Tag Archives: fall

Delicious Autumn Coleslaw

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Ingredients:

handful mixed seeds (we used sunflower, linseed and pumpkin)
splash of tamari
4 tbsp low-fat natural yogurt
3 tbsp mayonnaise
2 tbsp Dijon mustard
3 tbsp flat-leaf parsley, chopped
1 celeriac, peeled, julienned or grated
3 carrots, peeled, julienned or grated
½ red cabbage, very thinly sliced
2 eating apples, thinly sliced

Directions:

Heat a pan and add the seeds. Lightly toast on medium heat. When slightly brown, splash in tamari and toss seeds about. Pour out of the pan and reserve.
Mix yogurt, mayo, mustard and parsley. Pour over veg and apples, toss through and season. Sprinkle over seeds and serve.

(Source: bbcgoodfood.com)

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Delicious Fall Treats

© Annabel's & Co. Catering, 2015

© Annabel’s & Co. Catering, 2015

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Delicious Pumpkin Bread

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Servings: Makes 2 loaves
Prep Time: 20 Minutes
Cook Time: 65 Minutes
Total Time: 1 Hour 30 Minutes
Ingredients:

2 cups all-purpose flour, spooned into measuring cup and leveled-off
1/2 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cloves
1 teaspoon cinnamon
1 teaspoon ground nutmeg
2 cups sugar
1-1/2 sticks (3/4 cup) unsalted butter, softened
2 large eggs
1 15-ounce can 100% pure pumpkin (I use Libby’s)
Instructions:

Preheat oven to 325 degrees. Lightly grease two 8 ½” x 4 ½” loaf pans.
Combine flour, salt, baking powder, baking soda, and spices in a bowl; use a whisk to mix well and set aside.
In large bowl of an electric mixer, at medium speed, beat butter and sugar until just blended. Add eggs one at a time, beating well after each addition. Continue beating until very light and fluffy, a few minutes. Beat in pumpkin.
At low speed, beat in flour mixture until combined. Turn batter into prepared pans, dividing evenly, and bake for about 65 – 75 minutes, or until cake tester inserted in center comes out clean. Let loaves cool in pan about 10 minutes, then turn out on wire rack to cool completely. Fresh out of the oven,the loaves have a deliciously crisp crust. If they last beyond a day, you can toast individual slices to get the same fresh-baked effect.

(Source: onceuponachef.com)

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Delicious Throwback Thursday

Check out the fun way we served guacamole in this throwback to an event last year! T’is the season.

© Annabel's & Co. Catering, 2015

© Annabel’s & Co. Catering, 2015

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Even More Delicious Salads

© Annabel's & Co. Catering, 2015

© Annabel’s & Co. Catering, 2015

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© Annabel’s & Co. Catering, 2015

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Delicious Southwest Corn Pudding

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Ingredients:

1 tablespoon olive oil
1 tablespoon butter
1 medium onion, halved and thinly sliced
1 1/2 cups fresh corn kernels (3 ears), or thawed frozen whole kernel corn
1/2 cup chopped red sweet pepper
1/2 teaspoon ground cumin
1/4 cup cornmeal
2 tablespoons all-purpose flour
1/2 teaspoon salt
1 14 1/2 – ounce can cream-style corn
4 eggs, lightly beaten
1 4 – ounce can diced green chiles, undrained
1 cup shredded sharp cheddar cheese (4 ounces)
1 tablespoon butter

Directions:

Heat oil and 1 tablespoon butter in a 9- or 10-inch cast-iron or other heavy oven-going skillet over medium-high heat. When butter is melted and begins to bubble, add onion. Cook for 5 minutes or until onion is soft and beginning to brown, stirring occasionally. Add corn kernels, sweet pepper and cumin. Cook and stir for 3 minutes more. Remove skillet from heat to cool slightly.
Meanwhile, in a medium bowl, combine cornmeal, flour, and salt. Add cream-style corn, eggs, undrained chiles and cheese; stir just until combined.
Fold onion mixture into cornmeal mixture. Return skillet to medium heat and add 1 tablespoon butter. When butter is melted, tilt skillet to coat bottom with butter. Pour batter into skillet.
Transfer skillet to a 350 degrees F oven and bake for 30 to 35 minutes or until a knife inserted near the center comes out clean. Serve warm.

(Source: midwestliving.com)

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Delicious Chorizo and White Bean Stew

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Ingredients
SERVINGS: 4
2 tablespoons olive oil, divided, plus more for drizzling
1 pound fresh Mexican chorizo or Italian sausage links
1 large onion, thinly sliced
4 garlic cloves, finely chopped
1 sprig thyme
2 15-ounce cans cannellini (white kidney) beans, rinsed
2 cups low-sodium chicken broth
Kosher salt, freshly ground pepper
5 ounces baby spinach (about 10 cups)
Smoked paprika (optional)
Preparation
PREP: 45 MIN TOTAL: 45 MIN
Heat 1 tablespoon oil in a large skillet over medium heat. Add sausage and cook, turning occasionally, until browned and cooked through, 15-20 minutes. Transfer sausage to a plate.
Reduce heat to medium. Heat remaining 1 tablespoon oil in same skillet. Add onion, garlic, and thyme sprig. Cook, stirring occasionally, until onion is softened, 5-8 minutes. Add beans and broth and cook, crushing a few beans with the back of a spoon to thicken sauce, until slightly thickened, 8-10 minutes. Season with salt and pepper. Add spinach by handfuls and cook just until wilted, about 2 minutes.
Slice chorizo and fold into stew; add water to thin, if desired. Divide stew among bowls; drizzle with oil and sprinkle with paprika, if desired.

(Source: bonappetit.com)

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Delicious Spaghetti Squash

Spaghetti Squash, Kale, Tomatoes, Parmesan, Poached Egg
Serves 4

1 Spaghetti Squash
1 Cup Baby Kale rough chopped
1 Cup Cherry Tomatoes, halved
1 Tablespoon Extra Virgin Olive Oil
1 Teaspoon Fresh Garlic
Salt and Pepper to taste
¼ Cup Shaved Parmesan

4 Eggs
1 Teaspoon Vinegar

For the Spaghetti Squash:
There are 2 ways we like to cook spaghetti squash…

The oven way:
Preheat oven to 375F.
Halve squash lengthwise and scoop out seeds. Coat a baking sheet with cooking spray, lay halves, flesh side down on sheet. Bake 35 minutes or until you can pierce shell easily

The microwave way:
Do not cut. Pierce shell with a fork all over the squash. Place squash on a microwave safe high sided dish. Fill with ½ cup water. Heat on high 12-15 minutes (depending on your microwaves wattage), until flesh can be easily pierced. Let sit 5 minutes, cut in half and seed.

Scrape out flesh on 4 plates.

While the squash is cooking, saute garlic in olive oil over medium heat, add tomatoes, cook 5 minutes and add kale. Saute until kale is bright green. Season with Salt and Pepper. Transfer to top of Spaghetti Squash

To Poach Eggs:
Combine about 2 quarts water and vinegar in a saucepan and bring to a simmer.
Break 1 egg into a small bowl or cup and slide egg into water. Repeat with each remaining egg, spacing them evenly in saucepan, and poach at a bare simmer until whites are firm and yolks are still runny, 2 to 3 minutes. Transfer eggs as cooked using a slotted spoon to top of kale, tomato and spaghetti squash.

Garnish with Parmesan Cheese

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Delicious Roasted Pumpkin with Toasted Quinoa, Dates and Sage

Serves 8 -10

 

1 Small Sugar Pumpkin (2 to 3 pounds), halved and seeded

Extra Virgin Olive Oil

Kosher Salt and Freshly Ground Pepper

2 Cups Quinoa

2 Cups pitted and julienned Medjool Dates

¼ Cup small fresh sage leaves

Preheat oven to 375f.

Cut the pumpkin into pieces roughly 3 in. square and arrange on a rimmed baking sheet, skin side down.  Drizzle with olive oil and sprinkle of salt and pepper.  Roast the pumpkin until soft, about 1 hour.  Once cool enough to handle, peel off and discard the skin and place the roasted pumpkin flesh in a bowl.

Place a dry skillet over medium heat and add the quinoa.  Toast for 5 to 10 minutes or until the quinoa releases a yummy toasty aroma.

Add 3 cups water and 1 tablespoon kosher salt, cover and bring to a boil.  Reduce the heat to low and simmer the quinoa until the water has been absorbed about 25 minutes.  Remove from heat and set aside covered (the steam will finish cooking the quinoa).

Once the quinoa is cooled off a little, add it to the bowl with the roasted pumpkin along with dates, torn sage leaves and 2 tablespoons olive oil.  Toss gently to combine.  Season with more salt and pepper.

 

Serve at room temperature.

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T’IS THE SEASON

© Annabel's & Co. Catering, 2014

© Annabel’s & Co. Catering, 2014

© Annabel's & Co. Catering, 2014

© Annabel’s & Co. Catering, 2014

© Annabel's & Co. Catering, 2014

© Annabel’s & Co. Catering, 2014

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