Raisin Zucchini Muffins

Summer surely brings a more leisurely pace.  It's also a "Summer of Culture" for my DH & me.  The lawn had been mowed and the perennial gardens looked fine, so on Thursday we drove to Boston to visit the totally awesome Chihuly Through the Looking Glass exhibit at the Museum of Fine Arts Boston.  As we walked down the stairs, the entrance to the galleries containing Dale Chihuly's gorgeous blown glass works of art was so enticing.    

It was a wonderful opportunity to view and to appreciate so many pieces in many different colors, styles, sizes and shapes.  It's a wonderful exhibit on view through August 7!

The next day we were back to our routines.  In the fridge Zucchini waiting to be shredded and used to bake a double batch of moisty delicious light Raisin Zucchini Muffins.  Baking a double batch works so well, because the majority of them are placed in our freezer after they have cooled.  Nothing is better than grazing in the freezer on a HHH summer morning and locating a nutritious light homemade muffin.

The recipe that I use has been adapted from Janet Pierce's Zucchini-Chocolate Chip Muffin recipe.  However, I ignore the chocolate and use Raisins.  Egg Whites and Olive Oil plus a couple other changes are made.  (2 Egg Whites = 1 Whole Egg, when baking.)  This recipe is for 1 batch of 12 moisty yummy muffins.

Raisin Zucchini Muffins - 12 Muffins
Oven Temperature:  350°F

Ingredients:
1 and 1/2 Cups Flour
3/4 Cup Sugar
1 teaspoon Baking Soda
1 teaspoon Cinnamon
1/4 teaspoon Nutmeg
1/2 teaspoon Salt
2 Egg Whites, slightly beaten
1/2 Cup Olive Oil, for baking & sauteing
1/4 Cup Milk - I use Soy Milk.
1 Tablespoon Lemon Juice
1 teaspoon Vanilla Extract
1 Cup shredded Zucchini
3/4 Cup Raisins

Method:

1. Preheat oven to 350°F.
2. Wash 2 small Zucchini in cold water and dry.
3. Shred Zucchini to measure 1 Cup.
4. In a large bowl combine dry ingredients, stir.
5. In small bowl slightly beat Egg Whites.
6. Add Egg Whites to dry ingredients.
7. Add remaining ingredients.
8. Stir until moistened & combined.
9. Divide batter evenly between 12 muffins cups.
10. Bake 28 minutes or until cake tester comes out clean.
11. Remove muffins from pan and cool on cooling rack.

Now, Raisin Zucchini Muffins are located in Freezer Ziploc Bags in our freezer in addition to the tasty treats that we've been enjoying.  Our local produce is now available at roadside stands, so fresh Zucchini will be located in our fridge.  :)  Do you purchase the fresh Zucchini?

Enjoy!
Yummy!

            
                 

Sockeye Salmon Will Be Grilled Tonight!

It’s July! It’s hot and humid outside! It’s time for fresh "wild caught” Alaskan Grilled Sockeye Salmon for dinner! My local grocery store (Big Y) is featuring this delicious, healthy, colorful fish in the Seafood Dept. Last Friday at dinnertime we enjoyed this very tasty dinner and tonight will be a repeat. Yummy!

The preparation is so easy. Neither fancy sauces nor salty additions are needed to accent the taste of this scrumptious fish. A metal grilling basket or container is needed. It prevents the fillet from dropping down into the grill. :)

Grilled Sockeye Salmon

• Spray grilling basket (container) with PAM.
• Heat grill.

1. On a large dish pour about 2 TBS. Olive Oil.
2. Sprinkle a little Paprika on top.
3. Rinse a Salmon Fillet in running cold water, place on the Olive Oil/Paprika.
4. Turn the fish over to coat the skin side.
5. Place the Salmon Fillet in grilling basket on grill.
6. Half way through, turn over and grill the other side.
7. Enjoy!

• The amount of needed grilling time depends on the size of the piece of salmon and the grill.
• A 1 lb. piece requires 5 – 7 minutes on each side.

*** Note: With our grill we usually grill each side 7 minutes. The 1 lb. fillet is usually thick.

A microwaved “Baked Potato” and Sauteed Combo served along with Grilled Sockeye Salmon is a meal we enjoy often during the hot summer months. With the local Zucchini available at our roadside stands, it’s great to eat these colorful prepared fresh veggies.

This is another family favorite that I posted almost two years ago and we still enjoy this scrumptious dinner! I wait for our local grocery to have a special on this “Wild Caught” fish.

Do you/your family enjoy fish? Do you prepare it at home? Do you like Alaskan Sockeye Salmon?  It’s easy to prepare and tasty to eat!

Enjoy!
Yummy!