By mlb, on August 28th, 2007%
I love these muffins — for they helped me use up some zucchini and the pepper and parmesan is a nice change from the typical zucchini bread spices. Also, sliced in half with a sausage patty in between makes a great breakfast!
You could also easily turn this into zucchini bread, just start checking on it’s doneness after about 35 minutes or so. If I had to guess, I’d say 45 minutes for bread.
Zucchini Basil Muffins
Adapted from Gourmet Magazine
1 1/4 cups all-purpose flour
3/4 tsp salt
1/2 tsp baking soda
1 tsp double-acting baking powder
1/2 tsp black pepper
2 tbsp vegetable shortening, softened
1 tbsp sugar
1 large egg
1/2 cup buttermilk (add more if it doesn’t seem moist enough — I think I used somewhere between 1/2 – 3/4 of a cup)
1 1/4 cup coarsely grated, . . . → Read More: Breakfast for the Hungry & Still a Bit Sleepy: Zucchini, Basil & Parmesan Muffins
By mlb, on August 26th, 2007%
This month’s Sugar High Friday challenge is hosted by The Passionate Cook and the theme is going local. So, being in the Pacific Northwest and all, I thought coffee. And the one coffee dessert I have always wanted to make but never have is Tiramisu!
So, Sunday afternoon, jwa and I walked to one of the coffeehouse closest to our house — Haven — and got 8 shots of espresso (that’s about a cup total). Woo! On the short walk home, it was very hard not to take some slurps of the espresso but I made it — all the coffee made it back for use in the dessert.
I’m not sure tiramisu counts as a local specialty — does Portland have a local dessert specialty? But, Stumptown . . . → Read More: SHF#34: Stumptown Tiramisu
By mlb, on August 20th, 2007%
A fairly quick and healthy dinner. Minimal cheese. Spinach. Beans. Carrots. See? Pretty healthy. We had this meal two Sundays ago, after we got back from Port Townsend. I believe I used roasted garlic hummus but you could use any kind you like. You could also, of course, make your own hummus or hummus-like dip.
The Parmesan cheese on the outside of the breasts give it a really nice and tasty crust. The sprinkle of Parmesan on the inside is just for fun. Fun!
Hummus and Spinach Stuffed Chicken Breasts
2 boneless, skinless chicken breasts
1/4 cup hummus
8 or so spinach leaves
1/4 cup Parmesan cheese, grated
2 tbsp olive oil
salt
pepper
1/4 cup orange juice
1/4 cup chicken broth
Optional: Your favorite spice blend — for instance, I used a little Sunny Paris (probably about 1 teaspoon total)
Spread . . . → Read More: Quick Dinner: Hummus & Spinach Stuffed Chicken Breasts + Good Samaritan Carrots
By mlb, on August 18th, 2007%
For Weekend Cookbook Challenge #19 the theme is dinner and a DVD and is being hosted by Chef Girl. For this WCC, I pulled out my brand new copy of The Joy of Cooking and thumbed through the seafood section as one of the movies we had at the house via netflix, was, “Lady in the Water.” It’s a little bit odd, unexpected, it makes you wonder if it’ll be any good or not. Then there’s the movie. Hahahahaha. Just kidding.
And, if I hadn’t just started a new job, I would have picked a well-loved and favorite movie for this and not just used the most recent netflix option but, hell, I am tired — Lady in the Water it is. Although, we are at some point planning a . . . → Read More: WCC19: Vanilla-Coconut Shrimp + Lady in the Water
