Saturday, October 25, 2014

Pumpkin Loaf for #PumpkinWeek {#Dairyfree #Recipe}

Happy Saturday - are you ready for the weekend?  Do you have any big plans?  Well, I am happy to say that we - at least at the moment - have zero plans except for carving our Jack-O-Lanterns.  Yes,  Halloween is just around the corner and it is the season for pumpkins.  Right?! Not just Jack-O-Lanterns but it's the time to savor the flavor of pumpkin on our plates and I am so glad to have joined Terri from Love and Confections the gracious host of #PumpkinWeek.  Yes, an entire week of pumpkin recipes was featured from savory dishes like Savory Pumpkin Tart, Pumpkin Orange Soup to hummus to desserts and more. Oh yes, just in time for National Pumpkin Day which is coming up tomorrow; be sure to check out the special Pinterest Board featuring pumpkin recipes.

Now are you ready for my pumpkin loaf - this one is - as always - dairy-free and packed with spices, walnuts plus raisins.  Let me also say that MiaRose and I had so much fun in the kitchen making it.  Oh, and let's not forget to talk about taste - it was gone in less than 24 hours.  Yes,  that is right even Ron who is not the biggest fan of pumpkin loved this Pumpkin Loaf; warm and slathered with Earth Balance {or your favorite type of "butter}.  So good - so easy - so quick and  a keeper - yes the pictures show another un-photogenic recipe - but don't let that deter you…

Pumpkin Loaf
  • 1 C sugar
  • 3/4 C olive oil
  • 3 eggs
  • 1 can pumpkin puree
  • 2-1/3 C flour
  • 2-1/4 tsp baking powder
  • 1 tsp cinnamon
  • 1/3 tsp ground cloves
  • 1/3 tsp allspice
  • 1/4 tsp cardamon
  • 1 C toasted walnuts, coarsely ground
  • 1/2 C golden raisins
*** Preheat oven to 375 F ***
  1. In kitchen machine combine sugar with olive oil and mix well.
  2. When sugar and olive oil is well combined at one egg at a time until well combined; repeat with all eggs
  3. Add pumpkin puree and mix until well combined.
  4. In a separate bowl combine flour with baking powder and spices.
  5. Add flour mixture to the wet ingredients 1/2 C at a time until well combined
  6. Quickly mix walnuts and raisins into the dough
  7. Pour dough into a prepared loaf pan
  8. Bake for about 60 minutes or until a tooth pick comes out clean.

Check out all the #PumpkinWeek Bloggers and their recipes:
Pumpkin Pie Dip by Love and Confections
Pumpkin Pye - that's Pie with a Rye Crust by Culinary Adventures with Camilla
Caramel Pumpkin Torte by Lady Behind The Curtain
Pumpkin Loaf by The Not So Cheesy Kitchen
Pumpkin Pie Martini by A Day in the Life on the Farm
Pumpkin Cheesecake Swirl Brownies by A Kitchen Hoor's Adventures
Cinnamon Sugar Pumpkin Muffins by Making Miracles

Thursday, October 23, 2014

Savory Pumpkin Tart for #PumpkinWeek {#dairyfree #recipe}

It's Thursday - yes, the weekend is almost here.  It is so close that I can almost smell it and today I am participating with a second post in the #PumpkinWeek event hosted by Terri from Love and Confections. PumpkinWeek celebrates the season with an entire week of pumpkin recipes - from desserts to main dishes it's all there. Yup, there are more than 65 recipes and you can find them all on this pinterest board.

So today it is another pumpkin dish from me.  Do you know what some of my families favorite foods are - as in genre?  Soup, hence it was Pumpkin Orange Soup on Monday, and savory baked goodies.  Call them Tart, Kuchen, Quiche, Pizza…they all call our name as long as they do not contain any (ga)lactose we are in.  Eating out most of those baked goodies - besides pizza - are off limits for our two girlies so it is a good thing that it is so easy to make at home.  Therefore today let me present you with a Savory Pumpkin Tart.  Before I start let me be perfectly honest this involves a wee bit of work as you have to peel and grate the pumpkin but it's a step well worth the work.  Let me just say that Alena had two large slices for dinner, and Mia Rose ate 1-1/2 slices; yes, there are no leftovers….Oh and one more thing the pictures is not the greatest so please forgive me...

Savory Pumpkin Tart

  • 1 C  + 2 Tbs flour
  • 1 tsp salt
  • 1/2 C Earth Balance or other "butter" of choice
  • 5 Tb water
  1. Combine flour with salt and "butter" until it crumbly
  2. Stir in water and bring it to ether quickly to a dough.  Be sure not to knead the dough.
  3. Place in kitchen wrap and let rest in fridge for at least 1 hour {I often make the dough the day before}


    • 5 C fresh shredded pumpkin {1 small pie pumpkin - seeds reserved}
    • 1/8 C shredded onion {about 1/2 onion}
    • 1/2 C raisins
    • 1-1/2 tsp salt
    • 1/4 C water or your favorite "milk"
    • 1 C Tofutti Sour Cream or your favorite "sour cream"
    • 1 tsp curry powder
    • 2 eggs
    • 1 tsp of olive oil {for the pumpkin seeds}

    *** Preheat oven to 425F***

    1. Combine shredded pumpkin with onions, raisins, and salt
    2. In a separate bowl combine water, "sour cream", curry powder and eggs.  Mix well.
    3. Pour "sour cream" mixture over the shredded pumpkin and combine well
    4. Prepare a spring form baking pan
    5. Remove dough from the fridge.  Place flour on your work surface and roll out dough for the spring form pan {you want it to cover the bottom and the sides}
    6. Place rolled out dough carefully into the spring form.
    7. Pour pumpkin mixture onto the dough.  Fold down the edges as needed
    8. Place pumpkin seeds in a separate baking dish and drizzle with olive oil
    9. Place tart as well as pumpkin seeds in pre-heated oven and bake for about 40 - 50 minutes.
    10. Remove from oven and let rest for about 5 minutes before serving. Serve with roasted pumpkin seeds sprinkled on top of each slice.

    Are you ready for more pumpkin recipes...

    Check out all the #PumpkinWeek Bloggers and their recipes:
    Pumpkin Tres Leches by Love and Confections
    Spiced Pumpkin Butter by Culinary Adventures with Camilla
    Pumpkin Palmiers by That Skinny Chick Can Bake
    Pumpkin Pecan Oatmeal by The Spiffy Cookie
    Mini Healthy Pumpkin Pies by Happy Food Healthy Life
    Easy Pumpkin Caramel Sauce by Lady Behind The Curtain
    Savory Pumpkin Tart by The Not So Cheesy Kitchen
    Pumpkin Custard Pie by A Day in the Life on the Farm
    Pumpkin Chocolate Chip Cookies by Making Miracles

Tuesday, October 21, 2014

Apples and Quick Homemade Chunky Applesauce {#recipe #dairyfree}

The apple extravaganza continues and this Friday after school the girls together with one of Alena's friends went to taste the apples at Applefest.  Yes, we went on Friday right after school and pretty much had the entire tasting section all to ourselves.  Forget the huge lines that form on Saturday and Sunday, Friday 3:30 p.m. is the time to visit.

We tasted every single apple kind there was and I discovered a few new favorites (now if I only kept that sheet - what was I thinking?!) however kept myself in check by not buying a few more pounds…again, what was I thinking when winter comes around and the apple stack in our basement is gone I will cry…because there is nothing like fresh homemade applesauce.  Okay - it won't be that bad because we have at least another 10 jars sitting in the freezer but still…fresh warm applesauce.  It is super quick and comes together with just three ingredients.  Fresh apples,  water, cinnamon - yup that's it.  It does not get any easier than that…

Quick Chunky Applesauce

  • - 4 C diced apples {I do not peel my apples}
  • - 1/2 C water
  • - 1/2 tsp cinnamon

  1. In a pan combine apples with water, cinnamon and cover. 
  2. Bring heat to medium - high and keep pan covered.
  3. Cook covered until apples fall apart and become mushy.  This takes about 15 - 20 minutes.  
  4. When all apples have cooked through take the pan off the heat
  5. Stir the apples sauce and let it cool down before serving 
Serve along side Potato Pancakes for Himmel & Erde {translates to Heaven & Earth}, for dessert, lunch…


Monday, October 20, 2014

Pumpkin Orange Soup for #PumpkinWeek {#dairyfree #recipe}

Happy Monday!!!  Are you ready for fall yet?  Leaves are changing, the air is getting crisper, visits to the pumpkin patch and yes the flavor of pumpkin is starting to be everywhere.  It has also reached my kitchen; this week Terri of  Love and Confections is hosting an entire week of recipes containing pumpkins.  Dessert to main dishes an entire week packed with pumpkin recipes.

My kick-off dish is a Pumpkin Orange Soup and this is actually one of my very first pumpkin dishes I have made.
Yes,  winter squash has been consumed many times in our house but actual pumpkin is a totally different story.  It is also different as I actually bought a couple of cans of organic pumpkin puree {yes - I did take the short cut} and I was so pleasantly surprised.  Pumpkin goodness comes together in a snap, just like this absolutely delicious warming soup.  The soup is slightly sweet yet packs a little heat that will brighten up any grey day…

Pumpkin Orange Soup
  • 1 Tbs Olive Oil
  • 1  small onion, diced
  • 2  tsp salt
  • 1/2 tsp freshly grated ginger
  • 1/8 tsp cayenne pepper
  • 1/4 tsp cinnamon
  • 1    C Orange Juice
  • 1  can pumpkin puree
  • optional 1 C of water
  • Cilantro for garnish
  1. Heat olive oil in a pot and add onion together with salt when hot.  Saute onion until they have softened.
  2. Add ginger, cayenne pepper together with cinnamon and carefully mix under the onions. Sauté for another minute or so until the spices become fragrant.
  3. Stir in orange juice and bring to a quick boil, turn down the heat and carefully stir in pumpkin puree.  Simmer for a few minutes.
  4. You can add in additional water if soup is too thick for your taste 
  5. Adjust salt - ladle into individual bowls and garnish each with fresh cilantro.

Check the rest of today's other pumpkin recipes...

Check out all the #PumpkinWeek Bloggers and their recipes:
Pumpkin Loaf by Love and Confections
Lemongrass-Kissed Sankaya (Thai Pumpkin Custard) by Culinary Adventures with Camilla
Pumpkin Bars with Cream Cheese Frosting by That Skinny Chick Can Bake
Brown Butter Pumpkin Cupcakes with Biscoff Frosting by The Spiffy Cookie
Pumpkin Peach Smoothie by Happy Food Healthy Life
Egg and Pumpkin Breakfast Cups by Curious Cuisiniere
Witches Eye Glass Chocolate Pumpkin Cupcakes by Lady Behind The Curtain
Easy Homemade Pumpkin Puree by Life Tastes Good
Pumpkin Orange Soup by The Not So Cheesy Kitchen
Macaroni with Kale and Creamy Pumpkin Sauce by A Day in the Life on the Farm
Roasted Pumpkin and Chickpea Samosas by A Kitchen Hoor's Adventures
Slow Cooker Pumpkin Butter by My Catholic Kitchen
Pumpkin Scones by Making Miracles
Chewy Pumpkin Chocolate Chip Cookies by The Pajama Chef
Pumpkin Molasses Cookies by That's My Home
Pumpkin Spice Overnight Oatmeal by Dizzy Busy and Hungry

Friday, October 17, 2014

Apples, apples, apples - Apple Fritters for breakfast {#recipe #dairyfree #apple}

Fall has arrived in the Pacific Northwest which means that apples have been harvested and the freshest, crispiest, tastiest apples are available. Before moving to the Pacific Northwest apples to me where either Granny Smith or  a Golden/Red Delicioius - maybe a Gala apple; but who knew there are so many others.  Maybe I am the only one who was so naive in the world of apples and yes, apples had not been my favorite fruit.  But friends,  there is a whole new entirely bigger apple world out there.  Tasty delicious apples, that are crisp, sweet, tangy, bright white flesh,  slightly yellow flesh, green, yellow, red…all different flavors.  It is amazing - and I am not just talking about Fuji, Gala's, McIntosh, Honey Crisp…but also Goldrush, Golden Russet, Grimes Golden, Brock, Cortland and many more.  Amazing, right?!  There is such a difference and variation in flavor in all of them; and lucky for us here in Portland we can sample the different varieties once a year at the Portland Nursery Applefest.   It is such a popular event and truth be said this year we did not taste, but bought a couple different varieties for immediate fresh eating and storing.  Yes, I have come around and love apples.  There is nothing like fresh homemade apple sauce, apple cake {Apfelkuchen}, or Apfeltaschen…perfection, plus they are perfect in lunch boxes {Tip: prevent oxidation by dipping cut apple slices in water after cutting} and apple fritters.

Apple fritters are the perfect weekend breakfast item - fairly quick and a change of scenery from our usual Dutch Baby, Pancake, or Alena's favorite Potato Pancakes.  These are not the most photogenic food, but please do not let that deter you…this fall bring delicious Apple Fritters to your table…

Apple Fritters

  • 3/4 C Almond Milk {or other "milk" of your choice}
  • 2 eggs
  • 1 C flour
  • 2 Tb sugar
  • 1/4 tsp cinnamon
  • pinch of salt
  • 4 C apples slices cut into bite size pieces {3-4 peeled, cored apples}
  • Canola Oil for baking
  • Powered sugar for garnish
  1. Combine "milk" with flour, eggs, sugar, cinnamon, salt and combine into a smooth dough.  All lumps should be worked out.
  2. Pour dough over apple slices and combine
  3. Heat oil in a pan
  4. Scoop 1/4 C of apple/dough mixture onto the hot oil - turn over once until both sides are cooked through and nicely browned
  5. Sprinkle with powdered sugar before serving.

Thursday, October 9, 2014

Smoked Sockeye Salmon Salad {#dairyfree #recipe} and #IFBC part one

It has finally happened; yes it did…what?! Well, I finally attended my first ever blogger conference  the International Food Blogger Conference {IFBC} in Seattle.  The perfect opportunity as Seattle is only a short train ride away from Portland - so yes, no expensive air travel was required plus I got to hang out with my good friend Heather for a couple of days.  Yay ~ every year we {the family} visit Seattle right after Thanksgiving as Ron likes to run the Seattle 1/2 Marathon and we always stay at the Westin.  So I consider myself an expert Seattle tourist - yup that is right at least I did until then ;)  Had I ever been up to the Space Needle -> No!  Chilully Glass Museum -> No! Pike's Place Chowder -> No!…yes, the list goes on and on and finally I got to experience all those places because - I will be truthful - Heather made me do it.  Oh my - what have we been missing….more about that in another post.

Now back to the IFBC as one might expect there was an opening reception and this one was hosted by Bristol Bay Sustainable Salmon together with a couple other companies.  The featured dishes were all - as one might expect - salmon;  it was not just any type of salmon but Sockeye.  Out of all the different types of Pacific salmon {King/Chinook - Coho - Sockeye..} it is always Sockeye that I choose.  Sockeye with its deep orange-red color, its deep flavor, its smooth texture is amazing is - at least to me - the best.  Three different dishes all with Sockeye salmon and the one that stood out the most?  Smoked Sockeye Salmon Salad - I may have had more than a couple of servings…oh my so absolutely unbelievably amazingly delicious.  Delicate yet bold smoked Sockeye combined with onions, lime juice and a surprisingly mouthwatering punch from the flecks of jalapeño.  This was the one dish that stood out from the three.  Simple yet elegant.

So here {thank you Heather} is my version of the Smoked Sockeye Salmon Salad - I served it as an appetizer at small dinner party with a main dish of pasta Bolognese…it is impressive yet super easy to make

Smoked Sockeye Salmon Salad

  • 1/3 lb smoked Sockeye salmon, skinned, cut into bite size pieces 
  • 1 C Cherry tomatoes, quartered
  • 1-1/2 Tbs seeded, minced jalapeño
  • 1/2 C chopped red pepper
  • 1/2 C chopped cilantro
  • 1/4 C lime juice
  • For garnish - > 1-1/2 C little dipper corn chips {more or less}
  1. Combine all ingredients in a large bowl.  Cover with kitchen wrap, place in fridge and let rest for at least one hour before serving
  2. Remove from the refrigerator 10 minutes or so before serving.  Arrange salmon salad in the middle of a large plate and garnish with chips around the platter.



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