Tag Archives: groovy green kitchen

Root Veggies! Don’t Ya Just ♥ Them? ;-)

Autumn root vegetables

I SURE DO!!! 😉

And here are some of my fav ways to prepare and serve these oh,so yummy “gems” from the fall harvest! 


Sam’s Famous Carrot Cake with My (NOT Too Sweet) Cream Cheese Icing

My favorite cake, no contest!

Russian Beet Borscht

Just add dark rye bread and you’re good to go! 😉


German Sauerkraut Feast 

One of my fav slow cooker recipes from the Groovy Green Kitchen I.

I make this one a lot. Quick to prepare, hearty and delicious. 

And, it includes: onions, garlic and potatoes: all fav rooties! 🙂

Kasha and Beet Salad with Celery and Feta (page 92)

Kasha and Beet Salad with Celery and Feta

A delish and elegant salad; brimming with flavor!

Sweet Potato Lasagna

A twist on traditional lasagna, again from the slow cooker. Hearty and delish!


Harvest vegetable photo, courtesy of FLICKR

Chickpeas: What’s Not to ♥ ♥ ♥ !!!

I’m a big fan of chickpeas.

I use them in all kinds of recipes: soups, stews, curries, hummus…

their nutty rich flavor and the unique texture they add to dishes too.

And they are sooooooo good for us! 😉

There are many health benefits derived from eating chickpeas, you can read more about that here and here. 

On the menu for supper tonight:

Slow Cooker Veggie Curry

And to add to this week’s snacks with crudites, crackers…

Fresh Rosemary Hummus

njfv appetizers

Both recipes are featured in:


The Groovy Green Kitchen: Weeknight Veggie Slow Cooker

Do you like chickpeas?

What’s your favorite way of using them in recipes?

Happy Cooking! 🙂

Book Review AND Recipes! :-) 750 Best Muffin Recipes by Camilla V. Saulsbury



From the Vegan Muffins section:

Chai Latte Muffins

Scented with many of the spices of chai, these muffins are wonderful with hot black tea.

Makes 12 muffins

 12-cup muffin pan, greased

1 cup vanilla-flavored non-dairy milk (soy, almond, rice, hemp)   250 ml

2 tbsp loose black tea  30 mL

2 cups  all-purpose flour  500 mL

2 tsp  baking powder 10 mL

11⁄2 tsp  ground cinnamon  7 mL

11⁄2 tsp  ground cardamom  7 mL

1⁄2 tsp  ground ginger 2 mL

1⁄2 tsp  baking soda   2 mL

1⁄2 tsp   salt 2 mL

1⁄4 tsp  ground cloves 1 mL

2⁄3 cup packed light brown sugar     150 mL

2⁄3 cup plain soy yogurt   150 mL

1⁄3 cup vegetable oil 75 mL

1 tsp vanilla extract    5 mL

  1. In a small saucepan, bring milk and tea to a simmer over medium heat. Remove from heat, cover and let steep for 10 minutes. Strain through a fine-mesh sieve into a medium bowl, discarding tea leaves, and let cool.
  2. Preheat oven to 400°F (200°C).
  3. In a large bowl, whisk together flour, baking powder, cinnamon, cardamom, ginger, baking soda, salt and cloves.
  4. Whisk brown sugar, yogurt, oil and vanilla into milk mixture until well blended.
  5. Add the yogurt mixture to the flour mixture and stir until just blended.
  6. Divide batter equally among prepared muffin cups.
  7. Bake for 19 to 23 minutes or until tops are golden brown and a toothpick inserted in the center comes out clean. Let cool in pan on a wire rack for 5 minutes, then transfer to the rack to cool.



From the Breakfast Muffins section:

Raspberry Oat Muffins

These tempting, raspberry-filled muffins are a nice (and healthy) way to get started in the morning.

 Makes 15 muffins

Preheat oven to 400°F (200°C)

Two 12-cup muffin pans, 15 cups greased

2 cups  all-purpose flour  500 mL

1 cup large-flake (old-fashioned) rolled oats  250 ml

1 cup  packed light brown sugar   250 mL

2 tsp baking powder 10 mL

1⁄2 tsp   baking soda   2 mL

1⁄2 tsp   salt 2 mL

1⁄2 tsp  ground allspice   2 mL

1 egg  

1 cup milk 250 mL

1⁄4 cup unsalted butter, melted 60 mL

1 tsp vanilla extract  5 mL

11⁄2 cups raspberries  375 mL

1⁄4 cup granulated sugar  60 mL


  1. In a large bowl, whisk together flour, oats, brown sugar, baking powder, baking soda, salt and allspice.
  2. In a medium bowl, whisk together egg, milk, butter and vanilla until well blended.
  3. Add the egg mixture to the flour mixture and stir until just blended. Gently fold in raspberries.
  4. Divide batter equally among prepared muffin cups. Sprinkle with granulated sugar.
  5. Bake in preheated oven for 16 to 21 minutes or until tops are light golden brown and a toothpick inserted in the center comes out clean. Let cool in pans on a wire rack for 5 minutes, then transfer to the rack to cool.

Courtesy of 750 Best Muffin Recipes by Camilla V. Saulsbury

© 2010 www.robertrose.ca Reprinted with publisher permission.


As any of my regular readers already know, I’m a BIG fan of muffins! So, when I had the opportunity to test-drive this MASSIVE muffin collection, I was a happy camper! 😉

And 750 Best Muffin Recipes did not disappoint. This is a fantastic baking book and one that every muffin lover needs to have! 

So far, I have made the:

-Toasted Walnut Muffins (Satisfying and not too sweet, perfect for breakfast)

-Oatmeal and Prune Muffins ( I ♥ prunes and these are VERY satisfying, with a nice “toothsome” texture)

Brown Rice and Cheese Muffins (These were AMAZING served with the Cream of Cauliflower and Tarragon Soup from The Groovy Green Kitchen II: Simply, Super, Supper Soups)

And on the menu today:

-Coconut Crumb Muffins (These look so delish, LOADED with coconut in the muffins and topping them too)

I’m planning to try one or two new muffin recipes each week, to work my way through this book. That’s going to take a while but what a yummy journey it will be. 😉

What do I like about this cookbook, well…everything actually!

The recipes are creative, original, easy to make, LOTS of variety (and that includes everything from the top muffin classics, coffeehouse gourmet muffins, gluten free muffins and a good selection of vegan ones too!)

Another plus, from what I’ve noted so far, none of the recipes are heavy on sugar or a lot of other unhealthy ingredients…it really is the ultimate muffin-lovers collection and I’m so glad to have a copy to enjoy, again and again and again!

The only thing that I am tweaking a bit in each recipe is when adding: coconut, fruit, nuts, etc…to the mix. I always add these with the dry ingredients, (not as the last additions)  to dredge them with the flour etc. and to help to keep them from sinking to the bottom of the muffins when mixed. A little baking tip that has worked well over the years. No problem making this slight change and for me, it’s just a long-time personal preference.

And I hope you enjoy the two luscious muffin recipes featured above,that were graciously provided by Robert Rose, the publishers of this cookbook. Stop by their site to see all their bestselling cookbook choices.

And definitely DO plan to order a copy of 750 Best Muffin Recipes soon!

750 Best Muffin Recipes (Amazon.ca) 

750 Best Muffin Recipes (Amazon.com)

Now I’m off to the kitchen to get those muffin cups ready! 😉

Happy Baking!  


Hooray for Soup Time!

I’ve been making a variety of favorite soup recipes lately. It’s great to get back to cooking after the long, hot summer.

 I’ve said it before, I’ll say it again. I am NOT a hot weather person.

I thought I’d share a collection of some of my favorite soups today. 

 I’ve included photos and links back to the original posts that include the recipes and readers comments.

 Do let me know if you’ve given any or all of these a try.

It’s soup time again….and the cooking is oh so easy! 🙂

Tuscany Minestrone Soup


Tangy and Terrific Black Bean Soup 


Curried  Apple Soup



 Summer’s Bounty Herb and Veggie Soup



 Scotch Broth


Happy Cooking!


Naughty and Nice: Naked Cake!

zucchini chocolate cake


This is a sample of my new recipe/green tip newspaper column: The Groovy Green Kitchen.  Enjoy the read and savor every bite, whatever you are wearing (or not). 😉

Also great to share with someone you love. They will thank you for it!

¼ C. good-quality unsweetened cocoa powder

½ teas. EACH baking powder, baking soda, ground nutmeg, sea salt

1 teas. ground cinnamon

The Groovy Green Kitchen

The Best Zucchini Chocolate Cake


The Best Naked Cake


Have I got your attention?

So what does this luscious, tempting piece of chocolate cake got to do with the word “naked”?

It all started with a blog post at my cooking, craft and cat blog: Veggies, Yarns and Tails. Tania Densiuk, one of my blog friends who formerly hosted the wonderful cookbook blog: The Candied Quince, decided to have some fun with this cake recipe from Not Just for Vegetarians. She gave it a try and loved it. After tasting this cake a la natural (as photographed above) Tania dubbed it: The Best Naked Cake.

No icing or adornment required.

Since then the word has spread and the name has  stuck!

Luscious, oh so chocolatey and stays moist for several days. This is a great lunchbox addition too. If you just have to “spruce it up” a bit, try a dollop of iced cream or frozen yogurt. Definitely optional though.

Naked cake eating: it can be naughty and nice.



The Best Zucchini Chocolate Cake

¼ C. butter or good-quality margarine (not whipped)

½ C. vegetable oil

¾- 1 C. white or light brown sugar (to taste)

2 eggs (beaten)

1½ teas. vanilla extract

½ C. buttermilk

2 ¼ C. unbleached white pastry flour

2 C. grated (peeled) zucchini

½ C. chocolate chips

Preheat oven to 325 F. Grease and flour a 9” x 13” rectangular or large bundt cake pan. In a large mixing bowl, cream together butter, vegetable oil, sugar and eggs. Add vanilla and buttermilk. Gradually add remaining ingredients and stir (use an electric mixer if possible) to combine thoroughly. Pour batter into prepared pan and bake for 35-45 minutes until cake is done (toothpick inserted in center comes out clean). Allow cake to cool before slicing. Enjoy!


Today’s Groovy Green Kitchen Eco-friendly Tip:

If you have lunch away from home (any day or every day) try to “brown-bag” it, if at all possible.

Eating out can be very expensive especially if it’s on a regular basis. Many people forgo making and taking their lunch with them due to time restrictions. The morning rush at home is not the time to plan for that day’s lunch. Plan ahead, even if it’s just the night before. There are so many great lunch options that can be prepared and ready to go, ahead of time.

Try something new. Some healthy, easy options: Marinated salads can be delicious and satisfying. Make ahead and enjoy from the refrigerator for several days. Try bean, vegetable, pasta, rice salads, to name a few tasty choices. Home-made soup is another excellent lunch addition. Make a large batch on the weekend. Heat and pour your serving into a thermos in the morning. Add a sandwich, wrap or pita, some fresh fruit and perhaps a sweet treat (like the cake above) or homemade energy bar and you are GOOD TO GO!

Use eco-friendly reusable containers. Avoid plastic and aluminum wrap. A thermos filled with coffee, tea or soup can be enjoyed at your desk, throughout the day. An excellent way to avoid the lure of over-sweetened, calorie-laden coffee-shop lattes and other tempting treats. Empty calories that can easily lead to weight/waist gain.

Instead of a trip to the restaurant or coffee-shop, plan to take a walk at lunch time. On beautiful, sunny days, take your lunch with you to enjoy outside. Start a trend at the office. Sometimes it’s hard to stay fit when a large part of the day is spent sitting in front of a computer. Get your co-workers on board to eat healthier at work and find time to enjoy a lunch-hour walk together. You’ll come back to the office, refreshed and renewed.

The bonus: At month’s end, take a minute to add up what you’ve saved on lunches brought from home as opposed to restaurant fare. You will be pleasantly surprised at how much you’ve saved. Perhaps a splurge (without calories) is in order?


The Groovy Green Kitchen © 2010 Geraldine H. Hartman. All rights reserved.

The Best Zucchini-Chocolate Cake recipe adapted from: Not Just for Vegetarians, Delicious Homestyle Cooking, the Meatless Way © Geraldine Hartman. All Rights Reserved.

“Naked” Cake photo © and courtesy of: Tania Densiuk