Pumpkin Comfort Food

So now that Thanksgiving's long gone, you might be wondering what to do with all of those cans of pumpkin that you bought when they went on sale for 39 cents.  Is that just me?  Here are two delicious pumpkin ideas that will stave off those pumpkin pie* cravings once pie season has faded.

*Actual pie.  Made from the Thanksgiving 2012 issue of Bon Appetit.  
Delicious, simple to make and doesn't use canned milk.  

DIY Pumpkin latte or pumpkin chai:
If you'd rather not shell out $4 for a pumpkin spice latte, or it's past the limited time season, make your own!

ingredients:

2 Tbsp. canned pumpkin

1/2 C milk

1/2 C black tea or coffee

1/2 tsp. cinnamon

a pinch of nutmeg

1 Tbsp honey

heat milk on the stove or in the microwave.  don't let it boil!  add pumpkin, spices and honey to either a traditional blender or a large enough container to fit an immersion blender. blend and froth for a few seconds until thoroughly mixed.  Enjoy!

Pumpkin oatmeal:  Breakfast that tastes like pumpkin pie... that is actually good for you?  Ok.

ingredients:
1 package instant oatmeal ( I am really enjoying the Mom's Best Chai Spiced or just Mom's Best Plain ) or your favorite hot cereal

2 Tbsp canned pumpkin

1 tsp maple syrup

1-2 Tbsp milk

1/8-1/4 C water

spices* such as :"pumpkin pie seasoning" or your favorite combo of nutmeg, ground ginger, ground cardamom, cinnamon
*I don't use the seasoning when I'm using the Chai Spice oatmeal because it's already seasoned.

Optional:  raisins, nuts, berries, etc.

boil water.
in a bowl, combine oats, pumpkin, maple syrup, milk, and seasoning if using.
slowly add boiling water, pouring over the pumpkin to make it creamy until cereal reaches desired consistency. add optional toppings.  stir then cover for about 3 minutes.
I like to microwave mine for about 20 seconds right before eating it because I like it really hot!  Warning, this is an addicting, sweet and easy breakfast.  I have eaten it several days in a row!

Tastes great with coffee and Bon Appetit magazine!

How to Eat on a Road Trip

I started this post after our Summer road trip but never finished it!  Now I think it's relevant again when holiday travels are looming in the not so distant future...

Fine.  I'll admit it.  I'm a picky eater.  A foodie.  A gourmande.  Whatever the label, I like to eat good food!! The more I know about food and the more exquisite food I have the occasion to dine on (thank you to the  ever expanding Des Moines restaurant landscape! ) the harder it is on the discerning palate.... when the kind of food I like; fresh, creative, seasonal, vegetable filled and flavorful is not readily available.

I'm talking about traveling.  Yes, traveling can be one of the best ways to experience food, depending on where you're headed.  Through, traveling often traveling by car, through rural areas, finding good food can be particularly difficult.  I've been burned by looking for those hidden gems along the roadside, led astray by out dated Internet directions...  it seems that many of those mythical home-made roadside places seem to have vanished (unless you're Jane and Michael Stern, which, of course I'm not).    

However, I'm here to tell you that you don't have to settle for bad food or fast food when you leave your comfort zone.  Here are some guidelines that started to present themselves on a Summer road trip I took through Northeastern Iowa and Southwestern Wisconsin.  

1.  Pack some snacks, sandwiches, and water.  Bringing along some comforting things like the snacks you might keep around your house (granola bars, cheddar bunnies, pita chips, etc.,) will tide you over if you aren’t willing to settle just yet.  Plus, you can make a picnic at a rest-stop, town square or park.  Just because a cute little town doesn't meet your needs for food, doesn't mean that you can't always enjoy the scenery while eating your delicious sandwich from home.

2.  Be Flexible:  You may have food rules, like not eating at chains.  You might be a committed vegetarian.  You might want only to eat organic or local.  These are good ideas and commendable principles to live by but on a road trip, you are not always going to find it.  You just aren't.  It is relatively easy to find guilty pleasure food i.e. fried tenderloins or fried cheese balls on the road. This is what I mean by be flexible.  Sometimes, this is the good food for the moment.  Sometimes you just have to get over yourself and settle.  Especially when you’re starving, grumpy and driving through rural areas. So go ahead and pull over at the local A&W. Have a root beer float and enjoy it.  After all, it is a cultural experience... just not the one you may have had your heart set on.

A&W Dodgeville, Wisconsin.

3.  Keep your eyes peeled for organic markets, coops, and establishments that advertise things like “farm-fresh, organic, local, fresh” rather than “home-made” which can be a gamble.  We found some nice markets and coops that had delis.  These are the places that are going to have conscientious food and real coffee… and often times this food is much tastier and much healthier than your local dive or pub and grill. 

We found this little market The Driftless Depot near the House on the Rock in Wisconsin.  They were well stocked!

A kind lady at the Driftless Depot was kind enough to make me this  amazing marinated eggplant sandwich, even though they had technically stopped serving lunch.  Lucky for me, she hadn't put away all the fixin's yet. 

4.  Bring a cooler.  We are now the owners of a mini-cooler that lives in the trunk of our car.  You might just find some delicious local delicacies you’ll want to bring home.

our beer and cheese haul from Wisconsin!

5.  Investigate. Don’t be afraid to walk in to an establishment, take a peek and turn right around.  If you go in and and realize that it’s not for you, don’t be shy about turning around and walking out.  It’s your vacation, you want to enjoy it . You’ll probably never see them again, so who cares what they think! 

6.  The Internet can be misleading.    You can trust reviews online, such as Yelp, to a certain extent.  But ssometimes it’s just better to go and see for yourself.  What may have had a bad review might just please your taste buds.  Names can be misleading, and so can addresses, and even hours of operation.  Check it out in person, and you might find what you're looking for... and if not, then see  # 5 again.

If you're doing any traveling this holiday season, or any time at all, have fun be safe and remember #2:  be flexible!!  

 

Soup for Studying!

The fall semester is coming to a close, and I too have been doing what Cara called "survival" cooking most nights.  I wanted to make sure I had plenty to eat while I was cranking out those final papers so last night I made a simple, yet delicious savory butternut squash soup.  This easy soup was done in less than an hour.

ingredients:
1 1.5 pound butternut squash, peeled, seeded and cut into small cubes
16 oz. of vegetable broth
1/2 yellow onion, diced
2 tsp. garam masala
1 tsp. curry powder
1/3 C light coconut milk
olive oil
salt and pepper

heat olive oil in a large soup pot.
add onions, salt and pepper and cook until onions are soft and fragrant.
add squash and cook for a few minutes before adding seasoning and broth.
reduce heat to medium/low and cover, simmering for about 20 minutes until squash is soft.

carefully transfer your soup to a blender (the real deal, this is not a job for your immersion blender... I found it to be way easier in the real blender after I tried mashing the whole pot of squash with my immersion blender) and puree until it reaches the desired consistency.  Add coconut milk and stir or blend.

This made 3 16 oz. ball jars full of soup to stock in the fridge!  Re-heat for about two minutes in the microwave and voila!  Lunch!!

Here's what it really looked like on my desk, next to my computer, as I ate lunch.  

Pumpkin Spice Cinnamon Rolls

It was Thanksgiving weekend and I was anxious to get my bake on. It had been a long time since I had some kitchen therapy - spending time preparing food. I feel like I've been in survival cooking mode throughout the fall, barely pausing from work to prep basic, easy meals.

So over the long weekend I was in the mood to bake something that would take a good deal of time. Something with yeast. Something I had to wait for.

And take good care of.

A year ago I found a recipe for Pumpkin Cinnamon Rolls on the clever and inspiring blog Rock.Paper.Reckless.

With leftover cans of pumpkin in the cupboard from Thanksgiving meals, I decided this was the winner for the weekend. I had tried out this recipe once before, but it was my first time ever making a homemade cinnamon roll and the results weren't that great.

This time around, however, they turned out awesome!

I made a few changes, adding pumpkin spice to the cinnamon, and baking the rolls in a baking dish rather than muffin tins.

Pumpkin Spice Cinnamon Rolls

3/4 cup milk
1/4 cup butter, softened
3 1/4 cups all purpose flour
1 - 0.25 ounce packet instant yeast
1/4 cup white sugar
1/2 teaspoon salt
1/4 cup water
1 egg
1 cup brown sugar, packed
1 tablespoon cinnamon
1 tablespoon pumpkin pie spice
1/2 cup butter, softened
1/2 can pumpkin puree

Heat the milk in a small saucepan until it just begins to bubble, then remove from heat. Mix in 1/4 cup butter until melted, allow to cool until lukewarm.

In a large mixing bowl, combine 2 1/4 cups of the flour, yeast, sugar, and salt.

In a smaller, separate bowl, combine water, egg and the milk mixture. Stir well.

Add the water, egg and milk mixture to the flour mixture and beat well. Add the remaining flour in two additions, 1/2 cup at a time, stirring well after each addition until dough forms a large, soft ball.

Turn the dough out onto a lightly floured surface and knead with flour dusted hands until smooth and elastic, approximately 5 minutes. Cover the dough with a damp cloth and let rise for 10 minutes.

Meanwhile, in a small bowl, mix together brown sugar, cinnamon, 1/2 cup softened butter, and half can of pumpkin.

On a lightly floured surface, roll out the dough into a 12 x 9 inch rectangle. Spread the pumpkin mixture evenly over the dough. Roll up the dough, starting from the long edge, being careful not to "smoosh" all of the pumpkin mixture to the edges. With seam side down, cut into 12 equal size slices with a serrated knife. Place rolls cut side down in the bottom of a greased 9 x 12 inch baking dish.



Cover and let rise until doubled in size, about 30 minutes. Preheat oven to 375 degrees.

Bake for 20 minutes, or until browned.

Spread with Vanilla Cream Glaze from How Sweet It Is or use your own favorite cinnamon roll frosting.

Serve warm & invite your friends!

Sauce: 1, Squash: 0

I haven't been making things from scratch as often as I used to/want to... That's when handy prepared items, like the many tasty items that can be found at Trader Joe's are quite convenient.

I picked up a container of "fresh" (aka not dried and in the refrigerated section) butternut squash ravioli that was in triangle shapes making it a triangoli!  Wow!  I love butternut squash so was very excited to try this product.  Though I didn't know what sauce to use...  when I Googled, I found that most of the time butternut squash ravioli is served with brown butter sage sauce.  While that sounded delicious I wanted something a little less... buttery/creamy.  So I searched for a vegan recipe knowing that would be without both of those items and I could modify however I wanted.  I came across a great, simple recipe for mushroom and walnut broth from theveganversion.com .

It was an amazing broth, and I added butter instead of vegan butter, making a really nice sauce.  In fact, the brothy sauce was the best part. I didn't read the whole ingredient list on the butternut squash until after I started eating.  The butternut squash ravioli, which usually tend to be a little sweet due to the sweetness of the squash, was way too sweet.  They tasted like a Dutch letter.   Which was weird, especially with the awesome savory mushroom broth.  When I checked the ingredients I found that they included some sort of amaretti cookies in the squash filling.  Here is a product review from Trader Joe's fan and blogger What's Good at Trader Joe's.com  for more information.

All in all, it was an ok meal, but I definitely would not get the ravioli again.  I would love to try this broth again with a savory pasta because it was perfectly delicious without being too heavy. I'm glad I now know how to make such a quick and easy, savory, non cream sauce for pasta.  The sauce was the winner in this dinner.

Weekly Menu

What's for dinner this week?  Nothing too fancy, but at least I have some plans.

vegetable stir fry with home-made sauce*
     *sauce consists of me putting dashes and spoonfuls of  stuff in a bowl until it tastes good.  ingredients include:  soy sauce, sesame oil, sesame seeds, fish sauce, rice wine vinegar, red curry paste, Siracha and cashews.  Start slow and taste as you go.  You can always add more fish sauce but once you add too much you can't take it out!

frittata with potatoes and leeks

black bean soup!!!!!
I have been putting heaping spoonfuls of wild rice in my individual servings of this sauce to make it even better.

pork chops with cauliflower/potato puree   (this will be an experiment)

turkey, pesto panini with sweet potato fries

Have a delicious week.

Taco Pizza

Side note: for those of you wondering where the weekly menu went, I had to take a break! Perhaps it will return.

My husband loves taco pizza.  If you are not from Iowa, you might be wondering, WHAT IS TACO PIZZA?  It is a delicious pizza that combines the ingredients of a taco  (plus crushed Doritos!) on a pizza crust and is usually found at Casey's General Store or Happy Joe's Pizza.  For his birthday last year I made a homemade taco pizza and am reprising that again this year.

Ingredients:

1 pizza dough, store bought or home made.

toppings as desired:
1/2 pound ground turkey
1 T homemade taco seasoning
shredded ice berg lettuce
chopped tomatoes
shredded "taco" cheese blend
chopped onions
refried black beans (I don't know if this is a figment of my imagination but I swear this is a real taco pizza topping, but Ryan tends to disagree.  However, we both find it delicious).
jarred "taco sauce"
sour cream
crushed Doritos chips

Brown and season the meat with the taco seasoning.
Roll out and pre-bake the crust for about 5 minutes. at 450 degrees.
Cover with toppings (hold off on the lettuce and Doritos, they will both get gross and soggy) in any order that looks good to you.
Bake until cheese is melty crust starts to brown. Then top with crushed Doritos and lettuce.

Enjoy!