Blueberry Chocolate Chip Muffins

Haven't made muffins for a bit and I was craving some warm blueberry muffins.  As per usual during my little guys nap, I went searching for a new recipe.  I found a few that included chocolate chips and I thought that they would probably be a bit too much but then again, chocolate in any baked good makes me happy.  So I fiddled with a few different recipes and these were the result.  They are a little healthier than the average muffin due to using some whole wheat flour, wheat germ, olive oil and honey.  They were perfect with my morning cup of joe, and for an afternoon snack and for an after dinner treat....you get my point!

Ingredients: (Makes about 18 muffins)

1 1/2 cups all purpose flour
3/4 cup whole wheat flour
1/4 wheat germ
2 tsp baking powder
1 tsp baking soda

1/2 tsp salt
1 1/2 tsp cinnamon
2 eggs
2/3 cup olive oil (vegetable would work too)
2/3 cup milk
1 tsp vanilla
1 cup sugar
1/4 cup honey
1/2 cup chocolate chips
1 cup blueberries (I used organic frozen)

Directions:

Preheat oven to 400 degrees. Line your muffin tin with liners...(see my favorite liners below)

Add flour, whole wheat flour, wheat germ, baking powder, baking soda, salt and cinnamon to a medium bowl and whisk together until combined. 

Add the sugar, olive oil, milk, eggs, honey and vanilla to your mixer and blend until well combined. 

Fold in the chocolate chips, then the blueberries.  If you use frozen, you need to be gentle unless you want all your batter to turn purple.  Pour, about 3/4's of the way, into muffin pan lined with cupcake liners. 

LOOOOOOVE these!  Nothing sticks!

For topping:
4 teaspoons sugar
1 1/2 teaspoons cinnamon

Mix together and sprinkle over batter. 
Place into preheated oven and bake for about 13-15 minutes.  Keep a check on yours as every oven is a little different.  Let cool on rack and then enjoy!  

Taste and smell sooooooo darn good.  

Quinoa Zucchini Firtters with Creamy Honey Mustard Sauce

Since we've been visiting farmers markets every weekend we have an abundant amount of veggies, especially zucchini.  One of the farms selling their produce had the cutest baby zucchini and I think I went a little overboard...now I need to use them all before they go bad!  While searching for some recipes I came across a few for zucchini quinoa burgers.  I took what I liked from each one came up with these.  Best part is that the hubby and little guy devoured them.  Healthy, easy and so good.

Ingredients:

4 small or 2 medium zucchini (equal to about 2 cups grated)
2 cups cooked quinoa
1 medium red or yellow onion
2 cloves garlic
1/4 cup grated parmesan
1/2 cup grated mozzarella
1 tablespoon chili powder
1/2 tablespoon hot sauce (less, or none if you don't like spicy stuff)
1 cup seasoned whole wheat bread crumbs
1 egg


Directions:

Grate the zucchini, mix with a teaspoon of salt and place into a fine strainer.  Allow liquid to drain (leave be for about 10 minutes).  You can push down with your hand to help release the liquid.  

Cook quinoa according to the directions on the package and set aside.  I made one cup dried, which equaled a little over the 2 cups needed for the recipe once cooked.

Grate the onion over a pan drizzled with olive oil.  Cook for about 2 minutes.  Grate the garlic and cook for an additional minute.  

Add together the grated zucchini, quinoa, onions, garlic parmesan, mozzarella, chili powder, hot sauce, bread crumbs.  TASTE before adding egg.  Some bread crumbs, like the ones I used, had a lot of salt and I did not need to add any.  You might want to add salt depending on what kind of bread crumbs you use.  Season accordingly.  Add the egg and stir to combine. 

Form patties and place in fridge for about ten minutes.  I was able to make 9 medium sized patties. 

Heat up a generous amount of olive oil in a large pan.  Keep flame at about a medium-low and cook on one side for about 7-8 minutes, until nicely browned.  Make sure to slowly slide your spatula under to flip.  They do stick a little but if you take your time, they will turn nicely.  Continue to cook on the other side for about another 7-8 minutes.  Remove and let rest for about 5 minutes.  Then eat!!!

Creamy Honey Mustard Sauce:

Ingredients:

4 tablespoons mayonaise
2 tablespoons favorite mustard
2 tablespoons honey
1/2 teaspoon garlic powder
Dash hot sauce
Freshly ground black pepper















Mix and top your fritters!  So yummy!

Farfalle with Sauteed Eggplant, Haricot Verts and Kalamata Olive Tapenade

So my family and I journeyed to a local farmers market this morning.  I asked myself repeatedly why I have really never visited one before this.  It was a wonderful experience.  I bought some wonderful honey, home-made jams and of course some local, organic produce.  Not to mention, I felt like I was stealing because the prices were great!  I have a feeling we will be visiting until they close in late fall.  When I got home I realized I didn't have any ideas for dinner.  I did know I wanted to use the fresh vegetables I just purchased.  I stared at the organic string beans and eggplant and was stumped.  Then I remembered I just saw an episode of Giada's show on Food Network where she sauteed eggplant and served it with pasta.  Then I looked up recipes for green beans and spotted one where they simply blanched the beans and tossed with an olive tapenade.  VOILA!  My brain said mix those two recipes and you have dinner.  Boy was it worth it!  Only problem?  I could keep eating it and eating it and eating it.....

Hope you enjoy it as much as we did.

Ingredients:
1/4 to 1/2 cup Kalamata Olive Tapenade (find my recipe here, Kalamata Olive Tapenade)
1/2 Box farfalle pasta (I LOOOOVE Barilla Plus)
2 baby eggplant
1/2 pound haricot verts (string beans, lol)
Parmesan cheese
Kosher salt

Directions:

Add water to your pasta pot and to a medium sized sauce pan, add a heavy pinch of kosher salt to both and heat over medium high flames.  While those are heating up...

Chop your eggplants to bite sized chunks.  Add to a preheated saute pan drizzled with a healthy amount of extra virgin olive oil.  Add kosher salt to taste and black pepper.  Allow to saute, turning often, until caramelized.  Keep adding olive oil when you return to the pan to turn because eggplants tend to soak it all up.  You don't want them to stick too much.

Once your water is ready in the sauce pan, add the string beans to a strainer and place in boiling water for about 3 to 5 minutes, or until vibrantly green.  Remove from water and immediately run under cold water.  Place aside.

Add pasta to your boiling, salted water and allow to cook until preferred doneness is reached.

Throw everything into a large bowl and toss with desired amount of tapenade.  Make sure to taste as you go.  Add some parmesan cheese and you have a wonderful, healthy pasta dinner! 

Kalamata Olive Tapenade

So simple, quick and easy to put together.  Add to crostini for a simple appetizer for your next party or add to pasta and veggies for a perfect summer nights dinner (find my recipe here, Farfalle with Sauteed Eggplant, Haricot Verts and Kalamata Olive Tapenade)

Ingredients:
1 cup pitted kalamata olives
3 cloves garlic
zest and juice of 1 lemon
1 to 3 tablespoons fresh parsley
1/8 cup extra virgin olive oil
1/8 cup reserved kalamata olive liquid
freshly ground black pepper

Directions:

Throw the olives in  to your food processor.  Give your garlic and parsley a rough chop and microplane your lemon zest.  Add to the olives.  Put in the rest of the ingredients and pulse until desired texture is reached.

That's it!  I don't know why I never attempted this before.  Now you can impress at your next party!