Sunday, October 29, 2017

Melinda’s Pear Crisp

Bowl of Fresh Pear Crisp
Pear Pizazz

Recipe adapted from Sunset Light & Healthy

If you’ve got to work for a living, finding a job with people that you enjoy makes it easier. I lucked out at my job with Melinda, who is not only smart, energetic, and forever making me laugh, but also loves food and cooking. When her pear trees were in full fruit, she brought in a pan of pear crisp one morning, still warm from the oven. She said the recipe was reasonably healthy, and that she’d reduced the sugar. Unlike most crisps, it’s flavored with vanilla and nutmeg, not cinnamon. Originally “oatie peach crumble,” her tweaked recipe compliments pears perfectly.

Sunday, October 22, 2017

Vegan Red Pepper Soup

Bowl of Vegan Pepper Soup
Health and Happiness

Recipe from Women’s Health Big Book

In my quest for new smoothies this year, I came across a book with the rather intimidating title: The Women's Health Big Book of Smoothies & Soups: More than 100 Blended Recipes for Boosted Energy, Brighter Skin & Better Health. Although I liked some of the smoothie ideas, I looked askance at the blender soups, particularly those made with all raw ingredients that could be served hot or cold. Yet, Radiant Red Pepper Soup was compelling—especially with 5 red bells in the fridge due to a hot, long pepper season this year. I whipped up this soup as an appetizer, thinking that the flavor would be more healthful than delicious. Sometimes I love it when I’m wrong!

Sunday, October 15, 2017

Pacific Rim Honey Grilled Pork

Two Honey Grilled Pork Steaks
Nontraditional Octoberfest Food

Recipe from Letters from the Hive

BBQ season isn’t over, so my friends on both US coasts tell me. And they’re right. Golden October days are perfect for grilling, provided that we start early enough to avoid grilling after dark. Also, rake away those dry leaves from the BBQ area to keep it safe. Autumn grilling is especially good for roasting meats that pair well with seasonal homemade applesauce.  This sweet-savory pork recipe comes from an unlikely source. The book Letters from the Hive is an informative and rather sexy look at bees, honey, and beekeeping—see my Goodreads review for details. Essentially, the pork is saturated in an Asian-inspired honey-lime marinade, then grilled or broiled. This marinade also works on fish.

Sunday, October 8, 2017

Ginger Glazed Winter Squash

Glazed Buttercup squash half on plate
Try it on Buttercup

Recipe adapted from Classic Zucchini Cookbook

One of the great loves of my life is butternut squash. I have whipped it, pied it, baked it, minestroned it, honeyed it, spiced it, saged it, saladed it, seeded it, puddinged it, muffined it, blondied it, and even microwave-steamed it in a motel room. And after all of this, I found yet another delicious way to serve it. Essentially, it’s baked, but adding sherry and ginger to the mix distinguishes it from the more usual cinnamon-maple syrup glaze. It’s a more sophisticated flavor that’s at home at fancier dinner parties and potlucks. So far I've glazed both butternut and buttercup squash.