A Bread-Filled Reset

   

And that's because it does everything regular bread does, with all the goodness of Zucchini. Vasudha Viswanath who wrote the new cookbook Vegetarian Reset, came by Tonia's Kitchen to talk about her version of Zucchini Bread, which is different than the sweet bread you might be familiar with. Vasudha told Tonia this is more of a savory sandwich loaf. It's gluten-free and very versatile. Vasudha says you can use it to make everything from Avocado Toast to croutons, even breadcrumbs. It's nutrient-rich and most importantly, delicious!

serves: 10 

1 medium zucchini (7 oz./200g) 

1⁄2 tsp. + 1 pinch salt, plus more to taste 1 cup/120g chickpea flour 

1 scant cup/100g blanched almond flour 

1 Tbsp. baking powder 1 Tbsp. ground flaxseed 2 eggs 

vegan version 

1 medium zucchini (7 oz./200g) 

1⁄2 tsp. + 1 pinch salt, plus more to taste 

1 heaping cup/140g chickpea flour 

1 heaping cup/120g blanched almond flour 

1 1⁄2 Tbsp. baking powder 2 Tbsp. ground flaxseed 

6 Tbsp. aquafaba (soaking liquid from a can of chickpeas) 

directions 

Step 1. Grate zucchini using the smaller holes of a box grater. Sprinkle a pinch of salt over zucchini and let sit for 10–15 minutes to draw out moisture. 

Step 2. Preheat the oven to 350°F/180°C. Lightly grease an 81/2-x-41/2-x-21/2- inch / 201/2-x-11-x-51/2-cm loaf pan. 

Step 3. Combine chickpea flour, almond flour, baking powder, flaxseed, and remaining 1/2 teaspoon salt in a large bowl and mix well. Beat eggs lightly in a separate bowl (skip for vegan version). 

Step 4. Place zucchini in a thin towel, paper towel, or a nut-milk bag and squeeze over a bowl to get as much moisture out as possible (I usually get at least 1/4 cup zucchini water). Reserve the water for the next step. 

Step 5. When oven temp reaches 350°F/180°C, add 1/4 cup zucchini water, beaten egg or aquafaba, and grated zucchini to dry ingredients and stir well with a large spoon or whisk, breaking up any lumps. If the batter is too thick to combine, add a bit more zucchini water 1 tablespoon at a time, up to 4 tablespoons, supplementing with regular water if needed. The batter should be thick, like a lump of wet sand. 

Step 6. Transfer batter to prepared pan and tap gently on the counter to settle. Bake for 35–45 minutes (45–55 minutes for the vegan version), or until golden brown on top and a toothpick inserted in the center comes out clean. 

Step 7. Let cool 15–20 minutes. Loosen around the edges of the pan with a butter knife if necessary. Transfer to a flat surface to slice, and serve just as you would any other bread! 

cooking notes 

Squeeze zucchini hard to get as much moisture out as possible. This is the key to not ending up with a soggy mess! 

Store bread in an airtight container for 3–5 days at room temperature, or up to 3 months in the freezer. Defrost 4–5 hours or overnight at room temperature.

A Different Kind of Fruit Bread

   

You've heard of banana bread and raisin bread, how about Strawberry Bread. Nancie McDermott, who wrote the new cookbook Fruit, told Tonia's Kitchen about a delicious recipe that's a perfect bread for summer, or whenever. Nancy told Tonia you can use fresh or frozen strawberries,and combine that with cinnamon. You can serve it hot or cold and use it for parties or just a delicious snack!

• 2 cups whole fresh strawberries
• 3 cups all-purpose flour
• 2 cups and 1 Tablespoon granulated sugar divided, 1 Tablespoon to sprinkle on strawberries, 2 cups for batter
• 1 Tablespoon ground cinnamon
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 cup chopped walnuts or pecans unsalted
• 1 1/4 cups vegetable oil
• 4 large whole eggs beaten

Instructions

• Preheat oven to 350 F. Prepare two loaf pans, each measuring 9 x 11 inches. Pre-grease the pans and line the bottoms with parchment paper.
• In a large bowl, coarsely chop the strawberries. Sprinkle the fruit with one tablespoon of sugar. Set aside.
• In a medium bowl, whisk together the flour, remaining 2 cups sugar, the cinnamon, salt and baking soda. Toss in the walnuts and combine well.
• Mix the strawberries well and slowly add the vegetable oil and eggs. Using a wooden spoon, stir and combine the ingredients.
• Add the dry ingredients of flour to the mixture and blend well till there are no more traces of flour.
• Divide the batter into two. Pour each into the loaf pans.
• Bake at 350 F for 45 to 50 minutes. Check to see if loaf bread is done by piercing the center with the edge of a sharp knife and if it comes clean, the Strawberry Bread is done.
• Turn the loaf bread over and place on the cooking rack. Slice the bread and serve warm or chilled.

Not Good, Gouda!

Everyone loves a good bread! But what about a very special bread that's bursting with cheese flavor. Alex and Sonja Overhiser, who wrote the new cookbook A Couple Cooks, 100 Recipes to Cook Together came by Tonia's Kitchen to talk about their recipe for Gouda Bread. Both told Tonia it starts with their recipe for sourdough, cut into diamond shapes. The bread is then stuffed with Gouda and Cheddar, along with some seasonings and baked until it's nice and gooey. A fantastic, cheesy bread!

A Special Kind of Bread

  

And that's because it does everything regular bread does, with all the goodness of Zucchini. Vasudha Viswanath who wrote the new cookbook Vegetarian Reset, came by Tonia's Kitchen to talk about her version of Zucchini Bread, which is different than the sweet bread you might be familiar with. Vasudha told Tonia this is more of a savory sandwich loaf. It's gluten-free and very versatile. Vasudha says you can use it to make everything from Avocado Toast to croutons, even breadcrumbs. It's nutrient-rich and most importantly, delicious!

serves: 10 

1 medium zucchini (7 oz./200g) 

1⁄2 tsp. + 1 pinch salt, plus more to taste 1 cup/120g chickpea flour 

1 scant cup/100g blanched almond flour 

1 Tbsp. baking powder 1 Tbsp. ground flaxseed 2 eggs 

vegan version 

1 medium zucchini (7 oz./200g) 

1⁄2 tsp. + 1 pinch salt, plus more to taste 

1 heaping cup/140g chickpea flour 

1 heaping cup/120g blanched almond flour 

1 1⁄2 Tbsp. baking powder 2 Tbsp. ground flaxseed 

6 Tbsp. aquafaba (soaking liquid from a can of chickpeas) 

directions 

Step 1. Grate zucchini using the smaller holes of a box grater. Sprinkle a pinch of salt over zucchini and let sit for 10–15 minutes to draw out moisture. 

Step 2. Preheat the oven to 350°F/180°C. Lightly grease an 81/2-x-41/2-x-21/2- inch / 201/2-x-11-x-51/2-cm loaf pan. 

Step 3. Combine chickpea flour, almond flour, baking powder, flaxseed, and remaining 1/2 teaspoon salt in a large bowl and mix well. Beat eggs lightly in a separate bowl (skip for vegan version). 

Step 4. Place zucchini in a thin towel, paper towel, or a nut-milk bag and squeeze over a bowl to get as much moisture out as possible (I usually get at least 1/4 cup zucchini water). Reserve the water for the next step. 

Step 5. When oven temp reaches 350°F/180°C, add 1/4 cup zucchini water, beaten egg or aquafaba, and grated zucchini to dry ingredients and stir well with a large spoon or whisk, breaking up any lumps. If the batter is too thick to combine, add a bit more zucchini water 1 tablespoon at a time, up to 4 tablespoons, supplementing with regular water if needed. The batter should be thick, like a lump of wet sand. 

Step 6. Transfer batter to prepared pan and tap gently on the counter to settle. Bake for 35–45 minutes (45–55 minutes for the vegan version), or until golden brown on top and a toothpick inserted in the center comes out clean. 

Step 7. Let cool 15–20 minutes. Loosen around the edges of the pan with a butter knife if necessary. Transfer to a flat surface to slice, and serve just as you would any other bread! 

cooking notes 

Squeeze zucchini hard to get as much moisture out as possible. This is the key to not ending up with a soggy mess! 

Store bread in an airtight container for 3–5 days at room temperature, or up to 3 months in the freezer. Defrost 4–5 hours or overnight at room temperature.

30 Breads To Bake Before You Die

No foolin! That's the name of the cookbook that showcases some pretty specials loaves. And one that cookbook author Allyson Reedy recommends, is an especially simple and good focaccia that's featured at the Flour Bakery in Boston. In fact, it's such a great recipes, it's what they use all in their sandwiches. Again, very simple ingredients and it doesn't have to rise overnight, which makes it even faster to create. But that's only one of the recipes you'll find in this cookbook. It's a bread-lover's dream come true!

• 1-3/4 cups warm water
• 1 teaspoon dry active yeast
• 3-1/2 cups all-purpose flour plus more for dusting
• 1-1/4 cups bread flour
• 3 teaspoons kosher salt
• 3/4 cup olive oil plus more for oiling boil
• Medium-coarse yellow cornmeal for dusting sheet pan
• 2 tablespoons fresh rosemary, roughly chopped
• 
  

• Step 1Combine the water and yeast in the bowl of a stand mixer fitted with a dough hook and let it sit for a few minutes until foamy. Add both flours and 1 teaspoon salt. Turn the mixer on low until a shaggy dough forms. With the mixer still running, drizzle in 1/2 cup olive oil pouring against the inside of the bowl to prevent splashing. Turn the mixer up to medium speed and knead the dough until it is smooth and elastic, but slightly sticky. (This also can be done by hand. Using a wood spoon, stir the dry ingredients into the water-yeast mixture to create a shaggy dough. Turn out on a lightly floured work surface and knead for 8 minutes.)
• Step 2Shape the dough into a ball and place in a large oiled bowl. Cover and allow to rise for 2-3 hours or until it has doubled in size.
• Step 3On a lightly floured work surface stretch the dough into a 10-inch by 15-inch rectangle. Sprinkle the sheet pan with cornmeal and transfer the dough to the sheet pan. Cover and allow to rise for another hour until it gets a bit puffy.
• Step 4Preheat the oven to 425 degrees F.
• Step 5Using your fingers, press deep dimples into the dough about 2 inches apart. Sprinkle with rosemary and the remaining salt and drizzle with the remaining olive oil.
• Step 6Bake for 35 – 45 minutes until golden brown. Before removing the focaccia from the oven, check to make sure the bottom is also golden brown or you will end up with soggy focaccia.
• Step 7Cool the bread on a wire rack for 30 minutes before cutting and serving.
• Step 8Note: Store the focaccia wrapped at room temperature for up to 3 days. To freeze, wrap individual pieces and then seal in a freezer bag. Thaw at room temperature and refresh in a 300-degree oven for 5 minutes.

Playing the Spoons

As in Spoon Rolls. It's an old Southern Tradition and a recipe that dates back to the 1930s and 40s. Anne Byrne, who wrote the new cookbook Baking in the American South, stopped by Tonia's Kitchen to talk about these rolls, called as such because back in the day, you would spoon the batter out to place in muffin pans, but only what you needed to for dinner. These rolls, served hot, harken back to the days where refrigeration was only started to appear in American kitchens, and show a very different time.

Strawberry Bread

  

You've heard of banana bread and raisin bread, how about Strawberry Bread. Nancie McDermott, who wrote the new cookbook Fruit, told Tonia's Kitchen about a delicious recipe that's a perfect bread for summer, or whenever. Nancy told Tonia you can use fresh or frozen strawberries,and combine that with cinnamon. You can serve it hot or cold and use it for parties or just a delicious snack!

• 2 cups whole fresh strawberries
• 3 cups all-purpose flour
• 2 cups and 1 Tablespoon granulated sugar divided, 1 Tablespoon to sprinkle on strawberries, 2 cups for batter
• 1 Tablespoon ground cinnamon
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 cup chopped walnuts or pecans unsalted
• 1 1/4 cups vegetable oil
• 4 large whole eggs beaten

Instructions

• Preheat oven to 350 F. Prepare two loaf pans, each measuring 9 x 11 inches. Pre-grease the pans and line the bottoms with parchment paper.
• In a large bowl, coarsely chop the strawberries. Sprinkle the fruit with one tablespoon of sugar. Set aside.
• In a medium bowl, whisk together the flour, remaining 2 cups sugar, the cinnamon, salt and baking soda. Toss in the walnuts and combine well.
• Mix the strawberries well and slowly add the vegetable oil and eggs. Using a wooden spoon, stir and combine the ingredients.
• Add the dry ingredients of flour to the mixture and blend well till there are no more traces of flour.
• Divide the batter into two. Pour each into the loaf pans.
• Bake at 350 F for 45 to 50 minutes. Check to see if loaf bread is done by piercing the center with the edge of a sharp knife and if it comes clean, the Strawberry Bread is done.
• Turn the loaf bread over and place on the cooking rack. Slice the bread and serve warm or chilled.

Starting Over With an Uncoventional Bread

 

And that's because it does everything regular bread does, with all the goodness of Zucchini. Vasudha Viswanath who wrote the new cookbook Vegetarian Reset, came by Tonia's Kitchen to talk about her version of Zucchini Bread, which is different than the sweet bread you might be familiar with. Vasudha told Tonia this is more of a savory sandwich loaf. It's gluten-free and very versatile. Vasudha says you can use it to make everything from Avocado Toast to croutons, even breadcrumbs. It's nutrient-rich and most importantly, delicious!

serves: 10 

1 medium zucchini (7 oz./200g) 

1⁄2 tsp. + 1 pinch salt, plus more to taste 1 cup/120g chickpea flour 

1 scant cup/100g blanched almond flour 

1 Tbsp. baking powder 1 Tbsp. ground flaxseed 2 eggs 

vegan version 

1 medium zucchini (7 oz./200g) 

1⁄2 tsp. + 1 pinch salt, plus more to taste 

1 heaping cup/140g chickpea flour 

1 heaping cup/120g blanched almond flour 

1 1⁄2 Tbsp. baking powder 2 Tbsp. ground flaxseed 

6 Tbsp. aquafaba (soaking liquid from a can of chickpeas) 

directions 

Step 1. Grate zucchini using the smaller holes of a box grater. Sprinkle a pinch of salt over zucchini and let sit for 10–15 minutes to draw out moisture. 

Step 2. Preheat the oven to 350°F/180°C. Lightly grease an 81/2-x-41/2-x-21/2- inch / 201/2-x-11-x-51/2-cm loaf pan. 

Step 3. Combine chickpea flour, almond flour, baking powder, flaxseed, and remaining 1/2 teaspoon salt in a large bowl and mix well. Beat eggs lightly in a separate bowl (skip for vegan version). 

Step 4. Place zucchini in a thin towel, paper towel, or a nut-milk bag and squeeze over a bowl to get as much moisture out as possible (I usually get at least 1/4 cup zucchini water). Reserve the water for the next step. 

Step 5. When oven temp reaches 350°F/180°C, add 1/4 cup zucchini water, beaten egg or aquafaba, and grated zucchini to dry ingredients and stir well with a large spoon or whisk, breaking up any lumps. If the batter is too thick to combine, add a bit more zucchini water 1 tablespoon at a time, up to 4 tablespoons, supplementing with regular water if needed. The batter should be thick, like a lump of wet sand. 

Step 6. Transfer batter to prepared pan and tap gently on the counter to settle. Bake for 35–45 minutes (45–55 minutes for the vegan version), or until golden brown on top and a toothpick inserted in the center comes out clean. 

Step 7. Let cool 15–20 minutes. Loosen around the edges of the pan with a butter knife if necessary. Transfer to a flat surface to slice, and serve just as you would any other bread! 

cooking notes 

Squeeze zucchini hard to get as much moisture out as possible. This is the key to not ending up with a soggy mess! 

Store bread in an airtight container for 3–5 days at room temperature, or up to 3 months in the freezer. Defrost 4–5 hours or overnight at room temperature.

A Different Kind of Fruit Bread

  

You've heard of banana bread and raisin bread, how about Strawberry Bread. Nancie McDermott, who wrote the new cookbook Fruit, told Tonia's Kitchen about a delicious recipe that's a perfect bread for summer, or whenever. Nancy told Tonia you can use fresh or frozen strawberries,and combine that with cinnamon. You can serve it hot or cold and use it for parties or just a delicious snack!

• 2 cups whole fresh strawberries
• 3 cups all-purpose flour
• 2 cups and 1 Tablespoon granulated sugar divided, 1 Tablespoon to sprinkle on strawberries, 2 cups for batter
• 1 Tablespoon ground cinnamon
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 cup chopped walnuts or pecans unsalted
• 1 1/4 cups vegetable oil
• 4 large whole eggs beaten

Instructions

• Preheat oven to 350 F. Prepare two loaf pans, each measuring 9 x 11 inches. Pre-grease the pans and line the bottoms with parchment paper.
• In a large bowl, coarsely chop the strawberries. Sprinkle the fruit with one tablespoon of sugar. Set aside.
• In a medium bowl, whisk together the flour, remaining 2 cups sugar, the cinnamon, salt and baking soda. Toss in the walnuts and combine well.
• Mix the strawberries well and slowly add the vegetable oil and eggs. Using a wooden spoon, stir and combine the ingredients.
• Add the dry ingredients of flour to the mixture and blend well till there are no more traces of flour.
• Divide the batter into two. Pour each into the loaf pans.
• Bake at 350 F for 45 to 50 minutes. Check to see if loaf bread is done by piercing the center with the edge of a sharp knife and if it comes clean, the Strawberry Bread is done.
• Turn the loaf bread over and place on the cooking rack. Slice the bread and serve warm or chilled.

You Might Call It The Unbread!

And that's because it does everything regular bread does, with all the goodness of Zucchini. Vasudha Viswanath who wrote the new cookbook Vegetarian Reset, came by Tonia's Kitchen to talk about her version of Zucchini Bread, which is different than the sweet bread you might be familiar with. Vasudha told Tonia this is more of a savory sandwich loaf. It's gluten-free and very versatile. Vasudha says you can use it to make everything from Avocado Toast to croutons, even breadcrumbs. It's nutrient-rich and most importantly, delicious!

serves: 10 

1 medium zucchini (7 oz./200g) 

1⁄2 tsp. + 1 pinch salt, plus more to taste 1 cup/120g chickpea flour 

1 scant cup/100g blanched almond flour 

1 Tbsp. baking powder 1 Tbsp. ground flaxseed 2 eggs 

vegan version 

1 medium zucchini (7 oz./200g) 

1⁄2 tsp. + 1 pinch salt, plus more to taste 

1 heaping cup/140g chickpea flour 

1 heaping cup/120g blanched almond flour 

1 1⁄2 Tbsp. baking powder 2 Tbsp. ground flaxseed 

6 Tbsp. aquafaba (soaking liquid from a can of chickpeas) 

directions 

Step 1. Grate zucchini using the smaller holes of a box grater. Sprinkle a pinch of salt over zucchini and let sit for 10–15 minutes to draw out moisture. 

Step 2. Preheat the oven to 350°F/180°C. Lightly grease an 81/2-x-41/2-x-21/2- inch / 201/2-x-11-x-51/2-cm loaf pan. 

Step 3. Combine chickpea flour, almond flour, baking powder, flaxseed, and remaining 1/2 teaspoon salt in a large bowl and mix well. Beat eggs lightly in a separate bowl (skip for vegan version). 

Step 4. Place zucchini in a thin towel, paper towel, or a nut-milk bag and squeeze over a bowl to get as much moisture out as possible (I usually get at least 1/4 cup zucchini water). Reserve the water for the next step. 

Step 5. When oven temp reaches 350°F/180°C, add 1/4 cup zucchini water, beaten egg or aquafaba, and grated zucchini to dry ingredients and stir well with a large spoon or whisk, breaking up any lumps. If the batter is too thick to combine, add a bit more zucchini water 1 tablespoon at a time, up to 4 tablespoons, supplementing with regular water if needed. The batter should be thick, like a lump of wet sand. 

Step 6. Transfer batter to prepared pan and tap gently on the counter to settle. Bake for 35–45 minutes (45–55 minutes for the vegan version), or until golden brown on top and a toothpick inserted in the center comes out clean. 

Step 7. Let cool 15–20 minutes. Loosen around the edges of the pan with a butter knife if necessary. Transfer to a flat surface to slice, and serve just as you would any other bread! 

cooking notes 

Squeeze zucchini hard to get as much moisture out as possible. This is the key to not ending up with a soggy mess! 

Store bread in an airtight container for 3–5 days at room temperature, or up to 3 months in the freezer. Defrost 4–5 hours or overnight at room temperature.

This Next Recipe's Garbage

That's literally its name. The Rochester Style Garbage Plate. It comes to us, indirectly, by way of Rochester, NY where it's something of a grand tradition, especially amongst the college set. Jessica Formicola, with SavoryExperiments.com stopped by Tonia's Kitchen to talk garbage, and specifically her recipe for it. She told Tonia its hamburger based and there's a lot of things going on here. Macaroni salad, potatoes, cheese. Everything! So why do they call it a garbage plate? According to Visit Rochester, there's legend that restaurant owner Nick Tahou invented the plate late one night when some college students came in and wanted a plate with “all the garbage on it”. The owner then made his new variation of the plate. Over time it grew into a local favorite

Ingredients

• 6 cups classic macaroni salad click for recipe
• 2 cups crispy home fries click for recipe
• 4 cups Rochester hot sauce click for recipe
• 12 frozen hamburger patties
• 12 slices American cheese
• 12 slices white bread
• butter softened, for buttering the bread

CONDIMENTS:

• ketchup
• yellow mustard
• raw onions , chopped

Instructions

• Fire up the grill to high heat. Grill each hamburger patty 5 minutes on each side for a medium burger. Top with cheese and allow to melt for 1 minute, remove.
• Now you are ready to build your magnificent Rochester Style Garbage Plate! Take a large scoop of home fries, place on one side of the plate. Next, take a large scoop of macaroni salad and place on the other side of the plate. Top with 1-2 cheeseburgers, then raw onions and Rochester hot sauce. Finish with any desired condiments and serve with a slice of buttered bread. Enjoy your Rochester Style Garbage Plate!