We've got pumpkin on the brain. This is an easy and delicious recipe for chocolate cake, or cupcakes in our case, that substitutes all of the added fat with pumpkin. These are good with or without frosting, but of course we couldn't pass up the opportunity to frost and decorate, especially when sprinkles are involved.
1 box chocolate cake mix
add eggs as directed on the box
1 15 oz. can pumpkin
Bake according to directions on the box. Frost if desired. These tasty treats freeze & defrost well to enjoy for weeks!
Sunday, October 25, 2009
Roasted Pumpkin Seeds
It's that time of year.... Pumpkin carving. Yesterday we attended a gathering with our neighbors; in addition to having a great time, we came home with a mound of pumpkin seeds. This morning yielded a marathon of roasting. Four varieties, all appealing to different parts of the palate. All delicious in their own unique way.
Rinse seeds in a colander.
In a pot large enough to accommodate the pumpkin seeds with room to spare, add water & salt. Bring to a boil, then simmer for ten minutes. This will help to remove the remaining pumpkin.
Spread out in a single layer on towels to dry overnight.
In a bowl cover lightly with olive oil*, the amount will depend on the quantity of seeds. A little goes a long way!
Season with Sea Salt, Lowry's Seasoned Salt, Sugar, Cinnamon & Sugar, Parmesan & Garlic**, etc.
Bake in a single layer on a baking sheet @ 350° for anywhere from 20-45 minutes. The time will depend on the quantity of seeds on the pan and the amount of moisture still in the seeds. Stir often, especially as the roasting process is nearing the end. Your pumpkin seeds are roasted to perfection when they are just turning golden brown, and clink like little plastic chips on the pan as you stir them.
*Alternatives to olive oil: melted butter, butter flavored Pam, vegetable or canola oils, or whipped egg whites.
**When making the Parmesan & Garlic variety, mix the seeds with olive oil, roast about half way, then return them to the bowl and mix in the Parmesan & crushed garlic. Garlic is never appealing when burnt, so you want to be sure not to overcook it.
I'd love to hear your comments and tasty ideas for new ways to dress up this seasonally delicious snack. Next time I'm thinking Parmesan & basil!
Rinse seeds in a colander.
In a pot large enough to accommodate the pumpkin seeds with room to spare, add water & salt. Bring to a boil, then simmer for ten minutes. This will help to remove the remaining pumpkin.
Spread out in a single layer on towels to dry overnight.
In a bowl cover lightly with olive oil*, the amount will depend on the quantity of seeds. A little goes a long way!
Season with Sea Salt, Lowry's Seasoned Salt, Sugar, Cinnamon & Sugar, Parmesan & Garlic**, etc.
Bake in a single layer on a baking sheet @ 350° for anywhere from 20-45 minutes. The time will depend on the quantity of seeds on the pan and the amount of moisture still in the seeds. Stir often, especially as the roasting process is nearing the end. Your pumpkin seeds are roasted to perfection when they are just turning golden brown, and clink like little plastic chips on the pan as you stir them.
*Alternatives to olive oil: melted butter, butter flavored Pam, vegetable or canola oils, or whipped egg whites.
**When making the Parmesan & Garlic variety, mix the seeds with olive oil, roast about half way, then return them to the bowl and mix in the Parmesan & crushed garlic. Garlic is never appealing when burnt, so you want to be sure not to overcook it.
I'd love to hear your comments and tasty ideas for new ways to dress up this seasonally delicious snack. Next time I'm thinking Parmesan & basil!
Wednesday, October 21, 2009
Harvest Apple Stew
Stew has always been a take-it or leave-it thing for me. It's great in the fall, but it seemed to be one of those things that you always make too much of and end up eating forever. This is not one of those stews. The secret: apples & beer. Abby devoured hers and I went back for seconds. And I'm looking forward to eating the rest tomorrow for lunch!
2 lb. pork shoulder blade steaks, cut into 1 1/2 inch bits
salt & pepper
6 Tbsp. olive oil
2 medium onions, diced
4 medium carrots, diced
2 medium apples, peeled & cut into 1/2 inch pieces
2 Tbsp. finely minced garlic
1 bay leaf
1-12 oz. can diced or fresh tomatoes
1 cup chicken broth
1-12 oz. bottle beer
2 Tbsp. brown sugar
egg noodles, cooked
Heat 4 Tbsp. olive oil in pot over med-high heat. Brown pork well seasoning with salt & pepper, you may have to do this in batches. Remove from pot.
Heat remaining 2 Tbsp. olive oil over low heat. Add onions, carrots & apples. Stir until softened, about 10 minutes, adding garlic the last 3 minutes. To speed this up, heat put the lid over the pot. The moisture will be contained inside and soften the vegetables & the apples faster.
Stir in the remaining ingredients, except the egg noodles. Bring to a boil. Reduce heat and simmer, partially covered, stirring, until the meat is very tender; about 1 1/2 hours.
Discard bay leaf & adjust seasonings if needed.
Serve over egg noodles in shallow bowls.
I halved this recipe and it was just enough to serve two adults and two small kids, with leftovers for one. Me!
2 lb. pork shoulder blade steaks, cut into 1 1/2 inch bits
salt & pepper
6 Tbsp. olive oil
2 medium onions, diced
4 medium carrots, diced
2 medium apples, peeled & cut into 1/2 inch pieces
2 Tbsp. finely minced garlic
1 bay leaf
1-12 oz. can diced or fresh tomatoes
1 cup chicken broth
1-12 oz. bottle beer
2 Tbsp. brown sugar
egg noodles, cooked
Heat 4 Tbsp. olive oil in pot over med-high heat. Brown pork well seasoning with salt & pepper, you may have to do this in batches. Remove from pot.
Heat remaining 2 Tbsp. olive oil over low heat. Add onions, carrots & apples. Stir until softened, about 10 minutes, adding garlic the last 3 minutes. To speed this up, heat put the lid over the pot. The moisture will be contained inside and soften the vegetables & the apples faster.
Stir in the remaining ingredients, except the egg noodles. Bring to a boil. Reduce heat and simmer, partially covered, stirring, until the meat is very tender; about 1 1/2 hours.
Discard bay leaf & adjust seasonings if needed.
Serve over egg noodles in shallow bowls.
I halved this recipe and it was just enough to serve two adults and two small kids, with leftovers for one. Me!
Sunday, October 18, 2009
Chicken Cow Mein
I was surprised at how easy and delicious this recipe for chow mein is. The girls gobble it right up!
2 cups cubed chicken
1 Tbsp. soy sauce
1 cup chicken bouillon (1 cube in 1 cup boiling water), you can also use broth
1 cup chopped onion
2 cups chopped celery
1 can bean sprouts--drained & rinsed
1 Tbsp. cornstarch
1/4 tsp. ginger
1 Tbsp. molasses
1/4 cup water
Brown chicken in shortening or cooking oil. Add soy sauce, bouillon and a sprinkle of salt. Cover & cook until chicken is tender. Add onions, celery & bean sprouts. Cook 10 minutes. In a small pan over low to med-low heat, blend cornstarch, ginger, molasses & water. Stir until thickened.
Serve over chow mein noodles and a bed of rice.
Variation: You can substitute pork, veal, steak, turkey or shrimp. Be sure to adjust bouillon/broth accordingly.
2 cups cubed chicken
1 Tbsp. soy sauce
1 cup chicken bouillon (1 cube in 1 cup boiling water), you can also use broth
1 cup chopped onion
2 cups chopped celery
1 can bean sprouts--drained & rinsed
1 Tbsp. cornstarch
1/4 tsp. ginger
1 Tbsp. molasses
1/4 cup water
Brown chicken in shortening or cooking oil. Add soy sauce, bouillon and a sprinkle of salt. Cover & cook until chicken is tender. Add onions, celery & bean sprouts. Cook 10 minutes. In a small pan over low to med-low heat, blend cornstarch, ginger, molasses & water. Stir until thickened.
Serve over chow mein noodles and a bed of rice.
Variation: You can substitute pork, veal, steak, turkey or shrimp. Be sure to adjust bouillon/broth accordingly.
Crock Pot Chicken Tortilla Soup
I have to thank my girlfriend, Ericha, for this one. It is a big hit in our house in the cool months. Best of all, the leftovers freeze well!
1 lb. shredded cooked chicken
1-15 oz. can whole peeled tomatoes, mashed
1-10 oz. can enchilada sauce
1 med. onion, chopped
1-4 oz. can chopped green chili peppers
2 cloves garlic, minced
2 cups water
1-14.5 oz can chicken broth
1 tsp. cumin
1 tsp. chili powder
1 tsp. salt
1/4 tsp. black pepper
1 bay leaf
1-10 oz. package frozen corn
1 Tbsp. chopped cilantro
Place chicken, tomatoes, enchilada sauce, onion, green chilies & garlic into crock pot. Pour in water & broth, then season. Stir in corn & cilantro. Cover & cook on low for 6-8 hours, or on high for 3-4 hours.
Top with tortilla strips.
Tortilla Strips
Preheat oven to 400°.
Lightly brush both sides of tortillas with vegetable oil. Cut tortillas into strips, then spread on a baking sheet.
Bake until crisp, about 10-15 minutes.
Sprinkle over soup.
14 tortillas should be adequate for total soup.
1 lb. shredded cooked chicken
1-15 oz. can whole peeled tomatoes, mashed
1-10 oz. can enchilada sauce
1 med. onion, chopped
1-4 oz. can chopped green chili peppers
2 cloves garlic, minced
2 cups water
1-14.5 oz can chicken broth
1 tsp. cumin
1 tsp. chili powder
1 tsp. salt
1/4 tsp. black pepper
1 bay leaf
1-10 oz. package frozen corn
1 Tbsp. chopped cilantro
Place chicken, tomatoes, enchilada sauce, onion, green chilies & garlic into crock pot. Pour in water & broth, then season. Stir in corn & cilantro. Cover & cook on low for 6-8 hours, or on high for 3-4 hours.
Top with tortilla strips.
Tortilla Strips
Preheat oven to 400°.
Lightly brush both sides of tortillas with vegetable oil. Cut tortillas into strips, then spread on a baking sheet.
Bake until crisp, about 10-15 minutes.
Sprinkle over soup.
14 tortillas should be adequate for total soup.
Butternut Squash Pureed Soup
A relatively easy and perfect soup for the fall. And it freezes well!
2 Tbsp. olive oil
1 onion, chopped
1 Butternut squash, pealed & cubed--1"
2 cups chicken broth
4-5 cups water
Sweat onions in olive oil & add a pinch of salt. Add remaining ingredients and simmer for 20 minutes. Puree & serve.
2 Tbsp. olive oil
1 onion, chopped
1 Butternut squash, pealed & cubed--1"
2 cups chicken broth
4-5 cups water
Sweat onions in olive oil & add a pinch of salt. Add remaining ingredients and simmer for 20 minutes. Puree & serve.
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