everything but the kitchen sink

I am an avid cook

my inner chef is assisting with this mélange of all things gastro related

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@thekitchensinkblog

Fun baking project with my granddaughter today.
Pumpkin chocolate chip butterscotch cookies. 
1 cup sugar
1 cup pumpkin purée 
1/2 cup butter softened
2 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
1/2 cup chocolate chips
1/4 cup white chocolate chips
1/4 cup butterscotch chips
Mix sugar, butter and pumpkin until blended.
Add dry ingredients and mix well.
Finally stir in chocolate chips and butterscotch chips.
Drop on to parchment lined baking sheet and bake at 375 for 18 minutes.

Fun baking project with my granddaughter today.
Pumpkin chocolate chip butterscotch cookies.
1 cup sugar
1 cup pumpkin purée
1/2 cup butter softened
2 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
1/2 cup chocolate chips
1/4 cup white chocolate chips
1/4 cup butterscotch chips
Mix sugar, butter and pumpkin until blended.
Add dry ingredients and mix well.
Finally stir in chocolate chips and butterscotch chips.
Drop on to parchment lined baking sheet and bake at 375 for 18 minutes.

Dried mushrooms are a convenient pantry item. I always have mixed dried mushrooms (shiitakes, porcini, morels, and chanterelles) on hand. They need to be rehydrated in hot water before use. This plumps up the mushrooms, and the soaking liquid is a flavourful broth that can be incorporated into the dish.
The intense and deep flavor of dried mushrooms add even more flavour to the fresh mushrooms in this creamy quick, easy and delicious soup.
Sauté finely chopped onion, celery and Cremini mushrooms.
Soak 1 cup of mixed dried mushrooms in 1 cup of boiling water.
Add the rehydrated mushrooms and liquid to the sauté pot along with 1 cup of vegetable stock
Allow to cook for 15 minutes. Season with salt and pepper. Blend the mixture with a hand blender and add 1 cup of cream #mushroomsoup #vegetarian #soup #feedfeed @thefeedfeed #f52grams @food52

Dried mushrooms are a convenient pantry item. I always have mixed dried mushrooms (shiitakes, porcini, morels, and chanterelles) on hand. They need to be rehydrated in hot water before use. This plumps up the mushrooms, and the soaking liquid is a flavourful broth that can be incorporated into the dish.
The intense and deep flavor of dried mushrooms add even more flavour to the fresh mushrooms in this creamy quick, easy and delicious soup.
Sauté finely chopped onion, celery and Cremini mushrooms.
Soak 1 cup of mixed dried mushrooms in 1 cup of boiling water.
Add the rehydrated mushrooms and liquid to the sauté pot along with 1 cup of vegetable stock
Allow to cook for 15 minutes. Season with salt and pepper. Blend the mixture with a hand blender and add 1 cup of cream #mushroomsoup #vegetarian #soup #feedfeed @thefeedfeed #f52grams @food52

Just another #salad #kale red #chard yellow #heirloom #tomatoes fresh #peas #bluecheese #feedfeed @thefeedfeed #f52grams @food52  #vegetarian #vegetables #urbangardenersrepublic

Just another #salad #kale red #chard yellow #heirloom #tomatoes fresh #peas #bluecheese #feedfeed @thefeedfeed #f52grams @food52 #vegetarian #vegetables #urbangardenersrepublic

#penne tonno #puttanesca full-bodied, spicy and salty #OnePotSoHot dish #gastropost #feedfeed @thefeedfeed #f52grams @food52

#penne tonno #puttanesca full-bodied, spicy and salty #OnePotSoHot dish #gastropost #feedfeed @thefeedfeed #f52grams @food52

gastropost:

From Gastroposter Sara Verk:

Chickpea curry is a simple vegetarian dish simmered in a fragrantly spiced curry sauce. It is quick and easy to make and tastes better if made in advance and eaten the next day.

gastropost:

From Gastroposter Sara Verk:

Chickpea curry is a simple vegetarian dish simmered in a fragrantly spiced curry sauce. It is quick and easy to make and tastes better if made in advance and eaten the next day.
I made these Mini Cornbread Loaves for Thanksgiving to be served with hearty Butternut and Apple soup. I added mixed herbs and sharp cheddar to mine and served with honey butter on the side.

Moist and Easy Cornbread 
(Recipe inspired by Paula  Deen on foodnetwork.com)

Ingredients
6 tbsp unsalted butter, melted, plus butter for baking dish
1 cup cornmeal
3/4 cup all-purpose flour
1 tbsp sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 large eggs, lightly beaten
1 1/2 cups buttermilk
1 cup old white cheddar grated
1 tbsp mixed dry herbs

Directions
Preheat the oven to 425 degrees F. Lightly grease 8 mini loaf pans
In a large bowl, mix together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, mix together the eggs, buttermilk, and butter. Pour the buttermilk mixture into the cornmeal mixture and fold together until there are no dry spots (the batter will still be lumpy). Pour the batter into the prepared baking pans.
Bake until the top is golden brown and tester inserted into the middle of the corn bread comes out clean, about 20  minutes. Remove the cornbread from the oven and let it cool for 10 minutes before serving.

I made these Mini Cornbread Loaves for Thanksgiving to be served with hearty Butternut and Apple soup. I added mixed herbs and sharp cheddar to mine and served with honey butter on the side.

Moist and Easy Cornbread
(Recipe inspired by Paula Deen on foodnetwork.com)

Ingredients
6 tbsp unsalted butter, melted, plus butter for baking dish
1 cup cornmeal
3/4 cup all-purpose flour
1 tbsp sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 large eggs, lightly beaten
1 1/2 cups buttermilk
1 cup old white cheddar grated
1 tbsp mixed dry herbs

Directions
Preheat the oven to 425 degrees F. Lightly grease 8 mini loaf pans
In a large bowl, mix together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, mix together the eggs, buttermilk, and butter. Pour the buttermilk mixture into the cornmeal mixture and fold together until there are no dry spots (the batter will still be lumpy). Pour the batter into the prepared baking pans.
Bake until the top is golden brown and tester inserted into the middle of the corn bread comes out clean, about 20 minutes. Remove the cornbread from the oven and let it cool for 10 minutes before serving.

(Source: foodnetwork.com)

Pumpkin Cheesecake brownies courtesy of  tablefortwoblog.com 
These #pumpkin #cheesecake #brownies are so decadent and chocolatey. The addition of the slightly tart cheesecake is a perfect pairing 
Ingredients:
For the brownies:
⅓ cup Dutch-processed cocoa
1½ tsp. instant espresso (optional)
½ cup plus 2 tbsp. boiling water
2 ounces unsweetened chocolate, finely chopped
4 tbsp. unsalted butter, melted
½ cup plus 2 tbsp. vegetable oil
2 large eggs
2 large egg yolks
2 tsp. vanilla extract
2 cups sugar
1¾ cups all-purpose flour
¾ tsp. salt
6 ounces bittersweet chocolate, cut into ½-inch pieces
For the pumpkin cheesecake topping:
4 ounces cream cheese, room temperature
¼ cup granulated sugar
⅓ cup pumpkin puree
1 large egg
1 tsp. pumpkin pie spice
Instructions:
Adjust oven racks to middle position and preheat oven to 350 degrees Fahrenheit. Line a 9x9” baking pan with parchment paper and leave a one-inch over-hang on either side. Spray with non-stick baking spray and set aside.
Whisk cocoa, espresso, and boiling water in a large bowl until smooth. Add unsweetened chocolate and whisk until melted. Whisk in butter and vegetable oil. The mixture might look a little funky, but it’s ok. Add eggs, egg yolks, and vanilla extract and continue to whisk until mixture is smooth and everything is combined.
Whisk in sugar until fully incorporated then whisk in flour and salt. Fold in the bittersweet chocolate pieces.
Pour batter into prepared baking pan and set aside while you make the pumpkin cheesecake topping.
In the bowl of a stand mixer, beat together cream cheese and sugar until light and fluffy. Add the pumpkin puree, egg, and pumpkin pie spice. Beat until mixture is smooth and incorporated.
Taking a tablespoon, drop spoonfuls of pumpkin cream cheese batter onto the top of the brownie batter in no particular pattern. Take a toothpick or knife and drag it throughout the batter, swirling the pumpkin and brownie batters together.
Bake the brownies for 35-40 minutes, or until the edges are set and the center is still jiggly. You don’t want to over-bake these otherwise they’ll be cakey!
Let the brownies cool in the pan for 20 minutes then lift the brownies out of the pan with the parchment paper, and place onto a wire rack to cool completely.
Prior to cutting, place brownies into refrigerator for 30 minutes then use a sharp knife to cut them into squares. Clean off the knife every now and then if it gets too gummy.
Store in an airtight container for up to 5 days.

Pumpkin Cheesecake brownies courtesy of tablefortwoblog.com
These #pumpkin #cheesecake #brownies are so decadent and chocolatey. The addition of the slightly tart cheesecake is a perfect pairing
Ingredients:
For the brownies:
⅓ cup Dutch-processed cocoa
1½ tsp. instant espresso (optional)
½ cup plus 2 tbsp. boiling water
2 ounces unsweetened chocolate, finely chopped
4 tbsp. unsalted butter, melted
½ cup plus 2 tbsp. vegetable oil
2 large eggs
2 large egg yolks
2 tsp. vanilla extract
2 cups sugar
1¾ cups all-purpose flour
¾ tsp. salt
6 ounces bittersweet chocolate, cut into ½-inch pieces
For the pumpkin cheesecake topping:
4 ounces cream cheese, room temperature
¼ cup granulated sugar
⅓ cup pumpkin puree
1 large egg
1 tsp. pumpkin pie spice
Instructions:
Adjust oven racks to middle position and preheat oven to 350 degrees Fahrenheit. Line a 9x9” baking pan with parchment paper and leave a one-inch over-hang on either side. Spray with non-stick baking spray and set aside.
Whisk cocoa, espresso, and boiling water in a large bowl until smooth. Add unsweetened chocolate and whisk until melted. Whisk in butter and vegetable oil. The mixture might look a little funky, but it’s ok. Add eggs, egg yolks, and vanilla extract and continue to whisk until mixture is smooth and everything is combined.
Whisk in sugar until fully incorporated then whisk in flour and salt. Fold in the bittersweet chocolate pieces.
Pour batter into prepared baking pan and set aside while you make the pumpkin cheesecake topping.
In the bowl of a stand mixer, beat together cream cheese and sugar until light and fluffy. Add the pumpkin puree, egg, and pumpkin pie spice. Beat until mixture is smooth and incorporated.
Taking a tablespoon, drop spoonfuls of pumpkin cream cheese batter onto the top of the brownie batter in no particular pattern. Take a toothpick or knife and drag it throughout the batter, swirling the pumpkin and brownie batters together.
Bake the brownies for 35-40 minutes, or until the edges are set and the center is still jiggly. You don’t want to over-bake these otherwise they’ll be cakey!
Let the brownies cool in the pan for 20 minutes then lift the brownies out of the pan with the parchment paper, and place onto a wire rack to cool completely.
Prior to cutting, place brownies into refrigerator for 30 minutes then use a sharp knife to cut them into squares. Clean off the knife every now and then if it gets too gummy.
Store in an airtight container for up to 5 days.

(Source: tablefortwoblog.com)

Bumbleberry #pie squares #gastropost #pieohmy #feedfeed @thefeedfeed #f52grams @food52  #thanksgiving #baking

Bumbleberry #pie squares #gastropost #pieohmy #feedfeed @thefeedfeed #f52grams @food52 #thanksgiving #baking

It’s starting to look and smell like Thanksgiving with this old favorite traditional Turkey bread stuffing. 
Turkey Stuffing
3 tbsp canola oil
½ tsp pepper
1 cups diced celery     
½ cup chopped onions
½ cup chopped red pepper
¼ cup finely chopped parsley
1 tsp salt
1 tsp poultry seasoning
2 eggs lightly beaten
2 tbsp dried cranberries           
2 tbsp chopped walnuts
8 cups lightly packed day old cubed bread
In a saucepan over medium heat, cook onions, celery and red pepper in oil until tender.
Add parsley, salt, poultry seasonings and pepper and mix well.
Stir in bread cubes, dried cranberries and walnuts and eggs.
Mix together. Stuff turkey or bake in Pyrex dish.

It’s starting to look and smell like Thanksgiving with this old favorite traditional Turkey bread stuffing. 

Turkey Stuffing

3 tbsp canola oil

½ tsp pepper

1 cups diced celery    

½ cup chopped onions

½ cup chopped red pepper

¼ cup finely chopped parsley

1 tsp salt

1 tsp poultry seasoning

2 eggs lightly beaten

2 tbsp dried cranberries          

2 tbsp chopped walnuts

8 cups lightly packed day old cubed bread

In a saucepan over medium heat, cook onions, celery and red pepper in oil until tender.

Add parsley, salt, poultry seasonings and pepper and mix well.

Stir in bread cubes, dried cranberries and walnuts and eggs.

Mix together. Stuff turkey or bake in Pyrex dish.

Pretty ugly turban #pumpkin #thanksgiving #f52grams @food52 #feedfeed @thefeedfeed

Pretty ugly turban #pumpkin #thanksgiving #f52grams @food52 #feedfeed @thefeedfeed

Three layer red velvet cake with cream cheese frosting #redvelvet #cake #creamcheese #frosting #cake #baking #feedfeed @thefeedfeed #f52grams @food52

Three layer red velvet cake with cream cheese frosting #redvelvet #cake #creamcheese #frosting #cake #baking #feedfeed @thefeedfeed #f52grams @food52

#cranberry sauce is made #canadian #thanksgiving #feedfeed #f52grams @thefeedfeed @food52

#cranberry sauce is made #canadian #thanksgiving #feedfeed #f52grams @thefeedfeed @food52

gastropost:

From Gastroposter Sara Verk:

Cheddar Cheese Apple Crumble Pie - the sharp, nutty flavor of aged cheddar balances the sweet-tart locally picked apples and topped with a buttery, cheesey crumble makes this a pleasing combination

gastropost:

From Gastroposter Sara Verk:

Cheddar Cheese Apple Crumble Pie - the sharp, nutty flavor of aged cheddar balances the sweet-tart locally picked apples and topped with a buttery, cheesey crumble makes this a pleasing combination
The countdown to Thanksgiving is on - Pumpkin Spice Cupcakes

The countdown to Thanksgiving is on - Pumpkin Spice Cupcakes

Quick Salmon Kedgeree
Golden curry scented kedgeree is a British dish traditionally made with smoked fish and basmati rice. This recipe offers a lot of the same flavors combined with some healthful ingredients like kale and takes a few shortcuts.This Canadian Living recipe is a complete meal in one dish. I used brown basmati rice instead of whole grain brown rice, so the cooking time is longer. 340g skinless salmon filet 1 tbsp. curry powder ¼ tsp each salt and pepper 2 tsp canola oil 2 cloves minced garlic 1 small onion finely chopped 2 cups sodium reduced vegetable or chicken broth 1 cup whole grain brown rice 3 cups shredded stemmed kale ½ cup frozen peas 2 eggs beaten 1 cup grape tomatoes, halved 1 tbsp. lemon juice Sprinkle both sides of salmon with pinch of curry powder, salt and pepper and set aside. In a small saucepan, heat 1 ½ tsp of the oil over medium heat; cook onion, garlic and remaining curry powder, salt and pepper, stirring until onion is softened, about 3 minutes. Stir in broth and rice; bring to boil, reduce heat, cover and simmer until almost no liquid remains, about 15 minutes. Stir in kale and peas; cover and cook until no liquid remains and rice is tender, about 5 minutes. Remove from heat to stand covered for 5 minutes and fluff with a fork. Meanwhile in a small nonstick skillet, heat the remaining oil over medium heat; cook eggs, stirring, just until set, about 2 minutes. Transfer to a plate and set aside. Wipe out skillet, cook salmon over medium heat, turning once, until golden on both sides and fish flakes easily when tested, about 7 minutes. Let cool slightly. Using a fork break into chunks Gently stir tomatoes, salmon, egg and lemon juice into rice mixture.

Quick Salmon Kedgeree

Golden curry scented kedgeree is a British dish traditionally made with smoked fish and basmati rice. This recipe offers a lot of the same flavors combined with some healthful ingredients like kale and takes a few shortcuts.This Canadian Living recipe is a complete meal in one dish. I used brown basmati rice instead of whole grain brown rice, so the cooking time is longer.
340g skinless salmon filet
1 tbsp. curry powder
¼ tsp each salt and pepper
2 tsp canola oil
2 cloves minced garlic
1 small onion finely chopped
2 cups sodium reduced vegetable or chicken broth
1 cup whole grain brown rice
3 cups shredded stemmed kale
½ cup frozen peas
2 eggs beaten
1 cup grape tomatoes, halved
1 tbsp. lemon juice
Sprinkle both sides of salmon with pinch of curry powder, salt and pepper and set aside.
In a small saucepan, heat 1 ½ tsp of the oil over medium heat; cook onion, garlic and remaining curry powder, salt and pepper, stirring until onion is softened, about 3 minutes. Stir in broth and rice; bring to boil, reduce heat, cover and simmer until almost no liquid remains, about 15 minutes.
Stir in kale and peas; cover and cook until no liquid remains and rice is tender, about 5 minutes. Remove from heat to stand covered for 5 minutes and fluff with a fork.
Meanwhile in a small nonstick skillet, heat the remaining oil over medium heat; cook eggs, stirring, just until set, about 2 minutes. Transfer to a plate and set aside.
Wipe out skillet, cook salmon over medium heat, turning once, until golden on both sides and fish flakes easily when tested, about 7 minutes. Let cool slightly. Using a fork break into chunks
Gently stir tomatoes, salmon, egg and lemon juice into rice mixture.