Carly and Dolly brought these to a Halloween party at the barn. I reduced the sugar in this version.
2 C sugar
1 C oil
3 eggs
2 C canned pumpkin
3 C flour
1/2 t salt
1/2 t baking powder
1 t cloves
1 t cinnamon
1 t nutmeg
1 t baking soda
Add oil to sugar in mixing bowl until blended. Add eggs and set aside. Take cloves, cinnamon, nutmeg, baking soda, salt and baking powder, mix into flour. Stir pumpkin into sugar mixture then mix in dry ingredients. Blend into a creamy batter.
Bake 350• for 25 minutes.
Wednesday, September 22, 2010
Olivada with Crostini
We used Italian bread and toasted it lightly. It was delicious. I also added extra garlic!
2 1/2 C drained pitted black olives ( two 6 oz cans)
1 garlic clove, minced or pressed
2 T pine nuts
1-2 T extra-virgin olive oil
* You can also use Greek or Italian Olives for a stronger flavor, just more expensive.
Coarsely chop half of the olives and set them aside. In a food processor or blender, whirl the remaining olives with garlic, pine nuts, and 1 T of olive oil until mixture is somewhat smooth (it's okay if some of the pine nuts remain whole). If the mixture is too stiff, add the remaining T of olive oil. Stir in the chopped olives.
Covered and refrigerated, Olivada will keep for about a week. Serve at room temperature.
I actually did all of the olives in the food processor, half first then added the rest of the whole olives and blended lightly.
2 1/2 C drained pitted black olives ( two 6 oz cans)
1 garlic clove, minced or pressed
2 T pine nuts
1-2 T extra-virgin olive oil
* You can also use Greek or Italian Olives for a stronger flavor, just more expensive.
Coarsely chop half of the olives and set them aside. In a food processor or blender, whirl the remaining olives with garlic, pine nuts, and 1 T of olive oil until mixture is somewhat smooth (it's okay if some of the pine nuts remain whole). If the mixture is too stiff, add the remaining T of olive oil. Stir in the chopped olives.
Covered and refrigerated, Olivada will keep for about a week. Serve at room temperature.
I actually did all of the olives in the food processor, half first then added the rest of the whole olives and blended lightly.
Chick Pea and Artichoke Heart Stew
I served this for our season premiere party of "Glee". It is yummmmmmy and we all agreed the smell was almost as good as the taste! We also had "Olivada" on toast.
Serves 4-6 Takes about 25 m
4 C Vegetarian Stock
2 medium onions, chopped (@ 1 1/2 C)
2 garlic cloves, minced or pressed ( I used more )
2 T olive oil
1 t turmeric
4 Yukon Gold potatoes, cut into small cubes (@ 4 C)
1 sprig fresh rosemary ( 1 t dried )
5 leaves fresh sage, minced ( 1/2 t dried) I used the dried version of both of these.
1/2 C pureed winter squash or sweet potatoes *I used a 4.5 oz jar of pureed squash baby food
2 cans chick peas drained
1 14 oz can quartered and drained artichoke hearts
salt and pepper to taste
Optional
lemon wedges and grated Pecorino or Parmesan cheese
In a saucepan, bring the stock to a simmer. While the water heats, saute the onions and garlic in the oil for about 8m until soft. Stir in the turmeric and paprika, saute for a minute. Add the potatoes, rosemary, sage and the onion mixture to the stock. Cook for about 12 minutes, until the potatoes are tender. Stir in the pureed squash, and add the chick peas and artichoke hearts. Remove the rosemary sprig, add salt and pepper to taste and return to a simmer.
Serve with lemon wedges and top with cheese if you wish.
Serves 4-6 Takes about 25 m
4 C Vegetarian Stock
2 medium onions, chopped (@ 1 1/2 C)
2 garlic cloves, minced or pressed ( I used more )
2 T olive oil
1 t turmeric
4 Yukon Gold potatoes, cut into small cubes (@ 4 C)
1 sprig fresh rosemary ( 1 t dried )
5 leaves fresh sage, minced ( 1/2 t dried) I used the dried version of both of these.
1/2 C pureed winter squash or sweet potatoes *I used a 4.5 oz jar of pureed squash baby food
2 cans chick peas drained
1 14 oz can quartered and drained artichoke hearts
salt and pepper to taste
Optional
lemon wedges and grated Pecorino or Parmesan cheese
In a saucepan, bring the stock to a simmer. While the water heats, saute the onions and garlic in the oil for about 8m until soft. Stir in the turmeric and paprika, saute for a minute. Add the potatoes, rosemary, sage and the onion mixture to the stock. Cook for about 12 minutes, until the potatoes are tender. Stir in the pureed squash, and add the chick peas and artichoke hearts. Remove the rosemary sprig, add salt and pepper to taste and return to a simmer.
Serve with lemon wedges and top with cheese if you wish.
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