Tuesday, August 21, 2012

It's a little early...

It's a little early, still summer in fact but I couldn't resist it. I got a big butternut squash this morning in my CSA box and thought...it's too soon...it's still summer.
But the soup won out....one of my favorites.

Creamy, healthy butternut squash bisque. Yum.

I couldn't resist making it. It is so easy and there are many variations, but mine was simple....

Butternut squash baked for 20 minutes in the microwave, scoop out the soft squash and add to the onion.
Organic chicken broth
Salt, pepper, nutmeg, honey
And finished off with a slight dab of real butter..I know right?
I didn't give measurements because I didn't use any.

Blend all of this up either in a blenderor boat motor...food processor...whatever you have on hand.

Enjoy this cup of yummyness and feel great about it because it is so healthful.

(on a random note..notice the grapes to the right of the bowl? I picked those from my grapevine minutes before I shot this. How cool is that?)



Tuesday, August 14, 2012

Summer Zucchini Bread

It has been a wonderful summer....loaded with fresh veggies. I have a small garden plus bounty from a friends garden and a CSA that I joined this year. (see previous post on CSAs)

So I always have lots of zucchini on hand. I love zucchini because it is so versatile. You can do so much with it. Today I decided on zucchini bread. This is one of those healthy desserts, breads, breakfasts that everyone in the family loves.

I made 2 with nuts and 1 without to satisfy both tastes in the family.

It is so easy and delicious!! Try this with your abundance of zucchini!

3 C white whole wheat flour
1 Tbsp cinnamon
1 1/2 tsp baking soda
1/4 tsp asking powder
1/4 tsp salt
2 eggs and 1 egg white
1/2 C oil...I used safflower
1/4 C unsweetened applesauce
1/2 C honey
1t vanilla
3 C grated zucchini
3/4 nuts of your choice...optional

Preheat oven to 325
Blend dry ingredients.
Make a well in the dry ingredients and add eggs, oil, honey, and vanilla.
Do not over mix.
Fold in grated zucchini and chopped nuts if using.

Bake until toothpick comes out clean, about 30 minutes for smaller pans.
50 minutes for large pans

Enjoy!! Oh you can freeze these as well!