October 1, 2014

Pumpkin Cranberry Coffee Cake {gluten free}

When cold weather hits, warm up with this cinnamon, nutmeg and ginger spiced pumpkin cake. Every bite sparkles with tart dried cranberries and crunchy almond topping. Gluten free, and naturally sweet with date sugar, this pumpkin cranberry coffee cake is just what we need to soften autumn’s cool nip.

Pumpkin Cranberry Coffee Cake

For a quick and easy to prepare recipe, I make pumpkin cranberry coffee cake with canned pumpkin puree. If you prefer, and have the time, roast and puree sugar pie pumpkins, which are sweet and flavorful, with tender flesh. Take it from me; you can’t get decent pumpkin puree from a leftover jack-o-lantern. Those big orange squashes are 90% water, and cook down into a disappointing mush.
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September 26, 2014

Dirty Rice with Collards and Leeks {vegan and gluten-free}

Dirty Rice with Collards and Leeks

I’m cleaning up dirty rice–taking a classic Cajun favorite and turning it vegetarian. Some of the healthiest foods you can choose, long grain brown rice, fresh antioxidant-full greens, plus nutritious pumpkin seeds, they’re the cornerstones of my meatless rendition. This dirty rice with collards and leeks is more than delicious–it’s wholesome!
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September 22, 2014

Caramelized Onion and Arugula Tostadas

I’m not sure which came first, the onions, or my craving for Mexican food. Whatever the order, together they inspired this recipe. Onions that practically melt in your mouth, plus peppery arugula, fruity acidic tomato and creamy avocado, all assembled on a crispy tortilla—that’s these caramelized onion and arugula tostadas.

Caramelized Onion and Arugula Tostadas

Tostadas—open face tacos—the filling’s on top instead of inside.  Even though they are unusual Mexican food ingredients, caramelized sweet onions and spicy arugula balance well on top of corn tortillas, and they add a nice twist. Finish with grated cheese and a drizzle of tangy yogurt if you wish, though these tostadas are delicious without the dairy. Continue Reading…

September 15, 2014

Easy Spicy Zucchini Rice Soup

If zucchini could speak, it would say, “I’m ready for soup. Cook me in vegetable broth with nuggets of brown rice and a hint of fresh chile spice.” Fall equinox, the changing of the seasonal guard happens next week. Celebrate by making this delicious spicy zucchini rice soup that says, “Hello fall, goodbye summer.”

Spicy Zucchini Rice Soup

This nourishing soup takes advantage of the zucchini, chiles and herbs in our CSA box. It’s quick and easy to put together. Make it even faster in a pressure cooker, and turn it creamy with an immersion blender. With or without those timesavers, this is one delicious recipe, a repeater you will want to make whenever zucchini says soup. Continue Reading…

September 11, 2014

Skillet Poached Eggs with Spinach

Time’s ticking by. You’re hungry, and you don’t have a plan for dinner. What about eggs—breakfast for dinner? How about these scrumptious skillet poached eggs with spinach and leeks?

Skillet Poached Eggs with Spinach

Good Food Eats blogger Jessica serves breakfast for supper to her family of eight all the time. I plucked this recipe right out of Jessica’s brand new (this week) cookbook by the same name, Good Cheap Eats–in her chapter called Breakfast for Supper. Continue Reading…