#Simple Squash Gratin

[vitruvianmanbara]

sophia do u have any vegetarian/vegan holiday recipes 🤲🏼

I'm so glad you asked, of course I do!

Some of these things are from my cookbooks, so anything with a book emoji will be shown below the read more just to save space

Starting with desserts:

Vegan chocolate pie (Nora Cooks) - my favorite one to make for thanksgiving, my family (all meat eaters) loves it so much that I end up making two every year! It's really important to use the tofu that comes in aseptic packaging (the kind that's shelf stable) because the refrigerated kind WILL taste like tofu and you don't want that lol...works great in an Oreo crust or just as a mousse too!

Chocolate pecan pie (Isa Chandra Moskowitz)

Cranberry Spice Oatmeal Cookies (Isa Chandra Moskowitz) - these have great flavor but I recommend subbing butter for coconut oil so they don't spread super thin

Vegan Coffee Cake (Vegan Richa) - great for breakfasts! You could easily make them into coffee cake muffins too

📚 Pastry Crust (Isa Chandra Moskowitz's The Superfun Times Vegan Holiday Cookbook) - great staple pie crust that gets its flakiness from a mix of olive and coconut oils! I use this for savory stuff like quiches and pot pies too. Highly recommend the cookbook, it covers everything from Valentine's Day to Passover to Halloween!

📚 Chocolate Gingerbread Cookies (Isa Chandra Moskowitz's Isa Does It cookbook)

📚 Chai Spice Snickerdoodles (Isa Chandra Moskowitz's Isa Does It cookbook)

Savory Thanksgiving & Christmas things:

Easy Vegan Gravy (Nora Cooks) - really simple & much better than the store bought stuff

Easy Vegan Quiche (Jessica in the Kitchen) - more for lunch/brunch than anything, but I like to make a couple these around the holidays because they're so easy to customize & put together

Vegan Alfredo Sauce (Purely Kaylie) - you can put this on pasta of course but I like to use this to fold into mashed potatoes or make a gratin with during the holidays!

Green Bean Casserole (Isa Chandra Moskowitz) - made this one year at the request of a family member, it came out great!

📚 Maple-Mustard Brussels Sprouts with Radicchio and Pecans (Isa Chandra Moskowitz's I Can Cook Vegan cookbook)

Creamy Polenta and Mushroom Ragout (Good Food) - just comfort food tbh!

📚 Glazed Tofu Ham (Isa Chandra Moskowitz's The Superfuntimes Vegan Holiday Cookbook) - I swear by this and make several before thanksgiving because I inhale them - imo works better as a filling for sandwiches or on the side for breakfast, but could be used as a main dish as well!

📚 Winter Squash Cups with Wild Rice, Hazelnuts, and Cherries (Isa Chandra Moskowitz's The Superfuntimes Vegan Holiday Cookbook) - made this once and used cranberries instead of cherries!

Some Hanukkah stuff! which I highly recommend trying even if you don't celebrate Hanukkah, my family does a mixed holiday celebration so I keep these in my rotation for those occasions:

Latkes and Vegan Sour Cream (Isa Chandra Moskowitz) - can also dip in applesauce or top with caramelized onions if you prefer sweet!

📚 Raspberry Rugelach (Isa Chandra Moskowitz) - classic, chocolate, and raisin variations from her holiday cookbook

📚 Matzoh Ball Soup (Isa CHandra Moskowitz)

And I have to include a couple heavy hitters, these are for if you're serious about spending a lot of time in the kitchen and maybe want to show off a little lol - well worth the effort, but not for everyone!

Succulent Roast Turky (The Gentle Chef) - I haven't tried a seitan turkey that's come close to being as good as this one. Lots of time & ingredients, but well worth the effort

Anything from Miyoko's Artisan Vegan Cheese cookbook - the best vegan cheese you will ever eat. Requires a couple weeks prep because you have to allow time to ferment the base liquid and culture the cheese - I'm starting mine today! I made a detailed post about my experience trying this out here, and there's images with instructions for making the rejuvelac, cashew base, and a Boursin-style cheese in it as well! Of course if you don't want to do all that you can buy the Miyoko's cheese that's sold in stores, those are great too 😅

Peter Reinhart's Bagels (Smitten Kitchen) - if you suffer from lack of good bagels in your area, this is one way to fix that! Bagels are essential to any holiday celebration in my family so I figured I'd include this lol

Here's the stuff from the cookbooks!

Pastry Crust:

Chocolate Gingerbread Cookies:

Chai Spice Snickerdoodles:

Maple-Mustard Brussels Sprouts with Radicchio and Pecans:

Glazed Tofu Ham:

Winter Squash Cups With Wild Rice, Hazelnuts, and Cherries:

Vegan Sour Cream:

Rugelach (Classic, Chocolate, and Raisin variations highlighted):

Matzoh Ball Soup:

#this is so much information SORRY #i sorely needed to get organized for thanksgiving though so this has been helpful lmao #also i'm not sure why the read more isn't working on desktop sorry everyone 😭 #recipes

[rememberingthesugden-dingles]

I'm a bit like you I have been trying to have more meat free meals. I need some inspiration cos I am sick of death of planning dinner every night until I decompose 😂

yeah the planning thing can demotivate a lot of people. fortunately for me i adore cooking, i have a lot of fun with it, but like most people i don't have that much time on my hands which is why i'm a big fan of batch-cooking! i cook big portions every time and then save the rest in the fridge or freezer for other days of the week or for when i don't have the time or motivation to cook

and for meat-free meals well i can give you a lot of ideas as i very rarely include meat in my recipes (i try to save it for when i got to the restaurant or for family barbecues, make it a little luxurious treat... quality over quantity and all that)

my main advice is to stack your house with a maximum of legumes and starchy food like every type of beans, peas, lentils, rice and pasta (preferably wholegrain) and a maximum of vegetables. like for exemple you just cook yourself some wholewheat pasta and then add a vegetable stir-fry on top of it and call it a day.

one of my favourite meat-free meals is definitely the chickpea curry with carrots, onions and leeks (or any seasonal vegetable instead), i also love a chili sin carne, i'm crazy about anything that has squash/pumpkin in it (part of the reason i adore autumn) like a very simple oven-roasted butternut squash with honey and feta cheese, or red kuri squash gratin. off the top of my head i'm also thinking veggie lasagna, red lentil dahl or vegetable crumble! yum 🤤

#food corner tag #i guess that's a tag now haha #(meal names just sound wrong in english 😄) #thisdamndesire

[josh-diaz]

Delicata Squash Gratin This delicata squash gratin, which is baked in a lovely cheese sauce, is simple to make and perfect for a fall or winter meal.

#ends #breeze #cheese sauce #delicata squash gratin #stir #delicata squash #place squash

[allwaysfull]

A QuickAt Home In The Kitchen | David Kinch (with Devin Fuller)

Small Plates To Cover Your Table and Condiments to Fill Your Pantry

Mother-Sauce Mayo

Mignonette (How To Shuck an Oyster)

Seven-Ingredient Pesto, Two Ways

How To Dress a Salad (A Few Standard Vinaigrettes)

Simple

Classic

Mustardy

Lemony

Garlicky Herbed Croutons

A Quick Pickle, Japanese Style

Roast Shallots In Space

Chicken Stock

Parmesan Stock

Chickpea Stock

Raw Fava, Chickpea and Tahini Hummus

Roasted Red Pepper & Onion Salad with Mozzarella & Basil

Red Pepper & Basil Relish

Smoky Eggplant “Caviar”

Baked Miso Eggplant

Savory Eggplant “Pâté

Potato Pancake with Horseradish Cream

Salmon Rillettes

Guacamole with Pomegranate

Mushrooms al Horno with Crusty Bread

Farinata

Savory Strawberry Biscuits

Corn Cakes with Smoked Salmon

Salads, Fruits & Soups, to Start

A Riviera Salad

Petit Aioli with Canned Tuna

Roast Fig & Pancetta Salad w Goat Cheese

Tomato Salad w Anchovy & Basil

Tomato & Strawberry Salad w Feta & Olives

Creamed Corn & Garden Tomatoes

Persimmon, Pomegranate & Roquefort Salad

Citrus & Almond Salad

Brussels Sprouts w Cider & Goat Cheese

Spicy Sesame Cucumber with Avocado

Braised Lettuce & Smoky Bacon

How to Toast Nuts

Summer Squash w Canned Sardines

Stewed Artichokes w Mozzarella

Almond & Grape Gazpacho

Strawberry Gazpacho “Smoothie”

Onion & Brioche Soup w a Poached Egg & Manchego

Two Chilled Soups (Chilled Tomato/Garlic, Chilled Melon)

Lettuce Vichyssoise

All-Day Eggs & 2 A.M. Dinners

Chorizo Frittata

Crispy Fingerling Potatoes & Crispy Fried Eggs, Two Ways

Savory & Sweet Omelet Soufflés

How to Poach an Egg | How to Hard-Boil an Egg

Cacio e Pepe

Grilled Cheese

Pan Bagnat

Pan con Tomate w Ham

Herbed Goat Cheese & Chorizo Tartine w Honey

Mozzarella Crostini w Lemon & Tomato

Toasted Baguette w Dark Chocolate, Olive Oil & Sea Salt

Pasta & Rice

Bucatini w Canned Sardines & Capers

Orecchiette & Broccoli alla Romana

Lamb Bolognese w Tagliatelle

Spaghetti “Soffritto”

Penne w a Walnut Sauce

Pasta w Pesto & Avocado

Linguine w Clams & Shrimp

Ricotta Gnocchi w a Simple Tomato Sauce

Date-Night Risotto w Crab

Rice Cremoso w Clams

Jambalaya, New Orleans Style

Paella

Fish & Shellfish

Mackerel in Lemon Broth

Sashimi-Style Raw Fish w Sushi Rice

Cod w Clams in a Green Sauce

Oven-Roasted Potatoes w Cod

Salmon en Papillote

Salmon w Soy & Ginger

Salmon w Pea & Mint Pesto

Spicy Snapper Ceviche

Oyster Stew

California Crab Boil

Peel & Eat Shrimp w Garlic & Parsley

Trout w Fennel & Grapefruit

Meat & Vegetables

Pork Tenderloins w Coriander & Fennel

Duck Breast w Braised Red Cabbage & Dried Figs

Lamb Tartare

Lamb Meatballs in an Almond & Pepper Sauce

Garlic & Ginger Grilled Chicken

Chicken Thighs w Dried Fruit

Chicken Thighs w Olives & Green Beans

Roast Chicken

Belgian Endive Gratin

Lentil Soup w Smoked Ham

Ratatouille, Hot or Cold, Roached Egg or Not

Spring Peas in a Casserole

Chickpea Minestrone, Genovese Style

Cavolo Nero Gratin

Vegetable “Tart” with Saffron Mayonnaise

Whole Roast Cauliflower w Capers & Egg

Kale, Catalan Style

The Ultimate Potato Gratin

Eggplant with Back Olive Tapenade

Not-Too-Sweet, To Finish

How to Build a Cheese Course

Strawberries in a Rosé Wine Hibiscus Syrup

Day-After Meyer Lemon Tart

Figs & Fennel

Roasted Figs w Pomegranate

Rice Pudding Sundae

Lemon Caramel

Compotes (Mixed Berry, Cherry/Lemon Verbena, Stone Fruit & Basil)

Special Butter Cake

Rich Chocolate Cake w Sea Salt

Lost Bread w Apples

Almond & Oat Crisp w Mixed Berries

Olallieberry Crumble

Cherry Clafoutis

Avery’s Chocolate Chip Cookies

Almond Granita

Drinks, For Always

Negroni, Three Ways

Ti’ Punch

Daiquiri

A Blenderful of Frozen Daiquiris

Classic Margarita

Mezcal Margarita

Sangria, Two Ways (Simple, Pink Palace)

Moscow Mule w Fresh Strawberry Syrup

Dark & Stormy w Fresh Blackberry Syrup

El Diablo w Fresh Beet Syrup

#home in the kitchen #at home in the kitchen #chef #david kinch #devin fuller #simple

[ninasworldy]

12 kohlenhydratarme Mahlzeiten zum Probieren zu Hause

Egal, ob Sie eine Keto-Diät befolgen oder einfach nur nach gesunden Rezepten für ein Abendessen suchen, das Aufpeppen Ihrer kohlenhydratarmen Rezepte kann Ihnen helfen, Ihre Ernährung auszugleichen, ohne den Geschmack zu beeinträchtigen. Lesen Sie weiter für eine Reihe von Rezepten für kohlenhydratarme Mahlzeiten, die Sie zum Frühstück, Mittag- oder Abendessen essen können.

Was sind Kohlenhydrate?

Kohlenhydrate sind die in Lebensmitteln enthaltenen Zucker und Stärken. Es gibt zwei Hauptarten von Kohlenhydraten: komplexe und einfache. Komplexe Kohlenhydrate sind in Getreide, Hülsenfrüchten und bestimmten Gemüsesorten wie Kartoffeln und Mais enthalten. Obst, Milchprodukte und Desserts enthalten im Allgemeinen einfache Kohlenhydrate. Raffinierte Kohlenhydrate sind auch eine Art einfache Kohlenhydrate, bei denen viele der natürlichen Inhaltsstoffe und Nährstoffe entfernt wurden. Einige Beispiele für raffinierte Kohlenhydrate sind Limonaden, Weißmehlprodukte und Maissirup mit hohem Fruchtzuckergehalt.

3 Reasons to Lower Your Carbohydrate Intake

Carbohydrates are not unilaterally bad. They are the simplest form of energy that our bodies can process. However, there are a number of reasons to regulate your carbohydrate intake, including:

To regulate insulin levels. Carbohydrates—specifically simple carbs—can make your insulin and blood sugar levels spike shortly after you eat them. Not only does this lead you to feel sluggish, but it can lead to insulin resistance and heighten your risk for type 2 diabetes.

To improve energy. The simple molecular structure of carbs means your body makes them into quick, simple energy that you burn through quickly. This can lead you to feel more sluggish or hungry throughout the day. Lessening your carbohydrate intake and consuming more protein and healthy fats gives your body more access to slow-burning energy sources.

To increase nutrients. Refined carbohydrates are stripped of their fiber and nutrients so that your body can digest them rapidly. Complex carbs offer more fiber and vitamins per serving, but you should also consume these in moderation. Make plenty of room for protein, vitamin-packed veggies, and fiber-filled foods in your diet by cutting down on carbs. This will make you feel fuller for longer because you’re providing your body with adequate amounts of vitamins and nutrients. While low-carb diets can help you lower your sugar intake, you should always consult with a dietitian, nutritionist, or another qualified medical professional when considering any major changes to your meal plan.

12 Low-Carb Recipes

Whether you’re looking for quick weeknight keto recipes, paleo meals, or simple low-carb lunch ideas, there are many different recipes suitable for any diet. Here is a list of some easy low-carb meals you can make at home:

Zucchini au gratin: Zucchini au gratin, or zucchini gratin, is a low-carb version of potatoes au gratin made with zucchini or summer squash, heavy cream, and assorted cheeses. You can even use hollowed-out zucchini boats instead of zucchini slices. To mimic pasta gratin, you can use spaghetti squash or zoodles and skip the breadcrumbs. While you can eat zucchini au gratin on its own, you can try pairing it with your favorite salmon or grilled chicken recipe.

Cauliflower rice: Cauliflower rice, also called riced cauliflower or cauli rice, is a low-carbohydrate substitute for traditional white or brown rice. Cooked cauliflower rice can replace white rice in many easy recipes, such as burritos and risotto, or you can serve it as a simple side dish for a stir-fry. Pair cauliflower rice with an oven-baked chicken breast or chicken salad for a simple, low-carb dinner idea.

Jicama fries: Jicama (Pachyrhizus erosus), also known as the yam bean or Mexican turnip, is a tuberous root vegetable in the bean family. Jicama is a versatile, mildly flavored veggie that lends itself well to baking or cooking in the air fryer for a crispy, crunchy, and satisfying snack. Pair jicama fries with ground beef or steak tacos and wrap in lettuce instead of tortillas for a keto-friendly recipe.

Grilled salmon: Salmon is a delicious, low-fat protein that pairs well with most veggie sides. You can sear, poach, broil, or lightly grill salmon. Season your salmon fillets with dijon mustard, lemon, and herbs. Toss grilled salmon on top of a mixed green salad, or pair with sautéed greens, such as asparagus or spinach.

Caprese salad: Caprese salad (known as insalata Caprese in Italy) is an Italian salad that features basil leaves, mozzarella, and summer tomatoes. Each of the three main components represents a color from the Italian flag: vibrant green layers of fresh basil leaves, snowy white mozzarella cheese, and bright red slices of summer tomatoes, all sprinkled with sea salt and black pepper and drizzled with extra-virgin olive oil.

Chicken tikka masala: This Indian chicken dish is a popular Indian meal featuring tender, spice-marinated roasted chicken in a spicy curry and tomato sauce. Chicken tikka masala is naturally low in carbohydrates, which you can pair with a low-carb side dish, such as riced cauliflower.

Arugula avocado salad: This salad uses peppery arugula and creamy avocados to make a fresh, simple Italian and Mexican fusion dish. This rich, high-protein arugula avocado salad recipe pairs well with vegetarian dishes or lean entrées like grilled chicken and fish. Crumble feta cheese, shaved Parmesan cheese, or goat cheese on top of the dish for additional savoriness.

Stuffed mushrooms: This is a baked dish that consists of hollowed-out mushroom caps stuffed with a savory filling. Make a low-carb stuffing for stuffed mushrooms with ingredients like roasted bell peppers, ground turkey, crab meat, or cream cheese.

Vegetable soup: A hearty vegetable soup recipe filled with legumes, root veggies, and greens is a healthy and filling low-carb comfort food for the whole family. Vegetable soup is a brothy dish made with vegetable stock or chicken stock, cooked veggies, and savory seasoning. You can make homemade vegetable soup in a slow cooker, stockpot, or Dutch oven.

Oven-baked chicken thighs: Marinate chicken thighs in a blend of olive oil, soy sauce, lemon juice, salt, black pepper, garlic powder, onion powder, and paprika. Then bake on a sheet pan or baking sheet for about forty to fifty minutes for a juicy and tender low-carb chicken meal. Rather than pairing it with a starchy side, serve your chicken thighs with braised greens or shred the poultry from the bone and place in a large piece of romaine or butter lettuce for a tasty chicken lettuce wrap.

Eggs and bacon: This is one of the simplest, low-carb breakfast or brunch meals. When making this scrambled eggs and bacon dish, you can substitute regular pork bacon with turkey bacon, or use only egg whites.

Low-carb Swedish meatballs: Swedish meatballs made from ground beef (and sometimes ground pork) combined with milk-soaked breadcrumbs, onions, and beef broth. Make a low-carb, gluten-free version of Swedish meatballs by swapping out white flour and omitting the breadcrumbs.

Healthy Questions

Functional foods are whole or fortified fare that can potentially provide health benefits when consumed as part of a regular diet. Since these foods have yet to be legally defined, it’s important that consumers research any claims related to nutritional value and consult an accredited nutritionist or dietician before incorporating new foods into their diets. This article is for educational and informational purposes only and is not a substitute for nutritional advice from a trained professional.

[health28]

Cheesy Zucchini Casserole (Zucchini Gratin)

Cheesy Zucchini Casserole (Zucchini Gratin)

Free: 5 Secrets To Fast Healthy Dinners Get It Now This post may contain affiliate links, which help keep this content free. (Full disclosure) This easy, cheesy baked zucchini casserole recipe is perfect for using extra summer produce! Also called zucchini gratin, this dish uses simple ingredients and only takes 10 minutes of hands-on effort. And just like yellow squash casserole, it creates…

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[newzealandhandmade]

Simple Squash Gratin

#Simple Squash Gratin

[imaginesupply]

Spencer Reid Imagine: Just peachy

Spencer Reid Imagine: Just Peachy

Summary : Reader (female pronouns, no Y/N, third person) is hosting dinner night at her apartment for the time. Spencer volunteers to help with the preparations. Derek is a good friend.

Warnings: Smut (handjob – male receiving, cum in pants), sub!Spencer, the Lord’s name in vain (only once), one mild curse word. (Because some of this shows Spencer’s thoughts, I had to refrain from using slang words for bodily parts and bodily fluids sometimes. Please don’t judge me.)

Word count: About 1.5k

Note: I wrote this really quickly when I was taking a break from working on my thesis (how Spencer went through the PhD pain thrice willingly, I will never understand) and my brain was fried. Consequently, this is the fic equivalent of the snack you make at 3am when you’re tipsy.

"Remember what we discussed?" Derek asked an exasperated Spencer for umpteenth time as he pulled over in front of their new co-worker's apartment building.

"Yes," Spencer groaned softly, adjusting his hair. "I have an eidetic memory, you know."

Next to him, Derek chuckled. "I know. No need to be so defensive," he teased, "just be yourself and there's no way she won't fall for you."

"Actually, it's not that -"

Derek cut him off before he could say anything more. "Bullshit. It really is that easy, pretty boy and" - he leaned over, grabbing Spencer's satchel from the backseat - "while everyone is due to arrive at seven, I can divert the rest of team if you just send me a text."

Spencer frowned, staring at his friend like he had grown two heads. "Why would I want you to stall -" He stopped in the middle of the sentence, his eyebrows rising high up his forehead and his cheeks turning pink when he finally realized. "Yeah, no, yes" - Spencer shook his head clearing his now corrupted mind - "what I mean to say is that I would definitely text you but - nevermind. Bye." Then he escaped from the car as if it were on fire, almost tripping on the laces of his converse.

Not even thirty minutes had gone by and Spencer already knew he was in trouble.

They walked through the farmers' market, Spencer carrying the fast filling linen bag. She guided him through the crowd, making them stop at the stalls that held anything of interest and buying various ingredients for dinner: vegetarian gratin and peach pie.

Eventually, they stopped at the fruit stand where she approached and asked the vendor if they could taste the peaches. Though they were out of season, they were looking quite ripe. The old man handed her a peach with a smile. "There you go."

She thanked the man and pulled back the sleeve of her lightweight jacket before taking a bite. That was the exact moment Spencer realised this had been a terrible idea. He should never have listened to Derek. He should not have offered to come earlier and help make dinner.

She took in the scent and hummed against the fruit, softly so, that only he would hear and erotically enough that he had to swallow down the saliva gathering in his mouth, his Adam's apple bobbing. She bit down on the fruit, the tips of her lips curling up and then licked off a thin trail of juice along the inside of her wrist and forearm, eyes closed. Then, as if nothing, she turned to the old man. "They're delicious!"

She turned back to Spencer and he noticed she was sporting her usual slightly bemused grin. "Have a taste, darling." She turned the pale fruit in her hand and offered it to him, an expectant look in her eyes. And there, in the middle of the busy farmers’ market, Spencer felt like a teenager whose girlfriend had just slipped her hand down his pants for the first time. Which, of course, he had never experienced so he didn't actually know what that would feel like.

Knowing better than to disobey her, Spencer leaned forward into her hand and took a bite of the remaining fruit, leaving behind only the endocarp, while adjusting his satchel to hide the prominent bulge in his crotch. It was the way she looked and the way she looked at him, the way she made him feel like-

“Are you alright?” She asked.

Spencer swallowed the fruit, his throat tight. “Just peachy.”

If he thought that was torture, nothing had prepared him for the actually cooking part. The space between the cabinets and the kitchen isle was narrow, which meant their bodies always brushed whenever she passed behind him, and he was already a sweaty, blushing mess.

Just be yourself, he reminded himself of what Derek had told him. "Hey, umm," Spencer stammered, drawling off, "did you know that until refrigerators were invented in 1834, salt was widely used to preserve meat."

He heard her soft laugh behind him, immediately turning around at the sound before realising she was bent over the counter, trying to reach something on the highest shelf and he had just inadvertently placed himself right behind her backside.

For some reason he couldn't even begin to explain, his first instinct had been to touch. Luckily, though, he had managed to stop his hands mid air before he could effectively ruin everything, but now all he could see was the black fabric of her pants stretching over the roundness of her hips and the warm pressure against him and-

"Spencer!"

He started, finally looking away. "What?"

She chuckled again. "As much as I appreciate your ability to be a walking encyclopaedia, I'd really enjoy it if you could put your height to good use and pass me the pie dish."

"Of course." Spencer shook his head, clearing his mind. "Yeah, I can do that."

She stepped aside, allowing him to grab the item from the cabinet. "Thank you, darling," she said, grinning.

"No problem," Spencer quipped, wiping his clammy hands on his leg pants as he subtly made sure his predicament wasn't too noticeable.

"Great! You can go ahead and knead the dough before stretching it over the dish."

"Yes, ma'am." His brown eyes went wide when he realised that he'd just said it out loud. It wasn’t even his fault. There was just that natural authority about her that made him very compliant.

She laughed once more, softly, looking up at him almost endearingly. "You can call any m word you like, darling."

His start stopped in his chest. Was she flirting with him? He had noticed her body language did not indicate repulsion and she did touch him more than was strictly necessary, but he didn't think she'd actually flirt with him. Spencer considered that he might really have to send Derek the text, but he tried not to get his hopes up too much. He was already nervous enough as it was.

She came up behind him, taking a look at the dough he had absentmindedly tortured and shook her head in amusement. "No, darling, not like that," she cooed gently, coming up closer until her body was pressed up against his. Spencer gulped nervously, acutely aware of the way her breasts were being squashed against his side.

Then her hand wrapped around his over the dough. "You do it like this, Spencer," she whispered. Her fingers lodged themselves between his, applying light pressure, making them bend to her will. "You need to feel it. Are you feeling it?"

Spencer was certainly feeling it, but not in his hand. He would almost be amazed at how a simple touch on his hand could make him radiate warmth and make all the blood in his brain rush to his dick, if he weren’t becoming so lightheaded.

She kissed his arm over the fabric of his shirt. "Here, let me show you." He felt her free hand slide across his stomach and down to his belt. His body jerked at the touch.

"What are you doing?" He asked, his voice raspy and sounding like a whimper.

Her hand stilled over the now undone buckle. "You want me to stop?"

"No!"

It came out embarrassingly loud and he might have felt ashamed for it, hadn't she managed to remove his belt and open his pants in record time. She pressed her palm to the front of his boxers, cupping his bulge. The fabric was thin and damp, doing little to numb the sensation of her touch. Spencer knew there was already a stain from the pre-ejaculatory fluid he was leaking, but he couldn't get himself to look down. Two senses at once would be too overwhelming and he was already trembling.

At first, she just ran her the tip of her finger up and down his length, making sure to trace the small slit where the wet fabric clung to the damp head. He shivered against her and let out the cutest, most delicious whimper she had ever heard.

"Do you like how it feels?"

"Yes." He choked out the word. His eyes were shut tight, focusing on the sensation but then she surprised him, sliding her hand inside his boxers. And, oh God! Spencer panicked, if her hand alone already felt this good, how could he possibly survive being inside her - "Stop," he moaned urgently, his hand frantically rising to grab hold of hers but it was too late - it was too good.

"Oh, my darling boy," she sighed gently, pressing another kiss to arm as his dick pulsed in her fingers, making a mess of her hand and his boxers.

"I am so -" He didn't know what exactly he was apologising for and he didn't have the time to find out. The bell rang while he was still enjoying the aftermath of his first non-solo orgasm.

Panic set in. He had never gotten around to text Derek.

"Don't worry, darling," she said reassuringly before sliding her hand out of his boxers and bringing it to her mouth to lick it clean. "I'll go get the door and you go clean yourself. Don't want everyone to know how naughty you really are, do you darling?"

#spencer reid smut #sub spencer reid

[garlicandzest]

This cheesy baked rutabaga and butternut squash casserole is a delicious vegetable gratin that can be served as a side dish or vegetarian main course. This simple veggie bake is layered with sweet and savory flavors you'll love.

#rutabaga #butternut squash casserole #vegetable gratin

[gingerpop42]

Food for when you’re broke (or in a pandemic)

Recently I’ve been compiling some simple recipes to make with storecupboard ingredients, so I thought I’d share. 

BBC - literally 21 recipes for when you’re broke  https://www.bbc.co.uk/food/collections/3_dishes_to_cook_when_youre_skint

ASDA sweet potato with eggs https://www.asdagoodliving.co.uk/food/recipes/sweet-potato-baked-eggs

ASDA - Rotolo (from Miguel Barclay)  https://www.asdagoodliving.co.uk/food/recipes/miguel-barclays-rotolo

Another ASDA - Vegan meringues https://www.asdagoodliving.co.uk/food/recipes/make-vegan-meringues

Bacon Tortellini (loads of other good recipes on this site too!)  https://www.saltandlavender.com/bacon-cream-cheese-tortellini/

Jamie Oliver’s Egg and Mango Chutney flatbreads https://www.jamieoliver.com/recipes/egg-recipes/egg-mango-chutney-flatbreads/

My own recipe - Thai Curry Prawns (serves 4)  4 tbsp thai red curry paste 4 tbsp peanut butter (smooth) 1 tbsp brown sugar 1 tbsp soy sauce Juice of 1 lime handful chopped coriander  1 x 400ml can coconut milk grating of fresh ginger 400g prawns (defrosted if frozen)  Put all the ingredients except the prawns into a pan and heat on medium until the sauce has thickened and come together. Add the prawns and cook for 5 - 10 minutes depending on how large they are (they will change colour when cooked). Serve with rice or noodles or whatever you like!  You can freeze this by making the sauce and letting it cool, then spooning out into tupperware. Add the raw (and not previously frozen) prawns and seal the tupperware - write on that it is and the date you froze it - and when you want to eat it simply defrost in the fridge and follow the instructions above.  Sainsbury’s Magazine - Gnocchi, Ham and Pea Gratin  https://www.sainsburysmagazine.co.uk/recipes/mains/gnocchi-ham-and-pea-gratin

BBC Good Food - Banana and Chocolate Galette https://www.bbcgoodfood.com/recipes/caramelised-banana-chocolate-galette

BBC Good Food - Squash and coconut curry  https://www.bbcgoodfood.com/recipes/squash-coconut-curry

#recipes #easy recipes #easy meals #pandemic #pandemic cooking #isolation cooking #storecupboard recipes

[kikiscauldron]

The Yule and Winter Solstice Menu: Recipes for the Winter Holidays

The holiday season offers dishes that warm the body and comfort the soul. At the Winter Solstice the focus is on rich, hearty, and nurturing. The season celebrates displays and masterful cooking through roasted dishes, slow cooked stews, bright salads with pops of fruity flavor, and sweets that double as delicious gifts. Seasonal fruits and vegetables include beets, bok choy, broccoli, Brussels sprouts, cabbage, cauliflower, Citrus Fruits, Cranberries, dates, escarole, fennel, horseradish, kale, parsnips, pears, persimmons, pomegranate, radishes, sweet potatoes, and winter squash.

At this time of the year I like to honor the traditions and the foods that my family cooked. I love the nostalgic feeling of creating recipes that my parents had at Christmastime, so you may find recipes inspired by that. Do you have a dish that reminds you of the winter season and December holidays? Is there something you traditionally make for your Yule or Winter Solstice celebrations that I didn’t put on this list? Please let me know and I will add it!

Main Courses

The main courses of the winter holidays are warm and inviting for a full table of friends and family. Common main courses are rich, filling, and lavish – classic main courses include roasted or baked bird, hearty beef dishes, pot roasts, and meat pies.

·      Chicken and Dumplings with Mushrooms

·      Coq au Vin

·      Cranberry Hazelnut Turkey Wellington

·      Fennel & Rosemary Beef Tenderloin with Creamy Mustard Sauce

·      Herb-Crusted Roast Beef with Horseradish

·      Mushroom Wellington

·      New England Lamb Bake

·      Old-Fashioned Honey Glazed Ham

·      Perfect Turkey Recipe

·      Pomegranate and Fennel Chicken

·      Pork Schnitzel with Creamy Mushroom Sauce

·      Roast Goose

·      Simple Crock Pot Turkey Breast and Dressing

·      Slow Cooker Pot Roast

·      Spaghetti with Olive Oil, Garlic, and Anchovies

·      Stuffed Cornish Hens with Cranberries and Apples

·      Tourtiere: French-Canadian Meat Pie

Soups, Stews, and Chilis

There is nothing like a rich and hearty soup to warm you up during the winter season. Soups that kick up their spice game are a great feature at the Winter Solstice.

·      Creamy Spinach and Pear Soup with Pancetta

·      Farro and White Bean Soup with Swiss Chard and Herb Oil

·      Golden Turmeric Chickpea Chicken Soup

·      Pasta e Fagioli with Escarole

·      Parsnip Soup with Pears, Ginger, and Coconut

·      Slow Cooker Winter Vegetable Soup with Split Red Lentils

·      Sopa Azteca (Mexiccan Chicken Tortilla Soup)

·      Swedish Meatball Soup

·      Turkey and Butternut Squash Chili

·      Winter Solstice Soup

·      Winter Solstice Stew

·      Winter White Soup

·      Wintertime Braised Beef Stew

Salads

During the winter months salads become creative dishes featuring root vegetables, nuts, and citrus fruits.

·      Brussels Sprouts Salad with Apples and Walnuts

·      Citrus Endive Salad

·      Millet & Pumpkin Winter Salad

·      Roasted Beet and Winter Squash Salad with Walnuts

·      Roquefort Pear Salad

·      Warm and Roasted Winter Salad Bowl

·      Winter Chicory Salad with Kumquats and Date Dressing

·      Winter Persimmon and Pomegranate Salad

·      Winter Solstice Salad

Breads

There are many traditional breads baked at this time of year all around the world – some favorites are featured in this list below, along with flavors perfect for the holidays.

·      Ham and Cheese Quick Bread

·      Holiday Rum Eggnog Bread

·      Panettone (Italian Christmas Bread)

·      Krendel (Russian Christmas Bread)

·      Pecan Maple Loaf

·      Savory Christmas Bread

·      Savory Rosemary Goat Cheese Quick Bread

·      Spiced Anjou Pear Bread

·      St. Lucia Saffron Buns

·      Stollen (German Christmas Bread)

Side Dishes

Casseroles featuring in season vegetables and rich side dishes, all served piping hot, are familiar fares at the Winter Solstice.

·      Farro Risotto with Walnut Cream and Roasted Butternut Squash

·      Glazed Parsley Carrots

·      Macaroni and Cheese in Acorn Squash Bowls

·      Parsnip Latkes with Horseradish and Dill

·      Persimmons and Watercress Salad with Candied Walnuts and Goat’s Cheese

·      Potato and Parsnip Gratin

·      Roasted Winter Squash with Kale Pipian

·      Seared Radicchio and Roasted Beets

·      Spicy Broccoli Rabe with Parmesan and Pine Nuts

·      Sweet Potato Gnocchi with Rosemary Parmesan Cream Sauce

·      Twice-Baked Cheddar Potato Casserole

·      Winter Pastry Wreath

·      Yorkshire Pudding

Desserts

Sweets flavored with nutmeg, cinnamon, ginger, or peppermint work out perfectly for Yule. Other classic sweet treats for Yule include traditional holiday cookies like shortbread, snowball, caraway, or ginger snaps. Pears and oranges are also a nice touch to a dessert at Yule.

·      Buche de Noel

·      Cardamom Orange Sugar Cookies

·      Chocolate Pavlova with Spiced Pears and Butterscotch Sauce

·      Christmas Pudding

·      Christmas Rice Pudding

·      Classic Yule Log

·      Cranberry and Peppermint Honey Cake

·      Cranberry Bliss Bars

·     ��Cranberry Chestnut Cake

·      Cuccia

·      English Toffee

·      Gingerbread Oatmeal Cream Pies

·      Grand Fir Dark Nougat: Winter Solstice Sweets

·      La Befana Cake

·      Maple Pecan Shortbread

·      Partridge in a Pear Tree Pie

·      Pecan Pie Truffles

·      Potato Chip Cookies

·      Roasted Chesnut Cookies

·      Salted Caramel Brownie Truffles

·      Salted Dark Chocolate, Pecan, and Rosemary Bark

·      Snickerdoodles

·      Solstice Shortbread

·      Sparkling Butter Toffee Cookies

·      Spiced Brown Butter Linzer Cookies

·      Spice Parsnip Cake

·      Sugar Plum Cupcakes and Sugar Plums

·      Swedish Ginger Thins

·      Tiramisu Yule Log

·      Vanilla Crème Brulee

·      Vegan Gingerbread Man Donuts

·      Walnut Cardamom Snowballs

·      Winter Solstice Cake

·      Winter Solstice Cake (Festive Carrot Coconut Cake)

·      Winter Solstice Cookies

·      Woodland Shortbread: Evergreen Biscuits Three Ways

Beverages

Nothing says “Happy Holidays” quite like a warm and rich drink curled up in front of the fire. Yule and the Winter Solstice feature beverages that warm the soul and bring cheer to hearts.

·      Harry Potter’s Hot Butter Beer

·      Hot Buttered Rum and Cider

·      Hot Wassail (Non-Alcoholic)

·      Mulled Wine

·      Old-Fashioned Swedish Glogg

·      Slow Cooker Gingerbread Latte

·      Slow Cooker Mulled Wine

·      Toffee Eggnog

·      Tom and Jerry

·      Vegan Eggnog

·      White Chocolate Peppermint Mocktini

·      Winter Sangria (Non-Alcoholic)

·      Yule Tea

#yule #winter solstice #december #Happy Holidays #winter recipes #yule recipes #winter solstice recipes #season of the witch #winter witch #December recipes #holiday recipes #holiday menu

[captainfoodforayearblog]

Butternut Squash Gratin

Butternut Squash Gratin! A combination of creamy mornay sauce + sweet, roasted butternut squash + crisp panko-herb topping! Perfection!

Looking to bring a little luxury to your side dish game? This Butternut Squash Gratin is an attention getter – and I think you’ll be surprised at just how simple it is! (more…)

View On WordPress

#side dish #sides #vegetables #vegetarian #winter

[kinfoodie]

Oh! Hello there! My name is Ruby, I'm a part of Curtis' system, in an odd way I'm from(?) the show Max and Ruby and I'm feeling quite homesick. I miss my little Max and I'd love a slice of home, pun intended. He always preferred meaty, savory dishes, never was one for "sweet n savory". Simple looking dishes always made him happier, little rascal.. I hope this is ok, happy eating, darling! 🐇

Heya, meatier/savory dishes coming right up! :3 I did some research and it looks like (from the show) most of the food shown was fruits/veggies so I focused on meatier savory dishes but no meat. I would simply feel very odd / not right giving a rabbit, meat to eat/cook.

Spinach Artichoke Lasagna

Eggplant Parmesan II

Air-Fryer Brussels Sprouts

Lentil Bolognese

Roasted Carrots with Farro, Chickpeas & Herbed Crème Fraîche

Kale, Black Bean & Avocado Burrito Bowl

Lentil Chili Pot Pie With Pumpkin Cornbread Topping

Portobello Mushroom Stroganoff

Vegan Reuben Sandwich

Kale-Butternut Squash Gratin

There ya go! I hope you enjoy these and if not feel free to come back and ask again and I’ll refill the request to the best of my ability! <3

#otherkin #rubykin #max and rubykin #alterhuman #alters #systems #vegetarian #meaty #kin food #kin blog #ask #request #savory

[bakedcomfortfood-blog]

Best Healthy Comfort Food Recipe Who Love to Eat

We've delighted in a couple of radiant days here in Kansas City, however I realize sub zero temps are around the bend once more. Along these lines, I'm sharing some veggie-pressed solace sustenance formulas to get us through the coldest month of the year.

I find that the most pleasant approach to eat well amid short winter days is to concentrate on stacking up on vegetables, as opposed to denying myself the mushy, carb-overwhelming suppers that I'm hankering. Here are 25 delightful suppers that are helped up with new and nutritious fixings. Tricky!

1) Vegan Spaghetti alla Puttanesca

"I made this once before-it's excessively simple to make and tastes delightful. I just hurled in some locally acquired spiralized zucchini and let the sauce heat up the noodles. This is extraordinary for a brisk mid-week supper. I'm going to make it again tomorrow evening and the best part is I as of now have practically the majority of the fixings close by!" – Allison

2) Thai Red Curry with Vegetables

"This dish was delightful!!! I have been needing Thai nourishment, and subsequent to making this dish, my hankering was fulfilled. The children adored it as well!! I generally appreciate making your dishes. Can hardly wait till 2017 for the cookbook!!" – Reese

Kale pesto pizza with fresh kale to finish everything! This is a straightforward weeknight pizza for kale sweethearts. cookieandkate.com

3) Kale Pesto Pizza

"This was scrumptious! I had a bundle of child Tuscan Kale from my CSA to go through. I cherish that the pesto didn't have a bundle of included Parmesan. Can hardly wait to educate my companions regarding it and make it once more! Much obliged to you." – Angela

Broccoli meal, improved with broiled broccoli, cheddar, quinoa and entire grain breadcrumbs. - cookieandkate.com

4) Broccoli, Cheddar and Quinoa Gratin

"I've made this multiple times now and I think I adore it all the more each time I make it! Much obliged to you for such an amazing formula – this delectable dish has turned into an ordinary supper at my home. Also, I adore the image of Cookie eating the broccoli stem – my canine cherishes it as well! Anticipating attempting a greater amount of your formulas." – Sara

This broiled butternut risotto tastes great and scarcely requires any blending! cookieandkate.com

5) Roasted Butternut Squash Risotto

"This is conceivably the best formula I've made for the current year! I'd have this for breakfast, lunch, supper, and pastry. I forgot the white wine (I drank it rather ;) ) and included around 2 liberal bunches of spinach with the butternut squash toward the end. The withered greens, velvety rice, and nutty squash made without a doubt the ideal dinner. For the most part, I'm not happy with a one-bowl supper, however this required no sides. Impeccable all alone. Much obliged!" – Alyssa

Sweet and zesty Thai pineapple broiled rice, a basic veggie lover supper! - cookieandkate.com

6) Black Bean Sweet Potato Enchiladas

"One more victor! My better half stated, for what reason do we at any point ever eat meat when veggie lover possesses a flavor like this?" – Karen

7) Lentil Baked Ziti

"Stunning! I actually like this superior to conventional heated ziti or lasagna! My 17 and multi year old critical eaters ate up it. I nearly didn't make it on the grounds that the possibility of lentils in my pasta was somewhat startling. You'd never realize they were there except if somebody let you know! Much obliged to you for making the change to veggie lover eating fun and delightful." – Sherry

8) Extra Vegetable Fried Rice

"With more mouths to bolster than expected over the occasions, I made this twice over the most recent 10 days! The multiple times, I pursued the formula precisely, and it was a colossal hit! I utilized snow peas and red pepper for the 2 measures of additional veggies. Everybody ate it up and requested seconds. Much obliged, Kate!" – Emily

9) Classic Minestrone Soup

"My family adored this formula! Much superior to conventional minestrone, as I would like to think. I didn't fluctuate the formula and my soup with pasta kept consummately well in the ice chest. It was delicious to the point that I'm making it again this evening. This is certainly an attendant! Much thanks to you!" – Kim

10) Thai Pineapple Fried Rice

"I completely LOVE this formula!!! I have made it over and over. I had companions from Philadelphia visit a week ago. They lean toward veggie lover dinners, so I hauled this formula out. It was a hit with them. They are presently snared on your site too." – Kathy

If you are looking for more information about  recipes visit here: comfort food recipes

[sfarticles]

Season of the pumpkin: Add a little twist to this fall favorite

Autumn Stew in a Pumpkin. (Photo Susan Barnson Hayward from Pumpkin It UP, reprinted by permission of Gibbs Smith)

Check out my latest column here

https://www.timesherald.com/2021/10/25/season-of-the-pumpkin-add-a-little-twist-to-this-fall-favorite/

Today, we’re talking pumpkin, the next autumn harvest to write about on my docket.

I know fall is in full swing when I see displays of pumpkins and mums greeting me at supermarkets, farmers markets and roadside stands. Add to this, the myriad pumpkin spice products on display at the store.

Whether you carve them, cook them, or decorate your home with a perfectly shaped orange beauty, pumpkins take center stage this time of year.

Pumpkin 101:

• The word “pumpkin” is derived from the Greek word “pepon,” which means “large melon.”

• It is a squash and part of the cucurbita family.

• Six of the seven continents can grow pumpkins.

•  Morton, Ill., is considered the “Pumpkin Capital of the World,” being the home to Nestle’s/Libby’s pumpkin processing plant where 85 percent of the world’s pumpkin is canned.

• The Irish brought the tradition of carving a pumpkin to the United States.

• According to www.pumpkinfresh.com, “The largest pumpkin pie ever made was over five feet in diameter and weighed over 350 pounds. It used 80 pounds of cooked pumpkin, 36 pounds of sugar, 12 dozen eggs and took six hours to bake.

• In early colonial times, pumpkins were used as an ingredient for the crust of pies, not the filling. Colonists sliced off pumpkin tips; removed seeds and filled the insides with milk, spices and honey. This was baked in hot ashes and is the origin of pumpkin pie.

• Pumpkins were once recommended for removing freckles and curing snake bites.

It is such a versatile ingredient because it can be baked, boiled, steamed, fried and roasted. The blank canvas is waiting for your culinary creativity. Pumpkin seed oil is used to make salad dressing. The roasted seeds are a healthy snack. I have become a fan of SuperSeedz, flavored pumpkin seeds. My favorites, maple sugar and sea salt and dark chocolate with sea salt.  I met Kathie, the founder of the company at a food trade show. The recipes on the website are simple and healthy; caramelized pear parfaits, Asian slaw, Nutella Mousse, pumpkin yogurt parfait and maple buckwheat flapjacks. Now through November 5, take 25% off your purchase https://bit.ly/3lNdH6r You’ll be hooked on Superseedz,

There’s more to pumpkin than lattes, ice cream and pies. I’ve noticed new pumpkin spice products making an appearance this season: pumpkin spice almonds, oat milk, Irish cream liqueur, peanut butter, breakfast cereals, Twinkies, hot cocoa, bagels and English muffins, pumpkin pie Pop Tarts, and even dog treats! The one that really caught my attention…Epic Pickles of York, PA limited edition of pumpkin spice pickles! I don’t know if I can now still say that I’ll try anything pumpkin spice. I guess I should give it a try.

For this season’s pumpkin inspiration, I took “Pumpkin It Up!” by Eliza Cross (2016, Gibbs-Smith, $16.99) off the shelf. I found sweet and savory ways to enjoy pumpkin, both traditional and with unexpected twists. From homemade pumpkin pie spice mix, classic pumpkin pancakes for a Sunday breakfast to a comforting Pumpkin, Corn and Shrimp Bisque (recipe below) to liven up dinner, a decorative and delicious autumn stew (recipe below) to a decadent pumpkin tiramisu for dessert (recipe below), your pumpkin craving is covered. The versatility makes it the perfect ingredient to be the star in appetizers, soups, pastas, gratins, risotto, and of course, desserts. For the recipe for Maple-Roasted Pumpkin and Brussels Sprouts, visit https://bit.ly/2pGo2qg. For the recipe for Pumpkin Fluff Dip, visit https://bit.ly/3DXmidi

The author’s hints are helpful, too. A few examples:

“When picking out a pumpkin for cooking, look for the smaller pie-pumpkin varieties, which are sweeter and have a smoother texture than those grown for carving jack-o’-lanterns.”

“One 8-inch diameter pie pumpkin will yield about 3 cups of cooked, mashed pumpkin.”

“When buying canned pumpkin, look for cans labeled ‘solid pack’ rather than ‘pumpkin pie filling,’ which have added ingredients.”

Make family memories this season picking your pumpkin from a pick-your-own farm . Then, come home and make a jack-o’-lantern and cook up a dish with the fresh picked squash.

Here are several places to enjoy fall, including pick-your-own farms, hayrides, corn mazes and old-fashioned fun. Please call for up-to-date protocols, hours and fall offerings.

Hellerick’s Family Farm, Doylestown, PA 215-766-8388 www.hellericksfar,com

Highland Orchards, West Chester, PA 610-269-3494 www.highlandorchards.com

Linvilla Orchards, Media, PA 610-876-7116 www.linvilla.com

Merrymead Farm, Lansdale, PA 610-584-4410 www.merrymead.com

Milky Way Farm Chester Springs, PA www.milkywayfarm.com

Solly Farm, Warminster, PA 215-357-2850 www.sollyfarm.com

Styer Orchard Langhorne. PA 215-702-9633 www.styerorchard.com

                            Creamy Pumpkin Tiramisu

1 ½ cups heavy whipping cream, chilled

3/4 cup sugar

8 ounces mascarpone cheese, softened

1 (15-ounce) can cooked pumpkin purée

¾  teaspoon pumpkin pie spice

2 (3-ounce) packages ladyfingers, halved

4 tablespoons apple cider, divided

4 gingersnap cookies, finely crushed

In a large bowl, beat the cream and sugar until stiff peaks form. Add the mascarpone, pumpkin, and pumpkin pie spice; beat just until filling is smooth.

Line the bottom of a 9-by-23/4-inch spring form pan with one package ladyfingers, breaking and overlapping to fit. Sprinkle with 2 tablespoons apple cider. Spread half the pumpkin filling over the ladyfingers. Repeat a second layer with the remaining package of ladyfingers, remaining 2 tablespoons apple cider, and remaining filling. Smooth the top of the tiramisu, cover, and freeze for at least 4 hours or overnight.

To unmold, run a knife around the inside edge of the pan. Release pan sides and sprinkle with crushed gingersnaps. Makes 8 servings.

                       Pumpkin, Corn, and Shrimp Bisque

1 tablespoon olive oil

1 medium onion, chopped

2 cloves garlic, minced

1 green bell pepper, seeded and chopped

2 (15-ounce) cans cooked pumpkin purée

4 cups chicken or vegetable broth

1 ½  teaspoons seafood seasoning, such as Old Bay

¼ teaspoon freshly ground black pepper

2 (14 ½ -ounce) cans cream-style corn

1 ½ pounds medium shrimp, peeled and deveined

Finely chopped green onions, for garnish

In a large pot over medium heat, heat the oil and sauté the onion, garlic, and bell pepper until tender, 6-7 minutes. Stir in the pumpkin, broth, seafood seasoning, pepper, and corn; heat, stirring frequently, until mixture simmers. Reduce heat to low and cook, stirring often, for 15 minutes. Add shrimp, increase heat to medium, and cook until shrimp are pink and opaque, 4-7 minutes. Serve garnished with green onions. Makes 8 servings.

                                Autumn Stew in a Pumpkin

3 tablespoons vegetable oil, divided

2 pounds beef chuck, cut into 1-inch cubes

1 cup water

3 large potatoes, peeled and cut into 1-inch cubes

4 medium carrots, peeled and cut into 1/4 -inch slices

1 large green bell pepper, seeded and chopped

2 cloves garlic, minced

1 medium onion, chopped

2 teaspoons salt

1/2 teaspoon freshly ground black pepper

2 tablespoons beef bouillon granules

1 (14 ½  -ounce) can diced tomatoes, with liquid

1 (10- to 12-pound) pumpkin

Heat 2 tablespoons oil in a large pot over medium heat and brown the beef. Drain the grease and add the water, potatoes, carrots, bell pepper, garlic, onion, salt, and pepper. Cover and simmer for 2 hours, stirring occasionally. Stir in the bouillon and tomatoes.

Preheat oven to 325 degrees. You may need to rearrange the racks in your oven so the pumpkin will fit.

Wash the pumpkin and cut a 6-inch circle around the top stem. Remove the top, trim the pulp from the underside, and reserve. Scoop out the seeds and stringy pulp. Place pumpkin on a sturdy baking pan and carefully pour the stew inside. Replace the top and brush the outside with the remaining 1 tablespoon oil. Bake just until pumpkin is tender, 1 ½ -2 hours. Remove from oven and cool on the baking sheet for 5 minutes. Serve stew directly from the pumpkin, along with some of the cooked pumpkin Makes 8-10 servings.

Stephen Fries, is a professor and coordinator of the Hospitality Management Programs at Gateway Community College, in New Haven, CT. He has been a food and culinary travel columnist for the past 13 years and is co-founder of and host of “Worth Tasting,” a culinary walking tour of downtown New Haven, CT. [email protected] For more, go to stephenfries.com.

 Recipes and photos courtesy of  Pumpkin It UP, reprinted by permission of Gibbs Smith  Photos Susan Barnson Hayward

#pumpkins #pumpkin it up #fall recipes

[tastesoftamriel]

I was asked about what dishes you should never offer to Daedric Princes by a follower who's probably a little too curious for their own good. Here's an interesting question I certainly have not thought of, because I generally try not to invoke the wrath of Daedric Princes! However, if you really want to potentially bring the punishment of Oblivion down upon yourself, please feel free to try the following...

Mehrunes Dagon

Instead of fiery destruction, I propose something...cute. A classic chilled custard tart topped with warm berry compote and some Hammerfell-style rose-and-vanilla pashmak is bound to melt hearts, just not in the way one of his Dremora would.

Peryite

I love making healthy foods just as much as indulgent dishes, and as the popular adage goes, an apple a day keeps Peryite away! A classic rucola and feta salad with a balsamic and Cyrodiilic olive oil can be made even better with an extra handful of spinach, a sprinkle of fresh pomegranate, halved walnuts, avocado and cucumber slices, and a few diced apple pieces! Simply delectable, and sure to keep scurvy and pestilence at bay.

Molag Bal

What should you not offer the Daedric Prince of domination and creator of vampires? Probably a soft, delicate vegetarian dish. A Breton vegetable quiche with an all-butter crust, goose eggs, sun-dried tomatoes, delicate baby spinach, fresh chanterelle mushrooms, squash, lots of garlic, and a spot of chevre. Mouth-wateringly good, this little beauty makes for an excellent meal at any time of day, and is bound to make Molag Bal sneer.

Namira

I'm going to be a little cheeky here and turn something gross and creepy into something delicious that even the fussiest nobles I've served love: garlic butter snails. Namira's followers are known to chow down on live, raw snails, shells and all, but I prefer mine with a garlicky gratin and a sprinkle of cave-aged West Weald parmesan. Oh, and don't forget to eat them with a fancy silver snail fork like a proper diva!

Boethiah

Plots? Destruction? Snakes? Not with this dish! What you see is what you get with a traditional Nord bread-and-butter pudding! It's a great way to use up your leftover bread scraps and stale butter, and is one of Tamriel's most satisfying desserts in my humble opinion. Served with hot custard and dried snowberries, this pudding is the perfect, least deceptive dish I can imagine.

Hircine

You were spot on with a salad, but let me raise the bar a little. Not just any salad will do, but you'll want all your ingredients to be gently cultivated by hand and farmed, as opposed to wild foraged. Iceberg lettuce and pink pear salad with some crumbled goat cheese and honey hits the spot, but how about topped with some marbled fatty beef? The historic Gweden Farm near Anvil has won countless awards for its pampered cows who are given a daily massage and the best fresh grass and Cyrodiilic grain. Domesticated, happy, and wonderful...unless you're a hunter, that is.

Hermaeus Mora

You'd have to be downright stupid to try a traditional Argonian worm bowl unless you're Saxhleel, and even then, most of them don't want to touch this nasty, wriggling dish. Fresh, live mealworms and kotu gava eggs are drowned in a fermented blood worm sauce, with shredded catapult cabbage and flame-grilled, toxic haj mota flesh. I once commented that it looked a little like Hermaeus Mora himself, before taking a tentative nibble and spending the rest of the day throwing up in the swamp. Please don't try this. It's the dumbest dish in Tamriel, and a pox on whichever Argonian invented it.

Sheogorath

No cheese or strawberry torte here! In fact, the least madness-inducing food I can think of is a nice, mild pistachio ice cream profiterole, dipped in sweet milk chocolate and topped with fresh nuts is the perfect Breton summer treat, yet far too boring for the Prince of Madness to bother with. Which leads us to...

Sanguine

I really dislike coming up with bland, mundane dishes for the occasional fussy eater I come across during my travels. Sanguine, Prince of hedonistic pleasures, probably lurks over my shoulder at the average feast I throw, so I admit I was a bit stumped here...until I remembered my Granny Matilda's chicken noodle soup. As basic as soups come, this simple broth is made by boiling leftover chicken carcasses for a night and a day, and served with plain egg noodles. The perfect food for when you're feeling under the weather, or have the palate of a small Nord child.

Malacath

Altmer cuisine seems like a good way to get Malacath really mad, because it's basically the antithesis of what he stands for. Delicate Quicksilver Lingwe cerviche with a yuzu drizzle and Crystal Hannia caviar, with a light avocado mousse flavoured with apple blossom? A sensory delight, and bound to make any Malacath-respecting Orc gag.

Jyggalag

Fried, hand-pulled buckwheat noodles with a spicy Pellitine-style curry sauce is a good way to make this Prince quite cross with you. Not only is it messy to eat, but your furniture will likely suffer bright orange and yellow stains from the turmeric and tomatoes, and your bowels will also be as tangled as the noodles after consuming a fiery Khajiiti curry.

Vaermina

So mundane and boring, you're definitely not bound to have any dreams or nightmares about a bowl of saltrice porridge with comberry preserves and scrib jerky. The staple food of the common Dunmer, it's tasty enough to eat on a daily basis, but hardly the stuff dreams are made of.

Mephala

This spidery Prince enjoys interfering with us mortals, so it's time to fight back with a dish that'll probably make most other Daedric Princes frown too. Imperial food is famous for its balanced flavours, textures, and fresh ingredients, and a Gold Coat seafood stew is a vibrant dish bursting with the best fresh fish, mussels, lobster, and crabmeat the region has to offer. Mild but but with a tangy punch from the sun-dried tomato based soup and a dash of crisp white wine, this is a dish that both young and old enjoy across Cyrodiil.

Meridia

Charred jerk wild boar stuffed with timber mammoth cheese and a delicious bloody jus-and-honey sauce is sure to make any Bosmer's mouth water! It's definitely dead, it's definitely cooked, and it's definitely bound to disappoint Meridia. Just a warning- try this for a laugh and you'll never be able to get rid of her beacon.

Azura

By Azura, please don't offer this to the Lady of Dawn and Dusk unless you want to irreparably have your race changed! Love and devotion is what this Prince craves, so why not damage yourself with a fiery Dunmeri Vvardenfell fondue, made from scuttle, crab meat, and extremely spicy fire petal blossoms? Enjoyed by the most pain-seeking of Dunmer, my version comes with fried hackle-lo leaf and saltrice-and-wickwheat bread for dipping. It'll have your guts in a twist for days, which is the price to pay for this deliciously hot "cheese" dish. Oh, and did I mention that it's best washed down with a nice cup of Vivec's Gingergreen Chai?

Nocturnal

There's absolutely nothing dark about a Redguard sun-jelly, made with fresh fruits from coastal Hammerfell. Coconut, palm fruit, watermelon, and bananas are the stars of the show in this dessert, set in a chilled agar jelly that keeps the heat at bay. The fanciest Redguards love mixing edible gold flakes into the jelly itself, giving it a delightful luster that is sure to put a smile on your face and chase the shadows away.

Clavicus Vile

You're not going to want to strike any bargain to give up a delicious baked chub loon gratin with echatere cheese, over hasselback potatoes and crispy radish chips. This Orcish delicacy is surprisingly so good it's even tickled the fancy of the fussiest eaters in Tamriel! The chub loon meat is juicy and melts in the mouth, and the echatere cheese melted into the cracks of a hasselback potato are wonderful with radish chips for dipping. Admit it, you're drooling aren't you?

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