RECIPES
Zucchini Bread
Ingredients
2 eggs, beaten
1 1/3 cup sugar
2 teaspoons vanilla
3 cups grated fresh zucchini
2/3 cup melted unsalted butter
2 teaspoons baking soda
Pinch salt
3 cups all-purpose flour
1/2 teaspoon nutmeg
2 teaspoons cinnamon
1 cup chopped pecans or walnuts (optional)
1 cup dried cranberries or raisins (optional)
Method
1 Preheat the oven to 350°F (175°C). In a large bowl, mix together the sugar, eggs, and vanilla. Mix in the grated zucchini and then the melted butter. Sprinkle baking soda and salt over the mixture and mix in. Add the flour, a third at a time. Sprinkle in the cinnamon and nutmeg and mix. Fold in the nuts and dried cranberries or raisins if using.
2 Divide the batter equally between 2 buttered 5 by 9 inch loaf pans. Bake for 1 hour (check for doneness at 50 minutes) or until a wooden pick inserted in to the center comes out clean. Cool in pans for 10 minutes. Turn out onto wire racks to cool thoroughly.
Makes 2 loaves.
Calabaza con pollo (Chicken with Squash)
Cook Time: 50 minutes
Total Time: 50 minutes
Ingredients:
•3 to 3 1/2 pounds chicken pieces
•1 1/2 teaspoons salt
•1/4 teaspoon pepper
•1/2 teaspoon paprika
•1 medium onion, halved and sliced
•1 can (14.5 ounces) diced tomatoes, or 3 medium peeled tomatoes, diced
•1 teaspoon dried leaf oregano
•1 pound sliced summer squash
Preparation:
Sprinkle chicken pieces with 1 teaspoon salt, pepper and paprika. Brown under broiler for 10 minutes, turning once. Transfer chicken to a large, heavy skillet; add onion, tomatoes, oregano and remaining salt. Cover and cook over medium-low heat for about 30 minutes, or until chicken is done. Add squash, cover, and cook for 10 minutes longer.
Serves 4.
