"Mom`s" the word

Growing up, I felt very fortunate to have a domestically saavy mother. She was a stay-at-home mom until I started middle school and even after that she successfully performed every duty of a stay-at-home mom while also juggling a full-time job.  My memories of “dinner” growing up do not consist of fast food drive-thrus, Chinese takeout in front of the TV, or Hungry Jack meals heating in the microwave.  And we definitely did not have the local pizza man on speed dial.  My mother cooked every night.  I can only remember having fast food on the way home from a soccer match and on long road trips to the beach as a family.  Eating out did not become a once-a-week event until I was in my teens.  Practically everything we ate was home made.  Our birthday cakes did not come from the local grocery store bakery...she made them.  If we wanted brownies or chocolate chip cookies, my mother made them from scratch.  My first encounter with Nestle Tollhouse pre-packaged dough was at college (which in combination with too much beer was the culprit behind my freshmen 15 weight gain...that was pre-career path switch to Nutrition).  And I most definitely did not come into contact with microwaveable food until I saw people in my dorm eating it.  My mom even canned vegetables fresh vegetables, three kinds of pickles, and the best strawberry jam you have ever tasted.  Yes, I was spoiled.

My mom is by no means a typical southern cook.  We did not eat fried chicken and turnip greens for dinner every night.  However, her recipes that I am posting today definitely reflect Southern heritage in a different way.  In the South, we know just how to take something healthy, add fat—salt—and/or sugar and turn it into something that may be detrimental to your waistline, but uplifting to your soul.  Today I am featuring two sweetbreads which were staples in my household that I feel my mom has perfected: Zucchini Bread and Sweet Potato Bread.  The sweet potato bread is actually my grandmother`s recipe for pumpkin bread, but the pumpkin has been substituted with sweet potatoes (My family is from North Carolina...we are all about some sweet potatoes).  These sweet breads are great for breakfast, afternoon snack, or dessert. Because they contain vegetables, you can enjoy a slice or two knowing that you are getting some vitamins and minerals along with the fat and sugar. J

Zucchini Bread

2 c grated zucchini

3 eggs, beaten until foamy

¾ c canola oil

2 ½ c sugar

1 c chopped pecans or walnuts

3 c all-purpose flour

1 tsp b. soda

¼ tsp salt

1 tsp cinnamon

1 tsp nutmeg

“pinch” of allspice

Pre-heat oven to 350°. Grease and flour two 8-inch loaf pans.

Using a metal sifter, sift flour, b. soda, salt, and spices together into a mixing bowl.  In a separate larger bowl, combine zucchini, eggs, oils, and sugar.  Add ½ of the dry ingredient mixture.  Mix until just blended.  Add the remaining ½ of dry ingredients.  Stir until smooth.  Fold in chopped nuts. Pour batter into loaf pans and bake in preheated oven for 45 minutes.  Remove from oven and allow bread to cool in pans for at least 30 minutes before removing.

*Nutritional Spotlight:

Zucchini- Considered a “summer squash”, it is very low in calories (approx. 20 kcals per ½ cup) and very high in Vitamin C, providing 15% of what`s recommended daily. It also contains Vitamin A, fiber, and potassium. 

Sweet Potato Bread

2 c sugar

1 c oil

3 eggs

2 cups pureed sweet potatoes (or pumpkin)

3 c all-purpose flour

½ tsp salt

¾ tsp b. soda

1 tsp b. powder

1 ½ tsp cinnamon

½ tsp cloves

1 tsp nutmeg

Preheat oven to 325°. Grease and flour two 8-inch loaf pans.

In a large mixing bowl, combine sugar and oil until well blended.  Add eggs and beat until mixture is light and creamy.  Stir in sweet potato puree.  In a separate bowl combine the remaining ingredients.  Add these to the sweet potato mixture and beat until well blended. Pour into loaf pans and bake in preheated oven for ~ 60 minutes.  Remove from oven and allow to cool in pans for at least 15 minutes before removing.

NOTE: Make sure the sweet potatoes have been cooked, peeled, and pureed before using (if you are not using canned).

NOTE: Nuts and raisins can also be added.

*Nutritional Spotlight:

Sweet Potato- Trumping the regular “white potato”, this starch sits lower on the glycemic index.  This means that it doesn`t have as strong an effect on your blood sugar, making it a better choice for diabetics than white potatoes! They are also a good source of fiber, a little less than half of which is soluble fiber (the kind that helps lower cholesterol and regulate blood sugar).  To add to these benefits, they are also high in Vitamins A and C, beta-carotene, folic acid, and potassium.  (Folic acid helps prevent neural tube defects in unborn babies and potassium helps control blood pressure.)