Day 171: Peppadew Muffins

Aren't these the prettiest little muffins?

Thanks to CookSister, a South African living in the UK, I knew just what to do with something new that showed up at the local supermarket recently, peppadews, a part tomato / part pepper indigenous to the Eastern Cape of South Africa.

I was intrigued by the peppadews themselves but also by a muffin with half the 'standard' amount of fat.

For all their prettiness and relative healthfulness, the taste testers found these a bit floury and at least to one palate, 'too spicy'. (They are good warm and doused in butter!)

Destined for picnic sandwiches, these were made in giant muffin tins. The picnic didn't happen but I do think these muffins would be great that way, with ham or turkey or something slightly salty tucked inside with a little mayo, lettuce, tomato, even cheese.

CookSister's Recipe and Notes (including metric measurements, fyi you may have to scroll down aways)
Hands-on time: 15 minutes
Oven …

Day 170: Lemon Sesame Glazed Greens

I started to call these Yucky Greens. Or Inedible Greens. Or If-You-Want-to-Hate -Greens-Then-Just-Try-These-Greens.

The promise was remarkable.
The greens were glorious, just-plucked slick mustard greens from my favorite stand at Soulard Market, St Louis' middle-of-the-city farmers market.The remaining ingredients were simple, nothing more than garlic and lemon juice and honey, a tiny bite of red pepper flake fire.The recipe source was reliable, Alton Brown's Good Eats.The results were, well, awful.

I chawed my way through a few bites, then tipped the whole thing into a freezer container to add, in very small doses, to soup and stock later on, where maybe, just maybe, its very existence will be redeemed.

[There are, however, several great greens recipes here. And for the record, does anyone know? Are 'slick' mustard greens different than regular mustard greens? Might that have been the issue?]

Hands-on time: 10 minutes
Time to table: 20 minutes

Day 169: Zucchini Pumpkin Bread ♥

This quick bread might have an identify issue. It's part spice cake, part zucchini bread, part pumpkin bread. But it's also moist and full of great spices. Best made one day and served the next.
Warm out of the oven? Disappointing.

But by the next day? Rave reviews.
"Alanna, this is excellent!"
"We warmed it up a little and oh, it tasted good." This is a moist, flavorful zucchini bread. On first taste, I missed a bit of oomph from currants or walnuts but by the second, the cinnamon and nutmeg took hold and I, too, savored every bite.

This is a winner, a definite keeper.

"This Zucchini Pumpkin bread is amazing. So flavorful!" ~ Stephanie
"So moist, with a rich sweetness." ~ Darby
"I made these as muffins and you're right about the wow factor the next day." ~ Robin
"This is indeed better the next day! What a super moist bread!" ~ Daisy

RECIPE for ZUCCHINI PUMPKIN BREADHands-on time: 15 minutes
Oven/cooling t…

Kitchen Parade Extra: Dutch Apple Puff ◄

With the outside air surely turning from summer's over-stayed heat to fall's welcome cool aaaannnny day now (please!), mix up an easy, ingredients-on-hand Dutch Apple Puff featured in this week's Kitchen Parade column.

Day 168: Tomato & Rice Salad ♥

A refreshing summer salad, so so simple, just a mix of ripe and juicy summer tomatoes and leftover cooked rice. Weight Watchers Friendly. Naturally Gluten Free. Not just vegan, Vegan Done Real.
WAY BACK IN 2005 Maybe it was the picked-yesterday tomatoes? Or the moist and nutty oven-baked brown rice leftover from the other night? Either way, this tomato-rice combination really works. But you needn't wait for leftover rice – unless there's a cardboard Chinese take-out box in the fridge – or are watching carbs because it's also really good without the rice, just tomatoes. And it makes up in 10 minutes flat. This is great summer eating!

WAY BACK IN 2007 FOR A PHOTO UPDATE Just as good as remembered, this time with a mix of cooked brown and wild rice, an heirloom tomato, no olive oil (!) and Splenda as a sugar substitute. Very good!

AND AGAIN IN 2018 FOR ANOTHER PHOTO UPDATE Totally good! This time I used cooked white rice leftover from Stir-Fried Shrimp with Asparagus or Oth…

Meme: 5th Sentence in 23rd Post (Sort of)

Thanks (I think!) to Nupur at One Hot Stove, whose Indian/other creations are regularly drool-icious and who's tagged A Veggie Venture for a meme oddity that's overtaking the food blogging world.

Meme is an apt phrase, yes, since they're all about me-me-me? That said, they're also considerable fun, a way to further the friendship and affinity that occurs in online communities. So here goes:

23rd Post: Day 23: Acorn Squash Stuffed with Quinoa & Cherries
5th Sentence: "No."

My, my. That's cryptic.
Maybe I'll 'Alanna-size' and use 1/3 of a cup instead of 2/3 of a cup.
13th Post: Day 13: Roasted Asparagus with Feta
5th Sentence: " "

Oops. No fifth sentence. Those first posts were decidedly terse.
This is harder than I thought! How about doubling it, 2/3 x 2 = 4/3 = Day 43. (Or Day 113 if 43 fails us, too.)

43rd Post:Day 43: Cucumber with Mustard & Dill
5th Sentence:"I would definitely make this again!"

Finally! This was one …

Day 167: Quick Tomato Sauce ♥

2005 ORIGINAL: 'Quick', of course, is relative. Is 15 minutes in the dentist chair 'quick'? Sure, if you feared an hour. But not if your mouth is pried open and big hands with metal tools are probing inside while a light pierces into your eyes and swoony music plays in your brain.

But back to quick tomato sauce. It did pull together in 10 minutes with another 10 on the stove. The kids can't waste away from hunger in just 30 minutes, can they?

But it reminded me of perhaps my most important kitchen lesson ever, that it's easier to cook a LOT than a LITTLE. If you cook only a little, it's hard work to put a whole meal on the table. Entree, salad and vegetable? AND a dessert, of course, because why cook if there's no sweet reward at the end? There's the planning, all those ingredients, timing issues, plus clean up and worst of all, emptying the *&^%^&* dishwasher.

But when you cook a lot, you've had your eye a simple weeknight chicken recipe a…