The BEST clam chowder EVER and Super Yummy Chocolate Zucchini Bread

Not together of course. That wouldn’t be so delicious. But separately=yum!

Side note: if you WANT to try chocolate covered clams, here’s a random recipe

Saturday Allen and I met my friend Dave for dinner at The Old Clam House. Dave and I went to the Academy of Art together about…. Oh, we’ll just say 7 years ago… And he lives in the city now.  

**Disclaimer: I took none of the pictures of The Old Clam House, just borrowed them from Google. 

He could not have picked a better place! The Old Clam House is the oldest restaurant in San Francisco. It started in 1861. If you’re ever hungry in the city I highly recommend it! We started with drinks of course. They have their own beer, brewed by Anchor Steam, so I had that. It was really good, a little lighter than Allen’s Lagunitas. It’s called Old Clam House Milwaukee Steam.  

 Then we had a sizzling iron platter of shrimp and mussels with butter to dip in. Dave hates that the place switched owners and they no longer serve sourdough bread, but they make this soda bread in a cast iron pot type thing that was really good (I wish I could make bread like that!) 

 Next came the, I think, world’s best clam chowder. Oh my goodness. I want a bowl for breakfast as I’m writing this. Fantastic.  

 Then I finally got to try cioppino! I’ve always wanted to but I was always a little iffy about it. It was really good! Allen liked it too. I was a TINY bit surprised he liked everything as much as I did.  

 Thank you Dave for a wonderful dinner! If you’re up for it, check out some of Dave’s paintings!

Now for the Chocolate Zucchini Bread…. 

I did take this photo!


I found the recipe here: With The Grains

I modified it a little to fit what I had and cut it in half. I love it! The closest way I can think to describe it is it’s kinda like a chocolate muffin. It’s not too sweet. But it doesn’t taste like zucchini at all. I’ll definitely make it again.  Here’s the version I made: 

  • 1 1/2 cups zucchini, shredded
  • 1 cup whole wheat flour (I sifted mine)
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp cinnamon
  • 3/4 tsp baking soda
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 2 large eggs
  • 1/4 cup melted unsalted butter
  • 1/4 cup plain 2% Greek yogurt
  • 1/2 cup sugar
  • 1 tsp vanilla extract
  • 1/2 cup dark chocolate chips
  1. Preheat oven to 350 or convection oven to 325.
  2. Place the shredded zucchini on paper towels to absorb some of the moisture while you mix everything else. 
  3. Whisk together in a large bowl: the flour, cocoa, cinnamon, baking soda, baking powder, and salt 
  4. Whisk in a medium bowl: eggs, butter, yogurt, sugar, and vanilla
  5. Pour wet into dry and stir together. (It will be thicker than cake mix, almost like a really wet bread dough)
  6. Fold in zucchini. 
  7. Pour/spoon into a parchment lined 9×5 loaf pan and top with chocolate chips. 
  8. Bake 45-55 minutes, or 60 minutes in the convection oven. (I rotated mine once)
  9. Place on a wire rack to cool. 
  10. Enjoy! And don’t forget to share with the neighbors 🙂

Roasted Garbanzo Beans

I’ve roasted garbanzo beans, or chickpeas, years ago. They are a crunchy, healthy snack and you can flavor them however you want.

I saw a post about Sweet and Spicy Roasted Nuts that caught my attention and it brought back the distant memory of roasted garbanzo beans.
Then my mouth started to water. And I added garbanzo beans to my shopping list.
I was afraid to make them “sweet” because they roast so much longer than the cashews in the original post that gave me the idea. So I just went with a similar concoction to what I’ve done in the past.
Instead of an actual oven, I used our convection microwave. It occurred to me that the reason I haven’t made these in FOREVER is because I haven’t had access to an “oven” that will cook things for long periods of time.  The camper oven is small and heats from the bottom, so it’s a little difficult to use. It’s definitely something you need to adjust to and account for!
Here’s the general recipe I followed:
***Full disclosure: I never measure ingredients (unless I’m using my bread maker). I eyeball and account for my preference of how I want the dish to taste. Sometimes I will use my palm or pinch with my fingers, but it’s nothing I could communicate in an actual measurement. So I say, just go with what you think will taste good. Or measure.
  • 2 cans of garbanzo beans, drained, rinsed, dried
  • olive oil
  • kosher salt
  • cumin
  • chili powder
  • cayenne pepper
Rinse the beans then drain them. I spread them on a paper towels then roll them around a bit to dry them off. I also pick out the little “skins” that fall off. I drizzled them with olive oil then sprinkled them with seasoning.

The wine is only for my sanity, not a part of the recipe!

I roasted them in the convection oven on 375 degrees for about 40 minutes total, I stirred them around twice.
In a regular oven you would do 400 degrees for 30-40 minutes.
I like mine crunchy, so inevitably some of them will get a little burnt. I like those little guys too.
Just to be totally honest, I love these, but Allen thinks they are disgusting.  But then again, he uses that word to describe a lot of things. It drives me nuts. And he knows it.
He has described as disgusting the following things that come to mind:
  • wine
  • roasted garlic
  • ground turkey (he will eat an entire serving and more of spaghetti or chili or “sausage” though)
  • my toothpaste

Anyway, if you’re in the market for a spicy, crunchy snack, and you’re not as crazy as my boyfriend, I say give these little guys a try!

Cheers to football Sunday!


Homemade Pizza

Ever since we got the new camper with a convection microwave, I’ve been wanting to make homemade pizza. 

My first attempt at cauliflower pizza did not turn out so well. The directions said to steam and drain the cauliflower, getting rid of the excess moisture, before grating it and maxing it with cheese and egg and shaping it like a pizza crust. I skipped the steaming and draining part so the “crust” never got crispy enough to hold together. I still want to try it again…  

After that didn’t work, and I got the Breadmaker, I decided to make actual pizza dough. This time it came out super delicious! I think the only thing I will do differently next time is bake the crust on its own with no toppings for ten minutes or so beforehand, so it gets a little more done without the cheese and toppings getting too brown.  


pepperoni, jalapenos, bell peppers and onions

And by the way, Allen took his very first blog photos for this post! 😉 Good job babe! 

Here is the recipe I used for the dough:

1.5 pounds: 1/2tsp salt, 3cups all-purpose flour, 1-1/2tsp active dry yeast, 1cup water, 2tbs EVOO, and I added about a tbs of Italian seasoning 

  1. Measure all ingredients into bread pan. 
  2. Select the dough cycle on the breadmaker. 
  3. Pat dough into a 12″ round pizza pan. 
  4. Preheat oven to 400• (I did the convection oven to 375• because you always go 25• lower than the recipe calls for. 
  5. Spread sauce and toppings over dough. 
  6. Bake 15-20 minutes. (I went 30 because the convection oven seems to take longer.)

***As I mentioned before, next time I will bake the crust on its own for about 10minutes THEN add the toppings. OR I could bake it in the regular oven. Since camper ovens are so small, they tend to burn the bottom of everything, since that’s where the heat comes from. We usually try to avoid using it altogether.  But that might be perfect for pizza!

On another note about the camper oven: we discovered in the old camper, before we had a convection oven in our lives, that if you cover the oven rack with aluminum foil, it helps to distribute the heat a little more evenly, but it also takes longer for things to cook.