Trying new recipes -- Eating Well's Seeded Whole-Grain Quick Bread

The Sept/Oct 2016 issue of Eating Well just arrived and the minute I saw their recipe for Seeded Whole-Grain Quick Bread, I knew that I'd have to try it sooner or later.

 I am definitely attracted to recipes that contain an abundance of seeds (nuts, too), and this one not only looked interesting but offered a nutritional boost as well. Eating Well advised, "Swap out your regular whole-wheat toast for a lice of this super-ssdy load—you'll get three times the protein and fiber and keep hunger at bay until lunchtime."

My analysis: The bread was a little crumbly but I loved all the seeds and oats, too. Unlike most quick bread, this on contains only two tablespoons of honey (or maple syrup). That's good but I thought it needed either honey or preserves to balance the flavor of the toasted bread. And, the toasted bread was definitely better than its untoasted counterpoint. Overall, it's was quick to make and a nice alternative to my usually toasted bread. And, yes, I'd make it again.

Eating Well's Seeded Whole-Grain Quick Bread     Makes 1 loaf
1/3 cup unsalted sunflower seeds
1/3 cup unsalted pumpkin seeds
3 tablespoons flaxseed
3 tablespoons sesame seeds
2 cups white whole-wheat flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 large eggs
1 1/2 cups buttermilk
1 cup rolled oats (old-fashioned oats)
1/2 cup extra-virgin olive oil or avocado oil
2 tablespoons honey or pure maple syrup

1. Preheat oven to 350°F. Coat a 9 x 5-inch loaf pan with cooking spray.
2. Combine sunflower seeds, pumpkin seeds, flaxseed and sesame seeds in a dry medium skillet; toast over medium heat, stirring until lightly brown and starting to pop, 5 to 7 minutes. 
   
3. Reserve 2 tablespoon of the seed mixture in a small bowl
4. Transfer the remaining seeds to a large bowl; add flour, baking powder, baking soda and salt to the seeds and whisk to combine.
   
5. Whisk eggs in a medium bowl, then stir in buttermilk, oats, oil and honey (or maple syrup).
   
6. Pour the we ingredients into the dry ingredients; stir and fold together until combined. 
   
7. Scraped the batter into the prepare pan. Sprinkle with the reserved seeds.
   
8. Bake until golden born and a toothpick inserted into the center of the loaf comes out clean, 45 to 55 minutes.
   
9. Let cool in the pan for about 30 minutes before turning out onto a wire rack to cool completely.
   


1 slice contains: Cal 540 / Fat 20g (Sat 3g) / Chol 57mg / Carbs 32g / Total Sugars 6 g (added 3g) / Protein 10 g / Fiber 5g / Sodium 418mg / Potassium 249mg

Recipe without photos . . .
Eating Well's Seeded Whole-Grain Quick Bread     Makes 1 loaf
1/3 cup unsalted sunflower seeds
1/3 cup unsalted pumpkin seeds
3 tablespoons flaxseed
3 tablespoons sesame seeds
2 cups white whole-wheat flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 large eggs
1 1/2 cups buttermilk
1 cup rolled oats (old-fashioned oats)
1/2 cup extra-virgin olive oil or avocado oil
2 tablespoons honey or pure maple syrup

1. Preheat oven to 350°F. Coat a 9 x 5-inch loaf pan with cooking spray.
2. Combine sunflower seeds, pumpkin seeds, flaxseed and sesame seeds in a dry medium skillet; toast over medium heat, stirring until lightly brown and starting to pop, 5 to 7 minutes. 
3. Reserve 2 tablespoon of the seed mixture in a small bowl
4. Transfer the remaining seeds to a large bowl; add flour, baking powder, baking soda and salt to the seeds and whisk to combine.
5. Whisk eggs in a medium bowl, then stir in buttermilk, oats, oil and honey (or maple syrup).
6. Pour the we ingredients into the dry ingredients; stir and fold together until combined. 
7. Scraped the batter into the prepare pan. Sprinkle with the reserved seeds.
8. Bake until golden born and a toothpick inserted into the center of the loaf comes out clean, 45 to 55 minutes.
9. Let cool in the pan for about 30 minutes before turning out onto a wire rack to cool completely.

Cal 540 / Fat 20g (Sat 3g) / Chol 57mg / Carbs 32g / Total Sugars 6 g (added 3g) / Protein 10 g / Fiber 5g / Sodium 418mg / Potassium 249mg

Brian Emmett's Zucchini and Walnut Quick Bread

Brian Emmett, winner of CBS's The American Baking Competition. says this is a favorite recipe harking back to his childhood. His cookbook is a collection of sweet and savory recipes that use familiar and readily available ingredients; chances are you'll most of them in your cupboard. His recipes are tried and true, the directions are detailed and easy to follow.
Get Your Bake On is a best seller and is available on Simon & Schuster.com, Barnes and Noble, Amazon, Books-A-Million, iBooks, Indiebound and more! 
This quick bread was a hit with us and also a welcome treat at a recent Parents as Teachers playgroup featuring veggie tasting. It's always fun to discover how good vegetables can taste!

Brian Emmett's Zucchini and Walnut Quick Bread    Yields 2 loaves
Nonstick cooking spray or vegetable oil, for the pans
2 medium zucchini, unpeeled, halved & seeded
3 large eggs
2 cups granulated sugar
1 cup vegetable oil
2 teaspoons pure vanilla extract
3 cups all-purpose flour
14 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1 cup chopped walnuts

1. Preheat the oven to 325°F and place the rack in the center of the oven.
2. Lightly coat two 9 x 5 9 3-inch loaf pans with nonstick cooking spray or vegetable oil.
3. On the large holes of a box grater (I used a food processor), grate the zucchini until you have 2 cups set aside.
   
4. In a large blow, whisk together the eggs, sugar, oil, and vanilla. 
   
   
   
   
5. In a separate medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
   
6. Add the flour mixture to the egg mixture and stir until well combined, then stir in the shredded zucchini and chopped nuts.

   

   Above -- before zucchini is added.
   Below -- after zucchini is added.

   
7. Evenly divide batter between the prepared pans. 
   
8. Bake until a toothpick inserted into the center of each loaf comes out clean, 50 to 60 minutes.
9. Let cool in pans for about 10 minutes, then invert to remove the loaves from the pans.
   
10. Set the loaves right-side up on a wire rack and let cool completely.
    

Recipe without photos . . .

Brian Emmett's Zucchini and Walnut Quick Bread    Yields 2 loaves

Nonstick cooking spray or vegetable oil, for the pans
2 medium zucchini, unpeeled, halved & seeded
3 large eggs
2 cups granulated sugar
1 cup vegetable oil
2 teaspoons pure vanilla extract
3 cups all-purpose flour
14 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1 cup chopped walnuts

1. Preheat the oven to 325°F and place the rack in the center of the oven.
2. Lightly coat two 9 x 5 9 3-inch loaf pans with nonstick cooking spray or vegetable oil.
3. On the large holes of a box grater (I used a food processor), grate the zucchini until you have 2 cups set aside.
4. In a large blow, whisk together the eggs, sugar, oil, and vanilla. 
5. In a separate medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
6. Add the flour mixture to the egg mixture and stir until well combined, then stir in the shredded zucchini and chopped nuts.
7. Evenly divide batter between the prepared pans. 
8. Bake until a toothpick inserted into the center of each loaf comes out clean, 50 to 60 minutes.
9. Let cool in pans for about 10 minutes, then invert to remove the loaves from the pans.
10. Set the loaves right-side up on a wire rack and let cool completely.

Roasted Sweet Potatoes

Roasted Sweet Potatoes were a hit at USD 435’s Parents as Teachers "Veggie Fun" playgroup session. Veggie painting, touching and tasting were part of the fun-filled morning session.

Among other things, children had the opportunity to see how a sweet potato grew and then tasted these yummy treats. The recipe was recommended by Carley Clark and prepared by Lori Portelli for the activity-based session. 

A great way to add veggies to your menu!  
Note: If you are concerned about young children consuming cinnamon, check out what Dr. Weil says @ his website.

Roasted Sweet Potatoes     4 servings

2 large sweet potatoes, peeled & cut into 1” cubes

2 tablespoons olive oil

Sprinkling of  ground cinnamon, optional

½ teaspoon salt

½ teaspoon pepper

1. Preheat oven to 375°.
2. In a large bowl, combine the honey, olive oil, cinnamon, salt and pepper.
3. Add the sweet potatoes and toss to coat.
4. Dump potatoes onto a large rimmed baking pan; spread out evenly on pan.
5. Roast for 25 to 30 minutes, stirring halfway through. 

Zucchini "Taco" Shells with Sausage & Corn

Inspired by a segment on Food Network's The Kitchen, and several oversized zucchini squash, I decided to give Nikki Dinki's recipe for zucchini "tacos" a try.  However skeptical I was in the beginning (I've been taken in by other seemingly healthful recipes), after tasting these unusual shells, I am a believer -- they held together (the melted cheese really binds them together as they bake) and are full of flavor. They will definitely appear again on our menu!
Dinki's filled her tacos with a beef mixture and topped them with a zucchini-tomato salsa. I simply browned sausage and onions, added a little corn, seasoning and a cornstarch slurry.
Nikki Dinki's original recipe is available at food network.com  Her recipe made eight shells; I cut it in half and I ended up with five shells.
They are also gluten free.

Zucchini "Taco" Shells   Makes 5 small shells
2 - 3  medium zucchini, about 1/2 lb. each — seeded but not peeled
1/3 cup Parmesan cheese
1/4 cup chopped scallions (green onions)
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon kosher salt
1 egg

1. Line a baking sheet with a silicon liner (or use parchment paper sprayed with pan release).
2. Grate the zucchini with a box grater or the shredder attachment on a food processor; after doing so, you should have about 2 cups.
3. Place the zucchini in a large microwave-safe bowl and microwave on high, stirring after 3 1/2 minutes, until tender and liquid has collected in the bottom of the bowl, about 7 minutes.
4. Set the zucchini aside until it is cool enough to handle.
5. Once cool, use a slotted spoon (or your hands) to transfer it to a kitchen towel or piece of cheesecloth or tea towel; roll up the cloth and twist and squeeze out as much liquid as you can. Squeeze hard to get out all the excess water; this is crucial to getting good taco shells. You should end up with about 1 cup of shredded cooked zucchini.
   
6. Add the zucchini, Parmesan, scallions, chili powder, cumin, garlic powder, salt and egg to a medium bowl; stir until blended into a dough. Scoop this mixture into 1/4-cup-size balls and place them on the prepared baking sheet.
   
7. Use your hand to flatten each ball into a very thin 5-inch diameter round, about 1/8 inch thick. 
   
8. Bake the shells until they are brown around the edges, about 15 minutes.
   
9. Let them cool and then remove them from baking sheet.
10. Fill with Sausage & Corn filling and serve.
    

Sausage & Corn Filling
Vary the amount of onion, corn and seasoning to suit your own taste.
1/2 lb. ground pork sausage
1/2 of a white or yellow onion, finely chopped
1/2 ear of corn cut off the cob or about 1/3+ cup of frozen corn
1/4 to 1/2 teaspoon chili powder
1/4 to 1/2 teaspoon ground cumin
1/4 teaspoon black pepper
1 teaspoon cornstarch mixed with about 1/3 cup cold water

1. Cook the sausage in a skillet over medium heat. When partly browned, add the onions and cook until sausage and onions are cooked through.
2. Add the corn and seasoning and cook a few minutes.
   
3. Stir in the cornstarch slurry to slightly thicken the mixture.
   

Recipe without photos . . .

Zucchini "Taco" Shells   Makes 5 small shells

2 - 3  medium zucchini, about 1/2 lb. each — seeded but not peeled
1/3 cup Parmesan cheese
1/4 cup chopped scallions (green onions)
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon kosher salt
1 egg

1. Line a baking sheet with a silicon liner (or use parchment paper sprayed with pan release).
2. Grate the zucchini with a box grater or the shredder attachment on a food processor; after doing so, you should have about 2 cups.
3. Place the zucchini in a large microwave-safe bowl and microwave on high, stirring after 3 1/2 minutes, until tender and liquid has collected in the bottom of the bowl, about 7 minutes.
4. Set the zucchini aside until it is cool enough to handle.
5. Once cool, use a slotted spoon (or your hands) to transfer it to a kitchen towel or piece of cheesecloth or tea towel; roll up the cloth and twist and squeeze out as much liquid as you can. Squeeze hard to get out all the excess water; this is crucial to getting good taco shells. You should end up with about 1 cup of shredded cooked zucchini.
6. Add the zucchini, Parmesan, scallions, chili powder, cumin, garlic powder, salt and egg to a medium bowl; stir until blended into a dough. Scoop this mixture into 1/4-cup-size balls and place them on the prepared baking sheet.
7. Use your hand to flatten each ball into a very thin 5-inch diameter round, about 1/8 inch thick. 
8. Bake the shells until they are brown around the edges, about 15 minutes.
9. Let them cool and then remove them from the baking sheet.
10. Fill with Sausage & Corn filling and serve.

Sausage & Corn Filling
Vary the amount of onion, corn and seasoning to suit your own taste.
1/2 lb. ground pork sausage
1/2 of a white or yellow onion, finely chopped
1/2 ear of corn cut off the cob or about 1/3+ cup of frozen corn
1/4 to 1/2 teaspoon chili powder
1/4 to 1/2 teaspoon ground cumin
1/4 teaspoon black pepper
1 teaspoon cornstarch mixed with about 1/3 cup cold water

1. Cook the sausage in a skillet over medium heat. When partly browned, add the onions and cook until sausage and onions are cooked through.
2. Add the corn and seasoning and cook a few minutes.
3. Stir in the cornstarch slurry to slightly thicken the mixture.

Brian Emmett's Sweet Buttermilk Cornbread

Get Your Bake On is a collection of sweet and savory recipes from Brian Emmett, winner of CBS's The American Baking Competition. Recently David Amess gave me a signed copy of Brian's book and I have plans to make many, if not all, of the recipes. First on my list — Sweet Buttermilk Cornbread, a recipe that Brian perfected over time. He suggest several optional add-ins to kick up his basic recipe; I added cheese, chiles and scallions to my batch and it was delicious—very moist, great texture and yummy. Almost a meal in itself!
Thanks Brian for a great cookbook. Thanks David for the cookbook and connection to Brian.

Sweet Buttermilk Cornbread    Serves 6 to 8
Nonstick cooking spray or vegetable oil, for the baking dish
1 cup all-purpose flour
1 1/2 cups yellow cornmeal
1 teaspoon salt
2 teaspoons baking soda
1/4 cup granulated sugar
1 large egg
1 cup buttermilk or skim milk
1/4 cup vegetable oil
1 (10 1/2 oz.) can creamed corn
Optional add-ins:
   1 cup shredded Monterey Jack cheese
   1/3 cup canned roasted green chiles, minced
   1/2 cup diced cooked bacon
   1/4 cup thinly sliced scallions

1. Preheat the oven to 400° F. Spray a 9 x 9-inch glass dish or a 9-inch cast-iron skillet with nonstick cooking spray or brush with vegetable oil.
2. In a large bowl, whisk together the flour, cornmeal, salt, baking soda and sugar.
   
3. In a separate bowl, whisk together the egg, buttermilk, oil and creamed corn. 
   
4. Add the dry ingredients to the wet ingredients and use a wooden spoon or rubber spatula to mix until completely combined; do not over milk.
5. Fold in cheese, chiles, bacon and scallions, if desired.
6. Pour the batter into the prepared baking dish and bake until lightly golden brown and firm to the tour, 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. 
   
7. Let cool slightly in the dish, then serve.

   

   Above: Cornbread, fresh from the oven.
   Below: Slightly cooled and cut cornbread is served to our dinner guests.

   
   
   

Recipe without photos . . .

Sweet Buttermilk Cornbread    Serves 6 to 8

Nonstick cooking spray or vegetable oil, for the baking dish
1 cup all-purpose flour
1 1/2 cups yellow cornmeal
1 teaspoon salt
2 teaspoons baking soda
1/4 cup granulated sugar
1 large egg
1 cup buttermilk or skim milk
1/4 cup vegetable oil
1 (10 1/2 oz.) can creamed corn
Optional add-ins:
   1 cup shredded Monterey Jack cheese
   1/3 cup canned roasted green chiles, minced
   1/2 cup diced cooked bacon
   1/4 cup thinly sliced scallions

1. Preheat the oven to 400° F. Spray a 9 x 9-inch glass dish or a 9-inch cast-iron skillet with nonstick cooking spray or brush with vegetable oil.
2. In a large bowl, whisk together the flour, cornmeal, salt, baking soda and sugar.
3. In a separate bowl, whisk together the egg, buttermilk, oil and creamed corn. 
4. Add the dry ingredients to the wet ingredients and use a wooden spoon or rubber spatula to mix until completely combined; do not over milk.
5. Fold in cheese, chiles, bacon and scallions, if desired.
6. Pour the batter into the prepared baking dish and bake until lightly golden brown and firm to the tour, 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. 
7. Let cool slightly in the dish, then serve.

A COLLECTION of summer favorites!

It's summertime, and we're cooking up some of our favorite seasonal dishes, those already on the blog, including  . . .

Ila's Creamed Cucumbers

Marlys' Marinated Green Bean, Ham & Potato Salad

Eddie's Salad Bread

Sandi's (Barry's) Salsa

Marla's Minty Citrus Cooler

Blackberry Nut Crisp

It's a classic -- Chocolate Soufflé

Inspired by a challenge on The British Baking Show, I made Chocolate Soufflé. The ingredients are simple and if you know the basic techniques involved in preparing whipped egg white foam, then it is really not that daunting. If anything is daunting, it's the timing since it is eaten immediately after coming out of the oven. However, the recipe I used (from epicurious.com) includes an option which allows the prepared soufflé to set for up to 30 minutes before baking.

Chocolate Soufflé     2 to 4 servings (fills one 5 1/2 to 6-cup capacity soufflé dish) an
Granulated sugar and butter for preparing soufflé dish + parchment paper & string
5 oz. semi-sweet or bittersweet chocolate (I used dark semi-sweet)
3 large eggs at room temperature
6 large egg whites at room temperature
Pinch of salt
1/3 cup granulated sugar
Powdered sugar for sprinkling

1. Note: Eggs separate best when cold so begin by separating the eggs and then allow them to come to room temperature before proceeding with recipe. Also, beware that the egg white do not come in contact with any fat. That means, no yolk mixed in with the egg whites + be sure to use a grease-free mixing bowl. 
2. Preheat oven to 375°.
3. Butter the bottom and sides of the soufflé dish and then sprinkle with sugar, knocking out excess.
   
4. Fold a sheet of parchment paper in half; wrap around the soufflé dish to form a collar that extends above the top edge of the dish. Secure paper in place with a piece of string.
   
5. Melt chocolate in a heat-proof bowl set over a saucepan of simmering water, stirring occasionally until smooth.
   
   
   
   
6. Remove bowl of chocolate from heat. Temper eggs by adding a little chocolate to beaten eggs. Then add the tempered chocolate to the rest of the eggs -- the mixture will thicken slightly.

   

   Above—A little chocolate has been added to the eggs to temper them.
   Below—Tempered eggs have been added to the chocolate

   
   
   
7. In a large bowl, with the wire whip blade, beat egg whites with a pinch of salt on medium speed until they just form and hold soft peaks.
8. Gradually add the 1/3 cup of sugar, a little at a time, continuing to beat at medium speed, then at high speed until whites are glossy and form and hold stiff peaks.
   
9. Carefully fold into about 1 cup of the whipped egg whites into the chocolate mixture, being careful not to deflate the air in the egg white. Add remaining egg whites and carefully fold into the mixture.
   
10. Spoon mixture into prepared soufflé dish and run your thumb around the edge of the dish to help the soufflé rise evenly.
    
11. Bake in middle of a preheated oven until puffed and crusted on top but still slightly jiggly in the center, 24 to 26 minutes. 
    
12. Sprinkle with powdered sugar and serve immediately. 
    

Make ahead note: Soufflé can be assembled up to 30 minutes before baking. However, it should be covered with an inverted large bowl that does not touch soufflé and kept at room temperature.

Recipe without photos . . .
Chocolate Soufflé     2 to 4 servings (fills one 5 1/2 to 6-cup capacity soufflé dish) an
Granulated sugar and butter for preparing soufflé dish + parchment paper & string
5 oz. semi-sweet or bittersweet chocolate (I used dark semi-sweet)
3 large eggs at room temperature
6 large egg whites at room temperature
Pinch of salt
1/3 cup granulated sugar
Powdered sugar for sprinkling

1. Note: Eggs separate best when cold so begin by separating the eggs and then allow them to come to room temperature before proceeding with recipe. Also, beware that the egg white do not come in contact with any fat. That means, no yolk mixed in with the egg whites + be sure to use a grease-free mixing bowl. 
2. Preheat oven to 375°.
3. Butter the bottom and sides of the soufflé dish and then sprinkle with sugar, knocking out excess.
4. Fold a sheet of parchment paper in half; wrap around the soufflé dish to form a collar that extends above the top edge of the dish. Secure paper in place with a piece of string.
5. Melt chocolate in a heat-proof bowl set over a saucepan of simmering water, stirring occasionally until smooth.
6. Remove bowl of chocolate from heat. Temper eggs by adding a little chocolate to beaten eggs. Then add the tempered chocolate to the rest of the eggs -- the mixture will thicken slightly.
7. In a large bowl, with the wire whip blade, beat egg whites with a pinch of salt on medium speed until they just form and hold soft peaks.
8. Gradually add the 1/3 cup of sugar, a little at a time, continuing to beat at medium speed, then at high speed until whites are glossy and form and hold stiff peaks.
9. Carefully fold into about 1 cup of the whipped egg whites into the chocolate mixture, being careful not to deflate the air in the egg white. Add remaining egg whites and carefully fold into the mixture.
10. Spoon mixture into prepared soufflé dish and run your thumb around the edge of the dish to help the soufflé rise evenly.
11. Bake in middle of a preheated oven until puffed and crusted on top but still slightly jiggly in the center, 24 to 26 minutes. 
12. Sprinkle with powdered sugar and serve immediately. 

Make ahead note: Soufflé can be assembled up to 30 minutes before baking. However, it should be covered with an inverted large bowl that does not touch soufflé and kept at room temperature.