Monthly Archives: November 2011

Perfect Fall soup

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Perfect Fall soup

-One onion

-Two carrots

-Butternut Squash

-One sweet Potato

-One regular potato

-One stock celery

-Sage leaves

Steam cook, or boil in with water to cover until all the vegetable are soft, 40 minutes. Blend with a soup foot of vitamix and enjoy! you can interchange, or add veggies as you wish!

Sea Salt and Pumpkin Spiced Caramels

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These are a yummy, gooey twist on traditional Sea Salt Caramels. Inspired by the patterned plate’s original recipe for caramels.

Sea Salt and Pumpkin Spiced Caramels:

-1/2 cup Brown Sugar

-one tablespoon Pumpkin Spice powder

-one cup Sugar

-1/8 cup Milk

-two tablespoons butter

-Seas salt to taste

Add all to a heat prof measuring glass, mix and microwave for 5 minutes, stopping every 30 seconds to stir the mixture. Pour into a aluminun lined pan and chill, add sea salt to top and cut and serve, or wrap individually for a special gift!

Pumpkin Almond, Honey Granola bars

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Pumpkin Almond Honey Granola Bars: Insprired by Two peas in a pod

-3 cups Rolled Oats (Organic is not much more expensive!!)

-1/2 cup chopped Almonds

-1/2 cup cookedPumpkin (see squashing squash post for help)

-1/4 Cup Apple sauce

-1/4 cup Honey (or Agave nectar)

-1/2 teaspoon Vanilla extract (homemade recipe soon!)

-1/2 cup sugar, brown or even more Honey

-1 tablespoon all together of Cinnamon, nutmeg, and cloves

-1/4 cup Raisins

Mix all together and spread into a aluminun foiled pan

Bake at 350, for 35 minutes!

Let the bars cool in the pan, and then cut, and chill!

These make great gifts for teachers too! gifted a few this week for a nice thanksgivng breakfast treat, in these adorable boxes! I’ll post the box templates soon so you can make them too!

Lemon Cranberry muffins and the perfect Yogurt Cake

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Lemon Cranberry Muffins:  from foodrepublik.com

-1/2 plain yogurt

-1   1/2 cup Sugar

-3 eggs

-1  1/2 cups Flour

-2 tablespoons Baking powder

-Zest of one Lemon

-Teaspoon of Vanilla extract (see recipe in my cookbook soon!)

-1/2 Oil

-2 cups Fresh Cranberries

Mix all the ingredients, wet first, then dry, and then finally the cranberries. Drop into muffins tins with linners in!

Bake on 350 for 25 minutes! untill they do not leave residue when you poke a toothpick through them!

Add a little simple syrup of equal parts lemon juice, and sugar or honey to the top! Yum!!

These are perfect, and the base without the cranberries is the perfect Lemon yogurt cake!

A New Tradition…

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This year, I added a new tradition to our thanksgiving.

I love the smell of cinnamon, cloves, cardamon, and cookies at the thanksgiving table! A flavor I like that seems to somehow incanpus all that is Chai concentrate!

I first thought of making another batch of Chai tea to enjoy durring the meal, but the strong flavors, and the draining porcess got me rethinking my idea.

I also love the warmth of lattes, and expecially Pumpkin Spice lates.

They have all the spices I love, and smell so tasty.

 

So, I bought a hudge tub of Pumpkin Spice latte concentrate, a couple gallons of milk (to fed 30 people), and set up my new tradition.

Having the Pumpkin Spice latte pot of goodness steaming on the stove with a big ladel was the perfect way, to end the fall flavors and introduce the winter wonders of lattes. Simply delish!

And since we went to three thanksgiving, I just took my huge soup pan, filled with godness, and heated it there!

Next year, Gingerbread lattes! 

 

 

Pumpkin Spice Lattes for a crowd:

-Large soup pan and ladle

-2 gallons of milk

-one box of Pumpkin Spice concentrate or powder

-Extra cinnamon, mixed with a tablespoon of sugar

(-Whipping cream!)

Simmer the milk, untill hot and add the pumpkin spice powder. Set on a low temperature, so it can stay warm all through the night (1/2 will do!). Let guests serve themselves with a soup ladle. Keep a bowl of homemade wipping cream with cinnamon folded into it, for guest to top their latte if desired!

 

What new tradition did you bring this year to your thanksgiving, and what’s one tradition you’d love to eliminate?

Thanksgiving, my favorite holiday of the year!

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Thanksgiving, is my favorite holiday of the year.

 I love that it is not present based, nor religion based, but family and care based.

 I love the crisp air, the fresh leaves floating in the air, and the abundant smell of cinnamon and nutmeg.

Here are a few bits of my thanksgiving I can share with you!

Thanksgiving plans: (written before thanksgiving- on tuesday)

I have quite a few things planned for thanksgiving this year. A year ago from today, I was celebrating with my bestfriend in New Orleans my favorite holiday. On tuesday of last year, we would have been.. in Whole Foods buying all the lovelies for our feast. All the cheeses, the breads, the fruit, the veggies, and fresh herbs and sweets.

One thing I did miss out on that year was my family.

So, this year, I am really excited to go to both my grandmother’s for thanksgiving, as well as Ryan’s mothers family’s thanksgiving, and his fathers thanksgiving too!

With three differant meals planned, and a lot of ideas for dishes to bring to help out, I am really excited!

But the best part of my thanksgiving is the Plaza Lights. Every year, our plaza turns on their lights at 6pm, where all the city gatherers to watch the show, and to see the first glipse of christmas appear.

This year, we will be going on a double date to the lights!Ryan’s friend Brandon and his lovely girlfriend Katie will be joining us for a magical show. I simply cannot wait! A latte in one hand, holding hands with the other… Thanksgiving will simply be my favorite holyday once again!

Dishes I plan on bringing this thanksgiving:

-Honey and Nutmeg Glassed Baby long Carrots

-Homemade Baguettes

-Pumpkin Dark Chocolate Torte

Every year, I seem to have a thanksgiving obsession. Something I just wanna eat a bowl of, drink cups of, or smeel tons of. This year my thanksgiving obsestion is definatly Sage!!

Balsamic Spinach, Dried Cherry and Apple Salad

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The perfect fall salad!

Balsamic Spinach, Dried cherry and Apple salad:

-1/4 cup Dried Cherries

-Baby Spinach

-One apple sliced (peel on if Organic)

-1/2 teaspoon Olive Oil

-One teaspoon Balsamic Vinegar (best you can afford)

Toss, and serve chilled!

 

Butternut Squash, Sage and Orzo Risotto

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Butternut Squash, Sage and Orzo Risotto:

-One butternut Squash (boiled, cooked, roasted or steamed, see Squashing Squashed post for help)

-1/4 cup fresh Sage, chopped

-One cup Orzo

-One teaspoon Extra Virgin Olive Oil

-Salt, Pepper

-One cup water

-1 1/2 Cup white Wine

-1/2 Large Onion, or one small onion

Add Olive oil to a large pan, and saute the onions. Add 1/2 cup water, and the orzo to the pan. One medium heat, cook until the water is gone, (5 minutes), then add another 1/2 cup water, and the white wine. Be careful, the wine could flame if the heat is too high, but this is unlikely in this recipe. If it does, stand back, and let it flame untill the alcohool burns off, it will taste wonderful too! Cook on medium low, untill all the water is gone and the alcohool has cooked off. Add the last of the water, and cook untill the Orzo is ready (it should be soft, and no longer crunchy). Add the butternut sqaush, sage, and any extra additions you wish, and break down the butternut pieces. Once it is the constitancy you wish, serve!

Enjoy, and remember that this can easily be reheated under the ovens broiler, or back into the pan adding a little water.

Nice additions, are Parmigiano Reggiano cheese, or goat cheese on top!

Enjoy the squashes and seasonal Sage!

Cranberry Sauce without Gelatin

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It’s easy to make your own cranberry sauce but many recipes call for Gelatin, an easy way for vegetarians to replace this pesky ingredient is to let it boil a little longer and add a slight big more sugar.

Cranberry Sauce:

-One bag fresh cranberries

-juice of one orange

-Zest of one lemon

-One cup sugar 

Add all ingredients to a sauce pan, and simmer on medium heat for 30 minutes, or untill it had thickened. If you encounter a problem and after 40 minutes the sauce is nowhere near thick enough, slowly add a teaspoon of cornstarch.

Have a great thanksgiving!