Author: bgreen

Decadant Fall Organic Desserts

Chocolate-filled Pumpkin Whoopie Pies Makes about 12 pies Ingredients: 1½ cups flour 1½ teaspoon baking powder ¼ teaspoon salt 1 teaspoon cinnamon ¼ teaspoon all spice ¼ teaspoon nutmeg 1 cup brown sugar 1 cup organic pumpkin puree 2 organic eggs ⅓ cup oil (or substitute unsweetened applesauce) ½ teaspoon vanilla extract **For Chocolate Filling*** ¼ cup unsalted butter, at room temperature 1 cup powdered sugar 5 tablespoons unsweetened cocoa powder 1-2 tablespoons milk Instructions: 1. Preheat oven to 350F and line a baking sheet with baking paper. 2. In a medium bowl combine flour, baking powder, salt and spices and whisk until well combined. 3. In a second, larger bowl whisk together the brown sugar, pumpkin and eggs. Add the oil and vanilla until well combined. 4. Pour the flour mixture into the egg mixture and using the whisk mix until all of the ingredients are just combined. 5. Spoon rounded tablespoons of the batter onto the sheet, about an inch apart, or if you want prettier pies, use a pastry bag with a large tip. 6. Place on center rack and bake for 14 minutes. Transfer to wire cooling racks and allow to cool completely. To make filling: 1. Whip butter until fluffy. 2. Add sugar and cocoa powder and continue to beat until well combined. 3. Add a little of the milk at a time, until...

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Simple Summer Recipes for Year Round

If you’ve been getting fresh summer produce from your garden, or farmer’s market, it can be hard to accept that the end of summer also means the end of fresh fruits and vegetables. But if you’ve been enjoying the bounty and want to keep it going for a while longer, here’s a few recipes that will make great use of your extra harvest, and allow you to reach for a little taste of summer in the middle of winter. Fresh Tomato Marinara Sauce Ingredients: 1 tablespoon sugar 1 tablespoon extra-virgin olive oil 3/4 teaspoon dried basil 1/2 teaspoon dried oregano 4 pounds plum tomatoes, halved Cooking spray 1/3 cup water 4 teaspoons extra-virgin olive oil 3/4 cup chopped onion 1 teaspoon dried basil 1/2 teaspoon dried oregano 3 garlic cloves, minced 1/3 cup dry red wine 2/3 cup water 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper Preparation: 1. Preheat oven to 250°. 2. Combine first 5 ingredients in a large bowl, tossing gently to coat. Arrange tomato halves, cut sides up, on a jelly-roll pan coated with cooking spray. Bake tomatoes at 250° for 7 hours. Remove pan from oven. Add 1/3 cup water to pan, scraping pan to loosen browned bits. Place a food mill over a large bowl; spoon tomato mixture into food mill. Press mixture through food mill; keep warm. 3. Heat oil in...

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Falling for Some Delicious Fall Flavors

Back to school has come and gone, and now we’re heading into the time of year that many call their favorite. Is it the chill in the air, the changing colors . . . or all the delicious flavors that make fall so wonderful? Try a few of these organic fall recipes, and then decide for yourself! Crusted Butternut Squash Ingredients: 1 Butternut Squash (about 2 lbs.) 2 tsp. Olive Oil 1/2 tsp. Fresh Ground Nutmeg 1/3 Cup Fresh Breadcrumbs / Panko 1/2 Cup Grated Parmesan Cheese 1 Minced Garlic Clove 1 Tbsp. Finely Chopped Parsley 1/4 Cup Fresh Thyme Leaves Salt and Pepper Instructions: 1. Preheat oven to 400 2. Peel the squash. Slice it in half length wise and discard the seeds. Cut into 1/4” slices. 3. On a parchment lined baking tray, pile the squash, drizzle the olive oil and the nutmeg and toss everything to coat evenly. All should have a thin coat of oil, amount may vary based on size of the squash. 4. Spread them out in a single layer on the baking tray. You may need to use two, too much overlap won’t yield a crunchy crust. 5. In a food processor (or magic bullet) pulse together the breadcrumbs, Parmesan, garlic, both herbs, a few pinches of salt and a lot of fresh black pepper. 6. Sprinkle the topping on the squash....

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Perfect Eggplant Paninis

Grilled Eggplant Panini Makes: 4 sandwiches Total Time: 35 minutes Ingredients: 2 tablespoons reduced-fat mayonnaise 2 tablespoons chopped fresh basil 2 tablespoons extra-virgin olive oil, divided 8 1/2-inch slices organic eggplant 1/2 teaspoon garlic salt 8 slices whole-grain country bread 8 thin slices fresh organic mozzarella cheese 1/3 cup sliced jarred roasted red peppers 4 thin slices red organic onion Preparation: 1. Preheat grill to medium-high. 2. Combine mayonnaise and basil in a small bowl. Using 1 tablespoon oil, lightly brush both sides of eggplant and sprinkle each slice with garlic salt. With the remaining 1 tablespoon oil, brush one side of each slice of bread. 3. Grill the eggplant for 6 minutes, turn with a spatula, top with cheese, and continue grilling until the cheese is melted and the eggplant is tender, about 4 minutes more. Toast the bread on the grill, 1 to 2 minutes per side. 4. To assemble sandwiches: Spread basil mayonnaise on four slices of bread. Top with the cheesy eggplant, red peppers, onion and the remaining slices of bread. Cut in half and serve warm. From EatingWell: August/September 2005, The EatingWell Healthy in a Hurry Cookbook (2006) Grilled Vegetable & Feta Panini Makes: 2 servings Total Time: 30 minutes Ingredients: 1 small organic eggplant, (about 8 ounces) 1 teaspoon extra-virgin olive oil, divided 1 4-ounce jar roasted red peppers, (about 1/3 cup),...

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