Zucchini Lemon Muffins with Ginger & Nuts

Zucchini is in season somewhere this month, so why wait for summer to stock up on new zucchini recipes. It's barely time to set out plants so, yes, I know I know, I'm rushing our local season by several months. The payoff will come later when facing an overabundance of zucchini, I'll be ready. 

During the past several weeks I've been playing with stuffed zucchini recipes, changing up ingredients and seasonings in pursuit of optimum flavor in addition to scads of health benefits. (posts may or may not follow) All good... until suddenly I couldn't face one more healthy zucchini entree. Okay then, how about a dessert? Zucchini quickbread is an old standby, zucchini-pineapple cake is another tasty treat, but savory zucchini muffins have become our latest favorite. Moist and tangy, lemony and not overly sweet, these little gems are delicious! A bonus feature is they freeze well if we grow tired of them after a few days.

A standard recipe from King Arthur Flour provided the base zucchini muffin recipe, but I didn't stop there. Oh no: swap currants for the required raisins, add some powdered ginger and crystallized ginger, double the lemon impact with more fresh zest and a teaspoon of powdered lemon zest, and then bake in different sizes of muffin tins. All good - so good that the mini muffins disappeared before their photo op. The "regular" size muffins were popular at breakfast and during mid-morning breaks. The larger muffins, baked in a cast iron cornbread pan, were strangely less popular. Commitment issues, perhaps? Evidently it was easier to enjoy several small muffins rather than commit to finishing one larger one. Go figure.

Zucchini Lemon Muffins with Ginger & Nuts

adapted from a classic recipe at King Arthur Flour

Makes 12+ muffins, depending on size of muffin tin used

Dry Ingredients:
2 cups All-Purpose flour
scant 1/2 cup granulated sugar
1 TBS baking powder
1 tsp salt
grated peel of 1 medium lemon
1 tsp powdered lemon peel
1/2 tsp powdered ginger
1 generous cup chopped walnuts
1/2 cup dried currants
1/4 cup sweet crystallized ginger bits

Wet Ingredients:
2 large eggs
1/2 cup milk (I used 2%)
1/3 cup canola oil


Plus:
1 cup (packed) shredded zucchini (not drained or squeezed dry)
optional granulated sugar to sprinkle on top before baking

To Prepare:
Preheat the oven to 400 F. Grease or spray a 12-muffin tin (or equivalent). Assemble the ingredients.

In a large bowl, sift together the flour, sugar, baking powder, and salt. Stir in the remaining dry ingredients.

Use a small bowl and whisk together the wet ingredients. 

Add the wet ingredients to the large bowl of dry ingredients. Use a large spoon and stir to just combine (don't overmix!). Gently fold in the shredded zucchini.

Using a cookie scoop or ladle, add the batter to the prepared muffin tin, filling each opening about 3/4 full. If desired, light sprinkle the top of each muffin with sugar.

Bake 20 to 25 minutes until lightly browned, or the muffins spring back to the touch. (note: times can vary by 5 minutes or more with different size muffins) Remove muffin tins from the oven and rest for 5 minutes on a baking rack. Gently remove from baking tin and serve warm or cool completely before storing, covered or well-wrapped, for up to 3 days at room temperature. Freeze for longer storage.

Chipotle Cheddar Puffs

Is there any better comfort food combination than a cup of tomato soup plus a toasted cheese sandwich? Maybe yes, maybe no, but here's a variation that took top honors recently - Roasted Tomato/Red Pepper Soup with Chipotle Cheddar Puffs. Yes indeed, spicy gougeres win out over toasted cheese sammies any day.

While these little bites make amazing stand-alone treats, they outperform as sandwich "breads". Crisp, crunchy exteriors surround moist, soft and airy interiors. Chipotle and extra sharp cheddar cheese add an extra bite to the overall taste, but are not overly assertive. Add a thin slice or two of ham or turkey, a few green leafy things, perhaps a squirt of your favorite mustard or hot sauce and shazam! you have a delightful appetizer, tailgate or apres ski treat, and the perfect accompaniment to a warming bowl of soup. 

Savory puffs may look impressive, maybe even appear challenging to prepare, but really they are unbelievably easy to make. Only 9 ingredients and 5 short steps... 

1. Boil milk, water, butter and seasonings.
2. Stir in flour 
3. Whisk in eggs
4. Add grated cheddar 
5. Bake ... enjoy

See, ridiculously easy, though you don't have to share that fact with non-cooks. 

Cheese Puffs rock, no matter what the season. After a long holiday weekend of overindulgence, this soup and sandwich combo would be a welcome change from yet another round of turkey sandwiches and turkey soup. Not that you need an excuse to bake and share these little bites of deliciousness at any time.  

Chipotle Cheddar Puffs

makes 8 - 9 puffs

1/4 cup milk
1/4 cup water
1/4 cup unsalted butter (1/2 stick)
1/4 teaspoon salt
1/8 teaspoon white pepper
1/4 teaspoon ground chipotle pepper (or cayenne or ancho)
1/2 cup all-purpose flour
2 large eggs
1 cup grated extra sharp Cheddar cheese

Before you begin: preheat the oven to 400 f. Grease a baking sheet or line with parchment or a silpat.

1. Add the first 6 ingredients (milk to chipotle pepper) to a heavy small saucepan. Bring to a boil over high heat. 
2. Reduce the heat to medium and add the flour all at once. Use a wooden spoon to beat the mixture until it comes together and leaves the side of the pan. Continue to beat for a full minute to incorporate all of the floury bits.
3. Remove the mixture to a bowl before adding the eggs, 1 at a time. Whisk in each egg thoroughly after each addition. 
4. Add the cheese and stir to incorporate.
5. Drop the batter in 8 or 9 equal portions onto the prepared baking sheet. Bake in the upper third of a preheated 400 f oven until crisp and golden, about 20 to 23 minutes in my oven.

Serve immediately, or transfer each puff to a baking rack to cool (this avoids a soggy bottom). If made a day ahead, store overnight in an airtight container and reheat for 5 minutes at 400 f.

Hummus With Lamb and Pine Nuts

Just one bite of creamy, lemony hummus, warmed and topped with fragrant, flavorful lamb offers up a taste that whispers 'comfort food' in any language. Add some warm pita bread for scooping and you have an awesome appetizer or supper option. There are many more complicated recipes for Hummus and Lamb Kwarma available online (David Lebovitz posted this one recently), but I adapted a simple version found in a favorite Middle Eastern cookbook, An Edible Mosaic by Faith Gorsky. Faith's recipes reflect Syrian family recipes and a wealth of eating experiences in the Middle East, translating it for home cooks everywhere. My pantry held all of the required ingredients, ordinary items, but the combination was deliciously unique.  

Use your favorite hummus recipe if you like, but try it warmed and topped with this crunchy, spicy ground lamb. The resulting dish might tempt you to play with the seasonings and toppings to suit your own taste. Mmmmmm, with some added lemon zest and flat-leaf parsley, maybe a splash or two of harissa, this dish will definitely make more appearances in my kitchen and galley.

Hummus with Lamb and Pine Nuts

For the Hummus:

1 large can chickpeas (2-1/2 cups), drained & liquid reserved

1/4 cup tahini, well stirred

4 Tbs fresh lemon juice (add more to taste)

2 large cloves garlic, minced or crushed (more to taste)

2 Tbs olive oil

4-8 Tbs chickpea liquid, more or less as needed

1 tsp ground cumin

1 tsp smoky paprika

salt and white pepper to taste (optional)

1. Prepare & set aside, ready to warm in the microwave before use.
2. Use a food processor to puree the chickpeas, tahini paste, lemon juice, garlic, olive oil and a few tablespoons of the cooking liquid. Aim for a medium-thick spread, adding more or less liquid one tablespoon at a time as required. 
3. Stir in the cumin, paprika, salt and white pepper. Taste and adjust seasonings as needed. 

For the lamb:

2 Tbs olive oil

1 small onion, finely diced

8-oz lean ground lamb

1/4 tsp salt

1/8 tsp ground cinnamon

1/4 tsp ground allspice 

1/4 tsp ground clove

1/4 tsp ground nutmeg

1/4 tsp sumac (or za'atar)

Sprinkle of red pepper flakes (optional)

Several grinds of black peppercorns

2 Tbs toasted pine nuts (plus more for optional topping)

1. Heat the olive oil in a medium skillet over medium heat; add the onion and sauté until it begins to soften, about 3 to 5 minutes, stirring occasionally.
2. Add the ground lamb, salt, spices and pepper. Raise the heat to high; cook until meat is fully browned and the onion is tender, about 3 to 5 minutes, stirring occasionally. 
3. Stir in the pine nuts and cook 2 minutes more, stirring occasionally. 

To serve:

Warm the prepared hummus in the microwave; spoon onto a platter or bowl. Use the spoon to create a slight depression in the middle of the hummus. Pour the lamb on top of the warmed hummus. Sprinkle with more pine nuts, if desired, and serve with warmed pita bread wedges for scooping.

Note: hummus and spiced lamb can be prepared ahead and held in the refrigerator for several days. Warm each before serving.

Fruit and Nut Chocolate Squares

 

Chocolate as a health food? now that's an intriguing claim. I haven't read the research on the efficacy of chocolate as an antioxidant, anti-inflammatory, blood pressure reduction agent or any of the other claims, just skimmed a few brief summaries, but I'm willing to embrace the health food notion. Chocolate works for me as a soothing mood enhancer. Just thinking about it, I'm ready to sign up for a daily dose of chocolate therapy... as long as it's good dark chocolate. None of the disappointing, fat-filled, paraffinlike, pseudo-chocolate for me, thank you very much. Good chocolate isn't cheap but spend a little extra for a flavor you love. You don't need to get label crazy, but it's worth the extra pennies to purchase a better quality. Chocolate is the star of this treat. 

Gnawing on a block or a bar of bittersweet chocolate might provide a quick, semi-guilty bite of bliss, but here's an easy-to-prepare option that looks suitable to share with company... if you can bring yourself to share. Add a few dried fruits and nuts to some barely melted chocolate, spread in a pan, chill and voila! you have a pan of decadent, supremely satisfying, chocolate temptation. Now how easy is that? Healthy? well, maybe. Tasty? oh yes, definitely YES! 

Fruit and Nut Chocolate Squares

Recipe based on several others found online at Gourmet/Epicurious, Orangette, FoodNetwork, and a host of others.

1 ¼ lb bittersweet chocolate, 60-70%, chopped

Vegetable oil to grease the pan

2/3 cup dried cranberries (or other dried fruit)

2/3 cup golden raisins (or other dried fruit)

2/3 cup roasted, shelled pistachios, salted or unsalted

2/3 cup roasted peanuts, salted or unsalted (or other nut)

1. Line the bottom and sides of an 8-inch square baking pan with foil, leaving a 2-inch overhang all around for easy removal. Lightly brush the foil with vegetable oil or spray with a cooking spray.
2. Melt the chocolate in the top of a double boiler or metal bowl set over a saucepan of gently simmering water, stirring occasionally until smooth.
3. When the chocolate is melted, remove it from the heat and add the fruit and nuts, stirring to incorporate. Pour the mixture into the prepared pan, and spread it evenly with the back of a spoon or rubber spatula. 
4. Place the pan in the refrigerator, and chill for about an hour, or until the chocolate is firm and cold.
5. Use the foil overhang to lift the chilled chocolate mixture from the pan, and transfer to a cutting board. Peel back the foil, and cut the chocolate into whatever size you desire, dainty 1-inch cubes or something larger.

Note: These candies keep in the refrigerator, wrapped in foil or in an airtight container with foil between the layers, for up to two weeks.

Quick Pickled Vegetables

Peter Piper picked a peck of pickled peppers...

A peck?! well I only pickled a few pints.  

I have already shared the results of my first Bread & Butter Quick Pickle efforts (link), an instant success that prompted many more batches. Then I got carried away and brewed too much hot brine, enough for two quart jars of cucumber slices plus a bonus pint each of carrots, radishes and mushrooms. The sliced radishes were day-one additions to our lunchtime tacos, disappearing before any photo op thoughts. The remaining pickled vegetables lasted only two days - clearly they were a hit as well. I have played around with the spice combination, adding some new flavors and even omitting the premixed pickling spice, and haven't had a failure yet.  

I have put up (canned) case after case of Dilly Beans and Pickled Asparagus over the years, especially during the early married period when we had a large garden. Then we moved, gave up the big garden, and boating filled up our summertime hours. Somewhere, somehow, along the way my pickling and canning efforts slowed and finally stopped. Now I'm refocused and can't wait to try pickling everything in sight; Brussels sprouts, broccoli, sweet peppers, hot peppers, cauliflower, green beans, celery, small onions...

Quick pickled vegetables add a welcome pop of color in addition to a tangy burst of flavor - a party on a plate! They make great appetizers and snacks, tasty side dishes, and zesty additions to pasta salads and antipasto platters. Change up the spice mix, play with new flavor combinations; add a little heat with some red pepper flakes. It's fun to experiment with pickling.    

Quick  Pickled Vegetables 
(the Bread & Butter Quick Pickle version)

 Adapted from “Your Classic Bread-and-Butter Pickles”, in Quick Pickles by Schlesinger, Willoughby and George, 2001

6 small pickling cucumbers (less than 5 inches long), sliced crosswise

1 medium onion, halved & sliced thin

1 tablespoon kosher salt

2 tablespoons pickling spice

1 teaspoon curry powder

1 teaspoon ground turmeric

1 cup apple cider vinegar

3/4 cup brown sugar

Directions:

1. Trim both ends of the cucumbers, peel the onion and cut both into ¾ inch rounds. Add the cukes and onions to a glass jar or non-reactive bowl; toss them with the salt, cover and hold in the refrigerator for 1 to 2 hours. Drain, rinse well and drain again, then set aside.
2. Combine the remaining ingredients in a microwaveable container and nuke to bring to a boil. Remove to stir and dissolve the brown sugar. Reheat in micro to return to a boil, and then pour the liquid over the cucumbers and onions. The cucumbers should be covered or slightly afloat, if not add more heated vinegar and brown sugar using the same proportions. 
3. Allow to cool to room temperature; then cover and refrigerate. The pickles will hold for several weeks.

For the carrot version:

carrots: peeled & sliced crosswise into coins or short, uniform lengths. 
garlic cloves, peeled (2 per jar)

Skip the curry and turmeric; add cumin, fennel, dill or anise seeds instead

Blanch in boiling water for a minute  or two to soften; plunge into a bowl of ice water to chill and set the color. Drain and pack into clean jars. Prepare the brine as above.

For the mushroom version:
small button mushrooms or larger pieces of wild mushroom: cleaned, stems trimmed

Skip the curry and turmeric: add garlic, lemon rind, red pepper flakes and sweet or smoked paprika instead.

Directions:

Pack the blanched carrots, cauliflower, radishes or raw mushrooms into small glass jars. Cover with the boiling brine and allow to cool to room temperature; then cover and refrigerate.

Pickled vegetables hold well in the refrigerator for a month or more. For longer storage use a water bath process.

Note:

I "wing it" when changing spices and haven't settled on measured quantities for these changes yet. Call it a work in progress.

Mango Ginger Shortbread Squares

My first post-operation foray into kitchen action included a predawn raid on the baking cabinet. After weeks of healthy eating (fruits, vegetables and protein) my sweet tooth kicked in. Lucky for me that my recipe for buttery shortbread squares takes few ingredients, avoids any fancy rolling pin work, and can be made quickly - even by a cook on crutches. 

My previous shortbread squares have relied on citrus zest for a flavor pop, but this time substituting freshly grated ginger made for a pleasant alternative. Dried  mango slices, still pliable and faintly moist, paired well with the ginger, adding a subtle tropical note. The golden raisins just came along for the ride it seems. I might toss in a bit of shredded, sweetened coconut next time for more Island flavor. 

The result? flavorful, buttery, crumbly shortbread squares were a fine batch of celebration cookies for my first kitchen adventure in a month. 

Mango Ginger Shortbread Squares

Recipe adapted from Short & Sweet by Melanie Barnard

Makes 16 cookies

1 stick unsalted butter, cut into pieces

1 tablespoon freshly grated ginger

½ cup dried mango, diced (I used a mix of mango & golden raisins)

½ cup powdered sugar

1 cup AP flour

1. Preheat the oven to 350 F. Melt the butter in a medium-sized saucepan over medium heat, or use a glass 8-cup measuring cup and melt the butter in the microwave.
2. Remove from the heat and stir in the ginger, dried mango and powdered sugar. Mix well with a wooden spoon.
3. Stir in the flour and mix until incorporated. The dough will be stiff and crumbly.
4. Use a spatula or your fingers to spread the dough into an ungreased 8-inch square baking pan; pat it down firmly.
5. Bake on a middle shelf 20-25 minutes, until golden on top and lightly browned and firm at the edges. Resist the temptation to overbake.
6. Cool the pan on a baking rack for several minutes and then use a sharp knife to cut the shortbread into 16 equal-sized squares.
7. Do not remove the squares yet, they will crumble and fall apart. Let them cool in the pan for at least 10 minutes, then use a narrow spatula to remove them carefully.
8. We tend to devour them immediately, but you can store the squares, tightly covered, for several days. Freeze for up to 1 month.

Sauced Apples and Granola for Breakfast

It had been three weeks since the last grocery stop and I was running out of some favorite foodstuffs, important things like milk, good bread and fresh produce. Now I wish I had run up to the makeshift Band store when we were in Bella Bella. The morning breakfast choices were limited to sourdough pancakes or waffles… again. I would have settled for an egg dish, any eggy creation, but that’s never a popular choice with the Capt. so forget eggs. Apples to the rescue! Some Granny Smith apples remained in good condition, unrefrigerated but outlasting any other fruit purchased so long ago in Campbell River.

A dish of microwaved apple slices with a lemony syrup sauce and granola for crunch was a welcome breakfast treat guaranteed to keep hunger at bay while we waited for the sourdough bread to finish its second rise and bake off in time for lunch. This impromptu creation was good enough to repeat again and again.

The galley pantry always holds packaged powdered milk, shelf-stable cartons of milk (Tetra-paks), dried fruit, canned fruit, etc. for emergencies, but fresh is always better. We’re due for a grocery run soon, hoping for fresh dairy and produce… and more apples, of course.

Hot Sliced Apples with Maple Syrup, Lemon and Granola

 Serves 2

2 extra large Granny Smith apples, cored,and sliced, peeled or not

¼ cup (2 oz) Maple Syrup

sprinkle or two of cinnamon (optional)

Zest and juice of 1 small lemon (approx. 2 Tablespoons)

Generous ½ cup Granola

1. Cut the apple slices in half (bite size is good) and arrange in circles in a large glass pie plate.
2. Combine the syrup, cinnamon, lemon zest and lemon juice and drizzle evenly over the top of the apples.
3. Scatter the Granola over the top.
4. Cover with plastic wrap and microwave for 3 minutes. Test for tenderness with the tip of a knife or a fork, the apples should be soft but not mushy. Add additional time as needed.
5. Serve immediately, or cool and enjoy chilled or at room temperature. Add a dollop of honey Greek yogurt and this breakfast dish will taste like a dessert, in case you really want dessert instead of breakfast.