These recipes appear in Memorable Recipes to Share with Family and Friends by Renee Behnke and Cynthia Nims, Andrews McMeel Publishing, 2009.
Mini Corn Muffins With Roasted Garlic And Fresh Herbs (Makes 36 mini muffins)
1 cup buttermilk 1/8 teaspoon baking soda 1 1/4 cups all-purpose flour 1 cup plus 2 tablespoons yellow cornmeal 1 teaspoon minced fresh rosemary 1/2 teaspoon minced fresh thyme 1/2 teaspoon salt 1/2 teaspoon baking powder 1/2 cup sugar 6 tablespoons unsalted butter, at room temperature 2 teaspoons mashed roasted garlic 1 egg
1. Preheat the oven to 350 degrees F. Spray a 36-cup mini muffin pan with nonstick spray.
2. Combine the buttermilk and baking soda in a small bowl and set aside for 1 to 2 minutes. Combine the flour, cornmeal, rosemary, thyme, salt, and baking powder in a medium bowl and stir with a whisk to evenly blend.
3. In a large bowl, cream together the sugar and butter with an electric mixer at medium speed until well blended and fluffy, then blend in the roasted garlic. Add the egg and the buttermilk mixture and continue blending on low until smooth. With the mixer at low speed, slowly add the dry ingredients, working just until blended (do not overmix or the muffins will be heavy).
4. Spoon the batter into the muffin tins, filling each about three-quarters full. Bake for about 15 minutes, until the muffins are puffed and the tops spring back lightly when pressed. Let cool for a few minutes in the pan before unmolding onto a wire rack. Serve warm or at room temperature.
1/2 cup olive oil 1 red bell pepper, cored, seeded and diced 1 green bell pepper, cored, seeded and diced 1 yellow bell pepper, cored, seeded and diced 1 large yellow onion, diced Salt 1 medium eggplant, diced 2 medium zucchini, diced 6 cloves garlic, pressed or minced 3/4 cup chopped fresh flat-leaf parsley 2 tablespoons minced fresh rosemary 1 can (28 ounces) whole plum tomatoes, drained and diced 1 cup lightly packed slivered fresh basil leaves Freshly ground black pepper
1. Heat 1/4 cup of the olive oil in a large skillet or saute pan over medium heat. Add the bell peppers and onion with a pinch of salt. Cook, stirring occasionally, for 8 to 10 minutes, until tender and aromatic. Spoon the mixture into a large bowl.
2. Heat 2 tablespoons of the remaining olive oil in the skillet. Add the eggplant and cook, stirring often, for 5 to 7 minutes, until tender. Add the eggplant to the bell peppers.
3. Heat 1 tablespoon of the remaining olive oil in the skillet, add the zucchini with a pinch of salt, and cook for 3 to 5 minutes, until tender. Transfer to the bowl with the other vegetables.
4. Heat the remaining 1 tablespoon olive oil in the skillet. Add the garlic, parsley, and rosemary and saute for about 1 minute, until the garlic is aromatic but not browned. Stir in the tomatoes (with their liquid) and cook for about 5 minutes, until slightly thickened. Stir in the basil, then return all the vegetables to the pan. Cook gently, stirring often, for 20 to 25 minutes, until the flavors are well blended. The vegetables should be tender but not mushy. (Strain the vegetables and reduce the cooking liquid, if you like; see above.) Season to taste with salt and pepper.