Monthly Archives: November 2014

Apple Pecan Crumb Top Pie

It had been way too long since I last made this pie (decades).  It used to be a yearly occurrence. Every thanksgiving I would make this pie, sometimes with the assistance of a beautiful little helper. I am posting the recipe so that she will now have it to make with her beautiful little helpers.

I did have another helper this year – my puppy was at my side the whole time I was peeling and slicing apples.IMG_8539.JPGMy father loved this pie.  Well, he loved apples and he loved pecans, so put them together and there was no way he couldn’t love it. So, as I made this I thought about my little helper, I thought about my father, and thought about how lucky I am to be able to make both the pie and the blog to share. IMG_8572.JPGUnfortunately, I did not take a picture of the final pie. I did not cover the crust and it browned too much (aka burned). I thought the pie was a fail…until we served it. It was delicious! Yes, it would have been better with a less cooked crust, but that really didn’t matter. So here is a picture of one of the cut pieces.IMG_8573.JPG

I have adjusted the recipe to avoid overcooking the crust.

Apple Pecan Crumb Top Pie

1 prepared pie crust

1/3 cup chopped pecans

1 cup sugar

1/4 tsp salt

1/2 tsp cinnamon

1/4 tsp nutmeg

2 Tbsp flour

6 cups peeled, thinly sliced Granny Smith apples

1 Tbsp butter (locally made)


Crumb topping

1/2 cup packed brown sugar

1/2 cup flour

1/3 – 1/2 cup chopped pecans

3 Tbsp butter (locally made)


Preheat oven to 375F.

Sprinkle  chopped pecans in bottom of pie crust.IMG_8568.JPGPlace the apples in a large bowl.  In a small bowl, mix together the sugar, salt, cinnamon, nutmeg and flour.  IMG_8569.JPGMix with the apples to coat.IMG_8570.JPGPlace the apples in the pie crust. Dot with the butter.IMG_8571.JPG

Make the crumb topping:  In a medium bowl, mix together the topping ingredients with a fork or pastry cutter until the size of peas.

Spread the crumb topping on the apples.IMG_8572.JPGCover loosely with foil and bake for 20 minutes.  Remove foil and bake another 25-30 minutes.

Serve and enjoy!IMG_8573.JPG


Categories: Apples, Dessert, Recipe | 2 Comments

Cinnamon Roll Pancakes

I promised to share the good, the bad and the ugly…here is a recipe I tried that tasted fantastic, but I could not get it to look right no matter how I changed my technique.  First, I thought the hole in my plastic bag was too big…

20140629-092342-33822283.jpg Then, that the cinnamon filing was too liquid…


Finally, using a spoon and really mixing the filling well, I got something close to what it should look like…


The next problem washow the pancake looked once it got flipped.  All the pictures I saw looked liked actual cinnamon rolls, only flat.  But mine all looked like this…


But, once the cream cheese glaze was added, it not only looked good, it tasted great!  I was just like eating a cinnamon roll!


Breakfast got rave reviews, so I will try again, starting with focusing on a thicker cinnamon filling and seeing how things go from there.

Cinnamon Roll Pancakes

Recipe adapted by AntoineSean (Pinterest) from: Recipe Girl

For Pancakes:
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 Tablespoon canola oil
1 large egg, lightly beaten (from Farmer Kim)

(OR use a boxed pancake batter)

Cinnamon Filling:
1/2 cup butter, melted
3/4 cup packed brown sugar
1 Tablespoon ground cinnamon

Cream Cheese Glaze:
4 Tablespoons butter
2 ounces cream cheese
1 1/4 cups powdered sugar
1 teaspoon vanilla extract


Prepare Cinnamon Filling first: In a medium bowl, mix butter, brown sugar and cinnamon. Scoop the filling into a small zip baggie and set aside.


Prepare Pancake batter:  In a medium bowl whisk together flour, baking powder and salt. Whisk in milk, oil and egg just until batter is moistened.
OR If using a boxed mix, prepare according to package directions.


Prepare Cream Cheese glaze: In a medium glass or microwave-safe bowl, heat the butter and cream cheese until melted. Whisk together until smooth, then whisk in powdered sugar and vanilla. Set aside.


Heat a large skillet or griddle over medium-low heat. Spray with non-stick cooking spray. Scoop about 1/2 cup of pancake batter onto the skillet. Snip the corner of your cinnamon filling baggie and squeeze a spiral of the filling onto the top of the pancake (or drizzle it using a spoon).


When bubbles begin to appear on the surface, flip carefully with a spatula and cook until lightly browned on the underside, 1 to 2 minutes more.


Transfer pancake (flipped back over so the cinnamon side is up) to a baking sheet and keep warm in the oven while you make the rest of the pancakes.


When ready to serve, spoon warmed cream cheese glaze on top of each pancake. Enjoy!


Makes 4 pancakes – serves 4.










Categories: Breakfast, Recipe | Leave a comment

Orecchiette with Seared Cauliflower, Chicken and Greens

It is funny that some of my favorite dishes are created when I am trying to clean out either my refrigerator or my cabinet.  This time I needed space in my refrigerator to prepare for Thanksgiving.  What needed to go?  half a cauliflower, half a bag of baby greens, and some chicken fingers that Cam and I created a couple of nights ago.


IMG_8491.JPGAs I have said before, we love combining pan-seared cauliflower with pasta.  Cam selected orecchiette for tonight, and although I initially questioned my 5-year old’s pasta selection, the bite of the orecchiette was perfect for the combined textures of the cauliflower, chicken and greens.IMG_8496.JPGSo I was expecting the dish to be decent, a one-time combination that we would enjoy.  I am glad I decided to take pictures because what we got instead was a dish I will readily make again and again.

Orecchiette with Seared Cauliflower, Chicken and Greens

4 Tbsp olive oil, divided

3 cloves garlic, sliced (from the garden)

1/2 large cauliflower, sliced about 1/4″ thick (locally grown)

2 cups sliced chicken tenders (either leftovers or raw chicken (season to taste if using raw chicken))

5 oz baby greens

Kosher salt and freshly ground black pepper

8 oz orecchiette


Bring a large pot of salted water to boil.  Cook pasta according to package directions, set aside.

In a large skillet, heat 1 Tbsp oil over medium high heat.  Working in batches of an amount of cauliflower that will fit in 1 layer in the pan, cook the cauliflower and garlic on one side until the cauliflower is nicely browned (about 4 – 5 minutes).  Season with a little salt. Flip the cauliflower and garlic and cook on the other side until browned about another 3 minutes.  You may need to add more oil with each batch. Cooking time will vary with each successive batch. The smaller pieces of cauliflower will cook more quickly ad may require more stirring rather than 1 flip.IMG_8492.JPG

IMG_8493.JPGRemove to a large bowl.

Add 1 Tbsp oil to the skillet and cook the chicken until crisped (if using leftovers) or until cooked through if using raw chicken. Add to bowl.IMG_8494.JPGAdd 1 Tbsp oil to the skillet.  Add the greens and season with a little salt. Cook, tossing, until wilted, about 2 minutes.IMG_8495.JPGAdd the greens and the pasta to the bowl and toss well.  IMG_8496.JPGAdjust the seasoning if necessary, serve and enjoy!IMG_8499.JPGServes 4.










Categories: Cauliflower, Kale, Kosher, Main Dish, Pasta, Recipe, Spinach, Swiss Chard | Leave a comment

Roasted Fall Vegetables with Pumpkin Seed Oil


It was a night when I needed to make a relatively fast dinner, but had no idea what I wanted to make.  I stopped at one of the local farm markets and picked up a cauliflower; I decided I would do something with the cauliflower and some of the sweet potatoes from my garden.  When I got home I also found a nice russet potato in my bin (potatoes are one food I tend to buy with a specific purpose in mind and then totally forget about the purpose and the potato).  IMG_8434.JPGWith those three ingredients I opted for roasting them.  The key to making it quick was to chop everything very small, but not quite diced.IMG_8436.JPGI wanted to add a twist to the vegetables, so in addition to olive oil, I used a touch of pumpkin seed oil.  The finished vegetables could be used as a side dish with various meats, but we ate them topped with fried eggs.  I LOVE roasted vegetables with eggs – fried, poached, in an omelet.  THe combinations just doesn’t seem to go wrong.IMG_8442.JPG

Roasted Fall Vegetables with Pumpkin Seed Oil

1/2 large cauliflower (locally grown)

1 medium potato

3 medium sweet potatoes (from the garden)

1 – 2 Tbsp olive oil

1 tsp pumpkin seed oil

Sea salt & freshly ground black pepper


Heat oven to 400F.

Cut all the vegetables into small pieces, just a bit larger than diced.IMG_8436.JPGPlace in a large bowl and toss with the two oils, salt and pepper to taste. Spread in single layers onto two baking sheets.IMG_8438.JPG

IMG_8437.JPG Cook for 20 minutes, then stir the vegetables, flipping them over. Cook for another 15 minutes and check for doneness – they should be nicely browned.  If they are not ready, stir again and cook another 5 – 10 minutes.IMG_8441.JPG Remove from oven and serve. Enjoy!IMG_8443.JPGServes 2 as a main dish with eggs or 4 as a side dish.


Categories: Cauliflower, Kosher, Main Dish, Recipe, Sweet Potatoes, Vegetarian | Tags: | Leave a comment

Black Rice and Broccoli with Almonds

I think black rice is totally cool.  I love the look, the nutty, taste and the texture.  And, it is very good for you, it has even higher levels of antioxidents than brown rice. A 100 gram serving of black rice has 8.5 grams of protein, 3.5 milligrams of iron and 4.9 grams of fiber. Compared to the other rices (white, brown and red) black rice has the highest amount of protein. (

Another favorite in the house now is roasted broccoli.IMG_8468.JPG

So, when I found this recipe in a Martha Stewart magazine, I had to try it!  I made just a couple of adjustments based on what I had around (e.g. whole almonds which I chopped instead of sliced almonds) but since they were really inconsequential, I Am including the recipe as it is in the magazine.IMG_8471-0.JPG

Black Rice and Broccoli with Almonds

From Martha Stewart Living magazine

1 cup black rice

1 pound broccoli, cut into small florets, stems peeled and cut into 1/4-inch-thick slices (locally grown)

3 cloves garlic, unpeeled (from the garden)

4 tablespoons extra-virgin olive oil

3/4 teaspoon coarse salt

Freshly ground pepper

1 teaspoon Dijon mustard

2 tablespoons red-wine vinegar

1/3 cup sliced almonds, toasted

1 cup lightly packed fresh flat-leaf parsley leaves

2 scallions, thinly sliced


In a heavy-bottomed medium pot, bring rice and 1 3/4 cups water to a boil. Reduce heat to maintain a simmer, cover, and cook until rice is tender and water is absorbed, about 35 minutes. Remove from heat; let stand 10 minutes. Transfer to a serving bowl. Let cool slightly.

 Meanwhile, preheat oven to 425 degrees. On a rimmed baking sheet, toss broccoli and garlic with 2 tablespoons oil. Season with 1/4 teaspoon salt and pepper.IMG_8467-0.JPGRoast, stirring once, until tender, about 20 minutes. Remove and reserve garlic; IMG_8468.JPGtransfer broccoli to bowl with rice.IMG_8470-0.JPGRemove garlic from skins. Place in a small bowl; mash. Whisk in mustard, vinegar, remaining 2 tablespoons oil, and 1/4 teaspoon salt.IMG_8469.JPGDrizzle over salad. Add almonds, parsley, and scallions; toss. Season with remaining 1/4 teaspoon salt and pepper. Serve and enjoy!IMG_8471-0.JPG

Serves 4.





Categories: Broccoli, Kosher, Main Dish, Recipe, Vegetarian | Tags: | 2 Comments

Black Bean and Sweet Potato Turkey Chili

I first found this recipe several years ago, and it has been a regular addition to our fall eating since.  I want to thank Sara at Our Best Bites for the original version of this slow cooker recipe.  I change it a bit each time I make it, but I always work from her recipe, so I included her original below (so the pictures may not exactly match ingredients).


This year all the good stuff came from my garden:  sweet potatoes, garlic, jalapeno and even the pumpkin is the cooked flesh from one of our garden pumpkins!  It was the one that made this jack o’lantern.


There are many ways to serve this.  We like it with yogurt and avocado, and maybe some chips or crackers.


It freezes very well, so it is nice to make this big batch and save half for another time. It is even better after the flavors have had time to blend together even longer.

Black Bean and Sweet Potato Turkey Chili

Recipe by Our Best Bites

1 tablespoon olive oil, divided
1 medium onion, diced (any color)
4 cloves garlic, peeled and minced (from the garden)
1-2 jalapenos, minced (from the garden)
20 ounces ground turkey breast
2 teaspoons cumin
2  teaspoons kosher salt
½  teaspoons pepper
1  teaspoon oregano
1  teaspoon chili powder
1 1/2  teaspoons smoked paprika
1 1/2 lbs sweet potatoes, peeled and diced into 1/2 inch cubes (from the garden)
1 28 ounce can tomatoes (not drained)
2 15 ounce can black beans, drained and rinsed
32 ounces beef broth (one box/carton)
1 15 ounce can pumpkin puree (from the garden)
1/2 tsp cinnamon
1 tablespoons unsweetened cocoa powder

optional: sour cream, sliced avocado, chopped cilantro or green onion, and fresh lime juice for serving

Heat a large skillet to medium-high heat.  Add 1 1/2 teaspoons olive oil and add onion, garlic, bell pepper, and jalapenos.  Saute for about 5 minutes, until veggies are tender and fragrant.  Add to slow cooker.IMG_8382.JPG

In same skillet, heat remaining 1 1/2 teaspoons olive oil.  Add turkey and mushrooms and stir to combine.  Sprinkle in cumin, salt, pepper, oregano, chili powder and smoked paprika.  (note: the meat will taste very seasoned when done.  Keep in mind these seasonings are not to flavor just the meat, they will season the entire pot of chili, so they are intentionally strong!)  Add turkey mixture to slow cooker. IMG_8383

Add sweet potatoes, tomatoes, beans, broth, pumpkin, cinnamon, and cocoa powder to slow cooker and stir til combine.  Place lid on pot and cook for  4-6 hours on high, or 8-10 on low.   Slow-cookers vary greatly in temperature and cooking times, but really, the important thing to note is if the sweet potatoes are tender.IMG_8384.JPG

When done, turn off heat and let chili sit with lid off for 10-15 minutes to thicken.  Season with additional salt to taste before serving. IMG_6571.JPG

If desired, serve with sour cream, sliced avocados, and a small squirt of fresh lime juice, and any other toppings desired.IMG_8399.JPG

Yields: About 4 quarts (16 cups)

Categories: Kosher, Main Dish, Recipe, Sweet Potatoes | Tags: | Leave a comment

Broccoli & Turkey Bacon Rice Bowl

Broccoli from the farmers market, jalapenos from my garden, local eggs & turkey bacon…a fun combination of ingredients. IMG_8427.JPG

I have made this rice bowl a few times, and we always love it. I make my son a deconstructed version and he devours it., so its a hit all around.IMG_8431.JPG

Broccoli and Turkey Bacon Rice Bowl

adapted from Food Network Magazine

2 cups arborio rice

1 or 2 Tbsp olive oil

4 skices turkey bacon, chopped

1 head broccoli, florets cut into small pieces, stems peeled and chopped

2 Tbsp soy sauce

1 1/2 tsp sesame oil

4 eggs

Kosher salt

2 scallions, sliced

2 Tbsp chopped pickled jalapenos (from the garden)


Place the rice in a medium saucepan with 2 1/2 cups water.  Bring to a boil over medium-high heat, then cover, reduce the heat to medium and simmer until most of the water has been absorbed, about 6 minutes.  Reduce the heat to low and cook 12 more minutes.

Meanwhile, Cook the turkey bacon in a large nonstick skillet over medium heat until crisp (if the bacon is lowfat, add 1 Tbsp oil to the skillet), about 10 minutes. Transfer to a paper towel-lined plate.IMG_8428.JPG

If necessary, add 1 Tbsp olive oil to the skillet and increase the heat to medium high.  Add the broccoli and cook, stirring occasionally, until charred in spots.  Add 3/4 cup water and simmer until broccoli is crisp-tender and only a few Tbsp of water remains, about 3 minutes.IMG_8429.JPG

Stir in the soy sauce and 1/2 tsp sesame oil.

Divide the rice, broccoli and turkey bacon among bowls and drizzle with the pan juices.

Heat the remaining tsp of sesame oil in the skillet over medium-high heat.  Crack the eggs into the skillet, season with salt and fry as desired.  Place an egg in each bowl, and top with scallions and pickled jalapenos. Serve and enjoy!IMG_8430.JPG

Serves 4.





Categories: Broccoli, Main Dish, Recipe | Tags: , | 2 Comments

Yummy Baked Sweet Potato Fries

It was meatloaf night at our house.  So the sweet potato fries needed to be the flavor that would accompany my husband’s delicious onion soup based meatloaf.  Of course, that would be onion and garlic powder seasoned fries!


These are great!  So simple, yet so tasty.  I did not make enough.  No worries though, I had a really good harvest this year.  There will be plenty of sweet potato fries in our future!


Yummy Baked Sweet Potato Fries

2 medium sweet potatoes (from the garden)

1 Tbsp canola oil

1/2 tsp Kosher salt

1 tsp garlic powder

1 tsp onion powder


Heat the oven to 425F.

Peel and cut the sweet potatoes into 1/4″ fries. Spread on a baking sheet(s) in 1 layer.  Toss with the oil, salt and seasoning.IMG_8251.JPGBake for 15 minutes.IMG_8254.JPGFlip the fries with a spatula. Bake for another 10 – 15 minutes, be careful not to burn the fries, they should be nicely browned and crisp.IMG_8257.JPGPlace on a paper towel to absorb any excess oil.  Serve and Enjoy!IMG_8258.JPGServes 2 – 4.

Categories: Kosher, Recipe, Sweet Potatoes, Vegetarian | 1 Comment

Pumpkin Pancakes

Inevitably, there is leftover pumpkin. And usually it is just the right amount to make some pumpkin pancakes for breakfast. Yum!


We like our pumpkin pancakes topped with maple syrup and some cinnamon sugar, a real treat to start the day.

Of course, you can multiply the recipe to match the amount of pumpkin or people you have, this recipe serves 4.

Pumpkin Pancakes

adapted from Food Network Magazine

1 cup non-fat milk

1/2 cup cooked or canned pumpkin

2 Tbsp melted butter

2 eggs

1 1/2 cups whole wheat flour, sifted

2 Tbsp sugar

2 tsp baking powder

1 tsp pumpkin pie spice (you can make your own – see below)

1/4 tsp Kosher salt.


Heat the oven to 200F.

Whisk together milk, pumpkin, melted butter and eggs.


Whisk in the flour, sugar, baking powder, pumpkin pie spice and salt.


If the mixture is too thick (as it was above) add a little more milk, but be careful not to make it runny.

Cook by 1/4 cupfuls on a hot buttered skillet until golden and cooked through.


Place cooked pancakes on a plate in the warm oven while cooking the rest of the batter.


Serve with syrup and cinnamon sugar.  Enjoy!



Pumpkin Pie Spice

3 Tbsp cinnamon

2 tsp nutmeg

2 tsp ginger

1 1/2 tsp allspice

1 1/2 tsp cloves

Mix together and store in a small jar.

Categories: Breakfast, Recipe, Vegetarian | Tags: , | Leave a comment

Kale Quiche

When I stopped at the farmers market last week, I couldn’t resist buying some kale from Beechwood Orchards.  But I had no pans for what I was going to do with it.  Then I realized that I had a couple of pie shells in the freezer, regular pie shells, not deep dish.  I had enough kale to make 2 quiches!IMG_8410.JPG

Quiche makes a great lunch or dinner in my house.  My husband, 5 year old and I finished off 3/4 of one of the quiches in one dinner!IMG_8411.JPG

I usually make my own crust for quiche, but this time I happened to have the crusts in the freezer, so I took the easy way out. But my son really likes these crusts, so much so that he readily ate the kale in the quiche. Sometimes taking the easy way out works out just fine.

Kale Quiche

(recipe for 1 quiche)

1 prepared pie crust

3/4 cup of sharp cheddar, shredded

1 Tbsp olive oil

1/2 cup chopped onions

2 cloves garlic, minced (from the garden)

1/2 bunch kale, chopped small  (locally grown)

1/4 tsp Kosher salt

3 or 4 eggs (locally grown)

2/3 cup milk (we use lowfat, organic milk)



Heat the oven to 350F.

Sprinkle the cheese in the crust.IMG_8405.JPG

Heat the oil in a large skillet.  Cook the onion over medium high heat until softened, about 3 minutes. Add the garlic and cook until fragrant, about 1 minute. IMG_8401.JPG

Add the kale and cook, stirring with tongs, until wilted and mixed through with the onions and garlic.IMG_8403.JPG

Place in the pie shell on top of the cheese.IMG_8406.JPG

In a small bowl, whisk the eggs.  Whisk in the milk.IMG_8404.JPG

Pour over the kale mixture. Sprinkle with paprika.IMG_8409.JPG

Bake until the center is set, about 1 hour; check it after 45 minutes.IMG_8410.JPG

Serve and enjoy!IMG_8411.JPGServes 4 – 6.

Categories: Kale, Kosher, Main Dish, Recipe, Vegetarian | 1 Comment

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