Orange Zucchini Loaf

Orange gives this zucchini loaf a delicious accent flavour and is delicately spiced with cinnamon and allspice. 

Ingredients:

1 1/2 cups flour

1 cup sugar

3 oz vegetable oil

zest of 1 orange

2 oz fresh squeezed orange juice

1 1/2 cups unpeeled shredded zucchini

1/2 tsp baking powder

1/2 tsp baking soda

2 eggs

2 tsps cinnamon

1/4 tsp allspice

1/4 tsp salt

First shred the zucchini on a box grater, then roll it up in a clean dishtowel and wring out the excess liquid. Set aside. Preheat oven to 350°F. In a large bowl combine the flour, baking powder, baking soda, cinnamon, allspice and salt. Set aside. In another bowl mix the sugar, oil, zest, orange juice and eggs together. Add the dry ingredients to the wet in three additions. Stir in the zucchini. Grease an 8 X 4" loaf pan and pour the batter in. Bake at 350°F for 60-65 minutes or until a cake tester comes out clean. Cool on rack for 30 minutes then remove from pan and cool completely before slicing. Serves 8 

Adapted from noplatelikehome.com

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End of Summer Vegetable Gnocchi

This is surprisingly tasty and requires little effort. Pillowy perfect gnocchi with juicy tomatoes, corn and onion in a buttery sauce.

1 lb (500g) shelf stable gnocchi

4 tbsps butter (divided, + 2 extra tbsps optional)

1/2 cup red onion, sliced thinly

1 cup kernel corn ( fresh off the cob or frozen)

2 cups cherry tomatoes

1/2 cup parmesan

salt and pepper to taste

1/2 cup reserved pasta water

fresh basil to serve

Cook the gnocchi in salted water as per package directions (usually 2-3 minutes). Reserve 1/2 cup pasta water then drain the rest. Melt 2 tbsps butter on medium heat in a deep skillet. Cook onion and corn until onion is softened, about 7-8 minutes. Add salt, pepper and tomatoes and reduce heat to medium low, cooking for 5-7 minutes. Then add another 2 tbsps butter and the cooked gnocchi into the skillet along with the reserved pasta water. At this point the optional 2 tbsps of butter may be added. Remove from heat and slowly add the parmesan while stirring together so it doesn't clump. Serve with fresh chopped basil. Serves 4 

Adapted from: thefamilykitchen.com

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Teriyaki Chicken and Rice

A simple and yummy teriyaki sauce is mixed with the rice and glazes the chicken for a flavoursome dinner.

Ingredients:

1 lb boneless, skinless chicken

4 cups cold cooked brown or white rice

1 cup frozen peas

1/2 cup kernel corn

2 eggs, beaten

1 tbsp vegetable oil

1/2 tsp pepper

Teriyaki Glaze:

1/2 cup low sodium soy sauce

1/3 cup brown sugar

2 tbsps rice vinegar

1 tbsp sesame oil

3 tsps minced garlic

1 tsp fresh grated ginger

1/2 cup chicken broth

1 tbsp cornstarch

2 tbsps cold water 

Preheat oven to 375°F and oil a 13 X 9" baking dish. In a saucepan, whisk the soy sauce, brown sugar, vinegar, sesame oil, garlic, ginger and broth together. Simmer 2-3 minutes to slightly thicken. Mix the cornstarch and cold water together and whisk into the glaze. Cook 1-2 minutes. Coat chicken with 1/2 cup of the glaze. Heat oil in a skillet to medium high and cook the chicken 5-7 minutes per side to an internal temperature of 165°F. Plate the chicken to rest 5 minutes then slice. In the same skillet on medium low, and without wiping it out, add the beaten eggs and fry 1-2 minutes. Add peas, corn and cold rice and heat 3-4 minutes. Remove from heat and add 1/2 cup glaze and pepper and toss to coat everything. Spread the rice in prepared baking dish and arrange sliced chicken on top. Brush the remaining glaze on top of the chicken and bake at 375°F for 10-12 minutes. Broil 1-2 minutes if you'd like a more caramelized look. Serves 4-5 

Adapted from: quotidianrecipes 

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Air Fryer Frozen Saucy Shrimp

Just grab some shrimp straight from the freezer into the air fryer. Perfect buttery garlic and lemon sauce with a hint of Dijon and tender shrimp in literally minutes!

Ingredients:

 1/3 lb (160g) frozen shrimp, size 51/70

1 1/2 tbsps butter

1 tsp minced garlic

1/2 tsp Dijon mustard

1 1/2 tsps lemon juice

salt and pepper (or Old Bay seasoning) to taste

chopped young chives to serve

In a small saucepan, melt the butter and add the garlic for 1-2 minutes then stir in the Dijon, lemon juice, salt and pepper. Place frozen shrimp in the air fryer basket and cook at 375°F for 6 minutes. If you use larger shrimp than the 51/70 I used you may need to cook longer but go in increments of 30 seconds to 1 minute. You don't want to overcook your shrimp. Toss the cooked shrimp with the sauce and serve with chopped chives. Delicious! Serves 1 

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One Pot Beef and Garden Tomato Pasta

Still using garden tomatoes however this one's a more hearty, fall-type dish all cooked up in one pot! 

Ingredients:

1 lb ground beef

1 small onion, diced

1 red and/or yellow bell pepper, diced

1 tsp salt

1/2 tsp pepper

1/2 tsp fennel seed

1/2 tsp red pepper flakes

1 tsp oregano

1 tsp basil

1 tbsp minced garlic

2 tbsps tomato paste

2 tsps Worcestershire sauce

4 cups cherry or grape tomatoes, halved

3 cups beef broth

2 cups (8 oz) penne pasta

3/4 cup parmesan

2 cups shredded mozzarella

Brown the beef with the onion and bell pepper 3-4 minutes on medium heat. Then stir in the salt, pepper, fennel, red pepper flakes, oregano and basil and cook 1 minute. Add garlic and tomato paste and cook 2 minutes before adding the Worcestershire sauce and tomatoes. Cook on medium 8-10 minutes, stirring occasionally. Add the broth and bring to a boil then stir in the penne, pushing it down into the liquid. Simmer uncovered 12-14 minutes. Remove from heat and mix in the parmesan and 3/4 cup shredded mozzarella. Top with the remaining mozzarella and cover off heat 3-4 minutes. Serves 4-6

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Frozen Yogurt and Banana Snack

A healthy snack enjoyed by both toddlers and dogs alike.

Ingredients:

Banana slices

Greek yogurt

That's it! Place a slice of banana in the bottom of a muffin tin and dollop some Greek yogurt on top. Pop in the freezer then remove and keep in a baggie in the freezer to have on hand when a cutie or a pup needs a treat! Just defrost slightly before serving.

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Slow Cooker Chicken and Red Potatoes

Just 4 or 5 hours in the slow cooker, hardly any hands on work required, and you've got succulent chicken drumsticks and roasted potatoes ready for dinner.  

Ingredients:

9 chicken drumsticks

1/2 tsp basil

1/2 tsp oregano

1/4 tsp rosemary

1/2 tsp thyme + more for the potatoes

salt and pepper to taste

2 tbsps butter

1 1/2 lbs red potatoes, quartered

2 tbsps olive oil

3 tsps minced garlic

parmesan and fresh basil to serve

Season the drumsticks with basil, oregano, rosemary, thyme, salt and pepper. Heat butter to medium in a skillet and brown the chicken 2-3 minutes per side. Add the potatoes to the slow cooker. Toss with olive oil, minced garlic, salt, pepper and thyme. Layer the chicken and accumulated juices from the pan on top. Cover and cook on low 4-5 hours. Internal temperature should read  165°F. Garnish with fresh basil and serve with parmesan. Serves 4

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