How ironic. The perpetual single girl is writing a blog post about great meals to cook as a couple. I really am laughing about it as I type. Although I do not spend my weeknights and weekends cooking with a significant other, I know that it is more fun to cook with someone. And to share a meal with someone! So here are a few recipes that are not only great to make with someone, but also for someone, and of course, to share with that special person. Continue Reading »
It keeps happening. The roasted squash train just won’t stop. There’s been a salad, a savory crumble, and here’s the final one (at least for now)…a sweet quickbread. It is inspired by the usual sweet breads we often make with fruits and vegetables–banana, zucchini, carrot, etc. Puréed squash is a great addition to soups, stews, dips, pies and more, and it’s a more than obvious ingredient to add to breads. You can make your own, or buy it if in a can or frozen. What makes this purée a little different from the rest is that the squash is tossed with a little something sweet, roasted and then blended before it forms the foundation of this bread.
There was a lot of squash action happening around these parts during November and December. Just a couple of weeks ago, I posted a roasted squash salad, and in another week or so, there will be a sweet quickbread with roasted, caramelized squash. And now, here’s a savory crumble. With roasted squash. Redundant, maybe, but that does not negate the final recipe one bit! Here’s a perfect side dish with roasted squash that combines porcini mushrooms and bacon all in one bite.
We all have weaknesses, and one of mine is bread. I am not the only one who eagerly eyes full restaurant baskets kept warm under soft linens. And the smell of risen yeast in a bakery, whether it be salty or sweet, is enough to cause my heart to beat quickly with anticipation. There’s something about the heartiness of bread–its filling and comforting nature–that also makes it enticing. Bread is more than just the outer layers of a sandwich or the foundation of a crostini. It is an accompaniment that pairs well with salads, soups, stews, and more. Slices or chunks of a loaf can transform into toasted crumbs sprinkled over eggs, French toast with bacon or bread pudding and whipped cream. Versatility is a key feature of an amazing ingredient. Here are a few sweet and savory bread recipes, as well as a few muffins throw in for fun.
Halfway through the first month of the New Year, and here’s the first new post! Not the best way to start out, but that’s how it goes. There have been many delicious meals since November, thanks to the bountiful holidays, but not one has been shared here. Well, here’s the first one that was shared with friends for Thanksgiving dinner. It is a salad that combines a few of my favorite items in one bowl. They were perfect in the fall, and they’re just as great now. Continue Reading »
The fall and winter usher in short days, rainy mornings, blustery winds, and a million reasons to bake with wild abandon. In addition to a few savory and sweet breads, there was a cake that popped up around these parts not too long ago. It was inspired by two bags of bananas in the back of the freezer, plus the desire to re-make an addictive caramel sauce from last year. Although I am in no way a fan of raw bananas, I often find myself baking or simply eating banana bread, banana muffins, banana cake, etc. Their flavor changes after a long stint in the oven, and they also create a product that is always moist, appropriately dense and somewhat nutritious. If you ignore all of the sugar, flour and butter. This dessert combines everything you love about bananas and caramel in an upside down cake that is as pretty as it is delicious. Continue Reading »