Archive for October, 2010

Cheesy Roast Pumpkin

Sunday, October 31st, 2010
Pumpkin Fondue

Pumpkin Fondue

Adapted from Gourmet magazine.

Last year was the first year I tried this recipe, though when I initially found it I quickly passed it on to my sister, who’s made it for a few years now.  She raved about the results, so I new I would have to try it.  I made it for our Pumpkin Spectacular – an entire meal/day devoted to all food pumpkin.  The nutty, tangy Gruyere cheese, combined with sweet cream, soft-gooey bread, and tender-sweet pumpkin flesh provides a decadent side or main dish.  Serve with some roasted meat or a fresh spinach salad to make a complete meal.
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Oven Baked Tortilla Chips

Friday, October 29th, 2010
Oven Baked Tortilla Chips

Oven Baked Tortilla Chips

This week’s Friday Football Food post is a quick and easy snack, homemade oven baked chips.  It’s a simple and tasty way to use leftover tortillas (whether store bought or homemade; corn or flour).
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Spiced Dutch Split Pea Soup

Thursday, October 28th, 2010
Spiced Dutch Split Pea Soup

Spiced Dutch Split Pea Soup

Adapted from The Splendid Table’s How to Eat Supper

I increased the original recipe to use an entire 1 lb. bag of split peas.  It’s my belief to make more and freeze some for a quick lunch or dinner.  Why cook something twice when you can cook once for the same amount.

Also, I removed the ham hocks to make this vegetarian (and also lower the cost a bit).  To give it additional flavor I bumped up the amount of aromatic vegetables used.
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Mixed Greens with Pomegranate Seeds, Pistachios, and Goat Cheese

Wednesday, October 27th, 2010
Mixed Greens with Pomegrante, Pistachios, and Goat Cheese

Mixed Greens with Pomegrante, Pistachios, and Goat Cheese

This is a nice fall/winter salad.  The pomegranate seeds are like tiny red jewels dotting the salad, offering bursts of tangy juice with each bite.  The salty, savory pistachio nuts pair brilliantly with the sweet, slightly tangy, creamy goat cheese.  Serve as a main dish or as a side.
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Tuesday Tip – Read the Entire Recipe Before Beginning

Tuesday, October 26th, 2010

I probably should have written about this a while back, but I thought with the holiday baking/cooking season approaching now would be an excellent time for this tip.  For most people this will seem like common sense, but it’s always a good reminder.  I often read a new recipe through a couple of times, so there are no surprises and I know the process.
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