Pumpkin Spice Recipe

I can’t believe it’s that time again. You know……the first week of September when Pumpkin Spice anything (and everything) is everywhere. Coffee at your favorite local coffee shop. Pancakes and french toast at your favorite brunch spot. And pumpkin spice in the spice isles of your favorite grocery store. It’s everywhere!

But who doesn’t love the smell of the cinnamon and nutmeg aroma that we all love this time of year? I know I do. I love baking Sweet Potato Bread with a great pumpkin spice blend.

Last year I decided to make the spice blend myself at home. I love knowing the spices I use are fresh (I normally shop at my local spice store for the freshest ingredients) and I can make it the way I like it. You want more cinnamon, go for it. Do you just love nutmeg, add more. I added a little smoked black pepper to my blend for a hint of heat…but that’s the way I like it. Make as much as you like; you can double (or triple) the recipe if needed.

Do you want the recipe? It’s below.

If you try it, let me know.

Enjoy!

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Pumpkin Spice

Serving: n/a | Prep time: 1 minute | Cooking Time: 0 minutes

You will need:

• Small bowl

• Small air-tight container

Ingredients:

• 2 tbsp ground cinnamon

• 1 1/2 tsp ground ginger

• 1 tsp ground cloves

• 1 tsp allspice

• 3/4 tsp ground nutmeg

• 1/2 tsp smoked black pepper (optional)

Instructions:

Mix all ingredients in a small bowl.

Place in a small air-tight container to store.

Store up to 3 months.

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Strawberry Basil Ice Cream

Strawberries + basil + your favorite ice cream mix = GOODNESS!

I know. I know. It’s a little different, but these flavors go so well together. I’ve even made Strawberry Basil Water as a way to give plain water a refreshing summer taste.

This is definitely in the top five of my favorite ice cream flavors. And if you do not like basil, just leave it out…strawberry ice cream is always a great choice.

Just grab your favorite vanilla ice cream starter and get started. This is so easy. Just follow the starter kit and your icecream maker instructions and you’ll be good to go. Let me know if you make it.

…Risa’s Table

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Strawberry Basil Ice Cream

Serving: 6 | Prep time: 40 minutes + freezing time | Cooking Time: 0 minutes

Ingredients:

• 1 pint of strawberries

• handful of basil

• your favorite vanilla ice cream starter (you will follow the directions for your ice cream starter)

You will need:

• ice cream container (with an airtight lid)

• food processor

• ice cream machine

Instructions:

Place your strawberries and basil in a food processor and blend until you like the consistency.

After you’ve mixed all of your liquids into the ice cream mix, add the strawberries and basil mixture and add to ice cream maker.

Freeze to your ice cream maker instructions.

Enjoy!

Blood Orange Simple Syrup

What is there not to love about a blood orange? Ha. Nothing. Once you cut into one, the color alone will have you in awe. IN…LOVE! Seriously.

You can imagine my excitement when I received some last week in my Local Farm OK weekly bag. I knew I wanted to do something special with them. Of course, I ate one…first. But then I thought…what else could I do with them?

When I think of an orange, the first thing that comes to my mind is my favorite drink…and Old Fashioned. So why not make a Blood Orange Simple Syrup for that favorite drink?

It was so easy to make and it’s smells so good.

In the recipe below, I added an option to add a small amount of water to the mixture because keep in mind, the blood orange is already sweet and we are adding sugar to it. Adding a small about of water (less than 1/4 cup) will cut down on the sugar (just a bit)….if that’s what you like. I didn’t add any water and a love it. It’s a little thicker than my regular simple syrup, but I like it.

If you make it, let me know what you think.

…Risa’s Table

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Blood Orange Simple Syrup

Serving: 1 cup | Prep time: 40 minutes | Cooking Time: 5 minutes

Ingredients:

• 1 cup juice from blood oranges (about 5 oranges)

• 1 cup of sugar

• 2 slice of the blood orange

• 1/4 cup of water (optional)

You will need:

• container (with an airtight lid)

• small pot

• strainer

Instructions:

Add all ingredients to a small pot and cook on medium-high heat; stir often. Make sure all sugar has dissolved.

Remove from heat once syrup starts to boil. Let cool to room temperature (about 35 minutes).

Once completed cooled, strain the syrup and place in a air-tight container. Place in refrigerator for up to 3 weeks.

Enjoy!

Limoncello

I had my first Limoncello a few years ago at a local restaurant located in Oklahoma City. Normally I would never order a ‘lemon’ drink, but I was with friends and they swore by them. And they were right. It was so sweet and tart…and chilled just right. I was hooked and you will be too.

When researching this recipe, I honestly didn’t realize I would need to let the lemons sit for a few weeks before I could enjoy this yummy drink, but it’s so worth the wait.

For this recipe, there is Part 1, preparing the lemons and Part 2 is making the drink. Preparing the lemons only takes a few minutes, but the mixture will have to sit for 1 - 3 weeks before we can enjoy it.

*While this drink is sweet, it is very strong.*

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Limoncello

Serving: 4 | Prep time: 15 minutes & shelf time 1 - 3 weeks | Cooking Time: 0 minutes

Ingredients:

• 10 organic lemons

• 3 cups of vodka

• 1 cup of simple syrup or sugar

You will need:

• container with a top airtight lid

• veggie peeler

• mesh strainer

Instructions:

Part 1:

With the veggie peeler, peeler all lemons. Do not peel the white part of the lemon, only the outer yellow part.

Place all peels in a container and add vodka.

Place top on container and place in a dark cool section of your kitchen.

Store for 1 - 3 weeks

Part 2:

Strain all contents into a different container.

Start adding sugar by adding 1/4 at a time. Taste and continue adding until you get the taste you like.

Store in a airtight container in the refrigerator.

Prepare:

Add 4 oz of drink into shaker with ice. Shake and serve in a martini glass.

Enjoy.

I have a thing for….cookbooks!

Yes, its true I have a thing for cookbooks and office supply stores (but that’s another post). It’s nothing like arriving at the cookbook section. The wonderful design of the covers of each book captures me instantly. The photos throughout makes me feel I can make each of the dish.

Below you will see a few of my favorite cookbooks.

What are some of your favorite cookbooks?

The Forest Feast Gatherings by Erin Gleeson

The Family Table by The Smollett Family

The Home Cook by Guarnaschelli

The Kinfolk Table by Nathan Williams - my favorite

Roasted Cabbage Wedge Salad

original recipe from: Rachel Ray Every Day; October 2019

What’s better than cooking with friends? I can’t think of anything. Do you have time for a short story?

As a single empty nester, my girl friends are very important to me. One of my good friends recently moved from Oklahoma to Texas and to say that I was sad is an understatement. I have a handful of really good friends that will always be apart of my life….no matter where we live. T is one of those people. We will call her T and her we will also call her husband T (T&T)…..just for the purpose of this story.

A few weeks ago, I was honored to visit them in their new home in Texas.

First of all T&T are the best and cutest couple EVER. AND…they both are cooks. Amazing cooks. So I was in heaven cooking along side of them and not to mention they have a very open and spacious kitchen.

The first night I was there, T and I were in charge of making the side dishes for dinner. Her husband grilled the meat. On the menu for that night:

• steak

• salmon

• cabbage wedges

• asparagus

• and wine, of course

She showed me a recipe for roasted cabbage and I knew I would love it. It was so simple, yet so full of flavor.

The only change I made to this recipe - I used more dill.

I hope you enjoy this super simple and tasty side dish.

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Roasted Cabbage Wedge Salad

Serving: 4 | Prep time: 15 minutes | Cooking Time: 30 minutes

You will need:

• Baking sheet (I normally protect my baking sheet with parchment paper or foil

• Medium bowl

• If you need to cook the bacon, you will need a skillet

Instructions:

Preheat oven to 450.

For the dressing: In a bowl, whisk buttermilk, sour cream, 2 tbsp. dill, and garlic. Add salt and pepper to taste.

Set aside.

Cabbage: On baking sheet, toss cabbage with oil and season with salt and pepper.

Roast at 450 degrees, turning once, until golden about 30 minutes.

Top with dressing, bacon and blue cheese.

Garnish with dill.

Enjoy.

Ingredients:

• 1/2 cup buttermilk

• 1/4 cup sour cream

• 2 tbsp. chopped fresh drill, plus more for garnish (I added more)

• 1 clove garlic , grated (I used 2 cloves)

• 1 head green cabbage (about 2 pounds), cut into 8 wedges

• 3 tbsp. olive oil

• 6 slices cooked bacon, crumbled

• 1/3 crumbled blue cheese

• Salt

• Pepper

Creamy Tomato Soup

Do you say fall or autumn? I say fall, but it really doesn’t matter which one you say, it’s that time again. Can you believe it?

Fall is my favorite time of the year. Well it’s almost tied with Spring, but what makes Fall better? The turning of the leaves, pumpkin patches and soup! I just love soup. What’s better than curling up on your couch with a bowl of soup, a warm beverage and a blanket? I agree, nothing.

As we go through Fall and into Winter, I’m going to share with you some of my favorite soup recipes. Let’s start with a tomato soup.

Honestly, I didn’t like tomato soup growing up. Maybe because it was out of a can. I was around 30 years old when I was invited to a tea house in Oklahoma City for a baby shower. Our first course was a tiny tea cup of tomato soup. I asked for seconds. I could not believe the layers of flavor that came out of that tiny cup of soup. From then on, I’ve been a fan of tomato soup.

Most recipes I normally only make half the recipe because I’m cooking for one person. For this recipe, I’ve prepared the full recipe because the leftovers will frozen in Souper Cubes. I think these are the most genius invention for food prep. Next week I will publish a blog post to show you how it all turned out.

Now for the recipe.

Although this recipes calls for a can of stewed tomatoes, I had a few cherry tomatoes I wanted to include. When it comes to soups, I believe you should use what you have. Get creative.

I started by roasting the cherry tomatoes, onion and garlic in the over until all the onions are tender. Please know, the tomatoes will burst…and that’s a good thing.

I added the roasted vegetables to a large pot with a can of stewed tomatoes, veggie broth and I let it simmer.

Use your immersion blender to blend. Add chopped basil, salt and pepper and simmer for a few more minutes.

Remove from heat and butter, cream and sugar.

This recipe is super simple. I hope you enjoy.

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Creamy Tomato Soup

Serving: 6 cups | Prep time: 5 minutes | Cooking Time: 20 minutes

You will need:

• Immersion blender - If using fresh or stewed tomatoes

• Large pot

Ingredients:

• 1/2 large onion

• 2 - 4 cloves of garlic (depends on your preference)

• 1 - 28oz can of stewed or crushed tomatoes

• 1/2 cup of heavy cream

• 1 cup of broth (I used veggie broth, but you can use chicken or beef if you like)

• 1 tablespoon of basil (I prefer fresh, but you can use dried)

• 1/2 cup of heavy cream

• 4 teaspoons of butter

• 1 teaspoon of sugar

• salt and pepper to taste

Optional:

• fresh cherry tomatoes - if you use fresh tomatoes, roast them in the oven on 425 with olive oil, salt and pepper for 15-20 minutes before adding them.

Instructions:

In a large pot, add olive oil and onions stirring occasionally. Cook until onions are tender (5 minutes).

Add garlic and cook until fragrant.

Add tomatoes and broth. Cook on medium for 10 minutes stirring occasionally.

If you used stewed tomatoes or fresh tomatoes, use your immersion blender to blend.

Add chopped basil, salt and pepper and cook on medium for 5 minutes.

Remove from heat and butter, cream and sugar.

Enjoy.

Sweet Potato Hash - Simple

Growing up I loved my mom and grandmother’s sweet potatoes. Every Thanksgiving, Christmas and sometimes Easter they were on the table. I loved the sweetness not only from the vegetable, but the brown and white sugar with just the right amount of cinnamon make the most delicious liquid they were cooked in. And how can we forget the sweet potato pies…OMG….which is still my favorite pie.

I could never cook sweet potatoes like my mom and grandmother. Every time I tried, I would somehow mash the potatoes and I didn’t like them that way so I just stopped trying.

Then sweet potato fries were discovered and my mind was blow again…without the sugar and cinnamon. Just a sweet potato, a dash of salt and pepper.

Once I decided to cut meat out of my life, I started roasting sweet potatoes with onion and a little olive oil as a substitute for meat in tacos and for breakfast.

Ingredients:

• 1 - 2 sweet potatoes, cubed

• 1 chopped onion

• 3 tablespoons olive oil

• 1/2 tablespoon salt

• 1/2 tablespoon pepper

Instructions:

Preheat oven to 350 degrees.

Add cubed sweet potatoes, chopped onion, olive oil, salt and pepper to a making pan. Making together.

Bake for 20-30 minutes; stir after 10 minutes. The cooking time depends on the size of the cubed potatoes.

Enjoy.

Honey Lavender Ice Cream

What’s better than homemade ice cream….I can’t think of anything at this moment.

Here’s what I did:

Ingredients:

• Ice cream starter kit (the starter kit will give you the instructions for the amount of liquid (normally it will be the combination of two: milk, half-and-half, heavy cream)

• Dried lavender (here is the one I use)

• Your favorite honey

Directions, from an ice cream starter kit.

1. It’s important to read all directions before you start.

2. Place the liquid (like I mentioned above, normally it will be the combination milk, half-and-half, heavy cream) in a small to medium pot (depending on how much you are making).

3. Add lavender and honey

   • For every three cups of liquid, use 2 tablespoon of lavender. (Example: 1 1/2 cups of heavy cream, 1 1/2 cups of half-and-half, and 2 tablespoons of lavender.

   • For every three cups of liquid, use 1/3 cup of honey

4. Bring to a simmer

5. Remove from heat

6. Steep for 30 minutes

   • It’s important to know the longer you steep the lavender the stronger the lavender flavor. You only want a mild lavender flavor; lavender can become overpowering very quickly.

7. Place the liquid in an air-tight container and return to the refrigerator to chill for at least two hours. You want the liquid to be very cold before starting your ice cream.

8. Once chilled, follow the directions on your ice cream kit to complete.

If you don’t want to buy an ice cream starter, here are a few no-cook (so easy) recipes you could use also:

Philadelphia-Style Vanilla Ice Cream

Dairy Free Vanilla Coconut Milk Ice Cream

No-Cook Vanilla Ice Cream

I hope you enjoy. Cheers.

Spice Spice Baby

As I started exploring different recipes, my mind would always go back to the dishes that would made me stop and really taste the flavors. I was always interested in how some chefs could enhance the flavor of a dish and others, the dish was….well just ‘flat”.

In my early cooking days, I would use the same few seasons. Salt, pepper, seasoning salt and a creole seasoning (for spice).

Great food starts with great ingredients including the spices you choose. There are many online spice stores (a few are listed here, here, and here), but I’m lucky to have a local spice store only minutes from my house (for those times I run out of things and don’t want to wait a few days for a delivery).

One way to enhance the flavor of food is with spices. With more research, I’ve learned that: the fresher the spice, the more flavor the spice produce. Who would’ve thought you could buy higher quality spices? For years, I thought they were all the same.

Below are a few of my flavor spices right now (left to right; links are listed below).

1. Whisky Barrel Black Pepper

2. Roasted Granulated Garlic

3. Harissa Spice Mix

4. Thai Green Curry

“The secret of happiness is variety, but the secret of variety, like the secret of all spices, is knowing when to use it.”

— Daniel Gilbert