Zucchini & Banana Muffins for Eileen & Robert's school snack

This recipe is originally my Mom's recipe and I have adapted it so that it is good for school snacks.  Easy to make and they freeze well. Robert and Eileen love these muffins.

Yield:  48 smaller muffins for school snacks

Temp:   350 degrees

1 cup butter - softened (leave it on the counter to warm up)

1 1/3 cup sugar 

2 egg

1 medium sized zucchini - grated

4-5 bananas ( I always like to add more bananas - this is how you get a very moist banana muffin)

• 1 cup milk or cream  
• 1 tsp. vanilla
• 3 cups white flour
  1 1/2 tsp. baking soda

OPTION: 1 cup chocolate chips (mini chocolate chips also work well) - these are NOT necessary but the kiddies really love these added

Cream the soft butter and sugar first in a stand mixer or by hand. When creamed (really soft) add the egg and cream again. The butter tends to cling to the mixing bowl....scrape well.

Add peeled bananas and grated zucchini and continue to mix well. Continue to scrape bowl.

Add milk and vanilla and continue to mix.

Add dry ingredients now and mix well. Scraping the bowl again to remove butter that is stuck to the bowl.

Pour into greased muffin tins and bake for approximately 18 minutes (12-14 for the mini muffins).

When baked remove from the oven and allow to cool for 3-4 minutes and then place onto a cooking rack.  These muffins freeze very well for later use.  

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Easy & Quick Pasta Veggie Salad

 300 g  macaroni or any pasta you have in your cupboard

1 cucumber - diced

3 carrots (peeled) & diced

1 1/2 cups chopped fresh parsley

4 green onions - chopped 

1 can chick peas (drained and rinsed)

Cook the macaroni until just el dente (undercooked is good) and drain and cool. 

Prep vegetables, clean and peel as needed.

Chop vegetables and put into a large bowl.  Add cooled macaroni and stir.

Make an easy salad dressing and pour over salad.

Stir well and store in the fridge until time to serve.

Easy Salad Dressing

In a jar with a lid add the following:

grainy dijon mustard - 1 tblsp.

maple syrup - 3 tbsp.

balsamic vinegar - 2 tbsp.

olive oil - good drizzle 

salt & pepper - to taste

garlic salt - sprinkle

mayo - 1/4 cup

paprika - 1 tsp.

Add above to the jar and shake. Taste first and if too sour add more maple syrup or honey.

 

Ceviche Made Easy for the 'Girl's Game Night'

 This is a treat for games night. Maggie, Susan and Martha rave about it so here it is.  Simple and easy but delicious.

• 1/2 red onion, thinly sliced. (into a bowl)


• sprinkle of salt onto onions
• 4-5 limes - freshly squeezed
• 1/4 serrano pepper (add more for the heat) diced very small
• 1 pound fresh fish- I really prefer a denser fish such as Halibut (fresh Pacific coast)
• 1/4–1/2 cup fresh cilantro, chopped
• 1 cup fresh BC's own cherry tomatoes, sliced or cut in half 
• 1 cup diced cucumber


• splash of olive oil
• salt & pepper to taste
• Add sliced onions to the bowl, sprinkle with salt.
• Juice limes into the same bowl and allow the onion to marinade while you chop the rest of the ingredients.
• Always rinse fish in cold water before chopping or placing on a fresh cutting board.
• Dice the halibut into pieces that will easily fit onto a cracker when serving.
• Add halibut pieces to the onions, sprinkle with salt and pepper. Add remaining ingredients
• and stir in the lime juice.  
• Let sit in the fridge for 2 hours while the halibut is 'cooking' in the lime juice.
• Serve with crackers or sliced baguette.
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Margaret Eileen Little RIP

Mom marching on Remembrance day in West Vancouver

My Mom, Eileen, peacefully passed away on Thursday, April 17th at the age of 98. She now joins my Dad, Ernie and my brother Bernie.  RIP Mama.

 

Mom's trifle 

Mom's yorkshire pudding recipe.  we celebrated Mom with a traditional roast beef dinner with trifle for dessert.