Spring Musings

I follow a considerable number of blogs, many of them on food, others on nature; its mysteries and wonder. To me they are all related for they all have one thing in common, earth and all that it has to offer, nutritionally and visually. But the earth like anything else can throw me a curve now and then offering up trying scenarios.

This weekend has been rainy and windy, encouraging me to deny my urge to get outside and instead stay inside and finish my income taxes and some other chores I have been procrastinating about. Thankfully, I completed those yesterday.

Those chores done, I have one more glorious day to myself. This morning my itch to get outside hasn’t lessened. It is the first day of Spring but unfortunately it is still very wet and very windy, so to ease the itch I donned my raincoat and headed out to take myself to breakfast, then over to the Farmers’ Market, which considering the weather was surprisingly well attended by both vendors and customers although I noticed a considerable lack of “easy-ups” because of the wind. We are lucky that our market is situated under an elevated part of the freeway so there is some shelter from the elements. Not the most beautiful location but definitely functional. This morning I bought Brussels sprouts, yellow onions, a small sized acorn squash, shitake mushrooms, Fuji apples and Purple Haze carrots, the subject of today’s post.

If you have never seen Purple Haze carrots you are missing a truly beautiful vegetable. Their wine colored skins encase bright orange cores that retain their color when lightly cooked or used raw. They are not only beautiful to look at they are heavenly to eat having and earthy sweet taste and crisp texture.

When I researched them I found several interesting facts:

1. Purple carrot varieties are actually one of the first originally cultivated varieties among all carrot colors. They can trace their origins back to the 10th century in what is modern day Afghanistan.

2.  Carrots are the second most popular vegetable in the world, second only to the potato. In my book they are above the potato.

3.  The hybrid variety, Purple Haze, was named after the 1967 song of the same name by Jimi Hendrix.

Now as far as facts go the last fact was definitely the most interesting fact that I dug up. If you, like me, are curious about what the connection might be you can read more about the song and its inspiration here. I’m still not sure I get the “why” of it but I definitely think it interesting.

I did several things with this bunch of carrots; I shredded some and mixed them with equal amounts of shredded Fuji apple, roasted walnuts and just a hint of mayonnaise for a salad and the balance of them I used in a recipe for a coconut carrot muffin another nice way to eat your veggies!

Coconut Carrot Muffin and a cup of hot ginger tea

Coconut Carrot Muffins with Mascarpone and Toasted Walnuts

1 cup chopped toasted walnuts (½ cup for muffins, ½ cup for topping)

1 cup oat flour (you can use whole wheat if you prefer)

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon cinnamon

½ teaspoon sea salt

½ cup canola oil

¼ cup buttermilk

¾ teaspoon pure vanilla extract

2 large eggs

¾ cup sugar

½ lb carrots, washed and shredded

½ cup shredded coconut

Preheat the oven to 325°. Oil muffin pan (I used a Texas sized pan that makes 6).

Roast walnuts on baking sheet until just browned. Set aside to cool. In a bowl, whisk the flour, baking powder, baking soda, cinnamon, and salt together. In a small bowl, whisk the oil, buttermilk, and vanilla until mixed. In a large bowl, using an electric mixer beat the eggs and sugar at high speed until pale, 5 minutes. Beat in the liquid ingredients. Mix in the dry ingredients until just mixed. Stir in the carrots, walnuts and coconut. Pour batter into prepared pan and bake for 35 – 40 minutes or until springy and golden. Let cool for a few minutes before removing from pan.

After the muffins were cooled I just barely warmed some Mascarpone cheese, then liberally topped each muffin and sprinkled them with chopped toasted walnuts. It’s best to serve these immediately after adding the topping. The muffins, without topping, will store for several days if kept in an airtight container.

As I sit here typing I keep thinking about getting outside. There seems to be a storm inside as well as outside, one minute I’m ready to put on some rain garb and join mother nature and her blustery wet weather. I could fill the bird feeders and check on the section of fence that blew down last night, make sure there’s not more.  The next minute I decide to stay inside for a little longer, hoping for a break in the action, I enjoy my hot ginger tea and muffin.

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Maybe they should be called “The Glory of Morning Oat Muffins”!

I was going through some recipes the other day looking for something new to try and I came across an oat muffin recipe I had copied off a blog I follow. I have one that I love and make all the time but wanted to try something new. This one looked intriguing; raisins, carrots, apple, coconut, applesauce and pecans. What’s not to like? The recipe is called Morning Glory Oat Muffins and comes from Honey & Jam, a visually beautiful site that has great recipes.  Anything that is beautiful and tastes good too is a winner in my eyes.

So last night I measured and grated, and grated and measured, then mixed and filled and baked; then I cleaned up. I really should have waited until daylight so I could take some decent photos but I didn’t. So if you want to see lovely photos of these luscious muffins look at Hanna’s her work is inspirational. Everything looks soooooooo good.

I have to tell you the smell of these baking was pretty hard to resist. But, resist I did. I didn’t eat any until this morning at breakfast and they were well worth the wait.  As Hanna said on her blog, “It’s basically cake for breakfast”. But even better than that, it’s healthy cake.

I have already thought of several ways I want to try these using different ingredients. I would like to try using oat or almond flour instead of the wheat; try different chopped dried fruit instead of the raisins and try walnuts or toasted almonds instead of the pecans. Sliced almonds sprinkled on top might be nice too. Definitely going to freeze what I have left over so I can enjoy then for the rest of the week.

Tonight I’m going to revisit the turnip gratin I posted last January. I got some beautiful turnips at the market this morning and have a couple of potatoes that need to be used. Some sautéed mushrooms and chard on the side and I’m going to be a happy camper. I may even open myself a bottle of wine to go with the feast. Have a great week everyone!

A California Gal Makes Hawaiian Muffins

Pineapple-Zucchini Muffins With Coconut and Macadamia Nuts

The other day I was thinking about a very old recipe I have for Spicy Pineapple-Zucchini Bread (Sunset Magazine, September 1974). I really like this recipe and thought it could be the basis for a modification I had been thinking about.

My idea was to make a Hawaiian style muffin, all be it a California version. To this end I dropped the cinnamon, nutmeg, currants and walnuts from the ingredients and added macadamia nuts and coconut. I also substituted pineapple juice for the vanilla. The final result was definitely one I’ll try again. They were very light, moist and delicious. If they don’t all get eaten the first day, they’ll keep well stored in an airtight container for several days. They also freeze well.

Pineapple-Zucchini Muffins with Coconut and Macadamia Nuts

Makes 2 dozen

3 eggs

1 cup Canola oil

2 cups sugar

2 teaspoons pineapple juice

Beat eggs to blend. Add oil, sugar and pineapple juice; continue beating mixture until thick and foamy.

2 cups grated zucchini

2/3 cup well drained crushed pineapple.

With a spoon stir the zucchini and pineapple into the egg and sugar mixture

3 cups all-purpose flour (unsifted)

2 teaspoons baking soda

1 teaspoon salt

½ teaspoon baking powder

¾ to 1 cup chopped unsalted roasted macadamia nuts

1 cup shredded coconut

Combine the dry ingredients, nuts and coconut and gently stir into zucchini mixture just until blended.

Fill greased (or use paper liners) muffin tins 2/3 full and bake in a 350° oven for 25 – 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans for 10 minutes; turn out on wire racks to cool thoroughly. Makes two-dozen medium sized muffins. If you would prefer to try this as bread, you can divide the batter equally between two greased and flour-dusted 5 by 9-inch loaf pans. Bake for 1 hour or until wooden pick inserted in center comes out clean.

Next time you have some zucchini that needs to be used and you know the family won’t put up with yet another dinner including it, try this. I’ll guarantee they’ll look at zucchini in a whole different way.