These light and fluffy Buckwheat Pancakes might just become your new favorite pancake recipe.

This is a very different kind of pancake recipe. If you’re looking for the typical dense pancake that you might find at your favorite breakfast place, this probably isn’t it. Egg whites are whipped up and folded into the batter, which makes for a light and airy sort of pancake. It’s a wonderful, light and fluffy pancake with great flavor.

What is buckwheat flour?

In this new world of trying to find flour in the markets to use in baking and other recipes, it’s nice to have some options for using alternative flours too. This recipe calls for using buckwheat flour, which comes from the buckwheat plant and is both grain and gluten-free.  It has more protein and fiber than wheat or oat flour.

How to make Buckwheat Pancakes:

You’ll use three bowls. One will have a mix of milk and egg yolks, another will hold the dry ingredients, and in the final bowl, you’ll use an electric mixer to whip up the egg whites. Then the dry ingredients are mixed with the milk/egg yolks. And finally, you’ll fold the fluffy egg whites into the batter. You won’t incorporate them fully. In fact, you’ll see swirls of the egg white in the batter, and that’s okay. Then you’ll spoon the batter onto a hot skillet and cook them just like traditional pancakes.

How to garnish a Buckwheat Pancake:

Warm maple syrup is a given for drizzling onto this awesome stack of pancakes. My favorite is to serve them with sliced bananas and toasted pecans. Fresh berries are really good served with buckwheat pancakes too.

When I first made these, it was my first time ever using buckwheat flour. I was so pleased with the results. My kiddo thinks they are awesome. My husband thinks they need to be a little sweeter (but this comes from a man who adds sugar to his sugar cereals.) You can certainly adjust the amount of sugar that you add to the batter, but with all that syrup… it seems like overkill.

Look for buckwheat flour in the baking section of your grocery store. It might also be located where the “alternative” flours are displayed. It will be in a smaller bag than traditional flour. Try these wonderful buckwheat pancakes, and then come back and let us know what you think. Enjoy!

Here are a few more whole grain pancake recipes you might like to try:

• Whole Wheat Chocolate Chip Pancakes
• Strawberry Ricotta Whole Wheat Pancakes
• Easy Whole Grain Pancakes
• Banana Oatmeal Pancakes

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Buckwheat Pancakes

A delicious, alternative-flour pancake recipe!

Course Breakfast

Cuisine American

Keyword buckwheat, pancakes

Prep Time 15 minutes

Cook Time 15 minutes

Servings 4 servings

Calories 234kcal

Author RecipeGirl.com (shared from the How to Cook Everything cookbook)

Ingredients

• 1¼ cups milk
• 4 large eggs, separated
• 1 cup buckwheat flour
• dash of salt
• 3 tablespoons granulated white sugar
• 1½ teaspoons baking powder

Instructions

• In a medium bowl, whisk together the milk and the egg yolks.
• In a separate bowl, whisk together the dry ingredients.
• In another bowl, use an electric mixer to beat the egg whites until stiff but not dry (this is an important step for the outcome of the texture of the pancakes).
• Add the dry ingredients to the milk-yolk mixture, stirring to blend. DO NOT OVER-MIX. Gently fold in the beaten egg whites; they should remain somewhat distinct in the batter.
• Add about 1 teaspoon butter or oil to a preheated griddle or skillet. Add the batter by heaping tablespoon, making sure to include some of the egg whites in each spoonful. Spread into a circle with the back of the spoon. Cook until lightly browned on the bottom, 3 to 5 minutes, then turn and cook until second side is brown. Serve, or hold in a 200° oven for up to 15 minutes.

Nutrition

Serving: 1serving | Calories: 234kcal | Carbohydrates: 35g | Protein: 13g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 188mg | Sodium: 108mg | Potassium: 513mg | Fiber: 3g | Sugar: 14g | Vitamin A: 426IU | Calcium: 199mg | Iron: 2mg

The post Light and Fluffy Buckwheat Pancakes appeared first on Recipe Girl®.

Glazed Lemon Bread is a soft, moist bread bursting with citrus lemon flavor and topped with a shell of sweet lemon glaze. This quick and easy homemade bread is great for sharing or savoring!!

If you love the bright flavor of lemon in a great breakfast bread try Lemon Almond Poppyseed Bread or Lemon Poppyseed Muffins.

Glazed Lemon Bread

As you know if you have been a reader for a while, I love lemon!  It adds such a vibrant flavor to any recipe I make.  This time of year I always seem to start gravitating toward fresh fruit inspired recipes even more!  So, when I was shopping at a local market and saw tons of fresh lemons, this recipe immediately started forming in my mind!  I wanted a mix of cake and bread with a fantastic sweet and sour glaze.  Man did I create a winner with this one!

This glazed lemon bread reminds me so much of a great pound cake because it is so dense and buttery with a thick glaze on top.  It has the perfect balance of tart and sweet flavors.  Whether I am baking for a shower, brunch, entertaining house guests, or just enjoying a quiet day at home, I can tell this bread will be my go-to.  It was so easy to make and the colors make for a beautiful presentation!  Be sure to try it too and let me know your thoughts!

What you’ll need to Make Glazed Lemon Bread:

These ingredients are mostly pantry staples that you will have on hand.  If you are an avid fan of lemon, I recommend keeping a lemon (or two) in your freezer to use for lemon recipes.  Lemon extract or store bought lemon juice just don’t have the same outcome as freshly squeezed lemon juice or grated zest.  To freeze whole lemons, place them in freezer bags (remove as much air as possible before sealing).  Then, to thaw, microwave for a few seconds or place in cold water for 10-15 minutes.

Bread: 

• All purpose flour: Gives the bread its consistency. Measure carefully so your loaf doesn’t turn out too dense.
• Baking Soda: This helps the bread rise as it is baking.
• Baking powder: A leavening agent in the bread.
• Salt: Just a pinch!
• Butter: Adds buttery smooth flavor and binds the bread together.
• Sugar: Sweetness!
• Eggs: Stability and Structure
• Vanilla: Brings out the other flavors and adds flavor too!
• Juice of one lemon: Freshly squeezed are best.
• Zest from one lemon: Adds an extra pop of lemon
• Sour Cream: Keeps the bread moist as it cooks.

Glaze:

• Powdered Sugar: Adds sweetness to the lemon glaze
• Lemon juice: Freshly squeezed gives the best lemon taste.
• Milk: To thin the glaze

How do you make glazed lemon bread from scratch?

You are only 7 steps away from making the most amazing glazed lemon bread from scratch! It was so tempting to by that box mix, and you resisted! I am so proud! Trust me you will be so proud of yourself too after you see how delicious this bread turns out!! The steps are so easy to follow.  You can do this!

1. Prep: Preheat oven to 350 degrees. Grease a 9×5 inch loaf pan and line with parchment paper.
2. Combine dry ingredients: In a medium sized bowl sift together flour, baking soda, baking powder, and salt.
3. Mix in butter and sugar: In a stand mixer add the butter and sugar and beat until creamy 1-2 minutes.
4. Add remaining ingredients: Put in the eggs, vanilla, lemon juice, zest, and sour cream and mix until combined. Add in the flour and mix until incorporated.
5. Bake: Spread the batter evenly into your loaf pan. Bake for 45-50 minutes or until golden brown and toothpick inserted comes clean. Remove from oven and let cool.
6. Make the glaze: In a small bowl add the powdered sugar, lemon juice and milk. Add in the milk 1 tablespoon at a time until it reaches desired consistency.
7. Glaze the bread: Spread on top of cooled bread.

Tips for the Best Homemade Lemon Bread:

• Glaze in Stages: To get a great thick layer of glaze, glaze in 3 steps.  Section off your glaze into 3 parts.  Use the first 1/3 of your glaze to cover the loaf when it is first cooled.  Then let the glaze to set (about 10-20 minutes at room temperature or less if refrigerated). Next, add the second 1/3 of your glaze.  Allow to set again.  Finally, add the final 1/3 of your glaze to the bread and let cool completely.
• Cooling Time: Let cool in the pan for 20 minutes.  Then, remove from the pan and allow the loaf to cool completely on a wire rack.  The bread needs to be cool completely before you begin glazing.
• Room temperature ingredients: Take your eggs, butter, and sour cream out of the refrigerator 20 minutes before you begin making this recipe.  The eggs will help the bread to rise better when they are at room temperature.  If you are in a rush, put your eggs in a bowl of warm water (not hot) for a few minutes before using.
• Skip the Microwave: Instead, soften butter by leaving it out at room temperature for an hour or place between two pieces of wax paper and rolling with a rolling pin.
• Mixing: Do not over-mix your batter or your bread will be too dense.
• Ingredient options: Use greek yogurt instead of sour cream for a little more protein.

Storing your Glazed Lemon Bread:

Before you store your bread, be sure to let it cool completely.  Then, place your lemon bread in an airtight container.

• Room temperature: Leave out on your counter for a max of 2-3 days.
• Refrigerator: After 2-3 days at room temperature, you will need to move your bread to the refrigerator, but beware, the refrigerator may cause bread to dry out.
• Freeze for up to 6 months and serve later. Freeze it as a loaf or in slices.  I prefer to freeze in slices so that I can thaw just one piece when I want it.  Even if I do want to thaw the entire loaf, it will thaw faster if it was sliced before freezing.
• Thaw at room temperature in the container. The glazed lemon bread will take 20-30 minutes to thaw if in slices.

Lemon Extract or Lemon Zest?

Lemon extract can be used in place of the lemon zest not lemon juice.  This is because of the strong aroma of the lemon extract.  One teaspoon of extract is equal to two teaspoons of lemon zest.  However, I highly recommend using the real lemon zest instead as it has great vitamins and fresh flavor with no chemical taste.

More Lemon Infused Desserts:

• Lemon Tart with a Buttery Shortbread Crust
• Easy Lemon Bundt Cake
• Lemon Curd
• Perfect Lemon Bars
• Lemon Cheesecake Bars

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Glazed Lemon Bread

Glazed Lemon Bread is a soft, moist bread bursting with citrus lemon flavor and topped with a shell of sweet lemon glaze. This quick and easy homemade bread is great for sharing or savoring!!

Course Appetizer, Bread, Dessert

Cuisine American

Keyword glazed lemon bread, lemon bread

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Servings 12 Slices

Calories 258kcal

Author Alyssa Rivers

Ingredients

• 1 1/2 cups all purpose flour
• 1/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup butter softened
• 1 cup sugar
• 3 eggs
• 1 teaspoon vanilla
• Juice of one lemon
• zest from one lemon
• 1/3 cup sour cream

Lemon Glaze:

• 1 cup powdered sugar
• 1 Tablespoon lemon juice
• 1-3 Tablespoons milk

Instructions

• Preheat oven to 350 degrees. Grease a 9x5 inch loaf pan and line with parchment paper. In a medium sized bowl sift together flour, baking soda, baking powder, and salt. In a stand mixer add the butter and sugar and beat until creamy 1-2 minutes.
• Add in the eggs, vanilla, lemon juice, zest, and sour cream and mix until combined. Add in the flour and mix until incorporated. Spread the batter evenly into your loaf pan. Bake for 45-50 minutes or until golden brown and toothpick inserted comes clean. Remove from oven and let cool.

To make the lemon glaze:

• In a small bowl add the powdered sugar, lemon juice and milk. Add in the milk 1 tablespoon at a time until it reaches desired consistency. Spread on top of cooled bread.

Nutrition

Calories: 258kcal | Carbohydrates: 39g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 65mg | Sodium: 161mg | Potassium: 58mg | Fiber: 1g | Sugar: 27g | Vitamin A: 336IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg

Every now and then I like to share things with you that aren’t exactly “recipes” but are just the random bowl meals that I make out of things found in my fridge. I’ve discovered so many great flavor combinations by experimenting with these bowl meals and I hope they inspire you as well. This Cottage Cheese Crab Bowl is my most recent favorite. It’s light and fresh for this early summer heat, but still filling enough to serve as a whole meal (for me, at least).

What’s In This Bowl

This cottage cheese crab bowl was inspired by the classic sushi roll, the California roll, which contains crab (or often times imitation crab), cucumber, and avocado. I had been seeing imitation crab every time I stopped and Aldi and I eventually started craving it, so I bought a pack, I grabbed a cucumber, and threw them on top of the cottage cheese I had in my fridge. I also went a step further and sprinkled on a little bit of Everything Bagel Seasoning, and a light drizzle of sriracha for fun. It’s not fancy, but it’s soooo good!

P.S. If you have avocado on hand, it would go marvelously with these flavors, just like it does in the California roll.

What is Everything Bagel Seasoning?

Everything bagel seasoning has been taking the food market by storm lately. It’s basically the mix of ingredients that you’d find on top of an “everything” bagel, or sesame seeds, poppy seeds, flakey salt, dehydrated garlic, and dehydrated onion. I’m not sure who marketed this seasoning blend first, but the first time I saw it was at Trader Joes. It’s gotten so popular lately that several other grocery stores are now making their own version, including Kroger and Aldi. 

What is Imitation Crab?

Imitation crab might throw some people off, and I totally get it. Imitation crab is basically fish that has been processed to taste and look more like crab. It’s probably not the most wholesome choice of proteins, but it’s so much less expensive than real crab and since I only eat it maybe once a year, I’m not going to sweat it. I’m all about everything in moderation, and I encourage everyone to make the food choices that they are comfortable with. Here is a great article from Healthline breaking down exactly what imitation crab is and how it compares to real crab, so you can decide for yourself: What is Imitation Crab and Should I Eat It?

Can I Substitute…

The whole idea of a “bowl meal” is that you allow yourself to be a little experimental, throw in whatever you have, and just go with it. So, can you substitute the imitation crab? Sure, go with what you have. Maybe some canned tuna, real crab, cooked salmon, or smoked salmon. Can you substitute the Everything Bagel Seasoning? Sure, maybe try some plain sesame seeds, or just some freshly cracked pepper and flakey sea salt. Can you substitute the cottage cheese? Sure, try a bed of rice, or maybe some fresh greens. I can’t guarantee you’ll like any of these substitutes, but the point is that you try it and see for yourself. :)

Cottage Cheese Crab Bowl

This Cottage Cheese Crab Bowl is the perfect light, fresh, and filling lunch for summer. It also meal preps well, so pack a few to take to work for lunch! 

Total Cost $1.21 each

Prep Time 5 minutes

Cook Time 0 minutes

Total Time 5 minutes

Calories 149.2kcal

Author Beth - Budget Bytes

Ingredients

• 1/2 cup cottage cheese $0.27
• 1/2 cup chopped cucumber $0.32
• 1/3 cup imitation crab $0.58
• 1/4 tsp everything bagel seasoning $0.02
• 1/4 tsp sriracha $0.02

Instructions

• Add the cottage cheese, chopped cucumber, and crab meat to a bowl. Top with everything bagel seasoning and a light drizzle of sriracha.
• Serve immediately, or refrigerate until ready to eat, up to four days.

Nutrition

Serving: 1bowl | Calories: 149.2kcal | Carbohydrates: 15.4g | Protein: 15.7g | Fat: 2.8g | Sodium: 710.4mg | Fiber: 0.8g

Want more bowl meals? Check out our bowl meal category! 

How to Make Cottage Cheese Crab Bowls – Step by Step Photos

Chop about a ½ cup cucumber. Depending on the girth of your cucumber, you may want to either halve or quarter the slices to make them bite-sized.

This is the imitation crab meat that I got at Aldi. You can usually find it in the seafood department in grocery stores, but at Aldi it’s with the seasonal refrigerated items. So I’m not sure if they’ll continue to carry this item forever.

And here is the everything bagel seasoning I used. I’ve used different brands and each seems to have a different salt content, so you may just want to add your seasoning to the bowl according to your tastes. I find that this one from Aldi has a lot more salt than the one from Kroger (I prefer the less salt version). 

To make the cottage cheese crab bowl, start with ½ cup cottage cheese, add ½ cup chopped cucumber, about ⅓ cup of the imitation crab, and then sprinkle on some of the everything bagel seasoning (I used ¼ tsp, but would have used more if it had less salt).

Finally, drizzle a little sriracha on top.

Then enjoy! This bowl meal preps really well, so feel free to make a few for easy grab and go lunches later in the week!

The post Cottage Cheese Crab Bowl appeared first on Budget Bytes.

Ooey Gooey S’mores Bars are a delicious treat inspired by campfire s’mores with melty marshmallow, a buttery graham cracker crust, and a rich-sweet chocolate.  These satisfying and easy to make bars are irresistible!

If you love s’mores then be sure to try Nutella s’mores bars too!  My family loves the creamy chocolate Nutella flavor and anything made with it is worth trying in our opinion!

Ooey Gooey S’mores Bars

Last weekend we went to a friend’s house for a barbecue.  We roasted marshmallows around their fire pit and everyone made s’mores.  It was so much fun!   Now, you know that I pride myself on being able to make a pretty fantastic s’more! However, my youngest really struggled.  After a few marshmallows dropped into the fire pit and a few caught fire, finally I got the idea to make a more practical version of this classic treat.  One that would still have all the classic marshmallow chocolate and graham cracker flavors without the hassle of the fire.

These ooey gooey bars are so quick and easy.  They are perfect for those of us with no patience for waiting for the perfect marshmallow, and those who want leftovers that can be eaten for days.  And let me tell you, the texture of biting into this ooey gooey s’mores bar is unbelievable!  It has the chewy graham cracker crust, and a warm, rich chocolate layer with marshmallow oozing out of every bite.   Such an amazing dessert that everyone will be craving all summer!!

Ingredients for Ooey Gooey S’mores Bars

These ingredients are all staples in my pantry.  I find that with these basics I am ready to make most of the desserts my family loves the most!

• Graham crackers: The sweet and crunchy crust of the s’mores bars. (UK readers use digestive biscuits if you can’t find graham crackers)
• All purpose flour: Combine together with graham crackers and salt.
• Salt: Adjust to your taste depending on preference and the butter you use.
• Butter: Softened to easily mix together with graham crackers. If you use unsalted add a bit of salt so the bar is not too sweet.
• Brown Sugar: Rich sweetness mixed in to the chewy cracker crust.
• Vanilla Extract: Brings out the other flavors and add its own richness into the graham cracker crust.
• Hershey Bar’s: Hershey’s is my favorite, but any kind will work.
• Marshmallow fluff: Sweet gooey marshmallow

How to Make Ooey Gooey S’Mores Bars

These yummy treats are so easy to make and even easier to disappear! The hardest part is waiting for these babies to cool! Sometimes I even put them in the freezer to speed up the process!

1. Prep: Preheat the oven to 350 degrees. Line a 8×8 inch pan with aluminum foil or parchment paper.
2. Crush graham crackers:  In a food processor, pulse the graham cracker sheets until finely ground without any lumps. Combine it with the flour and salt and set aside.
3. Make Crust: Cream the butter and brown sugar until light and fluffy. Add the vanilla. Add the graham cracker and flour mixture and mix until incorporated.
4. Form Layers:Press 2/3 of the dough into the bottom of your 8×8 inch pan. Lay the Hershey Bars evenly across the bottom. Using a small spoon dollop the marshmallow fluff evenly on top of the nutella. Crumble the remaining dough on top. I would kind of pat the dough flat with my hands and lay it on top and spread it on top. Some of the marshmallow will peek through.
5. Bake: Place in oven for 30-35 minutes until the top is golden brown and toothpick comes out clean. Let them completely cool before cutting. They can still be a little warm and are amazing!

More S’Mores Please!

I couldn’t believe how easy it was to create such a sweet, transportable s’mores dessert!  In what felt like no time I was serving these delicious treats up and everyone was amazed at how delicious they were! To make the most perfect version for your friends and family (or for yourself…self care is so important!) consider these things I learned when making mine.

• Chocolate: Use any chocolate you have.  To me the Hershey’s Chocolate bar is the exact chocolate flavor I am looking for in a s’mores dessert.  However, any chocolate bar that you love will work great!
• Add Peanut Butter: I experimented with adding in peanut butter and crunchy peanut butter. I have to say I loved the creamy!  I would advise melting the peanut butter slightly so it easier to spread over the chocolate layer.
• Garnish: Add some chocolate chips on the top for an impressive presentation.  It is totally not necessary for taste, but it looks great!
• Parchment Paper: To get a great layer of graham cracker on the top of your bars form the dough on a piece of parchment paper then carefully flip onto the top of the marshmallow fluff.  It will be easier than trying to spread it on top of the sticky fluff.
• Graham Cracker: Be sure when you crush the graham crackers you have no big chunks left.

Serving S’Mores:

Although usually a great sign of a well made s’more is a messy face, this s’mores bar is meant to look a little more put together.  So here are my tips for having great looking s’mores bars in addition to their fantastic taste!

• Cool: Let the bars cool completely before cutting into them. (I recommend chilling in the refrigerator overnight) Otherwise, you will have a hot mess of marshmallow fluff and chocolate.  Delicious, but not so pretty.
• Parchment Paper: After the bars have cooled, using the edge of the parchment paper lift the bars out of the baking dish.  Then, cut into small squares.
• Store: Store in an airtight container at room temperature for 3-5 days.

Don’t Forget these S’mores Desserts Too:

• No Bake S’mores Pie
• S’mores Fudge Pops
• Gooey S’mores Cookies
• S’mores Brownies
• Reese’s Peanut Butter Cup S’mores
• S’mores Dip

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To Die For Ooey Gooey S'mores Bars

Ooey Gooey S'mores Bars are a delicious treat inspired by campfire s'mores with melty marshmallow, a buttery graham cracker crust, and a rich-sweet chocolate.  These satisfying and easy to make bars are irresistible!

Course Dessert

Cuisine American

Keyword smores bars

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Servings 12 Pieces

Calories 272kcal

Author Alyssa Rivers

Ingredients

• 9 sheets graham crackers
• 1 cup plus 2 Tbsp all purpose flour
• 1/2 tsp salt
• 1 cup butter softened
• 2/3 cup brown sugar
• 1 teaspoon vanilla extract
• 3 1/2 Hershey Bar's
• 1/2 jar marshmallow fluff 7 oz.

Instructions

• Preheat the oven to 350 degrees. Line a 8x8 inch pan with aluminum foil or parchment paper.
• In a food processor, pulse the graham cracker sheets until finely ground without any lumps. Combine it with the flour and salt and set aside.
• Cream the butter and brown sugar until light and fluffy. Add the vanilla. Add the graham cracker and flour mixture and mix until incorporated.
• Press 2/3 of the dough into the bottom of your 8x8 inch pan. Lay the Hershey Bars evenly across the bottom. Using a small spoon dollop the marshmallow fluff evenly on top of the hersheys chocolate pieces. Crumble the remaining dough on top. I would kind of pat the dough flat with my hands and lay it on top and spread it on top. Some of the marshmallow will peek through.
• Bake for 30-35 minutes until the top is golden brown and toothpick comes out clean. Let them completely cool before cutting. They can still be a little warm and are amazing!

Nutrition

Calories: 272kcal | Carbohydrates: 29g | Protein: 2g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 41mg | Sodium: 306mg | Potassium: 51mg | Fiber: 1g | Sugar: 15g | Vitamin A: 473IU | Calcium: 27mg | Iron: 1mg

This recipe makes a single beautiful loaf of walnut studded zucchini bread. And a sizable one at that. For years I would load my zucchini bread batter with all manner of zest, spice, and whatnot. But that’s not how I roll anymore. Over the years I began to prefer this pared-down and more minimalist version. Moist, just sweet enough and loaded with toasted walnuts inside and out, it has a sweet nut-crusted top, requires just one pan and is a rustic stunner. If you’re looking for a go-to zucchini bread recipe, give this a shot.

A Few Zucchini Bread Tips

Pre-grate & Freeze Excess Zucchini: When you have more zucchini than you know what to do with, grate it and divide 2 1/2 cup portions into freezer bags. Thaw and use with this recipe later in the year.

Too Much: If you’ve baked more zucchini bread than you can eat, slice it, divide with parchment paper, and freeze in baggies. When you’re ready for it, thaw and toast (or toast in a pan with a bit of butter).

Accurate Baking Time: A cake tester is important here. This is a big loaf and you want to make sure the interior is cooked though. If cake batter is visible on your tester keep baking in 7-10 minute increments. 

Yellow Summer Squash Are OK Too! You can basically use any summer squash you like here. Classic green-skinned zucchini are most typical, but you can also use eight-ball squash, patty pan, crooked neck squash, etc. I like to leave the skins on all of them for the color-flecks they lend to the batter. One thing to keep an eye out for is any squash that has developed seeds. Just scoop those out prior too grating.

Variations

My Special Zucchini Bread: This is the more maximalist version of zucchini bread I’ve featured here since 2008. To the batter add: the zest of 2 lemons, 1/4 cup poppy seeds, 1/3 cup finely chopped crystalized ginger, 1 teaspoon cinnamon, and 1 tablespoon favorite curry powder. So fragrant!

All the Zests Zucchini Bread: Add the zest of 3 limes, 2 oranges, and 3 lemons. Consider swapping almond extract for the vanilla extract.

Basil & Lemon Zucchini Bread: Add 1/3 cup chopped fresh basil and zest of two lemons to the we ingredients. You can use Italian or lemon basil.

Zucchini Oat Bread: An idea I haven’t tested yet, but want to mention it in case someone wants to give it a try. Swap 1/3 cup of the flour for old-fashioned oats.

Raz el Hanout Zucchini Bread: I’ve baked a delicious version using a Raz el Hanout spice blend, highly recommended! Just add 1 tablespoon of Raz el Hanout to your dry ingredients.

Zucchini Bread Muffins: Yes, you can make muffins! Fill lined muffin tins 2/3 full – 3/4 if you’re living on the edge! And bake until golden and cooked through.

More Zucchini Ideas

If you have a garden that is anything like ours, it’s putting off an incredible number of zucchini right now. Take a look at these zucchini recipes. I’ve been trying to come up with more recipes that put a real dent in the zucchini supply. So far, this Pasta with Smashed Zucchini Cream is a favorite, and this Grilled Zucchini & Bread Salad is perfect for summer & using up extra sourdough at the end of the week. And we love this Simple Sauteed Zucchini, especially with a little side action of this favorite pesto.

Enjoy! And please leave notes in the comments if you have other variations you like.

Continue reading Zucchini Bread on 101 Cookbooks

This New Orleans Gumbo is a southern classic! It is full of sausage, shrimp, the “Holy Trinity” of vegetables, okra, and a dark roux. Enjoy the flavors of Louisiana in this comforting Creole dish!

Every region of the country has their signature dish and Gumbo is the star of Louisiana. This soup is so full of flavor and comfort. For more southern favorites, try Beignets, Southern Hush puppies, and Shrimp Creole.

New Orleans Gumbo

You many not be able to travel to the south and enjoy all the yummy comfort food but you can still enjoy it in your own home! This gumbo is actually quite easy to make. The hardest thing is being patient with cooking the roux but you can do it!

What is Gumbo?

Gumbo is a popular Louisiana soup and is actually the state’s official cuisine. Gumbo can be Cajun or Creole but almost all are made with a dark roux, a combination of meat and shellfish, Creole or Cajun Seasoning, and the “holy trinity” of vegetables- green bell pepper, onion, and celery.

How to make Gumbo:

A good gumbo takes time and attention, especially in the beginning, but it pays off.

1. Make the Roux– Heat butter over medium-low heat in a large deep pot. When melted, whisk in the flour a little at a time and then continue to cook, stirring constantly (Don’t walk away!), until it is as dark as chocolate, about 30-40 minutes.
2. Add the onions, peppers, and celery and cook for 6-8 minutes or until softened. Add the garlic and cook another minute.
3. Stir in the chicken broth, tomatoes, tomato sauce, bay leaves, Cajun seasoning, and salt. Bring to a boil. Reduce heat to low and simmer uncovered for 45 minutes.
4. Add the okra and simmer another 10 minutes. Meanwhile, heat a skillet with oil over medium high heat and cook sausage 2-3 minutes per side.
5. Stir the sausage and raw shrimp into the gumbo and simmer another 4-5 minutes or until shrimp is pink and cooked through.
6. Serve over white rice and garnish with scallions.

What is the difference between Creole and Cajun Gumbo?

Cajun gumbo uses oil for the roux and does not contain any tomatoes. A Creole Gumbo typically contains tomatoes and uses butter in the roux. The recipe below uses tomatoes, tomato sauce, and butter so it is a Creole version.

Can it be made in advance?

The roux can be make up to 4 days in advance and then stored in the fridge. Making the roux in advance will save you a lot of time since that is where the bulk of your undivided attention is needed.

Like with any soup or stew, gumbo tastes best the next day so making it in advance works great.

Tips for making the best Gumbo:

• Do not rush or shorten the cooking time of your roux. The darker the roux, the more depth of flavor your gumbo will have.
• Do not burn your roux. Cooking the roux requires your full attention so make it when you don’t have distractions. You can always store it in the fridge until you’re ready to use it in your soup.
• Use okra! It is delicious and helps to thicken the broth. Fresh okra isn’t as readily available around the country but you should be able to find frozen okra in your local grocery store and it works just as well.

More southern classics you’ll love!

• Easy Sausage Balls
• Cajun Popcorn Shrimp
• Chicken Fried Steak
• Easy Shrimp Creole
• Cajun Garlic Shrimp and Grits

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New Orleans Gumbo

This New Orleans Gumbo Recipe is a southern classic! It is full of sausage, shrimp, the “Holy Trinity” of vegetables, okra, and a dark roux. Enjoy the flavors of Louisiana in this comforting Creole dish!

Course Main Course

Cuisine American

Keyword Gumbo recipe

Prep Time 10 minutes

Cook Time 1 hour 40 minutes

Total Time 1 hour 50 minutes

Servings 8 People

Calories 397kcal

Author Melanie Dueck

Ingredients

• 1/2 cup butter
• 1/2 cup all-purpose flour
• 1 cup yellow onion chopped
• 1 green bell pepper chopped
• 1 cup celery chopped
• 3 cloves garlic
• 4 cups chicken broth
• 1 15 ounce can diced tomatoes
• 8 ounces tomato sauce
• 2 bay leaves
• 1 tablespoon Cajun seasoning (without salt)
• 1 teaspoon kosher salt
• 12 ounces fresh or frozen okra sliced 1/2" thick
• 2 teaspoons oil
• 12 ounces Andouille sausage sliced into 1/2" pieces
• 1 pound raw shrimp peeled and deveined
• 4 scallions sliced
• cooked basmati rice

Instructions

• Heat butter over medium-low heat in a large deep pot. When melted, whisk in the flour a little at a time and then continue to cook, stirring constantly, until as dark as chocolate, about 30-40 minutes.
• Add the onions, peppers, and celery and cook for 6-8 minutes or until softened. Add the garlic and cook another minute.
• Stir in the chicken broth, tomatoes, tomato sauce, bay leaves, Cajun seasoning, and salt. Bring to a boil. Reduce heat to low and simmer uncovered for 45 minutes.
• Add the okra and simmer another 10 minutes. Meanwhile, heat a skillet with oil over medium high heat and cook sausage 2-3 minutes per side.
• Stir the sausage and raw shrimp into the gumbo and simmer another 4-5 minutes or until shrimp is pink and cooked through.
• Serve over white rice and garnish with scallions.

Nutrition

Calories: 397kcal | Carbohydrates: 18g | Protein: 24g | Fat: 26g | Saturated Fat: 11g | Cholesterol: 209mg | Sodium: 1889mg | Potassium: 739mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1684IU | Vitamin C: 43mg | Calcium: 175mg | Iron: 4mg