pumpkin squares

did a cross between this recipe (scroll down to "Pumpkin Pie Squares") and this one.

CRUST
3/4 c. flour
3/4 c. oats
1/2 c. chopped  nuts*
1/3 c. brown sugar
1/2 c (1 stick) butter, melted

mix all dry ingredients together.  i used pre-chopped walnuts.  pour melted butter over top.  combine.  pat into pan.  this did not make enough for a 13 x 9 pan (would probably have to double).  patted into my tart pan. bake "blind" at 350 for 15 min.
NEXT TIME: chop nuts finer.  OK as is, but a little chunky.  could probably get away with a lower butter:other stuff ratio.

FILLING
2 eggs
1 can (15 oz) pumpkin
1 can (14 oz) sweetened condensed milk
1 t cinnamon
1/2 t ginger (ground)
1/4 t nutmeg
1/2 t salt

pour into pre-baked crust.  continue to bake for ~30 min.  (andy took it out of the oven for me, so i don't know how long it actually took).  NOTES: this made too much filling for my tart pan.  perhaps a deeper pie pan would have been better.  (the tart pan made the crust look nice though...)  poured the extra filling into a cupcake tin & baked with pie/squares

VERDICT: yummy!  easy!  a keeper!

yogurt dressing & almond cookies

yogurt dressing
recipe was supposed to be:

• 1c plain yogurt
• juice ~1/2 lime
• 2T white wine vinegar
• 1/2 t salt
• pepper

plus some parseley, which i didn't have.  this didn't taste very great, so i added:

• 1T creamy horseradish sauce

this made it good.  added to broccoli slaw, but was also good on carrots.


almond cookies
got recipe off of the back of the oat flour package

cream together:
1/2 c (1 stick) butter
6T sugar, light brown or maple.  (i used turbinado)
1t vanilla

then mix in:
1c oat flour
1c almond meal

form into 1.5-inch balls. (mine were ~1T & large).  bake at 300F for 30-35 min.  err on the side of brown, as these are crumbly.

verdict: needs salt!  otherwise tasty.  and easy to make!  gluten free, too!

blueberry crumb bars

brought to my attention by steffi, i got this recipe from the smitten kitchen website. smitten kitchen is as equally sophisticated as 101 cookbooks, but with more humor & wit.

followed the recipe (shocking!). added egg at same time as butter (was nervous about this.) may not have mixed dough properly/enough (cut butter into flour mixture with 2 butter knives; maybe should have used my hands more, since there was that darn egg!) as when i went to pat half the dough into the pan, i noticed the bottom half of the dough felt wetter than the top half. oh well, too late then. smelled & looked good coming out of the oven. verdict anon...

update: yummy! 4 spoons (out of 4).

steak - it's what's for dinner, take 2

3T teriyaki
1.5 T soy sauce
1 T ginger garlic paste
~1 T honey

marinated frozen london broil steak at RT (it was hot) all day.
refrigerated for ~2 hours in the evening
grill on medium heat

yummy!

steak - it's what's for dinner

dry rub on london broil steak

based on this recipe

2 Tablespoons of Chili Powder
2 Tablespoons of Paprika
1 Tablespoon of (regular) Oregano
1 Tablespoon of Thyme
1 Tablespoon of (regular) Basil
2 Teaspoons of Dry Mustard
1 Teaspoon of Cayenne Pepper

didn't have garlic powder so added instead:
2 Tablespoons of Garlic salt

could use a little more salt

steak was over-cooked, but rub was GOOD. had left-over rub from a 2-lb steak.

meatloaf

based on Alton Brown's recipe, with the following modifications:

- substituted 1/2 cup italian-flavored bread crumbs for the croutons
- didn't have any carrots or red pepper; substituted 1/2 red onion
- didn't pulse anything. chopped onions fine. mixed all together by hand.
- no glaze (dear god). cooked in glass loaf pan.
- ~2 lbs ground beef, leftover from district 5 BBQ (courtesy of DJ).
- 1 hour in oven. may have been too long

cooked on thursday night. didn't eat any day-of. froze half. intend to eat the other half on sunday night (after boston invite). so, jury is still out...

update: YUMMY! moist, flavorful. has a touch of heat without being spicy. i could not get enough. definitely would make again. a keeper.