Pumpkin Scones

Once a week I have to get up earlier than usual to drive out to a rural school district.  Now that fall is officially here with winter right around the corner, that means I leave the house about the same time the sun comes up.  On days like today, the best part of my day is driving to school, watching the sun rise, and seeing all of the fall foliage light up.

A cup of coffee and the antics of a local radio morning show also help.  

On these earlier mornings I like to have something quick to eat before I leave the house.  Or something I can eat on the road.  These pumpkin scones are perfect with tea or coffee in the morning.  And they make your kitchen smell like autumn!

You will need:

2 cups all-purpose flour
1/3 cup sugar
1 Tablespoon baking powder
1/2 teaspoon salt
1 1/2 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon cloves
1/2 teaspoon ginger
6 Tablespoons cold butter, sliced into 1/2 inch chunks
3/4 cups canned pumpkin puree
3 Tablespoons half-and-half (whole or 2% milk are acceptable)
1 egg

Go ahead and preheat your oven to 425 F (prep won't take that long).

In a large mixing bowl, combine flour, sugar, baking powder, salt, and spices.  Toss chunks of butter in the flour mixture.  If you have a pastry blender, use it to blend the butter into the flour mixture.  If you don't, a pair of forks will do the trick.  Cut and blend butter into the flour until the mixture takes on a corn meal texture and no large chunks are left.

In another bowl, whisk the pumpkin, half-and-half, and egg.  Pour into the flour mixture and stir until well combined.

Dump out onto a floured surface.  Shape into a rectangle approximately 4 x 12 inches.  Cut into 3 squares.  Then cut an X through each square, forming 4 triangles.  You'll have 12 scones in all.

I like to use a pizza cutter to make my cuts.

Place on a greased baking pan and bake for 15 minutes.  Let cool slightly and remove to cooling rack.

These are great plain, but phenomenal with chocolate or cream cheese frosting.  

- The Pink One

Slow Cooker Grown-Up Mac n Cheese

I'm going to start out by stating: this is NOT a healthy recipe.  Healthier than making macaroni and cheese from a box?  Probably.  But its a great recipe to bring to a potluck.  Also, I will warn you that this recipe is not creamy-cheesy, but it is full of wonderful flavor.

You will need:
1 pound uncooked pasta (macaroni, rotini, penne, or shells will work best)
2 cups milk (whole or 2%)
12 oz can evaporated milk
1/4 cup unsalted butter, melted and slightly cooled
3 eggs
1 tsp salt
2 tsp red pepper flakes
4 cups of shredded cheese (I used half Italian blend and half mild sharp)
1/2 cup green onions, chopped
3-4 cloves garlic, minced
1/2 cup Parmesan cheese

Begin by cooking the pasta.  In salted water, boil pasta for only 3-4 minutes.  Pasta should be even less tender than al dente.  Don't worry, it will finish cooking in the crockpot.  Drain and set aside to allow to cool.

Spray the crockpot with a non-stick spray.  Pour in milk, evaporated milk, and butter and give it a quick whisk.  Add eggs one at a time, whisking well.  Better yet, use an emulsion blender. Stir in salt, red pepper flakes, and about half of the cheese.  Stir in cooked pasta, green onions, garlic, and the rest of the cheese, making sure the pasta is coated with the milk mixture.  Sprinkle Parmesan cheese on top.

Cook on High for 20 minutes, then reduce heat to Low and cook for 2 1/2 to 3 hours.

Reheats reasonably well, but best eaten right away.

- The Pink One

Peanut Butter and Nutella Cookies

Nutella is possibly the best thing to come out of Italy since gelato and and the modern road system.  It's hazelnuts and chocolate blended into a smooth, creamy butter that tastes better than anything has the right to.

And finally there is a recipe that brings this chocolaty concoction into cookie form.  I'll shut up now and give you the recipe.

You will need:

3/4 cup unsalted butter at room temperature

2/3 cup smooth peanut butter

1 cup white sugar

1 cup brown sugar

2 eggs at room temperature

3 tsp vanilla extract

2 2/3 cup all-purpose flour

2 tsp baking soda

1 tsp salt

2/3 cup Nutella

Cream butter, peanut butter, and sugars together in a large mixing bowl.  Once creamed, stir in eggs one at a time until well combined.  Stir in vanilla extract.  Stir in flour, baking soda, and salt until well-combined and dough is formed.  Take Nutella and place in large dollops on top of dough.  Using a butter knife, swirl Nutella throughout the dough so that the dough becomes marbled with chocolaty goodness.  Put dough in refrigerator for one hour.

Preheat oven to 350 F.  On a greased cookie sheet place dough by the spoonful at least 2 inches apart.  Bake for 8-10 minutes.  Let cook slightly before transferring to a cooling rack.

- The Pink One

Pesto and Tomato Penne

Now that I've shared my pesto recipe, it seems only fitting that I share a pasta dish that uses it.  This is a quick and easy dish we put together after a long day of classes.

You will need:

1 cup uncooked penne pasta
1 Roma tomato OR 4-5 cherry tomatoes
2 tablespoons of pesto sauce

Cook penne in salted water.  Drain water.

Chop Roma tomatoes into small, bite-sized pieces or cherry tomatoes in half.  In the same pot you cooked the pasta in, place pasta and tomatoes.  Cook over a medium-low heat for a few minutes, stirring occasionally.  Add pesto and stir to coat pasta.  Let simmer for a few minutes.

Serve with a little grated Parmesan cheese and glass of wine.

- The Pink One

Pesto

We love the local farmers' market.  Even though The Olive and Yellow Ones have been nurturing tomatoes, squash, and herbs all summer, sometimes you need more of one thing than the garden can provide at once.  This weekend one of the deals I spotted at the market was on basil.  This huge bag of basil for only $4.  I decided it was time to make another huge batch of basil pesto and to share the recipe with you.

Pesto is one of those things you have to make partially by site, as the amount of liquid in the basil can vary.  Here is my general recipe.  I also adjust depending on how much basil I have available.

You will need:

1/3 cup pine nuts, toasted (see instructions below)
2 cups fresh basil leaves (pack it down into the measuring cup)
1/2 cup fresh Parmesan cheese
1/3 cup olive oil
4-5 cloves garlic, chopped
Pinch of salt and pepper 

Start by toasting the pine nuts.  Place a non-stick pan on the stove top and pour pine nuts in.  Toast on a medium-low level. Stir nuts frequently.  Keep a sharp eye and nose on the pine nuts.  Due to their oil content they can go from nicely toasted to burnt to a crisp in no time flat.  As soon as the nuts reach toasty goodness, remove from heat and set aside to cool down.  If you burn them, throw them away and start again.

Untoasted.

Toasted.

In a food processor or blender, place basil, pine nuts, Parmesan cheese, garlic, and salt and pepper.  Pour about half of the olive oil in and pulse, making sure all of the basil leaves and pieces of garlic are being processed.  Keep blending and add enough olive oil to make the mixture the consistency of a thick, oily paste.  The amount of oil needed can vary, but I typically try to add the least amount needed.

If you are making a large batch like I did, you will need to add the leaves in batches.  Get all of the other ingredients in with the first batch (minus half of the olive oil) to insure they are properly processed.  Add the remaining basil in small batches, adding oil as needed.

Store in an air-tight container in the fridge.  It will keep well for about 3-4 weeks. You can also freeze the pesto sauce.  There will be some browning of the top layer either way.  This will not affect the taste of the pesto, but place a piece of clingfilm directly on top of the pesto to prevent air from getting to it if you are concerned.  

Enjoy in your favorite pasta dish or try it on some fish or chicken.  Click here for a favorite quick pasta dish.

-  The Pink One

Hawaiian Inspired Chicken and Veggies in a Slow Cooker

School is back in session and with it comes long, tiring days that makes cooking an unsavory task when I get home.  We at the Guv'nah invested in a slow cooker last semester and tried out a few recipes.  We'll share some more with you as the weather gets colder, but this first one is one that works all year long.  Its light, tangy taste from the pineapple makes it great for spring and early summer.  But its warmth is a welcome treat on a cold winter's day.

You will need:

4-6 chicken breasts, cut into large strips
1 cup teriyaki sauce
1 large red onion, cut into large chunks
5-6 gloves of garlic, minced
1 medium bag of baby carrots
2 large cans of pineapple chunks, with liquid
2-3 red or orange peppers, cut into large chunks (optional)

Begin by preparing your chicken.  Cut off any unwanted fat.  Cut chicken breasts into large chunks, paring each breast into 3-4 pieces.  Place chicken and teriyaki sauce in medium to large slow cooker.  Set to low setting and place lid on the crock while you prepare the rest of the ingredients.

Prepare the vegetables as stated above and place in crock.  When placing pineapple in the crockpot, pour in the liquid as well.

Cook on low for 7 hours.   You can cook on high for 4 hours, but let chicken marinate in the teriyaki for about 30 minutes before you start cooking.

Serve on rice or with chunks of Hawaiian bread.

- The Pink One