I had a request for this recipe that I found in a magazine.
Here’s is the PDF, which is easier to print out.
I had a request for this recipe that I found in a magazine.
Here’s is the PDF, which is easier to print out.
Found this a week ago. It’s a volunteer in my butterfly garden. It’s grown about 4 inches since last Friday. It was my porch pumpkin last year. Afterward I set it on the stone border for the squirrels to munch on all winter. I disposed of most of it in March. Clearly I missed a bit.
It makes me happy since my actual garden did little this year. Whether it was the delay in planting or not quite right soil mixture, it’s been sad. Oh, and the ducks ate all my zucchini flowers and most of my cooking pumpkin vines, so there was that, too.
I have plucked my first few ripe tomatoes, but the overall crop is going to be a sad little thing compared last year’s volunteers.
Tonight’s menu is pretty simple. Use the soup recipe as a starter and add whatever inspires you to supe it up (hee-hee, see what I did there?). I like the ease of frozen vegetables, but use fresh if you’re so inclined. Squash is a nice addition, put it in when you are simmering the meat, it will need the extra cooking time. Turnips, parsnips, maybe some barley. Go crazy.
On the board tonight:
Beef Vegetable Soup
Heat oil in saucepan, add onions and sauté, add beef and brown. Add water, spices and potatoes. Bring to a boil, reduce heat, cover and cook 20-25 minutes, until beef is tender. Add vegetables and simmer 10 minutes.
Pumpkin Apple Butter
Add all ingredients to saucepan, bring to a boil, reduce to simmer, cover and let cook down for 1 to 1 ½ hours, stirring occasionally. Store in the refrigerator. Serve on bread.
Also: ground ginger, ground cinnamon, ground cloves, bay leaf, rosemary, basil, dry dill, olive oil crushed garlic, fennel seed
What a week we’ve had here. I retreated to the kitchen often, cooking truly reduces my stress and helps me refocus. And since everyone needs to eat, I have a perfect excuse to retreat and regroup.
Cool weather blew in today, signalling the start of soup season, a great time of year. I have quite a few soup recipes and I began the season with one of my favorites, Tomato-Spinach, pictured above and recipe here.
Next up, Pumpkin Bars, because I needed something to share with friends and this recipe makes a lot. Click here for recipe and photos.
JeffreyW went to the Farmer’s Market and made Refrigerator Pickles, there are plenty of great photos and the pickle recipe here. He went on to use the beans he purchased to make Three Bean Salad, here.
And finally, for the pet lovers, some Bixby pictures and a bit of an update.
It’s the last official weekend of summer, how will you usher it out? What’s on your plate for the weekend? We are going to head up to the mountains to take in some color, which is predicted to be a short show this year.
For tonight’s featured recipe, I decided to experiment with flavors I would have never thought of on my own. Facebook and blog friend Michael F, shared a recipe on Facebook from Italy, in Italian no less, and the photo intrigued me. I let google translate the recipe (which was a hoot) and went about putting my touches into it.
It was so unusual, my most reliable recipe testers politely declined my dinner invite. Totally understandable. But I will tell you I was pleasantly surprised how well this turned out. If you like pork and apples, this has a similar flavor palate. It was also quick and easy to prepare. I’m glad I decided to experiment.
All right, if you’re up for something new and different, here you go, tonight’s featured recipe.
Sausage and Grapes
Slice sausage links into four pieces each, add to skillet and fry on medium high for about 10 minutes. Add onion and fennel seeds, cook another 5 minutes, stirring frequently, until onions are translucent. Add grapes, stir until well mixed, cover and let simmer for an additional 10-15 minutes while pasta cooks.
Cook pasta according to package directions until al dente. Drain well.
You can toss with the sausage mixture, or serve separately. Serve with Parmesan.
The pasta was my addition. When I asked Michael what would be a good side, he suggested eggplant or roasted potatoes. Roasted zucchini spears would probably work well, too.
That’s if for this week. Have a great weekend. – TaMara
Have I mentioned I HATE my kitchen? The house hunt goes on…and on. But this week I braved the ugly, cramped space because one of my clients was having a tough week and I thought Dark Chocolate Chip Cookies would help (recipe here). They worked wonders. And I’ll add that since they are very chewy and crispy they are great frozen – cold, chewy and sweet.
I’d done a bit of cooking over the week, but most was for Bixby. As timing would have it, a few things fell into place that meant I had ideas for dog treats. And that became the idea for this week’s recipe exchange.
First up, Mrs. J cooks up cheesy dog biscuits (photo above and below by JeffreyW). Recipe and step by step photos here.
Just a note, no Bixby update this week, but all his recipes include bonus photos of the Beast.
Then from my files, Dried Liver Treats, recipe and pup photo here.
Next, his absolute favorite treat right now, Yogurt Pupsicles, recipe and pic of that Tongue, here.
What about the cats, you ask? Well, as I’ve mentioned before, I tried making food and treats for my cats (including fresh fish) and they looked at me like I was insane and stomped off. So if you have had better luck, please share because I’m open to trying again.
What’s in your dish tonight? Do you have any treat recipes? Any fun plans?
For tonight’s featured recipe, more biscuits. I enjoyed making them and I might do it again, it was pretty simple and quick.
Brown rice flour gives the biscuits crunch, peanut butter and pumpkin give them irresistible flavor (for pups at least). These got two paws up from Bixby and the neighbor dogs.
Pumpkin-Peanut Butter Dog Biscuits
Preheat oven to 350.
In large bowl, whisk together eggs, pumpkin and peanut butter until smooth. Stir in dry milk, salt and then add the flour gradually, combining with spatula or hands to form a stiff, dry dough. It’s very dry, so you may need to add a touch of water to get it to the consistency you need to roll it out.
Turn out onto lightly floured surface – and if dough is rough, briefly knead and press to combine.
Roll dough between 1/4 – 1/2″ and use biscuit or other shape cutter to make biscuits. Place shapes on cookie sheet.. Bake 20 minutes. Remove from oven and carefully turn biscuits over, then bake additional 20 minutes. Allow to cool completely on rack.
Mine made 2 dozen very large biscuits. Next time I’ll try to find smaller cookie cutters, or just make discs. I think you could easily get 4 dozen smaller treats.
That’s it for this week. Have a great (and hopefully dry) weekend – TaMara
Finally got down to some cooking. I started the week out with Pumpkin Squares (recipe here), a real favorite with everyone, so a big pan goes pretty quickly. Then it was on to a good spicy pumpkin cookie, the featured recipe tonight. The photo shows both a crumble topping and a cream cheese frosting, but since I really preferred the crumble topping, that’s what I included in the recipe. These freeze well, so they can travel to Thanksgiving dinner with family.
I really wanted to make a Pumpkin Bundt Cake this year, so I went searching for recipes and adapted one to use buttermilk, click here, which I thought created a very moist, flavorful cake.
And finally, Pumpkin Cream Pie with a brown sugar whipped cream topping, which I am really enjoying at Thanksgiving instead of the traditional custard pumpkin pie. Pictures and recipe here. I’ll probably make it again this year.
For the pet lovers, Bixby update is here. He’s five months old this week and a wild thing. And as I was writing this, JeffreyW put up some adorable photos of shelter puppies in sweaters, click here. Please keep your squeals to a minimum.
Now it’s your turn. Are you a fan of pumpkin? I know it can be one of those ingredients that inspires a very strong response, either positive or negative. What’s your favorite pumpkin recipe or product this time of year? If not pumpkin, what treat really puts you in a fall mood?
Spicy Pumpkin Cookies with Crumble Topping
Cream together butter and sugar; add egg, pumpkin, and vanilla, mixing well. Sift together dry ingredients and slowly mix into pumpkin mixture and mix until well combined. Refrigerate for 15 minutes, then drop by spoonful on a baking sheet. Top with crumble topping, pressing gently into the dough. Refrigerate remaining dough until ready to bake.
Bake for 12-13 minutes at 375 degrees. Makes 2 dozen
Mix together until crumbly
That’s it for this week. Stay warm – TaMara
This was a much more successful pumpkin recipe. Very moist, very flavorful And if you’re creative, you can make it look like a pumpkin. Because I’m at high altitude, I should have remembered to add 2 tbsp extra flour. Next time.
Pumpkin Buttermilk Bundt Cake
bowls, bundt pan
Butter and flour bundt pan generously. In bowl, whisk together dry ingredients. In a large bowl, beat together butter and sugar until fluffy (about 3 minutes), add eggs, beat 1 minute. Add pumpkin and vanilla and beat on low until incorporated, scraping sides frequently. Alternate adding the flour mixture and water until all are incorporated with the pumpkin mixture and batter is smooth.
Spoon into the bundt pan and gently tap pan on the counter to remove any bubbles and even out the batter.
Bake at 350 degrees until a wooden skewer comes out clean, about 45 to 50 minutes. Let cool for 15 minutes, then invert on a plate and remove from bundt pan. Let cool completely before frosting.
Icing: Add vanilla to powdered sugar and then slowly add milk until mixture is smooth. Pour evenly over cooled cake. (I added yellow and red food coloring for some Halloween fun)
I make these every year and they disappear quickly. This year was no different. Not all my pumpkin creations are a success. Playing around with an oatmeal pumpkin cookie, I came up with an inedible concoction. Luckily Bixby and his playmates were not quite so discerning, so it wasn’t a complete waste of ingredients. I was glad to whip a batch of squares up after that to restore my faith in my own cooking.
mixing bowl & 13×9 baking dish, greased
Beat eggs, sugar, butter & pumpkin together, add dry ingredients, mixing well. Spread into baking dish, bake at 350° for 25-30 minutes. Cool & frost (frosting below). These are rich, so I would cut them into at least 24 squares.
Mix together cream cheese, sugar & vanilla. Mix until smooth.
You can frost & freeze in an air-tight container for up to 2 weeks. Enjoy.
Originally posted 10/2011