Zucchini Pineapple Quick Bread #TwelveLoaves

May 1, 2013 by

Well, I think I found a bread that my husband is willing to defend and protect. When I told him what I was making, I got a slight side-eye and a very questionable look. This is what happens when I try to put vegetables in almost everything.  Especially zucchini, which, by the way I once couldn’t stand. And now, I think it is perfection. And on top of that, I decide to add a fruit too. Clearly, I’ve lost a few marbles. My husband’s curiosity peaked as the aroma took over the kitchen. It’s so cute when the husband and the children are asking when the bread is going to be ready. Yes folks, this was the excitement that took place because of this wonderful Zucchini Pineapple Quick Bread.

Zucchini Pineapple Quick Bread

 

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Zucchini-Pineapple Quick Bread

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour, 30 minutes

Ingredients

  • 1 1/2 Cups All Purpose Flour
  • 3/4 Tsp Ground Cinnamon
  • 1/2 Tsp Salt
  • 1/2 Tsp Baking Soda
  • 1/4 Tsp Baking Powder
  • 1 Egg
  • 1 Cup Sugar
  • 1 Cup shredded zucchini (1 medium zucchini)
  • 6 Tbsp Vegetable Oil
  • 1/4 Cup Egg White
  • 1 Tsp Vanilla Extract
  • 1 8oz Can Crushed Pineapple in juice, drained
  • Baking Spray with Flour

Instructions

  1. Preheat oven to 325F
  2. Grease a loaf pan using baking spray with flour, or just grease and flour the pan
  3. In a large bowl, combine flour, cinnamon, salt, baking soda and baking powder. Whisk to combine.
  4. In a large bowl, beat egg + egg white until foamy
  5. Beat in Sugar, oil and vanilla
  6. Fold in the zucchini and pineapple
  7. Transfer batter into the prepared loaf pan
  8. Bake for 325 for an hour or until a toothpick inserted in the centre comes out clean
  9. Allow to cool for 10 minutes before transferring to a wire rack to cool completely
  10. Slice, serve and enjoy.

Notes

Adapted from The Cooking Light Mix & Match Low-Calorie Cookbook

http://lovelypantry.com/2013/05/zucchini-pineapple-quick-bread/

 

As usual, waiting for a sweet-smelling bread like this one to cool is always a challenge. Even the baker it is eager to taste the finished product. I loved how easy this bread was to make. Although the baking time of an hour seemed a bit long, it was well worth the wait. The moisture of this bread is unbelievable!

 

Zucchini Pineapple Quick Bread_3

 

Zucchini Pineapple Quick Bread_5

 

Zucchini Pineapple Quick Bread_4

 

This is such a wonderful and moist bread. I’m excited just posting about it. I was considering making it again with Spelt flour or some other flour with higher nutrient value. I was asked NOT to change anything about the recipe/ingredients. Well, I guess there is nothing more to say. This quick bread is hubby approved! I will still probably go ahead and try it with spelt just because I really want to.

 

Zucchini Pineapple Quick Bread_1

*** TWELVE-LOAVES10

 

This is my contribution to the May 2013 #TwelveLoaves challenge. Lora of Cake Duchess created this awesome group where the participants bake according to the theme for the month. This month, we are celebrating one year of baking wonderful bread! Although I am a newbie to the group, I’m just so happy to be blogging with such passionate bakers. We will be baking something that we love (whether yeast bread or quick bread) and this Zucchini Pineapple Quick Bread certainly fits the description! Please check out all the wonderful bread recipes being shared this month.

Would you like to join the #TwelveLoaves group? Here’s how!

1. When you post your Twelve Loaves bread on your blog, make sure that you mention the Twelve Loaves challenge in your blog post; this helps us to get more members as well as share everyone’s posts.
Please make sure that your Bread is inspired by the theme!
2. Please link your post to the linky tool at the bottom of my blog. It must be a bread baked to the Twelve Loaves theme.
3. Have your Twelve Loaves bread that you baked this February, 2013 posted on your blog by February 28, 2013.

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Peach and Berry Cobbler for a Movie Inspired #SundaySupper

Apr 14, 2013 by

Today’s #SundaySupper is so cool! We are all doing a post inspired by a special or favourite movie. Have you been able to think of a food or beverage and immediately connect it to a movie? You know, like how Carrie has her special Cosmopolitan and Bond has his Martini “shaken, not stirred.” You get the idea. Our host today is none other than Heather from GirliChef! Check out Heather’s awesome recipes on her blog.

I chose the movie Soul Food. I loved the movie so naturally, I loved the series too. I watched every single episode. I laughed. I cried. I crushed. Yes, Boris Kodjoe is the ish! I’m over him now, but back then….just looking at him made my day. I loved the series so much that I jumped at the chance to be an extra in one of the episodes. That’s right. I was on set for about 12 hours, mostly doing nothing – but I was there. It’s too bad I have no idea what season or episode it was. Ha! Ah well.

In the movie, I loved that every Sunday the family got together and had a big meal that everyone would enjoy. It was a time to catch up, work out issues, and share joys. You see, I believe I loved it because the values portrayed in the movie were similar to mine. The focus, aside from all the drama and family bickering, was always on family and bringing them back together after tremendous turmoil. Family first. I love a good drama. If you haven’t seen Soul Food (1997), it’s definitely an oldie but goodie.

It’s too  bad that the idea of Soul Food generally means something deep fried, sugar filled or unhealthy but incredibly tasty. Today I’m sharing a recipe that is a cleaner version of a Soul Food dessert. I wanted to try it because 1. I have never made a cobbler before and 2. I’m coming off a juice fast and I need a sweet treat that won’t throw me off my goal. I love that there are fruits and that the cake is made with spelt flour. Totally my kind of dessert!

Peach and Berry Cobbler_1

 

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Peach and Berry Cobbler

Prep Time: 30 minutes

Cook Time: 50 minutes

Yield: 6

This recipe was adapted from recipe "Peach & Blackberry Cobbler" found in The Best of Clean Eating

Ingredients

  • For the fruit layer:
  • Cooking Spray
  • 4 Peaches
  • 1 Cup Blueberries.
  • 1 Cup Strawberries, hulled and diced
  • 2 Tbsp light Agave
  • 1/2 Tsp Ground Ginger
  • Top layer
  • 2 Tbsp Extra Virgin Coconut Oil
  • 1/4 Cup Light Agave Nectar
  • 1/2 Cup Unsweetened Almond Milk
  • 1 Tsp Pure Vanilla Extract
  • 1/2 Tsp Pure Almond Extract
  • A sqirt of lemon juice - about 2 tsp
  • 1 Cup Spelt Flour
  • 1/4 Cup Rolled Oats (not the instant oats)
  • 1 Tbsp Baking powder
  • 1/2 Tsp Ground Cinnamon
  • 1/4 Tsp Fine Sea Salt

Instructions

  1. Preheat oven to 350F
  2. Coat a medium sized heat proof dish with cooking spray (at least 1.5 inches deep)
  3. Prepare the fruits: Peel and cut peaches into slices about quarter inch thick. Place in a medium sized mixing bowl. Add blueberries and strawberries. Toss with flour, agave, lemon juice and ginger. Toss to make sure everything is combined well. Set aside.
  4. Top layer: In another bowl, Whisk melted coconut oil, agave, and almond milk. Set aside
  5. Blend the spelt flour with the oats in a food processor. Transfer to another bowl and then add baking powder, cinnamon and salt. Whisk to combine.
  6. Gradually transfer the almond milk mixture into the flour mixture. Stir/whisk to combine. This will yield a thick batter.
  7. Using a large spoon, drop the batter randomly over the fruit mixture.
  8. Place dish over a lined rimmed cookie sheet
  9. Bake for 50-55 minutes, rotating half way through
  10. Serve warm with ice cream
http://lovelypantry.com/2013/04/peach-and-berry-cobbler-for-a-movie-inspired-sundaysupper/

 

 

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 Peach and Berry Cobbler-01

 

 

 Peach and Berry Cobbler-54

 

 

Peach and Berry Cobbler_5

 

 

Here are the links to some wonderful recipes. Check them out!

Toast (bready things)

No Reservations (soups and salads)

Today’s Special (fish, chicken, beef, and pork)

Forks Over Knives (veggie-heavy dishes and sides)

Udon (pasta and noodles)

Just Desserts (sweet treats)

Bottle Shock (beverages)

 

***

Sunday Supper Movement

 

Join the #SundaySupper conversation on twitter on Sunday, April 14th to talk all about movies that have inspired us to head into the kitchen – and the food that comes from that inspiration (7pm EST)!  We’ll tweet throughout the day and share recipes from all over the world.   Follow the#SundaySupper hashtag, and include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more delicious recipes and food photos.

Announcing the Food & Wine Conference sponsored by Sunday Supper! It’s being held July 19th – 21st in beautiful, sunny Orlando, FL. It’s a must for food bloggers. Check it out by clicking here → Food & Wine Conference

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Quinoa and Bean Pilaf

Apr 13, 2013 by

It has been a while since I’ve had some quinoa. Thankfully, the lifestyle challenge that I am participating in with some friends encouraged me to find recipes using my favourite grain. My friends couldn’t have asked me to join at a better time. I  needed to shake things up a bit, specifically with regards to my eating habits.

I have worked so hard to eat well and to set an example for my children. My health has been okay over the past few years (only a few chronic pain episodes) but my husband and children have taken priority. I take care of them in every way. But if it is one thing I have to remember – if Mommy isn’t well, everyone suffers. Now that wasn’t meant to be a harsh statement in any way. Those who know me will understand me clearly. My priority should be to take care of me, so that I can take care of the ones I love. It sounds simple as I type, but when day-to-day routine comes around, I really don’t have time to figure things out. It’s really just go, go, go!

And that’s why it is important to get rid of old habits and create new ones that will stick. I was reminded over the past few weeks that preparation is the key to success. Last week’s challenge was to commit to eating whole grains and legumes,  and not to consume meat. Eating well has never been a problem for me. It has been preparation that seems to get me. New routines have caused me to find whatever I can prepare quickly, and clearly that isn’t always best. I’m working on improving that. I enjoy planning and being prepared, so this challenge has really allowed me to dust off that skill of mine. Of the few things I made, I really wanted to share this Quinoa dish. I adapted this Bean and Pilaf recipe from The Food Network, and as always I used what I had available to me when it came to the ingredients.

 Quinoa and Bean Pilaf_1

 

Since the start of the challenge, I have made a few things that I really enjoyed and wanted to share some of them here. I shared the photos on my Facebook page and will continue to do so occasionally during the challenge. I will post the really good ones.

Quick Meals LC2013

  

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Quinoa and Bean Pilaf

Prep Time: 15 minutes

Cook Time: 25 minutes

Yield: 4-6

Ingredients

  • Grapeseed oil for sauteeing
  • 1 Scallion, thinly sliced
  • 1 Celery stalk, thinly sliced
  • 2 Cloves Garlic, minced
  • 2 Tbsp Tomato Paste
  • 1 Cup Quinoa, rinsed and drained
  • 2 Cups Chicken or Vegetable Broth
  • 1 Carrot, washed, scraped and sliced
  • 1/2 Cup Sweet Corn
  • 1/2 Cup Edamame
  • 1 19oz can Dark Kidney Beans, rinsed and drained
  • 2 Cups Baby Spinach
  • Shredded Cheddar Cheese for serving
  • Salt and pepper

Instructions

  1. In a medium pot, sautee scallions and celery over medium heat for about 5 minutes.
  2. Add garlic and a pinch of salt and pepper
  3. Stir in the tomato paste
  4. Add the quinoa and then the broth. Gently stir to combine
  5. Add the carrots and beans, then cover and bring to a simmer
  6. Check every 5 minutes until the broth is fully absorbed
  7. Add the sweet corn and edamame. Stir to combine
  8. When the liquid is fully absorbed, remove pot from heat and stir in spinach
  9. Transfer to plates and top with shredded cheese
  10. Serve and enjoy hot
http://lovelypantry.com/2013/04/quinoa-and-bean-pilaf/

 

Red Kidney Beans have been a part of my diet for the better part of my adult life. I usually use it one dish – my Rice and Peas. I’m loving the versatility of beans. An awesome way to get fiber and protein.

 Dark Red Kidney Beans

 

As always, when cooking with delicate greens like spinach, you add at the very end once the pot has been removed from the heat source.

 

Quinoa and Bean Pilaf_3

 

This one pot dish could easily be a mid-week supper. It is easy to make, filling and wonderfully good for you.

 Quinoa and Bean Pilaf_2

 

If you are looking for a quick and healthy meal, try this one. It is easy to customize based off what you have available in your fridge or pantry.

 

 

Quinoa and Bean Pilaf_4

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Chicken with Sauteed Asparagus and Lemons #SundaySupper

Apr 7, 2013 by

Keeping the food budget under control is an important aspect of running a home. I learned this from experience. While trying to cut food costs, creativity is a must. I try not to go too wild at the grocery store but, as a food blogger I see so many possibilities whenever I go shopping! But no matter what, I try to make my meals healthy and attractive – especially the budget friendly meals!

Today’s theme for #SundaySupper is budget friendly meals. Such awesome inspiration! Our hosts today are Lane from Supper For A Steal and Pam from Blueberries And Blessings. Please be sure to check the recipe’s from the links below.

Over the past few weeks, I have been making a few changes to my diet. Kindly pardon my lack of posts recently. All will fall into place soon. I will show you some of what I have been making very soon. Today’s recipe is a refreshing spring dish. I deviated from my original idea which was lemon chicken (didn’t turn our the way I hoped)…and ended up with this recipe. Panko crusted chicken breasts with Sauteed Asparagus with Lemon Slices and Capers.

 

Chicken & Sauteed Asparagus with Lemon_1

 

 

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Chicken with Sauteed Asparagus and Lemons #SundaySupper

Ingredients

  • 5 Chicken Breast Cutlets (or 2 chicken breasts, thinly sliced)
  • 1 Tbsp Dijon Mustard
  • 1/2 Cup Panko Breadcrumbs
  • 3 Tbsp Grapeseed Oil
  • 1 bunch Asparagus, washed and trimmed
  • 1 Lemon
  • 2 Cloves garlic, Sliced
  • 1 Tbsp Capers, rinsed
  • Salt & Pepper

Instructions

  1. Brush both sides of each piece of chicken with mustard, then sprinkle with salt and pepper
  2. Coat each piece with the breadcrumbs
  3. In a large skillet, heat grapeseed oil over medium high heat
  4. Brown garlic in the oil. Discard garlic.
  5. In batches, brown each piece of chicken on both sides until nicely browned and cooked through. Transfer to a plate and set aside
  6. Slice the lemon in half. Cut one half into slices.
  7. In a large skillet, add a tablespoon of oil and bring to a medium heat.
  8. Gently sautee the asparagus for about 6 minutes. Add the capers and the lemon slices. Add the juice of the other half of the lemon.
  9. Sautee for about 3 minutes more
  10. Sprinkle with salt and pepper (to taste)
  11. Plate and serve
http://lovelypantry.com/2013/04/chicken-with-sauteed-asparagus-and-lemons-sundaysupper/

 

This recipe is easy, healthy and affordable. Could anyone resist spring asparagus? Bright lemons? Not me. It also fits well into the changes I’m making to my diet. I will be reducing my processed carbohydrate intake for the next few months. So this means more fresh ingredients in my kitchen, as it should be.

I really do like to cook my chicken in oil fragrant with garlic. It gives such wonderful flavour.

 

Chicken with Sauteed Asparagus and Lemon_2a

Chicken & Sauteed Asparagus with Lemon-42

 

Such an easy and affordable spring recipe. Do you have great, tasty, healthy budget recipes? Please tell me about them in the comments below.

 

Chicken & Sauteed Asparagus with Lemon-55

Chicken & Sauteed Asparagus with Lemon and Capers

 

Here are the amazing budget friendly recipes from the #SundaySupper team.

Starters, Soups, and Salads

Main

Sides

Drinks and Desserts

 

 ***

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement.

Announcing the Food & Wine Conference sponsored by Sunday Supper!It’s being held July 19th – 21st in beautiful, sunny Orlando, FL. It’s a must for food bloggers. Check it out by clicking here → Food & Wine Conference

 

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Orange Cake with Orange Syrup #SundaySupper

Mar 31, 2013 by

Happy Easter Sunday! I hope everyone is having a wonderful weekend. I am almost at the end of a four-day Easter weekend. We had our very first Spring-like day yesterday and I got a chance to spend the day out with my family. I’m so ready for April! The last 2 weeks in March were pretty taxing, but everything seems to be returning to somewhat “normal”. Apparently March 31st is National Oranges and Lemons Day! For today’s #SundaySupper, we are sharing with you some of our best citrus recipes. I’m absolutely loving the line up! Our fun and fabulous host is Jen from Juanita’s Cocina!

I love Oranges in my cooking and baking. I must admit, I don’t  include it enough but when I do, it’s always great. When I baked my first orange cake a few months ago, I was so impressed with the fact that I could utilize the whole orange and not just the juice OR the zest. I was very disappointed when I misplaced that recipe and could not find it in time for today’s post. I will find it, but I know it will take some time. This recipe is just as good and the syrup is a winner!

 

Orange Cake with Orange Syrup_1

 

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Orange Cake with Orange Syrup #SundaySupper

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Recipe from the book "500 Cakes" by Susannah Blake

Ingredients

  • 1 Orange
  • 1 1/2 Sticks Unsalted Butter, at room temperature
  • 3/4 Cup Superfine Sugar
  • 3 Eggs
  • 1 1/4 Self-Rising Cake & Pastry Flour
  • 1/2 Tsp Baking gSoda
  • 4 Tbsp Ground Almond
  • Orange Syrup: The zest and juice from an orange + 1/4 Cup Granulated Suagr

Instructions

  1. Preheat your oven to 375F
  2. Grease a 10 inch spring form cake pan, line with parchment and set aside
  3. Grate the zest of the orange and set aside
  4. Remove the flesh of the orange ensuring the pith and any seeds are removed. Place the flesh and any remaining juice into a food processor and blend until smooth, about 20-30 seconds
  5. In a medium bowl, sift in flour and baking soda. Set aside.
  6. In a large mixing bowl, beat the sugar and the butter. Beat the eggs one at a time until incorporated.
  7. Gradually fold in the flour until combined and then fold in the ground almond
  8. Bake for 30 minutes or until a toothpick inserted comes out clean
  9. Allow to cool in the pan for about 15 minutes before transferring to a cooling rack
  10. To make syrup: In a small saucepan, add orange zest, orange juice and sugar. Gradually bring to a boil then stir. Reduce heat and allow to simmer for about 8 minutes, stirring occasionally. Take care not to leave the saucepan unattended. Remove from heat when the syrup has a sticky consistency. It will continue to thicken as it cools
http://lovelypantry.com/2013/03/orange-cake-with-orange-syrup-sundaysupper/

 

Fact: I do not enjoy eating oranges. But I will drink the juice, cook and bake with the zest, juice and flesh. Strangest thing I’ve ever heard.

 

Baking with oranges gives not only a pleasant aroma, and a gorgeous hue, but also a very light and fresh taste to the cake. This recipe did not require a full cup of sugar as the orange gave it additional sweetness. By itself though, this cake is not a very sweet cake. Its partner does a great job where the true sweetness is concerned.

 

Orange Cake with Orange Syrup_3

 

I’m not sure why I had not thought of blending the flesh of the orange before. Total genius. Not only do I get the juice, but I get the added fiber from the orange as well.

 

Orange Cake with Orange Syrup_2

Orange Cake Collage

 

Just so that we are clear…the cake and the syrup stay together. This cake is best served warm after the syrup has been allowed to soak into it for a few minutes. A brilliant transformation takes place and the cake just tastes that much better.

 

 Orange Cake with Orange Syrup_2

 

I hope you’ve enjoyed my recipe today. Please take a look at the recipes by my fellow #SundaySupper bloggers.

 

Better with Citrus Breakfasts:

Big On Citrus Breads & Condiments:

Make You Pucker Salads, Sides, & Main Dishes:

Sour Citrusy Sweets & Desserts:

Sour Sips & Drinks:

***

Join the #SundaySupper conversation on Twitter on Sunday, March 31st to talk all about citrus recipes!

We’ll tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST.

Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat.

Check out our #SundaySupper Pinterest board for more delicious recipes and food photos.

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