Tag: zuchinni

Week 42

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Time to see what’s left in the garden! On my peruse through I decided to gather some carrots and a zucchini. With a little bit of everything that reminds me of fall, I bring you Harvest Muffins! I put my adjustments for altitude in parenthesis 🥰 enjoy!

  • 1 1/2 cups whole wheat flour (add 2 tbsp)
  • 1 cup sugar (subtract 2 tbsp.)
  • 1/2 cup oats
  • 1 tablespoon ground cinnamon
  • 2 teaspoons baking soda (subtract 1/2 tsp.)
  • 1/2 teaspoon salt
  • 2 medium (2 cups) apples, peeled, cored, cut into 1/4-inch pieces
  • 1 cup carrots, grated
  • 1/2 cup zucchini, grated
  • 3/4 cups dried cherries and raisins, coarsely chopped
  • 1/2 cup chopped pumpkin seeds and almonds
  • 3 eggs
  • 1/2 cup butter, melted
  • 1/2 cup unsweetened applesauce (add 3 tbsp)
  • 2 teaspoons vanilla 

Directions

  1. Heat oven to 350°F. Place paper baking cups into muffin pan cups or grease muffin pan cups; set aside.
  2. Combine flour, sugar, oats, cinnamon, baking soda and salt in bowl.
  3. Whisk eggs in bowl. Stir in melted butter, applesauce and vanilla. Add flour mixture to egg mixture; stir until just moistened. Add apples, carrots, dried cherries and nuts; stir until well mixed.
  4. Spoon batter evenly into prepared muffin pan cups.
  5. Bake 18-25 minutes or until toothpick inserted into center comes out clean. Cool 5 minutes; remove from pan. Serve warm or at room temperature.
Perfect weather here for warm muffins and a cup of tea 🍵

Week 27

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Kale, Zucchini, Quinoa Patties

I’m late on this one, needed some time to catch up on sleep after traveling. The zucchini and kale are from my garden. I chose to top one with pesto, one with sour cream, and one with parmesan cheese. Yum!

Please spam me with your zucchini recipes!!! I have so much.

Recipe

  • 2 and 2/3 cups cooked quinoa
  • 4 large eggs, beaten
  • 1/2 teaspoon salt and pepper to taste
  • 1/4 teaspoon lemon pepper
  • 4 stems of kale, finely chopped
  • 1/2 small onion, finely chopped (about 1/3 cup)
  • 1/3 cup parmesan cheese
  • 3 cloves garlic, finely chopped
  • 3/4 cup breadcrumbs
  • 1/2 cup grated zucchini 
  • 1 Tablespoon oil, plus more as needed

Instructions

  1. Combine the quinoa, eggs, salt, and any other seasonings in a large bowl. Stir in the kale, onion, cheese, and garlic. Stir in the bread crumbs and grated zucchini. Let the mixture sit for a few minutes so the crumbs absorb some of the moisture.
  2. At this point, you should have a mixture you can easily form into 20 thick patties. You want the mixture moist, so the patties aren’t dry tasting. However, you want the mixture to hold together when cooking. You can add more bread crumbs to firm up the mixture, if needed. Alternatively, you can add a couple drops of water to moisten the mixture. *The uncooked quinoa mixture keeps nicely in the refrigerator for a few days. Cover tightly and cook the patties when you have time.
  3. Heat the oil in a large skillet over medium-low heat, add 5-6 patties, cover, and cook for 7 to 10 minutes until the bottoms are deeply browned. Carefully flip the patties with a spatula and cook the second sides for 5 minutes, or until golden. Remove from the skillet and cool on a large plate while you cook the remaining patties. Add more oil to the skillet if needed between each batch.
  4. Serve plain or in a pita, on a salad, on a sandwich, with sliced avocado, with hot sauce on top, etc etc. There are so many ways to enjoy them!