Cookbook Corner

[shinsua]

Aloha, all!

I wanted to create an unassuming, unjudging area to share recipes.
Recipes that aren't necessarily fancy, extravagant, or intimidating, but by all means; the more the tastier.
Maybe we'll all find something to consider and possibly confer some feedback.
(I'm also quite curious to know what people from outside our locales think of our recipes!)

I'll start with something simple but sweet: my mom's zucchini bread.

Ingredients

• 2+1/2 Cup Flour
• 2 tsp Baking Powder
• 1 tsp Baking Soda
• 1 tsp Finely Shredded Lemon Peel
• 3/4 tsp Salt
• 1/2 tsp Ground Cinnamon
• 1/4 tsp Ground Ginger
• 2 Eggs
• 1/2 Cooking Oil
• 1+1/4 Cup Sugar
• 1/4 tsp Orange Extract (Optional)
• 2 Cup Finely Shredded Zucchini

Baking Instructions

1. Preheat oven to 350°.
2. In large bowl, mix Flour, Baking Powder, Baking Soda, Lemon Peel, Salt, Cinnamon, and Ginger. Set aside.
3. In another bowl, beat Eggs, Oil, Sugar, and (optionally) Orange Extract.
4. Gradually combine this Egg Mixture to Flour Mixture, along with shredded Zucchini. Mix well.
5. Place batter into greased 9x5x3" loaf pan.
6. Bake for 50 - 60 minutes, or until wooden toothpick in center comes out clean.
7. Cool in pan for 10 minutes.
8. Remove from pan and place on wire rack.

If you try this or any other recipe you might find here, I hope you enjoy!

[arbhor]

I have really enjoyed this recipe for red lentil soup that apparently is sourced from the New York Times but reposted on this site verbatim. It is as follows:

Ingredients

• 3 tablespoons olive oil
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon tomato paste
• 1 teaspoon ground cumin
• 1/4 teaspoon kosher salt
• 1/4 teaspoon Black pepper
• 1 pinch ground chile powder or cayenne
• 1 quart chicken or vegetable broth
• 2 cups Water
• 1 cup red lentils
• 1 large carrot, peeled and diced
• juice of 1/2 lemon
• 3 tablespoons chopped fresh cilantro

Cooking Instructions

1. Heat 3 tablespoons oil, add onion and garlic, and sauté until golden
2. Add tomato paste and spice, sauté briefly.
3. Add broth, water, lentils and carrots. Simmer until lentils are soft, about 30 minutes.
4. Purée half the soup with an immersion blender, or cool the soup and use a traditional blender.
5. Add lemon juice and cilantro.

I usually omit the cilantro but find the lemon juice essential. Thanks for sharing the zucchini bread recipe.