Pumpkin Spice Gingerbread

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I love pumpkin and gingerbread! This is the best of both worlds, and not too overwhelming with either flavor. The apple cider gives it an extra kick of fall flavor.

Pumpkin Spice Gingerbread

3 c. sugar (can use combination of brown and white sugars)

1 c. vegetable oil

4 eggs

2/3 c. apple cider or water

15 oz. can pumpkin puree

2 tsp. ground ginger

2 tsp. ground cinnamon

1 tsp. allspice

3-½ c. flour

2 tsp. baking soda

½ tsp. baking powder

Combine sugar, oil, eggs and cider or water in large mixing bowl and beat until smooth. Blend in pumpkin and spices. In a separate bowl, lightly combine the flour, soda and baking powder. Add the dry mix to the pumpkin mixture a little at a time, just until moistened. Divide batter and pour into two lightly greased 9”x5” loaf pans. Sprinkle a little bit of raw sugar or brown sugar on top and bake at 350° for about an hour, until a toothpick comes out clean. Let sit in pan until slightly cool, then pop out and finish cooling on a rack. The flavors meld together even more if you can leave it overnight!

 

Apple Cranberry Sauce

Apple Cranberry Sauce

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I got this recipe years ago when I visited my best friend Heather in Baltimore. It was from a magazine, and we both loved it! Just a few ingredients, easy to make, and it was delicious warm with dinner and even better cold as next-day leftovers. After making it every year and tweaking it to my liking, here’s my version of a delish holiday favorite!

Apple Cranberry Sauce

 12 oz. package of fresh cranberries

2 medium Granny Smith apples, peeled, cored and chopped

1-½ c. apple cider or water

1-¼ c. brown sugar (can also use a mixture of white and brown sugars)

1 tsp. cinnamon

½ tsp. allspice

Sort and rinse the cranberries – remove any soft or unripe ones and stems. Combine all the ingredients in a saucepan and cook over medium-high heat until boiling. Reduce to medium-low and simmer until apples have softened and the cranberries have popped, about 15-20 minutes. Cool to room temperature before serving. Can be made and refrigerated ahead of time, then brought to room temperature.

 

Autumn Harvest Galettes

Autumn Harvest Galettes

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I started this site  because I love to cook and of course, love to eat! Often, when dining out, I have something amazing then instantly start thinking of how I can replicate it at home but maybe tweak something more to my liking. Since I have a one-year old, I don’t dine out as much (well, at least in nicer restaurants!), so a kid-free trip through a fancy grocery store is a highlight now. In keeping with the theme of “I can make that!” I picked up a yummy-looking pre-made galette (an easy-to-form rustic tart) at the store last weekend and brought it to work for lunch. It was delicious! And now, here’s my version of it!

Autumn Harvest Galettes

Your favorite pie crust recipe or frozen crust you can roll out

1 medium butternut squash, peeled and cubed

1/2 scallion or onion, chopped

1 bosc pear, seeded and chopped

3 T. olive oil

1 t. seasoning salt

1/2 t. sumac

Crumbled goat cheese

In large skillet, heat the olive oil then add in the squash cubes, onion and onion. Cook until soft then add the pear and seasonings. Cook the filling mixture until very soft and mushy, then cool slightly. In the meantime, roll out pie crust into 8″ circles. Add approximately 1/4 cup filling in the center and sprinkle with goat cheese. Slit the crust edges in about 6 places. Fold those up and over the filling leaving the center exposed. Sprinkle with smoked paprika and transfer to a cookie sheet lined with parchment paper (makes about 6 galettes). Bake in 400-degree oven for 40 minutes, until crust is browned. Cool slightly and serve!

Options:

• Sprinkle galette filling with oasted hazelnuts, pecans, pine nuts or pepitos (small pumpkin seeds)

• Add chopped mushrooms to the filling when adding scallion for a more rustic flavor, or use chopped sweet onions instead of scallion.

• Try cooking the filling and adding to muffin tins lined with squares of pie crust if you don’t have time to roll out the dough!

• Love smoked cheeses or other flavors? Sprinkle with your favorites!

• For a breakfast or brunch tart, try it with cooked sweet potatoes or add cinnamon, nutmeg and a bit of sugar instead of the seasonings.

• I used a wonderful smoked applewood seasoning salt that I got at a local spice shop. Try your favorite, even Montreal Steak Seasoning (my go-to spice) would be great.

• The good news is that these tarts are supposed to be kind of messy and “rustic!” – which is good, because I made mine in such a hurry that I forgot to take a photo! So in case you need a visual of what they should look like, here’s a delicious-looking Roasted Tomato and Goat Cheese Galette from FoodnessGracious.com (yum!) that I’m going to try making next!

 

Buttermilk Bars

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A few years ago, I met a friend at Starbucks. Since I have a sweet tooth, I ordered a hunk of coffee cake to go along with my mocha. After biting into it, I had déjà vu – it tasted nearly identical to some dessert bars my mom has baked for years. I have never done a side-by-side comparison, but I also haven’t ordered that same coffee cake again because I know that “I can make that!” (but better)! I’m sure the original recipe came from a local church compilation cookbook, that’s where I’ve gotten many of my favorites. These bars make a great dessert after dinner or accompaniment to a warm cup of coffee or hot cocoa during these cool autumn days.

Buttermilk Bars

2 c. flour

¾ c. brown sugar

½ c. chopped almonds (can also use walnuts, pecans, or hazelnuts)

1-¼ c. sugar

½ c. butter flavored shortening

Mix the ingredients above like a pie crust, until crumbly. Take 1-½ c. of the mixture and pat gently into the bottom of a 9”x13” cake pan. Reserve ¼ c. of the mixture for the topping.

To the rest of the crumb mixture, add:

1 egg, beaten

½ t. salt

2 t. cinnamon

1 t. baking soda

1 c. buttermilk

Mix well, pour over the crust mix, and spread out evenly. Sprinkle the remaining crumb mixture on top. Bake at 350° for 30 minutes. Cool, then cut into bars and serve.

 

Apple Pancakes

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It’s fall, and that means a whole new bounty of farm-fresh ingredients to choose from! Besides the traditional apple pies, baked apples, applesauce, and eating just plain fresh, crunchy apples, I’m always trying to find new ways to use them since they come in abundance once a year via my parents who live near the Hood River valley orchards. I got the idea for this brunch item from watching a show on The Cooking Channel about doughnuts. My favorite was always apple fritters, so I experimented and created this version of pancakes that taste similar, but are way less time-consuming to make. The leftovers can be refrigerated and quickly reheated in the microwave during busy weekday mornings.  Experiment with different types of apples – there are so many available from local farms and stores this time of year. Each one has its own distinct flavor and texture when cooked.

Apple Pancakes

3 c. pancake mix

1-1/2 c. water

2 medium apples, cored and shredded (I use one Granny Smith and one Honeycrisp)

3 tsp. cinnamon

½ tsp. allspice

Lightly mix all ingredients together until pancake mix is moistened. Let sit a few minutes so the juice from the apples also mixes in. Using a large ice cream scoop, put about ½ cup of the batter into a skillet pre-heated with oil and flatten with the back of the scoop (they should still be thick). Cook over medium heat until medium brown on one side, then flip and cook other side until done. Serve warm with caramel sauce (below), maple syrup, powdered sugar glaze (made with milk, powdered sugar & vanilla), or even peanut butter!

Caramel Syrup

1 can evaporated milk (ok to use low-fat)

1 c. brown sugar

1 tsp. vanilla flavoring

1 stick of margarine or butter

Combine all ingredients in small saucepan and cook over medium heat until butter is melted and sugar is dissolved, but do not boil. Pour over warm apple pancakes and enjoy!

 

Apple Dapple Cake

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My mom used to make this with the harvest we picked from our backyard. It brings back great memories of fall! Make several since it’s so easy to make, bake ahead, freeze, and defrosted when needed. She sent this to me (again) so I had to post and share!

1/4 c. butter or margarine
1 c. sugar
1 egg
1 c. sifted flour
1 tsp. baking soda
1/4 tsp. salt
1 tsp. cinnamon ( I use more)
1/4 tsp. ground nutmeg
1 tsp.vanilla
2 c. grated tart apples (grannies are great)
1/2 c. chopped walnuts

Cream together sugar and butter. Beat in egg. Sift flour, salt, soda and spices together. Stir into creamed mixture. Stir in vanilla, apples and nuts. Bake in greased 8″ square pan or pie dish in 350 degree F. oven for about 45 minutes. Serve with sauce or ice cream. Can also freeze when cool. Just cover with foil, label, date and freeze. Serve with ice cream or Apple Dapple Sauce (below).  Can thaw frozen cake in slow oven (200 degrees) 1 to 2 hours or just leave on the counter a few hours.

APPLE DAPPLE SAUCE
6 T. butter or margarine
1 c. brown sugar ( I like the dark)
1/2 c. cream ( I use canned milk)
1-1/2 tsp. vanilla
Combine and heat, but DO NOT BOIL! Serve warm over Apple Dapple cake.

Crispy Smashed Spuds

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Everyone knows how I love spuds! I created this after tasting something similar at a great local restaurant. When I looked up ideas online, there are a million ways to do them, but all of them involve boiling the potatoes first, then grilling or frying to get that crispy edge. Yum….

1 lb. baby Yukon Gold or red potatoes*

1 tsp. salt

¼ c. olive oil*

¼ c. chopped fresh rosemary

1 T. Montreal Steak Seasoning

½ tsp. liquid smoke

Clean potatoes and place in medium cooking pot. Cover with cold water and add 1 tsp. salt. Bring to a boil, and cook potatoes until fork-tender. Remove with a slotted spoon and drain on paper towels. Let cool until just warm. Toss in a large bowl with olive oil, seasoning and rosemary. Lightly smash down potatoes until about ½-1” thick. Cook on electric grill or BBQ over medium-high heat until skins are crispy. Serve immediately. Note: the smaller the potatoes, the better they “smash.”

Options:

• Try chopped cilantro, chives, thyme, oregano or garlic instead of rosemary.

• To prepare for a party, boil the night before, cool. Let come to room temperature and toss in olive oil and seasonings the next day just before grilling and serving (leave them whole, they’ll grill better the next day).

• Can also put in baking dish and oven to finish at 450 degrees, for 30-40 minutes. Or, fry on the stovetop on medium high heat for a few minutes on each side until crispy.

* Items available at Bauman Farms, www.BaumanFarms.com

Greek Meatballs with Cucumber Sauce

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This is a great dish to make ahead and can be made into small meatballs as appetizers or muffin size to serve as a main dish.

1 lb. very lean ground beef or ground sirloin

1 lb. lean ground lamb*

1/2 cup dry breadcrumbs

1 T. chopped fresh mint

1 T. chopped fresh thyme

½ – 1 tsp. salt

½ tsp. ground allspice

¼ – ½ tsp. crushed red pepper*

3 minced garlic cloves*

1 large egg, lightly beaten

Combine all ingredients in a large bowl. Form into 1” or 1-1/2” size meatballs and place on parchment paper in baking dish or large cookie pan with raised edges. Bake at 450° for 10 minutes or until done. Can also cook in frying pan over medium heat until cooked thoroughly, and turning occasionally. Drain on paper towels if needed and cool slightly. Serve with cucumber sauce below.

Sauce:

1/2 c. plain fat-free Greek yogurt

½ cup crumbled reduced-fat feta

1 T. fresh lemon juice, divided*

2 large peeled & sliced cucumbers*

1 tsp. fresh mint, finely chopped

1 tsp. fresh thyme, finely chopped

salt & pepper to taste

Combine all ingredients in a food processor and pulse to combine. Serve over meatballs.

Options:

• Add ½ c. finely chopped onion to the meat mixture

• Bake meat mixture in muffin tins to have individual serving sizes and easy leftovers. Press mixture into 8 large muffin cups coated with cooking spray. Bake at 450° for 8 minutes. Turn broiler to high; broil 3 minutes or until done.

• Make the meatballs the night before a party and just reheat in a crockpot on low or microwave (be careful not to overcook).

*These items are available at Bauman Farms, www.BaumanFarms.com

 

Grilled Veggie Kebobs

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I love this time of year…fresh fruit and veggies become my main staple and a reminder of my early years on a farm in Eastern Washington. I try to grow a few things in my little city garden, but I’ve found that with way less effort, I can go to farmer’s markets or farmstands and get a wider variety of seasonal ingredients. Over the years, I’ve discovered that I’m a way better cook than a gardener!

One of my favorite summertime side dishes is baby root vegetables such as beets, potatoes and carrots. You can find them in the summer and they’re smaller, but because of their density, they take longer to cook. To cook these outside on the grill, you just need to do a little pre-planning (some may call this “cheating”). If you like it, it’s healthy, and a little “cheating” makes it easier to cook on a busy week night, then it’s ok!

Grilled Veggie Kebobs

4 each golden & red beets (cut stems & leaves off)

10 each golden and orange baby carrots

10 baby Yukon Gold potatoes

10 fresh Brussels sprouts

2 small zucchinis

2 small yellow squash

¼ c. olive oil

1 T. Montreal Steak Seasoning

¼ tsp. liquid smoke (careful, a little bit of this goes a long way!)

Soak 10 wooden BBQ skewers in water for 20 minutes as you rinse and clean all veggies. In a microwave safe dish (a round glass pie pan works great), cook the beets for 8* minutes or until fork tender. Let cool, then peel with a knife and cube and put in a large bowl. In another microwave safe dish, cook the potatoes and carrots 7-8* minutes until fork-tender. Then cook the Brussels sprouts 5-6 minutes until tender. Add to the beets in the large bowl.

Cut the zucchini and squash into 1” slices or chunks and add to the microwaved veggies. Add the olive oil, seasoning, and liquid smoke and toss until evenly coated. Then put on skewers. Cook the skewers over medium heat on BBQ grill and turn once, 3-5 minutes each side until veggies are finished cooking and tender. Serve immediately.

Options:

• Add fresh chopped rosemary or thyme to the veggies before grilling

• Drizzle with flavored balsamic vinegar when serving (I recommend lemongrass mint white balsamic from Benessere in downtown Portland!)

• Other veggies to try: mushrooms, baby onions, chunks of red/green/orange peppers

• If you prefer, toss the vegetables in a grilling basket instead of on skewers (just be sure to stir while grilling so the bottom layer doesn’t burn)

 

BBQ Pork & Pesto Corn Salad

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Dilemma: for 2 weeks now, my kitchen has been ripped out for an unplanned remodel. Tired of sandwiches and eating out, I went online and searched for “kitchenless cooking” ideas. There are so many blogs, websites and Pinterest posts that it was overwhelming. If you have no oven, pull out one of your long-lost appliances­ – you can use your microwave, crockpot, electric grill, BBQ, waffle iron, rice cooker, or griddle to make parts of your meal, and then just buy pre-made side dishes.

I thought I’d get a little creative and pull together some old favorites but made in a new way. I used my washing machine as a countertop. Utility sink to rinse veggies and wash dishes. The crockpot? Made my garage smell like a southern BBQ joint. And the electric griddle went on my bathroom counter. It was like camping out in my own house, but a little less rainy.

BBQ Pork & Corncakes

(1) 4-5 lb. pork roast

1 c. BBQ sauce

2 T. Dijon stone ground mustard

I box cornbread mix

Place roast in crockpot and smear with ½ c. BBQ sauce and mustard. Cook on low 6 hours or until meat falls off bone. Spoon off fat and shred meat with two forks. Toss with ¼-1/2 c. more BBQ sauce.

Mix cornbread according to directions. Scoop ¼ cup onto each section of a well-oiled waffle iron or electric griddle (like a small pancake) and cook until crisp on outside and done on inside. Serve on plate with a heaping scoop of the shredded BBQ pork. Options: add a bit of chipotle or hotsauce to the crockpot for spicier pork, or, try with chicken breasts instead.

Pesto Corn Salad

(2) 11-oz. cans southwestern style corn (with peppers, black beans & onions)

(1) 10-oz bag shredded carrots

1 container each red grape tomatoes and yellow cherry tomatoes (cut in ½ if you prefer)

¼ c. pesto

juice from 2 lemons (or approx. ½ c.)

Mix the pesto and lemon juice together. Pour over and toss with the corn, tomatoes, and carrots. Refrigerate 1-2 hours to let flavors meld. Serve in small bowls alongside BBQ pork. Options: Try with lime juice or sundried tomato pesto.