Zucchini Spice Muffins

Grady and I had a surplus of pattypan squash and carrots from our garden that I put in the food processor to make these muffins.

2 cups white whole wheat flour
(1/3 cup wheat germ can be substituted for 1/3 cup of flour)
1/2 cup raw sugar
1 Tbs. baking powder
1 tsp. salt
1 tsp. cinnamon
1 tsp. ginger
2 tsp. grated lemon or orange zest
2 eggs
1/3 cup oil
1/2 cup milk
1 tsp. vanilla
1 1/2 cups grated unpeeled zucchini (I mixed zucchini and carrot together)

Coombine all wet ingredients in one bowl, then all dry ingredients in another. Combine the two, then add the grated zucchini. Grease muffin tin or bread loaf pan. I added coconut and nuts on the tops of the muffins. You can also add this into the batter along with any type of fruit or raisins.
(You can make these into muffins or bread loaf)
Bake at 375 degrees for 20-23 mins for muffins or 35 mins for bread.

Flour's Famous Banana Bread

I've made this recipe four or five times already and I can't recommend it enough.

Source: The Food Network, courtesy of Chef Joanne Chang of Boston's Flour Bakery

Prep time: 25 minutes
Cook time: 1 hour

Ingredients:

1 2/3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup plus 2 tablespoons sugar
2 eggs
1/2 cup oil
3 1/2 bananas, very ripe, mashed
2 tablespoons creme fraiche or sour cream
1 teaspoon vanilla extract
2/3 cup walnuts, toasted and chopped (optional)

Set oven to 350 degrees F. Line the bottom of a loaf pan with parchment paper or grease with oil or butter.

Sift together the flour, baking soda, cinnamon and salt. Beat sugar and eggs with a whisk until light and fluffy, about 10 minutes. Drizzle in oil. Add mashed bananas, creme fraiche, and vanilla. Fold in dry ingredients and nuts. Pour into a lined loaf pan and bake for about 45 minutes to 1 hour.

(original link)

Basic Corn Chowder

I found this on the New York Times' web site (see here). It's pretty simple and makes an excellent chowder, though you'll need to add a good bit of salt, herbs and any other seasonings you'd like. The chowder pairs nicely with Miriam's beer bread!

Yields 4 servings
Prep time: 45 minutes

For maximum efficiency, strip the corn and get the cobs simmering in water first; then chop the onion while the oil is heating, and peel and chop the potatoes as the onions are cooking. At that point, almost all of the work is done.

Ingredients

* 4 to 6 ears of corn
* 1 tablespoon butter or neutral oil, like canola or grapeseed
* 1 medium onion, chopped
* 2 medium potatoes, peeled and diced
* Salt and freshly ground black pepper
* 2 tomatoes, cored, seeded and chopped (optional)
* 1 cup whole or low-fat milk
* 1/2 cup chopped parsley (optional).

Method

* 1. Shuck corn, and use a paring knife to strip kernels into a bowl. Put cobs in a pot with 4 cups water; bring to a boil, cover and simmer while you continue.
* 2. Put butter or oil in a saucepan, and turn heat to medium-high. When butter melts or oil is hot, add onion and potatoes, along with a sprinkling of salt and pepper. Cook, stirring occasionally, until onion softens, about 5 minutes; add tomatoes and cook, stirring, for another minute or two.
* 3. After corncobs have cooked at least 10 minutes, strain liquid into onion-potato mixture; bring to a boil, then lower heat to a simmer. When potatoes are tender, add corn kernels and milk, and heat through. Taste, and adjust seasonings. Garnish with the parsley and serve.

Variations

* Corn chowder with bacon and cream: In Step 2, substitute 1/2 cup chopped bacon for butter or oil; cook over medium heat until it renders some of its fat, then add onion. In Step 3, use heavy cream or half-and-half in place of milk.
* Curried corn chowder: In Step 2, use oil, and add 1 tablespoon each curry powder and peeled and minced ginger to the onions. In Step 3, use sour cream in place of milk; garnish with cilantro in place of parsley.

Rosemary Cheese Bread

Stir together:
- 1 TBS dry active yeast
- 1.5 cups warm tap water
- 2 TBS (inexact) honey
Let sit for 5-8 min, until puffy.

Add:
- 3 cups flour (gradually)
- 1 cup freshly grated Parmesan
- 1 cup grated provolone
- 2 TBS fresh or dried rosemary (ground fine)
- 1 tsp freshly ground pepper
- 1.5 tsp salt

Work into a dough, adding flour until dough can be kneaded without sticking everywhere. Turn onto a lightly floured surface and knead aprox 10 minutes. Place in greased bowl, cover and let rise in a warm place for aprox 1 hour or until double in bulk.

Shape into two loaves and place diagonally on greased sheet pans. Cover and let rise in a warm place for 30 minutes (at windrush, its the length of time it takes for the oven to warm up).

Optional egg wash: gently brush the white of 1 egg over the outside of the bread. This will make the loaf a beautiful gleaming golden color when it comes out of the oven.

Bake in a 400 degree oven for about 20 minutes (at Windrush it takes longer - the bread is done when the outside is golden brown, and it goes *thunk!* when you tap the crust). Enjoy!

Portobello Mushroom and Sausage Pizzas

15 4-inch diameter portobello mushrooms, stemmed, dark gills scraped away
Olive oil
6 sweet Italian sausages (approx. 15 ounces), casings removed
4 red-bell peppers

Dried crushed red pepper
1 20oz can tomato sauce
2 1/2 cups grated mozzarella cheese

15 fresh basil leaves (optional)

preparation:
Preheat oven to 350F. Brush mushrooms with oil; arrange rounded side down on baking sheet. Bake mushrooms until almost tender, about 8 minutes. Maintain oven temperature.

Saute sausage in medium skillet over medium-high heat until brown and cooked through, breaking up sausage with back of spoon, about 6 minutes. Using slotted spoon, remove sausage from skillet.

Divide sausage among mushrooms. Top each with crushed red pepper, then 2 tablespoons sauce and 2 tablespoons mozzarella cheese.

Bake mushroom pizzas until heated through, about 10 minutes. Top each with basil leaf, if desired.

(You can top with different things, pesto is very good too!)

Pork Chops with Spiced Sweet Potatoes and Apples

4 cups apple cider
2 1/2 cups water
1/4 cup salt
1/2 cup cup golden brown sugar
3 tablespoons coarsely ground black pepper
1 teaspoon ground cinnamon
4 3/4-inch think boneless pork chops
preparation:
Combine first 6 ingredients in large bowl. Stir until sugar and salt dissolve. Add pork chops. Cover and refrigerate at least 4 hours.

1 1/2 tablespoons vegetable oil
1 8-ounce red-skinned sweet potato (yam), thinly sliced
1 onion, thinly sliced
2 large unpeeled Granny Smith apples, halved, cored, thickly sliced
1/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/3 cup canned low-salt chicken broth

preparation:
Drain pork chops. Pat pork dry. Sprinkle pork with salt and pepper. Heat oil in large skillet over medium high heat. Add pork; saute until brown, about 3 minutes per side. Transfer pork to plate.

Add potato and onion to skillet. Reduce heat to medium; saute until onion is golden, about 5-7 minutes. Mix in apples, ginger, and cinnamon; season with salt and pepper. Nestle pork among vegetables. Pour in broth; bring to boil. Cover, reduce heat and simmer until pork and vegetables are tender, about 10 minutes. Transfer pork to plates. Simmer sauce until slightly thickened, about 4 minutes longer.

or

Pre-heat oven 375F. Put all ingredients in greased baking pan and cook for approx. 30min.

Winter Squash Bisque

4 tablespoons (1/2 stick) unsalted butter
1 onion, coarsely chopped
2 carrots, coarsely chopped
2 ribs of celery, coarsely chopped
2 large garlic, minced
11/2 lb butternut squash, 1/2 inch diced
4 cups chicken stock
11/2 teaspoons fresh thyme leaves
1/2 teaspoon ground allspice
2 tablespoons apple cider (or brandy)
salt & pepper

Instructions:
1. Melt butter. Add onion, carrots, celery & garlic, saute, 10 minutes. Stir in squash & stock, boil. Reduce heat, partially cover, simmer until squash is very tender, 15-20min.
2. Puree with blender. Return to pot, stir in thyme, allspice, cider. Bring to gentle simmer. Add salt & pepper.