Wednesday, July 18, 2012

Muffins, muffins and more muffins

I have been busy in the kitchen! My CSA comes every other week. It's tricky trying to come up with recipes based on the ingredients that I receive biweekly. One thing positive that has come out of the CSA pick up is that I'm forced to cook recipes that I don't cook on a regular basis. I have to cook right away otherwise this fresh farm grown food goes bad!

The great thing about this particular post is that you are going to get several different muffin recipes in one post! Rather then posting several different times about the same topic, I figure I will just post the several different recipes under one topic. Muffins.

Muffins are delicious. You can make any sort and it always comes out delicious. What I like about the muffins I make is that they are quick and easy to make. I often will make a couple of batches, throw it in the freezer and have some for the week. I heat it up for a minute if I would like my muffin to be warm. (Who doesn't!) I usually will have one for breakfast or a snack if my day gets to be too busy. I started my muffin affair back in the fall. I loved pumpkin bread. I hated cutting a slice daily. I made muffins and fell in love. Perfect size, no cutting, and delicious. I adapted the three recipes from www.100daysofrealfood.com Feel free to go check out her blog as well.




Pumpkin Muffins

Ingredients:

1 1/2 cup whole wheat flour

2 teaspoons cinnamon

1 teaspoon nutmug

1/8 teaspoon cloves

1 teaspoon baking soda

1/4 teaspoon baking powder

1/2 teaspoon salt

2 eggs

1/2 coconut oil

1/2 cup honey

1 can pumpkin puree (or as much fresh pumpkin you want)




Directions:

1. Preheat ove to 350 degrees

2. In large mixing bowl, mix together dry ingredients

3. Make a hole in the center of dry ingredients and mix wet ingredients

4. Fold in pumpkin puree

5. Pour in batter in muffin pan and bake. Bake for about 20 minutes. Insert toothpick to make sure it's done. If toothpick comes out clean, it's done.




Pumpkin Muffins










Zucchini Muffins

Ingredients

3 cups whole wheat flour

1 tablespoon cinnamon

1 1/2 teaspoon bake soda

1/4 teaspoon baking powder

1/2 teaspoon salt

3 eggs

1/2 cup coconut oil

1-2 tablespoon butter

1/2 cup honey

1 teaspoon vanilla extract

3 cups grated zucchini (which usually ends up being one large zucchini)




Directions

1. Preheat oven to 325 degrees
2. Blend dry ingredients
3. Make a hole and pour in wet ingredients
4. Fold in grated zucchini
5. Pour in muffin pan
6. Bake for 15-20 minutes




Zucchini Muffins










Whole Wheat Muffins (with any filling you'd like)






Ingredients


1 1/2 cup whole wheat flour


1/2 teaspoon salt


2 teaspoons baking powder


1 teaspoon cinnamon


1/2 teaspoon nutmug


2 eggs


2 tablespoons honey


1 teaspoon vanilla extract


1/4 cup coconut oil


3/4 cup fresh squeezed orange juice


1 cup of total fillings - (I have used blueberries and carrots)




Directions:

1. Preheat oven to 400 degrees
2. Blend dry ingredients
3. Make a hole and pour in wet ingredients
4. Fold in desired ingredients
5. Pour in muffin pan
6. Bake for 10-15 minutes




Blueberry Muffins






Carrot Muffins

Wednesday, July 4, 2012

Spaghetti and Squash

Wondering what to do with all that summer squash in your garden? Tired of grilling vegetables the same old boring way? Here's a quick recipe to incorporate the squash in your everyday dinner. It's also a good way to get squash into your children's tummies without them noticing that there's vegetables in their pasta! The reason I say this is because this recipe is actually from my mother's kitchen. She made it frequently while I was growing up and I loved it. I still do. So channeling my mother, I made her spaghetti and squash recipe last weekend. It was a perfect way to incorporate all the squash I got from that week's CSA.


Spaghetti and Squash

1 onion diced

olive oil

7 summer squash, peeled and quartered.

(Mom uses green squash, I used yellow in this picture, it doesn't make a difference)

1 can of tomato sauce (or just crushed tomatoes)

Parmesan cheese to taste

salt to taste

pepper to taste

1 lb thin spaghetti (100% whole wheat) cooked

3 tablespoons water




Directions:

1. peel and quarter squash

2. saute onion in olive oil until very soft

3. Add squash, tomato sauce, 3 tablespoons of water along with salt, pepper and cheese to taste

4. Cook squash mixture for 30 minutes

5. Make pasta while squash is cooking

6. Mix pasta and squash together.









"Sliding a wave removes our brains out of the ordinary and slips us into the extra ordinary of being there now. No more worries about mortgages or strife of being poor or rich. When you enter the domain of an ocean cylinder, that moment, those split seconds belong to the Zen part of just being. Period." - Bill Hamilton - surfer