Pumpkin Granola

The last day in November calls for a last pumpkin-related recipe! Inspired by my overpriced pumpkin spice granola and an abundance of pumpkin puree left over from Thanksgiving, this granola is just as yummy and yields much more for a cheaper cost! (also, you can choose the specific nuts and berries that you want). Serves 8

Ingredients:
1 2/3 cups rolled oats (or instant oatmeal)
1 1/4 cups puffed wheat cereal
1 tsp nutmeg
1 tsp cinnamon
1/2 cup brown sugar
1/4 cup pumpkin puree
1/8 cup apple sauce
1/4 cup maple syrup (Vermont maple is best!)
1/2 tsp vanilla extract
 1/2 cup nuts and berries
(I used almonds, raisins and sunflower seeds)

Preheat oven to 325F
In a large bowl combine oats, wheat cereal and nuts
In another large bowl combine pumpkin, apple sauce, sugar, maple syrup, spices, and vanilla
Whisk both bowls then combine the two
Fold over and over with a spatula
*If the mix appears too dry, add a little apple sauce or syrup
Spread mix on a pan lined with parchment paper
Bake for 40 minutes or until desired crispy-ness
Enjoy plain or with milk!

Torte

A warm and cozy dish for the holidays...Voila.....a Potato, Zucchini and Yellow Squash Torte! This recipe has been passed around for years, and is adapted from a recipe from a 1991 edition of Bon Appetite. 
The aroma itself is so delightful that you will find it hard to have self control in letting it cool before taking a bite! Serves 6

Ingredients:

1 lb yukon gold potatoes, peeled and sliced into 1/8 inch rounds

2 small green zucchini, sliced thinly into rounds
1 large summer yellow squash, sliced thinly into rounds
4 green onions, white and light green parts chopped
3 tbsp extra virgin olive oil
1 tbsp all-purpose flour
1/2 cup grated Parmesan cheese
Salt and pepper to taste
2 tsp Herbs de Provence (a mixture of marjoram, thyme, Savory, basil, rosemary, sage and fennel)
A little butter, for pan greasing

Preheat oven to 375F
Butter a 9inch pie dish or cake pan 
In a bowl, mix spices, flour, green onions (leaving a few to sprinkle on top), and parmesan(minus about 1 tbsp to sprinkle on top)
Layer 1/3 of the potatoes along the bottom of the dish or pan
Next layer squash and zucchini (I put one squash round then one zucchini round in a pattern)
Drizzle with oil and sprinkle with 1/2 of the cheese mixture
Layer another 1/3 of the potatoes, then the rest of the zucchini and squash
Drizzle with oil and 1/2 of the cheese mixture
Top with remaining potatoes 
Sprinkle with cheese and green onions

Cover with foil and bake for 45 minutes
Take foil off and continue to bake until the top has browned (about 20 minutes) 
Can be eaten up to two days after cooking  Who doesn't love potatoes cooked twice? Just bake for about 10 minutes at 350F to reheat

Gluten Free Friday Beef Stew

Beef stew is a favorite in my family, but tends to be gluten un-friendly. For this recipe I swapped out regular flour for all-purpose gluten free baking flour, and regular beef stock for gluten free beef stock. Throw your canned soup away and slurp up this recipe! Serves 8

Ingredients:
2 tbsp extra virgin olive oil
2 lbs beef stew meat, cut into the same size pieces (1 inch)
2 tsp salt
2 tbsp unsalted butter
3 cups gluten-free beef stock
3 tbsp gluten-free flour
1 lb new potatoes, quartered
1 cup baby carrots
1/2 large yellow onion or 1 cup pearl onions(frozen)
1/2 cup frozen peas

3 celery stalks, chopped

1 tbsp Spice Mix

*1/4 tbsp dried oregano

  1/4 tbsp dried thyme

  1/8 tbsp dried basil

  1/8 tbsp cayenne

  1/4 tbsp garlic

In a pan, heat oil

Toss beef with spice mix and put into the pan in two batches

Brown on each side for 2-3 minutes

Place in a large pot with butter, flour and stock

Boil on high for 1 hour, covered

Add potatoes peas, celery, onions and carrots

Cook for 2 more hours covered

Serve! 

Copyright © 2012 Rachel Pollard

Thanksgiving Pears

(Pears a la Bordelaise) This recipe is tweaked from another recipe and it is perfection! These are great along side vanilla ice cream or alone. serves 6

Ingredients:
6 fresh pears: peeled, cored and halved
1 lemon: for lemon juice and a slice of peel
1/2 cup Bordeaux wine
1 cup granulated sugar
1 cinnamon stick
2 tbsp rum

*To make sure pears don't brown while preparing other ingredients, dip them in water

In a large pot, combine wine, liquor, sugar, cinnamon and peel

Bring to a slight boil

Add pear halves

Cook gently until tender

Place on a plate and cool

After all pears are cooked, cook the syrup

Once half the original quantity pour over the pears

Voila!

Gluten Free Friday Dessert

For all of you gluten-free folks out there, I made this dessert because of numerous requests for a dessert without gluten. Also, my roommate and I have an abundance of confection sugar and needed to clear some cabinet space. Voila...Puppy Chow! Serves 8


Ingredients
4.5 cups rice Chex
1/2 cup semi-sweet chocolate chips
1/4 cup peanut butter (I like using chunky)
4 tbsp butter, room temperature
1 tsp vanilla extract
1 tsp cinnamon
2/3 cups confection sugar



In a large microwavable bowl, combine peanut butter, butter and chocolate chips
Heat in the microwave for 45 seconds, uncovered
Stir and cook for 20 seconds more
Meanwhile, pour cereal into a large dish
Once gooey mixture is heated, stir in vanilla and cinnamon
Pour gooey mixture over cereal and mix with a spoon
Add powdered sugar and stir until evenly coated
Enjoy!

Apple Cider Muffins

Apple cider and apple cider donuts are two of my favorite fall treats. These muffins have now been added to the list! I bought a big jug of cider and wanted to make an easy on-the-go breakfast muffin. This recipe was the perfect concoction! I hope you enjoy them as much as I have! Makes 16 mini muffins

Ingredients

3 tbsp egg whites, at room temperature

1/2 +1/3 cup pasteurized apple cider (I used a bit less)

1/3 cup sugar

7 tbsp butter, at room temperature

1 tsp baking powder

1/2 tsp cinnamon

1/4 tsp salt

1 tbsp brown sugar for topping

Preheat oven to 350F

Either grease or put cupcake holders into 12 cupcake wells (I used mini cupcake holders but still used big wells)

In a large bowl, mix butter and sugar

Add egg and beat

Mix in a small bowl the flour, powder, cinnamon and salt

Add half of this mixture to the creamed butter

Once mixed, add half of the cider

After beating, add the remaining flour 

Finally add remaining cider

Fill the cups 3/4 of the way full

Bake for 20-25 minutes

Half way through, sprinkle some brown sugar over each muffin

Enjoy!!!

Fall (in love with this) Apple Pie

It's Fall: leaves are turning, apples are falling, and pies are being eaten! This recipe is "easy as pie." I used to think that making a pie from scratch sounded difficult and not worth the time. Not true! This pie involves no mixers and looks like it took a lot of effort, but takes less than an hour to make! Perfect for Thanksgiving! Serves 8

Ingredients:
Crust:
3/4 cup crisco
2 cups flour
1/2 tsp salt
1/4 c cold water
for a flaky, puffy crust add 1 tbs vinegar

Filling:
7 granny smith apples, peeled and cut into the same dimensions (for even cooking)
1 cup sugar
1 tbsp flour
1 tsp cinnamon


Preheat Oven to 350°F
Crust: mix the ingredients in a big bowl with a fork until it turns to a grainy consistency (Dont over-work the dough)
Add a splash (“one , two”) of ice cold water.
It should come together, smoother, softer.
Add more water if it’s still floury, but not too much as it will turn sticky.
Place it in a plastic bag, press into a ball and allow the dough to rest in the refrigerator for about 20 minutes
Spread a sheet of plastic wrap onto the counterand cut half of the dough ball onto the wrap.
Place a second sheet of plastic and carefully roll it onto the rolling pin, then unroll it over the pan.
Place all the filling in the dough shell and cover another sheet of dough for the top crust.
Pinch the top and bottom sheets together, old-school.
Cut a vent on the top of the pie dough to release steam during baking.
Bake for about an hour but check every 20 minutes!

Pesto Chicken Sausage and Greens Orecchetti

I know, so many pesto oriented dishes, but I have to get rid of it somehow to make room in my tiny NYC refrigerator! This dish is packed with a flavor punch. Orecchetti is an Italian word for little ear which describes their shape. This pasta can be found in most grocery stores, but can be replaced by another if necessary. This recipe can be made vegetarian by using soy sausage. Serves 6

Ingredients:

12 oz. orecchiette pasta

.5 lbs green beans, cut into thirds

1 cup frozen peas

.5 can of diced tomatoes, drained

1 tbsp extra virgin olive oil

3 links fully cooked Italian-style chicken sausage, thinly sliced 

(found at Trader Joe's, can be substituted with soy sausage, or pork sausage)

1/3 cup pesto

1/2 cup grated Parmesan cheese

Boil pasta according to box directions

After draining pasta, boil green beans and peas in the same pot for 3 minutes

Meanwhile, in a skillet heat oil and brown sausage

This should take about 6 minutes per side on medium heat

In a large serving bowl, combine pesto, sausage, drained pasta, drained vegetables and diced tomatoes

Top with Parmesan and serve

Gluten-Free Friday! Lentil Salad

Happy Gluten-Free Friday! This is a light, but protein packed dish that I make at least once a month. If you ever have left over red wine(ha) and broth this is a great way to use them!  Serves 8

Ingredients:
1/2 cup lentils (I sometimes buy a can of organic lentils)
1 1/2 cups gluten-free vegetable broth
3 large carrots, peeled and chopped
5 sticks celery, chopped
1/2 white onion, chopped
1/4 cup red wine
1 tbsp extra virgin olive oil
1 tsp garlic
salt and pepper to taste

In a pot, cook lentils in broth by bringing to a boil for 5 minutes, then simmering for 15.
In a pan, cook onions, carrots, garlic and celery in oil
After 10 minutes (stirring occasionally) add wine, salt and pepper
Pour in lentils with remaining broth
(if using canned lentils, drain them and add only 1/2 cup broth)
Stir on simmer for 5 minutes
Enjoy for up to a week!

Chicken Pesto Meatballs

With my left over pesto from early this week, I grabbed some ground chicken to concoct my favorite meatballs. If you don't come across ground chicken in your grocery store, ask the butcher to make some for you.  It takes a few minutes and is worth the wait!  Makes 12 chicken meatballs

Ingredients:
1/2 lb ground organic/no hormone chicken breast
1/4 cup pesto (homemade recipe listed earlier this week)
1/4 cup bread crumbs
2 egg whites
2 tbsp Parmesan cheese, grated
1 tsp salt
1 tsp pepper

Preheat oven to 350F
Butter a baking pan

In a bowl combine chicken, bread crumbs, egg whites, pesto, salt + pepper, and cheese
Form into meatball sized balls (all similar sizes so cooking is even)
Place on the pan and bake for 15-20 minutes
Check to make sure chicken is cooked through at around 15 minutes
Enjoy over pasta with left over pesto!

Copyright © 2012 Rachel Pollard

Root Vegetable Soup

These simple fall ingredients simmer together to make a scrumptious warm soup! (Gluten free!) A combination of butternut squash, parsnips and carrots keeps this soup healthy and flavorful. Serves 4
Ingredients:
1 rutabaga, peeled carefully and sliced
3 medium sized parsnips, peeled and sliced
2 large carrots, peeled and sliced
1/2 cup butternut squash, cubed
1 clove garlic, minced
1/3 yellow onion, chopped
1 tbsp parsley
1 tbsp dill
salt and pepper to taste
1 tbsp extra virgin olive oil
2 cups organic vegetable broth
1/3 cup water
*Note: slice veggies to about the same size so they cook evenly
Optional: 1 chunk of organic multigrain baguette or gluten free baguette

In a large pot on low heat, cook onion and garlic in oil for 3 minutes
Add vegetables and herbs, stir for about 5 minutes continuously
Add broth and water and heat until boiling
Allow soup to boil for 5 minutes, then reduce heat to a simmer
Simmer soup for about 25 minutes (until vegetables are soft, parsnips tend to take the longest)

Remove from heat and allow to cool for 10 minutes
In a mixer, puree soup (I keep the soup in the pot and use a hand blender from Cuisinart which is perfect for soups)
Once soup is at desired consistency, pour into a bowl and add salt and pepper to taste

Refrigerate for up to 5 days

Peanut Blossom Cookies

Chocolate and peanut butter are a very popular combination, adding a cookie component brings pure joy to taste buds! These delicious cookies were made during a Halloween-themed potluck that my friends and I have every year. These were by far the biggest hit! Makes about two dozen. 

 

Ingredients:

1/2 cup sugar

1/2 cup brown sugar, packed

1/2 cup (1 stick) butter

1/2 cup organic peanut butter (creamy)

1 large organic egg

1 tsp vanilla extract

a pinch of salt

1 3/4 cup all-purpose flour

1 tsp baking soda

Toppings:

granulated sugar to drizzle on top (about 4 tbsp)

24 pieces of chocolate*

*we used dark and milk chocolate bars, but kisses can be used as well

Preheat oven to 375 F

Combine sugars, butter and peanut butter in a large bowl

Beat at a medium speed (until light or fluffy)

Add egg, vanilla and salt

Beat until well mixed

Combine flour and baking soda in a bowl

Add flour and baking soda in four batches to mixture

The bowl will be sticky so scrape often

Shape dough into balls and sprinkle with granulated sugar

Line a baking sheet with parchment paper

Bake for 8 to 10 minutes until lightly golden

Remove from oven and press chocolate into cookies