This year for the Holidays, Kim and I (and Valentine and Charlie) visited our families in New Jersey and Pennsylvania. The cats never enjoy going in their cage for rides in the car, but they are usually pretty excited to get out when the reach […]
Month: December 2010
One of my Christmas gifts from Ben is a recipe book – Simply in Season. Now I know not every woman is excited to get a cookbook from her husband, but I’m pretty sure there’s no hidden messages here. I’m always looking for easy recipes, especially vegetarian recipes, that use seasonal ingredients, so I’m pretty excited about the book. Apparently I’m not the only one who’s happy about a book of simple recipes using in-season foods, because when I google searched for a link to the book, I came across a blogger trying to cook her way through the book, Julie & Julia style. I don’t think I’ll be using it quite that much, but I’m sure I’ll be cooking something from it soon!
I made my first loaf of pumpkin bread! We had processed a bunch of pumpkins to use for pie and froze the rest of the pumpkin puree in baggies, so I just defrosted it and used my mom’s banana bread recipe (thanks mom!), minus the banana, plus the pumpkin, plus a couple of spices. To make the pumpkin puree, we started with sugar pumpkins, which are less stringy that the pumpkins people carve for Halloween. You cut the pumpkin into quarters, put a half inch or so of water in the bottom of a bowl, put the pumpkin pieces in the bowl and then microwave, covered, for half an hour. The pumpkin is then mushy and comes right off the rind. You scoop the pumpkin out and puree it in a food processor. Voila! Freeze or use and enjoy!
Here’s the recipe for the pumpkin bread:
Mix 1/4 cup oil, 1/2 cup sugar, and 2 eggs in a small bowl. Mix very well in large bowl 3/4 cup flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt. Combine first bowl with second bowl. Add 1 cup pureed pumpkin, 1/2 tsp nutmeg and 1/2 cinnamon. Bake at 350 for 45-50 minutes until browned. Fork test.
I made lentil soup today! Kind of made it up as I went along, but it turned out well. I used some of our homemade turkey stock that I have in the freezer. I’m pretty sure you can’t mess up a soup recipe when it starts with homemade turkey stock… and it smells great (Charlie agrees). I flavored it with garlic and onions, and I put in carrots, because we had them. I got a parsnip at the farmer’s market and put that in, since I’d never had one before, at least not that I can remember. We had the black eyed peas in the freezer. We had bought them fresh a few months ago and froze a pound or two to use later. The only non-local ingredients were the spices I threw in until Ben and I agreed it tasted good – thyme, oregano, cayenne pepper, salt, and a little extra garlic powder… I guess we really like garlic! I obviously have no idea what I’m doing when it comes to spices, but it turned out good in the end. And the bread was courtesy of our fabulous bread machine.