Zucchini, Banana, and Flaxseed Muffins

Ingredients


nonstick cooking spray
1 3/4 cups all-purpose flour
1/2 cup ground flaxseed
1 cup lightly packed light-brown sugar
2 t. baking soda
1 t. baking powder
1/2 t. coarse salt
1 t. ground cinnamon
1 1/2 cups coarsely grated zucchini (from 1 large zucchini)
1/3 cup mashed banana (from 1 large banana)
3/4 cup whole milk
1 large egg, lightly beaten
1 t. vanilla extract


Preparation


1. Preheat oven to 350.  Lightly coat 12 standard muffin cups with cooking spray (there was enough batter for about 15 muffins actually).  In a large bowl, whisk together flour, flaxseed, brown sugar, baking soda, baking powder, salt, and cinnamon.  Add zucchini and banana and stir to combine.  In a small bowl, whisk together milk, egg, and vanilla.  Add milk mixture to flour mixture and stir until combined (do not overmix).


2. Divide batter among muffin cups.  Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes.  Let muffins cool completely in pan on a wire rack, about 30 minutes.  Store in air-tight container, up to 3 days, or freeze.

*Recipe from Everyday Food Issue 85.

- Sarah

Croque Madame

I had this sandwich several times while in France and it is delicious.  It is a Madame because it has an egg!  Get it?  A Croque Monsieur is the same thing but without the egg.  But I think the egg makes it delicious.

8 slices white or whole-wheat sourdough bread
8 ounces Gruyère cheese, sliced into 24-32 1/16-inch-thick slices
12 ounces smoked ham, such as Black Forest, sliced into 12-16 1/16-inch-thick slices
4 extra-large eggs
3 tablespoons unsalted butter
Fleur de sel or kosher salt, to taste
Freshly cracked black pepper, to taste

To assemble the sandwiches:
Set half of the slices of bread buttered side down, and cover them with the cheese slices, folding them back in toward the middle if they extend past the edges of the bread. Place 3 or 4 slices of the ham in an even layer over the cheese, and place the top slice of bread over the ham, buttered side up.
Grill the sandwiches in a two-sided grill or on a heavy-bottomed pan, using clarified butter and turning once. Place on serving plates.

To fry the eggs:
Crack two eggs into two separate bowls to check that the yolks aren’t broken. In 2 6-inch non-stick skillets, melt half of the butter over medium-high heat, until it starts to bubble. Pour 1 egg into each pan, being careful not to break the yolks. Add a teaspoon of water to each pan, sprinkle the eggs with fleur de sel, and cover the pans with lids. Cook the eggs for about 3 minutes for a soft-cooked egg and 5-6 minutes if you like your eggs firm. Wipe out the skillets, and fry the other 2 eggs in the remaining butter in the same manner. Center a fried egg over each of the grilled sandwiches and sprinkle with pepper.

Makes 4 sandwiches

Eat with a knife and fork!

*recipe from www.epicurious.com

- Sarah

Bean Salad

A summer favorite -- fresh and delicious.

Ingredients


1 can kidney beans, drained and rinsed
1 can garbonzo beans, drained and rinsed
1 can cut green beans, drained and rinsed
half of a small red onion, sliced thin
2/3 cup white/cider vinegar
1/3 cup oil
3/4 cup sugar or 1/2 cup Splenda
1 t. salt
1/2 t. pepper
1 T Dill Weed


Mix all ingredients together and chill.


- Sarah