July 23, 2011

Microwave Zucchini Recipes

There's a thread over on Ravelry discussing uses for zucchini which is very prevalent this time of year. I have made a lot of basic zucchini bread in the past (love it) but I was intrigued by these recipes, posted by other members. They are both dessert-type recipes and are microwaveable! That's right, no need to heat up your kitchen with the oven this sweltering-hot-time-of-the-year. I have not tried these myself yet but I plan to very soon. It seems too easy not to :)

Microwave Zucchini Crumble
  • 2 2/3 cup peeled and diced zucchini ( one inch pieces) 
  • 1/4 cup lemon juice 
  • 3 tablespoons sugar 
  • 1/2 tsp cinnamon 
  • pinch nutmeg 
  • 1 tablespoon flour

  • 1/3 cup brown sugar 
  • 1/3 cup old fashioned oats 
  • 1/3 cup flour 
  • 4 tablespoons vegetable oil

  • Mix first five ingredients in a microwave safe casserole. Toss with the tablespoon of flour.
  • Topping- mix first 3 ingredients together. Stir in oil, mix until crumbly. Sprinkle on top of zucchini mixture.
  • Microwave for about 6 minutes or until the zucchini is tender and kinda looks like apple pie.

Microwave Zucchini bread
  • 2 large eggs 
  • 1 cup sugar 
  • 1/2 cup cooking oil 
  • 1 tsp vanilla 
  • 1 cup grated zucchini with peel
  • 1 2/3 cup flour 
  • 1 tsp cinnamon 
  • 1/2 tsp baking soda 
  • 1/2 tsp baking powder 
  • 1/2 tsp salt 
  • 1/2 tsp nutmeg 
  • pinch cloves
  • Mix first 5 ingredients in a bowl. Add remaining ingredients,stir until moistened.
  • Place in a greased 4 by 8 inch microwave safe loaf pan or a bunt pan.
  • Microwave for about 5 minutes. Your cooking time may vary depending on your oven.

July 21, 2011

Kashi Pilaf

This isn't exactly a recipe but a recommendation. At my house we eat a lot of rice as we try to limit our wheat (and therefore, pasta) intake. Kashi makes many wonderful products including this 7 whole grain pilaf which is a mixture of whole oats, brown rice, buckwheat, sesame seeds, etc. I use it as an alternative to rice with stir-fry dishes or in soup but it can also be used as a hot breakfast with a little honey/sugar/maple syrup or in a cold salad like tabbouleh. It has a chewy/crunchy texture and I often add brown lentils to the mixture and cook it up in my rice cooker. It's full of fiber and protein and is always satisfying.