This cream is a great fall sweetener for your cold brew as well as hot brewed coffee. Starbucks charges over $5 for their pumpkin cold brew, and while it is delicious, that’s too much for me! So, I figured it couldn’t be that difficult to make my own pumpkin cream, and my own coffee and do it at a fraction of the price. This is a simple recipe and you wont need too much.
Pumpkin Spice Cream:
16 oz Half and half
1 tbl pumpkin puree (NOT pumpkin pie filling)
1 tsp pumpkin pie spice
2 tsp vanilla extract
1 tbl maple syrup
1/3 cup granulated sugar
Place a small saucepan on medium heat. Add all ingredients and heat to a very low simmer, do not boil. Take off the burner and puree briefly with a blender, about 10 seconds. Cool and store for up to 5 days.
Begin by hard boiling the eggs. The way I do this is as follows: Put eggs in saucepot in COLD water. Turn heat on high. Once the water begins a steady hard boil, set a timer for 8 minutes. Once the eight minutes has expired, transfer to an ice bath. Once cool, peel the shells off.
Cut the eggs in half and separate the yolks from the whites. In a bowl, mix together the mayonnaise, mustard, chipotle puree, and season with salt and peppers to taste. Once mixture is smooth, fill the egg halves with mixture. Sprinkle with smoked paprika, and then garnish with chives cut on a bias.
This tomato soup recipe couldn’t get any easier. If you don’t count the garnishes there are only four ingredients. I had an abundance of tomatoes – so many I had to pick a recipe that used up many of them. Soup seemed like a great idea.
Tomato, 8 cups, fresh with the core removed, cut in half
Onion, 1 ea, diced
Garlic, 6 cloves, minced
Chicken Stock, 3 cups, low sodium
Begin by roasting tossing your tomatoes with the olive oil, and season with salt. Roast your tomatoes at 400 for about 20 minutes. Roast them long enough so you can peel off the skins with ease.
Meanwhile, heat a large sauce pot over medium heat and cook your onions until nicely browned and caramelized, about 7-8 minutes. If you season them with salt when you throw them in the pan, they will wilt and break down more quickly.
When the onions are nice and cooked, add in the garlic and continue cooking for 2 more minutes. Then, add the peeled tomatoes to the pot, along with the chicken stock, and bring to a boil. Purée the soup with an immersion blender (or a standing blender in batches). This might take longer with an immersion blender, but check the consistency to ensure it is smooth and velvety.
Taste for seasoning and adjust as necessary. Ladle into a bowl, and garnish with anything you’d like. I’ve garnished my soup with a dollop of labneh, minced chives, and some extra virgin olive oil.
I use a cast iron skillet for this recipe and it’s perfect. It is the perfect size and doesn’t stick to the pan when I’m finished cooking. Begin by sauteing your onions on medium heat with a tablespoon of butter. Sweat the onions for about three minutes until soft. Add garlic and jalapeno, and cook for 2 more minutes, adjusting heat as necessary. Meanwhile, whisk eggs with a fork and add arugula to mixture. When the jalapeno and garlic have sweated for a couple of minutes, add egg and arugula mixture into the pan, and slightly stir to incorporate the aromatics with the egg. Add slices of tomato to the pan, layering them nicely into the pan so they stay on top. Cook the egg mixture on the stove for 2 more minutes, but turn on the broiler in the meantime. Grate the cheese over the par cooked frittata. After about 4 minutes on the stove, grab the skillet and put it into the oven and broil until the cheese has melted and frittata has puffed up and caramelized. Remove from oven, garnish with minced arugula, a dollop of labneh, and enjoy!
Ingredients for Heirloom Tomato Frittata:
Eggs, 4 ea
Onion, 1/4 cup chopped finely
Garlic, 4 cloves minced
Tomato, 1 or 2 ea, sliced
Arugula, about 1/4 cup minced
Jalapeno, 1 medium, minced
Butter, 1 tbl
Parmesan Cheese, small block for grating
Labneh, for garnish
For the tomato salad, I’ve used home grown roma and heirloom tomatoes with. a prepared salad dressing from Trader Joes. It’s so easy, this recipe. If the tomatoes are a bit bigger, cut them into more wedges. You can also make your own vinaigrette to dress the salad with, but Trader Joes has high quality products, so I can justify buying one to save myself some time. Cut the onion very thinly so it can cook in the acid from the vinaigrette to take away the sharp onion pungency. Season the tomato salad with salt and pepper.
Here are the ingredients for the tomato salad:
Roma tomatoes, 4 ea, quartered
Heirloom tomatoes, 2 ea quartered
Parsley, 1 tbl, minced
Onion, 1/4ea cut into fine julienne
Vinaigrette, your choice, 1/4 cup
Toss all of the ingredients together and store them in the fridge either in portions or in one big container. If the tomatoes are on the riper side, be gentle so the inside part of the tomato wedge doesn’t detach. Not a big deal but it ruins aesthetic. This is very quick and easy to make, and does not cost much at all. It’s a great way to use up excess tomatoes if you or someone you know has grown them, and the recipe only gets better as it sits in your fridge while it hangs in that marinade.
These potatoes are so easy to make and don’t require any expensive ingredients, unless you sub out the butter and oil with duck fat – which is highly encouraged. Perhaps the best thing about them is that they look incredible as a side dish to almost any entree you make them with. To save a step, par boil the potatoes until they are still firm, about 75% of the way through in salted water ahead of time. If you’ve boiled and cut the potatoes on the same day, make sure they are as dry as possible before you throw them into the pan, as moisture will splatter hot oil everywhere, prevent caramelization, and encourage the potatoes to stick to the pan. When cutting the parsley, slice it finely but don’t hack it up too much.
16 medium sized Redskin Potatoes, parcooked, cooled, and sliced into rings
1/2 Onion, julienned
5 cloves Garlic, minced
2 tbl Butter
2 tbl Extra Virgin Olive Oil
1/2 bunch Parsley, finely sliced
Heat oil on medium high in a large saute pan. Surface area is important in this recipe to get as much brown as possible on the potatoes. Saute the potatoes until they start to brown a little, then add the onion, and add salt. Continue to saute until the potatoes develop more caramelization and the onions have colored and wilted a bit too. Next, turn the heat down to medium. Add the garlic, and saute for another 2 minutes. Sprinkle the parsley over the potatoes and turn off the heat. Taste for seasoning and enjoy!
I used to work at a resort for a chef who was well versed in various types of world cuisine. We had a version of this dish on the menu regularly as the resort was located in the state of Washington and we had nearly an endless supply of fresh seafood. Usually we would add crab legs, but I had purchased these high quality mussel meats a while back and had wanted to use them up in something. This seemed like a great option for them. I had thought about purchasing some fresh mussels too, because I think it looks better and is more authentic, but I live in an inland state and did not feel it was necessary. Many variations of this kind of recipe will include saffron, but I didn’t have any on hand, so I left it out. And a note about the wine, make sure it’s white and on the drier side. Anything you like to drink using those guidelines will go well in this recipe. Here are the ingredients:
2 links chorizo
1 medium onion, chopped
1 bunch scallions, white parts chopped
3 heaping tbl smoked paprika
1/2 tsp chile de arbol
7-8 cloves garlic, minced
6oz can tomato paste
1/2 bottle dry white wine
32oz chicken stock, low sodium
2 russet potatoes, peeled and diced
1 cup corn kernels
1 heaping cup mussel meats
sour cream, garnish
Begin by placing a large saucepot on medium heat. Remove the chorizo(1) from the casing and start to saute and brown. When that is about half cooked, add your onions(2), and scallion whites(3) to the pot. Continue to saute for another 4-5 minutes until the onions are nice and soft. In the second picture you can see ‘fond.’ Fond is caramelization and contributes immensely to the finished flavor of the dish. You can add some water to the pan if you’re worried about it burning. Add the paprika(4) and chile de arbol(5), and toast the spices for one minute. Then, add the garlic(6) and saute for another minute. Add the tomato paste(7) and stir well, and continue to cook for two more minutes. The mixture will be quite thick and be sure to stir often so as not to burn it. Next, add your wine(8). You’ll want to cook this for awhile to reduce and concentrate flavor, and also to burn off the alcohol. Simmer for 5-6 minutes. Add your chicken stock(9) and bring to a boil, then down to a simmer. Add your diced potatoes(10), and heat until they’re about three quarters done. Add your corn(11) and mussel meats(12). Taste for seasoning and adjust accordingly. Turn off the heat and enjoy! Garnish with sour cream and chives, or the green parts of your scallions. The broth should be rather intense so the sour cream is a nice way to balance that out. This soup will keep well and continue to get better the longer that it sits in the fridge.
Lentils are another great ingredient for low cost cooking and meal prep. I love them in soups as they blend and thicken very nicely. In addition, they taste sort of basic and neutral so they pair well with many other ingredients. Start this recipe by preheating the oven to 400F. You’ll also need a large sauce pot as you’ll be blending the soup later with an immersion blender.
Begin by roasting your butternut squash, mushrooms, red onions, and jalapeños. Lightly coat in olive oil and roast until tender. Scoop the seeds out of the squash and discard. Remove the seeds and pith from the jalapeños. You can leave some if you like a little more heat in the finished product. Set aside.
In the sauce pot, add olive oil, and white onion, apple, carrots, and some salt. Sweat over medium heat for about 8-10 minutes, then add garlic and cook for another 2 minutes.
Set aside some of the cooked vegetables in a small bowl, for later. Add 1 cup of the lentils to the pot, and then add the curry powder and toast the veggies and lentils to open up the oils in the spice.
Add the chicken stock and bring to a boil. Add half of the cooked potatoes to help thicken the soup. Turn off the heat and plug in your immersion blender if you’ve got one and begin pureeing the soup. If you’ve only got a stand up blender, blend the soup in batches.
Once the soup is pureed, taste for seasoning and add accordingly. Next, mix in the veggies you cooked earlier, the shredded chicken, and the diced potatoes. Ladle the soup into a bowl or your meal prep containers, and then garnish with snipped chives, and a dollop of labneh.