Zucchini Banana Bread

Prep Time: 15, Cook Time:1 hour, Ready in: 1.5 hours

INGREDIENTS
1 medium zucchini, shredded, moisture squeezed out
1 1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
pinch of freshly grated nutmeg
1/2 teaspoon salt
3/4 to 1 cup sugar (depending on how sweet you like your bread)
2 eggs
1/2 cup canola oil
1 large or 2 small overripe bananas, mashed
1 teaspoon vanilla extract






DIRECTIONS
Preheat oven to 350. 
Grease a 9x5 loaf pan and line with parchment paper. 
In a medium bowl, whisk flour and baking soda, nutmeg, cinnamon and salt. 

In another bowl, combine sugar, eggs and oil and beat on high speed with a handheld until creamy and light. 
Mix in mashed bananas and vanilla and beat until combined. 
Stir in dry ingredients until incorporated and then stir in grated zucchini. 
Pour batter into pan and bake for about one hour.  


COMMENTS
Recipe from Mehan's Kitchen.
Bread turns out a little moist. 

Lazy Man Bibimbap

Defined as mixed meal, this pretty Korean dish has quickly become one of my favorites. This recipe is my first attempt to make bibimbap with ingredients I normally buy for my weekly grocery shopping. The next round of trials will include making my own sauce*, beef, adding cucumbers to the mix and eating with chopsticks!.

Ingredients:

cherry tomatoes, halved

sauteed onions with scallions

thick shredded carrots

sauteed shitake mushrooms

sauteed zucchini slivers with sesame oil, garlic powder and sesame seeds*

90 second brown rice

Fried sunny side up egg, well done

*A few sauce recipes to try:

http://ladiesrecipes.wikidot.com/basic-bibimbap

http://ieatfood.net/2008/08/04/dolsot-bibimbap/

**Step by step directions taken from the blog beyond kimchee:

Cut zucchinis into 2" logs and peel the green part of the skin carefully from the side. Discard the white part. 

Saute them in oil, add salt, garlic, sesame oil, and sesame seeds until they get softened yet still green.

Slice them into about 1/4" sticks. If you are not comfortable peeling off the skin, just slice the whole zucchini into whatever size you like.

Sauteed Zucchini with Corn and Roasted Green Peppers

Every now and then it's nice to try a vegetarian or in this instance even gluten free recipe. I didn't love it, but I would make it again if in need of a vegetarian warm side dish. Modified version of original recipe, posted on girl cooks world here.

Ingredients
* about 1 pound zucchini, cut into small, 1/2-inch cubes
* 1 teaspoon salt
* 1 Tablespoon butter
* 1 Tablespoon olive oil, plus extra if needed
* 1/2 large onion, thinly sliced
* 1 cup frozen corn, defrosted
* 1 poblano or green bell pepper, roasted, peeled, seeded and cut into thin strips
* 2/3 cup Mexican-style sour cream**
* salt and pepper to taste

Instructions
Place the zucchini in a colander and mix with the salt. Let stand over a plate or the sink for about 1/2 hour to draw out any bitter liquid. Rinse and pat dry or drain for several minutes in the colander.

Heat the butter and olive oil in a large skillet over medium-high heat. Add the zucchini and cook, stirring often, until the zucchini has browned and is just tender. Remove the zucchini to a bowl with tongs or a slotted spoon, attempting to keep as much of the butter and oil mixture in the pan as possible.

Add the onions and cook, stirring until translucent. Add the corn and the pepper strips and continue to cook until the onion begins to brown. Stir in the sour cream and zucchini and cook until the sour cream has reduced to a thick glaze. Season with salt and pepper to taste.

Serves four.