Tag: zucchini

Zucchini Muffins – A King Arthur Baking Recipe

There were so many lovely Zucchini Muffins at the farmers market this weekend so we bought 2 big ones. this recipe used up 3/4 of one!

I like the website King Arthur Baking and I use it often, I find that the recipes work, I have only. had one recipe that did not.

The recipe I used is The Shipyard Galley’s Zucchini Muffins The recipe says to add nuts and raisins or currants but I was giving some of them away to a friend so left all of those additions out. I did not know if they like ‘add-ons’ to their muffins and these were good without any extras inside. That is the only thing I changed to the recipe.

I chose this recipe from among many online for Zucchini Muffins because they are non-dairy/parve! No butter! Oil is used which makes this really easy to mix by hand!

To make the muffins I did not grate the zucchini. I used my food processor with he steel blade and just pulsed it until the zucchini was the size I wanted. Not too fine but no big chunks. I used a 1/3 cup scoop to portion out the muffins and ended up with 20, If you want smaller muffins use a 1/4 cup scoop and you should get 24 muffins I think. I mixed this by hand so no need to dirty a mixer!

Here is the recipe

Ingredients

2 cups grated or chopped Zucchini

4 large eggs

2 cups sugar

1 cup vegetable oil

1/2 tsp vanilla

1 tsp baking powder

1 tsp baking soda

1 tsp salt

1 tsp cinnamon

3 cups flour

Method

Preheat oven to 375f

Line 20-24 muffin tins with muffin paper cups or grease

  1. Prepare the zucchini and set aside
  2. In a large bowl, Beat the eggs then add the sugar and mix well. Mix it until it is lighter in colour. A whisk works well here but you will have to with to a spoon when you add the flour
  3. Add the oil, vanilla, baking powder, baking soda, salt & cinnamon , mix
  4. Now put the flour and zucchini in and mix so that there is not any flour visible! Don’t over mix
  5. Put the batter evenly into the muffin cups, I used a 1/3 cup measuring cup but 1/4 cup works well too The muffin cups should be about 3/4 full
  6. Bake in the preheated oven for 25-30 minutes until brown. You can use a cake tester to make sure they are baked through
  7. Let them sit in the muffin tins a couple minutes then turn them on their side or more to a cooling rack to cool

Enjoy!

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Ratatouille

This version of Ratatouille recipe is based loosely on a recipe I found in LOVE & LEMONS. I used the amount of ingredients that I had on hand to make my version!

This Ratatouille can be Vegan/Parve, just do not add any Parmesan Cheese.

We ate this delicious Ratatouille as a side dish then the next day I warmed it up, put in some grated parmesan … use you heart for the amount you put in … then added some cooked rotini & about 1/2 cup of pasta water. Gave it a good mix & it was amazing!! Sprinkle a bit more Parm on top when you serve it! I almost like this Ratatouille better mixed into the pasta than as a stand alone dish!

I think you can use this ingredient list as a guide in a way. If you have more tomatoes you can add a couple more. If you have 2 zucchini you can add 2 instead of one.. just make sure that you increase the amt of spices and vinegar etc to the amount of ingredients you have.

Ingredients

1 medium size globe eggplant

salt to spinkle on the eggplant

olive oil … approx 4 -6 tablespoons

1 medium size zucchini

1 medium size yellow onion

1 – 2 cloves garlic

1 red pepper ( you can use orange or yellow here if you want)

2 tomatoes ( I only had 2 tomatoes so that is what I used but you can use at least 1 more if you have 3)

salt

1 tsp sugar

2 tsp dried basil

1 tsp dried thyme

1 tbsp vinegar

optional: red pepper flakes

Method. It is going to be easy for you if you prepare all of the ingredients & have them beside the stove so that when you start cooking you can just have everything near you.

  1. Cut the eggplant in to approx 1/2 inch cubes. Put the cut eggplant into a colander, sprinkle with some salt, mix it around so that all of the eggplant is touched by the salt & set the colander into the sink. Let this sit for doubt 20 minutes while you prepare the rest of the ingredients
  2. While the eggplant is soaking, cut the zucchini into 1/2 inch cubes & put into a bowl
  3. Chop the onion into small pieces, mince the garlic, chop the red pepper into 1/2 inch pieces. Chop the tomatoes. Put all of this into bowls to be ready to use
  4. Get the salt, sugar, basil, thyme, vinegar & red pepper flakes ready and put near the stove
  5. Now, pat the eggplant dry with some paper towel or a clean kitchen towel
  6. In a large skillet, heat the olive oil but not to smoking…. add the eggplant & cook stirring often until it is soft & browned. When done remove from the skillet & set aside.
  7. Add some more olive oil to the pan & sauté the zucchini until soft, remove from the skillet & you can put it into the bowl with the cooked eggplant.
  8. Now, again if needed add some olive oil & cook the onion until it is translucent. Add the garlic, mix until the garlic become fragrant. now ad d the red pepper & cook until all of this is soft & just browned a bit around the edges.
  9. Add the tomatoes, salt, sugar, basil , thyme & red pepper flakes if using them. Cook until the tomatoes soften & break down
  10. Put the eggplant & zucchini into the skillet. Mix throughly. Cook until the ingredients are blended together. Salt to taste

This is delicious as a side dish but if you want you can boil some pasta while this is cooking & toss the Ratatouille with the pasta! Add the cooked pasta to the skillet, some grated Parmesan cheese & some pasta water ( start with 1/4 cup & add as needed to make a sauce, You don’t want it watery) Cook until this is saucy.

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Vegetable Torte

This is a wonderful recipe for a layered vegetable torte. This is the perfect time of year to make it with all of the fresh vegetables available at farmers markets, but it would be good anytime of year. You can grill the vegetables or roast them before putting this dish together so it is pretty flexible. Easily adapted to be vegan…just leave out the Parmesan topping.

Continue reading “Vegetable Torte” →

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