Alida's Weekly Recap - 10/23-10/29

In a couple hours, I will be running my first half marathon.  I ran in this race last year, but I did the 10-mile instead of the half.  Last year, there were people running in costume and lots of great fans cheering.  This year they have live bands at the water stations.  Talk about some great motivation!  The weather is a little on the cool side, which is perfect.  They have changed the course this year, and it is all downhill.  We'll see if this all helps my time!

So this week unofficially became pumpkin week.  Everybody goes pumpkin crazy at this time of year, and we are definitely big fans of pumpkin in this house.  In a way, it is my nod to Halloween, since life has left little time for themed baking or fun projects.  I have saved many fun ideas for future Halloweens and have featured some in the recipes from other blogs this week.  So without further ado, let's recap the week.

Pumpkin Gingerbread

Evidently it has unofficially become pumpkin week here at Alida's Kitchen.  I had something else planned for today, but it just seemed fitting to close the week with a new favorite and continue the pumpkin theme.  It does not get more seasonally appropriate for fall/winter than pumpkin and gingerbread.  This Pumpkin Gingerbread is no exception.

Pumpkin Pancakes

When Adam first started eating solid foods, I did a lot of online research and took out ever toddler cookbook from the library that I could find.  I was determined to find good and nutritious to make for him.  These pumpkin pancakes were one of the first finger foods that Adam would actually eat.  A year later, he still loves his pumpkin pancakes.  I like that this recipe uses whole wheat flour and no sugar, and he enjoys them plain.  Mike and I also enjoy them plain, though we typically top ours with a little maple syrup and/or apple butter. 

Pumpkin Banana Bread

An overabundance of overripe bananas is never a bad thing.  We all know those little black bananas mean that in the near future, some sort of banana treat will be made.  Banana bread is always a safe bet, but this time of year I find myself wanting to make something with pumpkin as well.  What better way to combine the two than to make Pumpkin Banana Bread.   

Alida's Weekly Recap - 10/16-10/22

What a week!  Unfortunately I was a little under the weather this week, which did not allow much time in the kitchen.  The little guy was also mister no nap or short nap, which also did not allow much time in the kitchen.  We do have some exciting news though.  We accepted an offer on our house!  Exciting indeed, but.....you guessed it....did not allow much time in the kitchen.  Can you detect the theme of this week's recap?   It is not my favorite theme by any means, and I plan to rectify this unfortunate circumstance this weekend by tackling a long list of tasty treats.  In the meantime, let's recap the week.

This past week I shared with you:

Spiced Pumpkin Molasses Muffins

Who doesn't love pumpkin these days.  The warm spices and molasses give these muffins a little pizzaz.  With flax and oats, they are healthy too!

Vegetable and Black Bean Tortilla Casserole

The layers of black beans, cheese and lots of vegetables make this casserole like a Mexican lasagna.  Easy to make, healthy and delicious!




I'm pretty sure that Fall recipes are my favorite...and there are so many good ones, it is hard to choose what to feature.  Here are a few recipes that caught my eye this week:

Gingerbread Muffins with Lemon Glaze from Kitchenarian - This sounds like a heavenly way to start the day.  I love gingerbread this time of year, and the lemon glaze would be the perfect complement.  Delicious!

Apple Cheesecake from Dainty Chef - I've been craving cheesecake lately, and this looks like the perfect cheesecake for fall.  Such beautiful pictures too!

Cookies and Creme Oreo Cake from Sunny Side Up in San Diego - This cake looks AMAZING.  The layers, the cookies, the chocolate,....it's the perfect showstopper.

Sweet Potato and Black Bean Chili from Blog is the New Black - I love all things sweet potatoes.  What a great idea to add them to black bean chili.  I am very excited to try this chili recipe!

Baked Mozzarella Sticks from Cats and Casseroles - Mozzarella sticks made wrapped in egg roll wrappers is a healthy alternative to their breaded and fried counterparts.  What a great idea!

That's all folks.  Have a great weekend!

Vegetable and Black Bean Tortilla Casserole

Back when I was working outside the home, I brought my lunch every day.  I usually brought a peanut butter sandwich, pizza or leftovers from dinner the previous night.  Occasionally I brought an organic microwavable meal.  While not an ideal option, I could prounounce all of the ingredients, it was quick and convenient.  It was also pretty tasty too.  One of my more recent favorites was Black Bean Tortilla Casserole.  

I don't have much of a need for microwaveable meals these days now that I stay at home with Adam. So when I saw a recipe for Mushroom and Black Bean Tortilla Casserole, I was pretty excited to recreate the convenience food I enjoyed and make it a healthier option. 

Spiced Pumpkin Molasses Muffins

I am always looking for new and different recipes for muffins.  They are an easy make ahead breakfast that Mike can take on the go, on his way to work or while traveling.  They are also easy for me to grab while I'm chasing after Adam, who then insists (very persistently) that I share with him.  Pumpkin season seems to be very popular with everybody these days, and our family is no exception.  For this muffin, I was looking for something pumpkin, healthy and with a little pizazz.  Enter Spiced Pumpkin Molasses Muffins.

Alida's Weekly Recap - 10/9-10/15

Over the summer I made a huge batch of Strawberry Vanilla Pancakes to freeze.  Well, these pancakes were Adam's breakfast of choice this week.  He usually has 1 or maybe 2 pancakes.  Well...one day he ate an impressive 7 pancakes.  Yes, 7.  He has never eaten 7 pancakes before!  I've never eaten 7 pancakes before!  So now one of the goals this weekend is to find good strawberries and replish that stash.  I also have several new varieties to share with you, so look for those in the coming months.  

In the meantime, let's recap the week.

Pumpkin Cinnamon Chip Scones

A few weeks ago, Mike was out for a fun evening with the guys.  Meanwhile, I was home alone (well, Adam was home too, but sleeping).  Of course, I got the itch to bake something.  I found myself with leftover pumpkin and leftover buttermilk, along with some leftover cinnamon chips.  Sounds like I had the makings for the perfect pumpkin scone!

I sent a scone with Mike to take to work the next day. Shortly after he left, the phone rang. It was Mike and he said 'I'm not sure how you're going to take this..'    Um, ok?     'but I think this scone is the best thing you've ever made!' Yay!  This was my first attempt at making scones, and I am so glad they were a hit!

Sweet Onion and Cheddar Cornbread

Chili and cornbread is such a classic combination. On Monday I shared a delicious Black Bean Chili with Roasted Butternut Squash with you. Today I am sharing with you the amazing cornbread we enjoyed with our chili.  Of course, while I have made several cornbread recipes over the years, cornbread with sweet onions and cheddar is a version I did not have a recipe for...until now. 

Black Bean Chili with Roasted Butternut Squash

One of my favorite things about the fall season (aside from an abundance of pumpkin recipes) is chili.  Not any chili will do, however...there are only a few chili recipes that I actually like.  Each is as good as the next, and they all have one thing in common.  They are vegetarian, and so delicious that you don't miss the meat!

Alida's Weekly Recap - 10/2-10/8

Happy Weekend!  Here in Minnesota, we have been enjoying a last taste of summer.  Beautiful sunny days with highs in the 70s/80s...it's been great.  It was perfect for my 10-mile race last Sunday.  I managed to shave off 30 seconds per mile from my previous 10-mile PR!  With my first Half Marathon only a few weeks away,...I think I'm ready.
Lots of good things were happening in the kitchen this past week as well.  I can't wait to share it all with you.  We're hoping to hit the apple orchard one of these days, which will mean lots of tasty treats coming your way.  In the meantime, let's recap the week.

Porcini Mushroom and Spinach Risotto with Mascarpone

Years ago, I aspired to make risotto for the first time.  But I hesitated, because it was a little intimidating and seemed quite difficult.  Coincidentially, around the same time, I happened to catch a cooking show about risotto.  The chef explained step-by-step how to make it and alleviated any uncertainty I had.  Armed with a recipe from Cooking Light, I was bound and determined to perfect the art of making risotto!  

Fortunately, risotto was just as easy to make as the professionals on television led me to believe.  Years later, we are still enjoying that same recipe, however since then I have incorporated a few changes to the original recipe.  I swapped oregano for thyme, added lots of fresh spinach and used vegetable broth to make this a vegetarian dish. 

While we enjoy this risotto as a vegetarian entree, it of course makes for a wonderful side dish.  Porcini Mushroom and Spinach Risotto with Mascarpone is a household favorite, suitable for company, and a definite crowd pleaser.   

Porcini Mushroom and Spinach Risotto with Mascarpone

Yields 4 servings

Ingredients

1 1/2 cups boiling water

1/2 ounce dried porcini mushrooms

14 ounces vegetable broth

Cooking spray

1 cup uncooked Arborio rice (or other short-grain rice)

3/4 cup chopped shallots

4 garlic cloves, minced

1/2 cup white wine

1/4 cup (2 ounces) grated Parmigiano-Reggiano cheese

1/4 cup (1 ounce) mascarpone cheese

1 1/2 teaspoons dried oregano

2 cups chopped fresh spinach

salt and pepper, to taste

Directions

1. Combine boiling water and mushrooms; let stand for 10 minutes.  Drain through colander over a bowl.  Reserve 1 1/4 cups soaking liquid, and chop mushrooms.
2. In a small sauce pan, bring soaking liquid and broth to a simmer (do not boil), keeping mixture warm over low heat.
3. Heat a large saute pan over medium-high heat.  Spray with cooking spray.  Add rice, shallots and garlic; saute 5 minutes, or until the rice gets browned and toasted. 
4. Add wine and cook until liquid evaporates (about 2 minutes).
5. Reduce heat to medium.  Add 1 cup broth mixture to rice mixture and cook until liquid is nearly absorbed (about 5 minutes); stirring frequently. 
6. Add remaining broth mixture 1/2 cup at a time, stirring frequently, until each portion of the broth mixture is nearly absorbed before adding the next (about 25 minutes total).
7. Remove pan from heat.  Add mushrooms, cheeses, oregano, spinach, salt and pepper, stirring gently until combined and cheese melts.  Serve warm. 

Adapted from Cooking Light

Healthy Peanut Butter Balls

It is no secret that I love peanut butter.  So you can imagine my excitement when I was selected to participate in the Foodbuzz Tastemaker program with the National Peanut Board.  The task was to create a snack recipe using peanut butter and incorporating other ingredients found in most homes. Easy enough! 

I wanted to make something healthy, convenient and easy.  I also wanted to make something with oats.  It was time to roll up my sleeves, grab ingredients from the pantry and experiment.

Spicy Beef and Zucchini Pasta

When I was flipping through a recent magazine for the second time, I was a little surprised to see that I flagged something called 'Stovetop Chili Mac.'  It's not something that I would typically make, based on title alone.  After a quick glance, I could definitely see the potential in this dish - increase the veggies, give it some kick,...and we find ourselves with the delicious Spicy Beef and Zucchini Pasta.

Alida's Weekly Recap - 9/25-10/1

Welcome October,...I've been waiting for you!  The countdown to Halloween begins, and it is finally socially acceptable to bring out the decorations.  Halloween is one of my favorite holidays, and it's not just because of the candy.  Ok, it is because of the candy - ha!  Seriously, how could you not love a no-pressure holiday that is just plain fun.  Kids in costume, adults in costume, pumpkins, the colors, decorations, candy...love it.  We always have an assortment of Halloween candy on hand to enjoy all month long.  This past week I got a jump start on the candy enjoyment thanks to the Foodbuzz Tastemaker program with Ghirardelli.

This coming week I have some fall-inspired dishes to share with you.  So without further ado, let's recap the week.