Frozen Mini Pizzas

Sometimes frozen mini pizzas are all you can muster for a meal. That's been the story for us the past few days.

This week has been a long one. Every day seems to drag by and move slower than the day before. We lost a college friend in a tragic accident. It's hard to wrap your mind around the fact that someone, who was perfect healthy and well this time last week, is no longer here. The silver lining through it all has been this: realizing my college community is alive and well nearly 10 years later. The friends I at Luther College in Decorah, Iowa have made this week bearable in the way they have come together to remember the laughter and wonderful joy we shared together. Remember to appreciate your friends each and every day. Give your loved ones extra hugs. Don't take important people in your life for granted.

Honesty time: I'm sure I haven't been the most present mother lately, which is probably why the level of picky-eating seems to have risen exponentially. Or maybe it is just all part of the toddler process. Either way, I'm working on keeping food on hand that are sure to please on the worst of days. These mini pizzas, made with mini whole wheat bagels, are topped with a roasted red pepper pizza sauce. It's not as fancy as it sounds. Basically, I took store-bought pizza sauce, poured it in the food processor, and added 3 large roasted red peppers. A few pulses later, I was left with a bright red, super flavorful and vitamin-packed sauce that was perfect for my little hunger-striking-2-year-old.

There isn't a trick to making these freezer-friendly aside from this: freeze the pizzas on a large sheet pan before transferring them to a freezer bag. I let mine freeze overnight but I think 4 hours would be sufficient. Once they are frozen, you just take them out as needed and bake them in the oven for a quick 12 minutes and serve. Easy snack? Check. Pizza dinner? Check.

I don't know if I've learned this after almost 3 years as a parent or if this knowledge just comes with age, but I'm realizing that preparing for days when all you want to do is stuff your face with greasy take-out and ice cream is super important. Having healthy choices like this at the ready makes even the roughest weeks feel a little less brutal.

Frozen Mini Pizzas

Ingredients

• 10 mini whole wheat bagels, halved
• 1 cup pizza sauce
• 3 large jarred roasted red bell peppers, drained
• 1 cup shredded mozzarella cheese

Instructions

1. Place the bagel halves on a rimmed baking sheet, cut side up. Set aside.
2. In a food processor, add the pizza sauce and red peppers. Pulse 5 or 6 times until well combined.
3. Spoon the sauce on top of the bagels.
4. Sprinkle the bagels with cheese and press down lightly so the cheese comes into contact with the sauce (this will help keep the cheese in place).
5. Put they tray in the freezer for at least 4 hours and up to 8 before transferring to a freezer bag.
6. When ready to make the pizzas, preheat the oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper and place desired number of pizzas on the paper. Bake 12-15 minutes or until the cheese is melted and just turning golden on top.

Curried Pumpkin Hummus

It's true what they say: every pregnancy is different. I remember being at this stage with Riley. I was not able to eat much (especially not curried pumpkin hummus) because I would get heartburn instantly. I've traded the heartburn in for more aches and pains in general this time around but all in all I have no complaints. We are gearing up for life with two boys and I'm pretty certain it's going to be great.

Another difference between this pregnancy and the first is my ability to control my cravings and maintain a healthier diet. It's easiest for me during the second trimester to eat nothing but the very best for me and my baby, but during the first trimester (plain noodles and mashed potatoes, please) and the third trimester (give me all the ice cream) I tend to struggle. Being able to expect this has helped me make better choices during my daily hunger attacks. This curried pumpkin hummus is a great midday snack to help power me through until dinner time. I like it with multigrain pita chips, spread on a piece of toast, or as a dip for fresh veggies. It's easy to make at the beginning of the week and have around for those afternoon protein boosts that are so important when you're growing a human.

And with this recipe, I will now give you a break from my plethora of pumpkin dishes. I hope that, at the very least, I've shown the variety of ways homemade pumpkin puree can be incorporated into your weekly meal plan. In case you missed my previous pumpkin-themed posts, here they are:

• How to Roast a Pumpkin + Pumpkin Puree
• Savory Pumpkin Butter Tart
• Pumpkin Spice Oatmeal

Curried Pumpkin Hummus

Ingredients

• 15 oz can chickpeas, rinsed and drained
• 2 garlic cloves, peeled
• 1 lemon, juiced
• 1/2 cup pumpkin puree
• 2 teaspoons curry powder
• 1/4 cup canola oil
• salt to taste
• 1/4 cup chopped cilantro
• 1/4 cup toasted cashews, roughly chopped
•  

Instructions

1. Combine the chickpeas, garlic, lemon juice, pumpkin, and curry powder in a food processor and pulse until combined.
2. With the machine running, stream in the canola oil until the hummus iss very smooth.
3. Taste and season with salt.
4. Transfer the hummus to a plate and top with the cilantro and cashews.
5. Serve with pita chips, fresh veggies, or as a sandwich spread.

10 Tips for Throwing a Dinner Party + Rodney Strong 25th Anniversary

A couple of weeks ago we hosted a dinner party for 8. It was a perfect evening, so we set up the table outside next to the garden, hung a string of white lights, and set the table for an evening of food and wine with friends. The event all came about thanks to Rodney Strong Vineyards 25th anniversary celebration. The celebration happened across the country and benefited the James Beard Foundation. Restaurants in Healdsburg, CA; New York, NY; Miami, FL; and Austin, TX (along with a group of food bloggers hosting dinners in their homes) participated on Saturday, September 20, 2014.

Here is an excerpt from the media release that sums up the spirit of the event perfectly:

“This is a once in a lifetime event that acknowledges our pride and passion of being in the wine business,” says Klein. “The shared dinner will be a fantastic celebration, bringing together partners, friends and fans we’ve come to know over 25 years of running RodneyStrong. Wine is what brings family and friends together at the table and there is no better way to show our appreciation than hosting these special dinners that will bring people from across the country together on one spectacular night.”

Admittedly, I have not thrown a proper dinner party in quite some time. So, I began by planning every detail, from the menu to my schedule the day before and the day of to make sure I had everything covered. The menu, as usual, changed a bit once I went to the grocery store and scoped out the highest quality, freshest food they had a available. In the end, this is what I ended up serving:

It was a perfect combination of late summer/early autumn dishes that were excellent for serving to a larger crowd but it did require some planning and the implementation of some of my best tips for throwing a dinner party. I shared these tips on Facebook as I prepped for the dinner but I thought some of you may have missed them or would find it useful to have them all in one place. So, here are my 10 Tips for Throwing a Dinner Party:

Tip #1: Before you begin cooking anything, completely clean your kitchen (yep, ALL the dishes!) and fill the sink with warm, soapy water.

Tip #2: Have a game plan! I find it so much easier to stay organized and calm during prep when I make a clear list of when/what I need to do.

Tip #3: Taste your food at various stages so you don't end up serving some with too much or too little seasoning.

Tip #4: Use recipes you trust. Whether it is a combination of your own recipes or selections from your favorite cookbooks, recipes that are sure to succeed are a must!

Tip #5: Make time to put your feet up for 5-10 minutes at least once every hour. Trust me. It helps.

Tip #6: Don't forget to chill the white wine! It's the little things that will make things less stressful upon your guests arrival.

Tip #7: Cooking a roast is an easy way to feed a large number of people (I've poached mine in cream, garlic and Parmesan before roasting). It makes plating (family style) easier and quicker!

Tip #8: Stay hydrated! Whether you do all your cooking before your party or continue the process during, make sure you always have a full glass of ice water nearby. And while we're at it, WEAR COMFORTABLE SHOES.

Tip #9: Make drinks and some courses self-serve or family style so you don't have to constantly be pouring/plating. But remember, when serving alcohol, to remind guests to be careful and safe.

Tip #10: No matter what happens, remember to relax and enjoy. The reason we have people over is for fellowship around the table and to enjoy full bellies and full hearts.

Follow these 10 tips and you'll feel more organized and prepared than ever.

I used a mix of my own, original recipes in addition to a few gathered from my favorite cookbooks. The one that turned out the best was the cinnamon challah bread pudding with port soaked raisins, which I'll be sharing with you next week!

Pumpkin Spice Oatmeal

Lately, I've been trying to make breakfast more of an event. I'm fully aware that once we have a second little one around this may not be possible, but a girl can dream, right? I've been getting up a little earlier than usual, spending time waking up, and then deciding what to make. This keeps me from just tossing anything and everything into a bowl and covering it with milk. Oatmeal is often the first thing that comes to my mind because I can dress it up to fit that day. Yesterday, for example, we woke up to cloudy, cold, rainy skies. Comfort food was all I think of and this time of year that means something pumpkin spiced. This pumpkin spice oatmeal was absolute perfection.

The pumpkin puree I posted the other day just melts into the oatmeal and creates a luxuriously creamy texture that is hard to resist. I sweetened things up with a little maple syrup and added that wonderful, warm cinnamon-spice flavor with a couple teaspoons of pumpkin spice seasoning. Topped with crunchy, protein-packed toasted walnuts, this made a super satisfying breakfast that could honestly pass as dessert. So awesome.

The 5 minutes of complete quiet that happened while I ate this bowl of perfection were sweet, too. And exactly what I needed in the midst of a couple really tricky days. Sometimes being a mom is hard. Not everyone tells you that but I'm guessing its not an easy thing to describe. At least the hard days sometimes begin with a delicious, healthy breakfast so you don't have a complete nervous breakdown, right?

Who knows? The way this week is going this just might end up being my dinner tonight. And that's totally fine with me.

Pumpkin Spice Oatmeal

Ingredients

• 2 cups water
• 1/4 teaspoon salt
• 1 cup old-fashioned rolled oats (not quick cooking)
• 1/3 cup pumpkin puree
• 2 teaspoons pumpkin pie spice
• 2 tablespoons real maple syrup
• 1/3 cup toasted walnut halves

Instructions

1. Bring the water to a boil in a medium saucepan. Add the salt, then the oats, and stir. Lower the heat and simmer for 10-15 minutes.
2. Stir in the pumpkin puree, pumpkin pie spice, and maple syrup. Cook until heated through.
3. Transfer to two serving bowls, top with the toasted walnuts, and serve as soon as humanly possible.

Savory Pumpkin Butter Tart

I truly love this time of year. The way the light changes from vibrant summer sun to softer, more golden reflections of fall leaves is absolute perfection. And the cooler air? Yes. Give me more of that. The change in seasons also means more of my favorite foods. Pumpkin spice things, caramelized things, herb-y things...they are all on my radar right now. This savory pumpkin butter tart is now at the top of my favorite-fall-foods list. Creamy pumpkin puree (recipe here) plus some homemade applesauce, pumpkin pie spice, maple syrup and amaretto make a perfect pumpkin-apple butter. Spread on puff pastry and topped with walnuts, caramelized onions and blue cheese showcases the butter's sweet-spicy perfection in a new way.

This tart would be perfect for anything from last-minute cocktail parties to holiday appetizers alongside a glass of crisp, bubbly Prosecco. You could also turn this into a perfect fall lunch or light supper by pairing it with a simple green salad and a glass of chardonnay.

I'll be eating this in my backyard while I watch the leaves fall and pile up on the lawn, contemplating when I should ask my husband to start raking. It's gonna be a good time.

Savory Pumpkin Butter Tart

Serves 6-8

Ingredients

For the Pumpkin-Apple Butter:

• 1 cup pumpkin puree (recipe here)
• 1 cup unsweetened apple sauce
• 2 teaspoons pumpkin pie spice
• 1 cup brown sugar
• 1/2 cup water
• 1/4 cup Amaretto
• pinch of salt

For the tart:

• 1 sheet puff pastry, thawed according to package directions
• 1 large onion, halved and thinly sliced with the grain
• 3 tablespoons unsalted butter
• 1/2 teaspoon kosher salt
• 2/3 cup pumpkin-apple butter (pumpkin or apple butter are fine too)
• 1/3 cup walnut halves
• 1/3 cup blue cheese crumbles
• 1 tablespoons thyme leaves

Instructions

1. Combine all of the pumpkin-apple butter ingredients in a small saucepan, stir to combine and bring to a simmer over medium heat.
2. Continue to gently simmer until slightly thickened, about 30-45 minutes, stirring often. Transfer to a bowl and set aside to cool.
3. Meanwhile, preheat oven to 400 degrees Fahrenheit.
4. On a lightly floured surface, roll the puff pastry out until it measures about 12x18 inches. Roll about half an inch of the pastry to form a raised border. Return the pastry to the fridge to chill for 20-30 minutes.
5. While the pastry chills, make the caramelized onions by first melting the butter in a large skillet over medium-high heat.
6. Add the onions and kosher salt and stir until the onions are softened and just beginning to turn golden.
7. Reduce the heat to medium-low and continue to cook and stir until the onions are a deep golden color, about 20-30 minutes.
8. Spread the pumpkin butter on the chilled pastry and sprinkle with the walnut halves.
9. Bake for about 23 minutes or until the pastry is golden brown and firm.
10. Remove from the oven and sprinkle with the caramelized onions and blue cheese crumbles.
11. Garnish with thyme leaves and cut to serve.

How to Roast a Pumpkin + Pumpkin Puree

The other day, I was thinking about what it is that makes autumn so wonderful. A little later that day, as I put root vegetables, acorn squash, and apples in my shopping cart, I realized that there is such a feeling of comfort during this season. No matter what the day brings, you can always find a comforting soup, warming cup of tea, a soft blanket, or a pumpkin-spice candle to lift your spirits. Another reason I love fall is because there is always something that need roasting, baking, or braising in the oven that was ignored all summer. I love turning the oven on first thing in the morning when the air is cold in preparation for a day of baking or roasting. Even without knowing exactly what I'm going to make, I set the temperature to 350 F and find something to set on the middle rack.

Today, I roasted a pumpkin to make some puree now that the grocery stores are filled with sugar pumpkins. I love buying 3 or 4 of these little pumpkins to set on the table or in a window sill for decoration. Then, I use them as needed and replace them with things like bowls of apples or winter squash. Multitasking decorations. It's the way to go.

If you've never tried making your own pumpkin puree, I highly recommend it. The process is ridiculously easy and results in a pumpkin puree that is far fresher and more flavorful than anything you'll find in a can.

Here are the easy steps showing you how to roast a pumpkin and turn it into puree!

Cut off the stem:

It is much easier to cut the pumpkin in half if you get rid of the stem, so use a SUPER sharp knife and carefully cut off the 'lid'.

Scoop out the seeds:

Scoop out the stringy pulp and the seeds using an ice cream scoop or a large spoon. Save the seeds if you'd like to toast them, but discard the pulp.

Roast the pumpkin:

Preheat the oven to 350 degrees Fahrenheit and place the pumpkin halves, cut side down, on a parchment lined baking sheet.

Bake for 45 minutes or until you can easily pierce the skin of the pumpkin with a fork or a toothpick.

Let cool, then scoop:

Let the pumpkin halves cool by setting the baking sheet on a wire rack. When they are cool enough to handle, use a spoon to scoop and scrape the flesh of the pumpkin out of the skin.

Puree:

Transfer the pumpkin flesh to a blender and pulse until smooth. If you end up with a dry pumpkin, add a tablespoon or two of water to the blender. I typically don't need to add any additional liquid and only do so if absolutely necessary so I can use the puree in baking recipes without any problems.

And that's all there is to it! Easy. Oh so easy. You can use the puree in anything from pancakes to soup to a homemade pumpkin pie latte.

I'll have more pumpkin recipes for you this week using this puree, so make some ASAP and get ready for some pumpkin deliciousness!