why I shouldn't be cooking

In my last post, I was drooling over lots of autumny baked goods. Sweet potato bourbon bundt cake was the winner. Except...

1. Shockingly, my husband was all out of bourbon. Well, that's not true. There was an unopened bottle of 10-year Pappy Van Winkle but I figured he'd have a mild heartache if I used that. I instead opted for Drambuie, a fortified scotch, which turns out is not that much cheaper. Oops. It did add a lovely warmth to the cake, but next time, I'll make sure we have Maker's Mark.

2. And then I forgot to add the nuts. And the butter seized up into little chunks when I added cold squash puree to the batter. I just shouldn't be cooking. Pregnancy makes it difficult, I'm finding. But the cake still turned out tasty.

Yes, I used cushaw squash puree instead of sweet potato. Why? This 16-pounder is why (the middle one):

Not sure how long the two on the right took to grow, but the one on the left has been growing for 29 weeks.

It's a sweet and tasty winter squash, but I'm thankful it was 10 pounds smaller than the monster we got last year. We ate half with a Moroccan pork stew that I baked in it and then I froze the other half (9 cups of squash puree) for the future.

So back to the bundt, now I'm all caked out and ready to move on to bigger and better things - like PIE. (Edit: I just got back from a pie contest, and having consumed 6 decent slices, I can't really think about any more pie right now. *So full*)

Also craving oatmeal cookies the other day. Lord help me if this baby is giant.

baking craving

Maybe it has something to do with this cold snap we're just now experiencing. (It was 44 degrees walking the dog this morning!) It finally feels like fall, and I really want to bake something. Well, technically I really want to eat something baked fresh from the oven, but that means I'll need to bake.

Plus, my Pinterest board has been getting mighty full of delicious-looking recipes to taunt/tempt me.

Pumpkin gingerbread?

Chocolate chip olive oil banana bread?

Pumpkin muffins with cheesecake filling?

Sweet potato bourbon bundt cake?

Sigh...decisions, decisions...

Hmm, I think the husband should decide since I really shouldn't eat an entire dish myself!

THE apple pancake

This weekend's breakfast recipe was another winner. A big winner. And I'm glad I didn't thoroughly read the ingredient list before I started making it or else I never would have even printed it out (discovered it on www.thekitchn.com). Let's just say there's a bit more butter and sugar involved than I'm usually comfortable handling.




A giant caramelized apple dutch baby is what's on the menu. I kind of have a dutch baby obsession - they're just fun to make (and eat). Kind of like popovers. I've also been told the pancake needs to make an appearance while we're entertaining family in the next few months. So watch out.

With all the caramelizing going on in the bottom of the cast iron skillet, I was certain the only outcome would be disaster, but I guess tons of butter wins out in the end. Cleaning my cast iron was a breeze and I'll no longer fear cooking in it.

The Apple Pancake

(adapted from The Kitchn)

2 large or 3 medium apples, preferably tart ones like Granny Smith
3 tablespoons white sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/3 cup unsalted butter (I might try it with 1/4 cup next time)
1/3 cup dark brown sugar (unpacked)
3/4 cup flour (optional: whole wheat pastry flour)
1/2 teaspoon salt
1/4 teaspoon nutmeg
1 cup milk
1/2 teaspoon vanilla
5 eggs
Powdered or cinnamon sugar, to serve (optional)

• Heat the oven to 400°F. Peel, core, and quarter the apples, then cut them into medium slices (1/4-inch thick or less). A apple peeler/corer/slicer do-hicky works perfect. You should have about 3 cups of chopped apples.

• In a small bowl, mix 3 tablespoons of sugar with the cinnamon and ginger and set aside.

• Cut the butter into chunks and place them in a deep cast iron skillet or 8x8-inch baking dish. Put the skillet or baking dish in the oven for 3 to 4 minutes, or until the butter is melted. Take the pan out of the oven and sprinkle the 1/3 cup brown sugar over the melted butter. Carefully spread the apples on top of the brown sugar and sprinkle 2 tablespoons of the cinnamon sugar mixture over the apples. Put the pan back in the oven to caramelize the apples and sugar.

• Whisk the flour with the remaining tablespoon of sugar, salt, and nutmeg. Gradually add the milk, whisking constantly with a large wire whisk to beat out any lumps. When the flour is smoothly incorporated into the milk, beat in the vanilla and the eggs one by one. Beat by hand for 2 minutes, or until foamy. Let the batter rest for 5 minutes. By now the sugar should be bubbling around the apples, about 7-8 minutes.

• Take the pan out of the oven and pour the batter over the apples. Bake for about 20 more minutes or until center is set and sides are lightly browned. The pancake will puff up dramatically but fall after a few minutes after you take it out of the oven.

• If you want, serve with powdered sugar or more cinnamon sugar but it really doesn't need any extra sweetness.

please?

From my desk, I look over my shoulder and this is what I see:

"I got up from my nap just to give you the thousand-yard stare. Your popcorn, I need it."

abc's part 2

One more alphabet print that I just came across...

Rifle Paper Co.

I love that the artist used a narwhal AND a turtle in a top hat. Hmm...this is going to be a tough decision.

abc's

Continuing the recent nursery decor theme... The baby's room has to have an alphabet print. Here are some super ones I found on Etsy:

seller: trendypeas

seller: nurserylove

seller: retro deco

seller: ink tree press

seller: sycamorestreetpress

And the gorgeous alphabet I just found this morning and totally covet:

seller: bookhouathome

flavors of fall

Fall is my absolute favorite season. And even though we now live in the Southwest where, in October, we anticipate the drop below 100 degrees instead of the drop of the leaves, at least I can still have my fall flavors. Yes, we're still getting watermelons, tomatoes and peppers in our CSA basket, but winter squash is also starting to roll in and apples and pears are in full force at the store.

This weekend, I dove into a can of pumpkin puree to whip up the fluffiest pancakes ever. This recipe is so fail-proof that even I, the impatient queen of high heat and flat flapjacks, can create perfect pillowy pumpkin pancakes. Also, hooray for alliteration!

This recipe makes stacks and stacks of pancakes. So either have four hearty eaters on hand or be ready for leftover pancakes which really never hurt anyone. Also, I switched out the all-purpose flour in the original recipe for whole wheat pastry flour because I love the texture of whole grains and it's such a simple way to boost the healthiness of your breakfast.

Pumpkin Pancakes

(adapted from allrecipes.com)

1.5 cups milk

1 cup pumpkin puree

1 egg

2 Tbsp. vegetable oil

2 Tbsp. vinegar

1 tsp. vanilla

2 cups whole-wheat pastry flour (or all-purpose flour)

3 Tbsp. brown sugar

2 tsp. baking powder

1 tsp. baking soda

1 tsp. allspice

1 tsp cinnamon

1/2 tsp. ginger

1/2 tsp. salt

• In a bowl, mix together the milk, pumpkin, egg, oil, vinegar and vanilla. Add the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt and stir just enough to combine. Don't overmix.
• Heat a lightly oiled frying pan or griddle over medium heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

put a bird on it

In my pregnant nesting zeal, I've decided to get crafty and make at least one mobile for the nursery. I saw the prettiest one at Pottery Barn Kids but it was pink. Baby's room won't be slathered in pink, so I'm going to get my DIY on.

I just need to keep the birds in check. Before you know it, there will be birds on everything in the room. And that is NOT the direction we want to head. For reference: http://www.putabirdonit.com/

There are just so many cute mobile ideas out there in internet-land, I may have to try my hand at a few more designs. You know, when I'm not cleaning the whole house and studying up on things like how to birth a child and take care of said child.

Here are a few more faves that seem very do-able...

from here

from here

 

from here

from here

from here

frozen meal suggestions?

I'm starting to think ahead to January - when I'll have a newborn to figure out and, I'm assuming, not much time/energy to cook. I'd like to put some home-cooked meals in the freezer so we're not eating grilled cheese or take-out Chinese everyday.

The sloppy lentils we had last night (which were shockingly tasty, after I threw in a few more spices) would freeze nicely and I know soups would store well. (Bonus - it'll be soup weather come January!) But one cannot live on soup and lentils alone. Or doesn't want to anyway...

Any extra-tasty recipe suggestions for heartier fare that I can whip up and throw in the freezer?

mexican bruschetta chicken

Chicken. Tomatoes. Chiles. Feta. Not nearly as challenging a mystery basket as the ones on Chopped, but yesterday I had to figure out how to turn these ingredients into dinner. I toyed around with making a tamale pie (like cornbread pot pie), but that would be too labor-intensive after a tiring day of work. So I threw this together instead:

Mexican Bruschetta Chicken

1. Make fresh salsa: chopped tomatoes, chopped roasted chiles, diced onion, crushed garlic, chopped cilantro, squeeze of lime & a few dashes of salt.
2. Pound chicken flat (I use saran wrap and my fist - it's more fun that way), sprinkle with chili powder, cumin & salt. Spray with oil. Grill. 
3. Serve salsa and crumbled feta (or cotija cheese) over chicken.

We ate this with cast-iron skillet cornbread made with fresh corn & roasted chiles, but I think it needed a second side dish - a green veggie or salad.

wackiness

Tried to catch Ginger sleeping with her tongue sticking out but instead got her mid-yawn. With gnomes in the background. Obviously.

P.S. Happy 5th Anniversary, honey! It sprinkled on our puppy walk this morning - reminded me of the "lovely" weather we had on our wedding day. Looking back, I think what they say is true - rain on your wedding day really is good luck. :)

charlie brown tree

It's pomegranate harvest time! Actually, I don't think our pomegranates are ripe yet, but they were weighing down the 3-foot tree that Todd planted back in the spring. But their sacrifice was not in vain; they make an awfully cute fall centerpiece. Take a gander at our first harvest...in all it's glory...:

20 weeks down, 20 weeks to go

I've hit the halfway mark of my pregnancy. It's getting awfully exciting these days. Here I am at 9 weeks (baby was the size of a cherry) and 19 weeks. The baby bump is currently in full effect:

Last week we went in for our ultrasound. Either someone was chopping onions nearby or my pregnancy hormones were kicking in because my eyes were tearing up the whole time. It was so amazing to see the little person in there. The ultrasound tech explained what she was examining, and everything appeared normal. I tend to worry...about everything so this put my mind a little more at ease. And then at the end, she asked if we wanted to know what we're having. Yes, please!...


We're having a girl!

Seeing her precious profile makes me want to sit up straighter. I don't want to squish her!

waving hello?

tiny baby foot!

bits and bobs

• I finally bought the makings for smores which I've been craving (along with every other sweet known to mankind). Now if only it'd cool off outside. Toasting marshmallows over the grill when it's 113 out just doesn't seem very pleasant.
•  Just discovered a dark chocolate/caramel/sea salt candy bar at Trader Joe's. It's divine and messy and I bet it'd make uber-divine and uber-messy smores...
• How great is this idea - watermelon salad in the form of "pizza"?! I'd definitely go the feta + mint route.
• Even though I currently can't partake in adult beverages, I'm looking forward to celebrating our 5th wedding anniversary at Roy's for happy hour next week. It's "Hawaiian Fusion" cuisine and we ate at the one in Maui on our honeymoon. If you happen to have a Roy's near you, I'd highly recommend their "aloha" happy hour - great food and bev deals. It's one of the handful of chain restaurants we food snobs will eat at. Well, I'll gladly eat at more than my husband. How can you not like Carrabba's?!

snuggums!

make this now

I just got up from the dinner table and HAD to post about this dish. Warm Butternut Squash and Chickpea Salad. It's amazing. And it probably would have been even better if I had the requisite cilantro, or at least it would have looked prettier. But still, the flavors are wonderful - sweet roasted squash, nutty tahini, tart lemon, creamy chickpeas. It's perfect for this time of year - the transition from summer salad season to autumn squash season. (Granted, not here in Phoenix where it's supposed to hit a ridiculous 114 tomorrow. Not sure how our CSA farm is growing butternut squash...)

Here's the link!

Warm Butternut Squash and Chickpea Salad

cutest little cactus

A few weekends ago, we braved the heat (at 7am) to visit the Desert Botanical Gardens here in Phoenix. Our mission? To scope out plants for our front yard makeover...which may actually never happen due to minor life distractions like, oh I don't know, having a baby and working like crazy before said baby enters our lives?

I just wanted to share one little snap I took that morning. These pincushion cacti were scattered around the gardens, parked under big protective plants for shade. Smart thinking, guys. Aren't they just adorable with their little flower halos?! (I'm just practicing for the impending adorableness of baby-dom.)

squash ribbon salad

A follow-up from yesterday. This may actually be my absolute favorite way to prepare/eat summer squash. A light vinegary salad to combat sweltering summer evenings. But just a warning - it needs to be prepared 2 hours ahead of mealtime. I forgot about that when I started making it last night. Doh!

Marinated Zucchini and Yellow Squash Salad
(adapted from Health Magazine, March 2009)

1/2 cup cider vinegar
4 tsp. sugar
1/2 tsp. salt, divided
2 lbs. zucchini and/or yellow squash
1 garlic clove, minced
1/2 cup packed fresh basil leaves
1 Tbsp. fresh lemon juice
1 Tbsp. olive oil
3 oz. part-skim mozzarella cheese, cut into 1/4 inch cubes.

• In a bowl, combine vinegar, sugar and 1/4 tsp. salt until sugar dissolves. Trim ends of zucchini and squash; cut into thin ribbons with a mandolin (1/16" thickness) or a harp-shaped peeler. Add to vinegar mixture. Cover and chill 2 hours.
• In a food processor, add garlic, basil, lemon juice and olive oil, 1 Tbsp hot water and 1/4 tsp. salt. Process until smooth.
• Drain squash and divide among 4 plates. Top with cubed mozzarella and drizzle with basil oil.

Note: I'm quite intrigued by all the squash ribbon salads out there. This one with feta and mint sounds especially delicious!

stuffed summer squash

Being a CSA member has its ups and downs. The surprise of what's in this week's basket is fun. The challenge of putting together menus centered around the veggies is also fun. But week 6 of carrot-fest is not fun. The first few melons of the season are wonderous! Then a month of melons goes by and your melon-logged. Cucumbers are probably the most uninvited long-term guests. There's only so much you can do with a giant Armenian cucumber (especially when your husband doesn't even like cucumbers!)

It's summer, so in addition to being melon, cucumber and waning tomato season, summer squash season is in full effect. One can only eat so much grilled squash so recently I tried a fun new recipe - squash boats! Definitely a welcome addition to my squash repertoire.

Stuffed Squash with Turkey Sausage
(adapted from Simply Recipes)

6 medium zucchini or yellow squash
3 Tbsp. olive oil
1/2 cup chopped onion
3 cloves garlic, minced
2 *healthy* Tbsp. dry white wine (I always add extra wine to recipes!)
1 lb. ground turkey
2 diced tomatoes (or a can of diced tomatoes, drained a little)
3 Tbsp. chopped fresh basil (or 1 Tbsp. dried)
1 tsp. chopped fresh rosemary (or dried)
A dash of fennel seeds
3/4 cup grated Parmesan cheese
1 egg, lightly beaten
2 tsp. salt
2 tsp. pepper

• Cut squash in half lengthwise. Scoop out the insides, leaving shells about 1/4 - 1/2 inch thick. Reserve about half of the insides.
• Heat 2 Tbsp. of olive oil in a skillet over medium high heat. Saute onion and garlic until soft. Add reserved squash insides and saute another 2 minutes. Pour out into a bowl.
• Heat 1 Tbsp. of olive oil in the skillet. Add the ground turkey. Lightly brown the turkey, stirring occasionally, about 6 minutes. Stir in the onion mixture. Add the wine. Stir in tomato, basil, rosemary and fennel and cook 1 minute longer. Remove mixture from heat and set aside.
• When mixture has cooled, add cheese, egg, salt and pepper. Fill the squash shells with mixture. You're going to have some mixture left over - put it in a greased ramekin to bake alongside the squash. Place squash halves in a baking dish and pour water into the dish around the squash, about 1/4" deep. Bake at 375 degrees for 40 minutes, until golden brown. Remove squash from dish and serve while hot.

vivid dreams

They say that when you're pregnant, you start having very vivid dreams. And I have noticed this, except I still have a hard time remembering them. The only dreams I tend to remember are on the traumatic end of the spectrum. Like the other night.

I had given birth, the baby was here! But we didn't have the crib put together yet. ...So I decided to lay the baby down on the ironing board.

As I get further along, I can't wait to see what other fearful parenting dreams my mind will concoct...