Posts Tagged ‘feeding my skid’

My mother-in-law keeps sneaking vegetables home with my husband.  The wench.

I hopped up and down and scolded my husband and my stepson, “YOUR GRANDMOTHER IS NOT ALLOWED TO GIVE US MORE VEGETABLES!!!”  Mark said, “But I ate the last potato, honey.”  “THAT’S BECAUSE I HAVEN’T PULLED OURS OUT OF THE GROUND YET BECAUSE WE WERE EATING YOUR MOTHER’S!”  Chase piped up, “But gramma had ten zucchinis bigger than my arm on the table…I counted.  She was so happy that we took some.”  “YOUR GRANDMOTHER LOOKS VERY NICE AND SWEET AND DISABLED AND HELPLESS BUT I TELL YOU NO MORE VEGETABLES!!!  SHE’S A MENACE!!!”

That wily Jane.  She’s the one that told me, insisted, that I only put one plant in this year.   I pulled one zucchini out that shredded into six cups.  So I made this again:  Ratatouille bread pudding ….which was great, by the way….used up a basket of heirloom yellow tomatoes, three sprigs of basil and more zucchini.  I got this recipe from my boss at my part-time hospital.  She asked me if I wanted tomatoes.  (No.)  Another woman asked if I wanted plums.  (I actually said yes to that one.)

This may not have turned out the way Michele made it, as it sounds like it’s supposed to be bars.  It seemed cakelike to me, and Chase is calling it a cake.  He actually said it was so rich, he could barely finish.  (Never fear, he managed.)  It was too similar to my basic zucchini bread to me….just zucchini bread plus loads more fat and sugar.  I made it to try something different. especially while we have a 12 year old boy extra time this week to help us eat it.   It’s zucchini cake.  It’s yummy.
source:  Michele Siem

lacto-ovo vegetarian, gluten +

Cake:

  • 4 eggs
  • 1 c canola oil
  • 2 c sugar
  • 2 1/2 c flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 2 tsp cinnamon
  • 1/2 c nuts (I used hazelnuts for variety)
  • 2 c grated zucchini

Frosting:

  • 1/4 c margarine, softened (I used butter)
  •  1 tbsp milk
  • 1 pckg cream cheese (I at least went with lower fat because I’m kidding myself)
  • 1 tsp vanilla
  • 2 c powdered sugar

Beat the eggs, add oil, sugar, zucchini, mix.  Add dry ingredients, pour into a greased/sprayed and floured 9 x 13 pan.  Bake for a half hour to forty minutes or so at 350 degrees, or until a toothpick comes out clean.  Whip together the frosting ingredients and apply with a spatula to cooled cake.  Put in the fridge to set.

Once I had made this, I think these might be better as little cupcakes.  If I do it again, I’ll try it that way.

It’s a way to get something to stick to the 12 year old’s bones that’s got green vitamins.  It also helps to get him to eat ratatouille by saying he must eat every bite on his plate before dessert.

 

This is my skid.

He will actually eat it too, with enough butter, flour and large amounts of sugar with it.

Breakfast is becoming a problem for me.  I don’t want to start my day off with any eggs or butter.  Okay.  I love fruit, but when I have plain fruit for breakfast in the morning, especially work mornings when I’m eating as I drive to the hospital at 0630 and immediately hit the ground running around with my patients, I am so hungry by 0900, I feel weak enough to gnaw my hand off.  My body wants something protein.  Right now, I’m choosing either peanut butter toast or soy smoothies with frozen fruit.  Love the smoothie thing, but I notice hormonal effects when I’m having it more than five days in a week.

I’m having a problem.  So I’m going to cook some proposed solutions.  Thus, today’s vegan muffins.  Fast, wakes nobody up when I leave the house (a downside of the smoothie plan).  And if I don’t like them, Chase is with us this weekend.  I haven’t blogged much about the eating habits of my future stepson, but ‘muffins’ count as one of the rare foods he will eat.  Particularly if I make mini-muffins.  I can make zucchini bread and he’ll eat it in mini-muffin shape, but not in a slice shape.  He will not eat zucchinis in any other form.  (Why the shape makes things more palatable I do not understand; he’s a child, therefore practically a woodland creature and therefore logic has absolutely nothing to do with his eating habits.)

source:  Vegan Brunch, Isa Chandra Moskowitz

vegan, +gluten

  • 2 c all-purpose flour
  • 2/3 c sugar
  • 1 tbsp baking powder
  • 5 tsp poppy seeds
  • 1/2 tsp salt
  • 3/4 c soy milk (or almond or rice milk) (I used soy cos I go through that faster)
  • 1/4 c lemon juice, fresh if you’ve got it
  • 1/2 c canola oil
  • 2 tbsp lemon zest
  • 2 tsp pure vanilla extract

Preheat to 375.  Lightly grease/spray a muffin tin.  In a lg mixing bowl, mix flour, sugar, baking powder, poppy seeds, and salt.  Make a well in the center and add the milk, lemon juice, oil, zest, and vanilla.  Mix just until all wet ingredients are moistened.

Fill the muffin tin 3/4 full and bake for 23 to 27 minutes, until muffins are lightly browned on top and a toothpick or knife inserted through the center comes out clean.  When cool enough to handle, transfer to racks to cool completely.

I halved the recipe.  It’s an experiment, and though I’m sure it’s tasty, I want to make room for multiple breakfast experiments.  These rock.  I didn’t have a lemon to zest, so the lemon flavor is more subtle, but these are very yummy.  Bet you anything these will be gone before the weekend is over. 

Yes, it’s a bread, with plain joe refined flour, and quite a bit of sugar, but upside to this recipe is that it’s got some protein with the soymilk.  I would be willing to re-try this recipe with less sugar, or maybe with agave nectar instead(?) and maybe 50/50 wheat flour.  Hmmmm….still looking for healthy, tasty options.

p.s.  This photo of Chase shows him with a shiner over his right eye, those scrapes on his nose.  That’s not actually because we beat him.  It’s because he was fighting with his sorta stepsister (his Mom’s future stepdaughter) over a kooshball and he managed to hit his head on a table and give himself a concussion on Easter Sunday.