Chocolate Zucchini Loaf

Here they come. But are we ready?
You have them. The neighbors drop them off.
Road side stands are giving them away.

Solution: use this recipe to help eliminate them.

Beware: this loaf can be addicting.

3 eggs
3/4 cup vegetable oil
2 cups sugar
2 teaspoons vanilla
2 1/2 cups flour
1 teaspoon salt
1 1/2 teaspoons baking soda
1 teaspoon cinnamon
1/2 cup cocoa powder
1/2 cup milk
2 teaspoons grated orange peel
2 cups grated zucchini
1 cup chopped walnuts

Preheat oven to 350.
Beat eggs; add oil, sugar and vanilla.
Combine dry ingredients.
Add to egg mixture alternately with milk.
Fold in orange peel, zucchini and walnuts.
Turn into two greased loaf pans.
Bake 50 minutes or until done.
Cool 10 minutes in pan.
Turn out and cool completely on wire rack.

Southern Corn Chowder

The boys were on their way to the mud bog in Union Springs. So Joan prepared this recipe to spice up their trip on what may turn into a cool and rainy evening.

Makes 6 to 8 servings


1/4 pound bacon, diced
1 cup onions, finely chopped
3 doves garlic, minced
1/2 cup celery, finely diced
1/4 cup red pepper, finely diced
1/4 cup green pepper, finely diced
1 tablespoon paprika
1/2 cup finely diced Idaho potato
1 tablespoon flour
1 bay leaf
6 cups chicken broth
1 cup (about two large ears) fresh corn cut from the cob
2 cups light cream or milk
2 tablespoons chopped parsley
Salt and pepper to taste

In a large, heavy soup pot, brown the bacon and add the onion. Sauté until the onion is transparent. Add the garlic and sauté for two more minutes. Add peppers, potato and paprika. Cook another minute or two. Combine flour with a little of the chicken stock and add to the mixture with the bay leaf and remaining stock. Bring to a boil. Reduce heat and simmer 15 minutes. Add corn and simmer another 15 minutes. Season to taste. Add cream and parsley.

Tropical Coleslaw

Michael and Bradley were helping Dana construct frames for her canvas. Dana joined us for dinner. As a side to the pork steaks and fresh corn on the cob, Joan served this updated deli staple. This is definitely not grandma's coleslaw.

Prep Time: 15 minutes
Start to Finish: 30 minutes
14 Servings (1/2 cup each)

1 bay (16 0z.) coleslaw mix (shredded cabbage and carrots)

1 can (11 oz) mandarin orange segments, drained

2 medium green onions, chopped (2 tablespoons), if desired

1 container (6 oz) Yoplait Original 99% Fat Free Key lime pie yogurt

1/4 cup mayonnaise or salad dressing

1 teaspoon grated lime peel

1 tablespoon fresh lime juice

1/4 cup whole cashews

1 In large bowl, mix coleslaw mix, mandarin oranges and onions.

2 In small bowl, mix yogurt, mayonnaise, lime peel and lime juice; gently fold into coleslaw mixture. Refrigerate at least 15 minutes but no longer than 4 hours to blend flavors.

3 Just before serving, sprinkle with cashews. Cover;
refrigerate any remaining coleslaw.

PER SERVING: Calories 70; Total Fat 4.5g; Sodium 4O mg; Dietary Fiber 1g

EXCHANGES: 1 Vegetable, 1 Fat

CARBOHYDRATE CHOICES: 1/2

Greek Cucumber Dip

Kathy brought over some cucumbers from Ziggy's garden. Combined the cukes with fresh tomatoes and scallions that we purchased at Sauder's this afternoon.

Joan served them at dinner with this dip submitted to the Post-Standard by registered dietitian Jackie Newgent.


1 cup fat-free yogurt or yogurt cheese (see note)

1/2 cup finely diced English (hothouse) cucumber with skin

2 tablespoons minced green onion (scallion)

1 large clove garlic, minced

1 tablespoon minced fresh dill or mint

1 tablespoon extra virgin olive oil

2 teaspoons fresh lemon juice

1/4 teaspoon sea salt, or to taste

Stir all ingredients together in a medium bowl. Serve on a platter with sliced tomatoes and cucumbers that have been sprinkled with feta cheese.

Note: To make fat-free "yogurt cheese," line a mesh strainer with a double layer of plain paper towels or with cheesecloth. Place 2 cups fat-free plain yogurt in the strainer. Place the strainer over a bowl and allow it to drain; refrigerate for at least 4 hours. Makes about (1 1/4 cups) yogurt cheese.

Mango Black Bean Salsa

Who doesn't like to try out a new salsa?


Diced flesh of 2 mangoes
1 1/2 cups canned black beans, rinsed
1 jalapeno, seeded and minced
1/2 red onion, minced
1/2 red bell pepper, cored, seeded and chopped
1/4 cup minced cilantro
Juice of 1 lime

Combine all ingredients. Keep refrigerated for up to 3 days.

Makes 8 servings.

Summer Couscous Salad

This summery meal won't heat up your kitchen. Refreshing mint, garlic, raisins, orange juice and couscous give this salad a hint of the Middle East. Couscous is made by moistening hard durum wheat and rolling it in flour to form tiny pellets. An authentic Moroccan couscous takes about an hour to make. Precooked couscous, the kind found in most supermarkets, takes only 5 minutes.

Cooking the onions until their natural juices caramelize, a process that takes about 10 minutes, gives the salad a natural sweet flavor. Let the onions cook while you prepare the rest of the ingredients.

The pita bread can be served warm or at room temperature. Warm the pita in a microwave or toaster oven to save heating up a large oven in hot weather.

Cooking tip: To keep couscous fluffy, toss with a fork rather than a spoon.

Timing tips: Start onions first, then measure remaining ingredients. Boil water for couscous. Complete recipe.

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1/2 medium onion, sliced (1 cup)

1/2 cup couscous

2 sliced carrots (1 cup)

1/4 pound zucchini cut into 1-inch dice (1 cup)

2 medium cloves garlic, crushed

1/2 cup raisins

1 can (15.5-ounce) chickpeas, rinsed (1 1/2 cups)

1/3 cup orange juice

1 tablespoon olive oil

1/8 teaspoon cayenne pepper

1/2 teaspoon ground cinnamon

2 small tomatoes cut into 2-inch cubes (2 cups)

1/4 cup coarsely chopped fresh mint

1/2 small head Romaine lettuce, washed and drained

Salt and freshly ground black pepper

2 medium pita breads

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Pour 1/2 cup water into a medium-size nonstick skillet. Add onions and cook over medium heat 10 minutes. Add more water if onions become too dry.

In a saucepan with tight-fitting lid, bring 3/4 cup water to a boil; remove from heat and add couscous. Cover and let sit 5 minutes. Add carrots to onions and cook 5 minutes. Add zucchini and garlic and cook 5 more minutes.

Place couscous in a bowl and fluff with a fork. Add onion mixture, raisins and chickpeas and toss well. Mix orange juice, olive oil, cayenne and cinnamon together, then add to couscous and mix well. Add salt and pepper to taste.

Toss tomatoes and mint together. Line a serving platter or 2 individual plates with lettuce leaves and spoon on salad on top. Sprinkle tomatoes and mint over couscous salad. Place pita in toaster oven for 2 minutes to warm through, or warm in oven a few minutes. Makes 2 servings.

Per serving: 798 calories, 27 g protein, 151 g carbohydrates, 13 g fat; 28.2 g fiber, no cholesterol, 635 mg sodium (sodium will decrease if chickpeas are rinsed). Calories from fat: 14 percent.

Blueberry & Tortellini Fruit Salad

Having picked up fresh blueberries at Wegmans, decided to make this salad as a side to go with the Wegmans roasted chicken (a lemon pepper & a barbecued) that we also purchased.

Sue Mackay of Grindstone Farm submitted this recipe to the Post-Standard.


1/2 cup low-fat poppy seed dressing
1 9-ounce package three-cheese tortellini
1 cup sliced fresh strawberries
1 cup fresh blueberries
1 11-ounce can Mandarin orange segments, drained
3/4 cup green grapes
1/4 cup sliced almonds


Cook pasta according to directions, drain.

In large bowl add pasta and salad ingredients, pour dressing over it all and toss lightly.

Refrigerate until ready to serve.

Makes 6 to 8 servings.

Summer Squash Frittata

Since the temperature took an unseasonably downward spiral, Joan prepared this recipe from the July 2007 issue of Southern Living. While this frittata may be served cold with tomato sauce, Joan served it warm with salsa.

Preparation takes approximately 20 minutes, cooking approximately 15 minutes, and baking approximately 35 minutes.

3 Tbsp. butter
2 small zucchini, chopped into 1/2-inch cubes (about 2 cups)
2 small summer squash, chopped into 1/2-inch cubes (about 2 cups)
1 small onion, coarsely chopped (1/2 cup)
12 large eggs, lightly beaten
1/2 cup sour cream
1 tsp. kosher salt
3/4 tsp. freshly ground pepper
1/3 cup chopped fresh basil leaves

1. Melt 3 Tbsp. butter in a 10-inch ovenproof skillet over medium-high heat; add chopped zucchini, squash, and onion, and sauté 12 to 14 minutes or until onion is tender. Remove skillet from heat.

2. Whisk together eggs and next 3 ingredients until well blended. Pour over vegetable mixture in skillet.

3. Bake at 350° for 33 to 35 minutes or until edges are lightly browned and center is set. Sprinkle evenly with chopped fresh basil.

Makes 6 to 8 servings.