Autumn food and blooms

Hello Friends,

Can someone tell me where September went??? What happened?? Was I in a deep sleep and miss it?!

It was one of the busiest "Back to School" seasons I can remember... every night there was something...Soccer..school meetings...Karate. I was also involved in a bunch of "Swaps" which I will get to on my next post. In the meantime there was this going on as well...as usual recipes below.

Lots of food a blooms...first up my Zucchini Chocolate Chip cake. If you follow me on Instagram I posted the recipe there as well but here it is.
Zucchini Chocolate Chip Cake

• 2 1/2 cups shredded zuchinni 
• 2 eggs
• 1 1/2 cup sugar 
• 3/4 cup safflower oil ....Mix these together in a bowl 

Next bowl

• 2 1/2 cups flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/4 tsp nutmeg 

Sift together and add to the Zucchini mix then stir in

• 1 cup sour cream
• 1 cup semi sweet chips

Bake at 350 for 30 minutes in a 9x13 baking pan.
This is not a super sweet or spice version just something light to go with tea or coffee. You could up the sugar and the spices. The crumb was very nice and moisture was good.

Next up... Baked Acorn Squash with Sage and Maple Syrup

•  2 Acorn squash sliced
• handful of sage
• Irish butter...I used Kerrygold  
• Good quality Maple syrup ...mine is form my in- laws property in Upstate NY <3
• S&P

Bake at 450 till tender about 35 min.

The Blooms ...Echinacea,Chamomile and Straw Flower have become fast favorites...YES...we got a new puppy named Oakley and Australian Shepard...I adore him,sweetest thing ever...the crocheted shawl is for a swap...I'm going to be very sad to part with it but the pattern is made up by me and I will be sharing it with all of you as soon as it gets to its owner... who I might add is completely adorable and I cant wait to see her wear it!
Ohh...the biscuits...I used this recipe here..cut the cooking time a bit...they were great!

And how is your Autumn coming along?
Be Well,
Ming

Fall, Fog & Food

Deep oranges, burnt browns and golden yellows...Fall your hues are passing by so quickly quickly. 

I have been doing a lot of cooking to savor every minute of your splendors. Butternut soup with roasted sage leaves and Mascrapone cheese...A  Cauliflower  Mac and Cheese and Sockeye Salmon with a stone ground mustard and maple glaze and Super greens wilted with caramelized onions and a sprinkle of Blue cheese and cranberries. Take a look... I promise you will be inspired!

  

 

We have a few foggy mornings too that have been very cozy and great for cuddling up with my morning cappuccino and holiday projects. There are quite a few in the works ...and this is a rarity for me to have such a head start but, I am determined to stay the course this year. I am as well keeping up on my sock knitting too.  As a result I am blogging few and far between because I really want to have finished projects to show you. The picture above is an original pattern I am working on for a crocheted gingerbread doll. He is now stuffed and waiting to be adorned. Once the pattern is solid i will share it with you. 

Now back to the food...Thanksgiving...my favorite holiday...no gifts...no crazy decorating...just food and family... This dish below will be on our table this year...

 Cauliflower Mac and Cheese

• a medium head of cauliflower
• 1 lb elbow macaroni
• 4 tbls. butter
• 1/4  cup flour 
• 2 cups milk...more if needed...start with one cup at a time
• 2 cups Italian fontina cheese grated
• 1 cup white cheddar grated
• 1 cup Parmiggiano Reggiano cheese grated 
• salt
• white pepper
• 1 container of baby super greens

Cook pasta ahead of time set aside...cut cauliflower into florets and set aside. In a sauce pan melt the butter and add flower to make a roux...slowly whisk in milk and let it thicken ...then add your cheeses and seasonings. Just like making a basic mac and cheese. Add pasta and cauliflower to the cheese sauce and lastly fold in the abby greens. Pour into a 9x13 baking dish,sprinkle with bread crumbs and bake at 350 for 25-30 min. You can cut down the amount of pasta as you like to make it more carb friendly.

About the baby super greens ... I am not a fan greens as I find them hard to master...which is why I am loving the tender baby greens . They are so easy to add to any dish. I am getting mine at WholeFoods...the Organic Girl brand.

Are you adding any new dishes to your table this year? I would love for you to share them. 

Enjoy your Thanksgiving may it be safe and filled with good times and loved ones.

Be well,

Ming

Pumpkin + Cheese = Happy

A little happy was needed  here...

I have been battling some inner ear issues since August and hasn't allowed much computer or creative time since my head feels like it has been in a vice! But, I think I am rounding a corner now ...hopefully! It has been ridiculously busy here with the little guy, soccer, karate, scouts... I don't now how we did it with the four others way back! Joel Jr. graduated to his yellow belt in karate and is having fun during is first go at soccer. He seems to have this tactic on the field of what I call his "Brave Heart battle cry" which he lets out as he charges down the field  like in the movie (and I cringe) and scares everyone away from the ball. I'm pretty sure the other parents are not appreciating it...we are working on better skills on the field. We did get a little chuckle out of it..that's what happens when your on the 5th kid. The older kids think I should paint his face blue like the Scottish warriors!
However, it has been a lovely fall here in New Jersey. My heirloom dahlias are still blooming and kitty is enjoying the deck and the sunshine. One thing I  could manage was comfort food during my malaise. Hey... I figured it would make me feel better...I'm convincing myself it worked! Note...I doubled the cake mixture...if you choose not too adjust pan size accordingly, you can also you a loaf pan.


Pumpkin Cheese Streusel Cake.
For the cake:

• 1 15 oz.can pumpkin pie filling
• 1/2 cup oil 
• 3/4 cup sugar
• 1/4 brown sugar
• 1 3/4 cup flour 
• 1 tsp. baking soda
• 3/4 tsp. salt 

For the cream cheese filling

• 1 8 oz pkg. cream cheese softened
• 1 egg
• 1/4 cup sugar
• 1 tsp. vanilla
• 1/4 cup flour

For the Streusal topping 

• 1 stick melted butter
• 1 cup brown sugar
• 1/2 cup flour
• pinch of salt

Mix the dry ingredients in a bowl set aside. Mix wet ingredients together in a large bowl and then add the dry ingredients. Spread into a  greased 9 by 13 baking pan. Mix the cream cheese filling ingredients together. Add to cake in dollops and them swirl it in.
Bake at 350 for about for about 50 min. While it is baking make your streusal topping again just mixing it all together. After 50 minutes remove cake from the oven and sprinkle the topping and cook for another 10 minutes. Keep checking as everyone's oven is different. So cook till a toothpick comes out clean when poked into the cake.

I also made some pillows for a bench at the foot of  our drive. I got some outdoor fabric from Jo Ann's on sale. I love them!

I hope you are having a beautiful fall as well. Are you baking? What is your favorite fall baking treat ? Next post I have some projects to share. I am also working on a new crochet pattern to share for the holidays! I am loving it so far!

Be well,
Ming

Busy, Bountiful & Bebe Beret'

Color

   I do love autumns colors but they are slowly fading. She leaves some bountiful harvest which will become pies for my Thanksgiving table. I feel the holiday creep coming fast and furious but i was able to grab a few moments before the holiday creations begins and work on some projects. My Baby Beret' ...an original design of mine. I am working on the pattern and it will work on getting it up here for you. Its so simple and well so chic, don't you think?? It whips up in no time ...in fact in just one evening. Can't beat that!! I had to put down my Frosted Pumpkin Autumn sampler and have now switched to the Gingerbread Lane.I am loving it! You will have to wait ...I just cant bring my self to post anything Christmas related before Thanksgiving. I know in Blogland that may have to change some day.

Busy...yes we are one week away from my niece's baby shower which I am hosting...here is what I created for her invitations...

Sweet aren't they. I got the image from Etsy at this shop...Lana Koopman. Such great stuff here...and with busy comes a quick meal ...Massamam Curry...A Thai favorite...again quick, easy and satisfying on a cold busy night! My mother in law brought me back a cook book and ingredients from one of her visits to Thailand when she was visiting  family of ours who lived in Bangkok for a time.

Vegetarian Massamam Curry...adapted from May Kaidee's cooking school

• 1 can lite coconut milk
• 1-2 tsp red chili paste 
• 1 tsp curry powder
• 1-2 tablespoon of each light and dark soy sauce. I use healthy boy brand
• Safflower oil..good for high heat cooking and healthier than canola
• 2 tsp sugar raw
• 1 onion
• 1 chopped tomato
• 1 package of extra firm tofu
• fresh veggies, I used broccoli,string beans...you can use pumpkin,sweet potato(steamed first) or whatever you like
• 1 lime   

Heat wok with oil add onion tomato chili paste curry and fry until fragrant...you can add some water if paste begins to burn ...now add tofu and brown well... then veggies... saute until they start to sweet and soften just a touch... Add half of the coconut milk and 2 tbsp. of water...let it simmer and thicken a bit... now add soy sauces and sugar...then add rest of coconut milk and cook until it thickens and add a bit of lime juice... Serve over Jasmine rice cooked with ginger and coconut milk. 
  Saute 1 tsp. finely chopped fresh ginger with a tsp of butter ...add 2 cups rice and cover with a coconut milk/water mixture...I usually use one can coconut milk (lite) and a enough water to cover the rice... cook according to direction on the rice package. Serve immediately and enjoy!

I hope you all have a safe and wonderful holiday this week. I leave you with this buddhist saying ...

May you have a warm place to sleep and enough to eat 
May you be free from danger 
May you be at peace with whatever comes your way
May all beings be Happy and Free

Ming

PS...I'll see you after Thanksgiving with some holiday images...

Recipe..Butternut Squash Baked Ziti

 Ok here is the recipe, a few days late ...Sorry!!. It is a bit labor intensive...just a bit... but completely worth it I promise. So sit down, grab a cup of Joe, a cappuccino or tea and lets get started..

  Peel and cube your squash, drizzle with olive oil, S&P, and fresh sage leaves. Bake at 350 till tender.Meanwhile soak (very well!!!) and take off the stems of the Swiss Chard. Chop up the chard a bit to make the pieces smaller.

 Now saute roasted squash and chard together in a bit of olive oil. Set aside.

 Make the Besciamella sauce   this is a good recipe from Mario Batali. However, I add some grated Parmigiano Reggiano cheese this. Meanwhile cook your Ziti. Remember salt the water well... this seasons the pasta.

 Make sure you leave it a bit Al'dente cause you are going to bake it as well. Pour Besciamella sauce over the pasta and mix.

 Now mix in the Squash and Chard mixture and season a bit more if necessary. Sprinkle with Parmigiano Reggiano cheese and bake at 350 till bubbly about 30-40 minutes.

Enjoy!!

This is a fabulous Fall dish. Comfort food at it's best! Tutti Mangia ...or Everybody eat!

Ingredients ...this is what I used you can scale it back or add accordingly.

• 2 peeled and cubed Butternut Squash
• 2 bunches of Swiss Chard washed thoroughly 
• sage
• Parmigiano Reggianio grated chesse
• 1 and 1/2 pounds pasta ...I use Penne or Ziti

 Besciamella sauce...follow Mario's recipe but what you will need

• Milk
• Butter
• Flour
• Fresh Nutmeg

I hope you fiind this recipe this recipe to your liking. What are some of your favorite fall recipes?

Next recipe  on deck will be this "Stoup"...Escarole and Bean Stoup. Have a great nite!

Autumn Love, Beanie & Recipe

It has been a fabulous fall...and I am loving every minute!

I must say preschool teaching is a bit tiring exhausting!! I am a not getting enough creativity time..Such problems I know!

I had a wonderful visit with my new nephew Sebastian who is now 6 months old and I am going to brag but he is just beautiful inside and out! He is what we call a "Trick Baby" so good he will trick you into having one!

I finished my first beanie for the Beanie-a-long with me with Knitspiring Odyssey . I am planning on doing three for the Autumn. This one is a Halloween beanie which I used a row puff stitches to mimic mini pumpkins using the black,orange and turquoise colorway. I loved it!  It is a simple beanie using double crochet mainly. If you have any questions please email me cause as usual I didn't write down the pattern as I made it... I'll make another one and write the pattern out.

I pulled some heirloom carrots out of the garden and I have never seem the flowers that they bare...I have a new love! Isn't it gorgeous!

( are you noticing a lot of exclamation points ...that's how much I love fall!)

Here is the Stuffed Cabbage recipe for those who asked, I have to scale it down as we made a huge batch.

• 1 head green cabbage large
• 2 pounds ground pork, beef or whatever you like ( We used beef,  I prefer pork)
• 1 1/2 cup uncooked rice
• 1 large onion chopped
• 1 large can of tomato juice such as V8 ( I used chopped tomatoes too)
• 1 package of sauerkraut ( I used artisan  sauerkraut made without sulfites, my husband is allergic)
• Salt & Pepper
• Paprika
• Brown sugar
• A good friend to share the day with and reminisce!

 
Core the cabbage and place it in a pot covered with water, bring to a boil, turn it off and keep it covered in the pot until it softens. Mix together meat, rice, onion, and S&P. Start peeling the cabbage leaves apart. Now start to stuff the cabbage leaves about the size of a meatball. Just be sure to make filling comparable to the cabbage leaves as they will all vary in size, leaving enough room to roll and fold the cabbage around the filling. Fill all the leaves. Now grab a pot, I use my Le Crueset braising pot. Layer the bottom of the pot with sauerkraut then start to place the cabbages ...fit them in all nice and snug adding the rest of the sauerkraut. Add the V8 or tomatoes,season with S&P, Paprika about 1 tsp. or so ( I like to use more, huge paprika fan!) and 2 tablespoons sugar. Cover and cook for at least an hour at a nice simmer.
I am going to make a vegetarian version of chickpeas, raisins, pine nuts, red pepper...something like that. I'll let keep you posted :-).