Oct. 13th, 2012 07:47 pm
apple_pathways: Whatever floats your boat! (Cooking - Chef / pirate symbol)
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

  • 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

  • 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.)
apple_pathways: Whatever floats your boat! (Tomatillos + Tomatoes)
15 days meme

Day 01: Introduce yourself. List your likes and dislikes.
Day 02: Make a bulleted list of everything that happened in your day.
Day 03: Smile! We want to see your teeth today. Post a self-portrait.
Day 04: Share your favorite quote/song lyric.
Day 05: Share your favorite recipe.Read more... )
Day 06: List 5 countries you'd like to visit.
Day 07: Provide pictures of 5 celebrity crushes.
Day 08: Create a bucket list, whether or not your aspirations are rational.
Day 09: Describe your food consumption today.
Day 10: Share some of your current favorite tunes.
Day 11: List some of your favorite tumblrs.
Day 12: Set a goal.
Day 13: Provide the HEX code(s) of your favorite color(s).
Day 14: Post a Youtube video that makes you laugh/inspires you.
Day 15: Make a voicepost in another language besides your native one.

(Sorry for the million posts a day! I promise I'll relax soon. I PROMISE! Gotta get through this meme first. :P)
apple_pathways: Whatever floats your boat! (Tomatillos + Tomatoes)
I know it's spring and time to move onto spring vegetables, but there were some yummy-looking leeks in the grocery store the other day, and I couldn't resist! So here's a quick recipe:

Leek, New Potato, and Kale Bake

recipe )

Tomorrow, for my friend's graduation BBQ, I'm making an orzo pasta salad with marinated veggies. They had some GORGEOUS-looking eggplants at the grocery store: deep purple, and cream and purple-striped ones. I also bought some zucchini, yellow summer squash, a red bell pepper, cherry tomatoes, and some marinated olives and feta cheese. I think I'm going to add some oregano from the herb garden. What I can't decide is this: should I cook the veggies? How is eggplant raw? My instinct is to roast the veggies, but: before or after I marinate them? Hmm...conundrums.

(Good lord, is this journal boring! If it's not me complaining, it's me wittering on about food! When do I get my Old Lady badge?)

It was a beautiful sunny day, and I spent the afternoon puttering around in the garden. The cat accompanied me, and spent her time pretending to be a street-savvy Wild Animal. She very nearly went after a bumblebee who was working the hyacinths, but wisely decided he was out of her league.

I then went inside, and re-potted some of the seedlings I'd started that were getting too big for the starter trays. Remember the baby pictures I posted of my seedlings? Well, look at my pumpkins now: Trying to save flist space... )

I also have a FANMIX up at [ profile] sherlockmas. Check it out, and feel free to point and laugh at my taste in Angsty Chick Music. :P


Now THAT'S what I'm talkin' 'bout! Happy weekend, everyone. xx :D

And now, to work on the latest Music Battle Challenge from [ profile] evilhippo. This one is FIENDISHLY DIFFICULT: I must tell a story through my song choices, without repeating any artists!
apple_pathways: Whatever floats your boat! (P&P - Darcy (Gonna Bitch in Journal))
First, some miscellaneous bitching: I need a faster computer. I see no reason why I can't have 10 different tabs open in Firefox, two Notebook pages, a Word document, iTunes, Spider Solitaire, a few different folders, email, and still be able to edit photos in GIMP. I feel a big 'ol sulk coming on.

Anyway. My frustration with my computer's inability to develop superpowers means that I don't have a shiny, pretty graphic to advertise that:

Posting for Spring Into Sherlock over at [ profile] sherlockmas opens tomorrow! Super exciting, y'all: I'll have a banner eventually for anyone who wants to help promote, but in the meantime let me just say that I am very excited, and there are some fantastic submissions to the fest!

Now, since I can't edit the size of pics in GIMP at the moment, I'm going to resize these photos using the IMG tag. If it don't work in your browser: lo siento! (I'm sorry.)

"Oriental" Coleslaw with Peanut Sesame Ginger Dressing
(It's like cold sesame noodles, but with cabbage! And raisins...Mmmm...)

(I forgot to take a picture until it was almost all gone, so my apologies for the sloppiness of the presentation!)

recipe )

Photos of plants coming up in the garden. )

All right everyone: how was your weekend? Any miscellaneous bitching you want to get off your chest?
apple_pathways: Whatever floats your boat! (Tomatillos + Tomatoes)
It's been ages since I've posted a recipe here, and since I haven't much to say about anything else, I think it's the perfect time for one!

So, here's my take on Punjabi-style curried chickpeas. (I make no claims to authenticity, as I tend to use actual recipes as inspiration only--so if the recipe falls short of the experience of your grandmother's house in Delhi, the fault is entirely mine!)

curried chickpeas

Recipe-ish )
apple_pathways: Whatever floats your boat! (Default)
It's been awhile since I've posted a recipe, and this is a good one! I'm sorta known for my chili. I know everyone says that, but FER REAL, guyz!

This recipe can easily be adapted to a vegetarian or vegan diet: just leave out the steak! The starch from the squash and the beans makes a nice, thick chili, so it's not thin and runny like a lot of vegetarian chilis.

(My apologies for the slightly blurred quality of some of the photos: I need to buy batteries for my camera, and my phone doesn't take the best pictures indoors.)


Step-by-step instructions here. )

Bon appetit, and thanks for indulging my crazed foodie obsessions!
apple_pathways: Whatever floats your boat! (Default)
I've had a chatty life couple of days! So I'm going to try to get everything I want to say into one more post today. I PROMISE! So, let's get started, shall we?

First: I went with my mother out to our garden plot today to gather up our stakes and tomato cages and take down the fence our bean was growing on. (THAT was a workout: the bean vine was all up in that fence, and it took some major cardio-vascular effort to rip it out.) We also harvested the last of our crops. (Though I do have some more leeks I'll go back for this weekend.)


cabbages, pumpkin, and acorn squash

Recipe, book meme, and more pictures. JOIN ME! )
apple_pathways: Whatever floats your boat! (Default)
A friend who lives in DC now was in town for our friend's baby shower, and I met up with her and her mom today at the place where I have my garden plot. (Turns out her mother has been gardening there since 1975!!) I spent some time chatting to her mom about gardening and the community garden in general, and she advised I pick my squash and pumpkins as soon as possible lest they get stolen. WTF?! Apparently she's had produce stolen before. I've also heard this from other people.

Between the vegetable theft and the rampant gossiping there is way too much drama going on at the community garden!

I did pick one of the acorn squash, because the vine had died and it wasn't going to get any bigger. I roasted it with some olive oil and salt and pepper and it was AWESOME! I also stir-fried some chard and green beans with pine nuts in olive oil, and threw in some leftover pork, and at everyone with rice. So yummy!

Because I'm mega-proud of my veggies (home grown, y'all!) I'm going to post pics of the meal.

In the new cast iron skillet:
cookin' the veggies

Finished meal:
magic stir fry of awesome
apple_pathways: Whatever floats your boat! (Default)
This picture shows a combination of three different recipes:

Frijoles Negros Cubanos: Cuban Black Beans; my version
Braised Swiss Chard with Caramelized Onions
Chipotle Salsa

Those last two recipes can be found in Rick Bayless's excellent book Mexican Everyday. I fell in love with the man on Top Chef Masters, and this book is a work of genius.

Since those recipes belong to him and not me, I won't be copying them down verbatim, but rather providing an overview of what goes into them. The recipe for Cuban Black Beans is my simple version of a classic dish. It's one of my absolute favorite recipes.

taco with cuban black beans, braised chard, chipotle salsa, and avocado

Recipe and more pictures ahead! )

And now, I am off to make tabouleh!
apple_pathways: Whatever floats your boat! (Default)
I've started harvesting my tomatillos, and I'm so excited! They are just gorgeous!

tomatillos and tomatoes

Also, tonight I made a vegetable stew inspired by a recipe I found at [ profile] food_porn. I would post a link, but the post is locked to members only. The stew was delicious, and a big hit in my house!

For the recipe, and more porn-y food pics, click here. )
apple_pathways: Whatever floats your boat! (Default)
To me, summer tastes like tomatoes and basil. (Especially now, when they're both abundant!) Here's a quick, easy, and delicious pasta salad recipe; I made it today for lunch, and it was fab! (Sorry, but I don't have all the measurements; I never measure anything when I'm cooking.)

tomato basil pasta salad

Recipe and more pictures behind the cut. )


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