Fall Recipe Parade – Yes, there’s some pumpkin

It’s that time of year – one of the many that sneaks up on me each and every year. While it is still sunny and warm here in mid-Maryland, I am apparently supposed to desperately want pumpkin everything. And honestly, I’m okay with that (except for the coffee thing, I don’t get it – but to each her own coffee). Here at the pantry we do have a healthy love of pumpkin. We also love the other flavors of fall and the opportunity to break out those super warming dishes as the temperatures begin to drop. To welcome this season of bounty and cool nights, we offer you a treasure trove of autumn yum. Most of these recipes are both gluten and dairy free. :-)

Morning Warmer Uppers

  

1. Pumpkin French Toast

2. Dark Chocolate Steel Cut Oats

3. Sweet Potato Apple Oats

Mains

  

4. Slow Cooker Burritos

5. Chickpea and Cashew Tikka Masala 

6. Sweet Potato Chili with Greens

Sides

  

7. Amazing Applesauce

8. Herbed Bulghur Pilaf with Pine Nuts and Cranberries

9. Waldorf Saute

Sweet Endings

  

10. Super Chocolate Pumpkin Brownies

11. Walnut Crust Apple Pie

12. Healthy Pumpkin Cookies

Yay for pumpkins and apples, for warm afternoons and cool mornings, for low humidity and crunchy leaves, for new pencils and new schedules. Here’s to fall and wonderful food, family, and friends. Delish!

Tomatoes and Salad Kits Recalled for Salmonella

FSNBTaylor farms has recalled several lots of tomatoes and some salad kits (do they come with instructions?) for potential salmonella contamination. Somewhat limited geography on this one, but I would check the specifics to exercise maximum caution. Seems like these things get expanded a lot. Check your produce, tell your friends. Eat well, be well friends!

Super Easy Freezer Pickles

 photo IMG_0689.jpgI may have mentioned it already, but I have a cucumber problem this year. I haven’t had a cucumber problem in many, many years. I can only assume that our relatively cool summer prevented the nasty powdery mildew and other humidity related diseases that eventually do in all of my curcurbits. In surveying my cucumber bounty, I knew there was only one answer, to pickle some of them. Big Sis and I have already shared some pickle preparations, but they aren’t really meant for the long haul, sort of more of a 10 day window on those puppies. My past experiences with hot water canning for pickles left a bad and totally non crunchy pickle taste in my mouth.

 photo IMG_0687.jpgAnd so in honor of our cool summer, I turned from one temperature extreme to the other in search of a perfect freezer pickle recipe. I found this one, and then didn’t follow it. :-) Who on earth needs 4 cups of sugar in anything? Not this momma. And I assume that the turmeric was added for the sake of color – to make them look more like commercial pickles, which use yellow food dye to look like what? What would happen if we all just decided greenish pickles are okay? But, I digress. I hustled out to the store and picked up some of these babies. I could use glass, and with a vinegar based brine I usually would, however, one of my kids’ new chores is to do the fetch it run from the downstairs freezer and I had visions of freezer pickles all over the basement. So I went with plastic.

This couldn’t have been easier. These won’t last as long as water bath pickles would, but given the reaction my kids had to the batch I prepared last week, they won’t make it until winter anyway.

Super Easy Freezer Pickles photo IMG_0739.jpg

  • 8 pounds cucumbers, thinly sliced
  • 1 onion, thinly sliced
  • 2T salt
  • 1 1/2 c maple syrup (oh yes I did)
  • 1 c white vinegar
  • 1 c apple cider vinegar
  • 1 t celery seed
  • 1 t mustard seed

In a large container (I had to use my largest pot), combine cucumbers, onion, and salt and let sit for 3 hours, stirring periodically. Combine remaining ingredients in a bowl and let sit for 2-3 hours. Drain and rinse cucumbers and onions. Add liquid to cucumbers (being sure to get them out of the strainer first… I’ve done such things). Pack in 1 pint containers, being sure to leave at least an inch at the top for freezer expansion. Freeze for up to 6 weeks. Thaw in fridge, consume with a week or so. Crunchy, sour, sweet, delish!
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Creamy Roasted Tomato Pasta (DF)

 photo IMG_0756.jpgI don’t quite understand it, but my tomato cherry tomato plants just keep going. They look terrible. An ill-timed vacation left the plants vulnerable to the one two punch of japanese beetles and grasshoppers, but they don’t seem to have gotten the message that they’re kaput. And so I keep going out and gathering a few at a time. I have standard cherry tomatoes and these wonderful yellow pear shaped ones that I grew from seeds my Mom got for me while visiting Monticello. Yes, these are Thomas Jefferson’s tomatoes. What former history teacher wouldn’t geek out about that?!

At any rate, I featured these tomatoes in a an easy and satisfying dinner last night that got a 100% approval rating – yes, folks you heard me right. Last night I defeated Ms. Picky Pants. Granted it was pasta, so it’s kind of cheating, and I deconstructed the dish so she could have some control over the ratio of the elements, but the pasta had the creamy goodness already on it, and pre-sauced pasta without complaint is a victory over here! I take what I can get. We’d had a few not thrilled with dinner nights in a row, so I decided it was time for a dish that stood a better chance of at least being consumed without complaint.

 photo IMG_0753.jpgWhat makes this pasta meal special is three main elements. The creamy goodness (here I’ve used my friend Annie’s cashew cream which I think I could write a book on because it’s so wonderful), the roasted tomatoes (if you’ve not done this you have really been missing out), and the fresh herbs. The cashew cream provides just the right amount of cream feeling without the clumpiness of sunflower cheese or real dairy ricotta. And roasting tomatoes? Nothing brings out the sweetness like a little roast. Throw in a little olive oil, garlic, and balsamic vinegar and you’ve got a dresser upper for just about any dish. Fresh herbs? I say yes please!

The original version of this dish is here on Meatless Monday’s website, a great resource if you are looking for vegetarian meal ideas. Because my version is pretty close, I’m just going to cover a few highlights. In changing this recipe for my family, I removed the dairy, increased the pasta amount (because leftovers are good), and left the components separate (aside from combining the cream and pasta) because this is a more successful strategy with my children. You could also choose to use gluten free pasta or veggie noodles like these.

Roasting Tomatoes: To achieve super goodness, preheat the oven to about 350. Place clean tomatoes in a baking dish. Add olive oil, garlic, balsamic vinegar, and a dash of salt. Stir to ensure tomatoes all have contact with the other yum. Place in oven and cook until tomatoes have cracked skins and have begun to release their juice. Mine took 35 minutes, with a goose up to 425 for the last 5 minutes. Your kitchen will smell heavenly.

While the tomatoes are roasting, boil your pasta, chop your herbs, and if you have some toast some pine nuts in a pan. If you don’t have pine nuts, walnuts would also make a nice addition to this dish.

Creaminess: As I said, I used cashew cream for my version and simply added just enough to the dish to ensure that noodles all had some cream, but were not drowning. Many dishes with cheeses and cream sauces go overboard in my opinion, so I usually start with less than the recipe calls for and see how that looks.

Herbs: Fresh basil makes this dish absolutely sing. The combo with the tomatoes is a natural, and the basil cuts through the cream in a way that makes the dish lighter feeling, more summery. We also put chopped fresh parsley on ours.

Other veggies. After our initial taste, which garnered universal approval, Mr. Little Sis and I began our usual varia-bowl treatment by adding fresh spinach and other chopped veggies we had in the fridge. This would be a great place to use some zucchini noodles.

So there you go, another way to use that summer bounty, and to enjoy those flavors while they linger. May all your pasta be delicious and all of your meals garner 100% approval (or at least 75). Delish!

 

Italian Meatless Pasta Sauce and Raw Pork Products Recalled

FSNBTullia’s Italian Meatless Pasta Sauce recalled because of potential botulism contamination. Botulism is potentially fatal. Please check out the details and share.

153 cases of E.Coli have prompted the recall of some raw pork products. Please check out the details here, and again, share with your meat eating friends.

Eat well, be well friends.

Cool Cucumber Soup with Herbed Cucumber Relish (DF)

 photo IMG_0726.jpgI have cucumbers coming out of my ears – and no Big Brothers, I did not eat a seed. I can only assume that our relatively cool Maryland summer has delayed the usual onset of powdery mildew (which has now arrived and I’m combatting according to Big Sis’ suggestion) long enough for my cucumber plants to go bananas, so to speak. I’ve regularly been harvesting not just 1 or 2, but anywhere from 6 to 16 (yes, I said 16) delicious cukes from my 4 cucumber plants. What variety is doing so well in my not very well tended garden? I have no idea. Seed mixups are a real bummer. I digress.

In order to take advantage of my cuke bounty, we’ve been experimenting with some things, and I’ll share more of them over the next few weeks before it snows and puts an end to this whole summer bounty thing. Today, while it is relatively hot, I’ll share a lovely cooling use for all those wonderful cukes.

If you’ve been playing along for a while, you already know how I feel about Deborah Madison. In addition to my Deborah Madison cooking bible, I have a slimmer volume dedicated only to soups, because I really like soup. In this beautifully produced and photographed cookbook, there are a few cool soups perfect for beastly weather. Last night I was inspired by her Cool Cucumber Soup, although as usual I was compelled to make some changes. At any rate we had an 85% approval rating (meaning Picky Pants initially enjoyed it and changed her mind later). So, for all you cucumber lovers, or just those of you who like the sound of an easy cooling meal made from the most abundant veggie out there right now…

Cool Cucumber Soup with Herbed Cucumber Relish (DF) adapted (and made larger and milder) from Deborah Madison’s version in Vegetable Soups from Deborah Madison’s Kitchen(serves 4)

Soup

 photo DSC00988.jpg

  • 2 pounds cucumbers
  • 1 1/2 c cashew cream (here, from our lovely friend Annie) or yogurt or sour cream
  • 3/4 c herbs (I used dill, basil, and parsley to great effect
  • salt and pepper to taste
  • zest and juice of 1 1/2 lemons

Relish

  • 1 pound cucumbers
  • 2 T chopped scallions
  • 1 T dill
  • 2 T chopped basil and parsley
  • 2 t olive oil
  • zest and juice of 1/2 lemon

Peel and seed the cucumbers – dice 1/3 of them (or one pound) and set aside for the relish. While I often recommend skipping peeling and such, in this case I peeled to remove the bitterness sometimes in the skins. Coarsely chop remaining cukes and place in blender with the rest of the ingredients for the soup. Blitz until smooth. Place in fridge to chill. Yes, that’s it. No, I’m not joking.

Just before serving, combine ingredients for relish in bowl and stir. Done. No muss, no fuss, no cucumbers wasted. Delish. Happy super late summer!

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Raw Milk, Kraft Singles, and Parmesan Cheese Recalls

FSNBIf you don’t eat dairy, please share these with your friends who do.

Cryptosporidium (a parasite that will make you feel totally blechy) in raw milk in Idaho; details here.

Kraft Singles recalled for temperature problems? I have no idea what that means, but if you’re buying singles, I would greatly encourage you to try a cheese that is a little less processed – the flavor is so much richer, and you can cut it into slices, I swear you can. You’ll save a bundle. Details on the Kraft situation here.

Parmesan cheese recalled for salmonella. Details here.

Eat well, be well friends.

Pleasing Picky Pants…Oven Baked Carrot Fries

I have an unwritten policy as regards dinner planning in my house. It’s important to remind you all that I am the mother of one VERY picky eater. When I say picky I don’t just mean that she makes faces when she eats or that she really loves the foods that all children love most.  When I say picky I mean my daughter has about 5 foods in the world that she enjoys, the rest is either nearly tolerable or yucky. We spend a LOT of time in nearly tolerable. When I plan a few days worth of meals I attempt to ensure that at least every few days I make something that Ms. Picky Pants might actually almost enjoy (even if it’s not one of the top 5). If I know the main dish isn’t anywhere near the top 5, I try to make up for it with sides she might like to ensure some level of dinner time tranquility. Which brings us to tonight.

Having backed myself into a grocery corner by running out of time yesterday, I was committed to having my beloved nutshroom burgers. I should mention that Mr. Little Sis and I both love these. My son is not enthusiastic, but is accepting. My daughter USED to love these burgers. That’s the other thing I should tell you about the top 5 foods Ms. Picky Pants enjoys. They rotate out on a daily basis. I’m not making this up. In response to “I thought you liked this dish sweetie,” my daughter will say “I DID like it before, but I DON’T like it today.” Yes, she is going to be the death of me. You can, perhaps, now also see why I don’t accommodate her preferences more than I do. I’d have to actually know what her preferences are on that day to even consider accommodating her. I digress.

 photo IMG_0670.jpgIn order to make the nutshroom burger dinner a pleasant experience I had decided to make oven fries. Many problems can be solved with my oven fries. When the time came to get started this evening, I realized that I had failed to procure the needed spuds. My own garden spuds are not quite ready for fry size, so I decided to do some creative improvising. Internet search engine to the rescue. Carrot fries coming up, thanks to William Sonoma. Continue reading

Summer Bounty Recipe Box

We have been having a VERY strange summer here. It’s been lovely. Like really nice, pleasant, only hot every now and again, rain every few days. Sounds great, right? Definitely NOT the Mid-Atlantic summer I’m used to. Predictably my Mid-Atlantic garden is having a mixed reaction. Some plants are LOVING it (i.e. zucchini and cucumbers), others are okay, but sort of underwhelming in production (tomatoes) and still others fell to the Japanese beetles that seem to enjoy this weather very much (beans). Our garden haul is predictably unpredicted. I’ve heard lots of folks reflecting on the same problem, with the bounty varying according to their region Thought I’d do a little roundup for YOUR garden bounty.

Cukes and Zukes
 
  

1. Indian Summer Cold Sesame Noodles

2. Easy Refrigerator Dills

3. Sweet and Sour Cucumbers
   Continue reading

Peanut and Almond Butter Recall

FSNBHere we go again. Salmonella and nut butters recalled for salmonella. That’s enough for me. I’m going to start making my own (and maybe I’ll add chocolate to it like Big Sis does). We are too much a nut butter house to keep having these salmonella scare. My personal jar is not on this list, but that doesn’t make me feel much better about it. I’m guessing that jar is going to cool its heels in the fridge until I get sick of looking at it. Daggone it – details here. Eat well, be well friends.