We love fall because it means that its PUMPKIN SEASON. This pumpkin and sage soup is on of our favorite fall recipes from Foodie Crush.
- 4 sugar pie pumpkins
- 1 large onion, sliced
- 4 1/2 cups chicken or vegetable stock
- 1 tablespoon oil
- 1/2 pound butter or 2 cubes, plus 2 tablespoons
- 1 bunch sage, reserving a dozen leaves
- 2 tablespoons pumpkin pie spice
- salt to taste
- 1/4 cup mascarpone cheese
1. Preheat oven to 350 degrees.
2. Over medium heat, heat oil in a large stockpot, add onions and bring temperature down to medium-low to sweat onions until translucent. Meanwhile, cut pumpkins in half and remove seeds.
3. Place sage leaves in each pumpkin half and place on a baking sheet, skin side down. Brush with a 1 tablespoon melted butter and roast for 45 minutes.
4. When softened and pumpkins can be pierced with a fork, remove from oven and peel skin from pumpkins.
5. Combine pumpkin with remaining ingredients into stock pot, except butter with onions. Simmer for 1/2 hour.
6. Remove from heat and add mixture to blender in batches, incrementally adding butter and onions. Adjust seasoning to taste.
7. In a saucepan, melt 2 tablespoons reserved butter and add reserved sage leaves. Sauté until lightly browned.
8. Serve soup with a dollop of mascarpone, fried sage leaves and a whirl of olive oil if desired.
Our friends over at Just a Taste posted this deliciously treat that we just had to share. It will curb your cravings with out all the guilt! Try this one before it gets too cold out!
- 4 cups frozen strawberries
- 3 Tablespoons agave nectar or honey
- 1/2 cup plain yogurt (non-fat or full fat)
- 1 Tablespoon fresh lemon juice
- Add the frozen strawberries, agave nectar (or honey), yogurt and lemon juice to the bowl of a food processor. Process until creamy, about 5 minutes.
- Serve the frozen yogurt immediately or transfer it to an airtight container and store it in the freezer for up to 1 month.
- Kelly’s Notes:
- I prefer a more tart frozen yogurt, but you can add additional agave nectar or honey if you want a sweeter-tasting dessert.
- Fresh strawberries can be used in place of frozen, however the fresh strawberries must be frozen solid.
A fresh cup of green juice is a great way to start your day. There are many health benefits to homemade cold pressed juice.
- Nutrients are absorbed quickly and efficiently
- Nutrient intake is increased exponentially
- A larger variety of vegetables are consumed
- Helps improve hydration
- Image from lunchbox.com
Here are some of our favorite juicing recipes to try at home:
The Best Green Juice
- 5 large leaves of kale, ribs discarded, leaves roughly chopped
- 1 lemon, zest and pith removed
- 1 large apple, roughly chopped
- A 2.5cm piece of fresh ginger
- 1 sprig of fresh mint
Martha Stewards Morning Juice
- 1 green pear, such as Anjou, halved
- 2 stalks celery
- 2 English cucumbers
- 1 bunch parsley
- 1 (1-inch) piece ginger
- 2 sections of orange, rind left on
Gwyneth Paltrow’s Breakfast Juice
- 75g chopped kale (discard the thick rib in the centre of the leaf)
- 240ml unsweetened almond milk
- 1 tbsp almond butter
- 1 tbsp soaked raw almonds
- 1 date, pitted
- 1 tbsp coconut oil
Cucumber Basil and Lime Juice
- 1 handful of basil leaves
- 1 cucumber, cut in half lengthwise
- ½ lime, zest and pith removed
- 1 apple, cut into wedges
Snuggle up this fall with these delicious treats from the Food Network.
2 tablespoons vegetable oil, plus more for frying
11/2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/4 teaspoons ground cinnamon
1/3 cup plus 1/2 cup granulated sugar
1 large egg
1/2 cup whole milk
1/2 cup mashed banana (about 1 overripe banana)
1/4 teaspoon banana extract (optional)
Heat about 2 inches vegetable oil in a large skillet over medium-high heat until a deep-fry thermometer registers 375 degrees F.
Meanwhile, whisk the flour, baking powder, salt, 1/4 teaspoon cinnamon and 1/3 cup granulated sugar in a large bowl.
Whisk the egg, milk, mashed banana and 2 tablespoons vegetable oil in another bowl. Add the banana extract, if desired. Combine the remaining 1/2 cup granulated sugar and 1 teaspoon cinnamon in a shallow bowl and set aside.
Whisk the banana mixture into the dry ingredients until just moistened. Working in batches, drop rounded teaspoonfuls of dough into the hot oil and fry until golden brown, about 15 seconds per side. Remove with a slotted spoon and drain on paper towels, then roll in the cinnamon sugar while still warm.
Photograph by Andrew Mccaul
Read more at: http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_483510_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html?oc=linkback
Ring in the New Year with this delicious honey cake. This Rosh Hashanah classic gets a modern update from Gourmet Live’s Kemp Minifie. The decadent chocolate glaze and a sprinkle of sea salt make this treat savory and sweet!
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground clove
- 3 large eggs
- 1 cup sugar
- 1 1/4 cups vegetable oil
- 1 cup pure honey
- 3/4 cup lukewarm coffee (brewed, or instant dissolved in water)
- 1 1/2 teaspoons packed grated orange zest
For chocolate glaze:
- 1/4 cup plus 2 tablespoons well-stirred canned unsweetened coconut milk (not light)
- 2 teaspoons light corn syrup
- 4 ounces bittersweet (60% cacao) chocolate, finely chopped
- Flaky sea salt, such as Maldon (optional)
- a 10-inch Bundt pan; nonstick baking spray (shake well first; see Cooks’ Notes); cake tester or wooden skewer for testing cake doneness
Heat oven to 350°F with rack in middle. Generously spray pan, including center tube, with baking spray.Whisk together flour, baking powder and soda, salt, and spices in a large bowl.Whisk eggs well in another large bowl and whisk in sugar, oil, honey, coffee, and zest until well combined.Make a well in the center of the flour mixture and add the honey mixture, then stir with the whisk until the batter is smooth.Pour batter into pan (it’s liquid enough to level itself in the pan), and bake in oven until springy to the touch and a cake tester comes out clean, 45 to 50 minutes.Let cake cool in the pan on a rack for 20 minutes.Loosen cake from the pan with a thin rubber spatula, then invert cake onto the rack (see Cooks’ Notes) and cool completely.
Bring coconut milk and corn syrup to a simmer in a small heavy pan, stirring until combined.Remove pan from heat and add chocolate. Let chocolate stand 1 minute, then stir until chocolate is melted and glaze is smooth.Let glaze stand, stirring occasionally, until thickened slightly, but still pourable.Transfer cake to a cake plate and slowly pour the chocolate glaze over the top of the cake, letting it drip down the sides. If desired, let the cake stand at room temperature until glaze is set.Just before serving, sprinkle glaze lightly with flaky sea salt, if using.
It’s hot out there and you would probably pay a million dollars for a cool iced coffee. Have you ever thought about how much you are paying?At $3 a pop that regular trip to the coffee shop might be putting a bigger dent into your wallet than you think. Why not try brewing your own cup at home. Making cold brew is as simple as mixing cool water and ground coffee, but keeping these basic parameters in mind will help you along:
1) Time: Cold brew requires 12 hours to steep. This seems like a lot of time but really you can make enough coffee for the week in one go. You can store the mixture for 10 days if refrigerated.
2) Ratio: Since you are making a concentrate the ratio of coffee to water is high. Roughly 1 part ground coffee to 4.5 parts water (hot brewing is 1:16).
3) Mixing: When you are adding the water add the coffee then water in alternating halves. Resist the urge to stir.
4) Cover and wait 12 hours.
5) Filter: You can use your french press to filter out the grounds or you can use a sieve.
6) Cut the concentrate with one part water and serve over ice. Add milk or sugar to your liking!
Spring is here so it’s time to take advantage of all the healthy vegetables that are locally available! This recipe from Healthy Living is an easy way to capitalize on the freshness of the season.
- 1 pound boneless, skinless chicken breast, trimmed
- 1 14-ounce can reduced-sodium chicken broth
- 3 tablespoons rice vinegar
- 3 tablespoons reduced-sodium soy sauce
- 3 teaspoons toasted sesame oil, divided
- 2 tablespoons tahini, or cashew butter
- 1 tablespoon minced fresh ginger
- 2 cloves garlic, minced
- 1 pound snow peas, trimmed and thinly slivered lengthwise
- 2 tablespoons chopped cashews
- Place chicken in a medium skillet or saucepan and add broth; bring to a boil. Cover, reduce heat to low, and simmer gently until cooked through and no longer pink in the middle, 10 to 12 minutes. Transfer the chicken to a cutting board to cool. Shred into bite-size pieces. (Cool and refrigerate the broth, reserving it for another use.)
- Meanwhile, whisk vinegar, soy sauce, 2 teaspoons sesame oil and tahini (or cashew butter) in a large bowl until smooth.
- Heat the remaining 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add ginger and garlic and cook, stirring, until fragrant, about 1 minute. Stir in slivered peas and cook, stirring, until bright green, 3 to 4 minutes. Transfer to the bowl with the dressing.
- Add the chicken to the bowl with the peas; toss to combine. Serve sprinkled with cashews.
This Lucky Spinach Quiche from Diamonds for Dessert is the perfect way to ring in St Pats Day.
10 oz frozen spinach, thawed and drained
1/3 cup half-and-half (or milk or cream)
1/2 cup grated gruyere or cheddar
1/4 cup grated parmesan
3 oz. cream cheese, room temperature
1/2 cup diced onion (white, red, or green onions)
1/4 tsp salt
1/4 tsp pepper
1/2 recipe pâte brisée (recipe below)
Preheat oven to 425ºF. Mix the cream cheese with the eggs, one at a time. Mix in the half-and-half, salt, and pepper. Then add the rest of the ingredients: spinach, gruyere, parmesan, and onions. Mix. Shape the pâte brisée in either of the two methods described below. After the shape crusts are filled, place the aluminum tins on a baking sheet and bake the quiches for about 20 minutes. Cool for a few minutes.
Carefully remove the quiches from the aluminum tins, line the baking sheet with parchment paper, and place the quiches on the lined sheet. Place the quiches back in the oven for 5-10 minutes until the crust sides crisp up a bit. Let cool for 10 minutes, then serve.
1/2 cups flour
1 cup (2 sticks) butter, chilled and cut into small pieces
1 tsp salt
1/4-1/2 cup ice water
Mix the flour with the salt. Cut the butter into the flour with a pastry cutter or your fingers until it resembles coarse meal. Add the ice water, a little at a time, while gently mixing until the dough sticks together. Split the dough in two. Place each half on a piece of plastic wrap and flatten each into a disc. Wrap the dough in the plastic wrap and refrigerate at least 1 hour, until ready to use.
Shape your pot pie pans like this:
It’s the final push of winter and mother nature is not letting us forget that. Keep toasty until spring with this delicious Cajun Stew recipe from Martha Stewart
- 3/4 pound andouille or kielbasa, sliced into 1/2-inch-thick rounds
- 1 red onion, sliced into wedges
- 2 garlic cloves, minced
- 2 celery stalks, coarsely chopped
- 1 red or green bell pepper, coarsely chopped
- 2 tablespoons all-purpose flour
- 1 (28-ounce) can diced tomatoes
- 1/4 teaspoon cayenne pepper
- Coarse salt
- 1/2 pound large shrimp, peeled and deveined
- 2 cups frozen cut okra (from an 8-ounce package), thawed
- In a 5-to-6-quart slow cooker, place sausage, onion, garlic, celery, and bell pepper. Sprinkle with flour and toss to coat. Add tomatoes and their liquid, 1/2 cup water, and cayenne; season with salt. Cover and cook until vegetables are tender, 3 1/2 hours on high (or 7 hours on low). Add shrimp and okra, cover, and cook until shrimp are opaque throughout, 30 minutes (or 1 hour on low).