I’m pretty sure that the title of this post is one of the early sentences I translated into French because I felt like it was relevant to my future success. Such a sexy veggie that zucchini. I don’t suggest keeping them in your pocket (if you do, indeed, have one there) but I do recommend trying one of the following recipes (and giving me feedback for my own experimentation).
Salt and Pepper Zucchini Chips
Garden Zucchini Parmesan Biscuits
Baked Parmesan Zucchini Sticks
Garlicky and Cheesy Quinoa Zucchini Fritters
Eggplant and Zucchini Gratin
Zucchini Frittata with Mozzarella, Feta, and Parmesan
I was inspired by blueberries yesterday and thought I should find one that actual calls for blueberries. While I will always be a fan of my favorite blueberry muffin recipe from some time ago (See ) I think these certainly look… interesting. I’m often wary of cornbread or cornmeal based muffins but I think that a little extra texture in a breakfast food can be good for you. It’s like giving your mouth a little tasting exercise to get it started for the day.
I like to keep something flavorful at my desk throughout the day. Whether it’s something to drink (coffee or tea) in the mornings or some sort of fruity candy or new kind of chocolate covered nut (so far my absolute favorites are the dark chocolate, cocoa dusted, almonds I can get around the corner at Whole Foods) I’m a fan of texture and flavor. So maybe these would be a good start to that day. Plus I feel like people won’t hate me for bringing them into the office. Anything that looks like it might be remotely unhealthy doesn’t seem to go over.
“Blueberry-Orange Cornmeal Muffins” from Martha Stewart
I’ve been at home a lot more than usual these last couple weeks and there’s a little of the stir-crazy Oci starting to come out now. I’ve found that a quick baking session every couple of days can go a long way to keeping you sane while making sure family members don’t… well don’t dismember each other.
While I’ve been trying a large variety of recipes, one of my favorite genre’s lately has been Muffins. So for the entire week, I’m going to feature muffin recipes I’ve been testing out.
As a brief note, my father has removed our all-purpose flour from the house so I’ve been left with either a high-gluten bread flour or a whole wheat pastry flour. This means that any recipe I’ve tried has mostly likely been made with a whole wheat pastry flour which I’m finding I rather enjoy when used in certain recipes.
To start off the week is a new recipe I’ve tried that I just found when I was looking for something that involved chocolate and a little bit of texture. These absolutely delivered! I cut the chocolate chip count in half since I was using the regular sized chips and would probably add another 1/4 cup of oats for even more substance. I also suggest using liners (which I didn’t) as the chocolate will stick through any non-stick coating (I used Pam).
“Chocolate Chip Oatmeal Muffins” from Hello Homebody
This morning on the way to work we were a bit early so decided to make a quick stop at a Whole Foods so my chauffeur could pick up some salad for breakfast. Meanwhile, I traipsed right up to the chocolate aisle and browsed for a bar to keep on my desk to nibble on during the day. Because once I get started on my spreadsheets I get up to refill my coffee in the break room and go to the bathroom. Having a lunch break is for those who don’t know what properly organized data looks like.
And in times like these there was only one chocolate bar that could do the job…
I’m not a fan of most chocolates over 65% cacao. This one is 45% and milk chocolate, which I find to be smoother and more enjoyable on a regular chocolate day as opposed to a time that calls for slightly more drastic measures. And unlike a lot of other chocolates this one has a balanced flavor as opposed to these over the top, teeth grittingly sweet options you usually find out there.
And of course in the process of finding good quality photos of the bar of chocolate that kept me and my cubicle mates company all afternoon I found out there’s a place called “Barcelona” in DC that I know need to try out when the weather is more forgiving to one’s human sensitivities.
I never was a big fan of the Pinterest fads like “S’more this” and “Pumpkin that”. They just don’t seem to have a ton of substance too me. Not that the recipes are necessarily bad, just that the fact that suddenly everything has to be themed on some dish or treat that we enjoy once in a while seems pointless. But this is not one of those times. While I have begun to tune things like that out, this definitely caught my attention. Mostly because it looks like a massive pile of really good chocolate ice cream. And the idea of throwing in marshmallows and graham crackers is just diversifying the awesome. I’m not so sure about adding chocolate chips because I’m not big on large chunks of chocolate like that in my ice cream. So I might substitute brownies and call in a “S’more Brownie Ice Cream”. Seems like a good plan to me!
“Chocolate Graham S’more Cupcakes with Toasted Marshmallow Frosting” from Bakingdom
I’ve been hearing a lot of talk about how cupcakes are on their way out and that the newest food fad in DC is doughnuts. I seriously hope not because there is no way that a doughnut can stand up against a cupcake. I understand how macarons were popular there for like… a few months but this is one of those battles I don’t even think it’s worth discussing. Cupcakes are classic and will continue to be classic. Doughnuts are great but they aren’t classy. They’re doughnuts. Cupcakes are mini cakes. End of story.