Monday, October 31, 2011
This recipe has 11 ingredients. It makes 9 servings and takes 15 minutes of prep and 35 minutes of cooking time. During the non-fall/winter months it is absolutely impossible to find pure pumpkin in my local stores, but this time of the year it is easily found. All the ingredients were basic and I had no problems finding any of them at my local grocery store. I made my own chicken broth from scratch. I prefer the taste of homemade broth, plus it is free of preservatives and sodium (I don't salt my broth, I salt the dish I prepare it with instead). I used thick-cut bacon, I love the taste and texture and use it frequently in my dishes.Make sure to adequately salt the soup, since I used homemade chicken broth which I don't salt when preparing I had to add a significant amount of salt for flavor. I followed the remainder of the recipe as written.
Pumpkin soup is delicious, and this recipe was no exception. I loved how quick this bisque went together and how few ingredients were needed. My two boys were impressed with this soup and ate their entire servings. The recipe states that this serves 9, but I found there was a significant amount of leftovers after feeding my family of four. Overall, a delicious and easy pumpkin soup recipe, perfect for the fall.
For the recipe go to Pumpkin Bisque with Smoked Gouda.
Sunday, October 30, 2011
This recipe has 12 ingredients. It makes 4 dozen bars and takes approximately 2 hours of total time, with 30 being active. All the ingredients I either had or were easily available at my local grocery store. I used dried dates, since those were what I had available and golden raisins as suggested by the recipe. I did find that my baking time was significantly less than the 45 minutes stated in the recipe. My total cooking time was closer to 30-35 minutes. Additionally, I rotated my pan halfway through to ensure even baking. Finally, I made my bars larger than the recipe suggested, so I had closer to 2 dozen total cookies. I followed the remainder of the recipe as written.
These bars are different than normal cookie bar recipes. They have a texture that is more consistent with cake, and are full of nuts and dried fruit. The corner cookies get a slightly sweet and crunchy texture, which is delicious. My family loved these cookies and how they were different than other cookie recipes I have tried previously. Overall, a great new recipe from a new (to me) magazine I look forward to using again in the future.
For the recipe go to Nana's Creole Pecan Cake Bars.
Saturday, October 29, 2011
I was very pleased with the taste of this finished stew. My whole family enjoyed this recipe, even my two young sons. It made more than enough for leftovers, and it re-heated well the next day for my husbands lunch. A great, easy crockpot recipe perfect for the cooler months ahead.
For the recipe go to Easy Ropa Vieja Stew.
Friday, October 28, 2011
This recipe has 8 ingredients for the pesto and 12 for the focaccia. It makes 12-14 servings and takes approximately 4 and a half hours to prepare and bake. There are a number of ingredients in this recipe, but I only had problems finding one, durum wheat flour. I looked at every store I could think of in my area to no avail, so I chose to leave it out. Instead of the durum wheat flour I used an additional cup of all-purpose flour, making 5 and a half cups of total flour. I noticed that the top of the focaccia cooked very quickly and I had to tent the top after approximately 10 minutes to prevent burning. I followed the remainder of the recipe as written.
Over the last five years I have made a number of focaccia recipes, about one every month. I was intrigued by this recipe since it used mashed potatoes and lager beer in the focaccia dough, a combination I hadn't tried in previous recipes. The combination of the kalamata olives and cherry tomatoes worked well together and went great with the sun dried tomato pesto. Overall, a recipe well worth the time involved and filling enough for a main dish or side.
For the recipe go to Pesto Focaccia.
Thursday, October 27, 2011
This recipe has 8 ingredients. It makes 12 servings and takes approximately 1 hour and 40 minutes of total time, with 10 minutes being hands-on. All the ingredients are basic and I had the majority already in my fridge and pantry. I decided not to sprinkle the top with coarse salt, since it was being served to my two young sons. I found that the suggested baking time of 30 minutes, was too long for my oven, my total cooking time was closer to 25 minutes. Make sure to rotate the pan halfway through the cooking time for even browning. I followed the remainder of the recipe as written.
These scones made a perfect side to the roasted pork tenderloin that I served alongside. The fresh rosemary blended well with the buttermilk, making a savory scone. While I served these initially as a breakfast side, they re-heated well in the oven the next morning for breakfast. A great combination of flavors, perfect for anytime of the day.
For the recipe go to Rosemary-Buttermilk Scones.
Wednesday, October 26, 2011
This recipe has 11 ingredients. It yields one loaf with 12 slices and takes approximately 25 minutes of prep and 40 minutes of baking. I had no problems finding any of the ingredients at my local grocery store. I found with the ceramic dish that I baked the bread in, that I had to add an additional 10 minutes to the baking time and tent the top with foil after the first 30 minutes or so. Without the tenting the top of the bread loaf would have burnt; with the tent it turned out perfect. I chose not to sprinkle confectioners sugar over the top, I try to avoid additional sugar if possible and this bread was delicious without the addition. I followed the remainder of the recipe as written.
I was very impressed by how well this bread turned out. Normally, I make non-savory breads about once a month and I tend to make banana or fruit bread. Previous to this recipe I had never tried making a lemon bread with fresh herbs and I was pleased with how well the flavors blended and complimented one another. This bread would make a great hostess gift or as a breakfast with melted butter. Overall, a sweet and delicious bread recipe.
For the recipe go to Lemon-Thyme Bread.
Tuesday, October 25, 2011
This recipe has 10 ingredients. It makes 4 servings and takes approximately 40 minutes of total time, 10 minutes of which is active. I had no problems finding any of the ingredients at my local grocery store and made no modifications. I do make my own chicken stock and used it in this recipe. The chicken thighs that I bought weighted exactly 2 1/4 pounds for 4 thighs, which was perfect for my family of four. I would suggest doubling the recipe if your family size is larger.I found that the green olives were rather hard to pit, so I ended up cutting them off the pit. I didn't feel comfortable keeping the pits intact with two small boys. I followed the remainder of the recipe as written with no modifications.
The skin on this chicken dish turned out crisp and delicious. My husband complains and won't eat most chicken skin due to its lack of crispiness and he was very pleased with how this recipe turned out. I particularly enjoyed the olive/potato mixture, and the sauce complimented everything nicely. Even my two boys ate this dish without complaints and loved the olives. A great, easy chicken recipe.
For the recipe go to Braised Chicken with Potatoes, Olives, and Lemon.
Monday, October 24, 2011
This recipe has 14 ingredients. It makes 6-8 servings and takes approximately 2 and a half hours to prepare and bake. There are a number of ingredients in this recipe, but they were all very easy to find at my local grocery store. Normally I would have used leftover pulled pork that I had made myself, but this was a week that I took the easy road out and bought pre-made pulled pork. I prefer homemade, but there are actually some decent brand of pulled pork available at our local grocery stores, which I buy when I run out of time (or don't feel like cooking all day). To crush the tomatoes, I use a ziploc bag, seal and then crush by hand. It saves the mess and makes clean-up a snap. It's also a great way to crush graham crackers or saltines for recipes. I would have used dried beans, instead of canned, except I have never been able to find dried navy beans at any of the grocery stores in my area. Since most people use pinto beans, they are the most readily and abundant beans available. Make sure to wait until the beans have cooled for 15-20 minutes before serving. The recipe suggests waiting 10 minutes, but I found waiting 20 minutes helped for the beans to completely thicken after standing. I followed the remainder of the recipe as written.
I hadn't made homemade baked beans in a long time and this was a big hit with my family. My two boys liked the sweetness and thought they tasted like 'candy beans'. The only complaint I received was from my husband, who wasn't a fan of the texture of the bacon. That's to be expected from him though, he has to have his bacon almost burned to get it crispy enough for him to eat. The leftovers heated well for a dinner later in the week, and my boys ate multiple bowls as snacks. This recipe makes a large amount of beans, more than enough to take to a potluck or to have plenty of leftovers for future meals. Overall, a delicious baked beans recipe.
For the recipe go to Barbecued Baked Beans.
Saturday, October 22, 2011
This recipe has 10 ingredients. It makes 4 servings and takes approximately 40 minutes, 20 minutes of which is active. All the ingredients are basic and I had no problems finding any of them at my local grocery store. My chicken thighs were on the large side and in order to temp correctly with a thermometer it took 5 minutes longer of cooking time than the recipe suggested. I used the extra butter mixture both over the chicken and on the salad. The mixture gave the salad a nice spicy undertone, which was delicious. I followed the remainder of the recipe as written.
The celery and blue cheese salad is the best part of this recipe, it was delicious and simple. It was even better the second day with the leftover melted butter mixture. The buffalo chicken thighs were good, but like all baked chicken a little mundane. My husband found the chicken skin to not be crispy enough and would have preferred if the chicken was first pan fried skin side down and then cooked the rest of the way in the oven. The combination of the salad and the chicken worked well together and the tastes complimented one another nicely.
For the recipe go to Buffalo Chicken Thighs and Celery and Blue Cheese Salad.
Friday, October 21, 2011
This recipe has 7 ingredients. It serves 8 people and takes approximately 50 minutes of prep and 30 minutes of baking time. My recipe took an additional 15 minutes to grind my own beef. I actually had to make a few substitutions due to the lack of availability of certain ingredients. I was unable to find dried jumbo pasta shells, so I used regular pasta shells. Since I had to substitute the pasta, I obviously had to make some significant changes to the recipe. Instead of stuffing pasta I made a casserole by layering the sauce, cheese and meat mixture, and pasta.I increased the cooking time by about 10 minutes and tented the pan the last 20 minutes. I followed the remainder of the recipe as written.
Since I had to make major changes to the recipe, I'm not sure what the original recipe would taste like. The modified casserole that I did make turned out well. Make sure to adequately salt at all steps, or the dish will be undersalted. Other than the lack of salt, this was a very easy and popular recipe with my family, especially my two boys. A straightforward and easy pasta recipe that makes enough for multiple meals.
For the recipe go to Stuffed Shells.
Thursday, October 20, 2011
This recipe has 10 ingredients. It makes 4-6 servings and takes approximately a half an hour to prepare. All the ingredients are basic and I was easily able to find them all at my local grocery store. To save time I hard-boiled my eggs in the morning. I find it easier to peel hard-boiled eggs once they have sat in the fridge. My potatoes were on the large side so instead of quartering them I cut them into 1-inch pieces before boiling. I followed the remainder of the recipe as written.
My family really enjoyed this recipe. It was simple and had a great taste. I loved how easy it was to prepare and how well the tastes of the red onion and pickle relish balanced together. This is one of the best straightforward potato salad recipes I have tried in a while and I will definitely make it again in the future.
For the recipe go to Potato Salad.
Tuesday, October 18, 2011
This recipe has 11 ingredients. I makes 6 servings and takes a total of 35 minutes, all of which is active cooking time. I had no problems finding any of the ingredients at my local grocery store. Make sure to add lots of salt to the pasta water when cooking the orzo or the dish will be very under-salted. Even with the pasta water being adequately salted, I still had to add a decent amount of salt to bring out the full flavor of the zucchini and fresh corn. I followed the remainder of the recipe as written.
If your trying to feed a crowd this is a great recipe. The recipe states that this makes 6 servings, but they would be 6 very large servings. I would say that this salad could easily serve 12 or more people. This dish was light and delicious the day it was made, but was even better tasting after it had sat in the fridge overnight and soaked up all the flavors from the dressing. I didn't feel that the taste of the jalapeno was very apparent. I would suggest either adding another seeded jalapeno, or if you enjoy spicy dishes, keeping the seeds in for extra flavor. Overall, a light vegetable and pasta salad, that makes enough leftovers for another meal.
For the recipe go to Corn and Zucchini Orzo Salad.
Monday, October 17, 2011
This recipe has 12 ingredients. It makes six servings and takes 15 minutes of prep and 8 hours of cook time on low. I have never actually seen a 2 lb pork shoulder in my area, so I bought a 17 pound shoulder and had it cut to the right size. Instead of using reduced-sodium soy sauce, I used the regular version I already had in my fridge. This is a basic recipe and I had no problems finding any of the other ingredients at my local grocery store. I followed the remainder of the recipe as written.
I love how easy this recipe is to make. My family loves anything using pork and this dish was no exception. Serving the pork over noodles made for a nice combination. The noodles did a great job of blending with the pork and worked much better than rice would have. This doesn't taste like a traditional sweet and sour pork recipe, but has a great flavor. An easy pork crock-pot recipe, that's perfect for the cooler months ahead.
For the recipe go to Sweet and Sour Pork. (registration required)
Sunday, October 16, 2011
This recipe has 12 ingredients. It makes 24 servings and takes approximately an hour to prepare and bake. All the ingredients are very basic and I already had all of them in my pantry cupboard or fridge. Instead of using canned pumpkin I used frozen puree that I had prepared a few weeks back. I found the baking temp to be a little too high since I was using dark coated pans, so I turned the oven down to 325 and baked about 10 minutes longer than the recipe suggested. I did notice that the sides of the bread browned quickly, so I tented the bread to cook the last 20 minutes or so. I followed the remainder of the recipe as written.
If you like the taste of ginger and pumpkin, you will like this recipe. It has a very strong spice flavor and works well with melted butter. I wasn't sure if my sons would like this recipe due to the ginger, but my family ate both loves in about 3 days, so it was very popular. I love finding recipes that are different than the run of the mill traditional cookbook recipe and this recipe definitely fits the bill. A great lower sugar way to make pumpkin bread, which can also be modified to use applesauce instead of half the amount of butter. Overall, a delicious fall bread recipe.
For the recipe go to Pumpkin Bread.
Saturday, October 15, 2011
This recipe has 15 ingredients. It makes 30 cookies and takes approximately 30 minutes of prep and 9 minutes of cooking per batch. I had no problems finding all the ingredients at my local store, even the flaxseed meal was easy to find in the organic section. I used 80 percent cocoa dark chocolate in bar form and then chopped. I found that the cookies cooked very quickly, watch to make sure they don't overcook and burn. I followed the recipe as stated, however, it could easily be modified to use almonds or sunflower seeds instead of walnuts.
These cookies were very good and my household ate the whole batch in a couple of days. I love that they have the added benefits of flaxseed meal, wheat germ, dark chocolate, cranberries and chopped walnuts. The taste is delicious and my kids didn't notice that they were healthy. A great way to add nutrition to baked goods and would make a great healthy snack.
For the recipe go to Loaded Oatmeal Cookies.
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This post is sponsored by MyEducation.com. All opinions are my own. Find out more at MyEducation.com.
Friday, October 14, 2011
This recipe has 8 ingredients. It makes a total of 4 servings and takes approximately 50 minutes to prepare. The ingredients are basic and I had no problems finding any of them at my local grocery store. The only modification I made to this recipe was to substitute olive oil for the vegetable oil and use my food processor to blend the ingredients, instead of the blender suggested by the recipe. I followed the remainder of the recipe as written.
I absolutely loved this recipe. The finished rice has a beautiful green color and tasted delicious. There are many variations this recipe could be modified to using different spices and fresh herbs and is a great base recipe. The best part is that it only takes a couple minutes more than making plain white rice and turns out great. Overall, this recipe is very easy and makes a light, flavorful rice dish.
For the recipe go to Herb and Scallion Rice.
Thursday, October 13, 2011
This recipe has 6 ingredients. The total prep and cooking time is approximately a half an hour and the recipe makes 6-8 servings. I already had everything except the lime in my pantry cupboard, so I had no problems finding any of the ingredients. Make sure to fully dry the chickpeas in order for the finished recipe to have enough of a crunch. After patting the chickpeas between paper towels, I let them dry on the counter to fully dry out. I followed the remainder of the recipe as written.
When I finished making this snack, my two-year-old ate one told me it was too spicy and then ate more. The taste while hot, is delicious. My husband particularly enjoyed this snack and ate the majority of the recipe. If you aren't a fan of spicy foods, you could cut the spices in half and reduce the amount of heat. My family enjoys spices, so I made the recipe as written and it was perfect. An easy and deliciously spiced snack.
For the recipe go to Fried Chickpeas.
Wednesday, October 12, 2011
This recipe has 14 ingredients. It serves six and takes approximately 15 minutes. I had no problems finding any of the ingredients at my local grocery store, with the exception that I substituted an English cucumber for the seedless variety specified in the recipe. I ground my own beef so that added 15 minutes to my overall preparation time. I chose not to add the parsley to the salad, my children can be picky about parsley in dishes and I knew that without it they would eat the fruit without complaints. I followed the remainder of the recipe as stated.
The fruit salad was the most popular part of the recipe for my two boys. My husband and I loved the flavor of the burgers, but felt that they were very dry. I would suggest adding the hoisin mayonnaise from this earlier blog post of mine. I think the combination of the flavors would be delicious and add greatly to the overall recipe. With the stated modifications I think this could be a great dish.
For the recipe go to Asian Burgers with Pineapple-Mango Salad.
Given my hectic schedule, I was intrigued when I as a member of SheSpeaks I was given the opportunity to discover the Cerra Be Aware, Act, Reflect™ program. The Cerra™ experiences are based on the Seven Intentions, which help to be aware of how one is feeling and to act with purpose. The Seven Intentions are as follows:
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In the spirit of full disclosure, I received products to review for this blog post. No payment was given and as always, all opinions given here are fully my own.
Tuesday, October 11, 2011
This recipe has 7 ingredients. It makes 24 bars and takes approximately 75 minutes, 15 minutes of which is active. Most of the ingredients for this recipe I already had in my pantry cupboard, with the exception of cashew butter, which I was able to find in the organic section of my local grocery store. I had never bought cashew butter for my family before this recipe and my husband and two-year-old absolutely feel in love with it. I did notice a few things with the recipe. My finished granola bars were still very sticky after cooling for an hour, so I placed them in the fridge to firm. After sitting in the fridge the texture was much better, but different than the photograph in the magazine. I'm guessing that the granola cereal that I bought might have had a different texture than the one photographed for the article. I followed the recipe as stated stated, with no modifications.
My two boys thoroughly enjoyed these granola bars and have eaten almost the whole batch since I made them yesterday. My husband liked the taste of the cashew butter, but is not a fan of light corn syrup and would have preferred honey instead. I thought that this recipe was very easy and it was nice discovering that my family likes cashew butter. If cashew butter is unavailable in your area, or to save money peanut butter could also be substituted. Overall, a tasty and easy granola bar recipe.
For the recipe go to No-Bake Chewy Granola Bars.
Monday, October 10, 2011
This recipe has 14 ingredients and yields approximately 60 cookies. The total time is 32 minutes, with 15 minutes of cooking time. The ingredients are very basic, I had every spice and dry good already in my pantry cupboard. Instead of using store-bought pumpkin puree I used the homemade pumpkin puree I made last month. This recipe would work just as well however, with the canned variety. Be very careful with the baking time for these cookies. My oven tends to run hot, so I turned my pans half-way through the baking. These cookies brown a little quickly, but if you take them out too soon they will be very cake-like in texture. If you prefer a less soft texture, I would flatten out the cookies with a cup or spoon before baking. I followed the remainder of the recipe as written, with no modifications.
These were a much bigger hit in my household than the previous chocolate-chip pumpkin cookie recipes that I have tried. This recipe does make a lot of cookies, so would be perfect for a party or a bake sale. However, the cookies are pretty small, so if you prefer you could make larger cookies or bake the batter in a 13 by 9 inch pan and bake them as bar cookies (with an adjusted cooking time). Overall, a delicious way to use fall flavors that takes very little time to prepare and cook, and would be a perfect baking activity with kids (my five-year-old was able to help with no problems).
For the recipe go to Pumpkin Chocolate Chip Cookies.
Saturday, October 8, 2011
- 2 cups All-Purpose Flour
- 7 tablespoons Sugar
- 1 tablespoon Baking Powder
- 1/2 teaspoon Salt
- 1/2 teaspoon Ground Cinnamon
- 1/2 teaspoon Nutmeg
- 1/4 teaspoon Ground Cloves
- 1/4 teaspoon Ground Ginger
- 6 tablespoons Cold Butter
- 1/2 cup canned or homemade pureed Pumpkin
- 3 tablespoons Half and Half
- 1 large Egg
In another bowl combine pumpkin, half and half and egg. Combine wet and dry ingredients. Form a ball with the dough, add more flour if dough is too sticky. Form dough into a circle approximately 1 inch thick, cut into either 8 or 12 scones, depending on the size preferred. Place on a greased baking sheet. If desired brush with heavy whipping cream and sugar (I almost always do this step, but some people prefer scones without this step). Bake for 14-16 minutes.
These scones are very easy to make and have a great fall flavor. The original recipe included two types of glaze, I chose to bake the scones without the glaze, I try to avoid additional sugar when possible. My two boys really enjoyed these scones and ate almost the whole batch before my husband arrived home from work. A great way to use fall spices and makes a delicious breakfast or snack.
Stay tuned tomorrow for my chocolate-chip pumpkin cookie recipe!
This recipe was adapted from here. It contains the recipe for the two glazes, if you would prefer to add them to the recipe.
Friday, October 7, 2011
This recipe has 10 ingredients. It serves 12 people and takes a total time of approximately 2 hours and 15 minutes, with 25 being active. I had no problems finding any of the ingredients at my local grocery store. The only problem I encountered with the recipe was that the dough was a little too sticky to handle. I had to add additional flour and the texture was still a little soft. However, the taste was delicious. I would recommend using even more cheese and bacon than the recipe states, probably approximately double the total amount. The total cooking time in the recipe was a little short, I left my focaccia in for 5 minutes longer. I followed the recipe as stated with no major ingredients modifications.
As expected the most popular part of this recipe in my household was the bacon. The bread turned out delicious and re-heated very well in the oven the next day. My husband ate part of the leftovers cold for breakfast the next day and thought that it still tasted delicious. I would recommend adding additional bacon and cheese, especially if your family love either of the ingredients. A great, easy focaccia recipe.
For the recipe go to Blue Cheese-Bacon Focaccia.
Thursday, October 6, 2011
This recipe has 11 ingredients (plus 4 additional for the master chicken recipe). The total time is approximately 10 minutes of prep and 8 minutes of cooking time. The recipe makes four servings. I had no problems finding any of the ingredients at my local grocery store, and many I already had in my fridge and pantry. I am not a fan of chicken breast. I have tried many times to make it with tons of different recipes and I just don't have the taste for it even though it's healthier. Instead, I substitute thighs, which I did in this recipe. I followed the remainder of the recipe as written.
The sauce for this chicken was delicious. At first my two sons turned their noses up at the sauce, but after tasting the dish, ate their whole servings. My five-year-old was particularly fond of the capers and tried picking them off his brother's plate. I loved how easy this recipe was and how I had dinner done in less than twenty minutes. Overall, a great, fast weeknight meal.
For the recipe got to Lemon-Caper Chicken.
Wednesday, October 5, 2011
This recipe has 14 ingredients. The approximate prep and cooking time is about an hour. Now, I am usually a very detail oriented cook. I make lists every week for my meal plans and create my grocery lists based on sales, pantry cupboard stock etc. Well, this last week I thought that I had all the ingredients for this recipe and low and behold the day I was to make it I was missing some ingredients. Therefore I modified this recipe quite a bit. First, I substituted ziti for elbow macaroni, since it was the only type of pasta I had on hand. Second, my two sons drank all my whole milk, so I used the non-fat milk I already had in the fridge. I used fresh pumpkin, instead of canned since I had already made a bunch and stuck it in my freezer. Finally, instead of soft bread crumbs I used panko. I prefer the crunchy texture of panko in most recipes and use it frequently as a substitute for bread crumbs. I left out the sage since I was unable to find it at my local grocery store and had no desire to drive out of my way to find one ingredient.
I was very impressed with how well this macaroni turned out even with all the modifications. I think I actually preferred the ziti to the macaroni. Using the ziti made the recipe more of a baked pasta and it was delicious. My two boys loved this recipe and ate all the leftovers over the course of the following two days. The taste of the pumpkin is delicious without being overly sweet and the cheese blends nicely. Overall, a great way to use fall ingredients.
For the recipe go to Pumpkin Mac and Cheese.
Monday, October 3, 2011
This recipe has 7 ingredients. It serves 4-6 people and takes approximately 2 hours to prep and cook. I had no problems finding any of the ingredients, they were all very basic. I did have to use sliced pancetta, since that was the only type available at my local grocery store. Additionally, I found that my total cook time took longer than the suggested 1 1/2 hours, I allowed the celery to cook for closer to 2 hours. I followed the remainder of the recipe as stated.
I was pleased with how easy this recipe was and how great the taste turned out. I had never tried braising celery before and I liked how sweet the celery was at the end of the cooking time. To save money bacon would work more than adequately in this recipe, especially if pancetta is unavailable at your local grocery store. This recipe is a great way to use celery, especially given how inexpensive the vegetable can be. A great vegetable side dish recipe, that takes minimal effort to prepare.
For the recipe go to Sedanoe Pomodori Brasati.
Sunday, October 2, 2011
- 1/2 cup of Butter (1 stick)
- 1 1/2 cup Graham Cracker Crumbs (This past week I used a graham cracker crust that I had instead of actual graham crackers)
- 1 cup Butterscotch Chips
- 1 cup Semi-Sweet Chocolate Chips
- 1 cup Chopped Walnut
- 1 1/3 cup Shredded Coconut
- 1 14 oz can Sweetened Condensed Milk
These bars are very easy to make and are always a big hit at parties and any type get together. I had only made these once before for my two boys and they absolutely loved them. After making them this time around my five year old informed me that they were his new favorite dessert. A great cookie for a cookie tray or just for an easy yummy treat!
Saturday, October 1, 2011
This recipe has 14 ingredients and the total time is approximately 3 hours. I was finally able to talk to the butcher at my local grocery store and get a great set of beef bones, so I made my own beef stock. Homemade beef stock tastes so much better and is much cheaper than the grocery store varieties. I actually forgot to add the honey and parsley at the end of the recipe. Sometimes, dinner time turns into chaos at my house and I forget last minute details. Luckily, these were optional ingredients and didn't effect the final taste of the recipe. I found that my sweet potatoes took slightly longer than the suggested hour of cooking time. Additionally, I covered the stew the last hour to ensure that the sweet potatoes became tender. I followed the remainder of the recipe as written.
My husband and I were surprised by how sweet and delicious this stew turned out. The prunes and sweet potatoes blend nicely with the beef, making a nice combination of savory and sweet. As expected my two boys picked out all the beef and ate none of the rest of the stew. That's normal for them and I'm glad that they at least ate the protein. Overall, a delicious fall stew recipe.
For the recipe go to Tzimmes (Root Vegetable Stew).