7/18/10

Chocolate Chip Zucchini Bread

Courtesy of Foodnetwork.com; Paula Deen

* 3 cups all-purpose flour
* 1/2 teaspoon baking powder
* 1 teaspoon salt
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon ground nutmeg
* 1 teaspoon baking soda
* 3 eggs
* 2 cups white sugar
* 1 cup vegetable oil
* 2 teaspoons vanilla extract
* 2 cups grated zucchini
* 1 cup chopped pecans
* 1 cup semisweet chocolate chips
* 1 tablespoon orange zest

Preheat oven at 350 degrees F. Grease (2) 9 by 5-inch loaf pans.

Sift together flour, baking powder, salt, spices and baking soda.

In a large bowl, beat eggs until light and fluffy. Add sugar, and continue beating until well blended. Stir in oil, vanilla, zucchini, pecans, chocolate chips, and orange zest. Stir in sifted ingredients. Pour into prepared loaf pans.

Bake for 50 minutes, or until a skewer inserted in the middle comes out clean. Remove loaves from pans and cool. Chill before slicing. Serve with whipped cream and ribbons of zucchini.

Summer Corn Chowder

Courtesy of Parents, August 2010

6 ears fresh corn
salt and pepper
4 slices bacon, chopped into 1/4-inch pieces
1 onion, chopped
4 cups low-fat milk
1 Tbsp cornstarch
1/4 cup sliced green onion (only green part)

Shuck corn and cut the kernels off, set aside. Put the cobs, 1 cup water and a sprinkle of S&) in a 4-qt pot with a tight fitting lid over med-high heat. Bring to a boil, then turn to low, cover and cook 20 minutes.

Meanwhile, in a large skillet over med. heat, cook bacon until it begins to brown, about 4-6 minutes. Add onion and cook, stirring occasionally, until soft, about 5 minutes.

Remove cobs from stock and discard. Add the milk, corn kernels, bacon and onion to the stock and bring to a boil. Cook, uncovered, stirring frequently until corn is tender, about 10 minutes.

Whisk the cornstarch in 2 Tbsp water until smooth. Add to the soup, stir until thickened, about a minute. Garnish with green onion.

SHORE STYLE:
Add 1 cup chopped scallops or 1 cup small (or chopped) peeled shrimp to simmering soup, about 5 minutes after adding the corn.

MEXICAN ACCENT:
Along with corn kernels, add 1 large copped tomato and chopped jalapeno (or a few dashes of Tabasco sauce) To serve, top each bowl with grated cheese and garnish with fresh chopped cilantro instead of green onions.
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