Parsnip and Apple Muffins

If I had seen a recipe for ANYTHING with parsnips in it five years ago I wouldn't have given it a second look, but things have changed, we are eating healthier and that includes trying to figure out what to do with all these vegetables that we get every week in our CSA basket. Please don't think I'm complaining....I love our CSA, but it is challenging to keep up with it at times.

Our Winter CSA, consists of mostly greens, root vegetables, broccoli, cabbages and squash. They also offer a small selection of baked goods for an extra cost. Their muffins and scones are delicious and I have to admit, there haven't been too many weeks when we haven't purchased some of their delectable goodies. (mostly the muffins, which are always made with some type of fruit or vegetable that happens to be in season) 

I knew I could do the same thing (and save myself a little money in the process) if I tried to whip some up in my kitchen. Plus, by making my own muffins, I knew exactly what the ingredients were. (I try to avoid dairy)

Parsnips have been a weekly offering in our basket. I have cooked it in pot roast, added them to a root vegetable mash and added it to soups, so why not muffins?

I found this recipe on the WholeFoods Market Site and adapted it to my preferences

Parsnip and Apple Muffins

2 cups grated parsnips (about three parsnips) (I used a bit more)

1 large grated apple

2 large eggs

1/2 cup applesauce

3/4 cup oil

1 1/2 tsp vanilla

2 cups flour

1 cup sugar

3/4 tsp baking soda

1 1/2 tsp baking powder

1/2 tsp sea salt 

1 1/2 tsp cinnamon

1 tsp ground ginger

1/2 cup raisins

1 cup toasted pecans

1. Preheat oven to 350 degrees

2. Grate parsnips and apple together and set aside

3. Mix wet ingredients together (Eggs, applesauce, oil and vanilla)

4. Mix dry ingredients together

5. Mix wet ingredients, and grated apple and parsnips into dry ingredients (you can add nuts and raisins in during this time)

6. Pour into muffin cups

7. Bake at 350 for 25-30 minutes. Will make 12 large muffins or 18 medium muffins (I made the large ones and added 5 minutes to my cooking time)

These turned out better than I expected. They are sweet and moist and would go wonderfully with a cup of hot tea. No need to purchase muffins tomorrow at the Farmer's Market when I have these yummy treats waiting for me at home. You've got to at least give these a try...it's a pretty painless way of getting another serving of vegetables for the day.

Cooking From My Basket

Isn't this the cutest little cabbage, it's called a Cone Head Cabbage and I've been getting them in my CSA basket for the last several weeks. The taste is the same as cabbage, just a little milder.

I'm indifferent about cabbage, I don't hate it ,but it wasn't a vegetable I would normally buy at the store unless I was making cole slaw. That has changed with the CSA. (one week I got three small heads in my basket, I can't eat that much cole slaw) I had to find other ways to use cabbage.

One way we cooked them was to cut in half and core them, baste with olive oil and sprinkle with fennel seed and broil or grill...that was pretty tasty both hot and cold the next day.

But our favorite way to use this cabbage so far, has been this recipe using ground pork. It's kind of a cabbage pork stir fry.

Skillet Cabbage and Pork 

1 onion chopped (I had green onion in my basket so I used those)

1 minced garlic clove

1 tablespoon oil

1 small head cabbage, chopped into bit sized pieces (1-1/2lbs)

1 14.5 ounce can diced tomatoes

3/4-1 pound of ground pork

salt and pepper to taste

1. Saute onions and garlic in oil till tender or translucent

2. Add can of tomatoes and cook until liquid is evaporated

3. Add ground pork, cook until no pink in meat

4. Add cabbage, cook 5-10 minutes or until cabbage is tenderness you like.

The ingredients are very flexible. I have made it twice. The first time I had two small heads of cabbage and 3/4 pound of pork, the second time I had a pound of pork and one medium head of cabbage, both times it turned out well.

You can also vary the type of sausage you use. The first time I made it I used plain ground sausage. The dish reminded me of the filling that you would get in an egg roll and husband seasoned his with soy sauce. When I made it this week, I found some pork apple sausage to use (the pork had apples, raisins and nutmeg in it) and it was delicious. I might try italian sausage next time, if cabbage keeps showing up in my basket...we shall see. 

This is a one dish meal, add some bread and you are set for dinner.

Recipe adapted from Sauteed Napa Cabbage with Pork from Pansang Pinloy