This is undoubtedly my favorite breakfast to make at home. Not only does it taste like a decadent serving of pie first thing in the morning, but also because you can make it a few days in advance, it takes less than two minutes to prepare in the morning!
I know that pumpkin season is over, but numerous studies have shown that canned produce, while much cheaper, has essentially the same level of nutrients as its fresh or frozen counter parts. And let’s be real for a second, even if it was pumpkin season, I’d still probably be using a super convenient can. It’s so worth it to take a few minor short cuts when it comes to cooking in order to avoid the cost and preservatives of preserved food.
Prepare the quinoa with water and cinnamon sticks
Put 1/4 of the pumpkin in each jar
Pile the quinoa on top of the pumpkin
Pour milk atop the quinoa
Top the quinoa with flax seeds
Finish it off with a mixture of cinnamon, ginger, nutmeg, and cloves
I developed this recipe when I got tired of my simple peanut butter quinoa or quinoa with milk and spices. I wanted something that was a bit more fun and that felt a bit more luxurious. Cue the pumpkin pie breakfast concoction.
Pumpkin Pie Breakfast Quinoa
Time: 20 minutes
- 2 1/2 cups water
- 1 cup quinoa
- 3 cinnamon sticks (optional)
- 1 can of pumpkin (make sure it’s pure pumpkin, not pumpkin pie filling)
- 1 1/2 cup skim milk, soy milk, or almond milk
- 1 teaspoon flax seeds
- 1/2 heaping teaspoon cinnamon (splurge on a good brand, not McCormick’s….I promise that the quality makes a huge difference)
- 1/4 heaping teaspoon fresh ground ginger
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- Fill a small sauce pan with the water, quinoa, and cinnamon sticks. Bring the water to a boil, then reduce it to a simmer and cover the pot. Leave the pot covered for 15 minutes, or until the quinoa absorbs all of the water. Remove the cinnamon sticks from the quinoa. In the mean time, combine the spice mixture in a small ramekin.
- Divide the can of pumpkin even among four glass jars. Top the pumpkin in each jar with 1/4 of the quinoa.
- Add slightly less than half a cup of milk to each of the jar. Then add the 1/4 teaspoon of flax seeds and finally 1/4 teaspoon of the spice mixture to each jar.
- Stir the quinoa mixture together until combined.
- Enjoy right away or refrigerate it for up to five days. For warm quinoa in the morning, microwave the glass jar for 90 seconds.
I’ve been extraordinarily lucky that in addition to being a wonderful caretaker, my mom is also a fabulous chef. Growing up I sometimes took it for granted that every night we’d have delicious dinners, but as I’ve grow older, I’ve realized the importance of learning how to not only cook tasty confections, but also how to build satisfying, nutritious dinners. This inspired me to start a weekly supper club with my mom.
We decided that every weekend we would select 2-3 dishes and pick up ingredients at the local farmer’s market, then during the week we would cook up a tasty homemade dinner together. It’s been so great to get to spend time cooking alongside my mom without it even having to be a holiday or special event.
Everyone should have a few go-to recipes in their repartee, so as to avoid being forced to turn to fast food. Knowing how to cook is a crucial part of growing up, and something that I cannot recommend strongly enough to seniors, like me, who are about to go off to college.
It’s so great to to be able to learn my mom’s delectable recipes and to discover new ones together. I’m so excited to share these tasty recipes with you!
With a side of vegetables or a side salad, this salmon recipe makes a great quick and easy dinner or lunch. You can make it for just yourself or to share depending on the size of your piece of salmon. It would also be great atop a bed of kale as a nutritious lunch to bring to microwave at work.
This dish will dazzle your taste buds with the umami flavor of the miso and the mushrooms, the spiciness of the cayenne, and the sweetness of the brown sugar and ginger.
Dinner is served!
Miso-Glazed Salmon with Wild Mushrooms
Adapted from Delish
- 4 Tsp red miso paste
- 1 Green onion finely chopped
- 1 Tbs fresh ginger, grated and peeled
- 1/4 Tsp brown sugar
- 1/8 Tsp cayenne pepper
- 4 Tbs +1/2 cup water
- 1 -2 Salmon fillet(s)
- 1 Cup wild mushrooms (shiitake or any other type work well)
- Preheat oven to 400 degrees
- In a medium bowl mix the miso paste with the 4 Tbs water.
- Add the green onion, ginger, sugar, and cayenne and mix well.
- Generously brush the miso mixture onto the top and sides of the salmon, then transfer the salmon to a glass baking dish.
- Add the remaining water to the mixture, then dump in the mushrooms and allow them to marinate for 5-10 minutes.
- Top the salmon with the mushrooms and bake it for 12-15 minutes or until the salmon is cooked throughout.
A few days ago I posted about how I am trying to reorganize and simplify my life; that means fixing up my blog too. Now that I’ve gotten the hang of this whole blogging thing, I’ve gone through and cleaned up some of my previous posts, added my recipes to my Foodbuzz profile, and reflected on what type of blog posts you all seem to enjoy most.
Soup garnished with greek yogurt, garam masala, and roasted squash seeds
In doing all of this, I came upon one blog post that I was unhappy with: my recipe for Butternut Squash Soup. This soup tasted too much like heath food and not enough like a delicious puree of the season’s bounty. I want my blog to be full of healthy, delicious recipes, not bunches of vegetables that you have to pinch your nose to swallow. I’ve been experimenting in my kitchen with different adaptations and reading various butternut squash soup recipes from around the blogosphere to try to come up with a soup that tasted smooth and luxurious, while still being absolutely guilt-free.
By leaving out the celery, increasing the number of carrots, decreasing the amount of liquid, decreasing the amount of spices, increasing the amount of garlic and ginger, and increasing the time for the vegetables to caramelize, I’ve drastically improved my butternut squash soup recipe. Please try out the new and improved version and let me know what you think!
Gingered Butternut Squash and Carrot Soup
Softened veggies with broth and spices...Delicious!
Adapted from With Style and Grace and a Sofa in the Kitchen
Soup ready to blend!
- 1 Tsp olive oil
- 1 Yellow onion
- 3 Cloves garlic
- 1/2 Leek
- 1 Tbs freshly grated ginger
- 1 Medium butternut squash
- 3-4 Carrots
- salt and pepper to taste
- 4 Cups vegetable broth (depending on how thick you want your soup)
- 1 Sprig rosemary
- 1/4 Tsp ground cumin
- 1/8 Tsp ground nutmeg
- 1/8 tsp cayenne pepper
- Slice your onion, garlic, leeks, and set them aside.
- Peel your carrots and your butternut squash, then cube the squash and slice the carrots, then set them both aside.
- Heat the oil in a large stock pot over medium for about a minute then add in the onion, garlic, leek, and ginger. Stir the vegetables occasionally for about 5 minutes, or until they begin to turn translucent.
- Next add in the carrot, butternut squash, salt, and pepper for about 10 minutes, or until they begin to soften. Feel free to add 1 Tbs water if the vegetables start to heat up too quickly.
- Add the vegetable broth, rosemary, cumin, nutmeg, and cayenne. Reduce the heat to a simmer and cover the pot, leaving it alone for 30 minutes.
- Use an immersion blender or transfer the mixture to a blender in batches, and blend until smooth, then enjoy!