My biggest issue with pumpkin recipes is they don't have enough pumpkin. So I spent some time searching and found this recipe had the highest pumpkin ratio. Since the pumpkin and spices darken the batter, it took a couple tries to realize I needed to cook them longer. And I liked the counter-intuitive advice to let them cool so they are crispy and flavorful. Yummy!
Thursday, November 15, 2012
Pumpkin Pie Spice
I love love pumpkin pie. And of course they all taste different, and I like mine the best. I think it is because of the spices. Some are cinnamon-y, some use allspice, some are anti-cloves. So this is the spice combination that I enjoy. I use it in pumpkin bread, pumpkin waffles, pumpkin smoothies, etc. too.
4 parts cinnamon
1 part nutmeg
1 part ginger
1/2 part cloves
Mix, store in airtight container, use liberally (or as indicated in recipe) for yummy pumpkin treats!
The first time I made it with teaspoons and it was gone too quick. The next time I made it with tablespoons and that may have been too much!
4 parts cinnamon
1 part nutmeg
1 part ginger
1/2 part cloves
Mix, store in airtight container, use liberally (or as indicated in recipe) for yummy pumpkin treats!
The first time I made it with teaspoons and it was gone too quick. The next time I made it with tablespoons and that may have been too much!
Thursday, August 25, 2011
Vegetarian Chili
So it has been awhile. During my absence, I've decided to eat less meat. Long story that I'll share sometime. I've tried all kinds of wonderful vegetarian recipes and I've loved focusing on nutritious tasty vegetables now that I don't have to think about meat. It really is freeing, and I was surprised to find I don't miss meat at all.
Last week I got a craving for a vegetarian chili. Don't search for a recipe online. There are approximately 19 bizillion so it is virtually impossible to figure out which would be the tastiest. After reading about 6 of the 19 bizillion recipes, and using what I had around, this is what I came up with. Simple to throw together, surprisingly tasty.
1 onion, diced
1 celery stalk, diced
1 red bell pepper, diced
1 green bell pepper, diced
2 small zucchini, diced
8 cloves of garlic, diced
1 28oz can stewed tomatoes
2 15 oz cans black beans
1 15 oz can refried beans (weird, yes, but I ran out of other canned beans and actually it helped to thicken the chili)
1 heaping T chopped chipotles in adobo (I freeze the rest of the can to use in other recipes)
2 t chili powder
1 t cumin
1/2 t coriander
1/4 t ginger (I couldn't taste this, but a few different recipes called for it so maybe next time I should add more and/or use fresh to see what this ginger-in-chili business is all about)
cilantro
In a large stockpot with a little olive oil, saute the vegetables until soft. Add them in order since the onions need more time than the zucchini. Add everything else with some water if needed and simmer for 30 minutes. (That is how long it takes to whip up some cornbread---mmmm.) Top with some chopped cilantro.
Something I've discovered now that I don't eat as much meat is getting the right spices or flavorings can make or break any recipe. If you don't have meat to add flavor, you will end up with something boring and unsatisfying unless you replace it with something else interesting. In this chili, I'm pretty sure it is the adobo. I can't handle too much heat, but this had a little kick with a nice smoky flavor. Isn't it great that you can eliminate meat with just a tablespoon of the right flavors? Even if you like eating meat you have to admit that preparing and handling raw meat isn't in your top ten of favorite things to do.
Last week I got a craving for a vegetarian chili. Don't search for a recipe online. There are approximately 19 bizillion so it is virtually impossible to figure out which would be the tastiest. After reading about 6 of the 19 bizillion recipes, and using what I had around, this is what I came up with. Simple to throw together, surprisingly tasty.
1 onion, diced
1 celery stalk, diced
1 red bell pepper, diced
1 green bell pepper, diced
2 small zucchini, diced
8 cloves of garlic, diced
1 28oz can stewed tomatoes
2 15 oz cans black beans
1 15 oz can refried beans (weird, yes, but I ran out of other canned beans and actually it helped to thicken the chili)
1 heaping T chopped chipotles in adobo (I freeze the rest of the can to use in other recipes)
2 t chili powder
1 t cumin
1/2 t coriander
1/4 t ginger (I couldn't taste this, but a few different recipes called for it so maybe next time I should add more and/or use fresh to see what this ginger-in-chili business is all about)
cilantro
In a large stockpot with a little olive oil, saute the vegetables until soft. Add them in order since the onions need more time than the zucchini. Add everything else with some water if needed and simmer for 30 minutes. (That is how long it takes to whip up some cornbread---mmmm.) Top with some chopped cilantro.
Something I've discovered now that I don't eat as much meat is getting the right spices or flavorings can make or break any recipe. If you don't have meat to add flavor, you will end up with something boring and unsatisfying unless you replace it with something else interesting. In this chili, I'm pretty sure it is the adobo. I can't handle too much heat, but this had a little kick with a nice smoky flavor. Isn't it great that you can eliminate meat with just a tablespoon of the right flavors? Even if you like eating meat you have to admit that preparing and handling raw meat isn't in your top ten of favorite things to do.
Wednesday, September 8, 2010
Zucchini Breakfast Casserole
A couple weeks ago I had to take a dish to a potluck. All I knew was whatever I took it had to contain zucchini. The flavors of this recipe I found are not particularly unique, but they made a tasty casserole AND used three whole cups of shredded zucchini! I used cottage cheese instead of ricotta (just cuz I'm a cheapskate), but I think that is the only substitution I made.
Thursday, May 20, 2010
Pork 'n' Rice
My mom made this a lot when I was growing up. It is something easy to make in the crockpot, but she always used whatever cheap (which means full of greasy fat) piece of pork she found on sale. She'd drain the fat, but since that is a messy process that still ends up with lots of fat in the food, I usually opt for better pieces of pork. This time I used a pork tenderloin that was marinated with barbecue sauce because it was buy one get one free. Other times I've used pork chops, sometimes leaving the portions whole instead of shredding. Growing up we called this "pork'n" that we put on top of the rice.
2 onions, sliced
6 carrots, cut into bite size pieces
pork, maybe 2 lbs?
barbecue sauce
Layer everything in the crockpot and cook on low for 5-6 hours. Shred the pork and stir everything until well combined. Serve over rice.
2 onions, sliced
6 carrots, cut into bite size pieces
pork, maybe 2 lbs?
barbecue sauce
Layer everything in the crockpot and cook on low for 5-6 hours. Shred the pork and stir everything until well combined. Serve over rice.
Wednesday, May 12, 2010
Korean Beef Barbecue (Bulgogi)
I actually got a "WOW! This is really good!" from the pickiest eater--my husband. At first I thought he was being sarcastic, but he really meant it. I liked that it was easy to prepare ahead of time and then just throw it in a skillet while the rice cooked.
5 T soy sauce
3 cloves garlic, crushed
1 inch fresh ginger, peeled and finely chopped (I was out so used powdered, I'm sure it will be better when I use the real thing)
2 T sesame oil
4 green onions, sliced
1 T toasted sesame seeds
2 lbs. sirloin steak, sliced very thin
red leaf lettuce
short grain sticky rice
Combine marinade ingredients. Separate steak slices in a bowl. Pour in marinade and mix until meat is evenly covered. Cover and refrigerate 2-24 hours. Cook meat thoroughly in a large skillet. Serve with sticky rice and whole lettuce leaves, wrapped taco-style.
5 T soy sauce
3 cloves garlic, crushed
1 inch fresh ginger, peeled and finely chopped (I was out so used powdered, I'm sure it will be better when I use the real thing)
2 T sesame oil
4 green onions, sliced
1 T toasted sesame seeds
2 lbs. sirloin steak, sliced very thin
red leaf lettuce
short grain sticky rice
Combine marinade ingredients. Separate steak slices in a bowl. Pour in marinade and mix until meat is evenly covered. Cover and refrigerate 2-24 hours. Cook meat thoroughly in a large skillet. Serve with sticky rice and whole lettuce leaves, wrapped taco-style.
Saturday, May 1, 2010
Tortilla Española
The other day I was thinking about flan. mmmmm. And that led me to think about tortilla española. And that led me to think, why did I not make this with my 10 pounds of potatoes?!? So I had to go buy more potatoes just to make this. It is a very simple dish, so you may wonder why I get so excited, but I totally love it. I'm not sure if it is for the taste or the nostalgia.
I looked at some recipes, and most of them called for baking potatoes. Where I lived in Spain, I only ever saw people use red potatoes, for anything, not just for tortilla. Probably any kind of potato works. This is a staple in Spain, everyone eats it all the time, for lunch, dinner, snacks, and tapas (appetizers). There are also plenty of variations like with onions, green peppers, or chorizo, but just the plain old eggs and potatoes is what every kid eats at home everyday.
Be warned, this is a very oily recipe. Not exactly healthy (although it is olive oil, could be worse) but filling and soooooo yummy. This time I experimented with roasting the potatoes and that worked, although if you want authentic don't even think about it. I also tried leaving the peels on, and it was still good, but I don't think I'll do that next time. You can also adjust the egg:potato ratio to your preference, as well as the thickness of the tortilla. Some restaurants pride themselves on the thickness of their tortilla, but it is easier to make sure your egg is cooked through if you keep it relatively thin.
Tortilla Española
7 red potatoes (or 4 baking potatoes) peeled and cut into bite-sized slices
5 eggs
olive oil
salt
Cook the potatoes by roasting, drizzled with olive oil, for 45 minutes in a 400 degree oven, or to be authentic fry them in about 1/2 inch of oil. When cooked through, drain them on paper towels and salt generously. Beat the eggs in a large bowl and put the potatoes in. Mix the together well and let them sit and hang out together for a few minutes. Heat a skillet coated with olive oil to medium high, then add the egg and potato mixture. Flatten it so it evenly covers the bottom of the pan. Turn heat down to medium low. Cook and shake the pan every minute or so to make sure it isn't sticking. When you can see that it is starting to hold itself together and is lightly browned on the bottom (not that you can check very well), put a plate that fits just inside the skillet upside-down on top of the tortilla. Flip the plate and skillet together so tortilla is on the plate . (I do this over the sink because I always drip oil all over the place. Starting fires on the stovetop no es una buena idea.) Heat the skillet again, adding more oil if necessary. Slide the tortilla back into the pan to cook the second side, again shaking every minute. When done, slide the tortilla onto a plate. Cut into wedges. Eat hot, cold, or room temperature.
My favorite ways to eat tortilla:
1. with alioli, which is basically garlic mayo. You can make a super easy fake version by crushing a garlic clove and adding it to 1 c mayo. Let it sit in the fridge for flavors to mingle, then serve yourself a blob to dip your tortilla in.
2. on bread like a sandwich. Pan del dia is what they call it there, and it is fresh and crusty, kind of baguette style. You can even spread some alioli on it too.
3. my very favorite! with sliced bananas on top. Don't knock it til you've tried it. If you think it is crazy, then the Canarios are crazy, too. Of course their bananas are fresh and sweet since they grow them there, but American bananas (or wherever they are shipped here from) are better than nothing.
I looked at some recipes, and most of them called for baking potatoes. Where I lived in Spain, I only ever saw people use red potatoes, for anything, not just for tortilla. Probably any kind of potato works. This is a staple in Spain, everyone eats it all the time, for lunch, dinner, snacks, and tapas (appetizers). There are also plenty of variations like with onions, green peppers, or chorizo, but just the plain old eggs and potatoes is what every kid eats at home everyday.
Be warned, this is a very oily recipe. Not exactly healthy (although it is olive oil, could be worse) but filling and soooooo yummy. This time I experimented with roasting the potatoes and that worked, although if you want authentic don't even think about it. I also tried leaving the peels on, and it was still good, but I don't think I'll do that next time. You can also adjust the egg:potato ratio to your preference, as well as the thickness of the tortilla. Some restaurants pride themselves on the thickness of their tortilla, but it is easier to make sure your egg is cooked through if you keep it relatively thin.
Tortilla Española
7 red potatoes (or 4 baking potatoes) peeled and cut into bite-sized slices
5 eggs
olive oil
salt
Cook the potatoes by roasting, drizzled with olive oil, for 45 minutes in a 400 degree oven, or to be authentic fry them in about 1/2 inch of oil. When cooked through, drain them on paper towels and salt generously. Beat the eggs in a large bowl and put the potatoes in. Mix the together well and let them sit and hang out together for a few minutes. Heat a skillet coated with olive oil to medium high, then add the egg and potato mixture. Flatten it so it evenly covers the bottom of the pan. Turn heat down to medium low. Cook and shake the pan every minute or so to make sure it isn't sticking. When you can see that it is starting to hold itself together and is lightly browned on the bottom (not that you can check very well), put a plate that fits just inside the skillet upside-down on top of the tortilla. Flip the plate and skillet together so tortilla is on the plate . (I do this over the sink because I always drip oil all over the place. Starting fires on the stovetop no es una buena idea.) Heat the skillet again, adding more oil if necessary. Slide the tortilla back into the pan to cook the second side, again shaking every minute. When done, slide the tortilla onto a plate. Cut into wedges. Eat hot, cold, or room temperature.
My favorite ways to eat tortilla:
1. with alioli, which is basically garlic mayo. You can make a super easy fake version by crushing a garlic clove and adding it to 1 c mayo. Let it sit in the fridge for flavors to mingle, then serve yourself a blob to dip your tortilla in.
2. on bread like a sandwich. Pan del dia is what they call it there, and it is fresh and crusty, kind of baguette style. You can even spread some alioli on it too.
3. my very favorite! with sliced bananas on top. Don't knock it til you've tried it. If you think it is crazy, then the Canarios are crazy, too. Of course their bananas are fresh and sweet since they grow them there, but American bananas (or wherever they are shipped here from) are better than nothing.
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