Green Curry, Zucchini Bread, Waffles, and John Denver

What do these things have in common, you ask? Well - nothing really. Except that JD is who I was listening to a I made all three of these things tonight. The curry turned out good (though not very spicy - I was running out of curry paste). The waffles are a new recipe I am trying out (more on that, later) for Overnight Yeasted Waffles. I plan on eating them with honeyed yogurt and berries and mango. MMM....almost healthy.

The zucchini bread however....oh so sad. I have been struggling with this particular recipe for a while now. It is one of my FAVORITE things that my mom used to make and it is generally a foolproof, easy recipe.

Until you get to high altitude.

I have been living at altitude (usually around 6500 feet) for the last few winters, and I have gotten pretty good and adapting recipes. But no matter what I try with this one, I never seem to get it to turn out right. I have tried decreasing the sugar, adding an egg, adding flour, decreasing baking soda and powder and even playing with oven temperatures, but it ALWAYS seems to fall. It still tastes pretty good - it just doesn't have the right texture. Although it DOES still have the crunchy delicious sugary part on the top (which is the best part anyway!)

So although I am not taking it out for any fancy dress parties, I will eat my zucchini bread happily, still wondering where I went wrong.

Zucchini Bread
my mom's recipe

*Note, despite its name, this is NOt a healthy recipe. ALthough I guess you could theoretically substitute some applesauce or yogurt for some of the oil and sugar. I guess. But, really, why would you?

Beat 3 eggs, then add in order:
3/4 cup of oil
2 1/4 cup of sugar
2 cups grated zucchini (squeeze out the excess water)
1 tsp vanilla
2 cups flour
1/2 tsp allspice
1 tsp cinnamon
1 tsp salt
1/2 tsp nutmeg
1 tsp soda
1 1/2 tsp baking powder

Beat all ingredients together, making sure to mix well. Bake at 325 degrees for about 1 hour in a greased and floured pan - 1 bundt pan or two loaf pans.

Banana Bread it is!

Well, I caved and even though I have a number of chocolate cookies leftover as well as a growing supply of Valentine's Day chocolates (the BEST Valentine present ever) I caved and made banana bread. But to be fair - it isn't for me.

Matt has some ski clients coming into town and they and their kids seem to really like banana bread - no nuts, no chocolate - JUST plain banana bread. At least, I think they like it. I don't like it that much anyway, so I am giving it to them.

Banana bread has never been one of my favorites - mostly it just tastes like overripe bananas and since I prefer green bananas anyway it isn't really up my alley. But with a few spices added in and a brown sugar/cinnamon crumble (coffee cake style) on top - it isn't bad! Especially if you slice it thick and paint it with a layer of melted chocolate chips....mmm....

BANANA BREAD
(adapted from America's Test Home Kitchen Family Baking Book)

2 cups of flour
3/4 cup sugar
3/4 tsp baking soda
1/2 teaspoon salt
3 large very ripe bananas (about 1 1/2 cups) mashed well
6 tablespoons of unsalted butter, melted and cooled
2 large eggs
1/4 cup whole or low fat plain yogurt
1 teaspoon vanilla extract
1/2 cup walnuts (optional - I leave these out)

Heat oven to 350 degrees and grease a bread pan (about 8 1/2 by 4 1/2 inch loaf pan).

Whisk the flour, sugar, baking soda and salt together in a large bowl. In a medium bowl, whisk the mashed bananas, melted butter, eggs, yogurt, and vanilla together. gently fold the banana mixture into the flour mixture with a rubber spatula until just combined. The batter will look thick and chunky.

Scrape the batter into the prepared pan and smooth the top (this is where I add a mixture of sugar, cinnamon and brown sugar to sprinkle on top). Bake until golden brown and a toothpick inserted into the center comes out with just a few moist crumbs attached - about 55 minutes. Rotate the pan halfway through the baking time.

Let the loaf cool in the pan for about 10 minutes, then turn out onto a wire rack and let cool for one hour before serving.

Then, I suggest slicing it and spreading it with melted chocolate...mmm...everything is better with chocolate...