Squash and Cabbage Stew

I had half of a banana squash and a half head of cabbage in the fridge that needed to be used, so I thought this recipe would do the trick. It's definitely one of those soups that tastes better when the ingredients have time to "stew" together for a while--but I'm sure you could make a quicker version out of it if you wanted. I served it with my new favorite Honey Oatmeal Bread, but any crusty bread would do the trick. Now that's a nutrient-packed meal (and a good one, to boot).

Squash and Cabbage Stew
1 Tbsp butter
2 Tbsp olive oil
1 large onion, small diced
2 carrots, diced
2 garlic cloves, minced
1/2 large winter squash (I used banana squash)
1 can petite diced tomatoes (I cut them up even smaller)
2 cups chicken stock
3 to 4 cups water
1/2 tsp dried thyme
1/4 tsp dried oregano
1 bay leaf
1 Parmesan rind
1 can white beans, rinsed and drained
1/2 head cabbage, cut into small pieces
salt and pepper to taste

Heat the butter and oil in a heavy based soup pan and add the onion and carrots. Saute until soft and translucent. Add the garlic and squash, stir well to coat each chunk and then leave to soften, stirring occasionally for about 10 mins.

Add the tomatoes, bay leaf and herbs to the pan, stir well and allow to bubble gently for a couple of minutes before adding the water or stock and the parmesan rind.

Turn up the heat and bring the pan to a gentle boil, cover the pan, putting the lid ajar so steam can escape, lower the heat and leave the pan at a gentle simmer for about 1 hour, stirring occasionally.

Add the beans and cabbage and heat to a low boil for another 10 minutes. Remove the pan from the heat, season with salt and freshly ground black pepper and leave it to rest for at least one hour. Refrigerate and then reheat when ready to eat--the soup taste better the longer it sits.

Serve with plenty of freshly grated parmesan and good crusty bread.

Zucchini and Cucumber Salad

I did a variation on this recipe tonight for dinner and we really liked it. I needed to make note of it so I wouldn't forget (as is often the case).
Zucchini and Cucumber Salad
2 or 3 small zucchinis, thinly sliced
2 or 3 small cucumbers, thinly sliced
1 or 2 tomatoes, diced (or cherry or pear tomatoes cut in half)
1/2 sweet onion, thinly sliced
2 Tbsp flat-leaf parsley, chopped
1/3 cup extra virgin olive oil
1/4 cup cider vinegar (I just used white vinegar)
3 Tbsp balsamic vinegar
1/2 Tbsp dijon mustard
1/2 tsp salt
1/8 tsp garlic powder

In a large bowl, combine zucchini, cucumber, onion, tomatoes, and parsley. For dressing, whisk together oil, vinegars, mustard, salt, and garlic powder. Add to zucchini mixture; toss to coat. Season cucumber salad with additional salt and pepper. If desired, cover and chill up to 24 hours.

Update: I cut up pieces of day-old ciabatta bread and added it to the salad the next day for lunch--beyond fabulous! Seriously--that was the best panzanella salad I think I've ever had.

A Toast to the New Year--French Toast, that is

I couldn't resist making this baked french toast recipe for New Years Day--even though our New Year's resolutions always involve eating healthier. But it has apples, so that's healthy right? Healthy or not, it was heavenly. And easy. And a fantastically delicious start to a new year.
Overnight Apple French Toast
1 cup brown sugar
½ cup butter
2 Tb white corn syrup
3 large apples, peeled, seeded, and sliced
6 eggs
1 cup milk
1 tsp vanilla
1 loaf of French bread, sliced thick (you probably won't need all of it)
cinnamon

1. To make the caramel, melt butter in saucepan and then add brown sugar and corn syrup. Heat for 5 minutes, allowing it to boil. Remove from heat and pour into a 9x13 glass pan.
2. Place apples over the caramel in the pan.
3. In a separate bowl mix the eggs, milk and vanilla. Dip the bread into the mixture, coating liberally.
4. Place bread over apples in the pan (you won't need all the bread, just enough to fill the pan). Sprinkle very generously with cinnamon.
5. Cover and refrigerate overnight so that all the flavors can penetrate. In the morning, heat the oven to 350°, and cook for 45 minutes.

Pumpkin Coconut Bread

No, your eyes did not deceive you--the title does indeed read Pumpkin Coconut Bread. I know, my thoughts exactly (except you Joel, we don't think the same coconut thoughts :)) Camden needed to bring one loaf of "sweet bread--pumpkin or banana" for her Thanksgiving feast at school so I thought it would be the perfect time to give this recipe a try. Actually, I started out by experimenting with a Pumpkin Banana Bread since I had a few ripe bananas but was really in the mood for pumpkin (as any normal person should be the week of Thanksgiving), but I was disappointed with the results. Too blaaaah. It was a good lesson for the kiddos--if at first you don't succeed, try adding a little pudding. I made two batches--one loaf for the first graders and a dozen muffins for me, I mean for the family. They were sooo good (and I don't think even you, Joel, would be able to recognize coconut pudding as the secret ingredient). So, without further ado, I give you...
Pumpkin Coconut Bread

• 2 eggs, beaten
• 1 cup granulated sugar
• 3/4 cup vegetable oil
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 package (3 1/2oz) instant coconut cream pudding mix
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1 cup canned pumpkin
• 1/2 cup chopped pecans or walnuts (I didn't use--I didn't want to be responsible for any school children swelling up)

Combine eggs, sugar, and oil in a large mixing bowl; beat at medium speed of an electric mixer hand-held until well blended.

In a separate bowl, combine flour, baking powder, soda, salt, pudding mix, nutmeg, ginger, and cinnamon; add to sugar mixture alternately with the mashed pumpkin, beginning and ending with flour mixture. Mix well after each addition. Stir in pecans or walnuts.

Pour batter into a greased and floured 9x5x3-inch loaf pan. Bake at 350° for 1 hour, or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove loaf to wire rack to cool completely. (I baked the muffins for 20-25 mins.)

Harvest Bread Pudding

Be still my heart. As soon I found this recipe in Katie Brown's Weekends I knew I would love it. As she writes, "This recipe will convert even a zucchini skeptic into a fan." Amen.

Harvest Bread Pudding
2 Tbsp olive oil
1 zucchini, sliced 1/4" thick
1 yellow squash, sliced 1/4" thick
1/2 cup corn
(I also added 1/2 onion, small diced)
1 Tbsp minced garlic
1 Tbsp chopped fresh basil
1 Tbsp chopped fresh parsley
1 Tbsp chopped fresh sage (I used oregano, I think--who knows what's in my garden :))
5 cups cubed sourdough bread (I wish I had had sourdough bread, that would be heavenly. I just used what was on hand and it still worked)
1 cup shredded Swiss cheese
3 Tbsp chopped pecans
2 cups half-and-half (I just used whole milk)
5 eggs, slightly beaten
salt and pepper (about 1/2 tsp salt and 1/4 tsp pepper)

1. Preheat oven to 350 degrees
2. Grease a 2-quart baking dish
3. In a skillet, heat oil and cook onions. Add zucchini, squash and corn over medium heat for about 3 mins. Stir in garlic and herbs. Cook until zucchini and squash are tender.
4. Remove from heat and stir in bread cubes
5. Place half of the mixture in the baking dish. Sprinkle half of the cheese on top. Cover with the rest of the mixture and sprinkle with the remainder of the cheese and nuts.
6. In a bowl, whisk together the half-and-half, eggs, salt and pepper. Pour over bread mixture.
7. Bake uncovered for 35 minutes or unil a knife inserted in the middle comes out clean. Let stand and cool for 10 minutes.
   

Summer dinner. There is nothing better.

Banana Zucchini Bread

I got this recipe from my friend Jamie's cooking blog, Sharing Good Eats. It's my two favorite breads combined into one--how could that not be good?

Banana Zucchini Bread
3 eggs
1 cup vegetable oil (I used 1/2 cup oil and 1/2 cup applesauce)
1 C sugar
2 C Flour ( I used 1 C whole wheat flour and 1 Cup all purpose flour)
1/4 t baking powder
1 t baking soda
2 t ground cinnamon
1 t salt
2 t vanilla extract
1 C raw zucchini, shredded
1 C mashed ripe banana
1 C chopped nuts(optional)

1. Shred zucchini and set aside
2. Mash bananas and set aside
3. In large mixing bowl, beat eggs, sugar, and oil together
4. Add flour, baking powder, baking soda, cinnamon, salt, vanilla, and nuts
5. Mix together
6. Add zucchini and bananas and continue to mix until blended
7. Pour into 2 greased and floured loaf pans
8 Bake at 350 for 45-55 min or till toothpick test is clean
9. Remove to a wire rack and cool for 10 minutes before removing to completely cool on wire rack
Enjoy!