Tomatillo Salsa

Tomatillo Salsa
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Tomatillo Salsa
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Ingredients
Servings:
Instructions
  1. Preheat a grill and grill pan on medium-medium high heat
  2. Place tomatillos, jalapeno, garlic cloves, and onion on the hot grill pan and grill until the skins of the tomatillos and jalapeno are charred
  3. Remove from grill and place in a blender or food processor
  4. Add the cilantro, cumin, salt, & pepper
  5. Pulse until finely chopped and mixed together well
  6. Eat as a dip with chips, on tacos, or as a seasoning in your white chicken chili!
  7. **Alternative to grilling** The tomatillos, jalapenos, garlic, and onion can also be roasted in the oven at 400 degrees for 15-20 minutes, or broiled until charred. If broiling, watch closely to prevent burning!
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Pumpkin Bread

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As the weather cools down, the stock of pumpkin in my pantry goes up. Pumpkin pies, pumpkin pancakes, pumpkin everything! I don’t need a Pumpkin Spice anything. Give me that straight pumpkin flavor!

And nothing screams “FALL” to me more than pumpkin bread. My mom has only ever made one recipe, and she makes it several times a year. It makes two loaves, but with five people in the house, you would be hard pressed to find any after the first week. Not to toot my own horn or anything, but I bring this to lots of potluck events in the fall and winter, and I ALWAYS get asked if it’s homemade. It’s just that good!

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First start with 3 1/3 cups of flour in a large mixing bowl. Like, really large…

Add to that, 2 tsp. of baking soda,

1 1/2 tsp. salt,

1 tsp. cinnamon,

1 tsp. nutmeg (or 1/4 tsp. ground cloves)

and 3 cups of sugar.

Use a whisk to carefully mix the dry ingredients together. And then use your hands to create a well in the center.

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Into the “well”, add one can or 2 cups of canned pumpkin

4 beaten eggs

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2/3 cup of water

1 cup of vegetable oil

Then start stirring! Be sure to really scrape the bottom of the bowl while stirring, to get all of the dry ingredients incorporated into the pumpkin mixture

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Spray two loaf pans well and divide the batter equally into both.

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Then, bake at 350 for one hour. If a toothpick or knife inserted in the center doesn’t come out clean after that, it might need 10-15 more minutes in the oven.

Then, remove from pans and allow to cool on cooling racks before plastic wrap. Or, if you’re like me, the smell is too tempting, so just dive in & slather a slice with some butter… Yum!!

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While it’s delicious on its own, another way I like to serve it is French toasted at breakfast. I make the loaves a day or two ahead of time, and I don’t wrap them very tightly. Slightly stale bread is best for this. Then I make my regular French toast batter (eggs and milk or cream), and dip cut sides of the bread quickly in it. Then I scrape off the excess and toast on a skillet until both sides are golden brown. It’s pretty rich, but so delicious! Serve with the cinnamon syrup recipe found this site. (Those pumpkin pancakes are pretty amazing, too!)

The printable version is below. Leave a comment if you try it, and let us know how it tastes!

Pumpkin Bread
Print Recipe
This dense, sweet bread is great for breakfast or as a tasty snack!
Servings Prep Time
2 loaves 15 minutes
Cook Time
60-75 minutes
Servings Prep Time
2 loaves 15 minutes
Cook Time
60-75 minutes
Pumpkin Bread
Print Recipe
This dense, sweet bread is great for breakfast or as a tasty snack!
Servings Prep Time
2 loaves 15 minutes
Cook Time
60-75 minutes
Servings Prep Time
2 loaves 15 minutes
Cook Time
60-75 minutes
Ingredients
Dry Ingredients
Wet Ingredients
Servings: loaves
Instructions
  1. Preheat oven to 350
  2. In a large bowl, mix all dry ingredients together
  3. Make a well in the center of the dry ingredients, and all the rest of the ingredients
  4. Mix well.
  5. Pour evenly into two oiled loaf pans, bake for one hour. May need 10-15 minutes more baking time
  6. Bread is done when a toothpick or fork, inserted into the center, comes out clean.
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Pumpkin Cheesecake Dip

File Oct 31, 3 21 08 PM

A delicious fall dip for any Halloween or Thanksgiving party!

Pumpkin Cheesecake Dip
Print Recipe
A delicious fall dip for any fall get-together!
Prep Time
15 minutes
Prep Time
15 minutes
Pumpkin Cheesecake Dip
Print Recipe
A delicious fall dip for any fall get-together!
Prep Time
15 minutes
Prep Time
15 minutes
Ingredients
Servings:
Instructions
  1. Beat softened cream cheese, sugar, and vanilla yogurt together until smooth.
  2. Add pureed pumpkin, vanilla extract, pumpkin pie spice, and salt. Mix until fully combined.
  3. Top with whipped cream. Serve with graham crackers or vanilla wafers.
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Butternut Bacon Soup

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Warm up with some hearty fall soup! This bright soup has a prominent autumn flavor from the squash, nutmeg, and cinnamon, but also has a bit of smoke from the bacon. The vinegar helps cuts the sweetness by introducing a little sour. Overall, absolutely perfect for a blustery day as the seasons change.

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We used wild mushroom and sage olive oil and pumpkin spice white vinegar from our friends at Coteau des Prairies Olive Oil Co.

Butternut Bacon Soup
Print Recipe
This delicious fall soup is great hot or cold.
Servings
6
Servings
6
Butternut Bacon Soup
Print Recipe
This delicious fall soup is great hot or cold.
Servings
6
Servings
6
Ingredients
For Roasting
For Soup
Servings:
Instructions
  1. Preheat oven to 400 degrees. Mix the first set of ingredients (butternut squash through salt/pepper) in a bowl. Empty onto a greased baking sheet and roast in oven for 15 minutes. Remove, stir, and return to oven for another 15 minutes, or until squash is easy to squish with a fork.
  2. Meanwhile, cook the other four chopped strips of bacon in a dutch oven over medium heat. Once crispy, move to a paper towel to soak up grease. Keep this bacon to the side to use as a garnish. Do not pour out bacon grease.
  3. Return pot to stove on medium heat. Add baked squash mixture to the dutch oven, along with thyme. Cook, stirring frequently, for about 2 minutes.
  4. Add chicken stock to pot, starting with about 3 cups. Use an immersion blender to smooth out the entire mixture. Continue to add chicken stock until desired consistency is reached.
  5. Add additional spices and more salt/pepper if needed. Add vinegar and stir until combined. Serve with bacon garnish. Excellent hot or cold.
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Bow Tie Pesto Shrimp Salad

I tried out one of those home delivery meal things- where they send you the ingredients all prepped and the recipe and you put your meal together.  One of the meals was a bow tie arugula pesto salad.  My daughter, who is 8 years old, saw it and wanted to taste.  Who am I to say no?  She loved it!  A few days later, while trying to figure out what to do with my little girl, she asked if we could go to the store and get the ingredients to make “that” salad.  Well, instead of getting the exact ingredients, we talked about what she liked about the salad and ended up creating our own.  This is what we came up with and it actually to out to be a warm dish the first day and a cold salad the next day.  Let me know if you try it and if you make your own variations.

Bow Tie Pesto Shrimp Salad
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Servings Prep Time
4 5 minutes
Cook Time
13 minutes for the pasta
Servings Prep Time
4 5 minutes
Cook Time
13 minutes for the pasta
Bow Tie Pesto Shrimp Salad
Print Recipe
Servings Prep Time
4 5 minutes
Cook Time
13 minutes for the pasta
Servings Prep Time
4 5 minutes
Cook Time
13 minutes for the pasta
Ingredients
Servings:
Instructions
  1. Boil water and cook pasta.
  2. While pasta is cooking prepare shrimp: if cooked thaw and heat through, if raw cook in a skillet with a bit of water until pink. Toss shrimp, spinach, olives in a large bowl.
  3. When pasta is finished cooking, drain and set aside. Use the pasta pot- heat the olive oil and blister the tomatoes. Toss the blistered tomatoes in with shrimp, olive, spinach mixture and add the pasta and the pesto. Mix well and top with mozzarella balls/cubes if desired. Serve warm or chill for a cold salad. Tastes great the next day as a cold salad.
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Pressure-Cooker Beans

I am a fan of the pressure cooker.  I have used one for years and years and have always had success.  I love it because I am busy and there are certain foods I love to eat, but I am too impatient to wait for them. I originally learned to master the art of pressure-cooking while living in Spain and I can pretty much make a great batch of beans of your choice.  Well, we just got in this new pressure cooker and I tried it out in the store last week.  All I can say is WOW!  I am in love with this thing.  I was able to sauté, pressure-cook AND slow cook all in the same pot without a stovetop.  Think pressure cooker meets crockpot.  That’s what this thing is.  It also can make risotto and yogurt, although I haven’t tried those two out yet. Below is the recipe I tried- simple pinto beans, but you could use any bean.  This is one of my own and although very simple, is it quite tasty.

Pressure Cooker Beans
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Pressure Cooker Beans
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Ingredients
Servings:
Instructions
  1. Rinse the dried beans and make sure there are no stones or dirt. Set aside. Dice the onion and mince the garlic.
  2. Heat the pressure cooker on sauté. Sauté the onion until translucent then add the garlic and cook a little longer.
  3. Add the rinsed beans, the liquid and the bouillon if using. Put the lid on the pressure cooker and turn it to the lock position. Set the temperature to pressure cook and the timer to 30 minutes. You can refry the beans by ladling them into a skillet with some of the liquid and mashing them on low heat until they are the consistency you prefer- add liquid as needed so they do not dry out. I really enjoy these beans almost as a thick soup served with cilantro, sour cream and cheese. Sometimes I add a little avocado and green onion. Serve with a tortilla on the side.
  4. The cooker will beep when the 30 minutes are up. Release the steam by turning the valve. When the steam is released, open the lid and you will have a pot of beans! If they seem to need a little more time put the lid back on and give them another 15 minutes.
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Homemade Plum Cake

My sister loves to bake, but she is a gluten-free non-dairy type of girl.  So, needless to say she takes recipes that appeal to her and turns them around to suit her needs.  She does an amazing job and I wanted to share her latest with you!   Especially since Plums are here!

 

Homemade Plum Cake
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Homemade Plum Cake
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Recipe Notes

1 1/4 cups (175 grams) gluten free flour

1/4 cup (30 grams) ground almonds

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup (120 ml) flavorless oil (sunflower works well)

1/2 cup (120 ml) non-dairy sour cream

1/4 cup (60 ml) orange juice

1 tablespoon orange zest (the outer orange skin (rind) of the orange)

1 large egg

1 teaspoon pure vanilla extract

1 cup (200 grams) granulated white sugar

7 - 8 Italian prune plums, halved and pitted (can also use 4 - 5 red plums)

 

Procedures: Preheat oven to 400 degrees F (205 degrees C) and place rack in center of oven. Butter and flour one - 8 inch (20 cm) spring form pan. (Alternatively spray pan with non stick vegetable/flour spray.) Line the bottom of the pan with parchment paper.

 

First, with a sharp knife, cut the plum in half by following the natural crease in the plum's skin. Then, holding one half of the plum, gently twist the other half. The plum should easily fall into two halves so the pit can be removed.

 

In a large bowl, stir or whisk together the flour, ground almonds, baking powder and salt.

In another large bowl, stir or whisk together the oil, sour cream, orange juice and zest, egg, and vanilla extract. Stir in the sugar. Add the wet ingredients to the flour mixture. Stir until just combined. Scrape the batter into the prepared pan and evenly arrange the halved plums on top of the batter, flesh side facing up. Sprinkle with the 1 1/2 tablespoons brown sugar.

Bake in preheated oven for about 35 to 45 minutes or until a sharp knife inserted in the center of the cake comes out clean. Remove from oven and place on a wire rack to cool.

Makes one - 8 inch (20 cm) cake.

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Sugar Snap Pea Salad

Sugar Snap Pea Salad Recipe

Ingredients
Servings: 8-10
• 1 1/2 pounds sugar snap peas, trimmed, stringed, cut in half on diagonal
• Sea Salt
• 4 tablespoons Smude’s Lemon Infused Sunflower Oil
• 1 teaspoon Clover Valley Farms Juneberry Currant vinegar
• 1 bunch radishes (about 6 ounces), trimmed, thinly sliced
• 4 ounces  feta, crumbled
• Freshly ground black pepper
• 2 tablespoons coarsely chopped fresh mint

 

Preparation
• Fill a large bowl with ice water; set aside. Cook peas in a large pot of boiling salted water until crisp-tender, about 2 minutes. Drain; transfer to bowl with ice water to cool. Drain peas; transfer to a kitchen towel-lined baking sheet to dry.

• Whisk oil and vinegar  in a small bowl. Toss peas, radishes, and cheese in a large bowl. DO AHEAD Can be made 1 day ahead. Cover dressing and salad separately and chill.

• Add dressing to salad and toss to coat. Season salad with salt, pepper, and more lemon juice, if desired. Garnish with mint and serve.

• Adapted from Recipe by Sara Dickerman- Bon Apetit

Preparation
• Fill a large bowl with ice water; set aside. Cook peas in a large pot of boiling salted water until crisp-tender, about 2 minutes. Drain; transfer to bowl with ice water to cool. Drain peas; transfer to a kitchen towel-lined baking sheet to dry.

• Whisk oil and vinegar in a small bowl. Toss peas, radishes, and cheese in a large bowl. DO AHEAD Can be made 1 day ahead. Cover dressing and salad separately and chill.

• Add dressing to salad and toss to coat. Season salad with salt, pepper, and more lemon juice, if desired. Garnish with mint and serve.

• Adapted from Recipe by Sara Dickerman- Bon Apetit

Preparation
• Fill a large bowl with ice water; set aside. Cook peas in a large pot of boiling salted water until crisp-tender, about 2 minutes. Drain; transfer to bowl with ice water to cool. Drain peas; transfer to a kitchen towel-lined baking sheet to dry.

• Whisk oil and vinegar in a small bowl. Toss peas, radishes, and cheese in a large bowl. DO AHEAD Can be made 1 day ahead. Cover dressing and salad separately and chill.

• Add dressing to salad and toss to coat. Season salad with salt, pepper, and more lemon juice, if desired. Garnish with mint and serve.

• Adapted from Recipe by Sara Dickerman- Bon Apetit

Preparation
• Fill a large bowl with ice water; set aside. Cook peas in a large pot of boiling salted water until crisp-tender, about 2 minutes. Drain; transfer to bowl with ice water to cool. Drain peas; transfer to a kitchen towel-lined baking sheet to dry.

• Whisk oil and vinegar in a small bowl. Toss peas, radishes, and cheese in a large bowl. DO AHEAD Can be made 1 day ahead. Cover dressing and salad separately and chill.

• Add dressing to salad and toss to coat. Season salad with salt, pepper, and more lemon juice, if desired. Garnish with mint and serve.

• Adapted from Recipe by Sara Dickerman- Bon Apetit

Sugar Snap Pea Salad
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Sugar Snap Pea Salad
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Recipe Notes

Ingredients
Servings: 8-10
• 1 1/2 pounds sugar snap peas, trimmed, stringed, cut in half on diagonal
• Sea Salt
• 4 tablespoons Smude's Lemon Infused Sunflower Oil
• 1 teaspoon Clover Valley Farms Juneberry Currant vinegar
• 1 bunch radishes (about 6 ounces), trimmed, thinly sliced
• 4 ounces feta, crumbled
• Freshly ground black pepper
• 2 tablespoons coarsely chopped fresh mint

Preparation
• Fill a large bowl with ice water; set aside. Cook peas in a large pot of boiling salted water until crisp-tender, about 2 minutes. Drain; transfer to bowl with ice water to cool. Drain peas; transfer to a kitchen towel-lined baking sheet to dry.

• Whisk oil and vinegar in a small bowl. Toss peas, radishes, and cheese in a large bowl. DO AHEAD Can be made 1 day ahead. Cover dressing and salad separately and chill.

• Add dressing to salad and toss to coat. Season salad with salt, pepper, and more lemon juice, if desired. Garnish with mint and serve.

• Adapted from Recipe by Sara Dickerman- Bon Apetit

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Lime Dill Vinaigrette

Mix with 3 parts Lime Infused Sunflower oil to 1 part Dill Rhubarb Vinegar. For example, use 1/4 cup of oil and 1 tablespoon of the vinegar. Now, this is the important part: Shake well. I use Progressive’s dressing shaker and then store it in the container. If my container is being used I just go ahead and whisk well. The mini whisk works best for this amount. (I really should just go get another container)…nonetheless, you will end up with a beautifully emulsified dressing to drizzle over chicken, fish, salad and whatever else you dream up.

 

Serving suggestion:

 

Drizzle over raw chicken breasts, sprinkle on a little Golden Fig Dynamite Herbs. Wrap in foil or parchment paper and pop into the oven for about 20 minutes at 400 degrees. Remove from oven, let rest for about 5 minutes slice and serve over a bed of fresh greens…add some scallions, cilantro or any herb of your choice. Use remaining dressing to drizzle over your salad.   Enjoy your refreshing summer salad!

Lime Dill Vinaigrette
Print Recipe
A light summery refreshing vinaigrette to use as a dressing, drizzle, marinade or whatever your heart desires.
Servings Prep Time
2 5 minutes
Servings Prep Time
2 5 minutes
Lime Dill Vinaigrette
Print Recipe
A light summery refreshing vinaigrette to use as a dressing, drizzle, marinade or whatever your heart desires.
Servings Prep Time
2 5 minutes
Servings Prep Time
2 5 minutes
Ingredients
Servings:
Instructions
  1. Mix 3 parts Lime Infused Sunflower oil with 1 part Dill Rhubarb Vinegar. Shake or stir well with a whisk. Serve over salad of your choice or see above for more suggestions
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Spinach, Chicken, and Tomato Salad

Congratulations to Rachel Roe for winning our giveaway contest! Rachel submitted this salad recipe for us all to enjoy.

Spinach, Chicken, and Tomato Salad
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Spinach, Chicken, and Tomato Salad
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Ingredients
For the Dressing
Servings:
Instructions
  1. Heat the 3 Tbsp. olive oil in a large skillet. Season the chicken with the onion powder, and add to the pan. Cook the chicken for about 5 minutes, turning frequently.
  2. Add the chicken broth to the skillet, then cover and simmer for 10 minutes, or until the chicken is cooked through.
  3. Remove from the pan, and refrigerate the chicken for at least 2 hours, but no more than 24.
  4. Make the dressing by combining all the ingredients and either shaking or whisking until well-combined. Cut the chicken into strips.
  5. Lay about a third of the spinach on a large platter. Top with a third of the tomato slices and a third of the chicken. Drizzle with a third of the dressing. Repeat the salad layers twice, drizzling each layer with the dressing. Sprinkle with the Parmesan before serving.
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