Maple Ice Cream

November doesn't exactly seem like the best month to bust out the ice cream maker, but entries in Google Reader keep popping up with seasonally flavored ice cream like pumpkin, cinnamon, and, today's treat, maple. The maple flavor is not terribly strong, but it contains just a hint. I think maple extract would make it stronger. Like most custard-based ice creams with 5 egg yolks, this is intensely creamy and smooth. Joe and I have been enjoying our ice cream with a Maple Leaf Creme Cookie from Trader Joe's.

Maple Ice Cream
source: The Perfect Scoop via Erin's Food Files

Ingredients
1 1/2 cups whole milk
2 tablespoons sugar
1 1/2 cups heavy cream
5 large egg yolks
3/4 cup dark maple syrup
1/8 teaspoon coarse salt
1/4 teaspoon vanilla extract

Preparation

Warm milk and sugar in medium saucepan. Pour cream into a large bowl and set a mesh strainer on top.

In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

Stir the mixture constantly over medium-low heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the cream to cool. Add the maple syrup, salt, and vanilla, and stir over ice bath until cool. Chill the mixture thoroughly in the refrigerator.

Freeze according to your ice cream maker’s instructions. Freeze until solid & scoopable.

Spicy Butternut and Peanut Soup

For my birthday, my wonderful mother-in-law gave me an immersion blender. When I received it in the mail, I immediately started planning a whole roster of soups for the next week's menu. I reconsidered, however, thinking that I might not want to go on a completely liquid-based diet for a week and that my husband might want to chew his dinner. I did keep this soup on the menu. I had saved it in January, and I knew the list of ingredients would satisfy Joe's and my love of spicy things with peanut butter.

Wow. This soup is the best soup I've ever made. Usually my soups turn out too something: watery, heavy on one ingredient, chunky, etc. I prefer soups of a uniform consistency, so I pureed the whole thing, and I love how you can taste all the flavors in one bite. Pureeing it also made it incredibly creamy. Joe was amazed there wasn't any cream in it. The flavors are so warm. It would be the perfect soup to curl up with on a cold night when you don't want something too heavy. The chipotle en adobo lends just a hint of heat and a lovely roasted flavor. I absolutely loved this soup and loved using my new immersion blender!

Spicy Butternut and Peanut Soup
source: Cara's Cravings

Ingredients
1 cup chopped onions
1 1/2 lbs peeled, diced butternut squash
6 cloves of garlic, minced
1 chipotle pepper in adobo sauce, minced
1 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp ground ginger
1/4 tsp cinnamon
freshly ground salt & pepper
1 quart fat free, reduced sodium chicken broth (Or vegetable broth to make it vegetarian.)
14 oz can diced tomatoes
2/3 cup natural peanut butter
chopped cilantro for garnish

Preparation

Heat a large saucepan over medium-low heat. Spray with nonstick cooking spray and add onions. Cover and let them sweat for about 5 minutes, until softened, adjusting heat lower if they begin to brown. Add squash, garlic, chipotle pepper, and seasonings; stir and cook 2-3 minutes more. Add broth, tomatoes, and peanut butter, stirring well. Bring to a boil, then cover and reduce heat. Simmer for 15-20 minutes. Coarsely mash with a potato masher, or if you prefer a smoother texture, puree with an immersion blender or in a food processor. Serve with chopped cilantro.

Turkey Pumpkin Chili

I didn't actually make this. You see, last week Joe worked the night shift, so our time together was short or non-existent. The original plan was that Joe would help chop things up and then I would get home and make it, but time was of the essence, so he went ahead and followed the recipe. He did a wonderful job, and I hope that he'll take the lead more often in the kitchen!

Like most chilis, this was better the second day. I loved the hint of cinnamon and thought it brought out the pumpkin flavor. I thought it looked a little thick, so I added about a cup of pumpkin beer just to thin it out slightly. There is nothing quite like coming home to a delicious pot of chili on the stove!

Turkey Pumpkin Chili
source: Cara's Cravings

Ingredients
1 cup chopped onion
3 cloves of garlic, minced
2 medium sized peppers, diced
1 lb ground turkey
1 tbsp chili powder
2 tsp cumin
1 tsp cinnamon
1 tsp Mexican oregano
1 small can diced green chili peppers
15oz can black beans, drained and rinsed
1/2 cup frozen corn kernels
28 oz can crushed tomatoes
14 oz can diced tomatoes
15 oz can pumpkin puree, or 2 cups homemade

Preparation

Spray a large pot with nonstick cooking spray and place over medium heat. Add the onions and cook for about 5 minutes, until just softened. Add the garlic and bell peppers, and cook about 5 minutes more until tender. Add the ground turkey and cook until browned, breaking it up with a wooden spoon. Season with salt, pepper, chili powder, cumin, cinnamon, and oregano.

Stir in remaining ingredients, bring to a boil, then reduce heat and simmer for 20-30 minutes to blend flavors.

Or, just brown the turkey with the seasonings and combine with remaining ingredients in a crockpot and cook on low for 6-8 hours.

Serve with your favorite chili toppings - cilantro, green onion, cheese, sour cream, etc.

Feta, Mushroom, and Spinach Rotini

After a weekend of heavy eating, there's nothing that sounds better than a whole wheat pasta dish chock full of vegetables. I made this on a Sunday evening right after we returned from a glorious hike in Percy Warner Park. 4.5 miles of hills, fall leaves, and beautiful afternoon light on a clear day made us hungry. This dish doesn't knock you over the head with super-strong flavors but is a nice balance that allows you to taste each individual component. I added two links of chicken sausage for some protein.

Feta, Mushroom, and Spinach Rotini
source: Eat.Drink.Smile

Ingredients

8 oz whole wheat rotini (or other short) pasta
2 tsp olive oil
1/2 cup chopped onion
2 cloves garlic, minced
2 14 oz cans diced tomatoes, drained
2 cups sliced fresh mushrooms
10 oz bag baby spinach
4.5 oz can sliced black olives (optional) (I omitted)
salt and pepper to taste
2 tsp red pepper flakes
4 - 6 ounces good quality feta cheese, crumbled
2 links chicken sausage

Preparation

Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until al dente; drain.

Meanwhile, heat olive oil in a large skillet over medium-high heat; add onion and garlic, and cook until golden brown. After browning the garlic/onion mix, add the mushrooms and saute them before adding the tomatoes, spinach, and black olives. Season with salt, pepper, and red pepper flakes. Cook 2 minutes more, until tomatoes are heated through and spinach is wilted. Reduce heat to medium, stir in pasta and feta cheese, and cook until heated through.

Spinach, Mushroom, Ham, Feta Quiche

My favorite thing about quiche is that it's hard to mess up. Even though my turkey bacon was moldy and I forgot to get half-and-half at the store, this turned out really well. Feta has such a strong flavor that you don't have to use a ton of it, so this quiche is on the healthier spectrum of quiches but is also hearty enough to satisfy. Don't believe the hype that real men don't eat quiche!

Spinach, Mushroom, Ham, Feta Quiche
adapted from Erin's Food Files

Ingredients
1 frozen pie crust
1 thick slice of ham, diced
2 tsp olive oil
1/2 cup chopped onion
2 cups chopped spinach
1 cup chopped mushrooms
2 eggs
3 egg whites
2/3 cup milk
1/2 cup crumbled feta cheese
salt & pepper to taste

Preparation

Preheat oven to 375°.

Heat oil over medium to medium high heat. Add onion, saute 2-3 minutes until tender. Add mushrooms & spinach. Saute 4-5 minutes until spinach is soft. Add ham to the pan and stir to combine well.

In a bowl beat eggs, egg whites, and half & half. Season with salt & pepper. Add in veggie/ham mixture and stir to combine. Add feta, stir to combine, and pour into pie shell.

Bake 40-45 minutes or until completely set, and slightly golden & crispy on top.