Zucchini Banana bread

This is what happens when coop order has zucchini and bananas - a best of quick breads combination. This recipe is adapted from the America's test kitchen version of both recipes.

1 small-ish zucchini
2 bananas
2 eggs
1/4 cup plain yogurt
1 Tbs Lemon juice
6 Tbs butter
3/4 cup pecans
2 c flour
1/2 tsp salt
1 tsp cinnamon
1 tsp vanilla
1 tsp baking soda
1 tsp baking powder

1. A key principle here is to eliminate the extra juice from the zucchini and bananas so you can get more flavor. For the Zucchini- grate it and toss with 2Tbs sugar and place in a paper towel lined colander to drain. For the Bananas- place in a glass dish, cover with plastic wrap and microwave for 2 min to get the juice out - alternatively use frozen bananas which juice easily when defrosted. Put the bananas in the paper towel lined colander with the zucchini and leave it all to drip for about 30 min.

2. Toast the pecans over medium high heat for a few minutes (or in the oven) - chop to desired consistency and allow to cool.
2a. melt the butter in the microwave and let it cool.

3. Combine the flour,remaining sugar, cinnamon, baking powder, baking soda, salt and toasted nuts in a large bowl

4. combine eggs, yogurt, lemon juice, vanilla and melted butter in a medium bowl and beat well.

5. squeeze and bananas and Zucchini in the paper towel to get out all the juice, then add them to the wet ingrediants and mix well.

6. add wet to dry and stir until just combined.

7. put in a buttered and floured loaf pan and bake at 350 for about 50-55min or until a toothpick comes out clean.

5 min bread

I am home sick from work so what better activity than making bread? A few minutes mixing, a few hours napping with a yummy ending. This recipie is from the book "Artisan bread in 5 minutes a day"

3 cups warm water
2 scant Tbs yeast
1 1/4 Tbs kosher salt
6 1/2 cups flour

1. Dissolove yeast and salt in water in a large container (skip dishes by mixing in whatever you want to keep it in in the fridge)
2. Add flour and mix until combined - Don't knead!
3. Loosely cover and let rise 2-5 hours until fallen or flat. Now would be nap time!
4. Refridgerate until you want it at least 3 hours and up to a week

when you're ready to bake:
1.take a grapefruit sized lump ( approx 1/4 of the dough ) and form a ball
2. Let rise 45 minutes
3. Preheat a pizza stone to 450
4. Bake untill crusty - yum!

Steve's Shrimp Salad

As originally conceived this was a Mexican salad, then when I smelled the basil in the garden it became a Thai Salad and now I am giving credit where credit is due, Steve from da van - yea for carpool brainstorms!

1 can yellow corn
1 can garbonzo beans (aka chickpeas)
8oz peeled, cooked, deveined frozen shrimp
1 lime
1 Tbs honey
1/2 tsp thai red chili powder
1/2 tsp lemongrass curry powder
dash of salt
3 large leaves, fresh basil
1/2 jalepano
2 small zuchini or summer squash (about 3 cups sliced)
1/4 of a red onion
avocado
lettuce

1. combine juice of lime, honey and spices in a small bowl (suggest chili powder and cayenne pepper if you don't have a collection of odd spices you've been waiting to use).
2.Thaw the shrimp (I soak 'em in hot water) and put them to marinate in the honey-lime mixture.
3. drain and rinse the corn and beans and put them in a large bowl. Dice the onion and jalepaneo very fine (to taste) and add them. Cut zuchini/squash into chunks and add to the vegtables.
4. add the shrimp and mix well.
5. chop basil finely and mix into salad
6. serve on a bed of lettuce topped with avacodo

Nutrition ( per serving without avacado or lettuce, above amounts makes aprox 4 servings, 2 cups each. )
Calories 210.3 Total Fat 3.1 g Saturated Fat 0.2 g Polyunsaturated Fat 0.5 g Monounsaturated Fat 0.3 g
Cholesterol 96.7 mg Sodium 398.6 mg Potassium 217.7 mg Total Carbohydrate 29.9 g Dietary Fiber 4.5 g Sugars 7.5 g
Protein 18.3 g