Are you sugared out yet? Since I already posted my one and only candy idea, I wasn’t quite sure what to make for today. I was going to skip this holiday post altogether until Jack came up with the genius thematic idea to make something with black forbidden rice. I had a pumpkin sitting on my countertop as well as some blood oranges… so naturally, I came up with the ultimate halloween salad for this L&L Spook-tacular post. (That’s what Jack is calling it).
I made a blood orange vinaigrette spiced with cumin, coriander and a bit of cinnamon. I just love how the warm spices bring out the natural sweetness of the roasted pumpkin. (Of course, if you don’t feel like tackling a pumpkin, feel free to use butternut squash cubes instead).
Pomegranates worked well into my bloody little theme here, but they’re also a perfect pop of flavor with the orange.
The salad is finished with toasted pumpkin seeds and feta cheese – a super flavorful combination to hopefully offset your candy-induced sugar rush.
I hope you all have a happy & healthy Halloween weekend!
The first time I had spaghetti squash, it was served with a big scoop of store-bought marinara sauce mixed in. It was slimy and goop-y and decidedly not spaghetti-like.
About a month ago, ditching the pasta idea completely, I planned a post for bbq spaghetti squash tacos. I have a super cute photo to prove that the meal existed, but the recipe ended in total disaster.
So, long story short, I’ve learned that I prefer my spaghetti squash as simple as possible and most importantly: sauce-less. The roasted strands come out of the oven with a nice al-dente bite but, smothered in sauce, they become just too mushy for me.
In this recipe, the roasted squash strands are lightly tossed with olive oil, garlic, rosemary, and a good squeeze of lemon. I added chickpeas and kale to make it a full meal and toasted some pine nuts for crunch. Sun dried tomatoes add a nice pop of flavor but you could add anything briny that you like – capers, or maybe some chopped kalamata olives.
So while spaghetti squash is not pasta and it never will be, this veggie-packed bowl just moved up my list as a healthy weeknight favorite.
Here’s my question for all of you pumpkin lovers out there – what do you do with your leftover pumpkin puree?
So many recipes (including my own) call for 1/2 cup of pumpkin puree. Whether I open a can or roast a whole pumpkin, I’m always left with leftover mash. It calls at me from the fridge saying “how about pumpkin cookies?” or “let’s make muffins.” But after consuming too many pancakes for the making of last week’s post, I wasn’t in the mood for anything sweet.
So I got this idea for pumpkin hummus… and I thought it would be great smushed in between tortillas with a little melty cheese. The nice part about these is that the hummus replaces the need for tons of cheese but still makes the quesadillas stick together.
I usually make quesadillas by piling more cheese on Jack’s and less on mine… which means I usually end up with wimpy flat tortilla wedges. But not this time! These are filling and creamy in the middle, and they’re especially tasty with a little slather of avocado on top.
Apologies in advance for another recipe with 1/2 cup of pumpkin puree – might I suggest pancakes with your leftovers if you haven’t made them already?
To say that these are the best gluten free pancakes I’ve ever had would be selling this stack short. I hesitate to ever make claims that something is “the best,” because taste is so subjective after all. But these (in my opinion) have to be right up there with the best pancakes I’ve ever eaten, gluten free or not.
I made these the other day for Jack and my mom (who is in town visiting right now). After we tasted, my mom said “what’s that special flour you used? I’ll have to get some of that.”
“That flour” I used is Pamela’s Baking & Pancake Mix. I originally started using their flours because all of my gluten free friends had recommended it to me. This baking mix worked perfectly in these muffins, but I have to say – pancakes with it really take the cake.
The way I feel about gluten free baking is that it’s easier to buy one great mix than to try to combine 4 (or more!) types of flour. The folks at Pamela’s have worked out all of the ratios for you, which I promise will save you failures, frustration, and the overall unpleasant-ness of eating gritty-falling-apart baked goods.
These pancakes are not only cohesive but are light, fluffy, moist and delightfully pumpkin-ey. But wait, there’s more…
A Giveaway! To celebrate our partnership with Pamela’s, we’re giving away a set of all the gluten free flours I’ve used in my recipes:
- Artisan Flour Blend: I used it for these skillet cookies.
- Pizza Crust Mix: I made this awesome fig flatbread with it.
- Pancake & Baking Mix: In this recipe and also my banana blueberry muffins.
Five lucky readers will each win a set. Just leave a comment below telling me about your favorite gluten free baked good (or if you don’t have one, what recipe are you excited to try out?). Giveaway closes Tuesday October 28th and is open to US shipping addresses only.
I make a lot of impromptu tacos. We not only have taco Tuesdays around here, but sometimes taco Wednesdays and/or taco Thursdays. When I’m looking for something quick I usually reach for tortillas, no matter what day of the week it might be. I keep them in the freezer so they’re always ready.
Except this particular night – no tortillas, but I had some sprouted pitas. This wasn’t originally going to be a post, but these turned out so pretty and delicious. And who doesn’t need a quick dinner idea?
I roasted chopped sweet potatoes and zucchini and tossed them with dried harissa spice. If you can’t find dried harissa (I have a jar of it from Whole Foods) you can use it in paste form. If that’s not convenient for you, see the notes at the bottom of the recipe for some other alternatives.
I mixed in diced avocado because I just love avocado… and a sprinkle of hemp seeds for protein. I also made a quick spiced yogurt sauce to bring it all together.