Category Archives: Favorite Finds

Mini Pumpkin Oatmeal Muffins

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I’m bringing cupcakes to Noemi’s school for her birthday, only I was asked to 1) make them mini and 2) make them healthy enough to sub for an afternoon snack. But, dang it, I still wanted it to say “celebration!” My mind went to an oatmeal pumpkin cupcake-cum-muffin and, since I didn’t have time to figure it out, I set about Googling. And I found this on Une-Deux Senses.

mini pumpkin muffinsLet me count the ways I love this muffin:

1) It uses only whole wheat flour and oatmeal. I can’t tell you how hard it is to find a baked recipe that a) uses only whole wheat flour and b) doesn’t feel like a brick.

2) It uses pumpkin puree (which I looovve) in the cake, streusel topping and glaze.

3) It has a streusel topping and glaze — at first I was skeptical about the streusel, but in the end it added a nice textural counterpoint … without nuts.

4) These (I made them as mini muffins–it yielded 72) actually turned out moist and lovely, which is an anomaly for me and any baked good.

5) The glaze makes it special enough for Noe’s birthday treat!

Our Casual Spanish Dinner Menu

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NOURISH Evolution community member Karen dipped into our archives to make this cozy braised chicken dish, using local chicken and tomatoes she’d canned at the end of the summer. We think you’ll love it, too, especially paired with a simple salad and side. It’s delicious for a casual dinner with friends, and any leftovers will provide tasty a tasty lunch or supper later in the week.

To start:

You don’t need to get too fancy. Fresh salad greens tossed with our Go-To Vinaigrette will deliver maximum flavor for little effort. Top with shaved Manchego, a Spanish sheep’s milk cheese.

Main event:

Smoked paprika and sherry vinegar (you can sub red wine vinegar in a pinch) lend Spanish flair to our easy Braised Chicken and Chickpeas  with Smoked Paprika. Even better, the whole thing comes together in less than an hour. Prep the salad and side dish while the chicken braises.

On the side:

You’ll want a loaf of crusty bread to sop up every bite of the chicken. A sidecar of Spicy Sauteed Rainbow Chard with Golden Raisins adds extra color to the plate.

For dessert:

We’re celebrating NOURISH Evolution’s first birthday this week, and you can join the fun by making our Spiced Pumpkin Harvest Bundt Cake with Pecans. Enjoy it after this supper, and nibble on it throughout the week–tuck a slice into everyone’s lunch box for a special treat! (OK, I admit, I’d probably have a slice for breakfast with a cup of coffee.)

To sip:

Pick up a bottle of Spanish red Rioja or a syrah to complement this menu’s bold flavors. Want to know your own wine personality? Take this quiz!

Find Your Wine Personality!

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I got an e-mail a while ago with challenge I couldn’t resist. Take a quiz, find out my “wine personality” and get matched up with a boutique wine (for $20) that was, ahem, made for me.

So I did it.

Wouldn’t you know, the quiz results called me a rebel and began with Walt Whitman’s quote “Resist much. Obey little.” Wow … they nailed me. Wine-wise, I expected a popular varietal and find-it-at-Safeway brand, but VinQuiz impressed me again with an interesting 2009 Botani Moscatel Seco from Spain.

Wine “personality” Jorge Ordonez transforms organic grapes that have had a long, uphill struggle (growing on slopes of up to 60 degrees) into something refreshing, approachable, interesting and floral, without being too sweet. Sound like someone you know?

Boo! Our Halloween Menu

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You have nothing to fear from our Halloween party menu. We’ve got a yummy main dish, plus fixin’s and plenty of treats to appease goblins of all ages on fright night.

halloween-menuSavory Ghoulish Nibbles

Lia’s go-to savory snack is Noemi’s Remixed Party Mix, which is an updated version of old-school Chex mix. The little monsters will come back for more!

Devilishly Good Salad

Our Persimmon and Pomegranate Salad with Pecan-Coated Goat Cheese is chock-full of bright fall colors and flavors.

Monster’s Main Dish

Carnitas de Lia are Lia’s lightened version of a Mexican classic. Flavor the pork with a super-simple spice rub and put it on the braise about 4 hours before the party starts for a fabulous treat. Don’t forget to whip up a batch of Guatemalan Guacamole to serve with it!

Scary Sweets

Check out our roundup of 6 fiendishly tasty treats from the NOURISH Evolution kitchens, including a new recipe for Maple Caramel Popcorn.

Happy Halloween, my little pretties!

Our Back-to-School Menu

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If you’re anticipating a busy weekend without lots of time to spend in the kitchen, you’ll like ending it on an easy note with our simple, family-friendly back-to-school menu.

back-to-school menuMain event:

Fish Sticks with Cilantro-Serrano Tartar Sauce is a healthy, tasty update on a classic family meal standby: homemade fish fingers. Take Lia’s advice: Double the recipe and freeze half for a quick supper later in the week.

On the side:

Paired with the fish sticks. our Garlic Parsnip Fries offer a contemporary take on fish and chips. You can pan-fry the fish sticks while these babies roast in the oven. Round out the plate with our colorful Romaine Slaw–its fresh, crunchy texture and creamy dressing make it a real a kid-pleaser.

Don’t forget dessert:

Make a batch of our No-Bake Peanut Butter Popcorn Treats–enjoy some on Sunday evening and send the rest in lunches during the week.

Our Gridiron Menu

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If autumn Saturdays mean football, this menu is for you. Even if your favorite team doesn’t fare so well on Saturday, you can console yourself with a warm bowl of chili and all the fixin’s.

NOURISH Evolution’s Gridiron Menu

Kickoff:

Traditional spinach dip can be an overly heavy/creamy goo. Lia’s Spanish Leaning Spinach and Chickpea Dip has rich texture and vibrant flavor that’s inspired by hummus.

Main event:

Fresh hot peppers add zip to Kurt’s Iowa City Chili. You can make it a day ahead and reheat it, or start it on Saturday and let it gently simmer until it’s time to eat.

On the side:

Our BLT Bread Salad with Creamy Buttermilk Dressing is a lovely creamy, crunchy foil for the chili. Prep the ingredients a day ahead, then toss the salad when you’re ready to serve. Whip up our Skillet Corn Bread with Tomatoes and Sage while the chili simmers on the stove.

Sweet touchdown:

Since it’s a pigskin day, we figure you can’t have too much bacon, can you? Nah! Settle the score with a batch of Chocolate Chip Cookies with Candied Bacon.

To pour:

Kurt calls for adding a bock or stout to the chili. Stock up on plenty to sip as well. Try a Shiner Bock from Texas.

Our Autumn in Italy Menu

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Making your menu plans for the upcoming weekend? We’ve pulled together a great Italian-flavored repast that will take the chill off a nippy fall evening:

NOURISH Evolution’s Autumn in Italy Menu

To start:

Whip up a batch of our uber-easy Go-To Vinaigrette and toss with fresh arugula. Add a little shaving of Parmigiano-Reggiano cheese, and the salad is ready! (Double the vinaigrette so you’ll have extra to dress salads next week.)

Main event:

I made Ginny’s fabulous Short Rib and Cremini Ragu last Sunday, and it’s already a fave in our household. Super flavor and falling-off-the-bone tender meat make this a fall classic. Serve it over Lia’s Creamy Corn Polenta…mmmm!

On the side:

Spicy Sauteed Rainbow Chard with Golden Raisins is a speedy, colorful side that will round out the plate.

For dessert:

This is a substantial meal, so you don’t want anything too heavy for dessert. Jackie’s Chocolate Orange Pistachio Biscotti are a just-right sweet finish.

To pour:

An Italian red is the way to go here. Try a Chianti, Barbera or Sangiovese, which will be delicious in the short ribs and with them.

The Meat Lover’s Meatless Cookbook

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You may not know food writer Kim O’Donnel personally, but you probably know her work, which has appeared in The Washington Post, Real Simple and, currently, on Culinate.

But we’re really excited about her newest project: The Meat Lover’s Meatless Cookbook: Vegetarian Recipes Carnivores Will Devour (Lifelong Books). It’s filled with 52 hearty, bold-flavored menus–enough of a year’s worth of Meatless Monday feasts!–that will appeal to vegetarians and carnivores alike.

Recipes are divided by season, and now that it’s officially fall we’re looking forward to making dishes like Blue Corn Cakes with Roasted Red Pepper Sauce and Whipped Feta or Thai-Style Red Curry Tempeh with a make-your-own curry (I’m on a bit of tempeh kick lately).

Recipes also are designated GF (gluten-free), Kiddo (kid-friendly), DO (dairy optional), V (vegan) and XTRA (leftover bonus) so you can choose dishes that will satisfy everyone’s appetite.

But what we like best is Kim’s friendly, gently irreverent voice that just makes us want to get into the kitchen and start cooking!