February 11, 2012 Leave a comment
I have a year’s supply of recipes that follow my nutrition strategy, but once in a while I like to try some new recipes. Sometimes I am driven by areas that I don’t feel are included enough, such as Tofu and healthy snacks. At other times, it’s because there’s something in the fridge I need to use up, like spinach, broccoli and zucchini. This week, it was one successful recipe after another. Here they are:
Balsamic-glazed Salmon with Spinach, Olives, and Golden Raisins
Broccoli, Carrot and Dill Vegetable Strudel
Page 266 Rose Reisman’s light vegetarian cookbook
Indian-Style Tofu and Cauliflower with Chutney
Cooking Light APRIL 2010
Raisin-Cranberry Granola Bars
Page 200 Cooking Light way to bake, Oxmoor House. 2011
Zucchini Walnut Cake
By Marg, perhaps copied while at The Bay. This was the highlight of the week.
2 cups all purpose flour
2 tsp baking powder
¾ tsp baking soda
1 ¼ tsp cinnamon
½ tsp nutmeg
½ tsp salt
½ tsp allspice
1 ½ cup sugar
I cup vegetable oil
1 ½ tsp vanilla
2 tsp freshly grated orange peel
1 cup chopped walnuts
1 ½ cup shredded unpeeled zucchini
Preheat oven to 350 degrees.
Grease and flour a nine inch flute pan
Sift flour with baking powder, baking soda, cinnamon, nutmeg, salt, and allspice
In large mixing bowl, beat eggs until light.
Beat in sugar until mixture is fluffy (???). I tried for a long time, but couldn’t get it “fluffy”, at least in my eyes.
Slowly beat in oil.
Blend in the sifted dry ingredients.
Fold in vanilla, orange peel, walnuts, and zucchini.
Spoon into tube pan.
Bake for 45 minutes to 1 hour, or until toothpick comes out dry.
Cool in pan for 15 minutes.
Remove to wire rack to cool completely.