Pumpkin Quinoa Breakfast Bowl This recipe was featured several years ago in the Oregonian Foodday. I love the short ingredient list and the fact that it combines pumpkin puree + cooked quinoa, two ingredients I almost always have in my pantry or freezer. Add a swirl of maple syrup, splash of milk, and pinch of spice before sliding it into the microwave. In about 2 minutes, you'll be holding a warm, filling breakfast bowl. Add any toppings your little heart desires to take it over the top. My favorite combination is sliced bananas, toasted almonds, and plain yogurt. Pumpkin is high in fiber, vitamin-A and C, antioxidants, and potassium. Quinoa is Keep Reading
The difference between salted and unsalted butter
Butter: Salted vs. Unsalted If you peeked inside my refrigerator on any given day, it would look like an episode of Hoarders: Butter Edition. Just little butter-lined paths through my fridge. It's true. I have a ridiculous amount of butter on hand at all times. I start to get nervous if my stock drops below four pounds. Which is why I get especially excited for the grocery store sales in November and December. Bring on the sugar and spice and everything nice! Oh, butter. Butter is nice. So, what is the difference between salted and unsalted butter? The short answer, of course, would be salt. I used to buy salted butter exclusively because it Keep Reading
Dark Chocolate Pumpkin Swirl Bread (recipe)
Dark Chocolate Pumpkin Swirl Bread (recipe) Normally, I avoid doctors' offices like the plague. I have this fear of walking out with more symptoms than I came in with. But a few years ago, I was feeling really crummy so I finally headed to urgent care. It wasn't half bad! In fact, I was pretty pleased with the whole arrangement. Who knew urgent care could be the place to be on a Monday night?! The nurses apologized for the wait and asked if I needed anything. The waiting room was empty and quiet and stocked with current magazines. What is this, a medical spa?! I thought of my husband at home, putting four kids to bed and sank deeper into the Keep Reading
Cream Cheese Pumpkin Pie (recipe)
Cream Cheese Pumpkin Pie (recipe) When the temperature dips below 60 and the leaves start changing colors, my husband Ed declares it Pumpkin Pie Season. The thought of only eating pumpkin pie at Thanksgiving would not fly at our house. All of October-February is open pie season. I have made my fair share of pumpkin pies. I'm happy it's high on his list of favorites because it is so simple to make (Don't tell Ed; homemade pie is a very powerful bargaining chip). You don't have to make a double crust or deal with any peeling or chopping. The single pie crust can certainly be homemade (How to Make Pie Crust from Scratch), but I have become totally Keep Reading
Roasted Sausages with Apples, Potatoes, and Cider Cream Sauce (recipe)
Roasted Chicken Sausages with Apples, Potatoes and Cider Cream Sauce My sister and I came up with this recipe the other afternoon as we were having that, "What are you making for dinner tonight?" "I have no clue. What about you?" conversation. It is a one pot-one pan-one hour combination that highlights some favorite fall flavors: cider, apples, sausages, and sweet potatoes. You could easily mix and match vegetables to suit your family's tastes; carrots, onions, and/or garlic would all work great. This recipe is also incredibly economical. As you know, cooking with the seasons will save you a bundle in the produce department. Apples are in season Keep Reading
How to make pumpkin puree
I'm pretty sure I could live in a perpetual season of Autumn and be perfectly content. The crisp days and rainy nights, the bright colors and cozy flavors. I am crazy about all of it. While driving home yesterday, I stopped abruptly on the side of the road twice in the span of ten minutes. Each time, my five year-old daughter hollered from the backseat, "Did you forget something, Mama?" Why yes, I did. I forgot about that beautiful row of bright red trees and that farm stand that has perfect pumpkins for two bucks each. We turned the car around and drove back for a phone full of pictures and a trunk full of pumpkins. My kids accept this as normal Keep Reading
Dairy-Free No-Cook Chocolate Pudding (gluten-free too!)
Dairy-Free No-Cook Chocolate Pudding A few years ago, we toured Creo Chocolate, a family-run chocolate factory and tasting room that opened in Portland in 2014. They source their cacao beans from farmers in Ecuador, then do every step from roasting to packaging right in their Lloyd District chocolate shop. We were so impressed with their focus on quality, family, and sustainability. (This is not a sponsored post, just sharing the love for a local business. Check them out!) On the tour, we learned that not all chocolate bars are created equal. For example, commercial chocolate products are only required by the FDA to contain a minimum of 10% cacao Keep Reading
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