spiced sweet potato pecan muffins

These are an improvement on the current theme... Moist, sweet, spicy, and packed full of nutrients. These are delicious, but I think they can be improved upon still. That said, they're still well worth baking this fall. One bite in and you'll be swept into the season. If you're not, well, you should get that checked out. Spiced Sweet Potato Pecan Muffins1 cup sweet potato puree*2 eggs1/2 cup organic milk1/2 cup low-fat organic yogurt (plain or vanilla is fine!)1/3 cup brown sugar1/3 cup molasses3/4 cup organic 5-grain cereal or oatmeal (the old-fashioned kind, not quick-cooking)1/3 cup Grape Nuts...

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sunny muffins!

I’m trying, really I am, to create a superb product here. You see, I love baked goods. That bit about "daily bread?" I take it verrrrry seriously.And what I want is a supremely healthy, whole-grain, moist, sweet, slightly spiced and truly inspired muffin to warm up these beautiful fall mornings. (Ok, I live in Texas. They’re not that cold, but still. I want to FEEL like I need to be warmed up. Do me a favor and try to understand, alright? Thanks.)Basically, I want all the flavors of fall to come together in a muffin. And then I want that muffin to give me enough heart-healthy sustenance to last...

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Butternut Squash Pie With Pecan Shortbread Crust

The finished product, complete with pecan shortbread crust.Last weekend, I brought home another 10 pounds or so of butternut squash--quickly becoming a favorite of mine. It's packed full of nutrients and is extremely versatile in the kitchen, like many squash are.My mom mentioned that I could make pie with it, which of course got me wild about the idea. After scouring recipes and reading all manner of ways to prepare squash for pies, make nut crusts, and find just the right combination of it all to turn it into something spectacular.... It happened. Though my recipe is based on a combination of...

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comfort food

Just a simple recipe today. Comfort Soup3 tablespoons butter3 carrots, peeled and cut into 1-inch pieces1/2 onion, chopped2 cloves minced garlic1 large potato, cut into 1-inch pieces3 stalks celery, cut into 1/2-inch slices1 small butternut squash, peeled, seeds removed, cut into 3/4-inch cubes1 handful cilantro2 large handfuls (about 3 cups) swiss chard, cut into inch-long strips1/3 cup chopped chives6 cups stocksalt and pepper to tastePrepare vegetables. In large, heavy pot, melt 2 tablespoons of the butter. Add the onions and garlic and cook until aromas are released. Then add the rest of the...

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bad food

No, I'm not referring to something I've cooked recently (thought last night's quiche experiment came out of the oven a little too soon). I'm referring to Cargill, mainly, after reading this piece in the NYT about a woman younger than me who was left paralyzed after eating a hamburger made from any number of indeterminable animals that came from Cargill. (Cargill's not the only company to blame; but it's an easy way to refer to the industrialization of our food industry on a global scale.)This is precisely why the return to local ingredients is so very important. In an effort to eat more fruit,...

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the weeknight stir fry

Saturday can't come soon enough. That's harvest day; my sister and I are heading to mom's house to pick leafy greens galore from my mom's garden; until the weekend comes, though (and for the last couple of weeks), it's nothing but grocery store organics to get us by. If there's one thing I have learned in the last couple of weeks, it's that brown rice is truly indispensable as a kitchen commodity. After a long day at work, followed by a solid workout, Ryan and I both look for something healthy and filling that can be prepared in little to no time. Enter the weeknight stir fry. I'm quickly becoming...

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