November 13, 2011
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Pumpkin Sweet Potato Risotto

We started the late fall share for our CSA, which means mutant sweet potatoes, squash and a plethora of beets, radishes and turnips. Mutant is referring to their size, which massive. I have never seen vegetables so large before.

Anyway, I need a way to use up some of these veggies, and risotto is always a favorite go to.

Here’s what you’ll need –

  • 1 cup arborio rice
  • 4 cups chicken stock
  • 1 small onion, diced
  • 1 tbsp olive oil (or butter)
  • 1 large sweet potato, baked (skin removed afterwards)
  • 3 tbsp sage, chopped roughly
  • 1/2 cup pumpkin puree
  • 1/4 cup white wine
  • 1 – 2 chicken sausages, cooked and sliced
  • Salt/Pepper to taste

In a saucepan, heat the chicken stock until simmering. Lower the heat so that broth stays warm. In a large saucepan, heat olive oil, add onions and cook for a minute until soft. Add rice and coat with olive oil and onions.

Add 1/3 – 1/2 cup of the chicken stock to the rice. Stir continuously until all of the liquid has been absorbed. Continue to add stock until you have approximately a cup left. At this point, add the pumpkin puree. Cook until liquid has been absorbed. Add the rest of the broth and the wine at the end. Remove from stove and let sit.

Chop your baked sweet potato into cubes (remove skin. It should fall away from the flesh). Add cubes, along with sage and sliced sausage to the rice. Stir to combine. Let sit for another few minutes. Serve.

October 30, 2011
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Chicken Masala

I’m not a huge fan of Indian food, but once in awhile I get a huge craving for tofu tikki masala, so I decided to experiment. Here’s what you need –

  • 2 chicken breasts, sliced
  • 3/4 cup plain yogurt
  • 1 tbsp curry
  • 1/2 tsp salt
  • 3 tbsp olive oil
  • 1/4 cup chopped cilantro
  • 1/4 tsp fresh ground pepper
  • 1 small onion, sliced
  • 1 sweet potato, baked
  • 1 cup broccoli florets
  • 2 cups rice

Boil 2 1/2 cups of water. Add rice and cover for 20 minutes until all the water has been absorbed. Heat a skillet and coat with nonstick spray (or olive oil) and add chicken. While the chicken is cooking, combine yogurt, curry, salt, olive oil, cilantro and pepper. Set aside. 

Add onions to the chicken and continue to cook. Bake sweet potato (in microwave) and chop into 1/2” pieces. Add to the chicken. Add broccoli. Cook for a few more minutes. Chicken should be cooked all the way through. Remove from heat and add the curry mixture. Let sit for a few minutes. Serve on top of rice.

October 30, 2011
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One Can of Pumpkin

I love pumpkins. The flavor. The color. The texture. How it can transform anything instantly into autumn. The task? Use one can of pumpkin in one weekend without making a pie.

First up – pumpkin pancakes! Other than the fact that these are amazing, one is only 60 calories, about half the calories of a “regular pancake.”

Here’s what you need –

  • 1 1/4 cup flour
  • 1 tbsp sugar
  • 2 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ginger
  • 3/4 tsp salt
  • 1 1/3 cup 2% milk
  • 2 egg yolks
  • 3 egg whites
  • 2 tbsp butter
  • 3/4 cup of pureed pumpkin

Sift together the flour, sugar, baking powder, cinnamon, nutmeg, ginger and salt. Set aside. In another bowl, melt the butter, then add the milk, egg yolks and pumpkin. Whisk until blended. Beat the egg whites until fluffy and stiff peaks form, about three minutes. Combine the flour and pumpkin mixture together. Fold in egg whites.

Heat a skillet and spray nonstick spray (or use butter).  Measure 1/4 cup of batter for each pancake and cook about two minutes on each side (although possibly longer if you’re using an electric stove). Makes approximately 20 – 24.

Next – pumpkin pasta!

Here’s what you’ll need –

  • 3 cups of flour
  • 1 egg
  • 1/2 cup pureed pumpkin
  • 1/2 tsp salt
  • 2 tbsp fresh sage, chopped
  • 1/2 tsp thyme

Combine all ingredients in a food processor until large clumps form. Form into a ball and transfer to the KitchenAid fitted with dough hook. “Knead” for five minutes. Alternatively, you can knead by hand for 5 – 8 minutes.

Let dough sit for at least 30 minutes. Using a pasta machine, roll into thin sheets and then cut into fettuccine. Boil a large pot of water and drop pasta in. Cook pasta for five minutes. Meanwhile, brown two tablespoons of butter and add chopped sage. I added some chopped ham to the butter as well, but sausage would be nice too. Add butter to the cooked (drained! pasta) and serve.

You’ll have about 1/2 cup or so pumpkin puree left, which is just enough for two breakfast smoothies the next morning. Here’s what you’ll need –

  • 2 cups of soy milk
  • 1/2 cup pumpkin puree
  • 1/2 tbsp maple syrup
  • 1/4 tsp cinnamon
  • 1/8 tsp ginger
  • 1/8 tsp nutmeg
  • 2 scoops of protein powder (I prefer vanilla Spirutein)
  • 4 – 5 ice cubes

Blend and serve.

October 19, 2011
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Gingerbread Whoopie Pies

It’s a little early for gingerbread, but I had no cans of pumpkin, and I wasn’t about to roast the sugar pumpkin I picked up at the farm for my raviolis. I’ve been into warm, spicy foods lately (can’t get enough chai!), and so I went in search for a gingerbread whoopie pie recipe (adapted from here).

For the pies:

  • 3 cups flour
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp nutmeg
  • 1 stick unsalted butter, room temperature
  • 1 cup packed brown sugar
  • 1 egg, room temperature
  • 1 tsp vanilla extract
  • 1/3 cup sour cream, room temperature
  • 1/3 cup molasses
  • 1/4 cup vegetable oil

Preheat the oven to 350 F. Combine the flour, ginger, cinnamon, baking soda, salt and nutmeg in a bowl. Set aside. Beat the butter and brown sugar together until fluffy, about two to three minutes. Add the egg and vanilla and beat until combined.

In a two cup glass measuring cup, measure the sour cream, molasses and vegetable oil. Whisk until combined. Alternatively add the molasses mixture and the flour mixture until completely combined.

Using a whoopie pie pan, or a cookie sheet lined with foil, scoop out two tablespoons of dough and shape slightly into a fat round disc. If you’re using a cookie sheet, space the pies out two inches apart.

Bake one sheet at a time for 10 minutes, or until you can touch the pie and it doesnt sink in. Remove, and let cool for at least 10 minutes before moving to a wire rack.

For the egg nog filling:

  • 1 stick (8 tablespoons) unsalted butter, room temperature
  • 2 cups Fluff
  • 1/2 tablespoon brandy (or dark rum)
  • 3/4 teaspoon ground nutmeg
  • 2 1/2 cups sifted powered sugar

Sift the powdered sugar and set aside. Beat the butter until fluffy. Add the fluff and beat until combined. Add the brandy, nutmeg and 1/3 of the powdered sugar. Beat until combined. Add the next 1/3 of powdered sugar and combine. Add the remaining amount and combine. Fill a large piping bag (or giant Ziplock) with the filling and pipe onto half of the cooled whoopie pies. Place the other on top.

October 16, 2011
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Roasted Pumpkin Soup

It’s pumpkin season! I made this soup over the course of, oh, three days, but it’s really quite simple. Things like traveling for work, yoga and The Office got in the way.

Here’s what you need –

  • 3 – 4 lb sugar pumpkin, cut in half
  • 2 tbsp butter
  • 1 small onion, diced
  • 1 gala apple, chopped
  • 2 medium carrots, chopped
  • 1/2 tsp cinnamon
  • 1/4 tsp ginger
  • 1/8 tsp nutmeg
  • 1 cup low fat milk (or cream if yours didn’t go bad like mine did)
  • 3 cups chicken broth

Preheat oven to 425. Place pumpkin halves, flesh side down  on a cookie sheet. Don’t worry about the seeds yet. Bake for approximately 40 minutes, until a fork can pierce the skin easily. Remove and let cool. Scoop out the seeds and pulp.

In a large sauce pan, melt butter. Add onions and apples. Cook until soft, about two minutes. Add carrots. Add the spices. Cook for another minute or two. Set heat on low.

Cube pumpkin and add to the pan. Set heat on medium/high and continue to cook until pumpkin softens even more. Add two cups of chicken broth and bring to a simmer. Remove from the heat and let cool slightly. Puree mixture in a food process or blender. You may have to do this in batches, depending on what you’re using.

Add pumpkin puree back to the pan, and thin out with the remaining cup of broth. I didn’t all of it, but this depends on what consistency you like. Add the milk and bring back up to a simmer for a few minutes. Serve.

October 16, 2011
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Potato Frittata

Ever open your fridge and realize the meat you meant to defrost the day before was still in the freezer? Still need protein? Egg time!

I love making frittatas because you can basically put anything in it. You can go vegetarian or add sausage or shrimp or anything else that suits your fancy. Really, you can be super flexible with what goes in this, so use this recipe as a guide by have fun:

What you’ll need –

  • Cast iron skillet (something that can go from stove to broiler)
  • 6 eggs
  • 1/2 cup shredded cheese (I used mozzarella)
  • 1 large potato, cut into small 1/4 – 1/2” squares
  • 1 small onion, chopped
  • 1 small red bell pepper, chopped
  • 1 small green bell pepper, chopped
  • 10 – 15 cherry tomatoes, cut into quarters
  • 1 tbsp butter

Preheat broiler. Heat skillet and melt butter. Add onions and cook for one minute, then add potatoes. turn heat down slightly and continue to cook for about 10 minutes or so (you want the potatoes to be soft – alternatively, if you have no time, nuke it in the microwave first and add in right before the eggs). Add the bell peppers, and cook for another two minutes. Add the cherry tomatoes.

At this point, if stuff is sticking, you may want to quickly spray it all with Pam. Otherwise, proceed. Whisk eggs and cheese together. Pour over vegetable mixture in the pan. Let cook until the egg up against the edge of the pan has cooked through. It should be firm but still soupy in the middle.

Transfer to broiler for four to five minutes. Finish cooking. Remove and serve.

September 30, 2011
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Chocolate Chip Cookie Dough Cupcakes

Have you ever wondered how bakeries are able to get chocolate chip cookie dough in the middle of a cupcake without it baking and/or poisoning you? In short, milk instead of eggs and the freezer is your friend.

For the cookie dough:

  • 2 sticks softened butter (buy high quality butter, people will taste it!)
  • 3/4 cup sugar
  • 3/4 cup packed brown sugar
  • 4 Tbsp milk
  • 1 Tbsp vanilla
  • 2 1/2 cups flour
  • 1/4 tsp salt
  • 1 cup mini chocolate chips (I would use more next time – maybe 1 1/2 cups)

Combine the butter and sugar in a mixing bowl (or Kitchenaid) on medium speed for two minutes until fluffy. Add in the vanilla and milk. Combine the flour and salt, and add in. You may need to mix some of the flour in by hand at the end. Fold in the chocolate chips. Using a table spoon, measure out heaping scoops of dough and roll into a ball. Place on a lined cookie sheet and pop into the freezer for at least two hours, but preferably overnight.

For the cupcakes:

  • 3 sticks softened butter
  • 1 1/2 cups packed brown sugar
  • 4 eggs
  • 2 2/3 cups flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 cup milk
  • 2 tsp vanilla

Preheat the oven to 350 F. Beat butter on high for 30 seconds, then add the sugar and beat for three minutes until fluffy. Add eggs in, one at a time, beating 30 seconds between each.

Combine the flour, baking powder, baking soda and salt. Combine the milk and vanilla. Alternating, add in the flour and milk mixtures (flour, milk, flour, milk, flour, milk, flour). Beat until smooth.

Line cupcake tins (I made 28 cupcakes with this recipe). Fill cups up half way and then place (don’t push!) the frozen dough ball on top.

Pop into the oven for 20 minutes or until a toothpick comes out clean (don’t hit the cookie dough though!). The cookie dough sinks into the cupcake, so you’d never know it was there.

 

For the frosting:

  • 2 sticks softened butter
  • 3/4 cup packed light brown sugar
  • 4 cups powdered sugar, sifted
  • 1/2 tsp salt
  • Milk (to thin out frosting)
  • 1 tsp vanilla

Beat the butter and brown sugar on medium for three minutes until fluffy. Add powdered sugar in stages (3 or 4) with a little bit of milk in between. Add the vanilla and salt.

For the cookie topper (note – you could also use a store bought cookie, this is a lot of steps, and it’s not the prize with these cupcakes, but alas I made mine).

  • 1 stick softened butter
  • 1/2 cup packed light brown sugar
  • 1/4 cup sugar
  • 1 egg
  • 3/4 tsp vanilla
  • 1 1/2 cups plus 1 Tbsp flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup mini chocolate chips

Preheat oven to 350. Combine the butter and sugars on medium speed for three minutes until fluffy. Add in egg and vanilla and combine. Combine flour, baking soda and salt. Add to the butter mixture. Add in the chocolate chips. Using a teaspoon, scoop dough and make mini balls. Bake for 5 – 7 minutes.

Adapted from the Bean Town Baker blog.

September 23, 2011
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Apple Bacon Risotto

We have approximately 30 pounds of apples hanging out in our living room and kitchen. Eating them raw is fine, but that can only take you so far. Same with apple pie. How much of it can you really eat before getting sick of it?! So I decided to pair my apples with bacon… in a risotto.

Here’s what you’ll need –

  • 1 cup risotto
  • 1 tbsp butter
  • 4 cups of chicken broth (vegetable if you’re vegetarian)
  • 1 medium onion, sliced
  • 6 slices of bacon
  • 2 medium sized apples, diced into small cubes
  • 2 – 3 cups of risotto greens (or arugula or spinach)
  • Salt, pepper and Romano cheese to taste

Heat your broth to a simmer. Meanwhile, prepare all of our veggies (and fruit!). Melt the butter in a large sauce pan. Add risotto and coat. Cook for about one minute. A half cup at a time, add the broth and stir.

Simultaneously, or before, throw your bacon on a hot pan and cook until crispy (3 -4  minutes per side). Remove bacon and place on paper towels to drain. Throw your onions into the bacon fat and carmelize. This should take about 5 minutes. Stir occassionally so they don’t burn!

When you’ve added half of the broth, throw in your apples. Continue to keep adding broth. When you have about a cup left, add your greens so that they wilt. Add the remaning broth, continue to cook (and stir!). Once all of the liquid has been soaked up, remove from the heat. Crumble the bacon into the risotto and toss in the onions. Serve with Romano cheese (or plain). I personally didn’t need any extra salt as the bacon provided plenty. But everyone’s different!

September 20, 2011
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Chili (and Evil)

Last weekend was mine and James’ anniversary (we’re talking six years here, not six months). We had planned lots of activities – hiking, apple picking, SOWA open market, eating out…

Saturday we decided to tackle the hiking and apple picking part and me being a planner decided to throw a chili together in the crock pot to come home to. That week, we received numerous hot peppers and tomatoes from the farm, including the evil cherry bomb.

That round thing in the upper left hand corner? Yep, evil. Why? Oh, this little thing called allergic reactions, that lasted 48 hours. Hot burning sensations running up and down my hands. I will spare of you of all of the details, but I ended up needing to take Benadryl (which was conveniently recalled, and I had to buy some other weird form of it). I will probably not be cooking with hot peppers again. Or James will be doing the chopping with super gloves.

The chili itself though was quite delicious. And versatile. Here’s what you need –

  • 8 – 10 tomatoes, skinned
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 4 Aji Dulce (not hot) peppers, chopped
  • 2 habanero peppers, minced
  • 2 glove of garlic, minced
  • 1 cherry bomb pepper (optional as it is evil), minced
  • 1 – 2 ears of corn scraped off the cob
  • 1 large red onion, chopped
  • 1 6 oz can of tomato paste
  • 1 tsp chili powder
  • 2 cans of black beans

To skin the tomatoes, start by making an X cut on the bottom of the tomato. Boil water and drop tomatoes a few at a time for 20 seconds. Remove and transfer to a bowl of ice water. Peal up on where the X is. The skin should slide right off. Throw half of the tomatoes into the food processor and puree. Chop the other half (removing the pulp and seeds as you go) into small 1/4”  to 1/2” pieces. Throw this all into the crock pot (or alternatively you could throw into a regular pot and do this on the burner in half the time).

Throw the onion into the food processor for easy chopping. You should probably throw your peppers in too, or be like me and just rub the oil all over your hands. Dump all into the crock pot. Chop the peppers, cut the corn off the cob, mince your garlic. Throw everything else into the crock pot and set on low to cook for 8 hours. You could simmer for 2 to 3 hours on the stove as well.

We finished it off by browning some ground beef and mixing it in. Topped it with some corn bread and cheddar cheese.