Category Archives: Vegetarian

Rhubarb Almond Crisp

Whole Wheat Rhubarb Crisp

Woo
Ingredients:
1/2 Cup AP Flour
1/2 Cup Whole Wheat Pastry Flour
1 cup Brown Sugar (not packed)
1/2 Cup melted butter (no added salt)
3/4 cup quick oats
4 cups of Chopped Rhubarb
1 cup water
1 cup Granulated Sugar
1/4 cup toasted slivered Almonds
2 TB corn starch
1 tsp pure vanilla

Directions:

Preheat oven to 325 degrees.

1. Place first three ingredients in medium bowl.

2. Mix. Add in melted butter.

Mix and set aside.

3. In a sauce pan place water, sugar, and corn starch on medium heat.

4. Whisk consistently until thickens and comes to a boil and sauce is translucent.

5. Spray a 9 by 13 baking dish with cooking spray. Spread 3/4 of the oat mixture on the bottom of the pan.

6. Sprinkle chopped rhubarb on oat mixture.

7. Once all the rhubarb is spread

Remove sugar sauce from heat add vanilla and mix. Pour syrup over rhubarb evenly.

8. Take the toasted almonds and add to remaining oat mixture.

Sprinkle evenly over rhubarb.

Bake at 325 for an hour.

Enjoy!

Wheat Walnut Rhubarb Bread

Whole Wheat Walnut Rhubarb Bread

I am still trying to use up the rhubarb my grandpa gave me. I found this recipe in a local magazine but of course I changed the original recipe up by adding the whole wheat and incorporating more rhubarb.

Ingredients;
1 &1/2 cups of whole wheat pastry flour
1 cup AP Flour
1 cup of brown sugar (not packed)
2/3 cup canola oil
1 cup buttermilk
1 tsp pure vanilla
1 tsp baking soda
1 tsp Cinnamon
2 cups of finely chopped rhubarb
1 cup walnuts (chopped finely)
1 egg

Directions:

Preheat oven to 350:

1. Place oil, egg, & sugar in medium bowl and mix.

2. Add buttermilk & vanilla and mix until incorporated thoroughly.

3. In a separate bowl sift both flours, baking soda, & cinnamon.

4. Add dry ingredient mixture into wet ingredient mixture.

5. Add in rhubarb and walnuts.

6. Fold the batter until all the ingredient are spread throughout.

7. Divide the batter evenly into 4 mini pans (about one heaping cup each)

8. Bake for 32 to 35 minutes at 350. Check bread using toothpick method.

Please note if you would like to bake a traditional size bread this batter will make two loaves. Bake traditional loaves for 45 minutes or until toothpick comes out clean.

Whole Wheat Yellow Squash Bread

Our neighbors brought over beautiful heirloom yellow squash from their bountiful garden. I couldn’t wait to prepare a baked treat with it. I used a recipe that originally called for twice as much oil and 1/3 more sugar! I swapped out the half the fat with flaxseed and substituted half of the flour with whole wheat. You’ll never know the difference !

Yields 6 mini loaves or 2 large loaves

Ingredients:
1 1/2 cup whole wheat pastry flour
1 3/4 cup ap flour
1/2 cup canola oil
1/2 milled flaxseed
2 1/2 sugar
2 cups of shredded yellow squash
1 tsp nutmeg
1 tsp cinnamon
1 tsp salt
1 1/2 tsp baking soda
1 cup of chopped walnuts (optional)
4 eggs (lightly beaten)

Directions:

1.Place all flours, spices, salt , flaxseed, and soda in large bowl.

2. Whisk around the ingredients until blended well.

3. Place wet ingredients, and sugar in a separate bowl.

4. Whisk in squash.

5. Add the wet ingredients into dry.

6. Spray cooking spray on bread pans.

7. Place about a cup to a 1 1/2 cups in each mini pan.

8. Bake at 350 for 35-30 minutes for minis and an hour or until toothpick comes out clean for standard loaves.

Enjoy!

Zucchini Oatmeal Cookies

Zucchini! I am bound and determined to make something with Zucchini everyday! Until my supply from the garden is exhausted! I decided to try a new cookie recipe even though I love my grandma’s (which I also have featured on this site). Yum yum!

Ingredients:
2 cups of Zucchini( after drained well it should yield about 1 1/2 cups)
1/2 cup unsweetened applesauce
1/4 cup canola oil
2 eggs or 1/2 cup egg substitute
2/3 cup brown sugar (not packed)
2/3 cup granulated sugar
2 1/2 cup whole wheat pastry flour
2 1/2 cup old fashion oats
2 tsp Vietnamese cinnamon
1/4 tsp nutmeg
2 tsp baking powder
1/2 tsp salt
1 tsp baking soda
1 teaspoon pure vanilla
1/2 -1cups of raisins (optional)

Yields 4.5 dozen

1. Preheat oven to 350 degrees.
Line baking sheet with parchment paper and spray with cooking spray.

2. Mix applesauce, oil, vanilla and sugars in a large bowl. Add eggs and stir until combined.

Ingredients

2. Add flour, soda, baking powder, salt and spiced sifted over wet ingredients.

3. Mix until incorporated. Add zucchini and mix.

4. Mix until zucchini is spread throughout.

5. Now toss in the oats and raisins and fold mixture until mixed throughout.

6. Use scoop of your choice or spoon out onto parchment paper.

7. 12 cookies to a half sheet pan is a nice amount. Bake in oven for 9 to 11 minutes depending on your oven.

Enjoy!

Baked Cinnamon Apple Fritter Donuts

We went back home yesterday to find a nice surprise of early apples from grandpa’s garden!

I couldn’t wait to bake a delicious treat with them! Early apples are best for baking because they hold their shape and they’re tart!

Ingredients:
2 cups of chopped apples (no need to peel the peel is where the nutrients and fiber are)
1 cup of whole wheat pastry flour
One and a half cups of AP flour
1/3 cup of brown sugar
1 teaspoon of cinnamon
1 teaspoon of salt
2 teaspoons of baking soda
Two eggs or half a cup egg substitute
1/2 cup of dried powdered nonfat milk
1 cup of water
Cinnamon and sugar to taste
Yields: 15 if using Wilton Donut Pan

1. Preheat oven to 350.
2. Place all dry ingredients in large bowl whisk until combined.

2. Place water and eggs in small bowl and mix with fork until smooth.

3. Add wet mixture to dry and mix with large spoon until incorporated.

3. Once mixed well as picture below

4. Fold in chopped apples

5. Fold until evenly distributed

6. Spray baking donut pan with cooking spray.

7. Pipe with large round tip the dough around the ring of the pan to make batter evenly distributed.

8. Bake on 350 degrees for 8 to 9 minutes or until toothpick comes out clean

9. Let donuts cool for 1 minute in pan and remove to wire rack. Spray donuts with cooking spray on side where pan was and dip in cinnamon and sugar blend.

Enjoy

Zucchini Dark Chocolate Cake!

Chocolate Zucchini Cake

We have zucchini coming out of our ears! And we don’t want it to go to waste! Just recently I found this recipe in FN Magazine and I have been etching to try it. I did do some modifications to add some of my own touches of course. PS it goes well with ice cream…..

Cake Ingredients:
1 medium Zucchini ( remove excess water)
1 1/2 cups AP flour, plus 1 TB
1 cup sugar
1/2 cup unsweetened applesauce
1/4 cup canola oil
1/2 Tsp salt
1/2 tsp baking soda
2 oz dark chocolate chopped finely
2 oz of semi sweet chocolate chopped finely
1/4 tsp nutmeg
1/4 cup unsweetened coco powder
2 eggs
1/2 tsp vanilla

Topping
1 tsp canola oil
1/3 cup chopped dark chocolate
1 tsp honey

1. Preheat oven to 350. Spray pan with cooking spray and sprinkle/dust pan with flour.

2. Chop chocolate finely.

3. Place one Tb of flour in bowl of chopped chocolate and stir to coat.

4. Place flour, baking soda, coco, salt, and nutmeg in large bowl and whisk.

5. In medium bowl whisk eggs, sugar, applesauce, vanilla, and oil.

6. Add wet ingredients to dry.

7. Whisk until incorporated

8. Shred zucchini and drain excess moisture in pasta strainer

9. Fold zucchini into the wet mixture.

10. Fold in chocolate chips.

11. Pour batter into cooking sprayed 9 by 9 inch pan.

12. Bake on 350 for 30 to 32 minutes or until toothpick comes out clean.

Let cake cool for at least 20 minutes on wire rack before frosting.

12. Take 1/3 cup chopped chocolate and place in a microwaveable small dish with 1 tsp of canola oil, and 1 tsp honey.

14. Pour mixture over cake and frost with spatula to spread glaze evenly.

With ice cream ..

Pink Pepper Sauce

Pink Pepper Sauce with Zucchini and Bowtie Pasta

For the love of a fine restaurant we dine at for special occasions, I tweaked my mom’s recipe for our favorite pasta. Now we can have it in just 20 minutes anytime instead of driving 45 minutes to a hour for this spicy filling pasta. Plus this is great way to use your garden’s endless supply of Zucchini!

Ingredients:
1/2 box of whole wheat farfalle pasta
4 cloves of garlic (minced)
1/2 small onion diced
1/2 cup heavy cream
1/2 package of Alfredo dry mix
1 small or medium Zucchini
1 TB Olive Oil
1 can of stewed tomatoes (drained)
Salt and pepper to taste
1/4 to 1/2 tsp of hot red pepper flake
1 cup of Hot Sicilian pasta sauce
Parmesan Reggiano cheese to taste

1. Cook pasta according to package and and set aside. Start sauce when you go to start your water for the pasta and the sauce will be ready when your timer goes off for the pasta.

2. Heat large sauté pan to medium high heat and oil. Once oil is heated add minced garlic.

3. Once garlic lightly browned add onion and sauté until golden. Add pepper flake

4. Add chopped Zucchini and stewed tomatoes

5. Once vegetables are tender add heavy cream, Alfredo mix, salt and pepper and pasta sauce.

6. Bring to a boil and reduce heat.

7. Add pasta and enjoy.

Best served with shrimp, or grilled chicken and a slice of garlic toast!

Next… I just have to tackle their chocolate cake with mile high peanut butter frosting …

Zucchini Whole Wheat Waffles

Whole Wheat Zucchini Waffles

We have zucchini growing like weeds in the garden! So I just added a entire category devoted to Zucchini! Stay tuned for more recipes to come! Here is a take on zucchini bread batter tweaked in to waffle batter.

Recipe yields: 4 waffles 6 ” in diameter

Ingredients:
1 cup of whole wheat flour
1 cup AP Flour
1/2 tsp Vietnamese Cinnamon
1/4 tsp Nutmeg
Pinch of Allspice
2 TB Ground Flaxseed
2 TB Brown Sugar
2 TB of Canola Oil
1 tsp of Pure Vanilla
1/4 tsp Salt
2 egg whites
1 whole egg
1 cup skim milk
1 Cup Shredded Zucchini (squeeze and pat dry to remove moisture)

1. Sift all dry ingredients into medium bowl.

Set a side.

2. Place milk, oil, vanilla, egg whites, and eggs in separate bowl whisk until combined.

3. Pour wet mixture into dry mixture and whisk until incorporated. Stir in shredded zucchini.

4. Let mixture set 5 minutes and preheat waffle iron.

5. Measure 3/4 to 1 cup of batter on to a cooking sprayed low heat waffle iron.
Spread evenly. Follow waffle iron instructions to cook waffle (my waffle iron did take a while longer because of the thicker batter).

Sprinkle with powdered sugar and Enjoy!

Zucchini and Kale Pancakes

My nephew loves zucchini pancakes. I’m home for the weekend and I thought I’d dish some up with my mom and dad’s homegrown supply of zucchini for him for breakfast this morning.

Ingredients:
1/2 cup Finely Shredded Zucchini
1/4 cup shredded Part-skim Mozzarella Cheese
1/4 cup shredded sharp Cheddar Cheese
1/4 cup chopped Kale
Pinch of salt
1/2 Cup Bisquick (you can use the heart healthy one)
1 egg or 2 egg whites or 1/4 cup egg substitute
1 TB Finely Chopped Onion

Recipe yields: 4 to 5 mini pancakes

Directions:
1. Place all dry ingredients in bowl.

2. Mix in lightly beaten egg

3. Add in zucchini, onion, kale

4. Mix until all ingredients incorporated.

5. Turn griddle on medium heat

6. Let each pancake heat throughout and flip (once you see air bubbles).

Enjoy!

Fresh Mozzarella and Basil Pizza

I am always looking for a new pizza dough recipe. I tweaked this one from Anne Burrell’s recipe in the June FN Magazine.

http://www.foodnetwork.com/recipes/anne-burrell/grilled-pizzettas-with-parmigiano-prosciutto-and-arugula-and-with-taleggio-and-puttanesca-recipe/index.html.

Dough:

1 cup warm water
3 teaspoons dry yeast
1 teaspoon sugar or honey
2 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1 teaspoon salt
4 tablespoons olive oil

1. Place yeast, sugar or honey and warm water in small bowl and set aside for 10 minutes or until foams.

2. In stand mixer place flours, salt, and form a well with the flour.

Pour oil in center

Attach dough hook and mix on low speed at first and slowly add the yeast mixture.

Knead mixture with dough hook until ball forms.

Place dough in a oiled bowl and cover with plastic wrap.

Let rise for and hour in a warm place.

Divide into 4 portions

Place in ziplock bags and let rise another hour.

Now is a good time to preheat oven with pizza stone in oven at 500 degrees.

After the oven has preheated for an hour. And dough has risen for second time throw extra dough in freezer for another day.

Roll dough out on lightly floured surface.

Place on pizza peel sprinkled with cornmeal to prevent sticking and toss onto baking stone. Bake for 2 minutes.

Pizza Topping Ingredients:

1/4 cup of pizza sauce
1-2 teaspoons of pasta sprinkle or Italian seasoning
4-5 slices (1/8 inch) Fresh Mozzarella (blotted to remove excess moisture)
6 leaves of fresh basil
Fig balsamic (optional)

Directions:

Sprinkle pasta sprinkle evenly on pizza crust.

Add the sauce spread evenly with spatula.

Add Mozzarella Cheese on top evenly.

Throw back in oven and bake for 10 to 12 minutes.

Throw on basil and drizzle fig balsamic.

Enjoy!

A Pinch of Luv

from scratch baking and cooking blog

Category Archives: Vegetarian

Rhubarb Almond Crisp

Wheat Walnut Rhubarb Bread

Whole Wheat Yellow Squash Bread

Zucchini Oatmeal Cookies

Baked Cinnamon Apple Fritter Donuts

Zucchini Dark Chocolate Cake!

Pink Pepper Sauce

Zucchini Whole Wheat Waffles

Zucchini and Kale Pancakes

Fresh Mozzarella and Basil Pizza