This page (a more completed one, at least) is coming soon!... Not much has been added because there's been a tragedy! In the process of moving, I've managed to lose my beloved recipe book in which I jot down my ideas!
Thus far, as you scroll down, you'll find, recipes for:
Thus far, as you scroll down, you'll find, recipes for:
- Momma's Applesauce
- Pumpkin Pasta
I just love experimenting in the kitchen... hopefully [if you don't already] you'll learn to love it, too! Don't be afraid to get your hands a little dirty! (Just take off your precious jewels first.)
I grew up in the kitchen, right beside a culinary arts professor (also known as "dad") and a mom who wasn't half bad either! My dad ran a catering business from our home when I was growing up, so my mom always jokes that I've been peeling carrots since I was 3 (perhaps it's not too much of a joke). I remember the crazy times of food prep and dad decorating wedding cakes at the kitchen table, but I also have many fond memories (and skills, I'd like to think... or at least a phone number at which I can reach Chef Jeff) that I've taken into "adulthood" and plan to share with my children someday as well.
I hope you enjoy the cornucopia of recipes that I'll be posting in the days to come... some of which I've created in my own mind, some of which I've gathered from outside recipe sources and tweaked, and some of which are from mom and dad's kitchen. Credit is noted where credit is due, so I just ask that you keep it that way (especially if it's not my own recipe).
Mmm... thanks for visiting :) Enjoy!
Ingredients:
A good amount of apples, fresh or left over from your visit to the orchard several weeks ago... if you want to be picky, I'd say about 2 dozen, roughly peeled and chopped into small cubes, for this recipe (the smaller you cut the apples, the quicker it will cook... if you're going for a chunkier applesauce, the more shapes and sizes, the better!)
A few large dashes (or spoonfulls, for my taste) of cinnamon... about 2 teaspoons
A few pinches of cardamom (that delicious spice in chai)... about 1/4 teaspoon
A pinch of ground cloves... it's strong, so you don't need much... about 1/8 teaspoon
(At Christmastime, my mom always sticks whole cloves into the outside of a whole orange, then pops the whole thing into apple cider that heats slowly in the crockpot. Mmm! So when I was making applesauce and opened the cupboard and saw the ground cloves, it brought back memories, and I was inspired :) )
Making it:
Heat a large pot over low to medium heat.
Add apples, and let simmer for 30 minutes over low heat, stirring occasionally (if they seem to be sticking to the bottom of the pot, turn down the heat and add a few tablespoons of water).
Stir in cinnamon, cardamom, and ground cloves.
Cover on an angle to let some steam out, and let simmer for an additional 30 minutes to 1 hour, stirring occasionally (depending on how chunky you want your applesauce, this time may vary considerably. That being said, frequent tasting during this time to check taste and texture is crucial! :) )
Enjoy! (Hot, cold, or room temp!... or on ice cream.)
Makes 8-10 servings
(Also, it freezes great!)
What you'll need:
1/4 onion, chopped
3 - 4 cloves garlic, finely chopped
1 teaspoon fresh ginger, finely chopped
1 1/2 cups canned pumpkin (NOT pie filling, just plain ol' pumpkin)
1/2 cup vegetable stock
1 cup milk + more for desired consistency (I used almond milk - it gave it a nice nutty flavor, but you can use whatever you have on hand.)
salt to taste (about 1/4 - 1/2 teaspoon)
nutmeg to taste (about 1/4 teaspoon)
sprinkle of cinnamon (about 1/4 teaspoon... plus an extra sprinkle :) )
1/4 - 1/2 teaspoon finely chopped rosemary
1/4 - 1/2 teaspoon finely chopped basil
3 turns of the pepper mill
2 servings of your noodles of choice (I like using longer, spaghetti or fetuccini-like noodles for this dish, but you can use whatever you'd like. Shells or bowties might be nice too!)
Pulling it together:
Boil a pot of water, add a few large pinches of salt, drop in noodles until done cooking (according to package's instructions), strain.
Meanwhile...
Heat a medium-size saute pan over medium heat.
In a tablespoon or two of olive oil, saute the onion for a few minutes until they're soft and transluscent. Add garlic and ginger and saute for 30 seconds or so.
Add pumpkin, vegetable stock, and milk. Bring to a simmer, stirring often.
Add salt, nutmeg, cinnamon, rosemary, basil, and pepper.
If sauce seems too thick, add a splash more of milk.
Dump noodles into sauce pan and toss until coated.
Serves 2.
Momma's Applesauce
(with a delightful fall twist)
After going apple-picking each year, mom would break out the cookie sheets for us kids to peel the apples on (smart, eh?!). We'd peel and peel and peel, and she would chop away until the pot was full (at least that's how I remember it going). Then the apples would simply simmer away (for what seemed like forever! I just remember stealing a few servings when it was not quite ready.) with a dash of cinnamon until the desired texture was reached... nice and juicy but still pretty chunky. Here's my version with a few extra fun fall flavors...
Ingredients:
A good amount of apples, fresh or left over from your visit to the orchard several weeks ago... if you want to be picky, I'd say about 2 dozen, roughly peeled and chopped into small cubes, for this recipe (the smaller you cut the apples, the quicker it will cook... if you're going for a chunkier applesauce, the more shapes and sizes, the better!)
A few large dashes (or spoonfulls, for my taste) of cinnamon... about 2 teaspoons
A few pinches of cardamom (that delicious spice in chai)... about 1/4 teaspoon
A pinch of ground cloves... it's strong, so you don't need much... about 1/8 teaspoon
(At Christmastime, my mom always sticks whole cloves into the outside of a whole orange, then pops the whole thing into apple cider that heats slowly in the crockpot. Mmm! So when I was making applesauce and opened the cupboard and saw the ground cloves, it brought back memories, and I was inspired :) )
Making it:
Heat a large pot over low to medium heat.
Add apples, and let simmer for 30 minutes over low heat, stirring occasionally (if they seem to be sticking to the bottom of the pot, turn down the heat and add a few tablespoons of water).
Stir in cinnamon, cardamom, and ground cloves.
Cover on an angle to let some steam out, and let simmer for an additional 30 minutes to 1 hour, stirring occasionally (depending on how chunky you want your applesauce, this time may vary considerably. That being said, frequent tasting during this time to check taste and texture is crucial! :) )
Enjoy! (Hot, cold, or room temp!... or on ice cream.)
Makes 8-10 servings
(Also, it freezes great!)
Pumpkin Pasta
If you're in the
mood for something fallish, feeling adventurous, and have tastebuds that
are willing to try new things, you should try this dish. I'm always
hesitant on sharing recipes for the odd things I come up with, but my
boyfriend stole several bites of this once and really enjoyed it, so
hopefully you and your loved ones will too :). It's vegetarian, but you
could absolutely top it off with some grilled chicken, or use any other
pureed vegetable in the place of pumpkin (like spinach and
cauliflower)... I'm all about experimenting :).
What you'll need:
1/4 onion, chopped
3 - 4 cloves garlic, finely chopped
1 teaspoon fresh ginger, finely chopped
1 1/2 cups canned pumpkin (NOT pie filling, just plain ol' pumpkin)
1/2 cup vegetable stock
1 cup milk + more for desired consistency (I used almond milk - it gave it a nice nutty flavor, but you can use whatever you have on hand.)
salt to taste (about 1/4 - 1/2 teaspoon)
nutmeg to taste (about 1/4 teaspoon)
sprinkle of cinnamon (about 1/4 teaspoon... plus an extra sprinkle :) )
1/4 - 1/2 teaspoon finely chopped rosemary
1/4 - 1/2 teaspoon finely chopped basil
3 turns of the pepper mill
2 servings of your noodles of choice (I like using longer, spaghetti or fetuccini-like noodles for this dish, but you can use whatever you'd like. Shells or bowties might be nice too!)
Pulling it together:
Boil a pot of water, add a few large pinches of salt, drop in noodles until done cooking (according to package's instructions), strain.
Meanwhile...
Heat a medium-size saute pan over medium heat.
In a tablespoon or two of olive oil, saute the onion for a few minutes until they're soft and transluscent. Add garlic and ginger and saute for 30 seconds or so.
Add pumpkin, vegetable stock, and milk. Bring to a simmer, stirring often.
Add salt, nutmeg, cinnamon, rosemary, basil, and pepper.
If sauce seems too thick, add a splash more of milk.
Dump noodles into sauce pan and toss until coated.
Serves 2.
