Earth Bread

Earth Bread by Brittany's Pantry - A quick bread full of healthy ingredients!Yes, its that time of year again.  The time when you realize that you should have planted only one zucchini plant instead of four.  And while this year I am without any veggies due to the deer who keep eating the blossoms off the plants (the little jerks), I have been stocking up at my local farmers market.  No shortage of summer squash here.  And with this in mind, I would like to post my FAVORITE zucchini bread recipe.
Earth Bread by Brittany's Pantry - A quick bread full of healthy ingredients!There are so many of them out there and all seem to be about the same (I do have a chocolate zucchini bread recipe that is amazing) but this one has a few twists.  By all means stick to what works for you, but if you are in the mood for something a little different give this one a try.  This bread is OH so good for you and freezes beautifully for several months.  It also makes a great sandwich with cream cheese for a child-or adult-lunch!  It took at least a dozen tries (and more zucchini than you can imagine) but I finally nailed the recipe.  I have been making it year round and now that its zucchini season again-bring it on!  I’m ready.  And who knows?  You may find yourself at the farmers market too.  In need of more zucchini perhaps?
Earth Bread by Brittany's Pantry - A quick bread full of healthy ingredients!Earth Bread
Makes 2 large loaves or 4 small ones or ALOT of muffins
Recipe Modified 6/21/11

In a large bowl combine:
3 eggs
1/2 c oil
1 c sugar
1 med. banana, mashed
1 large carrot, peeled and grated
1/2 large zucchini, washed and grated (about 1 1/2-2 c)
2 tsp vanilla
1/2 c unsweetened applesauce

Add and mix just until blended:
1 1/2 c all purpose flour
1 1/2 c white whole wheat flour
1/4 c wheat germ
1 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 c chopped walnuts (opt)
1/2 c raisins (opt)

Pour evenly into two large, sprayed, loaf pans.  Bake at 350 for about an hour or until toothpick inserted into the center comes out with only a few moist crumbs attached.  Cool in pans for about 10 minutes, then carefully turn out onto a cooling rack to cool completely.  If making four mini-loaves, bake for 35-40 minutes and 20-25 minutes for muffins.

Matt’s Pancakes

Classic, Fluffy, Buttermilk Pancakes via Brittany's Pantry - I use this recipe for breakfast and brunch, but also use it as my base mix to add all kinds of fun things to!Ah, pancakes.  Now you may not be too excited about this, but we eat a lot of pancakes in our house.  The other day we had breakfast for dinner; pancakes, sausage, eggs over easy, and sweet potato hash.  I make big batches and then freeze them for quick breakfasts for my kids.  They probably have these pancakes 2 or 3 times a week.  I went through a faze about a year ago and tried at least a dozen different recipes for pancakes.  Oatmeal pancakes, blueberry corn cakes, gingerbread pancakes, banana sour cream pancakes…phew!  You name it I tried it.  I threw away the ones that weren’t great, kept the ones that were good, and tweaked those that needed it.  This recipe is the basic one I use for everyday.  Easy to vary, its the perfect jumping off point if you want to add blueberries, chopped nuts, chunks of banana, raisins, etc.  I call them Matt’s Pancakes because the original recipe came from my brother-in-law.  He says the recipe is the same as the one on the back of the powdered buttermilk container-a recipe his family has been using for years-just with real buttermilk added.   I have changed it quite a bit to make it healthier and a little faster.  I’ll include both versions here so you can try them both.  Either way, it is one of my basic, everyday, go-to recipes.  And who doesn’t like pancakes?

Matt’s Pancakes (and mine)
Everythng in italics are my adjustments.  Make them either way you like!

2 c flour (1 c white flour 1 c white whole wheat flour)
2 T sugar
2 tsp baking powder
1 tsp baking soda
1 tsp salt
Combine all dry ingredients.  Mix separately and add:
4 T melted butter (1/4 c canola oil)
2 c low fat buttermilk
2 eggs
1 tsp vanilla
Carefully mix wet ing. into dry just until combined.  DO NOT OVER MIX!  There should be a few lumps in the batter.
Note:  Add 1/2 tsp of ground cinnamon and 1/2 c raisins for variation.  Use your imagination or whatever your family likes.

California Chopped Salad

California Chopped Salad W/Shrimp | Brittany's PantryO.K. So I have been a bit busy these last few days and while I have been cooking, I have not had the time to tell you about it.  We replaced all the storm windows in our screen porch, finished painting the outside of our house, finished up swimming lessons…we have had a full week!

This is a Giada DeLaurentiis recipe and while I don’t love and follow every chef on the Food Network, she is one I have been loyal to long before she became so well known.  My husband I have regular cravings for the Chicken Piccata and Lemon Spaghetti from her first cookbook, Everyday Italian.  I think the only other person I am so dedicated to in the food world is Ina Garten.  But that is another day.

This is so fresh and tangy and scrumptious, my family ate every last morsel.  To be fair, my husband will eat just about anything and I seem to have the only two kids in the universe who aren’t picky.  Even so, this was an exceptionally good meal.  Hope you try it and enjoy it as much as we did.  I already have it on the menu plan again for next week!

California Chopped Salad W/Shrimp | Brittany's Pantry California Chopped Salad-recipe modified 1/26/13
Inspired by Giada De Laurentiis

1 head romaine lettuce, cleaned, trimmed and chopped
1 c frozen corn, defrosted
2 zucchini, halved lengthwise or quartered if very large
8 oz large shrimp, peeled and deveined
olive oil
salt and pepper
2 tomatoes, chunked, or 1 pint of cherry or grape tomatoes, halved
1 avocado, halved, pitted, peeled and diced

Dressing:
3 T lemon juice
3 T olive oil
1 T honey
salt and pepper

Toss the shrimp and zucchini in a bit of olive oil and salt and pepper.  If the shrimp is not large enough to grill, skewer the seafood and grill over medium hight heat with the zucchini, until shrimp is just pink and the zucchini has grill marks and is just cooked.  Cube the zucchini and shrimp into bite sized pieces. Add the romaine to a large serving bowl or platter.  Add the remaining salad ingredients.  Whisk all dressing ingredients together and drizzle over salad.  Toss lightly.  Serve and enjoy!