Tag Archives: fall

Spaghetti with Cauliflower Pesto

6 Sep

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She’s a beaut, right?

Obviously I could not resist lugging home a head each of orange and purple cauliflower on top of my already heavy farmer’s market haul of melon, tomatoes, summer squash, eggs, and my newest obsession, maple cream!

I am such a sucker for roasted cauliflower. I love how it gets those golden-brown roasted marks, and packs a salty, slightly oily bite. But, it is important to try new things, and there is SO much happening with cauliflower these days.

I thought about making a purple cauliflower soup or a cauliflower gratin, but, desperate to hang on to the summer, I was not yet ready to dive into those cozier, creamier fall foods. After tossing around ideas of the ever-trendy cauliflower rice/couscous, cauliflower pizza crust, and cauliflower pasta sauce, I turned to my trusty food maven, Deb Perelman, who has a recipe in her cookbook for…CAULIFLOWER PESTO.

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Cauliflower pesto is made with raw cauliflower pulsed in a food processor (I took the Italian grandmother way/the hard route and hand-chopped/used my blender) and combined with a separate pulsed mix of brine-y, pesto-y ingredients: capers, garlic, Parmesan, pine nuts, herbs. Continue reading

Anyway Icebox Cake

25 Dec

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Who knew whipped cream and cookies could become cake and frosting overnight?! The cookies soften as the whipped cream works it’s magic. Amazing.

This is now my secret-weapon-cake for when I’m short on time (aka I have a party to attend immediately after a big final).

You could mix in some jam between the layers, or some pudding, or Nutella or peanut butter. I just kept it simple with cookies and cream. Ginger cookies felt right for the season.

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This would be a great summer cake, too, because there is no need to turn on the oven. *Imagine* Berries with shortbread and whipped cream, or peaches with a drizzle of bourbon-caramel and cream. très bon!

Anyway Icebox Cake

Wafer cookies (I used Anna’s ginger thins), about 40 wafers, or 1.5 5.25-oz packages

Heavy cream, about 2 cups

Powdered sugar, about 1-2 tablespoons

Vanilla (Citrus Zest would be nice, too!), about 1 teaspoon

With an electric mixer or a whisk, beat the cream until it begins to thicken and the whisk leaves a trail. Add the sugar and vanilla and continue beating until the cream is thick, nearly doubling in volume, and forms medium-firm peaks.

On a flat plate, arrange 5 cookies side by side in a circle, and place 1 cookie in the center.

Spread with about 1/2 cup whipped cream, making a circle. Repeat with remaining cookies and cream, making about 7 layers of cookies. You can choose to end with a layer of cream or end with a layer of cookies. Cover with plastic wrap and refrigerate overnight.

The next day, the cookies will have softened, acting like regular cake. So easy. So good.

Oatmeal “Protein Pancake”

22 Dec

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I made a mini batch of (black pepper) ice cream last week that required three egg yolks. But what was I to do with the leftover whites?

Pondering my options, I remembered my friend Amy making this peculiar “protein pancake” for herself in college. I finally decided to investigate.

This is not your typical pancake. There’s no flour; just oats, egg whites, baking powder, and spices. Add some mashed banana (or any other kind of fruit) to the “batter” for a little more body.

I made this twice for breakfast last week. The first time (see the picture below), I did not put any fruit in the batter and cooked it in a tiny dash of coconut oil.

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My first attempt came out a bit pale and dry, but after lubing it up with a hefty amount of maple syrup and sunflower seed butter, I was very happy.

My second attempt…

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…came out just right. I added half of a banana, mashed, to the batter and sautéed it in butter (I used just shy of 1/8 of a teaspoon, so not that much at all). The edges were golden, and the fruit gave the pancake a little more oomph.

This oatmeal “pancake” is full of protein, whole grains, fruit, fiber, and healthy fat. A great way to use up leftover egg whites, but really just a great way to kick off the day.

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Prepare the batter the night before to save time and soften your rolled oats. Or, prepare the batter first thing in the morning, set the water to boil for coffee and get yourself dressed. When you come back, the batter will be ready to cook.

Note that you can change the ratio of ingredients. If you want a smaller portion, use 1/4 cup oats and 1/4 cup egg whites. Or you can go bigger and use 1/2 cup oats and 1/2 cup egg whites. After making the pancake once or twice, you will easily get a feel for portions and you can be looser with the measurements.

Oatmeal “Pancake”

adapted from Kath Eats and Carrots ‘n’ Cake

serves 1

Ingredients

1/3 cup oats, rolled** or quick

1 large or extra-large egg, or 1/3 cup egg whites (from about 1-2 eggs)

1/2 teaspoon baking powder

1/2 teaspoon vanilla

cinnamon, to taste

optional: 1/2 mashed banana, or 2 tablespoons pumpkin puree, or orange zest

optional: 1 teaspoon chia seeds (helps to thicken)

Directions:

Mix together all ingredients in a bowl. Let sit for 5 minutes or so. **If using rolled oats, you can mix together the night before so the oats soften.

Spread a touch of butter or oil onto a heated skillet, and pour the batter in while shaping it into a large disc “pancake.” When you can shake it around in the pan, it’s time to flip. ++You can also do two mini pancakes instead of one large one. Cook until golden, about 2-3 minutes per side.

Once cooked through, top with syrup, nut/seed butter, jam, yogurt, or fruit…endless possibilities.

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Oatmeal Protein Pancake, prepared the night before. In the morning, just pop the pancakes in the microwave for 30 seconds or so, place them back into the to-go container, add toppings and fruit, and run out the door! Yum.

Thanksgiving Leftover Nachos

1 Dec

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Bon Appetit swooped in and helped me jazz up my Thanksgiving leftovers.

There really is no better way to put it:

“Leftovers. They’re perfect, really. You’re in the middle of a four-day weekend, the house is once again empty, the kitchen is clean, and all that remains is a giant Ziploc bag full of turkey for you to eat from the fridge in your pajamas. Without leaving the house, you have all you need to make sandwichespot pierisotto, you name it. But what if there were something more? Something even better? What if there were… Thanksgiving Leftover Nachos?”

And then I proceeded to make Thanksgiving Leftover Nachos, and they were just the crunch I needed to get me over the hump of mushy comfort food remnants.

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Thanksgiving Leftover Nachos

from BonAppetit 

Tortilla Chips

Stuffing

Turkey, shredded or cut up (if you have leftover crispy skin, throw that in, too!)

Mashed potatoes

Gravy

Cheese, shredded

Raw Brussels sprouts, cut into slivers (or any kind of green vegetable)

Cran sauce

Sour cream or Greek yogurt

Combine pieces of leftover stuffing with a layer of tortilla chips on a baking sheet. This is your base layer.

Shred the turkey (The skin, too! It gets crispy in the oven) and nestle it with the chips/stuffing. Mashed potatoes are next, acting like refried beans. A little grate of white cheddar and a drizzle of gravy. Pop in a 425 degree oven until it gets oozy and crispy all in one, about 10-15 minutes.

Out of the oven and in come a few hits of leftover cranberry sauce (I like to say “cran sauce”), a few pinches of leftover raw brussels sprouts shavings (made this salad on Thanksgiving day), and some dollops of sour cream.

Pumpkin Oatmeal Chocolate Chip Cookies

29 Oct

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There has been a lot of pumpkin around these parts lately. Last week, I ate a pumpkin-laden something or other every single day. This week, I’ll be cooling my pumpkin jets, but just because I am taking a pumpkin break doesn’t mean you should…

These oatmeal cookies are magical because the only “glue” holding them together is 1 egg and 1/2 cup pumpkin puree. No butter, no oil. Just pure pumpkin goodness. Reminiscent of a trail mix cookie, every bite is full of something oaty, fruity, doughy, and chocolatey. Who else is with me in that they love the softness of a chocolate chip once it has been baked into something?! So tempting to pick out all of the chips from the cookies!

You know when you make something with pumpkin puree and always have leftover puree to finish off? These cookies are perfect for using up that last 1/2 cup of puree. You could also swirl some puree into hot cereal

Don’t like pumpkin? Try using mashed bananas instead!

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Healthy Pumpkin Oatmeal Chocolate Chip Cookies

from Sally’s Baking Addiction

makes about 12-15 cookies

  • 1/2 cup pumpkin puree (not pumpkin pie filling)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3/4 cup whole wheat flour 
  • 1 1/2 cups old fashioned rolled oats
  • 1/2 cup sugar (I used 1/4 cup granulated and 1/4 cup dark brown)
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup dried fruit (I used chopped, dried figs and dried blueberries)
  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Set aside.
  2. In a mixing bowl whisk together pumpkin, egg, and vanilla until well combined. In a separate bowl, combine flour, oats, sugars, baking powder, baking soda, salt, spices, chocolate chips, and dried fruit. Fold together the wet and dry ingredients until just combined (I like to use my hands at the end!). The dough will be very thick.
  3. Drop by spoonfuls onto cookie sheets and slightly flatten to the shape you want your cookie. Bake for 12-14 minutes until lightly browned. Allow to cool on the cookie sheet for at least 3 minutes and transfer to a wire rack. Cookies stay fresh at room temperature for 3 days in an airtight container.