Random recipe: Pumpkin Mac ‘n’ Cheese

Posted by random olio

I am on a pumpkin trend. Last week I shared these Flourless Pumpkin Muffins with Chocolate Chips. This week we tried a savory dish for dinner: Pumpkin Mac ‘n’ Cheese. It was good — depending on how much you like pumpkin. I like pumpkin but if we made this recipe again we would tweak it. We would put in less pumpkin and more cheese. The sauce could have been a bit creamier, so I think we would have played with the sauce a bit more.

The breadcrumbs on top softened the heavier pumpkin flavor — the breadcrumbs are a must!

Pumpkin Mac ‘n’ Cheese

INGREDIENTS
3 Tablespoons unsalted butter
12 oz. dried whole wheat elbow macaroni
2 Tablespoons all-purpose flour
1 1/2 cups whole milk
salt and pepper to taste
1 cup canned pumpkin puree
1 cup grated cheddar cheese
1 cup breadcrumbs
1/4 cup grated Parmesan cheese
1 Tablespoon olive oil

Preheat oven to 375 degrees. Grease a 2 quart baking dish with 1 Tablespoon of the butter. Cook macaroni according to package directions; drain well and return to the pot.
While macaroni cooks, melt remaining 2 Tablespoons of butter in a large saucepan over medium heat. Add flour and whisk until combined. Whisk in milk, salt, and black pepper. Cook and stir until thickened and bubbly. Add pumpkin and cheddar cheese. Cook and stir until creamy, about 1 minute. Remove from heat.
Pour sauce over macaroni and stir to coat. Transfer macaroni to the prepared baking dish. In a small bowl, stir together breadcrumbs, Parmesan, and oil. Spread evenly over pasta. Bake for 15 to 20 minutes or until the topping is golden brown and macaroni is heated through.

Serve and enjoy this pumpkin goodness.

Random Recipe: Flourless Pumpkin Muffins with Mini Chocolate Chips

Posted by random olio

It is that time of year again. I loath the thought of putting away my flip-flops, and yet I savor the idea of all the pumpkin recipes I want to make in the coming weeks. That and the occasional Starbucks Pumpkin Spice Latte. As you can see — I love pumpkin in the fall. If I have to give up my flip-flops, pumpkin might be the only thing to sway me.

These muffins are kind of dense because they do not have flour and instead have oats, making them a bit heavy. The pumpkin flavor is good, but you have to decide if flavor/texture/weight is more important than having a healthy-good-for-you option. You pick which is more important to you, but if you want a good flavored, healthy option then this is a recipe you should try.

Flourless Pumpkin Muffins w/Mini Chocolate Chips

Ingredients (for 12 muffins)

2 and 1/4 cup oats
1 cup pumpkin puree
1/2 cup + 2 tablespoons pure maple syrup
2 eggs
1 tablespoon vanilla extract
4 tablespoons almond butter
1/4 cup unsweetened vanilla almond milk
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 cup chocolate chips (we used minis)

Instructions

Heat the oven to 350°F and then line a muffin tin for 12 muffins.
Place of all of the ingredients except the chocolate chips into a blender or a food processor and blend for about 30 seconds, or until smooth.
Gently stir the chocolate chips into the batter. Pour the batter equally into the muffin tin. Bake in the oven for 20-22 minutes.
Allow to cool for at least 10-15 minutes before shoving them in your mouth.

Babymoon in Maui + Paia and Makawao

Posted by random olio

Chris and I just got back from a babymoon in Maui. Ah, it is so nice to be home, but ah, it was just so nice to be away.

The last time we were on that island, we were on our honeymoon 12 years ago. We found quite a few new areas that we fell in love with this time and asked ourselves why did we not find them before? Ah, yes, the Internet. After Chris and I ran off to Kauai all those years ago and got married on a beach, we spent a few hours posting photos from our wedding in Kauai to our website for friends and family to see. We remembered how slow it was and how long it took over what was not called dial-up but should have been, and how expensive it was because we were paying by the minute. Since the Internet was not a big thing in all Hawaii resorts at the time, we were at the mercy of guidebooks, maps, and word of mouth.

This time we had word of mouth from friends that frequent Maui often AND the Internet. We found two little towns on the road to Hana that were perfect for us. No, we did not drive the road all the way to Hana. I am not sure I could have handled it with how many times I have to pee per hour, and sometimes the winding turns makes my big belly a bit queasy. 12 years ago we never explored the east side of the island (only the west and south parts). This time we found: Paia and Makawao.

Paia is on the way to Hana and is on the Hana Highway. It is right on the water and the beaches that neighbor this small strip of a town are ones that in the winter have the massive waves that attract surfers from all over. So Paia could be called a surfer town, but without all the cheese and touristy feel of say a Lahaina (sorry for those of you Maui buffs that love Lahaina). It is an old sugar plantation town. I kept trying to rack my brain for what Paia felt like to me. It was like an Ojai, California in Hawaii with more shops and restaurants. It felt natural and real without the pretentiousness of the shops in Wailea that bring those from the neighboring Four Seasons resort. It inspired my senses and creativity.

Then we drove down Baldwin Ave to Makawao. I had heard about Makawao because of the famous “malasadas” known mostly in Honolulu at Leonard’s Bakery. Since we were not going to Honolulu, I wanted to try what I could in Maui. A little Internet research told me that T Komoda Bakery was one of the places to go to try their version. So of course I wanted to continue south on Baldwin to explore Makawao and get a malasada. I found another interesting little town, inland, but just as charming. Almost as though you were going to be in wine country, only you are actually in cattle country. Galleries, boutiques, and restaurants down another cute strip.

Oh, and guess what? T Komoda Bakery was on vacation from the day we arrived for 3 weeks. So no malasadas, but we found two great towns that will be on the list the next time we are back in Maui. And yes we still got malasadas – thank you to Home Maid Bakery. They do not start making their evening batch until 4 pm, and on our way back from Paia and Makawao were an hour early and they still made us a dozen!

I am glad to be home in my bed, but I do already miss paradise and my daily dose of shave ice!

All about bread

Posted by random olio

Have you ever thought about bread? I mean really thought about it? Before my pregnancy, I rarely ate bread. Occasionally we would have some at a restaurant, or at someone’s house, but generally speaking we did not have bread in the house. I have always (and still do) feel like bread is a filler food. I am one that believes that we should always fill our bodies with food that is fuel. Such as vegetables and fruit.

Until being pregnant. Now I cannot get enough bread. I have had a few cravings. Nothing too exciting. Chex-Mix, animal crackers, and for the entire pregnancy I have wanted bread. In the form of toast, sandwiches, and pizza. It is the only thing that ever sounds good. My OB said that my appetite would come back in the second trimester. It has not. Nothing ever sounds good. I never really am interested in eating. Except I know when I need to. When I start to get nausea (although I never had morning sickness) I know it is time for a snack or a meal. When that happens I only want bread.

It is comfort food. If you think about it, we have the option for bread in many different meals, breakfast, lunch, and dinner, in different cultures (roti, naan, flatbread, to name a few). Now we even have gluten-free. You can have it plain, or toppings galore. I remember as a young child when I did not feel well, or when I wanted a treat, my grandma would make me toast with sugar and cinnamon sprinkled on top. My dad loved peanut butter on his toast, my mom loved apple butter. At the moment, in the middle of this pregnancy, I want jelly. There have been times though when all I wanted on my toast was melted butter.

Now bread has become a phenomenon via the not so new culinary concept of “toast.” In San Francisco and New York you can find menu items such as buttered toast for $4. Yes. Maybe it is on high quality brioche, but still. I might sound like my grandma but I can almost get a loaf for that amount. In any case, bread, toast, what have you, it is my comfort food of choice as I ease into my third trimester.

Random Recipe: Apple Fries

Posted by random olio

Apples and bananas have been fruits that my pregnant belly has been wanting. Over the summer in the earlier part of my pregnancy I wanted berries (specifically blackberries and raspberries). Now that we are easing into fall and berries are no longer local, I have wanted apples. Over the holiday weekend we decided to try this Apple Fries recipe. They were definitely delicious, but in my opinion have two flaws. They take too much time to make than they are worth AND they made the house smell for days. That does not mean it will happen to you, but currently our range does not actually ventilate outside and thus the smell permeated throughout our house. We had to open windows and light candles for a few days to get rid of the apple fry smell.

Apple Fries with Vanilla Whipped Cream

Adapted from The Veg Life

Canola Oil (high-heat oil)
2 large Granny Smith Apples, peeled and sliced into wedges
¼ cup Cornstarch

Cinnamon Sugar Topping:

¼ cup sugar
1 Tablespoon cinnamon

Dip:

½ cup heavy whipping cream
1 teaspoon Vanilla Extract

Instructions:

Mix the cinnamon and sugar in a small bowl and set aside.
Heat enough oil to cover the bottom of your pan on high heat.
Toss apple wedges in cornstarch, coating both sides.
Place just enough of the coated apple wedges into the hot oil to make a single layer and fry on each side for 2 to 3 minutes. They should be just golden brown. Repeat with the rest of the apple wedges.
Transfer the cooked apples onto a cookie sheet lined with paper towels and drain for a few minutes.
Toss in the cinnamon sugar mixture and serve.
Whip the heavy cream and vanilla to use as a dip. Yum!