Spiced Pumpkin Seeds

Wednesday was the annual tradition of carving pumpkins at Audrey’s and it was much fun. I’ll probably throw up a photo of one of the pumpkins to go with this later on, but in the meantime, I’ve got some interesting pumpkin seed recipes for ya.

Fall Cocktail (recipe in progress)

Accidental deliciousness in a cocktail I made last night. John was almost out of bourbon so I couldn’t really make a sherpa. He had about one shot left. I combined with a shot of vodka…and my martini glass was still rather empty. What to add?

Purple Pesto Pasta

I was seriously surprised at how well this turned out. I was just trying to throw something quick together for dinner while I worked on two other cooking projects.

Purple Pesto

It’s herb harvesting time, and I decided to make some purple and classic pesto (and I’m going to give some to Mom and John’s mom this weekend). I used walnuts with the purple basil to stand up to the herb’s assertiveness.

Recipe Variation: Pollo Pimenton

We went to Penzey’s because I was out of pimenton today; I was also low on Hungarian paprika. This had us thinking of paprikash, and me wondering how much pimenton would change the dish. The result is noticable – more smokey, darker. But it still tastes enough like classic paprikash to satisfy a craving. I lightened John’s basic recipe by using reduced fat sour cream. I balanced the pimenton (which I used liberally – during the onion step, on the chicken breasts, and in the sauce) with a little bit of Hungarian paprika at each stage. Yum. Especially when accompanied by The Sherpa, Porvaznik-style.

The Sherpa, Porvaznik-style

John was playing around with classic cocktails the other night and came across the Sherpa – which involves bourbon, vodka and ginger ale (well, ginger-infused vodka, to be precise, but you work with what you have). It was pretty good, but it was even better when he used ginger beer tonight – and added a little grenadine. It’s a drink with a bite, but I like it!

Crock Pot Apple Sauce

Note: Do NOT blend applesauce with immersion blender, like some of us who want to play with our new toy. It will result in a strangely baby food-style consistency. Just mash a little with a fork, and you’re golden.

Egg Sandwich

Probably too easy to be a recipe, but I think I’ve only made this once or twice, so hey.

Crock Pot Chicken Stock

I think this may end up being my permanent way of making stock – it’s so easy and the flavors really deepen in the crock – and I was pretty lacking in ingredients.

The Economics of Roast Chicken

Thanks to my day job, I feel like I spend all my time talking about the current economy’s impact on food. As much as I like to leave such things at the office, I have to say, for those cooks on a budget, does it get better than roast chicken?

The chicken I made last night provided an initial dinner for three, plus the makings of a giant chicken casserole that I’m still eating for lunch, PLUS the fried rice I made tonight (see picture below; yes, there are still leftovers), AND the chicken stock I made in the crock pot while at Henry IV tonight. And seriously, the chickens were on sale two for $11 or so at the store, so I have another one in the freezer!

Embrace the chicken.