Kid-Proof Cinnamon Zucchini Muffins

Like many children, my preschooler Joseph loves music and singing. He is always game for interactive songs, such as B-I-N-G-O and Old MacDonald. In fact, if any song happens to pose a question of any kind, my son is quick to "holla back," as it were. At the beginning of a track on a disc we have about farm life, the vocalist asks, "What is your favorite vegetable?" Joseph didn't miss a beat: "Fruit!" he exclaimed. Then she asked, "how about string beans?", to which he replied, "I like jelly beans!"
Hmmm. It wasn't so long ago that I introduced my little newborn to his first veggies, laying the foundation for a lifetime of healthy nutrition. Have I strayed so far from my mission? Where and when did my son learn to like jelly beans more than string beans? Not to be defeated, there has been plenty of exploration of veggies at our house, which, as it turns out, can be lot of fun with an almost-four-year-old. The word "zucchini" is, in itself, a mouthful of fun to say. Put "cinnamon" in front of it, and you've built quite a tongue-twister! My son very proudly baked these muffins, executing every step from hand-grating the fresh zucchini, to measuring the flour, vanilla and spices, to dotting each muffin top with a pecan. "I'm a chef!" he declared. Sure, why not?

3 cups fresh zucchini, grated
2/3 cups unsalted butter, melted
1 1/3 cup organic brown sugar
2 eggs, beaten
2 teaspoons vanilla
2 teaspoons baking soda
Pinch sea salt
3 cups all-purpose flour
2 teaspoons cinnamon
1/2 teaspoon nutmeg
12 whole pecans, or 1/3 cup pecan pieces

Preheat oven to 350 degree F. In a large bowl, mix together sugar, eggs and vanilla. Add the grated zucchini and the melted butter. Sprinkle baking soda and salt over the mixture and blend. In a separate bowl, mix the flour, cinnamon and nutmeg. Add all dry ingredients to the zucchini mixture. Bonus antioxidants! If your kid will eat them, fold in 1 cup dried cranberries. (Note: Our goal was to foster a positive experience with a green vegetable. Forgoing convention, we dumped all ingredients into one giant bowl and mixed. The muffins were in no way negatively affected.)
Lightly coat your muffin pan with a little butter or canola oil spray. Using two spoons, equally distribute the muffin batter, filling the cups completely. Bake on the middle rack until muffins are golden, and the tops bounce back when gently pressed (about 25 minutes). Set on rack to cool for 5 minutes, then remove muffins from the muffin pan and let cool another 10-12 minutes. Makes 12.

Food Fact! Pecans offer a variety of forms of vitamin E, a natural antioxidant. Just a handful of pecans each day may decrease the risk of cancer, coronary heart disease, and neurological diseases such as Alzheimer’s. According to Nutrition Research (August 2006), the vitamin E in pecans "protect blood lipids from oxidation. Oxidation of lipids in the body---a process akin to rusting--is detrimental to health. When the "bad" (LDL) cholesterol becomes oxidized, it is more likely to build up and result in clogged arteries."
More than just a vitamin E dynamo, pecans contain more than 19 vitamins and minerals, including vitamin A, folic acid, calcium, magnesium, phosphorus, potassium, several B vitamins and zinc. A good source of fiber, pecans are also a high-quality source of protein that contain very few carbohydrates and no cholesterol.

Carrot Pudding (Gajur Halvah)

This rich carrot dessert, which is popular throughout Northern India and Pakistan, became an obsession of ours when I was pregnant with my oldest son, Joseph. We made numerous visits to our then local Indian restaurant, Punjab Palace in Riverside, California, and when little Joseph began eating solids, spicy Punjabi dishes were among his favorites.

When my mom was here last week, we drove back to the old neighborhood for a Punjabi feast and to say hello to owner Raj. One bite and my Indian comfort food had me ooohing and aaahing once again. My mom was quickly seduced by Gajur Halva, a dessert deserving of a medal (Best Use of Carrots?) I completely understand; when we first discovered it, we quickly went to work preparing it at home. For a few months, you could count on finding a batch in our fridge, and it was our go-to dessert when we entertained guests.

4 cups peeled and finely grated carrots (or 10 medium)
4 cups milk
2 cups cream
1 cup honey (or 1-1/2 cups brown sugar)
1-1/4 cup almonds, blanched, peeled and finely ground
4 tablespoons sweet butter
1/2 teaspoon ground cardamom
1/3 cup golden raisins
2 teaspoon rosewater (optional)

In a large saucepan combine carrots, milk and cream, and bring to a boil over medium-high heat; stir constantly so the mixture does not stick or scorch. Reduce heat to medium-low and, stirring frequently, cook until it is thick enough to coat the spoon and is reduced in volume by about half. This will take approximately 1 1/2 hours. Add the honey or brown sugar and raisins, and continue cooking and stirring for another 10 minutes. Add ground almonds, butter and cardamom and continue cooking and stirring for at least 10 minutes more, until the mixture begins to pull away from the sides of the pan. It should have the consistency of heavy pudding. Turn off the heat and stir in the rosewater.
Heap the mixture into a shallow serving bowl. The flavor of halvah is fullest when it is served just slightly warm or at room temperature.
To prepare it as a candy, when the mixture is pulling away from the sides of the pan, increase the cooking time until it becomes even denser; after the rosewater has been added, turn it out into a 7x11-inch pan lined with lightly buttered wax paper. Pat it down firmly and smooth the surface with a fork. Refrigerate until cool and firm, then cut the halvah into squares or triangles.

Food Fact! Carrot Halvah is an ancient culinary delight. Poet Rumi extolled its virtues in the 1300s: "A villager who had come to town as a guest of a townsman was given some halvah. He ate it with relish and then said: 'Townsman, I had learned to eat nothing but carrots. Now that I have tasted halvah I have lost my taste for carrots. I won't be able to have halvah whenever I want, and what I had no longer appeals to me. What am I to do?' When the villager tasted halvah, he was inclined to the town. The townsman had captured his heart, and he had no choice but to follow in pursuit of it." --13th century Persian poet Mowlana Jalaladdun Rumi.

Punjab Palace Cusines of India 10359 Magnolia Ave., Riverside, Calif. 92505. Reservations: 951-351-8968.

Prosciutto and Grilled Asparagus with Whole Grain Mustard

This lovely grilled asparagus dish is from Sunday Suppers at Lucques by Chef Suzanne Goin of Lucques Restaurant in Los Angeles. Lucques was recently listed in Los Angeles magazine’s Top 75 restaurants (April 2008), and has been featured in Bon Appetit, Food & Wine and Gourmet. I have particularly fond memories of Lucques. In the tender blush of my first pregnancy, I joined my soon-to-be husband’s family at Lucques to celebrate life, love and great things to come. My future sister-in-law selected the restaurant; She was eager to formally introduce us to the man who is now her husband, and Lucques provided service, food and atmosphere par excellence. If you are planning a visit to L.A., I insist you visit Lucques for an unforgettable meal. 8474 Melrose Avenue, Los Angeles, Calif. 323-655-6277

1 ¼ pounds asparagus, pencil thin variety
2 tablespoons extra-virgin olive oil
3 Tablespoons whole grain mustard
½ cup crème fraiche
12 slices prosciutto (di Parma or San Daniele)
½ lemon, for juicing
Kosher salt and freshly ground black pepper

Light the grill 30 to 40 minutes before you’re ready to cook. Snap the ends off the asparagus to remove the tough woody portion. Toss the asparagus on a baking sheet with the olive oil, ½ teaspoon salt, and some pepper. Stir the mustard and crème fraiche together in a small bowl and set aside. When the coals are broken down, red, and glowing, drape the prosciutto over a platter. Grill the asparagus 2 to 3 minutes, until slightly charred and tender. Arrange the asparagus on the prosciutto and drizzle the mustard crème fraiche over the top.

Food Fact! A member of the lily family (including garlic, onions, and leeks), asparagus is a powerhouse of nutrients. It's an excellent source of folic acid and phytonutrients, a significant source of vitamins C and A, and contains 3 grams of fiber per 3.5-ounce serving. Cultivated by the ancient Egyptians, Greeks and Romans, there is a recipe for cooking asparagus in the oldest surviving book of recipes, Apicius’ third century AD De re coquinaria, Book III. Asparagus is low in calories, contains no fat or cholesterol, and is very low in sodium. Notorious for its diuretic properties, according to Elizabeth Somer, MA, RD, the speed of onset of infamous urine smell has been estimated to occur within only 15-30 minutes of ingestion!

Two-Bean Salad with Tarragon Dressing

This recipe was created by Ann Gentry in honor of Earth Day. Gentry owns Real Food Daily restaurants in Los Angeles. My family has a bittersweet love of Real Food Daily; Its all-vegan menu is broad and interesting enough to please even the most stalwart non-vegan dragged there by some plant-eating friend. The first time I went with my husband, I was pregnant with my son Joseph, and I startled our waiter with how many menu items I (happily) consumed, finishing with one of their superb desserts. At later visits, I began to note that Real Food Daily is not a place to bring children (it's loud and tight and the staff don't seem to welcome them) and there is always, always a long wait for a table (not good with a toddler!) So, I love Real Food Daily from a distance.

This recipe's lovely dressing has just enough sweetness and tang.

Salad
1/2 lb. green beans, trimmed and cut into 1-inch pieces (2 cups)
1 15 oz. can chick peas, rinsed and drained
1 cup cherry tomatoes, halved
1 6 oz. can artichoke hearts, drained and roughly chopped
1/2 cup pitted kalamata olives, halved
1/4 cup sliced red onions
1/4 cup finely chopped Italian parsley

Steam the green beans until tender-crisp, then cool. Toss with all other ingredients.

For the Tarragon Dressing, in a blender or food processor, mix:
1/4 cup balsamic vinegar
2 teaspoons Dijon mustard
1 teaspoon maple syrup
1 clove garlic
1/4 teaspoon salt
1/8 teaspoon black pepper

With the machine running, gradually add:
1/4 cup olive oil
1 tablespoon fresh tarragon

Pour over salad, toss to coat and serve.

Food Fact! The English word "tarragon" originates from the French word estragon or "little dragon," which is derived from the Arabic tarkhun. Tarragon is the slender dark-green leaves of the herb Artemisia dracunculus. With a pleasant anise-like flavor and aroma, tarragon is one of the four fines herbes of French cooking, and particularly suitable for chicken, fish and egg dishes, and one of the main components of Bearnaise sauce.