Random Noshing Adventures

 

I’ve been feeling so scattered lately. Do you ever get that way? Where every decision seems like a monumental decision? Even though all I need is to pick up more toothpaste? Maybe this goes with “the season”… 

Needless to say, this post is pretty scattered too! I’ve been doing a lot of eating and cooking and baking lately. So, here are some highlights of my noshing adventures! 

We got our second to last box of veggies last week! My friends and family always ask me what we get in our box after the ground freezes. This fall has been extremely mild, so we’ve been lucky to have a wide variety of veggies in our box. In this box, we got brussels sprouts, sweet potatoes, tat soi, gold beets, carrots, daikon radish, red onions, kabocha squash, festival squash, rutabaga, red kale, red cabbage, gold turnips, and porcelain garlic. Yum! 

One of the first things I did was sear some brussels sprouts!

 

They were so tiny, they cooked up in less than 5 minutes. Just a little olive oil and salt and they were inhaled. I love these stinky little green veggies!

I was at a food event a couple weeks ago at which local culinary students were showing off their latest creations. I’m not even a big fan of pumpkin pie, but I swear I could eat this version every day!

 

The pomegranate seeds were the perfect punch of tartness amid the super sweet pumpkin filling and cracker crust. So good.

While I was visiting my parents one weekend, I decided to whip up a cheese tortellini soup. 

 

I mimicked the technique used in Caldo Verde and created a potato broth before adding the tortellini and bell pepper at the end. It was good, but didn’t sparkle like I had imagined.  

My mom and I also made delicious and beautiful braided butternut squash loaf.

 

This was delicious!! The butternut squash added not only an amazing nutritional profile, but also added moisture. The bread was dense and moist and just perfect. I can’t wait to make it again!

I roasted the gold beets from our CSA box and they turned out almost buttery! I have a feeling it was from the gold variety, but if you are not a fan of beets, try out the gold beets. I could eat these every day!

 

I have so many sweet potatoes, they are starting to fall out of my cupboards. So finally, after talking about it for weeks, I made these Sweet Potato Graham Muffins.

 

Unfortunately, they were not as mouthwateringly delicious as I had expected. After I slathered them in melted butter and honey, then they were good… but you tell me what isn’t good when slathered with melted butter and honey… A friend mentioned they tasted like pancake batter more than muffins and I would agree. I don’t think I’ll be making these again, but perhaps there is another sweet potato muffin/bread recipe that would make my tastebuds sing. 

If you have any ideas, send them my way! 🙂 

In the meantime, I’m going to try to find some sort of order out of my scattered brain.