Zapped Zucchini

I'm a HUGE fan of zucchini bread, and for some reason, it always reminds me of summer. Since the weather is getting warmer, here's my twist on a classic. It's not quite as good as the traditional kind, but it's a welcome treat when you live in a dorm.

Ingredients:

3 eggs
1 1/2 cups sugar
1/2 cup oil
1/2 cup unsweetened applesauce
2 cups raw grated zucchini
1 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon salt
1/4 teaspoon baking powder
1 1/2 teaspoons baking soda
1 tablespoon cinnamon
1/2 teaspoon ground nutmeg
2 teaspoons vanilla extract
1 cup chopped pecans (optional) or walnuts (optional)

Directions
In a large mixing bowl, blend eggs with sugar. Add oil and zucchini, stirring to blend well. Stir in remaining ingredients. Pour into microwave-safe pan. (Glass works best!) Microwave on High for 8-10 minutes. Bread looks dry and begins to pull away from side when cooked. Cool 10 minutes.

Food of a Kind...

It seems that I'm not the only one who thinks eating healthy on a college campus is difficult:

http://allrecipes.com/HowTo/Campus-Cooking-the-Advanced-Course/Detail.aspx

Orange Rice

Ingredients:

• 1 cup uncooked long-grain rice
• 1 cup water
• 1 cup carrot juice
• 1 teaspoon sunflower oil
• 1 dash salt
• 1 tablespoon orange zest
• 1/2 cup fresh orange pieces, seeded
• 1/3 cup chopped carrot
• 
  

Directions:

Steam the carrot chunks on the stovetop or microwave to their desired consistency. In a microwave-safe casserole dish, combine the rice, water, juice, oil and salt. Cover, microwave on high for 5 minutes. Stir in the orange zest. Microwave on high for an additional 10 minutes. Do not uncover the bowl after pulling it out of the microwave. Let it sit covered for an additional 10 minutes or until all of the liquids have been absorbed. Immediately before serving, fluff with a fork, add orange and carrot pieces and mix gently.

Microwave Disaster

So last night, the residents of Doane's Hansen Hall were disturbed around 12 by the fire alarm. The reason: Some idiot didn't know how to use the microwave. Since I am a bit of a microwave guru, a tip for all of you cooks out there: EASY MAC NEEDS WATER ADDED! Before you use the microwave to nuke pre-made products, read the directions. It makes those of us who were forced to leave the building mid-shower a little less aggravated with you.

We Are Not Alone

Vegetarianism isn't always easy. A few of us, like me, are dealing with finding veg-friendly food in a college cafeteria. Read a few Michgan students' opinions here:

Some students comfortable with vegetarian options and dining substitutes for each meals

Another way to avoid the cafeteria

In browsing Health Hive on Twitter this morning, I found this article and am absolutely thrilled with it. Just a few tips for those days when you don't have time to cook an entire meal in the microwave:

How to Green Your Lunch

If you like Pina Coladas....

With the weather getting warmer, it's put me in a tropical mood. This cake was a perfect summery treat.

Ingredients:

1 cup all-purpose flour 2/3 cup granulated sugar 1 1/4 teaspoons baking powder 1/2 teaspoon salt 1/2 teaspoon vanilla 2 eggs 1/3 cup milk 1/3 cup shortening 1 cup whipping cream 2 tablespoons powdered sugar 1/2 teaspoon almond or rum extract 1/4 cup pineapple preserves 2 teaspoons lemon juice 1/2 cup flaked coconut

Preparation:

For cake, in a mixer bowl combine flour, granulated sugar, baking powder,salt, and vanilla. Add eggs,milk, and shortening. Beat at low speed of electric mixer till mixed; beat at medium speed 2 minutes, scraping bowl occasionally. Spread batter in an 8 X 1 1/2 inch waxed-paper-lined round cake dish. Microwave,uncovered, on medium for 6 minutes. Increase power to high and microwave 1 1/2 to 5 minutes or until done. Cool 5 to 10 minutes and remove from pan. Slice cooled cake horizontally to make two thin layers. Set aside.

For topping, beat whipping cream, powdered sugar, and almond or rum extract until stiff peaks form. In a 1 cup measure combine preserves and lemon juice. Spread on bottom cake layer. Top with 1/3 of whipped cream mixture. Spread remainder of whipped cream on sides. Sprinkle with coconut. Refrigerate until served.