3 eggs
2 cups sugar
1 cup vegetable oil
1/3 cup unsweetened cocoa powder
1 1/2 teaspoons vanilla extract
2 cups grated zucchini (I used one large zucchini)
3 cups all-purpose flour (I used 1 1/2 cups white flour and 1 1/2 cups wheat flour)
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Pre-heat oven to 350. Mix all ingredients together. Pour into grease or paper lined muffin cups. Bake for 20-25 minutes. Enjoy! Top with mini chocolate chips or chopped walnuts, if desired.
Wednesday, August 18, 2010
Saturday, August 14, 2010
Easy Stir Fry
Make with any vegetables you have available. This is what I used:
2 heads baby bok choy
2 carrots cut into matchsticks
1/4 C. cabbage chopped
1 medium zucchini
1 summer squash (I used a sunburst squash)
3 green onions, chopped
1/2 lb steak (I used filet but you can use any cut you want) or chicken (or tofu)
soy sauce
peanut oil (or canola oil)
sesame oil
toasted sesame seeds
rice
Heat the peanut oil (about 2 Tbsp) in a wok (or large saute pan). Add green vegetables first (bok choy, cabbage, green onion), stir fry for 1-2 minutes, add carrots or other root vegetables, stir fry for another 1-2 minutes, add remaining vegetables. Stir fry all veggies for aobut 5-7 more minutes. Add chopped meat or tofu and stir fry with 2 Tbsp soy sauce until meat is cooked through or about 5-7 minutes. Add 1 Tbsp sesame oil and 2 Tbsp sesame seeds, stir and serve over rice.
2 heads baby bok choy
2 carrots cut into matchsticks
1/4 C. cabbage chopped
1 medium zucchini
1 summer squash (I used a sunburst squash)
3 green onions, chopped
1/2 lb steak (I used filet but you can use any cut you want) or chicken (or tofu)
soy sauce
peanut oil (or canola oil)
sesame oil
toasted sesame seeds
rice
Heat the peanut oil (about 2 Tbsp) in a wok (or large saute pan). Add green vegetables first (bok choy, cabbage, green onion), stir fry for 1-2 minutes, add carrots or other root vegetables, stir fry for another 1-2 minutes, add remaining vegetables. Stir fry all veggies for aobut 5-7 more minutes. Add chopped meat or tofu and stir fry with 2 Tbsp soy sauce until meat is cooked through or about 5-7 minutes. Add 1 Tbsp sesame oil and 2 Tbsp sesame seeds, stir and serve over rice.
Friday, August 6, 2010
Crockpot Roast Beef
I found a recipe on Crockpot365 and since I didn't have all of their ingredients I modified it to fit my ingredients.
2 Tbsp A1 Sauce
2 Tbsp Honey Mustard
1/4 cup apple juice
1/2 cup beef broth
Chuck Roast
1 sweet onion
5 carrots (I used Purple Haze carrots from my CSA)
You can throw potatoes in too if you like.
Mix the A1 Sauce, Honey Mustard and Apple Juice. Pour on all sides of the roast (in crock pot). Throw in the chopped onion and the chopped carrots. I cut the carrots into half lengthwise and then thirds. Pour beef broth around roast (not on top). Cook on low for 8-10 hours.
2 Tbsp A1 Sauce
2 Tbsp Honey Mustard
1/4 cup apple juice
1/2 cup beef broth
Chuck Roast
1 sweet onion
5 carrots (I used Purple Haze carrots from my CSA)
You can throw potatoes in too if you like.
Mix the A1 Sauce, Honey Mustard and Apple Juice. Pour on all sides of the roast (in crock pot). Throw in the chopped onion and the chopped carrots. I cut the carrots into half lengthwise and then thirds. Pour beef broth around roast (not on top). Cook on low for 8-10 hours.
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