Happy Monday!
Monday, October 17, 2011
pumpkins!
I had fun painting pumpkins this weekend! Chilly day today...Brrr! It's definitely fall!
Happy Monday!
Happy Monday!
Tuesday, October 11, 2011
Cooking and baking
I guess I am going to start blogging about food. After all, it is something Loren and I thoroughly enjoy. I love to cook/bake it, I love to smell it and I love to consume it. This last weekend we attended the International Food Festival in the East Village. There were tons of vendors with a wide variety of food. We ended up with Mesopotamian and Ecuadorian. They were delicious! My recipes will not be quite as ethnic.
It has been oddly warm here lately. I bought ingredients to make soup last week, but I could not bring myself to make it last week when it was near 90 degrees! Today it was a bit cooler and it seemed perfect. My sister and I also had a 'baking cookies day'. Perhaps it will become a ritual as long as we live close. We made delightful pumpkin cookies. I hope you enjoy both recipes as much as we did!
Turkey and White Bean Chili
3 TBS vegetable oil
1 large white onion, chopped
3 garlic gloves, minced or crushed
2 serrano chilies, seeded and minced
4 tsp chopped fresh rosemary leaves
2 tsp chili powder
course salt
1 1/2 pound ground turkey
6 cups chicken stock
1 can (15.5 oz) cannellini beans, rinsed and drained
1 can (15 oz) great northern beans
3 TBS cornmeal
sour cream
shredded colby jack cheese
chopped green onion
In a large pot, heat oil over medium-high. Add onion; cook until tender, 8 minutes. Add garlic, chilies, rosemary, and chili powder and cook for 2 minutes; season with salt. Add turkey and cook until cooked through, 5 minutes. Add broth and beans; bring to a boil over high. Partially cover, reduce heat, and simmer for 25 minutes. Stir in cornmeal and cook for an additional 15 minutes. Season to taste with salt. Serve with sour cream, cheese and green onion.
Source: Martha Stewart's Everyday Food Magazine(with adjustments)
Pumpkin Cookies
Preheat oven to 350 degrees F. Line baking sheets with parchment paper. In a large bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugars. Add pumpkin, egg, and vanilla to butter mixture, and beat until creamy. Stir in the dry ingredients into the pumpkin mixture by hand until just combined. Drop on prepared baking sheets by heaping tablespoonfuls; Butter the bottom of a drinking glass and then dip the bottom of the glass in a bowl of sugar. Flatten the dough balls with the bottom of the glass until they are about ¾ inch thick, dipping the glass in sugar as necessary to prevent sticking.
Bake in preheated oven for 13 to 15 minutes. Cool cookies on wire rack. Once cookies have cooled completely, frost or drizzle with cream cheese frosting.
While the cookies are cooling make frosting: In the bowl of a stand mixer fitted with the paddle attachment, combine cream cheese, confectioners’ sugar and pumpkin pie spice and beat until smooth and creamy.
Source: Sweet Pea's Kitchen
It has been oddly warm here lately. I bought ingredients to make soup last week, but I could not bring myself to make it last week when it was near 90 degrees! Today it was a bit cooler and it seemed perfect. My sister and I also had a 'baking cookies day'. Perhaps it will become a ritual as long as we live close. We made delightful pumpkin cookies. I hope you enjoy both recipes as much as we did!
Turkey and White Bean Chili
3 TBS vegetable oil
1 large white onion, chopped
3 garlic gloves, minced or crushed
2 serrano chilies, seeded and minced
4 tsp chopped fresh rosemary leaves
2 tsp chili powder
course salt
1 1/2 pound ground turkey
6 cups chicken stock
1 can (15.5 oz) cannellini beans, rinsed and drained
1 can (15 oz) great northern beans
3 TBS cornmeal
sour cream
shredded colby jack cheese
chopped green onion
In a large pot, heat oil over medium-high. Add onion; cook until tender, 8 minutes. Add garlic, chilies, rosemary, and chili powder and cook for 2 minutes; season with salt. Add turkey and cook until cooked through, 5 minutes. Add broth and beans; bring to a boil over high. Partially cover, reduce heat, and simmer for 25 minutes. Stir in cornmeal and cook for an additional 15 minutes. Season to taste with salt. Serve with sour cream, cheese and green onion.
Source: Martha Stewart's Everyday Food Magazine(with adjustments)
Pumpkin Cookies
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 stick (1/2 cup) butter, softened
- 1 cup white sugar
- 1/2 cup brown sugar
- 1 1/4 cup canned pumpkin puree
- 1 egg
- 1 teaspoon vanilla extract
- 4 oz. cream cheese
- 3/4 cup powdered sugar
- 1/2 teaspoon pumpkin pie spice
Preheat oven to 350 degrees F. Line baking sheets with parchment paper. In a large bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugars. Add pumpkin, egg, and vanilla to butter mixture, and beat until creamy. Stir in the dry ingredients into the pumpkin mixture by hand until just combined. Drop on prepared baking sheets by heaping tablespoonfuls; Butter the bottom of a drinking glass and then dip the bottom of the glass in a bowl of sugar. Flatten the dough balls with the bottom of the glass until they are about ¾ inch thick, dipping the glass in sugar as necessary to prevent sticking.
Bake in preheated oven for 13 to 15 minutes. Cool cookies on wire rack. Once cookies have cooled completely, frost or drizzle with cream cheese frosting.
While the cookies are cooling make frosting: In the bowl of a stand mixer fitted with the paddle attachment, combine cream cheese, confectioners’ sugar and pumpkin pie spice and beat until smooth and creamy.
Source: Sweet Pea's Kitchen
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