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Fairytale Pumpkin Soup with Shiitake “Bacon”

9 Nov

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Tis the season for pumpkin soup! My friend Lizzette gave me a ~*fairytale pumpkin*~ (look it up) the other week and it was almost too beautiful to eat. But, because I don’t like to waste food, I hacked the pretty pumpkin into quarters and scooped out the seeds, cleaned and roasted the seeds and baked the pumpkin quarters with olive oil until super soft. Tip: whenever you make a winter squash or pumpkin soup, the flavor is so much better if you have time to roast the squash/pumpkin instead of boil it.

This fairytale pumpkin was absolutely gorgeous outside and inside. The inside flesh was a kind of vibrant orange that almost looked fake. Stunning. Continue reading

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Bon Appetit’s Tahini Cookies

5 Sep

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In case you haven’t heard, everything everywhere is all about the seeds, and these black sesame seeds are at the top of the hot list. Seeds add texture and appeal to baked goods, and they are pretty darn good for us, too.

These cookies have sesame paste (aka tahini) on the inside and black sesame on the outside. Continue reading

Cranberry and Cucumber Potato Salad –Cranberry Bog Blog #2

26 Jun

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July is fast-approaching, so we better get our potato salad game in check. In addition to the potatoes and the dressing, I like my potato salads to have something crunchy, something pungent, and a little something unexpected.

  • Potatoes: red or yellow skinned
  • Something crunchy: usually another vegetable such as chopped cucumber or green beans, or chopped nuts or chickpeas
  • Something pungent: onion, shallot, scallion, garlic scapes
  • Something unexpected: dried cranberries, boiled egg, something pickled, or spices such as Old Bay, paprika, mustard seed, or caraway
  • Dressing: I like the creamy kinds, but keep it healthy by using mostly yogurt with a little bit of mayo or sour cream

This potato salad recipe comes from the Cranberry Marketing Committee. Who says you can’t put a little fruit in your potato salad? Potatoes with chopped cucumber, sliced scallion, and dried cranberry get tossed in an easy yogurt and sour cream dressing.

Celebrate the summer season with this Cranberry and Cucumber Potato Salad. It’ll go swell with whatever it is you’re pulling off the grill. Continue reading

Strawberry Rhubarb Breakfast Tart ~*Recipe ReDux*~

22 Jun

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This month’s Recipe ReDux theme is all about pie: Tucked in a crust, nothing says love from the oven like pie. Give a healthy makeover to your favorite savory or sweet pie recipe.

I consider tarts to be in the pie category, so Strawberry Rhubarb Breakfast Tart it is.

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This tart is inspired by two recipes in Sarah Britton’s cookbook, My New Roots. I used her recipe for oat crust that she pairs with a pecan cranberry pie in the book. The crust is made using  gluten free rolled oats, coconut oil, maple syrup, salt, and nutmeg.

The filling for my tart was inspired by the cookbook’s fig and buckwheat breakfast tart. I haven’t seen figs around the markets here yet, so I went for berries instead. To make the filling, fold a touch of vanilla extract and maple syrup into some 2% plain Greek yogurt. A few large spoonfuls of homemade rhubarb compote and a pint of greenmarket strawberries give the tart a real spring zing.  Continue reading

Whole Wheat Oat and Yogurt Waffles ~*Recipe ReDux*~

22 May

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This month’s Recipe ReDux theme is: What favorite kitchen staples do you now make from scratch – but in the past you purchased? Show us your best DIY recipe for keeping cupboards, fridge or freezer stocked with healthy basics.

Frozen waffles are good, but homemade are SO much better, and better for you. Even the “healthier” frozen waffle brands contain weird, mysterious ingredients and stabilizers.

I got a waffle iron last week (only thirty-something dollars), and have been cranking out these Whole Wheat Oat and Yogurt Waffles every chance I get.

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My first go at the new waffle iron involved Continue reading