Sicilian Caponata

I have tried several caponata recipes to help use up the bountiful eggplant the garden has produced this year. Having made this twice and gotten two positive responses from hubby, I decided "this is the one", no need to look further. Keep in mind, I add ooga-booga when I cook, and except for baking, it is difficult for me to reproduce results.

Adapted from an old (1982) Italian Cooking Class Cookbook

Sicilian Caponata

1-2 eggplants, peeled and chopped
1-2 red or green bell peppers, seeded and chopped
1 large onion, chopped
1 stalk celery, chopped (having tried other recipes, I believe celery makes the difference)
1/4 cup olive oil
shake of red pepper flakes
1 can of tomatoes (or fresh tomatoes - skins removed, 3 or 4)
1 large clove of garlic
2 tablespoons red wine vinegar
1 tablespoon sugar
8 Italian or Greek-style olives, chopped
1 tablespoon capers

I also add 1/4 cup golden raisins
1/2 teaspoon dried Italian herbs such as a basil and oregano mix
salt and black pepper to taste

Heat oil in large skillet over medium-high heat. Add peppers onion, celery and pepper flakes, sauté 5 minutes. Add eggplant and cook another 5 minutes. Add tomatoes, minced garlic, vinegar, raisins and sugar. Cook 10 minutes, then add chopped olives and capers.
Cook until eggplant is soft but not mushy.
This can be used as a side dish or antipasto spread for crackers or bread

Greek Spice Cake

This is recipe from Taste of Home.  I followed the instructions exactly - no fiddling this time, and no need to.

Greek Spice Cake

Baking spray
2 1/2 cups all-purpose flour
1 cup sugar
1 cup packed brown sugar
1 cup canola oil
1 cup buttermilk
3 eggs
1 Tablespoon vanilla extract
1 1/2 teaspoons almond extract
1 1/2 teaspoons baking powder
1 tsp. salt
1 tsp. cinnamon
1/2 tsp. ground cloves
1/2 tsp. baking soda
1 cup chopped pecans

Coat 10 inch fluted pan with baking spray (cooking spray with flour) - or grease pan with shortening and coat with 2 Tablespoons flour.
In a large bowl, beat sugars, eggs, oil, buttermilk and extracts till well blended.
Combine flour, baking powder, salt, cinnamon, cloves and baking soda.
Gradually add flour mixture to wet mixture, beating till well blended.
Stir in pecans.
Pour into greased pan. Bake at 325 degrees for 50-60 minutes or until toothpick inserted near the center comes out clean.
Cool for 10 minutes before removing from pan to wire rack to cool completely.
Can be dusted with confectioner's sugar (1 Tablespoon)

Turkish Zucchini Squares

This was inspired by an old Turkish Cooking book I picked up at Half-Price Books 10 yrs. ago. They're good at room temperature and reheat well.

Turkish Zucchini Squares

2 cups grated zucchini
2 eggs
handful of chopped mint
handful of chopped parsley
1 cup grated swiss or muenster cheese
1/2 cup feta
1/2 cup flour
salt and pepper to taste
dash cayenne or hot sauce(optional)

Preheat oven to 350 degrees.
Grate zucchini - 2 large or 4 small in a large bowl
Add eggs, mint, parsley, cheeses. Add flour a little at a time, mixing well.
If mixture seems too thin, add a little more flour.
Add salt and pepper - start with 1/4 tsp. of salt and 1/4 tsp. of pepper. (remember the cheeses have a lot of salt.) Add cayenne if using.
Spray a square 9 by 9 inch baking pan with cooking spray.
Pour mixture into the pan and spread evenly.
Bake 45 minutes or until knife inserted comes out clean.
Cook into squares to serve warm or at room temperature.

Sweet and Salty Chocolate Oatmeal Bars

Another new recipe. Hard to go wrong with chocolate. I've only made this once and hubby's co-workers ate it. Still...
Some things I might try next time:
Maybe add some rice krispies to the oatmeal mixture.
A wee bit less sugar and less salt.
Different flavored chips

Sweet & Salty Chocolate Oatmeal Bars

2 cups quick-cooking or regular oats (NOT instant)
1/2 cup packed brown sugar
1/2 cup melted butter
1/4 cup dark corn syrup
1 teaspoon vanilla extract
1/2 teaspoon salt
4-6 ounces semisweet chocolate chips
Chopped nuts (optional)

Heat oven to 400 degrees.
Mix all ingredients except chocolate chips.
Spread in greased square 9 by 9 inch pan.
Bake until bubbly, about 8 minutes, then remove from oven.
Immediately sprinkle with the chips.
Let stand until chocolate softens, about 5 minutes.
Spread evenly. Sprinkle with chopped nuts if desired.
Let cool for a few minutes then refrigerate for at least one hour.
Cut into bars. Best stored in the refrigerator.

It's started - What to Do with the Zucchini?

The following is a recipe I have made several times and consider a "keeper" - I have used both green and yellow squash. This bread is very moist and a treat for the chocolate lovers.

Double Chocolate Zucchini Bread

1 1/2 cups grated zucchini
3/4 cup brown sugar
1/4 cup oil
1/2 vanilla yogurt
1 egg
1 cup all-purpose flour
1/2 whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup cocoa
1/2 teaspoon cinnamon
1/2 chopped walnuts (optional)
1/2 cup chocolate chips (I used the dark chocolate chips)

Preheat oven to 350 degrees.
Mix the zucchini, sugar, oil, yogurt and egg in a bowl
Mix the flours, baking soda, baking powder, salt, cocoa, and cinnamon in another bowl.
Mix the wet and dry ingredients.
Mix in the nuts (if using) and chocolate chips.
Pour the batter into a greased 5 by 9 inch loaf pan.
Bake in 350 oven until a toothpick pushed into the center comes out clean, about 55-70 minutes.

Note: If you grate your zucchini in a food processor, do not over-process or you will have zucchini slosh! It is best to drain the grated zucchini, although when I use my old "Salad Shooter" that I got as a wedding gift 20 yrs. ago, draining is not necessary.

Too Much Time in Texas? - Tres Leches Cake

Tres Leches Cake

Cake:

6 large eggs, separated
2 cups sugar (I used  1 3/4 cups)
2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup whole milk (I only had skim so that is what I used)
1 teaspoon vanilla extract

Cream Topping

(I was stuck at the house with no car and no heavy whipping cream. So mine was a dos leches, not tres)

1 14 ounce can evaporated milk (I had fat-free. 2% would have been better)
1 14 ounce can sweetened condensed milk (you can buy lower-fat versions, but really, this is a dessert)
1 cup heavy cream (there is no real substitute for heavy cream, and not having any I did not even attempt to use anything else)

Icing: (I used Reddi-Whip. You could go with Cool-Whip, if you like it)

Most recipes call for what is better known as Seven-Minute Frosting. If you want to go that route - I didn't have the patience - you can google it.

Preheat oven to 350 degrees. Lightly grease a 9 by 13 baking pan.
In the bowl of a mixer, beat the egg whites on low speed until soft peaks form. Add the sugar with the mixer running until stiff peaks. Add the egg yolks, beating well.
In a separate bowl, mix the flour and baking powder. Add to the egg mixture, alternating with the milk. Add vanilla. Do this quickly, do not overbeat. Bake until golden, around 25 minutes.
Cool the pan on a rack for 10 minutes while you making the topping:
In a blender, combine the milk, the cream, and the sweetened condensed milk on high speed until well-blended.
Poke holes in the cake all over - I used a straw. Pour the topping on the cake. When the cake cools to room temperature, cover and refrigerate until chilled, 4 hours or overnight.
Do not add icing, Reddi-Whip or Cool-Whip until ready to serve.

Sliced fresh fruit such as strawberries would be an attractive addition.

Not Unhealthy Oatmeal Cake

Still experimenting with baking. Saw this recipe in the Penzy's catalog and it reminded of a cake I frequently made when I was a teenager. I cut back on the sugar and used unsweetened coconut. You probably already have most of the ingredients in your pantry and so it's a good choice when you need to bring something to a potluck or you want something sweet with no fuss. And oatmeal is a whole grain, right?

Not Unhealthy Oatmeal Cake

Cake:
1 cup quick-cooking or regular oats
1 1/4 cups boiling water
1/2 cup (1 stick) butter, softened
1 cup sugar (I used 3/4)
1 cup brown sugar (I used 3/4)
2 eggs
1 tsp. vanilla extract
1 1/2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon

Topping:

1/4 cup butter, softened
1/4 cup heavy cream (I used 2% evaporated milk)
1 cup packed brown sugar
1 cup shredded coconut (I used Bob's Red Mill dried unsulfured, unsweetened coconut)

Preheat oven to 350 degrees. Grease or use cooking spray for a 9x13 pan - use a baking pan, not a glass casserole dish, as the topping will need to be broiled briefly.
Combine oats with the boiling water in a medium bowl and let stand for 5-10 minutes until soft and water is absorbed.
Meanwhile, in a mixing bowl, cream the sugars and the butter till fluffy. Add the oats and mix. Add the eggs and vanilla and mix very well.
In a separate bowl, stir together the flour, soda salt and cinnamon. Gradually add to the oats/sugar mixture and mix well.
Pour into pan and bake for 30-35 minutes or until knife comes out clean.
Turn on the broiler. In a separate bowl, combine the topping ingredients and mix well. Spread evenly over the warm cake (if you like a lot of icing, you may want to double the ingredients. ) Place the cake under the broiler 2 inches from the heat and broil until lightly browned.

How to REALLY Win Friends and Influence People

I've been trying to do more baking. I haven't given up on the healthy food, but when it comes to cooking for others, it seems baked goods are always appreciated. (and eaten)
The following recipes got good feedback.

This brownie recipe is more cake-like. It's not a gooey, fudge-like brownie, but definitely rich.

Double-Chocolate Brownies

1 cup butter, softened
2 cups sugar
4 large eggs
1 cup unsweetned cocoa
1 tsp. vanilla extract
1 cup all-purpose flour
1 cup chopped pecans (optional)
2/3 cup chocolate morsels
a dash of salt, if you must

Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs 1 at a time, beating just until blended.
Add cocoa and vanilla; beat at low speed 1 minute. Gradually add flour, mixing well.
Stir in morsels and nuts (if using) into a greased 13x9 inch pan. Bake in 350 degree oven for 30-35 minutes. Cool completely before cutting.

The following recipe is from a worn church cookbook dating back 30 yrs. that features recipes from family members.

Lemon Buttermilk Pound Cake

1 cup shortening
3 cups cake flour
3 cups sugar
1 cup buttermilk
1/4 tsp. baking soda
5 eggs
2 Tbsp. vanilla extract
2 Tbsp. lemon extract

The secret is mixing buttermilk and soda with mixer, set aside.
Cream sugar and shortening with a mixer until fluffy. Add eggs, one at a time, beating after each. add buttermilk and flavorings. Add flour. Bake in bundt pan. Do not preheat oven. Bake at 325 degrees fro 1 1/2 hours or until toothpick comes out clean.

My Favorite Bread Machine Recipe (so far)

I have left the bread making up to hubby for so long, I about forgot we had a machine. Since he has not shown in interest in over a year, I have been experimenting with different recipes. One I have used several times with tasty results:

Rosemary Bread (for a one pound loaf)

3/4 cup milk
1 tablespoon olive oil
2 cups bread flour
2 tablespoons cornmeal
2 teaspoons sugar
1/2 teaspoon dried rosemary (I use more)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper (of course I use more)
2 dashes hot sauce
1 teaspoon  active dry yeast

I put wet ingredients in first, then dry. Follow the directions of your bread machine.

If It's Good Enough for the Thai Restaurant...

When we eat out, it is most often ethnic food. Hard to get the authentic taste at home, huh?
On my last visit to one of the better Thai restaurants in town, I had to make a quick trip to the Ladies before leaving and on my way I spied cases and cases of canned this and that stacked against the wall. Well, I don't believe I actually spent a lot of time thinking the cooks were slaving away in the kitchen, and I haven't visited that particular kitchen, but I guess I did think those dishes were worth the cost of going out. (The food is very good, the service, not great).
Well, if instant curry paste and whatnot is good enough for the restaurant, maybe I can try it at home. Thai curry in a jar is readily available at most supermarkets, and I have used them with satisfactory results. But I recently went to my local Asian grocery, stocking up on various items, and I did some serious searching for Thai curry pastes. From Thailand. Found two brands. Bought Aroy-D yellow curry paste at Dixie Oriental, 3900 Bardstown Rd. Ingredients: shallot, garlic, dried red chili, salt, lemongrass, lime peel, galangal (similar to ginger root), cinnamon,, mace, cumin powder, coriander seed, turmeric. Sounded like a yellow curry paste to me.
I just eyeballed about 3 tablespoons of the paste, 4 cups of water, brought to a boil. Now, a REALLY good Thai curry will have some fatty coconut milk. Alas, hubby is counting points, so I just used 1/4 cup lite coconut milk. Added diced chicken breast, diced potatoes, and some onion and cooked till done. Served over rice. Terribly high in sodium, but certainly no more than a restaurant, and much lower in fat without sacrificing taste. Only thing I had to jettison was the guilt.
A tasty Thai main dish for 4 for $3.50

How Can You Mess Up a Potato Chip?

Seriously? Two bad bags of chips in two weeks? How can you mess up a potato chip? With hubby counting his points, and sweet, not salty, being HIS downfall, he has generously passed on his bags of chips from two recent lunch and learns.
Now, you can't knock a free lunch and no lack of gratitude to the sponsors, but the chips were just inedible - and I LOVE salty snacks. What a disappointment. It had plenty of salt and plenty of fat but NO TASTE. And not stale, just didn't taste good. And no, I have not evolved into a creature who suddenly does not care for fat and salt. Please. The chips didn't even pass the dog test.
I'm always looking for a "healthy' salty snack. Right. I have tried (and will continue to try) to find a lower-salt, lower-fat snack that satisfies. Frito-Lay baked items are hit and miss - but the 110 calorie bag of mini-pretzels are good - and "only" 19% of the sodium I need for the day. Now that is what I'm talking about.
With cereals being on sale of late (what's with that?), I decided to try making my own chex party mix. Used a few mixed nuts, rice chex, wheat chex and some cheerios. Didn't use much Worcestershire. Uh, I ran out. How do you run out of that stuff? Some walnut oil for flavor instead of butter, and some southwest seasoning. Not only not bad, but good.  Got to put Worcestershire on the list.

White Bean and Red Pepper Dip

This would great for a Super Bowl party. Who doesn't love bean dip? - and this is friendly to those of us trying to eat healthier.

White Bean And Red Pepper Dip

1 can great northern beans, rinsed and drained
1 cup roasted red bell peppers from a jar (small jar is fine), drained
1 tablespoon olive oil
2 large garlic cloves, peeled
1 canned chipotle pepper, seeded
1/2 tsp. ground cumin
salt to taste
place all ingredients in a blender or food processor and blend until very smooth, scraping occasionally. Serve with chips, pita chips or raw vegetables.