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Top Five From 2017 and Five Goals for 2018

written by Ali

I’m happy to share my top five from 2017 and five goals for 2018 today. However, am I the only one who is having a hard time believing that 2017 is already at an end? It’s been an incredible year. The highlight for me was our big move to the Southern Oregon coast. The coast is the really important part of that statement – I’m so happy being back near the ocean. I’ve also really enjoyed having easier access to local foods. We joined a CSA this year, went to the farmer’s market regularly, and enjoyed the overall bounty around us, including some incredible seafood.

I’ve managed to keep on blogging, though I haven’t been able to focus on it quite as much as I could when we were in Portland. My job takes a bit more of my time. Still, I have a list of top 5 recipes from 2017 that I’m really proud of. But before I get to them, I thought I’d take a quick moment to review my goals for Fix Me a Little Lunch from 2017. First was to improve my food photography. I’ve done a slightly better job with this. I’ve tried to be a little more attentive to lighting, though when we moved, my blog set up had to change. Second was to create and stick to an editorial calendar, which I managed through the first half of 2017 until we moved.

Third was to continue to participate in food challenges. I’ve been able to do this more or less consistently. I’m still doing the occasional contribution to Food ‘n Flix (and am hosting in March – yay!), as well as reading the books for Cook the Books, even if I haven’t always managed to make a recipe right away. I continue to enjoy the blogging community – I’ve had great fun this year participating in the Food Advent Calendar, in #Choctoberfest, in #Cookoutweek, and in #RecipeMakeover.

Fourth up was to try my hand at sponsored posts, which I did with some pretty good success. Last was to build my follower list – ok, so I did say I wanted to get to 1,000 subscribers and I’m actually at 35, but I count that as a success since I haven’t had nearly the time I’d like to focus on growing my list. I’m really grateful for my 35 subscribers!

So, without further ado, here are my top 5 from this year:

I really loved making these easy sweet and savory pinwheels. It was so much fun showcasing some great Oregon products: cheddar cheese, cranberries, and hazelnuts. It’s no surprise to me that this recipe did the best this year (and is, in fact, my overall most viewed recipe in the two years I’ve been blogging).

My almond brownie martini recipe has been very popular. I can totally appreciate why - this cocktail is super decadent and super yummy!

I have to say I’ve been a little surprised that my limoncello lemon drop recipe has been so popular. But I’m so glad I shared it, as it’s always been one of my favorite easy happy hour cocktails.

And speaking of lemons…my penne with burratta, peas, and preserved lemons has been very popular. My one and only regret with leaving Portland is that I can’t find a single source for burratta here. I can, however, find minimally processed milk, so maybe it’s time for me to make my own burratta.

Last, but not least, is my cherry vanilla vodka cola cocktail. I had a great time creating this cocktail as it reminded me of when I lived in the Marshall Islands.

2018 Goals

Some of my goals for 2018 are fairly similar to 2017’s.

  1. I’d like to keep on working on my photography. I’d like to get back to better backdrops and better lighting. I love taking photos of my food!
  2. I’d like to grow my subscriber list. I’ll keep doing my monthly email and have added the feature of a freebie recipe each month exclusive to my email list. I’ll also be working on a e-book for my subscribers this year.
  3. I’d like to get back to my editorial calendar. It helps me stay on track and especially when the CSA season gears up, I think it will help me stay on top of the mountain of veggies that come my way.
  4. I’ll keep on enjoying the food blogging community. I’m looking forward to hosting Food ‘n Flix in March.
  5. One thing I haven’t done is reach out to a favorite product and offer up my blogging services to promote the product. I’d really like to do this in 2018 and I have a couple of products in mind. I did a terrible job with being an Amazon affiliate, so want to make some effort again to be an affiliate with a company.

So there it is – we are heading on into 2018. I’m looking forward to sharing many great lunch recipes and cocktails with all of you in this new year!

December 27, 2017 0 comment
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Baked GoodsBreakfastFarmer's MarketFreezer MealsHoliday Recipes

Pumpkin Crumb Muffins

written by Ali

It’s time for a Recipe Swap Club recipe: pumpkin crumb muffins! This month, I was delighted to be paired with Amber from Simply Made Recipes. Amber and her husband Aaron post beautiful recipes that are healthy and easy to make. I found out that Amber also grew up in Oregon - and she mentions making blackberry pies with her mom - a definite Oregon thing to do! I had such a hard time choosing a recipe to make, but finally decided that pumpkin crumb muffins were seasonal and timely. Definitely check out the original recipe here.

I’ll confess here to a substitution for these muffins. So far, I haven’t found a single pie pumpkin in any of the grocery stores here on the South coast. Granted, I haven’t been systematic in my search, and I can’t make it down to the farm stand in Langlois on a Wednesday to scope out whether or not Valley Flora, our CSA farm, has pie pumpkins at their stand. But I do have other winter squash piling up (note that the butternut squash do a little cameo on one of the photos). I decided the two kuri squashes (one red and one blue) would have to stand in for pumpkin this year. So I roasted them yesterday (whole roasted at 350 degrees for about an hour), scooped out all the flesh, and proceeded as though it was pumpkin. Honestly, I can’t really tell a difference other than the squash was less stringy than some pie pumpkins I’ve encountered. I didn’t even need to puree - just mashed the squash up a bit.

I used up some of the puree in a dog treat recipe that will be up on the blog in a few days and then froze the rest in one cup increments. I’m glad to have it on hand for recipes later this winter. Hard to believe, but I’m not making my own Thanksgiving dessert this year - I gave in and am buying a white chocolate pumpkin cheesecake from the local culinary institute as part of a fundraiser for my college’s business students. Sorry, not sorry. I figure it gives me more time to make challah and maybe bacon wrap the turkey breast we are cooking. In the meantime, we can snack on pumpkin crumb muffins.

1

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Pumpkin Crumb Muffins

Ingredients

    For the muffins
  • 1 3/4 cup flour
  • 1/2 cup brown sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • 2 eggs
  • 1/4 cup milk
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla
  • 1 1/2 cup pumpkin or winter squash puree
    • For the crumb topping
  • 3/4 cup flour
  • 1/2 cup brown sugar
  • 1 teaspoon pumpkin pie spice
  • 6 tablespoons cold butter

Instructions

  1. Preheat the oven to 425 degrees.
  2. Combine the flour, brown sugar, baking soda, cinnamon, pumpkin pie spice and salt. Stir in the eggs, milk, vegetable oil, and vanilla. Add in the pumpkin puree and combine.
  3. Fill 12 muffin cups 3/4 full. Combine the crumb topping ingredients in a small bowl, crumbling the butter into the mixture until it is the size of peas. Spread the topping over each muffin.
  4. Bake at 425 degrees for five minutes. Lower the oven temperature to 350 degrees and bake for 16 minutes.
  5. Makes 12. Enjoy!
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November 20, 2017 0 comment
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Cranberry White Chocolate Muffins
Baked GoodsBreakfastFarmer's Market

Cranberry White Chocolate Muffins

written by Ali

Cranberry white chocolate muffins is one of my new favorite recipes celebrating a very special local ingredient here on the south Oregon coast: cranberries! One of the little known facts about Bandon, Oregon is that it’s home to 1600 acres of cranberry bogs, which make up 5% of the national cranberry crop, producing around 30 million pounds of berries. I have to confess that touring a cranberry bog has been pretty high on my bucket list since I moved to Oregon eight years ago. I wasn’t sure how to actually make that happen, but got very lucky recently and got to visit a cranberry bog during harvest as part of my day job. Part of the visit included getting a bag of cranberries - which I’m hoarding storing in the freezer.

I love cranberries so much that one small bag is not going to last me for the holiday season. Fortunately, local Bandon cranberries are a perfectly normal veggie in our local market. After stocking up this weekend, I’m feeling like I might just have enough cranberries for Thanksgiving. In the meantime, I just had to make cranberry white chocolate muffins. These have been so perfect first thing in the morning with a cup of coffee. They freeze like a dream, which means I’ve been able to spread out the bounty over a couple of weeks, while I contemplate other cranberry recipes to make.

I did think that I might want to retire and become a cranberry farmer. That particular fantasy got dashed on the rocks of despair when I learned that flooding the cranberry bog results in displaced spiders that decide the human being raking up the cranberries in the bog is a good dry island to climb on. Yeah, ok, cranberry farming is definitely not in my future. I still believe that cranberries floating in a bog is one of the prettiest sites on Earth.

Cranberry White Chocolate MuffinsCranberry White Chocolate Muffins

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Cranberry White Chocolate Muffins

Ingredients

  • 1 cup flour
  • 1/2 cup sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 2 eggs
  • 1/2 cup oil
  • 1/2 cup Greek yogurt
  • 1 teaspoon vanilla
  • 1 cup whole cranberries (fresh or frozen)
  • 1/2 cup white chocolate chips

Instructions

  1. Preheat oven to 375 degrees.
  2. Combine dry ingredients, from flour through nutmeg, in a large bowl. In a smaller bowl, combine the eggs, oil, yogurt and vanilla. Fold the wet ingredients into the dry and mix. Fold in the cranberries and white chocolate chips.
  3. Line 12 muffin cups with muffin liners. Fill each muffin cup about half way.
  4. Bake for 20 minutes or until a skewer or knife inserted in the middle of a muffin comes out clean.
  5. Makes 12. Enjoy!
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November 13, 2017 0 comment
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Farmer's MarketFoodie PartiesFreezer MealsLunch RecipesMain DishesVegetarian

Delicata Squash Mole Enchiladas

written by Ali

This post has been sponsored by Rodelle. All opinions are mine alone.

Delicata Squash Mole Enchiladas is a savory, chocolaty, spicy way to greet the changing seasons. I love this time of year. I can wear sweaters; make soup; and spend guilt free weekends curled up under a blanket with the dog, a cat or two, and a good book. It’s also time for the CSA to start sending us storage veggies, like Delicata squash.

Delicatas are my favorite winter squash. They are small, which makes them easier to use up quickly. You don’t have to peel them, which is a tremendous bonus in my book. And they have a great flavor when they are roasted. This past week’s CSA heralded the start of winter squash season with Delicatas. So, as far as I was concerned, this was perfect timing. The Delicatas coincide with #Choctoberfest, which is a week long celebration of chocolate!

Long story short, I decided I really wanted to make a savory chocolate dish. Last year, when I was still doing all the crazy travel for my job, I ran across a great little place in Redmond, Oregon that served the most amazing mole. I recognize that a traditional mole takes a bit of time and preparation. This is a short-cut mole.

I was also very excited to use Rodelle Gourmet Baking Cocoa in this recipe. Rodelle is one of the many awesome sponsors for #Choctoberfest. Their Gourmet Baking Cocoa is amazing! It’s got a great depth of super chocolaty flavor. And it pairs incredibly well with chilies in Adobo sauce for this mole.

On a total side note, one of my friends from work reminded me that there is a great recipe for mole in the novel Like Water for Chocolate. I’m thinking this is a book on my short list to curl up and read again, preferably with a dog and one or more cats snuggled next to me.

This mole is quick. A few dried spices, chilies in Adobo, a little peanut butter, and Rodelle’s Gourmet Baking Cocoa and that’s about all there is to it. I love the combination of roasted Delicata squash, a bit of smoked cheddar, and mole in my Delicata Squash Mole Enchiladas. These freeze beautifully and I’ll be eating these for lunch this week and next.

Delicata Squash Mole Enchiladas

Delicata Squash Mole Enchiladas

Delicata Squash Mole Enchiladas

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Delicata Squash Mole Enchiladas

Ingredients

    Mole Sauce
  • 1/2 onion, finely chopped
  • 1 tablespoon olive oil
  • 2 Chipotle peppers in Adobo
  • 1/2 teaspoon of adobo sauce from peppers
  • 2 tablespoons cocoa powder
  • 1 tablespoon peanut buter
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1 1/2 tablespoons flour
  • 2 cups vegetable broth or water
    • Delicata Squash Enchiladas
  • 3/4 cup Mole Sauce
  • 9 corn tortillas
  • 2 Delicata squash
  • 1 tablespoon olive oil
  • 1 1/2 cups smoked cheddar cheese

Instructions

  1. Preheat the oven to 375 degrees. Slice the delicata squash into 1/4 inch rings. Remove seeds. Lay the squash rings on a baking sheet and drizzle with 1 tablespoon olive oil. Roast for 20 minutes or until squash is soft and slightly caramelized.
  2. In the meantime, heat 1 tablespoon of olive oil in a small saucepan. Add the onions and cook over low heat, stirring frequently, for 20 minutes or until the onions begin to brown.
  3. Take the onions off the heat and add the remaining mole ingredients through the water/vegetable broth. Stir and return to the heat. Continue to stir until the sauce begins to thicken (about 20 minutes). Use an immersion blender and blend until the sauce is smooth.
  4. To make the enchiladas, spoon 1/4 cup of the mole sauce on the bottom of an 8 x 10 inch baking pan. Lay 2 tortillas over the sauce and split another tortilla into four pieces to cover the corners. Spoon a bit more mole over the tortillas and then layer the delicata squash rings on top. Sprinkle with 1/2 cup cheese.
  5. Lay 2 more tortillas over the squash, cheese, and mole. Use another tortilla, cut into quarters to cover the corners. Spoon more mole over this layer and then sprinkle with 1/2 cup cheese.
  6. Lay 2 tortillas over the top. Use the final tortilla to cover the corners. Spoon the remaining mole over the top of the tortillas. Sprinkle the remaining cheese on top.
  7. Bake at 350 degrees for 20 - 30 minutes or until the cheese is bubbling on top.
  8. Serves 4. Enjoy! Remaining mole sauce can be frozen for later use.
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October 16, 2017 4 comments
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BreakfastFarmer's MarketVegetarian

Spaghetti Squash Pancakes

written by Ali

Spaghetti squash pancakes are the perfect way to make use of an abundance of spaghetti squash. You’ve probably seen spaghetti squash in the market. It’s a pale yellow winter squash that’s all stringy inside. Spaghetti squash is a great substitute for pasta in many dishes. However, this week, when the spaghetti squash showed up in my CSA basket, I got to thinking about what other ways I might be able to use it beyond the obvious.

This year’s CSA basket has made me realize that when in doubt, make a veggie pancake. When faced with this week’s CSA share, veggie pancakes were the obvious choice for the spaghetti squash. We also got more eggplant, carrots, cilantro, onions, Asian pears, Romanesco cauliflower, and sweet peppers. It was easy enough to make use of the cilantro, onion, and peppers (new favorite easy weeknight dinner - chicken fajitas). The eggplant and carrots will just have to hang out for awhile. The Romanesco cauliflower will probably get roasted and served next to a pork loin later this week. In the meantime, I wanted to make quick use of the spaghetti squash.

So I baked the squash on Saturday night, let it cool and sit overnight in the fridge. This morning, while I was drinking coffee and listening to the Remembering Tom Petty station on Pandora, I made spaghetti squash pancakes. The husband declared these squash-y but tolerable (this is high praise from him, believe me). I served them with fried eggs, avocado, and hot sauce and thought they were absolutely wonderful. If you are looking for an alternative to potato pancakes, these are definitely the way to go. The squash gets all soft and melty on the inside and crispy on the outside.

These spaghetti squash pancakes are definitely a new favorite for me. I’m eager to try out other variations with spaghetti squash and I’m sure the CSA will provide.

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Spaghetti Squash Pancakes

Ingredients

  • 1 small spaghetti squash
  • 2 eggs
  • 1 teaspoon baking powder
  • 8 tablespoons flour
  • 1 teaspoon salt
  • 1 teaspoon chopped garlic or garlic powder
  • Ground pepper to taste
  • 3 tablespoons olive oil

Instructions

  1. Preheat the oven to 350 degrees. Cut a few slits into the spaghetti squash and bake whole for an hour.
  2. When the spaghetti squash is cool, remove the seeds and scoop out the spaghetti squash threads. Add all ingredients in a bowl and combine. Heat the olive oil in a cast iron or non-stick pan. When the oil is hot, drop ¼ cup of pancake batter into the pan. Repeat for two or three more pancakes. Cook each side for 2 minutes. When pancakes are done, place them on a baking sheet in the preheated oven. Continue until you’ve used all the batter.
  3. Makes 6 pancakes. Enjoy!
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October 9, 2017 0 comment
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Farmer's MarketFreezer MealsLunch RecipesQuick and EasyVegetarian

Eggplant Mac and Cheese

written by Ali

The last few weeks have seen an eggplant inundation from the CSA, leading me to make eggplant mac and cheese. Because when it doubt, make mac and cheese. In this first week of October, I decided I needed some comfort food for lunch. It just feels right. And eggplant mac and cheese is the perfect anecdote to the early fall blues.

Not that I can complain too much. Our CSA is still going strong - this week we got lettuce, chard, carrots, eggplant, tomatoes, sweet peppers, parsley and hot peppers. I also picked up some zucchini and more tomatoes at the Valley Flora farm stand and we got mushrooms and figs from the farmer’s market. The lettuce went into a salad. The peppers are going into chicken fajitas later this week. The mushrooms went into a swoon-worthy fritatta. The carrots are going to get grated and tossed into the freezer for some recipes later this month. The parsley went into my stock bag in the freezer.

I’m ready for that transition point, though - ready for winter squash, shallots, onions, and potatoes. And really ready for mushrooms. Still, I’ll gladly use up the last of the eggplant.

This eggplant mac and cheese is a super creamy dish. I used a combination of mozzarella cheese and goat cheese. These are a great counterpoint to the nutty sweet roasted eggplant. Just about any pasta would be good with this, but I used cavatappi because it just happens to be my absolute favorite. I’d imagine this would be good with a variety of add ins - bacon might be good, but if you happen to have some home roasted cherry tomatoes, you might try those out, too.

This recipe freezes well. I’ve got only a few days this week when I’ll actually be at my desk for lunch, so this recipe will tide me over through next week.

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Eggplant Mac and Cheese

Ingredients

  • 2 small eggplants or 1 large one
  • 1 tablespoon olive oil
  • 1/2 package cavattapi or similar pasta
  • 1/4 cup butter
  • 1/4 cup flour
  • 1 1/2 cups milk
  • 1 cup mozzarella cheese, shredded
  • 2 ounces goat cheese
  • salt to taste

Instructions

  1. Preheat the oven to 350 degrees. Chop the eggplant into one inch pieces. Lay the eggplant pieces on a parchment lined baking sheet and drizzle with the olive oil. Roast for 30 minutes or until the eggplant is soft.
  2. Prepare the pasta according to the package directions. Drain and set aside.
  3. Melt the butter in a medium saucepan. Add the flour and whisk constantly for one minute. Add the milk and stir constantly over medium heat until the milk begins to thicken. Take the sauce off the heat. Add the cheese and stir until it's melted.
  4. Add the eggplant and pasta to the sauce. Mix thoroughly to combine. Add salt to taste.
  5. Serves 4. Enjoy!
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October 2, 2017 0 comment
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Baked GoodsBreadsBreakfastFarmer's Market

Carrot Cream Cheese Swirl Bread

written by Ali

I positively love my CSA because I’ve been challenged each week to come up with great recipes like this carrot cream cheese swirl bread. If you are unfamiliar with Community Supported Agriculture (CSA), it’s a great way to get veggies and fruit direct from local farms. You pay for a share up front and then get a basket of produce every week for a certain period of time, usually over multiple months. I absolutely love the randomness of the CSA – we get whatever is in season and whatever grew happily on the farm for the summer.

Which also means that sometimes you end up with veggies that you might feel a bit “eh” about. Like carrots. And sometimes you end up with a lot of a particular veggie that you feel “eh” about. Like carrots.

We are on week 16 or so with our CSA. I’ve enjoyed every minute of it, but I’m running out of inspiration for what to do with all the carrots. At the same time, here we are, nearly in October. It’s definitely time for pumpkin spice and pumpkin and warm and cozy foods. So this week, when faced with a whole bunch of carrots, I decided it was time to combine carrots, pumpkin spice, in some sort of comforting baked good. Thus, I made carrot cream cheese swirl bread. Honestly, how can you go wrong with pumpkin pie spice and cream cheese? Plus – carrots, which makes this a healthy breakfast food, right?

Ok, fine, carrot cream cheese swirl bread may not be a calorie conscious bread, but it’s super yummy first thing in the morning with a cup of coffee. I’ve been loving eating this while gazing out at the red and orange leaves on the trees. It’s an autumn color-coordinated bread.

Carrot Cream Cheese Swirl Bread

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Carrot Cream Cheese Swirl Bread

Ingredients

    For the bread
  • 1 ½ cup flour
  • ½ cup sugar
  • 1 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon salt
  • 2/3 cup oil
  • 2 egg
  • 1 teaspoon vanilla
  • 2 cup grated carrots
    • For the cream cheese filling
  • ½ package cream cheese (4 ounces)
  • 2 tablespoons sugar
  • 2 teaspoons vanilla
  • 1 ½ teaspoons pumpkin pie spice

Instructions

  1. Preheat oven to 350 degrees
  2. Combine the dry ingredients, from flour through salt. Create a well in the dry ingredients and add in all ingredients from the oil through the vanilla. Stir in the grated carrots.
  3. Make the cream cheese filling by combining the cream cheese with the sugar, vanilla, and pumpkin pie spice.
  4. Grease a loaf pan. Place half of the carrot bread in the bottom of the pan. Spoon the cream cheese down the middle. Place the final half of the carrot bread mix over the cream cheese.
  5. Bake for 40-45 minutes or until a toothpick inserted in the middle of the bread comes out clean.
  6. Makes 1 loaf. Enjoy!
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September 27, 2017 0 comment
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AppetizersFarmer's MarketLunch RecipesQuick and EasyVegetarian

Green Curry Eggplant Pinwheels

written by Ali

Green curry eggplant pinwheels are such a super easy appetizer to make. These are great finger food – ideal for a picnic or a cocktail party. And they only take four ingredients to make! I’ve been munching on these for lunch – two or three of these get tossed in the lunchbox alongside a salad.

As you might be able to tell, eggplant has been a feature in the CSA the last few weeks. We’ve also been getting zucchini, tomatoes, sweet peppers, corn, cucumbers, onions, leeks, potatoes, and carrots. I’m getting to that point where the freezer is well stocked; I’ve canned all I’m going to can; and I’m ready for autumn to get here and put an end to all this abundance. Then I’ll start whining again around January that I miss the veggies. It’s a pretty normal cycle.

The green curry eggplant pinwheels were a good solution to the one-eggplant-a-week from the CSA. I can make up several batches of these and freeze them, too, which also makes them an ideal recipe to enjoy over the next month or so. I’ve also taken to pairing them with my cranberry cheddar pinwheels - it’s fun to have some variety in my lunch box!

My cheat for this recipe is to use a store bought green curry. If I had more time, I’d whip up my own curry, but here of late, time has been a precious commodity. You can also short cut this recipe very easily by using store bought puff pastry. Thaw out one sheet for green curry eggplant pinwheels and then keep the other sheet for future use.

 

green curry eggplant pinwheels

green curry eggplant pinwheels

green curry eggplant pinwheels

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Green Curry Eggplant Pinwheels

Ingredients

  • 1 eggplant, peeled and chopped into 1 inch pieces
  • 1 teaspoon green curry
  • 2/3 cup coconut milk
  • 1 sheet puff pastry

Instructions

  1. Preheat the oven to 425 degrees.
  2. Combine the eggplant, curry, and coconut milk in a small saucepan. Bring to a boil and then lower to a simmer. Cook, stirring frequently, until the eggplant is soft. Set aside to cool for at least fifteen minutes.
  3. Line a baking sheet with parchment paper. Lay the puff pastry on the parchment paper and spread the eggplant mixture evenly over the pastry. Roll the puff pastry, starting from the long end.. Refrigerate for 30 minutes.
  4. Cut the eggplant and pastry roll into 1 1/2 inch slices. Lay the slices flat on the parchment lined baking sheet. Bake for 20 minutes or until lightly brown.
  5. Makes 1 dozen pinwheels. Enjoy!
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September 26, 2017 10 comments
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AppetizersFarmer's MarketFoodie PartiesQuick and EasySnacksVegetarian

Sweet and Savory Pinwheels

written by Ali

This post has been compensated by Collective Bias, INC. and the Coca-Cola company. All opinions are mine alone. #TailgateRefreshed #collectivebias

I count myself so lucky that I live in Oregon and have access to such great local produce to make these sweet and savory pinwheels. Plus, we live in a state where fall means great tailgating parties, so I’m thrilled to be posting a recipe today that goes great with football, and even better with COCA-COLA® ZERO SUGAR. The new COCA-COLA® ZERO SUGAR has more real Coca-Cola® flavor, still without any sugar, making it perfect for all your party needs this fall.

I used three great Oregon products for my sweet and savory pinwheels. First up is dried cranberries. Cranberries happen to be one of the Oregon coast’s major crops. When we go to our favorite beach town, Bandon, it’s so much fun to see all the cranberry bogs along the way. I used reduced sugar dried cranberries for this recipe, which is a counterpoint to the savory cheddar cheese. Next is hazelnuts. You might know this nut as a filbert, but if you are an Oregonian, you know it as a hazelnut. If you are from Oregon, you might also be familiar seeing the groves of hazelnut trees that line the I-5 corridor. I get my hazelnuts from a farm in the Umpqua Valley, storing them in their shells until I’m ready to use them in cooking. Last, but not least, is a good sharp cheddar cheese. All of us Oregonians know that we produce some of the best cheddar cheese right here in our state. I happened to use a smoked cheddar cheese in my sweet and savory pinwheels and everyone at my football party this weekend just kept coming back for more.

It’s easy enough to pick up these ingredients at a local farmer’s market. And then it’s not too much more of a shopping trip to swing by your local Safeway or Albertsons to pick up COKE ZERO SUGAR. And while you are at it, check out the Coca-Cola Football Consumer Sweepstakes.

And, oh, yeah, Oregon happens to have one of the best college football rivalries. So, whomever you are rooting for, be sure as you are getting ready to watch the games this season, stock up on COKE ZERO SUGAR, and up your cooking game with this great Oregon game-day snack: sweet and savory pinwheels.

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Sweet and Savory Pinwheels

Ingredients

  • 1/2 cup unsweetened or reduced sugar dried cranberries
  • 1/2 cup chopped hazelnuts
  • 1 cup smoked cheddar cheese
  • 1 sheet puff pastry

Instructions

  1. Preheat the oven to 425 degrees. Line a baking sheet with parchment paper. Place the puff pastry sheet on the baking sheet. Combine the dried cranberries and hazelnuts and spread them evenly across the puff pastry sheet. Sprinkle the cheddar cheese evenly over the top.
  2. Roll the puff pastry sheet into a tight roll, rolling from the longest side. Refrigerate for 30 minutes. Cut the puff pastry roll in 1 1/2 inch rolls. Place each, cut side up, on the parchment lined baking sheet.
  3. Bake for 20 minutes or until the pinwheels are lightly browned.
  4. Makes 12. Enjoy!
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September 18, 2017 2 comments
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Easy Corn Potato Chowder
Farmer's MarketFreezer MealsLunch RecipesSoupVegetarian

Easy Corn Potato Chowder

written by Ali

This easy corn potato chowder is a lovely transitional dish for the early days of autumn. The leaves are starting to turn; the light is an easy going golden in the afternoon; and the air is just a touch cooler in the mornings. The produce is still producing, though. This week’s CSA included corn, lemon cucumbers, eggplant, carrots, strawberries, tomatoes, and zucchini. We decided we’d also visit the farm stand at Valley Flora Farm (our CSA farm) and picked up more tomatoes, lettuce, potatoes, apples, and shishito peppers.

The corn and the potatoes were the stars this week. This easy corn potato chowder made the most of the beautiful produce from Valley Flora farm. The potatoes were perfectly creamy and the corn was as sweet as could be. Combined, they make a creamy chowder that freezes beautifully. I’m super excited about the thought of having easy corn potato chowder later this week for my lunch, alongside a few slices of apple.

The secret technique for this easy corn potato chowder is a quick veggie stock base. I used onion peel from an onion from last week’s CSA, the corn cobs after I cut off all the corn, and a handful of celery leaves (also from last week’s CSA). I added a bit of salt, a tablespoon of whole peppercorns, and then covered it all with water. Simmering the stock for an hour creates a velvet smooth stock. This chowder is so wonderful, I’m regretting that I have three days in a row that I’ll be eating lunch out.

Easy Corn Potato Chowder

Easy Corn Potato Chowder

Easy Corn Potato Chowder

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Easy Corn Potato Chowder

Ingredients

  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 5 medium potatoes, chopped into 1 inch pieces
  • 1/4 cup flour
  • 2 cups corn kernels
  • 1 cup milk
  • 2 cups easy vegetable stock (see below)
  • 2 teaspoons salt
    • Easy Vegetable stock
  • 3 corn cobs, corn cut off
  • 1/2 onion and onion peel
  • Handful celery leaves
  • 1 tablespoon whole peppercorns
  • 1 teaspoon salt

Instructions

    Easy Vegetable Stock
  1. Combine all the ingredients and cover with water. Cover. Bring to a boil and then reduce to a simmer. Simmer for an hour. Strain through a colander and reserve.
    2. Easy Corn Potato Chowder
  2. Melt the butter in a large saucepan. Add the olive oil and the potatoes. Cook the potatoes, stirring frequently, until the potatoes are soft. If the potatoes stick, add a bit of stock.
  3. Add the flour to the potatoes and cook for a minute, stirring frequently. Add the milk, the stock, and the corn, and salt. Bring to a boil, stirring frequently and then reduce to a simmer. Simmer for 15 minutes. Remove from heat and serve.
  4. Serves 4. Enjoy!
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September 11, 2017 5 comments
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