Makes 12 muffins.
1 1/2 cups all-purpose flour
2/3 cup sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 egg, lightly beaten
1/3 cup vegetable oil
1/4 cup milk
1 tablespoon lemon juice
2 teaspoons vanilla extract
1 cup shredded zucchini (I use a heaping cup full)
1/4 to 3/4 cup miniature semisweet chocolate chips
In a bowl, combine flour, sugar, baking soda, cinnamon and salt. Combine the egg, oil, milk, lemon juice and vanilla; mix well. Stir into dry ingredients just until moistened. Fold in zucchini, chocolate chips and walnuts. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 20-25 minutes or until muffins test done.
Original recipe from Taste of Home, my changes added.
8/23/09
Vegetable Curry
1/2 medium-sized (4oz) eggplant cut into ¾in x 1/2 in sticks
2 small carrots (4oz), peeled and cut into ¾in x 1/2 in sticks
1 cup peas
1 cup French beans, cut into 2.5cm/1in pieces
1 medium-sized potato (4oz), peeled and cut into ¾in x 1/2 in sticks
1/2 cup freshly grated coconut (I used unsweetened, dry coconut)
4 fresh hot green chillies
2 tbsp white poppy seeds (I skipped these)
1 1/4 tsp salt
3 medium-sized tomatoes, roughly chopped
1 tbsp natural plain yogurt
1 tsp garam masala
2 tbsp chopped, fresh green cilantro
How to make vegetarian curry:
* Place the eggplant, carrots, peas, French beans and potato in a medium-sized saucepan. Add 1 cup water. Bring to the boil. Cover, turn the heat to medium and cook for 4 minutes or until the vegetables are just tender.
* Meanwhile put the coconut, chillies, poppy seeds and salt in the container of an electric blender. Add 5fl oz water and grind to a fine paste. Set aside.
* When the vegetables are cooked, add the spice paste and another 5fl oz water. Stir and simmer gently for 5 minutes. Now add the tomatoes, the yogurt and the garam masala. Stir gently to mix well. Bring to the boil and simmer gently for 2-3 minutes. Turn into a serving dish and garnish the vegetable curry with the fresh cilantro.
Recipe from Indianfoodforever.com
2 small carrots (4oz), peeled and cut into ¾in x 1/2 in sticks
1 cup peas
1 cup French beans, cut into 2.5cm/1in pieces
1 medium-sized potato (4oz), peeled and cut into ¾in x 1/2 in sticks
1/2 cup freshly grated coconut (I used unsweetened, dry coconut)
4 fresh hot green chillies
2 tbsp white poppy seeds (I skipped these)
1 1/4 tsp salt
3 medium-sized tomatoes, roughly chopped
1 tbsp natural plain yogurt
1 tsp garam masala
2 tbsp chopped, fresh green cilantro
How to make vegetarian curry:
* Place the eggplant, carrots, peas, French beans and potato in a medium-sized saucepan. Add 1 cup water. Bring to the boil. Cover, turn the heat to medium and cook for 4 minutes or until the vegetables are just tender.
* Meanwhile put the coconut, chillies, poppy seeds and salt in the container of an electric blender. Add 5fl oz water and grind to a fine paste. Set aside.
* When the vegetables are cooked, add the spice paste and another 5fl oz water. Stir and simmer gently for 5 minutes. Now add the tomatoes, the yogurt and the garam masala. Stir gently to mix well. Bring to the boil and simmer gently for 2-3 minutes. Turn into a serving dish and garnish the vegetable curry with the fresh cilantro.
Recipe from Indianfoodforever.com
8/20/09
Southwestern Black Bean Salad
From Cook's Country, Aug/Sept 2009
4 scallions, sliced thin
1 TBSP minced canned chipoltle chiles in adobo sauce
1 tsp honey
1/3 cup lime juice from 3 limes
salt and pepper
1/4 cup olive oil
2 cups fresh or frozen corn kernels (see note below)
2 (16-oz) cans black beans, drained and rinsed
2 ripe avocados, pitted, skinned, and chopped
2 medium tomatoes, cored and chopped
1/4 cup finely chopped fresh cilantro
1. Make Dressing: Combine scallions, chipotle, honey, lime juice, 1/2 tsp salt and 1/2 tsp pepper in large bowl. Slowly whisk in 2 TBSP oil. (Dressing can be refrigerated, covered, for 1 day.)
2. Toast Corn: (Do not skip this step!) heat remaining oil in large skillet over medium-high heat until shimmering. Cook corn until spotty brown, about 5 minutes.
3. Toss Salad: Add beans, avocados, tomatoes, cilantro, and toasted corn to bowl with dressing and toss to combine. Season with salt and pepper. Serve. (Salad can be refrigerated in airtight container for 2 days. Bring to room temperature and toss before serving.)
Serves 6 to 8.
NOTE: You will need 3 to 4 cobs to yield 2 cups of fresh kernels. If using froze corn, be sure to thaw and drain it.
4 scallions, sliced thin
1 TBSP minced canned chipoltle chiles in adobo sauce
1 tsp honey
1/3 cup lime juice from 3 limes
salt and pepper
1/4 cup olive oil
2 cups fresh or frozen corn kernels (see note below)
2 (16-oz) cans black beans, drained and rinsed
2 ripe avocados, pitted, skinned, and chopped
2 medium tomatoes, cored and chopped
1/4 cup finely chopped fresh cilantro
1. Make Dressing: Combine scallions, chipotle, honey, lime juice, 1/2 tsp salt and 1/2 tsp pepper in large bowl. Slowly whisk in 2 TBSP oil. (Dressing can be refrigerated, covered, for 1 day.)
2. Toast Corn: (Do not skip this step!) heat remaining oil in large skillet over medium-high heat until shimmering. Cook corn until spotty brown, about 5 minutes.
3. Toss Salad: Add beans, avocados, tomatoes, cilantro, and toasted corn to bowl with dressing and toss to combine. Season with salt and pepper. Serve. (Salad can be refrigerated in airtight container for 2 days. Bring to room temperature and toss before serving.)
Serves 6 to 8.
NOTE: You will need 3 to 4 cobs to yield 2 cups of fresh kernels. If using froze corn, be sure to thaw and drain it.
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