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Quick and Easy Recipes

Debbie Matenopolous is preparing some quick and easy recipes that will be perfect for the days you are on the go!
Quick and Easy Recipes
Zucchini Bread
  • 3 eggs
  • 2 cups granulated sugar
  • 1 cup vegetable oil
  • 2 cups grated, peeled raw zucchini
  • 3 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1/4 teaspoon double-acting baking powder
  • 3 teaspoons ground cinnamon
Ingredients for Zucchini, Potato and Cilantro Soup
  • 1x large leek, root removed, sliced lengthwise then cut into crescents
  • *soaked in water and then removed with a slotted spoon or spider, dried off (dirt falls to bottom so make sure to lift them out of water and not pour out)
  • 1/3 cup of white or yellow onion, small dice
  • 1/3 cup of celery, small dice
  • 1lb of zucchini squash, medium dice
  • 2 medium russet potatoes, peeled and cut into medium dice
  • 1/2 cup of roughly chopped cilantro, plus more for garnish
  • 1 qt of vegetable stock
  • salt and pepper to taste
  • Toasted and chopped pepitas
  • 1/3 cup of half and half optional


Directions

Beat the eggs until light and foamy. Add the sugar, oil, zucchini, and vanilla and mix lightly but well. Combine the flour, salt, soda, baking powder, and cinnamon and add to the egg-zucchini mixture. Stir until well blended, add nuts, and pour into two 9 x 5 x 3 inch greased loaf pans. Bake in a preheated oven at 350°F for 1 hour. Cool on a rack.

Directions

Saute leeks for 6-7 minutes, then add celery and onions and sweat for a couple more minutes until they start to caramelize. Add zucchini and saute 3-5 minutes until they start to caramelize. Add stock and potatoes and bring to a boil. Lower to a simmer and cook until potatoes are soft. Add salt and pepper to taste. Once cool enough to handle, add cilantro and blend in two-three batches in a blender, food processor (or in the pot with an emersion blender). Blend as little as possible because potatoes will start to get gummy. Once smooth, stir in half and half if using and taste again to adjust seasoning. Top with pepitas and garnish with cilantro.

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