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Yes, please.
I have Whole Foods and its sale on pomegranates to thank for this recipe. This was the first time I'd bought a pomegranate, and the underwater technique for removing the seeds worked beautifully. I've made pumpkin pancakes before, but these are moist and flavorful enough that they don't require syrup or butter. And, any extra pumpkin and pomegranate can be mixed into oatmeal for another delicious breakfast. One last note: these pancakes are pretty soft -- make them on the small side or they'll be hard to flip.
Pumpkin pomegranate chocolate-chip pancakes
1/2 cup whole wheat flour
1/2 cup barley flour*
2 T ground flaxseed
1 egg
1 T canola oil
1/2 cup milk or soymilk
1/2 tsp salt
1 T baking powder
2 T honey (or 1 T agave nectar)
1/2 tsp lemon juice
1/2 tsp vanilla
cinnamon
ginger
nutmeg
clove
allspice
1/2 can (about 3/4 cup) pumpkin
about 3/4 cup pomegranate seeds
1/2 cup semi-sweet chocolate chips
about 1 cup water (depending on how thin/thick you want your pancakes)
*If you can't find barley flour, you can use wheat flour -- barley just adds a different flavor, and also has more fiber than wheat flour.
Beat egg and add oil, milk, flax, lemon juice, vanilla, honey, salt and baking powder. Mix in the flours. Add spices (as much as you like) to the pumpkin and fold into the batter. Add water until it's thin enough to spoon easily onto the skillet. Fold pomegranate seeds and chocolate chips into the batter, and cook over low heat on a non-stick (or well-oiled) skillet. Enjoy!
(Recipe and photo by H. Farrell)
Once again I tried making a Brussels sprout recipe and once again I loved the result. This time, on the advice of a couple coworkers, I roasted them, adding just a few other flavors. The dish wasn't very colorful, but it tasted wonderful. Really. Give them a try.
Brussels sprouts with potato and onion
Brussels sprouts
Red potatoes
Sweet onion
salt
pepper
garlic, chopped
olive oil
brown sugar
I didn't list amounts here because it really depends on how many people you're feeding and the size of your baking dish. I bought one large stalk of Brussels sprouts and it was plenty for four full meals.
Rinse the sprouts and remove the outer layer of leaves, chop in half and toss with olive oil, garlic, salt and pepper. Add chopped red potatoes (cut these fairly small and microwave them for a minute or more so they bake faster). Add chopped onion and just a bit of brown sugar (a tablespoon or two).
Toss everything together with olive oil, and spread in an oiled baking dish. Bake at 400 degrees for about 50 minutes, or until the sprouts and potatoes are soft (test with a fork), tossing the contents of the dish every 10-15 minutes to make sure everything bakes evenly. Enjoy!
(Recipe by H. Farrell)
A visit to Harpers Ferry wouldn't be complete without walking alongside the old railroad bridges that connect Maryland to West Virginia, over the Potomac River. A footbridge from Lower Town Harpers Ferry runs parallel to the railroad bridge, toward the C&O Canal. The Maryland Heights trails climb up from the canal and lead to an overlook of the town and the rivers below. The National Parks website has some great information about the hikes around Harpers Ferry, as well as history of the bridges and the town.
(Photos by H. Farrell)
The season for fall and holiday gatherings has begun, which means making lots of food to bring to those events. This weekend I wrote one new recipe and tried two others. I recommend both the pumpkin brownies and pumpkin hummus, especially if you like all things pumpkin. My cranberry-apple bread also tasted pretty good, though I added some more oil to the recipe below because it was slightly dry. Also, I would fill the loaf pans only halfway, because this bread grows quite a bit as it's baking. Enjoy the fall recipes!
Pumpkin brownies: These are more pumpkin than chocolate, but they aren't super sweet and are a great alternative to the usual sugar-heavy Halloween desserts. I changed the recipe a little: I increased the cocoa to 1 T and the cinnamon to 3/4 tsp. I also used 2 T ground flaxseed in place of one of the egg whites. Last, I added 1/4 tsp vanilla and 1/4 tsp ground cloves. I left them in the oven for about 25 minutes because they looked too soft before then.
Pumpkin hummus: This is a mild hummus and the pumpkin flavor is subtle. Perfect with honey-wheat pita. I used canned pumpkin (1 cup) and garbanzo beans (1 can), and water instead of pumpkin juice. I also mixed in a little more olive oil right before serving.
Cranberry apple bread
1 cup apples, chopped
3/4 cup whole cranberries
3 T canola oil
4 oz unsweetened applesauce
2 T ground flaxseed
2 eggs
1/3 cup agave nectar
1/3 cup sugar
1 T molasses
1/4 cup milk or soymilk
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 1/2 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp nutmeg
1 cup white flour
1 cup wheat flour
1/2 cup chopped walnuts (optional)
Beat eggs and mix in agave, sugar, molasses, applesauce, milk, flaxseed and oil. Mix in spices, baking soda, baking powder and flour. Fold in apples, cranberries and walnuts, and pour into large loaf pan. Bake at 350 degrees for about 50 minutes or until toothpick comes out clean.
(Recipe by H. Farrell)
This is one of those really easy, really tasty dinner sides. I tried two different combinations of spices and both of them were good, but the curry was my favorite. Experiment with other flavors to match the rest of your menu.
Curry sweet potato wedges
Sweet potatoes, cut into wedges (the thinner they are, the less time they take in the oven)
Olive oil
Indian curry
Paprika
Turmeric powder
Black pepper
Salt
Toss potatoes in enough olive oil to coat the sides. Toss again with a generous amount of curry, pepper and salt, and some paprika and turmeric. Spread in a glass dish and roast at 425 degrees for about 45 minutes or until soft (test with a fork).
For a different flavor, toss potatoes with oil, lemon juice and za'atar.
(Recipe by H. Farrell)
One good thing about the later sunrise is that I could get up at only 5 a.m. and be on Skyline Drive to see the morning mist and low sun transforming Shenandoah's already-beautiful overlooks. Another plus for early starts: I could finish a five-hour hike and still have time to enjoy the area's orchards and vineyards.
This visit to the park I made on my own, and the Overall Run hike got points for solitude, especially so early in the day. I met a few small groups of hikers -- mostly at the two waterfall overlooks -- but on much of the trail I was wondering just how many bears live in Shenandoah's backcountry. I admit I started singing out loud on more than one occasion. The hike itself is not easy. It's pretty much a steep down for about three miles (which you then have to walk up on the return), but the view of Overlook Run Falls is amazing. On a purely practical note: the park stations aren't open that early -- bring toilet paper and plastic bags to carry it out.
The drive home brings you past numerous farms and vineyards, many right off the highway. I stopped at Stribling Orchard in Markham, Va. If you're looking for apples, this is the place (they have tons of trees). If you're looking for a peaceful stroll through an orchard, this isn't it (the place was packed -- apparently it's popular). Down the road a few miles from Stribling is Aspen Dale Winery. This is the first tasting I've done that paired each wine with a complementary food. Their wine is good anyway (they have awards to prove it), but the pairings make it all the better. Altogether, the day made for a great start to autumn.
(Photos by H. Farrell)
