Zucchini Bread

I don’t even have a garden and I have a lot of zucchini in my refrigerator.  I don’t know how it happens.  You stop by the Farm Stand and you see the corn, tomatoes, onions, peppers and zucchini.  You just have to load up.  I’m using some of that zucchini to make  zucchini bread.  This is so easy to make and you can adjust it to your family’s taste.  Enjoy and don’t be afraid to pick up some extra zucchini.  You can shred it and freeze it in 2 cup increments and make zucchini bread in the winter.

Zucchini Bread

1 1/2 cups flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 Tablespoon ground cinnamon
2 eggs
1/2 cup applesauce
1 1/8 cup sugar
1 cup raisins
1 cup chopped walnuts (optional)
1 cup grated carrots (optional)
1 cup crushed pineapple (optional)

Grease and flour a 8″ X 4″ bread pan. Preheat oven to 325 degrees.

In a bowl mix together Flour, salt, baking soda, baking powder, and cinnamon. In a large bowl, mix together zucchini, sugar and eggs. Gradually stir in the flour mixture to the zucchini mixture. Mix well. Stir in raisins, nuts or whatever optional ingredients you are using. Pour the mixture into the bread pan.

Cook the bread for 60 to 65 minutes. The zucchini bread is done when a toothpick inserted in the center comes out clean. Allow bread to cool for 10 minutes Loosen the bread from the pan and put on a cooling rack.

Enjoy with coffee or tea. That’s all for this week. Until next time…From our Butcher Block to your Table.

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Corned Beef and Cabbage–a St. Patrick’s Day Tradition

St. Patrick’s Day is right around the corner.  If you are thinking about having Corned Beef and Cabbage for dinner we have an easy recipe for you.  This is delicious and you will have the entire meal in one pan.  It doesn’t get much easier than that.

Corned Beef and Cabbage

3 pound Corned Beef with Spice packet available at your local meat market
2) small sweet onions (peeled and cut into wedges)
10 small red potatoes (washed and left whole)
5) Carrots (peeled and cut into 3 inch pieces)
2) small sweet onions (peeled and cut into wedges)
1) head of cabbage (cleaned and cut into small wedges)

Add Corned Beef to a Roasting pan. Cover with water. Note: you can also use beef broth for all or part of the water. Add the seasoning packet. Place the cut onions in with the Corned Beef. Place a lid or tin foil over the pan. Cook at 350 degrees for approximately 2 1/2 hours.

Add the potatoes and carrots and cook for another 50 minutes. Add the cabbage and cook for 15 additional minutes. Remove from the oven and allow to sit for another 15 minutes.  If there are any leftovers they will be delicious.

Enjoy. Even if you aren’t Irish your family will like this traditional meal. Until next time…From our Butcher Block to your Table .

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Beef Stew

Sometimes you just have to get back to basics.  I have gotten off of the Paleo Wagon a little and I have seen a few pounds creeping up.  The secret is to nip the weight gain in the bud.  I have sworn off sweets and I am concentrating on “basic” foods.  Basic doesn’t have to mean boring.  You can make some “rib sticking” meals that are delicious.  Beef stew is certainly in that category.   Whatever the occasion you will be glad for the leftovers.  You can cook once and feast on this meal several times.  It will not get boring.

Roast Beef Stew
7 pound Beef roast (available at your local meat market)
2 Tablespoons of Michael’s Special Seasoning
4 pounds of carrots, peeled and cut
4 pounds of red skinned potatoes cut in fourths
3 pounds of onions peeled and sliced
2 Tablespoons of Beef soup base (available at your local butcher shop
6 Cups of water

Place onions in the bottom of your crock pot. Season the roast with Michael’s Special Seasoning and place on top of the sliced onions. Place Crock Pot on high and cook for 3 hours. Add all the additional ingredients to the crock pot. Reduce the heat to low and cook an additional 6 to 7 hours. The beef roast should be fork tender when this is ready to eat.

That’s all for this week. Until next time…From our Butcher Block to your Table

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Easy Carrot Cake

For those of you that know me, you know I have an obsession about carrot cake. I love carrot cake but I can seldomMauri-1 find one good enough to eat when I am out. I try out a lot of carrot cake recipes. The one I am sharing with you today is not only healthy it is very quick and easy to make. I like to add nuts and raisins. You can omit them to make this the way your family likes it. You could add coconut and pineapple for a tasty tropical variety.  Enjoy!

Carrot Cake

4 eggs
1 cup unsweetened applesauce
3/4 cup packed brown sugar (or honey)
1 Tbsp. orange zest
juice from one orange
1 tsp. vanilla
2 cups flour (coconut flour can be substituted for part of the flour)
2 tsp. baking powder
3 tsp. ground cinnamon (or more if you like a lot of cinnamon)carrot cake 2
1 tsp. baking soda
1/2 tsp. salt
2 1/2 cups shredded carrots
1 cup chopped walnuts
1 cup raisins

Pre-heat oven to 350 degrees. grease a 13 X 9 baking dish. Whisk together eggs, applesauce, sugar, orange zest, orange juice and vanilla until combined. Whisk in flour, baking powder, cinnamon, soda, salt until combined. Stir in carrots, walnuts and raisins. Pour into the prepared pan. Bake 35 minutes on a center rack. A toothpick inserted in the middle should come out clean when the cake is done.

Cream Cheese Frosting

8 oz. cream cheese (at room temperature)
3 Tbsp. softened butter
2 cups powdered sugar

Mix together cream cheese and butter, beat with a mixer until well blended. Gradually add in the powdered sugar. Ice carrot cake when it is completely cooled.

You could also make these into cupcakes and reduce baking time to 28 minutes.

Until next time…From our Butcher Block to your Table.

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