Whole Wheat Zucchini Bran Bread with Almonds

 My garden is just pumping out the zucchinis and i'm loving it. Living in the mountains makes it very hard to grow great produce but we keep trying. This was our first year growing zucchinis and surprisingly they are very easy and they are doing great. The three beauties above seemed to have come out of nowhere in just a few days so it was time to get cooking!

There are so many different things you can do with zucchinis and this time I deicded to use one of the zucchini for bread and the other two for Zucchini Fritters. This recipe is on the healither side and not super sweet but quite yummy. The bonus is that it taste hardly any time to prep. 

Dry Ingredients
2 cups wheat flour
3/4 cup wheat bran
1 1/2 tsp baking powder
1 tsp salt
1 tsp baking soda
2 tsp cinnamon
1/2 cup brown sugar
1/2 cup white sugar (optional*)

Wet Ingredients
2 eggs
1 tsp vanilla extract
1/2 cup applesauce**
1/4 cup walnut oil (or vegetable oil)
2 cups zucchini, shredded

1/2 cup chopped almonds

Preheat the oven to 350. Use non-stick spray or butter to coat a loaf pan. Place all of the wet ingredients into a large bowl and stir with a fork. Place all of the wet ingredients into a small bowl and stir with a fork. Pour the wet ingredients into the dry, mixing well. Fold in the almonds and place mixture into the loaf pan. The mixture will be pretty thick and not runny at all so use a spatula to get all of it out. Place the pan into the oven and bake for 45-55 minutes. When the bread is ready remove it and place it on a wire rack to cool. 

* I don't like my bread super sweet so adding in the additional white sugar is up to you
** If you don't have applesauce in the fridge use the same amount in oil.

Farro with Cherry Tomatoes & Zucchini

Are you in the mood for a healthy summer recipe? I threw this delicious one together with some zucchini & parsley from my garden and some cherry tomatoes from the farmers market. I was very happy with the way this dish turned out and I hope you enjoy it as well! 

A girlfriend of mine gave me this yummy seasoning salt for my birthday and this was the first time I've used it and I'm loving it. If you can't find this seasoning salt I have posted some of the ingredients below so you can make your own. 

Ingredients 
Makes 2-3 Servings

1 cup farro (a.k.a wheat berries)
2 cups vegetable broth
1/2 cup water
1 tbs olive oil
1 garlic clove, diced
2 zucchini and/or squash, cut into crescents 
1 cup cherry tomatoes, halved
2 tbs parsley, chopped 
1 tbs Isle of Capri Seasoning Salt (see ingredients below)
      
Bring the vegetable broth and water to boil in a small pot. Once the water and broth are boiling add in the farro with a pinch of salt, cover and bring to a simmer.

 In a separate sauce pan heat 1 tbs of oil to a medium heat with the garlic for 3-5 minutes. When the garlic is fragrant add a little water along with the zucchini and Isle of Capri Seasoning Salt, cover and cook for 8-10 minutes or until the veggies are tender. 

When the veggies and farro are ready add them into a bowl with the tomatoes and parsley, toss well. Serve warm or cold. Enjoy! 



Isle of Capri Seasoning Salt
- salt
- red pepper flakes
- garlic powder
- oregano 
- thyme

Gnocchi with Basil Pesto Sauce

It's gnocchi time! 

I've finally taken some time to type out my first Italian recipe to share with y'all. This is a recipe I learned in one of my cooking classed in Italy, there are quite a few steps but don't be discouraged then end product will be worth it. Gnocchi is pretty easy but takes a little practice.I have been practicing quite a bit trying to perfect my gnocchi skills over the past few weeks. A lot of factor come into play when making pasta like altitude & humidity so give this recipe a few tries until you get it right. There are two tools you need for this dish, a scale and a potato ricer. 

Most Italian cooks use a scale to measure their ingredients for pasta dishes, it gives you a more accurate measure of ingredients  I also find that using a potato ricer for the potatoes gives the gnocchi the best texture. So clean off the counter, put on your apron and get ready to get covered in potatoes and flour! 

Basil Pesto
30 large basil leaves, washed & dried
1 1/2 ounces extra virgin olive oil (about 1/4 cup)
1 small garlic clove
1/2 ounce walnuts
1 ounce Parmesan cheese, finely grated

Place the basil, garlic, walnuts and olive oil into a bowl. Use an immersion blender to mix well. Once the mixture is broken down add in the cheese and blend until mixed well and set aside. 

Gnocchi
Makes 2-3 servings

1 lb of potatoes
1 cup white flour +  1/4 more for dusting
1 egg
pinch of salt


Lightly flour a smooth surface on your counter top for working. Bring a large pot of water to a boil and cook the potatoes with the skin on until soft. Once the potatoes are soft remove them from the water and let them cool. 

While the potatoes are cooling, make a mound out of the flour on a lightly floured surface, making a well for the egg. 

Bring a large pot of water to a light boil. Peel the potatoes and then press them through a potato ricer and place next to the flour. Sprinkle salt then crack an egg into the flour well and scramble with a fork then slowly mixing in a bit of flour at a time. Continue doing this until it becomes tough to mix then use your hands to combine the potatoes in with the mixture (this is where things get a little messy). Keep mixing and kneading the dough with your hands until the ball of dough is smooth but not sticky, continue to add in flour as needed. 

To prepare the gnocchi split the ball of dough into two pieces and them roll into a snake like tubes. Cut the tubes into 3/4 inch pieces. Make sure to place the cut gnocchi onto a floured surface to keep from sticking then carefully place a few at a time into the boiling pot of water. The gnocchi are ready when they float. Remove the gnocchi with a slotted spoon and place into a serving dish. Mix in the pesto and serve warm.

Buon Appetito!! 

New Recipes Coming Soon

Ciao friends!

It has been quite some time since I have made a new post and I apologize for leaving you hanging  As some of you know I spent most of my summer in Italy living the dream. I took quite a few cooking classes and learned some new skills in the kitchen and can't wait share them with you. I plan to post new recipes soon but unfortunately I have been working my butt off since I got back. Please hang tight and I promise I will post some yummy fixins soon! There are over 100 recipes posted on Yummy Fixins now so while you wait for new recipes go back through some of my older recipes and try a few. Thanks for your support friends!! 

Veggie Fried Quinoa

Last week we were spoiled with the most beautiful summer like weather .. this week is has been off and on raining and not a hint of sunshine. It's not so bad to be stuck inside but I'd sure like to get outside and go mountain biking a few more times before I leave for vacation. The gloomy, rainy weather forced me to stick to workouts at the gym, gave me a chance to organize some things, catch up on a few tv shows and of course gave me time to cook all kinds of yummy meals. 

Our CSA veggie box last week came with all kinds of style stir fry veggies like bok choy, snow peas and carrots, typically I will make Udon Noodles with Bok Choy, Cilantro Peanuty Udon Noodles or Thai Vegetable Soup. This time I decided to switch it up and try something new. A while back I saw a recipe on another blog for fried quinoa and it looks awesome so I decided to try it on my own. This dish is similar to fried rice but a much healthier version that is packed full of protein.

Ingredients
Makes 4 servings

1/2 tbs olive oil
1/2 onion, chopped (1 cup)
2 scallions, sliced
2 garlic cloves, minced
2 tsp fresh ground ginger
2 bok choy, cut into 1 inch squares
3 celery stalks, sliced
1 cup julienned carrots
2 cups of snow peas, stems removed

2 tbs soy sauce
1 tbs siracha 
1/2 tbs olive oil

2 eggs, beaten 
2 tsp olive oil

1 cup quinoa
2 cups of vegetable stock

Pour 1 tsp of olive oil in a small pot and turn to medium heat. Add in the quinoa with a pinch of salt and cook for 5 minutes, stirring every minute or two. Then pour in the stock, bring the liquid to a boil, reduce to a simmer, cover and cook for 20 minutes. Once the quinoa is done, fluff with a fork and set aside to cool.

Heat 1/2 tbs olive oil in a large skillet on medium heat, add in the chopped onions and cook for 10 minutes. Next add in the scallions, garlic and ginger and cook for 3-5 minutes. Place the rest of the veggies into the skillet and mix well. 

In a small bowl mix the siracha and soy sauce together until lumps are gone then add it to the veggies and stir well, cook for 10 minutes. Remove the veggies and place in your serving dish. 

Wipe out the skillet then add in 1 tsp of olive oil over medium heat. When the oil is hot add in the eggs, cook constantly stirring until eggs start to scramble then add in the rest of the olive oil along with the quinoa and continue to fluff and cook for a few minutes. 

Once the egg is cooked and mixed well in the quinoa add the veggies back into the skillet and toss. Serve warm and enjoy! 

** Try not to over cook the qunioa or it will get a little mushy by then end of the process. 

Thai Vegetable Soup with Udon Noodles

This yummy soup is very similar to my Lemon Grass Coconut Soup recipe but with out the lemon grass plus a few more veggies. It is a pretty simple and delicious dish to just throw together. You can even toss it all in the crockpot and let it cook on low while you are at work, just add in the cooked noodles when you get home and serve. 

Ingredients
Makes 4-6 servings

1/2 tbs olive oil
3 garlic cloves, minced
2 tsp fresh ground ginger
1 celery stalk, chopped
1 cup snow peas
2 cups broccoli florets
1 cup bell peppers, sliced
1 1/2 cups mushrooms, sliced

1/4 cup cilantro, chopped 
1/8 cup basil, chopped

2 cans of coconut milk (or 1 cup broth + 1 can coconut milk)
2 tbs red curry paste

1 lime, juiced
2 tbs soy sauce

In a large pot, bring the oil to a medium heat and saute the garlic, celery and ginger for 3 minutes. Add in the snow peas, broccoli, mushrooms and bell peppers and cook for 5-7 minutes or until vegetables start to soften. 

In a large bowl mix 1/4 cup of the coconut milk with the curry paste until smooth then add in the rest of the coconut milk, lime juice, soy sauce, cilantro and basil. Stir well and pour into the veggies. Cover and cook on low for 15-20 minutes. Cook the udon noodles while the soup is cooking, drain and add to the soup. Serve warm. Enjoy!

**I like to top my soup with a little siracha for some extra heat.

Cilantro Peanut Udon Noodles

Ingredients

1 tbs sesame oil

1 tsp ground ginger

1 spring onion or green garlic, diced

2 garlic cloves, diced

1 cup broccoli florets

2 bok choy, cut into 1 inch squares (approx. 4 cups)

1 cup shelled edamame, defrosted

1 package of udon noodles 

1/4 cup chopped cashews

Heat the oil in a wok or large skillet. Saute the onion and garlic for 3-5 minutes on low. Increase heat to medium and add in the ginger, broccoli florets and bok choy and edamame. Cook for 5 minutes or until the bok choy wilts, stirring frequently.

Cook the noodles according to the package and while the noodles are cooking prepare the sauce. 

For the Sauce 

1 cup coconut milk

1/4 cup peanut natural peanut butter

1 tbs red curry paste or sczechuan chili paste 

1/4 cup cilantro

Place all ingredients in a food processor and pulse until mixed well. 

Pour the sauce into the wok and mix well. Serve the peanut veggie mixture on a bed of udon noodles, top with chopped cashews and serve. 

Spring Asparagus & Pea Pizza

I have a lot of time on my hands right now so I've been cooking up a storm and my favorite thing to make when I have free time is to yeast bread. There is just something about kneading the dough that I find fun and rewarding. We had plans to go to a friends house for wine so I decided to whip up some pizza dough throw together a couple little pizzas. I looked through the fridge for so I could find some yummy ingredients for pizza toppings and came across some asparagus and ricotta. I remembered seeing a picture of a pea and shaved asparagus crostini with ricotta that looked quite yummy so I decided to add in some other fixins and make a pizza out of it. This recipe make the perfect spring pizza, you can use fresh or frozen peas for this pizza and if you have extra topping fixins left over just eat them as a side dish another time. 

Ingredients
Makes 3 small pizzas

6 large asparagus
2 cups of peas (defrosted if frozen)
1/2 cup chopped red onion
1 pinch of salt
1 tbs olive oil (plus more for the dough)
ricotta
asiago or romano cheese
S&P
pizza dough

Use a vegetable peeler to make thin strips out of the asparagus  starting from the bottom and slicing up to the top. Do this to all of the asparagus and place in a large bowl along with the peas, onion and salt. Place a skillet on the stove and turn to medium heat. Toss the vegetables in 1 tbs of olive oil and saute for 2-3 minutes. 

Preheat the oven to 425. Prepare your pizza dough and place it on a baking sheet or stone so it is ready for the toppings. Brush a thin layer of olive oil around the edges of the pizza then evenly sprinkle the asiago or romano cheese on the dough. Place the asparagus and pea mixture on the pizza, laying the asparagus out flat so it looks nice and neat. Top with a few dollops of ricotta cheese (as little or as much as you'd like).

Place in the oven for 20-30 minutes. After the first 15 minutes of cooking spread another thin layer of olive oil on the edges of the dough and finish baking. Remove from the oven, slice and serve. 

Vegan Option
Spread 2-3 tbs of arugula pesto onto the pizza dough. Top with the pea and asparagus mixture and bake for 15-20 minutes. 

*The asaparagus makes this a little tricky to cut so make sure your pizza cutter is sharp or use a rocking pizza knife. 

Whole Wheat Pizza Dough

Making pizza at home is cheap and much easier than you think. All you need is a few minutes to mix the dough and an hour to let the dough rise. You can prep your fixins while the dough is rising, read a book, do laundry or a squeeze in a quick workout.  

Ingredients
Makes 2-3 pizzas
2 1/2 Cups White Flour
1 Cup Wheat Flour
1 Tsp. Sugar
1/4 Cup Warm Water
3/4 Cup Warm Water
2 1/4 Tsp. Active Yeast
2 Tbs. Olive Oil
2 1/2 Tsp. Salt

Place flour and salt in a large bowl making a well in the middle. In a separate bowl add the yeast and sugar then pour in 1/4 cup of the warm water, set aside for 5 or more minutes until the yeast bubbles. Once the yeast is bubbled pour the olive oil and yeast mixture into the well in the flour.  

Use a fork or a dough hook on you mixer and mix adding 3/4 cup of water a little at a time, until a ball is starting to form. Use your hands to form the dough into a ball and turn out onto a floured surface. Continue to kneed the ball for 5-7 minutes or until a elastic ball forms. The more you kneed the dough the better, I typically knead my dough for 7 or more minutes.

Place the ball of dough in a lightly oiled bowl, cover with plastic wrap and a towel. Set the bowl in a very warm spot and let rise for 1 hour or until doubled in size. 

Preheat the oven to 425. Once the dough is ready kneed it once more to get the air bubbles out. Split the dough into however many pizzas you plan to make and either toss the pizza dough int the air to spread the dough or use a rolling pin to flatten it out.

Place the dough onto the stone or baking sheet, spread a little olive oil on the dough then place toppings on the dough and bake for 20-25 minutes. 

** If you are using a pizza stone make sure to preheat the stone in the oven. 
** If you are making a topping heavy pizza make sure not to spread your dough too thin and then bake for 5 minutes before topping. 

Tabouleh

 If you are looking for a healthy, quick and easy side dish tabouleh is a great choice! Tabouleh is  traditional middle Eastern salad. There are many variations of this salad some recipes call for mint and parsley and some call for onions and garlic along with fixins like tomatoes and cucumbers. The tabouleh I make is pretty simple but quite tasty! Next time you need a healthy side dish, give this one a try. 

Ingredients
Makes 4 servings

1 cup bulgar wheat 
1 3/4 cup of boiling water
juice from 1 small lemon
1 tbs olive oil
2 tomatoes
2 cups parsley
S&P

Place the bulgar wheat in a mixing bowl along with the lemon juice. Bring the water to a boil and pour into the mixing bowl with bulgar wheat. Stir then let it sit for 30 minutes. While the bulgar is cooking prep the veggies

Remove the seeds from the tomato and dice into small pieces. Rinse the parsley, remove the stems and mince until very finely minced.

After 30 minutes pour the bulgar mixture through a fine mesh strainer to remove excess water. Place the bulgar back into the bowl and add in the parsley, tomato,, olive  oil, S &P and mix well . Place in the fridge until you are ready to serve. Serve cold and enjoy!