Greens

Zucchini Carrot Bread for Breakfast

By / Bread, Greens / 1 Comment /

Recently, I have started going to zumba classes. I mean, how could I not join? The classes are being held in the ground floor party hall of Condoville. That means that I can walk down as-is, literally. And it is being held after work hours. And all my friends are going… Enough reasons, right? And it is very enjoyable, indeed. The trainer An-hel has been in the fitness business for 20+ years and really knows what he is talking about. So when he suggested that I enhance my almost non-existent breakfast to make it a bit more substantial, I considered it an idea worth trying. And so far, it has been going good.

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So these days, I’m looking at healthy breakfast options. Not the routine stuff, but something a bit more attractive… which doesn’t take a lot of time in the morning. Going through my recipe files, I came across this breakfast bread… slightly on the sweet side, and choke full of veggies. Seemed like the perfect solution, and when done, the zucchini carrot bread turned out to be exactly that.

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This is a basic recipe for a simple cake, made interesting by the addition of grated zucchini and carrots. And flavoured with spices and yes, orange zest, which is my favourite! The good thing about this recipe is that it is very flexible. You can add as much of the veggies as you like to the mix. That is what I did. Added twice the quantity of vegetables when I prepared it. Only, it will add to the denseness of the bread. But for breakfast, I really do like that.

zcb-ingredients

In the recipe, I have provided the standard measurements. If you really want your zucchini carrot bread light and airy, go with those measurements. On the other hand, if you want to make it into a healthy option, don’t be afraid to increase the quantity of the vegetables.

mixing

Another flexible part, is the sugar. You can use the quantity provided in the recipe and you will have a fairly sweet bread. But I prefer my breakfast foods just with a touch of sweetness. So I halved the sugar. And believe me, it turned out perfect for breakfast.

zcb-whole

And the orange zest… that is exactly what gives this bread that morning quality, that jolt of freshness that gets you ready to face whatever the day brings along. So don’t be stingy with that, I would say.

zcb-pieces

And finally, I used a flat shallow pan as I did not want too thick slices. The zucchini carrot bread can be baked in a deeper pan if you would prefer thicker slices.

 

~Ria

Zucchini Carrot Bread for Breakfast
 
Author: 
Recipe type: Breakfast
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Ingredients
  • 2 cups all purpose flour
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp salt
  • ¼ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¾ cup grated zucchini
  • ¾ cup grated carrots
  • 1 ½ tbsp orange zest
  • 1 cup sugar
  • 2 eggs
  • ¼ cup vegetable oil
  • ½ cup chopped nuts (optional)
Directions
  1. Preheat the oven to 350 degrees fahrenheit.
  2. Mix together the dry flour, baking powder, baking soda, salt, cinnamon and nutmeg.
  3. Beat the eggs and sugar together.
  4. Add the oil to the mix and beat well.
  5. Using a flexible spatula, blend in the grated zucchini and carrots, and the zest.
  6. Add the flour in batches and mix together. Do not overmix.
  7. Fold in the chopped nuts, if using.
  8. Transfer the batter to a buttered pan and bake. Baking time will vary depending on the depth of the pan. When a skewer inserted into the middle of the pan comes out clean and dry, the zucchini carrot bread is done.
  9. Enjoy with a good cup of coffee!

Quesadillas for Cinco de Mayo

By / Entrée, Greens, Poultry / 2 Comments /

Cinco de Mayo… is not an excuse for margaritas! In fact, it commemorates the against-all-odds victory of the Mexican army against the much larger French forces of conquest at the Battle of Puebla on May 5, 1862. Though the victory in the battle did not lead to victory in the war, it served as a morale booster and matter for pride for the Mexican army and people. Interestingly, that war was the last time a European power invaded any country in the Americas!

margarita

Today Cinco de Mayo – Spanish for ‘fifth of May’ – has come to signify a tribute to Mexican heritage and pride and is celebrated widely in the United States and in Mexico. Usually parties with awesome Mexican food drink and music…

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When you want to go Mexican in terms of food, there is plenty of choice. And all of them are sooo good! This year my choice is quesadilla, but of course, with a twist.

Quesadilla is one of the quintessential Mexican dishes. One of my favourites to make as well, because of the variety one can work with it. And I’m certain that the quesadilla as it originally was hardly resembles its modern version.

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Essentially, a quesadilla is a tortilla stuffed with cheese and various fillings and folded and heated through to form a half moon shape. The cheese is the one constant ingredient, as attested by the ‘queso’, cheese in Spanish, in the name itself. And it is always some type of melty cheese. A combination of cheddar, Monterey Jack and Pepper Jack cheeses works well. Or any one of them alone will also work. Pre-packed Mexican blends available in the store makes it super easy.

filling

I decided to stick with one traditional variety this time… South Western with traditional filling of corn, red pepper, and onions flavoured with cumin.

spices

And three variations! A Vegetable Medley for my veggie lover friends, a Tikka Chicken for those who like it hot, and a Sesame Chicken for the spicy-not-hot bunch.

chicken

Once all the ingredients were ready and chopped, and it’s a lot of chopping, believe me, assembling each one was the fun part. And they are so yummy hot off the griddle, with a cooling side of guacamole, salsa or cilantro-lime-sour cream.

sauces

Guacamole is something that goes well with a lot of things, especially of Mexican origin. Only problem is, it gets over so fast!

guacamole

And of course, accompanied by margaritas before and after…

serving

Just wondering… whether the French celebrate Cinco de Mayo… 🙂

~Ria

Recipe for Quesadillas

  • 10 whole wheat tortillas
  • 2 tbsp extra virgin olive oil
  • 2 lbs shredded cheese, combination of pepper jack and cheddar or a Mexican blend

Note: Recipe for fillings follow.

1 Heat a flat griddle, on medium heat.
2 Brush with olive oil.
3 Place a tortilla on the griddle.
4 Sprinkle cheese liberally all over the tortilla.
5 Place the filling of your choice on one half of the tortilla.
6 Carefully fold the other half over, and press with a spatula to seal.
7 Turn over and cook the second side.
8 When both sides are somewhat crisp, transfer to a plate and cut into four wedges.
9 Serve with guacamole, salsa and sour cream.

 

South Western Filling

  • 1 cup whole corn kernels
  • 1 can black beans
  • 1 cup tomatoes, fleshy part chopped
  • ½ cup cilantro, minced
  • A pinch of cumin powder
  • Salt to taste

Mix ingredients together and place over cheese on the tortilla on the griddle.

 

 Vegetable Medley Filling

  • ½ cup potato, cut into small cubes and boiled
  • ½ cup carrots, shredded
  • ½ cup broccoli, only the crown chopped
  • ½ cup corn kernels
  • ½ cup red pepper, chopped
  • ½ cup red onions, chopped
  • ½ cup black olives, sliced
  • ¼ cup cilantro minced
  • 2 tbsp pickled jalapenos, minced
  • salt to taste

Mix ingredients together and place over cheese on the tortilla on the griddle.

 

Tikka Chicken Filling

  • 2 skinless, boneless chicken breasts
  • 2 tbsp chicken tikka masala powder (available in Indian grocery stores)
  • 2 tbsp sour cream
  • A pinch of turmeric powder
  • 1 tbsp paprika or a mix of paprika and cayenne
  • 1 tbsp crushed garlic
  • Salt to taste
  1. Cut the chicken into small bite size pieces.
  2. Mix with all the spice powders, sour cream and salt. Keep aside for 30 minutes. It can be kept in the refrigerator for up to 24 hours.
  3. Preheat the oven on the broiler setting.
  4. Line a flat pan with aluminium foil and lay the chicken pieces in a single layer.
  5. Broil on the top most rack of the oven for 10 minutes.
  6. When done, remove from the aluminium foil and cover and keep till ready to use.

 

Sesame Chicken Filling

  • 2 skinless, boneless chicken breasts
  • 2 tbsp dark soy sauce
  • 2 tbsp sesame oil
  • 2 tbsp finely chopped red onion
  • 1 tbsp finely chopped garlic
  • 1 tsp red chilli flakes
  • 2 tbsp sesame seeds
  • 1 bunch scallions
  • Salt to taste
  1. Cut the chicken into thin strips.
  2. Slice the green leafy parts of the scallions.
  3. Marinate the chicken pieces with the soy sauce, sesame oil, chopped onion and garlic, chilli flakes and salt. Keep aside for 30 minutes. It can be kept in the refrigerator for up to 24 hours.
  4. Heat a pan and when the pan is hot, add the sesame seeds.
  5. When they have spluttered completely, add the marinated chicken. Stir together. Cover and cook.
  6. When the chicken is done and the liquids are evaporated, add the sliced scallions and take off the heat.
  7. Keep in a covered container till ready to use.