Tuesday, August 23, 2016
Monday, August 22, 2016
Sunday, August 21, 2016
I can't believe that I got all the way to August before I made Zucchini Bread. This is a good version of the recipe because it uses olive oil, and less of it than some recipes. I use the Mediterranean Blend from Costco, which has a milder flavor than olive oil, and it is also a bit less expensive.
1 ½-2 cups grated zucchini
⅔ cup brown sugar
⅓ cup olive oil
⅓ cup plain or vanilla Greek yogurt
2 large eggs
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
½ teaspoon salt
1 teaspoon baking powder
1 ½ teaspoons ground cinnamon
¼ teaspoon ground nutmeg
1 teaspoon finely grated lemon zest
½ cup chopped walnuts (optional)
Heat oven to 350 degrees. Butter an 8-inch loaf pan.
1 ½-2 cups grated zucchini
Saturday, August 20, 2016
Thursday, August 18, 2016
- Combine tomatoes, pepper, cucumber, onion and garlic in a blender or, if using a hand blender, in a deep bowl. (If necessary, work in batches.) Blend at high speed until very smooth, at least 2 minutes, pausing occasionally to scrape down the sides with a rubber spatula.
- With the motor running, add the vinegar and 2 teaspoons salt. Slowly drizzle in the olive oil. The mixture will turn bright orange or dark pink and become smooth and emulsified, like a salad dressing. If it still seems watery, drizzle in more olive oil until texture is creamy.
- Strain the mixture through a strainer or a food mill, pushing all the liquid through with a spatula or the back of a ladle. Discard the solids. Transfer to a large pitcher (preferably glass) and chill until very cold, at least 6 hours or overnight.
- Before serving, adjust the seasonings with salt and vinegar. If soup is very thick, stir in a few tablespoons ice water. Serve in glasses, over ice if desired. A few drops of olive oil on top are a nice touch.
Wednesday, August 17, 2016
Tuesday, August 16, 2016
I love cabbage dishes, but I tend toward using it raw rather than cooked--this recipe is a departure from that norm. It is fast and simple and surprisingly delicious. The cabbage gets that silky quality that it gets from long time braising in just a few minutes.
- 2 teaspoons oil
- 1 small onion, sliced
In a large sauté pan over medium-high heat, add the canola oil and heat. Add the onion, garlic and ginger and sauté, stirring, for 1 minute. Add the cabbage and cook until just starting to wilt, about 2 minutes. Add the soy sauce and rice vinegar and stir well and cook just until cabbage is wilted, about 3 minutes. Remove from heat and drizzle with the sesame oil and red pepper flakes if using them.
Sunday, August 14, 2016
Saturday, August 13, 2016
I recently spent a weekend at my mother-in-law's house helping her to get ready to put her house on the market and move to a smaller and hipper apartment. Lucky for both she and I my husband and his three siblings joined me in this endeavor, and the subsequent stress made me think. This really is not easy.
Why is that? One thing is that I think it can be hard to have perspective on what is worth saving and what is not. I was talking to my parents about things that they have found since they have moved and are unpacking. My mother's mother's birth certificate is one such item that had some surprises. While my grandmother was legitimate (yes, this is noted on her birth certificate), she was the third birth to her mother, who had only one sibling to our knowledge. She also was named Hortense, like her mother before her. She went by Josephine (her middle name) and who can blame her--why would a woman who was already saddled with the name Hortense give it to her daughter? And why her third and not her first? And what happened to the first? But ultimately, why even keep this? Maybe it is just really hard to let go of one's personal history.