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Nutmeg

Breakfast/ Continental/ Desserts/ Spring - Summer Special

Zucchini Bread

Everyone around me seems to be fighting allergies these days. The culprit? Climate Change! Warmer, drier air is prompting trees to release their offending pollen prematurely. Stay sniffle free with this nutrition packed treat – zucchini bread with cranberries and walnuts!

zucchini bread

This was a complete surprise. I was under the impression that zucchini bread was a mere attempt to hide veggies inside a sweet treat without adding anything to the flavor. But that’s not really true. After first bite, I was sold; partly because I had pretty low expectations and also because it does taste yum!zucchini cranberry breadAddition of cranberries and walnuts contributed a whole new dimension to otherwise chewy one-tone bread. So I totally recommend adding nuts and dried fruits of your choice.

zucchini bread slicesVitamin C, anti-oxidants and Omega-3 and Omega-6 fatty acids from the 3 key ingredients will definitely help you build your defenses against the seasonal allergies. That’s how I convinced my husband to try this bread and he loved it, as always!

Zucchini Bread with Cranberries and Walnuts

Zucchini Bread with Cranberries and Walnuts

A nice treat to have after a long day!

Ingredients:

Instructions:

1 Preheat the oven to 350°F (175°C). Butter two 5 by 9 inch loaf pans.

2 In a large bowl, mix together the sugar, eggs, and vanilla. Stir in the grated zucchini and then the melted butter.

3 Sprinkle baking soda and salt over the mixture and stir it in. Add the flour, a third at a time, stirring after each incorporation. Sprinkle in the cinnamon and nutmeg over the batter and mix. Fold in the nuts and dried cranberries or raisins if using.

4 Divide the batter equally between the loaf pans. Bake for 55 minutes (check for doneness at 50 minutes) or until a wooden pick inserted in to the center comes out clean. Cool in pans for 10 minutes. Turn out onto wire racks to cool thoroughly.zucchini bread loaf

Notes

I will recommend cranberries as they add a slight tangy note to this sweet bread. Feel free to try raisins or chopped apricots or dried figs.
Walnuts can be substituted by any other nuts of your choice such as pecans or almonds or pistachios.

Soup/ Winter Special

Butternut Squash Soup

Hearty Soup for cold winter days

The best thing I loved about butternut squash is that it’s practically indestructible. It lasts for months (as long as you store it in a dry, cool place) I was instantly attracted to buy a butternut squash and I did think of making soup on the very same day. The day did arrive only after few months. I peeled it and was pleasantly surprised to find it in a perfect condition. And hence the story of my butternut squash soup ended on a sweet note.

butternut sqush soup

Trust me, peeling it is the hardest part. Adding onion is a good idea to cut the sweetness. Many blogs have recommended to add a green apple which I didn’t have and waiting for one might have turned into wasting couple more weeks. I had fresh rosemary, thanks to my colleague. So I used some rosemary while roasting, it added a peppery flavor to it which was pleasant. Thyme goes well with any sweeter squash and also with sweet potatoes so if you have fresh thyme feel free to use some.

Butternut Squash Soup

Butternut Squash Soup

A healthy and hearty soup with tough outside yet soft inside butternut squash

Ingredients:

Instructions:

  1. Wash and chop a carrot in half inch pieces.
  2. Preheat oven to 375 degrees F.
  3. Peel and dice butternut squash into half-inch cubes. Also cut onion into equal sized pieces.butternut squash
  4. Spread these cubes on a baking sheet and sprinkle some olive oil so that the pieces do not stick to the sheet and it also prevents them from burning.roasted butternut
  5. Sprinkle some salt and pepper.
  6. If you are using any fresh herbs, chop them and sprinkle on top.
  7. Roast these vegetables for 25-30 minutes, until tender. Let them cool down a bit.
  8. In a big saucepan, heat 1 table spoon of butter.
  9. Add Ginger-garlic-chili paste if you are using it. It's optional but I find it better to offset the sweetness from carrots and butternut squash.
  10. Add carrots to the pan and saute for 5 minutes.
  11. Now add roasted squash and onions and saute for few minutes.
  12. Add 2 cups of broth or water. I used water and din't notice any difference.
  13. Blend everything with immersion blender or a standalone blender. Adjust the amount of water or broth as per your taste.
  14. Now take the soup in the same saucepan, add more salt or pepper as needed. Add a pinch of nutmeg and cinnamon. Let it boil for 1-2 minutes. It's ready to be served.

Note - The smaller you chop your vegetables the faster they cook so the exact time will vary. Please check after 15 minutes if they are done.

Linking to Vardhini’s Dish it OutSquash and Sugar event happening here at MyHomeMantra

DishItOut

 

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