also have a widow’s (or widower’s) peak.


If you believe in 19th century folklore, then you would think that a peak of hair in the middle of one’s forehead would indicate that that person is destined to become a widow(er) at a young age.


The association between the genetic anomaly and mournful bride seems unlikely, but not really.  16th century widows wore a specific style of cap.  This cap . . . a mourning cap as it were . . . had a point of fabric the came down in the middle of the forehead much like the hairline formation.  

Now it may not have escaped your notice that certain vampire’s have this same hairline . . . most notably Bella Lugosi’s Dracula, although he wasn’t the first.  This doesn’t have anything to do with widows . . . although the character certainly created a few.


So, why did the Count have a pointed hairline?  It is likely a connection to people a blood disorder known as porphyria that often have this trait . . . along with sensitivity to light.  


Eddy Munster also had this distinguishing feature . . . although he was a werewolf.  That’s because at this point in popular culture the widow’s peak had been associated with many villains . . . not that Eddy was bad even though he was a monster. 


By the way, the character in my book wasn't evil and not a widower, either, for that matter.





Summer Squash with Ravioli


1 Tablespoon Olive Oil
4 Cups Summer Squash (Zucchini And Yellow Squash), Thinly Sliced
1/2 Cup Onion, Thinly Sliced
2 Cups Cooked Chicken, Chopped  
1 Cup Heavy Cream  
1 Tablespoon Lemon Zest  
.5 Cups Grated Parmesan Cheese  
Salt And Pepper To Taste  )
2 Tablespoons Fresh Chopped Chives  
1 Lb Cooked Ravioli (see my recipe for homemade)


Heat olive oil in a skillet. Sautee squash and onions over high heat until tender (5-7 minutes). Lower heat and add lemon zest and heavy cream. Cook for 3-5 minutes or until cream begins to thicken slightly. 


Stir in chicken and mix until heated through. In a large pot or serving dish combine squash/cream mixture, ravioli, Parmesan, salt and pepper to taste, and enough reserved cooking water to make sauce smooth and creamy. 


Sprinkle with chives, parmesan cheese and serve.


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I had a dream that I was awake and I woke up to find myself asleep.

The other night I woke up around 1 AM from a dead sleep ... I had to use the potty.   So I got up and and did what I had to do.

I went right back to bed and I lay there ... and I lay there ... and I lay there.  I tossed a little, turned a little but I couldn't fall back to sleep.  

It felt like I lay awake all night ... except when the the alarm went off at 5 AM it was clear that I had actually been asleep ... dreaming that I was awake.  

It wasn't like I was lucid dreaming . . . a dream in which the dreamer has been aware of dreaming because I didn't think I was dreaming, I thought I was awake. 

And it's not like I had a false awaking where you dream your doing things.  It wasn't like that . . . not really . . . because I wasn't doing anything.  I was just laying there in my like I was having insomnia desperately wishing I could fall asleep when, in fact, I was fast asleep.  

I don't know what's worse ... being awake all night or dreaming that you are.  I was just as exhausted as if I HAD been awake all night. 

I'll call it sleeping insomnia.

Zucchini-Ribbon Salad

2 Large Zucchini, Ends Removed

1 Cup Cherry Tomatoes, Halved

1/2 Cup Crumbled Reduced-Fat Feta Cheese

1/3 Cup Chopped Shallots

1/3 Cup Italian Dressing

Use a veggie peeler to peel zucchini lengthwise into super-thin strips; rotate zucchini after each strip to yield a width similar to fettuccine. Place in a large bowl.

Add all remaining ingredients. Gently toss to mix. Cover and refrigerate until chilled, at least 1 hour.

Nice and light and refreshing.

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I had a dream that I was awake and I woke up to find myself asleep. Stan Laurel 

The best thing since sliced bread

It has been 100 years since Otto Rohwedder invented a machine that automatically cut loaves of bread into slices.  Prior to this, consumers would purchase whole loaves of bread from their local bakery and cut it up themselves . . . this invention paved the way for commercial bakeries to sell pre-sliced loaves of bread.


Five years later, in 1917, major fire broke out in the factory where his slicing device was being manufactured  . . . destroying the blueprints.  


Not discouraged, he continued refining his design.  Including modifying his machine in such a way in to keep the bread fresh by creating a device that not only sliced the bread but wrapped it, as well.  


This was the improvement that finally got the baking industry fired up about his product and sales boomed  . . . so much so that he could barely keep up with the demand.


But it wasn't until 1930 that he saw his greatest success.  Wonder Bread . . . you know the white squishy bread in the colorful packaging . . . hit the store shelves and became wildly popular.  There was no turning back . . . it was at this point when more sliced bread was sold than whole loaves.


The man was a genius!  I mean really . . . the invention of sliced bread is the thing against which all things are measured.  How many times have you heard or said . . . "that's the best thing since sliced bread!"?

Zucchini Bread Recipe

2 Eggs, Beaten

1 1/3 Cup Sugar

2 Teaspoons Vanilla

3 Cups Grated Fresh Zucchini

2/3 Cup Melted Unsalted Butter

2 Teaspoons Baking Soda

Pinch Salt

3 Cups All-Purpose Flour

1/2 Teaspoon Nutmeg

2 Teaspoons Cinnamon

1 Cup Chopped Walnuts (Optional)

1 Cup Dried Raisins (Optional)

Preheat the oven to 350°F.  In a large bowl, mix together the sugar, eggs, and vanilla. Mix in the grated zucchini and then the melted butter. Sprinkle baking soda and salt over the mixture and mix in. Add the flour, a third at a time. Sprinkle in the cinnamon and nutmeg and mix. Fold in the nuts and dried cranberries or raisins if using.

Pour batter into an 9 x 13 baking dish and bake for 45 minutes - or - divide the batter equally between 2 buttered 5 by 9 inch loaf pans and bake for 1 hour.  Done when a wooden pick inserted in to the center comes out clean.

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Cat Gravity

My cat  . . .  once a petite little ball of furriness  . . . . has grown in to a more  . . .  uhm  . . . . full figured Kitty. 


She'd like us to think that she's not fat just fluffy  . . .  but we know better.  That's not really fair . . .  she really isn't all that overweight.  But it seems that she has the ability to effect gravity at her whim.  


There are times when she weighs no more than a whisper of fur and the others when she climbs on me that she bears the weight of the world on her fuzzy shoulders; one minute she's laying on my hip and I can barely feel her there and then she shifts a little  . . . **BOOM**  she weighs a ton.









Another way she exerts her gravity is that if she's sitting on my lap or draped  over my shoulder it is impossible to get up or move.  By doing this, she ensures that she will not be disturbed . . . despite my level of discomfort.

I kid you not . . . it is a freakish phenomena.  Or, maybe its like a superpower  . . . mayhap Fuzzums is mild mannered kitty by day and super gravity intensifying super kitty by night . . . or sumthin'.







Frosted Zucchini Brownies




These brownies are unbelievable . . . so moist, so chocolaty, so rich, so delicious . . . and you would never know there was zucchini in them if you didn’t know there was zucchini in them!


½ Cup Vegetable Oil 
1 ½ Cups Clear Sugar
2 Teaspoon Vanilla Extract
2 Cups All Purpose Flour
½ Cup Unsweetened Cocoa Powder
1 ½ Teaspoons Baking Soda
1 Teaspoon Salt
2 Cups Shredded Zucchini
½ Cup Chopped Walnuts (Optional)


Cream Cheese Frosting
1 Box Confectioners Sugar
1 (8 Oz) Package Cream Cheese
1/2 Stick Butter


Pre-heat the oven to 350 degrees. Grease and flour a 9×13 inch baking dish.  


In a large bowl mix together oil, sugar and 2 teaspoons of vanilla extract until well blended.


Add cocoa powder, baking soda and salt.  A little at a time stir flour into the mixture.


Then fold in zucchini and walnuts. The batter will be dry and crumbly, don't worry. Spread the mixture evenly into the prepared baking dish.


Place into the oven and bake for 25-30 minutes until the brownies spring back when gently touched. Remove from the oven and allow them to cool.


To make the frosting -  Mix icing ingredients together and spread over cooled brownies.



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How my garden grows . . . growing zucchini

Zucchini plants are stupidly easy to grow.   All they need is sun, water and some love.   They grow fast and produce squash like crazy . . . when they're healthy, that is.  Within ten days time my plants went from this to this with absolutely no maintenance . . . we were on vacation and we came home to enormous plants starting to bear fruit.








My poor zucchini plants have been the abused by pests every year that we've had our garden.  First come the squash and cucumber beetles followed inevitably by powdery mildew.  Both will greatly diminish the output of the plant at best and destroy the plant at worst.


Fortunately, both the these problems are easily eradicated by chemical means or controlled by organic measures.    I'll give you both options for both methods that I've had varying degrees of success with.


My plot is in a community garden where we are only allowed to use organic products.  However, in the past, I have used Sevin for pest control and Daconil as a fungicide . . . both with exceptional results.  


One simple thing is to lay a mat of tin foil around the base of the plants.    Most of these pests prefer the shady underside of the leaves; which is also where they lay their nasty little eggs.  The idea is either to confuse them by reflecting a light underneath the plant or to cook the eggs to an uncomfortable temperature. It also helps to prevent bugs like squash borers from coming up from under the soil from emerging and climbing up the plant.




There are plenty of organic fungicides and pesticides available commercially, but I haven't tried them.    I use homemade organic concoctions for pest and fungus control.  They're really quick and easy to make . . . not to mention inexpensive.  

For pest control I make an orange oil insecticide.  Simply combine 1 tablespoon of orange essential oil with 1 quart of water in a spray bottle.  Then add 1 teaspoon of cayenne pepper to the mixture and shake the bottle to mix the oil with the water.  Spray the orange oil pesticide on the stems, undersides of the leaves and the vegetables themselves to protect them.  Store the pesticide away from heat and direct sunlight. Shake the bottle before each use.



Believe it or not, milk makes a great fungicide.  It's so easy to make a milk based fungicide, too!  It is believed that the antibiotic qualities of pasteurized milk impede the germination of powdery mildew spores and also provides nutrients to the plant.   All you need to do is dilute one part organic cows milk with between five to ten parts water. Spray the solution during the cool of the morning to reduce the risk of foliage being burned in intense sunshine before it dries. Wet both sides of leaves and stems until it begins to drip off. Reapply after rain or irrigation. It is most effective when applied in the early stages of infection.


Proper watering is also important to make your plants as productive as they can be.  First of all, they like a LOT of water . . . the zucchini fruit is mostly water.  If the soil is dry make sure you give them a good drink.


Generally speaking but especially once the plants start flowering you should watering only the bottom of the plant near the roots.  The first reason is the plants are susceptible to diseases when wet, so you should make sure to avoid watering the leaves and stems of your zucchini plants, if possible. 


The second reason is as simple as the birds and the bees . . . well, the bees mostly.  Zucchini plants need the bees to pollinate the female flowers in order to make the squash.   You don't want to water the from the top because you will wash the pollen from the flowers.    





Take care of your plants . . . protect them, water them . . . and they will give you more zucchini than you can possibly consume.