Are you a pumpkin spice latte fan? It’s easy to make this popular fall coffee beverage at home! It’s more economical to make it at home and you get to control the ingredients too. You can make your pumpkin spice latte with regular coffee brewed stronger than usual or if you have a machine, espresso and frothy steamed milk.
It’s pumpkin season, gardeners and farmers are harvesting their crops now so fresh pumpkins are available at farmer’s markets and grocery stores. If you are using fresh pumpkin to bake something or carving a jack-o-lanterns you’ll have nutritious seeds to roast. Roasted pumpkin seeds make a delicious, healthy snack. Add some spices like crushed red peppers, garlic and black pepper and you’ll take them to a whole new level!
When you scoop out the pumpkin seeds, separate them from the goopy, stringy membrane and place them in a colander. I know it’s kind of messy but it’s worth it. Rinse the seeds well and leave them in the colander to drain. You can also season them with a bit of sea salt and roast them or feel free to modify the following recipe to suit your own taste. Enjoy!
When you think of salsa a chunky, spicy tomato condiment probably comes to mind but you can actually make salsa out of almost any fruit. Tomatoes are actually a fruit even though we serve and eat them as a vegetable.
I picked up some rutabagas at our local farmer’s market recently. The rutabaga is something like a turnip, but it tends to be larger, it has yellow flesh and a sweet flavor without the “bite” that turnips impart. I remember I hated turnips when I was a kid but our tastes change when we grow up so we decided to try them! This nutritious, unusual root vegetable pairs well with apples so here’s how to make a delicious apple and rutabaga casserole with cinnamon and a sweet crumble topping.
This lovely salad is sure to delight, with a combination of cool weather fall greens, crisp, sweet pears tossed in with a maple balsamic dressing and garnished with crunchy candied pecans.
We tend to eat less salad in the fall even though many greens grow better in the cooler weather. Feel free to substitute any salad greens you prefer, endive and radicchio seem to be an acquired taste as we are used to the more bland, watery lettuces that have less nutritional value.
- 2 tablespoons of unsalted butter
- 2 tablespoons of packed light brown sugar
- 1/2 cup of raw pecans
- 1 small shallot, finely diced
- 1 teaspoon of Dijon mustard
- 2 teaspoons of balsamic vinegar
- 1/4 cup of extra-virgin olive oil
- 2 teaspoons of maple syrup
- Sea salt and freshly ground black pepper
- 1 head endive, leaves separated
- 2 hearts frisee lettuce, hand torn
- 1 large radicchio, leaves torn
- 1 red pear, sliced
- 1/4 cup shaved Parmesan
- First make the candied pecans. Place a nonstick pan over medium heat. Add the butter and sugar to the pan. Once it has melted, toss in the pecans and continue to toss them to ensure they coat and cook evenly, about 1 minute. Transfer the candied pecans to a sheet tray lined with waxed or parchment paper to cool while you prepare the salad dressing and greens. Tip, use two forks to separate the pecans.
- Next prepare the dressing by combining the chopped shallot, Dijon and balsamic vinegar in a large mixing bowl. Slowly drizzle in the olive oil while you whisk the ingredients together to emulsify. Add the maple syrup and season, to taste, with salt and pepper. Set the dressing aside.
- Assemble salad by tossing the various greens and pear slices in a large mixing bowl with the maple-balsamic dressing. Garnish with shaved Parmesan cheese and candied pecans.
Looking for a new chicken dish? Apricots pair well with and really enhance the flavor of chicken. This is wonderful served with brown rice and your choice of vegetables. If you are looking for a recipe that has no added salt, and is low in calories and fat, this one fits the bill.
You can also cook the chicken breasts on a counter top grill, reduce cooking time as the heat comes from both the top and bottom. I love my grill and use it to cook as many things as possible. If you are barbecue lover you can cook these over low heat.
People often ask me questions and I’m thrilled to answer them but I thought it would also be a good idea to post some of them and the answers here! I hope you find the answer to this question I received by email helpful.
“I made cupcakes with buttercream frosting using Watkins Pure Vanilla. I didn’t realize it contained alcohol until afterwards (35%). I used about a teaspoon. I would like to know if this is ok for children to eat? Thank you very much.” – Mrs. Bee Continue reading
Fresh blackberries are in season now, if you are lucky enough to have them growing wild in your area you should venture out to pick some of these tasty, nutritious berries. Berry picking is becoming a lost tradition, which is really a shame because it’s a fun, low cost, healthy activity and can provide you with inexpensive fruit. Who doesn’t like free food? If you are like me and blackberries don’t grow in your area they are now often available in the produce section of many supermarkets. What can you do with your blackberries? Eat them fresh as a snack or for desert, and whole lot more. This blackberry maple topping recipe is a nice change of taste on your pancakes, waffles or ice cream. Continue reading
There are a number of articles online to help you learn more and decide what’s best for you. Continue reading
This recipe transforms ginger beef and broccoli stir fry in to a delicious salad. It’s the perfect, quick to fix dinner for a hot summer night. The asian inspired salad dressing flavored with garlic, ginger and sesame can be used on other salads as well. If you have leftover cooked steak or roast beef feel free to slice it thin and substitute it for the sirloin steak. Continue reading