Who doesn’t love chocolate chip cookies — especially during the cold-weather months! With that, since it is fall, we might as well add some pumpkin! Pumpkin offers nutrients like Vitamin C, Vitamin E, folate and iron, which all help to strengthen the immune system. So, while you’re enjoying your dessert, you can also be fighting of common viruses that thrive during fall and winter! Additionally, the pumpkin makes these cookies moist without having to add excess butter or oil. This recipe is quick and fun to make as well as easy to follow and mix up with your own favorite treats! You can make these cookies your own by adding foods like nuts to your chocolate chip total or replacing the chocolate chips completely with a substitute.
Posts Tagged ‘Recipes’
Vegetarian Corn Chowder
As the temperatures turn slightly cooler, why not enjoy corn chowder made from freshly picked sweet corn? This vegetarian version of corn chowder calls for fresh corn and plant-based milk, but can also be made with frozen corn and animal milk (and shhhh! My son likes to eat this with plant-based bacon crumbled on top). Enjoy!
Hummus is a wonderful dip and spread that is rich in fiber and protein. It can be made in many different variations. One of my favorites includes roasted beets. You can use any variety of beet for this recipe. The color of your hummus will change, depending on what variety of beet you choose. A golden beet will result in a yellow-colored hummus, while a Chioggia beet will result in a pink hummus. Regardless of what variety of beet you choose, you will end up with a beautiful spread that also packs a nutritious punch. Enjoy!
History and Facts
Peppers are the berry-fruits of plants in the genus capsaicin which are in the nightshade family, with tomatoes and eggplants. The spicy “chili peppers” and mild “sweet peppers” and “bell peppers” are all native to tropical parts of the Americas. Prehistoric remains of peppers have been found in Central and South America.
Mary’s Taste of Fall Pickled Beets
Here is a recipe for pickled beets, courtesy of our amazing SUNY Albany intern.
Savor the fall time flavors with these sweet, warm pickled beets! As someone who wishes it could remain the autumn season all year-round, I am so grateful for these preserved and shelf-stable pickled beets to add to any recipe. Truly delicious on salads, as a side dish, a unique pizza topping or even paired with some goat cheese and crackers for a simple afternoon snack.
Muffins cooked in oranges – whomever originally came up with this idea deserves a medal! This versatile recipe can be made with any muffin mix, allowing you to tailor it to your preferences.
These crispy sweet roasted chickpeas are the perfect choice for your snack craving! Rich in B vitamins and folate, chickpeas also provide a decent amount of iron, fiber, protein, and healthy fatty acids.
If you do not want a sweet snack, you can switch out the sugar and cinnamon for other spice combinations (curry powder, cayenne pepper/chili powder, za’atar, and more!).
These chickpeas can be kept for a day in an airtight container, but do tend to lose their crispiness fairly quickly. However, they are so delicious, that you won’t have to worry about leftovers!
What is Asparagus?
Garden asparagus, asparagus officinalis, is a perennial flowering plant. It belongs to the Asparagus genus, along with other perennial bushes and plants. Asparagus is dioecious, meaning some plants have flowers with a stamen and produce pollen, and other plants have flowers that have a pistil and make seeds. This means that a variety of plants are needed for reproduction. When you eat asparagus, you’re actually eating the immature stalk of the entire plant. Most asparagus is harvested when it is about six to ten inches long, but when left to mature, it grows into four-foot-tall plants with long fern-like branches.
Chocolate Chip Cookie Bars
Although I am not a huge fan of baking cookies, I do enjoy making these chocolate chip cookie bars for my family! This recipe comes together quickly, and produces delicious cookie bars from scratch (so much better than pre-made cookie mixes!). For variety, substitute butterscotch, mint chocolate, or dark chocolate chunks for the chocolate chips. You can also leave out the chocolate entirely and substitute dried fruit for the chocolate chips (dried cranberries and coconut are a favorite!). » Continue Reading.
This simple and easy recipe not only produces mouth-wateringly delicious spaghetti and meat sauce, but it can also be adjusted to meet different dietary needs. For those on a gluten-free diet, use gluten-free spaghetti. Although ground turkey was used in this version, you can substitute any other ground meat or even meat substitute.
I threw in a handful of dried bean flakes and some shredded carrots for added nutrients when I made this a few nights ago, and my son never even knew that they were there (shhh!).
What is the Difference Between Micro-Greens, Shoots, Sprouts, and Baby Greens?
Microgreens, shoots, and sprouts are all immature plants harvested before they reach full maturity.
For our family, like most firmly rooted within The Blue Line, the equation is simple:
Summer + Camping x Kids = FISHING!
When my son RJ was 4, he was out fishing one morning at Bull Rush Bay with his “Gramps”.
Gramps overheard RJ humming to himself, singing a little tune while they fished. When they returned to camp, Gramps wrote RJ’s lyrics down. They went like this:
MB’s Hearty Vegan Lentil Soup
I love food that is inexpensive, filling, healthy, and flavorful. This recipe hits all of my requirements. For more of a kick, feel free to add some cayenne powder! Servings: 5
What are Winter Squash?
Winter squash is a group of several species of annual fruit in the genus Cucurbita, including the popular butternut, acorn, delicata, and spaghetti squash. What we call “pumpkins” are also winter squash. Winter squash is different from summer squash, like the zucchini, because it’s harvested and eaten when the seeds are matured and the skin has hardened. Due to their hard rind and sweet dense flesh, they can be stored for long periods in cool dark storage, up to a year from harvest.
Puréed Parsnip Soup
My grandmother loved parsnips, and would use them in her cooking like most people would use carrots. You could find them in her red flannel hash, in soups and stews, and even mashed, in heaping bowls, alongside the mashed potatoes at Thanksgiving. Although I did not appreciate parsnips when I was a child, I have grown to love them almost as much as my grandmother did. This simple recipe, which beautifully blends the earthy flavor of parsnips with the sweet acidity of tomatoes and the sharp bite of peppercorns, reminds me of her.