from cooksillustrated.com
Fruity zucchini bread
1 pound zucchini
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon table salt
1 1/2 cups sugar
1/4 cup plain yogurt
2 large eggs
1 tablespoon lemon juice
6 tablespoons unsalted butter , melted and cooled
3/4 cup golden raisins or chopped dried apricots
1. Adjust oven rack to middle position and heat oven to 375 degrees. Generously coat 9 by 5-inch loaf pan with cooking spray.
2. Following photos, shred and squeeze zucchini. Whisk flour, baking soda, baking powder, cinnamon, allspice, and salt in large bowl. Whisk sugar, yogurt, eggs, lemon juice, and butter in bowl until combined.
3. Gently fold yogurt mixture, zucchini, and dried fruit into flour mixture using spatula until just combined. Transfer batter to prepared pan.
4. Bake until golden brown and skewer inserted in center comes out with a few crumbs attached, 45 to 55 minutes. Cool for 10 minutes, then turn out onto wire rack to cool at least 1 hour. (Bread can be wrapped in plastic and stored at room temperature for 3 days.)
from the chicago tribune
Naan
Prep: 25 minutes
Rise: 1 hour
Cook: 4 minutes
Makes: 6 large breads
Adapted from Madhur Jaffrey's "Indian Cooking." If you would like a darker bread, place 3 to 4 inches from a heated broiler for 30 seconds after the bread is baked.
Ingredients
2/3 cups hot milk
2 teaspoons each: extra-fine sugar, active dry yeast
3 ¾ cup flour
1 teaspoon each: salt, baking powder
2 tablespoons vegetable oil plus more for bowl
2/3 cup plain yogurt, lightly beaten
1 large egg
Melted butter, optional
1. Put milk in a bowl. Add 1 teaspoon of the sugar and all of the yeast. Stir to mix. Set aside until the yeast has dissolved and the mixture is frothy, 15-20 minutes.
2. Sift the flour, salt and baking powder into a large bowl. Add the remaining 1 teaspoon of sugar, the yeast mixture, 2 tablespoons of the vegetable oil, the yogurt and the egg. Mix; form into a ball of dough.
3. Knead dough on a clean work surface until smooth and satiny, about 10 minutes. Form into a ball. Pour about ¼ teaspoon of oil into a large bowl; roll the dough in it. Cover the bowl with a piece of plastic wrap; set aside in a warm, draft-free place until the dough has doubled in bulk, 1 hour.
4. Heat oven to 500 degrees. Heat a heavy baking tray (or an upside down cast iron skillet) in the oven. Punch down the dough; knead it again. Divide into six balls. Keep five covered while you work with the sixth. Roll ball into a tear-shaped naan about 10 inches long and 5 inches wide.
5. Remove the hot baking tray from the oven; slap naan onto it. Put it immediately into the oven for 4 minutes. It should puff up. Keep the naan warm by wrapping it in a clean kitchen towel; repeat with remaining dough. Serve hot after brushing with melted butter, if you like.
Nutrition information per serving: 377 calories, 17% of calories from fat, 7 g fat, 1 g saturated fat, 40 mg cholesterol, 65 g carbohydrates, 12 g protein, 492 mg sodium, 2 g fiber.
Cherry tomato-walnut pizza
Prep: 15 minutes
Cook: 10 minutes
Servings: 4
Tips: If you have time, use an unbaked pizza crust and follow its directions, or use your own homemade version. If you have good Parmesan on hand, shave some on top of the less expensive mozzarella for added punch. For an extra bite, mix in some chopped arugula or a complementary herb, such as basil or rosemary.
Homemade herbes de Provence: Combine 1 teaspoon each dried rosemary, thyme, oregano, basil, sage and/or marjoram with 1/4 teaspoon dried lavender (which you'll find in spice shops and some supermarkets). Store, tightly covered, in cool, dark place.
Ingredients
1 tablespoon vegetable or olive oil
1 (12-inch) unseasoned prebaked pizza crust
2 cups (about half of a 5-ounce bag) baby spinach
1 pint cherry tomatoes, halved
3/4 cup chopped walnuts
1 ½ teaspoons herbes de Provence
½ teaspoon salt
Freshly ground black pepper
1 package (8 ounces) low-fat shredded mozzarella or Italian cheese blend
Heat the oven to 400 degrees or according to crust directions. Brush the oil on the pizza crust.
Scatter the spinach on the crust, then distribute the halved tomatoes over. Sprinkle the nuts over the pizza. Season with the dried herb mix, salt and pepper to taste. Top with the shredded cheese. Bake according to crust directions, 10-12 minutes. Remove from oven; let cool 5 minutes before slicing.
Nutrition information per serving: 667 calories, 51% of calories from fat, 39 g fat, 8 g saturated fat, 30 mg cholesterol, 51 g carbohydrates, 34 g protein, 997 mg sodium, 5 g fiber.
from the los angeles times
New Orleans-style beignets
Total time: 30 minutes, plus rising time for the dough
Servings: 12 (Makes 3 dozen beignets)
Note: Adapted from a recipe by chef Bryan Gilmore of the Creole Creamery in New Orleans, from "86 Recipes".
Ingredients
1 teaspoon plus 1/2 cup sugar, divided
1 envelope active dry yeast
1/4 teaspoon kosher salt
4 cups flour, plus extra for work surface, divided
1 cup whole milk
4 tablespoons unsalted butter
1 1/2 teaspoons ground cardamom, nutmeg or cinnamon (untraditional and optional)
1 large egg, at room temperature
Peanut or vegetable oil for deep-frying
At least 2 cups powdered sugar for dusting
1. In a small bowl, combine one-fourth cup warm water and 1 teaspoon of the sugar. Sprinkle the yeast over the mixture. Let sit 5 to 6 minutes; if the yeast is not absorbed, stir lightly until the mixture is creamy.
2. Combine the remaining one-half cup sugar, salt and 3 cups of the flour in a large bowl with a whisk, or in the bowl of a stand mixer with the whisk attachment.
3. Combine the milk and butter in a small saucepan and heat over low heat just until the butter is melted.
4. If you are using a standing mixer, swap out the whisk attachment for the dough hook. In a slow, steady stream, mix the milk mixture into the sugar-salt-flour mixture. If mixing by hand, stir with a fork or wooden spoon. Add the egg, the yeast mixture and the remaining 1 cup of flour. Mix until a soft dough forms (you may need to scrape down the sides of the bowl with a rubber spatula). Cover tightly with plastic wrap and set aside in a warm spot until the dough doubles, 1 to 2 hours.
5. Heat about 3 inches of oil in a deep fryer or Dutch oven until the temperature reaches about 370 degrees.
6. Divide the dough into thirds. Working in batches on a floured work surface, knead each piece briefly. Using a rolling pin, roll the dough out into a rectangle less than one-fourth-inch thick. Cut the dough into roughly 3-inch squares and gently drop them, 2 or 3 at a time, into the hot oil. Cook 1 to 2 minutes, until golden brown, then flip them over carefully with a slotted spoon. Cook 1 to 1 1/2 minutes longer, until the beignets are puffed and evenly browned. Using a slotted spoon, transfer the beignets to paper towels to drain off excess oil. Dust thickly with powdered sugar and serve hot or warm.
Each serving: 437 calories; 6 grams protein; 62 grams carbohydrates; 1 gram fiber; 19 grams fat; 5 grams saturated fat; 29 mg. cholesterol; 39 mg. sodium.
Bacon potato salad
Total time: About 40 minutes
Servings: 4 to 6
Note: Adapted from Cole's. This recipe calls for smoked salt, available at many well-stocked and specialty markets. An equal amount of kosher salt can be substituted for the smoked salt.
Ingredients
1 pound Yukon gold potatoes
3 strips bacon, coarsely chopped
1/4 cup plus 3 tablespoons mayonnaise, or more to taste
1 heaping tablespoon Dijon mustard, or more to taste
1 heaping tablespoon cider vinegar, or more to taste
1/4 teaspoon smoked salt
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
2 green onions, chopped
1 heaping tablespoon chopped fresh thyme
1 heaping tablespoon chopped fresh parsley
1. In a medium saucepan, add the potatoes and enough water to cover the potatoes by 1 inch. Bring the pan to a simmer and cook until the potatoes are tender (a paring knife should easily pierce the potato), about 25 minutes. Remove from the heat, drain the potatoes and set aside until cool enough to handle.
2. While the potatoes are cooking, fry the bacon in a medium skillet over medium heat until crisp, 8 to 10 minutes. Remove from heat and drain the bacon onto a paper towel-lined plate. Save 1 tablespoon bacon grease and set aside in a warm place (discard the rest, or save for another use).
3. In a small bowl, whisk together the mayonnaise, mustard, cider vinegar, smoked salt, kosher salt and pepper. Taste and adjust the dressing as desired. Set aside.
4. Dice the potatoes into half-inch cubes and place in a large bowl. Stir in the warm bacon fat until combined. Fold in the dressing, bacon, green onions, thyme and parsley. Taste the salad and adjust the seasoning if desired. Cover and chill the potato salad before serving.
Each of 6 servings: 288 calories; 4 grams protein; 20 grams carbohydrates; 2 grams fiber; 22 grams fat; 4 grams saturated fat; 20 mg. cholesterol; 465 mg. sodium.