Spinach & Spring Onions Cakes

INGREDIENTS

• 1 1/4 cup almond flour
• 1 tsp salt
• 1 1/2 tsp baking soda
• 2 1/2 TBS ground cumin
• 1/2 cup finely ground parmesan
• 2lb. fresh spinach
• 3/4 cup spring onions, chopped
• 1 cup full fat organic yogurt
• 3 eggs
• 2 TBS ghee or butter
• creme fraiche for garnish

INSTRUCTIONS

• Wash the spinach and place in a large pot over medium heat. Cook until wilted, then drain in a colander. Set aside.
• In a bowl combine the almond flour, salt, baking soda and cumin. In a separate bowl mix together the parmesan, yogurt, eggs and chopped onion. Then add to the bowl of dry ingredients.
• Place spinach into a kitchen towel and squeeze out as much water as you can. Then chop the spinach and add it to the batter.
• Heat a frying pan over medium heat, add the ghee/butter. Drop a spoonful of batter into the pan and cook for 2-3 minutes then flip to cook the other side (your pan should hold 4 small cakes). Repeat until all the batter has been used.
• Allow cakes to cool slightly then top with a dollop of creme fraiche.

via here

 

Tasty Eats…Shrimp Enchiladas with roasted sweet potatoes and parsnips…

So…Maybe this would make better fall fare.

but I live on the edge that way

The root veggies are really wonderful…and quite sweet and unexpected with the shrimp

and even on a summer day….they smell FABULOUS roasting in the oven.

Red onions, Parsnips and Sweet potatoes

mingled with olive oil, coriander, cumin and chile pepper

happily communing and roasting.

While they do that, we add a jalapeno (seeded), some garlic and cilantro to the

food processor I just use my blender…add some scallions,Roasted green chiles you know the little cans

and then some salsa verde or tomatillo sauce

This becomes a fresh…spicy little number

that we  warm  on the stove…

with some added cool and sophisticated  crema.

I love using mexican crema when I am making this kind of fare

It is smoother, sweeter, creamier than regular sour cream

There are a few different kinds we can buy in our grocery store.

Try it. Honestly…you will thank me.

Maybe even closer to a creme fraiche.

Then we take corn tortillas and quickly fry them in some hot oil

not to brown….just to blister 15 seconds at most.

But you can also omit the oil and just heat them in a hot skillet

Then… place some Queso Fresco in the middle of the tortilla….add the shrimp mixed with the roasted veggies…

roll

repeat.

add the extra sauce and cheese and crema on top

cook for 20…

and you are good to go

add a salad with some avocado

and a MUST have

for the kids

Jarritos….in a cold glass bottle.

There ya go.

It is delicious family consensus….give yourself some time to create it…
 

Do what I do….put on some GREAT latin jazz

and

enjoy the process…..

 

 

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

The Recipe:

• 1 pound parsnips, peeled, cut into 1/2-inch cubes
• 12 ounces red-skinned sweet potatoes (yams; about 2 small), peeled, cut into 1/2-inch cubes
• 1/2 red onion, sliced (about 1 1/2 cups)
• 5 tablespoons vegetable oil, divided
• 1 tsp cumin (if ya wanna do it right…..roast whole seeds then grind them)
• 1/2 tsp of corriander (I love this slightly lemony cumin taste)
• 1 teaspoon chili powder
• 1 teaspoon dried oregano
• 1 teaspoon coarse  salt
• 2 large garlic cloves, peeled
• 1 small jalapeño chile, halved, seeded
• 2 cups coarsely chopped fresh cilantro
• 1 cup chopped green onions (about 6)
• 1 4-ounce can diced green chiles (preferably fire-roasted), drained
• 2 cups purchased salsa verde or mild tomatillo salsa
• 3/4 cup crema mexicana, crème fraîche, or sour cream, divided
• 16 ounces cooked peeled deveined shrimp, coarsely chopped
• 12-15 5 1/2- to 6-inch-diameter corn tortillas
• 10 ounces crumbled queso fresco or feta cheese (about 2 cups)

Preparation

Preheat oven to 400°F.  Combine parsnips, sweet potatoes, and red onion in large bowl. Add spices , 2 tablespoons vegetable oil and salt; toss to coat. Transfer to prepared baking sheet (I like parchment paper or silpat on the cookie sheet). Roast vegetables until soft and browned in spots, turning occasionally, 35 to 40 minutes. Cool. DO AHEAD: Can be prepared 4 hours ahead. Let stand at room temperature.
Preheat oven to 375°F. With machine running, add garlic and jalapeño through feed tube of processor (or blender) and process until finely chopped. Add cilantro, green onions, and drained green chiles. Using on/off turns, process until coarse puree forms. Add salsa; process to blend. Transfer salsa mixture to large deep skillet. Add 1/2 cup crema and stir over medium-low heat just until warm (do not allow to boil). Remove from heat. Season salsa mixture to taste with salt and pepper. Cover and keep warm.
Measure 1 cup roasted vegetables; set aside. Transfer remaining vegetables to processor. Using on/off turns, process until coarsely choppedhem ( the blender purees them more…but it is all good). Transfer to large bowl. Add shrimp and toss to incorporate evenly. Season filling to taste with salt and pepper.
Heat remaining 3 tablespoons oil in medium skillet over medium-high heat. Working with 1 tortilla at a time, cook until just softened, about 15 seconds per side (do not allow to brown). Transfer tortillas to paper towels to drain.
Spread 1/2 cup salsa mixture over bottom of 15 x 10 x 2-inch glass baking dish. Place 1 tortilla on work surface; sprinkle generous 2 teaspoons crumbled cheese down center. Top with generous 1/4 cup roasted vegetable filling, arranging down center atop cheese. Roll up tortilla and place, seam side down, in prepared dish. Repeat with remaining tortillas, cheese, and filling. Scatter reserved 1 cup roasted vegetables over enchiladas. Spoon remaining salsa mixture over. Sprinkle with any remaining cheese; drizzle with remaining 1/4 cup crema (whisking if necessary to loosen enough to drizzle). Bake enchiladas until heated through, about 20 minutes.

~~~~~~~~~~~~~~~~~~~~~~~~~~~

lemon pepper pappardelle. oh my.

 Now, normally I wouldn’t pick up a package of lemon pepper pasta

Lemon pepper often has a phoney baloney taste to me

But a friend clued me into Trader Joes Lemon pepper pappardelle

oh. My.

By the by….Pappare means to gobble up in italian.

So in a use what you have kinda way I made a delish if I do say so myself  pasta dish with

scallops, shrimp….and even the maligned Brussel sprout.

he ^ just never was a favorite of mine.

This pasta is so fresh and lemony….really worth it.

And it is something like $1.49 if I remember correctly.

Get some.

I will wait.

Here is what I did:
~2 packages lemon pepper pasta (cooked according to directions)
~ 1 cup white wine
~ 1 cup chicken stock (ill be honest, I didn’t do any measuring, and trust me, you won’t either)
~1 onion minced and about 3 sliced cloves of garlic
~1 orange  pepper, diced
~fresh shrimp and scallops (enough for your family….and your big black dog who always gets leftovers. Always.

~1/2 stick of  butter
~ 3 tablespoons lemon juice…or a whole lemon squeezed
~1 tablespoon olive oil
In a medium size sauce pan, heat olive oil over medium heat.  Add onions and garlic and cook about 3-4 minutes. Add pepper and cook an additional 3-4 minutes.  I sautéed  scallops and shrimp in a separate pan,  until they turn color.   Add wine and stock to the pepper and onion pan, and bring to a boil.  Simmer until reduced by about half.  The sauce will thicken.  Add butter and lemon juice and then the scallops and shrimp.
Add cooked pasta to sauce pan and mix.  Serve with freshly grated cheese. And sliced scallions….or something green on top  Yum.

Oh….and go ahead and sauté the maligned brussel sprouts, who are probably pouting in the corner, told ya….just don’t like them much and add them to the mix.

Mangia!

And a beautiful 4th to you!!!

Cinco de Mayo requires….

A tad of Margarita Ice Cream…

:: cha cha cha ::

Anyone?

Margarita Ice Cream
makes about 3 cups
1/4 cup Triple Sec or Cointreau
1/4 cup Tequila
4-6 medium to large limes
1 cup granulated sugar
2 cups heavy cream, chilled
2 Tablespoons orange juice concentrate
1/4 teaspoon kosher salt
In a small saucepan, bring the Triple Sec and Tequila to a simmer. Reduce to 2 tablespoons. Transfer the mixture to a small bowl and refrigerate until well chilled.
Finely grate the zest from two of the limes. Juice 1/2 cup lime juice from the the zested limes and the additional remaining limes. Whisk the sugar into the lime juice. Add the heavy cream, concentrate, salt, and chilled reduction. Pour the mixture into an ice cream maker and churn according to the manufacturer's directions. (The mixture will be just thick, not solid.) Transfer the mixture to a freezer safe container and freeze until firm; several hours and preferably overnight. (Ice cream will be of soft-serve consistency.)
Scoop into bowls or, for effect, small dishes rimmed with lime juice and kosher salt. Enjoy!

Recipe: the galley gourmet

Walnut-Miso Mushroom Burgers

 

For the walnut-miso paste:
1/4 cup walnuts, toasted
1 tsp. miso paste

For the burgers:
Olive oil
2 shallots, chopped (about 1/3 cup)
6 oz. mushrooms (mix of cremini & shittakes), chopped into small (about 1/4 inch) pieces
Splash of soy sauce
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. Chinese five spice powder
Splash of mirin (or rice vinegar)
1/4 tsp. of honey
1 large egg, lightly beaten
1/2 cup panko (1/4 cup into the mix, 1/4 to roll the patties in)
A few teaspoons sesame seeds
6 mini slider buns (soft ones)

Topping options:
Chopped scallions
Sprouts
Sliced avocado
Sriracha ketchup (mix sriracha and ketchup to your desired spice level)
Wasabi mustard (again, mix in wasabi to taste)

Directions:
Crush the walnuts and miso together to form a chunky paste, (using a mortar & pestle if you have one).

In a medium pan, heat a bit of olive oil. Add the shallots and let them cook down for about a minute. Add the mushrooms, a splash of soy sauce, garlic powder, onion powder and five spice powder. Stir together and let cook until the mushrooms are cooked down, about 5-8 minutes. Add a splash of mirin to deglaze the pan. Then add in the walnut-miso paste, and a small drizzle of honey, combining everything together. Remove from heat and transfer to a medium bowl. Set it aside to cool for a couple of minutes before adding the egg.

Add the egg and 1/4 cup panko, and let the mixture sit in the fridge for 15 minutes or so. While you wait, spread the remaining panko and the sesame seeds (together) on a plate.

Remove mix from fridge and form into small (approximately 3-inch) patties. Roll each into the panko. Use your hands to firmly press them into shape. This will be a messy process, it's ok if they fall apart a little. If they're falling apart too much, let the patties sit in the fridge for another 10 minutes before you cook them. This will help the egg continue to bind them together.

Wipe out the pan you were using before, and heat a few tablespoons of olive oil. Cook patties for 2-3 minutes per side.

Place each patty on a slider bun and garnish as desired (see above for topping suggestions).

via Love & lemons

Butternut Squash Risotto

INGREDIENTS:
For Risotto:
1 small butternut squash
4 cups chicken stock
2 tablespoons extra virgin olive oil
3 shallots, chopped
2 cloves garlic
1 tablespoon chopped fresh sage
1 cup arborio rice
1/4 cup dry white wine
1 tablespoon unsalted butter
salt and black pepper, to taste
1/2 cup grated Asiago cheese, divided
For Garnishes:
1/4 cup pine nuts
1/4 cup extra virgin olive oil, divided
8-10 fresh sage leaves
Balsamic Glaze*
*Balsamic glaze can be purchased in the Italian aisle of most grocery stores, or you can also make it yourself by simply reducing 1/2 cup of balsamic vinegar with a spoonful of brown sugar until thick and syrupy.

DIRECTIONS:

Preheat oven to 350 degrees F.

Cut squash in half lengthwise. Rub with olive oil and season with salt and pepper. Arrange on a foil-lined baking sheet, cut side down. Prick outside skin a few times with a fork. Roast for 35 to 40 minutes, or until tender. Remove from oven and let cool slightly. Scoop flesh out of skin and purée in a food processor until smooth. Measure out 1 cup of purée and set aside.

Meanwhile, warm chicken stock in a small saucepan set over low heat. Cover and keep warm.

To prepare garnishes, heat 1 tablespoon of olive oil in a very small saucepan set over medium heat. When oil is hot, add pine nuts, stirring until coated with oil. Toast for 2 to 3 minutes or until nuts start to turn golden brown. Keep an eye on them, they can go from toasted to burnt very quickly.

Remove nuts from pan with a slotted spoon and transfer to a paper towel lined plate. Return pan to heat and add remaining 4 tablespoons oil, or enough to form a 1/4-thick layer in the bottom of the pan. When the oil is hot and shimmering, add sage leaves, 2 or 3 at a time (be careful, they will crackle). Cook for about 30 seconds then quickly remove from oil and transfer to a paper-towel lined plate to cool. Repeat with remaining leaves.

Heat olive oil in a large saucepan set over medium heat. Add shallots and garlic and saute until softened and fragrant, 2 to 3 minutes. Add chopped sage and cook for another minute. Add rice and stir until grains are coated and start to turn transparent, about 2 minutes.

Add wine and stir the wine has completely absorbed. Add 1/2 cup of warm chicken stock to the rice, stirring until liquid is mostly absorbed before adding more. Continue to add broth, 1/2 cup at a time, stirring constantly after each addition. After about 15 to 18 minutes, when the rice is almost done, stir in squash purée. Continue to cook until rice is creamy and al dente. Season with salt and pepper.

Finish with butter and 1/4 cup grated Asiago, stirring until fully incorporated. Divide among serving bowls and top with remaining cheese, a drizzle of balsamic glaze, pine nuts, and sage leaves.

 

via here

Gingerbread Soufflé

 

Yield: 4 SERVINGS

Prep Time: 10 min

Cook Time: 12 min

Soufflés collapse after a few minutes of coming out of the oven and therefore are best baked immediately before serving so that you can enjoy their blown up goodness while eating.

INGREDIENTS:
For coating the ramekins
1 tablespoon unsalted butter, melted
¼ cup granulated sugar
For the soufflés
3 ounces good quality dark chocolate (60 or 70% cocoa)
2 tablespoons unsalted butter
1 tablespoon unsulphured molasses
¼ teaspoon vanilla extract
1 teaspoon ground ginger
½ teaspoon ground cinnamon
A pinch of ground clove
3 egg yolks
4 egg whites
A pinch of cream of tartar

DIRECTIONS:

Preheat the oven to 375 degrees F.

Brush 4 small (3- to 4-ounce) ramekins with melted butter. Coat the buttered ramekins with granulated sugar by rotating the sugar around the bottom and sides. Tap out excess sugar.

Place the chocolate, butter, molasses, vanilla, ginger, cinnamon and clove in a large glass bowl. Microwave for 30 seconds. Stir and microwave for another 30 seconds until melted. Stir again to combine.

Stir the egg yolks, one at a time, into the chocolate mixture. The chocolate will turn a little thick and sticky.

Beat the egg whites with cream of tartar to soft peaks using an electric mixer with a whisk attachment. (Soft peaks means when you lift the whisk, the egg whites are starting to hold themselves but slowly fall back down after a second or two. Stiff peaks is when the egg whites hold themselves straight up without falling.)

Fold the egg whites into the chocolate mixture, a little at a time. Keep folding until the mixture is fluffy and has a light brown color but don’t over mix.

Divide the mixture among the 4 ramekins, filling them ¾ of the way up. Bake for 12 to 13 minutes until they’re nicely blown up. Do not open the oven during the baking process as that might prevent the soufflés from rising.

Serve immediately.

 

via here

Marinated Grilled Mushrooms

Yield: 4 SERVINGS

Prep Time: 10 min

Cook Time: 10 min

Ingredients:

1/2 tablespoon harissa
1 tablespoon olive oil
2 tablespoons balsamic vinegar
1 teaspoon dried oregano
8 ounces baby portobello mushrooms, halved lengthwise

Directions:

Whisk the harissa, olive oil, balsamic vinegar, and oregano together in a medium bowl.

Add the halved mushrooms and toss well to coat. Marinate for 30 minutes.

Preheat the oven to 350 degrees Fahrenheit or Preheat the grill, if grilling.

Thread the mushrooms onto pre-soaked bamboo skewers. Roast them in the oven for 10-12 minutes, or grill them, 5 minutes per side.

 

via here

Chocolate Cupcake with Salted Caramel Frosting

Ingredients

• 2/3 cup cocoa powder
• 1 tsp baking soda
• 1 cup boiling water
• 1/2 cup butter, melted
• 1/3 cup vegetable or canola oil
• 1 3/4 cup granulated sugar
• 1 1/2 tsp vanilla extract
• 3/4 tsp salt
• 2 large eggs
• 2 large egg yolks
• 1/2 cup heavy cream
• 1 3/4 cup all-purpose flour
• 1 recipe Caramel Frosting, recipe follows
Salted Caramel Frosting
• 1 cup salted butter, at room temperature
• 4 cups powdered sugar
• 3/4 cup Caramel Sauce, recipe follows (cooled completely)
• 1 tsp vanilla extract
• 1 tsp coarse sea salt, for sprinkling
Caramel Sauce
• 1 1 /2 cups granulated sugar
• 1/4 cup + 2 Tbsp water
• 6 Tbsp salted butter
• 1 cup heavy cream

Directions

• Preheat oven to 350 degrees. In large heat proof mixing bowl, whisk together cocoa powder and baking soda. Carefully pour in boiling water and whisk until bubbling subsides and mixture is well blended, allow to cool for 5 minutes. Meanwhile, in a separate large mixing bowl, using an electric hand mixer set on low speed, blend together melted butter, vegetable oil, granulated sugar, vanilla and salt until well combined, about 30 seconds. Stir in eggs and eggs yolks, mixing just until combined after each addition. Blend in cocoa mixture then blend in heavy cream. Slowly mix in flour and blend until combined, while scraping down sides and bottom of bowl.
• Divide batter among 24 paper lined muffin cups and bake in preheated oven until toothpick inserted into center comes out clean, about 18 - 20 minutes. Remove from oven and allow to cool in muffin tin several minutes before transferring to wire rack to cool. Cool completely then frost with caramel frosting, drizzle with room temperature caramel sauce (I poured the caramel sauce in a small Ziploc bag and cut a very small tip off end to drizzle) and sprinkle with coarse sea salt. Store in an airtight container.
• For the salted caramel frosting:
• In the bowl of an electric stand mixer fitted with paddle attachment, whip butter on medium-high speed until pale and fluffy, about 3 - 4 minutes. Add powdered sugar and blend on low speed until mixture comes together. Add caramel sauce and vanilla and whip on medium-high speed until light and fluffy about 2 minutes.
• For the caramel sauce:
• Gather all of your ingredients and have them nearby ready to add to the mixture as needed. In a heavy-bottomed 3 quart saucepan, heat sugar and water over moderately high heat whisking constantly to dissolve sugar. Once mixture reaches a boil, stop whisking and allow mixture to boil until it reaches a dark amber color, carefully swirling pan occasionally. Once mixture reaches a dark amber color, immediately add butter and whisk until butter has melted then immediately remove from heat. Wait 3 seconds then carefully pour in cream and immediately whisk to combine (it will bubble vigorously). Whisk until mixture is smooth. Allow caramel to cool several minutes then pour into a glass jar to cool completely and refrigerate.

via Cooking Classy

Chocolate peanut butter pie

For peanut butter lovers . Click  here for recipe

Peanut Butter Cheesecake

 

Ingredients

• 1-1/4 cups graham cracker crumbs
• 1/4 cup sugar
• 1/4 cup crushed cream-filled chocolate sandwich cookies
• 6 tablespoons butter, melted
• 3/4 cup creamy peanut butter
• FILLING:
• 3 packages (8 ounces each) cream cheese, softened
• 1 cup sugar
• 1 cup (8 ounces) sour cream
• 1-1/2 teaspoons vanilla extract
• 3 eggs, lightly beaten
• 1 cup hot fudge ice cream topping, divided
• 6 peanut butter cups, cut into small wedges

Directions

• In a large bowl, combine the cracker crumbs, sugar, cookie crumbs and butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. Place on a baking sheet.
• Bake at 350° for 7-9 minutes or until set. Cool on a wire rack. In a microwave-safe bowl, heat peanut butter on high for 30 seconds or until softened. Spread over crust to within 1 in. of edges.
• In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Add eggs; beat on low speed just until combined. Pour 1 cup into a bowl; set aside. Pour remaining filling over peanut butter layer.
• In a microwave, heat 1/4 cup fudge topping on high for 30 seconds or until thin; fold into reserved cream cheese mixture. Carefully pour over filling; cut through with a knife to swirl.
• Return pan to baking sheet. Bake at 350° for 55-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
• Microwave remaining fudge topping for 30 seconds or until warmed; spread over cheesecake. Garnish with peanut butter cups. Refrigerate overnight. Refrigerate leftovers. Yield: 12-14 servings.

via here 

Warm apple pie pots

Warm apple pie pots

Butter Pecan Crust 

• 2 cups raw pecans
• 1 TBS ghee/butter
• 1/2 tsp salt

Preheat oven to 375F. Line a cookie sheet with foil.

In a medium pot or dutch oven melt the butter. Turn off heat and add the pecans. Toss to coat. 

Pour buttered pecans onto the foil and sprinkle with salt. Bake for 15-18 minutes. **Keep an eye on them so they do not turn too dark. Oven temps can vary so it is best to watch them closely** Remove from oven and allow to cool completely.

Place cooled pecans into a food processor and process until a course, crumbly meal forms. Pour into a bowl and set aside. 

Apple Pie Filling

• 8 cups chopped apples, peeled and cored
• 2 TBS ghee/butter
• 1/4 cup honey
• 1/4 cup almond flour
• 1 TBS ground cinnamon
• 1 tsp ground nutmeg

Melt the ghee/butter in the same pot you used for the pecans over medium heat. Add apples, honey and spices.

Cook on medium/low for about 20-30 minutes or until the apples are very tender. 

Turn off heat and add the almond flour. Stir well to incorporate.

To Serve (serves 6)

You will need 6 jars. I used the Weck 9.8oz Mold Jars. You can use any jar you like but keep in mind you may need to eyeball how much of each layer you use depending on the size of your jars. 

Place several spoonfuls of the pecan crust in the bottom of each jar. Follow with a generous amount of the apple filling. Top with your favorite lightly sweetened whipped topping.

Garnish with freshly grated nutmeg and/or cinnamon and an apple chip. Enjoy!

via Roost

Greek Salad Bites

Bite Sized Greek Salad Recipe

Prep Time: 25 mins

Ingredients:
Black Olives
Cucumber
Cherry Tomatoes
Fetta Cheese

Dressing:
1      Lemon juice
        Olive oil
1      Garlic 
1 tsp Mustard
Salt & Pepper

Directions:
1-Slice the cucumbers, olives, cut the fetta cheese into cubes.
2- Using the toothpick, start with the cherry tomatoes, Cucumber, olives and fetta cheese.
3- Dip it in the dressing.

Allotment Veggie Hotpot

We recently celebrated Halloween at the allotment with some cool rain (most fitting to conclude the season) but some sustaining warm fare. Despite the weather we cosied up round the wood burner in the community hut. There were two sorts of hotpot - the obligatory for this part of the world Scouse, as well as a delicious vegetarian hotpot, ensuring that everybody was catered for. This was washed down with copious amounts of tea or coffee and a desert of a chunky slab of parkin - mmmmmmm! As we have been trying to eat less meat this year I've since cooked the vegetarian hotpot a couple of times at home. Here is the recipe ~

Winter Veggie Hotpot

Oil
A few garlic cloves crushed
A chopped onion
Any winter vegetables (except for swede which is too strong) parsnip, turnip, sweet potato, carrots, squash etc chopped into bite size pieces.
½ tsp ground cinnamon,1 tsp cumin seeds, ½ tsp ground ginger
1 tin chickpeas
1 tin chopped tomatoes
A handful of prunes
A handful of raisins
A glug of tomato ketchup
Water/stock
Salt and pepper to taste
Fry onion & garlic for a few seconds, add chopped up vegetables, fry, add spices, fry, add chickpeas, tomatoes, prunes, raisins, ketchup, salt and pepper, water/stock to cover, bring to boil, simmer until the vegetables are just cooked (20 mins approx)

Serve with cous cous, garlic bread or potatoes.

This is the recipe as it was given to me so I had to work amounts to suit the two off us. I have since cooked a couple of times making some minor adjustments. I'm not that partial to cumin so reduced the amount to just ½ teaspoon. I included a couple of sticks of celery and the second time I tried it I used red kidney beans instead of chick peas. I like these sorts of recipes as you can fine tune according to your own taste, what you have a glut of or to accommodate left - overs. I also found that it took longer than twenty minutes to cook, as I made enough to do us for lunch the following day. It's reasonably cheap to make as well as being nutritious and I think that we will be eating variations on this theme regularly over the coming months.

Caramel apples…

Remember these?

• 16 wooden sticks
• 16 small apples, chilled $ Click to see savings
  
• 2 cups granulated sugar
• 1/2 cup light-colored corn syrup
• 1/2 cup water
• 2 cups half-and-half
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt

Preparation

1. 1. Push wooden sticks into the top of chilled apples. Return apples to the refrigerator until caramel is ready for dipping.
2. 2. Place sugar, corn syrup, and water in a large saucepan; boil, stirring until dissolved. Boil, without stirring, 9 minutes or until light golden.
3. 3. Combine half-and-half, vanilla, and salt; slowly stir into pan. Boil until candy thermometer reaches 235° (45 minutes), stirring frequently.
4. 4. Pour caramel into a bowl sitting in a hot water bath. Swirl apples in caramel, and place on baking sheet lined with wax paper.

Nostalgia.

recipe from cooking light magazine

Fall cooking…Join me…

Yep…That time of year. And while we don’t grow pumpkin and apples down here

I have enough northern roots left to want to cook with Fall.

which means I pretend 

Quintessential fall.

…Enter these two guilty characters

 

These two ought to be outlawed They are that dayum good together.

Regular Bonnie and Clyde of the salad set.

These two, and the fact that a very good friend who runs a 100 year old apple orchard in NY…who every year at this time…sends us a BIG box of straight off the tree apples. LOVE her and her apples!

Heirloom and tart, crisp and sweet

THAT is the fall I remember. Bring it ON!

SO

My cooking juices get going….on windy, salty ocean swept days.

Today we are making a Quinoa salad with apples and cranberries, toasted walnuts and gouda.

I am adding the crunch of crisp fennel….that goes SO well with apples. And peppery arugula

and red onions cooked in balsamic vinegar….Red Apple. Which I so happen to have. See Bonnie above.

I like to toast the quinoa in a dry hot pan after I have rinsed it….helps retain the crunch.

Bought some cider and a whole organic chicken…so am adding them to the party.

Hellooo  smoky warm Gouda.

I make a stuffing with dried whole grain  bread, onions, celery, diced apple …some cider…and lots of fresh sage.

Stuff the hen.

Baste with extra cider….A good friend in NYC taught me this way to cook a bird in the fall….and it is oh so perfect! And smells like fall and covered bridges and picking apples and…..

The salad is truly wonderful and would make  great vegetarian fare at your thanksgiving table…It tastes so much like thanksgiving…..I think Bonnie and Clyde add the perfect touch. You can add some of the roasted chicken to the salad for the next day. It’s THAT good!

It just doesn’t like to take pics as well as it should…

Or…is that me?

Quinoa Salad adapted from this fine recipe.
Chicken….ya gotta wing it.
Bonnie and Clyde found here

I LOVE fall….even though I have to borrow some of it.

You?

Peanut Butter Mini Cheesecakes

Ingredients

Oreo Cookie Crust Ingredients:
• 1 cup finely-crumbled Oreo cookies
• 2 Tbsp. melted butter
Peanut Butter Cheesecake Ingredients:
• 16 oz. (2 bricks) cream cheese, softened
• 1/2 cup smooth peanut butter
• 3/4 cup light brown sugar, firmly packed
• 2 eggs, room temperature
• 1/4 cup heavy cream
• 1/2 tsp. vanilla extract
Chocolate Ganache Ingredients:
• 1 cup dark chocolate chips
• 3 Tbsp. heavy cream
• 1 Tbsp. powdered sugar (or more)
Topping:
• Reese's Peanut Butter Cups, crumbled

Method

To Make The Oreo Cookie Crust:

Preheat oven to 350 degrees.

In a medium bowl, whisk together the finely-crumbled Oreo cookies and melted butter until blended. Press the mixture into your mini cheesecake pan (or other baking pan) in your desired thickness, press until flat, then bake for 5 minutes and remove. 

To Make The Peanut Butter Cheesecake:

In an electric mixer, add the cream cheese and peanut butter and beat on medium-speed until smooth. Add the sugar and continue mixing until combined. Blend in the eggs one at a time, then the cream and vanilla, using a spatula to scrape down the bowl between additions, and beat until just combined.

Use a spoon or cookie scoop to transfer the batter to your pan with the pre-baked crusts. Fill each mini cheesecake container to the brim, evening out the tops with a spoon. Then bake for 12-15 minutes, or until the cheesecakes are just set and no longer move when you jiggle the pan. Turn the oven off and crack open the door and let the cheesecakes cool off for 15 minutes. Remove and let sit until they reach room temperature, then refrigerate for at least 4 hours. Top with ganache and the crumbled Reese's.

To Make The Chocolate Ganache:

In a heatproof bowl, add the chocolate chips and cream. Heat over a bowl of simmering water, stirring until combined and the chocolate is melted. Or heat in the microwave in 10-second intervals, stirring between intervals, until the chocolate is melted. Add in a tablespoon of powdered sugar, or more to reach your desired consistency. Then spoon the ganache over the mini cheesecakes.

via gimmesomeoven.com