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Posts Tagged ‘pumpkin’

Hey, have you ever stopped by The Whole Kitchen? No? Well, get on over there and take a look! I’ll wait…

So didn’t you just love what you saw? Imagine if you gave some of her recipes a shot… Well, I did this past month for the monthly Adopt a Gluten Free Blogger event started, and hosted this month, by Sea over at Book of Yum. This is my very first adoption and I enjoyed it thoroughly. The only problem was choosing which of Jenn’s delicious recipes to try! So I tried a few….more like four. Oops. Oh well, we needed to eat, right?

But first, more about Jenn and The Whole Kitchen. Jenn is a dynamite, creative and intuitive cook as well as a wonderful photographer. She is married, lives in Chicago and works for the American Cancer Society. She is also a runner, like serious running, marathons and stuff. Stuff I don’t do.

Jenn cooks gluten free, of course, but not vegetarian, although she still has some great ideas that can be easily adapted. Jenn was not formally diagnosed with celiac disease but she still knows that gluten is her enemy. Be sure to read about her amazing journey and successes over the past eight years here.

We have enjoyed getting to know one another and have connected over a couple of things; first, she lives in Chicago, from where I moved; second, she grew up in Ohio and with a family that foraged for wild foods like mushrooms and nuts, also like me; third, she loves ice cream (like me) and encouraged me to buy my ice cream maker(!), and lastly she loves great food!

And so without further ado…

First off, we had a good crop of butternut squashes from our garden this year. This was the first year I have grown them but they grew well here in our heat and although they were a tad bit smaller than the ones you find at the grocery, they are great.

The pie pumpkins, butternut squash and last of the Anasazi beans from our garden.

Since I had a couple of these buggers lying around, I figured I should make soup. I chose Jenn’s Roasted Butternut Squash Soup. It was lovely, although I think I used too many carrots since I was using up the baby carrots in the frig and it was a bit carroty. But still wonderful. And just as good was the squash, freshly roasted with rosemary, cooling on the stove. Yum. I couldn’t keep my fingers out of it.

I also made some Bisquick biscuits (first time) to go along with it and they were pretty good too, although a bit crumbly.

Next up, I had been eyeing the Pumpkin Spice Bars she had made recently.

Wow! These were wonderful. And we loved the added bits of ginger. I had to take half the pan to a friend because I knew how dangerous they would be sitting on my counter. And I agree with Jenn too that I only like a smear of frosting. Even though she halved the recipe on her page, it was still a lot of frosting, although delicious, and so my husband is telling me that I will have to make some more bars to go with the frosting! And also because he ate the last one today and I was thinking of it on my drive home from work only to find the pan washed up and the last one missing… The bars would also be delightful without any frosting at all.

Recently, I had asked if anyone had any good recipes for Anasazi beans. We grew some this year as you can see in the picture with the squash, and I picked up a bag at the Farmer’s Market this fall. Beautiful beans. Unfortunately their beautiful colors don’t stick around during cooking. But as I was browsing through The Whole Kitchen’s recipe index, I spotted a recipe that sounded good and used a similar bean, Good Mother Stallard beans. A Potful of Beans. Indeed. The Anasazi beans were a great substitute.

We omitted the bacon and I added a bit more olive oil since there wasn’t any bacon fat to saute the onions in. I also didn’t have Mexican oregano, so I just used regular old oregano. I also added a couple drops of Liquid Smoke to impart some of the bacon-y flavor and smell. It worked. And the smoked paprika added depth as well. These were a tasty treat this week, now that it is starting to get a bit chilly in the evenings. We ate the beans as a meal with some pumpkin corn muffins. We will be making this again.

And although it is getting chilly, we still like our ice cream. And since Jenn convinced me that I ‘needed’ an ice cream maker, I knew I had to make one of her ice creams. Although strawberries aren’t in season, frozen strawberries work almost as well, so we made Jenn’s Strawberry Cheesecake Ice Cream.

Dy-na-mite!  The flavor was wonderful; just enough goat cheese tang with the sweet strawberries. I actually ended up using only three ounces of goat cheese and one ounce of light cream cheese because I apparently gobbled too much of the goat cheese some other day. I probably could have left out the ounce of cream cheese and the goat cheese still would have shone through. As well, I like how she used coconut milk and half-and-half for the recipe instead of all coconut milk. I haven’t found myself loving the overpowering taste of coconut milk in some dairy-free ice creams. And since I don’t have to be dairy free, I liked this compromise. As I sit here eating a bowl of it…

I have also made some of Jenn’s other recipes, although not as part of this event. Mushroom and Leek Pasta and Thai Curry Coconut Butternut Squash Soup. Of course, these were also delicious.

Mushroom and Leek Pasta made earlier this year.

 

So I hope you’ll go on over and check out The Whole Kitchen and try some of her delicious creations. Enjoy!

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The nights are getting cooler and the days are not quite so warm. The sun is sinking low in the sky earlier. And the corn stalks in the garden are drying up.

Autumn is coming and with it, my food cravings are beginning to change. The past week or two I have been craving some of those autumn foods, like pumpkin and cozy soups. And it may be because I have a couple of pie pumpkins and butternut squash ripening in the garden. But those pumpkins can’t ripen fast enough for me, so I went to get some canned pumpkin…

Have you been able to find canned pumpkin lately? Normally the stores carry it year-round and I can get some anytime I want, but this past year was different. No pumpkin to be found. Did you know there was a pumpkin shortage this past year? Last year in Illinois, where most pumpkins are grown, there was excessive wet weather which caused a particularly bad harvest. But things are going better this year and they are expecting to have a good harvest. Thankfully! And thankfully there will be pumpkin pie for Thanksgiving, no worries!

Since I knew pumpkin has been hard to find, I asked my buddy Heidi over at Adventures of a Gluten Free Mom, also known as Gluten-Free CNN, if she had seen any around town. She gets around to all the stores and I knew that if it was to be found, she’d know where! Sure enough, she said that Whole Foods had some this past week. It wasn’t Libby’s but Farmer’s Market brand, which I had never heard of – but it was pumpkin! Heidi said she had left me a few cans, so I ran over there and grabbed some.

I had plans to make my pumpkin chocolate chip muffins but thought I would change things up a little. I decided on Pumpkin Chocolate Chip Cookies instead! If you have never tasted pumpkin and chocolate together, you have to try it – absolutely delicious!

Last night I was trying to decide what to make for our monthly celiac support group meeting/potluck and I knew I needed to use up some of the Gluten Free Pantry mixes that I had bought at our local Smith’s in the clearance baskets (I can’t resist buying gluten free items when they end up in there!). My favorite chocolate chip cookies are made with the Gluten Free Pantry’s French Bread and Pizza mix, so I figured I would start there. I looked around a bit and came up with the recipe below.

As I was making them, my husband stated that I had to leave half of them at home! He hates it when I make sweets for an event and take them for others to eat and leave him none at home. Oops! But oh-so-much-better for my waistline! So since I was playing with the recipe, I went ahead and ended up with almost a double batch. So he got some of his own. But there are still too many on the counter for my comfort, so I anticipate some will be going to work with one or both of us on Monday!

We had lots of delicious things at our meeting today. Heidi brought some delicious Raspberry Cheesecake Brownies that I am hoping she will post on her blog soon! These cookies were devoured at the meeting today, so I hope you will enjoy them too.

Pumpkin Chocolate Chip Cookies

Inspired by many, but an original by Renee

Makes about 3 dozen cookies

2 cups of The Gluten Free Pantry’s French Bread and Pizza Mix

2 tsp baking powder

1 tsp salt

3/4 tsp cinnamon

a generous pinch of each: ground ginger, ground cloves, nutmeg

1/2 cup unsalted butter, softened

3/4 cup sugar

1 egg

1 cup canned pumpkin puree

1 tsp vanilla extract

1 cup semi-sweet chocolate chips

Preheat your oven to 350 degrees. Grease your cookie sheets. In a medium bowl, mix together the flour, baking powder, salt and spices. Set aside. Cream the butter and sugar together with your hand mixer. Add the egg and thoroughly combine. Then add the pumpkin and vanilla and mix well. Slowly add the flour mixture and mix until combined. Fold in the chocolate chips.

Using a teaspoon, scoop out small balls of cookie dough onto your greased cookie sheets. Use wet hands to smooth the cookie dough, if desired. Bake 12-14 minutes or until the edges begin to brown slightly. These cookies will be soft and more cake-like than most.

This recipe is cross-posted over at Slightly Indulgent Tuesdays at Simply Sugar and Gluten Free.

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