Morning Glory Muffins

Perfect Sunday afternoon treat, despite the name.

1 1/3 cup whole wheat flour
1/3 cup sugar
1 1/2 teaspoon baking soda
1 teaspoon ground cinnamon
pinch nutmeg
1/4 teaspoon salt
2 eggs
1/2 cup oil
1/3 unsweetened lait caillé
1 teaspoon vanilla
1 apple, cored, peeled and diced
1/4 cup seedless raisins
1/2 cup grated carrots
1/2 cup grated zucchini
1/4 cup dried flaked unsweetened coconut

In a large bowl, mix together flour, sugar, baking soda, cinnamon, nutmeg and salt; break up any lumps with your fingers or a wooden spoon.

In a separate bowl, whisk together eggs, oil and vanilla, then add to flour mixture and stir just until combined. Add apples, raisins, carrots, zucchini and coconut and stir gently until well combined.

Spoon batter into paper-lined muffin tins, filling each about 2/3 full. Bake for 25 to 30 minutes, or until cooked through.

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Carrot & raisin salad

4-5 grated carrots
small handful of raisins
2 Tbsp mayonnaise (Calvé is my favorite)
splash or two of white vinegar
2 pinches of sugar
pinch of salt

Put the raisins in a coffee mug and cover with water. Microwave until just boiling, then set aside.

Put the grated carrots and remaining ingredients in a bowl. Stir until well mixed.

Once the raisins have plumped up, drain off the water. Add the raisins to the carrot mixture and toss to mix them in.

Caprese kabobs

Cherry tomatoes
Basil leaves
Cube of mozzarella or Gouda
Toothpicks

Skewer and serve! Really great tomatoes in season right now, so these are delicious.

Sweet & spicy pumpkin seeds

The other day my husband came home from the vegetable stand with a small pumpkin. When I cut into it, I was surprised to find it was very fresh! So much easier to work with than an old, dried out gourd. I used the roasted pumpkin for baby food and the roasted seeds for ‘us food’.

2 cups pumpkin seeds, rinsed and dried
2 Tbsp butter, melted
1/2 tsp salt
1 Tbsp Worcestershire sauce
2 Tbsp honey
1/2 tsp piment sauce

Line a baking sheet with aluminum foil. Stir together the pumpkin seeds and butter in a bowl. Add the salt, Worcestershire sauce, brown sugar, and hot pepper sauce, then stir. Spread the seeds in a single layer on the baking sheet. Bake in preheated oven at 300° until crispy, about 30-45 minutes. (Be careful not to overbake!)

Spiced carrot zucchini bread

1 cup flour
1/2 cup sugar
2 teaspoons cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
1/4 tsp cloves
1/2 cup purée carrots
1/2 cup shredded zucchini
1/4 cup oil
1/4 cup buttermilk
2 eggs

Combine flour and the next 5 ingredients (through cloves) in a large bowl, stirring with a whisk. Add shredded zucchini to flour mixture; toss well. Combine canola oil, buttermilk, carrot purée and eggs in a small bowl, stirring with a whisk. Add egg mixture to flour mixture, stirring just until combined.

Pour batter into a loaf pan coated. Bake in preheated oven at 350° for 50 minutes or until a wooden pick inserted in the center comes out clean. Cool 10 minutes in pan on a wire rack then remove from pan.

Spicy marinated Moroccan carrots

There are many variations on this Moroccan salad called ‘Salatat al-Jazar’, including both hot and cold varieties. I chilled this one, but we actually preferred it at room temperature. Definitely a new favorite!

1 lb carrots, peeled and sliced into 1/2 inch rounds
1 clove garlic, pressed
Juice of 1/2 lemon
1-2 Tbsp olive oil
1 tsp paprika
1/2 tsp cumin
1/2 tsp sugar
1/4 tsp cayenne
1/4 tsp cinnamon
pinch of salt
fresh mint leaves (opt)

First, make the dressing.

Place the carrots in a saucepan, cover with water and add pressed garlic clove. Bring to a boil and cook over low heat about 5 minutes, just until the carrots are crisp-tender. Do not to overcook.

Drain the carrots and place in a bowl. Toss with the dressing right away. Let marinate at room temperature a few hours, or refrigerate overnight and bring to room temperature. Snip mint leaves over top, then serve.

Kendra’s hummus with roasted eggplant

Here’s the recipe I make every week…and it disappears every week! It’s super cheap and takes 5 minutes and is soooo good. My good friend Kendra gave me the recipe. It pretty much sealed the friendship 🙂

1 large can garbanzo beans (chickpeas), drained
2-4 cloves garlic, crushed (or 1/2 tsp dried garlic)
1/6 cup water
2-4 Tbsp tahini (opt)
1 Tbsp olive oil
pinch salt
Lemon juice – start with 1/2 lemon and add to taste
1 eggplant, roasted and scooped from peel*

Dump. Purée with stick blender/blender/food processor. Dip.

* The eggplant is optional but SO stinkin’ good. It’s so creamy. Just wrap the eggplant in foil (well!) and toss it in the oven the next time you bake something. When it soft, it’s done. Let cool completely in foil, then unwrap and add to hummus.

Peanut butter cookies

So light and buttery…yum!

1/2 cup peanut butter
1/2 cup butter
1/2 cup white sugar
1/2 cup packed light brown sugar
1 egg
1/2 teaspoon vanilla extract
1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
pinch salt

In a large bowl, cream together the peanut butter, butter, brown sugar and white sugar. Beat in the eggs and vanilla. Combine the flour, baking soda, and salt. Stir into the peanut butter mixture. Form dough into walnut sized balls and place them 2 inches apart onto ungreased cookie sheets. Dip a fork into flour and criss cross each cookie to flatten slightly.

Bake for 12 to 15 minutes in oven preheated to 375 degrees until just lightly browned. Allow cookies to cool on baking sheet for two minutes before removing to a wire rack to cool completely.

Walnut brownies

1/2 cup oil
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1/2 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
1 Tbsp coffee

Combine oil, sugar, eggs, and 1 teaspoon vanilla. Beat in cocoa, flour, salt, baking powder and coffee. Stir in walnuts. Spread batter into greased pan. Bake in preheated oven at 350° for 25 to 30 minutes.

Guatamalan baked sweet plantains

I grew up eating plantains as a savory starch, but many cultures like them sweet. This recipe is from Guatamala.

4 very ripe plantains, black and even a little moldy is good!
1 tsp oil
4 Tbsp brown sugar
cinnamon (opt)

Preheat your oven to 450° F. Oil a baking dish.

Cut the ends off of your plantains and peel them. Cut each on the diagnonal into 1/2-inch-thick slices. Arrange in a single layer in baking dish and sprinkle with brown sugar and cinnamon.

Bake for about 10-15 minutes, until the plantains are golden brown and very tender. Careful – they’ll be very hot!