Easy Zucchini Bread or Muffins

Zucchini bread sounds so unappetizing, but really, it is delicious. This recipe is moist, light, and doesn't taste at all like zucchini. It is not too sweet and is a great way to pack in more vegetables to picky kids (or adults!). I'm able to make a fairly healthy homemade snack for my toddler and her friends, and the kids always love it.

I also like that this recipe is flexible and utilizes an inexpensive and common vegetable found easily in Kathmandu. Plus, you don't need a mixer!

The below recipe makes 6 muffins and 2 mini-loaves with my baking equipment, but you can make full sized loaves, muffins or even a cake.

Zucchini Muffin and Loaf with Chocolate

Zucchini Bread

Ingredients

• 3 cups grated zucchini
• 2/3 cup melted butter, preferably unsalted (can be substituted with vegetable oil, but trust me butter tastes better!)
• 1 cup sugar (I use brown)
• 2 eggs
• 2 tsp vanilla (*optional)
• 2 tsp baking soda
• 1 tsp baking powder
• pinch of salt
• 3 cups flour (I use 1/2 whole wheat and 1/2 white but any combination will do)
• 3 tsp cinnamon
• 1/2 tsp ground nutmeg
• 1/8 tsp ground clove (can be omitted but tastes nice)
• Optional: 1 cup walnuts, raisins, dried cranberries, or as I like - semi-sweet chocolate chips are fantastic in this recipe

Equipment

• Greased loaf or muffin pans. This should make 2 regular sized loaves or 18 muffins, or any combination.
• Large bowl
• Smaller bowl
• Sturdy spatula or mixing spoon

Directions

1. Preheat oven to 350F or 170C.
2. Combine sugar, eggs and vanilla in a bowl. 
3. Stir in grated zucchini then add the melted butter, slightly cooled as not to cook the eggs.
4. In a separate large bowl, mix the flour, baking soda and powder, spices and salt.
5. Slowly add the wet ingredients to the dry, stirring only to combine. Do not over mix.
6. Gently fold in any optional ingredient you are using.
7. Spoon into greased baking pans, filling loaf pans & muffin cups 2/3 full.

Bake until a toothpick comes out clean- about 25 minutes for muffins and 35-45 for loaves, depending on the size and your oven. 

Let stand and cool before removing from the pans and slicing into. 

Quick Korean Soba Noodle Stir Fry

I like to find healthier alternatives to pasta, and buckwheat (or soba) noodles are a good choice. Despite its name, buckwheat does not contain wheat nor is it related to wheat, and it is packed with iron, fibre, amino acids and other vitamins. Most brands are gluten free if you are into that, although Japanese soba noodles also often contain wheat, so check the packaging label.

This dish is quick and easy - perfect for a week night. It has flavour but is not overwhelming, although marinating the chicken makes it quite tasty. My toddler loves these noodles and ate some of the veggies and chicken in sauce but wasn't crazy about it. If you have little ones who are picky, try keeping some of the noodles aside and not mixing them in the sauce.

Tip: You can really use any veggies for this. I used up things that were in season and in my fridge - but other suggestions are green peppers, onions, or cauliflower or broccoli (either cut very thin or blanched or par-steamed first).

You can also easily make this dish vegetarian by removing the chicken - try adding extra mushrooms and marinating them!

Quick Soba Noodle Stir Fry

Serves 2-3

Ingredients

• 200g buckwheat noodles
• 250g chicken thigh pieces, sliced or cubed about 1 -2 inches
• 1 cup sliced oyster mushrooms
• 1/2 cup thinly sliced carrots
• 1/2 cup sliced cabbage
• 1/2 cup black fungus mushrooms
• 1 cup baby bok choy
• 1/4 cup sliced green onions
• 1 Tbsp toasted sesame seeds (optional)

Sauce

• 5 tbsp soy sauce
• 3 tbsp brown sugar
• 1 tbsp or 4 cloves minced garlic
• 2 tbsp rice vinegar
• 1 tbsp gojung paste (korean red chili paste) * an alternative here would be to replace the gojung with siracha sauce (this would also increase the spice a bit) or just omit it altogether
• 3 tbsp water

Directions 

1. In a small bowl, whisk together the ingredients for the sauce.
2. Trim the chicken pieces of fat and put them in a bowl. Pour the sauce over the pieces, stir, and let marinate for 30 minutes to an hour.
3. Cook soba noodles in a large pot of boiling water until cooked or al dente. Drain, run through with cold water to stop the cooking and set aside.
4. In large pan, heat oil over medium-high heat; add chicken and sauce and cook, stirring occasionally, until no longer pink inside, about 3 minutes. Spoon out and set aside.
5. Add the remaining veggies to the pan, except the green onions. Cook until tender-crisp, about 4 minutes.
6. Add noodles to pan; cook, stirring to coat with sauce, for 1 minute. Sprinkle with green onion.

Asian Caramel Chicken with Mushrooms

A very flavourful dish for a minimal amount of effort. If you have the ingredients, this takes about 15 minutes to prepare and another 10-15 to cook.  A nice balance of sweet, salt and vinegar and the peanuts really make it pop. Asian spices & sauces are easy to find here in Nepal and I had no trouble sourcing out ingredients for this recipe.

Might be a little strong tasting for some babies & toddlers - even my little "foodie" only ate a few bites and then preferred the accompanying rice. I was surprised because it is quite sweet. My husband and I loved it!

I came across a few versions of this very tasty dish online, and then eventually adapted a few recipes to suit me. It can be made easily without the mushrooms, or you could try subbing in some other veggies.

Asian Caramel Chicken with Mushrooms

Serves 2-4

Ingredients

• 500g cubed chicken (thighs or other dark meat are best), trimmed of excess fat and cut into 1 inch pieces
• 1 1/2 - 2 cups oyster mushrooms, roughly chopped
• 3/4 cup brown sugar
• 1/3 cup cold water
• 1/3 cup fish sauce
• 1/3 cup rice vinegar
• 1 1/2 tbsp soy sauce 
• 5 cloves garlic chopped fine
• 1 tbsp grated fresh ginger
• 1/2 cup roasted peanuts, preferably unsalted
• 1 -2 bunch green onions, washed and chopped
• 1-2 tbsp vegetable oil

Directions

1. In a bowl, make the sauce. Combine sugar, water, fish sauce, vinegar, soy, garlic and ginger. Whisk 1-2 minutes until the sugar is dissolved. 
2. Heat oil in a large skillet over medium-high heat. 
3. Add chicken and mushrooms.
4. Add 1/2 of the sauce and cook about 5 minutes on high.
5. Add the rest of the sauce and cook until sauce is reduced and chicken is cooked 6 or 7 minutes. Stir frequently.
6. Stir in peanuts and green onions and cook 1 minute.

Serve with rice and steamed vegetables. 

Delicious!

Basic Cheese Muffins

This is a very quick, very simple recipe that comes in handy when you are out of bread or want a change to serve with a hot soup or chile. While not mind-blowing in terms of taste, this is a humble recipe with a mild flavour.

Besides, who doesn't love cheese?

The recipe is basic but you can spice it up to your liking by adding any number of herbs, spices or flavours. I've included some suggestions in the recipe below.

Basic Cheese Muffins

Ingredients

Makes 12 (or 6 muffins and 1 mini loaf)

• 1 1/2 cups flour (white tastes better, but whole wheat is healthier... I usually use half and half!)
• 1/2 Tbsp sugar 
• 1/4 cup melted butter
• 1 egg, beaten
• 1/2 tsp salt
• 2 tsp baking powder
• 2 cups + extra for sprinkling,  grated cheese (aged cheddar is ideal, but if it is hard to find, any strong cheese will do)
• 1/2 cup milk
• 1/2 cup plain yoghurt
• *optional: about 1/2 tsp fresh ground pepper 
• *optional: add your own herb or flavour to enhance this recipe. Suggestions are: 2-3 Tbsp chopped fresh parsley or dill, 1/3 cup diced cooked ham, 1-2 Tbsp chopped jalapeños or chiles (if you like spicy), sun dried tomatoes, olives ... the possibilities are endless!

Equipment

• 12 cup muffin tin or small loaf pan(s)
• Large bowl
• Smaller bowl
• Sturdy spatula or mixing spoon

Directions

1. Preheat oven to 375F or 180C.
2. Grease baking equipment with a bit of butter.
3. Combine dry ingredients in a large bowl. Mix with a fork until combined.
4. Stir in cheese and pepper (if using)
5. Beat egg with a fork in smaller bowl. Add yoghurt, milk and butter, ensuring that the butter has cooled slightly so as not to cook the eggs.
6. Pour the wet mixture into the dry ingredients and fold to just combine. 
7. Spoon into muffin cups and/or mini loaf pan, filling 2/3 full.
8. Top with extra cheese and fresh ground black pepper (optional).
9. Bake 20 -25 minutes (for muffins) or 30-35 for loaves. Bake until golden and a toothpick comes out clean. 

*Note on Baking: Baking times may differ depending on your oven.  I have a small convection oven and cook times may differ if you are using a large gas or electric oven. I always suggest watching the food closely around the suggested baking times and removing it from the oven to check oven with a toothpick often.

Let cool slightly in pan before removing. Best served warm, and great with soup!

Yellow Lentil Soup with Ham

In a country where dal (lentil soup spiced with tumeric, garlic, onion, cumin, ...) is a staple at most meals, it is refreshing to find a different way to cook tasty lentils. This recipe is packed with enough vegetables and ham to make it a hearty and a satisfying meal on its own.

It is also easily made vegetarian: just omit the ham from the recipe and it will still pack a protein punch with all the lentils.

If you have picky young children, soups are a great way to incorporate more veggies into their diet. Although I admit my one and a half year old is far from picky, she practically inhaled this soup and punctuated her spoonfuls with "mmmm" and "yummm" sounds. I was thrilled to witness how much goodness she was ingesting.

Yellow Lentil Soup with Ham

Ingredients

• 1 cup dried yellow lentils, picked over and rinsed
• 1 cup chopped celery
• 1 cup chopped carrots
• 1 cup chopped onion
• 4 cloves garlic, minced
• 1 fist-sized piece of cooked ham (or about 1 1/2 cups diced)
• 1 tbsp chopped fresh parsley
• 1/4 tsp thyme
• 1 bay leaf
• pepper
• 4 cups water (or more)
• 2 chicken/veg boullion cubes (or homemade chicken or veg broth, and substitute this instead of the water)
• 1 can tomatoes, diced
• Optional *for extra greens, add 1 cup chopped spinach or kale

Directions

1. Sautee the onions, celery and garlic for 2-3 minutes in 1 tbsp butter or olive oil.
2. Add the piece of ham, the herbs, the water, the lentils and the bouillon. Simmer covered on low, 1 hour, until lentils are soft, adding more water or broth if necessary.
3. Remove the piece of ham and dice into small pieces. Remove the bay leaf.
4. Return the ham to the pot and add the carrots, tomatoes and spinach if necessary. Add pepper to taste.
5. Simmer on low for another 20-30 minutes until carrots are soft.

Serve with a green salad and fresh bread or cheese muffin.

Creamy Coleslaw

A good coleslaw is such a refreshing side dish during the hot monsoon months and a good way to get your veggies. This recipe is creamy, colourful and has a nice balance of sweet and sharp.

 Instead of the usual long shredded bits, I like to cut my coleslaw into very small pieces. It means a bit of extra chopping if like me, you don't use a food processor, but it also means that my toddler can easily fork it into her mouth and there are no big chewy cabbagey pieces. The corn and carrot add a touch of sweetness, maybe one of the reasons my little one likes it so much!

This recipe always tastes better after it has sat for a little bit in the fridge and the flavours can marinate together. A great make-ahead dish that will last in the refrigerator for a few days (even if your fridge only works part-time due to load shedding).

Creamy Sunburst Coleslaw

Ingredients

Salad

• 3 cups green cabbage, shredded and then cut again to make small pieces
• 3 small/medium carrots, grated
• 3/4 cup red onion, diced small
• 2-3 Tbsp chopped fresh parsley
• 1/4 cup chopped green onion
• 1/2 can of whole kernel sweet corn
• 2-3 Tbsp chopped fresh celery including leaves (*optional)

Dressing

• 1/3 cup mayonnaise
• 1 1/2 Tbsp sugar
• 3 Tbsp apple cider vinegar
• salt & pepper (or if you have it o hand, try adding about 1 tsp packaged vegetable soup mix for a bit more flavour)

Directions

1. Add all the veggies to a big bowl.
2. In a small container with a lid, combine the sugar with the vinegar and stir with a fork, dissolving the sugar a little bit.
3. Add mayo and salt & pepper or soup mix if using. Put the lid on and shake until the dressing is all combined.
4. Toss dressing with the veggies and use a spatula or large spoon to mix well.
5. Cover and refrigerate for at least 1 hour before serving. 

Easy Eggplant Pamesan Pasta

I don't love eggplants, but they are a versatile vegetable and have a long season in the Kathmandu valley. In this dish they blend nicely with tomatoes and parmesan cheese. A simple stove top recipe, great for a weeknight dinner.

Eggplant parmesan pasta with rigatoni

Eggplant parmesan pasta

Serves 4

Ingredients

• 3 cups pasta: rigatoni, bow tie or angel hair work well
• 2 Tbsp olive oil
• 2 cups chopped eggplant, prepared according to the directions below
• 1 1/2 cups sliced mushrooms, either button or oyster (*optional)
• 1/2 cups sliced onion
• 6 cloves garlic chopped
• 1 can tomatoes, diced or whole (and then roughly chopped)
• 1 Tbsp sugar (to taste)
• 1 Tbsp fresh basil, shredded
• 3/4 cups grated parmesan or a mix of cheeses. fresh grated parm is the best but not always available, so I have subbed some of the parm with bottled parmesan or other hard cheese

Directions

Prepare the eggplant

This process removes enzymes from the eggplant that cause it to become bitter. It is necessary to do with large eggplants, but you can skip it if your eggplants are very small or thin.

1. Slice into 1/4 inch thick rounds and lay rounds on a baking sheet or cutting board. 
2. Liberally salt the pieces. 
3. Wait 15-20 minutes and you will see tiny droplets of 'sweat' on the eggplant flesh. At this point, turn over the slices and repeat the process. 
4. Rinse the eggplant in water to remove the salt and the sweat. 
5. Slice into smaller pieces.  

Pasta

1. Cook pasta to your liking in salted water with a little oil. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add onions and cook for a minute.
3. Add garlic and cook another 2-3 minutes.
4. Add eggplant and sautee about 3 minutes
5. Add mushrooms and sautee another 5 minutes.
6. Pour in tomatoes and their juice. Stir, cover and simmer for about 10 minutes, or until veggies are tender, stirring occasionally and adding up to 1/2 cup of water to avoid burning or drying. 
7. Add in 1/2 tbsp of sugar, stir, and taste the sauce. Continue adding sugar up to 1tbsp to your preference.
8. Simmer another minute or 2.
9. Add in parmesan, some of the fresh basil and pasta. Stir to heat and incorporate sauce with pasta.

Sprinkle parmesan and basil to garnish. Serve immediately. 

Yum!