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This week’s meal plan ditches meat in favor of plenty of fall vegetables. It’s a boon for both my pantry and my grocery budget — because I’m overstocked with canned pumpkin, hearty grains, and squashes. Here are the five fall-inspired vegetarian recipes that I’m cooking for my family for the week ahead.
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I’m never one to shy away from a competition, so when my roommate in college challenged me to a banana bread bake-off (due to the excessive amount of spotty, overripe bananas we’d somehow amassed), I immediately agreed. The next order of business? Get my hands on a winning recipe ASAP.
I began polling my family and friends on their favorite banana bread recipes in hopes there’d be an obvious pick — one incredible recipe that everyone said was their favorite. I had no such luck. My twin sister voted for Cook’s Illustrated’s banana bread, in which you microwave the bananas, drain them, and reduce the liquid to intensify the banana flavor. She claimed it was worth the extra 25 steps, but I wasn’t convinced.
My mom voted for an old family friend’s recipe from a cookbook compiled by my elementary school. But the bake-off was scheduled for that evening — and I could picture that old spiral-bound cookbook buried deep in a pile in the basement — so I knew I didn’t have time for her to hunt it down.
But then, my older sister pitched her suggestion with such enthusiasm that I was sold on making it before even looking at the recipe. A banana bread from Averie Cooks, she claimed, was the best quick bread she’d ever made: moist, fluffy, and packed with banana flavor. When I got to the store and looked at the recipe, the first thing I noticed wasn’t the decadent brown butter glaze or perfectly golden exterior — it was the addition of vanilla pudding mix in the ingredient list.
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Over brunch the other day, a friend told me he was feeling the urge to bake something fall-inspired, maybe involving pumpkin, but absolutely not pie! My first suggestion was a classic pumpkin bread, and I promised to send him a recipe later. But it got me thinking — there are so many ways to bake with pumpkin that fill our fall cravings without having to make (and eat!) a whole pumpkin pie.
Here are 20 of my favorite ways to bake with canned pumpkin right now.
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With Halloween just around the corner, we couldn’t let the occasion go by without sharing a Primal treat for good fun. While we’re not promoting the usual sugar spree, a little something can feel festive especially if you’re playing host.
These nut butter cups deliver on richness (and sweetness) and offer a more natural alternative to the packaged, preservative-filled candies most will get in their pumpkins that night. Gather the little ghosts and ghouls to help you in the kitchen. This recipe is easy, fast, and family-friendly.
Note: You can substitute almond butter for the peanut butter used in this recipe, and it will turn out great—just as delicious!
Servings: 24 cups
Time In the Kitchen: 20 minutes
Ingredients:
Instructions:
Add the nut butter, 2 tablespoons coconut oil, coconut flour, honey, and vanilla extract to a food processor or blender and mix until combined, stopping to scrape the sides and blending again. Set mix aside. Melt the chocolate with 1 tablespoon of coconut oil over a double boiler on low heat.
Line a 24-cup mini muffin tin with paper cups, or use a silicone mini muffin container. Spoon a teaspoon full of melted chocolate into the bottom of each cup. Spoon a tablespoon of nut butter on top of each cup.
Cover nut butter evenly with the remaining melted chocolate. Chill until firm, about 2 hours. Store in a covered, cool and dry place.
Nutritional Information (per serving):
The post Primal Peanut Butter Cups appeared first on Mark’s Daily Apple.
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Whether you’re making pizza dough, sandwich bread, or cinnamon rolls, you’re going to need some yeast. It’s an ingredient in baked goods that can be a little daunting to those who aren’t familiar with it, but once you have a few tips and tricks under your belt to help you understand it better, it’s a great tool in your kitchen. Here are a handful of common mistakes to avoid when baking with yeast.
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On the latest episode of Inside Trader Joe’s, the podcast that’s basically a drool-worthy audio version of the Fearless Flyer, the hosts and various other employees talk about the products — both new and returning — that they’re most excited about this holiday season.
Listen now: Inside Trader Joe’s — a Podcast — Episode 8 Available!
Trader Joe’s goes all out for the holidays. Marcy Kopelman, the Vice President of Merchandising, stops in and mentions that she estimates they have about 80 or 85 different pumpkin products for fall and 150-200 specifically seasonal holiday products for the coming season.
How’s a shopper supposed to know which ones are the best? Well, folks like Marcy and the other employees all taste, taste, and taste again, and, on this episode, share which of the holiday products they’re most excited about.
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Have you gotten an Instant Pot, the seven-in-one workhorse, yet? It quickly became a kitchen favorite for its space-saving, multi-tasking superpowers. After just a few years on the market, it’s still winning over new fans and holding up to all the hype. And while there’s little maintenance involved beyond post-cooking cleanup, a few key parts hidden under the lid can make or break the appliance’s oh-so-important sealing power.
Here’s how to clean your Instant Pot (including the silicone sealing ring that tends to hold onto the odor of whatever you’ve made) to keep everything in working order.
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Kitchn’s Delicious Links column highlights recipes we’re excited about from the bloggers we love. Follow along every weekday as we post our favorites.
I often wonder about the first person to order surf and turf at a fancy restaurant. Were they rich, or just indecisive? I can never make up my mind at restaurants, especially if they are very good at both steak and seafood. Which one do I want? Can I talk my husband into ordering one so I can have a “taste”? Really, I just want both.
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Just like the Instant Pot, the air fryer has skyrocketed in popularity in the last few years. The appliance all-star helps you cook food with a fraction of the oil usually needed when you deep-fry something. In a recent review of the air fryer, Kitchn’s Associate Food Editor Meghan Splawn noted it’s especially great for frozen foods, “roasted” vegetables, quick doughnuts, and chicken.
Still not convinced you need one? Let’s talk about this Buffalo cauliflower recipe from Laura Lea Balanced. It caught my eye while scrolling through Pinterest the other day, and now I think it might be time to invest in this trendy appliance.
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