Posts tagged ‘zucchini’

Zucchini muffins

IMG_2456
After making these muffins and enjoying zucchini in salads and pasta the past couple of weeks I am sorry that I did not plant any of this delicious veggie in my garden. It’s on next year’s garden wish list. I know zucchini is notorious for overproducing, but it is so versatile – I would happily freeze it to use all winter long.

I’ve talked before about trying to reduce or eliminate animal products like butter and eggs from my cooking. I’ve been experimenting with coconut oil as a substitute for butter lately and it is wonderful in these muffins. The tops have a delicious crunch and I think it’s the coconut oil that does it. I made these muffins on quite a hot day so the coconut oil I keep on my counter top was very soft – the consistency of half-melted butter. This was perfect for mixing in with the other ingredients. If it is a bit colder out I think it would be worth warming up the oil to create that same melted texture.

Zucchini muffins
Makes 12 muffins

4 cups grated zucchini
2 flax “eggs” (combine 2 tablespoons ground flax seed in a bowl with 6 tablespoons hot water; let sit for 5 minutes)
1/3 cup honey
1/2 cup sugar
2/3 cup coconut oil
2 teaspoons vanilla
3 cups flour (I used a half-and-half mixture of all-purpose and whole wheat)
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon ginger
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup hemp hearts
1/2 cup chopped walnuts
1/2 cup raisins

Combine zucchini, flax eggs, honey, sugar, and vanilla in a large mixing bowl. Combine dry ingredients in another bowl and stir into zucchini mixture until just combined. Spoon into a greased muffin tin and bake at 350F for 20-25 minutes or until tops of the muffins are golden brown.

July 27, 2015 at 10:50 am Leave a comment

Zucchini and tomato strata

Egg stratas are a favourite food of mine. They’re healthy and nourishing and one of those foods that can be made with an endless variations of ingredients and flavours. This weekend it’s ripe tomatoes and small organic zucchini along with fresh herbs from my patio garden. The dill tastes beautiful in this dish with the tomatoes and zucchini. If you make stratas, I’d love to hear about new ideas for flavour combinations.

The recipe below serves two to four people and can easily double or triple if you’ve got a larger group.

Zucchini and tomato strata
4 slices of bread
3 eggs
1 cup of milk
1/4 cup onion, finely minced
1 teaspoon dijon mustard
1 tablespoon fresh dill, chopped (or 1 teaspooon dried dill)
1/8 teaspoon paprika
Fresh ground pepper
1 tomato, diced
1 small zucchini, chopped
1/2 cup grated mozzarella cheese
1/4 cup fresh chives, finely minced

Break bread up into small pieces and spread in a greased 9″ round baking pan. Whisk together eggs and milk and add onion, mustard and spices. Pour over bread. Scatter tomatoes and zucchini over top of bread and egg mixture and press down lightly. Top with cheese and bake at 375F for 25 to 30 minutes until egg is set. Sprinkle fresh chives over top.

Serve with muffins and fresh fruit for breakfast or with salad for lunch or dinner.

May 22, 2010 at 1:55 pm Leave a comment

Risotto torte

risotto torteThis is a recipe from “New Vegetarian,” by Celia Brooks Brown. It’s an excellent book, and this is recipe has quickly become a favourite in our house. It’s vegetarian, gluten-free, easy, a bit fancy and so tasty! We have a gorgeous, brightly-coloured serving plate that was given to me as a house-warming gift several years ago by one of my stylish uncles (I’m fortunate enough to have several!) and I love it for this dish. (more…)

November 14, 2009 at 2:14 pm 1 comment

Late summer flowers

coneflowers

A few photos of flowers blooming in our late summer garden. This is the garden is in its best stage. It feels like it’s finally gotten started – I wish I could keep gardening for another few months! I try not to think about the fact that today someone stumbled across my blog by entering the phrase “first frost calgary” into a search engine! The days are still warm enough to ignore that and to focus instead on documenting this gorgeous time of year that we all have in mind during those other months of planting seeds, choosing perennials, leafing through gardening books and catalogues and dreaming of next year’s garden. (more…)

September 6, 2009 at 11:58 am

Asparagus recipes

asparagus pasta

Asparagus is a delightful vegetable. It’s in season now and we’ve been buying Alberta-grown asparagus from Edgar Farms for the past few weeks from the Calgary Farmers’ Market. I’ve been trying to eat as much of it as possible now – the season is short and the tender, tasty spears we’re enjoying now are incomparably better than the imported variety. My preference is to feast now, freeze some and then wait until next year to enjoy it again. In honour of feast time, here are a few recipe ideas. If you have a great recipe that belongs on this list, please list it in the comments below.

Straight up and simple. Drizzle oil over a bundle of freshly washed asparagus and then saute or grill it for a few minutes until tender. Pile in a long, shallow bowl or serving dish and garnish with fresh cracked black pepper and a generous helping of shaved parmesan. We had local asparagus prepared this way at the River Cafe recently and it was wonderful!

With pasta. Cook enough pasta for 4 people. Linguini or penne are both good (the pasta pictured above is made with gluten free penne). Saute 1 pound of asparagus in 3 tablespoons of oil along with 2 cups of peas, 1 small zucchini, coarsely chopped. 1 cup of fresh spinach and 3 cloves of garlic for about 3 minutes. Add in fresh chives and any other herbs like basil, oregano or thyme that you have on hand. Finely chop 1 cup of almonds and mix in with vegetables. Toss the asparagus mixture with pasta and top with a squeeze of lemon juice, fresh cracked pepper, crushed red pepper flakes and plenty of crumbled goat cheese or grated parmesan cheese.

Omelets. Making omelets is an every weekend brunch or lunch ritual in our house. The omelets I made recently with some leftover steamed asparagus, finely diced mushrooms, red pepper, garden chives and cheddar cheese were excellent and a great way to use up a bit of asparagus from the previous evening’s dinner. Portobello burgers are a favourite dinner and I often have portobello stems leftover – these are perfect chopped up in omelets. Here’s a basic recipe:

Saute vegetables in a generous amount of oil. Whisk together 2 eggs with 1-2 tablespoons of water. We have been buying organic, local eggs from Sunworks Farm, which are available at the Calgary Farmers’ Market.  Pour egg mixture into pan over top of vegetables. Cook until egg is no longer runny. Sprinkle 1 tablespoon of flax seeds over top of omelet along with snipped chives, fresh cracked pepper and grated or thinly sliced cheddar cheese. Fold over the omelet and serve with fresh fruit.

Risotto. Asparagus risotto is one of my favorite things to make for a simple but special supper at home with family and friends. I usually freeze summer asparagus so we can enjoy this a couple of times in the winter months as well. To freeze, just wrap a bundle of fresh, uncooked asparagus in a plastic bag (a bread bag works well) – no need to worry about washing or cooking it until you’re ready to use it.


June 18, 2009 at 9:09 pm 2 comments

Summer vegetable pizza

homemade pizza and salad

Homemade pizza is a wonderful thing to eat. We usually keep some pre-made pizza crusts or some homemade dough in the freezer and end up making pizzas once or twice a month. The toppings are always different and this is part of the fun. The recipe below uses summer vegetables that I love including zucchini, red peppers, mushrooms and shallots, which are all available now from Alberta and BC through our local farmers’ market.

Summer vegetable pizza
2 12″ pizza crusts, either storebought or homemade. For gluten-free, we order Lakeview Bakery‘s rice flour pizza shells through Spud.ca
Crushed tomatoes (open a tin can of crushed tomatoes and save whatever you don’t use for the pizza for a recipe like polenta)
Fresh or dried oregano, thyme, basil and parsley
2 tbsp olive oil
1 small zucchini, thinly sliced into rounds
1/2 red pepper, diced
1 large shallot, thinly sliced
1 cup fresh mushrooms, sliced
2 cups grated mozzarella cheese
1/2 cup parmesan cheese
Hot pepper flakes

Place pizza shells on baking sheet. Spread crushed tomatoes over top and sprinkle with a generous topping of fresh or dried herbs. Meanwhile, saute zucchini, mushrooms, shallots and red pepper until they’re soft and smelling great. Season with salt and pepper and spoon onto the pizza shells. Top with mozzarella, parmesan and a small dusting of hot pepper flakes. Bake in a 400F oven for about 15 minutes until the top of the pizza is nicely browned. Serve with salad on the side. Rose wine is a great match for pizza.

June 13, 2009 at 3:46 pm 1 comment


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