A favorite time of year, The Fall. The weather begins to cool, a must in this part of the country, a new school year begins, the aroma of pumpkin spices fill my kitchen. Here are a few of my favorite pumpkin and spice recipes. I’m adding many more this year. On the search for all things pumpkin.
The recipe is simple enough. It’s about finding the right ingredients. Chorizo is plentiful around here but chouriço … not so much. So if I’m putting together this recipe I must be prepared to travel to a neighboring town where there is a Portuguese Bakery that happens to have chouriço as well as traditional Portuguese baked goods. Not so bad because it’s an excuse to load up on some goodies. In a pinch look for Spanish chorizo … It’s the closest to Portuguese chouriço. Now that we have that cleared up let’s not forget linguica. Choose your favorite linguica, mild or hot, heavy on paprika or not. Now we’re just about ready to begin. Just a few more ingredients.
Delicious and light! Oh, and did I mention quick and easy! Don’t get me wrong … I love New York Style Cheesecake. And I’ve labored over my New York Style intense recipe & produced what my Grandmother-in-law stated was absolutely one of the best cheesecakes she had ever eaten next to hers. Ha! (Thank you Mrs. Gindes) There’s absolutely room for both recipes in my dessert file. This one is easy to prepare for a last minute dessert. Has an absolutely delicious taste, low in calories and easy change up topping. Take a look at the ingredients and see if this is something you want to give a try.
My kitchen is filled with utensils, special pots and saucepans and other kitchen gadgets … Even some really pricey equipment gifted to me by my children. I treasure them all! But for everyday cooking I seem to choose the same items over and over … I wanted to share them with you. I’ve mentioned many times Goldtouch Bakeware by William Sonoma. I love the clean up of this nonstick ware as well as the even baking, and the attractive look. (I love the look of my banged up copperware but can’t handle burnt on food on my bakeware. So, you won’t be seeing those artsy photos that I, too, love of blackened cookie sheets on my blog.) Check out these and numerous bakeware pieces available in Goldtouch here.
You might recognize the orange of Rachael Ray cookware … My piece is actually a bright blue. It’s just so versatile. I have another wok I use for high temperature stir fry but I love the Rachael Ray wok for one dish meals. It’s just a great size, has a nonstick surface and the heat is distributed well. Take a look on Amazon for the details here. Check out another Rachael Ray wok you may find more to your preference here.
Every kitchen needs mixing bowls and I admit I don’t have these Crate & Barrel beauties. I love Portuguese dishware … So, why wouldn’t I love these! Take a trip to Crate & Barrel here and check it out.
Wooden spoons are a favorite of mine. But that one dish with a lot of cheese or that requires a close swipe to the bottom of the skillet … a wooden spoon doesn’t get it. In this Target display of utensils I have the spoon only. I have purchased two in the past, one from a local speciality store and another at Sur La Tab. Target just has this complete set … and why not! What is really cool about this utensil is the resting back lifting the food covered portion right off your countertop. Give this Target utensil set a look. Or here for Sur La Table.
What is so special about this 3 quart stainless steel saucepan? It has a dripless pour spout with a lid that allows pouring without removing. Perfect for draining so many things; hard boiled eggs, pasta, boiled potatoes and other veggies, on and on. Too, the lid allows steam to escape either through large or small holes OR not. It’s no mess pouring and multi-functional. Take a look here at Bed Bath & Beyond for more details.
Last but not least is my apron. I have ruined many shirts and blouses. This makes better sense … especially because it’s my Kitchen Getaway apron!
My love for Italian and Portuguese food, and being a former cowgirl have collided into this surprising dish. If you think this might be Italian sauce with linguica thrown in … guess again. It’s truly Portuguese in flavor through and through. Would be delicious even without the linguica … so my daughter says. For a real cowgirl dish mix the sauce thoroughly through the cooked spaghetti and sprinkle with a little Jack Cheese … Pepper Jack even.
As far as ingredients go, if your pantry has all you need for Italian spaghetti sauce you are more than half way there. Just a little Santo Domingo Sweet Paprika, and pickling spices to bring out the taste that is so familiar in Portuguese cuisine and you have it made. It’s amazing!
This family favorite can be made just about anytime. The second rising can be delayed by refrigerating over-night (up to 24 hours) for an early morning breakfast addition or a dinner time pleaser. Cinnamon Pecan this time! But another favorite is Turkey Cranberry. Change up this simple recipe to please everyone. This recipe is one you’ll want to add to your favorites. It fills the kitchen with a lovely aroma. And gives the feel of Fall. I bet an apple filling would delight too.
Not really Italian except for the pasta and Parmesan. Made for the little ones who are into ranch dressing … But come to find out, everyone loved this simple pasta dish. We have company and I opted to make this for our little guest. Mom had to see the ingredient list and do a taste test and she approved. The leftovers might even be tastier as the flavors increase.
Not only is this a one dish meal, it’s prepared together, roasted tritip and vegetables. My family … we love a vegetable. This delicious main dish meal is so easy and foolproof. It’s perfect for family and guests. Pop this into the oven … it cooks quickly and is perfect for the summer days that are just too hot for outdoors. 108 degrees here today. Add some asparagus to the red potatoes, red onion and red bells to balance the color. Yes, I was advised this might have just a little too much red going on. You just can’t see the arugula. Five of us had no difficulty eating all of this delicious meal. Give it a try!
Just back from Cambria some days ago. If you’ve visited this quaint town on the western central coastline you’ve likely become familiar with the olallieberry. This sweet tart juicy berry is popular in Cambria … made into pies, jellies & jams, syrups and even candies. You might even find olallieberry port.
Olallieberries have been around for awhile … Some 60+ years. They are a cross between a loganberry and a variety of blackberry from another cross. If you taste a bit of tart raspberry in an olallieberry don’t be surprised. It’s genetically about 1/3 raspberry. For this recipe I used Linn’s Olallieberry Preserves, delicious on its own. I noticed the Linn’s jams and preserves are a bit more tart than I remember. This is their fruit forward movement … so I was informed. I’m assuming this to mean less sugar but there may be other changes. Whatever! It’s about the best I’ve ever tasted!
Any time is a great time for soup! Hot or Cold weather makes no difference. I reach for soup just about anytime. Even more when I’m under the weather … tired, sad or have overdone with rich foods for days. It just perks me up, mood and all! This is one of my go to soups because I have the ingredients at hand & I love greens … And it’s a bit Italian and Portuguese, two of my favorite cuisines.
About the greens, I love escarole (a variety of endive) but kale and spinach are great substitutes and are readily available. I prefer using fresh greens in this soup but frozen will do in a pinch. Let’s get on with the recipe.
A favorite time of year, The Fall. The weather begins to cool, a must in this part of the country, a new school year begins, the aroma of pumpkin spices fill my kitchen. Here are a few of my favorite pumpkin and spice recipes. I’m adding many more this year. On the search for all things pumpkin.
