If you are a chocolate lover then this recipe for Chocolate Zucchini Loaf is just for you. It is a double chocolate recipe as there is both cocoa and chocolate chips in the loaf. And of course there is zucchini so as that is a vegetable this loaf is technically healthy, but you would never guess that there was zucchini in it. Dessert is a great way to sneak some veggies into those anti-veggie in your house as they would never be suspecting it.
After a huge dump of snow this week we needed a good home-made soup and there was a Butternut squash sitting on the kitchen counter calling my name. This Butternut Squash soup is thick, creamy and so easy to make. I had both the soup and the Cheese Biscuits made in the time it took my husband to shovel his way out the back door and snow blow the driveway! Now depending on the size of your driveway and how deep the snow is will determine who wins this race. I had it all done in an hour and 20 minutes.
Butternut Squash soup is the perfect winter soup in that it uses all root vegetables which are still plentiful and affordable in the grocery stores this time of year. Root vegetables are an excellent choice for vitamin rich food that is still locally grown in the middle of this deep freeze known here in the north as winter. The carrots and potatoes still taste sweet and creamy unlike those vegetables on the shelves of the grocery store that have arrived from more than a continent away. I really do try to buy as local as possible- even in the winter.
To go along with this creamy delicious Butternut Squash soup I decided to make my Cheese Buns for dipping. These Cheese Buns come together very quickly – the longest prep is grating the cheese. To add a little zip to the buns this time I added 1 tsp of Herbs du Provence and 6 slices of chopped spicy salami. These additions made a stand-out accompaniment to the Butternut Squash soup.
So if a snow storm is coming your way, make sure you pick up a butternut squash on your next trip to the grocery store and you will be armed and ready!
- 1 chopped sweet onion
- 1 tbsp olive oil
- ½ cup white wine
- 2 large carrots, peeled and cubed
- 1 large butternut squash, peeled,seeded and cubed
- 3 medium Yukon Gold potatoes, peeled and cubed
- 1 carton of Low-Sodium Chicken Broth
- Salt and Pepper to taste
- Parmesan Cheese for topping
- Heat a large stock pot over medium heat.
- Add the olive oil and chopped onion. Saute until golden.
- Add the carrots letting them caramalize a bit.
- Add the white wine and scrap up all the brown bits.
- Add the chopped potatoes and squash. Add the stock. Stir well.
- Cover and simmer at very low heat for 45-50 minutes.
- Once vegetables are very soft, puree with an immersion blender.
- Serve hot and garnish with shards of parmesan cheese.
This Date Orange Loaf is another great recipe to make during the cold winter months when fresh local fruit is all but a distant hazy memory. Dried dates are a great pantry staple and once they are rehydrated in fruit juice they become just delicious. When that fruit juice is freshly squeezed orange juice and the zest is added in the combination is a match made in heaven! This is a combination I have used in quite a few recipes and I am always trying to find new recipes to pop it into.
Now that the holiday season is behind us, it is time to get back to simple, healthy food. This Oatmeal Bran quick bread is just the satisfying guilt free food you need on a cold damp winter’s day. After all of the stress of the holiday season this recipe will simplify your lunch or breakfast menu for a few days. A few slices of Oatmeal Bran Bread with a slice of old cheddar cheese and an apple and you have a lunch ready for that dreaded Monday morning.
Strawberries just picked, still warm from the summer sun, that is natural sweetness at it’s finest. Over the past few weeks I have picked about 6 baskets of strawberries from 2 farms in my area, Emiry’s Berry Patch and Strawberry Fields. Considering the cool weather we have had the berries were ripe and sweet even if they were a little late in the season. Thanks to the bounty from these farms we now have all of our winter stash of strawberry jam stored away in the freezer, but there was still lots left for eating and baking.
Warm, fluffy, cheese biscuits with a bowl of homemade soup – just what a damp,rainy spring day calls for. These biscuits are simple to whip together and make any bowl of soup a whole lot more satisfying. Using old cheddar cheese elevates the biscuits from simple to spectacular.