Wednesday, October 24, 2012

An Apple-a-Day Pesto




The neighborhood is busy with apple harvest. Pickers are filling bins with juicy, red, Fuji apples. The bins fill the back of semi-trucks who haul them to a nearby packing plant. There's nothing like a tree ripened Fuji apple! Its juicy water-core indicates a sweet and ripe apple. Our friendly neighbors are generous with their apples, so it is a perfect time of year to prepare foods with this delicious fruit!

An Apple-a-Day Pesto

1 1/2 cups basil leaves, fresh
1 cup parsley, fresh
1 cup Fuji apple, cored and quartered
1/4 cup almonds
3/4 tsp. salt
1 Tbsp. apple juice concentrate
1 tsp. lemon juice, fresh
1 tsp. lemon zest, fresh
3 Tbsp. olive oil

Place basil, parsley, apple, almonds, and salt in food processor. Pulse until coarsely chopped. Stop pulsing and add apple juice concentrate, lemon juice, and lemon zest. Pulse food processor and then slowly drizzle olive oil into mixture. When blended, place pesto in a serving bowl.

Serve with apple slices, crusty slices of bread, and crackers. If you like to double-dip, add a bowl of peanut butter!

Enjoy!







Tuesday, October 16, 2012

Piquant Pumpkin & Peanut Soup




It's that time of year! Time to use up all that pumpkin!

Piquant {Spicy} Pumpkin & Peanut Soup 

1 Tbsp. olive oil
1 onion, chopped
2 tsp. ginger, fresh, minced
1/2 tsp. cayenne
1 tsp. lemon zest
3 cups water
2 Tbsp. Bill's Best Chicknish (or other chicken-like broth seasoning)
3 Tbsp. soy sauce
1 - 16 oz. can pumpkin puree
1 - 13.5 oz. can unsweetened coconut milk
1/3 cup peanut butter
1 Tbsp. fresh lime juice
1 Tbsp. agave syrup
Salt to taste
1/4 cup cilantro, fresh, chopped
2 Tbsp. peanuts, roasted

Saute' onion in olive oil. When soft, add ginger and cayenne. Then stir in lemon zest, water, chicken-like seasoning, and soy sauce. Bring to a boil, then reduce heat and simmer for ten minutes. 

Strain the broth into another pot and discard the solids. Return broth to a low simmer. Then whisk in pumpkin,coconut milk, peanut butter, lime juice, agave syrup, and salt. Cook until heated through. 

Serve with cilantro and peanuts.

Tuesday, October 09, 2012

Pumpkin Butter


This delicious topping is perfect for toast, pancakes, or waffles. It is a great source of Vitamin A and the flavor is enhanced by the sweetness of apple cider and spices.

Pumpkin Butter

1 - 29 oz. can pumpkin puree
3/4 cup apple juice or cider
2 teaspoons ginger
1/2 teaspoon ground cloves
1 and 1/2 cups white sugar*
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg


Combine pumpkin, apple juice, spices, and sugar in a large saucepan; stir well. Bring mixture to a boil. Reduce heat and simmer for 45 minutes or until thickened. Stir frequently.

Spoon hot pumpkin mixture into hot jars. Cover and refrigerate until used.
 

Makes five 8 oz jars.

*Natural sweeteners may be used such as: date sugar, agave syrup, Sucanat, etc.

(USDA does not recommend canning pumpkin butter)

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Welcome to my kitchen where recipes, cooking tips, and menu ideas are shared! Sit down at my table, sip a cup of tea, and smell the delicious aroma from my cozy kitchen! Join in friendly chat by using the comments feature on my blog to post your questions, comments, & favorite recipes. Let's discover together.

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*Recipes and photos copyright@LaTeaDah 2005 - 2012