Cara's Cravings

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Roasted Vegetable Tart with Goat Cheese and Pesto
2007-12-13 01:02:00
It's often asked of cooks how we like to store our recipes. I'll admit, I have no rhyme or reason, although, this blog was started as a means of organizing and recording some of the things I come up with. Some are stored in "favorites" folders online and on my hard drive. Others are bookmarked in favorite cookbooks. Still others are meticulously printed and cut to fit on a single sheet and stuffed in a file. And then there are those recipes that are just stored in my head, waiting to leap out onto a cutting board or into a mixing bowl, to be made forever tangible and recorded into lasting memory. Some recipes are fortunate - they're so badly wanted, and the perfect occasion is right around the corner (often pulled out of thin-air and scheduled for the purpose of debuting the recipe), and I run to the grocery store (or three stores) to gather everything I think I need. Others sit around and wait. They might sound good in theory, but I just don't have all the skills yet, or the pe...
More About: Cheese , Vegetable , Tart , Pesto

Sweet Potato Mini-Pies
2007-12-13 00:06:00
"I'll just have a sliver." How often have you heard this one in reference to pie? Whether the person is dieting or there are just so many desserts to choose from and they want to maximize the space on their plate or in their tummy, there are many, myself included, who simply can't put a huge slice of pie on our plates. For my office potluck, I decided to give everyone a break by making mini pies. Since I still had sweet potatoes leftover from Hanukkah, I chose a Williams-Sonoma recipe for Sweet Potato Pie.There really aren't any tricks you need to know for mini pies, and you don't need to spend hours googling specific recipes for mini pies. Simply choose your favorite, go-to pie crust recipe (hopefully you have one) and make it as usual - but after rolling out, cut little circles with a biscuit cutter or upside-down glass, and place these circles in a mini-muffin tin. For the filling, well, there really are no limits.The sweet potato filling provided just what I was looking for ...
More About: Mini , Pies

Festival of Lights (and Family and Food and Presents!)
2007-12-10 04:36:00
This weekend, Ben and I hosted our family for Hanukkah. It was truly a delight to have both sides of our family (about 20 people total) in our home for food and fun. My mom came over early in the day to help me cook - I decided I could use an extra hand more than an extra dish, and we had a fun time together. Ben and I have been itching to get out of our little house lately, after seeing so many great properties we could readily afford, but worry about being able to sell ours in this market. However, after our party, Ben told me how happy he was in our current place - even though it's small, everyone managed to fit comfortably, and we got lots of compliments on how we've decorated. It truly felt like home having so much family around and being stress-free. I guess if we are around for a while longer, it's not the end of the world!To start, a few house pictures. Mostly for my Grandma and Papa down in DelRay - we missed you! Here is the new buffet and hutch we just got - we love it...
More About: Family , Food , Presents , Festival , Lights

Cabernet-Braised Short Ribs
2007-12-09 23:41:00
One of the great things about being on vacation is having the opportunity to change up your eating habits. It can be a great time to try something new or indulge in something you don't often enjoy at home. For me on our honeymoon cruise, my indulgence was red meat. Yup, that's right. Lamb, veal, steak, braised, grilled, and roasted - these were some of the best choices available for dinner on our ship. Thus, what must be one of the great things about coming home from vacation? Trying to recreate your favorite dishes, of course. This is exactly what I intended to do with braised short ribs - tender, fall-off-the-bone, succulent rich red meat: this is what I wanted to make at home for a cozy winter dinner party with friends. When I returned home and saw the October 2007 issue of Bon Appetite adorned with Cabernet-Braised Short Ribs with Gorgonzola Polenta and Mixed-Herb Gremolata, it was simply meant to be.Honestly, I didn't make any changes to this recipe, and why should I? It was...

I'm such a tease...
2007-12-09 23:14:00
If you're looking for a recipe, you've come to the wrong place. If you're looking for a full plate of ravioli, you've also come to the wrong place.I'm proud to say that my pumpkin ravioli have become something of a "specialty", which I've made for several parties with great success, and they're often requested among my friends and family (you may even recognize them). It's been a process overtime to get them just right, and I will say that a pasta roller and a ravioli mold are crucial to my success (these two tools make it especially easy to endure a ravioli-making marathon and keep a bag of the goodies in the freezer). Beyond that, it's all about intuition and good taste.I don't expect you to be floored by the complexity of this, because really, delicious can be so, so simple. For my pumpkin ravioli filling, the mixture is easy: 1 can of pumpkin puree + 4 oz soft goat cheese + 1 tbsp maple syrup + cinnamon, salt and pepper to taste. Of course you could roast some fresh pu...

Smoked Mozzarella Bruschetta
2007-12-09 22:56:00
For party appetizers that are quick, easy, and tasty, bruschetta is a classic. It's no wonder - the term, in it's purest sense, simply refers to bread which is grilled or toasted, rubbed with garlic, and drizzled with olive oil and seasonings. Most Americans associate the term with the same bread, topped with a mixture of freshly chopped tomatoes, basil, and garlic. However, you can of course vary this with whatever vegetables and herbs you desire, and add things like beans, cheese, or meat. As the first course to a dinner party, I was looking for a bruschetta that would warm up everyone's taste buds and be just a little bit different - but still a no-brainer because I was quite occupied that day. I chose a Bruschetta with Arugula, Smoked Mozzarella, and Tomatoes from Epicurious. The smoked mozzarella, with it's deep, earthy background, complimented by peppery arugula and fresh tomatoes was a complex and delicious combination. My version came out a little bit different than the ...

Hanukkah Sweets
2007-12-09 21:12:00
For my Hanukkah party this year, I chose two desserts a little bit out of my realm: rugelach and a cranberry almond caramel tart. Both were so unusual for me because I had never made any kind of rugelach or a real tart before. Some people rely only on "tried and true" for company; I rise to the challenge of trying something and getting it right the first time. (Oh, and if you didn't figure it out already, both desserts have something else very important in common: I borrowed them from the Smitten Kitchen. Take a look - I promise you'll become infatuated too!) These rugelach don't look much like the ones typically found on a Jewish table, but I picked them for a couple reasons. One, they just looked so lovely when I first came across them. And two, because of their size and shape, there seems to be a greater filling to dough ratio - resulting in a lighter cookie with more sweet filling. I cut the recipe in half since I had several other dessert planned and didn't feel I needed a ...
More About: Sweets

Hash-n-Eggs
2007-12-06 15:48:00
First of all, I realize this is not the prettiest picture and by some standards may land me into the realm of ugly food. And while some might argue that the looks of food does not matter, I do beg to differ; to me, food is just as much about presentation. That is, after you've succeeded in the taste and texture departments!However, I also think there are foods that just do not lend themselves particularly well to beauty. One of them being hash. I mean, we're talking about a mixed up, mushed up, fried blend of potatoes, vegetables, and meat. And then, let's say you throw an egg on top of there. And it's your first time ever poaching an egg, and you're doing it out of love because you know how much your husband loves poached eggs. And you kind of mess it up a little - as it turns out, poaching takes a little practice.Anyway, I will stop going on about ugly food, and move on to food inspiration. One of the things I love about cooking is being able to recreate something delicious I...
More About: Eggs

Honey, do you want s'more...
2007-12-05 15:43:00
Just wanted to share something super cute from my amazing husband. He knew I'd been having a rough couple of days, and this evening I was begrudgingly out late doing errands. When I got home, he was waiting with one of my favorite treats prepared, and even took the time to thoughtfully arrange it on a dessert plate. I can't think of any better way to brighten my mood :)
More About: Honey

More on Squash and Pasta
2007-12-05 04:50:00
By now, I think most of us know about spaghetti squash: the wonderful winter squash that cooks up into a mild, stringy flesh - it's a great noodle substitution for those looking to lower their carb or calorie intake. But other vegetables make a good base for enjoying our favorite pasta-like dishes? Lindsay gave me the idea of using zucchini to make "noodles". We really love zucchini and I wanted a quick dinner involving ground turkey, so I decided to make zucchini noodles with a quick turkey meat sauce. It was really quite easy, and very satisfying and tasty!To prepare the zucchini, I used the slicing attachment on my food processor to thinly slice lengths of zucchini. Alternately, you could use a vegetable peeler. I cooked them over high heat in a nonstick wok with a bit of olive oil spray, stirring often until softened. Meanwhile, I prepared a quick sauce by sauteing a 1/2 lb of ground turkey with a minced clove of garlic and a bit of chopped onion. I seasoned with salt, pepper, ...
More About: Pasta , Squash

Holiday Cocktail Party
2007-12-05 02:34:00
One of the problems with my love of cooking is that it seems I never have the opportunity to actually make all of the delicious ideas saved on my computer and floating around in my head. After all, there are only so many gatherings and dinner parties I feel like hosting in my own home. So when someone is looking for help with their party, I love nothing more than to come to their rescue. This past weekend, my friend Kate and I had the opportunity to cater a holiday open house party. The hostess's parents have held this party for years and years, and this was the first year they passed on the tradition to their daughter and her new husband. Over the years the menus have certainly varied, but Steph, our client, wanted to make sure that her first holiday party had food that was a little different from other recent offerings, with a variety of tasty options for her 50 guests. We decided to go with a cocktail party and prepared a wide selection of hors d'ouevres. We made a few desserts...
More About: Holiday , Party , Cocktail

Food Porn and Winter Grilling
2007-12-05 02:25:00
That is, if you enjoy eggplant as I do! I've featured this dish before, but I made it again tonight and just wanted to share the pictures because I really enjoyed the presentation in my tapas pans. I've said it before and I'll say it again - this is my favorite way to prepare eggplant parmesan. The grilling just brings out this delicious, smoky flavor that is so well complimented by the tomato sauce spiced with red pepper and basil, and smooth mozzarella. But what happens in the winter? Does one still grill? My husband has already said he's going to grill throughout the winter, and even though our grill is about 5 feet from our back door, I have yet to see him go out there. I could have roasted the eggplant, but I didn't want to mess with something I knew I love so much. So I braved the icy temperatures and made my way out to the grill. It was so worth it! And as a bonus? I've set the bar for grilling in the winter. Hopefully, hubby will make his way out there too!
More About: Food , Winter , Grilling , Grill

Black Bean Chipotle Chicken Soup
2007-11-28 03:21:00
On Tuesday evenings, I usually attend a kickboxing class at my gym that goes until 7:30, so I'm always looking for something quick and easy to prepare when I get home close to 8pm. This weekend, I was browsing though my updated version of an old classic - the Better Homes and Garden New Cook Book. I had completely forgotten that this book contains quite a collection of easy, healthy, flavorful recipes. My husband, always eager to help, picked out a recipe for Chipotle Chicken Soup to prepare - which, fortunately, we already had most of the ingredients for. Not only was this soup fool-proof, it was husband-proof. Well, almost. He mistook the 2 tsp of minced chipotle peppers for 2 tbsp. Fortunately, we both have a high tolerance for heat. Even with 2 tbsp of chipotle, it was not enough to make it unpleasant. I think 2 teaspoons would not have been nearly enough! I'd probably shoot for a 1-1.5 tbsp next time. We also modified the recipe by cutting the amount of chicken in half, and a...
More About: Black , Bean

Harvest Gratin
2007-11-28 03:18:00
Sometimes, when you cook all day for an upcoming event, the last thing you want to do is cook dinner for yourself. I have certainly been known to order a pizza on these days! But sometimes, you get to the point where more chopping and peeling just seems trivial. This is how I felt on Sunday. I spent about six hours working on a variety of bite-size party appetizers for an upcoming catering gig, and chose this recipe from Martha Stewart to make for dinner. I had planned to make it as a side dish with some pan-seared balsamic chicken breasts, but it turned out that neither of us were that hungry. So I just made the gratin. The combination of flavors was very appealing, since we love butternut squash and sage. A little sweetness from the apples sounded like a great compliment, and I knew the parmesan cheese would provide a nice contrast. As an added bonus, it's pretty healthy and quite hearty. I just used olive oil cooking spray, so I'm sure my version turned out with a few less calo...
More About: Harvest

It's not over till you get your pie...
2007-11-24 21:26:00
"It" being Thanksgiving, and "pie" being pumpkin! This year we traveled to Philadelphia to be with my husband's family for Thanksgiving, and though we had a lovely time and it's always fun to see them, I have to admit I was a little disappointed in the selection of desserts. Maybe some people don't really care too much about Thanksgiving dessert - after all, you've just stuffed yourself with turkey (and in this family, brisket and leg of lamb too!) or maybe you are a side-dish fiend and full of mashed potatoes and stuffing. However, I'm a dessert lover AND a pumpkin lover so I was feeling a bit unsatisfied when there was no pumpkin dessert in sight. I decided to come home and bake a pumpkin pie, completely from scratch. You see, this is a first for me. In fact, I've never made any pie. I've made pastry dough for a few galettes and mini tarts, but never a full pie. I chose a recipe from Williams Sonoma for Spiced Pumpkin Pie and got to work. The only changes I made were using ...

Pumpkin Ravioli
2007-11-19 03:38:00
I love making pumpkin ravioli for special events, but rarely eat them at home for dinner because the creamy sauce I make to go with it is a bit much for my weeknight calorie allowance. Not to mention, the pasta itself! However, I've currently got a few dozen in the freezer leftover from a party, so I figured I'd have to eat them at some point. I decided to make some for dinner and came up with a solution to make it more reasonable - I made a different sauce, broth-based, and limited myself to a smaller portion alongside a big bowl of vegetable soup to fill me up. However, I served my husband a nice big plate-full!Making ravioli is a labor of love - though somewhat easier with my KA pasta rolling attachment and my ravioli mold. I really do enjoy trying out different fillings, but pumpkin will always be my favorite. It's so very simple and easy to throw together. I use:*1 can pumpkin puree*4 oz softened goat cheese*1 tbsp maple syrup*cinnamon, salt, & pepper to tasteFor the sau...
More About: Ravioli , Pumpkin

Party Time!
2007-11-12 04:09:00
This weekend, some friends and I were lucky enough to have the opporunity to cater not 1, but 2 baby showers for some friends of ours. We had a great time together coming up with the menus and preparing all the food! And the best part, everything was very well-received by the moms-to-be and their guests. Here are some of the highlights... Artichoke pesto on baguettes Cheese Platter: Brie in puff pastry with cranberries, brown sugar, and walnuts; sharp cheddar; smoked gouda; wesleydale with cranberries; and assorted dried fruits. Eggplant caponata on toasted polenta squares Crudite with ranch dip Carmelized Onion and Fig Tartletts They were just so good - I needed another picture! Homemade pumpkin ravioli with cider cream sauce, cranberries and pecans Spinach and parmesan risotto Maple-chipotle glazed acorn squash Mini apple crumb tarts Cupcake Tower: Chocolate and pumpkin-spice cupcakes both with cream cheese frosting
More About: Party , Time

On top of Spaghetti (Squash)....
2007-11-08 04:01:00
All smothered in... squash! Yup, that's right, this meal contains not one, but two kinds of squash. Spaghetti squash with mushrooms and chicken sausage in creamy pumpkin sauce, to be exact. And you know what? It's darn good! I really have a hard time with pasta dishes, since often the sauces I want to create are so rich, it's just too many calories for my regular weekday trying-to-be-good intake. But actually, the spaghetti squash, which develops a slightly sweet flavor upon roasting, works very well with the other ingredients here. This was very delicious, and very easy! I started roasting the squash when I got home, then did a few things around the house, then prepared the rest of the meal while keeping the squash warm in the oven. So overall, it felt very quick. Hubby really enjoyed this too :)1 small or medium spaghetti squash, cut in half and roasted1 tbsp olive oil1/4 cup chopped onion1 clove of garlic, minced1-2 tsp chopped fresh sage5 oz portabello mushrooms, roughly chop...
More About: Squash

Curried Salmon and Pumpkin
2007-11-08 03:37:00
Ben and I were craving salmon when we came back from our honeymoon - where we thought we enjoy a lot of seafood on our cruise, we actually did not! Let's just say, we indulged in a lot of red meat. When I was stocking up on groceries and saw salmon on sale for $4.99/lb, I couldn't resist. This meal started off as a spin-off of Creamy Coconut Shrimp and Rice, but I altered the cooking method better compliment the salmon. We really enjoyed it!*2 salmon filets*1 clove of garlic, minced*1 or 2 tsp minced fresh ginger*1 small onion, thinly sliced*1 medium or 2 small bell peppers (I had a red and a yellow), thinly sliced*a large wedge of pumpkin or any winter squash (I know, I'm so specific! but really, use however much you like) - peeled, cubed, and steamed in the microwave for 3 minutes*1/2 cup chicken broth*1/2 cup light coconut milk*1 tsp curry powder*something for heat - I used a dash of Stonewall Kitchen peach mango hot sauce*minced fresh cilantro*hot cooked riceHeat a little bit...
More About: Pumpkin

Autumn Manestra
2007-11-07 03:52:00
Isn't it funny, that according to my friend Elly, I have now made manestra twice - yet neither are the traditional Greek variety? Apparently, any time you saute some meat, and add orzo to cook in the same pan, you are making manestra. The only thing I didn't do was braise the meat long enough to really tenderize it, but it still came out pretty good. This was another creation based upon the autumn harvest orzo I received from Elly and Joelen. I love this stuff!For this dish, I began by sauteing some onions and garlic, then adding cubed sirloin tip and browning the pieces on all sides. I then added mushrooms and cooked for a few more minutes, and deglazed with a dash of sherry. I seasoned with salt, pepper, and some fresh thyme. Finally, I added the orzo and broth. I brought this to a boil then simmered until the orzo was cooked, adding a little bit more broth when necessary. We enjoyed this with roasted pumpkin glazed with a maple fig vinaigrette (bottled salad dressing) and fresh...
More About: Autumn

Wasting no time whatsoever!
2007-11-04 03:23:00
Come on, you just know it - you missed me! It's alright, I missed you too, and so did my husband. Well sort of. Can you believe that on an 12 night cruise all over the Mediterranean, where we got to experience many new tastes, sights, and smells, this man actually missed his wife's cooking? Pretty sweet, isn't it? I think so. We arrived home late Friday night, grouchy and groggy and even a little angry (2 of the 8 bottles of wine we purchased broke somewhere along the journey of intercontinental transport, inside my suitcase - wonderful). When we heard the nasty weather forecast for Saturday (cold, windy, and pouring rain all day), I thought, what a perfect day for relaxing, unpacking, doing laundry, and of course, cooking! Combine that with that post-vacation feeling of "I must have not used enough antibacterial hand gel because I think I am coming down with something" sort of feeling, I wanted nothing more than to make a big pot of soup and some bread to go along with it. Veget...
More About: Time

With a little help from my friends
2007-10-16 04:00:00
Being part of a foodie community has truly been a great experience - I've gotten to know some wonderful women and it's great having people to chat about food (and life!) with. And since we talk about food so much, it seems that these people know my palette better than some of my friends and family here in MA! One of the most surprising and thoughtful gifts we received last week was a package from Papardelle's Pasta Company from my friends in the Windy City - Elly and Joelen. What a treat! I received:*Autumn Harves Orzo (sage, pumpkin, and chestnut)*Sweet Potato Papardelle*Calyspo Blend shells (lime, mango peach, and red chili)*Meyer Lemon Oil*Blackberry Ginger balsamic vinegarI know I can come up with some fabulous creations with these, and I decided to go ahead and experiment with the orzo first. I came up with a Spinach and Cranberry Goat Cheese Stuffed Chicken to serve with the Autumn Harvest Orzo - it was fantastic! I served this with some cremini mushrooms sauteed in sherry ...
More About: Friends

Risotto After Dark
2007-10-16 03:12:00
When my friend Vanessa accidentally left an almost-full gallon of apple cider in my fridge, I immediately started thinking about what I could make with it. There's no way Ben and I could drink it all! I'd love to make some cider donuts, and maybe I will by the end of the week, but not now. My friend Elly suggested cooking arborio rice with the cider for some kind of autumn risotto. I thought about this a bit and decided to make an apple-raisin dessert risotto. The method would be similar to cooking any other risotto, but I'd begin with sauteed apples and ginger, deglaze with liquor (hmm... what do we have that will work?), and cook the arborio with cider and some milk to make it a bit creamy like rice pudding. The result? My husband was begging for more :)1 tsp grated fresh ginger1 small apple, peeled, cored, and diced1 cup milk1/4 tsp vanilla1/2 cup arborio rice1/4 cup apple brandy1/4 cup raisins1 1/2 cups apple cider1/4 tsp cinnamonIn a saucepan coated with cooking spray, saute...
More About: Dark , Risotto

Gluten Free Pumpkin Blondies
2007-10-13 04:48:00
As you know, I love to experiment with gluten free baking for my friend Vanessa. Tomorrow, she's coming over with some other girlfriends and we're having fondue. For our chocolate course, we chose a Mexican chocolate fondue, spiked with coffee, cinnamon, and chili. I thought about the things I like to dip in fondue, aside from fruit: brownies, chunks of pound cake, cookies, pretzels, grahame crackers - unfortunately, none of these things are suitable for someone on a gluten free diet. Knowing that Vanessa is just as much a pumpkin head as me, and how well pumpkin compliments chocolate, I thought, why not a pumpkin blondie of sorts? Something denser and less cakey than a typical pumpkin cookie or bar, and not as crumbly as pumpkin bread. Something moist that would hold together and carry a rich, spiced chocolate coating. The pumpkin blondies I came up with fit the bill. They light yet a little fudgey, with a distinct pumpkin flavor that is not too rich. As an added bonus, they're ...
More About: Free , Gluten Free , Pumpkin , Pump , Dies

We Did It!
2007-10-12 14:33:00
Our wedding day was fabulous, gorgeous, tons of fun... everything I wanted and more! Here are a few non-professional pictures.Not scary at all! I love us! First dance With our friends Becky and George My brother Jared, my Man of HonorArriving at temple With my Grandma My super cute Flowergirl and JUnior Bridesmaid

I'm getting married!
2007-10-05 03:58:00
This is going to be my least-food-related post yet, but I have to share. Just in case some of you are really wondering why I haven't been cooking as much lately, yet I have been baking (it's a stress reliever!) and if you're wondering why I haven't posted a platinum chef in ages... well, I've been busy. And finally, there's a light at the end of the tunnel, and it's all coming together. In 3 days, I will be a married woman. This wedding has been in the works for quite some time, we got engaged almost two years ago! But it's been worth the wait and I am thoroughly excited for the fabulous party we're throwing and of course starting my "forever" with my sweetheart. I will actually be around for a couple weeks after, since we are not leaving for our honeymoon right away, so you can certainly expect to see some pictures and hear some stories! Still not much cooking though. I've already got most of next week figured out - there's quite a few options in the freezer. But don't ...
More About: Getting Married , Married

Harvest Hodge Podge Pot Pie
2007-10-02 04:38:00
Tonight's dinner was another just-throw-it-together-type meal and I must say, it worked out pretty well. I think I have only attempted a pot pie once before, but this time, with a little inspiration from Elly's recipe, it came out quite good. Also, I think that it makes quite a good clean-out-the-fridge sort of meal, if you don't let yourself feel restricted to "classic" pot pie ingredients. This version included fresh pumpkin, turnips, and a lightly-pumpkin flavored crust to invoke the comforts of fall. This was also a wonderful way to use up some of the herb-roasted chicken I made the day before. And the best part is, I just used enough filling to make two individual pot pies, and froze the remaining filling to put together a quick meal another time. Here's what I did, and hopefully you can alter this according to what you have and what you like. I started by sauteing some diced onions in a little bit of butter - about 1/2 a tablespoon. Just enough to give a little flavor. I a...
More About: Harvest , Hodge , Podge

Pasta Possibilities
2007-10-02 04:36:00
If you are a reader of Ruth's Presto Pasta Nights, you already know that pasta is really so much more than noodles and red sauce and has about a zillion possible ways you can jazz it up. With the arrival of my pasta roller attachment for my KA mixer, my universe just got a little bit bigger. You see, I actually did already own a hand-crank-roller-thingamagig, but my counter tops didn't have quite the necessary amount of overhang to get it to clamp down securely, and rolling out pasta was, for lack of a better term, a pain in the butt. So the old fashioned roller sat prettily on my counter top, letting people think I was some kind of Italian housewife in training, but really I only broke it out for very special occasions (I think there were about 5 ravioli making marathons for which the roller got used). So anyway, I digress. I purchased the roller attachment for the KA mixer (just the roller, not the cutters) in hopes that it would make my pasta making just a little easier. Well, ...

Surprise! I cooked with Pumpkin!
2007-09-27 04:28:00
Alright - I know that this mixture of smushed up pumpkin and black beans is far from pretty, but I promise you it's quite tasty. This is a little spin I put together on one of my favorite dishes, the Sweet Potato and Black Bean Burritos from the Moosewood collection. It came to me like an epiphany: why had I never thought to use pumpkin in place of sweet potatoes before? I love pumpkin. It's healthier (well, much less calories). And easier - no peeling and cutting up and cooking of potatoes. The soon-to-be-hubby loved it just as much with pumpkin, and because this version is so low-calorie and just as filling, I think it's around to stay. I made enough filling for three large burritos - one for each of us for dinner, and one for lunch for me!Pump kin and Black Bean Burritos1 medium onion, chopped2 cloves of garlic, minced2 tbsp canned green chiles2 tsp cumin1/2 tsp salt1 can black beans, drained and rinsed1 cup pumpkin pureeHandful of fresh cilantrojuice from 1/2 of a lime2 tsp ho...

Not Exactly Football Food...
2007-09-25 04:00:00
I love having friends who to cook and craft with. When I asked my friend Vanessa to come over and help me decorate glitter pumpkins for my wedding, the next logical question was, "What are we going to cook?" You see, there always has to be some fun girl time in the kitchen. Just like shopping or manicures, it's truly a fun bonding activity. Especially when it's with someone who shares similar tastes, but can also teach you a thing or two. We had already decided upon making something yummy involving pumpkin and my brand new KA mixer, and when we realized the Patriots were playing and decided to invite more friends over, we weren't going to change our menu! We had an idea and wanted to stick with it, including a huge pot of Vanessa's harvest minestrone even though the temperature was well into the 70's. Chock full of sweet and regular potatoes, parsnip, celery, carrots, white beans, pancetta, fresh herbs, and garnished with pesto and pecorino romano, it was truly a treat - even i...
More About: Food , Football