Thanksgiving Awesomeness 2012

If only I was so good at blogging that I could post Thanksgiving appropriate recipes before the holiday arrives. Oh well. Here's a quick review of what we ate for our feast. I will try to post any new or altered recipes soon.

Roasted Vegetables

Green Potatoes (with lots of green), Aloe Drink

Spinach Salad with Goat Cheese, Avocado, Tomatoes and Pomegranates

Gherkins, Marinated Mushrooms, Green Olives

Cranberry Sauce with orange and spices (so delicious!)

Cornish Game Hens (for the meat eaters)

Rutabaga (my first time eating rutabaga, it reminds me of something between a radish and a potato, but in reality it is a cross between a turnip and cabbage)

Blueberry Coconut Cream Pie (good with yogurt; adapted from cranberry cream pie), Pecan and Chocolate Pie (amazing--had to make another one), Butternut Squash Pie (not as successful as we were hoping)

All this food and eating reminds me of my new favorite song: "My body tells me 'no,' I won't quit, 'cause I want more... I want more!" But since I jump around the room like a crazy, happy, happy, happy person when the song plays, maybe it balances out the caloric intake. 

Autumnal Muffins

A few years ago I signed up for newsletters from the National Honey Board, "Honey Feast," because they have recipes. The most recent one had a recipe for pumpkin honey muffins which was perfect to go with the fall colors.

Honey Pumpkin Muffins (from the National Honey Board)

1 1/2 cup all purpose flour

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1 1/2 teaspoons cinnamon

1/2 teaspoon (or more) ground ginger

1/4 teaspoon ground nutmeg

1/4 cup softened butter

3/4 cup honey (I used buckwheat honey because it tastes like molasses)

1 egg

1 cup solid pack pumpkin

1 cup chopped toasted walnuts (I used almonds because that's all I had on hand, walnuts would be better)

Preheat oven to 350 F. Prepare 1 regular muffin tin, either grease or paper cups.

Combine flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg. Set aside. 

Beat butter with electric mixer, add honey, egg and pumpkin. Gradually add flour mixture to butter/honey mixture, fold in until just blended, stir in walnuts at the last second. Spoon batter into prepared muffin tin, bake for 25 to 30 minutes (I think mine took only 20 minutes). Test for doneness by inserting a toothpick in center of a center muffin, it should come out clean. Remove muffins immediately from pan and let cool on wire rack. Don't wait too long to eat them.

Columns at the National Arboretum

Caramel Apples

Our first thing made with our apple haul were caramel apples. Lovemuffin did an awesome job making the caramel using this recipe. He halved the recipe and we ended up with 7 apples. The caramel was delightful, and I was surprised that my candy thermometer still works. We stabbed the apples with forks since we didn't have any popsicle sticks, and after dipping them and had a little left over to pour over the tops, just to make it excessive.

One note about the recipe, it says to put the dipped apples on buttered aluminum foil, which is what we did, but the caramel was too sticky and tore apart the aluminum foil when we tried to pull off an apple. Maybe it wasn't buttered enough, but I would suggest just buttering a cookie sheet to put them on instead, that way there's no chance of getting aluminum foil in your mouth.

Pick-your-own Apples and The New Place

It's been about a year since I went apple picking with new friends in Arlington, and yesterday I went again with Lovemuffin to Homestead Farm in Maryland. There were a lot of types available, we hauled about 40 pounds away consisting of Pink Lady, Braeburn and Suncrisp apples. I think the Suncrisp are my favorite, and I'm glad we got as many of those as we did; they taste like crunchy bits of sunshine, just like the name says. When we got home, Lovemuffin said something about that I had a lot of apples to take care of, and I informed him that he might have a job with the apple spiraler (corer/peeler/slicer). I'm hoping for pies and apple chips, the applesauce I tried last year was kind of a disaster, so... maybe not this year. It was so nice to get out in the countryside and see the goats (even though they weren't that friendly of goats) and get some super fresh produce. The pick-your-own farm had already-picked vegetables for sale, and we took advantage of that too.

Lovemuffin with the loot

so many pretty vegetables

check out these enormous pumpkins! 

In other news, we've moved to a new apartment now a little further away from downtown Washington DC. It is much larger than the last one and there is more counter space, cupboard space and storage space, so we're hoping to get some food storage going here. It also has some nice drawers, one of which I am using for spices, some of you were familiar with the spice bucket, and found it annoying. But now with the spice drawer it's so much easier to find the spice you need now!

one half of the kitchen

other half of the kitchen, note the tomatoes and eggplant fresh from the farm

Spice Drawer!

Work Waffle Party

I have the best job. At work yesterday we made an amazing pre-lunch treat: Chocolate Cake Waffle Ice Cream Sandwiches. You read right. Oh, yes, I love my job. 

Here's what you need:

1 cake mix and the ingredients it calls for

Ice cream 

Waffle Iron

We used a devil's food cake mix, which required 3 eggs, oil and water. For the ice cream we had a tub with both vanilla and chocolate so as to give everyone choices.

Method:

Prepare your cake mix of choice.

 high-tech measuring cup

Mix it all together, just like normal cake.

Cook on a waffle iron, just like normal waffles.

an amazing waffle iron

must stick out my tongue to do anything

Construct sandwiches with the ice cream of your choice in the middle, and eat with your hands, not with a fork.

eating it with a fork was not very successful

more effective to use your hands

Credit goes to Boss Lady for the whole idea and Heather for the photos, Big Thanks!

Mexican Chocolate Tofu Pudding

Here's a great dessert from Mark Bittman: Mexican Chocolate Tofu Pudding. Here's the recipe and here's the video to go with it. I'm was so surprised at it's deliciousness. I didn't take any pictures, but my pudding looked just like it does in the video. It is thick and rich, sweet and spicy and chocolatey, super easy to make, and so so so good. Seriously, you should try it. And I found a place that sells silken tofu for $0.59, so this might become a frequent dessert for us. And I'll tell you that because of it's richness, it can probably serve closer to 6 people instead of 4. It took me and Lovemuffin several days to get eat our way through a batch.

Veggie Spring Rolls

I haven't had a lot of creative juices lately, so I don't have a big story for you, just some pictures to show how easy it is to make your own summer rolls, just like a friend showed me, she also has a special dipping sauce for it, I think it is peanut ginger, we just used an all-purpose Korean sauce.

You'll need some rice paper, I got some at the vietnamese store, the are probably easy to find at regular stores too, here's what to look for:

You can use whatever you want for filling, I used:

Carrots
Cucumbers
Daikon radish

I used about 4 carrots to 1 cucumber to 1/2 daikon radish, and that made a lot of rolls.

Shred the carrots and radish, and cut the cucumbers into strips. Put some warm water in a bowl, dip rice paper one at a time in the warm water for about 5 seconds, remove, then arrange the fillings on the rice paper, and roll it up like a burrito.

Easy peasy!