spiced zucchini muffins; hodgepodge

For Natal Day holiday breakfast Ria and I let Kenneth sleep in and I made zucchini muffins. I actually used up all of the zucchini the day before Tuesday! A record I think. This is a really good recipe, and uses up about two small-ish zucchinis.

1 c whole wheat flour

1 c white flour

1 t baking powder

1 t baking soda

1 t cinnamon (I like more)

1/2 t ginger

1/4 t allspice

1/4 t made

1/4 t salt

2 c grated zucchini

1/2 c brown sugar

1/4 c vegetable oil

1 egg

3/4 c yoghurt

Preheat the oven to 350. Mix together the dry ingredients. Add the sugar and zucchini. Whisk together the wet; add to the dry ingredients. Spoon into muffin tins and cook 25-30 minutes or until a toothpick comes out dry.

For dinner, Kenneth cooked the first hodgepodge of the year. We didn't have any Taproot carrots left, so we had to buy grocery store carrots, but if you have beans and potatoes leftover from last week you can combine them with this week's peas and carrots to make this essence-of-summer Nova Scotian dish. I had never experienced it before coming to Nova Scotia, but I'm now a convert.

Every family has its own recipe; Kenneth's method is to boil the carrots and potatoes until they're soft, then put them and the boiling juices in a casserole with string beans, peas, milk, cream, and about half a pound of butter, I think. (His is the low-cal version, as you can see.) Salt and pepper, then in the oven at 350 for about half an hour. We had company, so Kenneth also barbecued meat share pork steaks, but they aren't really necessary; with a loaf of fresh bread, hodgepodge is a meal in itself.

Dessert was ice cream with the last jar of last year's spiced plums.

-Kathy