Coconut Bread

I've made several quick breads and muffins from this book, and they are all easy to make and very good!  Recipes include photos for each bread.  I have also made recipes from the companion book, 501 Cookies.

This bread had a sponge texture and all the nuts were pushed to the top while baking.

Makes 1 loaf.

2 cups Bisquick mix
1/4 cup granulated sugar
1 teaspoon cinnamon
1 cup flaked coconut
3/4 cup chopped pecans
2 large eggs, beaten
3 TB melted margarine
1 1/2 cups milk

Position the rack in the center of the oven and preheat to 350 degrees F.  Lightly grease and flour a loaf pan.

In a large bowl, blend together the Bisquick, sugar, cinnamon, coconut, and pecans.  Add the eggs, butter, and milk all at one time.  Stir mixture until smooth.

Scrape the batter into the prepared pan and bake 45-50 minutes, or until a cake tester or toothpick inserted into the center of the bread comes out clean and the top is golden.
 

501 Muffins: Plus Biscuits, Doughnuts, Popovers, Fritters, Scones and Other Quick Bread, Gregg R. Gillespie, 2009

Mushroom Risotto

Another very good Risotto dish!  I combined all the mushrooms together and just used 16 oz of what I usually use, splitting up half for the first part and half for use later.

4 cups vegetable stock
1 cup white wine 
1 TB oil
1 oz butter
2 leeks, thinly sliced
8 oz field mushrooms, sliced
2 cups arborio rice
8 oz button mushrooms, sliced
2 TB chopped parsley
1/2 cup grated Parmesan cheese

Bring the stock and wine to a boil, reduce heat and keep at a simmer.

Heat the oil and butter in a large pan, then add the leeks and cook for 5 minutes or until the leeks are golden.  Add the field mushrooms and cook for 3 minutes.  Add the rice to the mushroom mixture and stir until the grains become translucent.  Add 1 cup of the hot liquid to the rice and stir over medium heat until all the liquid is absorbed.  Continue to add the hot liquid, 1/2 cup at a time, stirring until absorbed between each addition.  Reserve the final 1/2 cup of liquid.

Stir in the button mushrooms and reserved liquid.  Cook, stirring, until the liquid is absorbed and the rice is tender.  Stir in parsley and Parmesan cheese.  Season with salt and pepper.


The Essential Vegetarian Cookbook, Bay Books, 2010

Pasta Vegetable Bake

1 TB olive oil
1 large onion, finely chopped
1 clove garlic, crushed
3 medium zucchinis, sliced
3 1/3 oz button mushrooms, sliced
2 cups tomato pasta sauce
1 cup frozen peas
salt and pepper
1 1/2 cups dried pasta (penne or spiralli)
4 TB grated Parmesan cheese

Preheat oven to 300 degrees F.  Heat oil in a frying pan.  Add the onion and garlic to the pan, cover over low heat for 4 minutes or until onions are soft.  Add zucchinis and mushrooms, cook for 3 minutes.  Add the sauce and peas, cook for 3 minutes.  Season with salt and pepper.  Remove from heat and set aside.

Cook pasta for 10-12 minutes.  Drain.  Add to the vegetables in the pan.  Spoon the mixture into a casserole dish.  Sprinkle with Parmesan cheese and bake, covered, for 20-30 minutes.


The Essential Vegetarian Cookbook, Bay Books, 2010