Blueberry-Zucchini Muffins

HOWDY FRIENDS!  What a beautiful day the Lord has made today.  After so much cold, yucky weather, today’s sunshine and temps in the 70’s are delightful!

Since I had a day at home (rare lately), I decided to clean out my fridge and try a new recipe…all at the same time.  I had blueberries and zucchini that definitely needed to be used…pronto…so I decided to try a recipe I found over on Abby’s Manila Spoon blog site a while back.  I kept meaning to try it, but just hadn’t found the time.  Today was the perfect occasion.

I’m currently participating in a 12-week weight-loss challenge at my office, and I didn’t want to blow it completely, so I made a few minor adaptations to Abby’s Blueberry-Zucchini Bread recipe, and came up with these muffins.  (According to MyFitnessPal.com they are about 101 calories each.)  They smelled marvelous while baking, and tasted great too.  I’ll definitely be making these again.  Thanks for the delicious recipe Abby!!

Ingredients:

1 cups all-purpose flour

1/2 cup whole wheat flour

1 cup Whey Low® Type D (or regular sugar or your favorite sugar substitute)

1/4 tsp salt (I always use 1/2 of what the original recipe calls for)

1 tsp sodium-free baking powder (Since I'm using some whole wheat flour which is a bit more dense, I added extra to help the batter rise.)

½ tsp baking soda

1 tsp cinnamon

1/4 tsp nutmeg (I think nutmeg can be a bit overpowering, so I only used 1/2 of what the original recipe called for)

1/2 cup egg substitute (or 2 eggs)

1 tsp vanilla

1/2 cup unsweetened applesauce (I added this in place of some of the oil...next time I think I'll leave the oil out completely.)

1/4 cup vegetable oil

1-1/2 cups grated zucchini (The original recipe called for 1 cup, but 1-1/2 cups would use up what was in my fridge, so I went with that!  It worked fine.)

1 cup blueberries

Topping (optional):

1 tsp. freshly grated lemon peel

1 Tbsp. Sugar in the Raw (or any coarse/Turbinado sugar)

Directions:

Preheat oven to 350° F.

Combine dry ingredients (flours, sugar, salt, baking powder, baking soda, cinnamon and nutmeg) in a large mixing bowl.  Whisk well. 

Toss blueberries with about 2 Tbsp. of the dry ingredient mixture in a separate small bowl.  (This will help prevent them from sinking to the bottom of your muffins.)

In a separate mixing bowl whisk together the eggs, vanilla, applesauce, oil and zucchini.

Pour the wet ingredients into the dry and stir just until combined.

Gently fold in the blueberries (don’t worry…if you break a few, it will just make your batter more colorful!), and spoon batter into greased (I spray mine with baking spray) muffin tins (I always use a large cookie scoop or ice cream scoop for the perfect amount of batter and MUCH less mess!  NOTE:  the way I made this recipe, it made 13 muffins.  Since my muffin pan only makes 12, I used a small ramekin for the extra batter…came out perfect!).

Mix the topping ingredients together and sprinkle generously onto the top of each muffin.

 

Bake for about 25 to 30 minutes, or until a tester/toothpick inserted in the center comes out clean.

Cool for about 5 minutes in the pan and then remove them from the pan and allow them to cool the rest of the way on a wire rack.  Serve warm (but NOT right out of the oven, or those hot blueberries WILL burn your mouth!...Don’t ask me how I know this, hee, hee…).  My husband like to add butter to his, but I enjoy them just the way they are.  To me, a great muffin doesn’t need any accompaniment!

Well…gotta get busy on this beautiful day.  Lots to do here in Zig Zag.  Be sure to give these muffins (or Abby’s original Blueberry-Zucchini Bread recipe) a try.  You won’t regret it!  And be sure to stop by Manila Spoon and check out all the other yummy recipes she has posted while you’re there.

Blessings,

--Faithy

Faithy's Spicy Roasted Veggies

Another HOWDY from Zig Zag on this beautiful fall day.  The temps are just starting to cool off a bit, and I'm loving it!  I got to spend the day in worship and fellowship with friends and family.  What could be better.

I thought I'd stop by again to share a recipe I came up with last night, while experimenting with the roasted tomato idea I mentioned in my last post.  I basically just cleaned out my fridge, and threw this together, so you'll have to forgive the lack of measurements.  I think you'll get the idea though.  Feel free to use whatever veggies sound good to you.

Faithy's Spicy Roasted Veggies

sweet red onion, thinly sliced

garlic cloves (whole or halved) (I love garlic, so I used quite a bit!)

zucchini & yellow squash, cut into 1" rounds, then quartered into large chunks

whole grape (or cherry) tomatoes (I used both, because I had them)

Basically, I just tumbled all the veggies into a large bowl and sprayed them with extra virgin olive oil (using my Misto sprayer).  Then I added a little salt & pepper, red pepper flakes (you can leave these out if you don't like it so spicy, but I thought they added a wonderful "zing") and some McCormick Italian Herb Seasoning & Garlic Pepper Seasoning (both come in those neat grinders...I use them all the time!).  I tossed it all together and dumped it into a baking dish. (You could use a 9"x13" cake pan as well.) 

Ready to go into the oven!

Next, I put the whole thing into a preheated 400°F oven, and baked it for an hour, stirring occasionally.  (You can mist it with a little more olive oil if it starts to look too dry.)

Just out of the oven...

I served it with a few chow mein noodles (for crunch), and a bit of grated Parmesan cheese.  This time, I made it as a veggies-only meal, but you could easily add chicken or pasta to stretch it even further.  Just take the basic idea and use your imagination like I did.

Mmmmmmmmm...the roasting really brings out a rich flavor in the veggies.  Delicious!

Have a GREAT week my friends...

Blessings,

--Faithy

Polenta With Zucchini & Tomatoes

I found this recipe while thumbing through my October/November 2012 issue of Healthy Cooking Magazine.  It was listed as “Veggie-Topped Polenta Slices” on page 26.  I was looking for something simple after busy day of working in the yard, and this recipe fit the bill.

I actually had some polenta that I had been wanting to use, so I adapted the original recipe a bit (as always) to fit the other ingredients I had on hand.  My husband & I both gave it a thumbs up!  I hope you’ll give it a try as well, and let me know what you think.

Polenta With Zucchini & Tomatoes

1/2 tube polenta (1 pound tube), cut into 6 slices (I used Food Merchant’s Organic Polenta - Traditional Italian flavor - the original recipe called for 1 pound - a whole tube, cut into 12 slices - but I was cooking for 2 and figured this would be plenty)

2 Tbsp. extra virgin olive oil, divided (a little less than 1 Tbsp. would be fine for cooking the polenta - I think next time I’ll just spray the slices with some EVOO rather than putting the oil directly in the pan - I may even try baking the polenta rather than pan-frying it)

1 medium tatuma squash, chopped (the original recipe called for zucchini, but I just used what I had - I think yellow squash - or a mix of squash - or even some white beans - would be good too)

1/2 medium sweet onion, chopped (the original recipe called for 2 shallots, but I didn’t have any)

4 garlic cloves, minced (the original recipe called for 2 cloves, but I LOVE garlic!)

4 Tbsp. reduced-sodium chicken broth (the original recipe called for 3 Tbsp, but I used a little extra - why not?)

1/2 tsp. pepper (I really don’t know how much I used…I didn’t measure it, but this is how much the recipe called for)

1/8 tsp. salt (the polenta already has some salt in it, so don’t use too much!)

5 Campari tomatoes, chopped (the original recipe called for 4 plum tomatoes, seeded & chopped - again, I used what I had, and I NEVER seed them, too much trouble!)

4 slices Canadian bacon, diced (this was NOT in the original recipe…I just threw it in for fun...next time I think I might toss in a few mushrooms here too, just for good measure!  J)

2 Tbsp. minced fresh basil (or 2 tsp. dried basil)

1 Tbsp. minced fresh parsley (or 1 tsp. dried parsley flakes)

shredded part-skim mozzarella cheese - to taste (The original recipe called for ½ cup, but I didn’t think we needed that much for the two of us!  I think grated Parmesan would be a good alternative too!)

In a large nonstick skillet, cook polenta in 1 Tbsp. oil over medium heat for 10 to 15 minutes per side, or until golden brown.  Remove from skillet and drain on paper towel to remove excess oil.

Meanwhile, in another large skillet, sauté onion in remaining oil until almost translucent, then add garlic and continue to sauté for another minute or two.  Stir in squash and cook until tender.  Add chicken broth, pepper & salt.  Bring to a boil, and cook until liquid is almost evaporated.

Stir in the Canadian bacon (this is where I’d add the mushrooms next time), and cook until just warm.  Add tomatoes, basil & parsley; heat through.

Serve over the polenta (3 slices per person) and sprinkle with as much cheese as you like.

With the 1/2 pound of polenta, this made just enough for the two of us, but you could use the full amount of polenta and stretch it to serve 4.  I would probably use 2 squash and another tomato or two to make 4 servings.

Praying that each person reading this will have a wonderful week!  Don’t forget to spend time with the ones you love.

Blessings,

--Faithy

Click HERE for a great way to use up any leftover polenta as well!

Fast-to-Fix Pasta Dinner

Hi all…just popping in to share another recipe.  This one is something my hubby & I made up out of things we had on hand years ago.  We’ve enjoyed it many times since (although the recipe varies a bit, depending on what’s in the fridge).  The amounts YOU use will depend on your personal taste, and how many people you’re cooking for.  Just experiment with it to come up with your own favorite version! 

And…let me know if you come up with something really good!

Ingredients:

Red, yellow & orange bell peppers - chopped & divided

    (Neither of us really like green bell peppers, but we love all the others.  You can pick your own favorite here.  We just use whatever we have - usually a mix of all three.  NOTE:  I always buy these when they’re on sale, then quarter & seed them - you can even go ahead and chop them if you like.  Then I put them in a sealed freezer bag in my freezer until I’m ready to use them.  They freeze beautifully!  It makes it really simple and easy to pull them out and use them on short notice later, and you don’t have to worry about them going bad before you can use them.)

Sweet onion - chopped & divided

    (We like 1015’s, but again just use whatever YOU like)

Garlic - chopped & divided

    (We’re both garlic fiends so we can use a whole head of garlic just for the 2 of us, but you may not want quite that much.  Just be sure you have enough to cook with the chicken, and with the vegetables.  Also, I always use fresh garlic, but feel free to use chopped garlic in a jar if that’s what you have or prefer.)

Diced chicken breast

    (When we’re just cooking for the 2 of us, one large chicken breast is plenty.  I usually keep a diced one in the freezer ready to go for such occasions.)

Diced zucchini

    (When our garden is producing, I often use a combination of yellow squash, white squash & zucchini - any or all work fine.  If you like another vegetable better than squash, throw that in, I’m sure it will be great. I’ve tried fresh asparagus and green beans - separately of course -  a few times, and both are delish!)

Diced tomatoes

    (I generally use my home-canned diced tomatoes, as long as I have some, but you can use store-bought whole or diced tomatoes as well.  If tomatoes are in season, I often use fresh ones.  If you want a completely different flavor you can even use sundried tomatoes that have been rehydrated and chopped - if you do that, be sure to reserve the broth you rehydrated them in to help loosen up the dish right before serving. It’s got loads of flavor!  When I use those, I usually add a few chopped Kalamata olives with them.)

Fresh herbs

    (I love to add fresh basil and oregano from my herb garden when it’s in season.  You can use any type of herb mixture you like - dill can be good if you don’t use too much, and I’ve even used mint.  If you don’t have fresh herbs on hand, dried ones work fine.  Just add them earlier in the cooking process - with the canned tomatoes.  Fresh ones will need to be added at the end to keep their color and flavor.)

Chopped green onions or chives

Regular olive oil

Extra Virgin olive oil

Salt & pepper, to taste

Your favorite pasta

    (We like to use miniature whole grain penne or linguini, but any kind of pasta will do!  Be sure to reserve the cooking water after you’ve drained the pasta.)

Okay, now that all the slicing & dicing is done…it’s time to get cooking.

If you want things to come together about the same time, be sure to start your pasta water before anything else.  Getting it to boil is probably the most time-consuming part of the entire process.

Next, you’ll want to pre-cook your chicken.  Pour a little regular olive oil (not too much, just a Tablespoon or two - depending on how much chicken you’re cooking) into a hot pan, then add a little of your chopped peppers and sweet onion.  Reduce heat and cook until it starts to sweat.  Add a little of your chopped garlic and cook until everything is softened well.  (At this stage you only need a little of the peppers, onions & garlic - you’ll use more later.)

Add the diced chicken and cook until it is lightly browned and any juices run clear.  Remove cooked chicken from the pan and set aside.  DO NOT CLEAN OR RINSE YOUR PAN…you’ll want to keep all the flavors in it!  J

By now your water should be hot so you can start your pasta cooking.  (For some great pasta cooking tips, check out this link.)

Return your pan to the heat, and add a little extra virgin olive oil this time (it has more flavor than the other - but will burn more quickly, so keep an eye on it!).  Add the rest of your peppers and sweet onion.  Once again, bring it to a sweat over medium heat and add the remainder of your garlic.  Cook for about a minute and add your chopped zucchini (or whatever veggies you decided on).

Cook until veggies start to soften (but don’t overcook them - mushy vegetables are NOT our friends!), stirring often to keep everything from sticking.  (If you need to loosen things up, you can deglaze your pan, as you go, with a little of your pasta - or sun-dried tomato - water.)

Once veggies are almost done, add your tomatoes and mix well.  While they’re cooking for a minute or two, you should have time to drain your pasta.

Next, stir in your reserved chicken, fresh herbs and green onions/chives.  (If you’re using fresh tomatoes, just add them at the same time as the herbs.  You don’t really want fresh herbs or tomatoes to cook, you’re basically just warming them up.)

Now stir in your hot pasta and serve!  (Again, if you need to loosen things up a little, just add a bit of pasta water - or sun-dried tomato broth - and deglaze before serving.)

For a special touch, sprinkle with a little shredded parmesan cheese (or crumbled feta if you’re using the sun-dried tomatoes & Kalamata olives).

Mmmmm…quick & easy, fresh and delicious! 

NOTE:  It’s really good with a fresh loaf of hot crusty bread on the side.  J

If you try it, please let me know what you think!  I’ll be waiting for your reviews...

Blessings,

--Faithy

ESCAPE!!

Happy Belated Lord’s Day my friends…I spent the morning at worship, had Sunday dinner with my family, helped my husband try out our new bikes this afternoon, and spent the rest of my day playing "catch-up" at home and getting ready for another busy week ahead.  My weekend was topped off by a short-lived but WONDERFUL and much-needed rain shower here in Zig Zag!  THANKS GOD!!!

Last weekend my hubby and I decided to head for the hills to celebrate our 24^th wedding anniversary.  We made our getaway on Friday afternoon, and arrived in Fredericksburg, TX in time for dinner.  While there we enjoyed a delightfully relaxing weekend at a wonderful little B&B called Meusebach Creek.  

What an appropriate welcome!


The place was somewhat secluded and just far enough away from the hustle & bustle of life.  Whew...just what we needed!

Our little hideaway was close enough to town so that we could go in and enjoy some window shopping and a couple of meals at the wonderful restaurants there, yet far enough away from it all that we could truly relax and enjoy the blessing of God's creation. 


Meusebach Creek Farm - front porch

With its small (but fully equipped) kitchen, we had the wonderful option of just sleeping in and having leisurely breakfasts "at home".  We also enjoyed some simple dinners there while watching movies on the couch.

The back porch faced the sunrises (which were incredible), and the front porch faced the sunsets (also incredible).  

The back porch…

We got to sit out there and enjoy our morning devotions every day, and we were able to see lots of wildlife too…all kinds of birds (cardinals, hummingbirds, hawks, and MANY more), deer, a variety of insects (no bothersome ones though) and even an armadillo. 



One of the incredible sunsets from the front porch…GO GOD!




The morning and evening nature sounds were so relaxing and peaceful.  We have plenty of those available at home too, but sadly, we don’t often take the time to enjoy them!



Pretty nice for a weed huh?

The only thing that might have made the weekend better was some much needed rain.  So sad to see such a beautiful place so dry and parched (just like home)…however, there are still some tough beauties proving that God always gives us signs of his grace, even in the deserts of life.

Our hostess, Leola Mills, provided us with delicious home-baked breads, cookies and homemade jams throughout our stay, so I asked her permission to share some of her recipes with you all.  She graciously agreed, so I’m sharing these recipes as they came to me - without my usual adaptations…enjoy!

Homemade bread & jams…

Zucchini-Honey Bread

3 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1 Tablespoon ground cinnamon

1 cup chopped pecans

2 large zucchini

2 eggs, slightly beaten

1-1/2 cups sugar

3/4 cup honey

1 cup vegetable oil

2 teaspoons vanilla extract

Combine first 5 ingredients; stir in pecans.  Shred enough zucchini to measure 2 cups.  Combine zucchini and remaining ingredients; add to flour mixture, stirring just until dry ingredients are moistened.

Spoon batter into 2 greased and floured 9x5x3 inch loaf pans.  Bake at 350°F for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean.  Cool in pans 10 minutes;  remove from pans, and let cool on wire racks.

Yield:  2 loaves.

(Leola noted that she uses smaller pans which makes more loaves.)

Leola's zucchini-honey bread…mmm, mmm good…

Banana Bread

1/2 cup shortening or butter

1-1/2 cups sugar

3 eggs

1 teaspoon soda in 4 Tablespoons buttermilk

1 1/2 cups flour

1 cups bananas, mashed

1 cups nuts, chopped

1 teaspoon vanilla

Mix all together.  Pour in greased loaf pan.  Bake at 350°F for approximately 1 hour and 15 minutes.  Yield:  1 loaf

Another note from Leola:  “I like to sprinkle my loaf pans with sugar rather than flour and then sprinkle sugar on top of the mixture before baking.”

Special thanks to Leola for sharing her lovely place AND her delightful recipes with us!

If you’re ever looking for a place to stay in Fredericksburg…give Meusebach Creek Farm B&B a try.  You’ll be glad you did!  And if you do, don’t forget to tell Leola that Faithy sent you!

Blessings,
--Faithy