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Recipe: Pumpkin Dutch Baby with Caramelized Apples

Taste the beautiful days of fall with this Cast Iron Skillet Pumpkin Dutch Baby with Caramelized Apples recipe. Delicious and so easy to prepare! Great for breakfast, brunch or any time at all!

4 servings

–for the Dutch Baby
4 large eggs
1/4 cup whole wheat pastry flour
1/2 cup unsweetened coconut milk
1/4 cup unsweetened pumpkin purée
2 tbsp dark brown sugar
1/2 tsp pure vanilla extract
1/2 tsp pumpkin pie spice
5 tbsp unsalted butter, divided
pinch of kosher salt
–for the caramelized apples
3 tbsp pure maple syrup
1/2 tsp pure vanilla extract
pinch of salt
pinch of ground cinnamon
2-3 pink lady honey crisp apples, cut into thin wedges
powdered sugar, whipped cream or ice cream, for serving

Preheat the oven to 425° with the rack in the middle.
Place a 10″ cast-iron skillet on the rack and heat while you make the batter.
Make the Dutch Baby: Combine the eggs, flour, coconut milk, pumpkin purée, brown sugar, vanilla, pumpkin spice, and salt in a blender. Blend until smooth.
Remove the skillet from the oven and add 2 tablespoons butter, swirl to melt it.
Pour the batter in the hot pan and put the skillet back in the oven. Bake until the pancake is puffy and golden brown, 21 to 24 minutes.
While the pancake is baking, make the Caramelized Apples: Heat a medium cast iron skillet over medium heat. Melt the remaining 3 tablespoons butter, add the maple syrup, vanilla, salt and cinnamon. Add the apples and cook, stirring occasionally, until they soften, become fragrant and the sauce thickens. 10 to 12 minutes. Remove from heat but keep warm.
Serve the Dutch baby with powdered sugar, homemade whipped cream, topped with the apples and any juices left in the skillet.

~ Marla Meridith

Recipe: Barley Salad with Roasted Brussels Sprouts, Cranberries & Feta

1 cup uncooked pearl barley
3 cups water
1/4 tsp salt
1 tbsp olive oil
–brussels sprouts
1 lb brussels sprouts, rinsed and pat dry
3 cloves garlic, chopped
3 tbsp olive oil
1/2 tsp salt
1/2 tsp ground black pepper
–mix ins
1/2 tsp smoked paprika
1/2 cup dried cranberries
1/2 cup crumbled feta cheese
1 tbsp freshly squeezed lemon juice

Preheat the oven to 375˚ Fahrenheit with the rack in the middle.
Toast the barley in a medium saucepan over medium heat for about 5 minutes, stirring often until fragrant. Add the water slowly and stir in the salt. Bring to a boil, cover and simmer for 50-60 minutes. At the 20 minute mark, check the barley to see if additional water is needed. Remove the barley from the heat and transfer for a large serving bowl. Toss with one tablespoon olive oil.
While the barley is cooking, roast the brussels sprouts. Trim off the tough end of the brussels sprouts. Cut them in 1/2 or quarter them, depending on how big they are. Toss them with the olive oil, garlic, salt and pepper. Place on a baking sheet in a single layer and bake for 20-25 minutes. Toss with a pair of tongs half way through cooking time.
Add the brussels sprouts to the barley and toss. Mix in the smoked paprika, cranberries, feta cheese and lemon juice. Season to taste with more salt and pepper if desired. Serve warm or cold.

~ Marla Meridith

Recipe: Barley Salad with Roasted Brussels Sprouts, Cranberries & Feta

1 cup uncooked pearl barley
3 cups water
1/4 tsp salt
1 tbsp olive oil
–brussels sprouts
1 lb brussels sprouts, rinsed and pat dry
3 cloves garlic, chopped
3 tbsp olive oil
1/2 tsp salt
1/2 tsp ground black pepper
–mix ins
1/2 tsp smoked paprika
1/2 cup dried cranberries
1/2 cup crumbled feta cheese
1 tbsp freshly squeezed lemon juice

Preheat the oven to 375˚ Fahrenheit with the rack in the middle.
Toast the barley in a medium saucepan over medium heat for about 5 minutes, stirring often until fragrant. Add the water slowly and stir in the salt. Bring to a boil, cover and simmer for 50-60 minutes. At the 20 minute mark, check the barley to see if additional water is needed. Remove the barley from the heat and transfer for a large serving bowl. Toss with one tablespoon olive oil.
While the barley is cooking, roast the brussels sprouts. Trim off the tough end of the brussels sprouts. Cut them in 1/2 or quarter them, depending on how big they are. Toss them with the olive oil, garlic, salt and pepper. Place on a baking sheet in a single layer and bake for 20-25 minutes. Toss with a pair of tongs half way through cooking time.
Add the brussels sprouts to the barley and toss. Mix in the smoked paprika, cranberries, feta cheese and lemon juice. Season to taste with more salt and pepper if desired. Serve warm or cold.

~ Marla Meridith

Recipe: Chicken Posole

Posole or Pozole is a traditional soup or stew from Mexico. It’s the perfect dish for the cooler months as it warms you from the inside out. This Chicken Posole recipe is the perfect family meal!

4-6 servings

6 cups low sodium vegetable or chicken broth
1 tbsp dried, ground mild Chimayo pepper
1 tbsp fresh lime juice
1 tsp chopped, fresh oregano
2 cups shredded rotisserie chicken or turkey
1 can (15 oz) hominy, rinsed and drained
salt and pepper to taste
–toppings can include
lime wedges
sliced avocado
sliced jalapeno
shredded cheese or crumbled Queso Fresco
freshly chopped cilantro
diced tomato
chopped radish
thinly sliced cabbage

In a medium sized soup pot, bring the broth to a boil. Add in the Chimayo spice, lime juice and oregano, reduce to a simmer for about 5 minutes.
Add in the chicken and hominy. Continue to cook for about 5-10 more minutes or until everything is warmed though. Season to taste with salt & pepper.
Ladle into serving bowls and top with any and all ingredients on the ingredient list.

~ Marla Meridith

Recipe: Chocolate Peanut Butter Halloween Cookies

These Chocolate Peanut Butter Halloween Cookies are a festive recipe to bake for the spookiest holiday treats. A great project to do with the kids!

about 24 cookies various sizes

1 stick unsalted butter, softened
3/4 cup firmly packed dark brown sugar
1 large egg
1 3/4 cups unbleached all-purpose flour
1/4 cup cocoa powder
pinch of salt
7 ounces peanut butter chips, melted
1/3 cup assorted Halloween sprinkles

In the bowl of a stand mixer combine the butter, sugar and egg with the paddle attachment until well combined.
Whisk together the flour, cocoa powder and salt. Stir the flour mixture in two additions into the butter until you have a smooth batter.
Knead the dough on a floured surface until smooth. Divide into two disks. Roll out the dough to 1/4 inch, flouring the rolling pin and surface as needed.
Make shapes with 2-4″ Halloween cookie cutters. Continue to roll and punch out cookies until you have used all the dough. As you work place cookies onto 2 large baking sheets.
Transfer the baking sheets into the fridge. Refrigerate the dough for 30 minutes.
While the dough is firming up in the fridge, preheat the oven to 350 degrees Fahrenheit with the racks in the middle.
Bake the cookies for 10-12 minutes. Let the cookies cool for a few minutes, then transfer to wire racks to cool completely.
With a small offset spatula spread the melted peanut butter chips on to the cookies working one at a time.
Immediately top the cookie with sprinkles. Continue until you are done with all the cookies.
Let the peanut butter topping firm up a few minutes before serving.

~ Marla Meridith

Recipe: Maple Cinnamon Skillet Roasted Sweet Potatoes

A favorite side dish for fall & winter, this Maple Cinnamon Skillet Roasted Sweet Potatoes recipes is simple, healthy and delicious!

4 servings

2 sweet potatoes (should yield 4 cups cubed)
3 tbsp olive oil
2 tbsp pure maple syrup
1/4 tsp garlic salt
1/4 tsp cinnamon
1/4 tsp black pepper
fresh parsley for topping

Pre-heat oven to 425 degrees fahrenheit.
Rinse, pat dry and chop the sweet potatoes into 1 inch cubes.
Place in a 12 inch cast iron skillet in a single layer. Toss with the oil, maple syrup, garlic salt, cinnamon and pepper.
Bake for 25 minutes, toss with tongs. Bake for another 10 minutes.
Remove from the oven, top with parsley & serve.

~ Marla Meridith

Recipe: One-Pot Beef Stroganoff Soup

This healthy and delicious One-Pot Beef Stroganoff Soup is everything you need for a warming family meal that comes together in just 30 minutes.

2 tbsp olive oil
1 pound beef sirloin, trimmed of fat, thinly sliced into 1 inch cubes
pinches of salt and pepper
1/2 tsp paprika
1 medium sweet onion, diced
3 cloves garlic, minced
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
8 ounces sliced baby bella mushrooms
5 cups low-sodium mushroom or beef stock
2 cups dried wide egg noodles
1/2 cup sour cream
2 tablespoons unbleached all-purpose flour
chopped fresh parsley

In a large soup pot heat the oil over medium high heat. Season the meat with a few pinches of salt and pepper. Add the meat to the pan and cook about 5 minutes, browning on all sides. With a slotted spoon, transfer the meat to a bowl.
Reduce the heat to medium, using the same pot, add the onions and garlic. Cook 5 minutes until softened and fragrant. Mix in the tomato paste, Worcestershire sauce and mushrooms. Cook 2 minutes.
Turn the heat to high, add in the broth, bring to a boil. Add in the noodles and simmer about 7 minutes until softened.
In a bowl, mix together the sour cream and flour. Whisk in one cup of the hot soup broth. Stir this mixture back into the pot and let the soup thicken about two minutes. Season to taste with more salt and pepper if desired.
Add the meat back in, cook just until the meat is warmed through.
Divide soup into bowls and top with freshly chopped parsley.

~ Marla Meridith

Mushroom Beef Barley Soup

Ingredients

Directions

~ Marla Meridith

Recipe: Spaghetti Squash with Ham, Peas & Cream Sauce

This is one of our favorite “pasta” not pasta recipes. The spaghetti squash is a great alternative to regular pasta. This is a well balanced, easy, quick weeknight meal!

4 servings

1 spaghetti squash (about 4 cups of cooked squash)
3 tbsp olive oil
1 large shallot (1/3 cup) finely chopped
2 garlic cloves, smashed and minced
1 cup heavy cream
splash of dry white wine
1 cup green peas, fresh or frozen
5 ounces sliced boiled ham, cut into strips
1 tsp salt
1/2 tsp ground black pepper
1/8 tsp ground nutmeg

–Cook the spaghetti squash
Poke several holes in the skin of the squash with a sharp knife.
Place squash on a plate and microwave for 20-25 minutes until soft enough to cut in half.
Remove squash from the microwave and let it cool for several minutes before you handle it. When it’s cooled down, cut in half. Scoop out the seeds and discard (or save to toast them) Scoop out the spaghetti, place in a bowl, toss with olive oil and set aside.
–Make the Sauce
Heat oil in an 8 inch cast iron skillet over medium heat. Add the garlic and shallots, cook 4-5 minutes until fragrant and softened, do not brown. Add the cream and wine. Cook a few minutes until the cream reduces a bit.
Add the peas, ham and seasonings. Mix together well. Heat a few more minutes until the sauce thickens a bit more and the wine cooks down.
Mix in the spaghetti squash, continue to cook until warmed through. Taste and adjust any seasonings. Serve immediately with parmesan cheese on the side.

~ Marla Meridith

Recipe: Spaghetti Squash with Ham, Peas & Cream Sauce

This is one of our favorite “pasta” not pasta recipes. The spaghetti squash is a great alternative to regular pasta. This is a well balanced, easy, quick weeknight meal!

4 servings

1 spaghetti squash (about 4 cups of cooked squash)
3 tbsp olive oil
1 large shallot (1/3 cup) finely chopped
2 garlic cloves, smashed and minced
1 cup heavy cream
splash of dry white wine
1 cup green peas, fresh or frozen
5 ounces sliced boiled ham, cut into strips
1 tsp salt
1/2 tsp ground black pepper
1/8 tsp ground nutmeg

–Cook the spaghetti squash
Poke several holes in the skin of the squash with a sharp knife.
Place squash on a plate and microwave for 20-25 minutes until soft enough to cut in half.
Remove squash from the microwave and let it cool for several minutes before you handle it. When it’s cooled down, cut in half. Scoop out the seeds and discard (or save to toast them) Scoop out the spaghetti, place in a bowl, toss with olive oil and set aside.
–Make the Sauce
Heat oil in an 8 inch cast iron skillet over medium heat. Add the garlic and shallots, cook 4-5 minutes until fragrant and softened, do not brown. Add the cream and wine. Cook a few minutes until the cream reduces a bit.
Add the peas, ham and seasonings. Mix together well. Heat a few more minutes until the sauce thickens a bit more and the wine cooks down.
Mix in the spaghetti squash, continue to cook until warmed through. Taste and adjust any seasonings. Serve immediately with parmesan cheese on the side.

~ Marla Meridith

Recipe: Spaghetti Squash with Ham, Peas & Cream Sauce

Ingredients

Directions

~ Marla Meridith

Recipe: Spaghetti Squash with Ham, Peas & Cream Sauce

This is one of our favorite “pasta” not pasta recipes. The spaghetti squash is a great alternative to regular pasta. This is a well balanced, easy, quick weeknight meal!

4 servings

1 spaghetti squash (about 4 cups of cooked squash)
3 tbsp olive oil
1 large shallot (1/3 cup) finely chopped
2 garlic cloves, smashed and minced
1 cup heavy cream
splash of dry white wine
1 cup green peas, fresh or frozen
5 ounces sliced boiled ham, cut into strips
1 tsp salt
1/2 tsp ground black pepper
1/8 tsp ground nutmeg

–Cook the spaghetti squash
Poke several holes in the skin of the squash with a sharp knife.
Place squash on a plate and microwave for 20-25 minutes until soft enough to cut in half.
Remove squash from the microwave and let it cool for several minutes before you handle it. When it’s cooled down, cut in half. Scoop out the seeds and discard (or save to toast them) Scoop out the spaghetti, place in a bowl, toss with olive oil and set aside.
–Make the Sauce
Heat oil in an 8 inch cast iron skillet over medium heat. Add the garlic and shallots, cook 4-5 minutes until fragrant and softened, do not brown. Add the cream and wine. Cook a few minutes until the cream reduces a bit.
Add the peas, ham and seasonings. Mix together well. Heat a few more minutes until the sauce thickens a bit more and the wine cooks down.
Mix in the spaghetti squash, continue to cook until warmed through. Taste and adjust any seasonings. Serve immediately with parmesan cheese on the side.

~ Marla Meridith