Hidden Talents of Zucchini and Beets

Did you ever watch Sesame Street when you were little? Remember how at the end of each show they would announce what letter and number "sponsored" that episode? I remember being so proud that I could figure it out by the end. Anyway, this week's dessert recipe's are brought to you by hidden vegetables, namely zucchini and beets. 

The banana-zucchini bread/muffins are always a hit, but somehow they hadn't made it onto my blog. I made the muffins last week for myself and the bread this afternoon for my friend's baby shower. Delicious both times. For Valentine's Day, I decided to try making Red Velvet brownies from "scratch," i.e. made with beets. It was quite an experiment, and they did turn out pretty well. 

I've gotta say, this Italian soup is pretty amazing--one of the best I've made in a long time. I'm sure it's the sage. My new favorite herb. And I wanted to share another version of my favorite Indian dish. Enjoy!

Italian Orzo Soup

Multiple Servings/Family Size (includes 3 servings of vegetables)

Olive Oil

Garlic

Onion, diced

Zucchini, chopped

1 can of low sodium diced Tomatoes

1 cup chopped Spinach

1 can low sodium Garbanzo beans

1/4 cup Orzo Pasta

1/2 carton of low sodium Chicken broth

Thyme

Ground Sage

Oregano

Basil

Black Pepper

Paprika

1 Tbsp White Vinegar

1 Tbsp Red Wine Vinegar

Parmesan Cheese

Sauté onions, garlic, and zucchini with small amount of olive oil. Add diced tomatoes, chopped spinach, garbanzo beans, pasta and chicken broth. Bring to a boil for about 10 minutes and then reduce to a simmer. Add herbs, spices and vinegar.

Serve with Parmesan cheese.

Butter Chicken

1 Serving (includes 3 servings of vegetables)

Olive Oil

2 Chicken tenderloins

Onions, chopped

Zucchini, chopped

Garlic

2 Tbsp. Butter

½ tsp. Black Pepper

½ tsp.  Chili Powder

¼ tsp. Ground Coriander

¼ tsp.  Cumin

½ tsp. Paprika

¼ tsp. Cinnamon

1 tsp.  Lemon juice

1 Tbsp. Tomato paste

1 Tbsp. water

1/2 Tomato, diced

3 Tbsp. Milk

Diced Cilantro

1/4 cup Couscous

Sauté chicken, onions, zucchini and garlic in small amount of olive oil. Add butter, spices, tomato paste, water, tomato, milk and cilantro. Simmer until liquid begins to evaporate.  Cook couscous according to instructions.

Banana Zucchini Muffins/ Banana Zucchini Chocolate Bread

Multiple Servings/Family Size (includes 2 servings of fruits and vegetables)

1 ½ Bananas, smashed

1/2 cup shredded Zucchini

1/2 cup Oil

1 Egg

1/4 cup Milk

1 tsp. Vanilla

1/2 cup Brown Sugar

1/2 tsp. Baking Soda

1 cup Flour

(2 Tbsp. Cocoa powder or 4 oz. Chocolate Chips)

Mix wet ingredients, add dry ingredients. Stir until just blended.

Bake at 350 degrees for 1 hour, or 20 minutes for Muffins.

Valentine's Day Red Velvet Beet Brownies with Cheesecake topping

Multiple Servings/Family Size (includes 1 servings of vegetables)

 

4 beets, pureed

1/2 cup (1 stick) Butter

1 cup Sugar

2 eggs

1 Tbsp. vanilla

1 tsp. White Vinegar

1/3 cup Cocoa powder

1/2 cup Flour

1/4 tsp. Baking powder

4 oz. Chocolate Chips, melted

1 package Cream Cheese, softened

1/4 cup Sugar

1 egg

1 Tbsp. flour

1/2 tsp. vanilla

Hot fudge or Hershey’s chocolate syrup

Peel and cube beets. Boil in small sauce pan until very soft. Puree in blender.

Mix brownie wet ingredients. Add dry ingredients.

In separate bowl, mix cheesecake ingredients.

Pour brownie batter into a greased baking dish. Spoon cheesecake batter on top. Swirl with knife.

Bake 350 degrees for 30 minutes, or until knife comes out clean.

Top with hot fudge or chocolate syrup.

Disclaimer: I decided to make these into real chocolate brownies. As a result, the red color wasn’t as prominent. If you want really red brownies, only add one type of chocolate.