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This composition reminded me of a variety of fox..;-).
These are two pie pumpkins I got at Trader Joe's for Thanksgiving decorations. They are meant to be used for cooking and baking. Both have been cut and the seeds and strings removed. Now, what shall we make?
I'm thinking about stuffing them with diced apples, raisins, and nuts.
Some brown sugar and/or maple syrup and honey would be good.
Then baking them slowly on a baking pan.
I must remember to cover the two lengthwise cut halves with aluminum foil to prevent the tops from getting scorched.
The pumpkin cut crosswise has its own baking cap.
If you're vegan, you may not want to add honey...;):
Tags:
"Trader Joe's" "Pie Pumpkins" "Comfort Food" Orange Cut Food Cooking Baking "Family Recipe" "Mom's Recipes" "My Recipes" Vegan Vegetarian "Kitchen Counter" Preparation "Mister Pumpkin"
Sautéed Tilapia with Lemon-Peppercorn Pan Sauce
This piquant sauce is perfect over plain white fish. Use freshly squeezed lemon juice for the brightest flavor. Serve with white rice.
Preparation Time: 10 minutes minutes
Cooking Time: 12 minutes minutes
Yield: 2 servings (serving size: 1 fillet and 2 tablespoons sauce)
3/4 cup fat-free, less-sodium chicken broth
1/4 cup fresh lemon juice
1 1/2 teaspoons drained brine-packed green peppercorns, lightly crushed
1 teaspoon butter
1 teaspoon vegetable oil
2 (6-ounce) tilapia or sole fillets
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup all-purpose flour
2 teaspoons butter
Lemon wedges (optional)
Combine first 3 ingredients.
Melt 1 teaspoon of butter with oil in a large nonstick skillet over low heat.
While butter melts, sprinkle fish fillets with salt and black pepper. Place the flour in a shallow dish. Dredge fillets in flour; shake off excess flour.
Increase heat to medium-high; heat 2 minutes or until butter turns golden brown. Add fillets to pan; sauté 3 minutes on each side or until fish flakes easily when tested with a fork. Remove fillets from pan. Add broth mixture to pan, scraping to loosen browned bits. Bring to a boil; cook until reduced to 1/2 cup (about 3 minutes). Remove from heat. Stir in two teaspoons of butter with a whisk. Serve sauce over fillets. Garnish with lemon wedges, if desired.
CALORIES 282 (26% from fat); FAT 8.3g (sat 3.2g,mono 2g,poly 2.1g); IRON 1.5mg; CHOLESTEROL 92mg; CALCIUM 43mg; CARBOHYDRATE 15.3g; SODIUM 739mg; PROTEIN 35g; FIBER 0.8g
Cooking Light, MARCH 2004
find.myrecipes.com/recipes/recipefinder.dyn?action=displa...
Tonight was a decadent evening. I invited my group of friends from college--all, ahem, nerdy like me--to come over to watch the Caprica pilot when it aired.
I made a batch of Beef Bourguignonne with egg noodles, plus an almond torte (with homemade jam from a fellow alumna friend of ours!). The beef was so rich, even tasting it gave me a little belly ache.
Erica brought 4 cheeses. Michele & Jes brought 2 bottles of wine. Blaney brought dumplings from Chinatown. Kim brought cupcakes. (Barri brought herself, but we had enough food!) I'm eating nothing but lettuce tomorrow.
It was so fun. I hope to do it more!
Tonight's dinner was grilled shrimp tacos with tomatillo salsa and it was sooo good.
The salsa is also good just as a dip for chips.
rice next to tomato, mushroom and mixed vegetables of kale, onion, carrot and pepper with tofu marinated in chilli powder and turmeric, all sprinkled with spring onion, seasoned with salt, on the left a side serving of pickled beetroot and at the top a jug of dhal curry sauce
dhal curry flic.kr/p/2m4U6nE
pickled beetroot flic.kr/p/2jXD79n more batches since this photo
pickled beetroot recipe www.myrecipes.com/recipe/easy-pickled-beets
ps i'm not recommending any of these cookery adventures. they suit my personal taste. photographing to encourage myself to eat more healthily ...
i've created a new group www.flickr.com/groups/cooking_is_my_hobby/ to gather ideas and encourage myself to continue with healthy eating by learning from others if you're interested in cooking, sometimes or a lot, or enjoy the cooking of others, you're always welcome.
I found the recipe for this in a recent issue of Sunset magazine. You can find the recipe at: find.myrecipes.com/recipes/recipefinder.dyn?action=displa...
I made ladyfingers for the cake part instead of the pound cake used in the original recipe. I also used a combination of triple sec and vanilla vodka for the liquor part as I wanted the finished product to taste a little like a Creamsicle. For the record, it does. And it's delicious. This is on the must make again list.
Blogged here: melissamckelvey.com/?p=366
When I came across this recipe combining two of my favorite flavors (pumpkin and cranberry) it sounded fantastic - so fantastic, in fact, that I was afraid I would ultimately be disappointed in them. How wrong I was.
First of all, even if these muffins tasted like dung I would make them over and over again because the smell HEAVENLY, like fresh baked pumpkin pie. Second of all, they don't taste like dung at all. They're pumpkin-y and moist, with bursts of cranberry flavor and without being overly sweet. In short, I love them.
Oh, and did I mention the recipe is from Cooking Light so they only have 3g of fat per muffin? (That is, unless you smother them in butter like I tend to do with my muffins...) This recipe is definitely a keeper! Happy Thanksgiving!
Happy New Year!
Brownie "crust" with cheesecake filling and a layer of dark chocolate ganache. Recipe can be found here.
Apparently, they are a Bay Area 'thing'.
I had never heard of them elsewhere, and according to this little article it may be true. 'Morning buns' are made of a risen, sweet dough (some say "croissant dough"), variously dusted with sugar and cinnamon. I prefer mine "plain", ie, just sugar.
www.myrecipes.com/extracrispy/the-best-morning-bun-in-san...
They are messy to eat--like a lot of modern food!
These observed at Berkeley Bowl Cafe (but not tested this morning).
Peanut Butter and Cheese Dog Biscuits, edible for me too, but I don't put butter in Dog biscuits so they can be a little plain for us mere humans, although not to Daisy.. the smell of the peanut butter and cheese coming from the warm biscuits on my worktop is driving her mad....
2 cups whole wheat or plain flour.
1 1/2 teaspoons baking powder.
1/3 cup smooth natural or organic peanut butter.
1/2 cup of grated cheese.
water or milk
Optional: 1 egg (great for a shiny coat)
1. Heat oven to 160c or 320f for a fan oven
2. Mix together the flour, baking powder and grated cheese in a big bowl.
3. In a separate bowl, mix together the peanut butter and hot water until smooth. Slowly add the dry mixture and mix well. Then add the milk or water to make a dough, if the dough is too dry or wet add more flour or water/milk accordingly.
4. Place onto your worktop and roll to thickness required for your cutter.
5. Cut with a cookie cutter and place baking/cookie paper on a baking tray.
6. Bake for 20 minutes or until lightly brown. Let cool, and let the begging begin....
Image taken with Helios M44-4 58mm f2 vintage lens on the Nikon D750
This is from my birthday cooking,
My wife always makes the food and cake for my birthday, this year
I decided to help as my wife was very busy.
Styling inspired by Cooking Light: Italian, published by Oxmoor House.
For the original photo that inspired me, click here
SIMPLIFIED RECIPE:
Ingredients:
Spaghettini enough for 2 servings
8 button mushroom, sliced
3 rashers of back bacon, cut into small slices
1 bunch of flat-leaf parsley, chopped coarsely
5 dried chili - cut into smaller pieces
5 cloves of garlic, crushed and chopped
3 tablespoon of olive oil
Sea salt and ground black pepper
1/2 tbsp of grated parmesan cheese
water for boiling pasta
1/3 cup of water for sauce
Procedure:
1. Boil the spaghettini until al dente following instructions on box/packet.
2. While boiling, heat up olive oil and fry the bacon till golden, dish aside.
3. Put in the garlic, chili and fry for one minute before putting in the mushroom. Add parsley and 1/3 cup of water.
4. Season with sea salt and ground black pepper
5. Put in the pasta and stir evenly, add parmesan cheese and mix till melted.
6. Dish out and serve hot with the bacon strips sprinkled on top.
It's Christmas Eve Eve Eve - are you all ready for the weekend?
We just had a potluck breakfast at my office - the food was so good, and the mimosas are flowing - woooh!
Somebody brought a delicious strata - here is the recipe
find.myrecipes.com/recipes/recipefinder.dyn?action=displa...
(That is not a mimosa up there ^ ... it's my glass of chardonnay in front of my tree, taken recently) :)
Leftovers from a fantastic Sunday dinner.
Sauteed zucchini with garlic and thyme
Can't wait for lunch on Monday!
Good morning! I am loving mornings lately because the girls are letting me sleep in till 8:30! That is a miracle. Although, instead of these delicious chocolate banana muffins, the past few days have been granola bars for breakfast.
This recipe was based on a recipe I found in Cooking Light.
My version wasn't as healthy, but what can I say... I really like cheese. In the cornbread base, I used 2 eggs (instead of egg substitute) and used 2 teaspoons of taco seasoning (instead of cumin). I used about 1/2 cup more cheese in the topping, too. I garnished it with regular sour cream and chives.
Adam and I both really liked this recipe. In fact, he scored it a 9 out of 10. It was super-easy and quick to pull together.
Aaaaaah, just finished up Fall quarter moments ago. I'm so ready for Christmas break...
A few days ago I whipped up these cookies. Here's the recipe that I followed. Although I added in chopped up almonds. I also doubled the amount of orange zest and I squeezed the juice from half of the orange and put that in as well. I would also recommend baking them for 9-10 minutes rather then going all the way to 12.
Édes-savanyú húsgolyók - pirított zöldséges hajdina kásával - egy pohár Siller borral René Juhász borászatából.
Sweet and Sour Meatballs - Roasted Vegetables and Buckwheat salad
After a glass of wine Siller from René's Wine Heaven.
users.atw.hu/wineheaven/index.htm
recipe: www.myrecipes.com/recipe/sweet-and-sour-meatballs
Magyar Hajdina Társaság / The Hungarian Buckwheat Association's recommendation ! www.facebook.com/Magyar-Hajdina-T%C3%A1rsas%C3%A1g-294893...
Left tier: Greek spiced chicken breast with rice
Right tier: Greek Tomato, roasted brussels sprouts, corn on the cob, kalamata olives
Host a dreamy ice cream social for your little one's birthday bash. Decorate your party space with a variety of pastels to give it the feel of a 1950s ice cream parlor.
Pastel gelato cups -- Rosanna Inc.
Ice Cream invitation -- FineStationery
Consider making your gelato or ice cream from scratch -- MyRecipes
Set up extra toppings in this color coordinated tray -- Amazon
Ice Cream Parlor Buffet table -- Eat Drink Chic blog
Dress the birthday girl in this cute ice cream romper -- BSwanky
Oh my these are one of the best Peanut Butter -Chocolate Chip Cookies ever!
They are super simple to start with.
They have a nice bite to them but are soft in the middle but still chewy and melt in your mouth!
Really a dream cookie.......
Ingredients
1 cup of creamy peanut butter
3/4 cup of sugar
1 large egg
1/2 teaspoon of baking soda
1/4 teaspoon of salt
1 cup semisweet chocolate morsels
Parchment paper
Preparation
1. Preheat oven to 350°. Stir together peanut butter and next 4 ingredients in a medium bowl until well blended. Stir in chocolate morsels.
2. Drop dough by rounded tablespoonfuls 2 inches apart onto parchment paper-lined baking sheets.
3. Bake at 350° for 12 to 14 minutes or until puffed and lightly browned. Cool on baking sheets on a wire rack 5 minutes. Transfer to wire rack, and let cool 15 minutes.
NOTES...I baked mine in the ball shape with out flattening them at all!
I baked mine at 340 degrees for 13 minutes and they were perfect..
I also let them sit on the baking tray for 3-4 minutes before moving them to the cooling rack...
I only got 18 cookies out of my batch so you might want to double it if you have several mouths to feed
Adapted slightly from MyRecipes.....
Greek Style Pork Chops; roasted cherry tomato, zucchini, red onion; steamed broccoli; mandarin orange. Not shown - a small container of tzatziki
Chocolate Raspberry Tart with White Chocolate Cream from Cooking Light.
This was OK. I could think of a million ways to improve it.
1. Add more white chocolate to the cream, or totally remove the white chocolate.
2. Use *real* chocolate in the cream
3. Mix some mashed berries into the cream.
OK, there are only three, but the possibilities are endless.
We just received our first Christmas related reader request of the year! Elena writes:
"I know this sounds crazy being we're just rolling into fall (which I adore) But we're planning our first Christmas party - newly married - new house - new friends and jobs. So we want to have a fancy fabulous impressive Christmas party that's making me nervous every time I start to think about it. Any ideas? Food decor invites theme - thanks!"
Elena, planning your Christmas party now doesn't sound crazy at all! Many stores, including FineStationery.com, offer savings on Holiday items to those who order early so you are smart to be thinking ahead!
For your party, I would suggest a White Christmas theme. White, when paired with silver and cream, sets the scene for an impressive party full of sophistication and class. Yet, this dazzling color palette will also help to keep your event feeling fresh and ultra-stylish.
First, invite guests with an elegant invitation like item # 43696 or item # 75464 from FineStationery.
Decorate your space with candlelight and glass or crystal candlesticks -- The White Company
Trim your tree with white ornaments -- 2 Green Thumbs Up
Serve White Hot Chocolate topped with marshmallows and sprinkled with cocoa -- Sunset magazine via MyRecipes
Hang silver and white ornaments at staggered lengths within your doorway casings -- Decorating Diva (ornaments from Pottery Barn)
Create a dessert buffet filled with snowflake cookies and white chocolate candies -- Fancy Flours
Wrap gifts in white and set them around your party space for added ambiance -- Country Living
Place a selection of white and silver ornaments on a silver tray for decor that is sure to dazzle -- Country Living
Mostly people judge me I'm not a kitchen woman from my looks. I love cooking as same as Yoga or Diving...it's very meditating for me...^_^ By the way, I can cook very well Thai foods and ever thought to having own restaurant as well...^_^ Above it's very hot spicy seafood Tom Yum Gong ala my version...^_^
Thanks for the views, comments, faves...cheers ^_^
I'm on Google + Page yemaria
500px yemaria
Location : Grandma's Kitchen, Singkawang, West Kalimantan, Indonesia
I made these this weekend. I got the recipe from Sunset Magazine and you can find the it here:
www.myrecipes.com/recipe/pumpkin-apple-pancakes-504000001...
A very delicious and healthy RECIPE from Cooking Light magazine.
I used boneless chicken breasts instead of thighs because I really don't care for the texture of dark meat. I served it over jasmine rice.
This is a bag lunch entree I've made a few times now. It's packed with veggies and white meat chicken. The dressing is made with a mix of nonfat plain yogurt, light mayo, djion mustard, herbs and a white wine/garlic/chicken broth reduction.
It's a really delicious salad. The recipe is from Cooking Light. Try it sometime: find.myrecipes.com/recipes/recipefinder.dyn?action=displa...
This was a really good recipe from Southern Living. The dish had a nice blend of flavors. The salty ham and cheese was perfectly complemented by the sweet, tangy tomatoes and balsamic vinegar. It was also a quick recipe to pull together.
The tomatoes on top are sauteed with basil, olive oil, brown sugar and balsamic vinegar.
Recipe: find.myrecipes.com/recipes/recipefinder.dyn?action=displa...
For the recipe, please look at my notes. This is a super delicious salad -- and healthy for you too -- a great protein lunch with olive oil, fresh lemon juice and dijon mustard instead of mayonnaise, which usually has lots of bad fats. I use extra virgin olive oil for the flavor. Everything organic and a whole wheat toasted bagel. yumm!
I hardly ever work from written recipes, this one is out of my head, but I will write it down in the next week. If you want the recipe, please email me and I'll send it to you.
I experimented by combining two recipes I had, ginger creme brulee and a vanilla one. I received very positive feedback from all who sampled it. I'd be happy to share my new recipe with any one who is interested.
Recipe can be found here:
Jun 3, 2006 #313
On Sunday afternoon, December 13, 2015, I hosted a small Christmas Cookie Party--my 2 friends from RPI, my older son & daugher-in-law, & 4 recipes--Peanut Butter Blossoms, Roll & Cut Ginger Cookies, Russian Tea Cakes, & Chocolate Crinkles. It was a long afternoon, but everything tasted great! Here are the 4 recipes I used:
Peanut Butter Blossoms
www.landolakes.com/recipe/2579/peanut-blossom-cookies
Russian Tea Cakes
www.landolakes.com/recipe/1177/russian-tea-cakes
Sparkling Ginger Stars
www.myrecipes.com/recipe/sparkling-ginger-stars
Chocolate Crinkles
www.cooksillustrated.com/recipes/8125-chocolate-crinkle-c...
6.19.07 - I couldn't find any zucchini when I went to Safeway on Sunday, so I grabbed an eggplant instead. Of course I had no idea how to prepare it, so I headed over to Cookinglight.com and found this recipe. It tasted pretty good although the Copper River Salmon tasted better. Oh and I found some zucchini when I went to Nugget to buy some feta for the eggplant salad.
I created this recipe a few years back while we vacationed in Tofino in a log cabin. I had hoped to make buttermilk pancakes (a recipe originally developed in my college days, but we couldn't find any to purchase at the local little market on our way into town. Since I often adapt recipes in lieu of missing ingredients, so in this case seeing that I had brought a container of strawberries macerating in balsamic vinegar, I thought I would use the vinegar with milk to create something similar to buttermilk. That breakfast turned out amazing, the pancakes were fluffy yet substantial, moist and full of flavour, esp. with maple syrup... After the meal, the idea for a proper recipe was set forth. Last year, I dreamt up another delectable recipe using balsamic vinegar left over from macerating fruit, to make panna cotta... I'll save that recipe to share with you for another day ;)
This batch was made over the weekend here in Zhuhai, with half local ingredients (flour, eggs, sugar, salt, bacon) and half imported items (balsamic vinegar from Italy, Vanilla from Australia, Butter from New Zealand, Baking Powder from North America) and of course, the Maple syrup from good ol' home, Canada.
Recipe Here: dashoffood.blogspot.com/2009/01/balsamic-vinegar-pancakes...
Gorgonzola-Stuffed Chicken Breasts with Strawberry Gastrique; over Skinny Mashed Potatoes; pan-roasted zucchini, squash, sweet onion and red bell pepper tossed with garlic infused olive oil and Italian spice blend; Roasted Mushrooms and Pearl Onions
“There is only one difference between a long life and a good dinner: that, in the dinner, the sweets come last.”
Robert Louis Stevenson
We made one of our forgotten favorites for dinner the other night, Thai Lettuce Wraps. I based the recipe off of this Cooking Light one and Melissa added some whole wheat noodles and a really nice Thai peanut sauce to the mix.
I've always been a fan of assembling your own food at the dinner table and was so glad to add this recipe to the box along with tacos, fajitas and the like.
Hawaiian Chicken over rice; steamed broccolini with toasted sesame seeds and sweet soy sauce; Corn and Tomato Salad
Note: I swapped Heinz 57 for the ketchup in the Hawaiian Chicken recipe. It adds a wonderful tangy flavor instead of the sweet ketchup.
East African Braised Chicken over rice with steamed broccoli; deviled egg; pickle, olives, and pickled onion; mango and strawberries
It's hard to tell from the picture but the chicken is braised with lots of spices, onion, dates and golden raisins. One of my favorite recipes!