Maple Glazed Pumpkin Muffins

 Maple Glazed Pumpkin Muffins

Ingredients

• 1/2 cup vegetable oil
• 1 cup granulated sugar
• 2 large eggs
• 1 cup pumpkin puree (not pie filling)
• 1/2 cup buttermilk
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• 1/2 tsp ginger
• 1/2 tsp nutmeg
• 1/4 tsp cloves
• 1/2 tsp salt
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 cup all purpose flour
• ¾ cup whole wheat flour

glaze

• 2 cups confectioner's sugar
• 4 Tbsp cream, half and half or milk
• 1/2 tsp maple extract

Instructions

1.                Preheat oven to 375F Spray or line a muffin tin with paper liners

2.                In a large mixing bowl, whisk together the oil, sugar, eggs, pumpkin, buttermilk, vanilla extract, and spices until well combined.

3.                Whisk in the salt, baking powder, and baking soda. Make sure these are combined well.

4.                Fold in the flour and mix just until no dry flour remains. At this point you want to make sure not to over-mix your batter.

5.                Fill 10 muffin cups to the top. Bake for about 25-27 minutes.

6.                Cool the muffins on a rack before glazing.

7.                While the muffins are cooling, make the glaze. Mix the powdered sugar with the maple syrup and enough water to make a glaze consistency. Start with 2 tablespoons of water. Blend in the extract, if using.

8.             Dip each (cooled!) muffin, headfirst, into the glaze, then flip over and let dry on a rack. If the glaze is too thin, add a bit more sugar, and if it's too thick, thin with a little more syrup. Let the glaze harden before eating.

Spicy Potatoes with Garlic Aioli

 Spicy Potatoes with Garlic Aioli

Ingredients

• 3 pounds medium Yukon Gold potatoes, cut into 1-1/2-inch cubes (about 8 potatoes)
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 tablespoon smoked paprika
• 2 teaspoons garlic powder
• 1-1/2 teaspoons chili powder
• 1-1/2 teaspoons ground cumin
• 1/4 teaspoon salt
• 1/4 teaspoon crushed red pepper flakes
• 1/8 teaspoon pepper
• AIOLI:
• 1-1/2 cups mayonnaise
• 3 tablespoons lemon juice
• 3 garlic cloves, minced
• 1/8 tsp onion powder
• 1 teaspoon red wine vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Directions

• 1. Preheat oven to 375°. Place potatoes in a pot or Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 8-15 minutes or until just tender. Drain; pat dry with paper towels. Transfer potatoes to a parchment covered baking sheet. With hands toss potatoes in oil and minced garlic to coat evenly.
• 2. Combine the paprika, garlic powder, chili powder, cumin, salt, pepper flakes and pepper; toss with potatoes to coat. Spread into a single layer. Bake until crispy, about 25-30 minutes.
• 3. For aioli, combine ingredients until well mixed. Refrigerate until ready to serve. Serve potatoes warm with chilled aioli.

 

Mushroom Barley Soup

 Mushroom Barley Soup

Ingredients

• 1 ½ cups pearl barley, rinsed
• salt and fresh cracked black pepper
• 2 pkgs mushrooms
• 4 Tbsp butter
• 2-3 large shallots, minced, about a cup.
• 1 cup finely sliced inner celery stalks (and leaves)
• 1/4 cup flour
• 48 ounces chicken stock or vegetable broth
• ¼ tsp dried sage
• 1 ½ tsp Worcestershire sauce
• 1 cup half and half or heavy cream

garnish

• grated Parmesan cheese

Instructions

1.       Bring a pot of water to a boil and add a teaspoon of salt. When the water boils add the barley and boil gently, uncovered, for 20 minutes, or until the barley is tender but not mushy. Drain.

2.       While the barley is cooking clean the fresh mushrooms. Slice them.

3.       Melt the butter in a large Dutch oven or soup pot and saute the shallots and celery until tender. Add the fresh and dried mushrooms to the pot and sauté everything for about 10 minutes, stirring often, while the mushrooms lose their moisture and brown a bit. Sprinkle the flour into the pot and stir to cook briefly.

4.       Slowly add the chicken stock to the pan, along with the Worcestershire sauce and the sage, stirring as you add it. Bring the stock up to a simmer, stirring often as it heats and thickens slightly. Add salt and fresh cracked black pepper to taste.

5.       Add the barley to the pan, along with the cream. Mix everything together. Let simmer, partially covered, for several minutes to allow the flavors to mingle.

6.       Taste to adjust the seasonings and then serve with a shower of freshly grated Parmesan cheese and more fresh cracked black pepper.

 

Fresh Tomato Velouté Soup

 A great way to  use up some of the last tomatoes from your garden, and it has a nice fall flavor with the cloves.  I only used the hot pepper flakes, not the cayenne pepper.  Delish!

Fresh Tomato Velouté Soup

Serves: 4-6 people Prep Time: 10 Minutes Cooking Time: 20 minutes

INGREDIENTS

    1 tbsp (20g) unsalted butter
    1 onion, peeled and roughly chopped
    3 garlic cloves, peeled and roughly chopped
    4 cups (800g) ripe tomatoes, diced
    ½ tsp freshly ground black pepper
    4 cloves
    ¼ tsp cayenne pepper (optional)
    ¼ tsp hot pepper flakes (optional)
    2 cups (500ml) stock (vegetable or chicken)
    2 tbsp(40g)  unsalted butter
    2 tbsp all-purpose flour
    ½ tsp salt, or to taste
    1 tbsp honey, or to taste

Crème fraiche or heavy cream, for serving

INSTRUCTIONS

Step 1 - In heavy bottom pot, over medium heat, melt 1 tablespoon of butter. When the butter is foaming, add the onion and garlic. Cook for about 3 minutes, stirring occasionally, until the onion is translucent but not caramelized yet. Add the diced tomatoes, black pepper, cloves, cayenne pepper (optional), hot pepper flakes (optional) and stock (vegetable or chicken). Stir and bring to a gentle boil. Cover with a lid, turn the heat to medium-low and gently boil for 20 minutes.

Step 2 - After 20 minutes, remove the cloves and discard.  Carefully pour the soup into a large bowl, using a rubber spatula to get as much of the soup from the pot as you can.  Purée the soup until smooth, using a food mill, immersion hand blender or working in batches using a regular blender.  Set aside.

Step 3 - Place the empty pot back onto the stove top, over medium heat. Melt 2 tablespoons of butter. Sprinkle with the flour and cook for 1 minute stirring constantly with a wooden spoon, until a thick paste forms (a roux) that leaves the edges of the pan clean. Switch to a whisk, and start adding the soup slowly, and whisking well to avoid any lumps.

Step 4 - Once all the soup is back into the pot and smooth, season with salt and stir in 1 tablespoon of honey. Taste and adjust seasoning if needed, with more salt and/or honey.

For serving, pour the soup into bowls and top with a dollop of crème fraiche or heavy cream.

Optional: Garnish with fresh herbs (ie. parsley or basil) or micro-greens (as pictured).

https://www.pardonyourfrench.com/fresh-tomato-veloute-soup/

Coconut Bread

 Coconut Bread

Prep Time

20 mins

Cook Time

1 hr

Total Time

1 hr 20 mins

 

Moist, soft, and sweet, this glazed Coconut Bread is perfect! A simple quick bread that comes together in minutes, with no mixer required.

Servings: 8

Ingredients

For the coconut bread:

• 2 cups all-purpose flour
• 1 1/2 cups sweetened shredded coconut
• 1 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon kosher salt
• 1 cup unsweetened coconut milk (the kind in a can)
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1 teaspoon coconut extract
• 1 teaspoon vanilla extract

For the toppings:

• 1 cup unsweetened coconut flakes
• 1 1/2 cups powdered sugar
• 1/4 cup unsweetened coconut milk (the kind in a can)
• 1 teaspoon coconut extract

Instructions

To make the coconut bread:

1. Preheat the oven to 375 degrees F and mist a loaf pan with non-stick spray.
2. Place the flour, coconut, sugar, baking powder, and salt in a medium bowl and stir to combine.
3. Place the coconut milk, melted butter, egg, and extracts in a large liquid measuring cup, and whisk to combine.
4. Pour the liquid ingredients into the dry, and fold together just until combined.
5. Transfer the batter to the prepared pan, and bake for 55 to 65 minutes, or until a toothpick inserted in the thickest part of the bread comes out clean or with a few moist crumbs.
6. Cool for 20 minutes in the pan, then invert onto a wire rack to cool completely.

To make the toppings:

1. Lightly toast the coconut flakes in a dry pan over medium heat, until just beginning to turn brown. Set aside.
2. Place the powdered sugar in a medium bowl and add the coconut milk and coconut extract.
3. Stir together until smooth, then drizzle over the coconut bread and top with toasted coconut flakes.

Recipe from https://bakingamoment.com/coconut-bread/comment-page-2/?unapproved=154609&moderation-hash=630f77a1063fe74e6a2a483bd2e80a41#comment-154609

Creamy Vegetable Soup

I think this would be yummy with or without the chicken. I added it so that my picky eaters might be more likely to eat some of it. And, of course, you can adjust the add-in vegetables to your liking.

Creamy Vegetable Soup (With or Without Chicken)

Broth:

1 lb zucchini, peeled and cut into chunks

1/2 large onion, roughly chopped

2 garlic cloves (can be left whole)

2 c. chicken broth (or vegetable)

2 c. water

1/2 tsp each garlic and onion powder

1/4 tsp black pepper

1 c. milk

salt, to taste

Soup Add-ins:

1 T. butter or oil

2 garlic cloves, minced

1/2 large onion, diced

1.5 c. carrots, sliced

1.5 c. celery, sliced

1 small bell pepper, diced

1.5 c. cooked chicken, diced (optional)

3/4 c. frozen peas

Combine all the broth ingredients except the milk in a pot, cover with a lid and bring to a good simmer. Lower heat and simmer about 15 minutes until the zucchini is very soft.

Remove from heat and add the milk. Blend with an immersion blender until smooth. Add salt to taste.

For the remaining add-ins, melt butter in a large saucepan over medium heat. Add all the vegetables except pepper and cook for 3 minutes, then add pepper and cook 2 more minutes or until the vegetables are cooked to your liking. Add the broth, chicken and peas. Bring to a gentle simmer for 2-3 minutes until the peas are cooked. Taste and adjust salt and pepper as needed.

From Recipetineats.com

Raspberry Poppy Seed Dressing

 Raspberry Poppy Seed Dressing

Ingredients

• 1 cup fresh raspberries (1/2 cup if using frozen berries)
• 1/4 – 1/3 cup olive oil
• 2 Tbsp red wine vinegar
• 1 Tbsp honey
• 1 tsp lemon juice
• pinch salt
• 1 Tbsp poppy seeds, or more if you like.

Instructions

1.                Put everything except the poppy seeds into a small food processor, or jar if you are using an immersion blender.

2.                Blend until smooth and creamy. At this point you can strain the mixture to remove the seeds, or leave them in, it's your choice. I've made it both ways and both are fine.

3.                Stir in the poppy seeds and taste to adjust any of the ingredients.

4.                Store in an airtight container in the refrigerator for up to a week.