If there is one type of food I make more than anything else, it’s soup. At any given time, my freezer is filled with soup. So much soup in fact, that we are always left scrambling trying to find space for my husband’s venison after hunting season. This is a situation which I know he finds to be especially irksome, however I have told him that this could be resolved if we got a larger freezer. He has thus far refused. And so, the Battle of the Deep Freeze will continue to be waged into the new year.
There are not too many ingredients that can pack the punch of flavor that you get from roasted garlic. In raw, or even sauteed form, garlic can be a tad bit spicy and intense. Make no mistake, I love garlic, but sometimes I don’t want the flavor to be quite so aggressive and overwhelming. At those times, I like to roast it first. Roasted garlic caramelizes the sugars naturally occurring in the garlic so it gets surprisingly sweet. Once it’s roasted, it can be added to soups, sauces, dressings, or just mashed up and spread on crostini.
There are times that I think about taking this blog in a strictly healthy direction. But then I think about things like sugar cookies and I realize that if I could never post about fun treats like that, I would be sad. Besides, what’s more fun than birthday cake-shaped funfetti sugar cookies?
Answer: almost nothing…. if you’re 7, which Bert was when I made these cookies for his class at school. That’s not to say that sugar cookies are just for kids. Don’t let the adults fool you, they are suckers for sprinkles and icing too. Make some and you’ll see.
Pumpkin is a tricky ingredient. By the time November rolls around, we are conditioned to think that everything we eat needs the pumpkin spice treatment. We get used to the sweet and warm spiced flavors that often accompany pumpkin, so adding it to your smoothie or coffee sounds like a good plan, but have you ever eaten a spoonful of plain pureed pumpkin? It’s really not so awesome. However, if you don’t sugar it up first, pumpkin is super healthy. Pumpkins are low in calories and high in fiber, antioxidants, and minerals, so it is well worth your time to seek out savory pumpkin recipes that don’t require lots of additional sugar to make it palatable.
I think of a recipe as something that requires measurements and specific amounts of this and that, but since this sandwich is absolved from all of that fussiness, I guess you would actually call it a non-recipe. I list below about how much of each component I use for reference but the beauty of this non-recipe is that you can use as much of each ingredient that you think looks good.
Tomato. Bacon. Jam. Tomato Bacon Jam. TomatoBaconJam! I have a hard time not getting pretty excited about any food that involves bacon. That being said, I get that tomato bacon jam sounds a little weird. Tomato jam alone sounds strange, but bacon jam? With onions? Weird, perhaps. Delicious, absolutely. If you are up to your eyeballs in tomatoes, then consider taking a break from canning them, and mix up some of this jam. Don’t be put off by the amount of bacon called for. The recipe makes approximately two cups, which comes out to 16 2 tablespoon servings. When you break it down, each serving has less than the equivalent of one piece of bacon. While I try to eat healthy on a daily basis, I most definitely believe that even a healthy diet has room for a smidge of bacon!
The idea for this salad came from dinner that I recently had at my sister’s house. I had traveled down with the kids for our first overnight at their new house (which is an old schoolhouse, how cool is that?!) and she made delicious Mexican rice bowls for dinner. It was perfect because she knew how much I love Mexican flavors and my husband who may or may not have a cumin allergy (long story), was not with us, so we had ourselves a little fiesta! There was seasoned rice and black beans, guacamole, fresh salsa, and pickled cabbage and you just piled whatever you wanted in your bowl, which of course, was everything. I had a bowl and a half and I had to force myself to stay in my seat and not allow myself to go back for a third helping.
These muffins start with my favorite lemon muffin recipe from Cooking Light. Olive oil and ricotta cheese replace the butter in this recipe which results in a perfectly tender muffin. I have made several variations of these muffins over the years but most recently I added poppyseeds and an earl grey glaze and I think it may be my favorite yet. Admittedly, topping these muffins with a glaze pushes them into more of a treat category than a snack, at least from a caloric standpoint. But the glaze is really nice and unexpected. Infusing cream with some earl grey tea gives it a decidedly floral taste which complements the lemon muffin. Originally, I had hoped to post these last week before Mother’s Day, because they would be so lovely as part of a Mother’s Day Brunch. But that didn’t happen. Life happened. So here they are, a week late, but no less delicious. :)
Arugula pesto, you are one of my new favorite things.
Sidenote: Arugula is also known as salad rocket, garden rocket, or simply, rocket. Doesn’t that make you laugh? What a funny name! Apparently this name is due to arugula’s lightning-fast growth rate. It makes me wonder if even I, Allison of the Black Thumb, could grow it. But then, a plant that is fast-growing doesn’t necessarily make it an easy-to-grow plant. And by easy, I mean that the said plant has to be able to survive and thrive through drought and intrusion of weeds, aka a general neglect on the part of the gardener –>me.
Pesto is a genius creation, don’t you think? Basil, which can have sweet, floral undertones is way different than arugula but substituting arugula is just as good. Instead of sweet and floral, you get grassy and peppery, which works very well with the earthiness of roasted beets. Adding arugula pesto to some quinoa and beets makes a salad that is a fantastic combination of grains, vegetables, and nuts. I first made this with barley instead of quinoa, and I loved it with barley too, but if you are gluten free, quinoa works just as well as is pictured here.
Lets talk about the delicious creation that is fruit salsa. Fruity, a little bit tart, with cinnamon & sugar chips to dip? It’s the best. I especially love it because I have some very fond memories from the first time I ate it. Specifically, my friend Katie made it for the baby shower that she planned with my mother in-law before Olive was born. Coming from a food-loving family, I don’t know how it is that I had never seen such a thing before. Nevertheless, I vividly remember trying it and thinking that I could not believe that it was possible for my life to have such a void as it apparently did in the years before experiencing fruit salsa. Many thanks to Katie! :)
At the time, I didn’t know if Olive was a boy or a girl and I most definitely did not know that our bundle of joy would become my life’s greatest challenge (see Mothering Mini Me). Ignorance is bliss, however, so in my state of blissful ignorance, I had a lovely afternoon with my friends and Central Pennsylvania family celebrating our impending arrival with delicious food and absolutely no games that required candy bars to be placed in diapers and identified.
In the years since, I’ve had fruit salsa several times and the traditional combo of fruit seems to be apples and an assortment of berries, sometimes with kiwi, and then served with cinnamon and sugar tortilla or pita chips. If you make it that way, as Katie did, it will be fantastic. In fact, if I had a bowl of it in front of me right now, I would sit here and keep eating it for the next two hours…..or until it was completely gone. If I ran out of chips, I would have no hesitation grabbing a spoon and shoveling it in as fast as my hand could return to the bowl. This time around, I found papaya at the grocery store and the bees in my head started buzzing, so I made a tropical fruit variation. And because my other friend, Miranda, recommended it, I used wontons instead of tortillas and it was all so very yummy.