Orzo salad with lemon, chicken & fresh basil

1 lb dry orzo pasta - cooked al dente (7min in) about 6 C beef broth.
Drain pasta & stir. Put in large bowl, stir & let cool.
Gently stir in:

1 (16oz) can drained garbanzo beans
1 (13oz) can shredded chicken breast
Fresh basil - Chiffonade
Red wine vinaigrette (below)
Salt & pepper to taste


Red wine vinaigrette (adapted from giada de laurentis):
1/2 C red wine vinegar
1/4 C fresh lemon juice
2 tsp. honey
2 tsp. salt
3/4 tsp. freshly cracked pepper
2 chopped shallots

Blend above ingredients together in blender & drizzle in Extra Virgin olive oil (about 1 C). Pour over pasta etc & toss the salad.
Chill for as long as you want - but note that the basil will turn black where cut. :( Serve at room temperature.

Pumpkin Coconut Bread

This came from my awesome & 1999/2000 "BYU Academy of LDS Dentists Spouses Organization Cookbook" so they are fellow dental wives/DDSs/RDHs who love to cook/eat. The original credit of this recipe goes to Anne Chambers & Lucy Yorgason. I made this last night & I will say this: Wow & thank you, Anne & Lucy! 

This was the only thing I needed to buy - the coconut pudding mix.... And I didn't get a picture of the bread because... um, well I can't get close enough to take a picture without eating the little that remains on my counter.... maybe next time?

Beat Together:
1.5 C oil (I used a combo of coconut & canola oil & I'll use less than 1.5 C next time)
5 eggs

stir in:  
2 C pumpkin puree  (the other 1/2 of the 28oz can that you didn't use making Steph's cookies)

sift together & add:
2 C flour (I used a little bit of white whole wheat & mostly white flour)
2 C sugar (I used more like 1.5-1.75C sugar & will use a little less next time)
1 tsp salt
1 tsp cinnamon
1 tsp nutmeg     (does it smell like fall yet?)
1 tsp baking soda

stir in:
2 (3 oz) pkgs coconut pudding/pie filling mix (the kind that you need to cook - I accidentally bought one box instant & one box cook, but it still worked, so don't panic if you buy the wrong stuff)
1 C chopped nuts (optional & I left them out but it would be awesome with walnuts or pecans)

Bake @ 350˚F in 2 greased loaf pans for about 1 hour. Mine took a little longer, the middle was raw for a while - just keep checking it.

Soft pumpkin cookies with caramel frosting

If you have a pumpkin recipe that you already love, you will be replacing it with this one. I promise! This is my all time favorite cookie. Hands down!!

Cookie
2 cups sugar
2 cups butter
1 16 oz can of pumpkin
2 eggs
2 tsp vanilla
4 cups flour
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 tsp nutmeg
1 tsp salt
1/2 tsp allspice or cloves

Cream together sugar and margarine. Mix together rest of the ingredients. Bake at 350*f for 12-15 minutes on a greased cookie sheet or parchment paper. Frost when cooled.

Caramel icing
1/2 cup butter
1 cup brown sugar
1/4 cup milk
1 tsp vanilla
Icing sugar

Bring margarine and brown sugar to a boil. Add rest of ingredients. Let cool then beat in icing sugar until desired consistency. Makes 66 cookies using 1TBSP - 130 calories
Or 3 dozen with an ice cream scoop

Best Wheat Bread Ever

I got this recipe several months ago from my friend Amy Mills and have been making all of our bread ever since. The taste and texture are amazing and the recipe is so easy. Start to finish, it takes an hour and a half. It makes two loaves, so I usually just stick the second one in the freezer. I don't think I'll ever go back to store bought bread. I know exactly what's in this and know that it's healthy.

Best Wheat Bread Ever

6 cups of whole wheat flour

1/3 cup of gluten (I use Bob's Red Mill Vital Wheat Gluten. You can find it in most grocery stores in the flour aisle.)

1 1/4 TB instant yeast

2 1/2 cups very warm water (120-130 degrees)

1 TB salt

1/3 cup oil

1/3 cup honey

1/3 cup molasses

1 1/4 TB lemon juice

Combine 3 1/2 cups of flour, gluten, yeast, and mix until blended. Add in water and let mix for 1 minute. Allow mixture to sit for 10 minutes. This will allow the yeast to begin working and is called making a sponge. After it sits, add in salt, oil, honey, molasses, and lemon juice. Mix it all in. Add flour 1 cup at a time until all is incorporated. Mix dough for 7-10 minutes in mixer and allow it to develop its elasticity.

This dough will be more moist than other whole wheat doughs. Turn it out onto the countertop, divide in half, shape into a loaf shape, and place in two lightly sprayed nonstick bread pans. Place the loaves in a barely warm oven (oven has been preheated on a low setting and turned off). Allow dough to sit up to half an hour, or until it rises above the pans. Leave bread in the oven, turn on oven to 350 and cook bread for 30 minutes. Take bread out and place on a cooling rack.

Turns out perfect every time! One tip I've learned for slicing bread, is to slice it while it's laying on its side. Happy baking!

Cilantro Corn Feta . . .and Tomato Salad

Freezer corn thawed
Lots of Cilantro (did you know you can use the whole thing not just leaves? Thanks to you ladies for teaching me that) Could also use basil, instead.
Tomato diced
Onion (unless they are banned in your house like mine)
Black pepper, Sea salt, a little olive oil, a little balsamic vinegar
FETA CHEESE!

I add all ingredients together and just top each serving with feta so it doesn't get all soggy in the fridge. Also, FYI - I added a little pasta to mine because I thought it would be better and more like a salad. It was good, but I decided next time I will leave the pasta out.

Honey Vanilla Pound Cake

Since Kristen posted her Easter chocolate cake, I thought I'd post an awesome pound cake that I made for our neighbors across the street (well and I kept half for our family which was gone in one day). This recipe is from Ina Garten's "Back to Basics" cookbook.


Ingredients

2 sticks unsalted butter (at room temp)
1 1/4 cups sugar
4 eggs (at room temp)
2 T honey
2 t vanilla extract
1 t lemon zest (I omitted and didn't miss it)
2 cups cake flour (I used all purpose flour)
1 t kosher salt
1/2 t baking powder

Preparation

Pre-heat oven to 350. Grease the bottom of a loaf pan. Cream the butter and the sugar on medium speed for 3-4 minutes. In a separate bowl put the eggs, honey, vanilla and lemon zest, but do not mix. With the mixer still on medium speed add an egg one at a time.

Sift together the flour, salt and baking powder. Add to the mixture. Finish mixing with a spatula. Bake for 50-60 minutes or until a tooth pick comes out clean (it took me 70 minutes to cook this baby). It might have been because I used all purpose instead of cake flour. Cool for 15 minutes on a rack.

This is delicious with a scoop of vanilla ice cream on top!

Adriane's Chocolate Heathwix Cake

2	cups all-purpose flour
1 1/2	teaspoons baking soda
1/2	teaspoon salt
1 1/2	cups sugar
1/2	cup butter, softened
3	eggs
1	teaspoon vanilla
4	oz unsweetened baking chocolate, melted and cooled
1	cup buttermilk       (I use this dried buttermilk)
1	can (14 oz) fat-free sweetened condensed milk
1/2	cup caramel topping
1	cup Heath bits or chopped Heath candy bars
1/2	bag fun-size Twix bars, chopped

1.  Oven: 350ºF. Pan: 13x9x2 inches, greased with butter; lightly floured.

2.  Dry ingredients first: In medium bowl, mix flour, baking soda and salt (& buttermilk powder); set aside.

3.  In large bowl, beat sugar and butter with electric mixer on medium speed, scraping bowl occasionally, until fluffy. Beat in eggs, one at a time, until smooth and blended. Add vanilla. Stir in melted chocolate. Gradually beat in flour mixture alternately with buttermilk (or water if using dry buttermilk), beating after each addition until smooth. Pour into pan.

4.  Bake 35-40 min or until toothpick inserted in center of cake comes out clean. Immediately poke top of cake all over with toothpick or fork. Mix condensed milk and caramel topping; spoon over warm cake, allowing it to soak in. Sprinkle chopped Twix & Heath bits over cake. Cool cake as long as you can possibly wait before eating it.

adapted from this recipe- thanks, Betty.

garlic pizza dough

let soften for about 10minutes:
1 C warm water
1.5 tsp active dry yeast
some honey

mix in:
2 Tb olive oil
3C bread flour
3/4 tsp salt
1tsp + fresh minced garlic
dried basil if you wish

if using your handy-dandy kitchenaid mixer, mix with the dough hook for a good 5-10minutes. add in more olive oil as needed to form a nice soft but not sticky ball. feel free to add more garlic & dried herbs as you desire! let rise in a greased bowl, lightly covered for an hour or so until doubled. punch down & form into 2 medium sized pizzas. top with your favorite stuff! bake at 450 until cheese is melted.

Creamy Quinoa Mac & Cheese

My kids LOVE macaroni & cheese. and even though I buy the more natural/organic boxes, I still feel guilty making something that is so processed all the time. so I keep trying new homemade mac & cheese recipes. I've been buying the Quinoa pasta lately because it's supposed to be good for you - it actually tastes quite delicious! I can't really taste the difference compared to regular semolina pasta. It just cooks faster than the regular stuff, but even tricked the hubs who is naturally resistant to all my "trying to be healthier" food changes.

  

Here's what we are eating tonight at my house. It's in the oven now!

...uh, a bit of 'processed cheese food' is better for you than full-on mac from a box, right? 

Preheat oven to 400˚ F.

• 2 cups dry quinoa macaroni elbows

• 3 TB butter
• 2 TB flour
• 2 C milk (I used "so delicious" coconut milk beverage - plain)
• 1 tsp mustard powder
• fresh cracked black pepper
• a few dashes turmeric (gives it a nice yellow color)
• 6 oz shredded cheddar cheese (or any combo of shredded cheeses)
• 2 oz neufatchel cheese
• 4 oz smoked gouda (cut up nice & small)

Cook the macaroni for 6-9mins, drain.
Meanwhile, make the sauce. melt butter, whisk in flour until smooth. slowly add in milk while wisking to avoid LUMPS. cook over medium heat for a couple minutes, add mustard powder, black pepper & cheeses; stir while the cheeses melt into deliciousness.
Drain pasta & pour into baking dish. Pour cheese sauce over macaroni & mix until coated. Bake in 1.5qt-2qt dish for 20mins.

(adapted from this recipe at allrecipes)

Green Bean Casserole by Paula Deen

Let's start by saying this: I am not a casserole fan.
Unless all casserole = this recipe. Then, I guess I am casserole's biggest fan.
This is amazing! Not mushy. Not scary. Not crazy-salty!
I think maybe the secret is using FRESH beans. So here you go. Give this a try. It's slightly changed from paula deen's recipe found here. Thank you, Paula, you made our Christmas Dinner complete! I might have to make this again today... because there were no leftovers!

Ingredients

• 1/3 stick butter
• dried onions (you could use fresh, of course)
  
• rinsed fresh green beans (about 2 Cups.... I used 1 bag from sams club)
  
• 3 C. chicken broth
• 1 (10 3/4-oz) can cream of mushroom soup (you could even use less)
• French-fried onions (a bunch! I use the huge bag from Sams & just throw some in)
  
• salt & pepper to taste
• shredded mexican cheese (the prepackaged shredded blend)
  

Directions

Preheat the oven to 350 degrees F.
Melt the butter in a large skillet. Saute the onions in the butter. Meanwhile, boil green beans in chicken broth for 10 minutes and drain. Add the green beans, mushroom soup, onion rings, to the onion mixture. Stir well. Add s&p to taste.

Pour into a baking dish (8x8") & bake for 20 minutes, then top with the cheese & add some additional fried onions and bake for 10 minutes longer, or until hot and cheese is melty-delicious.

Serves 4-6

Sweet Potato Pot Pie + Coconut Oil Pie Crust

so... coconut oil is REALLY good for you, you can read about some of the benefits here & here. I've started using it in a lot of my cooking & love it. Tonight I was cold, and thought potpie sounded good... I have no shortening for piecrust (it's evil anyway - boo to partially hydrogenated oils), but I thought hey my coconut oil seems close to shortening... and I googled it & found this recipe!
Anyway... I made the crust first & baked the bottom shell for about 10minutes so it was a little bit cooked. While the crust was baking, I started the potpie filling. You could use whatever veggies you have on hand, heck, that's how I always cook! and of course you could omit the chicken if you are being a good little vegetarian. I'm not a good vegetarian today, though next time I'll try it without the meat & with some garbanzo beans or something else delicious.

Coconut Oil PieCrust:

• 3/4 cup solid coconut oil (1/2 butter/1/2 coconut oil)
• 2 cups organic unbleached all purpose flour
• 1 teaspoon salt
• 3 - 4 tablespoons ice cold water

Cut the coconut oil and butter into the flour and salt with pastry blender or two knives. Add the water 1 tablespoon at a time and mix well.

Roll out on floured board. Makes enough for 1 covered pie.

Sweet Potato Potpie Filling:
(adapted from this recipe)
in a large pot, COOK over medium, until potatoes are soft:

• 3TB olive oil
• 2 orange-fleshed sweet potatoes
• onion
• garlic

STIR IN:

• 1 can corn, drained
• 1 can shredded chicken, undrained
  

mix together in a bowl:

• 2 C milk (I used almond)
• 2 TB cornstarch

Add cornstarch/milk to potatoes in pot, stir constantly, increase heat if needed to bring to boil, then lower heat & continue stirring... stir, stir, stir... this thickens the sauce.

SEASON TO TASTE WITH (I just throw it in & don't measure, sorry):
cumin
curry powder
salt
fresh cracked black pepper

Pour into Coconut Oil PieCrust, top with more crust & bake at 425 for 20ish minutes, until crust is browned to your liking.

cinnamon banana bread

I'm freezing.
I have rotting bananas.
I turned on the oven & remembered my friend posted this recipe & picture long ago & I'm making it now.
In my new pampered chef mini loaf pans.
happy fall!!

barefoot in the kitchen: Recipe of the Week

even better rice krispie treats

OK, ladies. These are seriously amazing. I thought regular rice krispie treats were delicious... well, these changes just kicked them up a few notches. now I have to eat one every time I walk by the pan.

• 1/2-1 stick butter
• 4 cups miniature marshmallows
• 2 tsp pure vanilla extract (I use Mexican)
  
• heaping TB natural peanut butter
• a few dashes of salt
  
• 6-ish? cups Rice Krispies® (I don't measure much!)
  

Melt butter in a large pan over medium-ish heat. Stir in marshmallows & stir until nice & melty. Add vanilla, PB & salt, stir... Pour over rice krispies & mix until they are totally coated in your sweet, buttery goodness. Smoosh down gently into whatever size pan you like for desired thickness of your Treats (I use a 13x9") lined with parchment paper (or greased). Wait a few minutes for them to cool/set... if you can!

Dutch Baby

This is a favorite at our house... we eat it for dinner &/or breakfast at least once a week! It's fast & delicious. (recipe from Joy of Cooking.)

Preheat oven to 425º
Whisk together until smooth:

• 1 C milk
• 1 C flour
• 1/2 C sugar
• 4 large eggs, at room temperature

Melt 5-6 TB butter in a large oven proof skillet (or 12x9" glass baking pan). Tilt the pan to coat the sides. Add mixture from above, cook without stirring for 1 minute. Bake in preheated oven for 12-15minutes. Serve immediately - it will be all poofy & dramatic but loses the drama once you take it out of the oven.

TOP WITH:

• powdered sugar
• lemon juice
• sliced strawberries
• blueberries
• fresh peach slices

Avocado Mango Salsa

Avocado Mango Salsa

• 1 avocado, diced
• 2 roma tomatoes, diced
• 1 mango, large diced
• 1/3 cup chopped cilantro
• 1/4 c. onion, diced
• Juice of one lime (or lemon juice if that's what you have)
• Several dashes Frank's Red Hot sauce (all the rage around here)
• salt and garlic salt to taste

Serve with Coconut Rice, Black Beans, and Tortilla Chips for a meatless wonder.

Coconut Rice

• 1 1/2 cups rice (Jasmine is best)
• 1 3/4 cup water
• 1 can Coconut Milk
• 1 tsp. salt
• 1 Tbsp. sugar
• more chopped cilantro leaves

Bring to boil and simmer for 20 minutes.

Broiled Tilapia with Coconut-Curry Sauce

(adapted from this sept2002 cooking light recipe)

• 1 teaspoon dark sesame oil, divided
• 1 teaspoon ground ginger
  
• generous scoop of minced garlic
  
• 1 cup chopped sweet onion
• 2 heaping tsps curry powder
• 1/2 teaspoon ground cumin
• 4 teaspoons low-sodium soy sauce
• 1 tablespoon brown sugar
• 1/2 teaspoon salt, divided
• 1 (14-ounce) can light coconut milk
• 2 tablespoons chopped fresh cilantro
• 4 (6-ounce) tilapia fillets
• Cooking spray
• 3 cups hot kashann's coconut rice
  

Preheat broiler.
Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add ginger and garlic; cook 1 minute. Add onions; cook 1 minute. Stir in curry powder, curry paste, and cumin; cook 1 minute. Add soy sauce, sugar, 1/4 teaspoon salt, and coconut milk; bring to a simmer (do not boil). Remove from heat; stir in cilantro.
Brush fish with 1/2 teaspoon oil; sprinkle with 1/4 teaspoon salt. Place fish on a baking sheet coated with cooking spray. Broil 7 minutes or until fish flakes easily when tested with a fork. Serve fish with sauce over kashann's delicious rice.

Molten lava cakes

I love this time of year since we can eat and eat without it showing too much under our heavy winter sweaters and jackets. Rich desserts and favorite comfort foods sustain us through these wintery months. Last night we had a friend over for homemade pizza and molten lava cakes! These are to die for!!Recipe:

4 pieces (squares) Semi-sweet Baking Chocolate-I used 4 oz of semi-sweet chips
½ cups Butter
1 cup Powdered Sugar
2 whole Eggs
2 whole Egg Yolks
6 Tablespoons Flour
2 cups Real Whipping Cream (seriously It's So Much Better!!!)
2 Tablespoons Sugar

The to dos:

Preheat oven to 425 degrees.
Spray 4 custard cups with Pam and place on cookie sheet.
Microwave chocolate and butter in large bowl on high for about 1 minute, until butter is melted. whisk until chocolate is also melted.
Stir in sugar until well blended. Whisk in eggs and egg yolks. Stir in flour.
Divide between cups.
Bake 13-14 minutes until sides are firm and center is soft. Let stand 1 minute.
Combine sugar and heavy cream and whip until stiff.
Invert cakes on dishes and top with whipped cream

Enjoy! I know we sure did!

p.s. I stole this recipe from "The Pioneer Woman Cooks." I love her blog!

cooked oatmeal bread

I had leftover oatmeal yesterday. so we made bread. I found this recipe & it was GOOD.
it makes 2 loaves & they taste best if you eat them within 1-2 days.


from James Beard (1973)


2C cooked oatmeal
OR (1 cup coarse rolled oats
+ 1 cup boiling water)

2 packages active dry yeast
1 teaspoon granulated sugar
1/2 cup warm water (100 to 115 degrees approximately)

1 cup warm milk
1 tablespoon salt
1/4 dark brown sugar
4-5 cups all-purpose flour, approximately.


Cook the oats in the boiling water until thickened, about 3 minutes. Pour into a large mixing bowl and allow to cool to lukewarm. Meanwhile, stir the yeast and teaspoon of sugar into the warm water until dissolved, and allow to proof. Add the warm milk, salt, brown sugar, and yeast mixture to the oats and stir well, then stir in 4 cups of flour, 1 cup at a time.

Turn out on a floured board. Knead into a smooth pliable, elastic dough, if necessary using as much as 1/2 to 1 cup, or more, of additional flour to get it to the right feel. (This will take about 10 minutes, unless you do it in an electric mixer with a dough hook, which is what I did). Shape the dough into a ball, put into a well-buttered bowl, and turn to coat on all sides. Cover and let rise in a warm, draft-free place until doubled in bulk, 1 to 1 1/2 hours.

Punch the dough down. Knead for 2 or 3 minutes and shape into two loaves. Thoroughly butter two 8 x 4 x 2-inch tins. Place the dough in the pans, cover, and let rise in a warm place until about even with the top of the pans, or almost doubled in bulk.

Preheat oven to 375 degrees, place the bread in the center of the lowest rack, and bake for about 45 to 50 minutes, until the loaves sound hollow when tapped on top and bottom with the knuckles. Return the loaves without the tins to the oven rack to bake for about 5 minutes and acquire a firmer crust. Remove the loaves to a rack to cool.

Note: If you want a very soft top crust, brush the loaves with melted butter when you bring them out of the oven.

lemon ricotta cookies with lemon glaze

two thoughts:

1. parchment paper rocks my kitchen world. it is seriously the best kitchen invention ever & I'm not sure how I survived 31 years without it. it almost deserves an entire blog post, and no, it's not the same thing as waxed paper.

2. ricotta cheese & the whole reason for this post... I always buy ricotta cheese & then forget about it until it goes bad... or I don't use it all up in time. it almost happened again, so I googled ricotta cheese recipes & found this little gem; thanks, giada.
I just pulled them out of the oven, so I haven't glazed them yet or let them cool, but so far, so delicious! I'll bring some to book club on friday... if there are any left...

(photo by my iphone)

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 stick unsalted butter, softened
• 2 cups sugar
• 2 eggs
• 1 (15-ounce) container whole milk ricotta cheese (I used "part skim")
  
• 3 tablespoons lemon juice
  
• 1 lemon, zested (I used dried orange peel)
  

Oven to 375º F.

In a medium bowl combine the flour, baking powder, and salt. Set aside.

In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.

Line 2 baking sheets with parchment paper. Spoon the dough (giada says "about 2 tablespoons for each cookie," I say "1TB or less for each cookie & leave some space, these babies spread.") onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.

Glaze:

• 1 1/2 cups powdered sugar
• 3 tablespoons lemon juice
• 1 lemon, zested

Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. Pack the cookies into a decorative container.

Pumpkin Time

I will be posting a few recipes that I have made and shared. The first is a delicious pumpkin pie milkshake- I made this at craft night/book club a few weeks back. The second is a Hazelnut white chocolate pumpkin cheesecake- this was brought to Kristen's Halloween Party.

Enjoy these recipes this beautiful Fall season!

Pumpkin Pie Milkshake
Recipe by Our Best Bites

1/3 C pumpkin, canned
1/4 - 1/2 C milk
1/4 t vanilla
1/2 t cinnamon
1/16 t cloves (just use a 1/8 t measure and fill it half way, or do a pinch)
1/16 t nutmeg
2 T brown sugar
2 C vanilla ice cream
1-2 graham crackers

Pop everything but graham crackers in a blender. Start with 1/4 C milk and then slowly add more if needed to make the blender process it all. I used somewhere between 1/4-1/2 C.


Sprinkle with crushed graham cracker crumbs before serving. It reminds me of DQ's Pumkin Pie Blizzard!
YUM! I could seriously have this for every meal.

This makes one big shake, so double or triple the recipe as needed.


Hazelnut White Chocolate Pumpkin Cheesecake
got this recipe from our ward cookbook.

CRUST

• 3/4 cup vanilla-wafer crumbs
• 1/2 cup ground hazelnuts
• 3 tablespoons sugar
• 3 tablespoons butter, melted

CHEESECAKE FILLING

• 3 8-ounce packages cream cheese, softened

• 1 cup sugar
• 3 tablespoons all-purpose flour
• 1 teaspoon pumpkin-pie spice
• 1 cup canned pumpkin
• 4 eggs
• 1 cup coarsely chopped white chocolate
• 1/4 cup chopped hazelnuts
  

1. 
   Heat the oven to 325 degrees. In a small bowl, combine the crust ingredients and mix well. Press the mixture into the bottom and a half inch up the sides of a 9-inch springform pan. Bake the crust for 10 minutes, then remove it from the oven and set aside. Reduce the oven temperature to 300 degrees.
   
2. 
   In a large bowl, blend the cream cheese, sugar, flour, and pumpkin-pie spice with an electric mixer on low speed (at low speed, less air will get into the batter and the cheesecake will be less likely to crack while baking). Add the pumpkin and eggs and beat until well combined. Stir in the white chocolate. Pour the filling into the crust-lined pan, then sprinkle on the chopped hazelnuts.
   
3. 
   Bake at 300 degrees for 1 hour. Then turn off the heat and leave the cheesecake in the oven with the door closed for another 30 minutes or longer until set. Remove the cheesecake from the oven and chill. Makes one 9-inch cheesecake.
   

coconut tofu curry with spinach & tomato

I needed a tofu recipe & was in the mood for curry, coconut milk & using up fresh veggies from the CSA farm. I adapted the recipe from this one. no picture of the actual dish, sorry. but it sure was pretty. and tasty.

• 14 oz. coconut milk
• 1TB red curry paste
• 1 TB curry powder
  
• 2 tsp soy sauce
• small scoop minced garlic (1 tsp? I don't measure garlic)
  
• 14 ounces extra firm tofu
• olive oil
  
• 1/4lb fresh spinach, washed (duh) & chopped
  
• 1 tomato, diced
  
• 1/2 onion, minced (I used vidalia)

1. Drain tofu, cut into little cubes & pat dry with papertowel. In large skillet (I used this one), heat oil over medium heat. Cook tofu in a single layer without stirring about 5 minutes or until slightly browned on bottom. Stir gently. Then continue to cook, stirring occasionally, until thouroughly cooked, about 5-7 minutes.
2. While tofu is cooking, be your own little soux chef & mix curry paste, curry powder, soy sauce, and garlic.
3. Add onion & cook for a few minutes until onions are translucent.
4. Add coconut milk, tomato & spinach & and mix from #2 above. cook, stirring, until veggies are warmed & spinach is barely wilted, about 1-2 minutes.
5. serve over rice & with warm naan. add salt & pepper to taste!