Whole Wheat Maple Graham Cookies

Ingredients:

• 2 1/4 cups whole wheat flour
• 1/3 cup raw sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp cinnamon
• 1/4 tsp cardamom
• 3 Tbsp. honey
• 1/4 cup water
• 1/2 tsp pure maple extract
• 1/2 cup butter, melted (or you can use 1/2 cup coconut oil)

Directions:

Preheat the oven to 350F.

Place all your dry ingredients in the bowl of your mixer and combine. Add all of the wet ingredients and mix with the cookie paddle attachment until everything comes together. If the dough doesn't come together put more water, about 1-2 tablespoons.

Divide the dough in half and roll half out on a floured surface. Roll out the dough in between plastic wrap until about 1/4 inch thick. Use cookie cutters, cut out desired shapes. Transfer the cookies on a parchment-paper-lined cookie sheet, poke them with a fork few times, and bake for 10-12 minutes until the edges just slightly darken. They will harden up more as they cool. Store in an air tight container.

Have a very lovely Autumn day, my dear Friends!

No recipe today, just a photo. Enjoy!

Pumpkin Soufflé with Turkey Bacon and Feta

The pumpkin season is upon us. Well, everything is pumpkin now. I was in an elegant and sophisticated mood a few days ago, searching for some recipes for Friday family dinner.  Bobby Flay's Pumpkin Bread Pudding with Spicy Caramel Apple Sauce sounded appetizing, but a little sweet for my taste at the moment. My friend, Monica, was telling me about an amazing dinner she had at Bobby's Messa Grill in Las Vegas. I never been in Las Vegas myself - Neon Lights hotels looks inviting. I would like to try many dishes cooked by famous chefs in upscale Las Vegas restaurants.



Oh, dear, I need a vacation :-)



Anyway, here is my creative fat-free Pumpkin Soufflé with Turkey Bacon and Feta.



Pumpkin Soufflé with Turkey Bacon and Feta

It's a fat free, sugar free and flowerless, but my Pumpkin Soufflé is unbelievably delicious:) I need to loose 4 more pounds!

Ingredients:

• 1 cups pumpkin puree
• 1/2 cup skim milk
• 1 Tbsp. cornstarch
• 3 eggs (yolks and whites separate)
• 3 Tbsp. oat bran
• 1/4 tsp. freshly grated nutmeg
• 1/8 tsp ground allspice
• 1 Tbsp. fresh dill, chopped
• 3/4 cup turkey bacon, chopped
• pinch of salt
• 2-3 Tbsp. feta cheese

Directions:

Preheat oven to 375°F with rack in lower third.

Whisk together milk, cornstarch, spices in a small heavy saucepan. Bring to a boil over medium heat, whisking, then simmer, whisking, 2 minutes. Remove from heat and whisk in pumpkin puree. Transfer to a large bowl and cool to room temperature. Add turkey bacon, egg yolks, oat bran, chopped dill and mix together.

Beat egg whites with salt in another large bowl using an electric mixer beat until whites hold stiff, glossy peaks. Fold one third of whites into cooled pumpkin mixture to lighten, then fold in remaining whites gently but thoroughly. Divide mixture among ramekins, sprinkle with feta cheese. Bake soufflés until puffed and golden, 15 to 18 minutes.

Rolled Dill Frittatine with Mushroom Ricotta

Note: Make Rolled Dill Frittatine with Mushroom Ricotta up to one day in advance. Refrigerate. Slice up up to 1 hour before serving.

Use fresh seasonal ingredients, organic eggs and have fun if you are cooking for a party!

Ingredients:

For the frittatine:

• 4 eggs, beaten
• 1 Tbsp. Wheat Bran
• 1 Tbsp. yogurt  (or heavy cream if you don't mmd some rich version)
• 1 Tbsp. fresh dill, finely chopped
• ground nutmeg to taste
• salt and fresh ground pepper
• 1 tsp olive oil for pan

For the filling:

• 1 cup ricotta cheese
• 1 cup mushrooms, chopped
• 1 small yellow onion, chopped
• oil for pan
• salt and fresh ground pepper

Directions:

Beat eggs, yogurt or cream, wheat Bran, fresh dill, nutmeg, salt, and pepper until combined. Heat the olive oil in pan over medium heat. Pour of egg mixture. Cook until golden and set on both sides, 5 minutes in total. Slide frittatine from pan on to kitchen paper to drain. Let it cool.  

Meanwhile, in a large skillet sauté the onion and mushrooms in the little oil until golden, about 5-7 minutes.  Combine together ricotta, mushroom mix, salt and pepper to taste. Spread cooled frittatina evenly with the filling to within 1/2in of edges. Roll up. Wrap in plastic wrap, twisting the ends to secure. Refrigerate for about one hour. With a serrated knife, trim the ends. Cut frittatina into 7-8 slices. Discard the plastic wrap after slicing. Serve chilled or at room temperature.

Pan-Roasted Chicken with Italian Seasonings and Dried Cèpe Gravy

Note: Serve this sauce from Dried Cèpes using slices of roasted chicken arranged around the potatoes and brussels sprouts as a garnish and side dish. Dried cèpes usually come in 1/2 to 1-ounce packages, sliced. The much rarer Polish mushrooms can be found as whole caps. You must simmer the whole mushrooms longer than the sliced ones, and you'll have to slice them before use.

Note: Ariosto Italian seasoning chicken is a blend of classic Italian herbs. With Ariosto Italian seasoning you can quickly and easily seasoning many dishes. This seasoning contains the essential taste of Italy. If you don't have it you can mix together salt, rosemary, garlic, sage, juniper, laurel, oregano, thyme, marjoram, basil.



Ingredients:

For pan-roasted chicken:

• 3 boneless, skin-off chicken breast halves, about 2 lb. total 
• 2 Tbsp. Ariosto seasoning for roasted meats grilled chicken
• 1 Tbsp. olive oil 
• potatoes and brussels sprouts for serving (optional)

For the Dried Cèpes sauce: Inspired by A Cook's Book of Mushrooms

• 1 oz Porcini mushrooms (Cèpes)
• 3 cups water
• 1 small onion, chopped
• 2 Tbsp. butter
• 1 tsp sea salt
• 1 tsp sugar
• 1 Tbsp. soy sauce
• 2 Tbsp. arrowroot mixed in 1/3 cup cold water

Directions:

Preheat an oven to 400ºF.

Season the chicken breasts generously on both sides with Ariosto seasoning. In a large ovenproof fry pan over medium-high heat, warm the olive oil. Place the chicken breasts, skin-off side down, in the pan and sear until browned and crisp, about 6 minutes. Transfer to a pan, skin-off side up and transfer to the oven. Roast until an instant-read thermometer inserted into the thickest part of a breast, registers 160ºF, 22 to 24 minutes.

Place the cèpes and water in a medium saucepan and bring to a boil over medium heat. Let simmer for 20 minutes.

Meanwhile, in a large skillet sauté the onion in the butter until translucent, about 2-3 minutes. Add the cèpes and their liquid, salt, sugar, and soy sauce. Reduce to 2 cups. Strain the liquid through a fine sieve, then place in the saucepan over medium heat. Add the arrowroot mixture and stir until thickened. You may return the mushrooms to the sauce, but I did not, I like to have clear gravy this time with mushroom taste. Serve over roasted chicken, roasted potatoes and steamed brussels sprouts.

Simple Cabbage and Beets Salad

Ingredients:

• 1/2 medium head green cabbage,thinly sliced
• 1 medium carrot, peeled and grated
• 3-4 small beets, peeled and grated
• 1/4 bunch scallions, finely chopped
• 2 Tbsp lemon juice
• 2 Tbsp avocado oil
• 1 tsp dry roasted tomatoes
• 1 tsp dry dill
• sugar to taste (optional)
• Salt and freshly ground white pepper, to taste 

Directions: 

To make the dressing, in a small bowl, whisk together the lemon juice, sugar, dry roasted tomatoes, dry dill, pepper and salt. Whisk in the avocado oil. Set the dressing aside for about 10 minutes to allow the flavors to blend. Taste and adjust the seasonings.

In a bowl, combine the betts, carrots, cabbage, and scallions. Toss thoroughly to distribute the ingredients evenly. Add the dressing, toss and garnish with slices of beet.

Spicy Cream of Pumpkin (Red Hubbard) Soup with Crispy Prosciutto

"September is like no other
It's days change color and weather
No other month can say quite the same
For every day, I can feel the change

It's cool breezes start out warm, 
Changing to cold throughout every storm
The leaves change and fall 
As the Summer leaves and Autumn kisses us all

September maidens feel the change
Like the blue of the sky
Yet the color so deep
Unbelievable beauty..."

by Jessica Millsaps



Red Hubbard, Orange Hokkaido or Uchiki Kuri. A great sized mini Hubbard weighing 4-5 pounds. Deep orange colored skin and sweet, smooth, dry flesh. Originally from Japan.  Last year I posted Blue Hubbard Jam with Raisins and Vanilla Bean recipe, take a look. This year I have cream of pumpkin soup with crispy prosciutto from Hubbard family. I hope you will enjoy my photos and the recipe!



Ingredients:

• 6-8 slices of prosciutto
• 1/2 medium Red Hubbard pumpkin, about 2 lb ( Big thank's to Styer Orchard Farm)
• 3 carrots, peeled and cut into 1/2-inch dice
• 1 yellow onion, cut into 1/2-inch dice
• 4-5 cups chicken broth, plus more if needed
• 1 tsp curry
• 1/2 tsp smoked paprika
• 1/2 tsp turmeric
• 1 tsp orange zest or valencia orange peel
• sea salt and freshly ground pepper, to taste
• fat free Greek yogurt for serving (optional)
• dry dill for garnish

Directions:

Preheat an oven to 350°F.

Arrange the prosciutto slices in a single layer on baking sheet and bake until crisp, about 20 minutes. Transfer the baking sheets to wire racks and let the prosciutto cool completely.

Meanwhile, in a Dutch oven over medium-high heat add the Red Hubbard, carrots, onions and the broth. Add the spices. Bring to a boil, reduce the heat to medium-low and simmer for 15 -20 minutes.

Using a blender, puree the soup in batches until smooth. Return the soup to the pot and add more broth if needed to reach the desired consistency, adjust the seasonings. Ladle the soup into bowls. Serve with Greek yogurt and the prosciutto. Garnish with dry dill and spices.

Sizzling Smashed Potatoes with Garlic, Dill, Curry and Smoked Paprika - Great Appetizer!

Inspired by White on Rice Couple

Note: To preserve the nutritional value of potatoes, they should be cooked in their skins, or scrubbed rather than peeled. When choosing potatoes, make sure they are firm and well-shaped with smooth tight skin, preferably organic.

Ingredients:

• 2 lb. small white potatoes (Baby Yukons or other fingerling potatoes), washed and scrubbed 
• 1 tsp salt for boiling potatoes 
• 2 Tbsp. olive oil
• 1 tsp curry powder 
• 2-3 shallots, diced
• 2 garlic cloves, finely minced
• 2 tsp dry dill or 2 Tbs. chopped fresh dill
• 1 tsp smoked paprika
• salt and freshly ground black pepper, to taste
• 1 cup yogurt or sour cream, for serving
• fresh mint for garnish

Directions:

In a small bowl, combine together curry powder, dill, smoked paprika, salt and pepper. Set aside.

Put the potatoes and salt in a medium pot, add water to cover the potatoes by 3 inches and bring to a boil over medium-high heat. Reduce the heat to medium-low and gently cook the potatoes until they are tender when pierced with a fork, 15 minutes. Drain well and let it cool.

After potatoes have cooled enough to handle, smash them with the flat side of a chef knife. In a large sauté pan over medium heat, add the olive oil. Add the shallots and garlic and sauté about 3 minutes. Gently arrange potatoes in hot pan, season well with curry-dill mixture and sear each side of the smashed potatoes for about 2-3 minutes, or until they are golden and crispy. 

Serve immediately with fresh mint leaves and sour cream or yogurt.

September Dessert - Cardamom Pear Compote over Vanilla Tapioca with Meringue and Pistachio

Ingredients:

For the vanilla tapioca:

• 2/3 cup large tapioca pearls
• 2 cups water
• 1 cup whole milk
• 1 cup almond milk
• 2 Tbsp honey
• 1 tsp  ground cardamom
• 1 vanilla bean, split lengthwise

For the pear compote:

• 4 firm, but ripe pears, peeled, halved, cored, cut into thick slices
• 1 1/5 cup water (or for adult version you can use sweet white wine)
• 1/2 tsp ground cardamom pods
• 2 cloves
• 1/4 cup sugar
• 1 tsp allspice berries
• lemon zest from 1/2 lemon

For the meringue:

• 4 egg whites
• 1 cup granulated sugar
• 1/3 cup pistachio, crushed

Directions:

Prepare the vanilla tapioca:
In a medium bowl, soak the tapioca pearls in the water for an hour. Drain and discard the water. In a large saucepan set over medium heat, bring the tapioca, milk, almond milk, honey and cardamom to a boil. Scrape seeds from vanilla bean into saucepan; add bean. Lower the heat and simmer 20-25 minutes or until the tapioca looks translucent. Remove from the heat, discard vanilla bean and place a piece of plastic wrap right on top to prevent a skin from forming as it cools.

Prepare the pear compote:
Combine water, sugar, lemon zest, cardamom,allspice berries and cloves in heavy large saucepan. Stir over medium heat until sugar dissolves. Bring to boil. Add pears and simmer until tender, about 7 minutes. Using slotted spoon, transfer pears to medium bowl. Boil liquid in saucepan until slightly thickened and syrupy, about 15 minutes. Pour over pears.

Prepare the meringue:
Preheat an oven to 275°F. Line 2 baking sheets with parchment paper. In a bowl, combine the egg whites and sugar. Place over simmering water and whisk until the mixture is hot, 3 to 4 minutes. Transfer the bowl to a mixer and beat on high speed until stiff peaks form and the mixture is lukewarm, 4 to 5 minutes. Using a soup spoon, drop the batter in large mounds spaced 1 1/2 to 2 inches apart on the prepared baking sheets. Sprinkle with pistachio. Bake until crunchy outside and still chewy inside, 35 to 40 minutes. Transfer the pans to a wire rack and cool completely before removing the cookies from the parchment.

When ready to serve the dessert, spoon the tapioca into the bottom of each of 6 glasses, dividing it evenly. When the pear compote is cool, divide it in between the serving glasses on top of the tapioca. Top with meringue cookies.

Bon appetite!!!