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You are here: Home / 2016 / Archives for October 2016

Archives for October 2016

Pumpkin Pecan Cobbler Recipe by Lauren’s Latest

October 30, 2016

Since we’ve paid much more attention to breakfast, lunch and dinner recipes on this blog, I think it’s time that desserts got a little love. I’ve been picking up on this recently, but today’s dessert tops the “cake.” It’s wildly awesome and probably needs very little introduction.

Pumpkin Pecan Cobbler

The Recipe

Fall is here and from what I gather browsing around online, pumpkin is in the air. I think around 8 out of 10 newly released recipes these days use pumpkin as the primary ingredient. That’s not surprising, considering Halloween is practically here and Thanksgiving is right around the corner. It’s pumpkin pie time, so I’m sure I’ll be seeing many recipes surrounding that dessert online as well. Heck, maybe I’ll even try one of them.

Cobblers are one of my favorite types of desserts. I love the crust and the filling and the sauce – I love it all. When you heat it up and put a scoop of ice cream on top – I mean, seriously. I’m only human. They’re so good that most of America has probably tried at least one variation.

This is another recipe that Laura found online. She emailed it to me a few days ago and I said, “Yes. Let’s do it.” I didn’t really have a choice because I’ve been jonesing for a good dessert. She discovered the recipe on a food blog called Lauren’s Latest, which gets tons of traffic and lots of activity. On this recipe alone, the author has already acquired 410 comments. That’s pretty crazy, but it’s good news because I like to measure a recipe’s legitimacy before investing the time it takes to put something together. There’s a lot of preparation that goes into this type of thing.

The dessert is awesome. There’s a strong pumpkin taste and the sweetness of the cake, combined with the smoothness of the sauce is outstanding. The crust has some really nice texture and tons of sweetness as well. I’ve actually only enjoyed a small sample so far, so I’m extremely excited to try a bowl of it later on. I bet the ice cream is going to melt all over the place to create some gooey perfection.

Ingredients

Makes: 8 Servings

For the Batter

1 Cup plus 3 Tablespoons All-Purpose Flour
2 Teaspoons Baking Powder
1/2 Teaspoon Salt
3/4 Cup Granulated Sugar
1 Teaspoon Cinnamon
1/2 Teaspoon Nutmeg
1/2 Teaspoon Cloves
1/2 Cup Pumpkin Puree
1/4 Cup Half and Half
1/4 Cup Melted Butter
1 1/2 Teaspoons Vanilla

For the Topping

1/2 Cup Granulated Sugar
1/2 Cup Brown Sugar
1/4 Cup Crushed Pecans
1 1/2 Cups Very Hot Water

Step-by-Step Instructions

This recipe is really easy to put together, although some things are going to throw you for a loop. First, I doubled up on the ingredients because I wanted to make twice as much cobbler. So, the ingredients in the photos below will look substantially more in volume. Second, this recipe includes water. It’s to be poured over everything else before it goes into the oven. This is what’s supposed to happen. Don’t get nervous about this, just follow what I write below.

Pre-Heat the Oven

The first thing to do is to move one of your oven racks to the center position. Then, pre-heat the oven to 350 degrees.

Mix Dry Ingredients

In a large bowl, combine the dry ingredients, including the flour, baking powder, salt, sugar, cinnamon, nutmeg and cloves. Set this aside for later use.

Dry Ingredients

Mix Wet Ingredients

In a medium sized bowl, combine the wet ingredients, including the pumpkin, half and half, melted butter and vanilla.

Wet Ingredients

Combine Dry & Wet Ingredients

Pour the wet ingredients from the medium sized bowl into the large bowl that’s holding the dry ingredients. Mix everything together well, making sure there are no dry spots.

Pumpkin Cobbler Batter

Add to Casserole

Since I doubled up this recipe, I used a 9×13 inch casserole. If you are following the recipe as it’s written here, use a casserole half that size. Just make sure the sides are over 3 inches. This cobbler is going to bubble and rise and I wouldn’t want yours to bubble over the sides.

Pour the batter from the large bowl into the casserole and smooth out evenly. The casserole should not be greased.

Pumpkin Mix Casserole

Prepare the Topping

In a medium sized bowl, combine the white granulated sugar, brown sugar and crushed pecans.

Cobbler Topping Ingredients

Add Topping to Batter

Add the topping mix evenly to the batter. Spread out as necessary.

Cobbler Topping Ingredients Spread Over Batter

Add Water & Bake

Now, here’s where things get strange and where you’re going to think something isn’t correct with the recipe. At this point, you’ll want to microwave the cup and a half of water for a few minutes until it’s nice and hot. I think 3 minutes will suffice. Then, gently pour the water over the ingredients in the casserole. Things will be submerged and the nuts will likely float. Ignore all that. Don’t stir anything and immediately place the casserole into the oven for approximately 40 minutes.

At the end of the 40 minutes, you’ll likely see some jiggling and bubbling going on inside the oven. If yours looks like mine does in the photo below, it’s finished. At this time, remove from oven and turn off heat.

Baked Pumpkin & Pecan Cobbler

There are two distinct components in this finished recipe, the breading and the sauce. As you scoop into it, you’ll see both of them.

The Final Dessert

You can see what I’m talking about in the photo below. I scooped some cobbler from the casserole and placed it in the bowl. Then, I added some sauce to it as well. Finally, I added a scoop of vanilla ice cream I purchased just for this occasion. Enjoy!

Pumpkin & Pecan Cobbler with Vanilla Ice Cream

Filed Under: Recipes Tagged With: Desserts


Butternut Squash & Spinach Vegetarian Lasagna Recipe by PureWow

October 27, 2016

I’m a lover of pasta. I like the taste, the texture and the fact that I can make it from scratch or buy it in a box. It’s one of those foods that I’ve eaten since the day of my birth and that I’ll be eating until the day I die – hopefully. The thing is, there are quite a few people in this world who have given up on this wonderful food. For whatever reason, there are fewer and fewer folks who choose to eat pasta. It’s totally understandable. Flour isn’t the first choice for many anymore.

That’s fine. It isn’t for everyone and for all those who used to enjoy lasagna but don’t want it anymore because of the large amount of pasta used, I’ve got the perfect surprise – a lasagna made from butternut squash instead of lasagna noodles. How cool is that? Talk about getting your vitamin A. Take a look at this:

One cup of butternut squash provides a whopping 437% percent of your vitamin A needs for the day, as well as 52% of vitamin C and 10% or more of vitamin E, thiamin, niacin, vitamin B-6, folate, pantothenic acid, magnesium and manganese. Source: MedicalNewsToday.

Butternut Squash & Spinach Lasagna

Recently, Laura has been surprising me with some pretty awesome recipes. She’s been scouring the web and a few cookbooks and has come up with what I think are magical foods. This recipe is the first of many to come. Just wait until you see the next two. They’re just as good.

Laura found this recipe on PureWow. If you aren’t aware, this is a really great website for all sorts of things. They talk about food, fashion, lifestyle and a bunch of other topics. Regarding this recipe, they decided to call it Squash Your Cravings: A Gluten-Free Lasagna That Turns Veggies into Pasta. That’s a good name because it’s very descriptive.

The Recipe

This isn’t a tough dish to put together. The only area that may take some time is the prepping of the squash. You need to first peel it and then slice it thinly into planks. Beyond that (which isn’t even that hard), you’ll need to make the cheese mixture and the onion and spinach mixture. It’s a three part dish that comes together as an extremely filling and satisfying dinner. Trust me, we ate this last night and we were stuffed. Good thing I doubled up on everything, because we now have dinner for the week. That’s the way I roll.

Ingredients

Serves: 4

1 Large Butternut Squash, Peeled, Halved and Seeded
Extra-Virgin Olive Oil
Regular Olive Oil
1 Large Sweet Onion, Chopped
3 Teaspoons Garlic, Minced
2 Packages Frozen Chopped Spinach, Thawed
1 32-Ounce Container Ricotta Cheese
1 Teaspoon Dried Sage
1/2 Teaspoon Nutmeg
Regular Table Salt
Ground Black Pepper
1 Cup Mozzarella Cheese, Shredded

Step-by-Step Instructions

According to the recipe, you may add additional ingredients if you wish. Toasted crushed walnuts are one of these ingredients and sauteed mushrooms are another. When I prepare this dish again, I’m going to get creative with things like this. If interested, you’d add these ingredients to the ricotta cheese layer.

Pre-Heat the Oven

Move one of the oven racks to the center position and then pre-heat the oven to 350 degrees. Also, grease a casserole dish with oil or butter.

Prep the Squash

The squash is probably the most important part of this entire recipe, so, with that in mind, you need to take special care of it. The first thing you’ll need to do is to trim both ends off of it. Then, completely peel it. After that, cut it in half length-wise and remove all the seeds.

When you’re finished with that, go ahead and cut the squash in half width-wise and then take the solid part and cut it into plants of about 1/8 inch thick. With the bottom hollow part, you can cut width-wise the same thickness. You’ll use all of the squash in this recipe. Place everything in a large bowl when finished. Basically, you’re making the lasagna noodles that you’ll use as layers in the casserole.

Sliced Butternut Squash

Cook the Squash

You aren’t actually “cooking” the squash in this step. You’re just softening it to give it a head start.

Fill a large pot with 4 quarts of water and bring to a boil. Add 1 tablespoon of salt to the water as well. When boiling, add a batch of sliced squash and cook for about 5 minutes. When finished, remove the squash from the water with a slotted spoon and place in a colander. Keep doing this until all the squash has been softened.

Cooked Butternut Squash in Colander

Prepare the Onion & Spinach Mix

Warm a large skillet over medium heat. Then, add 1 tablespoon of regular olive oil to the pan. When it’s to temperature, add the chopped onion and let cook for about 5 minutes until it’s soft. Stir during this time. When the onion is soft, add the minced garlic and the thawed and squeezed (to remove the liquid) spinach to the skillet as well. Stir and cook for another 5 minutes. When done, turn the heat off.

Onion, Garlic & Spinach Mixture

Make the Ricotta Mixture

In a large bowl, add the ricotta, sage and nutmeg. Also add in 1 teaspoon of salt and one half teaspoon of black pepper. Mix well.

Ricotta Mixture

Assemble Lasagna

In your casserole dish, add a bottom layer of squash. Try to use a third of the squash because there will be three layers total. On top of the squash, add one third of the ricotta mixture and on top of that, add half of the onion and spinach mixture. This is what things should look like at this point:

Assembling Butternut Squash Lasagna

Continue on with a duplicate of what you just put down. Finally, finish the top with the remaining squash and then the remaining ricotta cheese on top of that. Lastly, sprinkle the shredded mozzarella over everything and drizzle some extra-virgin olive oil over that.

Uncooked Vegetarian Lasagna

This is one serious vegetarian lasagna. So serious, I made two of them. Check this out.

Vegetarian Lasagna in Casserole

Cook the Lasagna

Place the casserole into the oven and let cook for about 30 minutes. You’ll know it’s finished when you see everything bubbling and the cheese turning golden brown.

Baked Vegetarian Lasagna

When it’s done, remove the casserole from the oven and let cool for 20 minutes before cutting into it.

The Final Lasagna

I tried to get a picture of the layers for you. The taste is sublime because the squash was cooked in salted water. That salt is infused into the vegetable. Also, with all the other flavors working together, this dish is a winner. Enjoy!

Lasagna Layers

Filed Under: Recipes Tagged With: Dinner


Walnut Pumpkin Bread Recipe by Betty Crocker

October 23, 2016

This is the final in my autumn bread trio collection. I found all three recipes on the same page of our Betty Crocker cookbook. Each of the three recipes came out perfectly and I’m sure we’ll be making these far into the future. Truth be told, the banana version was my favorite. The pumpkin and zucchini both came in a close second. That’s just personal taste. I love bananas.

If you’re interested in reading through the recipes for the other two breads, you can check out the following links:

Walnut Banana Bread Recipe by Betty Crocker

Betty Crocker’s Famous Zucchini Bread Recipe

Walnut Pumpkin Bread Recipe by Betty Crocker

The Recipe

This is basically the same recipe as the one used to make zucchini bread, but with one big difference. Instead of shredded zucchini, you use one 16-ounce can of pumpkin. It’s a nice trade that truly brings in another dimension to virtually the same bread. It also changes the color quite substantially, so if you have a party coming up, you may want to make all three breads to mix things up. You can get away with having all three side by side.

In each recipe, the option is given to use two 8-inch pans or one 9-inch. I tried both variations and found that I prefer the one 9-inch. I think the bread comes out more moist and it just looks like a more substantial loaf. Splitting things in half gives two smaller loaves and that doesn’t really appeal to me.

Ingredients

Makes: 1 or 2 Loaves

Butter for Greasing Pans
1 16-Ounce Can Pumpkin
1 2/3 Cups Sugar
2/3 Cup Vegetable Oil
2 Teaspoons Vanilla
4 Large Eggs
3 Cups All-Purpose Flour
2 Teaspoons Baking Soda
1 Teaspoon Salt
1 Teaspoon Ground Cinnamon
1 Teaspoon Ground Nutmeg
1/2 Teaspoon Baking Powder
1/2 Cup Chopped Walnuts

Step-by-Step Instructions

For this recipe, I removed the optional raisins because I didn’t think they would be very good. If you’re a raisin lover, go ahead and add a half-cup. Also, I chose to substitute the ground cloves for nutmeg. Either are great, but I had more nutmeg on hand.

Pre-Heat the Oven

Before anything, pre-heat your oven to 350 degrees. Then, arrange the racks so one of them is in the second to the lowest position. Finally, grease either two 8-inch deep pans or one 9-inch pan with butter.

Mix Eggs, Pumpkin & Sugar

In a large bowl, add the can of pumpkin, sugar, oil, vanilla and eggs. Mix the ingredients until they’re thoroughly combined.

Egg & Sugar Ingredients

Pumpkin Bread Mix

Mix Walnuts & Flour

Once the wet ingredients have been combined, add in the dry. Add the flour, baking soda, salt, cinnamon, nutmeg, baking powder and walnuts. Mix everything together thoroughly.

Walnuts & Flour Ingredients

Finished Pumpkin Bread Mix

Add Mix to Pan

Now that the mix has been finished, go ahead and add it to your greased pan(s).

Pumpkin Bread Mix in Pan

I want to give you a word of warning. Whatever the mix in the pan looks like, your final bread will look like. Please see the photos below for an idea of what I’m talking about. If you want a more smoothly topped bread, you should definitely smooth out the batter at this point. I left mine alone and the result is kind of wild. I like it.

Cook the Bread

When the oven is to temperature, go ahead and add the pan(s) to it. For two smaller pans, the total cook time should be about 50 minutes. I’d begin checking on it after 30. To see if the bread is finished baking, stick a toothpick into the center of it and pull it back out. If it’s done, the toothpick should emerge clean. If batter is sticking to it, keep on baking.

If you’re using one larger pan, I’d say to let it bake for 45 minutes and then start checking on it. The total cook time should be around an hour.

When the bread is finished baking, remove it from the oven and let it cool for about 10 minutes. Then, turn the pan over and give the bottom a few taps with your finger tips. The bread should fall right into your hand.

The Final Loaf

I told you it was wild. My loaf of pumpkin bread rose quite a bit and gave an interesting design on top. If you compare the next photo with the one directly above, you can see that the heat of the oven didn’t change anything. What you see when you put the pan in is what you get when it comes out – only bigger.

Baked Pumpkin Bread in Pan

Pumpkin Bread Recipe Up-Close

I also popped the bread out of the pan so you could see what the entire loaf looks like.

Delicious Pumpkin Bread on Cutting Board

As I said above, I think this is a great recipe that has been going strong through the years. Good ol’ Betty Crocker has yet to fail me.

Filed Under: Recipes Tagged With: Breads


Bear Naked Custom Made Granola Review

October 21, 2016

One of the better perks of running a food blog, or any blog for that matter, is the receiving of emails from folks and companies that want you to try out and review their products. I’ve done some of this in the past. I reviewed a sports supplement, some motorcycle foot pegs, laundry detergent and a few food items. I’ll tell you, there’s nothing like receiving something in the mail that was given to you for free. Especially if it’s food. That’s for sure.

As I side note, I’m happy to review Carhart clothing. If anyone is reading and would like to send me some of that, I’ll surely accept it. I also review ATVs. And electronics. Oh, the list goes on.

I opened my email box a few days ago to find a pleasant note from a person named Jeff. He’s on the team at a company called Bear Naked Granola. Basically, Jeff asked if I’d like to give their custom made granola mixture a try and then report my findings back to him as well as share them on this site. I, of course, agreed. So, in this post, I’ll be telling you all about my experience. I’ll also share some photos I just took of the package I received. Nice photos, I might add. This stuff isn’t very difficult to take pictures of.

After receiving the code in my response from Jeff, I visited the Bear Naked website to begin the process of picking the ingredients I’d like included in the granola mix. Bear Naked offers a granola base and approximately 50 additional ingredients you can choose from. Each mixture includes three of those additional ingredients. I thought this was pretty clever, considering the fact that you could order a different combination every day for the rest of your life. If you’re the type of person who enjoys granola and who gets bored easily, I think this product might tickle your fancy.

The order process takes only a few steps. You first start off with the intro on their website.

Customize Granola

Then, after clicking the Start button, you choose which granola base you’d like to have. I believe I chose the Cacao + Cashew Butter.

Choose Base Granola

After that, you simply choose from their 50 ingredients to create your custom blend. In reality, the process couldn’t be more simple.

Drag Ingredients

If memory serves, I chose the three ingredients I thought would be the farthest out there. I wanted to see how the combination would taste. These three ingredients were the dried black olives, lavender and green tea matcha powder. More on the results further down.

For the next few steps, you can choose which bear you’d like on the can the granola is shipped in and what name is placed on the bag for the blend. This is actually a really good idea for a gift, since you can customize pretty much everything. I’ll show you a screenshot of the bears you can select from.

Select Bear

I chose Bodie.

Finally, you go through the cart and pay and then wait for your granola in the mail. The granola is around $10 and shipping is free. Again, this is perfect for gift giving, since you can change it up so many times.

That’s it for the purchase process. Now I’ll get to the actual granola.

After a few days, I found a box in my mailbox. Here’s what the box looks like. There’s no issues with identifying who it’s from.

Bear Naked Granola box

I hope the mail lady read the box carefully and not only the big lettering. She probably thinks we’re doing something strange in here. Haha.

I opened the box and found a nice thank you note along with the can of granola.

Opened Box

Bear Naked Granola Can in Shipping Box

Here’s a photo of just the can. I told you this stuff wasn’t very challenging to photograph. It just looks good.

Can of Bear Naked Custom Made Granola

I took the top of the tube off and pulled the bag of granola out.

Bag in Tube

Bear Naked Granola Bag

The bag of granola weighs in at 11 ounces.

At first, I couldn’t find the name of the blend. I thought it would be on the tube itself, but it wasn’t. I finally found it on the bag. Can you guess what I named it?

Customized Label

That’s right. Pretty cool, huh?

Really, there was only one thing left to do and that was to try it. I opened the bag and poured some of the mixture into a small bowl. Before tasting it, I wanted to make sure I had a good shot of the product itself. Here is that shot.

Bear Naked Granola Mixture

You can definitely see the different ingredients in the mix.

Now, I’m going to be honest with you here. I’m not the biggest granola guy. I haven’t eaten granola in years and when I have, I probably stole it from someone. It’s not the first thing I go for when I’m food shopping, if you get what I’m saying. I’ll also tell you that if someone had a bowl of this mix sitting somewhere, I’d steal it from them too. It’s pretty damn addictive.

I didn’t know if I was going to like it at first. After all, I picked some wacky ingredients. Laura says that she can taste the lavender the most, but I disagree. I can taste the olives and the chocolate. The olives are my favorite by far. They’re dehydrated and contain their trademark saltiness.

The best way to eat this is not by picking through it for individual ingredients, but by the handful. That’s where the addictiveness stems from – eating the combination all at once. Very good.

To sum up, here’s my overall review. I like the product. I can see that someone or someones definitely put tons of thought into the process, presentation and packaging. They also put the same thought into the product. I like the way the options are endless and by the time you make your final available combination, you’ll likely have forgotten about the first one you ever made. You can just start over again. That’s appealing to me. I can also appreciate the way you can customize the packaging because, as I said earlier, this product is ripe and ready for the holiday season.

If you know someone who is a granola addict, you’ll surely want to introduce them to this site (Bear Naked Custom Granola). They can use the coupon code of READ023 to receive a 10% discount.

Lastly, I’d like to thank Jeff for reaching out to me. I enjoyed reviewing this product and I’m hopeful there will be many more to review in the future. Thanks for reading!

Filed Under: Interviews


Walnut Banana Bread Recipe by Betty Crocker

October 17, 2016

We’ve been having very good luck with our recent zucchini breads that we’ve made during the past few months. So much luck, in fact, that I’ve expanded our circle of bread to include banana and pumpkin. All these recipes happen to be on the same page of Betty Crocker’s New Cookbook, so they weren’t too tough to find.

Laura and I have had this cookbook since the beginning of time. I delved into it on occasion, but never really gave it much thought. That is, until recently. After using it for the zucchini bread recipe, I sat down and began flipping through its pages. I was a little bit shocked at what I found. There are some really great recipes stored in those pages and I plan on incorporating them into my “recipe bank” to both eat and share on this site. Remarkable what one can discover when one pays just a little attention.

Walnut Banana Bread Recipe by Betty Crocker

The Recipe

Today’s recipe creates a fluffy and moist (delicious) banana bread. If you have two 8-inch pans, you can make 2 loaves. If you have one 9-inch pan, you can make 1 loaf. I thought I had the 8-inch pans, so I went ahead and made what I thought I should. I actuality, I had the larger pans, so I should have limited myself to one loaf. The bread came out great, so there’s no difference there. It’s just the size of the pieces and cooking time that are affected.

The center of this bread is sweet and is filled with banana and walnuts and the crust has a small crunch to it. Laura and I have been enjoying these types of breads for dessert for a good long time, which they’re perfect for. Not too much and not too little.

Ingredients

Makes: 2 Loaves

1 1/4 Cup Sugar
1 Stick Butter, Softened
2 Large Eggs
3-4 Ripe Bananas, Mashed
1/2 Cup Buttermilk
1 Teaspoon Vanilla
2 1/2 Cups All-Purpose Flour
1 Teaspoon Baking Soda
1 Teaspoon Salt
1 Cup Walnuts, Crushed

Step-by-Step Instrusctions

The walnuts in this recipe are completely optional. Add them if you love nuts and leave them out if you don’t.

Pre-Heat Oven & Grease Pans

First, move one of the oven racks so it’s in the center position. Then, pre-heat the oven to 350 degrees. After that, grease either one 9-inch pan or two 8-inch pans with shortening.

Mix Sugar, Eggs & Butter

In a large bowl, add the sugar, butter and eggs. Mix well until completely combined. Remember, if your butter is still firm from the refrigerator, all it takes to soften it in the microwave is 15 seconds.

Sugar, Eggs & Butter Mix

Add Bananas, Buttermilk & Vanilla

Next, add in the bananas, buttermilk and vanilla. I left my bananas whole and mashed them with a potato masher once they were in the bowl. It makes no difference when you mash them, as long as you mix everything together thoroughly.

Banana, Buttermilk & Vanilla Mix

Add Flour, Baking Soda & Salt

Once all the other ingredients have been combined, add in the flour, baking soda and salt. Also, add the nuts to the mixture and combine well. You want to remove all dry areas and end up with a pudding consistency.

Banana Bread Mix

Cook the Bread

Now, divide the mixture between the two smaller pans or pour all of it into the larger pan. Place on the center rack of the oven and let cook for about 35 minutes (45 minutes for the large loaf). At that point, check on them and if the tops have begun to brown, stick a toothpick into the center of each loaf. If it comes out clean, the bread is done. If it comes out wet, continue to cook until it doesn’t anymore.

When finished, remove the pans from the oven, turn off heat and let everything cool for 10 minutes before removing the bread and serving.

The Final Bread

This bread is so easy to prepare that I’m going to head into the kitchen right now to make one large loaf. It stores in the refrigerator for up to four days, so the more the merrier. Enjoy!

Banana Bread in Pan

Banana Bread Loaves

UPDATE: Since I had four leftover bananas in the bunch I purchased, I decided to make one more loaf of banana bread. This time though, I wanted to see how things would go if I put all the mix into one of the 9-inch pans. From what I found, the cook time is about double and the top of the bread becomes darker because of the extra time. There is much more batter in the pan and the interior takes a while to finish. I didn’t add any walnuts to this version, but I’d say it’s cooked to perfection. Below are some photos.

I think I’m going to make my breads this way from now on. I like the larger loaf much better.

Huge Loaf of Banana Bread

Large Banana Bread Prepared in Nine Inch Pan

Filed Under: Recipes Tagged With: Breads


Stuffed Acorn Squash with Barley, Fennel & Parmesan Cheese Recipe

October 16, 2016

Many different types of squash are very good for you. I eat a lot of butternut squash because this type has a fairly robust amount of flesh and is easy to peel and cut up. I also really enjoy acorn squash, which caramelizes quickly and offers a sweet, rich flavor. Beyond the flavor of acorn squash is a fair amount of health benefits. Now, in this post, I’ll only be writing about acorn squash, but similar benefits apply to many different types.

Check this out:

Acorn squash contains vitamin A, niacin, folate, thiamine and vitamin B-6, but it is an especially good source of vitamin C. A 1/2-cup serving of cooked, cubed acorn squash provides approximately 20 percent of the recommended daily allowance of vitamin C for healthy adults following a 2,000-calorie diet.

Last night, I prepared two full squash that yielded four servings. The dinner was excellent and both Laura and I were stuffed to the gills. The recipe wasn’t terribly difficult to prepare and there were many healthy and flavorful ingredients included. I’m pretty excited about this dish.

Stuffed Acorn Squash with Barley, Fennel & Parmesan Cheese Recipe

The Recipe

I already talked about the squash used in this recipe. As far as the filling goes, it’s awesome. It takes advantage of barley, sweet onion, fennel, garlic, walnuts and herbs. The flavor is derived from the toasting of the walnuts, the herbs and Parmesan cheese, among other things. There’s a lot going on here and now that it’s getting chilly outside, I can tell you from personal experience that there’s nothing like curling up on the couch in front of the wood stove to enjoy a wonderful stuffed acorn squash dinner.

Ingredients

Serves: 4

Extra-Virgin Olive Oil
2 Medium Sized Acorn Squash
Regular Table Salt
Ground Black Pepper
3/4 Cup Dry Pearl Barley
1 Large Sweet Onion, Chopped
1 Fennel Bulb with Stalks, Cored, Trimmed and Chopped
6 Teaspoons Garlic, Minced
1/2 Teaspoon Dried Thyme
1 Teaspoon Ground Coriander
1 Cup Parmesan Cheese, Shredded
1/2 Cup Parsley, Chopped
1/4 Cups Walnuts, Crushed and Toasted
Balsamic Vinegar

Step-by-Step Instructions

I’d like to thank America’s Test Kitchen for this recipe. I pulled it from The Complete Vegetarian Cookbook. Their version is called Stuffed Acorn Squash with Barley, but I thought a more descriptive title was in order, so I expanded upon it for this post.

Pre-Heat Oven

Arrange the racks in the oven so one of them is in the center bottom position. Then, pre-heat the oven to 400 degrees.

Prep & Cook the Squash

The first thing you’ll need to do, food-wise, is to cut both of the acorn squash in half, from stem to stem. Then, clean the seeds out from each piece.

Cleaned Acorn Squash

Next, line a baking sheet (or in my case, a cast iron pizza pan) with aluminum foil and brush the foil with olive oil. Then, brush the flesh of the squash with olive oil as well. After that, sprinkle the insides of the squash halves with some salt and pepper and place, face down, on the foil.

Acorn Squash on Baking Sheet

When the oven is to temperature, place the baking sheet on the bottom rack and let cook for about 45 minutes. You’ll know when they’re finished when you see the caramelization like you do in the photo below. Also, you’ll be able to slide a fork into the flesh easily.

Cooked Acorn Squash

When finished, remove the tray from the oven and flip the squash over. Keep the oven on.

Cook the Barley

Since the squash takes a while to cook, you can prepare the filling in the meantime. Bring 3 quarts of water to a boil in a large pot. When it is boiling, add the barley and 1/4 teaspoon of salt.

Dried Pearl Barley

After the barley has been added, bring the water back to a boil and then reduce the heat to a simmer and let cook for about 20 minutes or until tender. Once finished, strain and place the cooked barley in a bowl for later use.

Cooked Pearl Barley

Prep Remaining Ingredients

I used the time the barley was cooking to prep the remaining ingredients. First, I chopped the fennel and sweet onion and placed it in a bowl.

Chopped Fennel & Sweet Onion

Then, I chopped the parsley and placed it in a bowl as well.

Chopped Parsley

And then, I drizzled a bit of olive oil over the crushed walnuts and browned them over medium heat in a small skillet.

Toasted Crushed Walnuts

Cook the Fennel & Onion

After the barley was finished cooking, I used the same pot to soften the fennel and onion. I warmed the pot over medium heat, added 1 tablespoon of olive oil and added the onion and fennel. I then cooked, while stirring, for about 10 minutes until the ingredients were softened.

Combine Ingredients

Once that was finished, I added the garlic, thyme and coriander to the fennel and onion mixture, stirred and cooked for another minute. After that, I turned off the stove top heat and added the cooked barley, parsley, walnuts, 3/4 cup of shredded Parmesan cheese and 1 tablespoon of olive oil. Finally, I seasoned with salt and pepper to taste and mixed everything together thoroughly.

Squash Stuffing

The final step necessary to create the filling is to scoop out some of the flesh from each piece of squash and then add it to the pot of other ingredients. I would say to remove half of the inside layer of flesh. Once you do that, simply add the squash flesh to the pot and stir well again.

Assemble the Stuffed Squash

Now that all the pieces have been prepared, you can assemble the stuffed squash. Fill each half of squash with filling until you have a nice mound in each one.

Adding Filling to Halves of Acorn Squash

Then, sprinkle some Parmesan cheese over each mound of filling.

Adding Shredded Parmesan to Filling

When this is done, place the assembled squash that are still on the baking tray back in the oven. Let them sit in there for about 10 minutes until the Parmesan cheese melts. Once it does, remove the tray and turn off the heat. At this point, you can drizzle some balsamic vinegar on top of the Parmesan, so it soaks into the filling. I’d say about 1 teaspoon of vinegar per piece.

The Final Stuffed Squash

As I said above, this is a great dish for a chilly autumn night. Get ready to be filled up with deliciousness because this is a good one. Enjoy!

Stuffed Acorn Squash with Parmesan Cheese on Top

Filed Under: Recipes Tagged With: Dinner


Roasted Butternut Squash with Pecans, Goat Cheese & Maple Syrup Recipe

October 14, 2016

I warned you in my last post that I’ve been overcome with some sort of winter squash obsession. It’s the season, I swear.

Just yesterday, I went out to our garden to harvest all the leftover acorn and butternut squash that haven’t been picked yet. Oddly enough, we actually never planted any of these varieties, but they grew anyway. I think the seeds were in the “not fully composted” compost. While I’m thrilled these things grew at all, it’s unfortunate they got such a late start. Some were ripe and ready to go and others weren’t. Next year, I’ll properly plant these types of seeds in earnest and perhaps we’ll end up with a proper crop.

Roasted Butternut Squash with Pecans, Goat Cheese & Syrup Recipe

The Recipe

Today’s recipe creates more of a side dish than a main entree. Of course, you can eat it any way you’d like, but I think it would go better on the side of something. The richness of all the butternut squash, along with the flavor and sweetness of the pepper and maple syrup topping can be too much if you eat, well, too much. It goes great with something else though, so please keep that in mind.

This is a great tasting dish. The squash will fill you up and the toasted pecans add a lot of flavor. The goat cheese is smooth and hits at just the right time. Combine all these ingredients with the maple syrup and cayenne pepper drizzle I just mentioned above and you have yourself something that friends and guests will remember. Also, this dish is fairly simple to put together, so that’s always a plus. I may even include it on our Thanksgiving dinner menu. I like it that much.

Ingredients

Serves: 4 to 6

1 3-Pound Butternut Squash (meaning, 1 squash that weighs around 3 pounds)
3 Tablespoons Unsalted Butter, Melted
1/2 Teaspoon Salt
1/2 Teaspoon Ground Black Pepper
2 Tablespoons Maple Syrup
Pinch of Cayenne Pepper
2 Ounces Goat Cheese, Crumbled
1/3 Cup Pecans, Chopped Coarsely and Toasted
1 Teaspoon Dried Thyme

Step-by-Step Instructions

Before I go any further, I’d like to thank America’s Test Kitchen for this recipe. I pulled it from their excellent resource called The Complete Vegetarian Cookbook and am happy to share it with you today.

Pre-Heat the Oven

To kick things off, go ahead and pre-heat your oven to 425 degrees. Also adjust one of the racks to the lowest position.

Prep the Squash

Begin by trimming both ends off the squash. Then, peel the skin off completely. Be sure to also remove the white outer layer that reside directly under the skin. All you want to be left is the orange flesh.

Once the squash has been completely peeled, cut it in half lengthwise and remove the seeds. Then, slice both halves into 1/2 inch pieces. Once that’s done, place all the pieces in a large bowl with the melted butter, the salt and the pepper. Mix to coat everything well.

Sliced Butternut Squash

Cook the Squash

Arrange the pieces of squash on a baking sheet (or two).

Butternut Squash Slices on Baking Sheet

Then, place the baking sheet in the oven for about 30 minutes (on the bottom rack). The goal here is to brown the bottoms of the slices.

About half way through the 30 minutes, rotate the tray from front to back. Once the bottoms are browned, remove the tray from the oven and flip each piece. Place the tray back in the oven for about 15 more minutes until the other side of the pieces are browned. Once they are, remove everything from the oven and turn off heat.

Browned Butternut Squash

Toast the Pecans

While the butternut squash is cooking, you can toast the pecans. To do this, either chop them or crunch them in your fist and place them in a small skillet. Drizzle a bit of olive oil over the nuts and warm the pan over medium heat. Toast for a few minutes while swirling the pan around in circles. Only keep over heat until you begin to see them browning as too much heat will burn them.

Toasted Pecans

Prepare the Syrup & Pepper Mixture

After you finish toasting the pecans, you can add the maple syrup to a small bowl along with the cayenne pepper. Simply mix both ingredients together with a fork.

Maple Syrup with Cayenne Pepper

Plate the Dish

Now that everything has been cooked and prepped, you can plate the dish. Arrange the squash slices on a large plate or platter and drizzle the maple syrup mixture over them. Then, sprinkle the dried thyme over everything, along with the pecans and crumbled goat cheese.

Roasted Butternut Squash with Goat Cheese

The Final Dish

I’m getting hungry just looking at this. Once you plate, the recipe has been completed. If you give this one a try, definitely let me know what you think. I really liked it.

Roasted Squash with Pecans & Goat Cheese

Filed Under: Recipes Tagged With: Side Dishes


Mediterranean Spaghetti Squash Bowl Recipe by Cookie & Kate

October 12, 2016

A few days ago, Laura found a recipe online that she really liked. It has to do with spaghetti squash. Since autumn has arrived, it’s been a challenge to get squash off the mind. It seems as though they’re everywhere. I just spent almost $20 to purchase two gigantic butternut squash (to be used in an upcoming recipe I’ll post here). And that’s not to mention the four acorn squash I also bought (another recipe). It’s crazy.

Laura found the recipe over on the Cookie + Kate food blog. If you aren’t aware, Kate is listed on my favorite food blogs page and shares some seriously awesome recipes. If you’re into food, definitely check her out. This recipe, in particular, is called Mediterranean Spaghetti Squash Bowls. We prepared the dish last night and I have to say, I loved it. So much, in fact, I thought I’d share some of the photos I took during the process of Laura putting everything together as well as the goings ons of how we did what we did.

Mediterranean Spaghetti Squash Bowls

The Recipe

This is a really easy dish to put together. There aren’t many pieces and a lot of them don’t even need to be cooked. Sure, the baking of the spaghetti squash takes time, but there’s not much needed with its preparation.

These bowls are filling. That’s no wonder because each serving includes half of a squash. That, combined with the tasty filling, some pesto and then some feta cheese makes for a perfect autumn lunch or dinner.

Ingredients

Serves: 2

For the Squash & Filling

1 Medium Sized Spaghetti Squash
Regular Olive Oil
Extra-Virgin Olive Oil
1 15-Ounce Can Chickpeas
1 Medium Sized Red Bell Pepper, Chopped
1/2 Medium Sized Red Onion, Finely Chopped
1/4 Cup Kalamata Olives, Chopped
3 Tablespoons Fresh Basil, Chopped
3 Tablespoons Fresh Parsley, Chopped
1 Tablespoon Lemon Juice
Regular Table Salt
1 Ounce Feta Cheese, Crumbled

For the Pesto

1/4 Cup Dried Pumpkin Seeds, Toasted
1/2 Cup Fresh Basil Leaves
1/2 Cup Fresh Parsley
2 Tablespoons Lemon Juice
2 Tablespoons Water
1/4 Cup Extra-Virgin Olive Oil

Step-by-Step Instructions

After you prepare the filling that I gave you the ingredients for above, you’ll have some extras. Laura and I put this into our salads that we enjoyed before the squash. The reason I’m leaving the amounts the way they are is because vegetables come in all shapes and sizes. Also, I didn’t want to split hairs when it comes to something so imperfect as produce. Lastly, you may want to pile your filling high, in which case, have at it. You should have enough to do that.

Pre-Heat Your Oven

Before you do anything else, you’ll need to pre-heat your oven to 400 degrees. Also, arrange one of the racks so it’s in the center position.

Prep & Cook the Squash

Trim both ends off the squash. Then, cut it in half lengthwise and clean out the seeds. Once the squash is halved and cleaned, coat the entire insides and edges (everything but the skin) of both pieces with regular olive oil. Then, sprinkle a few pinches of salt and pepper over the oil.

Spaghetti Squash Halves

Finally, place the squash halves face down on a parchment paper lined baking sheet and cook between 45 and 60 minutes. You want to soften the interiors until they are tender. You’ll know they’re tender when you can easily slide a fork or knife into the pulp.

Note: The reason I suggest you use regular olive oil as opposed to extra-virgin olive oil for this step is because of the smoke point. Extra-virgin olive oil has a relatively low smoke point and may lead to some unexpected consequences after it’s baked at 400 degrees for an hour. Basically, it’ll smoke.

Prepare the Filling

In a medium sized bowl, combine the chickpeas, red bell pepper, red onion, olives, basil, parsley and lemon juice. Then, add 1/4 teaspoon of table salt and 1 tablespoon of extra-virgin olive oil and stir well.

Chickpea Salad

Set aside for later use.

Prepare the Pesto

Before making the pesto, you’ll need to toast the pumpkin seeds. The way I did this was to add them to a small skillet over medium heat. I drizzled a bit of regular olive oil over the seeds and stirred periodically for about 5 minutes or until they began to brown. At the first sound of a pop, you’ll know they’re finished. Remove them from the heat quickly when this happens or they’ll pop all over the place.

Toasted Pumpkin Seeds

In your food processor, add the pumpkin seeds, basil, parsley, lemon juice, water and olive oil. Then, run the processor for a few seconds until the seeds break down. I’d say this takes about 8 seconds, if I had to guess. Don’t go too much – you don’t want to turn things into a puree. The result should look like what’s in the photo below.

Basil, Parsley & Pumpkin Seed Pesto

Transfer the pesto to a bowl.

Assemble the Squash Bowl

When the squash is cooked, remove it from the oven. Flip each half over and use a fork to sort of fluff the interiors. Then, scoop some chickpea and red bell pepper mix into each half. Fill until you think it’s a good amount, without going overboard. After that, add some pesto on top of the mix and finally, sprinkle some feta cheese on top of that.

Spaghetti Squash Bowls

The Final Dish

This is such a great recipe and I’m so thankful to Kate for sharing it. Laura and I had a great time making it and an even better time eating it. Thanks Kate!

Squash with Pesto & Chickpea Salad

Filed Under: Recipes Tagged With: Dinner


Black Eyed Peas with Peaches, Pecans & Feta Salad Recipe

October 8, 2016

When I read the ingredient list for this recipe, I knew I had to make it. There are some items in it that I was extremely excited about.

If you have a history with preparing food, you surely know how different items in a dish work together or, as some would say, play off each other. These items are what make up a dish’s flavor profile. As you browse through the ingredient list below, see if you can guess what’s most important when it comes to the “wow” factor when tasting this dish.

Black Eyed Peas with Peaches, Pecans & Feta Salad Recipe

The Recipe

This is a cold salad. It consists of an incredible lemon juice, honey and olive oil vinaigrette, black eyed peas, pieces of peach, kale, chard, red onion, toasted pecans, basil and red pepper. I can tell you right now, the vinaigrette can hold its own. It’s delicious and it coats every other item in this dish with flavor. I’m thrilled about that.

Next, I have to mention the black eyed peas. I’m not sure I’ve eaten these before, but the fact that I mentioned how nice and mellow they were to Laura about twice last night and once this morning says something about them. Depending on the price, I may have to switch out my recurring black beans for these. I enjoyed them a lot.

As far as flavor goes, hands down, the combination of peach, red onion, the “toasted” part of the pecans and the basil are the winners. As I tasted the final dish, I enjoyed the distinction of each one of these ingredients. Nothing got lost and the sweetness played off the savory while the acids played off the bases. It’s an awesome dish. A bowl of it was eaten before it hit the table. I cant’ recall the last time I’ve tasted something so interesting. Just look at the photo above. I think that says it all.

Ingredients

Serves: 4 to 6

3 Tablespoons Lemon Juice
1 Teaspoon Honey
1 Teaspoon Garlic, Minced (Optional)
Regular Table Salt
Ground Black Pepper
2 Tablespoons Extra-Virgin Olive Oil
2 15-Ounce Cans Black-Eyed Peas, Rinsed
2 Ripe Peaches, Halved, Pitted and Chopped into Large Pieces
5 Cups Kale, Chopped
5 Cups Swiss Chard, Chopped
1/2 Large Red Onion, Chopped
1/2 Cup Pecans, Crushed and Toasted
1/4 Cup Fresh Basil Leaves, Chopped
1 Red Pepper, Stemmed, Seeded and Chopped

Step-by-Step Instructions

I’d like to thank America’s Test Kitchen for the inspiration behind this recipe. Their original name was Black-Eyed Pea Salad with Peaches and Pecans. While I modified the recipe greatly to fit my tastes and available ingredients, I got the original idea from them.

Make the Vinaigrette

In a large bowl, whisk together the lemon juice, honey, garlic, 3/4 teaspoon of salt and the olive oil.

Lemon and Honey Vinaigrette

Prep the Ingredients

Next, prep all the ingredients. I first gathered and chopped the kale and chard. I added them to a bowl of their own.

Chopped Kale & Swiss Chard

After that, I rinsed the black eyed peas in a sieve and placed them in another bowl.

Black-Eyed Peas

Then I tackled the peaches. I cut each one in half, right around the pit and pulled the two halves apart. I pulled out the pit and cut each half into 9 pieces and stored them in a bowl.

Chopped Peaches

I chopped the half of a red onion.

Chopped Red Onion

And then I toasted the pecans by first crushing them in my fist and then placing them in a small skillet. I added a bit of olive oil to the pan and warmed it over medium heat for about 5 minutes, taking care not to burn them.

Toasted Pecans in Skillet

Finally, I chopped up the red pepper.

Chopped Red Pepper

Combine the Ingredients

After everything was prepped, I combined all of it in a large bowl except for the kale and chard.

Peach, Pepper & Pea Salad

The reason I did this was to make sure everything was coated with the vinaigrette as well as it could be. After I mixed the ingredients, I added the kale and the chard and mixed again. Once that was finished, I added some spoonfuls to a few bowls and served.

The Final Salad

As I said above, this salad is wonderful. It’s probably the best I’ve eaten all year. I’ll definitely be preparing this one again.

Kale, Chard & Pecan Salad

Filed Under: Recipes Tagged With: Salads


Betty Crocker’s Famous Zucchini Bread Recipe

October 7, 2016

Here’s how the story goes. About twenty years ago, I bumped into Laura on a college campus and met her for the very first time. I said, “Hello.” She said, “Hi. Here’s a zucchini bread.” The rest is history.

Laura has been using her Betty Crocker recipe to make the best zucchini bread I ever tasted since the moment I met her. Actually, I should say before I met her. It seems like forever. And so far this year, since we had a bumper crop of zucchini in the back yard, she’s already made quite a few, which is fine with me.

A few days ago, I sat and witnessed her roll up her sleeves and head toward the kitchen. I knew what she was about to do, so I stopped her and asked why we weren’t taking photos of the process to share on this site. She had no reason, so I grabbed my camera and helped her go about putting all the ingredients together. Of course, she led the way, but I was close by watching and learning. Zucchini bread is a very simple bread to prepare. It really only takes a few steps.

Betty Crocker's Famous Zucchini Bread Recipe

The Recipe

This recipe calls for the necessary ingredients to prepare the zucchini bread you’ve come to know and love. There’s nothing extravagant here. The resulting bread is soft and moist with tons of flavor and texture. We’ve been eating pieces for dessert ever since our zucchinis began to ripen in the garden this summer. It doesn’t take long to prep and combine the ingredients and once you add the pans to the oven, all you need to do is wait. An hour later, you’ll be enjoying something very delicious.

Ingredients

Makes: 2 Loaves

Butter for Greasing Pans
3 Cups Shredded Zucchini
1 2/3 Cups Sugar
2/3 Cup Vegetable Oil
2 Teaspoons Vanilla
4 Large Eggs
3 Cups All-Purpose Flour
2 Teaspoons Baking Soda
1 Teaspoon Salt
1 Teaspoon Ground Cinnamon
1/2 Teaspoon Ground Cloves
1/2 Teaspoon Baking Powder
1/2 Cup Chopped Walnuts or Pecans
1/2 Cup Raisins

Step-by-Step Instructions

I pulled this recipe from Betty Crocker’s New Cookbook – Everything You Need to Know to Cook. The book is in binder format and we’ve had it forever. Thank you Betty Crocker, even if you are only a fictional character.

Pre-Heat Oven

Pre-heat your oven to 350 degrees. Move one rack to bottom position. Also, grease two pans that measure 8 1/2 inches by 4 1/2 inches by 2 1/2 inches, or the equivalent, with the butter.

Shred the Zucchini

We’re very proud of our zucchini shredding capabilities around here, so we show it off whenever we can. To get three cups worth, you’ll need about 3 medium sized zucchinis. Here’s what they look like after they’re shredded into a large bowl.

Shredded Zucchini

Combine Ingredients & Mix

To the large bowl the zucchini is in, add the eggs, oil, vanilla and sugar.

Combined Ingredients

Then, add the remaining ingredients and mix everything together well.

Adding Ingredients

Mixing Ingredients

Add to Pans & Bake

Divide the mixture evenly between the two greased pans.

Mixture in Two Greased Pans

After that, add both pans to the bottom rack of the oven and bake between 50 and 60 minutes. Around this time, test the bread with a toothpick. Stick it in the middle and pull it out. If the toothpick is clean, the bread is finished cooking. Remove the pans from the oven and let cool. When cool, hold each pan upside down and let the bread fall into your hand. Slice and serve.

The Final Bread

I took a photo of the sliced bread to give you an idea of the texture. I’d say it’s perfect and the bread is awesome.

Sliced Zucchini Bread

Filed Under: Recipes Tagged With: Breads

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