August 5th, 2009
Boy, oh boy! This curry is the most amazing curry I have had yet. I have tried to make many curries in the past and none even come close to this. A friend gave me (…read more and get the recipe)
November 1st, 2007
I’ve noticed the pumpkin recipes on my blog have been pretty popular so I thought I would try another. I’ve been using Stahlbush’s “Farmer’s Market Foods Organic Canned Pumpkin” only, it’s straight from the processing plant where my wife works. All the food she brings home is a great perk of the job! It almost makes me wish I had her job!
I’ve never really made pumpkin cookies, nor do I remember what they are supposed to be like, but I sure can imagine. I envisioned an extremely moist, pumpkin/spices flavored goodness melting in my mouth. YUM! I just ate my sample cookie and the rest are now baking! It is good!
Keep in mind when looking at my list that I cut back on the sugar — they are still sweet and delicious. You can feel free to add up to 1 cup of sugar depending on your taste. I also added too much flour and for fun poured in a little heavy cream to thin out the dough. I still feel like this dough is missing something (perhaps more butter?), even though the cookies turned out good. I am going to continue reading my food science books so I can learn more about the science of what we bake. Here is how I did it (minus a little flour and the cream):
- 2 and 1/4 cups flour
- 1/3 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- a pinch of ground cloves
- a pinch of ground ginger
- 2 eggs
- 1 cup of Farmer’s Market Foods Organic Canned Pumpkin
- 1 teaspoon of vanilla extract
- 1/4 stick of butter — melted
Now to make the cookie dough:
- Preheat the oven to 350 degrees Fahrenheit
- Combine all the dry ingredients in a mixer or bowl
- Whisk the eggs until they are well beaten
- Add the pumpkin, vanilla and butter to the eggs and combine
- Mix the egg and pumpkin mixture into the mixer and mix well.
- Place about 24 large spoonfuls of the batter onto two cookie sheets and bake each for 15 to 18 minutes
- Cool and enjoy!
Here’s your chance to have your sweets and save the world too.
I hope you enjoy it!
October 28th, 2007
I’ve been reading a cookbook: Nightly Specials: 125 Recipes for Spontaneous, Creative Cooking at Home. I love how they combine simple recipes and ingredients to make delicious foods! I’ve already made a few things out of it including “Toasted Barley and Butternut Squash” and “Coffee Barbecue Sauce” with chicken. There are plenty more delicious-looking recipes in this book (like the Chicken Pot Pie), and since it’s only a loaner from the Library I think I’m going to have to buy it:
Well anyway, I promised you a recipe with my homemade chicken broth and I keep my promises. The Toasted Barley and Butternut Squash looked really good in the book’s picture and it was good! It uses homemade chicken stock and maple syrup, but my wife said to use less maple syrup next time — it was a little sweet for dinner.
I didn’t actually use butternut squash, since I didn’t have any. I grew a small garden outside my duplex this year and had an acorn squash plant. From that ONE plant I must have harvested over 25 acorn squash and so I had plenty to spare!
One last note, this dinner goes GREAT with the pumpkin dinner rolls! Try it tonight!
Here’s what I did:
- 2 tablespoons unsalted butter
- 1 onion, chopped
- 1 cup barley
- 2 cups of homemade chicken stock
- 1 large Acorn Squash (the recipe actually calls for butternut squash, so use that if you have it)
- 2 tablespoons olive oil
- 2 tsp total of Kosher salt and whole pepper kernels ground
- 3 tablespoons of maple syrup (the recipe calls for 3, I’d reduce it to 1 tablespoon next time)
- 1 tablespoon cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- Preheat the oven to 375 degrees Fahrenheit
- Melt the butter in a large pot over medium-high heat
- Add the onion and cook until it starts to brown
- Add the raw barley and cook it for about 3 minutes
- Pour in the hot broth, stir and simmer uncovered until the broth is absorbed and the barley is tender (about 40 minutes)
- Take your squash (chopped into cubes) and oil and toss in a bowl. Season it with the salt and pepper, toss again.
- Turn it out onto a cookie sheet in a single layer and roast it in the oven until tender (about 15 minutes).
- Add the syrup and other spices and stir.
- Roast for another 10 minute
- Now, stir the squash into the barley, serve and enjoy!
I hope you enjoy it!