Apple Zucchini Muffins

Zucchini in the batter steams inside the muffin while it bakes keeping the crumb tender while not affecting the taste. And diced apple just adds a little sweetness to these not-too-sweet muffins.

Ingredients:

2 cups flour

1 cup milk

1 cup grated zucchini, unpeeled and wrung out in a dishtowel

1 cup peeled, diced apple

1/2 cup sugar

1/4 cup butter, melted

1 tsp vanilla

2 eggs

4 tsps baking powder

1/4 tsp salt

Preheat oven to 400°F. Melt the butter and set aside. Whisk the eggs, vanilla, sugar and milk together. Then add melted butter to the mix. In another bowl combine the flour, baking powder and salt. Mix the dry ingredients into the wet stirring just until combined then fold in the zucchini and apple. Spoon batter into prepared medium muffin tin about 3/4 full and bake at 400°F for 17-20 or until a cake tester comes out clean. Makes 12 medium muffins.

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Burst Tomato Zucchini Pappardelle

This simple, rustic dish uses garden tomatoes and zucchini to make a light sauce that clings to the tender pappardelle noodles.

Ingredients:

1 tbsp olive oil

4 oz egg pappardelle

1 cup cherry tomatoes

1 cup zucchini, sliced in half or quarter moons

2 tsps minced garlic

zest of 1/2 lemon

juice of 1/2 lemon

1 1/2 cups packed baby spinach

salt and pepper to taste

1/4 cup 10% cream

3 tbsps reserved pasta water

fresh basil and parmesan to serve

Heat olive oil in a skillet to medium and add tomatoes. Cook 2-3 minutes pressing slightly to release juices. Add zucchini and cook about 7-9 minutes or until tender then add the garlic and cook 1 minute. Add in the spinach leaves, then the lemon zest and juice, salt, pepper and cream. Stir well. Keep warm. Cook pasta, reserve pasta water then drain the rest. Toss the pasta into the sauce and add pasta water. Warm through and serve with fresh basil leaves and parmesan cheese. Serves 2

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Zucchini Blueberry Scones

These crunchy topped scones with a soft and tender inside and juicy bursts of blueberry are best served fresh from the oven. And you can use up that zucchini that was hiding in the garden!

Ingredients:

3 cups flour

1/3 cup sugar

1/4 tsp salt

1 tbsp baking powder

1/2 tsp cinnamon

1/4 tsp allspice

6 tbsps cold butter

1 cup milk

1 cup grated zucchini

1 cup blueberries, fresh or frozen 

Preheat oven to 425°F and line a baking sheet with parchment paper. Mix the flour, sugar, salt, baking powder, cinnamon and allspice together in a large bowl. Then, using a box grater, shred the butter and mix into the dry ingredients. Shred the zucchini and roll up in a clean dishtowel. Twist to squeeze out excess liquid, then add the zucchini to the bowl along with the milk and fold until dough forms. Lightly work the dough with your hands until it holds together (a little crumbly) then gently fold in the blueberries. Place the dough on a floured surface and pat or roll out to a circle that's 1.5" thick. Cut into 8 wedges and place on the prepared baking sheet. Bake at 425°F for 20-25 minutes. Serves 8

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Julia Child's Zucchini and Rice au Gratin

Originally she called it Tian de Courgettes au Riz featuring zucchini, rice, onions, garlic and parmesan cheese. Julia Child made the recipe with 2 lbs of zucchini but I cut the portions down to serve 1-2 people.

Ingredients:

1/2 lb zucchini

1/4 cup diced onion

1/2 - 1 tsp minced garlic

1 tbsp olive oil

3/4 cup + 2 tbsps zucchini juice and enough milk or 10% cream to reach that amount

3 tbsps parmesan

2 tbsps uncooked white or brown rice

1/2 tbsp flour

1/2 tsp salt

1/4 tsp pepper

balsamic glaze to finish  

Spray oil a 726ml baking dish, 6" X 2" round, or any medium single-serving gratin dish. Set aside. Grate the zucchini on a box grater and place in a bowl. Sprinkle with salt, mix together then place in a colander over a bowl for 20 minutes to collect the juices. Then squeeze out more juice from the zucchini into the bowl. Next rinse the zucchini in cold water and squeeze out the water but don't save it this time. Pat dry. Pour the zucchini juice into a measuring cup and top up with milk or cream so it measures 3/4 cup plus 2 tbsps. Warm this in the microwave. Heat olive oil in a skillet to medium and add the onion and garlic. Sauté 5 minutes. Add zucchini and cook 3-4 minutes. Add flour and cook 1 minute then remove from heat and add 2 tbsps parmesan, stirring to combine. Add salt, pepper, rice and warmed zucchini juice/milk and stir together. Preheat oven to 425°F. Return pan to medium heat and bring to a simmer. Then pour into prepared baking dish. Sprinkle with 1 tbsp parmesan and a drizzle of olive oil. Bake for 15 minutes. To check for doneness tilt the dish. If liquid runs return the dish to the oven for an additional 5 minutes. Let rest 10 minutes then loosen with a spatula and set on a plate. Drizzle balsamic glaze to serve.

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Mango Baked Salmon

Savory salmon with sweet chunks of mango, hints of garlic and lime.

Ingredients:

1 1/4 lb salmon fillet

1 mango, peeled and diced

3 tbsps plum sauce

2 tsps grainy mustard

1 tbsp soy sauce

1 tbsp lime juice

2 tsps grated ginger

2 tsps minced garlic

1/4 tsp allspice

pinch cayenne pepper

chopped mint to garnish 

Mix everything together except the mint. Place salmon fillet on a parchment lined baking sheet skin side down. Spoon the glaze over the fish to generously coat. Let it sit for 20 minutes then bake at 400°F for 12-15 minutes. It's done when flaked easily with a fork. Broil 2-3 minutes if you want a little char. Just watch out for the parchment burning! Garnish with chopped mint leaves. Serves 2

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Blueberry Muffins

 Tender cake like muffins loaded with juicy blueberries. 

Ingredients:

1 1/2 cups flour

3/4 cup sugar

2 tsps baking powder

1/2 tsp salt

1/3 cup vegetable oil

1 large egg

1/3 cup milk, or more as needed

1 cup fresh or frozen blueberries

Preheat oven to 400°F. Line 10 medium cup muffin tin with paper liners. Whisk the flour, sugar, baking powder and salt together. Pour vegetable oil into a measuring cup, add the egg and enough milk to measure 1 cup in total. Stir to combine. Pour wet into dry ingredients and mix just until combined. Fold in blueberries. Ladle batter into prepared muffin cups and bake at 400°F for 20-22 minutes. Makes 10 medium muffins

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Chicken Florentine Crepes

Why is it that crepes just feel a little fancy for dinner? These ones were made on my old Braun Electric Crepe Maker but store bought will work just fine. The filling is a savory mix of chicken, spinach and cheese in a cream sauce. A glass of chilled white wine compliments perfectly!

Ingredients:

6 - 7" crepes

1 medium boneless chicken breast

1 cup packed baby spinach leaves

2-4 tbsps 10% cream

1/2 cup parmesan

1 cup shredded mozzarella, divided 

1/4 cup butter

1/2 tsp garlic powder

1/4 - 1/2 tsp salt

1/2 tsp pepper

Preheat oven to 350°F. Cut chicken into bite-size pieces. Melt butter in frying pan on medium heat and cook chicken 5-6 minutes. Add spinach for 2 minutes to wilt. Then add the seasonings, parmesan, cream and 1/2 of the mozzarella. Stir to melt the cheese. Remove from heat. Place the crepes on a work surface and divide the filling onto each. Roll up and place seam side down in a buttered baking dish. Top with remaining mozzarella and bake at 350°F for 15 minutes. Serves 2-3 

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