This is a really-really yummy chili recipe! I am so happy to share this because it is such a winner and so different from a regular chili! I think I am surprised myself at how well this dish has turned out. I knew I liked pumpkin, and I knew I liked chili, so combining these two both into a pumpkin chili recipe seemed like a really good (and a really persistent) idea in my head! Still, I had little doubts and dilemmas (like should I make it sweet or savory, add pumpkin pie spices or not, etc.). Well, I have no doubts any more! This is definitely a SAVORY pumpkin chili, without any sweetness or spices that are usually associated with pumpkin. I wanted this to be a chili, first and foremost, so the only spices here are chili and cumin, just like in a regular chili. No cinnamon, no nutmeg, no pumpkin pie spices. I love how savory this dish has turned out to be, and I just love savory pumpkin recipes! In fact, I almost ate the whole pot of this chili today, all by myself, for lunch and for dinner – it’s that good and addicting!
This is a vegetarian stew: I did not include any meat (even though next time I might), instead I included 2 types of beans: black beans and garbanzo beans (any white beans will do too). [click to continue…]
My obsession with pumpkin and very ripe bananas continues. This time, I decided to add chocolate chips to the mix. If you enjoy banana bread with chocolate chips, you’ll LOVE these pumpkin chocolate chip muffins!
These muffins are so moist and light in texture, I am tempted to call them cupcakes, except there is no frosting on top. And, you don’t really need rich frosting over these muffins because you’ll be eating them for breakfast! and dessert! These muffins are light and fluffy and have just enough chocolate chips to make them a delicious chocolate treat, but without the chocolate overwhelming the pumpkin flavor. [click to continue…]
If you don’t like salmon because it’s fishy or dry, you will change your mind after you try this Asian salmon recipe! The salmon here is very moist, flaky, juicy, and flavorful. The Asian sauce is smooth and silky, with just the right amount of garlic. The whole dish is very easy to make – I make this for dinner right after a long day at work!
The key to the moist and juicy salmon is to bake it at 350 degrees for only 15 minutes, and then broil it for 5 minutes (or longer if you like it more charred). This way you get the very best out of salmon: it will be moist and juicy (not dry), and it will also have a nice charred look, which is much more appetizing and pretty than if you just baked it. [click to continue…]
The apple saga continues: there’s just been way too many apples around my house lately. I’ve been trying to put them to good use by making apple muffins and apple pumpkin breads, baking apple cobblers and apple crisps. I even started eating an apple a day. And, yet, I don’t seem to make a dent in a huge stash of apples I have accumulated (mostly thanks to my mother-in-law and her apple tree which did not get attacked by a herd of elks this year – last year the elks ate all the apples, so I didn’t have the “apple” problem). I am drowning in apples, so it only makes sense that I made this banana apple bread, and dressed it up by topping it with a delicious caramel sauce and finely chopped pecans!
Oh, those apples! They taste SO good when coated with banana bread batter! I licked the spatula and the mixing bowl!
I like to make my banana breads with as little oil/butter as I can get away with without losing texture, and Greek yogurt + very ripe bananas are great helpers here! I use only 4 tablespoons of butter for a whole loaf + 2 very ripe bananas + 1/2 cup Greek yogurt. This combination does wonders and makes quick breads very moist and light. [click to continue…]
Are you enjoying the pumpkin season? I certainly am! I never thought I would enjoy pumpkin muffins so much until I made these. And you will want to make them too once you read what they are made out of. Please meet pumpkin banana muffins made with Greek yogurt, chopped apples, cinnamon, and, not least importantly, only 4 tablespoons of butter for a whole regular 12-cup muffin pan!
These muffins are so airy, fluffy, and cake-like that I almost want to call them cupcakes, except that there is no frosting on top. And these don’t even need frosting. They are THAT good!
I’ve been eating them for breakfast, dessert; they became my favorite snack at work. [click to continue…]
This is my new favorite banana bread recipe. And, as you can see, it’s not just a regular banana bread. It’s a PUMPKIN banana bread stuffed with apple chunks, flavored with cinnamon and vanilla, and baked to perfection, with a gorgeous top crust!
This recipe combines so many of my favorite things: bananas, pumpkin, apples, cinnamon, vanilla, and Greek yogurt. Yes, since I mentioned Greek yogurt, that means that this bread is also low-fat, with only 4 tablespoons of butter used for a whole loaf! [click to continue…]
Butternut squash is an amazing vegetable that can be used in so many ways: from soups and appetizers to main courses and desserts. Often, the recipe requires to use it in a pureed form, especially when we’re talking about soups and desserts, so here is a quick tutorial on how to make butternut squash puree. As you can guess, it’s not a very complicated tutorial but it can be quite useful if you’ve never made it before. You can also use the same process to make pumpkin puree. [click to continue…]
I am so happy with this recipe! It’s definitely a winner! I really wanted to bake something that involved apples, cinnamon, pecans (it’s Fall after all!), very ripe bananas, and muffins. I really wanted a muffin that tasted and looked like it belonged in the Fall season. So, after I was done baking these apple banana muffins, drizzling them with dulce de leche (a type of caramel sauce), and, finally, sprinkling them with chopped pecans, I stepped back, looked at them and was very pleased! I achieved what I wanted, don’t you think? These muffins look like Fall!
They surely taste like a Fall treat, too. Stuffed to the brink with chopped apples, spiced up with cinnamon, and topped with pecans, these muffins combine some of my most favorite flavors! I just had one with a cup of hot tea – oh, what a comfort! [click to continue…]
I used to think that paella was a highly complicated dish involving saffron threads, numerous ingredients, complicated mix of meats and seafood, and some secret spices. Well, turns out nothing could be further from the truth! It’s one of the easiest meals I have ever prepared!
All you do is basically throw all the ingredients together with spices, and that’s it! And I only used 2 pans: 1 skillet for cooking the meats and combining everything, and 1 pan for cooking (boiling) orzo (or rice). Pretty easy and clean for such a sophisticated looking dinner, if you ask me! Also, paella is great for utilizing any leftover chicken, shrimp or sausage – you can just throw those leftovers from last night’s dinner right in! [click to continue…]
Sometimes I crave chocolate chip muffins for breakfast. Today is one of those days. I love to have a muffin with a glass of hot tea right after I’ve had some eggs and/or sausage. It makes my breakfast complete. These muffins are amazingly soft, light, with that beautiful airy texture! And not only that, they are made using Greek yogurt, which replaces some of the vegetable oil, thus reducing the fat content!
I loved these so much, I actually had one for breakfast, and the second one – after dinner, for dessert! [click to continue…]