Zucchini-Pineapple Bread

A unique and delicious quick bread.  Makes 2 loaves.

3 eggs

1 cup vegetable oil

2 cups sugar

2 teaspoons vanilla extract

3 cups all purpose flour

2 teaspoons baking soda

1/4 teaspoon baking powder

2 teaspoons ground cinnamon

1 teaspoon nutmeg

1 teaspoon salt

2 cups coarsely grated unpeeled zucchini

1 (8 oz.) can crushed pineapple, well drained

1 cup chopped dates

1 cup chopped nuts

Preheat the oven to 350.  Grease two loaf pans.  Beat the eggs, oil, sugar, and vanilla together until thickened.

Whisk the flour, baking soda, baking powder, spices, and salt in a large bowl until well combined.  Add the zucchini and toss to separate and coat with flour.

Add the egg mixture and the pineapple to the flour mixture.  Stir until just combined.  Fold in the dates and pecans.

Scrape the butter into the prepared pans and bake for about one hour or until a toothpick inserted near the center of a loaf comes out clean.  Let the bread cool in the pans for 10 minutes, then turn out onto a rack to continue cooling.

Marinated Vegetable Medley

It's no secret that I look for new ways to incorporate more fruits and vegetables in my diet.  This is one I especially like and I think you will too.  While there are canned vegetables in the list, I prefer, as far as possible to use fresh.

Choose any 5 of the following:

1 can green beans, drained

1 can asparagus, drained

1 can carrots, drained

1 jar artichoke hearts, drained

2 cups fresh mushrooms, sliced

1 cups cherry tomatoes

2 cups sliced fresh summer squash

2 cups sliced cucumbers

2 cups (1 small head) cauliflower florets

2 cups (1 bunch) broccoli florets

2 medium green bell peppers, sliced

1 small red onion, sliced and separated into rings

Marinade:

1 cup vegetable oil

1/2 cup white wine vinegar

1/2 cup sugar

1 tablespoon dried Italian herb seasoning

2 teaspoons dry mustard

1 teaspoon salt

Combine your choice of vegetables in a large bowl.  Combine the marinade ingredients and pour over the vegetables.  Toss well.  Chill, covered, overnight.  Drain and arrange on a platter for serving.

The nice thing about this recipe is it can be different every time you make it.

Old-Fashioned Chicken and Dumplings

Few things are more Southern than Chicken and Dumplings.  This recipe comes from one of my Annual Southern Living cookbooks - if you are a serious cook (even if you aren't!), you need these cookbooks. . . Really.  I have a handful of these and use them frequently.  I've never been disappointed.  I think it is the buttermilk in this recipe that makes it stand above the crowd.

1 whole (2 1/2 to 3 lb) whole chicken

2 celery stalks, roughly chopped

2 medium carrots, roughly chopped

2 quarts water

2 1/2 teaspoons salt

1/2 teaspoon black pepper

2 cups all purpose flour, plus more for work surface

1/2 teaspoon baking soda

3 tablespoons Crisco

3/4 cup whole buttermilk

Place chicken, celery, and carrots in a Dutch oven; add water and 2 teaspoons of the salt.  Bring to a boil over high; cover, reduce heat to medium-low and simmer about 1 hour.  Remove chicken from broth and let stand until cool enough to handle, about 15 minutes.  Remove and discard skin and bones and cut into bite size pieces.  Bring broth to a boil over high heat, add pepper.

Meanwhile, combine flour, baking soda, and remaining 1/2 teaspoon salt in a large bowl.  Cut in Crisco with a pastry blender - or use your fingers - until mixture resembles coarse meal.  Add buttermilk, stirring with a fork until dry ingredients are moistened.  Turn dough onto a well-floured surface and knead lightly 4 or 5 times.

Pat dough into 1/2 inch thickness.  Pinch off dough in 1 1/2 inch pieces and drop into boiling broth.  Reduce heat to medium-low, cook, stirring occasionally, until desired consistency, about 8 to 10 minutes.  Stir in chicken.

Garnish servings with chives, if desired.

Avocado Toast

There are multiple ways to make Avocado Toast and over the years, I have made it several different ways.  Here is my new favorite!

Start with 2 thick slices of your choice of bread.  I prefer a whole wheat, multi-grain variety.  After toasting the bread, brush with olive oil.

Chop or mash a peeled avocado.  Pour hot sauce over it.  Chop 2 or 3 cherry tomatoes.  Combine the avocado, hot sauce, cherry tomatoes, and a sprinkling of feta cheese.

Delicious!

Buttermilk Pie

Buttermilk Pie is truly Southern!  Try it!

1 1/2 cups sugar

3 tablespoons all-purpose flour

6 tablespoons butter, melted

3 large eggs

1 1/2 cups buttermilk

1 teaspoon vanilla extract

1/4 teaspoon grated nutmeg (optional)

A 9 inch unbaked pie shell

Preheat oven to 325.  Beat the sugar, flour, melted butter in a small electric mixer bowl for one minute.

Reduce mixer speed to low and beat in eggs, one at a time.  Continue beating for 30 seconds or until light.  With mixer still at low speed, add the buttermilk, vanilla, and nutmeg.  When thoroughly combined, pour the mixture into the pie shell.

Slide the pie onto a baking sheet and bake on the middle oven rack for about an hour and 10 minutes, or until puffed, nicely browned, and a cake tester inserted halfway between the edge and center comes out clean.

Can be served warm (after cooling on a rack for 30 minutes) or at room temperature.

The filling will fall but this is as it should be.  Cut into small pieces - the pie is rich!