I’m not sure why I started my fall baking so late this year but I know I missed it. I’m not one to go long without cake, muffins or cookies. But the good news is that once I started baking, it’s as if I couldn’t stop. I made pumpkin muffins last week and as soon as they were eaten (mostly by me) I made sweet potato ones. I think I just needed to get a taste again to rekindle my love for all things sweet and comforting.
I have a few favorite fish recipes that I make on frequent rotation. I have been eating more fish lately and the old favorites suddenly weren’t offering enough variety anymore. Maya also started protesting the over presence of sea creatures on our table. I made this recipe in search of a new texture and flavor. It’s been successful so far, including with the little people.
I have made this recipe a couple of times with different fish. It works well on a single large fillet or individual fillets. The cooking time will vary depending on the type and thickness of the fish.
Aside from smoothies and fresh juices, I’m not much of a drink maker. I do enjoy a good drink but I usually like it made for me. Ginger beer sounded so much fun to make and I had to give it a try and share it with you. With just the right amount of tang and spice, it is lively and delicious. I’ll even say it’s more refreshing than lemonade.
I love adding harissa to stews, marinades and salad dressings. A little bit goes a long way in spicing up a dish. For a quick sauce, I like to mix a few teaspoons into yogurt or mayonnaise. It dresses up meats, vegetables and sandwiches instantly.
Green harissa is lighter and tastes fresher and more herbaceous. Red harissa is wonderful too. I think I love both pretty equally. Try them and let me know which you like better. I’d love to know.
Cherry season is almost over so this is a must-make-now (or-regret-for-the-rest-of-the-year) recipe. Sure, you can enjoy almond granita anytime but it just goes so well with cherries that it would almost be a crime not to make them together.
Okay, let’s reconsider. I think you’ll still enjoy the almond granita with any other fruit or even on its own. It’s such a light and refreshing dessert. Barely 50 calories or so per serving. Enjoy, my friends.
Fruit butters are a fall staple as far as I’m concerned. I usually make them with pumpkin or apple but rarely think of them in other seasons despite the variety of fruit available. This time I started a little early. Melon butter turned out fragrant and delicious. It is a great way to make a favorite summer flavor last a little longer.
There have been too many recipes on my mind lately that I almost forgot I promised you this wouldn’t be the last eggplant recipe I post this summer. Luckily some beautiful eggplants in the market reminded me, and I sprang right into action for fear that I would forget again. Eggplants lend themselves well to stuffing so I decided to stuff them once more. But this recipe is quite different; the eggplants are sliced, grilled and filled with a creamy mixture of goat cheese, roasted red bell peppers and walnuts. It also happens to taste more summery or perhaps simply more appetizer like, but it can be made more substantial if served with fresh crusty bread.
I love beans. I cook them all the time regardless of it being summer or winter. These past few months I’ve been in a bean-indulgent mood. I’ve cooked stews with beans of all kinds of shapes and colors almost on a weekly basis and still haven’t tired of them. This week I made a pot of red beans just for myself so I can have a warm, uplifting bowl for lunch every day. But beans make exciting dinners too, especially if you make a big pot and have plenty of leftovers.
I use dried beans. I soak them in the morning before I leave for work. Hours later I come back to find them nicely engorged and ready to be cooked. I dump them into a pot with my favorite seasonings and some good stock. I turn on the stove and bring the liquid to a boil, then I simmer the beans until they’re perfectly soft and creamy.
Next time you’re caught up with a bunch of spinach (or leftover mashed potatoes) you don’t know what to do with, make some spinach cakes. They’re tasty and nutritious. We love them topped with smoked salmon or a fried egg!
Getting hungry just writing this…
I love it when I can whip up a dinner with pantry staples that are neither planned for nor fancy. Okay, to be honest, I like fancypants ingredients but most of the time I like to simply open the pantry, grab what I find and cook it into something palatable. That’s what I do almost everyday and things haven’t been turning too shabby.
Take for example this casserole. I already had onions, garlic, rice and leftover kale. I made a short trip to the store and bought some chicken. Things came about quite naturally as I sauteed the onion, garlic, kale and chicken, combined them with rice and broth, and popped the pan into a hot oven! It was (almost) effortless and our hearty dinner may well become a weeknight go-to quickie.