Tag Archives: recipe

Halloween Treats from the Kitchen

HAPPY HALLOWEEN!! Our final post in celebration of Five Days of Halloween is for tasty homemade treats!

This cookie recipe attracted my attention because it looked like a little pumpkin. When mine came out of the oven, there was nothing pumpkinish about them. In hindsight, I should have been skeptical of a cookie image linking me to a recipe that did not have a picture of its own, but who knew the internet could be misleading?

My initial disappointment over these cookies did not end with my first taste. While very moist and tender, the flavor was lackluster. I was ready to chalk them up as a #fail, but decided to give them one last chance and added the glaze. HELLO!
cookies

The secret to these Tangerine-Glazed Pumpkin Cookies is the glaze and to serve them at room temperature. The mild pumpkin and spice cookie is a vehicle for the citrusy glaze that bursts with flavor. I loaded on the glaze and couldn’t stop myself from licking the bowl when I was done.

The recipe from Health calls for tangerines but my grocery store didn’t have any, so I used oranges instead. I also substituted five-spice powder with pumpkin pie spices.

Here’s how their recipe:

Ingredients

Cookies:
Cooking spray
1 cup plus 2 tablespoons all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon five-spice powder (I used pumpkin pie spice)
1/4 teaspoon salt
1/2 cup sugar
1/4 cup unsalted butter, softened
1/2 teaspoon finely grated tangerine zest (I used orange zest)
1/2 cup canned pumpkin
1 large egg
1/2 teaspoon vanilla extract
Glaze:
2 cups powdered sugar
2 tablespoons fresh tangerine juice (I used orange juice)
2 1/2 tablespoons fresh lemon juice
Preparation

1. Preheat oven to 375°, and spray 2 large baking sheets with cooking spray.

2. For cookies: Whisk together flour, baking powder, baking soda, five-spice powder, and salt in a medium bowl.

3. Beat sugar, butter, and zest with an electric mixer on medium speed in a large bowl until light and fluffy. Beat in pumpkin, egg, and vanilla until blended. Reduce speed to low, and beat in the flour mixture just until blended.

4. Drop cookie dough by rounded teaspoonfuls onto baking sheets. Bake for 12 minutes, or until cookies are lightly browned. Cool 10 minutes on cooling racks.

5. For glaze: Whisk together all in-gredients in a large bowl until sugar is dissolved. Drizzle glaze evenly over cookies. Let cool until glaze is set.

Easy Vegetarian Curry Cuisine

Sometimes what you need for cooking inspiration at home is a good meal out. After eating at Everest on Grand, all I could think about was Indian food, so I decided to whip up a little curry.
curry

The only thing this Vegetarian Times recipe for Curried Potatoes with Cauliflower and Peas was missing was the tofu, so I added some on the side (not pictured). For meat eaters, consider adding some roasted chicken.

Here’s their recipe:

  • 2 tsp. ghee or melted butter (I used butter)
  • 1 10-oz. pkg. diced onions, or 1 large onion, chopped (2 cups) (I used onion)
  • 4 cloves garlic, minced (4 tsp.)
  • 2 tsp. minced fresh ginger
  • 1 ½ tsp. curry powder
  • 1 tsp. ground cumin
  • 1 tsp. brown mustard seeds (I used ½ tsp. ground mustard)
  • ½ tsp. ground turmeric
  • 6 Yukon gold potatoes, cut into ½-inch pieces (1½ lb.)
  • 1 head cauliflower, cored and cut into 1-inch pieces (1½ lb.)
  • 1 tsp. sugar
  • 1 cup frozen peas, thawed

1. Heat ghee in pressure cooker* over medium heat. Add onions, and cook 2 to 3 minutes, or until softened. Stir in garlic, ginger, curry powder, cumin, mustard seeds, and turmeric, and sauté 2 minutes. Add potatoes, cauliflower, sugar, and ½ cup water.

2. Close pressure cooker, and bring up to high pressure. Cook 5 minutes.

3. Release pressure with quick-release button, or transfer pressure cooker to sink, and run cool water over rim to release pressure.

4. Stir peas into cauliflower mixture, and season with salt and pepper, if desired. Serve hot or at room temperature.

Serves 6, ready in 30 minutes or less

* While I have a pressure cooker, I made mine on the stovetop. I followed the instructions above but simmered on low for 20-30 minutes.

** To make a vegan version of this vegetable curry, substitute vegetable oil for the ghee. Serve with rice and Cucumber Raita.

Lotta Lentils Soup

I love making soup. It’s a great way to use up odds and ends in the refrigerator or pantry, and warm you up on cool evenings. And since I rarely follow a recipe, each one is always different.

This batch of lentil soup was ready in less than an hour and has fed me for a week:
lentil soup

Here’s how I did it:

3 TBS olive oil
1 small onion, diced
3 cloves of garlic, minced
2 stalks of celery, sliced
3 carrots, sliced
5 Swiss chard leaves, chopped
2 cups green lentils, rinsed
8 cups of water

Heat olive oil in a large saucepan over medium flame. Add the onion and cook until soft. Add the garlic and remaining vegetables, cook for a few minutes to brighten their color. Add water and lentils along with 1-2 bay leaves and some branches of fresh thyme, cover and cook for 45 minutes or until lentils are tender. Remove bay leaves and thyme stems, salt and pepper to taste.

This makes a large batch of soup that freezes well and reheats beautifully.