Month: October 2020


Easy Pumpkin Pancakes

Cooks in 30 minutes Difficulty Easy

(Serves 4-6) 2 cups pancake mix (a basic bisquick mix or multigrain mix will work. I have not tested any grain free/keto/paleo type mixes) 3/4 cup canned pumpkin purée 2 tbsp sugar 1 1/4- 1 1/2 cups milk (the amount required depends on type of mix – whole grain mixes […]


Pumpkin Ginger Bread with Streusel Topping

This Pumpkin Bread is a spin-off of the legendary Pumpkin Bread by Deb Perelman of the Smitten Kitchen. My take on it adds candied ginger to the batter and tops it with streusel topping. The recipe is for one large loaf (using a standard 9 x 5 loaf pan), but […]


Beef and Quinoa Stuffed Delicata Squash

I always say that Delicata Squash is the “slice and bake” cookie dough of gourds. They are long and thin, typically, and have an edible skin. So you can literally slice them crosswise, bake, and eat them without doing much else (you do need to remove the seeds). However, in […]


Broccoli, Carrot, and Cabbage Slaw with 3 Ingredient Miso Tahini Dressing

(Serves 4) 4 cups green cabbage, shredded 2 cups carrots, shredded  2 cups broccoli stems, shredded 2 tbsp sweet white miso paste  2 tbsp seasoned rice wine vinegar (or plain rice wine vinegar and 2 tsp honey) 1/2 cup tahini Room temperature water (about 1/2-3/4 cup) Kosher salt sumac (optional, […]