Home » Posts filed under zucchini
Posted by
yanti on Saturday, July 19, 2014
One of my friends made this awesome chocolate cake from zucchini and I remember being so surprised that something so sweet could have three cups of zucchini in it. Seriously! That's a lot of zucchini to be in a cake! That was... like... seven years ago. Now I find myself with more zucchini than I want zucchini bread and I thought back to that cake.
This cake is a bit different... it is triple chocolate cake with three cups of zucchini. :) The zucchini makes the cake really moist and you really can't taste it (there was a little bit of a shredded texture, so if you're worried, just shred the zucchini extra fine). But don't tell people they are eating vegetables in their dessert. It seems a lot of people avoid vegetables altogether sometimes. So just leave it at "tripe chocolate cake" and everyone will be happy!Read more �
Posted by
yanti on Wednesday, July 16, 2014
If you have a vegetable garden, chance are you are swimming in zucchini right now! Ours are coming in spurts... I don't notice any in the garden... and then all of a sudden there are a dozen... and half of them are giants! Eep! What to do... what to do?
The great thing about zucchini (besides the fact one plant could feed a neighborhood) is that it doesn't have a distinct flavor, so it works well "hidden" in a ton of dishes.
So of course I'm going to put zucchini in some stuffed shells. I always feel just a little bit guilty eating stuffed shells with all of that cheese. This recipe subs out half of that cheese for some shredded zucchini. That's a great way to reduce the dairy and increase the vitamin A and C, potassium, and fiber. Plus, it's a green veggie... extra healthy points! And you really don't taste it... it's just like normal stuffed shells. You have to try this, it is win-win!Read more �
Posted by
yanti on Wednesday, May 14, 2014
If you're like any college student ever, you have probably had your fair share of Ramen noodles in your life. Probably to the point of never wanting to see a pack of those noodles again! But then a couple years ago, Ramen noodles came back in a more sophisticated, trendy way with chunks of fresh salmon and cute little restaurants.
As the Ramen goes, so goes the Soba noodle. Maruchan used to make a yakisoba kit available in the refrigerated section next to the wonton and eggroll wrappers. It had instructions on how to prepare vegetables to go along with your soba noodles and "yaki" sauce pack. Several years ago, they got rid of that option and opted for a version just like those Ramen noodles we loved to hate in college. Added in more preservatives to give it a shelf life of forever and has about a teaspoon of dried veggie pieces to try to pass as real yakisoba. Ugh.
Well, now soba noodles are getting trendy and I'm loving this Japanese fast food!
In this recipe, we're piling on the veggies and they happen to be all green (with at least one serving of green veggies per plateful, you're mom approves of this recipe). The sesame oil makes this dish a real treat with tons of flavor. And it truly is fast food, taking less than 30 minutes from start to finish.Read more �
