- Page 62 of 75 - Wholesome Recipes Made for Sharing

August 21, 2014

Zucchini Raisin Muffins

Zucchini muffins sound so healthy, but most of the time I find them so sugar-laden that for me, it cancels out any health benefits of the zucchini. When Lindsay over at Pinch of Yum posted her Honey and Olive Oil Zucchini Muffins, I knew I wanted to try her version using whole wheat, natural sweeteners, and two whole zucchinis. It did not disappoint! The texture was perfect, so soft and moist, and overall it was just a very delicious and wholesome tasting muffin. The second time I made them I made a few changes and this version is incredible as well. I slightly increased the whole wheat to white flour ratio, decreased the maple syrup and added golden raisins, and used butter and yogurt instead of olive oil. Nothing against olive oil, I actually love olive oil breads, but some days I’m just in the mood for butter. When these muffins are baked, they rise into perfectly dome-shaped beauties with green flecks of zucchini scattered throughout. These are wonderful warm out of the oven and they also taste good chilled. This recipe was plenty sweet for me, but if you’d like to add an additional touch of sweetness, serve with a little bit of extra raw honey.

Zucchini Raisin Muffins

Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Yield: 16-17 muffins

Ingredients

2 cups whole wheat flour
1 cup all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon sea salt
1 1/2 teaspoons cinnamon
3 cups grated zucchini, about 2 medium zucchini
heaping 1/2 cup raisins
2 eggs, lightly beaten
2 teaspoons vanilla
1/2 cup butter, melted and slightly cooled
1/4 cup plain yogurt
1/3 cup maple syrup
1/3 cup honey

Instructions

Preheat oven to 350. Grease or line 16 muffin cups.
In a large mixing bowl, whisk together the flours, baking soda, baking powder, salt, and cinnamon.
In a medium bowl, whisk together the zucchini, raisins, eggs, vanilla, butter, yogurt, maple syrup, and honey.
Add the wet ingredients to the dry ingredients and stir until just combined.
Divide batter among prepared muffin cups.
Bake 20-25 minutes, until a toothpick comes out clean. Allow muffins cool in the pan for 10 minutes before transferring them to wire rack to finish cooling.

Notes

adapted from Pinch of Yum

*photo updated 7/2/2017

August 18, 2014

Pesto Hominy Minestrone Soup

With the summer abundance of basil, we try to find as many creative ways of incorporating pesto into our meals as we can. My kids will usually eat anything if pesto is involved. They especially love pesto pasta and pesto pizza, but they also happily eat this pesto minestrone loaded with hominy, beans, and lots of fresh vegetables. I’m including my favorite basil and parsley pesto recipe, but I imagine that this soup would be terrific with any type of pesto. Basil is the dominant flavor in this pesto, but the small addition of parsley adds brightness to both the color and flavor.

I often save the rinds from parmesan cheese and freeze them to use in flavoring soups. This is a perfect soup for using leftover parmesan rinds if you have some. If you don’t have parmesan rinds, stir in some freshly grated parmesan or pecorino at the very end. Serve the soup alongside a loaf of crusty bread or on top of a bed of brown rice.

Pesto Hominy Minestrone Soup

Ingredients

1 tablespoon olive oil
1 1/2 cups diced leeks (white and light green parts only), about 2 leeks
2 teaspoons minced garlic
2 teaspoons balsamic vinegar
1 teaspoon dried oregano
1/8 teaspoon crushed red pepper flakes
2 medium carrots, diced
8 ounces coarsely chopped cabbage, about 3 cups
1 32-ounce can hominy, drained and rinsed
1 15-ounce can red kidney beans, drained and rinsed
1 15-ounce can chickpeas, drained and rinsed
1 28-ounce can diced tomatoes
4 cups low-sodium chicken or vegetable broth
2 tablespoons tomato paste
1-2 parmesan rinds or 1/4 cup grated parmesan or pecorino
Salt and freshly ground pepper to taste
1 cup pesto

Instructions

In a large pot, heat the olive oil over medium-high heat. Add the leeks and stir with the wooden spoon until leeks are slightly wilted, about 5 minutes. Add the garlic and balsamic vinegar and stir for another minute.
Add the oregano, red pepper flakes, carrots, cabbage, hominy, kidney beans, chickpeas, tomatoes, tomato paste, parmesan rinds (if using), 2 1/2 cups water, and the broth. Bring to a boil. Lower heat and simmer for 30-45 minutes, until vegetables are softened and flavors are melded. Season to taste with salt and pepper. Add a pinch of sugar if you feel you need to balance the acidity of the tomatoes. Stir in the grated parmesan cheese, if using.
Serve with a dollop of pesto on top and mix well to incorporate.

Notes

adapted from Whole Grains Every Day Every Way

Basil and Parsley Pesto

Ingredients

1 cup tightly packed fresh basil leaves
1/2-3/4 cup freshly grated Parmesan
1/2 cup olive oil
1/3 cup pine puts
1/3 cup fresh parsley
3-5 cloves garlic
1/2-3/4 teaspoon salt

Instructions

Place all ingredients in a blender or food processor and process until desired consistency.

August 14, 2014

Kale Salad with Toasted Buckwheat and Parmesan

This kale salad with toasted buckwheat and parmesan has a really lovely combination of flavors and textures, thanks to the crunchy buckwheat, salty parmesan, sweet raisins, nutty pine nuts, and bright lemon dressing. I have always loved the crunch that croutons add to salads, but I often skip them since they add little nutritional value. Toasted buckwheat is the perfect nutritious alternative to croutons and adds a refreshing crunchiness throughout the salad. And it’s gluten-free for all of my gluten-free friends out there!

Unlike other kale salads, this one is best eaten soon after it is prepared. After several hours, the buckwheat absorbs some of the moisture from the dressing and loses its crunch. If you would like to prepare it ahead of time, simply leave out the buckwheat and add it right before serving. I hope you love this salad as much as I do.

Kale Salad with Toasted Buckwheat and Parmesan

Ingredients

1/2 cup raw buckwheat groats*
2 teaspoons + 1 tablespoon olive oil
1 clove garlic, minced
1 bunch of lacinato kale (8-9 ounces)
1 ounce grated parmesan or pecorino, about 1/3 cup
1/4 cup golden raisins
1/4 cup pine nuts
1 tablespoon fresh lemon juice
sea salt and pepper to taste

Instructions

In a frying pan, heat 2 teaspoons of the olive oil over medium heat. Add the garlic and sauté until garlic becomes fragrant, about 30 seconds. Add the buckwheat groats and stir often until buckwheat becomes golden and toasty, about 4-5 minutes. Allow buckwheat to cool completely.
Remove kale leaves from the tough stalks and chop the kale into shreds. Toss with the parmesan, raisins, pine nuts, and 1/4 cup of the toasted buckwheat.
Whisk together the lemon juice and 1 tablespoon olive oil. Add salt and pepper to taste. Pour dressing over salad, tossing until salad is evenly coated. This is best served the same day it is prepared.

Notes

inspired by Smitten Kitchen and Bon Appetit

*This recipes makes double the amount of buckwheat needed for the salad. I usually make a double batch and save half of it for another day. If you would prefer not to do this, simply use half the amount of buckwheat, olive oil, and garlic when toasting the buckwheat.