Zucchini Bread

As if my CSA zucchini wasn’t enough, my friend brought me more beautiful zucchini from her garden. I made four loaves of this bread (two batches) with a single zucchini! Amazing.

This recipe was adapted from Smitten Kitchen. I incorporated whole wheat flour. As suggested, I used less sugar and also omitted the add-ins. We ate some, shared some, and froze some for later. This loaf improves with time- perfect to make the night before serving it for breakfast. I imagine it would also be delicious lightly toasted and topped with butter.

Yield: 2 loaves or 24 muffins

  • 3 large eggs
  • 1/2 cup unsalted butter
  • 1/2 cup sunflower oil (can also used olive oil or another vegetable oil)
  • 1 1/2 cups granulated sugar (can also used half (or even all) turbinado or half light brown sugar)
  • 2 tsp vanilla extract
  • 2 tsp ground cinnamon
  • 1/8 tsp freshly ground nutmeg
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp fine sea salt
  • 2 cups grated, packed zucchini, not wrung out (from about 10 oz zucchini)
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups white whole wheat flour
  • 1/2 cup chopped walnuts or pecans, optional
  • 1 to 2 cup dried cranberries, raisins, or chocolate chips (or a combination), optional
  1. Preheat oven to 350 degrees, preferably on convection.
  2. Generously grease 2 loaf pans (8×4 or 9×5) with butter and flour or with nonstick spray. Alternatively, grease 24 standard muffin cups or line with paper liners.
  3. Whisk eggs, oil, butter, sugar, and vanilla in the bottom of a large bowl.
  4. Sprinkle cinnamon, nutmeg, baking soda, baking powder, and salt over the wet ingredients and whisk them in well.
  5. Stir in zucchini.
  6. Gently stir in flours, mixing only until incorporated.
  7. Fold in any add-ins, if using.
  8. Divide between prepared pans and bake for 55 to 65 minutes for a loaf, 20 to 25 minutes for muffins, or until a toothpick inserted into the center comes out clean.
  9. Let cool for 10 minutes on a rack before inverting and removing from the pans. The loaves can also cool completely in pans.
  10. Store wrapped in foil at room temperature for up to 5 days. Loaves also freeze well.

Butter Chicken

This version of Indian butter chicken was lusciously creamy and subtly spicy. My entire house smelled like butter while it cooked- wonderful! According to the article, butter chicken was created in the early 20th century as a way to soften leftover tandoori chicken with tomatoes, butter, and cream. Genius.

I served it over brown Basmati rice along with warm naan on the side to soak up all of the sauce. We also had roasted asparagus.

The recipe was adapted from Bon Appétit, contributed by Rick Martinez. I marinated the meat for 3 hours, reduced the number of cardamom pods, and used the fenugreek leaves but omitted the fenugreek seeds.

For the Marinade:

  • ½ cup whole-milk Greek yogurt
  • 4 garlic cloves, grated
  • 1 tablespoon fenugreek leaves, optional
  • 1 tablespoon finely grated ginger
  • 2 teaspoons kosher salt
  • 2 pounds boneless, skinless chicken thighs

For the Sauce and Assembly:

  • ½ cup (1 stick) cultured or unsalted butter, divided
  • 1 3-inch cinnamon stick
  • 3 to 5 green cardamom pods
  • 1 whole clove
  • 2 teaspoons fenugreek seeds, optional
  • 2 medium onions, sliced
  • 2 serrano chiles, split lengthwise (seeded, if desired)
  • Kosher salt
  • 4 garlic cloves, grated
  • 1 tablespoon finely grated ginger
  • 1 tablespoon fenugreek leaves, optional
  • 1 tablespoon garam masala
  • 1 teaspoon paprika
  • ½ teaspoon ground turmeric
  • 2 28-ounce cans whole peeled tomatoes
  • ½ cup heavy cream
  • chopped cilantro, Brown basmati rice, and naan, for serving

To Make the Marinade:

  1. Whisk yogurt, garlic, fenugreek leaves, if using, ginger, and salt in a medium bowl.
  2. Add chicken and toss to coat.
  3. Cover and chill at least 1 hour and up to 3 hours.

For the Sauce and to Serve:

  1. Melt 4 T butter in a large wide pot over medium heat.
  2. Cook cinnamon, cardamom pods, clove, and fenugreek seeds, if using, stirring, until slightly darker and fragrant, 1–2 minutes.
  3. Add onion and chiles, season with salt, and cook, stirring occasionally, until onion is golden and beginning to caramelize, 8–10 minutes.
  4. Add garlic and ginger and cook, stirring, until very fragrant and ginger starts to turn golden and sticks to bottom of pot, 2–3 minutes.
  5. Add fenugreek leaves, if using, garam masala, paprika, and turmeric and cook, stirring, until very fragrant, about 1 minute.
  6. Add tomatoes, breaking up into pieces with a spoon, and cook until brick red and most of the liquid is evaporated, about 1 minute.
  7. Using a potato masher or large spoon, smash tomatoes and continue to simmer, uncovered, until sauce is the consistency of a thick ragù, 40–50 minutes.
  8. Discard cinnamon stick (leave other whole spices).
  9. Transfer mixture to a blender and purée until smooth. (I used a Vitamix.)
  10. Cut remaining 4 T butter into pieces. Add butter and cream to blender and purée until creamy; season with salt.
  11. Return sauce to pot and bring to a simmer. Meanwhile, preheat broiler.
  12. Arrange chicken in a single layer on a wire rack set inside a foil-lined rimmed baking sheet.
  13. Broil until chicken starts to brown in spots (it will not be cooked through), 7–8 minutes per side.
  14. When cool enough to handle, cut into ¾” pieces.
  15. Add chicken to simmering sauce, cover, and cook until chicken is cooked through, 8–10 minutes.
  16. Top chicken and sauce with cilantro. Serve with rice and naan alongside.

Note: Butter chicken can be made 3 days ahead. Let cool; cover and chill.

Greek Stuffing

I have gone to a hair salon owned by a lovely Greek family for many years. Beyond being a relaxing experience to just be there, we often discuss food and new restaurants- it’s great. After hearing about this Greek Thanksgiving stuffing for almost as many years, I finally got the treasured family recipe. 🙂

This dish is reminiscent of one of my son’s favorite rice and meat dishes, Thai One-Pot, with a Greek twist. It incorporates cinnamon, raisins, roasted chestnuts, as well as pine nuts.

My friends eat it as part of their Thanksgiving feast, but it is also hearty enough to be served as a main course. We ate it for dinner with roasted broccoli on the side. I modified the original recipe by using fresh mushrooms and ground turkey instead of ground beef. It was very unique and delicious!

Yield: Serves 6 to 8 as a main dish

  • 4 T unsalted butter
  • 1 cup chopped celery (about 3 stalks)
  • 1 large yellow onion, chopped
  • 1 cup flat parsley, chopped, plus more for garnish
  • 24 oz white button mushrooms, sliced
  • 1 cup white Basmati rice
  • 2 1/2 cups chicken or turkey stock
  • 13 oz organic roasted, peeled chestnuts, crumbled lightly
  • 1 1/2 cups canned crushed tomatoes
  • 1/4 cup toasted pine nuts
  • 1/4 cup raisins
  • 1 cinnamon stick
  • 1 T olive oil
  • 1 1/4 pound ground turkey or ground beef
  • 1 turkey liver or 2 chicken livers, finely chopped
  • 1-2 T ground cinnamon
  • coarse salt
  • 1/2 T freshly ground black pepper
  1. Melt the butter in a 14-inch skillet.
  2. Add the chopped celery and onion; sauté over medium heat for 5 minutes. Season with salt and pepper, add the parsley, and continue to sauté for another minute.
  3. Add the mushrooms and season with salt and pepper. Cook until lightly browned, scraping the browned bits from the bottom of the pan. Remove from the pan and set aside.
  4. Meanwhile, prepare the rice: In a medium pot, bring chicken stock, rice, and 1/2 tsp salt to a simmer. Add the chestnuts, crushed tomatoes, pine nuts, raisins, and cinnamon stick; mix. Cover and cook over low heat for 15-20 minutes. (I used an enameled cast iron pot so that I could use it to finish the dish.)
  5. While the rice is cooking, add the olive oil to the hot 14-inch skillet, followed by the ground meat and chopped liver.
  6. Season the meat with 1 T salt, 1/2 T black pepper, and 1 T ground cinnamon. Cook until no longer pink, scraping the browned bits from the bottom of the pan.
  7. When the rice is tender, remove the cinnamon stick.
  8. Add the onion, celery, and mushroom mixture to the cooked meat, followed by the cooked rice mixture. Stir to incorporate.
  9. Garnish with chopped parsley and serve.

Vanilla Bean Rice Pudding

I made this dessert for my Valentine this year. ❤ He added a sprinkle of cinnamon on top!

In part, I chose rice pudding because I wanted to make a dessert in ramekins that I had just found at an estate sale. 🙂 Thankfully, my husband is a fan. This recipe was slightly adapted from Food 52 Genius Desserts, contributed by Molly Wizenberg.

Yield: Serves 6 to 8 (I filled 6 ramekins)

  • 1 1/2 cups (355 g) water
  • 3/4 cup (135 g) white Basmati rice
  • 1/4 tsp fine sea salt
  • 3 cups (735 g) whole milk
  • 1 cup (235 g) heavy cream
  • 1/2 cup (100 g) granulated sugar
  • 1/2 vanilla bean, split lengthwise
  • cinnamon, for serving, optional
  1. Bring the water, rice, and salt to a simmer in a large heavy saucepan over medium-high heat. Turn the heat to low, cover, and simmer gently until the water is absorbed, about 10 minutes.
  2. Pour in the milk, cream, and sugar.
  3. Scrape the seeds from the vanilla bean with the tip of a paring knife and then add the seeds and vanilla pod to the pot. Stir to combine.
  4. Turn the heat to medium-low and simmer gently, uncovered, stirring occasionally and scraping the bottom of the pot with a rubber spatula, until the rice is tender and the mixture thickens to a soft, loose pudding texture, about 30 to 40 minutes.
  5. Remove from the heat and set aside the vanilla bean.
  6. Spoon the pudding into 6 to 8 small bowls or ramekins.
  7. The pudding can be served warm or chilled. To chill, press plastic wrap onto the surface of each pudding to keep a skin from forming and refrigerate thoroughly until cold. (I prepared the pudding in the morning to serve that evening.)
  8. To serve, sprinkle with cinnamon, as desired.

Double Apple Pie

I have never made an apple pie that I didn’t enjoy. Apple pie is delicious! 😉 But, I am still seeking a pie that I absolutely love- a pie that will end the search for the perfect pie.

This pie was lovely, with notes of ginger, cinnamon, nutmeg, and cloves. I used a combination of apples and sliced them in a food processor. The pie crust incorporated vodka to ensure a flaky result; my Mother-in-law always utilizes this trick. The filling, thickened with tapioca and apple butter, held together perfectly. I baked it the day before Thanksgiving and it kept well at room temperature.

I served it at the end of our Thanksgiving feast along with my favorite Pumpkin Chiffon Pie and Pecan Pie Bars. Most of us eat small slices of whichever dessert strikes our fancy- topped with either whipped cream or served with vanilla ice cream. This recipe was adapted from The New York Times, contributed by Melissa Clark.

Yield: One 9-inch pie

For the Crust:

  • 2 ½ cups/300 grams all-purpose flour
  • ½ teaspoon/2.5 grams coarse salt
  • 2 ½ sticks/20 tablespoons/285 grams unsalted butter, chilled and cubed
  • 4 tablespoons/60 ml vodka
  • ¼ to ½ cup ice water

For the Filling:

  • 3 pounds/1 1/3 kilograms apples, peeled, cored and thinly sliced crosswise (1/8-inch) (I used a combination of Sweet Tango, Envy, Granny Smith, and Fuji apples)
  • ½ cup/99 grams granulated sugar, more as needed
  • 2 tablespoons/30 grams dark brown sugar
  • 2 tablespoons/30 grams quick-cooking tapioca
  • 1 ½ teaspoons/3 grams ground cinnamon
  • 1 teaspoon/3 grams ground ginger
  • ¼ teaspoon grated nutmeg
  • pinch ground cloves
  • 1 ½ tablespoons/22 ml lemon juice
  • 3 tablespoons/45 grams apple butter
  • heavy cream or milk, as needed
  • turbinado sugar, for sprinkling, as needed
  • vanilla ice cream, whipped cream, sour cream or crème fraîche, for serving
To Make the Crust:

  1. In a food processor, pulse together flour and 1/2 teaspoon salt.
  2. Add butter and pulse until mixture forms 3/4-inch pieces.
  3. Mix vodka with 4 tablespoons ice water (or use 1/2 cup ice water).
  4. Add half the ice water mixture to dough, pulse a few times, then continue adding liquid a tablespoon at a time until dough just comes together (you might not use all the liquid). Dough should be moist, but not wet, and hold together when pinched. If there are visible pieces of butter in the dough, all the better.
  5. Between layers of plastic wrap or on a lightly floured surface, gather dough into a ball. Remove a third of the dough and form into a disk. Form remaining dough into a disk.
  6. Cover both tightly with plastic wrap and refrigerate for at least 1 hour and up to 5 days.

To Complete the Pie:

  1. On a lightly floured surface, roll out larger disk to a 12-inch circle. Transfer dough to a 9-inch pie plate. Fold over any excess dough, then crimp edges. Prick crust all over with a fork, then chill crust for 30 minutes or up to 24 hours.
  2. While dough chills, heat oven to 400 degrees, preferably on convection.
  3. Line chilled crust with foil or parchment paper and fill with pie weights or dried beans. Bake for 15 minutes; remove foil and weights and bake until pale golden, 5 minutes more. Cool on rack until needed. (You can bake the crust up to 24 hours in advance.)
  4. Toss apples with sugars, tapioca, spices, 1/2 teaspoon salt and the lemon juice. Fold in apple butter. Transfer apples to crust and press gently to make sure fruit is tightly packed.
  5. Roll out remaining dough disk to a 10-inch round. Use a knife to cut strips 1 3/4 inches wide (or desired width). Arrange strips over the filling in a lattice pattern.
  6. Brush top of crust with heavy cream or milk. Sprinkle with granulated or turbinado sugar.
  7. Place pie on a rimmed baking sheet lined with foil. Bake 15 minutes; reduce heat to 350 degrees and continue baking until crust is golden brown and juices are bubbling thickly, about 1 hour 15 minutes more.
  8. Let pie cool on a wire rack for at least 2 hours before cutting.
  9. Serve with ice cream, whipped cream, sour cream or crème fraîche.

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Pressure Cooker Coconut Curry Chicken

Using a multi-cooker like an Instant Pot seems to be all the rage. I can’t justify owning one… as I have a fabulous stove top pressure cooker and a separate slow cooker. Thankfully, wonderful dishes like this work with my old school kitchen supplies. 😉

The sauce is incredibly flavorful in this dish. I LOVED it! I am such a sauce person. I made it with boneless, skinless chicken thighs but cubes of lamb, fish, or pork could also be used. If using chicken breast meat the cooking time should be reduced to 2 minutes. This recipe was adapted from Dinner in an Instant by Melissa Clark, via The New York Times. I used crushed tomatoes instead of fresh and used a stove top pressure cooker. We enjoyed it with roasted CSA cauliflower on the side. Fabulous.

Yield: Serves 4 to 6

  • 28 oz can crushed San Marzano tomatoes or 3 to 4 ripe tomatoes, halved through their equators
  • 3 tablespoons ghee, unsalted butter or safflower oil
  • 3 tablespoons virgin coconut oil
  • 2 cups finely chopped yellow onions
  • 6 garlic cloves, grated on a Microplane or minced
  • 2 tablespoons grated peeled fresh ginger
  • 1 teaspoon cumin seeds
  • 1 3-inch cinnamon stick or 1/2 teaspoon ground cinnamon
  • 8 cardamom pods, lightly crushed with the flat side of a knife, or 1 teaspoon ground cardamom
  • 2 teaspoons ground coriander
  • 1 tablespoon coarse salt
  • 1 teaspoon ground turmeric
  • ¼ teaspoon crushed red pepper flakes
  • ¼ teaspoon black pepper
  • 2 ½ to 3 pounds (about 10) boneless, skinless chicken thighs, cut into 1-inch chunks
  • 1 to 2 teaspoons garam masala, to taste
  • ½ cup canned unsweetened coconut milk
  • cooked brown Basmati rice, for serving, optional
  • plain yogurt, for serving, optional
  • 3 tablespoons finely chopped fresh cilantro, for garnish
  1. If using fresh tomatoes, start by setting a box grater over a bowl. Starting with their cut sides, grate the tomatoes through the large holes of the box grater so the tomato pulp falls into the bowl. Discard the skins. Measure out 2 cups of tomato purée.
  2. Heat the ghee and the coconut oil in the pressure cooker. Stir in the onions and sauté, stirring often to encourage even browning, until they are caramelized, 12 to 18 minutes.
  3. Stir in the garlic, ginger and cumin seeds; cook until fragrant, about 2 minutes.
  4. Stir in the cinnamon and cardamom and cook for another minute.
  5. Stir in the coriander, salt, turmeric, red pepper flakes, black pepper and finally the tomato purée (fresh or canned).
  6. Add the chicken to the sauce, cover and cook on low pressure for 4 minutes. Let the pressure release naturally; this could take up to 30 minutes. If the sauce seems too thin, use a slotted spoon to transfer the chicken to a bowl and then simmer the sauce on the sauté setting until it has thickened to taste. (Note that the coconut milk will thin the sauce down further.) (I reduced the sauce.)
  7. Stir in the garam masala and the coconut milk, and let the curry sit for 20 minutes for the flavors to meld.
  8. Serve with the rice and yogurt, if desired. Garnish with cilantro.

Note: If you’d rather use a slow cooker, cook on high for 2 to 3 hours or on low for 4 to 5 hours, adding the coconut milk during the last hour.

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Crumb Cake Muffin Tops

I have another special summer breakfast recipe to share- although I’m sure I’ll be making these year-round. 🙂 I have to make sure that I put my Mother’s Day muffin top pan to good use!

Everyone in my house absolutely loves crumb cake. The genius of making crumb cake in a muffin top form is portion control (which we need!) as well as a reduced baking time. This recipe was slightly adapted from Serious Eats.com; I incorporated whole wheat flour. This recipe would also work in a standard muffin pan, of course. Fabulous!

Yield: 12 muffin tops

For the Cake:

  • 1/2 cup (3 1/2 ounces) granulated sugar
  • 1/2 teaspoon salt
  • 2 tablespoons melted butter
  • 1 tablespoon canola oil
  • 1 large egg
  • 1/2 cup milk (I used 1 percent milk)
  • 1/4 cup sour cream
  • 2 teaspoons vanilla extract
  • 1/2 cup all-purpose flour
  • 1/2 cup white whole wheat flour
  • 1 1/2 teaspoons baking powder
  • 1/8 teaspoon baking soda

For the Crumb Topping:

  • 1 cup all-purpose flour
  • 3/4 cup white whole wheat flour
  • 2/3 cup (4 2/3 ounces) packed light brown sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 10 tablespoons (5 ounces) unsalted butter, melted
  • 2 teaspoons vanilla extract
  • Confectioners’ sugar, for dusting, optional

To Make the Cake:

  1. Adjust rack to middle position and preheat oven to 350°F, preferably on convection. Grease muffin top pan with cooking oil spray.
  2. Whisk sugar, salt, melted butter, and oil in a large bowl.
  3. Whisk in egg, milk, sour cream, and vanilla.
  4. Stir flour, baking powder, and baking soda in a small bowl.
  5. Whisk into wet mixture until just combined.

To Make the Crumb Topping:

  1. Whisk flour, brown sugar, cinnamon, and salt in a large bowl until combined.
  2. Add melted butter and vanilla, and toss with fingers until the mixture forms moist crumbs.
  3. Spoon 2 tablespoons batter into each cup and spread evenly.
  4. Sprinkle with crumb mixture.
  5. Bake until light golden and cakes are just firm, about 15 minutes.
  6. Let cakes cool in pan 5 minutes, then transfer to wire rack to cool.
  7. Dust with Confectioners’ sugar, as desired.

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