the Cooking Thymes - April, 2010

Apple Butter Zucchini Bread Recipe

Apple Butter Zucchini Bread

The Muse Gourmet

Made with pure fruit, no sugar apple butter, this zucchini bread is moist and flavorful. The bread is a nice addition to a summer salad or brunch. Extra loaves freeze nicely

Ingredients

2 cups white granulated sugar
1 cup vegetable oil
3 large eggs, room temperature
1 Tablespoon good quality vanilla
2 cups shredded zucchini with skin
½ cup Biesterveld’s All Fruit Apple Butter
1/3 cup orange juice
3 cups King Arthur Bread Flour
2 teaspoons baking soda
½ teaspoon baking powder
1 teaspoon salt
1 teaspoon nutmeg
2 teaspoons cinnamon
1 cup chopped walnuts

Directions

Grease and flour 2 9” loaf pans…or use Wilton Cake Release to coat the pans.

Preheat oven to 350F.

Mix sugar, oil, eggs and vanilla in large bowl. Beat until well blended.

On low speed, blend in shredded zucchini, apple butter and orange juice.

Blend in flour, soda, baking powder, salt, nutmeg and cinnamon until combined. You may want to mix these ingredients in a small bowl first before adding to the batter to get an even distribution of ingredients.

Stir in nuts.

Pour evenly into the loaf pans. Bake 60-70 minutes or until toothpick comes out clean.

Let cool in pans 10 minutes, then remove bread from the loaf pans and allow to cool completely on baking racks.

Bakery | BIESTERVELD'S PRESERVES | Ease Into The Day | Recipes

Saturday, April 17, 2010 7:57:51 AM (Central Daylight Time, UTC-05:00)

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Southwest Couscous Salad

Southwest Couscous Salad

The Muse Gourmet

Light, refreshing and ready in fifteen minutes. Couscous is generally sold in bulk at the market. It is a coarsely ground pasta made from semolina. The dressing gives this a southwest twist. Serves 8-10

Ingredients

3 Tablespoons extra virgin olive oil
2 Tablespoons freshly squeezed lime juice
1 teaspoon red wine vinegar (do not substitute any other vinegar)
½ teaspoon ground cumin
8 green onions, chopped (greens and onion)
1 red bell pepper, chopped
¼ - ½ cup cilantro leaves, washed and chopped
1 cup frozen organic corn, thawed
2 15 oz. cans black beans, rinsed and drained
1 cup Couscous
1 ¼ cups chicken stock

Directions

Whisk together olive oil, lime juice, vinegar and cumin.

Add green onion, bell pepper, cilantro, corn, and black beans. Mix well. Cover, refrigerate.

Boil chicken broth in the microwave. Stir in couscous. Cover, let stand 5 minutes. Fluff with fork. Allow to cool to room temperature.

Combine cooked couscous with dressing and vegetable mixture. Salt and pepper to taste.

Budget Friendly | Make Ahead | On the Side | Pasta

Thursday, April 15, 2010 9:34:48 PM (Central Daylight Time, UTC-05:00)

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Curry Flavored Couscous Recipe

As we are approaching summer, you'll find me taking a spin with entrees that are easy to prepare, take little kitchen time and are relatively light. Summer means time outside with the family, sporting events, craft fairs and walks in the park.

To help me with my focus, I recently had the oppotunity to meet the mother of one of my dear friends. Ms. Johnnie Mae has been dedicated to eating healthy whole foods for years and has some wonderful recipes to share. She has a carefree approach to cooking and uses lots of fresh herbs to boost the flavor of otherwise dull proteins and fibers. The reward for her healthful eating can be found in her delightful spirit and beautiful complexion.

The key to healthy cooking is always in the quality of ingredients. Spices and herbs are no excpetion. Unless specifically noted, assume that I am using spices from Penzey's. They are, without question, simply the very best I have ever used. The flavors are intense and the aromas intoxicating. I am fortunate to live in a city that has a Penzey's retail store, but if you are not so fortunate, you may order from Penzey's online. The online store leaves a little to be desired in terms of ease of use and the recipes aren't that good, but the spices are wonderful.

So, Ms. Johnnie Mae, this couscous is the first of many recipes to come that are dedicated to you.

Curry Flavored Couscous

The Muse Gourmet

Simple and delicious.

Ingredients 1 ½ cups Couscous 3 cups chicken stock 1 Tablespoon curry powder 1 teaspoon garam masala 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 2 Tablespoons virgin olive oil ½ cup golden raisins ¼ - ½ cup cilantro leaves, washed and chopped ½ cup slivered almonds, toasted in a 350 F oven for 5 minutes	Directions Pour couscous into a 2 quart casserole dish. In a medium kettle, heat chicken stock, curry powder, garam masala, salt, pepper, olive oil and raisins to boiling. Remove from heat and pour over couscous. Cover with plastic wrap and then lid. Let sit for 10 minutes. Remove plastic wrap, fluff with fork. Garnish with cilantro and slivered almonds.

Budget Friendly | On the Side | Pasta

Monday, April 12, 2010 7:06:04 PM (Central Daylight Time, UTC-05:00)

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Perfect Hard Boiled Eggs...Every Time

Easter Eggs

Easter is around the corner. And with Easter comes the tradition of coloring eggs.

Eggs are a symbol of new life, rebirth and spring. But, easy as it may seem, there are a few tricks to getting perfect hard boiled eggs that peel easily.

The first thing you ought to know is that really fresh eggs don't work well. So, when you buy your eggs in the market, let them sit in the refrigerator for a few days before you boil them. I realize that it would have been better if I had let you know this a few days BEFORE Easter, but as the saying goes...better late than never.

Use large eggs. I have no specific reason for this other than I always use large eggs and know exactly how long it takes them to cook. Oh, and for what it's worth, I always get the most cage free, natural, free range chicken eggs that I can find. Yes, they are more expensive, but if you've ever done any research into the treatment of chickens, it will be hard for you to buy the regular commercial eggs without feeling guilty. Nuff said.

Now for the eggs:

To boil the eggs, put them in a single layer in a large saucepan. Don't stack them. Cover the eggs with 2 inces of COLD water. Using cold water keeps the eggs from cracking.

Add 1/2 teaspoon of salt. This will also help with the cracking and peeling.

Bring the water to a good boil (lots of bubbles rising to the surface without the eggs knocking together to crack them).

Remove the pan from the heat. Cover with a tight fitting lid. Let sit for 15 minutes. Covered.

Cool the eggs however you prefer. Strain them and let them cool to room temp, put them in an ice bath, ...

Happy Happy Easter to you! May the holiday bring you renewal of mind, body and spirit.

The Muse Gourmet

Budget Friendly | Chicken | Meet Ya In The Kitchen | The Kid in Me | Tips

Saturday, April 03, 2010 12:35:11 PM (Central Daylight Time, UTC-05:00)

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