Pumpkin Banana Mousse Tart

This Ina Garten recipe is a decadent twist on traditional pumpkin pie and is a Thanksgiving favorite. It doesn't necessarily fit our minimally-processed category although we do purchase all organic ingredients. You can omit the banana and orange but they add a dimension of depth and complexity and makes the dessert really stand out.

Ingredients
For the crust:
2 cups graham cracker crumbs (14 crackers)*
1/3 cup sugar
1/4 teaspoon ground cinnamon
1/4 pound (1 stick) unsalted butter, melted

*You can use gluten free graham crackers to make the dessert gluten free. It turns out lovely!

For the filling:
1/2 cup half-and-half
1 (15-ounce) can pumpkin puree
1 cup light brown sugar, lightly packed
3/4 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 extra-large egg yolks
1 package (2 teaspoons) unflavored gelatin
1 ripe banana, finely mashed
1 teaspoon grated orange zest
1/2 cup cold heavy cream
2 tablespoons sugar

For the decoration:

1 cup (1/2 pint) cold heavy cream
1/4 cup sugar
1/2 teaspoon pure vanilla extract
Orange zest, optional
Directions
Preheat the oven to 350 degrees F.

Combine the graham cracker crumbs, sugar, cinnamon, and melted butter in a bowl and mix well. Pour into an 11-inch tart pan with a removable bottom and press evenly into the sides and then the bottom. Bake for 10 minutes and then cool to room temperature.

For the filling, heat the half-and-half, pumpkin, brown sugar, salt, cinnamon, and nutmeg in a heat-proof bowl set over a pan of simmering water until hot, about 5 minutes. Whisk the egg yolks in another bowl, stir some of the hot pumpkin into the egg yolks to heat them, then pour the egg-pumpkin mixture back into the double boiler and stir well. Heat the mixture over the simmering water for another 4 to 5 minutes, until it begins to thicken, stirring constantly. You don't want the eggs to scramble. Remove from the heat.

Dissolve the gelatin in 1/4 cup cold water. Add the dissolved gelatin, banana, and orange zest to the pumpkin mixture and mix well. Set aside to cool.

Whip the heavy cream in the bowl of an electric mixer fitted with a whisk attachment until soft peaks form. Add the sugar and continue to whisk until you have firm peaks. Carefully fold the whipped cream into the pumpkin mixture and pour it into the cooled tart shell. Chill for 2 hours or overnight.

For the decoration, whip the heavy cream in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form. Add the sugar and vanilla and continue to whisk until you have firm peaks. Pipe or spoon the whipped cream decoratively on the tart and sprinkle, if desired, with orange zest. Serve chilled.

Rustic Apple Galette

Hood River produces an amazing array of apples in the fall. Whether you make a trip on the "Fruit Loop" or you grab the latest bunch from your grocer, here is a fabulous way to enjoy them. Especially with vanilla bean ice cream.

We love making this to round out a fall weekend meal. It is delicious following Butternut Squash Lasagne and a salad. The recipe was adapated from Bon Appetit Magazine.

1 sheet frozen puff pastry (half of 17.3-ounce package), thawed

2-3 medium apples, peeled, halved, cored, each half very thinly sliced
We like Cortland, Fuji, or McIntosh
3 tablespoons sugar*
3 tablespoons salted butter, melted (margarine to be vegan)
2 teaspoons of cinnamon*
4 teaspoons honey

*To taste depending on sweetness of apples.

Line 1 baking sheet with parchment paper. Roll out pastry sheet on lightly floured surface to very thin 18x14-inch rectangle. Cut to fit baking sheet, place on sheet, cover and refrigerate at least 30 minutes and up to 1 day.

(You can also cut the pastry into circles and divide them on two baking sheets.)

Position rack in oven and preheat to 400°F.

Overlap slices from 1/2 apple on the pastry, using 3-4 lines. (Or circles if using rounds.) Leave 1/4-inch plain border. Sprinkle apples with sugar, cinnamon, then drizzle or brush with butter.

Bake tarts until pastry is golden and apples are tender, about 25 minutes. Drizzle each tart with 1 teaspoon honey. Transfer tarts to racks; cool 10 minutes. Serve warm or at room temperature.

BBQ Beef Ribs

We go through a lot of phases in our 'test' kitchen. We had the infamous era of making homemade pasta in the early 2000s. Then there were the ice cream, dried fruit, pastry, pad thai, paella, tomato soup and BBQ rib eras. All were fun and brought many wonderful smells, tastes and ideas to our home. While we try to limit our meat and poultry consumption, we do enjoy ribs or an excellent cut of steak on occasion. This recipe was adapted from a battle for the best ribs in Seattle. Obviously, this was the winner!
Note: You can use pork ribs as well. We buy our beef from Painted Hills and pork from Carlton Farms.

1 rack beef back ribs (about 3 pounds total), cut in 1/2
1 teaspoon seasoning salt
1 cup vegetable broth
1 cup apple juice
2 cups BBQ sauce (recipe follows or can be store purchased)
2 tablespoons apple cider vinegar
1 teaspoon molasses
1 teaspoon instant espresso or 2 tablespoons strong brewed coffee

For the best flavor and texture, place ribs in slow cooker. Add seasoning salt, vegetable broth and apple juice plus enough water to cover ribs and cook on low for four hours. Alternatively, if you are short on time, you can place the ribs in a large pot. Add the same ingredients and bring to a boil. Reduce heat to medium-low and simmer gently until meat is tender, about 1 hour. Using tongs, remove rib racks from pot. Cool slightly. Cut between bones into individual ribs. (Can be made to this point 1 day ahead. Cover and refrigerate.)

Preheat grill to medium heat.

In a medium bowl, combine BBQ sauce, vinegar, molasses and coffee. Brush ribs with some of sauce. Grill ribs until brown and thickly glazed, occasionally turning and basting with more sauce, about 10 minutes total. Garnish with green apples.

NOTE: instead of boiling, you could also pre-cook the ribs in the slow cooker on low for 4 hours.

Best Barbecue Sauce Recipe:
This recipe has been in Susy's family for many years and comes from The Taste of Oregon cookbook.

2 8-oz cans tomato sauce
1 medium onion, chopped and sauteed in butter
1/8 teaspoon garlic salt
1 tablespoon Worcestershire sauce
2-3 squirts of Tabasco sauce
1 cup packed brown sugar
1/4 cup wine vinegar
1 tablespoon parley, chopped

Combine and mix all ingredients together in a saucepan and bring to a boil, simmering 15 minutes.

Black Bean Soup

Black Bean soup is such a treat on a cloudy and cold day in the Pacific Northwest. You can serve this with sweet corn bread or a salad. This is best when the black beans have been soaked with allspice and cayenne but for those in a rush, you can use organic canned black beans. This is another soup recipe from Susy's college days, adapted from the original Moosewood Cookbook.

2 tablespoons butter
1 medium onion
2 cloves garlic
2 diced medium carrots
2 cups dried black beans or (2-3 15-oz cans)
6 cups water (start with 4 if using canned beans)
Dash Allspice for soaking & dash within the soup
1/4 teaspoon cayenne pepper
1 large russet potato, diced
2 teaspoons cumin
1 teaspoon coriander
1 teaspoon salt
1 teaspoon ground pepper
Dash sweet paprika
1 can Muir Glen fire-roasted tomatoes (optional)

Optional Toppings:
Sour Cream
Cilantro
Cotija Cheese

To prepare the dried beans, rinse then soak in 6 cups of water 4-6 hours or overnight in allspice and cayenne. Place the soaked beans in a large soup pot with 4 cups of water, bring to a boil, cover and simmer until tender about 1 1/2 hours.

Heat butter in a medium sized skillet. Add the onion, garlic and carrots. Saute over medium heat until the carrots are just tender. Add the potato, cumin, coriander and salt. Saute until the potatoes are tender, about 10 -15 minutes more. Add the sauteed mixture to the beans.

Puree some (or all) of the soup in a blender or food processor to make it extra rich and creamy. Return to the soup-pot, simmer over very low heat 10-15 minutes more. Serve topped with sour cream, cotija and/or cilantro.

Tilapia Fish Tacos with Chipolte Mole

Here is another favorite Fish Taco recipe with an incredible Mole sauce that James created. It was adapted from a "Five Minute Mole" recipe that he found on the Food Network but is easier and even more delicious!

1 pound tilapia fillets
2 tablespoons canola oil

1/2 white onion, sliced
2 whole garlic cloves
1/2 - 3/4 cup tomato sauce
1/3 cup slivered almonds
1 teaspoon cumin seeds
1 cup water
2 chipolte chiles (in Adobo sauce) + 2 teaspoons Adobo sauce
2 teaspoons salt, plus more for seasoning fish

8 1/2 fresh corn tortillas
2 cups shredded cabbage, romaine lettuce hearts or iceberg lettuce
1/2 cup crumbled cotija cheese
Cilantro, Avacado & Lime (optional garnishes)

Season fish with salt and pepper

In a large saute pan over medium-high heat, add the oil. When the oil is hot add the fish and saute until golden on 1 side. Flip over and finish cooking on the other side. Remove fish from the pan to a plate and keep warm.

In the same pan, add the onion, garlic and saute until the onion is golden brown. Stir in the tomato sauce, almonds and cumin seeds and cook for one more minute.

Deglaze the saute pan with the water and stir in the chiles and adobo sauce. Carefully transfer the mixture to a blender. Add the two teaspoons of salt and the 1/2 corn tortilla and puree until very smooth.

Briefly toast the remaining tortillas over an open flame (gas stove or grill) and lay two tortillas on each plate. Break up the fish and divide it evenly among the tortillas. Spoon the mole sauce over the fish, top with lettuce and garnish with cotija cheese, cilantro and other optional garnishes.

Great with grilled shrimp too & Mango/Avacado salsa.

The mole will keep for 3 days refrigerated.

Sweet Corn Bread

This is an ultimate comfort food in our house. This corn bread is sweet, light and very almost like a corn-cake. It's important to use a ceramic, porcelain or stone baking pan. Glass or metal will not produce the same results. This is the Alber Corn Meal recipe, but we use Bob's Red Mill or other organic brands versus Alber's.

1 1/2 cups all-purpose flour
2/3 cup granulated sugar
1/2 cup Yellow Corn Meal
1 Tbsp baking powder
1/2 tsp salt
1 1/4 cups milk
2 large eggs, lightly beaten
1/3 cup vegetable oil
3 Tbsp butter or margarine, melted

PREHEAT oven to 350°F. Grease 8-inch square baking pan.

COMBINE flour, sugar, corn meal, baking powder and salt in medium bowl. Combine milk, eggs, vegetable oil and butter in small bowl; mix well. Add to flour mixture; stir just until blended. Pour into prepared baking pan.

BAKE for 35 minutes or until wooden pick inserted in center comes out clean.

Middle Eastern Lamb Patties

The Ultrametabolism Cookbook has a fresh twist on lamb patties. Serve them with Naan bread, your favorite tabbouli, Mediterranean salad or grilled veggies.

2 pounds lean ground lamb
1/2 cup minced scallions (about 3 medium scallions)
1/3 cup minced red bell pepper (about 1/2 medium pepper)
1/4 cup minced parsley
2 tablespoons minced cilantro
2 teaspoons freshly ground pepper
2 teaspoons minced garlic
1 teaspoon kosher salt
1 teaspoon ground coriander
1/2 teaspoon paprika
1/2 teaspoon ground cumin
2 teaspoons extra-virgin olive oil
crumbled Feta cheese for garnish (Valpreso is our favorite)

Place all ingredients, except the olive oil and cheese in a medium bowl and gently combine the mixture, using care not to excessively compact the meat. Form into 6 patties about 1 inch thick.

Preheat an outdoor grill or a grill pan that has been brushed with the extra-virgin olive oil. Grill the lamb for about 5 to 6 minutes on each side for medium rare, or until desired degree of doneness.

Farfalle with Salmon, Mint and Peas

This Martha Stewart recipe is light, simple to prepare and a delicious way to enjoy those important omega-3s. It's an excellent way to use leftovers from the Salmon Poached in Wine recipe, it pairs excellently with grilled veggies or a salad.

3/4 pound farfalle, or other short pasta
1 1/2 pounds skinless salmon fillet
Coarse salt and ground pepper
Juice and finely grated zest of 2 lemons
1 package (10 ounces) frozen peas, defrosted
3 tablespoons unsalted butter
1/4 cup chopped fresh mint, plus more for serving

Directions

Cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Drain, reserving 1 cup pasta water; return pasta to pot.

Meanwhile, season salmon with salt and pepper, and place in a medium skillet. Add 1/4 cup water and lemon juice and zest. Bring to a boil over medium heat, cover, and let steam for 10 minutes.

Add peas, and continue to steam, covered, until peas are tender and salmon is opaque throughout, 2 to 3 minutes more.

Slide entire contents of skillet onto pasta; add butter and mint. Season with salt and pepper. Toss carefully to combine, gently breaking salmon into large flakes. Add reserved pasta water as necessary to smooth sauce. Serve immediately, sprinkled with additional mint, if desired.

James' Guinness Spiked Chili

James has created the ultimate beef chili that is simple yet rich and spicy. It pairs wonderfully with a pint of Guinness, corn bread and salad. It was adapted from a Bon Appetit recipe. It will easily serve 10-12 people so invite your friends, family and enjoy!

Ingredients
1 1/2 tablespoons ground cumin
1 tablespoon ground coriander
4 pounds ground chuck (have the butcher grind a roast for the best flavor)
2 tablespoons canola oil
2 1/2 pounds onions, coarsely chopped
1 1/2 pounds red bell peppers, seeded, cut into 1/2-inch pieces
1 1/2 pounds yellow bell peppers, seeded, cut into 1/2-inch pieces
2 large jalapeño chiles with seeds, chopped (about 1/3 cup)
7 tablespoons chili powder
2 teaspoons (packed) minced canned chipotle chiles in adobo sauce*
2 28-ounce cans crushed tomatoes with added puree (Muir Glen is best)
3 15-ounce cans kidney beans, drained
1 12-ounce bottle Guinness (draught style)
Sour cream
Chopped green onions
Coarsely grated extra-sharp cheddar cheese (Tillamook or Seaside)

Preparation
Toast cumin and coriander in skillet over medium heat until darker and beginning to smoke, about 4 minutes. Cool.

Sauté beef in heavy large pot over medium-high heat until no longer pink, breaking up with spoon, about 8 minutes. Heat oil in large skillet over medium-high heat. Add onions, all bell peppers, and jalapeños. Sauté until vegetables begin to soften, about 15 minutes. Add mixture to pot with meat. Mix in toasted spices, chili powder, and chipotle chiles. Add crushed tomatoes, beans, and beer. Bring chili to boil, stirring occasionally. Reduce heat and simmer 20 minutes, stirring often. Season with salt and pepper. Ladle chili into bowls. Serve with sour cream, green onions, and cheese.

Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated up to 2 days (or freeze up to 1 month). Rewarm over medium-low heat.

Ina's Salad with Warm Goat Cheese

Imagine a world without goat cheese. Susy shudders at the mere thought of it! For other goat cheese enthusiasts, you must try this recipe. Ina Garten strikes gold again with this culinary delight. Note: Be careful when cooking the goat cheese to not use too much oil and to be attentive so it doesn't burn.

1 (11-ounce) log plain or herbed Goat Cheese
2 extra-large egg whites, beaten with 1 tablespoon water
Fresh white bread crumbs

For the dressing:
2 tablespoons good cider vinegar
2 tablespoons good Champagne vinegar
Pinch sugar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 extra-large egg yolk
1 cup good olive oil
Enough mixed salad greens for 6 servings
Olive oil and unsalted butter, for frying

Directions:
Slice the goat cheese into 12 (1/2-inch-thick) slices. (The easiest way to slice goat cheese is to use a length of dental floss.) Dip each slice into the beaten egg whites, then the bread crumbs, being sure the cheese is thoroughly coated. Place the slices on a rack and chill them for at least 15 minutes.
For the dressing, place the vinegars, sugar, salt, pepper, and egg yolk in the bowl of a food processor fitted with a steel blade and blend for 1 minute. With the motor running, slowly pour the olive oil through the feed tube until the vinaigrette is thickened. Season, to taste.
Toss the salad greens with enough dressing to moisten, then divide them among 6 plates.
Melt 1 tablespoon oil and 1 tablespoon butter in a saute pan over medium-high heat until just under smoking. Cook the goat cheese rounds quickly on both sides until browned on the outside but not melted inside. Top each salad with 2 warm rounds and serve.

Harvest Salad

Here is a delicious salad recipe compliments of Bon Appetit Magazine. It is perfect to enjoy in the Fall or Winter.

1 ¼ cups vegetable oil
1/3-1/2 c apple cider vinegar
3-5 tbsp frozen apple concentrate, thawed
2 tbsp minced onion
1 ¾ tsp salt
½ tsp nutmeg
½ tsp ginger
¼ tsp black pepper
1 c thinly sliced red onion
2 gala apples, peeled, halved, cored and cut into ¼ inch dice
5 hearts of romaine halved lengthwise
¾ cup pecans, toasted and coarsely chopped

Whisk first 8 ingredients in small bowl to blend. Cover and refrigerate. Bring to room temperature and rewhisk before using.

Place sliced onion in medium bowl. Cover with cold water. Let stand 30 minutes. Drain well, pat dry.

Place 1/3 cup dressing in a bowl and toss apples to coat. Cut each romaine leaf into three wedges and fan on a large platter. Top with red onion slices. Drizzle salad with dressing, then sprinkle with apples and pecans

Chicken with Soba Noodles and Peanut Sauce

Here is a great recipe for when you are craving Asian take-out. It is adapted from Cooking Light Magazine and the peanut sauce can be used for a variety of purposes such as a satay dipping sauce.

For those wanting a non-chicken option (and we don't blame you!) substitute shrimp or tofu. If you are using chicken, be sure to know where it is sourced and how it was raised.

1 carrot, peeled
2 cups fat-free, less-sodium chicken broth, divided
1/3 cup peanut butter (organic such as Santa Cruz)
1 tablespoon chopped peeled fresh ginger
1 tablespoon low-sodium soy sauce
2 tablespoons honey
1 to 2 teaspoons crushed red pepper
1 garlic clove, minced
1 pound skinless, boneless chicken breast (or 2 cups of chopped roasted chicken)
5 cups cooked udon or soba noodles (about 10 ounces uncooked noodles)
6 tablespoons sliced green onions
6 tablespoons chopped unsalted, dry-roasted peanuts
Optional Beans Sprouts and Cilantro for garnish

Shave carrot lengthwise into thin strips using a vegetable peeler.
Combine 1/3 cup broth, peanut butter, ginger, soy sauce, honey, pepper, and garlic; stir with a whisk until smooth.
Place chicken in a large saucepan; add 1 2/3 cups broth. Bring to a boil. Reduce heat, and simmer 4 minutes or until chicken is done. Remove from heat; let stand 20 minutes. Drain; cut chicken into 2-inch pieces. Combine carrot, peanut sauce, chicken, and noodles in a large bowl; toss to coat. Sprinkle with onions, peanuts, bean sprouts and cilantro.

Golden Cheddar Cheese Soup

Here is a creamy and delicious vegetable soup from the Moosewood Restaurant. It was one of Susy's first favorite homemade soups from her college days. Pair it with a simple salad and some crusty bread. This soup freezes well so double the recipe and stock up!

1 cup chopped sweet yellow onions
2 tablespoons vegetable oil
2 medium russett or yukon gold potatoes, thinly sliced
1 medium carrot, thinly sliced
1 medium yellow summer squash, thinly sliced
1/2 teaspoon ground black pepper
pinch of turmeric
2 cups vegetable stock or water
1 cup buttermilk or milk (Non-Fat Skim is fine)

1 cup grated sharp yellow cheddar cheese (locally sourced and rbst free)

salt to taste
minced fresh scallions, chives, or Italian parsley for garnish

In a 3-5 quart soup pot over medium heat, cook the onion in the oil until translucent. Then add the squash, potato, carrot, and broth along with the black pepper and turmeric. Simmer for 20 minutes until vegetables are soft then add milk and cheese and, using either a standard or immersion blender, blend until silky. Salt generously, top with minced herbs, (optional extra cheese), and serve.