Muffins! Pasta! Pudding!

Ah, pasta, flax seed and pudding. Here we go, with the things that make me happy lately. Along with the return of friends, husband, and more good news than bad.

I bought some milled flax seed, and the box proffers this lovely, tasty recipe. Which I modified because, well, I do that. Make these today and be amazed at how buttery they taste when they have no butter inside. And of course, flax seed gives you the most omega-3 oil you can get from any one thing.

Whole Wheat Flax'n Apple Muffins

1/4 c. milled flax seed
3/4 c. whole wheat flour (not stone-ground)
3/4 c. unbleached all-purpose flour (or graham flour, or white wheat flour)
1/2 c. sugar
2 t. baking powder
1/2 t. baking soda
1/2 t. salt

Mix dry ingredients together with a whisk.

In a separate bowl, the wet stuff:
1 egg, beaten
1-1/2 c. finely chopped apples
3 T. vegetable oil (feel free to experiment with oils)
1/2 c. milk (skim was fine)
1/2 c. chopped nuts or raisins
1 t. cinnamon

Add dry ingredients to wet; stir just til blended. This is a very thick batter. Fold in apples and nuts or raisins. Fill muffin cups, and bake at 400 degrees for 20 minutes, or until top springs back when touched.

I want to try this with other fruits, of course, like blueberries with some lemon zest and almond extract.

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And the eating doesn't stop there, folks. No no no. Whether this is a 'pasta salad' or just pasta, I'm undecided. But it is damn good. So just make it, eat it warm one day, cold the next, and munch on the zucchini in-between. My friends did a lot of picking zucchini out of the pasta bowl when I wasn't looking.

Rotini, Summer Squash, and Proscuitto Salad with Rosemary Dressing (courtesy of Cooking Light)

3 c./8 oz. uncooked rotini (but penne was fine)
1-1/2 c. coarsely chopped summer squash
1-1/2 c. coarsely chopped zucchini

Boil pasta; in last minute of cooking time, add squash and zucchini. Drain and rinse under cold water. (Or hold off on the squash boiling--I have another idea about that. Keep reading.)

Meanwhile, do some other prep:
3 T. chopped red onion (or white, who cares)
2 oz. fresh mozzarella, asiago, gruyere, or any combination, grated or chopped
4 oz. proscuitto, chopped (bacon would probably be okay)

Set these aside, if using red onion. If using white, you'll saute it in a minute with the proscuitto.

Heat a large nonstick skillet until hot; add proscuitto and white onion if using. Cook 5 minutes until crisp, stirring frequently.

NOW, maybe you forgot about the zucchini earlier. Throw it in with the proscuitto near the end, and let the veggies soak up the proscuitto fat. It's like deglazing, but with vegetables, not liquid. And tasty.

Make the dressing:
1/4 t. salt
1/4 t. fresh black pepper
2 T. white balsamic vinegar, or reg. balsamic
1 T. olive oil
1-1/2 t. Dijon mustard
1/2 t. finely chopped fresh rosemary ... or a bit of dried, crushed

Combine dressing in a small bowl or glass and whisk.

In a large bowl, combine pasta, squash and zucchini, cheese, red onion, proscuitto, and top with dressing. Toss gently to coat. And relish in the goodness.

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Well, after eating the pasta, Christy and I decided we needed chocolate pudding. So we made some. From this recipe.

Yum.