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.

Moroccan Carrots

It is a good thing carrots last so long in the fridge, because I routinely pass them by in favor of more thrilling vegetable like tomatoes or corn. I was stockpiling these things for weeks and weeks in the back of my fridge. Wrapped with a damp paper towel to keep crisp, the plastic ziploc kept expanding with each CSA pickup. It wasn’t until the bag threatened to take over my entire crisper drawer, that I finally gave in. Carrots, you win, I thought.

Roasted and tossed warm with a tangy/sweet/spicy dressing that made my taste buds jump for joy, I ate the entire stash for dinner. Next time I won’t be squirreling them away for winter. Perhaps carrots don't win the match after all.

Moroccan Carrots
serves 4 as a side dish

salad
25 small carrots, stems removed
1 small bunch cilantro, chopped
1/2 c chopped walnuts

dressing
1 T olive oil
1 T honey
juice of 1 large orange
juice of 1/2 lemon
3 large garlic cloves, minced
1 t harissa paste
1/2 t cumin
1/2 t paprika
1/2 t salt
1/4 t cinnamon

Preheat oven to 400F. Arrange carrots in a single layer on a non-stick baking sheet. Transfer to oven and roast, 35-45 minutes, until tender when pierced with a fork. Meanwhile make dressing by combining all ingredients, mixing well, in a small bowl. Set aside at room temperature.

Transfer warm carrots to a serving platter. Drizzle with dressing, turning to coat well. Let sit at least 15 minutes, to marinate. Sprinkle with cilantro and walnuts before serving.

Harvest Hummus

I made this hummus a few weeks ago with the end (sniff, sniff) of my CSA goodies. I received a huge bunch of carrots and was looking for a unique way to enjoy them. Carrot hummus it was! While the carrot flavor is mild, I love the fact that this hummus is jam-packed with nutrients. And the color is just amazing—perfect for fall. A Thanksgiving appetizer perhaps?

I am so looking forward to next week’s holiday. We will be celebrating with my family and it is sure to be a relaxing day with a lot of laughs. Truthfully, I am most looking forward to mashed potatoes and stuffing smothered in mushroom gravy. I will share my favorite gravy recipe with you early next week, but if you are planning your feast this weekend, these Asiago Sweet Potatoes are a sure to please menu addition.

Harvest Hummus
serves 6-8 as an appetizer

4 large carrots, scrubbed and coarsely chopped
2 14-oz cans chickpeas, drained and rinsed
2 large garlic cloves, peeled
1/2 c extra-virgin olive oil, plus additional for garnish
2 T tahini
juice of 1/2 a lemon
1 1/2 t salt
1/2 t crushed red pepper flakes
1 small bunch cilantro, chopped

Bring a medium pot of water to a boil. Add carrots, and boil 4-6 minutes, until tender. Transfer carrots to food processor, reserving 1 c boiling liquid. Add chickpeas (holding a handful aside for garnish), garlic, olive oil, tahini, lemon juice, salt, red pepper flakes and 1/2 c boiling liquid. Puree until smooth, adding additional liquid as needed to reach desired consistency (I am usually generous, since hummus tends to dry out). Add cilantro (holding a bit aside for garnish), and pulse for three seconds. Season to taste, with additional salt or red pepper flakes. Transfer hummus to a serving platter and garnish with a drizzle of olive oil, chickpeas, and cilantro.