Thai Pumpkin & Coconut Soup

Wow...Welcome to Fall!  In Taos, N.M. the nights have already begun to drop into the mid 30s.  I picked up a little head cold last week and have been craving soup. Warming, delicious soup.  So when I saw it was pumpkin week at Food Network's Fall Fest I knew exactly what to make.

I love using pumpkin in savory dishes.  Of course I am a big fan of sweet pumpkin dishes too...pies, cakes, cookies, pudding....but this winter squash is equally good when used in soups and stews, pasta dishes, roasted and drizzled with extra virgin olive oil...numerous options.  Today I combined pumpkin puree with coconut and spices to create the perfect Fall soup.  Just what the Doctor ordered!

Thai Pumpkin & Coconut Soup
(serves 6 as a main course)
Ingredients
extra virgin olive oil
1 cup white onion, chopped
1 cup carrots, chopped
1/2 cup celery, chopped
2 cloves garlic, minced
2 tbsp cilantro plus more for garnish
2 tbsp fresh lemongrass, chopped, plus more for garnish
32 oz box organic vegetable broth
2 15 oz each cans organic pumpkin puree (not pumpkin pie filling), or fresh
1 1/2 cups coconut milk (from the dairy case, not canned)
1 tsp red pepper flakes
1 tsp agave nectar
1 tbsp freshly grated ginger
1/2 cup unsweetened shredded coconut
1 1/2 tsp salt
1/2 tsp freshly ground pepper
2 tbsp raw pumpkin seeds

Heat large stock pot over medium high heat.  Add 2 tbsp olive oil to pot along with the onion, carrots and celery. Saute 7 minutes, stirring frequently.  Add garlic and continue cooking for an additional 30 seconds. Add 2 tbsp cilantro, 2 tbsp lemongrass and the vegetable broth. Stir to combine. Cook over medium heat for 25 minutes, stirring occasionally.  Remove from heat.

Using an immersion blender*, puree ingredients until smooth. Return pot to stove over medium low heat. Add pumpkin and coconut milk, stirring until combined. Add red pepper flakes, agave, ginger, coconut, salt and ground pepper. Use the immersion blender to puree soup to desired consistency. ( I like the texture from the coconut in my soup). Taste and adjust seasonings if necessary. I think this soup tastes best the day after you make it.  Refrigerate after making. Gently warm over medium low heat until hot.

Serve in large bowls garnished with reserved cilantro, lemon grass and pumpkin seeds.
* You can use a regular blender if you don't have an immersion. Just let the soup cool down a bit before blending and be very, very careful!

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It is "pumpkin" week at Food Network's Fall fest. Check out the other delicious sounding recipes from my blogger friends.  Have a favorite pumpkin recipe of your own? Please share in the comments section of this post. 
Napa Farmhouse 1885: Thai Pumpkin and Coconut Soup
Red or Green: Pizza with Red Chile Pumpkin Sauce, Black Beans and Fresh Corn
Devour: Easy Pumpkin Cream Sauce
Feed Me Phoebe: Creamy Vegan Pumpkin Soup
Virtually Homemade: Starbuck's Pumpkin Spice Frappuccino
Weelicious: Pumpkin Cinnamon Rolls
The Lemon Bowl: Healthy Baked Mac and Cheese with Pumpkin
The Heritage Cook: Chile-Pumpkin Hummus
Dishing: Pumpkin Browns/ Pumpkin Hash Browns
In Jennie's Kitchen: Pumpkin Scones
Cooking With Elise: Hearty Pumpkin Pasta
And Love It Too: Paleo Pumpkin Pie Oatmeal
Blue Apron Blog: Baked Pumpkin Stuffed with Millet and Caponata
Dishin & Dishes: Pumpkin Pancakes with Maple Cinnamon Pecan Syrup
Domesticate Me: Harvest Pumpkin Soup with Candied Bacon
The Sensitive Epicure: Pumpkin Panna Cotta with Pumpkin Seed Brittle
FN Dish: Cook Pumpkin from the Patch


best,
diane

napa farmhouse 1885
red or green?
california girl in taos
please follow me on facebook

I have started sharing my Taos experiences on my newest blog"California Girl in Taos". Please visit and let me know what you think.

Applesauce with Maple & Cinnamon

Oh applesauce.  Why did I ever buy those glass jars of applesauce?  Seriously, this ever-so-easy to make dish is, like most things, a million times better when homemade.

I recently joined the Board of Directors for our local Habitat for Humanity affiliate.  We just celebrated our 20th anniversary and threw a big party. I volunteered to make the desserts.  What to make for 300 people? I decided on crisps and made apple/pear and peach/nectarine.  I overbought the ingredients and had a ton of apples left over.  What to make?  Applesauce of course. This easy recipe pairs apples with cinnamon and a touch of maple syrup.  Not too sweet; perfect for savory dishes as well as breakfast or dessert. Tip, make a huge batch and freeze what you cannot use in a week.  Perfect way to have homemade applesauce whenever you wish!  Enjoy.

Applesauce with Maple & Cinnamon 
(makes 6 cups)

6 large Granny Smith apples, cored and cut into 1 inch wedges
1/4 cup water
1 small cinnamon stick
small pinch sea salt
2 tbsp freshly squeezed lemon juice
2-3 tbsp maple syrup

Add apples, water, cinnamon stick and salt to medium saucepan.  Bring to a boil, cover, reduce heat to medium low and cook for 25 minutes.  Add apples to bowl of food processor fitted with the metal blade. Pulse until applesauce is as smooth as you like.  I like mine a bit chunky. Stir in lemon juice and 2 tbsp maple syrup.  Taste and add additional tbsp maple syrup if desired.

Serve as is, over ice cream, with pancakes or french toast, as a side dish with pork....lots of options.  How will you use?

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It is "apples" week at Food Network's Fall fest. Check out the other delicious sounding recipes from my blogger friends.  Have a favorite apple recipe of your own? Please share in the comments section of this post. 
The Lemon Bowl: Whole Grain Pancakes with Warm Apple Topping
In Jennie's Kitchen: Homemade Apple Breakfast Bars
Jeanette's Healthy Living: Almost Crusted Cinnamon Apple Grilled Cheese
Dishing With Divya: Fresh Apple Salsa
Virtually Homemade: Potato Apple Gratin
Weelicious: Apple Almond Cake
Dishin & Dishes: Kale Waldorf Salad (A Healthy Recipe Redo)
Domesticate Me: Apple Cinnamon Baked Doughnut Holes
Napa Farmhouse 1885: Applesauce with Maple and Cinnamon
Red or Green: Apple and Green Chile Crustless Pie
The Sensitive Epicure: Toaster Oven Cinnamon Apple and Walnut Muffins with Almond Flour and Maple Syrup 
And Love It Too: Apple Pie Cookies
Taste With The Eyes: The Culinary Legend of Apple Tarte Tatin
The Heritage Cook: Gluten-Free Apple Crisp
FN Dish: Early Morning Apple Recipes

best,
diane

napa farmhouse 1885
red or green?
california girl in taos
please follow me on facebook

i have started sharing my taos experiences on my newest blog"california girl in taos". please visit and let me know what you think.

Sweet Potato & Russet Pancakes with Chipotle Mayo

It has been raining for the past few days.  Hasn't been especially cold but if you look out the window you can be fooled into thinking that it was much later in the year than mid-September. The damp weather makes me long for comfort food...like potatoes. Maybe potato pancakes?

Potato pancakes are one of those simple dishes that, when made with quality ingredients, taste like a gourmet meal.  They are typically made with grated potatoes, eggs & flour to bind, oil and seasonings then pan fried in oil.  Some recipes call for added ingredients like onion, garlic, lemon juice and or minced vegetables.  All versions can be delicious. Today I combined sweet potatoes and russet potatoes and kept it very simple.  I have so many friends avoiding gluten that I wanted to skip the flour. I substituted almond flour which worked like a dream.  The nutty flavor paired nicely with the sweet potatoes and the pancakes were as crispy and crunchy as those made with flour.  Yum!

I wanted a bit of heat in the dish so I added a small pinch of red pepper flakes and topped the pancakes with a chipotle mayonnaise sauce.  Served atop sauteed greens, this made the perfect lunch.  Adding a poached or fried egg provides protein and is wonderful for breakfast, lunch or light dinner.  Enjoy!

Sweet Potato & Russet Pancakes with Chipotle Mayo
(serves 4)

1 sweet potato
1 tsp coarse grey salt
1 russet potato
1 large egg, lightly beaten
2 tbsp almond flour
1 tbsp fresh Italian parsley, chopped
1/4 tsp dried red pepper flakes 
sea salt
freshly ground black pepper
extra virgin olive oil
3 tbsp mayonnaise
1-2 tsp adobo sauce
fresh chives, minced or raw beets, shredded  for garnish

Preheat oven to 425 degrees.  Rub sweet potato all over with olive oil.  Place on parchment lined rimmed baking sheet. Sprinkle with grey salt.  Roast in oven for 45 min to 1 hour or until potato can be easily pierced with a sharp knife.  Remove from oven and allow to cool enough to handle.  Set aside. (Can be made 1 day ahead)

Scoop the flesh from the sweet potato into medium bowl.  Reserve the skin for another use. (I consider it the cook's treat!) Use a fork to mash the sweet potato. Using the shredding blade of a food processor or the largest holes of a box grater, grate the russet potato. Add the grated potato, egg, almond flour, parsley, red pepper flakes and a large pinch each salt and pepper to the sweet potato mash. Fold together all the ingredients until well blended.

Cover bottom of 2 large skillets with olive oil, about 1/4 inch oil each pan.  Heat until oil is hot. Carefully scoop 2 tablespoons potato mixture into hot oil flattening with a spatula into pancake.. Repeat with remaining potatoes.  *Hint, I have an ice cream scoop the exact size which I use to accomplish this.  Fry the pancake until deep golden brown and crispy on one side. (about 3 minutes). Using the spatula, flip and repeat on other side.  Remove from skillet and place on paper towel lined platter.

In a small bowl, mix together the mayonnaise and adobo sauce.  Serve the potato pancakes with a dollop of mayo mixture topped with either chives or beets. Serve immediately.

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Other potato recipes you may enjoy:
Green Bean and Potato Salad with Feta
Napa Farmhouse Potato Salad
Potato Soup with Red Chile & Cheddar Cheese
Smashed Potatoes
Spicy Twice Baked Sweet Potatoes

It is "potato" week at food network's summerfest. Check out the other delicious sounding recipes from my blogger friends.  Have a favorite potato recipe of your own? Please share in the comments section of this post.
Blue Apron Blog: Red, Orange, Purple and White: Your Guide to the Potato Rainbow
The Heritage Cook: Fully Loaded Green Chile Potato Skins
Devour: 5 Ways to Prepare Sweet Potatoes
Feed Me Phoebe: Basque Tuna Stew with Peppers and Potatoes
Weelicious: Broccoli Cheese Patties
Domesticate Me: Potato Rosti with Pancetta and Mozzarella
The Sensitive Epicure: Salt Encrusted New Potatoes with Mustard-Mayo Dip
Napa Farmhouse 1885: Sweet Potato and Russet Pancakes with Chipotle Mayo
Red or Green: Roasted Sweet Potato Fries
And Love It Too: Sweet Potato Souffle
Taste With The Eyes: Ensalada de Papas a la Huancaina (Peruvian-Style Salad with Potato Cake, Egg and Yellow Chile)
FN Dish: Ease Out of Summer with Potatoes
What's Gaby Cooking: Parmesan Roasted Potatoes
Dishin & Dishes: Southern Green Beans and New Potatoes

best,
diane

napa farmhouse 1885
red or green?
california girl in taos
please follow me on facebook

Follow @napafarmhouse

i have started sharing my taos experiences on my newest blog"california girl in taos". please visit and let me know what you think.

Roasted Grapes with Balsamic Drizzle

I love the simplicity and deliciousness of this recipe.  Roasting grapes deepens and intensifies the sweetness and adds a slightly caramelized finish. The balsamic vinegar provides the acid needed to balance out the dish. Try serving over softened vanilla ice cream, pudding or custard.  I like to serve this with a hard, dry, not too sweet cookie, like biscotti. This is a perfect late summer/early fall dessert.

It is grapes week at Food Network's Summerfest.  I did a grape salsa over at my red or green? blog and the roasted ones here. Needless to say, we have been eating grapes all week.  Sweet, juicy, wonderful.  I keep hearing from people telling me they are cutting out fruit from their diets due to the sugar and carbs. Please don't do this unless advised by your doctor.  Study after study shows that including berries in your meals 3-4 times per week is beneficial to your health*  (Did you know that grapes are considered a berry?) According to the whfoods.com:

"Grapes have long been classified as a low glycemic index (GI) food, with GI values ranging between 43-53. But having a low GI value is not necessarily the same as having blood sugar benefits. In the case of grapes, recent studies have shown that the low GI value of grapes is also a good indicator of this fruit's blood sugar benefits. Better blood sugar balance, better insulin regulation, and increased insulin sensitivity have now been connected with intake of grape juices, grape extracts, and individual phytonutrients found in grapes."

In addition, grapes are known for their antioxidant, anti-inflammatory, cardiovascular, anti-aging, longevity, cognitive, anti-microbial, and anti-cancer benefits.  Makes you feel better about this dessert, right?  One caveat.  Conventionally grown grapes are known for being quite high in pesticide residues. I suggest you always buy organic grapes to avoid this concern.  And make this roasted grapes recipe soon...really delicious.

Roasted Grapes with Balsamic
(serves 6)

1/2 lb red grapes
1/2 lb white grapes
1 tbsp honey
extra virgin olive oil
pinch coarse grey salt
excellent quality aged balsamic vinegar

Preheat oven to 450 degrees.  Line a rimmed baking sheet with parchment paper and set aside.

Break off  6 small bunches of grapes, 4-6 grapes per bunch. Remove the rest of the grapes from the stems. Place the grapes and grape bunches on the prepared baking sheet.  Drizzle the honey over the grapes. Repeat process with one pass of olive oil bottle (about 1 tbsp). Sprinkle salt over grapes.

Roast for 15 minutes, or until grapes have slightly wilted with skins a bit wrinkled.  Remove from oven and allow to cool to warm.  Pour into bowl (including any accumulated juice). Serve over softened vanilla ice cream, pudding or custard.  Use the grape bunches as a garnish, one per serving. Drizzle balsamic over grapes and serve immediately.
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*For more nutritional info regarding grapes please visit the World's Healthiest Foods website.

It is "grapes" week at food network's summerfest. Check out the other delicious sounding recipes from my blogger friends.  Have a favorite grape recipe of your own? Please share in the comments section of this post.
Jeanette's Healthy Living: Kale, Grape and Ginger Lemon Juice
The Heritage Cook: Chicken Breasts with Fresh Grape-Wine Reduction Sauce
Napa Farmhouse 1885: Roasted Grapes with Balsamic Drizzle
Red or Green: Grape and Tomato Salsa
Virtually Homemade: Grape Sorbet
Weelicious: Frozen Grapes
The Sensitive Epicure: Green grapes, Drunken Goat Cheese and Jalapenos on a Toothpick
Domesticate Me: Gingered Grape Cocktail Granitas
Made by Michelle: Quinoa with Grapes, Figs and Caramelized Onions
Taste With The Eyes: Chevre Chaud with Grape Arugula Salad, Limoncello Dressing
Devour: Grape-Filled Desserts
FN Dish: 10 Grape-Forward Recipes

best,
diane

napa farmhouse 1885
red or green?
california girl in taos
please follow me on facebook



i have started sharing my taos experiences on my newest blog"california girl in taos". please visit and let me know what you think.

Beet Greens with Balsamic Glazed Beets

Wow, the last three weeks of Food Network's Summerfest really call out the transition into fall.  This week is "beet" week, followed by "grape" week, ending with "potatoes".  I am writing this post on Labor Day while (sorta) watching a college football game. Yes, fall is almost here.

I always have mixed emotions this time of year.  I am so sad to see summer end, but fall is one of my favorite seasons.  The farmers' markets are in their glory at what can only be described as harvest, the trees will soon start to show their colors, the crisp cool air is refreshing and, with children back in school, the beaches, pools, parks and outdoor activities are less crowded and easier to enjoy.  I love summer, but I love fall too!

Beets always remind me of fall even though they are in season all summer. My advice?  Use the greens too. They are delicious and packed with nutrients. In fact both beets and beet greens are amazingly good for you. Remember the adage about eating a variety of colors when selecting your daily fruit and vegetable choices? Beets are perfect for filling your "red" requirement.  WHFoods.org posted this nutrient chart:

Nutrients in
Beets
1.00 cup raw (136.00 grams)

Nutrient%Daily Value

 folate37%

 manganese22.5%

 fiber15.2%

 potassium12.6%

 vitamin C11.1%

 tryptophan9.3%

 magnesium7.8%

 iron6%

 phosphorus5.4%

 copper5%

Calories (58)3%

"The greens attached to the beet roots are delicious and can be prepared like spinach or Swiss chard. They are incredibly rich in nutrients, concentrated in vitamins and minerals as well as carotenoids such as beta-carotene and lutein/zeaxanthin." WHfoods.org

This dish combines the greens with beets sauteed in a glaze of extra virgin olive oil, honey and balsamic vinegar.  Delicious as a side dish with any type of roasted meat or chicken, I also make a vegetarian main dish by sprinkling goat or feta cheese and toasted pumpkin seeds over top.  A perfect late summer/early fall lunch or light dinner.  Enjoy!

Beet Greens with Balsamic Glazed Beets
4 lbs beets (with greens attached)
2 tbsp extra virgin olive oil
2 tbsp honey
3 tbsp balsamic vinegar
2 tsp fresh basil leaves, chopped
sea salt
freshly ground black pepper

Cut beets from greens.  Cut greens from woody stems and center ribs.  Chop and reserve greens.  Scrub beets and cut off roots and all but 2 inches of the stems. Place beets in large pot and cover with water by about 3 inches and 2 large pinches of salt.  Bring to a boil, reduce heat to simmer, cover and cook for approximately 30 minutes to 1 hour.  Cooking time depends on how large your beets are.  Start checking after 30 minutes.  Beets are ready when a sharp knife easily pierces the flesh.  There should be a tiny but of give, do not overcook.  Drain and allow to cool enough to handle.

With a sharp knife, cut off beet stems.  Peel and cut beets into quarters.  Depending on the size of your beets, cut each piece into 1 inch wedges. (If your beets are small this step may be unnecessary.) 

Add olive oil, honey and balsamic vinegar to large skillet over medium high heat.  Whisk to combine and cook for 3 minutes until the mixture slightly thickens.  Add 1 tsp basil, pinch each salt and pepper, stir.  Add beets to skillet and stir to ensure all sides are coated with balsamic mixture. When beets are warm, remove from pan with slotted spoon and place in medium bowl.  Cover loosely with foil to keep warm. 

Add beet greens to skillet.  Add a small pinch each salt and pepper and cook until greens are wilted. (about 3 minutes)  Mound greens on serving platter.  Top with beets.  Sprinkle with remaining basil and serve.

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Other beet recipes you may enjoy:

• roasted beet & avocado salad with meyer lemon marmalade vinaigrette
• pink lentils with roasted beets
• farmer's market roasted beet soup
• roasted beet, fig and orange salad

It is "beets" week at food network's summerfest. Check out the other delicious sounding recipes from my blogger friends.  Have a favorite beet recipe of your own? Please share in the comments section of this post.
Jeanette's Healthy Living: Star Anise Ginger Pickled Beets
The Heritage Cook: Rosemary Roasted Beets, Potatoes and Peppers
Dishing: Beetroot Brownies / Beet Brownies
Devour: 4 Beet Salad Best Bets
Napa Farmhouse 1885: Beet Greens with Balsamic Glazed Beets
Red or Green: Sweet and Spicy Roasted Beet and Bacon Salad 
Virtually Homemade: Beet Risotto with Goat Cheese
Domesticate Me: Ginger-Soy Glazed Salmon with Asian Beet Slaw
Dishin & Dishes: Roasted Beet Salad with Garlic Vinaigrette
Taste With The Eyes: Shrimp, Beet, Raspberry, Radicchio and Rose Salad
Weelicious: Red Beet and White Bean Hummus
FN Dish: 5 Ways to Brighten Beets 
best,
diane

napa farmhouse 1885
red or green?
california girl in taos
please follow me on facebook



i have started sharing my taos experiences on my newest blog"california girl in taos". please visit and let me know what you think.