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.

Veg The Healthy Way

Some people who choose to forego meat tend to lean more towards potatoes and lettuce and miss out on some essential nutrients. Since I'm an advocate of adapting traditional recipes to vegetarian tastes, here's a story with some insights on how to get those nutrients. Veggie Hive posted it to Twitter and it has some really good ideas!

http://www.naturalnews.com/028457_protein_vegetarian.html

Microwave Made Easy

For those of you who are new to the world of microwave cooking, here are some tips and tricks that make things go a little more smoothly:

http://www.microwaverecipescookbook.com/microwave-recipes/microwaving-techniques.

Egg-ceptional!

When I start to feel a little under the weather, I always crave breakfast food to make my self feel more sunny-side-up. (Cheesy egg jokes? yes please!). Since I've been ill for the past couple of weeks, I've been looking for easier ways to make my favorites. This recipe was super simple and very delicious, especially with a healthy glass of OJ.

Ingredients:

• 1 slice bread, cubed
• 1 egg, beaten
• 3 tablespoons milk
• 2 tablespoons shredded Cheddar cheese
• 1/8 teaspoon salt
• dash pepper

Preparation:

Combine all ingredients in a 6-inch microwave-safe serving bowl. Blend well. Cover tightly with plastic wrap, then poke a few small perforations in the top to vent. Cook on MEDIUM HIGH for 4 1/2 to 5 1/2 minutes. Halfway through cooking time, turn dish a half-turn. Let stand, covered, for 30 seconds to finish cooking.

Tasty 'Tatoes

This is definitely a recipe for lazy Sundays: a super simple vegetarian twist on classic potato skins.

Ingredients:

1 potato

1/3 cup shredded cheddar cheese

1 head broccoli

salt & pepper

1/4 cup canola oil

Directions:

Pierce outside of potato with a fork, then wrap with paper towels. Place in the microwave and cook for 15 minutes. Take the potato out and let it cool before cutting it in half. Then, scoop the insides out with a spoon (SAVE THE INSIDES), leaving 1/8 inch of the flesh around the outside. Brush the inside with canola oil, then flip upside down on the plate, brush the skin with canola oil and dash with salt and pepper. Cook for another 10 minutes. Meanwhile, combine the scooped flesh, chopped broccoli, and cheese, seasoning with salt and pepper. When the potato halves are cooked, stuff the inside with the mixture and top with another layer of shredded cheese and cook for 5 more minutes to melt it.

Squashed Squash

After a smattering of sweets over the weekend, I feel it's time to get back to healthier eating. When I was growing up, and obviously before going vegetarian, my mom used to bake acorn squash in the oven, stuffed with cheese and ground beef. Since it was a staple in our household, it's something that I adapted first to my eating habits, then to dorm life over the years.

Recipe:

1 acorn squash, cut in half and seeded

1/4 cup sour cream

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1/4 cup shredded cheese

4 tablespoons dry roasted sunflower seeds

Instructions:

Place the squash halves in a microwave safe dish and cover with plastic wrap. Microwave on high for about 6 minutes. Using a fork, scrape the flesh from the inside of the skin. Add the sour cream, cheese, salt, and pepper, and microwave for another 30 seconds or until cheese is melted. Top with sunflower seeds.

mmmmm fudge!

For some reason, Valentine's day always makes me think of chocolate and cinnamon. Maybe something about the traditional association the holiday and the spice have with red, I guess. But anyway, I tested out Cinnamon Chocolate Fudge, microwave style of course, as a gift for the valentine.

Recipe:

Butter - for the pan

1 14oz can sweetened, condensed milk

2 teaspoons cinnamon

1 teaspoon vanilla extract

1 bag chocolate chips (I used Milk chocolate... the recipe says semi sweet)

3 tablespoons unsalted butter

Instructions:

Butter the inside of an 8X8 pan. Line with parchment or wax paper, allowing the excess to hang over the edges. Combine the milk, cinnamon, vanilla, chocolate chips, and butter. Microwave for 2-3 minutes until the chips melt. The butter won't be melted all the way, but keep stirring - the chocolate is hot enough that it'll work its way in. Pour into the pan and refrigerate for 3 hours. Finally, pull the parchment out of the pan and cut your fudge. Easy AND delicious :)

Edge Brownies

I know this isn't exactly something microwaveable, BUT, if you like edge brownies, you'll be as excited as I currently am. While hunting for more microwave baking ideas, I stumbled across this pan. Granted, it's vastly overpriced (a result of it being a FoodNetwork product), but it definitely brings joy to edge brownie lovers everywhere!

Nuclear Betty

Tonight I decided to step a little out of my comfort zone - microwave baking. I agree, it sounds absolutely horrifying, and, being pretty heavy into baking, I questioned my judgement in attempting this recipe. It actually turned out alright, though, in all honesty, good ol' oven brownies are better any day of the week. But if you've got a craving and are strapped for time, these nuked brownies will satisfy your sweet tooth.

Ingredients:

1/2 cup (1 stick) UNSALTED butter (not margarine)

2 ounces unsweetened chocolate

1 cup sugar

1/2 cup all-purpose flour

1/4 teaspoon salt

2 large eggs, beaten

1 teaspoon vanilla extract

1/2 cup semisweet chocolate chips

Directions:

In an 8-inch square GLASS baking dish (NOT the disposable aluminum kind! that makes fire. and the gladware plastic thingys don't cook them so well...slightly gooey.) place the butter and chocolate and microwave on high until melted, about 2 minutes. Remove the dish from the oven and whisk to combine. The chocolate may hold its shape after being microwaved, but it's really melted; just whisk to combine the butter. Add the sugar and stir well to combine. Sift the flour and salt into the chocolate mixture and add the eggs and vanilla, whisking until smooth. Stir in the chocolate chips and microwave on high about 5 minutes, or until a toothpick inserted in the center comes out clean.

I decided to spice my brownies up, just because I have a fetish with adding superfluous ingredients - like candy - to any batch of brownies I make. With these, I added Heath bits into the batter and frosted with marshmallow fluff sprinkled with more Heath and chocolate chips. You could also try M & M's or Reese's bits... both are quite tasty.

One Pan + One Microwave = One Tasty Dish

As a college student living on campus for the past two years, I've developed a very rocky relationship with the cafeteria. Here at Doane, the food service tries to be accommodating - they have the "fast food option". They have the "international fare". They have "vegetarian dishes". They have soups, salads, desserts. But the majority of the time, I either walk away still hungry or wondering what exactly was in that lasagna. They don't leave a lot of wiggle room, especially for a picky eater and vegetarian like myself. At my parents' place I can cook for myself and get along just fine, but dorm life has posed a problem from the first day of freshman year: how to survive with just a microwave and a stove in a communal kitchen? Easy Mac can only get a person so far before the cardboard-like taste gets old. My solution? I got creative. I learned how to adapt my usual favorites to a microwave oven, with the occasional one-pan dish on the stove. So here's my small attempt to feed the hungry of the world... or at least the caf-avoiders. First up: Easy Mac Italian Style.

This dish is one I found awhile ago, and it's really as easy as boiling a pot of water.

1 package pasta (Use whatever kind you like - I lean towards piccolini. Those are the little mini bowties)

1 cup extra virgin olive oil

2 cloves garlic

5 sundried tomatoes

1 sprig fresh basil

1 cup feta cheese

1 cup parmesan cheese

Bring a pot of water to a boil, then add a dash of salt and a small portion of the extra virgin olive oil before adding the pasta. Depending on your pasta type, cook the pasta for 7 to 12 minutes. Piccolini and short pastas take 7, spaghetti and other long pasta take a little longer - just follow the directions on the box. DO NOT OVERCOOK YOUR PASTA.

While that's cooking, chop up the garlic and tomatoes and put it in a microwaveable container with the rest of the oil. Cook on high for about 2 minutes or until the oil is hot.

When the pasta is cooked, drain it and put it in a large bowl. Pour the oil mixture over top, along with the basil (chopped) and the cheese. Toss together and enjoy :). It's that easy.