Most people know that my favorite place to be is in the kitchen and to show you how much I enjoy “playing” there, I thought I would share what I cooked all this month. On the days I didn’t cook, we usually had leftovers as I prefer to eat at home than go to a restaurant. I hope my joy of cooking and baking will spark a similar passion in others to cook more at home. And now, here’s what I cooked this month…
Oct. 31 – Tortillas, salad, baked ziti, tapioca pudding with chocolate swirl. (photo below)
Oct. 30 – Asian salad, vegetable chicken soup
Oct. 29 – Granola, Greek salad, salmon patties, Greek spinach rice, dark chocolate almond clusters
Oct. 28 – No knead whole wheat bread, chicken noodle soup, my butter mix
Oct. 27 – Tuna salad, chicken stock, two bean turkey chili (photo below), whole wheat blondies
Oct. 26 – Granola bars, sesame seed breadsticks
Oct. 25 – Deviled eggs, tortillas, vegetable soup, pork fried rice
Oct. 24 – Pork loin with roasted vegetables
Oct. 22 – Multi grain no knead bread, Caesar salad, fast rice & beans, tapioca pudding
Oct. 21 – Eggs & hash browns, no knead raisin walnut bread
Oct. 20 – Granola, salad, pesto pasta with chicken
Oct. 19 – Egg salad, marinated beets, stuffed grape leaves (photo below)
Oct. 18 – Tortillas, chicken noodle soup, chocolate loaf cake
Oct. 16 – Beet & cabbage borscht, salad, skinless chicken drumsticks
Oct. 14 – Chocolate loaf cake (photo below), vegetable-bean soup
Oct. 13 – Wound healing soup, faster whole wheat no knead bread, biscotti (for a gift)
Oct. 12 – Granola bars, deviled eggs
Oct. 11 – Chicken and mushrooms with steamed broccollini
Oct. 10 – Granola, vegetable-bean soup
Oct. 9 – Chewy chocolate clusters, tuna salad
Oct. 8 – Deviled eggs, caesar salad, leftover turkey chili
Oct. 6 – Multi grain no knead bread (photo below) It’s one I make the most.
Oct. 5 – Whole wheat french toast, chicken soup, spicy cabbage salad, turkey chili, double chocolate biscotti
Oct. 4 – Hard boiled eggs, granola bars (photo below), tomato salad, cabbage soup, tortillas, leftover baked ziti
Oct. 3 – Simple whole wheat bread (photo below), whole wheat french toast, croutons, salad, leftover chicken pot pie, crispy oatmeal chocolate chip cookies
Oct. 2 – No knead bread, salad, baked ziti, chocolate loaf cake
Oct. 1 – Sesame seed breadsticks, salad, chicken pot pie, dark chocolate fudge brownies.
I really enjoy this moist buttermilk cake, especially because it’s another one of my easy, one-bowl recipes. The combination of spices in the cake along with a mild cream cheese frosting really works for me and I always like any frosting I can make without butter, but it’s also good with chocolate frosting. (You can use the frosting from my zucchini chocolate cake.) It may not be a fancy special occasion cake but my favorite cakes are quick and easy so I mostly bake and frost in the same pan. However, it’s easy to transfer this cake onto a plate and frost the sides as well, like in my photo.
I kept the recipe simple using just all purpose flour but it’s hard to tell the difference between the 100% all purpose and the one made with half whole wheat pastry flour. This recipe calls for 1 1/4 cups of flour so I use 1/2 cup + 2 tablespoons of all purpose flour with 1/2 cup + 2 tablespoons of whole wheat pastry flour. If you like desserts without butter like I do, you should try this easy spice cake. Click here for the recipe. – Jenny Jones
Light and fluffy tapioca pudding was my favorite dessert growing up. I still make it today and it’s so easy to make. Classic old fashioned tapioca pudding is plain, flavored only with vanilla but I have also made a butterscotch version as well as chocolate and coconut. But plain old vanilla childhood tapioca is still the best. Thank goodness they still sell Minute Tapioca in the red box.
It’s easy to forget but you should shake the box before measuring. I actually keep my tapioca in a jar so I just stir it before measuring. Tapioca is naturally fat free and sodium free. I make my pudding with low fat 1% milk and it’s a very light dessert. I hope this takes you back to your childhood too. Click here for the recipe. – Jenny Jones