Restaurant (Re)creation: Cristina's Pumpkin Walnut Muffins

One of my absolute favorite places for lunch in Sun Valley is Cristina's Restaurant. Nearly everything is to die for, but especially their baked goods.  This recipe is courtesy of Cristina's of Sun Valley Con Gusto Cookbook.  I just omitted the dried cranberries from the original recipe because I wanted the focus to be on the pumpkin and nut combination.  These muffins are perfect for fall and they make a delicious breakfast on the go.  Enjoy!

Makes 9 muffins

Ingredients:

• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1/4 teaspoon salt
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 3/4 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon nutmeg
• 1/4 cup brown sugar
• 1/2 cup sugar
• 3/4 cup chopped walnuts
• 2 eggs
• 3/4 cup canned pumpkin
• 1 teaspoon vanilla extract
• 1 tablespoon vegetable oil
• 1/4 cup buttermilk
• 1 stick unsalted butter, melted
• 1/4 cup sunflower seeds, for topping

Directions:

-Preheat over to 350 degrees F.

-Mix together the dry ingredients in a large bowl.

-Whisk together the eggs, pumpkin, vanilla, buttermilk, oil and butter in a separate bowl. 

-Stir the wet ingredients into the bowl with the dry ingredients until evenly blended. 

-Scoop the dough into buttered muffins tins and sprinkle with sunflower seeds.

-Bake 20-22 minutes, or until cooked through.

Cristina's 
520 Second Street East
Ketchum, Idaho 83340
(208) 726-4499
cristinasofsunvalley.com

Recipe Creation: Christmas Pozole

I love this soup for so many reasons.  It is adapted from this recipe that I came across a few weeks ago, and I can't tell you how happy I am that I did.   It is a bit of a labor of love, but it is one of the most comforting, satisfying, and nutrient rich dishes I can imagine.  I made it a few nights ago for my dad who had the flu and he called it the 'penicillin' of soups.  I think one of the best parts about this dish is the garnishes.  You can play around with any toppings that appeal to you.  I highly recommend avocados, sliced radishes, jalapeño, cilantro, oregano, and lime juice.  Plus, it just so happens to be green and red, so it's the perfect Christmas soup.  This one is guaranteed to keep the relatives happy : )

Serves 4-6

Ingredients:

• 1 29 oz can of cooked hominy
• 1 large white onion, sliced thinly
• 6 garlic cloves, peeled and chopped
• salt
• 2 large chicken breasts, bone-in & skin-on
• 1/2 cup pumpkin seeds
• 1 lb tomatillos, husks removed and rinsed
• 1 bunch cilantro
• 1 teaspoon dried oregano
• 2 tbsp canola oil
• Optional toppings:
• sliced radishes
• chopped avocado
• sliced limes
• diced jalapeño
• more cilantro & oregano

Directions:

-Bring 8 cups of water to boil in a large stockpot. 
-Add 3 of the chopped garlic cloves, 1/2 of the sliced onion & 1 tsp salt.
-Simmer with the top on the pot for about 10 minutes. 
-Next, add the chicken breasts to the pot and cook uncovered for 20 minutes.
-Remove the chicken with tongs and place on a plate to cool.
-Meanwhile, strain the broth and set aside for later.
-When the chicken is cool, shred it and set aside.
-Next, grind the pumpkin seeds in a blender and place in a small bowl.
-In a large saucepan, heat 3 cups water & add the whole tomatillos and the remaining onion.
-Bring to a boil and simmer, covered, for 10 minutes.
-Once the veggies are cooked through, transfer them (discarding the liquid) into the blender.
-Add the oregano, the remaining garlic, 1/4 cup cilantro, and 1 1/2 tsp salt & blend thoroughly.
-Meanwhile, heat the canola oil in a large stock pot and add the green sauce from the blender.
-Cook the sauce, uncovered, for about 8 minutes or until it thickens slightly.
-Next, add the ground pumpkin seeds and 1 cup of the reserved chicken broth.
-Cook for another 5 minutes, then add the chicken, hominy, and 3 more cups of broth.
-Simmer, partially covered, for about 15 minutes. 
-Stir in another 1/4 cup cilantro and season with salt to taste.
-Ladle the soup into big bowls, garnish to your liking, and promptly devour.

Recipe (Re)creation: Mini Pumpkin + Pecan Pies

These little pies are the perfect treat to complete your Thanksgiving feast.  Not nearly as intimidating as a whole slice of pie, these mini pies give you a little taste of dessert without taking you over the edge.  You can make a variety of different types, but I just focused on my two favorite Thanksgiving flavors and based my creations off of this recipe from Dashing Dish.  These would make great little treats at a holiday party too.  The possibilities are endless...

Makes 30 Mini Pies

Ingredients:

For Pecan Pies

• 15 mini phyllo shells
• 1 large egg
• 4 tsp brown sugar
• 2 tbsp honey or maple syrup
• 1/4 tsp vanilla
• 1/2 cup chopped pecans
• 1 tbsp butter, melted

For Pumpkin Pies

• 15 mini phyllo shells
• 1/3 cup egg whites
• 1/3 cup pureed pumpkin
• 1 tsp pumpkin pie spice
• 1/3 cup sugar
• 1/3 cup cottage cheese
• 1 cup whipped cream (optional topping)

-Preheat the oven to 350 degrees F and distribute phyllo shells on two baking sheets.
-In a medium bowl, combine all the ingredients for the pecan pie, except the pecans.
-Then stir in the nuts and scoop 1 small spoonful of the mixture into 15 of the phyllo shells.
-Next, mix all the pumpkin pie ingredients in a blender until smooth.
-Scoop 1 tsp or more of the mixture into each phyllo shell, distributing evenly.
-Bake each sheet of mini pies for 10-15 minutes, watching closely.
-Let the pies cool and top the pumpkin pies with a dollop of whipped cream.
-For an additional treat, serve the mini pies with a generous scoop of vanilla bean ice cream.

~Now you may give thanks~