Lemon Zucchini Bread

So, I haven't been on here for a while.....Pinterest has taken over my life.  Well that and the normal summer things that we do, for instance Gardening, holidays, running half marathons, going to the beach, making popsicles and the like.  I am the lucky recipient of produce from my parents garden and my boyfriend's parent's so, I am trying to put it to good use.  We've had an explosion of zucchini so in order to use it up, it takes creativity and that's where pinterest comes in.  I saw this recipe on pinterest and knew I had to try it.  Unfortunately, I did not have all the ingredients on hand, I subbed the greek yogurt for buttermilk and I used applesauce instread of canola oil.  I am becoming the queen of improvision so try it and you decide, its not like there won't be 10 more zucchinis popping up in your garden tomorrow!

Bake @ 350 for 45 minutes or until toothpick comes out clean

2 C flour
2 tsp baking powder
1/2 tsp salt
2 eggs
1/2 c applesauce
2/3 c sugar
1/2 c vanilla greek yogurt
splash of skim milk
juice of 1 lemon (take care not to get the seeds in the batter)
zest of 1 lemon
1 c grated zucchini

Blend the dry igredients in medium bowl
beat eggs and add wet ingredients, fold in zucchini
add wet ingredients to dry ingredients.  do not over mix
put in 9x5 loaf pan
bake till toothpick comes out clean. 
This smells absolutely divine and tastes good too.  A nice twist from your run of the mill zucchini bread, you have to use up the bazzillon zucchinis that crop up almost daily!

Crazy Good!

I have been craving Portabello mushrooms for quite sometime.  Living with a mushroom hater has really made things tough for a funghi fanatic like myself.  I took a stand this week.  I bought them and I don't know why I didn't do it sooner!!! Takes me back to the days I lived on Woodrow.  My cousin gave me a Kmart gift card as a housewarming present and I used it to get a grill!  I remember cramming it in the toyota a putting it together all by myself.  I wheeled it out to my backdoor which was right off the kitchen and I would grill up these mushrooms all the time.  They have virtually no calories in them so they are perfect for those who are watching their weight and for vegetarians alike. 

Tonight I marinated the mushrooms in Fustini's Tuscan Herb olive oil my BF Lisa gave me for Christmas.  They have shops all over Michigan so check them out. If you ever go to their store, they will let you sample their fine olive oils and vinegars.  I also marinated them in onions and garlic.  I made sure I took the stems and gills out before marinating.  Then I put them in a grill pan sprayed with Pam.

But now for the big finish, the cheesy quinoa!!

3/4 cup quinoa
1/2 small onion diced
4 small cloves of garlic
1/2 cup cooking sherry
3 cups chicken broth
dash of cayenne pepper
butter and olive oil 1/2 tbsp of each
1/2 bag baby spinach
1/2 cup diced red pepper
3 oz goat cheese

Saute the onions and garlic in the butter and olive oil until tender add sherry, quinoa and 1/2 of the  chicken broth and bring to a boil.  Stir often, add more broth till its almost all evaporated. You basically cook it like a risotto so you may need more or less broth.  Meanwhile saute the spinach and set aside. Add it in when there's about 2 minutes of cooking time left along with the diced peppers.  At the end, add about 3 oz goat cheese and mix it in till its a melting pot of goodness!  Top your grilled portabello with this mixture.  Crazy good right!!! yum!