cucumber kimchi

cucumber kimchi
from foodie with family
makes 3 quarts

1 head napa cabbage, cored and cut into bite sized squares
1 onion, sliced
2-3 carrots, peeled and diced
1/2 cup salt (approximately)
2 tablespoons chili flakes
10 cloves garlic, peeled and chopped
3 tablespoons minced ginger
3 tablespoons fish sauce
4 tablespoons white miso

1. Mix vegetables with salt and massage until it starts to wilt.  
2. Leave vegetables alone while mixing sauce or about 20 minutes.
3. Combine remaining ingredients until well combined.  Taste sauce and adjust accordingly.
4. After 20 minutes, vegetables should start to release liquid.
5. Add fish sauce mixture and stir to combine.
6. Add enough water to just barely cover vegetables.  It's best to add weight to push the vegetables below the water line.
7. Leave in a dark, cool, and dry place for at least 48 hours, stirring every 12 hours.  Start to taste kimchi at 48 hours to see when to bottle.  Can leave out for up to two weeks, but the mixture will get more sour the longer it is left to ferment.
8. Once your desired taste has been reached, then package it into glass containers and keep in fridge.
9. Will store for up to four months.

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Spiced Chickpea Stew with Coconut and Turmeric

Spiced Chickpea Stew with Coconut and Turmeric
from cook's illustrated

Olive oil for sauting
6 cloves garlic, minced
1 onion, chopped
1 tablespoon ginger
1 1/2 teaspoons turmeric
1/2 teaspoon chili flakes (original called for 1 teaspoon, but I think it was a bit much)
2-15 oz cans chickpeas, drained and rinsed
1-15 oz can coconut milk
3 cups broth
1 pound green leafy vegetable like spinach or kale, chopped
1 cup mint leaves (optional for serving)

1. Saute onions in oil until browned; add garlic and ginger and cook for another minutes.
2. Add turmeric, chili flakes, and chickpeas.  Cook chickpeas until they get a bit browned and crisp (about 8-10 minutes)
3. Add coconut milk and broth to chickpeas and bring to a simmer.  Simmer for 20 minutes.
4. Add greens and cook for another 5-10 minutes.
5. Season soup and serve with mint leaves, pita, and yogurt.

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Tuscan ribollita soup

Tuscan Ribollita Soup
from Blue Apron

2 tablespoons olive oil
1 onion, diced
5 oz carrots, chopped
1 stalk celery, chopped
5 cloves garlic, minced
1/8 teaspoon red pepper flakes
2 cups kale, de-stemmed and chopped
2 cups vegetable broth
2 cups white beans
1-15 oz can fire roasted tomatoes
4-5 slices sourdough bread
1/2 bunch parsley, chopped
eggs

1. Heat olive oil in a large pot until hot.
2. Add onions, carrots, and celery, cooking until transparent.
3. Add pepper flakes, kale and garlic cooking until kale is tender, about 5 minutes.
4. Add broth, beans, and tomatoes.
5. Bring to a simmer.
6. Add bread and stir until submerged.
7. Simmer for 15 minutes.
8. Add parsley and season to taste.
9. Make eggs over easy.
10. Serve soup with eggs and parmesan cheese on top.

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French onion soup

So what do you do when you accidentally buy two bags of 5 pound onions in one week?  You find recipes that are onion based so you don't waste those onions.  This recipe was the first that came to mind, and it was so delicious that I ate it for several days AND had enough to freeze two servings for another day.

 {French onion soup}

 {the plain soup on the left and covered with cheese on the right}

French onion soup
from smitten kitchen

makes 8 servings

1 1/2 pounds yellow onions, thinly sliced
3 tablespoons unsalted butter
1 tablespoon olive oil
1 teaspoon salt
1/4 teaspoon granulated sugar
3 tablespoons flour
2 quarts beef broth (use a mushroom broth for a vegetarian dish)
1/2 cup dry white wine or dry white vermouth
Freshly ground black pepper
3 tablespoons cognac or brandy

Topping
1 tablespoon grated raw onion
1 to 2 cups a mixture of Swiss and Parmesan cheese
1 tablespoon butter, melted
12 to 16 1-inch thick rounds French bread, toasted until hard

1. Melt the butter and oil together in the bottom of a 4- to 5-quart saucepan or Dutch oven over moderately low heat. Add the onions, toss to coat them in oil and cover the pot. Reduce the heat to real low and let them slowly steep for 15 minutes
2. After 15 minutes, uncover the pot, raise the heat slightly and stir in the salt and sugar. Cook onions, stirring frequently, for 30 to 40 minutes until they have turned an even, deep golden brown. Don’t skimp on this step, as it will build the complex and intense flavor base that will carry the rest of the soup.
3. After the onions are fully caramelized, sprinkle them with flour and cook, stirring, for 3 minutes. Add the wine in full, then stock, a little at a time, stirring between additions. Season to taste with salt and pepper. 
4. Bring to a simmer and simmer partially covered for 30 to 40 more minutes, skimming if needed. Correct seasonings if needed but go easy on the salt as the cheese will add a bit more saltiness. 
5. Stir in the cognac. 
6. Preheat oven to 325. Arrange six ovenproof soup bowls or crocks on a large, foil-lined baking sheet. Divide the soup among six bowls. 
7. To each bowl, add 1/2 teaspoon grated raw onion and a tablespoon of grated cheese. Stir to combine. 
8. Dab your croutons with a tiny bit of butter and float a few on top of your soup bowls, attempting to cover it. 
9. Mound grated cheese on top of it; how much you use will be up to you (I recommend 1/4 cup for each bowl).
10. Bake soups on tray for 20 minutes, then preheat broiler. 
11. Finish for a minute or two under the broiler to brown the top lightly. 
12. Grab pot holders, and serve immediately.

Although it does take some work, this would be an excellent recipe for a dinner party since the soup can be made ahead of time then easily reheated/cheesed (yes-that's a verb) with little fuss on your part.  Have you ever had French onion soup?

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ribboned asparagus salad with lemon

I've personally always eaten asparagus cooked.  When I saw this recipes from a favorite food blogger to eat it raw, I was intrigued.  I made it for lunch right after buying some from the farmer's market last weekend.  My mom and I ate it ALL in one sitting.  Then I made more for her before going home so she had it for the week.  Needless to say, we are obsessed!

 {ribboned asparagus salad with lemon}

{close up of the salad}

ribboned asparagus salad with lemon
from smitten kitchen

makes 4 servings

1/4 cup sliced almonds, toasted and cooled
1 pound local asparagus, rinsed
1 lemon, halved
Olive oil
Coarse salt
Freshly ground black pepper
1 to 2 ounces Parmesan cheese, shredded

1. No need to snap off the tough ends of your asparagus. Lay a single stalk on its side on a cutting board. Holding onto the tough end, use a vegetable peeler to shave off thin asparagus ribbons from stalk to tip, peeling away from the tough end in your hand. Discard the tough ends once you’re done peeling.
2. Gently pile your ribbons on a medium-sized serving platter. 
3. Squeeze some lemon juice over the asparagus, drizzle it with a bit of olive oil and sprinkle it with salt and pepper. 
4. Toss gently to coat. 
5. Sprinkle with Parmesan and almonds. 
6. Eat immediately. 

Have you eaten raw asparagus?  How did you like it?  Will you try this recipe?  (oh pretty please do!)

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balsamic mushroom pasta

Sometimes, I just don't feel like eating meat.  So when I saw this recipe on Pinterest, I knew I had to try it.  I told my mom I was making her dinner one night, and she loved it!  But really--who doesn't love a quick pasta meal?  

 {balsamic mushroom pasta garnish with parmesan cheese and parsley}

one year ago: zucchini noodles

balsamic mushroom pasta
from girl gone gourmet

makes 2 servings

4 ounces fettuccine pasta
4 tablespoons butter, divided
1/4 cup onion, finely diced
2 garlic cloves, minced
8 ounces baby portabello mushrooms, sliced
1/4 cup balsamic vinegar
1/4 cup cream
1 tablespoon fresh parsley, chopped
1/4 cup grated Parmesan cheese, plus a few tablespoons for garnish
salt & pepper

1. Cook the fettuccine according to the directions on the package. While the pasta is cooking prepare the mushroom sauce.
2. In a large pan, melt 2 tablespoons of butter over medium heat. Once melted, add in the shallots and garlic and cook for a few minutes or so, just until softened.
3. Add in the sliced mushrooms and toss them around to get them coated in the butter. If needed, add an additional tablespoon of butter if the mushrooms get too dry. Let them cook and brown for about 8 minutes.
4. Pour in the balsamic vinegar and stir everything together making sure to scrape up all of the browned bits on the bottom of the pan. 
5. Add in the other tablespoon of butter. 
6. Cook everything together for a couple of minutes and then turn off the heat and move the pan off the burner.
7. Pour in the cream and Parmesan cheese and stir to combine.
8. Add the cooked fettuccine to the sauce and toss to combine. Add in the fresh parsley and season to taste with salt and pepper.
9. Serve with additional Parmesan cheese sprinkled over the top.

If I weren't married, I'd probably eat many more vegetarian meals.  The Hubby has a meat=meal mentality which I don't see changing anytime soon...

How about you?  Do you not feel like meat every now and then?  

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black rice pudding

A friend of mine asked for a rice pudding recipe, and I immediately thought of this recipe.  Not only is it easy to make, healthy and delicious, but using black rice and coconut milk gives it that step up from the ordinary and a flair of international cuisine (fitting all of my criteria).  I made this in culinary school, and it has been a favorite of mine ever since.

{looks weird, but tastes AMAZING!}

black rice pudding

makes 8 servings

2 cups black rice (also called forbidden or purple rice and can be found at health food or Asian stores)
4 cups coconut milk (might need more or water can be used)
1/4 cup brown sugar (more if you want it sweeter)
Toasted coconut flakes (optional)

1. Cook rice and coconut milk until rice is mushy, about 1 hour.
2. Stir in sugar until melted.  If you want it sweeter, add more.
3. Serve warm with toasted coconut flakes (highly recommended as the crunch is a good foil to the tender rice)

I took this to work, and everyone loved it (only one person said it was "okay", but he was reluctant to try it--glad he did though!) especially the Japanese that I work with.  Many asked for seconds, but I didn't have any.  Then they asked for the recipe.  That always make me feel good :o)


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white bean and thyme stew

Cold winter days call for hearty, vegetable and bean heavy stews.  This was a vegetarian recipe, but The Hubby requires some meat so I added sausage slices.  This would be a great vegetable/bean side dish for another main course like a roast.  I served it with the sausages and rice for a complete meal.

 {white bean and thyme stew}

one year ago:  black bean cookies

white bean and thyme stew

makes 8 servings

1 large onion, diced

1 1/2 cups carrots, sliced

1/2 butternut squash (local), cut into 1 inch cubes (about 2 cups)

4 garlic cloves (local), minced

2 cans Northern beans, drained and rinsed

3/4 cup chicken or vegetable broth

1 1/2 teaspoon dried thyme

2-14 oz cans diced tomatoes

1 bay leaf 

1 pound sausages (local), sliced (optional) 
Parmesan cheese, topping

1. Mix everything together in a crock-pot.
2. Cook on high for 6-8 hours or until squash is tender.
3. Serve with cheese if desired. 

I love the thyme in this recipe.  I feel thyme is an under-used spice especially in my house because The Hubby didn't like it at all.  He loved this stew too, so I guess I can add thyme to the list of foods-Hubby-loves-now which is alright by me!

 

Do you use thyme?

 

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tomato balsamic sauce

This is without a doubt, my latest obsession especially since I ate it for two weeks straight (nope-not lying!).  This sauce is perfection; it tastes sweet and tangy with some smokier flavors from the caramelized onions and balsamic.  I made this by complete accident, and I couldn't be happier! 

 {I made a batch of the sauce and kept it in the fridge for quick lunches and side dishes}

{Sauce mixed with quinoa (left) and pasta (right)}

one year ago:  salmon patties
two years ago:  clam chowder

tomato balsamic sauce

makes 2 cups

1 tablespoon extra-virgin olive oil
1 onion, sliced
3 cloves of garlic, minced 
1/4 cup balsamic vinegar
1 teaspoon dried basil
2-14 oz cans diced tomatoes, drained 
Torn fresh basil and Parmesan cheese, optional

1. Heat a large skillet over medium-high heat. Add olive oil; swirl to coat. 
2. Add onion and sear until well caramelized.
3. Add garlic, balsamic vinegar, basil, and tomatoes.
4. Simmer sauce for 15-20 minutes or until thickened.
5. Serve over grilled chicken, grilled steak, baked salmon, or grains.

I ate it on EVERYTHING.  I wasn't a fan of it on pork, but chicken, steak, and salmon were delicious.  I added it to quinoa and pasta.  I didn't try it with rice, but I'm positive it would be delicious. 

Why did I eat it so much?  I had to make sure it was really as good as I thought ;o)

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spicy squash salad with lentils and feta

I originally made this as part of my Thanksgiving series, but my family didn't care for it.  Mainly because none of us like goat cheese, and this recipe called for goat cheese so I used it.  *smack hand to forehead*  I can't tell you what I was thinking when I did that....

So I made it again with feta cheese (still goat cheese but brined to get the strong taste calmed down), and we all loved it much better.  This hearty salad is almost a complete meal in itself; you could add some grilled chicken or steak; you could serve it with some more vegetables for a meatless meal.

{spicy squash salad with lentils and feta}

{close-up}

spicy squash salad with lentils and feta
from smitten kitchen

Serves 6 as an appetizer, 3 as a main

3/4 cup black or green lentils
6 cups peeled, seeded and 1 inch cubed butternut squash (local from about a 2-pound squash)
3 tablespoons olive oil, divided
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon coarse salt
4 oz feta cheese
1/4 cup thinly sliced mint leaves (optional; I used this, but added it after I took a photo)
2 tablespoon red wine vinegar, plus additional to taste
4 cups baby arugula (I skipped this because I forgot the recipe called for it--didn't miss much)

1. Preheat oven to 400°F. 
2. Toss squash or pumpkin cubes with 2 tablespoons oil, cumin, paprika and salt. 
3. Arrange in a single layer on baking sheet and roast 20 minutes. Flip pieces and roast for an additional 10 to 15 minutes, until tender. Cool.
4. Meanwhile, soak lentils for 10 minutes in a small bowl, then drain. 
5. Cook lentils in boiling salted water until tender but firm, about 30 minutes. Rinse with cold water, then drain and cool. 
6. Combine lentils, pumpkin, feta cheese, vinegar, and 1 tablespoon oil. 
7. Season with salt and pepper and extra vinegar, if desired (we felt it needed it). 
8. Serve immediately by dividing among plates.  This salad is not great cold so if you make it beforehand, let it sit out for about 1 hour before serving.

Do you have any hearty salads that you love to make?

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almond butter

My family has a slight obsession with nuts.  My grandfather and myself eat nuts every day in some form or another.  The Hubby LOVES peanut butter (as in straight out of the jar), and the rest of my family eats it a few times a week.  I was at the farmer's market last year, and someone was handing out samples of almond butter they had made.  We started talking, and she said it was really easy and handed me a recipe card.  I wasn't successful with her recipe, but I did some research and found out that all you need is the nut itself (her recipe had me adding oil and such to the nuts).

 {almond butter}

 {I prefer eating almond butter with pears, but apples or by the spoonful will work too!}

 {I was completely lazy and used pre-roasted and pre-salted nuts, but you can buy raw almonds and make the butter from that or roast them yourself}

Almond Butter

Makes 2 cups

3 cup almonds, whichever you like to eat (dry roasted, roasted, roasted and salted, etc)
1-2 tablespoons honey (optional and local)

1. Place almonds in a food processor and puree until smooth, about 7 minutes.
2. Taste and add salt if desired.
3. Add honey if you would like.
4. Store in an airtight container in the fridge. 

You can make nut butter with any nut really.  I am tempted to start making my own peanut butter!  You can make cashew butter or walnut butter--go wild!

Do you like eating nut butter?  Which is your favorite?

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roasted beets with jalapeno cream

How many of you said, "EEWWWWWW BEETS!!!  They are so GROSS?"  My question is have you tried them? 

I used to be like that, but then my grandfather introduced me to pickled beets.  Now I eat them pickled and roasted.  When I saw this recipe on Pinterest, I was intrigued.  I wasn't disappointed.  The earthiness of the beets combined with the creaminess of the sour cream and heat of jalapenos is one incredible combination!

 {Roasted Beets with Jalapeno Cream}

 {As with all vegetables, the darker, the more nutritious.  These beets were almost black!}

Roasted Beets with Jalapeno Cream
from myrecipes.com

Makes 4 servings

2 pound medium-sized red beets
1/3 cup reduced-fat sour cream
1/4 cup finely chopped green onion
1/4 teaspoon salt
1 jalapeño pepper, finely chopped
16 Bibb or Boston lettuce leaves (optional-I forgot when I ate them, twice)

1. Preheat oven to 450.
2. Remove stems and roots from beets; wrap beets in foil. 
3. Bake at 450 for 45 minutes or until tender. 
4. Cool beets slightly; peel and cut into 1-inch wedges.
5. Combine sour cream, onions, salt, and jalapeño in a small bowl. 
6. Divide lettuce leaves among 8 plates; top evenly with beets and jalapeño mixture.

This is the perfect dinner party salad because it can be made ahead plus is served cool or at room temperature.

How many of you eat beets?  If not, will you give this recipe a chance?

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brown butter sweet potato alfredo

I absolutely love sweet potatoes, but I don't eat them very often because The Hubby doesn't like them at all.  I've tried every which way.  So when he has dinner with his friends, I invite my mom over to share in my food indulgences. 

I know this combination of sweet potatoes and brown butter and Alfredo sounds completely ridiculous, but people--it's ridiculously DELICIOUS!  I cooked the sweet potatoes beforehand so this recipe was done in about 30 minutes.

 {Brown Butter Sweet Potato Alfredo}

 {Brown Butter Sweet Potato Alfredo with Parmesan on top}

Brown Butter Sweet Potato Alfredo
from table for two

Makes 4 servings

2 tablespoons unsalted butter
1 pound sweet potato, cubed into 2-inch cubes (KY Proud)
2 tablespoons all-purpose flour
1 1/2 cup whole milk
1 cup freshly grated Parmesan cheese
1/4 teaspoon cayenne pepper (more or less depending on heat preference)
Cooked pasta

1. Bring a pot of water to a boil and add the cubed sweet potatoes and cook until fork tender. Carefully place sweet potatoes into a blender and puree until smooth.
2. In a large pot over medium heat, add the butter and brown.  Click here for a tutorial.
3. Once the butter is browned, whisk in flour for 30 seconds. 
4. Turn the heat up to medium-high and carefully add the milk and continue whisking until mixture thickens, about 3-4 minutes. 
5. Add the pureed sweet potatoes. 
6. Let the mixture simmer for 5-7 minutes until thickened then add the Parmesan cheese, cayenne, salt, pepper, and turn off the heat. If the mixture seems too thick, you can add more milk to thin it out.
7. Add the cooked pasta to the pot and toss until well-coated.
8. Serve! 

This is a great way to indulge but not over-do it.  You can even make this for lactose-intolerant family members.

So tell me, besides sweet potato casserole at Thanksgiving, do you eat sweet potatoes?  I have a weakness for sweet potato fries and curried ketchup.  Or even baked sweet potatoes with butter and cinnamon!  Okay, so you get I love sweet potatoes!  How do you love yours?

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Brussel Sprouts and Pecans in Brown Butter

I've been making this recipe since I was in culinary school where I learned it.  It's so easy, and the flavors work so well together.  Then again, what doesn't taste good coated in butter?  This recipe does have to be made at the last minute, but it's easy--promise!

{Brussel Sprouts and Pecans in Brown Butter}

Brussel Sprouts and Pecans in Brown Butter

Makes 6 servings

24 oz brussel sprouts. trimmed and cut in half (KY Proud)
4 tablespoons butter
1/2 cup chopped pecans, toasted

1. Steam brussel sprouts until tender.
2. Meanwhile, brown butter in a sauce pan; click here for a tutorial.
3. Once the brussel sprouts are done, add the butter and pecan.
4. Season to taste with salt and pepper.
5. Serve warm.

Next week will be the crowning glory of any Thanksgiving meal: turkey, cranberry sauce and dessert!  Stay tuned for more recipes!

PS-Don't forget to enter the crock-pot giveaway!

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Thanksgiving | Carrots with Lemon-Chive Butter

Welcome to Thanksgiving headquarters!  Over the weekend, I made a complete Thanksgiving meal full of new recipes, and I am so happy to say that most were easy and delicious.  One recipe I'll have to tweak before sharing, but these carrots were a major hit.  What's so awesome about them?  You can make the butter ahead of time so all you have to do is steam the carrots right before dinner then add the butter.  Easy!

 {Carrots with Lemon-Chive Butter}

Carrots with Lemon-Chive Butter

Makes 8 servings

4 tablespoons unsalted butter, softened
1 lemon, juiced and zested
1/4 cup chopped chives (alternatively use the green parts of green onions)
1 tablespoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper
2 pounds baby-cut carrots

1. In a bowl, combine butter, lemon zest and juice, chives, sugar, salt and pepper, and mix well with a rubber spatula or hand mixer on low speed.  Do this ahead of time!
2. Place carrots in a large pot and just cover with water. 
3. Bring to a boil over medium-high heat and cook until just tender, about 20 minutes. 
4. Drain and return to pan. 
5. Add butter mixture and toss until butter melts and carrots are evenly coated. 
6. Serve warm.

Stay tuned for more delicious recipes like sausage, apple, and sage stuffing and brined turkey!

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Fried Apples

Apple season is in full swing here in the Bluegrass!  Orchards like Reed Valley and Evan's have stands at the local farmer's market where you can try different types of apples and buy them for ridiculously low prices!

Take advantage by making this quick and easy recipe for one of my favorite apple dishes--fried apples!

 {Fried Apples with ice cream}

 {Apples from Reed Valley Orchard--some were galas (yellow) and pixie crisps (red)}

 {Cooked apples}

 {Showcasing the wonderful KY Proud products that went into this delicious dessert!}

One year ago: Cauliflower Rice
Two years ago: Pumpkin Bars

Fried Apples

Makes 8 servings

8 apples (local), cored and sliced into 1/2 inch wedges
3 plus 1/2 cups cider (local)
4 tablespoons cornstarch
6 tablespoons brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves

1. Place apples and 3 cups cider in a large pan on medium heat.
2. Cook apples until fork-tender, about 15 minutes.
3. Meanwhile, mix remaining 1/2 cup cider, cornstarch, and spices together.
4. Once apples are done, remove them with a slotted spoon and turn the pan up to medium-high.
5. Add spice cider mixture and heat until thickened.
6. Add cooked apples back to spiced sauce and stir to coat the apples.
7. Serve.

Use apples that you would eat plain; I personally don't like Granny Smith apples, so I used one of my favorites, Gala, along with a new favorite, Pixie Crisp.

You know that picture with the melting ice cream?  Yeah, it didn't last long!  The ice cream went with it perfectly!  My mom and I also bought almond croissants from Le Matin French Bakery and had fried apples with that too.  I'm pretty sure you can have fried apples with anything and for any meal.

I'm so happy to join the Dead Easy Desserts challenge this month hosted by franglais kitchen and maison cupcake

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Chickpea and Kale Salad

I won't lie--I've never been a fan of kale.  I'd tried it a few times, but this year when I saw it was on sale, I got a pound (which with leafy greens, is quite an amount!) and experimented.  I saw this recipe and made it because I had everything, and it sound delicious!  I ate it every day last week for lunch, and I was a bit mad when The Hubby found it, tried it, and ate the rest!  However, hearing him say he liked it was priceless--he didn't know it was healthy and had kale. 

 {Chickpea and Kale Salad}

 {This salad--really really really easy!}

 {Close up view}

One year ago:  Baked Potatoes (Crock-pot)

Chickpea and Kale Salad
from wishful chef

Makes 8 servings

2 cans chickpeas, rinsed and drained
6-8 leaves kale (local), chopped
1/4 cup fresh parsley (local), chopped
4 tablespoons olive oil
2 clove garlic (local), chopped
4 tablespoons lemon juice
salt and pepper, to taste
1/2 cup Parmesan cheese, grated

1. In a bowl, combine chickpeas, kale, parsley, olive oil, garlic and lemon juice. 
2. Add salt, pepper and grated cheese. 
3. Toss all ingredients together and mix well. 
4. Cover bowl and refrigerate. 
5. Best served immediately and at room temperature . Top with more grated cheese for presentation.

Have you ever had kale?  Did you like it?  I have a bit left over so I am going to saute it.  Maybe next year, I'll get a bit more fancy with it!

 Thanks to Lisa's Kitchen and Tinned Tomatoes for holding this vegetarian challenge!

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Pumpkin Sage Rice

I've seen a few recipes on Pinterest with pumpkin and sage so I thought that I would give it a try with some Parmesan cheese and rice.  This was so delicious that I couldn't stop taking little bites even after I had eat dinner.  I was so excited to take this to work as lunch for a few days, but The Hubby ate it all!  I was so mad at him!  I'm really glad he loved it, but he could have left me a little!  Lesson learned---I need to squirrel away my favorite recipes so I have some for the next day (mainly to see how it tastes, reheats etc. plus I like it).

 {Pumpkin Sage Rice}

 {Closer view of the pumpkiny goodness!}

One year ago:  Annie's Apple Cake

Two years ago:  Baked Egg in Roasted Tomato Cups

Pumpkin Sage Rice

Makes 4 servings

1 cup brown rice, soaked to speed up cooking
2 cups broth
2 tablespoons butter
1/2 cup milk
2 tablespoons cream cheese
3/4 cup pumpkin puree
1/2 to 3/4 cup Parmesan cheese (depending on how cheesy you want it, but the more you put in the less you will taste the pumpkin)
1 tablespoon fresh sage (local), chopped (1 1/2 teaspoons dried)

1. Combine rice and broth in a pan and cook until rice is done adding more broth as necessary.
2. Add butter and stir until melted.
3. Add milk, cream cheese, and pumpkin and stir until melted (if using dried sage, add here).
4. Add cheese and stir until combined.
5. Turn off heat and add sage, stirring to combined.
6. Add salt and pepper to taste.
7. Serve.

The pumpkin and sage were not overwhelming so I can imagine serving this to kids because it does taste creamy and cheesy.  This is also the perfect fall recipe if you don't really care for sweets.  Plus, I feel that pumpkin is very under-utilized for its savory qualities.  Speaking of which, you can also try this Pumpkin and White Bean Stew for another delicious and savory recipe.

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Roasted Green Beans

You know it's fall when I start roasting things....  These beans were just begging to be roasted since they are the last of the season.  So I obliged!  They were crispy and delicious; The Hubby and I ate them with our hands (no shame!).

 {Roasted Green Beans}

 {Getting ready to be roasted!}

{Crispy and ready to eat with your fingers (I won't tell)}

One year ago:  Spaghetti
Two years ago:  Peanut Butter Cookies

Roasted Green Beans

Makes 4 servings

2 pounds green beans (local), ends trimmed
1 medium onion (local), sliced
2 cloves garlic (local), minced
3 tablespoons of olive oil

1. Preheat oven to 450.
2. Mix beans, onions, and garlic in a bowl with the oil until everything is well coated.
3. Spread on a baking sheet in an even layer and sprinkle with salt and pepper.
4. Roast for 30-40 minutes watching carefully so they do not burn (I did it once!); turn pan and beans halfway through cooking.
5. Serve.

Do you like roasted vegetables?  It's my favorite for fall!

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Black Bean, Cucumber and Feta Salad

I'm still squeezing out as many fresh salads as I can because although I love cooler weather, the produce selection goes down dramatically. This salad makes the best of the last of the corn around KY.  The cucumbers have gone out of season, but this was still delicious!

 {Black Bean, Cucumber and Feta Salad}

 {Mixing the salad together}

 {From the top}

One year ago:  Chocolate Mousse

Black Bean, Cucumber and Feta Salad
from the kitchn

Makes 8 servings

2-15-ounce cans black beans, drained and rinsed
3 ears corn (local), cut from the cob
1 cucumber (local), finely diced
1/2 cup fresh cilantro, chopped
1/2 small onion (local), chopped
4 oz crumbled feta
1/3 cup lime juice (about 3 limes)
1/4 teaspoon ground cumin

1. Combine the black beans, corn, cucumber, cilantro, onion, and feta in a large bowl and toss until mixed evenly. 
2. Add lime juice and cumin, stir, and taste. 
3. Add salt and pepper and adjust seasonings to taste (might need to add a dash more lime juice).
4. Chill for at least one hour before serving but preferably overnight. 

Are you holding onto summer?  

Thanks for Lisa's Kitchen and Tinned Tomatoes for hosting this vegetarian contest!  Check out their website for other delicious recipes!

PS--Don't forget to enter my giveaway!

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