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Posts Tagged ‘bread’

  1. Zucchini Overload Means We Must Make Zucchini Bread!

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    July 18, 2013 by Emily

    zucchini-bread
    Summer squash season has started, and as expect my CSA basket is overflowing with Zucchinis. Well, Alex “just can’t” eat it, yes I’m marrying a picky eater. But just like a lot of picky eaters.. if he can’t SEE the offending ingredient he doesn’t really care. Thank goodness for zucchini bread!

    This makes 2 loaves

    3 eggs
    1 cup unsweetened applesauce
    3/4 cup white sugar
    1/2 cup brown sugar
    2 1/2 cups grated zucchini
    1 tablespoons vanilla extract
    1 cup all-purpose flour
    2 cups wheat flour
    1 heaping tablespoon pumpkin pie spice
    1 teaspoon baking soda
    1/2 teaspoon baking powder
    1 teaspoon salt

    Preheat oven to 350°F.

    Grease and flour two 8×4 inch loaf pans, if you want to “belt and suspenders” it go ahead an line the pans with parchment as well.
    Place all the grated zucchini in a tea towel and squeeze out the extra liquid.In a large bowl, beat the eggs with a whisk then stir in oil and sugar, then zucchini and vanilla.Combine flour, cinnamon, nutmeg, ginger, baking soda, baking powder and salt.Stir this into the liquid mixture until just combined. Divide the batter into prepared pans.

    Bake loaves on center rack for 60 minutes or until a tester inserted into the center comes out clean.


  2. Cooking my CSA, Radish Butter

    1

    June 5, 2013 by Emily

    radishbutter1

    That right there is radish butter, my new favorite nibble. I’ve recently come into a surplus of radishes due to my CSA starting this week, and I needed to use them up in lots of tasty ways! If you don’t know what a CSA is, it’s totally cool.. I’m here to tell you the facts of life! Just kidding, but I’ll fill you in.

    CSA stands for community supported agriculture, at the beginning of the season you purchase a “share” of a farm and then once a week you get to pick up a box full of super fresh, local, usually organic produce! You get veggies, and local farms get an economic boost, Win/Win!

    Yesterday I recieved lots and lots of lettuces and greens, strawberries and radishes. The greens are already half gone (mmmm, Lettuce Wraps!) and I’ve just been eating the strawberries like the candy that they are, so that leaves us with radishes. Usually I’ll pickled them to eat in wraps or on tacos, but I already have a jar of them doing their thing in the fridge… so I’m taking a (kitchen) trip to France and making some Radish Butter!

    Radishes with cold butter is a French thing that Alex has eaten in the past, but it’s a little difficult for me wrap my brain around. Put butter on a radish and put it in my mouth? um, pass.  But as a spread?! Bring. It. On.

    radish-butter2

    What you’ll Need:

    1/2 pound round red radishes, trimmed, at room temperature
    6 tablespoons unsalted butter, completely softened
    1/4 teaspoon Sea Salt
    1/4 teaspoon freshly black pepper

    Method:

    1- Put the radishes in the bowl of a food processor and pulse until the radishes are chopped into a very fine dice.    2- Transfer the radishes into a tea towel or a double thickness of paper towels and squeeze out the extra liquid.     3-Transfer the radishes to a medium bowl and add the softened butter.    4- With a rubber spatula, smoosh the radish and butter together until it’s a smooth mixture, add the salt and pepper and stir through.   5- Serve immediately, spreading on nice chewy bread!  

     

    If you’d like to store this for a later use, refrigerate in an airtight container for up to 2 weeks. Allow the mixture to sit at room temperature for 10 -15 minutes before serving. 


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