Bran Muffins

• 1 1/2 c. wheat bran
• 1 1/2 c. all-purpose flour
• 1 T. baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 c. raisins
• 2 eggs
• 1 c. buttermilk
• 1/4 c. (1/2 stick) butter
• 1/4 c. honey
• 1/4 c. molasses

Preheat oven to 400 degrees F. Lightly grease a muffin tin, including the top edges

In large bowl, mix bran, flour, brown sugar, baking powder, baking soda, salt and raisins.  Make a well in the center. Set aside.

In medium bowl, beat the eggs. Add the buttermilk, butter, honey, molasses – mix until blended. Pour the mixture into the well of dry ingredients and stir until just combined.  Do not overmix.

Spoon the batter into prepared muffin cups, dividing evenly.

Bake 20 to 25 minutes or until the tops are firma nd a toothpick inserted in the center comes out clean.  Cook in tins for 5 minutes.  Remove the muffins from the tin, cool slightly on a rack and serve.

Mexican Meatball Soup;Pressure Cooker (or Slow Cooker)

• 1/2 lb. lean hamburger
• 1/2 c. cooked rice
• 3 lg. carrots, sliced
• 3 stalks celery, sliced
• 1 med. onion, diced
• 2 cloves garlic
• 1/2 head sm. green cabbage, shredded
• 1 sm. zucchini, sliced
• 1 egg white
• 1 (14 oz.) canned stewed tomatoes
• 1/2 c. frozen corn
• 1 tbsp. salt
• 1 tbsp. salt for meatballs
• 1/4 tsp. pepper
• 1/4 tsp. pepper for meatballs
• 1/4 tsp. cumin
• 1/4 tsp. oregano
• 1/4 tsp. oregano for meatballs
• 3-4 fresh sprigs cilantro
• 6 c. water

Mix hamburger, rice, salt, pepper and oregano; add egg white, hand mix well. Put water in pressure cooker, bring to boil. Hand form meat mixture into balls, put in boiling water. Place in carrots, celery, onion, garlic, green cabbage, zucchini, tomatoes and corn to soup. Mix in salt, pepper, cumin, oregano and cilantro sprigs to soup. Cook at the high setting for 15 minutes. Place under cold running water to release pressure. Serve with warm corn tortillas

Alternative Slow Cooker Approach:

Mix up hamburger, rice, salt, pepper, oregano & egg (I use the whole egg not just the white).  Mix well, shape into balls and drop into 6 c. boiling water (or chicken stock).  Simmer until meatballs are cooked.

Prep all other vegetables and place into big crock pot.  Add meatballs and water/stock they were cooked in.  Close the crock lid and cook on low for 8 hours, or high for 4-6 hrs.  Mix ingredients together before serving.  Garnish with a little fresh cilantro.

Tags: cabbage, Soup

Chocolate Chip Zucchini Bread

Ingredients

* 3 cups all-purpose flour
* 1/2 teaspoon baking powder
* 1 teaspoon salt
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon ground nutmeg
* 1 teaspoon baking soda
* 3 eggs
* 2 cups white sugar
* 1 cup vegetable oil, or butter (can reduce by 1/2)  See below…
* 2 teaspoons vanilla extract
* 2 cups grated zucchini
* 1 cup chopped pecans
* 1 cup semisweet chocolate chips
* 1 tablespoon orange zest
* Whipped cream, for serving
* Zucchini ribbons, for serving

Directions

Preheat oven at 350 degrees F. Grease (2) 9 by 5-inch loaf pans.

Sift together flour, baking powder, salt, spices and baking soda.

In a large bowl, beat eggs until light and fluffy. Add sugar, and continue beating until well blended. Stir in oil, vanilla, zucchini, pecans, chocolate chips, and orange zest. Stir in sifted ingredients. Pour into prepared loaf pans.

Bake for 50 minutes, or until a skewer inserted in the middle comes out clean. Remove loaves from pans and cool. Chill before slicing. Serve with whipped cream and ribbons of zucchini.

Note, you can reduce the oil:

Recipe works out fine with 1/2 the oil, but may take a little less time in the oven.  Normally, this recipe seems to take more like 1 hour to 1hr and 10 minutes depending on the moisture content imparted by the zucchini and the oil, so reducing the oil helps get it dry a little quicker.  I have also further substituted 1/2 of the remaining oil with flaxseed meal at 3 tablespoons flax for each tablespoon oil omitted.  I also prefer butter to vegetable oil, so I may go 1/2 a stick (1/4 cup) of melted buttter and 12 T. flaxseed meal.

Parsnip Cakes

• 2 T. Olive Oil
• 1/4 c. red pepper, diced
• 1/4 c. celery, diced
• 2 green onions, diced
• 1 cup parsnip, finely shredded
• 1 c. Panko bread crumbs (appx)
• 1/4 c. chickpea flour
• 2 eggs, scrambled
• 1/4 tsp. salt
• 1/8 tsp pepper
• 1/4 c. mayonnaise

Heat 1 T oil, add pepper & celery and cook over medium heat, stirring occasionally for 2 minutes. Add onions and cook, stirring occasionally for 1 minute or until the vegetables are tender.  Remove from heat & allow to cool.

In mixing bowl, combine parsnip, panko, flour, egg, salt & pepper.  Stir in the pepper and celery mixture and mayonnaise.  Shape into 4 cakes, about 3 inches across & 3/4 inch thick.

Wipe out the skillet & return it to medium heat.  Add the remaining oil and heat.  Add the cakes and cook until golden brown, 2-3 minutes per side.  Do not crowd the skillet: you may have to do more than one batch.  Serve immediately with Remoulade sauce.