Alas, the requirements of the last week or so have wrought a nasty case of the sniffles, coughs and sneezes. Kori returned home from a wet work trip to North Carolina to find illness settling in. It started with a … Continue reading
I’m pretty sure the saying “necessity is the mother of invention” covers all gardeners and cooks. Maybe that wasn’t the original intention, but it fits perfectly! As our summer garden is coming into full production and the nearby farms are offering up their seasonal delights, we’re starting to get creative with our meal preparations!
This year’s crop of heirloom zucchini is starting to come on strong as our daily temperatures have warmed up quickly and are staying in the eighties and nineties. We’re already starting to share the daily pickings with family, friends and coworkers. Of course, we’re saving plenty for ourselves and this little muffin recipe is the perfect way to enjoy two of our current fresh treats: zucchini and blueberries…
Blueberry Zucchini Muffins
1 3/4 cup organic all purpose flour
1 teaspoon sea salt
1/2 cup sugar (white or brown)
2 teaspoon baking powder
2 large eggs
2-4 Tablespoons organic macadamia nut oil (or melted butter)
3/4 cup milk
1/2 cup fresh blueberries
1/2 cup freshly grated zucchini (about 1 small-medium)
Freshly grated nutmeg
Preheat oven to 400 degrees. Lightly grease muffin tin (this recipe makes 12 muffins). Blend flour, salt, sugar and baking powder together (either by sifting or with a fork.) Lightly beat the eggs, oil or melted butter, and milk in another bowl and then add to the dry ingredients. Stir until about half-mixed. Add the blueberries, zucchini, and freshly grated nutmeg to taste and stir together with fork just until mixed. Batter will be lumpy and uneven (the trick to good muffins is to NOT over-mix–stir them by hand just until everything is incorporated.)
Spoon into muffin tins and bake for 10-15 minutes or until lightly brown and firm to touch. Serve warm with melted butter or jam.
It’s Spring! We have eggs, eggs, and more eggs and that means preparing some of our favorite egg-laden recipes. This is Kori’s basic potato salad recipe and it seems to get made a bit differently every time. It can be spicy or mellow; full of fresh herbs or dried; and it goes oh, so well, with everything from baked ham to roasted chicken (Teri likes to eat it on its own as a lunch dish!) Here’s how it’s done…
Creamy Potato Salad
12 medium potatoes–whole and unpeeled (but washed)
6 eggs, hard boiled and cooled
1/2 cup chopped onion (yellow, white or red)
1/2 cup diced pickles (dill or sweet)
2 Tablespoons pickle brine/juice
4 cloves garlic, peeled and minced
1/4 cup prepared mustard–homemade or purchased
1/2 cup sour cream
1 cup mayonnaise
1/2 teaspoon celery salt
salt & pepper to taste
Cover potatoes with water and put a pinch of salt in the water. Boil 20 minutes or so until fork-tender, but not soft. Drain and allow to cool. Meanwhile, peel eggs and chop the onion and pickles.
After potatoes have cooled, slice into bite-sized chunks. Toss these in a bowl with chopped onion and diced pickles. Cut peeled, boiled eggs in half, putting the yolks in a medium-sized bowl. Chop the whites into small pieces and add to the potatoes and vegetables.
Mash the yolks with a fork. Add pickle brine/juice to the mashed yolks and stir to make a paste. To this, add the minced garlic, mustard, sour cream and mayonnaise and stir well. Pour this over the potato mixture. This is where you can add any other seasonings like celery salt, dill, etc. Fold all ingredients together carefully until well mixed. Add salt & pepper to taste and top with sprinkled parsley, smoked paprika, dill or other garnish of choice.
This is best made a few hours before you intend to serve and then refrigerated. This gives the flavors a chance to blend and become well-incorporated.
Seriously. This is so easy, you’ll be wondering why you haven’t been making your own mustard creations all along…