Chocolate and Zucchini: Crazy Delish Dish

First of all, whoever heard of a Chocolate Zucchini cake and second of all, who is crazy enough to serve it for a child's third birthday party?  [I am raising my hand to both!]  

I received a HUGE zucchini from another mom at Parker's Vacation Bible School and I had no idea what to make with it.  I made two zucchini bread loaves and still had about half of the zucchini left.  Yes, it was that big; about the length of my forearm, but larger around.  

So, I found  the recipe for this Chocolate Zucchini cake and thought I would take a risk.  I really made it for the moms at the party, but my son said he liked it better than my creative cupcakes baked in ice cream cones!  Who knew?  

I made the cake again recently for a neighbor as an "I'm sorry" gift and she said she wishes I had to say "I'm sorry" more often.  [Although she might not feel the same way if I forget to watch her son again.]

 

The first time I made it, I substituted apple sauce for some of the oil and I also used Splenda for some of the sugar.  The batter does fit in a Bundt pan, but I was able to make a couple of extra mini-muffins the second time for us so we could taste it.  Enjoy!

Chocolate Pecan Zucchini Cake

courtesy of Curtis Aikens

Ingredients

• 3 cups flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 4 eggs
• 3 cups sugar
• 3 packs soft baking chocolate (or 3 squares, melted)
• 1 1/2 cups oil
• 3 cups grated zucchini
• 1 cup pecans, chopped
• 3 teaspoons powdered sugar

Directions

Mix first 4 ingredients and set aside. In a mixing bowl, beat eggs and add sugar, 1/4 cup at a time. Add chocolate, then add oil. Add flour mixture and blend well. Fold in zucchini and pecans. Mix well and pour into bundt pan. Bake in preheated 350 degree F oven for 1 hour and 15 minutes. Cool 15 minutes before removing cake from pan. Sprinkle powdered sugar on cake and serve.

Vice-Versa

One of my many vices is chocolate. Maybe it's my favorite vice; although technically, my love of chocolate is neither immoral or depraved. This weekend, I learned to flip one of my favorite chocolatey-whipped-potluck desserts. I regularly create a pudding-based ECLAIR CONFECTION PIE based on a recipe from my dear friend Kellilyn from Alabama. It is truly Southern: simple, smooth and sweet. It is the only dish you'll need to take to your church's Sunday dinner or to that friend who's just had a baby or to your neighboorhood cook-out. Here is the recipe.

 CHOCOLATE ECLAIR CONFECTION PIE

Ingredients

• 12 ounces graham crackers (1 box)
• 2 (3 1/2 ounce) boxes vanilla instant pudding
• 3 cups milk
• 2 tablespoons milk
• 1 (8 ounce) containers whipped topping
• 1 (12 ounce) containers milk chocolate frosting

Directions

1. Spray a 9x13 pan with cooking spray.
2. Layer bottom of pan with graham crackers.
3. In large bowl,mix together pudding and 3 cups of milk.
4. Beat until mixture begins to thicken.
5. Fold in whipped topping.
6. Spread evenly over graham crackers.
7. Add another layer of graham crackers over pudding mixture.
8. Mix remaining 2 tablespoons of milk with chocolate frosting.
9. Spread evenly over top layer of graham crackers.
10. Refrigerate for at least four hours or overnight.

This weekend, I found out how to flip it. In other words, instead of a vanilla-pudding base with chocolate icing; my new favorite dessert has a chocolate pudding base with whipped topping and a cream cheese layer. I loved the crunchy, nutty taste of the crust and the cream cheese and chocolate are always a sure thing.

COOL, CREAMY CHOCOLATE DESSERT

Ingredients

Crust

• 1 1/4  cups  all-purpose flour (about 5 1/2 ounces)
• 1/4  cup  powdered sugar
• 6  tablespoons  chilled butter, cut into small pieces
• 1/4  cup finely chopped pecans, toasted
• Cooking spray 

Filling:

• 1  cup  powdered sugar
• 1/2  cup  (4 ounces) 1/3-less-fat cream cheese, softened
• 1/2  cup  (4 ounces) fat-free cream cheese, softened
• 1  (8-ounce) carton frozen reduced-calorie whipped topping, thawed and divided
• 3  cups  1% low-fat milk
• 2  (3.9-ounce) packages chocolate instant pudding mix
• Unsweetened cocoa (optional)

Preparation

1. Preheat oven to 325°.
2. To prepare crust, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and 1/4 cup sugar in a food processor; pulse 2 times or until combined. Add butter; pulse 10 times or until mixture resembles coarse meal. Stir in pecans. Firmly press mixture into bottom of a 13 x 9–inch baking pan coated with cooking spray. Bake at 325° for 20 minutes or until crust is lightly browned. Cool completely.
3. To prepare filling, place 1 cup sugar and cream cheeses in a medium bowl; beat with a mixer at medium speed until fluffy. Fold in half of whipped topping. Spread cream cheese mixture on cooled crust. Cover loosely; refrigerate 1 hour.
4. Combine milk and pudding mix in a large bowl; beat with a mixer at medium speed for 2 minutes. Cover and refrigerate 1 hour or until pudding is set. Spread the pudding mixture over cream cheese layer. Spread remaining half of thawed whipped topping over pudding layer. Cover and chill for 30 minutes. Sprinkle with cocoa, if desired. Cut into 15 pieces.

Created by Kathy Kitchens Downie, RD, Cooking Light, MAY 2008

Come to think of it, a few people LOOKED depraved as they dove for the last bite at my neighborhood picnic on Sunday.....so maybe it is a new vice.

Gumbo Roux-lette

Over the weekend, I made my first attempt in quite a while to duplicate Nanny's gumbo. I studied, gathered information, collected ingredients and propped picture of her on the counter as I prepared the kitchen for a gumbo onslaught. [Here is a photo of Marie Stewart Brewer and W.L. Brewer, Jr., circa 1942] 

Of course, I had to find out more about gumbo - for your sake and mine! Here is what WiseGeek says about gumbo:

Gumbo is a type of spicy stew typical of Louisiana and South Carolina cuisines, but also consumed frequently on the Gulf of Mexico. The hearty dish consists basically of two ingredients: broth and rice. While this may sound boring and limited, gumbo is actually a dish with an extremely large variety of flavors and consistencies, depending on how the broth is made. 

The main varieties of gumbo broth include seafood, chicken, red meats (including sausages), and pork. A vegetarian variety also exists, and it was created for consumption primarily during Lent. Instead of meat, vegetarian gumbo is made using mashed greens that have been thickened with a roux, a mixture of butter and wheat flour.

The word gumbo is a reference to the African word kigombo, meaning okra. This refers to the old tradition of using okra to provide a flavor base. The rice used in gumbo is not cooked on the broth but separately, and only added to the dish at the time of serving. Once the broth is made, you can then add whatever type of meat and vegetables you feel will complement the dish. For example, you can add tasso, a type of Cajun smoked pork to pork gumbo, or shrimp, crabmeat, and oysters to the seafood gumbo. Gumbo is consumed primarily during winter months because its hearty consistence makes it a great choice during cold days. Also, gumbo requires a long cooking time, as the broth must be left to simmer for hours to achieve the appropriate thickness.  

Last week, as if on cue, my weekly produce box was delivered - and it was full of okra! I pulled out my trusty (not-so-rusty) Charleston Reciepts cookbook and quickly realized that the seafood section read like a scene from the movie FORREST GUMP: shrimp for breakfast, shrimp pie, stewed shrimp, shrimp curry, etc.  I also realized that the recipe that most resembled my grandmother's required the aforementioned roux.

I won't tell you the result of my gumbo taste test (although I'm quite proud of it). I will say that it received the thumbs up from my dad and the OTHER gumbo girl. I will say that my most important lesson of the day was creating the roux. Making a good one is risky and if you burn even one tiny grain of flour you have to throw it out. What you read is right: the first ingredient of a good roux is patience. Mine ran out after 30 minutes - but I managed a light roux that created the perfect color in the gumbo. My main victory for the day was that I did not burn my first attempt at a real roux. 

MY NEW ROUX RECIPE:

1 Stick Fleishman's Unsalted Margarine
5 Tablespoons of All-Purpose Flour

Cook over low heat for 30 minutes, 

stirring nearly constantly with a wooden spoon. 

Salads :: Salads :: Salads

I tend to think salads and sandwiches always taste better when someone else makes them, but recently I have found some salad recipes that I actually enjoy making -- and eating.  I've been hooked on a salad this week that is simply a vinaigrette over romaine lettuce with feta cheese and cranberries sprinkled on top.  And this morning for breakfast I was tempted to eat the leftover carrot salad from last night.  Tonight I made my first potato salad.  I'm not a big fan of mayo, but the mustard in this blends into dijonnaise-y deliciousness. 

Although all these are good recipes the one recipe I've become known for is my chicken salad.  The recipe instructs you to poach the chicken, but I'm not sure that is entirely necessary.  You can also bake boneless chicken breast covered with sour cream to keep it moist.  But the secret to the chicken salad is in the dressing and the fresh herbs.  I always use dill, but I might try the tarragon next time.

Chicken Salad

From Food Network Kitchens

Ingredients

• 4 cups diced poached chicken, recipe follows
• 1 stalk celery, cut into 1/4-inch dice
• 4 scallions, trimmed and thinly sliced or 1/4 cup sweet onion cut into 1/4-inch dice
• 1 1/2 teaspoons finely chopped fresh tarragon or fresh dill
• 2 tablespoons finely chopped parsley
• 1 cup prepared or homemade mayonnaise
• 2 teaspoons strained freshly squeezed lemon juice
• 1 teaspoon Dijon mustard
• 2 teaspoons kosher salt
• Freshly ground black pepper

Directions

In a mixing bowl, toss together the chicken, celery, scallions and herbs. Set aside.

In a small bowl, whisk together the mayonnaise, lemon juice, mustard, salt and pepper to taste. Add to the chicken and mix gently until combined. Refrigerate until ready to serve.

Cook's Note: Serve on a bed of lettuce with sliced tomatoes, in half an avocado or in a chicken club sandwich made with artisanal bread, crispy smoked bacon, vine-ripened tomatoes and lettuce.

• POACHED CHICKEN FOR SALADS
• 10 sprigs parsley
• 2 sprigs fresh thyme
• 1 small onion, halved
• 1 small carrot, halved
• 1 stalk celery, halved
• 3 pounds chicken breasts halves, on the bone and fat trimmed
• 5 to 6 cups chicken broth, homemade or low-sodium canned

Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken for 20 minutes or until firm to the touch. Remove the pan from the heat, uncover, cool the chicken in the liquid for 30 minutes.
Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and cut the meat into 1 inch cubes. Discard the bones and skin.
Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using. Yield: 4 cups cubed chicken or 4 to 6 servings

I'll let you know when I find some good sandwich recipes (but I'm not promising anything since I ate plain ham sandwiches growing up). 

Rosemary Chicken with Tomato-Avocado Salsa

One of my other favorite sources for recipes is Cooking Light. I have two or three of their books and recently acquired a magazine from their line of 5 Ingredient/15 Minute Recipes. I have their first book in this line and LOVE it. I have 16 recipes tabbed and use six of these consistently each month.

The latest magazine has excellent, easy recipes and meal ideas. I've already tried a few recipes and this one I've tried twice. Last night I tried it with boneless pork loin chops browned in the skillet, instead of the chicken on the grill. I served it with corn on the cob and a big fat salad. 

Grilled Rosemary Chicken

2 tablespoons olive oil

2 tablespoons red wine vinegar

1 tablespoon chopped fresh rosemary

1 tablespoon minced garlic

4 (4-ounce) chicken cutlets

1/4 teaspoon salt

1/4 teaspoon black pepper

cooking spray

Tomato-Avocado Salsa

1. Combine first four ingredients in a large heavy-duty zip-top plastic bag. Sprinkle chicken with salt and pepper, and add to bag; seal. Marinate in the refrigerator for 30 minutes.
2. Prepare grill.
3  Remove chicken from marinade, discarding marinade. Place chicken on a grill rack coated with cooking spray. Grill three minutes on each side or until done. Serve with Tomato-Avocado Salsa. Yields 4 servings.

Tomato-Avocado Salsa

1 tablespoon chopped fresh oregano

1 tablespoon extra-virgin olive oil

2 tablespoons red wine vinegar

1 garlic cove, minced

2 cups grape tomatoes, halved

1/2 cup (2 oz) crumbled reduced-fat feta cheese with basil and sun-dried tomatoes

1 ripe peeled avocado, chopped

Combine first four ingredients in a large bowl, stirring with a whisk. Add tomato halves, cheese and avocado; toss gently. Yield: 4 servings at 3/4 cup each.

Savory Fig Tart

Ok.  This is my first attempt at blogging.  I don't have the same journalistic background as my sister and fellow gumbo girl and I might not be as eloquent, but I'm hoping my love for food and recipes makes up for that.  I spent this past weekend at the beach with five other gals and I really wanted to write about the wonderful goodies that I made, but I decided that would be too daring for my first blog.  Since I have been asked by two separate friends within the last two hours for my Savory Fig Tart recipe, I decided I would start with that one.

The recipe comes from one of my favorite cookbooks, The 150 Best American Recipes which is a collection of wonderful recipes that are amazingly simple.  The tart recipe is by Heather Ramsdell from her book Whole Foods Holiday Entertaining Guide.  I made it for the first time a couple of years ago for a Ladies' night out and everyone was fighting over the last piece.  I've been making it as an appetizer ever since.  Most of the items I didn't have on hand, but it is worth a special trip to the store.  I hope you love it as much as my girlfriends do.

SAVORY FIG TART

all-purpose flour for dusting

7 ounces frozen puff pastry, thawed

1/2 cup fig spread

4 ounces crumbly fresh goat cheese

4 slices prosciutto, cut  into thin strips

freshly ground black pepper

fresh thyme leaves

serves 8

Preheat the oven to 375 degrees and set a rack in the middle level. Line a baking sheet with parchment paper.

Lightly dust the work surface and the  pastry with flour. Roll the pastry out to a 7x15 inch rectangle. Brush  the perimeter with water. Fold all four edges over, creating a 1/2-inch overlapping frame around the pastry. Transfer to the baking sheet.

Preheat the broiler. Fill the pastry with the fig spread. Crumble the goat cheese over the top and drape strips of prosciutto over the cheese. Broil for about four minutes or until the prosciutto starts to brown and the cheese melts. Let cool for 15 minutes.

Cut into 8 bars, sprinkle with black pepper and thyme leaves and serve warm. 

Note from the Kitchen: Fig spread isn't the same thing as fig jam; it's quite a bit less sweet. You'll find it in gourmet stores and cheese shops. Here's a recipe to make your own.

Moroccan Chicken

Another favorite source of recipes is EVERYDAY FOOD - a Martha Stewart jewel that provides ideas for basics. I like the website, but I've collected over 250 recipes from my magazine subscription in the past few years. 

I love this recipe for Moroccan Chicken and I've made it a few times each summer. I love the zucchini and fresh cilantro. Each month, EVERYDAY FOOD has a cooking for one feature and the portions are ample for one meal plus leftovers. I usually double this for Ace [mon cher] and me.

INGREDIENTS Serves 1. 1 tablespoon olive oil 2 garlic cloves, slivered 2 medium tomatoes, cored and coarsely chopped (about 1 3/4 cups) 3/4 teaspoon ground ginger 1/2 cup packed chopped fresh cilantro 1 1/2 teaspoons honey 1 boneless, skinless chicken breast half (about 6 ounces) 1 small zucchini, quartered lengthwise and thinly sliced crosswise (about 1 cup) Coarse salt and ground pepper Couscous DIRECTIONS So that everything is ready at the same time, start the couscous while the chicken is simmering; then keep the couscous covered until ready to serve. In a large (10-inch) skillet, heat oil over medium-low heat. Add garlic; cook until starting to soften, about 1 minute. Stir in tomatoes, ginger, teaspoon salt, 1/4 teaspoon pepper, half the cilantro, and 2 tablespoons water. Bring to a boil; reduce to a simmer. Cook, stirring occasionally, until most of the liquid has evaporated but is still somewhat saucy, 6 to 8 minutes. Stir in honey; add chicken and zucchini. Return to a simmer; cover. Cook, turning once, until chicken is cooked through and zucchini is tender, about 10 minutes. Stir in remaining cilantro. Serve over couscous.

Thighs & Fries

Our first recipe is an experiment. I love Simply Recipes. They are the originators of my favorite Banana Bread recipe - one that I make at least once every two weeks. I was really in the mood for french fries tonight - so I searched Simply Recipes for something new to go with fries.

I liked this recipe - and Ace loved it. It didn't brown well (on either side), but it was still tasty. I think the secret was dredging each piece of chicken in the butter and garlic. I've never tried that before - but can't wait to use that trick again. Maybe next time I'll try to mix in Panko crumbs and broil it for a minute at the end.

I served it with baked crinkle cut fries and my famous BIG FAT SALAD. That recipe will be my next BIG FAT POST. 

Parmesan Chicken

INGREDIENTS

• 1 clove garlic, minced
• 1 stick unsalted butter (1/2 cup or 1/4 pound), melted
• 1 cup dried bread crumbs
• 1/3 cup grated Parmesan cheese (or 2/3 cup if you are using a Microplane zester)
• 2 Tbsp chopped fresh parsley
• 1/4 teaspoon salt
• 1/4 teaspoon garlic salt
• A large pinch of Italian seasoning (herb mix)
• 1/8 teaspoon ground black pepper
• 2 lbs of skinless, boneless, chicken meat, cut into pieces no larger than 2x2 inches

METHOD

 
 

1 Preheat oven to 450°F.

2 In a bowl, combine the minced garlic with the melted butter. In another bowl mix together the bread crumbs, Parmesan, parsley, salt, garlic salt, Italian seasoning, and pepper. Dip chicken pieces into garlic butter, then into crumb mixture to coat.

3 Place coated chicken pieces on to a 9x13 baking dish. Try to leave a little room between each piece. Drizzle with remaining garlic butter and bake uncovered 15 minutes, or until chicken is cooked through and juices run clear. Note that the chicken will get much more browned on the bottom side than on the top.

Serves 4-6.

Gumbo Girls

Welcome to the Gumbo Girls blog! Our site is inspired by our quest to find the perfect gumbo - nothing gourmet, nothing fancy - simply the one that tastes like our grandmother used to make. For years, Anna and I have tested, tinkered and toyed with our Nanny's recipe for shrimp gumbo. The recipe we have is simple:

Brewer's Shrimp Gumbo

Brown okra and onion.

Add one can of tomato paste, water, salt, pepper, thyme and allspice to taste.

Cook a while.

I'm pretty sure she threw in some love and forgot to write that down. I also think she mixed in her hints of her Charleston heritage and a pinch of my grandfather's Louisiana upbringing in the roux - and forgot to list that, too! Of course, we haven't quite perfected it.  But we sure love to keep trying!

In the meantime, we've been cooking dinners to fill the gumbo gap. We're sharing those dinner ideas and recipes right here.  Each week, we'll post our favorite meals and recipes that we make for our families. And, each month, we'll post our progress on the gumbo. 

Y'all come back now, ya hear?