it doesn’t really feel like fall in southern california…yet. knowing that all my friends and family in michigan are enjoying the views of leaves changing color makes me miss fall all the more. even my body knew to start craving apples a couple weeks ago. just yesterday, at europane, we started serving our seasonal pumpkin bars. that made it official. i’ve been baking gluten-free pumpkin muffins and enjoying them with warm spiced apple cider. i buy mine from trader joe’s since i haven’t yet found an apple orchard with fresh apple cider nearby. i love it.
(gluten free and from the specific carbohydrate diet)
i skip the walnuts and raisins and bake only for 25 minutes.
1/2 cup pumpkin puree
1/3 cup honey
4 Tbsp melted butter
1 tsp vanilla
3/4 tsp baking soda
1/2 tsp salt
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground cloves
1/4 tsp ground ginger
2 1/2 cups almond flour
1/2 cup chopped walnuts
1/2 cup raisins
1. Preheat oven to 325.
2. Line a muffin pan with paper liners (12 muffins).
3. In a large mixing bowl, use an electric beater to thoroughly combine all ingredients EXCEPT almond flour, walnuts, and raisins.
4. Stir in almond flour until well combined.
5. Stir in walnuts and raisins.
6. Spoon batter into muffin cups, using wet fingers to press down any bumps on the tops before baking.
7. Bake for 25-30 minutes, until golden brown and a toothpick comes out clean.
a few more recipes to make delicious use of the abundant harvest vegetables from this week:
Moroccan-Spiced Spaghetti Squash
Adapted from Gourmet
Cooking spaghetti squash in your microwave is super-quick, but roasting it isn’t much more work — I’ve made it both ways and it works equally well. This works great as a side, but I tried something different this time and bulked it up with canned chickpeas, drained and rinsed. We had it with couscous but if I had thought of it sooner, it would also be great with some sautéed greens.
1 (3 1/2- to 4-pound) spaghetti squash (honestly, I just used the one and didn’t weigh it!)
1/2 stick (4 tablespoons) unsalted butter, cut into pieces (i used half butter, half oil)
2 garlic cloves, minced
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/8 teaspoon cayenne
3/4 teaspoon salt
2 tablespoons chopped fresh cilantro or flat-leaf parsley, if you’re cilantro-averse
To cook the squash in a microwave: Pierce squash (about an inch deep) all over with a small sharp knife to prevent bursting. Cook in an 800-watt microwave oven on high power (100 percent) for 6 to 7 minutes. Turn squash over and microwave until squash feels slightly soft when pressed, 8 to 10 minutes more. Cool squash for 5 minutes.
To roast the squash, two methods: If you’d like to roast the squash whole, pierce it all over with a small sharp knife to prevent bursting and bake it in a 375°F oven for one hour. If you are good with a big, sharp kinfe, you can save some time by cutting the squash in half lengthwise, scooping out the seeds and roasting the halves face-down in an oiled baking pan for about 40 minutes in a 375°F oven.
Meanwhile, melt the butter in a small saucepan over medium heat. Add the garlic and cook, stirring, until it is barely golden. Stir in spices and salt and remove from heat.
If you have microwaved or roasted your squash whole, carefully halve it lengthwise (it will give off a lot of steam) and remove the seeds.
Carefully halve squash lengthwise (it will give off steam) and remove and discard seeds. Working over a bowl, scrape squash flesh with a fork, loosening and separating strands as you remove it from skin. Toss with the spiced butter and cilantro.
* Thanks again to Smitten Kitchen for such a great recipe suggestion! It really is quite amazing how the insides of the squash perfectly scoop out ready to eat just like spaghetti!
so the moroccan-spiced spaghetti squash was dinner sunday (and lunch monday)… for monday night it was homemade pesto from one of my favorite blogs, My New Roots.
2 oz. basil (about 5 lightly packed cups)
8 cloves of garlic
1 cup Parmesan (or better yet, hard sheep’s milk cheese such as Pecorino Romano)
2/3 cup pine nuts, toasted
3/4 cup organic, cold pressed, extra virgin olive oil
sea salt to taste
1. In a food processor fitted with an S-blade mince garlic, cheese, nuts and salt.
2. Add clean, dry basil leaves and pulse until chopped.
3. With the machine running, add oil until it has reached the desired texture.
Tips: – The basil must be dry before you process it.
– Freeze pesto in ice cube trays. When frozen, transfer cubes to a freezer bag.
– You can also use a mortar and pestle for a more rustic-style pesto (pictured).
We enjoyed this pesto (the best recipe that i have found yet) on no-noodles for me and brown rice pasta for jake. Not only does this recipe provide an outlet for this week’s basil, but the cherry tomatoes on top make the dish.
that was monday night’s dinner (and tuesday’s lunch) and tuesday’s dinner consisted of another two vegeatables from the box. for tuesday evening, i made spicy roasted eggplant with tomatoes and cilantro courtesy of epicurious.com. i was mostly attracted to this recipe due to having most of the ingredients on hand. it was a bit spicy for my taste. i served it over brown rice and that seemed to help.
- 2 medium eggplants (about 2 pounds 6 ounces total), halved lengthwise
- 1/3 cup vegetable oil
- 2 large onions, coarsely chopped
- 3 tablespoons finely chopped peeled ginger
- 1 pound tomatoes, coarsely chopped
- 2 teaspoons ground cumin
- 1 1/2 teaspoons sweet paprika
- 1 teaspoon ground coriander
- 1/2 teaspoon cayenne pepper
- 1/3 cup chopped fresh cilantro
Preheat oven to 350°F. Oil rimmed baking sheet; place eggplant halves, cut side down, on sheet. Roast eggplant until flesh is soft, about 1 hour. Cool slightly. Using spoon, scoop pulp from eggplant halves into medium bowl; mash. Discard skins.
Heat oil in heavy large skillet over medium-high heat. Add onions and sauté until golden brown, about 6 minutes. Add ginger and stir 1 minute. Add tomatoes and next 4 ingredients; sauté 5 minutes to blend flavors. Add eggplant and stir until slightly thickened, about 5 minutes. Remove from heat. Stir in cilantro. Season with salt and pepper. (Can be made 2 days ahead. Cover and refrigerate. Rewarm before serving.)
one more note… Kind Kreme is a wonderful vegan spot on arroyo in pasadena that serves great raw vegan ice cream. just went there tonight and got the superfood ice cream. it’s intense chocolate-y and cruelty-free. kind to you, kind to the planet. also, the mexican chocolate gf cookies were quite the addition to my night’s dessert!