Showing posts from November, 2008

Squash & Carrot Stew

Winter comfort food, a low-calorie, spice-rich vegetable stew made with butternut squash and carrots. Perfect for simmering atop the stove or in a slow cooker.
"This was FANTASTIC!" ~ Marie
"My seven-year-old son loves this!" ~ Anonymous
“Feast with friends. Fast in solitude.” ~ Olga, a cooking instructor in Kansas CityLast January, book club was scheduled for my house. (Other book clubs may be interested in my reading group's book list.) I planned a winter menu that finished with a feast-suitable squash and pear pie. By the morning-of, however, the weather was iffy with ice so, just in case, I switched to a still-festive squash and goat cheese pizza that could be made at the last minute. Once the roads turned dire, we cancelled book club. So much for feasting with friends!But happy accident! I went looking for winter comfort food, vegetarian but substantial, low in calories but full of flavor. Enter this gorgeous vegan (but don’t tell!) stew, perfe…

Pumpkin Pecan Pie

A special pie, perfect for Thanksgiving tables. The recipe combines both pumpkin and pecan in a single pie, in separate but somehow almost-melded layers. Come Thanksgiving occasions when pies are on offer, the smart reply is, “A sliver of each, please”. Pumpkin Pecan Pie is two Thanksgiving favorites in one, pumpkin and pecan both, slicing into something distinctly original.The filling recipe comes from my favorite cookbook for two years. Page after page, Baking: From My Home to Yours sends me into the kitchen. Author Dorie Greenspan calls for easy-to-find pantry ingredients in appealing, homey recipes. Pies? Muffins? Bundt cakes? Cookies? Yes, yes, yes and yes and much in between. It’s a baker’s treasure. For anyone who's nervous about rolling a pie crust, this no-roll crust is, well, as "easy as pie". It also tastes so, so good, like the very best oatmeal cookie you can imagine.
NO-ROLL OATMEAL CRUST1/2 cup (1 stick) salted butter, melted1/2 cup (100g) brown sugar1 cup (9…