Greek Chicken Plate with Garlic Cauliflower Rice and Coconut Tzatziki

This is the best meal I have eaten in weeks. Months? Years? It’s hard to know for sure, but I do know that this recipe is absolutely delicious. I was craving Greek food intensely, but being halfway through whole 30, hummus and feta cheese and creamy sauces are still totally off limits, making me believe this craving would have to wait. But I conspired a bit with the ingredients in my fridge and decided this could be done. And I didn’t miss the hummus, or the feta, or the creamy sauces at all! Well, perhaps because I made a pseudo-tzatziki with coconut milk, and mimicked the grains with cauliflower rice, but seriously, it all works as well as any Greek restaurant meal.

I also, after eating this dinner, went out to run a few hours later, in the 80 degree evening after sunset, and ran faster and stronger than I have in weeks, months? I’m not sure if it’s the three months of training finally catching up and working, or the past two weeks of really prioritizing nutrition and sleep, or maybe… the chicken!? Ha, probably not the chicken. But just maybe it is, indeed, magic.

This recipe seems elaborate, with multiple components and ingredients; however, it truly is a 30-minute meal (not a-la-Rachel Ray) and comes together easily. I’ll emphasize that I do multi-task like a pro in the kitchen, but I’d wager that anyone can whip this up easily on a weeknight. There’s a few hours of hands-off time to marinate the chicken, but that’s as labor unintensive as can be.

If you’re following whole 30, or just really into Greek food, please make this. And, if you’d rather, you could always replace the cauliflower with rice or cous cous, but you definitely don’t need to and should give this version a try.

image

Greek Chicken Plate with Garlic Cauliflower Rice and Coconut Tzatziki

Serves 2-4

1-2 lbs boneless, skinless chicken breasts

Greek Chicken Marinade

  • 1 1/2 small lemons (or 1 large), juiced
  • 2 tbsp olive oil
  • 1 tsp oregano
  • 1/2 tsp salt
  • Freshly cracked black pepper

1 large head of cauliflower, finely chopped

4 cloves of garlic, minced

1 tsp oregano

3 tbsp olive oil, divided

1 yellow onion, sliced finely into half-moons

2-4 vine-ripened tomatoes, sliced

Salt and pepper, to taste

Coconut Tzatziki

  • 1/4 cup coconut cream, cooled (cooling after whisked and stored in a small container allows the cream to thicken to a consistency nearer a thin yogurt)
  • 1/2 lemon, juiced
  • 1/2 large cucumber, diced
  • 2 green onion sprigs, diced
  • 1/4 tsp smoked paprika
  • Salt and pepper, to taste

Start by mixing together all marinade ingredients in a large dish. Add the chicken, turning a few times to coat. Refrigerate the chicken in the marinade for at least 4 hours, or overnight.

When ready to eat, preheat the oven to 350 degrees. Heat a cast iron skillet or oven-safe pan over medium-high heat. Add the chicken and brown for 4-5 minutes on one side, then flip. Cook on the reverse side for 1 minute, then move the pan to the oven and bake the chicken for 10-15 minutes (it will depend on the size of the breasts; I find 0.5 lb breasts to take 12 minutes, but you can check with a meat thermometer or cut into the chicken to verify its cooked through).

While cooking the chicken, split the head of cauliflower into quarters, then cut the leaves and stems from the head, cutting at an angle underside the cauliflower head. Break the quarters into florets then pulse in a food processor until the cauliflower is the consistency of small grains (I had to do this in 4 smaller batches). Mince the garlic and add to the cauliflower mixture. In a large, deep skillet, heat 2 tbsp olive oil over medium heat. Add the garlic-cauliflower mixture as well as oregano, salt, and pepper to taste. Cook for 2-3 minutes then lower the heat to medium-low, cover, and cook for an additional 5-8 minutes, until the cauliflower is softened somewhat.

While the cauliflower is cooking, mix together the coconut cream, lemon juice, cucumber, green onion, and spices in a small bowl and set aside.

Remove the chicken from the oven and allow to rest for 5-10 minutes.

Remove the cauliflower rice from the pan and plate. Add 1 tbsp olive oil to that pan and add the diced onion with a bit of salt and pepper. Sauté briefly, about 2-3 minutes, over medium-high heat, just until the onion is translucent.

Add the onion next to the plated cauliflower rice. Slice the tomatoes and align beside the onions. Slice the rested chicken and plate atop the rice and veggies. Spoon the coconut tzatziki over the chicken. Serve!

Take big bites with all ingredients on one forkful. Then slow down and savor each flavor. Enjoy!

Ginger Apple Kale Salad

It’s funny to me that one of my more recent recipes on this blog is for kale salad, and that I’m posting about it again today, because I’ve had it exactly one other time since December, and it kind of ruined it for me until… today, really. It might have had a bit to do with being somewhat hungover, and having an idiotic yet strong craving for a cold kale salad with lentils and lemon vinaigrette, which is quite possibly the most absurd “craving” and subsequent hungover meal I’ve had. About halfway through I succumbed to overwhelming nausea, pushed away my plate, and vowed that kale should be cooked, always. I both remember enjoying kale salads and being nauseated by them, so I waffled on whether this idea for a ginger-spiced kale salad, sort of autumnal in quality, would be a point for delicious or never-ever-again.

Thankfully, it turns out it was delicious! As I mentioned in my last post, I’m one week into whole 30, so this salad meets those restrictions. I probably owe a bit of justification for following this trendy plan for a month, and to do so I’ll say I’m much more interested in the psychological motivation of whole 30 than the dietary changes. I’ve never had issues with food in the past, but I do understand the willingness to try to change food behavior, and for that, I complete this experiment. If I do end up “feeling” differently on this diet, then, I suppose, I’ll have to decide what that means. For now, though, I’m doing what I can to still eat as much delicious food as possible. Even if it’s mostly veggies.

The biggest drawback to whole 30, to me, (besides no bread) is how meat-centric meals can become. As most of my meals are vegetarian, I sometimes just grow tired of eating meat. It’s just a little too much, occasionally. This salad follows a day of turkey bacon and taco salad, and I was more than ready for something lighter and crisp. And, if I’m getting points for appeasing people, this salad is actually raw, vegan, vegetarian, gluten-free, grain-free, paleo, and whole 30 approved. Everyone can eat it! Except maybe some people on Coumadin… Ha.

image

Ginger Apple Kale Salad

Serves 2 as a meal, 4 as a side

1 large bunch kale, sliced into ribbons

2 apples (I used Gala), diced

1/4 cup roasted pecans

Ginger Apple Vinaigrette

  • 1 lemon, juiced
  • 2 tbsp. apple juice or cider
  • 1 tbsp. apple cider vinegar
  • 3 tbsp. olive oil
  • 1/2 in. knob of ginger, peeled and finely grated
  • Dash of cinnamon
  • S&P, liberally

In a large mixing bowl, whisk together all vinaigrette ingredients. Add the kale and massage the dressing into the leaves, using your hands, for several minutes, until the kale has softened and is coated in dressing. Separate into bowls then top with diced apples and pecans. Enjoy!

The dressed kale keeps well in the fridge overnight, so feel free to make that part ahead and add the toppings when serving!

Dinner for Brian (Literally)

I’ve been in the fortunate circumstance of accommodating my absolute favorite ginger-haired brother for the summer. Outside of affording me the opportunity to actually perform what is the namesake of this blog (cooking dinner for that wonderful Brian, himself), the summer with my brother was a joyful, important experience that’s made me question further the subtitle above. Should I continue cooking from a Chicago (cough, gasp, Evanston) kitchen, or should I finally pursue that oft-wondered ideal of moving to the city from which I left, the state which houses this person himself? I think I have the answer in mind, (and I think many of whoever reads this knows, too), but I’ll segue unglamorously to a humble blog update instead.

I’ve certainly been cooking since last December, and I can’t pinpoint an exact reason why it so abruptly went undocumented. I have saved emails of food photos, recipes jotted in small notebooks, and words never-ending their stream throughout my head. Maybe I was frustrated by the bad lighting of winter. Or maybe I succumbed to that unenjoyable yet praised lifestyle of the “too busy.” It definitely felt like the latter, but what excuse is there to drop enjoyed hobbies? Anyways, I’m not sure how much of what went unwritten I’ll share now, but I do intend to pick up again this semi-daily and/or semi-weekly practice.

I do know that what I made this summer, most often dinners, but occasionally a breakfast or two, was delicious and very much enjoyed by my favorite recipe tester, Brian. He’s not overwhelmingly picky, so I can’t be sure that his endorsement qualifies these recipes as truly outstanding in any way, but now being able to definitively say these meals were raved about by not just myself but two people, I feel ever more confident in sharing. A lot of what I cooked was more meat-heavy than my standard fare, and I think I’m exhausting Trader Joe’s supply of boneless, skinless chicken thighs (seriously so good), but the novelty of new ingredients was more inspiring, really, and brought out a slew of untried but perfectly savory dinners. A few things worth noting and repeating: soft boiled eggs (forever, in everything), coconut-brothed curries, wilted greens, and mashed potatoes. Yes, mashed potatoes. Love them as they should be loved.

I’ll hopefully be back again soon with some of these recipes in print and picture. And to be transparent, I’m actually doing (omg) Whole 30 this month, for kicks really, so expect to see recipes which align with those dietary restrictions for a bit (but restrictions be damned; the food is good).

Goodbye to my brother and roommate, but hello, again, to the food which you inspire! (My dachshunds miss you).

image

Thai Dumpling Kale Salad

It may be a week until Christmas, but I’m already kind of done with the cookies. Maybe it’s because everyone’s Christmas parties start back into the beginning of December, or maybe it’s because I joined some friends in a cookie-baking-bonanza that resulted in a whole tin of cookies to myself. I kind of don’t want at all mashed potatoes or stuffing or ham or holiday comfort food. I’ve been jamming on avocados and goat cheese, and I got into my mind that I could really go for an Asian salad. You know the kind, the Americanized version with ginger and wontons.

Well, of course, I didn’t have the ingredients for the giant salad of my imagination (which mirrored that of California Pizza Kitchen fairly precisely), but I did recognize I had a bunch of kale, a threatening-to-die carrot, and maybe some impromptu dressing ingredients. Out of a basic pantry and sad representation of a refrigerator… I created the best dinner I have had in months.

No, really. Admittedly, I freaking love the dumplings from Trader Joe’s. I used to buy the pork gyoza all the time, but somehow hadn’t in awhile… maybe it was a grad school thing. But I don’t eat pork or pigs anymore, and the frozen isle caught my eye (I’ve been excessively lazy recently). I saw Thai gyoza and thought I’d give it a try. The dumplings, while absolutely important, sit atop a salad so flavorful and balanced, that the whole (giant) bowl just satisfies every salty, tangy, savory craving you didn’t even know you had. I was not at all a believer in kale salads; I usually sauté my kale or put it in soups (read: why I had kale in the first place… soup season). But by massaging in the dressing, the kale becomes perfectly crunchy with just the right bite to offset the soft, fluffy little dumplings. I must say, the fresh ginger makes it. Which I totally would not have had if Thanksgiving had not been so recent, but please buy some if you’re making this salad tomorrow (as you should).

And, so long as you have this, or just a normal bottle of Sriracha, you are totally ready to go.

Processed with VSCOcam with f2 preset Processed with VSCOcam with f2 preset

Thai Dumpling Kale Salad

Serves 1 hungry person (per usual); easily multiplied

Thai Peanut Dressing

½ tbsp. canola (or other mild-flavored) oil

½ tbsp. tamari or soy sauce

1 tsp. natural peanut butter (peanuts and salt)

1 tsp brown sugar

½ tsp. sriracha

2 inch ginger knob, peeled and grated finely, juice included, stringy remnants discarded

Dash crushed red pepper flake

Salad and Dumplings

2 cups organic curly kale, chopped finely

1 golden carrot, peeled and minced/ chopped finely

½ tbsp. canola oil

5 Thai vegetable (or shrimp) gyoza/ dumplings (from Trader Joe’s)

2 tbsp. roasted and salted peanuts

Sriracha to serve

In a large serving bowl, whisk together the dressing ingredients. Add the kale and toss, with your hands, massaging the dressing into the kale leaves. Set aside while you prepare the remaining ingredients (time is your friend).

Use a food processor to finely chop the carrot (or your own determination and knife) and add to the greens. Toss.

In a small, non-stick sauté pan, prepare the gyoza according to package directions, which I’ll include here. Heat the oil over medium high heat and add the gyoza to the pan. Cook for 3-4 minutes until the bottom is browning. Add ¼ cup of water to the pan and quickly cover with a lid. Steam for 4-5 minutes until the gyoza are softened and cooked through.

Sprinkle the peanuts over the top of the salad and place the gyoza on top. Drizzle Sriracha over everything.

Absolutely dig in.

Processed with VSCOcam with f2 preset

 

Real question: should this blog be titled “Sriracha to serve”? Seems that’s at the end of every recipe. Also, I hate how dinner time in the winter means it’s pitch black outside. Try taking a good photo in your dark, poorly lit living room… sigh. At least dinner is good.

Chicken and Wild Rice Soup

I am not on my game. I somehow delayed posting again far longer than intended, as if Thanksgiving was 3 weeks long. Maybe it was, if you consider the brain space it occupied during those weeks. But here it is, December. The month of Christmas, the holiday season, whatever you’d like to call it. So I better catch up the pace.

Unfortunately, my brain is tired, and I haven’t even yet eaten. Sometimes dinner sounds like too much to do. As if the minutes laboring over the stove will exhaust me, I sit hungrily on the cough waiting for a bowl of mashed potatoes (that sounds really good) or pasta or cereal to appear before me, hot (or cold) and ready to go. Maybe even the spoon will elevate to my lips as in the Cheerios scene in the movie Matilda. If you don’t know what I’m talking about then please go watch Matilda promptly. I’ll hum the music- mmm hm mmm hm mm mm mmmm. No? The dancing? The flying, spiraling card deck? No? Bruce Bogtrotter? Someone feed me.

I made this soup a few weeks ago, in tribute to the dropping thermostat and the dog jackets now covering my closet floor. I’m already begrudging my winter coat, so a fair amount of time may have passed. In either case, I was really hell bent on replicating my favorite soup from Panera Bread, because it’s so creamy and delicious. I love creamy soup, but vegetably soup, and wild rice just makes it that much more interesting. I had tried making this soup once before, but failed in some capacity (I think I undercooked the rice), which left me forlorn. Maybe I couldn’t recreate the soup after all!? But winter encouraged me to try again. And this time: success!

This is a labor-intensive product, mostly in the manner of vegetable dicing and time spent waiting anxiously for rice to soften and stock to thicken. So, if you’re sitting on the couch at 7:30pm hungry, it’s not the time to make this. If, however, it’s blisteringly snowy, and an early Friday evening or even Sunday afternoon, go light your favorite fir-scented candle, turn on the Bing Crosby, and make this soup. I promise absolutely no disappointment. I actually promise joy. Holiday-laden, warm and comforting joy.

Processed with VSCOcam with f2 preset Processed with VSCOcam with f2 preset Processed with VSCOcam with f2 preset

Chicken and Wild Rice Soup

Serves 6-8

1 lb. boneless, skinless chicken thighs

1 tbsp. olive oil

2 tbsp. unsalted butter (I love Kerrygold)

4 carrots, diced

4 celery stalks, diced

1 yellow onion, diced

10 oz. mushrooms, sliced or diced

1 cup wild rice, uncooked

2 tsp. salt

2 tsp. fresh or dried thyme

1/2 tsp. oregano

1/2 tsp. rosemary

1/4 tsp. dried red pepper flakes

1/4 tsp. freshly-cracked black pepper

8 cups free-range chicken stock

1/2 cup milk, anything but skim

1/4 cup all-purpose flour

Preheat the oven to 425 degrees Fahrenheit. Toss the chicken thighs in a thin coat of olive oil and place in a baking dish, something that allows even space but not too much. Bake at 425 until cooked through, approximately 30 minutes. Once cooked, remove from the oven and cool. Once cooled slightly, shred with a fork.

Heat a large stock pot over medium heat and melt the butter. Add the diced carrots, celery, and onion to the melted butter. Sauté until the vegetables have started to soften, about 10 minutes. To the softened vegetables, add the sliced (or diced!) mushrooms, and sauté for an additional 5 minutes, until the mushrooms are just beginning to release their juices.

Next, add the cup of wild rice as well as the spices and seasonings. Stir well so that everything is mixed. Add the chicken stock to the pot and bring the soup to a boil. Reduce the heat to low and simmer until the rice is soft and tender, about 45 minutes to 1 hour depending on the variety of rice.

In a mason jar, shake together the milk and flour (or whisk in a small bowl) to create a slurry. While actively whisking, add the thickening slurry to the soup. Allow the soup to simmer, stirring occasionally, until it has thickened to your liking. This takes approximately 5-10 minutes in most cases. Once thickened, add the shredded chicken to the pot and stir. Remove from heat and serve!

 

 

Processed with VSCOcam with f2 preset

Now go put on your music, make yourself some soup, and bring some crackers for dipping. If you finish the meal with hot chocolate, I applaud you.

Smashed Red Potatoes with Spiced Pumpkin Aioli

I haven’t blogged in awhile, and it’s definitely my fault. I keep thinking, “Oh, I’ll jot those recipes down on Saturday, when I have time.” And then it’s Sunday night, and I’m all ready to just crash in bed, when I remember that I didn’t spare a moment writing or photographing or even thinking about recipes and food. Well, that’s not true; I totally thought about food. But in any case, I guess I’ve been busy, and I haven’t been prioritizing. And I’m going to stop. Because in the meanwhile since my last post, Chicago has become an Icelandic tundra and nothing is nice outside anymore. So, back to the computer-world I go.

My dad yesterday informed me that it had been so long since I blogged that I could no longer share my pumpkin recipes. He knows well, I suppose, that I am all about pumpkin recipes. I mean, pumpkin has been an ingredient in my last few posts and cans of it still reside in my pantry. But, apparently, now that it’s cold, I’m supposed to blog about soup and rosemary and peppermint. But I say no Christmas, or even “holiday” (code for Christmas,) talk until Thanksgiving passes. Thanksgiving, which thoroughly accepts pumpkin and other squashes into its cornucopia, totally has not passed yet. And, in fact, I’m about as excited for Thanksgiving this year as I am Christmas, so holiday recipes be damned (for the time being. So sorry holiday recipes. I’m really looking forward to our time together. … Excuse me).

This dish is actually very Thanksgiving appropriate. And although I’d never dream of compromising the place of mashed potatoes at the table, a few smashed ones may sit along side nicely, especially if you’re into that renegade-untraditional-mix-up-the-Thanksgiving-table kind of meal. I’m not. At all. Tradition all the way. But regardless of circumstance, this is a really delicious, deceptively creative-appearing, super fast side dish. The potatoes are both creamy and crispy, the aioli both cooling and spicy, and the flavor just perfect. I inhaled this whole recipe as dinner myself, but it would probably be best served along with some protein or something. Or stuffing. With cranberry sauce. I am so excited for Thanksgiving.

Processed with VSCOcam with f2 preset

Processed with VSCOcam with f2 preset

Smashed Red Potatoes with Spiced Pumpkin Aioli

Serves 3; easily doubled or multiplied

3 red potatoes, rinsed

~2 tbsp. extra virgin olive oil

1 tbsp. pumpkin puree

1 tbsp. olive oil mayonnaise (I use Hellman’s)

1 tsp. Sriracha

1/2 tsp. smoked paprika

Dash ( < 1/8 tsp) cayenne

Dash nutmeg

Dash thyme

Salt & pepper, to taste

Preheat the oven to 450 degrees Fahrenheit.

Fill a pot with cool water and drop in potatoes. Bring to a boil; then lower the temperature to maintain a slow boil. Boil the potatoes for 20 minutes, until cooked through and tender.

Place the potatoes on a cookie sheet lined with parchment paper. Use a large measuring cup or bowl (something with a flat, firm bottom) to smash the red potato evenly. It may crumble a bit, but try to keep it together for the most part. Repeat with the remaining potatoes. Drizzle the potatoes with the olive oil. Season lightly with salt and pepper.

Bake the potatoes in the oven for 20 minutes, until the edges are crisping. Remove from the oven and set aside to cool slightly.

Mix together the pumpkin and remaining below ingredients until a consistent sauce is achieved. Use a fork or spoon to drizzle the aioli over the potatoes. Serve to awed guests everywhere.

Processed with VSCOcam with f2 preset

Pumpkin Barley Risotto

Pumpkin. Not spice. I’m going the savory route with pumpkin this time, because, as you all should know, pumpkin is delicious without cinnamon as well. Just as other squashes seem to work with both salt and sugar, pumpkin really blends well with earthy spices like thyme and rosemary. I’ve made barley risotto before (it’s my favorite way to make risotto), but I felt inspired to add a new twist. This inspiration is likely derived from having bought all of the pumpkin things from Trader Joe’s, including cans of pumpkin puree. (Another side note: if you haven’t bought their mini ginger snap pumpkin ice cream sandwiches, just… please. Do it). This risotto skips a bit on the traditional ingredients, side-stepping a lot of the Parmesan and butter. In fact, it quite easily could be made vegan if you felt so inclined. Rather than compromising creaminess, however, the pumpkin amps up the rich and smooth and luxurious factor of this risotto so much the additional dairy is really not necessary. I actually made it once with Parmesan and once without, and I didn’t notice any difference at all. But, of course… I do still recommend topping with an inordinate amount of goat cheese.

Goat cheese on everything.

That should be my new blog name.

I actually made this risotto twice within a week, which is basically unheard of for me because 1) every recipe gives me leftovers, so I usually move on following the fourth plate and 2) I have to contend with the dying-by-the-day vegetables in my refrigerator, rarely allowing me to repeat a meal (living alone has its challenges). But! My friend and I were having our sort-of-weekly TV night, and I promised this risotto as we’re both pumpkin and goat-cheese obsessed. It did not disappoint. With a nice side of steamed or roasted vegetables, this is a perfectly impressive yet straightforward dinner for you, your guest, or your lunchbox.

Processed with VSCOcam with f2 preset*

Processed with VSCOcam with f2 preset

Pumpkin Barley Risotto

Serves 2-3

1 tbsp. unsalted butter (I love Kerrygold) or olive oil

1 yellow onion, diced

1 carrot, peeled and diced

1 tsp. minced garlic

1/2 cup pearl barley

1/4 tsp. dried oregano

1/4 tsp. dried thyme

1/4 tsp. nutmeg

1/8 tsp. cayenne pepper

Salt & pepper

2 tbsp. balsamic vinegar

2 – 2  1/2 cups vegetable or chicken stock, warmed

1/2 cup pumpkin puree

2 tbsp. – 1/4 cup grated Parmesan cheese- optional

2-3 oz. goat cheese (chevre)

In a small pot, warm the stock to just below boiling. Keep warm over low heat.

In a medium pot, melt the butter over medium heat. Add the vegetables and sauté until softened, about 8-10 minutes. Add the garlic, stir, and cook until fragrant, about 30 seconds to 1 minute. Add the barley and stir to toast for about 2-3 minutes. Add the spices, salt, and pepper, and mix. Deglaze the pot with the balsamic vinegar and stir vigorously. Lower the heat to medium low.

Add about 1/2 cup of stock to the barley. Stir the barley regularly. Once the barley has absorbed most of the liquid, add another 1/4 – 1/2 cup of stock. Continue to add stock, stir, and add stock until the barley is fully cooked, usually in about 25-30 minutes. You may not need all of the stock recommended; you may need a bit more (have more at the ready). It depends on the barley, cooking temperature, and risotto gods.

Once the barley is softened and cooked through (it retains a chewy texture but should not have any bite), add the pumpkin puree and Parmesan cheese (if adding). Stir to mix thoroughly and taste. Re-season as needed with salt and pepper.

Add the pumpkin risotto to bowls and top with 1-2 tbsp. of freshly crumbled goat cheese and a sprinkle of oregano. Devour.

 

 

 

Processed with VSCOcam with f2 preset

 

Life as a single-person household.

 

*You’ll notice these pictures seem to lack onions and carrots. That’s because the second time is when I added those vegetables, and I really enjoyed the variety in texture. I’d advise adding them, but it’s up to you.

 

Pumpkin Spice Pancakes with Maple Cider Glaze

Is there anything more stereotypically fall than pumpkin? And by pumpkin, I of course mean pumpkin spice, because if you asked the opinion of tweens and young adults everywhere what their favorite fall flavor is, it would absolutely be pumpkin spice, but if you presented them with pumpkin puree, most would turn their nose up entirely. In fact, I think pumpkin is notoriously a missing ingredient in the infamous pumpkin spice latte (which isn’t that great, guys? like, it’s pretty good, but try one from a local coffee shop. way, way better). Now, don’t get me wrong: I LOVE PUMPKIN SPICE. I also love pumpkin, but particularly when it’s flavored with cinnamon and nutmeg. So you can hate me; I’m predictable. But I would say the best argument for pumpkin spice (outside of the aforementioned, over-popular latte) is pancakes.

Pumpkin spice pancakes are little soufflés of joy. Cake-like and fluffy from the pumpkin puree, made expertly more delicious by the combination of cinnamon and maple syrup: they are the reason to be excited about breakfast in fall. (I’ll take a step to the side for a moment to say that pumpkin spice waffles are totally amazing as well, I just don’t have a waffle maker. Eh hem, future secret Santa). Instead of maple syrup, I made a maple cider glaze to top these pancakes to switch things up. It is delicious, although I’m usually partial to a traditional version. The glaze is simply outstanding when poured on top of some whipped, melting butter, though, so I’d advise you try it.

Ah, I just love weekend breakfasts. My next job will start after 10 am…

Processed with VSCOcam with f2 preset Processed with VSCOcam with f2 preset Processed with VSCOcam with f2 preset Processed with VSCOcam with f2 preset

Don’t worry; coffee makes its way into that mug

Pumpkin Spice Pancakes with Maple Cider Glaze

Serves 2-4

Pumpkin Spice Pancakes

1 cup all-purpose flour (or 1/2 cup whole wheat and 1/2 cup all-purpose, mixed)

2 tsp. baking powder

2 tsp. cinnamon

1/2 tsp. ground ginger

1/2 tsp. ground nutmeg

1/8 tsp. ground cloves

1/4 tsp. salt

1 tbsp. sugar

1 cup organic milk, anything but skim

1 1/2 tbsp. butter, melted

1 egg

1 cup pumpkin puree

1 tsp. vanilla extract

Maple Cider Glaze

2 cups powdered sugar

1 tbsp. maple syrup

2-3 tbsp. apple cider

 

In a mixing bowl, whisk or sift together the flour, baking powder, spices, and salt. In a separate bowl, whisk together the milk, melted butter, egg, pumpkin puree, and vanilla. Pour the wet ingredients over the dry and whisk lightly, until the batter is just incorporated. Allow to rest.

Prepare the cider glaze by mixing powdered sugar with warmed maple syrup and cider, adding in intervals to achieve a thin consistency.

Heat a skillet to 350 degrees Fahrenheit or a non-stick pan over medium heat. Lightly butter the skillet or pan surface. Add the batter and cook for about 3-4 minutes, until the underside is lightly browned and bubbles appear on the surface. Flip and cook an additional 2-3 minutes until the opposite side has browned and the pancake is cooked through.

Serve immediately, in a photographically-pleasing stack, with maple cider glaze poured over the top. Enjoy with coffee (maybe even a pumpkin spice latte).

 

 

Apple Spice Bundt Cake with Bourbon Glaze and Cinnamon Cream Cheese Frosting

It’s not peak season, but the leaves are changing. The yellows are overtaking previously verdant branches, and maples everywhere have the audacity to already be shouting in bright red hues. Outside of windows you can catch glimpses of autumn, and you can almost breathe the crisp air you know is surrounding the building in which you’re settled, begrudgingly, for the next 8 hours. There is truly nothing more joyful than an afternoon walk, especially when flanked by two peculiar and curious dachshunds, while leaves fall around you as the wind persistently brings in cooler and cooler air. Mornings are darker and definitely chilled, and the afternoons gather sunshine and tempt their way towards 70 degrees. It is, without a doubt, perfect. I don’t mind rain in autumn. I don’t mind wind. I don’t mind darker evenings. I don’t mind fallen leaves. Fall is the perfect sort of melancholy that contributes a wholeness unachievable by other seasons. Sure, summer may have happier moments, drenched in sunshine and warm water. But autumn understands you, fills you up, and makes you calm again. It’s the energy you’ve needed after four long busy months, and it cools you off just pleasantly enough that even winter starts to sound acceptable. I may not be ready for Christmas (even though Target is), but I’ll take the holiday changes if it means the leaves transition also.

So, to celebrate, I offer to you hear a cake synonymous with the fall transition: apple, cinnamon, spice, and… bourbon. This cake was made for my mom on her 51st birthday (in September, actually), and it floored me. Bundt cakes can be dry, crumbly, and under-flavored. But this cake is moist, dense, aptly-spiced, and wonderfully coordinated with glazes and frostings. I know that almost every one is apple picking these past and next few weekends (I wish I will join), so this cake should certainly be added to your list. I may even prefer to it apple pie (and would really hate to offend America).

Processed with VSCOcam with f2 preset

Ahh, zucchini and tomatoes: vestiges from the passing summer

Processed with VSCOcam with f2 preset

Processed with VSCOcam with f2 preset

 

Apple Spice Bundt Cake with Bourbon Glaze and Cinnamon Cream Cheese Frosting

Serves 16-20

Apple Spice Bundt Cake

3 sticks of butter, softened

1 cup of white granulated sugar

1 cup of brown sugar

3 eggs

1 tsp. pure vanilla extract

3 cups and 2 tbsp. all-purpose flour

1 tsp. baking soda

2 tsp. cinnamon

1 tsp. ground nutmeg

1/2 tsp. ground ginger

1/4 tsp. ground cloves

1/4 tsp. ground rosemary

1/8 tsp. garam masala

2 Granny Smith apples, peeled and diced into 1/4 inch pieces

Bourbon Glaze

1 1/2 cups powdered sugar

4 tsp. bourbon (I used Maker’s Mark)

1-2 tbsp. water

Cinnamon Cream Cheese Frosting

2 tbsp. butter, softened

4 oz. cream cheese, softened (half a block)

2 cups powdered sugar

1 tbsp. vanilla extract

1 tsp. cinnamon

 

To prepare the cake:

Pre-heat the oven to 325 degrees Fahrenheit. In a stand mixer (or using a large bowl and hand mixer), cream the butter and sugars until lightened, about 3-5 minutes. Add the eggs individually, mixing for about 30 seconds after each addition. Add the vanilla extract and mix until combined.

In a separate bowl, whisk or sift together the all-purpose flour, baking soda, and spices. Add 1/3 of the flour mixture to the stand mixer and mix together on low until just starting to combine. Add the next 1/3, and repeat with the next 1/3, until there is just trace evidence of dry flour. Remove the bowl from the mixer. Add the diced apples and fold into the batter. The batter will be quite thick.

Butter and flour a bundt pan and pour the cake batter into the pan. Spread it evenly, knocking the pan against the counter to evenly distribute the batter. Bake at 325 for 65-75 minutes, or until the cake is pulling away from the pan and a toothpick comes out clean from the center of the cake. Remove the pan from the oven once finished and place on a cooling rack. Cool the cake in the pan for 30 minutes. Remove the cake and cool on the cooling rack for at least 30 minutes longer.

Prepare the bourbon glaze by adding bourbon to the powdered sugar and whisking. Add 1-2 tbsp. water as needed to thin to the appropriate consistency (slightly looser than crepe batter). Pour the glaze over the cooled cake evenly.

Prepare the cream cheese cinnamon frosting by creaming in a stand mixture the butter and cream cheese. Add the vanilla and cinnamon and mix until combined. Add the powdered sugar about 1/2 cup at a time, mixing between intervals, until achieving the appropriate consistency. Use the frosting to decorate the cake as you wish- I piped small spirals along the bottom, but, admittedly, this used only about half of this delicious frosting.

Store the cake, covered, in the refrigerator for up to 3 days. If longer storage is needed, wrap tightly, seal in a container, and freeze.

312 Chili

312. Like, the area code. No, actually, like the delicious wheat ale from Chicago’s local Goose Island Brewery. That’s right: beer is in this chili. This isn’t anything earth shattering; people have been putting beer in chili for awhile now. In fact, there’s probably not much that hasn’t been in chili, you know? Like, maybe wine? But it’s probably been done. Anyways, beer in chili is new for me. And I must say, I probably won’t go back. It adds this sort of subtle hoppy hint at the end of each bite that rounds out the spicy, vegetable-heavy flavor. It’s kind of like sipping a beer with your chili, but not nearly as strong, and without the intoxicating side effects. (The alcohol is mostly cooked off).

I love that chili is a total grab-bag. I had a sweet potato to use, so in the chili it went. I wanted lots of vegetables to bulk it up, so I chopped up several cups and sautéed away. Heaping spoonful of minced garlic? Of course. Spicy diced tomatoes, any variety of bean you favor… all of it goes in. The best part is that all of it goes in the crock pot. Which anyone will tell you is the answer to your dinner prayers. It magically both requires less work and imparts more flavor. And now that I boldly italicized crock pot, I can’t stop thinking that it’s a very, borderline inappropriate sounding word. It’s probably an insult if used correctly. Anyways, what I’m offering up today (after much delay and anticipation, I’m sure), is beer. in your chili. in your crock pot. waiting for you for dinner when you come home. I know; what a comeback.

Processed with VSCOcam with f2 preset

Processed with VSCOcam with f2 preset

 

312 Chili

Serves 6

1 tbsp. olive oil

1 yellow onion, diced

1 green bell pepper, diced

1 carrot, diced

Several cloves of garlic, minced (or used the pre-minced garlic, which has revolutionized my life)

1/4 lb. grass-fed ground beef (amp it up or ignore it all-together, I just had some in my freezer)

2 tbsp. smoked paprika

2 tsp. cumin

1 1/4 tsp. oregano

1 1/4 tsp. garlic powder

2 tsp. cayenne*

1 6 oz. can of tomato paste

1/2 bottle of 312 (or other beer that you like, I guess)

1-2 medium sweet potatoes, diced

1 15 oz. can kidney beans

1 15 oz. can black beans

2 15 oz. cans diced tomatoes (I did one fire roasted with green chiles, one plain)

1 15 oz. can tomato sauce

In a large sauté pan*, heat the olive oil over medium high heat. Add the onions, peppers, and carrots and sauté until translucent and softened, about 5-10 minutes. Add the garlic and stir, cooking until fragrant, about 1 minute longer. Add the ground beef if using and cook until browned. Mix together the spices in a small bowl and add to the vegetable mixture. Stir to coat evenly. Add the can of tomato paste and mix thoroughly, cooking for about 3 minutes or so until well combined. Deglaze the pan with half a bottle of 312 (or other beer, fine. and drink the rest). Allow the beer to boil and reduce for about 5 minutes.

In a large crock pot, add the diced sweet potato, both cans of beans, the cans of diced tomatoes, and the tomato sauce. To this mixture, add the sautéed vegetables. Stir thoroughly. Cook the chili on low for 6-8 hours.

My favorite toppings include diced avocado, cheese, a dollop of plain Greek yogurt (or sour cream), and, of course, crackers. Nothing like saltines in chili, for some reason.

Delicious, easy, warm food for an entire week (or I guess for a large-ish family). So glad it’s time for chili again.

*You’ll notice I didn’t include chili powder. Well, I didn’t have any (and also couldn’t find any at Trader Joe’s where I was shopping… who stops at 2 stores?). But! I found this handy guide for how to make your own. And I found the chili, in result, to be even more flavorful this way. Maybe it’s the smoked paprika?

*Eh hem. I’m sure there are raised eyebrows at my offered crock pot recipe that involves using a sauté pan. But hear me out. Sautéed vegetables are 100 times better in this recipe, and the browning earned from the cooked tomato paste and deglazing with beer is well, well worth the marginal effort. I mean it’s seriously 15 minutes at the stove for a tremendous result. You have 15 minutes. The crock pot does the rest.