Halloween is about a couple of days away. Around this time of year, I get my daughter’s costume ready to go trick or treating and prepare myself for all of the candy I’m going to eat. It also makes me think that time is really flying by and before we know it, it will already be Thanksgiving and Christmas. So I decided to do a potluck from some food magazines that I always see in the grocery store by checkout. I am still on my healthy eating kick, so I was trying to find recipes that were healthy and not too sweet or heavy.
I chose Martha Stewart Living October edition because not only am I a huge fan, but also, she includes crafts in her issues. I even learned about using sugar pumpkins for puree versus the large jack or lantern pumpkins because less moisture and creamier texture. There are plenty of recipes for roasted veggies and a couple of salads, but I decided to go with some cookies. These Lemon Brown Butter Crinkle cookies (pp 122) were delicious and I got the lemon and the brown butter flavors. There was a hint of cinnamon used that I could barely taste, but that was ok. The recipe called for dark brown sugar, but I only had light brown, so I used about 1 tsp of molasses to make up for it. After prep, they were rolled in powdered sugar and baked for about 15 minutes until it was brown on the bottom and got that nice ‘crinkle’ on top. I think next time if I were to make these, I’d add some grated ginger.
Next is Food Network Magazine October edition. Now there is a candy quiz featuring all of the new and old school candies that I used to enjoy as a kid and some fun facts about Halloween candy in general. Since I had a small pumpkin and squash lying around, I decided to go with recipes that featured one of these ingredients. Geoffrey Zakarian has a recipe that is Pumpkin and Popcorn Soup. Yes, popcorn is in the soup. So I had to try it. Now at first, I thought that it wasn’t gonna be that good because of the popcorn. I actually enjoyed this more than I thought. It’s essentially a curried pumpkin soup that I had to modify a bit because I didn’t have all of the ingredients. Instead of leeks, I used thinly sliced yellow onion. Coconut cream was substituted for heavy cream. I didn’t have any limes, but lemon did the trick. This dish did not need much salt at all, because it packed so much flavor from the curry and ginger. I’m not really sure what the popcorn was supposed to do, but I guess it worked. I was supposed to blend everything together using an immersion blender or regular blender, but I asked myself if it was even necessary and did I want to add more dishes to the sink. Nope…
So I enjoyed making these recipes. There was a lot to choose from, but I had to remember that I had to make sure that all would get eaten and I hate wasting food. The recipes seemed to mark the beginning of fall with richness that is filling and satisfying. I hold on to all of my magazines and will look through more to make as the weather changes and it gets colder.