Protein Poppy Seed Pancakes
Protein-packed pancakes with lemon, poppy seed, and acai
Recipes to Remember and Experiments in the Kitchen
Protein-packed pancakes with lemon, poppy seed, and acai
Butternut squash, pomegranate, goat cheese, and almond salad tossed with a lemon tahini vinaigrette.
I love a rich and creamy risotto. It’s comforting, it adapts to the seasons, it’s so much more than just rice. And this risotto contains a can of pureed pumpkin, chunks of butternut squash, and a spice blend that adds loads of flavor. The creamy, salty parmesan and the bite from the arborio rice combined with the sweet pumpkin and savory spice blend make for a delicious depth of flavor.
Ras el hanout, which is a spice blend consisting of various combinations of cinnamon, ginger, tumeric, coriander, cumin, nutmeg, and cloves, perfectly complements the pumpkin and squash, but in a savory and complex way that adds so much more than the basic pumpkin spice (for which, of course, I have nothing but love). If you don’t have ras el hanout on hand (I got a bag off Amazon), you can simply make a combination of the spices you do have from the list above. The actual spices that make up ras el hanout vary quite a bit so don’t think about it too hard.
In addition to delicious sweet flavor and creamy texture, the pumpkin and squash add a healthy kick to this recipe by providing potassium and beta-carotene, as well as vitamins E, C and some B vitamins. I use vegetable broth making this a vegetarian dish, but any chicken or beef stock would also work.
Although risotto calls for plenty of stirring, I use that time to clean as I go in between stirs, and to make a salad or other accompaniment to the meal.
This is perfect to make alongside a salad that also uses butternut squash, like my fall salad with lemon tahini vinaigrette. If using a three pound squash, about two thirds of the squash goes into the risotto, while the remaining squash goes into the salad.
Cuisine | Italian |
Keyword | Butternut squash, Fall, Pumpkin, Rice, Risotto, Vegetarian |
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When I make this recipe, I use about a three-pound squash, seasoned with 1/2 teaspoon of cinnamon, 1/4 teaspoon of nutmeg, and 2 tablespoons of olive oil. Although this recipe only calls for 1 1/2 to 2 cups of squash, the remaining squash can be used for a salad, another recipe, or just eaten on its own.
Greek beans simmered in tomatoes, herbs, and garlic
Shrimp scampi pasta in a buttery white wine and garlic sauce with shrimp and broccoli
Nothing quite embodies simplistic deliciousness like a good shortbread. It’s a decadent treat on its own, but also makes a sturdy foundation upon which to pile seasonal fruit and additional crumbly toppings.
And fortunately for me, September is here and it’s officially socially acceptable to pretend fall is upon us…even if the temperature is still in the 80s. But the apple orchard is also ready for fall and I now have half a bushel of apples and a kitchen that smells like cinnamon.
I love this recipe because it’s basically a cross between a Dutch apple pie and a shortbread cookie resulting in a delicious hand-held shortbread with a soft spiced apple topping and a crunchy top layer. And if apples aren’t your jam, you can always swap a berry or other fruit flavored topping. Regardless of flavor, they’re super easy to make; the hardest part of the recipe is waiting for them to cool.
This recipe can be made in either a 9×13 dish, or a 9×9 dish. I have made these both ways, and the only part of the recipe I would adjust is the apple topping. Too much apple topping could result in a soggy/moisture issue, too little apple topping would be sad. The layers will obviously be a bit thicker in the 9×9 dish. If you go with the 9×9 dish, I would suggest reducing the apple topping to 2 apples, 4 tablespoons of sugar, 1 tablespoon of butter and a bit less of the lemon juice, spices, and butter.
Once you hit the 40 minute mark of baking, go ahead and take a peek. It will be ready when the top is slightly browned.
Course | Dessert |
Keyword | apple, apple crisp bars, apple crumble bars, Cinnamon, Fall |
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