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Pumpkin Cookies

These are easy cookies to make.  I really liked them (my husband and son did not).  They are soft and lighter than most cookies.  They go perfectly with hot coffee or chai tea.  I left out the raisins this time (I don't like raisins).  Next time I might add chocolate or white chocolate chips.  Nuts would be good too.  These cookies freeze well.  Vegan too.

Pumpkin Cookies

½ cup shortening
1 cup canned pumpkin
1 teaspoon baking soda
1 teaspoon vanilla
1 cup sugar
1 cup raisins
2 cups flour
1 teaspoon baking powder
1 teaspoon cinnamon

Cream shortening and sugar and add pumpkin and raisins. Sift dry ingredients and add to above mixture. Drop by spoon on greased cookie sheet. Bake in 350 degree oven for 12-15 minutes. May frost if desired.

posted by: artichoke72 at 12:53 | link | comments (7) |
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Artichoke-Olive Spread

I made this sandwich spread that my friend Robin posted the recipe for in her feral vegetarian group and it turned out delicious.  I used a mix of green and black olives and left out the oregano(I'm not a big fan of oregano).  I used the spread to make a fabulous sandwich which consisted of the spread, shredded carrots, and fresh baby spinach on a sourdough baguette.  The artichoke-olive spread is also great on a toasted slice of baguette (great dish for a party).  The addition of sour cream would make this spread into a wonderful dip.

Artichoke-Olive Spread

cream cheese [8 oz.] softened
1 jar [6 oz.] marinated artichoke hearts, drained and chopped*
* reserve marinade from the artichoke hearts.
1/4 cup [packed] chopped black olives
1/2 tsp. onion powder
1/2 tsp. oregano
3 Tbs. reserved artichoke marinade

Mix the cream cheese with an electric mixer until soft and smooth. Stir in artichoke hearts, olives,
seasonings, and reserved artichoke marinade. Cover and chill.

Yield: 1 1/2 cups

posted by: artichoke72 at 13:43 | link | comments (2) |
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Pumpkin Bread/Muffins

It is finally starting to feel like Fall here and I'm seeing pumpkins everywhere.  These muffins embody Fall with their beautiful color and enticing scent.  My son loved them and I'm happy to have gotten some pumpkin into him.

I used this recipe to make pumpkin muffins.  Worked just fine.  Bake the muffins for 15 to 20 minutes or until a toothpick inserted in the middle comes out clean.  These turn out  too sweet.  Next time i will cut back about 1/3 cup sugar.  I substituted 1/2 cup whole wheat flour for 1/2 cup of all-purpose flour to boost the nutrition content.  Next time I will sub even more whole wheat flour.   

Pumpkin Bread/Muffins

1 1/2 cups all-purpose flour
1 1/2 tsp. ground cinnamon
1 tsp. baking soda
1 tsp. salt
1 tsp. ground ginger
1/2 tsp. ground nutmeg
1/4 tsp. ground cloves
1/4 tsp. baking powder
1/3 cup water or milk
1/2 tsp. vanilla
6 T. butter, softened
1 1/3 cup sugar or 1 cup sugar plus 1/3 cup packed brown sugar
2 eggs
1 cup pumpkin puree
1/2 cup chopped pecans or walnuts
1/3 cup raisins or chopped dates

Position a rack in the lower third of the oven.  Preheat the oven to 350 degrees.  Grease a 9 X 5 loaf pan.

Mix flour, cinnamon, baking soda, salt, ginger, nutmeg, cloves, and baking powder together in a small bowl. 

In another container, combine water (or milk) and vanilla. 

In a large bowl, beat the butter until creamy.  Gradually add sugar and beat on high speed until lightened in color and texture, 3 to 4 minutes.  Beat in 1 egg at a time.  Add pumpkin puree and beat on low speed just until blended. 

Add the flour mixture in 3 parts, alternating with the milk mixture in 2 parts, beating on low speed or stirring with a rubber spatula until smooth and scraping the sides of the bowl as necessary.  Fold in nuts and raisins, if using.  Scrape the batter into the pan and spread evenly. 

Bake until a toothpick inserted in the center comes out clean, about 1 hour.  Let cool in the pan on a rack for 5 to 10 minutes before unmolding to cool completely on the rack.

Recipe source:  Joy of Cooking by Irma Rombauer, et al. (Scribner, 1997).

posted by: artichoke72 at 00:48 | link | comments |
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Perfect Popcorn Balls

I made these last night.  I used 3 quarts of popcorn and didn't pour all of the melted caramel mixture over the popcorn (seemed like it would be too much caramel for the amount of popcorn).  They turned out well....not too gooey.   We used the remaining caramel mixture to dip apples slices into...yummmmmm.  It is easier to form the popcorn balls if you let the mixture cool a bit after mixing the caramel and popcorn together.  These are great treats for halloween.

Perfect Popcorn Balls

2 1/2 quarts plain popped popcorn
1 14 oz. package light caramels
1/4 cup light corn syrup
2 T. water

Keep the popped popcorn in a 200 degree oven while the caramels melt.

Melt the caramels in a double boiler.  Add corn syrup and water and mix until smooth.  Pour over popcorn and mix well.  With greased hands, shape into balls.

Let cool completely and dry.  Wrap each ball individually.

Makes about 15 softball sized popcorn balls.

posted by: artichoke72 at 12:20 | link | comments |
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Spicy Red Lentil Soup

i made this for dinner last night and it was excellent...warming and comforting.  it was also quick to put together and only took about 30 minutes from start until it was on the table. i used little red lentils (goya brand) and was surprised at how fast they cooked (less than 20 minutes).  i only made a few minor changes to the recipe to suit my tastes...i sauteed the veggies in a little olive oil instead of cooking spray (i'm not on a low fat diet), left out the alspice and cloves, and upped the cumin to a full teaspoon.  i also added a bit more veggie broth to make it more soupy.  this recipe will be added to my favorites list.  

Spicy Red Lentil Soup
 
Non-Stick Spray
1 small to medium Onion (diced)
2 stalks Celery (diced)
2 medium Potatoes (peeled and diced)
1 med Carrot (diced)
2 cloves Garlic (minced)
 
1/4 tsp each of Ground Allspice, Cumin, Cloves, and Cayenne Pepper
  
6 cups Vegetable Stock
1 cup Red Lentils
1 cup chopped Kale or Spinach
1/4 cup chopped Cilantro
  
Saute first 5 ingredients in pot sprayed with non-stick spray until veggies are tender. If they start to stick, add a little of the vegetable stock.  Add spices.  Add Stock and Lentils and bring to a slow boil.  Throw in Kale or Spinach. Simmer until lentils are completely cooked. Add Cilantro right before serving.
Makes 6-8 good sized servings.

posted by: artichoke72 at 12:57 | link | comments (3) |
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Double Corn Muffins

I made these last night to go with dinner.  They were very sweet and may be better with/for breakfast rather than with a savory meal.  This recipe makes 24 muffins. I cut the recipe in half.  The batter was very thick and I'm not sure if it was because I halved the recipe (and maybe miscalculated) or if that's how it was supposed to be.  The corn kernels in the muffins get all chewy and sweet (and stick in your teeth) and tastes really good.

Double Corn Muffins

1/2 cup butter, room temperature
1/2 cup corn or canola oil
3/4 cup white or turbinado sugar
3 T. honey
3 cups flour
1 cup cornmeal
3 1/2 tsp. baking powder
1/2 tsp. salt
3/4 cup milk
1 cup fresh or frozen corn kernels

Preheat oven to 375 degrees.  Grease 2 12-cup muffin pans or line with paper liners.

In a mixing bowl, beat the butter, oil, sugar, and honey together till fluffy.  In a second bowl, mix the flour, cornmeal, baking powder, and salt.  Add to the butter mixture alternately with the milk.  Mix on low speed just till blended.  Stir in the corn.  Fill each muffin cup 3/4 full, and bake for 25 minutes or until a toothpick inserted in the center comes out clean.  Best served hot and fresh, with butter and honey.

Recipe from:  Phyllis Glazer

posted by: artichoke72 at 14:57 | link | comments |
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Minnesota Cream of Wild Rice Soup      

This is one of my favorite soups.  It's rich and warming.  Once the wild rice is cooked, it's quick to prepare.   For convience, I use a package of cooked wild rice (fall river wild rice) and it contains exactly 2 cups of cooked wild rice.   I'm having a hard time finding that particular product now, but they sale it online (click the link).  I like mushrooms, so I add a little more than the 2 called for in the recipe.  Enjoy!

Minnesota Cream of Wild Rice Soup   

2 c. cooked wild rice
1 lg. onion, diced
1/2 green pepper, diced
1 1/2 ribs celery, diced
2 lg. fresh mushrooms, diced
1/2 c. (1 stick) butter
1 c. flour
8 c. hot vegetable broth
Salt & pepper to taste
1 c. light cream or half & half

Prepare the wild rice according to package or basic directions.

Saute the onion, green pepper, celery and mushrooms in the butter about 3 minutes or just until vegetables soften. Sprinkle in the flour, stirring and cooking until flour is mixed in, but do not let it
begin to brown. Slowly whisk in the vegetable stock, whisking until all the flour-butter-vegetable mixture is blended well. Add the rice and season to taste with salt and pepper. Heat thoroughly, stir in the cream.  Heat gently, but do not boil.

Makes about 12 servings.

posted by: artichoke72 at 16:38 | link | comments |
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Beef Stroganoff

This is an excellent recipe.  I have made it numerous times and it is fabulous every time.  I have adjusted and experimented with this recipe in various ways.  I have made a decent vegetarian version using vegetable buillon instead of beef and by replacing the beef with mushrooms and serving it over egg noodles.  I have also tried a meat analog (Worthington vegetable steaks) once and didn't like that at all.  But for the most part when I cook this, I follow the recipe, except for using a less expensive cut of beef (sirloin, london broil, etc...).   To save money and extend the recipe, I add 16 ounces of sliced mushrooms around the same time I add the beef (which I use less than a pound of).  I cook double the amount of sauce and serve it all over egg noodles (with the fried potatoes on top).  Instead of cutting matchsticks, I grate the potato, squeeze out as much liquid as possible and fry in small batches until golden and crispy.  I usually do this before I cook the stroganoff.  Anyway, it's a classic dish and one I am glad to have in my repetoire.

Beef Stroganoff

4 T. butter
2 T. flour
1 tsp. dry mustard
1 cup rich beef bouillon
1/4 cup sour cream
1 small yellow onion, peeled and thinly sliced
1 1/2 pounds beef tenderloin, sliced into pieces 3" long X 1" wide X 1/8" thick
salt and pepper, to taste
vegetable oil
4 russet potatoes, peeled ans sliced into 1/8" matchsticks
2 T. chopped parsley

Melt 2 T. of the butter in a small saucepan over medium heat.  Add flour and dry mustard and stir with a wooden spoon for 2 minutes.  Gradually add bouillon, whisking constantly until thick, about 2 minutes. Stir in sour cream, remove from heat, and set aside.

Melt remaining 2 T. butter in a large skillet over medium heat.  Add onions and cook until soften and lightly golden, about 5 minutes.  Increase heat to high, add meat and saute until just cooked through, 2 to 3 minutes. Reduce heat to low and add reserved sauce.  Season to taste with salt and pepper.

Meanwhile, pour oil into a deep medium pot to a depth of 1 1/2", and heat over medium heat to 365 degrees on a candy thermometer.  Fry potatoes in batches until golden and crisp, about 3 minutes.  drain on paper towels; season to taste with salt while still warm.

Spoon stroganoff onto a serving platter, and cover with a mound of jumbled straw potatoes.  Garnish with parsley

Recipe source:  Saveur (Sept./Oct. 2000 issue).  They adapted the recipe from Darra Goldstein's Taste of Russia (Russian Life Books, 3rd edition, 1999).

posted by: artichoke72 at 13:26 | link | comments |
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