Zucchini-Lemon Muffins

 I could easily apologize to you right now. It's been a while, hasn't it? I should feel terrible that I haven't been supplying you with yummy recipes. Well, life has been so good this past month that I just haven't had the time - and for that, I do not apologize!

You know I've been searching for a job out here in beautiful California. But what you may not know is that I was offered a position with a non-profit organization at the end of November and started working in December! Between that and a little 2-week vacation to Nebraska for the holidays, my life has been a little crazy. I'm just so blessed.

I digress.

Today I bring to you my first post of 2011. I know it should be some grand recipe...but it's just muffins. But not any old muffins! Zucchini-Lemon! Make these and you'll have spring on your mind, guaranteed. (P.S. I can't say, hear, read or type the word 'muffin' without thinking of this. And I'm not complaining.)

Zucchini-Lemon Muffins
Source: Cooking Light, June 1995


Ingredients:
2 cups all-purpose flour (I used half whole wheat, half all-purpose)
1/2 cup sugar
1 tablespoon baking powder
2 teaspoons grated lemon rind
1/4 teaspoon salt
1/4 teaspoon nutmeg (I used cinnamon)
1 cup coarsely shredded zucchini
3/4 cup skim milk
3 tablespoons oil (I used applesauce)
1 large egg


Directions:
Preheat oven to 400 degrees.

Combine the first 6 ingredients in a bowl; make a well in the center of the mixture. In a separate bowl combine zucchini, milk, oil and egg. Add to flour mixture, stirring just until dry ingredients are moistened.

Divide batter evenly among 12 muffin cups - lined with baking cups or sprayed with cooking spray. Bake for 12 minutes or until golden. Remove from pans immediately and let cool on wire rack.

Vegetable & Chickpea Curry

I have recently become obsessed with coconut milk and have been pouring it into just about every meal these past few weeks. No joke.

I absolutely love the combination of coconut milk, curry powder and tomatoes - such a great flavor that is oh-so comforting. You can imagine my excitement when I found this recipe for Vegetable & Chickpea Curry that makes use of a slow cooker...my true love!

This dish does require a fair amount of chopping/dicing as preparation, as well as a bit of sauteing to begin. But the satisfaction you get when you can literally just throw everything in the slow cooker and forget about it, totally makes up for it. Just stir in the coconut milk and spinach right before eating and serve with brown rice - a simple meal that will warm you up during these chilly winter months! 


Vegetable & Chickpea Curry
Source: Cooking Light

Ingredients:
1 T. olive oil
1 1/2 c. chopped onion
1 c. sliced carrots
1 T. curry powder
1 t. brown sugar
1/2 t. ground ginger
2 garlic cloves, minced
1 jalapeno, chopped (omit the seeds if you're not a fan of the spice!)
3 cups chickpeas (garbanzo beans)
1 1/2 c. cubed potatoes
1 c. chopped green pepper
1 c. small broccoli florets
1/2 t. salt
1/4 t. pepper
1 - 14.5 oz can diced tomatoes
1 - 14 oz. can vegetable broth (I used low sodium)
3 c. fresh baby spinach
1 cup coconut milk


Directions:

Heat oil in a large skillet over medium heat. Add onion and carrot; cover and cook 5 minutes or until tender. Add curry powder, sugar, ginger, garlic, and chile; cook 1 minute, stirring constantly.

Place onion mixture in a 5-quart electric slow cooker. Stir in chickpeas and next 8 ingredients (through broth). Cover and cook on HIGH 6 hours or until vegetables are tender. Add spinach and coconut milk; stir until spinach wilts.

Pumpkin Blondies (Vegan!)

While I have begun listening to Christmas music, I'm a firm believer that autumn treats should still be consumed in full force until Thanksgiving. There's just something about fall flavors that excite me - pecans, pumpkin, apples, cinnamon - such wonderful aromas and treats for the taste buds!

 
When I stumbled across these (vegan!) Pumpkin Blondies over on Hillary's blog, I knew I had to make them - pronto. Don't let the fact that they are vegan fool you; I think a lot of people may be hesitant to vegan options but don't be! These are absolutely decadent and delicious. I love experimenting with vegan baking, and this concoction did not disappoint! 

 

Pumpkin Blondies

Source: Nutrition Nut on the Run

Ingredients:
3/4 c. canned pumpkin
1/2 c. applesauce
1/2 c. sugar
1/2 c. brown sugar
1/4 c. almond milk (or soy milk)
2 tsp. pure vanilla
1 1/4 c. whole wheat flour
1/2 tsp. baking powder
pinch of salt
dash of nutmeg, ~1/4 tsp.
double dash of cinnamon, ~1 tsp.
1/3 c. pecans, chopped
2/3 c. dark chocolate chips 

Directions:

Preheat oven to 375 degrees.

In a medium bowl, mix together the wet ingredients [pumpkin, applesauce, sugars, soy milk, vanilla]. In a separate, larger bowl, mix together flours, baking powder, salt and spices. Pour wet ingredients into the dry, combine – mixing minimally. Fold in nuts and chips. Then plop into a greased 8×8 pan and bake for 18-20 minutes [timing will vary by the type of pan]. Let cool completely before cutting into squares.

Tomato Tortellini Soup

It's been a while since I've posted a soup recipe - but don't think we haven't been enjoying warm, comforting meals. I have a lot of soup recipes lined up to share with you. They are all winners, trust me.


This recipe for Tomato Tortellini Soup caught my eye as I was searching for meals that included bok choy. Y'all, the organic farm that we have our CSA box through must be lovers of bok choy. We seriously get it every.single.week. I kid you not. I made a tofu stir-fry a couple weeks ago that used up some bok choy, but I wanted to branch out from stir-fries. Bok choy is so much more than that! 


The original recipe called for sun-dried tomatoes. Well, being the frugal person that I am, I just used canned, diced tomatoes. It was perfect. That's the great thing about cooking in your own kitchen - you can swap out ingredients to your liking (or what you have on-hand!).


Tomato Tortellini Soup
Adapted from: Sun-Dried Tomato Tortellini Soup, Cooking Light

Ingredients:
1 1/2 teaspoons olive oil
1 cup chopped onion
1 cup (1/4-inch-thick) sliced carrot
2/3 cup sliced celery
2 garlic cloves, minced
5 cups fat-free, less-sodium chicken broth
2 cups water
1 14.5 oz. can diced tomatoes, drained
1/2 teaspoon dried basil
1/4 teaspoon freshly ground black pepper
1 bay leaf
3 cups fresh cheese tortellini (about 12 ounces)
1 cup chopped bok choy

Directions:

Heat oil in a large Dutch oven over medium-high heat. Add onion, carrot, celery, and garlic; sauté 5 minutes. Add broth and next 5 ingredients (through bay leaf); bring to a boil. Reduce heat; simmer 2 minutes. Add pasta and bok choy; simmer 7 minutes or until pasta is done. Discard bay leaf.

Yield: 6 servings (serving size: 1 1/2 cups)