Zucchini & Coconut Lime Bread

The very talented Amanda of Amanda’s Cookin started The Secret Recipe Club (or TSRC, here on) a while back. I know! Doesn’t it sound so cool and fun! Well, it is! The idea behind TSRC is simple. Each participating blogger is assigned one of the other participating blogs (much like a Secret Santa). No one reveals whose blog they have, they just visit, pick a recipe, and make it! My assigned blog this month was Suz’s Thru The Bugs on My Windshield.

Now, the moment I clicked on Suz’s blog, I knew what I wanted to make. Because the first recipe itself caught my eye! Now, I have to tell you, recently I have this craving for everything coconut. The list includes coconut chocolates, Indian dishes with coconut like the Kerala cauliflower dish I recently made and Pina Colada (yes, alcohol can never be left behind, can it!). So when I saw Suz’s recipe for coconut banana bread which was topped with coconut lime sauce (coconut lime sauce- who can resist that!) , I was sold.

Coincidentally, Suz tried this recipe for her last month’s TSRC blog hop. Well, Suz and I get attracted to the same sweet things, I guess! Besides this recipe, Suz who lives with her Mountain Man, has a lot of other good recipes that I am tempted to try and have bookmarked, including her Chicken Asparagus Penne Pasta salad, her never-fail Pie crust and Amanda’s Cantaloupe Quick Bread. Do check her blog out, guys (she makes her own homemade vanilla extract- yup, she is that good!) I did a slight variation to the recipe. Though I would have loved to try the recipe with bananas, my stomach just can’t digest it anymore. It’s sad, really, it is, especially at times like these! I used to love banana bread and to have coconut in it, ah! How good would that have been! Sigh! Well, some things you just can’t help, can you. So, instead of banana, I thought of using zucchini. The substitution worked really well, more than what I expected. The only problem, I feel, some might have is that since I took out the banana, some of the sweetness also went away with it. V found the sweetness perfect, and with the glaze you don’t miss the sugar, but if you like your stuff sweet, you should up the sugar amount. Another reason why the sweetness might have been off the mark was that I did not realise that my stock of sugar was low, and found out only when I started mixing everything up.

Now, not that I need a reason to make Pina Coladas, but this was a perfect time to make some! So, there I was, sipping my Pina Colada and biting into my take on Suz & Krista’s coconut banana bread, with this song playing on my mind.

Yes I like Pina Coladas
And getting caught in the rain
I’m not much into health food
I am into champagne
I’ve got to meet you by tomorrow noon
And cut through all this red-tape
At a bar called O’Malley’s
Where we’ll plan our escape.

Zucchini & Coconut Lime Bread

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Mark Bittman's No Knead Bread | The Novice Housewife

Mark Bittman's No Knead Bread | The Novice Housewife Mark Bittman's No Knead Bread | The Novice Housewife
A mother is a person who seeing there

are only four pieces of pie for five people,

promptly announces

she never did care for pie.

~Tenneva Jordan

I read this quote a few days back and found it so true. It sums up every mother so well! And especially mine!

Happy Mother’s Day mom! I hope you know how much you mean to me.

Love you and sorry for all the trouble I keep giving you!

 You will always be the best human being for me.

Hope one day I can sacrifice my piece of pie for you. Till then, here’s a whole bread for you!

Mark Bittman's No Knead Bread | The Novice Housewife

I recently downloaded Mark Bittman’s iPhone app, How to Cook Everything. And, the first recipe that caught my eye was Jim Lahey’s No- Work Bread.  Quoting Bittman, who used to write the food column The Minimalist for the New York Times, the introduction for this bread goes as follows:

This innovation- the word “recipe” does not do the technique justice- came from Jim Lahey, owner of Sullivan Street Bakery in NYC. Jim has created a way for home cooks (and not even ones who are serious bakers) to nearly duplicate an artisan bakery loaf, with a crackling crust, open-holed crumb, light texture, and fantastic flavor. All without kneading, fancy ingredients, or special equipments.

Mark Bittman's No Knead Bread | The Novice Housewife

Bittman’s description is bang on target. The beauty of this bread- it needs no kneading- you just mix everything together- sit it out in the refrigerator or outside if the temperatures are cool- take it out the next day, shape into a ball and let it bake! And you have a crusty, heavenly smelling bread. A wet dough, along with slow fermentation is the secret to its yeasty flavor and open crumb.

You do need to plan ahead for this bread. It is a 24- hour long process, but you would be in the kitchen for only 15 minutes working on it.



Mark Bittman's No Knead Bread | The Novice Housewife

from the original post.

The method involves the bread to be baked in a covered pot in the oven. One could use a dutch oven but I do not own one. I used a crock pot. The crockpot website says that if the pot/crock is detachable you can use it in the oven. Instead of the lid I used aluminium foil. It worked for me but you should try it at your own risk!

True to myself, I goofed up while transferring the dough to the crock pot. But, you guys be careful and keep the seam up, to get a beautiful crack on the top of the bread. So that you can brag about how professional you have become at bread making!

I have made the basic version, which makes a fantastic bread, but of course, you can  be more adventurous with the  formula and use whole-wheat and other flours and different seeds to make it to your liking.

*UPDATED* (March 2014) : I tried this bread by substituting 1 1/2 cups of the bread flour with a mix of whole wheat flour, soy flour, flax seeds, wheat germ, barley flour that I use. And it still turned out great. The updated pictures are from that loaf. Also, I now do own a dutch oven. This one, in case you are wondering- Lodge Double Dutch Oven and Casserole with Skillet Cover

Mark Bittman's No Knead Bread | The Novice HousewifeMark Bittman's No Knead Bread | The Novice Housewife

JIM LAHEY' NO-WORK BREAD
 
Author:
Ingredients
  • Ingredients
  • 3 cups all-purpose or bread flour, plus flour for dusting (400 gms)
  • ½ tsp scant instant yeast
  • 2 tsp salt
  • 2 cups water at 70 F
  • 2 tbsp extra virgin olive oil (optional)
  • cornmeal/semolina/wheat bran, as needed
Instructions
  1. Combine the flour, yeast, and salt in a large bowl. Add the water and stir until blended. The dough will be sticky and that's how it should be(add a little more water if it seems dry). Cover the bowl with plastic wrap, or transfer the dough to another greased bowl, and turn the dough to coat with oil. Cover with plastic wrap.
  2. Let rest for about 18 hours at about 70 F. (You can put it in the refrigerator overnight and about 5-6 hours before you want to bake it.)
  3. Lightly flour a work surface, remove the dough and fold once or twice; it will be soft, but once sprinkled with flour, not terribly sticky. Cover loosely with plastic wrap, and let rest for about 15 minutes.
  4. Using just enough flour to keep the dough from sticking, gently and quickly shape the dough into a ball. Generously coat a cotton (not terry cloth) towel with cornmeal. You can use silpat like I did. Put the dough seam down on the towel and dust with more flour or cornmeal. Cover with another cotton towel (or plastic wrap) and let risefor about 2 hours.
  5. When it's ready, the dough will be more than doubled in size and won't spring back readily when poked with your finger.
  6. At least half hour before the dough is ready, heat the oven to 450 F. Put a 3-to-4 quart covered pot (with the cover)- it may be cast-iron, enamel, pyrex, or ceramic- in the oven as it heats.
  7. When the dough is ready, carefully remove the pot from the oven and turn the dough over into the pot, seam side up. (It's messy, and it probably won't fall in artfully, but it will straighten out as it bakes.)
  8. Cover with the lid and bake for 30 minutes, then remove the lid and bake for another 20-30 minutes, until the loaf is beautifully browned. (If you feel the bread is scorching, lower the temperature.)
  9. Let the bread cool for at least 30 minutes before slicing.
Mark Bittman's No Knead Bread | The Novice Housewife

from the original post

 

 

I have been MIA yet again, missed Easter celebrations too (hope y’all had a great Easter day). These disappearing acts are all thanks to traveling but now my close-to-three-months long India vacation is over and hopefully, jet lag permitting I should be more regular with my posts!

After a very, very long plane journey from Kerala to Phoenix, and then a four hour drive to our town, I am finally at home, back to V- back to married life, back to keeping the home clean, doing the dishes, washing clothes (though the excuse of jetlag is keeping me from doing any of that)!

I must say, that V has kept the house pretty pretty clean. Much cleaner than what I would expect from a guy. Barring the kitchen, I think everything has been pretty much under control. I also got home to flowers (I know- awwww…) and wait for it…..a Macbook! V surprised me with a new laptop for me- an anniversary cum valentine cum his bonus gift :)! (Hmmm….I hope this was not his way of showing how happy he was to have me away for such a long time and the gift was a way to thank me for the peace he had while I was away =/)


Either ways I am a happy girl! And this post comes to you from my new Mac! It is so white that I actually washed my hands before using it.  I am still getting used to the changes. A lot of the Windows OS functions do not work on Mac and I need to figure that out. But its a good thing – that would keep me busy for a while. I need something to keep me occupied. Even though it feels great to be back, I miss home. I miss the hustle bustle in India- the oh so many people- crowded streets, markets- it is just so empty in the US! I am eagerly waiting for my Friday coffee morning now- and catching up with my gang of girls after what seems likes ages.

I am still reeling under my India trip hangover. The last few days in Kerala with my parents were great. I have fallen in love with Kerala food. We had the most amazing prawn curry and king prawns at this resort in Kovalam called Uday Samudara. We had our table right at the beach, which was perfect. The beautiful sea breeze and the noise of the waves splashing made a delicious meal even more special.

I also got a chance to go on a Lion Safari. There is a small national park near Neyyar dam in Kerala where the lions are kept in their natural habitat. We saw two lioness’ and one lion up close from our bus. It was pretty exciting! After that we went to a crocodile farm, but it was sad to see the way the crocodiles were kept in cages. I did notice that crocodiles are pretty lazy reptiles. They just lie around half immersed in water and stay still the whole day. What a life!

But the best part of my Kerala trip, besides the ayurvedic massages, was the trip to the Duke Forest Lodge. Its a 130-acre Rubber plantation and is home to various spice trees and plants including cocoa, vanilla, coffee, cardamom, cloves, pepper, nutmeg. Unfortunately, the vanilla blooming season starts in June so I could not get my hand on any vanilla pods, but the manager told us that in June-July the whole estate smells of Vanilla when the green Vanilla flowers turn black. Its a lovely time to visit the estate.

The manager showed us around the estate, giving us small tidbits now and then.

At the lodge they also grow cacao trees- yes, the trees that give us cocoa, the key ingredient for chocolate, chocolate which is something that most of us can not do without. The Cacao fruit pulp is white and if you suck on them they taste like custard apple. The beans along with the pulp are fermented and then dried, where the pulp trickles off, leaving behind the cocoa beans. The cocoa beans are then shipped off where they are processed to make cocoa powder, cocoa butter, nibs and the likes.

The Lodge is perched in a Rubber plantation. They have about 3000 rubber trees and a good rubber tree gives about 2 bowls of latex sap daily. Each bowl sells for about Rs 80 (roughly $1.50), so it is quite a profitable business for the lodge. The Duke Forest Lodge also is a beautiful place to stay if you plan a trip to Kerala. They have 14-day packages where the stay includes yoga, ayurvedic massages and detoxification meals. They have villas with Jacuzzis and of course, you have the added benefit of being surrounded by spices of all kinds.

And if you are in Kerala, you have to visit the Sri Padmanabhaswamy temple, which is an architectural wonder. There is a dress code there though- the men have to the Kerala Mundu (white Dhoti- piece of white cloth wrapped around the legs), and keep their chest bare.  The women need to be dressed in a sari. Both the dresses are available for hire or to buy near the temple.

Also one should not miss a ride in the backwaters of Allepey-Kovalam, a trip to the tea plantations in Munnar (unfortunately, my Munnar trip did not happen this time) and the Jewish synagogue, the Kathakali performances, the Chinese net in Cochin. And while you are doing all this, do not forget to feast on the local Kerala cuisine- appam and stew, Kerala parantha, prawn curry, fish curry, coconut water– just thinking about it makes my mouth water. As souvenirs pick up spices from the local markets. In Thiruvananthapuram, you could also go to Sarwaa, in Sasthamangalam where handmade products, organic and ayurvedic ware cover a good part of the shop.

There are a lot of other places to cover in Kerala but these are the ones that I have visited and would recommend.

And since you all have been so patient reading while I have been blabbering non stop, I am posting a recipe too. Its been long since I made a 100% flour recipe and god I miss such breads. Of course whole wheat is healthy and it is tasty, no denying that but its nice to have a no wheat just plain ‘ol flour bread. And this one here hits all the right spots!

This is a bread machine recipe but of course it can be made without one. For making a bread without a machine check this post out.

MILK LOAF

makes 750 gms

Ingredients

  • 50 gm butter, softened, diced
  • 1.5 tsp salt
  • 2 tbsp sugar
  • 260 ml liquid milk
  • 400 gms white bread flour
  • 1 tsp yeast

Method

Put ingredients according to your bread maker’s instructions. Set loaf size to 750 gms and use appropriate cycle.

If you do not have a bread maker, you can see this post.