Sunday, July 28, 2013

Zucchini Bread

Zucchini Bread!  I liked this one, I can't remember where I found it though.


1 pound zucchini (you’ll end up with about 1 to 1 1/2 cups of zucchini once it has been shredded and wrung through a towel to rid of excess liquid)
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon allspice
1 1/2 cups granulated sugar
2 large eggs
1/4 cup plain yogurt (not fat-free)
1 tablespoon fresh lemon juice or sour cream
6 tablespoons butter, melted

Adjust an oven rack to middle position and preheat the oven to 375 degrees. Generously coat a 9-inch by 5-inch loaf pan with cooking spray
Chop the ends off the zucchini (just 1/4-inch off each end) and finely shred the zucchini, peel and all. Place the shredded zucchini in a clean kitchen towel, wrap the towel, and wring the ends (like a an old-fashioned candy wrapper) to squeeze out all the excess water. You should have about 1 to 1 1/2 cups of dry zucchini. Set the zucchini aside.
In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, allspice, and salt. In a smaller bowl, whisk the sugar, yogurt, eggs, lemon juice or sour cream, and butter until combined.
Gently fold the yogurt mixture and zucchini into the flour mixture, using a rubber spatula to fold the ingredients together until just combined. Transfer the batter to the prepared pan.
Bake until golden brown and a think knife or skewer inserted in the center comes out with a few crumbs attached, 45-55 minutes. Cool for 10 minutes then turn out into wire rack to cool for at least 1 hour. Store well-covered for up to three days.

Thursday, July 11, 2013

Havana Pork Tenderloin (from the recipeguru ap on my tablet)

1 pound pork tenderloin
1 tablespoon olive oil
1 tablespoon minced garlic
1 teaspooondried oregano
1 teaspoon chili powder
Julice from 3 limes or 1/2 lime juice
2 tablespoons granulated sugar
1/4 cup chopped cilantro
1 teaspoon soy sauce
1 bunch spinach (I used baby spiniach)
4 oranges (we only used 2)

Slice tenderloin into medallions 1 to 2 inches think. Heat olive oil in large skillet over meaduim heat. Add meat, garlic, oregano, and chilli powder.

Flip meat over after it is well browned on the first side, and allow to brown on the other side, about 2 minutes per pound. reduce heat to low.

In a small bowl, stir together juice of three limes, sugar, cilantro, and soy sauce. \. Add to meat in skillet and stir well. Remove from heat.

On four plates, arrange spinash leaves. Pell the oranges and remove as much white pulp as possible. Slice oranges crosswise and arrange on top of spinach. Place meat on top of greens and oranges. Drizzle remaning pan juices over all.

Serves 4

(so at first I thought the spinach and oranges were more for looks. Turns out they seriously tasted great with the flavor of the meat. My girls wouldn't eat the spinach but they loved the pork)