Posts Tagged ‘vegetables’

The Best Kitchen Tool Ever

Sunday, April 17th, 2011

I wasn’t going to blog today because I’m deep in my knitting and trying to finish up three different projects to post pictures of later this week. But what I need to share with you is SO IMPORTANT I have set aside my needles for a few minutes and rushed to the computer. The information below may just change your life. I’m not even joking.

Here’s my super important announcement:


That magic little device is a VeggieChop Vegetable Chopper. I bought mine from Williams-Sonoma a couple years ago, with a gift card that was burning a hole in my pocket and a hatred of chopping onions that bordered on total obsession. I HATE the cutting-stuff-up part of cooking. HATE IT. But this thing has totally changed the way I make dinner. It’s easy, uses no electricity, effective and dishwasher-safe. I want to mail one to every single mom I know to help save them precious minutes during dinner prep.

And if you’re like me and get sudden, urgent cravings for fresh salsa, it is a LIFESAVER.

I had all this stuff in my fridge: tomatoes, cilantro, red onion, garlic

Throw in a good pinch of sea salt, some lime juice and a dash of hot sauce…

…and you just pull the handle. It’s like starting a teeny tiny lawnmower (there’s a video on the Williams-Sonoma site). You can pull just two or three times to get a rough chop or lots and lots of times for a fine chop. I think I probably pulled 5 or 6 times. Took less than 30 seconds.

It was the most delicious salsa I’ve ever had. I ate the whole bowl while writing this. I ran out of chips and just used a spoon. True story.

This post is not sponsored or endorsed by anyone. I just want your life to be full of delicious salsa and chopped onions that don’t make you cry too.

What’s for Dinner? Volume 5

Tuesday, March 8th, 2011

This will probably be the last What’s for Dinner post for a while because this week I’ve found myself repeating stuff I’ve made during the last 4 installments. So if none of this week’s meals look good, go back and check out volumes 1, 2, 3, or 4 to get some home-cooked inspiration.

1. Angel Sugar Cookies – The Pioneer Woman (DANGER: IMPOSSIBLE TO STOP EATING)
2. Marlboro Man’s Favorite Sandwich – The Pioneer Woman
3. Lemony Crispy Chicken Cutlets and Roasted Tomato Salad – Rachel Ray 365: No Repeats
4. Penne a la Betsy – The Pioneer Woman

5. Spicy Shrimp & Noodle Soup – Soup or Salad Blog
6. Pan-Roasted Garlic and Herb Chicken Breasts with Chopped Salad and Creamy Caper Dressing – Rachael Ray 365: No Repeats (This salad is so delicious I eat practically the whole 4 servings myself every time. I am extremely sorry Rachael doesn’t have it on her website.)
7. Couple-of-Minute Steaks and Potato Ragout – Rachael Ray 365: No Repeats
8. Chef Salad Bar – Inspired by Soup or Salad Blog

My favorites from the week were definitely the cookies, the spicy soup and the salad bar. I ate way too much those days, especially the salad bar – I should NOT have bought three different kinds of cheese plus my favorite Caesar dressing. It makes salad so delicious and soooooo not really salad anymore. Also, while I was writing this post my craving for more sugar cookies has gotten entirely out of control. I’ll be making those again soon. Or now.

Bebehblog Bakes: Healthy Zucchini Bread

Friday, June 4th, 2010

I freaking love zucchini bread, even if it is healthy zucchini bread. Which is sort of weird, since I don’t really like zucchini. But when this time of year rolls around and the grocery store/farmer’s market starts selling them 3 for a $1 I find myself with a whole fridge full. Last year I did a bit of incredibly rare planning ahead and shredded up half a dozen zucchinis, popped then in the freezer and then made bread all fall whenever the urge hit.

When I posted about our lack of healthy food choices I got a TON of great suggestions, including one from my friend Ernie Bufflo who said healthy baked goods like zucchini bread were the only “junk” food she kept in the house. Which seems like an excellent idea on the surface, except that even zucchini bread is bad for you if you eat the entire loaf in one sitting.

So I set off across the internet to find a recipe for healthy zucchini bread. But because I am NOT willing to sacrifice the tastiness of actual bread for whatever the totally vegan, gluten-free, no-calorie sweetener, enriched with twigs and sticks option is, it’s not truly healthy. We’ll call it healthier.

healthier healthy zucchini bread recipe

Suzanne’s Healthy (er) Zucchini Bread
(I started with this recipe but used several commenter’s suggestions as well as my own adaptations)

healthier healthy zucchini bread recipe ingredients

Please ignore the ridiculously large bag of baking soda. I read a list of like 1,001 things to do with baking soda and planned to clean the whole house or make my own tooth paste or cure cancer with it or something. So far, I’ve used 2 tablespoons for baking.


2 cups sugar
1/4 cup brown sugar
3 eggs
1/4 cup oil
3/4 cup applesauce
2 tablespoons vanilla
2-3 cups zucchini, grated (2 medium sized zucchini)
1 1/2 cup white flour
1 1/2 cup whole wheat flour
1 tsp baking soda
1/4 tsp salt
1/4 tsp baking powder
1 Tbsp cinnamon
1/2 tsp nutmeg
Raw sugar for sprinkling (optional)

Preheat oven to 350 degrees.

Combine the first 6 ingredients in a large bowl & mix until smooth. Stir in zucchini. Add remaining ingredients to bowl and stir stir stir.

healthier healthy zucchini bread recipe

Go ahead and stick your finger in it. You know you want to. Just remember the raw eggs and don’t complain to me if you end up puking out your eyeballs. That was a stupid thing to say in the middle of a recipe.

Pour into muffin tins or loaf pans that you’ve sprayed with non-stick spray. Add the SUPER SECRET INGREDIENT: Sprinkle the top(s) with a little raw sugar*. When doling out the batter, remember it rises but not an enormous amount so don’t skimp on filling them up. For loafs, bake at 350 for 60 minutes. For muffins, 350 for 25 minutes.

healthier healthy zucchini bread recipe

Get in my face

healthier healthy zucchini bread recipe

See the sugar on top? SO GOOD.

healthier healthy zucchini bread recipe

With a little *real* butter it’s a fantastic breakfast. Or lunch. Or dinner.

I’m not going to lie, using whole wheat flour instead of all white changes the texture a little, but not so much I would know if I didn’t know. Y’know what I mean? You could also get away with using a little less sugar – maybe 1 1/2 cups white plus the brown – but you might want to add a bit more flour to keep them from getting to liquidy. Overall I am deliciously pleased with these. Any baked good that contains both a fruit and a vegetable counts as health food in this house!

*Super Secret Ingredient:

healthier healthy zucchini bread recipe secret ingredient

I buy it in the little packets so I can toss some in my tea. I only used 2 packets for all 27 muffins.