Tasty Tuesday

I picked up a monster zucchini for one last batch of baking.  This Zucchini Coconut Bread is really tasty, and on the healthy side of things as far as zucchini bread goes.

Zucchini Coconut Bread

3/4 cup unbleached flour
3/4 cup whole wheat flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1 1/2 cups shredded zucchini
1/2 cup brown sugar
1/4 cup sugar
1/2 cup yogurt or buttermilk
1/4 cup coconut oil, melted
1 egg
1 tsp vanilla
1 cup shredded unsweetened coconut

1. Preheat the oven to 350.  Grease a 9x5 loaf pan.
2. In a large bowl, whisk together flours, baking soda, baking powder, salt, cinnamon, and nutmeg.
3. In another large bowl, combine zucchini, sugars, oil, yogurt, egg, and vanilla.
4. Add the wet ingredients to the dry ingredients and stir until moistened.  Stir in the coconut.
5. Pour the batter into the pan. Bake for 50-60 minutes or until done.

Grits?  For some reason I had been craving them.  Everyone flipped out for these and scraped the pot clean.  Next time I'm making a double batch.  I did remove my chorizo from the casing and cooked it in the skillet like we always do.  We get fabulous chorizo made at our local Mexican grocery store.  If you have one, try their chorizo, it's always better (and usually cheaper) than the stuff at the big box store.

Roasted Poblano Grits w/Chorizo

2 poblano peppers
1 cup milk
3 cups water
1 clove garlic, minced
1 tsp salt
1 cup quick cooking grits (not instant)
2 T butter
2 links chorizo, cooked

1. Roast the poblanos over the flame of your gas stove until charred.  Place in a glass bowl and cover with plastic wrap to steam for 10 minutes.
2. After they have rested, peel away as much of the charred skin as you can.  Remove the seeds and chop the peppers.
3.  Add the garlic, milk, water, and salt to a sauce pan.  Cover, and bring to boil over medium heat.
4.  When it reaches a full boil, pour in the grits while stirring.  Also stir in the chopped poblanos.  Return to a boil, and turn down to medium-low and allow it to simmer with the lid on for 5-7 minutes.
5.  Stir in the butter, and add more salt if needed.
6.  To serve, scoop the grits on plates and top with the desired amount of chorizo.

Looking for a easy fall meal?  This is it.  It made the house smell fabulous and tasted amazing.  Next time I think I'll throw in some red potatoes too.  I served it with a loaf of crusty bread.

Oven Roasted Autumn Medley

1 medium onion
1 1/2 lbs sweet potato
2 medium apples
2 TB olive oil
1 tsp dried basil
1 tsp dried rosemary
1/2 tsp salt
freshly cracked pepper
2 links bratwurst (or apple or turkey sausage)

1. Heat the oven to 400.  Cut the apple, onion, and sweet potato into one-inch chunks.
2. Place the chopped apples, onions, and potatoes in a 13x9 dish.  Toss with the olive oil and seasonings.
3. Nestle the sausage down into the veggies.  Bake for 45 minutes, turning the sausage after 25 minutes.
4. After removing from the oven, slice the sausage, and add it back to the dish.