Pumpkin-Palooza!

First, let me begin by saying that I will never drink anything filled with pumpkin, spice or frankly that much sugar. I like my coffee very strong and very black. So if you’re already tired of hearing about the latte of the season, never fear.

This post is all about how I spent my weekend as the Quick Bread Queen, pumpkin-style!

I am a huge fan of quick breads, particularly as the mornings get darker and my people get harder and harder to get out of bed. I love that I can just hand them a slab of buttered, fruit-filled bread and half an apple or some cheese sticks and head out the door on running-late days (we have a lot more of those this year as the nine-year-old flirts with tweendom and the five-year-old just loves his covers more than me).

I had already made one-too-many batches of banana bread and wanted to embrace the seasonal shift. Ergo ... pumpkin bread! Then low-fat pumpkin muffins! Then dark chocolate chip pumpkin muffins!

Wanna guess the winner?

First of all, I LOVE The Fanny Farmer Cookbook for traditional quick breads. (In fact, I love it so much that my first paperback version fell completely apart and my mom had to buy me the hardcover version). There are pages of quick bread recipes, and they generally have about five ingredients, all of which I have on hand, and every recipe I’ve experimented with can be whipped up in the time it takes for the oven to preheat. (BTW: getting the batter made and the kitchen cleaned up before the oven beeps is my own personal, crazy-lady Olympic event. It gives me the weirdest, most satisfying thrill. Sad, right?).

So, recipe #1 was my first batch of Fanny Farmer pumpkin bread ... so moist and delicious and simple. It makes the house smell amazing and it makes everyone who walks through the door a) ravenous and b) more likely to think you’re crushing it as a mom that day. Go me!

The problem? I had about ½ cup of pumpkin purée left. Which bummed me out, because what was I going to do with it? Enter the Interwebs! I googled “leftover pumpkin purée” and found the most amazing list, compiled by some genius at 52 Kitchen Adventures, of recipes to use up your leftover pumpkin. Truly. Genius.

Which leads to recipe #2: Happy Herbivore’s Single-Serving, Whole-Wheat, Low-Fat, Vegan Pumpkin Muffins. The recipe makes a single muffin, which in itself is fairly brilliant, and overall these are much tastier than they sound. I had enough purée left to quadruple the recipe, and I did not go vegan, because I only had 2% milk, but otherwise followed the recipe faithfully. These are a little too cinnamon-y and a little dry. But I loved the idea of muffins, if only because it makes it very easy to calculate calories accurately. (I’m all about My Fitness Pal right now – down 30 lb. and counting).

THEN: I realized, I’m in charge of Saturday morning soccer snack! Anyone who tells you this isn’t a competition is lying. And my kids are unapologetic foodies, doubling the pressure. So, back to the Interwebs for recipe #3, courtesy the Nestlé website of all places: Kid’s [sic] Favorite Chocolate Chip Muffins ... must be one lucky kid who gets to eat all of those muffins!

A few notes: I didn’t use Toll House semisweet chips – I used Ghiradelli 60% Cacao Bittersweet Baking Chips. They’re darker, more delicious, higher quality and they’re HUGE. You don’t get as many per muffin, but they create craters of melty dark chocolate goodness. You’re salivating now, aren’t you? Buy these – your people will love them and you’ll thank me!

Did you wager on a winner? There is still ⅓ loaf pumpkin bread on the counter, I haven’t repeated the vegan muffins, yet I’ve made THREE batches of dark chocolate chip muffins already. Dee-lish!

So, get in the spirit of the season ... just don’t forget the chocolate. And these muffins are absolutely perfect with a hot mug of very black coffee.

Date Night Metamorphosis, or How an Ugly Duckling Became a Beautiful Swan

Don’t worry – this post is not about my magical transformation for date night. I was in yoga pants and Brooks running shoes the whole time.

No, this post is about how this:

Became this:

One thing I love about our CSA is that we’re given foods we either A) don’t think we like (kale), B) don’t know what to do with (garlic scapes) or C) don’t know what they are. This week’s mystery item falls squarely into category C.

So what is it? A red kuri squash. It looks like a small, technicolor cousin of the pumpkin, but it’s actually related to the Hubbards. Hey, me too actually! It’s described as having a chestnut-like flavor, and while I can’t really vouch for that (being a once-a-year chestnut eater), Ben and I both found it more flavorful and less one-note than butternut squash.

Last night we found ourselves alone, at home, with no children (woohoo!), but tired and still recovering from the seasonal crud. Sad as it may seem to some of you, we couldn’t imagine anything more delicious than a quiet, beautiful dinner at home followed by a little Cardinals baseball. You get older, you get lame. What can I say?

So, what to do with my red kuri squash? It was metamorphosed into the simplest, most gorgeous, most light-yet-satisfying soup. I used a recipe contributed by Alice Waters to Food & Wine. I figured Alice Waters ... how could I go wrong? She did not disappoint!

A few notes: this recipe couldn’t be easier from an ingredient standpoint. It’s literally cubed squash, half an onion, one bay leaf and some water. Simmer, purée, done. Garnish with roasted fennel (what a revelation!), toasted pecans and a swirl of olive oil. Perfection in a bowl.

However, if you’re not comfortable in the kitchen, then this recipe does leave some details out. First, it calls for squash “peeled and cubed.” So, the squash isn’t remotely easy to peel (I used an Oxo peeler) and it neglects to mention that you’ll need to scoop and deseed the center (just like a pumpkin). Not technical, but more time consuming that one might imagine.

Second, it calls for a medium fennel bulb “cored and cut into thin wedges.” Have you ever cored fennel? This was my first fennel experience, so I ended up on YouTube searching for “how to core a fennel bulb.” Easy as can be, not at all technical, but I had no idea what that meant.

That said, the soup was incredibly flavorful, gorgeous in color and remarkably dynamic given its simplicity. The garnish is key.

I served this with sourdough bread, Fromager d’Affinois (one of my favorite double creams), and a simple salad made with delicate skyphos butter lettuce (another CSA favorite), avocado, cucumber and a white wine vinaigrette.

All in all, a huge date night success (and I didn’t even have to change out of my yoga pants)!

Sautéed Shishito Peppers in 3 Easy Steps

When you have a cold and everyone else in your house has a cold and you can’t really taste anything, then your best bet is to whip up some delicious shishito peppers for bedtime snack. Because, why not? It may be the only thing you can savor, and savor you will!

So, here’s how to make Sautéed Shishito Peppers in 3 easy steps:

1) Get some. Seriously, you won’t regret this step. I got mine from my Ollin Farms CSA, seemingly the source of all organic goodness in our household this summer. I first had shishitos with great friends over sushi in Vail. They look like they’re going to be spicy, but they’re NOT. Except about 1 in 10. Then they are, but just a bit. Totally worth the gamble.

2) Sauté them. Heat a bit of olive oil over medium heat, then sauté for about 10 minutes until they’re a bit blistered and a bit charred. Sprinkle with salt (I used kosher) and douse with a squeeze of fresh lemon juice. Done!

3) Fight. You’ll likely have to battle your significant other for them while they’re still warm. You won’t regret this step either. They’re delicious!

Last night, I served my sautéed shishito peppers with a side of NyQuil. Tonight, I’ll be preparing them as a side for my absolutely favorite we’re-too-busy weeknight dinner, Bacon and Broccoli Rice Bowls.

If you manage to get your hands on some (see step 1), let me know what you think!