Tuesday, July 31, 2012

Summer Vegetable Tian.

Browsing the "Food & Drink" category on Pinterest has someone replaced my browsing of cooking and baking blogs.  It's just so easy to pop unto the Pinterest App vs firing up my computer.  Either way, actually making the foods that I find on blogs, pinterest, cookbooks, and magazines is key.

I had so much interest in this recipe that I made it the same day I found it.  Both because it looked easy yet delicious and because it allowed me to use some summer bounty.

Summer Vegetable Tian.
(Adapted from Budget Bytes)
1 tablespoon olive oil
1 medium onion (chopped)
2 teaspoons garlic (minced)
2 cups zucchini (sliced thin)
2 cups new potatoes (sliced thin)
2 cups roma  (or other variety) tomatoes (sliced thin)
2 teaspoons dried thyme
1/2 teaspoon sea salt
1/2 teaspoon fresh ground pepper
3/4 cup mozzarella cheese (shredded)
3/4 cup parmesan cheese (shredded)

Saute onion and garlic in olive oil.  Spread evenly in the bottom of a shallow baking dish.  Layer zucchini, potatoes, and tomatoes upright throughout the baking dish.  Sprinkle evenly with thyme, salt, and pepper.  Cover with foil and bake in a preheated 400 degree oven for 30 minutes.  Remove from the oven and take off the foil.  Sprinkle evenly with cheeses.  Return to the oven for 20 more minutes.  Remove from the oven, allow to cook slightly, and enjoy.

Sunday, July 29, 2012

Chocolate Zucchini Cake.

I am really surprised I haven't posted this recipe previously.  I suppose it probably has something to do with the fact that it is consumed in such a short period of time or that it is made during a busy time of the year - both of which make for difficult picture-taking.  Though I cheated on the picture taking anyway...iPhone pictures will have to do.  There's a baby on the way and the regular camera is already packed!!

This year's garden makes me sad, but considering it's been 10 degrees hotter than usual nearly every day since July 1st combined with being 9 months pregnant - I'll take whatever I can and call it good.  Thanks to the farmer's market and my mother-in-law, I've been able to enjoy some fresh produce - namely zucchini (which I can't get enough of!!).

The first thing I made with this year's zucchini: Zucchini Casserole. It's AMAZING!

The second thing I made with this year's zucchini:

Chocolate Zucchini Cake
(Adapted from Church Cookbook)
1/2 cup butter (softened)
1/2 cup oil
1 3/4 cup sugar
2 eggs
1 teaspoon vanilla
1/2 sour milk (add 1 tablespoon lemon juice to regular milk)
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
2 1/2 cups flour
1/4 cup cocoa powder
2 cups shredded zucchini
1 cup chocolate chips

Cream butter, oil, and sugar.  Add eggs, vanilla and milk - mix well.  Add baking soda, powder, salt, flour, and cocoa - mixing until well combined (mixture will be thick).  Stir in zucchini and pour into a greased 9x13 pan.  Sprinkle with chocolate chips.  Bake for 45-60 minutes in a 350 degree oven.

The top layer of this cake is my favorite part.  My husband may or may not open the cake pan to find a piece of cake waiting for him with the top eaten off :)