Baked Brie with Cranberries and Pecans

 

A luscious, elegant appetizer for fall and winter is baked brie. It looks fancy but is easy to make. This appetizer is perfect for all holiday parties and dinners. I love adding cranberries and nuts to baked brie in fall and winter. My choice of nuts is pecans, but you could also use walnuts if you prefer their taste.  Both work well with baked brie. 

 

 

 

 

 

Baked Brie with Cranberries and Pecans

Use organic when available. Makes 8 Servings Time: about 25 mintues

Perfect for all holiday parties

 

Ingredients

• 1 (13.4-ounce) round brie 
• 1/2 cup roasted pecan pieces
• 1 (12-ounce) bag fresh cranberries
• 1/2 cup water
• 1/2 cup maple syrup
• Zest and juice of 1 orange
• 1 teaspoon chopped fresh rosemary

 

Instructions

• Preheat oven to 350 F or 150 C
• In medium saucepan, combine cranberries with maple syrup & water over medium-high heat; bring to boil & then reduce to medium-low heat
• Cook stirring occasionally, until cranberries have popped & mixture has thickened (8 to 10 minutes); remove from heat & stir in orange zest, juice, & rosemary
• Place brie in a baking dish lined with parchment paper or a small cast iron skillet
• Bake 8 to 10 minutes until center of brie is soft
• Place brie on serving platter and top with cranberries & pecans
• Serve immediately with crackers, toasted bread, and apple slices.

 

 

 

 

 

 

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Rich & Creamy Pumpkin Soup

When the temperatures turn cooler in fall, I always think of a warm, thick soup with crusty bread. Living in Florida, it’s not that cold, but I still want soup as our temperatures drop.  Everyone has their favorite pumpkin soup recipe.  Here’s my spin on the autumn classic.  Feel free to adapt by adding spices or whatever pleases your palate or pantry.

 

 

My thick soup is creamy with a depth of flavor without adding cream.  I use yogurt, but if you have to avoid dairy, you can substitute coconut or almond milk.   Simmering pumpkin with garlic and onion is the key to the taste. You can use the real deal with small cooking pumpkins, or if you’re pushed for time, substitute prepared pumpkin puree. Nuts and seeds add a crunchy aspect to  the velvety pumpkin soup. Try toasting some sliced almonds in a dry pan set on a low flame until lightly browned. You can substitute pecans, walnuts, pignoli nuts, or seeds.

 

 

Rich & Creamy Pumpkin Soup With Nuts

Use organic when available. Serves 4 to 6

Ingredients

• 2 tbsp olive oil
• 2 lbs fresh pumpkin, peeled, seeded, chopped (Sub 2 1/2 cups puree)
• 2 medium onions sliced
• 2 cloves of garlic
• 3 cups vegetable or chicken stock
• 1 cup plain Greek yogurt (coconut or almond milk)
• 1/2 cup roasted nuts (almonds, pecans, walnuts, pignoli nuts, croutons, or seeds) 

Instructions

• Over medium heat, add oil to pot and saute onions for 1 minute 
• Add pumpkin and garlic and saute for a couple of minutes
• Add stock and salt and pepper and bring to a boil
• Reduce heat and simmer until pumpkin is tender about 30 minutes
• Blend with immersion blender or let cool slightly and remove to regular blender
• Return to pot and add yogurt
• Cook 1 minute on medium
• Serve in soup tureen or individual bowls
• Optional 1 tablespoon yogurt to swirl through the soup or drop into soup
• Garnish with roasted nuts, seeds, croutons, or roasted chickpeas

 

 

 Enjoy!

 

 

 

 

 

 

 

 

 

 

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Halloween Jack O'Lantern Stuffed Peppers

I enjoy food art anytime, but especially around holidays. I did bunnies last spring, and for Halloween, we're having Jack O'Lantern Stuffed Peppers.  If your peppers lean, trim bottom of pepper to level them. I'm including a lean beef and whole-wheat bread stuffing for the Jack O'Lanterns, but feel free to substitute your favorite stuffing. Ground turkey or chicken can be substituted for the beef.  For vegetarians and vegans, try a mix of beans, like black bean and pinto beans, with bread crumbs or brown rice. I personally like topping with cheese and tomato sauce. 

 

 

 

 Have fun with the presentation. Kids love what looks gross to most adults!  

 

 

 

 

 

 

 

 

Jack O'Lantern Stuffed Peppers

Use organic when available. Serves 6

 Prep Time: 25 mins    Cook Time:  1 hr   Total Time:  1 hr 25 mins

Ingredients

• 6 orange bell peppers
• 1 pound lean ground beef, chicken, or turkey
• 1 egg
• 4 slices whole wheat bread, cubed or 1 cup cooked brown rice
• 1 small onion, chopped
• 1 small tomato, diced
• 2 cloves garlic, minced
• ½ cup chili sauce
• 1 tbsp yellow mustard
• 3 tbsp Worcestershire sauce
• salt and pepper to taste 
• optional grated cheddar cheese
• optional serve with favorite tomato or Marinara sauce 

Instructions

• Preheat the oven to 350 degrees F (175 degrees C). Grease an 11x17-inch baking dish
• Wash peppers, & cut jack-o'-lantern faces into peppers with a sharp paring knife, making triangle eyes and noses, and pointy-teeth smiles; slice off tops of peppers, and scoop out seeds and cores - save cut out parts of peppers
• Mix together ground beef, egg, bread cubes, onion, pieces of pepper, tomato, garlic, chili sauce, mustard, Worcestershire sauce, salt, and pepper in a bowl
• Stuff peppers lightly with beef stuffing, and place them into the prepared baking dish so they lean against each other
• Bake in the preheated oven until peppers are tender and the stuffing is cooked through and juicy, about 1 hour
• Optional sprinkle grated cheddar on top of peppers for last 5 minutes of baking, serve with Marinara sauce
    

 

 

 

 

 

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Halloween Treat: Halloween Spider Deviled Eggs

 

Halloween is a fun holiday for everyone. The drawback to me is that it is a time of great excess sugar.  No, I don't think children or adults even should entirely give up treats and desserts. I do think that besides the sweet treats, there should be some that are cute and more healthy.

In my family, that starts with deviled eggs.  No matter the holiday, we look for a plate of deviled eggs that disappear rapidly.  We love them in all seasons. I also personally love food art. This Halloween appetizer is cute, appropriate to the season, and lower in sugar. 

 

 

 

 

Halloween Spider Deviled Eggs

Use organic when available. Makes 12 spiders

 

Ingredients

• 6 peeled hard boiled eggs
• 1 tbsp mayonnaise
• ¼ tsp Dijon mustard
• 12 black olives
• salt & pepper to taste
• optional a pinch of paprika

 

 

 

Instructions

• Cut each egg in half lengthwise, remove yolks
• Place yolks in a bowl with mayonnaise, mustard, salt, and pepper 
• Mash yolks and stir mixture until smooth and thoroughly combined
• Fill each egg half with deviled yolk mixture using spoon, piping bag, or sturdy plastic bag with a corner cut off
• Cut olives in half and place 1/2 on each filled egg  
• Cut other olive half into 4 strips & then cut each strip in half 
• Use 8 thin olive pieces for the legs with 4 olive legs on each side of the spider & sprinkle with paprika (optional)    

  

  
  
  

 

 

 

 

 

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Spooky Halloween Appetizer: Pepper Spider on Spinach Artichoke Hummus

 

For Halloween fun, make a spooky platter of a spider on green dip using pepper for the spider and spinach artichoke hummus for the dip. It looks great and is so tasty too!

 

 

Choose an orange pepper that looks like a body of a spider (with a little help).  I cut the bottom off and deseeded the pepper. 

 

 

 

  I cut a spidery body shape (maybe) and added 2 holes filled with half a dried cranberry for eyes. You could also just use edible black paint. 

 

 

 

I used the rest of the pepper to cut lengths of legs to surround the body. I placed the pepper parts on a bowl of spinach artchoke hummus. Golly, it tastes so good and has a nice green color. 

I placed the white bowl of dip & spider on a black plate and surrounded it with cut veggies. This appetizer is cute, tasty, and healthy.

 

 

I put the plate on a charger with a vintage thrift store doily in orange trim on top.  I like the look for my party.

 

  

 

 

 Now if you want to get creative, homemade dip always tastes better to me than commercial brands. I also like knowing exactly what's in my food. This hummus recipe makes a great thick dip which holds the pepper spider perfectly.

  

Spinach Artichoke Hummus

Use organic when available. Makes 1 1/2 cups or about 4 Servings 

 

Ingredients

• 1 can of cooked chickpeas drained (reserve fluid) or about 1 1/2 cups cooked chickpeas
• 2 tbsp tahini (sesame paste)
• 1 cup fresh spinach sauteed in a little olive oil
• 1 cup marinated artichoke hearts drained & chopped
• 1 tablespoon lemon juice
• 1 small garlic clove
• salt & pepper to taste
• a drizzle of really good extra virgin olive oil or about 2 tsp

 

Instructions

• Place chickepeas in a blender or food processor with tahini, spinach, artichokes, lemon juice, garlic, salt & pepper 
• Blend at high speed until smooth; add 2 tsp reserved liquid if too dry
• Add 2 tsp of olive oil and blend again
• Chill in the refrigerator until served
• Serve with fresh vegetables, flatbread, toasted crostini, or pretzels 

 

 

 

 

 

 

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Pumpkin Pie Spice & Pumpkin Dip For Fall Holidays

 

Many autumn dishes call for pumpkin pie spice. It's really just a simple mix of cinnamon, nutmeg, ginger, and allspice.  I save a few glass spice jars with lids (wash, air dry) for my inexpensive homemade mixes like this.  Pumpkin Pie spice is easy to make and economical too. Be sure to annually review your herbs and spices for freshness. Although they theoretically don't expire or become unsafe, they do lose flavor, color, and aroma over time. NOTE:  Some pumpkin spice blends sold commercially contain cloves too. I personally do not like cloves. You can add and subtract a spice and change amounts to personal preference.

  

Pumpkin Pie Spice

Use organic when available. Time about 5 minutes Makes 1 cup

Ingredients

• ¼ cup ground cinnamon
• 4 teaspoons ground nutmeg
• 4 teaspoons ground ginger
• 1 tablespoon ground allspice

Instructions

• Combine cinnamon, nutmeg, ginger, and allspice together in a bowl
• Store in air-tight container with lid
• Label with name & date mixed

  

 

 

 Now for Pumpkin Dip:

 

 

 

 For all your autumn get-togethers, there's nothing like a bowl of pumpkin dip with a tray of apple slices, ginger snaps, graham crackers, pretzels, or even vanilla wafers.   It's so easy to make and will disappear fast. It's also perfect for afterschool snacks or family night in front of the TV. I suggest you place your cream cheese on the counter until it softens before mixing to avoid lumps.

  

Pumpkin Dip for Fall Holidays

Use organic when available. Makes 4 cups or about 32 Servings in 15 minutes!

For smaller amount, half the ingredients.

 

Ingredients

• 1 cup  confectioners' sugar
• 1 (8 ounce) package cream cheese, softened
• 1 (15 ounce) can solid pack pumpkin
• 1 teaspoon ground cinnamon
• 1 tablespoon pumpkin pie spice
• 1 teaspoon vanilla extract 

Instructions

• Beat confectioners' sugar and cream cheese in a medium serving bowl with an electric mixer until smooth
• Gradually blend in pumpkin
• Add & mix cinnamon, pumpkin pie spice, and vanilla until well blended
• Chill in the refrigerator until served
• Serve with apple slices, ginger snaps, vanilla wafers, graham crackers, or pretzels 

  

 

 

 

 

 

 

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Arugula & Fig Salad

 

When fresh figs are in the market, you can make a quick, fig and arugula salad with goat cheese and a simple balsamic dressing. It's fast to make, and quite tasty. 

 

 

 

 This is such an easy, yet elegant salad. The spiciness of the arugula paired with the sweetness of the figs and honey is wonderful, and the balsamic ties it all nicely together! It's a very versatile recipe.

 

 

Arugula & Fig Salad

Use organic when available. Serves 4 

Ingredients

• 4 cups arugula
• 8 fresh figs quartered
• 1/4 cup grated Parmesan cheese
• 2 tbsp pine nuts toasted
• 2 tbsp honey
• 2 tbsp balsamic vinegar

Instructions

• In a small bowl, combine honey and balsamic vinegar
• Whisk until well combined
• Place arugula, figs, Parmesan cheese, and pine nuts together in a bowl 
• Drizzle vinegar & honey on salad
• Toss lightly and serve immediately

 

 

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Crunchy Apple Salsa

 

Fruit salsa is easy to make and great party food. From a nutrition standpoint, a fruit salsa is also a much lighter, healthier alternative to usual condiments like cream sauces, barbecue sauce, and sour cream. For fall, I'm sharing a sweet fruit salsa with heat, Crunchy Apple Salsa. Apples combined with onion, pepper, cilantro, and lime juice. If your apples are pesticide free, keep the skin on to keep the pieces fresher and provide a colorful contrast to the purple onion. Besides eating it with tortilla chips, pair it with grilled shrimp or chicken, and fish tacos.

 

Crunchy Apple Salsa

Use organic when available. Serves 8

 

Ingredients

• 2 apples halved, cored, and diced
• 1/2 cup red onion diced
• 1/2 cup Anaheim chili pepper seeded and minced
• 1/2 large red bell pepper seeded and diced
• 1/2 Jalapeño pepper (seeded & minced) (optional)
• 2 limes juiced
• 1/4 cup fresh cilantro (or parsley) chopped
• 1/2 tsp honey
• salt and pepper to taste

Instructions

• In medium size bowl, mix lime juice and honey
• Add apples and stir to coat
• Add onion, bell pepper, cilantro, jalapeño, and Anaheim pepper
• Toss to coat
• Add salt and pepper to taste and stir
• Cover dish and refrigerate for 30 minutes for flavors to blend
• Serve with grilled meat, seafood, or tortilla chips

  

 

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Kale, Apple & Feta Salad

 

  

 

Today's recipe is a delicious fall salad of massaged kale, apple, and feta with a garnish of dried cranberries and pine nuts. It's perfect for fall and holiday meals. Choose your kale. If you don't like kale, try baby kale which is softer. Wash well, dry, and remove stems from leaves before chopping. Dice apple and toss with lemon juice.

Kale, Apple, & Feta Salad

Use organic when available. Serves 4 to 6

Ingredients

Salad

• 5 to 6 cups chopped kale
• 1 tsp salt
• 1 large apple diced - I like Granny Smith
•  1 tbsp lemon juice
• 1/2 cup feta cheese
• 1/2 cup dried cranberries, cherries, or raisins
• 1/4 cup pine nuts (or pumpkin seeds, pecan or walnut pieces)

Dressing

• 1/3 cup extra virgin olive oil 
• 2 tbsp apple cider vinegar or white wine vinegar
• 1 garlic clove minced
• 1 tbsp Dijon mustard
• 1 to 2 tbsp maple syrup or honey
• salt and pepper to taste

Instructions

• In a small bowl, combine dressing ingredients
• Whisk until well combined, taste, adjust ingredients as needed
• Place kale in large salad bowl
• Sprinkle vinaigrette on kale and massage with fingers for 2 minutes
• Taste kale & pour more vinaigrette if needed & toss to coat
• Garnish with apples, cranberries, pine nuts, and feta
• Optional garnish of pumpkin seeds or walnut or pecan pieces instead of pine nuts

 

 

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