Danish Puff

This recipe is especially for those who love to bake. It looks like something you would buy at a pastry shop. My grandmother used to make this, and my Mom was inspired to give it a try herself. Everyone was glad she did – it tastes light and airy, with just a hint of sweet from the glaze.

1 c. flour
1/2 c. butter
2 T water

Heat oven to 350F. Measure flour into bowl; cut in butter. Sprinkle with water, and mix with a fork. Shape dough into a ball, and divide into 4 pieces. Pat each piece into a 6″x3″ strip, and place 3″ apart on an ungreased cookie sheet.

1/2 c. butter
1 c. water
1 t almond extract
1 c. flour
3 eggs

Combine butter and water in a saucepan, and heat to boiling. Remove and stir in almond extract. Beat in flour quickly, stirring to avoid lumps. When smooth, add eggs, one at a time. Spread one fourth of the batter evenly over each dough strip. Bake for 60 minutes, and allow to cool.

1 1/2 c. powdered sugar
2 T butter
1 1/2 t vanilla
1-2 T water

Beat until smooth to make a simple powdered sugar glaze. Garnish with chopped walnuts if desired. Cut slices on an angle (not pictured.)

Pumpkin Black Bean Burgers

Oh yes, it’s pumpkin season! You already know that I like to make vegetarian burgers, and I was inspired by this recipe from a new blog on my list. These were great, either eaten with a fork as I did the first night, or as a more traditional burger in sandwich form for lunch the next day.

My version included:
1 small onion, chopped and sauteed
1/2 c. black beans, partly mashed with a fork
1/2 c. pumpkin
1/2 c. corn
1/2 c. oatmeal
Chili powder
Black Pepper

I formed the patties and placed them on a baking sheet coated with cooking spray, and then baked them in the oven at 350F for 10-15 minutes on each side.

Indian Mashed Eggplant (Baigan Bhartha)

My cooking club theme this month was Indian cuisine, and we had quite an Indian feast! I’ve made a few Indian flavored dishes before, not too spicy of course, but this meal felt very authentic, complete with basmati rice and naan. I brought this eggplant dish, which seemed to fit right in. I combined a few different recipes I found to create this one. Roasting the eggplant in the oven is an easy way to reduce the quantity of oil used, and the spice level here is mild.

1 large eggplant
1 T oil
2 onions, sliced thinly
1/2 t red chili powder
1/2 t garam masala
dash cayenne pepper
1 (8 oz.) can tomato sauce
1 (8 oz.) can peas, drained

Roast the eggplant in the oven at 350F for 1 hour, turning every 20 minutes, until softened. Allow to cool, and gently remove the skin. Mash the eggplant with a fork, and set aside.

In a frying pan, heat the oil, and then add the onions. Cook for 10-15 minutes over high heat, until softened, and add spices. Stir thoroughly, and then add tomato sauce and peas. Simmer mixture for 2-3 minutes, and then add eggplant. Cook on medium heat until warmed throughout.

Massaged Kale Salad

Roll up your sleeves and wash your hands – yes, you really do need to massage the kale, but it’s worth it. Many food bloggers have posted about this recipe and there are several variations, but it started here. I never knew kale could be so good!

I bought a large bunch of kale (which was 50 cents) and tore the leaves only into small pieces. They overflowed my largest strainer, but I managed to rinse them all with cool water. I tossed the kale into a bowl with half of a ripe avocado, 2-3 T lemon juice, and some sea salt, and began the massage. For about 10 minutes, I rubbed the leaves between my fingers, working my way around the bowl. I added in some shredded carrot, and then let the salad set for a half hour. When dinner was ready, the leaves were soft and full of flavor. Give it a try!

Smothered Chicken and Barley

This is a great one pan meal. The recipe is originally from Cooking Light, and includes lean protein, vegetables, and whole grains all in one dish. It’s not only good for dinner, but lunch the next day, and the next, and the next…… The spice mixture which you rub on the chicken is what makes the dish unique, but don’t worry if you don’t have all the ingredients, just go with what you have. I also swapped out the peppers for mushrooms. Here it is, simmering on the stove, and 40 minutes later, the barley puffed up perfectly.

Mustardy Mustard Greens

I definitely found a new vegetable dish to add to my usual rotation! The recipe is inspired by Rachel Ray, although I did omit the bacon this time around. I started with what seemed like a mountain of mustard greens, but they cooked down to what you see in the bowl so be sure to buy at least 2 bunches. The stems were fairly firm even after cooking this for a while, so be sure to cut out the larger stalks. The mustard and vinegar balanced the slightly spicy greens, and those who wanted an extra kick added hot red pepper flakes. Perfect to go with BBQ pork!

Pumpkin Butter

I actually bookmarked this recipe LAST fall, and just never got the chance to make it. There’s no excuse, really, it’s an easy recipe. Putting the spices in the bowl is the best part I think; the kitchen was filled with a great scent. The pumpkin flavor is intense, and it has just a hint of sweetness. It’s perfect for a piece of toast, or sliced apples and pears as shown here.

Tiramisu

Mystery Gourmet requested a tiramisu recipe in the comments of this post, and here it is. My Mom did all the legwork here, including finding the perfect recipe that didn’t use too much alcohol, and getting all the ingredients. And what better occasion for tiramisu than a welcome home from the hospital party for my brand new nephew! I can’t claim to be a tiramisu expert, but I can tell you this tasted very good and my whole family enjoyed it. Thanks for the inspiration!

1 lb. mascarpone
1/4 c. sugar
3 T Kahlua
1 c. heavy cream, beaten until soft peaks form
24 savoiardi*
3 c. espresso, cooled
1/2 c. chopped bittersweet chocolate

Mix mascarpone cheese, sugar, and Kahlua in a bowl. Fold in whipped cream. Dip 12 of the savoiardi in espresso, and place on the bottom of an 8″ square dish. Layer half of cheese mixture, and then sprinkle with half of chocolate. Dip remaining savoiardi in espresso, and layer in dish. Cover with remaining cheese mixture, and finish with remaining chocolate. Refrigerate for several hours, or overnight.

*Savoiardi are similar to lady fingers. These were purchased at an Italian shoppe.

Baked Mac and Cheese

I am always ready to try healthier versions of mac and cheese, but the first problem with this recipe is that the page seems to freeze Internet Explorer. Perhaps more importantly though, it wasn’t “cheesy” enough. I skipped the breadcrumb topping and mixed the spinach right in with the pasta, but otherwise I followed the recipe as written. This was still a good dinner, but next time I will use a much sharper cheese to see if it makes a difference.

Pumpkin Spiced Hot Cocoa

I had a chocolate craving and this did the trick. Who needs Swiss Miss when you can make your own hot cocoa so easily?

1 T unsweetened cocoa powder
1 T sugar or sugar substitute
1/4 t pumpkin pie spice
1 1/4 c. skim milk

Mix all ingredients in a small sauce pan, and stir with a whisk over medium heat until steaming. Pour into a mug and enjoy.