carrot & quinoa muffins

I feel like I hit the muffin jackpot last time I experimented and posted these. The secret ingredient was ricotta, and they made the moistest, melt-in-your-mouth muffins I had ever tasted. These are a riff on them—swapping out the fruits, nuts, and sugars to change things up a bit. I also traded the ricotta for greek yogurt. I can imagine a sour cream, crème fraîche or maybe even a cottage cheese in its place as well. I will definitely be experimenting here again as the seasons change, and new flavors enter my kitchen. Another new addition is the quinoa, which is such a great way to use leftovers and pack in some nutrition.

Also, one more thought! I meant to grab the new jar of coconut oil sitting on my counter, but old habits die hard and butter found it way in. But, let me know if you try these with coconut oil. I think the subtle flavor would be perfect here.

Carrot & Quinoa Muffins
makes 1 dozen

1 c cooked quinoa
1 c demerara sugar, plus 1 T for sprinkling
3/4 c whole wheat pastry flour
3/4 c all-purpose flour
1 t baking soda
1/2 t salt
1/2 c butter (1 stick), melted
1/2 c greek yogurt
1 t vanilla
2 eggs, beaten
1 c loosely packed grated carrots
1/4 c toasted walnuts, chopped

Preheat oven to 350F. Grease a muffin tin, and set aside.

In a large bowl, mix together quinoa, sugar, flours, baking soda and salt. In a small bowl, mix together butter (allow to cool), yogurt, vanilla and eggs. Stir into flour bowl, mixing well. Gently fold in carrots and walnuts, until just mixed.

Divide batter evenly among muffin tin, and transfer to the oven. Bake 20-25 minutes, sprinkling 1 T demerara sugar over top during the last 5 minutes, until golden brown and a toothpick inserted comes out clean.

Sesame Kale Salad

I am happy to see August go. There were so many ups and downs... The sale on our house (& plan to move into a new one) which we lost when our buyer backed out. A week spent at the beach! The baby's christening, in which family and friends came from near and far to celebrate! Starting back to work part-time at home, and having to replace a broken computer on day three. Our 5-year wedding anniversary! My husband being out of town twice on business—the latest, that sent him away just before the hurricane that hit Massachusetts on Sunday...

But a storm like that, makes you count your blessings. I was fortunate enough to "camp out" at my parents house for two days with the baby and dog. We were well taken care of, and returned home to power, no water damage, and only a few small trees that fell away from the house.

All in all, not a dull month. But despite all the drama, I have been cooking quite a bit. I spend a lot of time online, so I tend to cook from blogs, rather than the stacks of cookbooks in my bookcase (that doesn't keep me from buying new ones though!). I have a list of favorites here, but this month's highlights included Eggplant Pizza (with my new favorite pizza crust—perfectly crunchy), Zucchini Strings and a refreshing Watermelon Cucumber Cooler.

And then there is this kale salad... It started out as way to "use up" 5 weeks of uninspired kale from my CSA, and turned into a salad that I would seek kale out for again. I love it when that happens. Glad I can end this month on an up!

Sesame Kale Salad
serves 4 as a side

1 large bunch kale, stems removed, leaves sliced in thin strips (about 4 c, packed)
1 garlic clove, minced
2 t minced fresh ginger
3 T rice vinegar
1 T olive oil
1 T toasted sesame oil
1 T soy sauce
2 T minced red onion
1 carrot, shredded
1 T sesame seeds, toasted
salt and pepper, to taste
Parmesan cheese, to taste (optional)

In a large bowl, add the kale, garlic, ginger, rice vinegar, olive oil, sesame oil and soy sauce. With your hands, massage the kale leaves, for 1-2 minutes, until the ingredients are well mixed. Add the red onion, carrot and sesame seeds, tossing well. Season to taste with salt and pepper. Let sit at least 20 minutes. If desired, garnish with Parmesan cheese before serving.

Tomato & Corn Tart

Thank you all for your favorite soup recipes. I can't wait to give them a try when the weather cools down a bit! As for the the (randomly selected) winner of the Better Than Bouillon contest... congrats to Cookie & Kate (who, by the way, has a GORGEOUS blog that you must check out).

Today I want to share you with one of my summer staples. This tart has made the rounds at numerous cookouts since my cousin first made it 3 years ago, and we haven't grown tired of it since. It is perfectly simple to whip up after a day in the sun, and most importantly it tastes like summer in every bite!

Tomato & Corn Tart
serves 4-6 . adapted from Yankee Magazine

3 T olive oil
1 medium onion, chopped
1 garlic clove, minced
5 ears of corn, kernels cut off
1 t salt
1/ 4 t black pepper
1 deep dish, pre-baked pie crust
1/2 c grated Cheddar cheese
2 large tomatoes, sliced
1/4 c grated Parmesan cheese
3 scallions, chopped
3 large eggs
1/2 c milk
1/2 c heavy cream

Preheat oven to 375F.

In a medium saucepan, heat olive oil over medium heat. Saute onions and garlic in olive oil until onions just begin to brown, 5-7 minutes. Add corn kernels and cook, 8 minutes. Stir in salt and pepper. Pour half of the corn mixture into pie crust. Scatter Cheddar cheese evenly on top. Add remaining corn mixture. Top with tomatoes, in an even layer, then Parmesan cheese and scallions.

In a small bowl, whisk together eggs, milk, and cream. Pour over tart.

Cover with foil and transfer to oven Bake 30 minutes. Remove foil, and bake an additional 20-30 minutes until tart is golden brown, and center is set.