Pumpkin Zucchini Mini-Muffins

Pumpkin Zucchini Mini-Muffins
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Servings Prep Time
48 mini muffins 20 minutes
Cook Time
20 minutes
Servings Prep Time
48 mini muffins 20 minutes
Cook Time
20 minutes
Pumpkin Zucchini Mini-Muffins
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Servings Prep Time
48 mini muffins 20 minutes
Cook Time
20 minutes
Servings Prep Time
48 mini muffins 20 minutes
Cook Time
20 minutes
Ingredients
Servings: mini muffins
Units:
Instructions
  1. Prepare your mise en place.
  2. Preheat the oven to 350°F.
  3. Whisk together eggs, sugar, oil, orange juice, and vanilla in a large mixing bowl. These are the wet ingredients.
  4. In a separate large mixing bowl, whisk together both flours, salt, baking soda, baking powder, and cinnamon. These are the dry ingredients.
  5. Add wet ingredient to the dry ingredients and stir until just combined. (Do not over-mix the batter. Over-mixing will cause dense muffins.)
  6. Fold in zucchini and pumpkin puree.
  7. Lightly spray the mini muffin tins with cooking spray. Scoop the batter into the mini muffin tin, filling each cup 3/4's full.
  8. Bake for 15 to 20 minutes or until they are set. Enjoy!
Recipe Notes

Be adventurous, add one cup of chopped, lightly roasted nuts to the recipe. Walnuts, almonds, or even pecans would be wonderful options.

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Green Confetti “Pancakes”

Created by Chef Ryan Pera for the Recipe for Success Foundation’s Seed-to-Plate Nutrition Education™ program at NQ Henderson Elementary School.

Green Confetti Pancakes
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Rating: 5
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Not really pancakes, more like a kid-version cross between crepes and flatbread, these make a great vehicle for dips or pizza.
Servings Prep Time
6 servings 15 minutes
Cook Time
42 minutes
Servings Prep Time
6 servings 15 minutes
Cook Time
42 minutes
Green Confetti Pancakes
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Rating: 5
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Not really pancakes, more like a kid-version cross between crepes and flatbread, these make a great vehicle for dips or pizza.
Servings Prep Time
6 servings 15 minutes
Cook Time
42 minutes
Servings Prep Time
6 servings 15 minutes
Cook Time
42 minutes
Ingredients
Servings: servings
Units:
Instructions
Prepare
  1. Prepare your mise en place.
  2. Preheat the oven to 200°F.
  3. Roll out the dough and divide it into 6 portions. Cover with plastic wrap.
  4. Finely dice the green leafy vegetables
  5. Divide the vegetables into 6 equal portions
  6. Sprinkle a clean flat surface with flour. Place one piece of dough on the floured surface.
Assemble "Pancakes"
  1. Using a rolling pin, flatten one of the balls of dough into a circle about 7 inches across.
  2. Brush ¼ teaspoon sesame oil onto the round of dough. Sprinkle a pinch of salt onto the round of dough Then spread the oil and salt around with your fingers to completely coat the round.
  3. Sprinkle one portion of the vegetables onto the round. Lightly press the vegetables into the dough with your fingers.
  4. Fold the round in half and then fold in half again. Roll into a ball with your hands.
  5. Sprinkle the dough ball with a little flour. Flatten it with your hand and roll it out again into a circle about 5 inches in diameter.
  6. Repeat with the remaining 5 dough balls.
Cook the "Pancakes"
  1. Place a medium non-stick pan over medium heat. Spray with cooking spray.
  2. Add one of the dough circles to the pan and cook on one side for 4 minutes or until the bottom side is browned (don’t be scared to take a peek underneath with a pancake turner to lift the edge).
  3. Flip the pancake over with a spatula or pancake turner. Cook the other side for about 4 more minutes or until the bottom is browned.
  4. Remove your pancake to a baking sheet. Place the baking sheet into the preheated oven to keep it warm while you cook the remaining dough circles.
  5. Enjoy!
Recipe Notes

Use this recipe as a fun flatbread topped with your favorite veggies and cheese or serve it with Ginger Lime Dipping Sauce--another recipe from Chef Pera.

Variations
• Add some color…try adding some grated carrots to the pancakes when adding the green leafy vegetables.

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Baked Egg Rolls

Baked Egg Rolls
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Servings
14 egg rolls
Servings
14 egg rolls
Baked Egg Rolls
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Rating: 4
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Servings
14 egg rolls
Servings
14 egg rolls
Ingredients
The Egg Rolls
The Sauce
Servings: egg rolls
Units:
Instructions
The Rolls
  1. Prepare your mise en place.
  2. Preheat oven to 425°F.
  3. Combine celery and carrot in food processor. Pulse 10 times-or-until finely chopped.
  4. Combine celery mixture and cabbage in a medium bowl.
  5. Cover with plastic wrap and vent by poking several holes in the top. Microwave on high for 5 minutes and then drain.
  6. Heat vegetable oil in a large nonstick skillet over medium-high heat. Add onion, ½ teaspoon ginger, and garlic; sauté 2 minutes.
  7. Add turkey; cook 5 minutes.
  8. Remove from heat; stir in cabbage mixture, 1 ½ tablespoons soy sauce, and pepper. Cover and chill 15 minutes.
  9. Place 1 egg roll wrapper at a time onto work surface with 1 corner pointing toward you (wrapper should look like a diamond). Spoon 3 tablespoons filling into center of wrapper.
  10. Fold lower corner of egg roll wrapper over filling. Fold in trimmed corners.
  11. Moisten top corner of wrapper with egg white; roll up jelly-roll fashion.
  12. Lightly coat egg rolls with cooking spray, and place, seam side down, on a parchment paper lined baking sheet. Bake for 18 minutes or until golden brown.
  13. Repeat procedure with remaining wrappers, filling, and egg white.
The Sauce
  1. Combine ¾ cup soy sauce, vinegar, sesame oil, and 1 tablespoon ginger; serve with egg rolls.
  2. Garnish with green onions, if desired. Enjoy!
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