Pumpkin Whole Wheat Waffles

It feels a little like a light switch was flipped and we went from summer to fall in the blink of an eye. The mornings and evenings are crisp and cool and everywhere I look the trees and foliage are making their transformation from emerald green to deep hues of red, orange and yellow. I love this time of year.

And because I just can’t resist a good pumpkin recipe in the fall, I had to take a stab at some pumpkin waffles. I’ve bought the Trader Joe’s waffle mix for years, stocking up on a few boxes every fall. And while they’re delicious, my kids were hit and miss in liking them, not to mention I don’t live anywhere close to a Trader Joe’s.

So, with a weekend ahead full of soccer and football, I decided what we needed was a warm, cozy and little bit decadent breakfast to get us through. I’ve made overnight waffles dozens of times and they are literally the easiest way to get delicious, light but crisp waffles. You mix up most of the batter the night before, and really it takes just five minutes. Throw it in the fridge and in the morning, when everyone is ready to eat, mix in the last two ingredients and you’re ready for waffles.

I stirred in pumpkin puree and a few spices and the result was absolutely delicious. Light and fluffy with a hint of pumpkin pie flavor, my entire family gobbled these up.

For a special addition, make honey cinnamon butter to top your waffles. Simply take a softened stick of salted butter. Mix in two tablespoons honey and half a teaspoon of cinnamon. Set that out with some warm maple syrup for a breakfast everyone will beg you to make again and again.

Pumpkin Whole Wheat Waffles

Night Before:

• 1/2 cup warm water

• 1 tablespoon yeast

• 1/2 cup melted butter

• 2 cups milk (2%)

• 1 teaspoon salt

• 2/3 cups pumpkin puree

• 2 tablespoons sugar

• 2 teaspoons pumpkin pie spice

• ½ teaspoon cinnamon

• 1 teaspoon vanilla extract

• 1 1/2 cups all-purpose flour

• 1 1/2 cups whole wheat pastry flour

The Next Day:

• 2 eggs, beaten

• 1/2 teaspoon baking soda

Combine the yeast and water in a large mixing bowl and let stand for a few minutes. Stir to make sure the yeast dissolves. Melt the butter in the microwave. Combine the butter with the milk, pumpkin, salt, vanilla, spices and sugar. Test with your finger to make sure the mixture has cooled to lukewarm, then stir it into the dissolved yeast mixture. Add the flour and stir until a thick, shaggy dough is formed and there is no more visible flour.

Cover the bowl with plastic wrap and throw it in the refrigerator. The batter will double or triple in bulk as it rises.

The next morning, beat the eggs together and add them to the batter along with the baking soda, stirring until completely combined.

Make the waffles according to your waffle maker’s instructions, cooking until the waffles are golden-brown. Serve with cinnamon honey butter and maple syrup. Leftovers can be frozen. Warm them in a toaster oven to reheat.

Pot Roast with Tomatoes, Wine and Herbs de Provence

We had the rare weekend with almost nothing on the calendar. An out-of-town soccer game was cancelled, no birthday parties or commitments popped up on the calendar leaving; it was just our little family of five for the entire weekend.

We did the regular weekend things: worked in the yard, ran to the grocery store, watched a little football but it was all done at a gloriously slower pace than usual and I could feel us all take a collective breath as we shrugged off a busy and stressful week. We need these quiet weekends sometimes. I forget so easily how good rest is. As our weekend wrapped up and we hadn’t left the house all day, I knew I wanted a meal as quintessentially slow and relaxed as our weekend had been.

This isn’t a fancy meal; just good, simple food for a cozy evening. The humble pot roast is jazzed up with a big glug of red wine and herbs resulting in tender flavorful meat. Slow cooked in the oven or your crockpot, the meat literally falls apart as you lift it from the pot. Drizzle some of the juices from the pot over the meat once you slice it for extra flavor and tenderness. Mashed potatoes or polenta are excellent side dishes to go with this recipe but you could also halve a pound of red potatoes and throw them in with the roast and you have an easy one-pot meal.

Pot Roast with Tomatoes, Wine and Herbs de Provence

• 4-5 pound bone-in chuck roast

• 2 tablespoons extra virgin olive oil

• 1 tablespoon butter

• 1 medium yellow onion, chopped

• 3 carrots, chopped

• 3 stalks celery, chopped

• 4 cloves garlic, chopped

• 28 ounces can organic tomatoes

• 1 cup beef stock

• 1 1/2 cups red wine

• 1 bay leaf

• 2 teaspoons herbs de Provence

• 1 tablespoon kosher salt, divided

• 2 teaspoons black pepper

Preheat oven to 300 degrees. In a large Dutch oven or oven-safe pot heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat.

Liberally salt and pepper chuck roast on all side (about 1 teaspoon salt and ½ teaspoon black pepper on each side). Sear the chuck roast on both sides, cooking for about 2-3 minutes each side. Remove meat from the pot and set aside. Sauté the onion, carrots and celery in the pot, adding an additional tablespoon olive oil to the pan if necessary, scraping up the little brown bits. Salt and pepper the veggies, cooking for 5-8 minutes until the onion is soft and translucent. Stir in garlic and cook for 1 minute.

Add chuck roast back into the pot. Add the tomatoes, wine bay leaf and herbs de Provence to the pot. The liquid should cover the veggies and about half the meat. Cover the pot with the lid and put in the oven. Cook for about 4 to 5 hours until the meat is tender and pulling away from the bone.

To serve, pull the meat off the bone, and serve with a generous spoonful of the pan drippings and vegetables from the pot.

Apple Galette with Copper Pot Caramel Sauce

I’ve been eager to share a few fall-inspired recipes, but I was waiting for a day that really felt like fall. As I was drinking coffee this morning gazing out the window, I noticed the Poplar trees, which line our property, are beginning their transformation from emerald green to bright yellow. That was my cue; fall is officially here. It’s time to make a pot of soup, maybe a batch of pumpkin muffins and definitely an apple pie.

Except if you’re anything like me, pie just isn’t in my wheelhouse. My pies always turn out more than a little misshapen, usually a little runny and nothing like the beautiful picture that goes along with whatever recipe I’m following. I’ve found making galette’s are the perfect compromise for all of us who love pie but just can’t seem to get the hang of them.

Galette’s are a rustic dessert where instead of shaping the pie dough into a pan, you simply roll it out and fill the center with fruit. The edges of the pie crust are folded over the fruit and baked to a golden brown. The result is a tender, decadent fruit-filled dessert with no pressure to look ‘perfect.’ For special occasions, I make my own pie dough, but I’ve found a store-bought crust works just fine and makes this delicious dessert that much easier.

Apple Galette with Copper Pot Caramel Sauce

• 2 large honeycrisp apples, thinly sliced

• 1 tablespoon brown sugar

• 1/2 teaspoon cinnamon

• juice of half a lemon

• pinch of nutmeg

• 1 store bought pie crust

• 1 egg yolk

• 1 tablespoon raw sugar, for sprinkling

• 2 tablespoons Copper Pot caramel sauce

• vanilla ice cream

Preheat the oven to 425 degrees. Line a baking sheet with parchment paper. Unroll the pie dough and lay it on the lined baking sheet. In a bowl combine the apples, brown sugar, cinnamon, nutmeg and lemon juice making sure that the apples are well-coated.

Pour the apples into the center of the pie dough, leaving about two inches of dough all the way around. Carefully fold the dough up onto the apples, making a little pocket. This dessert is meant to be ‘rustic,’ no perfect edges required.

In a small bowl, whisk the egg yolk with a tiny splash of water and brush the crust with the egg. Sprinkle with raw sugar and bake in the oven for 25-30 minutes until the crust is golden brown. When it comes out of the oven, let it cool for a minute or two and then drizzle the entire thing in caramel sauce.

Serve with a big scoop of ice cream and as many spoons as you need. (It’s actually a huge mess if you do it that way, usually I slice it like a pizza with a scoop of ice cream for each piece).

Harvest Salad with Caramelized Onions

Years ago, I was invited to join a book club. We started with the lovely narrative cookbook Bread and Wine by Shauna Niequist. Our little group, who hardly knew each other in the beginning, formed an intense bond over all those nights cooking and eating, sharing life at the table.

Fast forward, and one of those dear friends, who I met by joining that book club, had a birthday. My house filled up with new and old friends, kids running everywhere, wine glasses clinking, and the table jam-packed with platters of food. We laughed until our sides hurt and stayed up way too late. I had to run my dishwasher three times to wash all the dishes we used, but it was absolutely worth it, for the time around the table together.

This salad is the epitome of how I love to cook and eat. Fresh, simple and easy but a little surprising too. The caramelized onions give the salad a rich hearty flavor and balances out the tang of the goat cheese and tart crisp apple. Sweet blackberries and crunchy almonds add just the right flavor and texture.

The salad and the vinaigrette are loosely inspired by Bread and Wine and seemed like the perfect thing to make for my friend. We grilled steaks to go alongside our salad and ate peach crisp with scoops of melting caramel ice cream for dessert.

I make a version of this salad year around, swapping out seasonal ingredients based on what’s fresh and available. In the spring I use blueberries and strawberries and in the winter, I pile the greens high with dried cranberries and roasted squash. The only things that don’t change are the caramelized onions and the balsamic dressing. Don’t hesitate to make this salad yours, experimenting with the flavors you prefer. Pears, dried cranberries, toasted pecans and gorgonzola cheese would be a lovely combination for fall. Go wild, you can’t go wrong.

Harvest Salad with Caramelized Onions and Balsamic Dressing

  • 1 8 oz. container organic baby spinach
  • 1 honey crisp apple, thinly sliced
  • 1 6 oz. container fresh blackberries
  • 1 large yellow onion, thinly sliced
  • ¼ cup crumbled goat cheese
  • ¼ cup toasted pumpkin seeds
  • ¼ cup toasted slivered almonds

Maple Balsamic Dressing

  • 1/3 cup plus 2 tablespoons extra virgin olive oil
  • 1/3 cup balsamic vinegar
  • 1 tablespoon maple syrup
  • 1 tablespoon Dijon mustard
  • Kosher salt and ground black pepper

Start by caramelizing the onion. In a medium saucepan, drizzle two tablespoons extra virgin olive oil over thinly sliced onions. Give the onions a quick stir and sprinkle with kosher salt. Turn the heat to medium-low and cover with a lid. Stir every couple minutes until the onions are richly brown and condensed down by about half, usually about 30 minutes.

In a large bowl, layer the honey crisp apple, blackberries, goat cheese, pumpkin seeds and slivered almonds over baby spinach. Top everything with the caramelized onions. Drizzle with maple balsamic dressing and mix to combine all ingredients. Serve immediately.

To make the salad dressing, combine the olive oil, balsamic vinegar, maple syrup, Dijon mustard and a pinch of kosher salt and black pepper in a jar with a lid. Shake well until ingredients are well-combined. Drizzle dressing over salad. Store extras in the refrigerator for up to a week.

Chocolate Almond Butter Swirled Banana Bread

The day finally came. My youngest child started kindergarten. After having three kids in four years, my frazzled ‘mom-brain’ never quite thought the day would come when all my children went to school.

I spent the summer thinking about what this fall would look like. At first, I had grand plans of all the work I would get done and all the recipes I would come up with. I was going to exercise every day and stay caught up on the laundry. I call this my optimistic phase.

Next came the doubting phase. Sometime in August I got a little sad and mopey. I googled homeschooling. I annoyed my children with too many hugs, whipping my phone out to take photos over the smallest things. They rolled their eyes at me and most definitely took advantage of my weakened state of mind, negotiating for popsicles and t.v. time, but they hugged me back, snuggling up on the couch, somehow knowing a change was in the air. (Or maybe it was all the popsicles and t.v.)

And suddenly it was September. And off they went, excited and happy and not a tear anywhere but in my eyes. My daughter announced on the first day of kindergarten, ‘Mom, I just love school.’ I would call that a good sign.

This banana bread recipe is the perfect special treat for kids after school, or let’s be honest, anyone in the mood for a decadent and chocolaty dessert. I’m not quite ready to embrace fall food, but this feels like a baby step in that direction. Almond butter gives the bread a hearty nutty flavor and the chocolate with the banana is an obvious match. If we can keep the loaf around for more than a day or two, we toast thick slices and slather them with a little butter as an after-school snack.

Chocolate Almond Butter Swirled Banana Bread

• 2 eggs

• 1 cup sugar

• 1/2 cup oil

• 3 1/2 bananas, very ripe, mashed

• 2 tablespoons plain Greek yogurt

• 1 teaspoon vanilla extract

• 1 cup all-purpose flour

• 2/3 cup whole wheat pastry flour

• 2 tablespoons cocoa powder

• 1 teaspoon baking soda

• 1/2 teaspoon ground cinnamon

• 1/2 teaspoon salt

• 1 cup dark chocolate chips

• 2 tablespoons almond butter (or peanut butter)

Preheat oven to 350 degrees. Line the bottom of a loaf pan with parchment paper.

Sift together the flour, baking soda, cinnamon, cocoa powder and salt in a large bowl and set aside. Beat sugar and eggs with an electric mixer until light and fluffy. Drizzle in oil. Add mashed bananas, sour cream and vanilla. Mix until well-combined.

Fold in dry ingredients and mix until just combined. Stir in chocolate chips. Pour batter into the lined loaf pan. In a small microwave-safe container warm the almond butter in the microwave for 15 seconds. Once warmed, pour the almond butter over the batter. Use a knife to spread the almond butter evenly throughout the batter.

Bake for about 1 hour and 15 minutes or until a toothpick inserted into the center of the bread comes out clean. Allow bread to cool in the pan for 10 minutes before turning it out on a rack to finish cooling completely.

The Ultimate BLT

Living out in the country, we have to get a little creative when we’re not in the mood to cook dinner. Nobody delivers takeout where we live and if we’re all home together, usually no one is itching to hop back in the car to drive somewhere for food.

Which is no big deal since I love to cook, but even I burn out on cleaning up a messy kitchen after so many meals in a row. We were thrilled when Cowiche Creek Brewery opened in our ‘neighborhood’ and their tasting room and wonderful outdoor space has become a regular spot for our family. Our kids can throw the frisbee in the grass and run around without being (too much) of a bother while the adults grab a picnic table and enjoy the stunning views as the sun sets over the rolling orchard hills.

We often pack an easy picnic to take with us. Sandwiches, chips, fruit and if we’re feeling really fancy maybe some hummus and carrots.

We get out of the house for a bit, connect with friends and eat an easy meal in the grass while the kids run around. Everyone wins.

I don’t know what it is but when the tomatoes finally start ripening in my garden at the end of the summer, all I want is a good BLT sandwich. This recipe is for the ultimate bacon, lettuce, tomato sandwich.

A quick bread is mixed together in five minutes flat with sharp cheddar, bacon and chives. The beer adds a slight tang to the bread and keeps it nice and soft. When the bread is ready, all you have to do is throw your sandwich together and you’re ready to head out for a picnic.

Avocado, vine-ripened tomatoes, crisp bacon and an easy lemon dill mayonnaise elevates this sandwich to a whole new level. A few chips and an ice-cold beer are all you need to complete your meal.

And of course, you don’t need the excuse of a picnic to make these yummy sandwiches. Make a batch of beer bread and suddenly you have a week’s worth of sandwiches for lunch. You won’t regret taking the extra step to throw the recipe together.

Sharp Cheddar, Bacon and Chive Beer Bread

• Nonstick cooking spray

• 3 cups all-purpose flour

• 3 tablespoons sugar

• 4 ½ teaspoons baking powder

• ½ teaspoon kosher salt

• ½ teaspoon ground black pepper

• 1 ½ cups light or amber beer (Corona works really well)

• ¾ cup shar cheddar, shredded or cubed

• ¾ cup crumbled bacon (use pre-cooked or it’s the equivalent of about 5 pieces of cooked bacon)

• ¼ cup chives, minced

Preheat oven to 375 degrees. Spray a loaf pan with cooking spray. In a large bowl combine flour, sugar, baking powder, salt and pepper. Stir in beer until a dough forms. Gently mix in cheddar, bacon and chives.

Transfer the dough to the loaf pan and place on the center rack of the oven. Bake for 45-55 minutes until a toothpick inserted into the center of the dough comes out clean. The top should be golden brown.

Remove from oven and allow to cool. Cut into ½ inch slices.

Ultimate Bacon, Lettuce and Tomato Sandwich

• 12 pieces center-cut bacon

• 3 ripe tomatoes, thinly sliced

• Lettuce

• 2 ripe avocados, flesh removed and sliced thinly

• Lemon dill mayonnaise (recipe below)

• Loaf of cheddar, bacon and chive bread, sliced and toasted

• Kosher salt and black pepper

Preheat oven to 375 degrees. Line a baking sheet with parchment paper and line bacon evenly on the tray. Cook the bacon in the oven for about 12 to 15 minutes until the bacon is cooked through and crispy. Remove from oven and place bacon on a plate lined with paper towels to soak up excess grease.

To assemble sandwiches, toast slices of bread. Spread lemon dill mayonnaise on one slice of bread. On the other slice of bread layer slices of avocado and tomato. Salt and pepper the tomatoes. Layer on lettuce and two slices of bacon. Top with the lemon dill mayonnaise bread and lightly press the sandwich together. Repeat as necessary. One loaf of bread should make between 6 and 8 sandwiches depending on how thinly the bread is sliced.

Lemon Dill Mayonnaise

• ½ cup mayonnaise

• 1 teaspoon fresh dill, minced

• 1 teaspoon fresh parsley, minced

• 1 clove garlic, minced

• Juice of 1 lemon

• Pinch of salt

In a small bowl gently combine mayonnaise, dill, parsley, garlic and a pinch of salt. Squeeze the lemon over the mayonnaise and stir until well-combined. Store extras in the refrigerator in an air-tight container for 3-5 days.

Tabbouleh Salad

School might be starting and Labor Day weekend is just days away but I’m not ready to give up on summer just yet. School or no school, I want to enjoy every drop of goodness summer has to offer. We drove up Chinook Pass and hiked the Naches Peak Loop trail. It’s been on my to-do list all summer long and even though it’s been smoky and hot, I convinced my family we should go anyway.

We ended up having the best day. We were able to see patches of blue sky through the haze and Mt. Rainier loomed large through the clouds. Huckleberry bushes lined the trail and we couldn’t resist snacking on a few as we walked along. The trail is a little over three miles and absolutely worth the drive up the pass. The wildflowers alone were worth the trip.

As we drove back down into the Valley, we cooled off in the Naches river, finding the perfect swimming hole to splash around in. We ended our day at Braun Yr Aur Brewery in Naches for pizza and cold beer. The kids threw the frisbee in the grass while we waited for our pies and we happily devoured them when they arrived, absolutely starving from a day well-spent.

And while I wouldn’t even try and compare this couscous salad to the amazingness of the Naches Loop Trail, I will say this: it is every good thing about summer in one bright, zesty, healthful bite. Couscous is mixed together with cucumbers, bell peppers, tomatoes, carrots, onion, olives and artichokes. Dressed very simply with lemon juice, a big handful of chopped herbs and salt and pepper it is the perfect side dish to bring to a barbecue over the Labor Day weekend or whip it up this weekend and enjoy as lunch all week long.

Tabbouleh Salad

• 1 ½ cups couscous, cooked

• ½ english cucumber, diced into ½ inch pieces

• ½ cup shredded carrots

• ½ red bell pepper, diced

• ½ cup cherry tomatoes, halved

• 1 shallot, diced

• ½ cup Kalamata olives, halved

• ½ cup marinated artichoke hearts, diced

• 2 lemons, juice and zest

• 2 tablespoons chives, minced

• 2 tablespoons basil, minced

• 2 tablespoons Italian parsley, minced

• Salt and Pepper

Cook couscous according to package instructions. Allow to cool completely. Once cooled, use a fork to fluff the couscous. In the meantime, chop vegetables. Combine the vegetables and couscous in a large bowl. Zest one lemon and set aside. Juice both lemons over the mixture and add the lemon zest. Stir gently. Chop herbs and add to salad. Liberally salt and pepper. Cover salad with plastic wrap and store in the refrigerator until ready to serve.

*One little tip: Use a teaspoon or two of the oil from the marinated artichokes and add it to the salad when you stir in the lemon juice. You don’t HAVE to add it, but it adds flavor to the salad.