Lemon Poppyseed Zucchini Bread- Angela

 

• 3 cups grated zucchini (about 2 zucchini)
• grated zest of 2 large lemons
• 2 teaspoons vanilla extract
• 3 large eggs
• 1 cup extra-virgin olive oil
• 2 cups brown sugar (packed softly)
• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3 tablespoons poppy seeds
• optional: tiny pinch of nutmeg
• optional: a small grated piece of fresh ginger

Drain zucchini: Preheat the oven to 350. In a small mixing bowl, mix the zucchini with 1/4 cup brown sugar. Transfer the mixture to a fine-mesh strainer set over the mixing bowl. Fill another small bowl with water and set it directly on top of the zucchini so that it is pushing down, pressing the water out into the bowl below.

Add wet ingredients: Line a 9×5 loaf pan with parchment paper. Whisk together the remaining brown sugar, eggs, lemon zest, and vanilla until well blended. Beat in the olive oil gradually, whisking it in until it’s thoroughly incorporated. 

Add dry ingredients: Stir in the flour, salt, baking powder, baking soda, poppy seeds, nutmeg, and ginger until just combined. Add the pressed zucchini to the batter and stir it in gently until incorporated.

Bake: Pour the batter into the prepared pan. Bake on the middle rack of the oven for about 1 hour and 10 minutes. The outer crust of the bread will be firm to the touch and on the darker side of golden brown (see FAQs).

Eat: Cool the bread in the pan for about 20 minutes. Remove, cut, and serve (but also see FAQs about chilling the cake which is unusually delicious).

Source: https://pinchofyum.com/lemon-olive-oil-cake#tasty-recipes-41697-jump-target

Quick Zucchini Sautè- Angela

 

• 1 to 2 tablespoons olive oil
• 2 tablespoons thinly sliced almonds
• 1 medium or 2 small zucchinis, cut into 1/8-inch matchsticks
• Salt and freshly ground pepper
• Peelings of pecorino romano or parmesan cheese, to taste (optional)

Heat a large skillet over medium-high and add enough oil to coat the pan well. Heat the oil until hot but not smoking, then add the almonds to the pan. Cook them, stirring, until the almonds are golden-brown, approximately a minute or two. Don’t skimp on this step; they provide a depth of flavor that carries the whole dish. Add the zucchini to the pan, tossing it with the oil and almonds until it just begins to glisten, about one minute. The idea is not to cook the zucchini so much as warm it so it begins to soften. Season well with salt and pepper, slide onto a plate, top with cheese (if using) and immediately dig in.

Source: https://smittenkitchen.com/2007/08/quick-zucchini-saute/?utm_campaign=later-linkinbio-smittenkitchen&utm_content=later-19214896&utm_medium=social&utm_source=linkin.bio

Chicken Kebabs-Bri

Serves 6

 

Tzatziki Sauce

1 1/2 cups greek yogurt

2 Tablespoons extra virgin olive oil

juice from half a medium size lemon

1 Tbsp red wine vinegar

1 1/2 tsp salt

1 Tbsp fresh or freeze dried dill, diced

3 garlic cloves finely, minced

1 small cucumber

 

Grate the cucumber & place in a double layer of paper towels.  Squeeze out liquid.  Combine all ingredients and refrigerate up to three days.

Hummus

1/3 cup good-quality tahini

3 Tbsp cold water, or more if needed

2 Tbsp extra virgin olive oil

1/2 tsp ground cumin

3/4 tsp fine sea salt

2 medium cloves garlic, peeled and smashed

juice of 1 lemon (2–3 tablespoons)

1 (15 ounce) can chickpeas, rinsed and drained

2 Tbsp pine nuts

1 section of roasted red pepper

 

optional toppings: extra drizzle of olive oil, chopped fresh parsley, sprinkle of ground sumac or paprika, toasted pine nuts

Combine in blender.  Top with a drizzle of olive oil.  

Greek Marinated Chicken

4 lbs. Chicken Breast cut into pieces

1/2 cup Greek Yogurt

Zest from one lemon

Juice from 1 1/2 to 2 lemons

1/4 cup Extra Virgin Olive Oil

2 Tablespoons Red Wine Vinegar

3 teaspoons Salt

1 teaspoon Pepper

2 teaspoons Oregano

Combine all ingredients except chicken in a large Ziploc bag.  Add chicken and refrigerate for 2 to 24 hours.  Grill chicken 20 minutes before mealtime over medium heat for 15-20 min or until thoroughly cooked.  Let rest for 5 min before eating.

 

Pita Bread

2 cups warm water

4 tsp dry yeast

2 tsp honey

350 grams (3 3/4 cups) whole wheat flour (more if needed to form ball)

120 grams all purpose flour

2 tsp salt

2 Tbsp olive oil

 

Combine water, honey, and yeast in mixer bowl.  Let sit for about 5 min until frothy.  Add both types of flour, salt, and olive oil.  Dough shouldn’t be too stiff.  Knead for approx 8 min. Remove dough from bowl and oil the bowl.  Replace the ball of dough and cover with a towel.  Allow to rise for 1 hour.  

 

Turn dough out onto work surface and divide into 12 pieces.  Form into balls.  Preheat oven to 450 degrees.  Roll out dough until it is about 1/4 inch thick.  Place an upside down cookie sheet in oven and cook 3 pita at a time for 4-5 min or until very puffy.  Turn broiler on high for the last 30 sec to brown slightly.  Serve fresh. 

Serve with roasted red peppers, kalamata olives, greens, pickled vegetables, fresh cut tomatoes, cucumbers, etc.