Finding Joy in My Kitchen

Zucchini Bread Baked Oatmeal

I have a thing about zucchini – I love it. There are two of us in our family and we planted 6 zucchini plants! Note: It’s recommended that you plant 1 zucchini plant per person. Oops.

Needless to say, we have an abundance of zucchini and we love it.

During the summer I am always looking for new ways to try zucchini, and this time, I went for a breakfast item that we also love: Baked Oatmeal!

No kidding, this baked oatmeal tastes just like zucchini bread. And, topped with a dollop of cream cheese frosting, tastes like my mom’s cinnamon zucchini cake.

We loved it.

And, it’s a healthy whole-grain start to your day.

Zucchini Bread Baked Oatmeal
Ingredients

3 C Old Fashioned Oats
2 tsp. baking powder
1/2 tsp. salt
3/4 tsp. cinnamon
1/3 C honey (or 1/2 C brown sugar)
1/2 C unsweetened applesauce
1 C milk
1 tsp. vanilla
1 egg
1 C shredded zucchini
Raisins, optional

Directions
Begin by mixing together the 3 C oats, 2 tsp. baking powder, 1/2 tsp. salt and 3/4 tsp. cinnamon.

To the same bowl, add 1/3 C honey or 1/2 C unpacked brown sugar. Stir in 1/2 C applesauce, 1 C milk, 1 tsp. vanilla and 1 egg.

Mix in the shredded zucchini. {Note: to help the prep, feel free to shred the zucchini the night before}

If desired mix in 1/2 C – 1 C raisins. Alternatively, you can garnish the baked oatmeal with these raisins.

Pour into a lightly greased 8x8 or 9x9 inch baking dish.

Bake at 350 for 30-35 minutes until a toothpick inserted in the middle of the breakfast bake comes out clean.

Serve warm – either with milk or just as a slice. Or, for a real treat, with a dollop of cream cheese frosting.

Additional add-ins that would be tasty include: blueberries, fresh sweet cherries, or chocolate chips!

Enjoy!

Do you like zucchini?

Broccoli Beef

Frog Prince really enjoys broccoli beef, and he misses regularly eating Asian food.

That’s one of the “perks” of being married to someone with a nut allergy…

On the plus side, I’m learning how to make some of his favorites at home. We love sweet and sour chicken, and also fried rice. And, now, we’re adding broccoli beef to that list.

This skillet-based broccoli beef is wonderful. It has a different texture and flavor than our crockpot version, and we liked it! Plus, it was super easy to make.

The only dinner time factor is that you’ll need to marinade the beef for about 1 hour before you start dinner. So, plan accordingly!
Broccoli Beef – Adapted from Rainy Day Gal
Ingredients

1/2 tsp. baking soda
1 tsp. + 2 tsp. honey, divided
1 T cornstarch
1 T + 1/2 C soy-sauce {we used low-sodium}, divided
1 T water
2 T white whole wheat flour
1 lb. steak, thinly sliced
4 garlic cloves, minced
1 T white wine
2 T olive oil, divided
16 oz. broccoli florets

Directions
Begin by mixing together 1/2 tsp. baking soda, 1 tsp. honey, 1 T corn starch, 1 T soy-sauce and 1 T water. Add in the beef and stir. Cover and refrigerate for 1 hour.

When ready to make dinner, combine 1/2 C soy-sauce, 2 tsp. honey, 4 minced garlic cloves, 2 T white whole wheat flour, 1 T white wine & 1 T olive oil. Whisk well and set aside.
Meanwhile, heat 1 T olive oil over medium heat in a large skillet.
Add in the marinated beef. You will want to remove the beef from the excess marinade. Do not be surprised if it foams!! That’s the baking soda.

Cook for 7-10 minutes, stirring often, as your beef cooks. When it is no longer pink, add in the broccoli florets.

Add the sauce, and simmer until beef is done and broccoli is tender and sauce is… slightly thick and oh so tasty!

Serve over brown rice.

Enjoy!

Vanilla Buttermilk Ice Cream

This is what happened when we ran out of our normal ice cream ingredients.

I thought that by using buttermilk in place of whipping cream, the consistency might remain the same. What I didn’t count on, was the excellent flavor that came along with it!

When you top this slightly-tangy ice cream with fresh raspberries and raspberry sauce, you have an elegant dessert.

Vanilla Buttermilk Ice Cream with Raspberries
Ingredients