Best Bruschetta ... use those fresh tomatoes!

It's summertime.... so enjoy some delicious farm fresh tomatoes.

One of the best ways I know of is making homemade tomato bruschetta. I would say this is my husband's favourite appetizer I make, so let me share my recipe.

It starts with some fresh basil, extra virgin olive oil and fresh garlic...

... and don't forget the delicious baguette cut into small little toasts.

Brush each piece of bread with some olive oil and bake them in a 350 degree oven for about 10 minutes, until they are slightly toasted, when they come out of the oven, rub a garlic clove over them.
Dice about 4 large tomatoes (deseeded), and about 2 tbsp of olive oil, 1 clove of garlic, about 6 leaves of chopped basil and salt and pepper to taste.

 Spoon the tomato mixture over the little toast, sprinkle with parmesan cheese and bake in the oven, just enough to warm it through and melt the cheese- 5-7 minutes.  Here's the plate I made for my family: some bruschetta, some plain toast for little Melanie and some plain bread with a side dish of Jamie Oliver's Olive Tapenade. Delicious!

Amazing Homemade Croutons

What do you do with all those left over bread ends??? Don't throw them away!!!!! Make homemade croutons!

So simple, easy, economical, 'clean'.... need I say more???
When you buy those fancy loaves and the ends get too hard, cut them up into cubes. Preheat your oven to 425, spread the bread cubes with some olive oil spray, salt and pepper and bake for about 10 minutes or until the bread turns golden brown and crunchy.

Let them cool and then add to your favourite salad. You can store the rest in an air tight container and use them for the next few weeks... if they last that long... well, not in my house!

Serve along side a delicious healthy alternative for pizza. Use some whole wheat pitas, low fat mozzarella cheese, turkey pepperoni and you've shaved off couple hundred calories off your pizza!

What to bake with a 20 inch zucchini- Part 1- Chocolate Zucchini Bread

You're like.... WHAT? That's right. I returned home from Sturgeon Falls with a giant zucchini, a parting gift if you will! So, what do you do with such a thing??? I even showed you a comparative scale so you can see the impact of it's giantness! That's a 12 inch chef's knife on my cutting board... so just imagine!

So, I knew I was going to grill some on the BBQ, but for the rest, well I knew I had to bake. How about a delicious Zucchini bread? Or, what about a chocolate zucchini bread? Fantastic Idea!

When you start shredding your zucchini you are going to see just how much moisture it holds.... and that is why it makes such a nice moist bread.

So here's a great recipe I found online.

Chocolate Zucchini Bread

(adapted from http://www.eatingwell.com/recipes/chocolate_zucchini_bread.html)

Ingredients

•1/2 cup chopped walnuts

•1 cup all-purpose flour

•1 cup whole-wheat flour

•1/4 cup unsweetened cocoa, preferably Dutch-process

•1/2 teaspoon baking powder

•1/2 teaspoon baking soda

•1/2 teaspoon salt

•3 large eggs, lightly beaten

•1 1/2 cups sugar

•3/4 cup unsweetened applesauce

•1/4 cup canola oil

•1 teaspoon vanilla extract

•1 ounce unsweetened chocolate, melted

•2 cups grated zucchini, (1 medium)

Here are all the delightful, healthful ingredients, now here's what you do:

Preparation

1.Preheat oven to 325°F. Coat two 8 1/2-by-4 1/2-inch loaf pans with cooking spray.

2.Spread walnuts in a pie pan and bake until fragrant, 5 to 7 minutes. Set aside to cool.

3.Whisk all-purpose flour, whole-wheat flour, cocoa, baking powder, baking soda and salt in a large bowl.

4.Whisk eggs, sugar, applesauce, oil, vanilla and melted chocolate in another large bowl until blended. Add to the dry ingredients and stir with a rubber spatula until just combined. Fold in zucchini and the reserved walnuts. Spoon the batter into the prepared pans, smoothing the tops.

5.Bake the loaves 55 to 60 minutes, or until the tops are golden and a skewer inserted in the center comes out clean. Let cool in pans on a wire rack for 10 minutes. Invert onto rack and cool completely.

and 60 minutes later...

Et voila, nice and moist and good for you!

Here's the nutritional info:

Per slice : 239 Calories; 8 g Fat; 1 g Sat; 3 g Mono; 40 mg Cholesterol; 38 g Carbohydrates; 4 g Protein; 3 g Fiber; 143 mg Sodium; 97 mg Potassium

Banana Dark Chocolate Chip Bread

Perfect on a cold winter's day... and perfect to use up those 2 dozen frozen bananas in your freezer.

Banana Dark Chocolate Chip Bread
(adapted from www.cookinglight.com)

Ingredients:

1 cup all-purpose flour

1 cup whole wheat flour

3/4 teaspoon baking soda

1/2 teaspoon salt

3/4 cup sugar

1/4 cup butter, softened

2 large eggs

1 1/2 cups mashed ripe banana (about 3 bananas)

1/3 cup plain low-fat yogurt

1 teaspoon vanilla extract

1/2 cup dark chocolate chips

Preheat oven to 350°.

Combine the flour, baking soda, and salt, stirring with a whisk.   Place sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended (about 1 minute). Add the eggs, 1 at a time, beating well after each addition. Add banana, yogurt, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist then add the chocolate chips. Spoon batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

Makes 14 servings/slices.

Nutritional details per serving:

    Calories: 187

    Fat: 4.3%

    Protein: 3.3g

    Carbohydrate: 34.4g

    Fiber: 1.1g

 

Fall time means Applesauce bread!

So check out my new Fall discovery- Applesauce bread. Thanks to my dear friend Janice who mentioned this was her favourite 'bread' to make in the fall. I did some research and found a lower calorie/fat/sugar bread and tested it out.... and it's a Winner!

Tasty & Healthy Applesauce Bread

Adapted from Food.com

 Serves: 12, Yield: 12 slices

Ingredients

        1 egg

        1 1/2 cups unsweetened applesauce

        2 tablespoons vegetable oil

        1/2 cup brown sugar ( firmly packed)

        2 cup whole wheat flour

        2 teaspoons baking powder

        1/2 teaspoon baking soda

        1 teaspoon salt

        1 teaspoon cinnamon

        1/4 cup raisins

        1/4 cup walnut pieces (or pecans)

Directions:

    Preheat oven to 350°F Grease a loaf pan.

    Mix beaten egg with applesauce, oil, sugar, cinnamon and salt, and combine thoroughly.

    Stir in flour, baking soda and baking powder; mix well.

    Stir in raisins and walnut pieces.

    Pour into well-greased loaf pan and bake at 350° for 55 minutes, or until a toothpick inserted in center of loaf comes out clean.

    Let it rest in pan for 10 min., then turn out and allow to cool on rack.

Per serving: Calories 169.8, Total Fat 4.5g, Sugars 10.5 g, Total Carbohydrate 30.2g, Dietary Fiber 2.1g, Protein 3.4g

OH, BUT WAIT....
I couldn't just follow the recipe, I doubled the recipe and...

For one bread I  used currants, shredded coconut and walnuts...

... and for another bread I used chopped pecans, dried cranberries and dark chocolate chips.

... and then, when all was said and done... I enjoyed a small slice with my Mickey Mouse Coffee!