Wednesday, September 17, 2014

Whole Wheat Chocolate Zucchini Muffins

  • 1/2 cup butter
  • 1/2 cup oil
  • 1  1/2 cups white sugar
  • 2 eggs
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour ( I used whole wheat pastry flour)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 4 tablespoons unsweetened cocoa powder
  • 2 1/2 cups grated zucchini, I used the smallest side of my grater b/c I like it small.  ( I did not really measure this. I used 1 med zuch.)
  • 1/2 cup semisweet chocolate chips
Place grated zucchini in a strainer and drain as much liquid off as you can. Set aside.
Cream together butter, oil and sugar. Add eggs, buttermilk, and vanilla.  Blend well. In a separate bowl, mixdry ingredients together. Mix dry ingredients into the butter mixture well. Add grated zucchini, and mix well. Stir in chocolate chips. Scoop into muffin pan lined with paper liners or greased well. Bake at 325 degrees F  oven for 18-20 minutes.  Makes 24 muffins.
*I made these last year and they were so rich and moist that I made them again this year.  **WARNING:  They are more like a dessert than a muffin.

Capellini with Fresh Cherry Tomatoes and Basil


Kosher salt
1/2 c olive oil, plus extra for the pot
2 Tb minced garlic (6 cloves)
4 pts small cherry or grape tomatoes
18 large basil leaves, julienned
2 Tb chopped fresh curly parsley
2 tsp chopped fresh thyme leaves
1 tsp freshly ground black pepper
1/2 tsp crushed red pepper flakes
12 oz capellini or angel hair pasta
1 1/2 c freshly grated Parmesan cheese
Extra chopped basil and grated Parmesan, for serving


Bring a large pot of water to a boil and add pasta.

Meanwhile, heat the 1/2 cup of olive oil in a large (12-inch) saute pan. Add the garlic to the oil and cook over medium heat for 30 seconds. Add the tomatoes, basil, parsley, thyme, 2 teaspoons salt, the pepper, and red pepper flakes. Reduce the heat to medium-low and cook for 5 to 7 minutes, tossing occasionally, until the tomatoes begin to soften but don't break up.

 Drain the pasta, reserving some of the pasta water.  Place the pasta in a large serving bowl, add the tomatoes and Parmesan and toss well. Add some of the pasta water if the pasta seems too dry. Serve large bowls of pasta with extra basil sprinkled on top and a big bowl of extra Parmesan on the side.

*I made this last night (motivated by a plethora of cherry tomatoes) and it was DELISH!  I didn't add the red pepper flakes, but left them in the recipe for you to decide.  I cooked the tomatoes on low for probably about twice as long as the recipe says, so they would break open more.  Hope you enjoy!
**Tried them with the pepper flakes and it made it much spicier.  I suggest you add a cautious amount and see what you think.  Or leave them out completely like I did when I made them the first time.

Tuesday, September 16, 2014

Potato Leek Soup

We had this soup a lot while we were in ireland and I loved it every time.  So when we got potatoes and leeks in the same week from our CSA, I had to try to recreate it.  This recipe did not disappoint!


1/2 c. butter
2 leeks, sliced
salt and pepper to taste
1 qt. chicken broth
1 T cornstarch
4 c. potatoes, peeled and sliced
2 c. heavy cream (I used kefir and I think it made the soup even better)


  1. In a large pot over medium heat, melt butter. Cook leeks in butter with salt and pepper until tender, stirring frequently, about 15 minutes.
  2. Stir cornstarch into broth and pour broth into pot. Add the potatoes and bring to a boil. Season with salt and pepper. Pour in the cream, reduce heat and simmer at least 30 minutes, until potatoes are tender. Season with salt and pepper before serving.