Chocolate Zucchini Cake

Ingredients:

½ cup butter or margarine, softened

½  cup olive oil

1¾ cups sugar

2 eggs     

1 teaspoon vanilla

½ cup sour cream

2½ cups flour

1 teaspoon baking soda

½ teaspoon salt

¼ cup unsweetened cocoa

2 cups shredded zucchini

Semi sweet chocolate chips

Directions:

1. In large mixing bowl, cream together butter, oil and sugar.  
2. Beat in eggs and vanilla.  
3. Stir in sour cream.  
4. Sift together flour, soda, salt and cocoa.  
5. Stir into creamed mixture.  
6. Add zucchini and blend completely.  
7. Pour into greased and floured 9 X 13 inch baking pan.  
8. Sprinkle with chocolate chips.  
9. Bake in preheated 325 degree oven 45 – 50 minutes until toothpick comes out clean. 

Piadina Italian Flat Bread

Ingredients

• 3 cups flour
• 3 tablespoons extra virgin olive oil
• 1 teaspoon salt (1 1/2 tsp if using Kosher salt)
• 2 teaspoons baking powder
• 1 pinch baking soda
• 1 tablespoon rosemary , chopped fresh
• 1 teaspoon garlic , finely chopped fresh
• 1 cup ice water

Directions

1. In a large bowl place all dry ingredients, mix well. Make a well and add oil and water. Slowly incorporate the flour into the liquid until it forms a dough. If you need to add more water, add a tablespoon at a time until the dough is easy to handle.
2. Knead for a short time until dough is smooth. Cut into 4 or 5 pieces. Roll out thin to about an 8" circle (the thinner the better).
3. Heat a large skillet on a high flame, when hot reduce heat, brush with oil and place flat bread in skillet, prick bread with a fork. Turn over brush with more oil and cook other side. The bread will cook quickly, when done remove and repeat steps with rest of bread.
4. Very good to eat with sauteed greens such as escarole. This recipe makes about four or five 8" to 10" Piadinas.

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Couscous Poppers

Ingredients

• 2 cups water
• 10 ounces uncooked couscous (You can use plain couscous or boxed couscous that comes with a flavor packet that you like.)
• 3 large eggs
• 1 cup breadcrumbs (I used panko, but any breadcrumbs would work.)
• spices, to taste
• 1 3/4 cup shredded cheese (Use any kind you like.)

Directions

1. In a small saucepan on high heat, bring water to a boil.
2. Stir in couscous.
3. Immediately remove from heat. Cover and let sit for five minutes.
4. Remove cover, fluff couscous with a fork and set aside to cool.
5. Preheat oven to 350 F.
6. Once couscous is cool, mix in eggs, 1/2 cup of the breadcrumbs, spices, and cheese.
7. Line a baking sheet with parchment paper or a Silpat.
8. Roll couscous mixture into balls.
9. Roll the balls in the remaining half cup of breadcrumbs. It won't seem like they are very solidified. That's OK. The balls will get a crunchy protective layer when they bake.
10. Bake for thirty minutes or until the balls are lightly browned on the outside.
11. Serve warm.

Read more: http://www.cupcakeproject.com/2012/02/baked-couscous-poppers.html#ixzz1nttFKQRq

Linguine with Red Cabbage

Ingredients

• 1/4 cup plus 2 tablespoons extra-virgin olive oil
• 2 medium red onions, very thinly sliced
• 4 garlic cloves, minced
• 2 pounds red cabbage, thinly sliced (8 cups)
• 1 pound linguine
• Salt and freshly ground pepper
• 1 cup Greek feta cheese, crumbled (4 ounces
• Directions
• 1. In a large, deep skillet, heat the olive oil. Add the sliced onions, cover and cook over moderately low heat, stirring occasionally, until they are very soft, about 10 minutes. Add the minced garlic and cook, stirring, until fragrant, about 3 minutes. Add the sliced red cabbage, cover and cook, stirring occasionally, until the cabbage is tender, about 20 minutes.
  2. Meanwhile, in a large pot of boiling salted water, cook the linguine until it is al dente. Drain the pasta well, reserving 1 cup of the pasta cooking water. Return the pasta to the pot.
  3. Scrape the cabbage over the pasta. Add the reserved pasta cooking water and toss well. Season with salt and pepper. Transfer to bowls, top with the feta and serve.
  NOTES One Serving 388 cal, 15 gm fat, 3.9 gm sat fat, 54 gm carb, 4.8 gm fiber.
  
  
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Green Lentil Curry

Ingredients

• 1 teaspoon finely grated ginger
• 1 garlic clove, mashed to a paste
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 3 tablespoons canola oil
• 1/4 teaspoon cumin seeds
• 1 small shallot, minced
• 1 tablespoon tomato paste mixed with 1 tablespoon of water
• 1 1/4 cups dried green lentils
• 1/4 teaspoon ground turmeric
• 4 ounces green beans, cut into 3/4-inch lengths
• 4 ounces kale, stemmed and leaves finely chopped
• 1 medium carrot, thinly sliced
• 1 cup finely chopped cilantro
• 1/2 teaspoon cayenne pepper
• Salt

Directions

1. In a small bowl, combine the ginger, garlic, coriander and ground cumin. Stir in 1/4 cup of water to make a paste. In a small skillet, heat the oil until shimmering. Add the cumin seeds and cook over moderately high heat for 5 seconds, just until sizzling. Add the shallot and cook, stirring, until lightly browned, about 1 minute. Add the spice paste and let cook until most of the liquid has evaporated, about 2 minutes. Stir in the tomato paste and cook until thick, about 1 minute longer.
2. In a saucepan, combine the lentils with the turmeric and 5 cups of water; bring to a boil. Cover partially and simmer over low heat for 20 minutes, until the lentils are barely tender. Add the green beans, kale, carrot, three-fourths of the cilantro and the cayenne and season with salt. Cook until the lentils and vegetables are tender, 15 minutes. Scrape in the spice paste and the remaining cilantro. Simmer for 5 minutes, then serve.

SERVE WITH Steamed basmati rice, warm naan and plain yogurt.

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Red Curry Peanut Noodles

Ingredients

• 3/4 pound whole-wheat spaghetti
• 1/2 cup smooth peanut butter
• 1 1/2 tablespoons fresh lime juice
• 1 tablespoon red curry paste
• 1/3 cup veggie stock
• 1/4 cup plus 2 tablespoons packed cilantro leaves
• Kosher salt
• 1 cup mung bean sprouts (2 1/2 ounces)
• 2 scallions, white and green parts quartered and thinly sliced lengthwise
• 1 carrot, coarsely grated
• 1/3 cup salted, roasted peanuts, coarsely chopped
• Lime wedges, for serving

Directions

1. In a large pot of boiling salted water, cook the spaghetti until it is al dente. Drain the spaghetti and rinse under cold water until cool. Drain very well.
2. Meanwhile, in a food processor, combine the peanut butter with the lime juice, red curry paste, stock and 1/4 cup of the cilantro leaves and puree. Season the sauce with salt.
3. In a large bowl, toss the spaghetti with the peanut sauce, bean sprouts, scallions and carrot until well coated. Season with salt. Transfer to bowls and sprinkle with the remaining cilantro leaves and the peanuts. Serve with lime wedges.

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Spicy Brussels Sprouts with Mint

Ingredients

• 2 tablespoons vegetable oil
• 1/2 cup Rice Krispies or other puffed rice cereal
• 1/4 teaspoon cayenne pepper
• Kosher salt
• 1/4 cup Asian fish sauce substitute
• 2 tablespoons water
• 2 tablespoons sugar
• 1 tablespoon rice vinegar
• 1 tablespoon fresh lime juice
• 1 small garlic clove, minced
• 1 small red chile, minced
• 1/4 cup chopped cilantro
• 2 tablespoons chopped mint
• 4 cups roasted or boiled brussels sprouts (about 2 pounds), halved lengthwise

Directions

1. In a large skillet, heat 1 tablespoon of the oil until shimmering. Add the Rice Krispies and togarashiand cook over high heat, stirring, until browned, about 30 seconds. Season with salt. Transfer to a plate and wipe out the skillet.
2. In a small bowl, combine the fish sauce, water, sugar, rice vinegar, lime juice, garlic and chile and stir until the sugar is dissolved. Add the cilantro and mint.
3. Add the remaining 1 tablespoon of oil to the skillet and heat until nearly smoking. Add the brussels sprouts; cook over high heat, stirring, until charred in spots and heated through, about 5 minutes. Transfer to a bowl and toss with the vinaigrette. Just before serving, sprinkle the Rice Krispies on top and serve right away.

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