Chocolate, banana, and zucchini muffins.
- 1/2 cup dark chocolate cocoa
- 1 1/2 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1/2 cup vegetable oil
- 1/2 cup white sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 tsp real vanilla extract
- 2 cups zucchini, shredded and patted dry
- 2 medium very ripe bananas, mashed (about 1 cup)
- 1 cup chocolate chips, preferably mini dark chocolate
- Preheat oven to 350F. Grease muffin tin with butter or spray; set aside.
- In a medium mixing bowl, whisk together cocoa, flour, baking soda, baking powder, salt and cinnamon.
- In a large mixing bowl, combine oil, vanilla, and both sugars. Stir in eggs, bananas, and shredded zucchini.
- Fold dry ingredient mixture into wet ingredient mixture, just until combined. Gently fold in the chocolate chips.
- Scoop batter into prepared muffin tin and bake in the preheated oven for about 45 – 60 minutes, until a toothpick comes out clean with a few moist crumbs sticking to the toothpick. Cool completely before storing.
A great ATK recipe.
- 3/4 cup good mayo
- 3/4 cup sour cream or Greek yogurt
- 2 T freshly squeezed lemon juice
- 2 ounces (1/2 cup) crumbled feta cheese
- 1T fresh dill (1 1/2 t dried)
Mix all together. Tastes best when allowed to sit for a few hours for flavours to blend.
1/4 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 lemon, juiced
1 to 2 cloves garlic, minced
1 teaspoon dried oregano
3 pinches salt
10 to 15 grinds black pepper
Put everything into a jar and shake well. Refrigerate.
Serves 4 to 6 people
- 16 ounces frozen hash brown potatoes, thawed
- 4 thin deli slices smoked ham, chopped
- 4 green onions, chopped
- 1 ½ cups sharp cheddar, shredded and divided
- 4 eggs
- 1 cup milk
- ¼ to ½ tsp salt
- ¼ tsp freshly ground black pepper
- Preheat oven to 350F. Grease an 11” x 7” casserole dish.
- In a large bowl, mix together the hashbrowns, ham, green onions, and 1 cup of the cheese. Turn into greased casserole dish.
- In a bowl, beat together the eggs, milk, salt, and pepper. Pour evenly over the potato mixture.
- Sprinkle remaining ½ cup of cheese on top.
- Bake, uncovered, for 50 to 60 minutes, until top is golden brown.
- Rest for 5 minutes before serving. Good with hot sauce!
Filed under food, Protein
4 to 6 servings (for on toast, biscuits, or puff pastry)
Note: prepare the sauce, and the vegetables at the same time, if able
A. The Chicken
- 1 1/2 lbs boneless, skinless chicken breast, cooked and shredded; tuna would also work!
B. The Sauce
- 1/4 cup butter
- 1/3 cup all purpose flour
- 2 cups chicken stock
- 1 1/2 cups whole milk, half-and-half, or light cream
- (2 to 3 Tbsp sherry, optional)
- squeeze of lemon
- salt and pepper
- 2 to 3 pinches ground nutmeg
- Melt the butter over medium-low heat in a medium saucepan.
- Add flour and whisk constantly for 1 minute.
- Remove the pan from the heat, and add 2 cups of chicken stock; whisk until smooth.
- Whisk in the milk and return the pan to heat. Increase the heat to medium and bring the mixture to a simmer, whisking constantly, and vigorously.
- Add lemon, salt and pepper, and nutmeg.
C. The Vegetables
- 1 1/2 Tbsp butter or canola oil
- 1 onion, finely diced
- 2-3 carrots, finely diced
- hand full of mushrooms, finely diced
- 1/2 cup frozen peas, thawed
- Sauté the fresh vegetables until tender, and all liquid has evaporated. Add peas.
D. The a la King
- Add the shredded chicken and the hot vegetables to the sauce
E. The Chicken a la King
- Toast whole wheat bread, and lightly butter. Cut into triangles and place on dinner plate.
- Spoon the hot chicken and vegetable mixture over the toast.
- Eat with a knife and fork.
Filed under food, Protein
Add some thawed, frozen green peas at the end if you want to include veggies.
Drain, reserving the juice, and coarsely chop:
- One 28 ounce can of whole tomatoes
Heat in a large pot, over medium heat:
- 1/4 cup ghee (vegetable oil if you don’t have any)
Add and cook, stirring, until softened and evenly golden brown:
- 1 medium onion, thinly sliced
Increase the heat to medium-high and add and cook, stirring for a minute:
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 1/2 tsp minced garlic
- 1 1/2 tsp grated peeled fresh ginger (or the stuff from the tube or jar)
- 1 tsp ground turmeric
- 1/2 tsp ground Indian red pepper (or more, if you like it spicy)
- 1/2 cup of the chopped tomato and 1/4 cup of the tomato juice along with
- 1 1/2 pounds or so of boneless lamb stew meat, trimmed and cut into 1 to 1 1/4” cubes
Simmer, stirring occasionally, until the liquid is slightly reduced and thickened, about 7 minutes.
Stir in the remaining tomatoes and juice. Season with :
Cover and reduce the heat to maintain a simmer. Cook for about one hour. If there is fat on top, skim it off. If you want to reduce the sauce, remove the meat with a slotted spoon and reduce; add it back to the pot when the sauce is thickened to your liking (it will thicken if you have any leftovers to reheat).
- 2 tbsp chopped fresh cilantro
Serve with rice or naan. Even better on the second day.
Have been making these since the seventies, when my dear friend Lyn gave the recipe to me. Sweet and savoury at the same time; delicious cut in half and toasted.
Lyn’s Cheddar Honey-mustard Muffins
- 2 cups flour
- 1 Tablespoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 egg
- 3 Tablespoons honey mustard
- 2 Tablespoons honey
- 1 1/4 cups milk
- 1/4 cup melted butter, cooled
- 1 cup sharp cheddar cheese, grated (plus a few more shreds for on top)
- Preheat oven to 400F. Butter a 12 muffin muffin tin.
- In a medium bowl, thoroughly combine dry ingredients with a whisk. Set aside.
- In a large bowl, whisk the wet ingredients together until smooth and uniform.
- Fold the dry ingredients into the wet ingredients, adding the cheddar cheese about half way through mixing. Do not over mix.
- Scoop batter into 12 muffin cups.
- Bake at 400F for 20 minutes.