Here is a secret – I’ve been going to bed early every night, early early. Like 8 p.m. early. It’s as if I’m so overwhelmed with all I have to do, I just give up and go to bed. It may be time to reintroduce caffeine back into my life because November is going to be crazy busy!
This is a an easy recipe for those of you that are crazy busy. Just toss ingredients together and let cook; maximum results for minimum effort! Plus, the recipe is completely adaptable for any ingredients you want and a great way to use up odds and ends left in the pantry.
And, it’s almost Halloween, this would a fantastic, not-so-sugary snack to nom on between fun size candy bars. pumpkin spice Chex mix is addicting. I found myself taking little bites over and over again when I was waiting for it to cool and when I was packaging it up.
This isn’t the crispiest Chex mix, but that is fine by me. I found myself looking for the pieces with the most spice mixture on top. There is rich, warm flavor from all the fall spices and a subtle sweetness from the maple syrup. My favorite bits were the Club crackers. As always, substitute the cinnamon, cloves, ginger, allspice, and nutmeg for an equal amount of pumpkin pie spice. Even if you don’t make this for Halloween, I think it would make a fantastic appetizer for Thanksgiving!
One Year Ago – Lemon Cheesecake Ice Cream
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Pumpkin Spice Chex Mix
Adapted from Averie Cooks
Yield – 15-20 servings
6 cups Chex Rice cereal
1 cup banana chips
1 cup peanuts
1 cup raw cashews
2 cups butter pretzels
1 cup Club crackers, minis
1 cup pumpkin seeds
1 stick (8 tablespoons) unsalted butter
1/2 cup real maple syrup
1/4 cup packed brown sugar
1 tablespoon cinnamon
1/2 tablespoon ginger
1 teaspoon nutmeg
1 teaspoon cloves
1 teaspoon allspice
1 teaspoon salt
1 tablespoon vanilla
1 bag pumpkin spice M & M’s
- Add the cereal, banana chips, peanuts, cashews, pretzels, and pumpkin seeds to a 5-6 quart crock pot. Toss gently to combine.
- Melt the butter and stir in the maple syrup, brown sugar, cinnamon, ginger, nutmeg, cloves, allspice, salt, and vanilla. Pour over the mix in the crock pot and stir gently to coat all the ingredients.
- Cook on high power for 2-2 1/2 hours, stirring every 15-20 minutes. You don’t want the bottom pieces to burn and this will make your house smell amazing!
- Once the mixture is cooked through and there is no remaining liquid, let cool on two baking trays to dry out overnight. Toss in the M & M’s.
- Store in gallon sized bags.
True story, I ate all of the kale chips over a 24 hour period and I felt it. Kale may be a good thing, but too much kale is another story and I may have hit the too much kale limit.
I couldn’t help myself! The kale chips were super flavorful from the salt and smoked paprika and the ground cashews + nutritional added a delightful cheese-like element. It’s hard to go wrong with a tasty, crispy, healthy snack.
Right after I saw this recipe I visited an apple orchard with a huge farmer’s stand. The kale caught my eye and I immediately knew what I was going to do with it when I got home. I’m not a fan of curry, so I modified the original recipe to handle my favorite love – smoked paprika. Make this healthy snack soon, just don’t eat it all yourself!
One Year Ago – Fudge S’more Bars
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Smoked Paprika Kale Chips
Adapted from Shutterbean
Yield – 1-4 servings
1 large bunch flat leaf (lacinato) kale
1/4 cup ground cashews
1/2 cup nutritional yeast
3 heaping teaspoons smoked paprika
1 teaspoon ground cumin
1 teaspoon salt
1/4 cup grapeseed oil
2 teaspoons maple syrup
- Preheat the oven to 325 ˚F and line 3 cookie sheets with parchment paper.
- Rip the stems out of the kale and rip into large-ish pieces. Wash and dry completely.
- Grind your cashews and add them to a large bowl with the yeast, paprika, cumin, salt, oil, and syrup. Whisk to combine.
- Toss in the kale and massage to coat evenly.
- Spread the kale in a single layer on the baking sheets. Bake for 20-25 minutes or until the kale is dried and crispy but not burnt.
- Let cool before storing.
Filed under Savory, Snacks
If last week was fall food week, this is savory week. There are not a lot of dinner recipes here on Pale Yellow, especially those featuring meat because meat is the one thing I lack the confidence to cook often. A crockpot situation is a whole other story! Pork tenderloin is not cheap and this is a sure fire way to cook it perfectly. Add the apples, cinnamon, honey, and pork and set-it and forget-it! This is an easy dinner for any night of the week and all it needs to finish out the meal is a nice side salad.
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Apple and Honey Pork
Adapted from Stockpiling Moms
Yield – 4-5 servings
1 granny smith apple
1 1/2 lbs pork loin
1/4 cup honey
1/2 tablespoon cinnamon
3/4 cup apple juice or cider
- Slice the apple into thin pieces.
- Make 4 or 5 slits in the pork loin and place apple slices inside the slits.
- Add the remaining apples to the bottom of a crockpot and place the pork on top. Drizzle the honey over the pork and sprinkle the cinnamon on top.
- Gently pour the apple juice on the bottom.
- Cook for 5 hours on low or until a meat thermometer reads 170 ˚F.
- Let rest and then slice and serve.
Filed under Dinner, Savory
This recipe born out of creativity with a new vegetable I had never tried nor heard of, the patty pan squash. As the wonderful man at the CSA pickup told me, think of a patty pan squash like a zucchini that holds it shape better. This is a perfect description because it is a summer squash, but lacking much of the water zucchini and yellow summer squash have. The flavor is pleasant and the texture divine.
Like all food that I don’t know what to do with, I decided to toss it in a quinoa salad for lunch. The rest of the ingredients for this particular quinoa dish were inspired by the garden at work and the remaining ingredients from my CSA box. Fresh picked leeks? Absolutely! Spicy little peppers? Of course! Use up all the parsley? Obviously!
I understand that this might not be the easiest recipe to replicate, but replication is not the only purpose of blogging. Hopefully this recipe will inspire you to try out a new vegetable at the farmer’s stand or grocery store. You can really do whatever you want as long as you are tasting as you cook and put in things you enjoy!
This particular quinoa dish made a volume of epic proportions! I had lunch all week and then some. The leeks provided tremendous light-oniony flavor throughout the dish while the the patty pan squash provided such crunch and bulk. A little pepper adds spice so your lunch is never boring and parsley adds freshness. Overall, this is a healthful and tasty lunch to make your work weeks more bearable!
One Year Ago – Hostess Cupcakes: Gender Reveal
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Quinoa with Patty Pan Squash
Pale Yellow Original
Yield – 7 lunch servings
1 cup quinoa
2 1/4 cup water or vegetable broth
1 cup fresh fava beans, optional
2 tablespoons olive oil
1 small onion, chopped
2 leeks, washed well and finely chopped
1 jalapeno, deseeded and finely chopped
3 small patty pan squashes, chopped
salt + pepper
1 cup loosely packed parsley, chopped
- Add the quinoa and water to a medium saucepan and cook until water is absorbed, stirring frequently. When the water is about 75% absorbed, stir in the fava beans to cook them. Once cooked, turn off the heat and set aside.
- Add the olive oil to a large saute pan and heat. Add the onion, leeks, and jalapeno and cook until softened. Add the squash and cook until softened. Sprinkle liberally with salt and pepper.
- Add the cooked quinoa and stir to combined. Stir in the freshly parsley.
- Enjoy cold, room temperature, or warm – I preferred slightly warm.
Filed under Lunch, Savory
Happy Memorial Day! There is a little memorial park at the end of my block and it’s perfectly decorated with red ribbons and crisp American flags. It’s beautifully maintained and the perfect reminder of what this weekend is all about. Thank you.
I’m spending the weekend catching up on errands and Sons of Anarchy. Wow SoA, wow! I didn’t see those plot twists coming. Bam, bam, they’re all shot and dead. It slightly scares me how much I enjoy watching all the violence on TV.
In other, less violent news, these brownies were made for a spa weekend to celebrate Michelle’s upcoming wedding at her bachelorette party. And really a spa weekend is the absolute opposite of violent, motorcycle gangs on TV! The party was a great success and perfectly lovely and relaxing. I wish I could afford more spa get-aways.
These brownies are delightfully fudgy and gooey. Spread the peanut to the edges so every bite has decadent, creamy peanut butter. You wouldn’t even know they are gluten free. Using coconut flour in place of all-purpose or GF all-purpose adds the slightest coconut flavor and a toothsome texture. It’s time for some brownies with peanut butter!
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Peanut Butter Swirled Brownies – GF
Adapted from Top with Cinnamon
Yield – 16 pieces
8 tablespoons (1 stick) unsalted butter
3 ounces unsweetened baking chocolate
1/2 cup honey
1 teaspoon vanilla
1/4 teaspoon Kosher salt
1/4 teaspoon baking soda
1/4 cup coconut flour
3 tablespoons dark cocoa powder
3 tablespoons creamy peanut butter
1 teaspoon coconut milk
- Preheat the oven to 350 ˚F.
- Add the butter to a medium saucepan and heat until it is melted and browned.
- Meanwhile generously grease an 8×8” pan with butter. Cut parchment paper to fit on the bottom and over two sides. Grease the parchment paper.
- Chop the chocolate, remove the browned butter from the heat, and add the chocolate to the butter. Stir until melted.
- Stir the honey and vanilla into the chocolate-butter mixture. Add the eggs one at a time and stir to make sure the mixture is well incorporated.
- Stir in the salt, soda, flour, and cocoa powder. Spread evenly into the prepared pan.
- Place the peanut butter and coconut milk in the same pot you just made the brownies. Heat until the peanut butter becomes melted. Dollop over the brownie batter and swirl with a knife.
- Bake for for 15 minutes or until a toothpick inserted comes out clean.
- Cool completely on a wire rack before cutting into pieces.
When I first started the blog one of my main goals was to try new foods and document my experiences. Things like gelatin came easy in homemade marshmallows and beets in cupcakes and juice. The Brussels sprouts ruined testing of further vegetables.
When I saw this recipe for spring vegetable wheat berry salad, it sounded fantastic. I bought radishes without even considering the fact that I may not like radishes! Conclusion? Radishes are quite tasty. They add crunch and color and freshness to the salad.
Clearly I eat a lot of quinoa; a good quinoa salad lasts me 4-6 lunches depending how big the batch. It’s an easy lunch full of protein and vegetables. Plus, the chopping is relaxing and making lunch for the week is part of my routine. I tried to change things up with a different grain, but the grocery store didn’t sell wheat berry, so I went my old standby.
This particular quinoa salad is one of the best I’ve made! I love that it is limited to a few months a year when asparagus is fresh. The vegetables are crisp and crunchy, the vinegar dressing is bright and tangy, and the nuts and dried add flavor and texture. I look forward to making this salad again while asparagus is still in season!
Two Years Ago – Chocolate Peanut Butter Cup Cookies
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Spring Vegetable Quinoa Salad
Adapted from Alexandra Cooks
Yield – 5 servings
1 cup quinoa (I used a mix of white and multi-colored)
3 cups water
1 small yellow onion
3 tablespoons balsamic vinegar
1 cup raw cashews
1 bunch asparagus
1 bunch radishes
1/4 cup olive oil
freshly cracked black pepper
crushed red pepper flakes
- Add the quinoa and water to a medium saucepan and cook until all the water is absorbed, stir frequently.
- Slice the onion into thin slices and place in a small bowl with the vinegar. Toss to coat and set aside.
- Roughly chop the cashews and add them to a dry saute pan and toast. Remove from the heat and set aside.
- Trim the asparagus and chop into 1 inch pieces. When almost all the water is absorbed in the quinoa, add the asparagus to cook for about 2 minutes.
- Use a mandolin to thinly slice the radishes and then cut into thin strips. Set aside.
- Dice the dates.
- When the quinoa and asparagus have cooked and all the water has absorbed, turn off the heat and immediately add the olive oil, a generous pinch of salt, pepper, and crushed red pepper flakes. Stir to combine and check the seasoning. Adjust as needed.
- Toss in the cashews, onions with the vinegar, dates, and radishes. Again stir, taste, and adjust.
- Delicious warm or cold.