Zucchini Coconut Lime Loaf

Moist, coconutty with the tartness of lime.  What a delicious tea cake!  Can we say it's good for you if it has zucchini in it?  Why not.  Let's delude ourselves!

You MUST make this.  Cameraman Dave practically swooned at first bite.  He would have eaten the whole thing, I'm sure, if he weren't watching his boyish figure!

You may want to make a few of these and freeze for when you're craving a little treat for yourself or for when you have company.

It's melt in your mouth delish!

Here's what you'll need:

                           Dry:
                           2 C flour
                           2/3 C sugar
                           2/3 C sweetened coconut flakes
                           2 t baking powder
                           1/2 t salt

                      Wet:
                           2 eggs
                           1/2 C milk
                           1/2 C oil (canola or vegetable)
                           1 C grated zucchini
                           3 T lime juice
                           Grated rind of 1 lime

                           Oven 350 degrees

Place everything in the dry list into a large bowl.
Mix to combine thoroughly.

Place everything in the wet list into a smaller bowl.

Beat everything together with a fork.

Pour the wet mixture into the dry bowl.

Mix together until well blended.

Spray a standard sized loaf pan with non-stick spray.

Spread mixture evenly in pan.

Bake for 45 minutes.

Check centre with toothpick to make sure it comes out clean.

 

If you wish when it's cool...

Sprinkle with powdered sugar or, make a glaze.

 

GLAZE:

1 C confectioner's sugar and

2 T lime juice for a thick layer of glaze.

I like a thin layer so I added an extra T of lime juice.

Here it is with the thin layer of lime glaze.

That first delicious slice...

I must repeat myself.

Moist.

Coconutty.

Sweet and tart.

What's not to love?

Kale, Sweet Potato, Red Pepper Salad with Currants

 

What a great salad or side dish.  Full of healthful ingredients - kale, sweet potatoes, red peppers and onions, you'll feel like you're really nourishing your body. 

This is a great lunch to pack for work.  You can eat it at room temperature to make sure all the flavours come through.  If you'd like, try adding a handful of pecans or some cubed chicken.   For a vegetarian variation, why not add some quinoa?

Any way you cut it - or rather, cook it - it's all good!

Now apologies that I didn't take my usual ingredient photo.  Completely overlooked it.  Oh, well.  I am sure we'll just plod along very nicely without it!

Here's what you'll need:
4 C heaping, sweet potato cubes, roasted
8 C packed bite sized pieces of kale
1 medium red pepper, large dice
1/3 C diced red onion
1/3 C currants

Dressing:
1/4 C olive oil
2 T white wine vinegar
1/2 T Dijon mustard
1/2 T maple syrup
Lots of black pepper
Salt to taste
Mix in a jar and shake vigorously before adding.

To roast sweet potatoes...

Cut into ~ 1 inch cubes.

Toss with ~ 2 T olive oil.

Roast on a cookie sheet for about 15 minutes

in a pre-heated 350 degree oven.

Remove kale leaves from stems.  Rip into bite sized pieces. 

Rinse and drain.  It's OK if it's damp.

Spread on same cookie sheet from sweet potatoes.

Bake in 350 degree oven for 15 minutes.

The leaves will have crispy edges and more tender centres.



Meanwhile, put 1 T olive oil in a saucepan.

Over medium high heat,  sauté onion for about 2 minutes.

Add red pepper and sauté for another 3 minutes.

When everything is cooled, place in a large bowl.

Add currants and dressing.

Toss thoroughly to mix through.

I recommend using nature's utensils - your hands!

What a great, healthy main salad or side dish.

Chock full of vitamins and antioxidants...

You'll just feel better for eating it!



Light Up Your Life on Homeday Friday! 16 Sweet Table Lamps.



Great table lamps add such a wonderful accent to any room.  Whether you're a traditional, contemporary or transitional style person, your perfect lamp is out there.

 

Having great lamps can really highlight your room.  Like old throw cushions that are well past their due date, think about giving your room a little kick with some new lamps.

 

Here are some styles to get you started and perhaps... shed some light? on what's out there!

 

Crystal Cascade Emerald Glass ($150)

Simple Greek Gold Key ($170)

 

Jonathan Adler Crystal Teardrop ($525)

Margaret Mother of Pearl ($90)

Possini Euro Faroe Teal Art Glass ($190)

Lemon Zest Double Gourd ($150)

 Ocean Crown Sea Shell ($200)

Kito Orange Lamp ($78)

Baroque Silver Plate Acrylic ($100)

Babette Holland Rubianne Gold ($415)

Kathy Ireland Marrakesh Weave Champagne ($130)

Candice Olson Mischief ($399)

Safari Zebra ($100)

Mocha Leopard Print ($150)

Van Teal Orson ($246.00)

Blossom Pink Squiggle ($150)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Mango Mojito for 2 for the Brain Dead

Boy has it been hot!  This is the perfect time to enjoy a refreshing cocktail to beat the heat.  Mojitos are the summer drink of choice in my opinion.  Perfect to sip on while grilling outside or simply to enjoy with a variety of appetizer-like munchies.

Now I've used mango nectar but you can certainly mix it up with passion fruit, guava or even lychee.  I've used an ounce or rum but you can kick it up to 1.5 ounces if you wish.  Just want a tasty drink?  Leave out the alcohol and it will be a lovely summer sipper.  You can even double or triple the ingredients for a pitcher of pure pleasure!

No further delaying.  Let's wet your whistle!

Here's what you'll need:

                             White rum

                             Lemon-lime soda pop (7-Up, Sprite)

                             Mango nectar

                             1 lime

                             Mint

 

Cut lime into 8 wedges.

Place 4 in each glass.

Add 6 medium sized mint leaves in each glass.

With a muddler, crush the limes and mint

until limes are juiced and mint is fragrant.

A post muddling shot...

 

Add 1 ounce of rum to each glass.

 

Add 1/2 C of crushed ice to each glass.

 

Next, 4 ounces of mango nectar per glass.

 

Top each glass with about 3 ounces of the soda pop.

Stir to mix thoroughly.

 

Garnish with mint sprigs.

Guzzle this one down...

Make another to sip and savour!

Simply refreshing!

Fingerling Potato, Green Bean, Kalamata Olive Salad

This is a great recipe because it’s so versatile. Consider this as a side dish to some grilled salmon or chicken. Eat it on its own, warm or cold as a vegetarian main. Or, add a couple of cans of tuna, 2 chopped eggs and a cup of grape or cherry tomatoes, halved and you have a niçoise take on this combo.

Fingerlings are lovely delicate potatoes that go well with this dish.  They are very obedient and keep their form quite nicely after they’re cooked.  If you can’t get fingerlings, you can most certainly use little new potatoes.  They will work just as well.

Make sure you use the thin French style green bean variety.  I am not a huge fan of regular pale green green beans.  Once you try the French style, you’ll be spoiled forever.  They have a perfect crunch and a more vibrant taste in my opinion.

With 4 ingredients plus the dressing, this could be a Brain Dead Thursday recipe.  And, by the way, to make your life even easier, you don’t even have to make the dressing.  It is perfectly acceptable to use a quality bottled vinaigrette.  I promise the cooking police won’t show up at your door!

Let’s get started to make this yummy dish!

Here’s what you’ll need:

                               860 gms (2 lbs) fingerling potatoes

                               440 gms (1 lb) thin French green beans
                               12 kalamata olives
                               3 green onions, trimmed

Prepare your potatoes and beans...

Halve or quarter the potatoes.

Trim ends off the beans.  
Cut in half or thirds, depending on bean size.

Boil potatoes in salted water until almost fork tender.

While they are boiling...

Chop green onion.

Pit your olives by placing under the flat side of a knife.

Squish down on knife with the heel of your hand.

The pit will practically pop itself out.

Chop up the olive flesh.

Next, make your dressing.

French Vinaigrette Dressing:

                              1/2 C canola oil
                              1/3 C white wine vinegar
                              1/2 T Dijon mustard
                              1/2 T dried parsley
                              1 t sugar
                              1/2 t salt
                              1/2 t paprika
                              A few grindings of freshly ground pepper
                              (more or less to taste)

Place all ingredients into a screw top jar.

Shake vigorously until well combined.

By now, your potatoes should almost be ready.

Add beans to potatoes and cover with lid.

Steam for about 5 minutes until they are tender crisp.

Drain potatoes and beans.

Rinse immediately with cold water to stop cooking process.

Drain well again.

Add onions, olives, potatoes and beans into a large bowl.
Make sure the bowl is big enough so you can easily mix in it.
Pour dressing over the ingredients.
With your hands or a large spoon, 
delicately toss everything together until mixed well.
Taste to adjust for more salt and pepper.

And here it is...

A beautiful side dish or main salad...

Delicate French beans, tender fingerling potatoes, 

accented by earthy Kalamata olives,

all embraced by a classic vinaigrette!