For this week’s stateside adventure, we’re revisiting Minnesota. Well, sort of anyway. We bought this squash on a recent trip to Minnesota at a local farm, but it’s really Japanese in origin. That said, we’re calling it our state night recipe this week.
The farmer that we purchased the squash from described it as having a nutty and sweet flavor which instantly made me think that this would be perfect in a soup. You see I’ve been somewhat obsessed with soups after making Geni’s Sweet Potato Soup and I thought this squash might be a fun way to mix things up. Not to mention, after our major feasting last week, we’re looking to eat a bit more healthy – and so we bring you Uchiki Kuri Soup. Continue reading
We hope you all had a wonderful Thanksgiving and a great weekend. We’ve been busy eating leftovers, decorating for the holidays and even squeezing in a trip to the circus. We’ll get back to our stateside cooking adventures and Portugal later this week, but first we thought we’d share this awesome recipe for using up some leftover cranberry sauce and pumpkin puree.
Before we get to our recipe for this Spiced Cobbler, however, we wanted to quickly mention that our Pumpkin & Couscous Rocket Salad was featured over at FoodPornDaily this weekend. It was a wonderful surprise to discover today. I about fell off the couch when I found out. So now that we’re feeling all spicy…
We began our cobbler by chopping six pears. We peeled them this time.
Then we gathered the leftover cranberry sauce (We recommend using homemade, but the canned variety will work.), the fresh cranberries, brown sugar and a bit of pumpkin pie spice. Continue reading
Happy Thanksgiving! For those of you that celebrate the holiday, we hope you are having a wonderful day with great food, great family and great friends. We’re certainly thankful for all of our readers and everything that we have learned about different cultures, different countries, different states and each other in the past 11 months. Now without further adieu…
We have two winners of the recipe rock.
Mr. N shook up the bucket for the first winner.
We’re busy getting ready for Thanksgiving weekend around here. Fortunately we don’t have too much cooking to do as the big day’s festivities will be at my aunt’s house, but we do have a lot of things going on this weekend. So we’ll keep this short and sweet. We made this dessert a few weeks back for a friend’s fondue party. It’s a kind of apple pastry which we’re calling our Iced Apple Stack. It makes use of the Ice Syrup we ordered over the summer. Again, if you don’t have ice syrup, maple syrup will work just fine.
We started the recipe by boiling some water and sugar.
Portugal. Pork chops. Pomegranates. Portobellos. Parsley. How’s that for a lot of P’s? Who knew dinner could be both delicious and educational! Well, maybe just delicious. Miss A wasn’t really into helping with this one; although she and Mr. N kept passing through the kitchen stealing pomegranate seeds. (But who could blame them! Yum!)
This past weekend we made another Portuguese dinner, Stuffed Pork Chops with Pomegranate Sauce. We chose this recipe not only because it sounded delicious, but because it featured pomegranates, a fruit we had never used or eaten at home. We started by preparing the stuffing for the chops with portobellos, a shallot, parsley, garlic, olive oil, bread crumbs and Gruyère cheese.
Up until now we’ve kept our banana breads on this quest pretty traditional, using all-purpose flours, white and brown sugars and even excluded nuts. Today, however, we’re going against the grain by going with the grain! Whole grain that is. Kelly over at Inspired Edibles was gracious enough to put together a recipe on our behalf that is entirely composed of whole grains and raw sugars. In case you didn’t know – Kelly is awesome (and so is her banana bread)!
Now, you can bet Miss A was excited to make this new recipe, especially when I told her that it had oatmeal in it. She loves oatmeal. So she and I gathered our dry ingredients including whole wheat flour, ground flaxseed, whole grain oatmeal, ground allspice, walnuts (just for you Kelly), baking powder, baking soda and turbinado sugar.