Recipes

Oct. 13th, 2012 07:47 pm
apple_pathways: Whatever floats your boat! (Cooking - Chef / pirate symbol)
[personal profile] apple_pathways
I used to post a lot of recipes! I know I don't have as much time for cooking as I used to, but that doesn't mean I'm not coming up with new stuff.

First, a recipe I promised to share the last time I got together with the fandom girls.

Peanut Butter Chocolate Chip Pumpkin Bread

Ingredients:
  • 6 oz. whole wheat flour
  • 2 oz. oats
  • 4 oz. sugar
  • 1 tsp. salt
  • 2 tsp. baking powder
  • 8 ounces pumpkin puree
  • 4 ounces eggs (2 large eggs)
  • 2 ounces extra virgin olive oil
  • 2 ounces peanut butter
  • semi-sweet chocolate chips


  1. Preheat oven to 350F.
  2. Combine all wet ingredients in one bowl. I should probably note that I used pumpkin puree from my own pumpkins, so it may be more watery than canned pumpkin: add more liquid if you feel you need it. I also use all natural peanut butter. AND, I blended all the wet ingredients together with an immersion blender, so it was nice and smooth. I imagine a whisk would do just as well.
  3. Combine all dry ingredients, save the chocolate chips. Push the baking powder through a sieve if it's clumpy. You can use all flour if you don't want to use oats, but I love the texture oats give to baked goods.
  4. Add the wet ingredients to the dry and mix until just combined. (Careful not to over-mix!) Stir in the chocolate chips. (Amount should be based on how chocolate-y you want it.)
  5. Pour into a loaf pan greased with butter, coconut oil, or whatever. Bake at 350 until a knife inserted in the center of the loaf comes out mostly clean. (I always end up baking these things longer than a recipe says I should. 45 minutes is my best guess, but I'd check after 35 minutes, and wouldn't be surprised if it took an hour.)


Note: I adapted this recipe from the basic quick bread recipe in Ratio by Michael Ruhman. I love this cookbook! It breaks down many recipes into their classic ratios, leaving the cook to innovate as they will. So long as you keep the basic ratios of flour to fat to liquid, etc., you'll always have a tasty recipe. :D


Potato, Leek, & Kale Soup with Cheddar Cheese

Ingredients:
  • Two large russet potatoes
  • One bunch leeks (about three good-sized leeks)
  • One bunch kale (about 4-5 stems)
  • Butter and/or olive oil for sauteeing
  • Vegetable stock or broth (3-4 cups)
  • Milk (1-2 cups)
  • Lump of white cheddar cheese (I used Excalibur) or cheese of your choice.
  • 1/4 to 1/2 tsp nutmeg
  • Salt & pepper


  1. Wash & chop the leeks; peel & chop the potatoes into large-ish cubes.
  2. Add the olive oil, butter, or butter AND olive oil to a pan and heat. Add the leeks, nutmeg, and some fresh ground black pepper. Sautee until the leeks are soft, about 5 to 8 minutes.
  3. While the leeks are sauteeing, put the potatoes in a stock pot and cover with vegetable broth. (Should be about an inch above the potatoes?) Bring broth to a boil then reduce to a simmer.
  4. Add sauteed leeks to the potatoes and continue to simmer until potatoes are nice and soft.
  5. Roughly chop the kale and add to the pot.
  6. Add milk. Add grated cheddar cheese, a little at a time, stirring to combine.
  7. Simmer until kale is soft and cooked.
  8. Season with salt and pepper.



Another fall food I have fallen in love with is buttercup squash:


It is sooo good! Unlike butternut squash, whose flesh can be stringy and a bit watery, the flesh is very firm and smooth, almost like a sweet potato. VERY delicious roasted with butter and brown sugar!

Since I am ALL ABOUT squash lately, I want squash recs from the flist. What is your favorite squash/squash recipe?

And for friends who live outside North America, I'm curious about what kind of squash you have available. (If any!) Particularly of the kind that we in North America call "winter squash": that is, squash with a hard rind that is harvested at maturity. (As opposed to summer squash, like zucchini/courgette, which is softer and harvested when young.)
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