Recipe (Re)creation: Paleo Pumpkin Seed Bread

I'm clearly on a baking kick right now, and this pumpkin bread is everything fall dreams are made of. It is low carb, gluten free, and incredibly satisfying. Equally good on its own or spread with nut butter, it makes the perfect breakfast or on-the-go snack. My kids love it too, which is always a bonus. I based my recipe on this pumpkin bread, but made some tweaks here and there. I hope you enjoy this one as much as I do.

Makes 1 loaf

Ingredients:

• 4 eggs
• 1 cup pumpkin puree
• 1 tsp. vanilla extract
• 1/2 cup coconut oil, melted
• 1/2 cup coconut flour
• 1/4 cup maple syrup
• 1 tsp. pumpkin pie spice
• 1 tsp. baking soda
• 1 tbsp. sunflower seeds
• 1 tbsp. pumpkin seeds
• 1 tsp. sesame seeds

Directions:

-Preheat oven to 350 degrees F and line a loaf pan with parchment paper. 

-Toast the seeds in a skillet until slightly browned.

-Mix all the wet ingredients in a medium bowl.

-Mix all the dry ingredients in a medium bowl. 

-Add the dry ingredients to the wet and mix thoroughly.

-Sprinkle the seeds on top.

-Bake in the oven for 45-55 minutes, or until cooked through.

-Allow to cool slightly and slice.

-EAT.

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: Roasted Delicata Squash + Kale Salad

This recipe is loosely based on a recipe I came across on 101 Cookbooks.  I loved the idea of slathering the delicata squash in a miso harissa marinade for a little extra flavor.  I used brown miso paste and harissa spices, but you can substitute with white miso, or harissa paste if you can't find those exact ingredients.  I also threw in some pomegranate seeds, toasted pumpkin seeds, and feta to add some creaminess and crunch to the salad.  This is a perfect seasonal salad to add to your fall repertoire.

Serves 2-4

Ingredients:

• 3/4 lb delicata squash
• 1/3 cup olive oil
• 2 tbsp brown miso paste
• 1 tsp harissa powder
• 1/2 lemon, juiced
• 1 bunch dino kale, finely chopped
• 2 tbsp toasted pumpkins seed
• 1/4 cup pomegranate seeds
• 1/4 cup feta

Directions:

-Preheat oven to 400 degrees F and line a baking sheet with tin foil.

-Wash and dry the squash and and cut it in half lengthwise.

-Scoop out the seeds and cut the squash in 1/2 inch moons.

-Place the squash on the foil lined baking sheet.

-Whisk the olive oil, miso and harissa together in a small bowl.

-Scoop 2 tbsp of the miso harissa mixture onto the squash and distribute evenly.

-Bake in the oven for 25-30 minutes, or until cooked through and beginning to brown.

-Meanwhile, add the lemon juice to the miso harissa mixture and whisk.

-Put the finely chopped kale into a large bowl.

-Add the miso harissa dressing and stir until evenly distributed.

-Top with the roasted squash, pomegranate seeds, pumpkin seeds and feta.

Recipe (Re)creation: Bertolli's Cauliflower Soup

This dish is inspired by a recipe from Paul Bertolli, renowned chef responsible for some of Chez Panisse and Oliveto's best dishes.  The base of the soup is incredibly simple and healthy, yet surprisingly hearty and satisfying.  I added the truffle oil, parmesan, and pumpkin seeds for a little variety, but you can play around with your toppings of choice.  This soup will easily become your mid-week staple and tastes even better for days to come.

Serves 4-6

Ingredients:

• 3 tablespoons olive oil
• 1 medium yellow onion, sliced
• 1 head cauliflower
• 4 cups chicken broth
• Salt & pepper, to taste
• Shaved parmesan
• Toasted pumpkin seeds
• Truffle oil

Directions:

-Heat the olive oil in a medium sized pot.  

-Add onions and cook over medium heat for about 15 minutes.

-Add cauliflower florets and 1 cup chicken broth.

-Cover, raise the heat, and simmer for 15-20 minutes.

-Add the rest of the broth and cook uncovered for another 20 minutes.

-With a hand blender, puree the soup until smooth.

-Let sit for 5-10 minutes and season with salt and pepper.

-Distribute evenly in bowls and drizzle with truffle oil.

-Top each bowl with a shaved parmesan and pumpkin seeds.

-Serve with slices of toasted baguette and a simple side salad.

~Enjoy~