Vegetables: The next big thing = Zucchini Bundt Bread

The Subject Is Vegetables = Zucchini Bundt Bread

According to Food and Wine magazine’s November 2010 edition vegetables are the next big thing. (See their article about vegetables and famous vegetarians and restaurant trends. Page 32)

On the way home tonight, the radio announcer person was doing an advert for Green Giant vegetables. Fact is, I live near the Valley of the Green Giant – “HO, Ho, ho.” and at one time worked for the company that owned Green Giant. The announcer was talking about how Americans are not eating vegetables because there is not enough time to make meals. (What are people living on – Pizza?! Yes, sad but true.)  Especially noted in the ad was that kids are not eating vegetables. (No news there.) So green giant has special packages of veggies that can be nuked or cooked on the stove with butter and so forth.

Let me digress, nuking food destroys the nutrition vital to humans. Plus, as far as I can tell, this “cooking process” relieves food of any original tastes that a human would like to eat. What kid likes to eat cardboard?

Okay so you don’t have a lot of time, you are tired and you, like me, open the refrigerator and think, “What would be easy?” I get it, with most foods being already prepared to heat and eat what could be simpler?

In fact, the Co-ops offer lots of meals and food already prepared, for even the most health minded person, for immediate consumption or easy heating and eating.  I look around any grocery store and think no wonder cooking is losing its prominence as a basic joy of life.

Is cooking a chore?  For me it’s a way to relax. It’s my time to get into that alpha state and create a little mischief and experiment.  When I watch other people cooking, I begin to get inspired. When kids see people slow cooking, they know what a fresh vegetable looks like. Why not let ‘em help out or for that matter draft your other half into the process?  They understand the effort when they have helped out or “supervised”.

One way to cut your cooking time is to buy a convection oven. “Rather than let hot air circulate randomly, a convection oven carefully creates a uniform temperature with internal fans that circulate hot air. Convection ovens are often more expensive than standard, or radiant, ovens, but they cook food faster, at a lower temperature, and often with better results. Fans ensure that the same temperature reaches the top and bottom of foods, as well as foods at all rack levels. They are also called turbo or fan ovens.” http://www.wisegeek.com/what-is-a-convection-oven.htm (I can dream can’t I?)

They are often used in good restaurants.  There are any combinations of convection ovens. Check the link above from the wisegeek. Retrieved October 21, 2010.

My friend Kathy had a bumper crop of zucchini this year and made this Betty Crocker Bundt Bread.  Besides that Kathy put up tomatoes and corn in the freezer and made a couple of Granny Smith Apple Pies.  I admire her ambition.

Vegetables are fun. Bake this bread. It’s an easy one to make. Smile!

Star Zucchini Bread

Ingredients

3 cups Gold Medal® all-purpose flour

2 cups shredded zucchini

1 ½ Cups packed brown sugar

2/3 Cup vegetable oil

1 Tablespoon baking powder

2 Teaspoons ground cinnamon

1 Teaspoon salt

¼ teaspoon ground nutmeg

4 eggs

Directions:

Heat oven to 350°F. Generously spray 12-cup star-shaped bundt cake pan with cooking spray.

Mix all ingredients with spoon until well blended. Pour into pan.

Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Turn pan upside down onto wire rack; remove pan. Cool completely on wire rack, about 1 hour.  Sprinkle powdered sugar over the top before serving.  Like nuts? Stir ½ cup of your favorite nuts in the batter.

 

About kunstkitchen

Visual artist and writer hunting words, languages, visions, and insight in my kitchen - connecting Art (Kunst) and culture and slow food cooking. Credits: Do not own a microwave oven and never have. Do not own a food processor. Chopped veggies in a Zen monastery for a weekend. (Seriously) Classically trained artist. Paint and draw with traditional materials. Live in the Northland where it's six months of winter. Appreciate the little things in life. Sharing food and art experiences and the lessons that my talented and generous friends have given me.
This entry was posted in Desserts, Slow food and art in the kitchen, Vegetables and tagged , , , , . Bookmark the permalink.

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