Spiced Nuts

Spiced nuts are frequently my contribution to holiday parties and family gatherings. They are easy and tasty, and people gobble them up. Even people who weren't planning on eating at a party can't resist a handful of these. In that past I've made spiced pecans, but this time I used a recipe for spiced mixed nuts. They were easy to make and called for pantry items. In a rare fit of fussiness I even measured all of the ingredients. The only problem I ran into was that they cemented themselves to the cookie sheet once cooled. The recipe says to grease the pan, and I did, but apparently not enough. Next time I will douse the baking sheet in oil. After some scraping and breaking and bits of nuts all over my kitchen, the nuts were neatly packaged to take to my family holiday party. They were a hit there, naturally.

Sweet Spiced Nuts from Simple Suppers by the Moosewood Collective

1/3 cup sugar
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
pinch of cayenne (I used chili powder)
3 cups shelled nuts (I used cashews, pecans, pistachios, and almonds)

Preheat oven to 350 degrees. Grease the hell out of a rimmed baking sheet.

Combine sugar, 1/4 cup water, and spices in a saucepan over medium high heat. Bring to a boil, then reduce to a simmer, and stir constantly until sugar dissolves. Remove from heat and add nuts, mixing well to evenly coat nuts in syrup. Remove nuts with a slotted spoon and spread them on prepared baking sheet.

Bake until browned, 10 to 15 minutes, stirring once (mine took longer to brown). After you've taken them out of the oven, stir again to break up clusters. Allow nuts to cool before serving.

On Orange Foods and Giving Thanks

Thanksgiving is my absolute favorite holiday. It's food focused and doesn't carry the stress of the winter holidays (for me, at least). I managed to come home for most of the six years that I didn't live in Denver, with a few exceptions. To me there is nothing better than crowding around the table with family, friends, and a delicious meal.

I was in charge of orange foods this year. My Dad assigned yams to me and I ended up making a pumpkin pie. For the past few years we have eaten my aunt's pumpkin cheesecake instead of pie, but there were a few traditionalist in the bunch who requested pumpkin pie. I'll never pass up an opportunity to bake pie.

I'm not going to write up all the recipes because I found them all on the internet. And, it is sort of silly to do a full Thanksgiving recipe write-up after the fact, no? So I'll just show photos and links.

This is the recipe I used for these lovely yams. I almost doubled it and added more maple syrup than called for, but not enough to make them cloyingly sweet. I'm really pleased with how they turned out.

This is the recipe I used for the pie. I roasted my own pumpkins because I love to roast things, and because I think it tastes better. Really, it's just more fun that way.

I was very happy with this pie, even though there were a few hiccups along the way. I mixed the batter in the Kitchenaid and I found it's one flaw. The beater attachments doesn't reach the bottom of the bowl. After I had nearly filled the pie I realized that there was a pool of sugar in the bottom of the mixing bowl. I carefully ladled the filling back out of the crust and into the bowl and gave the mixture a good stir before pouring it back in. Also, the filling was really thin and I was convinced that it wouldn't set, but it did.

I had some extra filling and crust so I made us a little mini pie for lunch in my muffin tin. I forgot to snap a photo of the pie after it was baked, but I did take a picture of the mini pie.

The crust was heavenly!!! I always have trouble with pie crusts--too dry, too wet, not cold enough. This one mixed up easily and rolled out perfectly. And it was all butter so it had much more flavor than a crust made with shortening. Not quite as flaky, no, but I'll take flavor or flake any day.

I had a delightful day roasting, mashing, mixing, and baking, and eating.

This is only a small piece of the dish carnage...

New Digs

Where have I been? Um, working a few jobs, look for full time employment, enjoying the first snow, and moving into a lovely new apartment with an old someone who decided to brave the Colorado cold for me after all.

We searched Capitol Hill high and low for apartments and saw a great many. We were looking for apartments that we could afford in which we could both live comfortably, as in not on top of each other, and with a little character. And I was obviously scrutinizing every kitchen, imagining where things would live and where I would chop. We are lucky in Denver because most houses and apartments are plumbed for gas, meaning most properties have gas stoves. I actually ruled out several apartments because they had electric stoves. Ha! What luxury! PDX, eat your heart out!

So this is the lovely kitchen we ended up in. I love the tile floors, the vintage cabinets, the short fridge (?!), and, of course, the gas stove. I've cooked quite a few things and even baked some bread and am quite happy with it. Running the oven makes the whole apartment feel like a sauna, and it does make some scary big flame type noises, but I don't care, I love it!!! The kitchen window is south facing and we get tons of natural light (sunlight! in winter!) throughout the day.
I am also now a proud owner of a vintage KitchenAid Mixer! My aunt had it for years (I think she got it from her ex-mother in law) but never used it because it was stored out of sight in a low down cabinet. Let me tell you, those things are beasts to pick up. So it lives on my counter with la Virgen de Guadalupe watching over it. I've only used it once (to give the bread hook a whirl) but I foresee lots of happy mixing in my future.

The only downside to this kitchen is that there is no dishwasher or garbage disposal, things that I had gotten quite used to. It actually hasn't been as tough as I imagined, although I am a bit appalled at how much food goes into the trash (trimmings, etc). With a disposal I never saw how much accumulated over a few meals. I would like to compost but how does one compost in a one bedroom apartment? If you know the answer, please tell me.

I'm feeling very inspired by my new kitchen and look forward to some blogworthy eats. And now that there's a reliable (not crappy) camera in the house I think I'll post more. (Truly, the photography block is the reason I don't post more.) I have a few pounds of roasted green chilies in my freezer and some pretty good ideas...

Blog, don't you make a liar out of me!

Hmmm, it would seem that I have failed to make good on some promises around here. Every once in a while I like to read through the archives to see what I was eating and thinking and writing. And I found quite a few references and photos to recipes that I promised to post soon and never did. I'm going to work on follow through from now on.


It's really a shame, criminal almost, that I haven't posted this hot dish sooner, otherwise you could have had it for breakfast this morning. This is an old brunch standby and a crowd pleaser every time, whether the crowd is me or an actual crowd. It couldn't be easier to put together and, like so many things I cook, allows for a lot of creativity. It's a good way to use up odds and ends that may be languishing in the fridge. All sorts of herbs and veggies can be added to this savory eggy cheesy bread bake.

Now, the batch in the photo was extra special. I used about half a loaf of that famous No Knead bread that I had whipped up the day before. I left it out over night to let it get a wee bit stale, then tore it up. The contrast of the tender, airy crumb and the crisp, chewy crust were just heavenly when baked into this dish. Any old bread will do but I always try to use good, crusty artisan style bread just because I'm a snob.

Cooking time can really vary on this one. If it seems too wobbly and runny, stick it back in until it is set. Removing the foil at the end makes for a browned and bubbly crust.

Savory Egg and Cheese Bake adated from Moosewood Restaurant Simple Suppers by The Moosewood Collective

3 tablespoon butter
12 ounces crusty bread (or enough to fill the baking dish you're using)
1 cup grated cheese (something melty, I like cheddar, and 1 cup? Yeah right, more like 2)
1 cup chopped scallions (or onions, or shallots, or herbs, or...)
6 eggs
2 cups milk
1 teaspoon salt
1/4 teaspoon black pepper
1 generous tablespoon Dijon mustard (this really makes it-please don't skip this, and please do use Dijon)

Preheat oven to 375 degrees. Melt butter in 2 quart baking dish, swirl to coat, and set aside. Cut or tear bread into one inch cubes and place in baking dish. Sprinkle with cheese and scallions.

Beat eggs in a bowl, then whisk in milk, salt, pepper, and mustard (you can blend this if you're picky). Pour custard over the bread and use a spatula to push bread down into custard. Bake covered with aluminum foil for 25 to 30 minutes (baking time depends on size and shape of the dish you're using). Remove foil and bake until golden, about 5 minutes more.

Cooking for Change

The Democrats called. They were hungry, so I made them some lasagne.

The other night I was sitting around with the family, about to have dinner, watching the news and lamenting the state of the world. Then Obama called. Well, not Obama himself, but his people here in Denver. They asked how we were feeling about Obama (we're in love! we said) and asked if we might like to get involved in the campaign. We said yes!

They need canvassers, people to make phone calls, places to live, and most importantly, they need to eat. We signed up as a family to make some phone calls before the vice presidential debate and I volunteered to make dinner for everyone in the campaign office. Cooking for change? Si se puede!

Now, of course, I couldn't just go out and buy any old dinner for these people. I wanted to make something because I love cooking, I had a full day to do it, and I knew they would appreciate a home cooked meal. Figuring there would be at least a few vegetarians in the bunch (these are Democrats, after all) I decided on Deborah Madison's Chard and Eggplant Lasagne.

The recipe doubled fairly well, although one pan ended up with one less layer than the other. There was a fair amount of prep work involved but it was easy stuff. On another day I probably would have made some quick homemade tomato sauce, but I used a jar of store bought sauce here.

All in all it was a fun and satisfying way to get involved in the campaign. I'm cooking lunch again next week and then the week after that. Hopefully all my hard work in the kitchen will put Obama in the White House.

Below is the original, undoubled version of the recipe.

Lasagne with Eggplant and Chard from Vegetarian Cooking for Everyone by Deborah Madison

1 box dried lasagna noodles
1 cup tomato sauce
1 1/2 pounds eggplant, sliced 1/4 inch thick
2 tablespoons butter
1/2 onion, diced
3 garlic cloves, finely chopped
1 bunch chard, stems removed
1/2 cup white wine
1 cup ricotta
1 egg
3/4 cup grated pecorino Romano (I used Parmesan)
8 oz mozzarella, shredded

Salt eggplant slices and land stand 30 minutes to draw out moisture, then blot dry.

Preheat oven to 400 degrees. Brush both sides of eggplant with olive oil. Bake slices on a sheet pan for 30 minutes, turning once, until browned on both sides. Chop and set aside.

Heat 2 tablespoons oil and butter in large skillet. Add onion and garlic and cook over medium heat for about 3 minutes, stirring frequently. Add chard, sprinkle with salt, and cook until wilted. Add wine, cover, and cook until chard is tender and pan is dry, about 10 minutes (mine took longer). Remove from heat and chop mixture finely. In a bowl mix together the ricotta, 1/2 cup water, and egg, then stir in the chard. Taste and season with salt and pepper.

Grease a 9x12 baking dish. Spread 1/3 cup of the tomato sauce over the bottom and over with a layer of pasta. Spread a quarter of the cheeses, a quarter of the eggplant mixture, and a quarter of the ricotta mixture. Repeat until ingredients are used up.

Cover with foil and bake at 400 degrees for 20-30 minutes, until heated through. Remove foil and bake for 5-10 minutes more.

Pumpkin Bread

My desire to crank up the oven is a little out of sinc with what's happening outside. Denver is experiencing an unusually warm fall. The trees are starting to change and the dropped leaves are piling up on my car, but I'm still biking around in short sleeves and the garden is still producing red tomatoes. Normally Denver has seen a few snow flurries by this time of year but we haven't even come close to snow yet. I'm crossing my fingers that we'll get some soon--there is nothing quite like the first snow of the season.

I seem to be on a baking bender these days. I haven't been cooking for myself that much but when I do, all I want to do is bake. Since coming home my main contributions to meal time have been sweet snacks and desserts--fruit pie, zucchini bread, last gasp peach crisp, and now pumpkin bread.

I do love quick breads. They are easy peasy, no yeast required, and can usually be thrown together from pantry items. But they are often just cakes in disguise, loaded with white flour and white sugar and tons of butter. Delicious, to be sure, but not the best everyday snack food. For this loaf I used a recipe from Joy of Cooking, slightly modified. I used whole wheat pastry flour instead of all purpose, replaced half the butter with coconut oil, and skimped a bit on the sugar.

I just bought virgin coconut oil for the first time (as opposed to not virgin coconut oil) and I think I'm a convert. It is rich and fragrant and makes your whole kitchen smell delicious upon opening the jar.

Pumpkin Bread adapted from The Joy of Cooking

1 1/2 cups whole wheat pastry flour
1 1/2 teaspoon ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon baking powder

1/3 cup milk
1/2 teaspoon vanilla

3 tablespoons unsalted butter, at room temperature
3 tablespoons coconut oil
1/2 cup sugar
1/2 cup brown sugar
2 large eggs
1 cup pumpkin puree

Whisk dry ingredients in one bowl to blend.

In another bowl, combine milk and vanilla. Set aside.

In a large bowl, beat butter and coconut oil until creamy, about 30 seconds. Add white sugar, beat to incorporate, then add brown sugar and beat to incorporate. Beat in eggs one at a time. Add pumpkin and beat on low speed until just blended. Add the flour mixture in three additions, alternating with milk and vanilla mixture, beginning and ending with flour. Stir until smooth.

Pour batter into a greased loaf pan and bake at 350 degrees until toothpick inserted in center comes out clean, about one hour.

Capitol Reef Fruit Pie

It's been a long time since I stopped by here. Sorry about that. There have been many ups and downs and unexpected events with this move. Plus I'm still not in a regular rhythm of cooking here yet. I don't have my own kitchen yet and its a bit strange to try and recreate my old Portland routine in someone else's kitchen.

The first thing I cooked upon arriving in Denver was a fruit pie.

My dear friend S. Compton (of lamb chop fame) was kind enough to drive with me from Portland to Denver. Instead of going the boring old way, we decided to take a few extra days and have a nice road trip. My favorite pit stop was Teasdale, Utah, where S. Compton's brother, C. Compton, and some family friends live. The drive in was gorgeous and our drive out the next day was even more beautiful. I think I might love Utah state route 24. Swoon...


C. Compton made us a lovely dinner and the family friends brought peach cobbler for dessert. The cobbler topping was light and slightly sweet, and the peaches were heavenly. They came from the orchard in Capitol Reef National Park, just a few miles down the highway. Mormon homesteaders had planted the now well established orchards in the park. We were told that we had to stop and pick peaches on our way out of town the next day. Apparently we had timed our trip just right for ripe peaches.

We drove through the park the next day, down a curvy two lane road through red canyons. We stopped at a pear orchard first but they were not quite ripe yet. A few miles down the road we found the peach orchard. At first we didn't find any ripe peaches but we finally found them on some trees near the edge of the orchard. We ate a few up in the trees, filled our arms and a grocery bag with peaches and apples and hit the road.


I wanted to make a plain apple pie but hadn't picked quite enough apples to fill one. So I supplemented with some of the peaches. Both the crust and filling recipes I used are from the Joy of Cooking. My crust required a little more water than the recipe called for because of the altitude and dry air, but it turned out well in the end. I had forgotten the fun of double crust pies.

So I don't think I'll type out a recipe because any old pie crust will do. Toss the fruit with a bit of sugar, flour, and lemon juice before filling the pie. Then bake. That's all.