Archive for October, 2016

Pumpkin Apple Bread

With the myriad of pumpkin recipes that get circulated this time of year, one thing is consistent–recipes call for canned pumpkin puree. Of course with the back to the local and sustainable movement, using a canned product might be passed over as too 1950s. But there is a reason canned pumpkin is so popular–its fantastic.

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Slow Cooker Banh Mi Pork Tenderloin with Asian Pickled Vegetables and Pickled Red Onions

Bánh Mì are Vietnamese meat and salad sandwiches layered with sweet, sour, and spicy flavors. They typically come packed in a French baguette with savory pork, pickled condiments and fresh vegetables, and a creamy hot sauce laced mayonnaise spread on the bread. They are one of our favorite sandwiches ever. Here is a bánh mì-style lean pork tenderloin using the slow cooker.

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Slow Cooker Corned Beef and Cabbage

Corned beef is one of the most popular dishes in the slow cooker. Along with chili, some cooks only bring out their slow cooker for this dish. It is often said to be the first recipe to be made out of Not Your Mother’s Slow Cooker cookbook.

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Cranberry Nog

photo courtesy of recipe rebel

One of the best uses for your slow cooker, most specifically a large round or oval, is to make hot drinks for celebrations, especially during the winter holidays.  Hot drinks give the ambiance of a…

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The Baker: Pan de Los Muertos

Panes de Muerto, or “breads of the dead,” is a special orange- and anise-spiked egg bread made especially for November 2, All Soul’s Day, a Mexican national holiday honoring the deceased. It is a fusion between Indian and Spanish religions. This is a very happy loaf, despite the morbid name, and is consumed with the reverence awarded to Holy Communion.

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Microwave Brown Bag Popcorn

The microwave is the true home for popping popcorn. While there are quite a few specialized types of microwave popcorn poppers on the market, the good old brown bag method reigns supreme in my mind, especially if you are without any other contraption in which to pop.

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Pears: The Aromatic Fruit

I adore fresh pears. Next to apples, oranges, and bananas, pears are the most common winter fruit. A delicate fruit with a short harvest period, we can enjoy fresh pears from Washington and Oregon all winter due to the convenience of cold storage that slows the delicate off-the-tree ripening process. Pears are easily eaten out of hand, sliced in fruit salads, or paired fresh with cheese for dessert, but the baked desserts they make are positively ethereal, even a bit exotic.

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Cabbage with Bacon and Crème Fraîche


This is a really simple, European style peasant dish. sauteed cabbage with some bacon and then finished with some cream, Scrumptuous fall dish reminescent of the ALPS.  I usually buy bacon ends and pieces to stash in the freezer bags…

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Fruit Crisps A to Z (Apple to Zucchini)-Autumn

About Fruit Crisps and Crumbles


If there is a dessert that appeals to all levels of bakers alike, beginning or experienced, country or city, old or young, it is the fruit crisp.  It is a fruit preparation that is as American…

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Slow Cooked Broccoli Soup with Garlic and Olive Oil


Broccoli is usually cooked very quickly by steaming or in a wok. But it works beautifully in this simple Italian peasant soup by James Petersen, another testament to a very few ingredients adding up to a full, satisfying flavor. While…

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