Sunday, June 19, 2011

Zucchini Spice Muffins

I remember hearing someone talk about zucchini bread when i was a kid and i thought it sounded so weird. Dude. It's GOOD. This was my first experience baking with zucchini and I was quite pleased. My friend Bekah has lots of zucchini recipes I'm looking forward to trying.

I know its not really the season for spice cakes and muffins but you'll have to make an exception and try these, because like I said dude...they're GOOD. Also, these are not too sweet. I think they're perfect served warm with a little pat of butter for breakfast.

Zucchini Spice Muffins
recipe adapted from Serious Eats

1 1/2 C all purpose flour
1 t baking soda
1 t cinnamon
1/2 t ground ginger
1/2 t ground cloves
1/4 t salt
2/3 C quick cooking oats
3/4 C packed brown sugar
1/2 C canola oil
2 eggs
2 C packed grated zucchini (this ended up being exactly two mediumish zucchini for me)

Preheat the oven to 350 degrees. Line a muffin tin with paper liners.  In a bowl whisk together the flour, soda, spices, salt and oats. In a separate, larger bowl beat together the sugar and oil. Beat in the eggs and combine well. Stir in the zucchini. Add the dry ingredients in 3 batches until everything is just combined. Fill the paper liners 3/4 of the way full with batter. I actually got 15 muffins out of this recipe. Bake the muffins for 20-25 minutes.


Thursday, June 16, 2011

Early Summer Pasta Salad

I was so excited about my first trip to the farmer's market this year. Too excited. I came home with four pounds of squash and 3 pounds of green beans (there wasn't much else to choose from this early in the summer). Then I remembered that I am the only person in my family of three who actually eats veggies. Whatev. I see zucchini bread in my near future. Stay tuned.

In the meantime I threw together this pasta salad to bring to my dad. At least someone will celebrate my farmer's market finds with me.

I was on vacation for a week and a half and came back to a brown herb garden (but some promising looking tomatoes) so I'm sorry for the lack of fresh parsley.

Early Summer Pasta Salad

1/2 lb fresh green beans, cut into smaller pieces
1 medium zucchini, cut into matchsticks
1 1/2 c short pasta (dry), I used macaroni
1 clove garlic, minced
juice of 1 lemon
3 Tbs olive oil
pinch of salt
pinch of italian seasoning
black pepper
1/4 c parmesan, grated

Bring a pot of water to a boil, add plenty of salt, throw the green beans in for 4-5 minutes and remove with a slotted spoon (you still want them a little crisp). Run under cold water to stop cooking and throw them in a mixing bowl. Throw the zucchini in the same bowl (uncooked). Toss your pasta into the boiling water and cook until done. Drain and add to the mixing bowl. While the pasta is boiling whisk together the lemon juice, olive oil, and seasonings. Taste the dressing and adjust accordingly. Pour the dressing over the warm pasta and toss everything together. Add the parmesan and toss. Taste it. Taste it again. And again. Cover and stick in the fridge for a few hours.

lunch!