Streams

Rozanne Gold's Favorite Recipes

The Leonard Lopate Show

Tuesday, December 29, 2009

 

Very Moist Zucchini-Banana Bread

You will love this cake, also called tea bread, as its mysterious flavor and moisture comes from a ripe banana and a zucchini!

1 large zucchini, about 10 ounces
2 extra-large eggs
3/4 cup turbinado sugar (or sugar in the Raw)
2/3 cup olive oil (plus more for greasing the pan)
2 teaspoons pure vanilla extract
2 teaspoons ground cinnamon
1 very ripe medium banana
1/2 cup golden raisins
1-1/2 cups self-rising flour

1. Preheat the oven to 350 degrees.

2. Wash the zucchini and dry; do not peel. Grate the zucchini on the large holes of a box grater to get 2 cups. With clean hands, squeeze the zucchini dry.

3. In the bowl of an electric mixer, beat the eggs and sugar on medium-high for 3 minutes. Add the oil, vanilla and cinnamon and beat for 30 seconds. Peel the banana and break it into small pieces. Add the banana to the bowl. Beat until the banana is incorporated and the mixture is smooth. Stir in the zucchini and raisins, then stir in flour and mix well.

4. Lightly oil a nonstick 8-x-4 inch loaf pan. Pour in the batter and bake 50 to 55 minutes, until firm and golden. Remove from the oven and let cool. Turn bread out of pan and slice.

Yield: Serves 8.

 

 

Avocado Mayonnaise

This pretty green mayonnaise tastes brighter than regular jarred mayo. And it is better for you because unhealthy fats get replaced with the healthier monounsaturated fats found in avocado. A tablespoon has only 25 calories instead of the 100 calories in regular mayo.

1 ripe medium avocado, 8 ounces
1 scallion, white part only
1-3/4 cups buttermilk
1/2 tablespoon sugar
1/4 cup olive oil
A few drops of hot sauce
1 lime

1. Cut the avocado in half, running your knife carefully around the large pit. Now twist each half and the avocado will split apart in 2 sections. Remove the pit with a spoon. Scoop out the flesh and put in a blender or food processor.

2. Chop the scallion and add to the blender or food processor with the buttermilk, sugar, olive oil and hot sauce. Cut lime in half and squeeze in 2 tablespoons juice. Process until creamy; add salt to taste.

Yield: Makes 2-1/4 cups.

 

 

Steamed Broccoli With Cauliflower-Cheddar Sauce

Everyone loves broccoli with gobs of cheese sauce. But here’s a healthier way: instead of lots of fattening stuff to make the sauce, I puree cooked cauliflower and add some sharp cheddar and Parmesan cheese. Not only is it delicious, but you get twice as many vegetables and much less fat. It’s fun to brag about how you made it.

1/2 small cauliflower, about 10 ounces
1-1/2 cups milk
3 large garlic cloves
2 tablespoons grated Parmesan
4 ounces very sharp cheddar cheese, shredded
Large pinch cayenne pepper
2 medium heads broccoli

1. Cut the cauliflower into 1-inch pieces. Put in a small saucepan and add the milk (the milk might not cover the cauliflower).

2. Peel the garlic and cut in half lengthwise. Add to the saucepan and bring to a boil. Cover the pan and cook over medium heat for 15 minutes, or until the cauliflower is very soft.

3. Transfer the contents of the saucepan to the bowl of a food processor. Process until smooth. Add the Parmesan and all but 1/3 cup of the cheddar cheese. Process until very smooth. Transfer the sauce back to the saucepan. Add salt and cayenne to taste.

4. Meanwhile, bring a large pot of water, fitted with a steamer basket, to a boil. Discard the bottom 2 inches of broccoli stems. Cut the broccoli into long spears. Place in the steamer basket and cover. Cook for 10 minutes, or until the broccoli is tender but still bright green. Reheat the cheese sauce. Transfer the broccoli to a platter. Cover with the cheese sauce and sprinkle with the remaining cheese.

Yield: Serves 6.

 

 

Juicy Chicken With Roasted Spaghetti Squash

An original dish by my daughter, Shayna, that truly lives up to its name: a juicy medley of chicken and peppers served on a pile of spaghetti squash “strings.” You will need two 9- or
10-inch nonstick skillets.

1 medium spaghetti squash
1 large yellow bell pepper
1 large orange bell pepper
5 ripe plum tomatoes, about 12 ounces
3 tablespoons olive oil
4 large skinless, boneless chicken breasts, about 2 pounds
1/2 cup freshly grated Parmesan
1/2 cup chopped fresh mixed herbs (such as basil, mint and parsley)

1. Preheat the oven to 400 degrees.

2. Cut the squash in half, lengthwise, and remove the seeds. Place on a baking sheet, cut side down, and bake for 45 minutes or until soft.

3. Cut the tops off the peppers and then cut them in half. Remove the seeds and cut them into 1/4-inch pieces. You will have about 1 cup of each color. Trim the ends of the tomatoes; coarsely chop to make them the same size as the peppers.

4. Heat 1-1/2 tablespoons oil in a large nonstick skillet over medium heat. Add the vegetables and increase the heat to high. Cook for 10 minutes, stirring often, until soft.

5. Cut the chicken into 1-inch pieces. Heat the remaining oil in another large skillet. Add the chicken and cook 3 minutes on each side until it is cooked through. Add the chicken to the vegetables and cook 1 minute, adding salt and pepper to taste.

6. Using a fork, scrape the squash to get “strings” and place on a platter. Top with chicken and vegetables; sprinkle with cheese and herbs.

Yield: Serves 4.

 

 

Very Fresh Vegetable Soup, With Pesto Presto

The sous-chef Danielle Hartog and her team said this was the best soup they had ever tasted. Every ingredient can be found in a farmers’ market, except the broth (or you can make the soup with water). A dollop of homemade pesto is a delicious super-fresh touch.

3 tablespoons olive oil
2 cups diced red onion
2 cups diced butternut squash
1 cup diced fresh fennel
1 parsnip, peeled and diced
2 large cloves garlic, minced
2 teaspoons chopped fresh rosemary
2 large ripe tomatoes
6 cups chicken or vegetable broth
1 large zucchini, peeled and diced
5 cups firmly packed baby spinach, about 7 ounces

1. Heat the oil over medium-high in a 6-quart pot. Add the onions, squash, fennel, parsnip and 1 teaspoon salt. Cook, stirring frequently, until the vegetables begin to soften, about 10 minutes. Stir in the garlic and rosemary and cook 2 minutes longer.

2. Dice tomatoes into small pieces. Stir the tomatoes and broth into the pot and bring to a boil.

3. Lower the heat to medium and cook 10 minutes. Stir in the zucchini, return the soup to a simmer, and cook for 10 minutes, or until zucchini is tender.

4. Remove from the heat and stir in the spinach until wilted. Season with salt and pepper. Heat gently; top with pesto (see below), if desired.

Yield: Serves 8.

Pesto Presto

1 very large bunch fresh basil
1/2 cup freshly grated Parmesan
1 large garlic clove
6 tablespoons olive oil
2 tablespoons pine nuts or sliced almonds

1. Remove the basil leaves from the stems to get 2 packed cups. Wash well; dry thoroughly.

2. Put basil in a food processor or blender with the remaining ingredients. Process until just smooth. Add salt to taste.

Yield: Makes about 1 cup

 

 

Grape-and-Pignoli Breakfast Cake

Not too sweet, but full of flavor, this moist breakfast cake is an original spin on more ordinary coffee cakes. The teenagers thought it was “divine” and really like pushing the grapes into the batter.

12 ounces seedless red grapes
2 extra-large eggs
1/4 cup milk
1/2 cup plus 1 tablespoon olive oil
1 teaspoon vanilla extract
Grated zest of 1 lemon
1/2 cup plus 1 tablespoon sugar
1-1/2 cups self-rising flour
3 tablespoons pine nuts

1. Preheat the oven to 350 degrees. Wash the grapes and discard stems. Dry well and set aside.

2. In a large bowl, whisk together the eggs, milk, 1/2 cup olive oil, vanilla, lemon zest and 1/2 cup sugar. Blend thoroughly. Stir in the flour and mix until smooth.

3. Use 1 tablespoon oil to grease an 8-inch removable-bottom tart pan. Pour in the batter.

4. Place the grapes evenly about 1/4-inch apart in concentric circles on top of the batter to cover the entire surface. Press the grapes halfway into the batter. Scatter pine nuts evenly on the cake and sprinkle with 1 tablespoon sugar. Bake 45 minutes until golden and firm to the touch. Remove from the oven and cool.

Yield: Serves 10 .

 

 

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