TGIF! Finally and I’m so happy the week is over, I don’t even mind that we’re expecting dreary, rainy, cold weather most of the weekend. Now if I can just shake this post nasal drip and unhappy insides… Anyway, I’m still focusing on saving a little grocery money this month and using up what I can in our pantry and freezer. Back in July I made a modified version of Ani’s zucchini bread and froze most of the batch in a glass freezer container. Then promptly forgot about it.
I stuck the container into the fridge the other day to defrost for a few meals this week looking forward to seeing how the bread weathered being frozen and defrosted.
Aside from being a little moist, very well actually! The texture and flavor held up nicely and the glass freezer container worked out very well for easy access to pull one frozen piece out at a time for defrosting.
For lunch yesterday, I smothered two of the slices with garlic hummus, sprouts and tomato slices for a fast open face sandwich.
The bread held up nicely allowing me to pick it up without falling apart from the weight of the toppings. And this combo made a delicious lunch, the creamy garlic flavor of the hummus worked well with the bread and sprout textures.
For dinner tonight I was craving a little comfort food and decided to be bad with a package of Trader Joe’s Soy Mozzarella I had to make a baked vegan pizza by layering mozzarella slices, tomato slices and fresh basil on top of the bread and baking at 400 degrees for 20 minutes.
The soy mozzarella was just okay at melting, but the zucchini bread actually crisped up nicely to create a unique pizza crust. Yeah, not raw, but fun and tasty for an occasional treat. :-) And I’m thrilled that I can make huge batches of this bread at a time, freeze it and pull what I need from the freezer.
On my last trip to Whole Foods, I grabbed a kabocha squash to try baking at home. I hack up a lot a winter squashes, but this is my first time working with one of these. This one was tough! Hammering it in half with our 10″ chef knife, then slicing into wedges was a little nerve racking.
The inside smelled like a sweet butternut squash and it packed a ton of seeds for such a little squash, more that much larger pumpkins.
I tossed the wedges with a little salt, cumin, cinnamon, cayenne pepper and soy sauce, then baked at 400 degrees for 15 minutes on each side.
This crazy combo made a great dinner for a laid back Friday evening. For the rest of the evening, we’re playing video games, watching movies and opening up the house to enjoy the cooler temps. Exciting, I know. :-P But it’s been a nightmare of a week and tomorrow will be a busy day of hyper kids at my niece’s 3rd birthday party, we need to rest up!