Hi everyone! In keeping with the fall spirit, I’ve whipped up a spiced pumpkin delight over at From Gardners 2 Bergers! In an internet search, I found quite a few recipes for pumpkin bread, but I didn’t see any pumpkin pecan breads, so I decided to make my own. I hope you like it.
As I’ve mentioned before, I’m a monthly food contributor at Becca’s blog. Head over there now to see the full recipe.
Lately it’s been a balmy 80 degrees in Florida. And on some slow and sunny Saturdays the boyfriend and I make a savory southern supper.
He grills portabello mushroom steaks topped with fontina.
And I make a southern-style potato salad.
He wouldn’t share the secrets to the portabello steaks, which is a shame, since they’re delicious.
I’ve only made potato salad twice, and haven’t followed any specific recipe. I just throw things together. It’s so easy and southern.
Southern-Style Potato Salad Recipe
- 4 – 6 medium sized red potatoes
- 3 eggs
- four stalks of celery
- 1/4 cup of sweet pickles
- 1/4 cup mayonnaise
- 2-3 tablespoons of mustard (use high quality mustard with the seeds in it)
- Chop potatoes into quarter-sized chunks and boil them for 10 – 12 minutes, or until soft.
- In a separate pot, bring the eggs to a hard boil.
- Dice the celery and pickles.
- In a small bowl mix the mayonnaise with the mustard. You can use less mayonnaise if you want. I’m not Paula Dean.
- When potatoes are finished drain them and place in a large mixing bowl.
- When the eggs are hard boiled, peel them and chop them.
- Combine all of your ingredients into the large mixing bowl with the potatoes.
It’s very simple and yummy. Enjoy with an IPA or sweet tea!
I promise this will be the last of the food posts this week.
Sorry, but no weekender today. Instead, a yummy recipe that I’ve been munching on all week.
Cold Lentil Salad
-1 lb brown or green lentils, rinsed
– 1 tsp salt
-1 tsp ground black pepper
-1 bay leaf
-1/4 large onion
-1 clove garlic
– 1 cup chopped celery
– 1/2 cup chopped fresh parsley
-4 Tbs sesame oil
– 2 Tbs red wine vinegar
-1 Tbs lemon juice
Cook the Lentils:
Rinse the lentils and place them in a pot with the salt, pepper, bay leaf, a quarter of a large onion, and the clove of garlic. Cover with about two to three inches of water. Bring to a rolling boil on high heat, once you’ve reached the rolling boil, turn the heat to low and simmer for 30 minutes or until the lentils are tender. Drain any remaining water and discard the onion, bay leaf, and garlic clove.
Chop the celery and parsley and set aside. In a small bowl, combine the sesame oil, red wine vinegar, and lemon juice and whisk them together. After the lentils have cooked, you can combine the lentils, celery and parsley mixture, and oil mixture in a large bowl.
Sure, this doesn’t look too sexy. But it tastes great. Serve cold and you’ve got lunch for the next week.
Are you in the mood for something luxurious?
How decadent. I made these for a New Year’s party. I was really frustrated that I couldn’t find a recipe online (most of them were made with boxed cake mix), so I sort of just made this up. They turned out pretty good.
Prep & Cook time: approximately 40 min.
Yields: 24 mini cupcakes or 12 regular cupcakes
2 cups flour
2 teaspoons baking powder
1 teaspoon salt
1 1/2 cups sugar
2/3 cup butter
3 egg whites
1 whole egg
3/4 cup whole strawberries
3/4 cup pink champagne
– Preheat oven to 350 degrees.
– Puree strawberries in a blender or food processor. You should have about 1/3 cup of puree.
– In medium bowl, combine flour, baking powder, and salt. Set aside.
– In large bowl, combine sugar and butter. Mix until fluffy, about 4 minutes.
– Add the egg whites one by one into sugar mixture, then add the whole egg. Beat until creamy.
– Fold in the strawberry puree until well combined.
– Slowly add in all of the flour mixture.
-Finally, mix in the champagne and mix until smooth.
My mixture was certainly very pink.
– Fill cupcake pan with 1/2 of the batter in each slot. These things do rise.
I made mini cupcakes.
– Bake for 15 minutes. If you make regular sized cupcakes, you might need to add an additional 5 minutes.
Remove from oven and let cool before frosting.
I used this buttercream frosting recipe from Smitten Kitchen. It’s the best out there.
Enjoy your cupcakes!
 here’s a .pdf download via my instructables account.