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Pumpkin and Pecan Pancakes (1)

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Tags: seasonal recipe, food

Pumpkins aren't just for carving...

Here's a delicious breakfast recipe using pumpkin (perfect for an autumn morning)

PUMPKIN AND PECAN PANCAKES


1 cup all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1 1/2 tablespoons sugar
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon freshly ground cloves
1 large egg
1 cup whole milk
1/2 cup homemade or canned pumpkin puree
3 tablespoons canola or other light vegetable oil
Vegetable oil for cooking
1/4 cup chopped pecans, toasted

In a small bowl, whisk together the flour, baking powder, salt, sugar, nutmeg, and cloves. In a large bowl, beat the egg, milk, and pumpkin together until just blended. Stir in the oil. Add the flour mixture all at once to the egg mixture and stir until just blended.

Heat a griddle or large frying pan over medium high heat. Coat with vegetable oil. When hot, add the pancake batter 1/4 cup at a time. Cook until the edges pull away slightly from the pan and bubbles form evenly on the top, 1 to 2 minutes. Turn and cook the other side until golden, another 1 to 2 minutes. Repeat until all the batter is used.

Serve at once accompanied by butter, syrup, and toasted pecans.

Makes about 1 dozen pancakes.

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Farm Trails (0)

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Tags: farm, seasonal recipe, website, non profit, food, local, garbage, organic, local event

Pick up your free Farm Trails Guide for 2009 -  2010 at a local farm or business or email them and they will send you one for five dollars.

They are really nice this year with recipes and notes from local farmers as well as the typical maps and guides to all the local farms in Sonoma County.

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Pasta Puttanesca (0)

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Tags: seasonal recipe, vegetarian issues, food

The origin of this pasta dish may be a little "dicey" but the recipe is delicious. It will make an easy summer meal that you can make vegetarian or not. If you want more info  on the origin, here is Wikipedia's definition.

 

And here is the recipe:

Ingredients

  • 2 tablespoons (2 turns around the pan) extra-virgin olive oil
  • 4 to 6 cloves garlic, chopped
  • 1 tin flat anchovy fillets, drained
  • 1 /2 teaspoon crushed red pepper flakes
  • 20 oil-cured black olives, cracked away from pit and coarsely chopped
  • 3 tablespoons capers
  • 1 (32-ounce) can chunky style crushed tomatoes
  • 1 (14.5-ounce) can diced tomatoes, drained
  • A few grinds black pepper
  • 1/4 cup (a couple of handfuls) flat leaf parsley, chopped
  • 1 pound spaghetti, cooked to al dente (with a bite)
  • Crusty bread, for mopping
  • Grated Parmigiano Reggiano or Romano, for passing, optional
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Pumpkin Cake (0)

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Tags: seasonal recipe, food

This is supposed to be super easy and super delish according to my mother in law. Tis the season!

Pumpkin Cake 

INGREDIENTS
 
1 LARGE CAN PUMPKIN PIE MIX (30 OZ)
 2 EGGS
 1 YELLOW CAKE MIX
 2 TSP. SODA
 
TOPPING:
 2/3 C BROWN SUGAR
 2 TSP. CINNAMON
 1/2 C CHOPPED PECANS OR WALNUTS
 ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
 MIX CAKE MIX AND SODA IN ONE BOWL
 BEAT THE EGGS WITH THE PIE MIX IN ANOTHER BOWL
 NOW TAKE THE CAKE MIX THAT IS MIXED WITH SODA AND STIR, NOT BEAT, INTO
 THE PIE MIX.  BATTER WILL BE A BIT LUMPY.  POUR IN GREASED 9x12 PAN AND
 MIX TOPPING INGREDIENTS TOGETHER AND SPRINKLE OVER CAKE.  BAKE AT 350
 DEGREES FOR 45 MINUTES.

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Roasted Sweet Potatoes (4)

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Tags: seasonal recipe, children, vegetarian issues, food

One of the ways we can care for the earth is by eating seasonally. The more we eat in season, the less fossil fuel it takes to get our food to us. So I thought throughout the different seasons, we could share recipes with one another to help encourage us all to eat more local/seasonal.

This one is very simple but one of my favorite fall / winter foods. Not only are sweet potatoes delicious but they also have a very high nutritional value.

ROASTED SWEET POTATOES

serves 4-6

3 lbs sweet potatoes, peeled, rinsed and cut into 3/4 inch rounds

2 T olive or vegetable oil

salt and pepper

 Toss potatoes in large bowl with oil and S & P.  Place on baking sheet and cover tightly with aluminum foil. Place in cold over in middle rack. Turn on oven to 425 degrees and bake for 30 minutes. Then remove foil and return potatoes to oven for an extra 15-20 minutes.Then flip slices over and cook for 18 more minutes.

 And there you have the perfect roasted sweet potato....

My kids LOVE them with ketchup but I think they are great plain.

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Movie of the month for Jan 2009?
Sicko
King Corn
Who Killed the Electric Car
Maxed Out