Today’s Pumpkin Recipe is for Muffins. The Recipe I have posted uses Cranberries as the additional fruit. However, the photo I have posted is for Pumpkin Muffins with diced fresh Peaches and Golden Raisins. The Pumpkin/Cranberry Muffin is perfect for Thanksgiving whereas the Pumpkin/Raisin Muffin is ideal for Halloween or anytime of the year as well. I used canned Pumpkin for the Muffins but whenever I make Pumpkin Pie, I much prefer to use a fresh Pumpkin. Granted, using fresh Pumpkins is kind of a pain in the neck but well worth it. When I post the Pumpkin Pie segment I will show the procedure for cleaning and baking a fresh pumpkin. You cannot use the same pumpkins as used for Jack O’ Lanterns but instead use a Pie Pumpkin. They are small, more meaty and more tasty and easier to work with.
The Pumpkin Muffins are great for Breakfast or for a Snack. For a little enhancement top with a Cream Cheese Frosting. Probably the ‘healthiest’ type of frosting in that it contains Cream Cheese – a milk product. Of course, it also contains Butter but if you are worried about the fat content you can always use less butter than the recipe calls for.
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October seems like the perfect month to talk about Pumpkins: Cooking and Baking with Pumpkins and of course, Carving Pumpkins for Halloween. If you don’t like Pumpkin, try substituting Butternut Squash instead. What I am going to do here is present a different Pumpkin Recipe for as many days as I can muster up.
Here is a list of my Pumpkin Recipes and unless I hear from folks about what kind of Pumpkin Recipes they would like to have, I shall choose one for each day until I run out.
Pumpkin Pancakes & Waffles
Pumpkin Yeast Bread
The recipes that are starred are already on this blog – just use the link to take you to them
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i love growing Tomatoes and contrary to the rule of thumb that you only need one plant per person in the household, I like to have many more. First of all, I like variety and second of all, not all plants will produce as they should. This year I planted 6 Tomato Plants and have two left over from last year. Unfortunately, the ones from last year are not producing too well. Probably because they are not in full sun – we only have so much garden space that will get sun.
Even though my larger Beefsteak type Tomatoes produce more and larger fruit, my favorites this year are the Green Zebra and the Lucky Tiger. I don’t think my Lucky Tigers are growing to the size that they should but they are fun – they are shaped like the Romas, but thinner and are green with orange/red stripes that are supposed to be dark purple according to the tag that was on the plant when I bought it. In spite of that, I still love the tomatoes. They are fun to grow and delicious to eat. They have a slightly tangy taste to them in contrast to the red tomatoes which are very sweet.
All this being said, what do you do with Tomatoes when you have an abundance of them? You can only make some many salads and eat so much salsa. In past years I have made Chili Sauce and will probably do that again this year if the plants keep producing like they have. For this batch though, I decided to make a Tomato Basil Soup. This is a tasty soup that can be eaten hot, warm or cold so it is perfect for summer or any time of year. The recipe actually calls for Roma Tomatoes, but not having Roma Tomatoes, I just used what I have growing and that is mostly red round tomatoes. Even though I put the tags that came with the plants in front of the plants, they somehow get lost or covered up so except for a couple of the plants, I’m not really sure what kind they are. Just round, red, sweet and delicious!
The Soup can be served as a first course or as a Vegetable Dish along with a meal – that is what I did last night. We had Meat Loaf, Baked Potatoes and the Tomato Basil Soup which I actually served first, but we had seconds along with the meal. I serve this soup in small bowls but it can be served in larger ones. Another way I like to serve it is in demitasse as a ‘stand-up appetizer’ for company meals.
The recipe calls for 2 lbs. of Tomatoes, 1/2 cup of diced Onion, Chicken Stock (I had Beet Water leftover from cooking Beets so I used that instead thereby making the soup good for the Vegan or Vegetarian Crowd. Of course you also need Basil which I also have growing in the yard. I used the Italian Sweet Basil for the Soup and Purple Basil for the Garnish along with the Lucky Tiger Tomatoes.
After the Tomatoes are washed and cored, chop, quarter or dice them. (It doesn’t really matter too much as they are going to be pureed after cooking)
Saute the diced Onions in 2 Tbsps. of Olive Oil until they are soft – from the photo below, you will notice that mine are slightly caramelized. This add additional flavor as long as you don’t let them burn. If they do burn, discard and start over – the burn taste will ruin the soup.
Once the Onions are sufficiently cooked, add the prepared Tomatoes and Basil and cook until the Tomatoes release their water. Mix as they cook. When the tomatoes are sufficiently cooked, transfer to a food processor fitted with the metal blade. If you don’t have a food processor, use a blender or a food mill.
Run the processor or blender until the Tomatoes are completely pureed and then return to the pot. Add the remaining seasonings -taste and add additional salt or Vinegar, if so desired.
Serve Hot with tiny Meatballs or at Room Temperature or Cold as an Appetizer. Garnish with additional Basil and diced Tomatoes, if desired. I used the Purple Basil and Lucky Tiger Tomatoes which only need to be sliced vertically down the middle. For additional zest add a splash of your favorite style ‘Old Boney Mountain Hot Sauce’.
Today is ‘National Waffle Day’. Here are some Waffle Treats for you to make for your friends and/or family.
Sweet Potato Waffles – a great way to use leftover Sweet Potatoes or just to use your Sweet Potatoes. Good for Breakfast and or Dinner instead of Potatoes.
Gingerbread Waffles – this is definitely a ‘makeover’ using leftover Gingerbread pieces. This may not be appropriate for ‘National Waffle Day’ in August but keep it mind for your Winter Breakfasts or Desserts!
Hong Kong Waffles – a favorite of mine – fun to make and fun to eat. These Waffles are sold as ‘Street Food’ in Hong Kong but can easily be made with your Belgian Waffle Iron.
More Waffles – just an overview of the types of Waffle Irons and recipes available today!
Try one or more of these today or for your weekend Brunch, Lunch or Supper
We have several fruit trees in our backyard and an Asian Pear is one of them. This year the branches were so laden with fruit that one of the branches actually broke forcing me to bring in the pears and use them. Some of them were rather small as this was early in the season. But since Asian Pears are usually pretty firm and even crunchy when ripe, I was able to use them. I actually let them sit in the house for about a week to ripen sufficiently. Fortunately, there are still many more pears on the tree that are reaching their potential in size and ripeness.
With this first batch I decided to make a Pear Tart. I love Pears and I love Pastry, especially that made with Puff Pastry. The Tart that I made is really fun to do in that when you place the fruit and filling on the pastry, it is flat. You place the filling on the dough and leave almost an inch of dough all the way around. When it bakes, the sides raise up to form a rim around the tart. The instructions and photos will be give below. Please be sure and try it yourself and see how good it can be.
The ingredients you will need for the Pear Tart is a sheet of Puff Pastry (or you can make your own pastry dough and fit it into a tart pan. The only kind of pastry dough that will raise up around the filling is the puff pastry. So Ingredients listed below.
Puff Pastry (This dough takes a long time to make but it can be purchased in large sheets at a restaurant supply such as Smart and Final.
Pears (peeled and quartered (Any fruit will do)
Tapioca or Corn Starch
Brown or Granulated Sugar
The Equipment you will need:
Silicon Sheet or Parchment Paper. (The Silicon Sheet works best)
Dough Docker or a fork
2 quart Saucepan to cook the Custard in
- Make your Custard and set aside.
- Peel, core and quarter the Pears. (You should have about 4 cups)
- Place in a colander; rinse and dry thoroughly. Then place in a medium size mixing bowl.
- Combine 2 Tbsp. of Tapioca (can be purchased in an Asian Market or Restaurant Supply House) or Corn Starch, 1- 2 Tbsp. Cinnamon (depending on your taste), 1/4 cup Brown or Granulated Sugar.
- Toss the quartered Pears with the Starch/Cinnamon Mixture and set aside.
- Place a sheet of Puff Pastry (about 12 inches square – or any other shape you want to use) on the prepared pan. (If frozen, allow about 5-10 minutes for it to thaw)
- Use a dull knife (such as a butter knife or pie trimmer) to mark off the edges – 1/2 to 3/4 inch.
- Use your Docker or Fork to poke holes in the dough – all over!. (This will prevent the pastry from raising up.) In the photo below are the Docker, a Pizza Cutter and an old-fashioned Pastry Trimmer.
- Preheat your oven to 400 degrees and make sure the baking rack is at the middle position.
- Evenly spread the Custard on the Dough within the lines that you marked.
- Remove the pears from the Starch/Sugar Mixture with a slotted spoon. This will ensure that any liquid released from the Pears will stay in the bowl. (The liquid will make your pastry soggy so be sure to leave it behind!)
- Arrange the Coated Pears evenly over the Dough.
- Place in the preheated oven and bake for 20-25 minutes. The Pastry edges that raised up should be a dark golden color when finished. You want to be sure that the pastry is well baked before removing form the oven.
- Allow to cool slightly before serving. Cut into squares and serve as is or with Whipped Cream.
This Tart make a delicious dessert or can also be eaten for breakfast!
May 10th is ‘National Shrimp Day’. Shrimp are absolutely one of my favorite seafood in any form or style. Below are a few recipes for you to try – one or all. Enjoy preparing them and then enjoy eating them.
Grilled Shrimp – marinated in Garlic, Basil, Lemon Juice and Olive Oil. These shrimp are delicious as an appetizer, main dish or in a salad. Good for any time, not just National Shrimp Day.
Coconut Fried Shrimp – great for a Backyard Luau or any Summer/Spring Meal. Served with an Orange-Lime Sauce.
Shrimp Fritters – a delicious and different way to eat Shrimp. For those of us who love Shrimp and who Fritters, this is the perfect dish. Shrimp Fritters can be served as an appetizer with Cocktail Sauce or as a main dish with a salad and or vegetable.
Cinco de Mayo will be here in 2 hours or earlier for East Coasters. Here are a few recipes you can use for your Celebrations tomorrow.
We will start with Appetizers including Salsas and conclude with Rice, Empanadas and Lemonade.
Mango Salsa which makes use of fresh Mangoes, Limes, Red Bell Peppers and Jalapenos if you wish.
Nachos – start with good quality chips, Cheese Sauce with Jalapenos (if desired) and serve with Salsa and Guacamole.
Salsa Cruda – incorporates diced fresh Tomatoes, Jalapenos or Serranos, Cilantro, Lime Juice and a little Salt.
Beef Empanadas are more traditionally an Argentine Dish but they can also be found in Mexican Cooking. The Empanada can be filled with whatever you please – diced Steak or Chicken or Ground Beef along with Tomatoes, Onions, Cheese and maybe some Chilies.
Sparkling Lemonade – we first had this in Acapulco and I have been making Lemonade this way every since. It is delicious, refreshing and a great accompaniment to any meal.
Categories: Beverages, Condiments, Cooking for Kids, Dinner Ideas, Family Fun, Food Festivals, Holiday Ideas, Holiday Meals, Holiday Tidbits, Main, Mexican, Tropical, Tropical Food Tags: Appetizers, Avocadoes, Chlies, Cinco de Mayo, family dinner, holiday recipes, kids cooking, Limes, Mexican, National Food Days, Rice, Tomatoes
Update to Homemade Ricotta – In July and September I posted Blogs about making your own Ricotta Cheese. The first batch that was made used Lemon Juice to curdle it. The second batch I tried using Rennet Tables but that did not work so well, so here I am back using the Lemon Juice which works great! This batch of Ricotta like the first batch made was very delicious and on a par (if not better) than the expensive brand I usually buy. When I buy Ricotta I buy a whole milk product which has much more flavor and body than the lower fat one. I usually pay between $5 & $6 for it. The batch I made at home this time, cost:
Milk – $2.99
Cream – 75 cents
Lemon Juice – free (the lemons were given to me – if you have to purchase the lemons you will need 1-2 lemons depending on the size – also the price will vary from store to store and from State to State.
Cheese Cloth – about $2.00 worth (but I was able to wash it and will be able to reuse it again)
So, my fresh batch of Ricotta which tasted delicious and was made right in my own kitchen cost me about $4.00 to make, not counting the gas and the hot water for washing the pot. Maybe it was as much as I pay for the finished product but it was well worth it as it is delicious. For the directions for making the Ricotta, please visit Adventures in Cheese Making
Now, what did I do with this batch of Ricotta. I made Cannelloni for dinner tonight and was able to freeze half of them for another meal. If you have four or more eating dinner, the whole recipe will be sufficient for 4- 6 people, depending on appetites. If teenage boys are involved, then you will have dinner only for four. If like us, there are only 2 people at the meal, then you will have at least 2 meals out of it and maybe more.
While the Ricotta was draining I made the Crepe Batter for the Cannelloni Shells and then refrigerated it. Crepe batter needs to rest for at least one hour after being made. For the recipe see Crepe Batter
While the Crepe Batter was resting, I started the Meat Sauce that was to go over the top of the filled shells. Next, I shredded the Mozzarella Cheese that was to go over the Meat Sauce. If you need a recipe for the Meat Sauce you can just use my Fresh Tomato Sauce but start out by sauteing a pound of ground beef, chicken or veal before you add the other ingredients. Or you can use only Tomato Sauce.
After the Crepes are made and the Sauce is simmering, prepare your Ricotta Cheese by adding an Egg, some freshly shredded Parmesan, Basil and about 1/2 tsp. Salt and 1/4 tsp. White Pepper or whatever your taste buds decree. The Basil that I added was actually a combo of minced Basil and Garlic in Olive Oil.
Set the Crepe Shells out on a flat surface and place 2-3 Tablespoons of the Ricotta filling on each Crepe (depending on the size of the Crepe). Fold in the sides and then the top and bottom.
Place each filled and rolled Crepe in a baking dish that has been lightly oiled with Olive Oil. Place them close together. When all the shells are filled, wrapped and placed in the baking dish top with the Sauce and some shredded Mozzarella Cheese.
Bake at 350 degrees for 20-30 minutes or until everything is hot and the Mozzarella Cheese has melted.
Serve immediately with a mixed Green Salad and fresh Italian Bread, if so desired.
This dish will serve from 4-6 people, depending on appetites. We had enough leftover for a second meal and half the Manicotti went in the freezer for a third meal. Of course, we are only two people and so we are lucky enough to have more than one meal out of this dish.
Our ‘Culinary Makeover’ today is a relatively simple one. Mashed White Sweet Potatoes turned into Sweet Potato Waffles which I served with Chili con Carne.
A very delicious meal, but with only 2 people in the household we had Waffles left over which we in turn toasted for Breakfast the next day. They tasted really delicious with melted Butter and Maple Syrup!
The Sweet Potatoes I purchased had red skin and I had forgotten that the Red Skinned Sweet Potatoes are not red inside but White. They were a little more starchy than the gold ones but they still tasted good and were perfect for making Waffles.
For the Waffles I used:
2 cups mashed Sweet Potatoes
1 cup flour
1 Tbsp. Brown Sugar
2 Tbsps. Olive Oil (melted Butter can be used instead)
I had forgotten to put in a leavening agent which would have been maybe 1 tsp. Baking Powder, but the waffles came out very well without it. You can use any type of Sweet Potato or even Russets that had been mashed for dinner the night before. Try your hand at it and see what you can come up with!