Cardamom-Scented Delicata Squash with Yogurt Sauce

Cardamom-Scented Delicata Squash

There is so much to be thankful for!

Day 7: Thankful for new friends and birthday parties. Thankful for family visiting from out of town, for cuddles with Caitlin and s’mores around the fire pit.

Day 8: Thankful that my brother is home from his adventures in Africa!

Day 9: Thankful for the cool weather of Fall and the opportunity to eat fresh food seasonally, a blessing I know not everyone has. Thankful for Fall squashes.

Like the lovely delicata!

This month for the Secret Recipe Club challenge, I had the pleasure to peruse Culinary Adventures with Camilla, written by the fearless leader of the group B exchange. Camilla cooks recipes from all over the world, which I love! But this month I really wanted to focus on Thanksgiving fare, and I couldn’t pass up the opportunity to try delicata squash, which Camilla says she cooks almost weekly when it’s in season.

This recipe combines two of my favorite things: a hint of warm, spicy cardamom, and sweet, starchy Fall squash. The end result is simple and basic, a perfect complement to the rich and saucy dishes that will litter the Thanksgiving table.

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Confetti Greek Yogurt Pancakes

Confetti Greek Yogurt Pancakes

We like pancakes.

We like them so much that we have started eating them every week. It’s a delicious ritual.

Pancakes are pretty phenomenal, aren’t they? Do you know what makes pancakes more phenomenal (if you are 3 years old)?

Sprinkles!

And…sshh…do you know what makes them more phenomenal if you are 30 years old? Using Greek yogurt for a little protein, and raw honey instead of refined sugar. Because a sugar crash isn’t pretty, no matter how old you are.

I absolutely love these pancakes! I feel like the sprinkles are smiling at me. In fact, this may be the first time in my memory that sprinkles have actually improved a food for me! I might have to make sprinkles a habit.

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Fresh Strawberry Frozen Yogurt

Fresh Strawberry Frozen Yogurt

Over Memorial Day weekend, we took our first family adventure since Caitlin was born: strawberry picking at Wegmeyer Farms!

Jake's StrawberryIt was a perfect sunny morning, and the strawberry fields were absolutely full of huge, ripe red strawberries just begging to be eaten. (No, not by me…I still don’t like strawberries.) This was by far the best strawberry picking experience we have ever had. In almost no time at all, we had gathered 5 lbs. of gorgeous strawberries and we were on our merry way back home!

Jake spent the rest of the morning alternately stealing strawberries from the bucket and pretending his little Lego men were taking trips to the farm to pick red Lego strawberries of their own. I spent the rest of the morning preparing this frozen yogurt!

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Salmon with Yogurt-Chive Sauce

It’s another Secret Recipe Club reveal, and today I bring you a dish from a very interesting blog, From Arepas to Zwetschgen. Have you ever wanted to go around the world in 80 days, because I bet this blog could help! From China to Iceland, this blog’s got it covered.

However, since pregnancy has put me in the mood for simple and familiar, not to mention quick-to-prepare, I took the less adventurous route and went with a salmon dish that claimed to be full of summery goodness. I loved the idea of using Greek yogurt as the basis for the sauce, since pregnant women can never get enough protein.

In the end, I wrestled with whether or not to share this with you, because this meal was decent, but not something I thought I could rave over. While I was pleased with how easy the recipe was to make (stir sauce…grill salmon…done!), I had to make the sauce several times before I thought it would work. I was really hoping to find a way to highlight the salmon and the chives, but nothing I tried really made them sing. It was kind of fun experimenting with it, though, since I tend not to be a fly-by-the-seat-of-my-pants cook…I always have a plan and then tweak the plan before I get started. But I have to admit I am not sure how often this meal will grace our table (though I should probably add that my hungry husband ate two pieces of salmon in one sitting and said he thought the meal came out well, so don’t write it off just because I am not as enthusiastic as usual!).

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Vegetable Khorma

This month for the Secret Recipe Club, I was assigned the blog Samayalarai: Cooking is Divine.

What an interesting blog—and something of a challenge for me, an Indian food rookie! Looking through the pages and pages of recipes, mostly for things I had never previously heard of, was a real education for me. I mean, my Indian food experience is fairly limited to the most common of dishes: naan, various kinds of masala, jalfrezi…

Let’s just say I spent a lot of time looking up Indian food terms on Google as I browsed the blog.

I landed on a dish called Dhingri Mutter, which means mushrooms and peas. One of the things that drew me to this dish is that it seemed like something I could easily make at home without buying too many exotic ingredients that would later go to waste. It also looked really healthy, and reminded me of a favorite Indian dish that I’ve been meaning to make for a while, Navrattan Khorma. Both are made with a fresh tomato-onion paste and yogurt sauce; the main difference is in the vegetables included. Since I’m not a huge fan of peas, I decided to expand this dish to include a few other vegetables as well, making it even more similar to the khorma I enjoy so much. I hope I didn’t compromise the integrity of the meal too much by tinkering with the ingredients! All I know is that I sure enjoyed it.

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Cereal Muffins

Okay, okay, these are really bran muffins…but I wanted to lure you here, and I know how many people are afraid of the word bran. Also, if you are smart and try these muffins out some time, now you will have a euphemism at the ready!

A few weeks ago, my very own copy of Super Natural Every Day arrived in the mail. I have been on a healthy kick lately, and I love Heidi’s blog, 101 Cookbooks, so I was sure this cookbook would be a hit–full of hearty vegetarian eats that would make my insides smile. I carried the book around with me…I put little yellow post-its on almost every page to mark the recipes I wanted to make…I decided to start with a breakfast food…but even I was a little afraid of the word bran before I finally got myself up early to make these muffins.

Let me just assuage your fears: these muffins are fantastic. They are crumb-y and flavorful, more filling than your average white flour muffin, but no less delicious. They are full of great ingredients to start your morning off right. In fact, my husband woke up to the smell of these muffins in the oven and broke his no-breakfast tradition to eat two of them.

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