Archive for November, 2012

11.14.2012

Obsessed, Ed. 5 “Vitamix Amazement”

Vitamix “Blender”

I don’t even know where to begin with this post, but hopefully my frenzied, excitement over this appliance will show through in my writing and win you over…

read more »

11.11.2012

Pumpkin Yeast Bread

Once the nights begin to cool off and the leaves start to yellow and fall, it’s amazing how quickly I begin to crave hearty fall foods and flavors like chili….roasted veggies….

….and squash!  All forms of squash really with very few exceptions.  I feel indulgent when I cube butternut squash, saute it  and add it to salads in place of croutons.  I love the creaminess that turban squash adds to stews and chili.  And the presentation of an acorn squash stuffed with quinoa and veggies and then baked in its own shell always puts a smile on my face– it’s so easy and yet so elegant!

But, the one squash that first comes to mind each fall is pumpkin!  Of course it’s great for carving, or for adding to your fall decorations, but in my opinion, it’s still shines the most when added to food.

I know what you’re thinking, “Woo hoo, it’s pumpkin pie time!”  But, in all honesty, that’s my least favorite pumpkin dish.  Instead, I usually opt for adding it to savory dishes. It was this hunt for savory pumpkin recipe options that led me to this delicious yeast pumpkin bread.  This recipe isn’t your typical sugar-laden, dense, dessert-style pumpkin bread.

It’s a yeast bread that makes great dinner rolls or sandwich bread (I can imagine it would be wonderful with turkey and cranberry sauce the day after Thanksgiving for all you meat-eaters). The pumpkin flavor is prominent, but not overwhelming and although the bread is hearty, it has a slight sweetness with a hint of cinnamon and ginger that balance all the flavors nicely.  It’s also relatively easy to throw together quickly– especially if you have a Kitchen Aid stand mixer on hand.

read more »

11.07.2012

Mexican-Spiced Polenta Patties

These little patties are a great alternative to soft polenta.  They are great served with eggs (think mexican “Benedict” with polenta patties in place of the english muffin and Pica de Gallo instead of hollandaise sauce), chili, or barbecued tofu.  I make a large batch and freeze the extras for a quick side for the days I’m too busy to cook.  These patties are also extremely kid-friendly.

read more »

11.07.2012

Un-Fussy Polenta

Polenta (the Italian version of corn grits), is a versatile grain which can be eaten plain, but it’s also the base for many recipes.  If you have tried it soft, you might have been won over by its creamy consistency, but you can also grill, saute or bake with it creating a satisfyingly delicious crunchy crust on the outside.

You may have noticed prepared polenta in the grocery store next to the pastas in a sausage style tube. But the dry polenta can usually be found in the bulk grain section or the flour section of your grocery store (it might be labeled as coarsely ground corn meal).

Many people don’t make their own polenta and opt instead for the prepared version because they are under the assumption that it is time-consuming, but with these easy cooking instructions, you can prepare it at home with only a few minutes of hands-on prep time….I promise.

read more »

%d bloggers like this: