Anna’s Alimentos
Do you know what alimentos means?
It’s the Spanish word for food, just every day kind of food; simple, fun, and kid friendly food.
Wondering what to do with that extra zucchini? Here’s a great recipe for Zucchini bread.
Lots of fiber and Vitamin C. Enjoy!
ZUCCHINI BREAD
3 eggs, beaten
1 cup oil
2 cups sugar
2 tsp vanilla extract
dry ingredients
3 cups flour
2 tsp baking soda
1 tsp salt
1/4 tsp baking powder
2 tsp cinnamon
1/4 tsp nutmeg
fruit
2 cups zucchini, unpeeled and shredded
8 oz. crushed pineapple, well drained, (about 1 cup)
1 cup chopped dates
1 cup chopped pecans
Combine dry ingredients. Set aside. Beat eggs, oil, sugar and vanilla together until well blended. Stir in dry ingredients. Add zucchini, pineapple, dates and pecans and mix well by hand.
Pour batter into two buttered and floured 9″X5″ loaf pans. Bake at 350* for about one hour.
Check for doneness by inserting a sharp knife or toothpick into the center of the loaf. It should come out clean. Remove from pan and let cool on a rack for 30 minutes before slicing.
Great with peanut butter!!
KALE CHIPS
Wash fresh kale and air dry on paper towels.
Using 1 TBSP for every 8oz. of kale, toss together in a large bowl.
add seasoning to taste…
sea salt, basil, Italian seasoning, turmeric…
Lay kale in a single layer on a flat baking sheet.
Bake 10 to 15 minutes at 350 degrees or until kale is crisp and turning slightly brown.
Also tasty sprinkled with fresh parmesan cheese after baking.
1/2 c. butter 2 1/2 c. flour
1 3/4 c. sugar 2 Tbsp cocoa powder
1/2 c. oil 1 tsp baking soda
2 eggs 1/2 tsp baking powder
1 tsp vanilla 1 tsp cinnamon
1/2 tsp cloves
1/2 c. buttermilk
2 c. peeled and shredded zucchini (1 medium sized zucchini)
2 c. semi-sweet real chocolate chips
Preheat oven to 350 degrees. In a large mixing bowl cream together the butter and sugar. Beat in the oil, eggs and vanilla. Combine the dry ingredients in a separate bowl. Alternately add the dry ingredients and the buttermilk to the creamed mixture. Stir in the grated zucchini. Pour into a greased 9×13 pan. Sprinkle with the chocolate chips. Bake at 350 degrees for 45 – 50 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Prep time: 15 minutes
Baking time: 45 – 50 minutes
Serves: 15 – 18
Nutritional information: Servings 15; Serving size 1 piece (114g)
Calories 380; Calories from fat 170; Total fat 18g; Cholesterol 35 mg; Sodium 170mg; Carbohydrate 56g; Dietary Fiber 2g; Sugars 36g; Protein 4g.
2 tsp olive oil 5 c. diced tomatoes (~2 lbs.)
3/4 c. chopped onion 1 1/2 c. water
1 Tbsp chopped fresh oregano or basil 2 1/2 Tbsp tomato paste
1 tsp chopped fresh or 1/4 tsp dried thyme 2 tsp sugar
2 garlic cloves, chopped 1/4 tsp each salt & pepper
Heat olive oil in a large saucepan over medium heat. Add the onion, oregano/basil, thyme and garlic. Cook four minutes, stirring frequently. Stir in tomatoes and remaining ingredients. Bring to a boil. Reduce heat and simmer for 15 minutes. Let cool for 15 minutes. Place half of soup in a blender or food processor. Process until smooth or your desired consistency. Repeat procedure with the remaining soup. Serve warm or chilled. Sprinkle with fresh basil, if desired.
Yield: 5 servings, 1 cup each
Nutritional Information:
Calories 81; Fat 2.6g; Protein 2.3g; Carbohydrate 14.6g; Fiber 2.9g; Iron 1.3g; Calcium 29mg
