Pumpkin Baked Oatmeal
3 c. oats
2 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1/3 c. oil
1/3 c. honey
2 eggs
1/2 c. milk
1/2 c. pumpkin puree
Mix together all ingredients. Pour into a greased 8-inch square baking pan or pie plate. Bake at 350F for 30 minutes or until done.
Wednesday, October 15, 2008
Healthy Pumpkin Muffins
Healthy Pumpkin Muffins
(adapted from a recipe given by N. Muhovich)
3 eggs
1/2 tsp. vanilla
1 c. pumpkin
1/2 cup honey
1/2 cup canola oil
1 c. whole-wheat flour
1 tsp. cinnamon
3/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ginger
1/2 tsp. nutmeg
3/4 c. raisins (optional)
1 c. walnuts (optional)
Beat eggs, add vanilla, pumpkin, honey and oil. Combine dry ingredients in a separate bowl. Add dry ingredients to wet, being careful not to over-mix. Pour into muffin tins and bake at 350 for 20-25 minutes or until done.
(adapted from a recipe given by N. Muhovich)
3 eggs
1/2 tsp. vanilla
1 c. pumpkin
1/2 cup honey
1/2 cup canola oil
1 c. whole-wheat flour
1 tsp. cinnamon
3/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ginger
1/2 tsp. nutmeg
3/4 c. raisins (optional)
1 c. walnuts (optional)
Beat eggs, add vanilla, pumpkin, honey and oil. Combine dry ingredients in a separate bowl. Add dry ingredients to wet, being careful not to over-mix. Pour into muffin tins and bake at 350 for 20-25 minutes or until done.
Tagliatelle with Roast Pumpkin, Sage, Ricotta and Smoked Cheese
Tagliatelle with Roast Pumpkin, Sage, Ricotta and Smoked Cheese
(Roast Figs, Sugar Snow)
I once had the chance to review a cookbook for the BBC Good Food Magazine. This was one of the recipes I chose to cook for that review. It is so delicious and I would definately make it more, except for the expense of some of the ingredients.
3 lb 5 oz pumpkin or butternut squash
olive oil
6 Tbsp butter
salt and pepper
1lb 5 oz fresh tagliatelle
handful of sage leaves
2 oz ricotta, fresh if possible, forked into chunks
4 1/2 oz smoked cheese, grated
Peel pumpkin and cut into small chunks. Drizzle with olive oil, season and dot with butter. Roast at 400F until tender (30 minutes). When the pumpkin is almost ready, cook the fresh pasta in boiling water for 4 minutes (or according to package instructions). Melt the rest of the butter and gently fry the sage leaves in it. When the pasta is ready, drain and stir in the butter and sage mixture, seasoning well. Gently toss with the roast pumpkin. Divide between plates and top with chunks of ricotta and the grated smoked cheese. Add a good grinding of black pepper.
(Roast Figs, Sugar Snow)
I once had the chance to review a cookbook for the BBC Good Food Magazine. This was one of the recipes I chose to cook for that review. It is so delicious and I would definately make it more, except for the expense of some of the ingredients.
3 lb 5 oz pumpkin or butternut squash
olive oil
6 Tbsp butter
salt and pepper
1lb 5 oz fresh tagliatelle
handful of sage leaves
2 oz ricotta, fresh if possible, forked into chunks
4 1/2 oz smoked cheese, grated
Peel pumpkin and cut into small chunks. Drizzle with olive oil, season and dot with butter. Roast at 400F until tender (30 minutes). When the pumpkin is almost ready, cook the fresh pasta in boiling water for 4 minutes (or according to package instructions). Melt the rest of the butter and gently fry the sage leaves in it. When the pasta is ready, drain and stir in the butter and sage mixture, seasoning well. Gently toss with the roast pumpkin. Divide between plates and top with chunks of ricotta and the grated smoked cheese. Add a good grinding of black pepper.
Bacon and Pumpkin Pasta
Bacon and Pumpkin Pasta
(BBC GoodFood Magazine, September 2005)
3 Tbsp olive oil
5 oz bacon, cut into small pieces (or bits of ham)
1 small onion, thinly sliced
2 Tbsp. butter
1 lb 2 oz pumpkin, peeled, seeded, and diced
handful fresh sage, finely shredded
14 0z pasta
1 oz freshly grated parmesan cheese
Heat a heavy-based saucepan, add 1 Tbsp olive oil and bacon, cook for a few minutes. Add remaining oil and onion. Cook for 5 minutes until the onion softens and the bacon is getting crispy. Stir in the butter, then tip in the pumpkin and sage. Mix well to combine, then season. Cover and cook for 6-8 minutes, stirring occassionally until the pumpkin is soft, but not falling apart. Meanwhile, cook the pasta. Drain pasta and add to the pumpkin mixture. Stir in the parmesan and season.
(BBC GoodFood Magazine, September 2005)
3 Tbsp olive oil
5 oz bacon, cut into small pieces (or bits of ham)
1 small onion, thinly sliced
2 Tbsp. butter
1 lb 2 oz pumpkin, peeled, seeded, and diced
handful fresh sage, finely shredded
14 0z pasta
1 oz freshly grated parmesan cheese
Heat a heavy-based saucepan, add 1 Tbsp olive oil and bacon, cook for a few minutes. Add remaining oil and onion. Cook for 5 minutes until the onion softens and the bacon is getting crispy. Stir in the butter, then tip in the pumpkin and sage. Mix well to combine, then season. Cover and cook for 6-8 minutes, stirring occassionally until the pumpkin is soft, but not falling apart. Meanwhile, cook the pasta. Drain pasta and add to the pumpkin mixture. Stir in the parmesan and season.
Sausage and Pumpkin Roast
Sausage and Pumpkin Roast
(BBC GoodFood Magazine, October 2005)
1 pound sausages (I like fresh mild Italian sausages)
1 lb 2 oz pumpkin, peeled and cut into thin wedges
2 red onions, peeled and cut into wedges
2 Tbsp olive oil
2 cups gravy, or thickened beef stock, or bisto gravy
Heat oven to 425F. Put the first 3 ingredients in a roasting pan and coat with the oil. Roast for 20 minutes (or more) until the sausages are browned and the pumpkin softened and starting to crisp at the edges. Tip the gravy into the roasting pan and gently stir around the pumpkin and sausages with a wooden spoon, scraping up any sticky or crispy bits as you go. Return to the oven for another 2 minutes until the gravy starts to bubble. Season to taste and serve with greens or beans.
Note: Butternut squash is a wonderful substitution. I've also made a version of this which omits the gravy, leaving you with a lovely pile of roasted squash, onions and sausage. If you omit the gravy you could then toss the roasted pumpkin and sausage with pasta.
(BBC GoodFood Magazine, October 2005)
1 pound sausages (I like fresh mild Italian sausages)
1 lb 2 oz pumpkin, peeled and cut into thin wedges
2 red onions, peeled and cut into wedges
2 Tbsp olive oil
2 cups gravy, or thickened beef stock, or bisto gravy
Heat oven to 425F. Put the first 3 ingredients in a roasting pan and coat with the oil. Roast for 20 minutes (or more) until the sausages are browned and the pumpkin softened and starting to crisp at the edges. Tip the gravy into the roasting pan and gently stir around the pumpkin and sausages with a wooden spoon, scraping up any sticky or crispy bits as you go. Return to the oven for another 2 minutes until the gravy starts to bubble. Season to taste and serve with greens or beans.
Note: Butternut squash is a wonderful substitution. I've also made a version of this which omits the gravy, leaving you with a lovely pile of roasted squash, onions and sausage. If you omit the gravy you could then toss the roasted pumpkin and sausage with pasta.
Wednesday, July 16, 2008
Flourless Chocolate Cake
Flourless Chocolate Cake
(Desserts by the Yard)
Cake:
8 ½ ounces bittersweet chocolate, finely chopped
8 Tbsp. butter (unsalted)
5 large eggs, room temperature
1 cup plus 2 Tbsp. sugar
½ cup unsweetened cocoa powder
Meringue:
8 large egg whites, room temp
¼ tsp. cream of tartar
1 ½ cups sugar
Place a rack in the middle of the oven and preheat the oven to 350F. Butter a 10-inch fluted tart pan or a 9-inch springform pan. The pan must be at least 1 inch deep or the batter will overflow.
Melt the chocolate and the butter in a microwave-safe bowl for 2-3 minutes at 50 percent power or in a heatproof bowl set over a saucepan of simmering water. Stir together with a rubber spatula until smooth.
In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl with a hand mixer, beat together the eggs and the sugar on medium speed until pale and the mixture forms a ribbon when lifted from the bowl with a spatula, about 2 minutes. On low speed, beat in the cocoa powder and the chocolate mixture and combine well. Pour into the prepared pan.
Bake for 15 minutes. Rotate the pan from front to back and continue to bake for another 8 minutes, or until the cake is slightly firm to the touch. Remove from the oven and allow to cool on a rack to room temperature.
Make the meringue: Place a rack in the middle of the oven and preheat the oven to 375F. Beat the egg whites on low speed until foamy. Add the cream of tartar and increase the speed to medium. Continue beating while you gradually add the sugar, a tablespoon at a time. Beat the mixture to stiff, satiny peaks.
Spoon the meringue over the chocolate cake, creating lost of wisps and peaks. Bake for 12-15 minutes, until the meringue is golden brown. Serve from the pan. Refrigerate leftovers.
NOTE: In the picture above this cake was made without the meringue and topped instead with whipped cream and fresh fruit.
(Desserts by the Yard)
Cake:
8 ½ ounces bittersweet chocolate, finely chopped
8 Tbsp. butter (unsalted)
5 large eggs, room temperature
1 cup plus 2 Tbsp. sugar
½ cup unsweetened cocoa powder
Meringue:
8 large egg whites, room temp
¼ tsp. cream of tartar
1 ½ cups sugar
Place a rack in the middle of the oven and preheat the oven to 350F. Butter a 10-inch fluted tart pan or a 9-inch springform pan. The pan must be at least 1 inch deep or the batter will overflow.
Melt the chocolate and the butter in a microwave-safe bowl for 2-3 minutes at 50 percent power or in a heatproof bowl set over a saucepan of simmering water. Stir together with a rubber spatula until smooth.
In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl with a hand mixer, beat together the eggs and the sugar on medium speed until pale and the mixture forms a ribbon when lifted from the bowl with a spatula, about 2 minutes. On low speed, beat in the cocoa powder and the chocolate mixture and combine well. Pour into the prepared pan.
Bake for 15 minutes. Rotate the pan from front to back and continue to bake for another 8 minutes, or until the cake is slightly firm to the touch. Remove from the oven and allow to cool on a rack to room temperature.
Make the meringue: Place a rack in the middle of the oven and preheat the oven to 375F. Beat the egg whites on low speed until foamy. Add the cream of tartar and increase the speed to medium. Continue beating while you gradually add the sugar, a tablespoon at a time. Beat the mixture to stiff, satiny peaks.
Spoon the meringue over the chocolate cake, creating lost of wisps and peaks. Bake for 12-15 minutes, until the meringue is golden brown. Serve from the pan. Refrigerate leftovers.
NOTE: In the picture above this cake was made without the meringue and topped instead with whipped cream and fresh fruit.
Tuesday, July 8, 2008
Roasted Veg Summer Pasta
Cut up and place on baking sheet:
3 colored peppers
1 large red onion
Sprinkle vegetables with salt and pepper and liberally coat with olive oil. Roast in a 350 degree oven until soft, but not over-cooked (about 45 minutes).
Meanwhile, prepare your choice of pasta according to package directions. I chose a WholeGrain Pasta from Barilla or a similar company.
To the cooked and drained pasta add:
the roasted vegetables
mini-mozzarella balls cut in half (I had these leftover from a party and used about 1 1/2 cups; you could substitute other types of mozzarella)
a handful of fresh basil leaves
more olive oil if you feel it needs a bit of moistening
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