Tags Archive

Got Zucchini?

Last week I bought a bunch of zucchini. It’s one of those veggies that the whole family loves. Normally I slice it thin and just cook it with a little olive oil. This time I decided to make zucchini chips and Zucchini-Chocolate Chip Muffins. Sorry no pictures of the chips we ate them too fast! And actually I didn’t save any of those for the kids, my husband and I scarfed them quickly while the kids were out. If you make them make sure to make a lot they are yummy. For the chips slice the zucchini thinly and toss with olive oil and salt. Cook at 250° for 2-3 hours depending on your oven. If they are still a little soft you can even microwave them. They are a delicious crunchy snack and healthy to boot! The muffins are a perfect breakfast snack and they are healthier than some of the other things they grab. Zucchini-Chocolate Chip Muffins – 24 servings 3 cups all-purpose flour 1-1/2 cups white sugar (I used 1 cup raw sugar and 1/2 cup brown sugar instead of white) 2 teaspoons baking soda 1 teaspoon salt 2 egg, lightly beaten 1 cup vegetable oil 1/2 cup milk 2 tablespoons lemon juice 2 teaspoons vanilla extract 2 cups shredded zucchini (I used a cheese grater) 1 cup chocolate chips 1 cup chopped nuts (optional) Preheat oven to 350 degrees. Grease 24 muffin cups, or line with paper muffin liners. Combine flour, sugar, baking soda, and salt in a bowl. Mix egg, oil, milk, lemon juice, and vanilla extract in another bowl; stir into dry ingredients...

Soup and Pumpkin Muffins

This weekend California finally got the cold weather that everyone else was experiencing. Last week we had highs in the upper 80’s but this weekend it was more like 50-60 degrees. Which is cold for us California wimps. After spending most of Saturday and Sunday on soccer fields wrapped in a blanket, I needed something to warm up my bones. I made Matzo Ball soup (I just use a package) and for dessert pumpkin muffins and tea. It was yummy, easy and hit the spot just right. I guess it is time to drag out the crock pot. I love it when the whole house smells like yummy food all day! The pumpkin muffins make a large batch and are perfect for breakfast or a mid-morning snack. My kids take them to school to eat before after school soccer practice. You can also add in nuts or pumpkin seeds for a nice crunch. My next version I will try gluten free. I use Jules Gluten Free Flour (the best gluten free flour I’ve ever used!) and it usually works just like regular flour. Got any great recipes to pass on?   Pumpkin Muffins Heat oven to 350 Degrees 3 1/3 cups flour 2 tsp. baking soda 3 cups sugar 1 1/2 tsp. salt 1 tsp. nutmeg 1/4 tsp. ginger 1 cup oil (I switched out 2/3 of the oil for applesauce) 4 eggs 2/3 cup water 2 cups canned pumpkin 1/2 bag of chocolate chips (optional but yummy) Mix dry ingredients first and then add wet and mix. You can use cupcake liners or grease and flour a muffin...