Bò Nướng Hành Hương #FoodBloggerLove

This Vietnamese Beef Onion Roll is flavorful and nutritious.  Served with a side of rice and stir fried vegetables it makes a wonderful meal in a snap.

I found this fantastic recipe over at Culinary Adventures with Camilla after choosing her blog in a new game called Food Blogger Love........

Rustic and Red #WinePW

Gwendolyn of Wine Predator is hosting our Wine Pairing Weekend this month.  Gwendolyn invited us to explore the world of Portuguese wines and cuisine. You can find that post here along with information on how to join us for chat on twitter today and how to join us in future months.

I don't know too much about Portugal. I think perhaps Christopher Columbus was Portuguese.  Emeril Lagasse's mother was from Portugal and they are famous for Port wine, which I don't really care for too much.

I didn't even know that they had any other wines than Port so I wasn't really too interested until I read the invitation post.  Gwen was sent to Portugal for work and fell in love with the culture, cuisine and, most especially, the wine.  She found that the reason we haven't heard of Portuguese wines up until now is because they were drinking it all themselves.  Evidently, Portuguese winemakers are hoarders LOL.

Shortly after the invitation I was in Costco when, lo and behold, I spied this bottle of wine from Portugal.  It scored a 91 with Wine Enthusiast.  It was reasonably priced. It was a red blend. It was the only bottle from Portugal that was not a Port in the store. All very good reasons to buy it.

Now that I had the wine, I just needed the food.  I began researching Portuguese recipes and learned that Portugal is in the Mediterranean and this is reflected in their cooking.  No wonder Gwen loved the food.  Who doesn't love Mediterranean cuisine?!  It is the best.

I found this recipe for a Kale and White Bean Stew from Food and Wine.  Providence, once again, was smiling upon me.  I had all the ingredients on hand except for the sausage but then, it was Meatless Monday, so I just omitted it.  I also used a combination of baby kale and baby spinach because I had a little of each left in my refrigerator. 

This recipe also fit into the FMD eating plan for Phase 1 and Phase 3. Phase 1 would require the deletion of the olive oil in step 1. You can soften the onion in a little water with similar results.

I reduced the recipe to only serve two instead of four but then was kicking myself because it was so delicious I would have loved leftovers the next day for lunch. Fortunately, this stew takes only about 10 minutes from start to finish if using baby kale as I did.  It would take a few minutes longer using mature kale as you would want to simmer it until tender.

You know what I loved almost as much as this easy, peasy and delicious recipe?  The wine!!  It was dry with a touch of oak.  Fruity and smooth, it paired nicely with the dinner but I also enjoyed it after dinner, by itself.

Thanks so much Gwen for choosing this area.  I had fun exploring the foods and wine and will definitely be keeping my eyes open for more bottles from Portugal.

Rustic White Bean Stew

adapted from Food & Wine

1 T. olive oil

1/2 sweet onion, diced

2 garlic cloves, minced

5 oz. baby kale, baby spinach or a mixture of both

1 (15 oz) can diced tomatoes

salt and pepper to taste

1 (15 oz) can Great Northern Beans

Heat the olive oil in a pot over med high heat.  Add the onions and cook until softened and fragrant.  Add the garlic and greens, cook until wilted, two to three minutes.  Add the tomatoes with the juices and season with salt and pepper.  Cook for a few minutes until some of the liquid evaporates.  Add the beans, heat through and serve. Print Recipe

Let's see what the others are sharing

There is so much more to PORTUGAL than PORT Wine!

Discover our stories about Portugal this Saturday, September 9th when, by 8am PST, the Wine Pairing Weekend crew will publish posts about Portuguese wine and then head to twitter to share our choices and tell the stories behind them (hashtag = #WinePW).

Food and travel are always a part of the chat, so join us for all the doors that Portuguese wine can open. And we'd love to have participation from people who live in Portugal too!

This month, the Wine Pairing Weekend crew includes:

My Birthday Gift to Me......

Today is my birthday.  My final year in my 50's heading toward the big 60 now. I often say that my 40's were my best decade but the 50's have been pretty good to me too.

I received this gorgeous cake made from flowers from my sister in law, Rebecca, it fits in perfectly with my theme for this post.  This is a cake that I can truly enjoy!!  Isn't it beautiful?

For my 50th birthday, I decided to start running and be ready for a 5K by the time my 50th rolled around.  I started a couch to 5K program and on the 4th of July, over a month before my birthday, I ran my first 5K.  During my 50th year I ran a 5k every month.  By the time my 51st birthday rolled around, I was in pretty good shape.  I continued running but mixed in other exercise with it, Zumba, Kickboxing, Yoga.

Eventually, I slowed down.  A little more each year until it was just a trickle.  The pounds started coming on......and not at a trickle either.....So here I am approaching my 60th year and heavier than I have ever been in my life.

Oh, sure, there have been spurts of exercise and clean eating over the past few years but nothing that lasted.  I would lose 15 or 20 lbs and then find excuses to not workout and they would creep back on along with the breads, cakes, cookies, pizzas, wine, beer and cocktails.

We got home from a wonderful Alaskan Cruise that we enjoyed the first week of the month.  We had so much fun and I am so happy that we had the opportunity.  You can see a video of our trip right here.

We ate and drank like there was no tomorrow.  Then we got home and guess what?  Tomorrow arrived.

We continued our celebration over the weekend and then on Monday morning I buckled down and began the Fast Metabolism Diet in earnest.  I started walking and doing a beginners total body workout that I found on Youtube.  I am so out of shape that after the first workout, I could barely move for a day and a half.

But I stuck to it.  Day 9 was yesterday and found me 7 lbs lighter than when I first started.  My goal is to be in the same shape on my 60th birthday as I was on my 50th.  No, I won't be running but I will be more active and more cognizant of my food intake.

You can learn more about the FMD eating plan at this post that I wrote when I did the program last year.  We have our Little Angel Face each Tuesday and Wednesday.  Spaghetti is her favorite food in the whole world so we normally have spaghetti every Tuesday evening.

Last week they enjoyed spaghetti and I ate leftover chicken stir fry but this week I decided to make a Slow Cooker Meat Sauce that is found in the FMD Cookbook so that I could enjoy pasta with them.

I adapted the recipe to work with what I had on hand but not in any way that disrupted the integrity of the dish.  I browned my meat before putting it in the crockpot, but it was still a very easy recipe.

You just put everything into a slow cooker and walk away for 8 hrs.  When you are ready for dinner, simply boil your pasta and enjoy.

It was very delicious but more of a hamburger soup with noodles than a sauce.  In fact, the leftovers went into the freezer and I think I will add some brown rice to it for a meal during Phase 1 next week.

Tonight, we are going out for dinner.  We are now in Phase 2 which is protein and vegetable heavy. We are going to my favorite steakhouse, Louis', where I intend to enjoy a filet mignon, salad and vegetables.  See you tomorrow.

Slow Cooker Meat Sauce
adapted from The FMD Cookbook

2 lbs. lean ground beef
1 zucchini, diced
1 summer squash, diced
2 tomatoes, chopped
1 (10 oz) pkg grape tomatoes
5 mini sweet pepper, cored and chopped
1 (8 oz) pkg. baby bella mushrooms, sliced
1 onion, chopped
2 c. vegetable broth
1/2 c. tomato paste
3 cloves garlic, minced
sea salt and pepper, to taste
Brown Rice Pasta, prepared per package directions

Season the ground beef with salt and pepper and brown in a large skillet over med high heat.  Place into a crock pot along with the zucchini, squash, tomatoes, peppers, mushrooms, onion, broth, tomato paste and garlic.  Season with sea salt and freshly ground pepper. Stir to combine and cook on low setting for 8 hrs. Serve over Brown Rice Pasta.

One serving= 1 cup pasta and 1 cup sauce.  Print Recipe

Slow Cooker Chicken and Sweet Potato Stew for #ImprovCookingChallenge

Improv Cooking Challenge is open to food bloggers and foodies alike. Two ingredients are assigned each month and you can let your imagination run wild, making a recipe that includes them. Share on your blog and/or in this Facebook group.  This  month's ingredients are Potatoes and Chives.

I am back on the FMD eating plan for the Lenten season and we are not allowed potatoes however we are allowed sweet potatoes 5 out of the 7 days a week so I figured that would work for this challenge.

I found this recipe in the Fast Metabolism Diet Cookbook and knew that it would be perfect for a busy day that was scheduled.  You know, one of those days when you leave the house a 8 am and don't return until 5 pm.  One of those days that I lived with for 30 years until I retired and that many of you still have to deal with daily. 

I  learned during those days that the slow cooker was my friend.  If you find yourself wondering what to serve for dinner on those busy days, this recipe is perfect.  Not only is it quick and easy to put together but it is healthy and nutritious as well.  It is made to be Phase 1 friendly but would make a great meal for Phase 3 as well.

I adapted this recipe slightly, I lessened the amount to make 4 servings instead of 6, I had some leftover cooked bacon that I crumbled and used so I did not brown the chicken breasts and lastly, I substituted chives for the scallions to meet the ingredients for today's challenge. I also found that I needed to add additional broth halfway through the cooking time so I am putting in additional at the beginning of the recipe.

Chicken and Sweet Potato Stew

slightly adapted from Fast Metabolism Diet Cookbook

5 slices cooked turkey bacon, crumbled

4 small chicken breasts (1 lb total)

3/4 c. organic chicken broth

2 T. minced chives

4 oz. sliced mushrooms

2 large sweet potatoes, cut into quarters

1 onion, diced

1/3 c. uncooked quinoa

1/4 c. red wine vinegar

2 garlic cloves, minced

sea salt and black pepper to taste

2 sprigs fresh thyme

Place bacon and chicken in the crockpot.  Season with salt and pepper. Add the chives, mushrooms, sweet potatoes, onion and quinoa.  Sprinkle with the garlic and pour in the vinegar and water.  Add the thyme sprigs and turn on low.  Cook for 6-8 hours.  Remove stems from thyme before serving. Garnish with additional chives. Print Recipe

More Potatoes and Chives inspired recipes

An InLinkz Link-up

#FMD Friendly Reuben Quesadillas #StPatrickDay

St. Patrick's Day is just around the corner.  It is a great time to celebrate the Irish in all of us, even if there isn't any!  There are a lot more ways to celebrate than drinking green beer.  So Jan from The Tip Garden and Carlee from Cooking with Carlee got us together to share our best St. Patrick's Day inspired recipes.  There is sure to be something for everyone!

Over the years I have shared many St. Pat's inspired recipes.  Corned Beef and Cabbage, of course, but also Baked Potato Soup, Individual Shamrock Cheesecakes, Irish Cream Cheesecake, Irish Root Soup, Beef and Red Ale Pie and a Cheddar Ale Cheese Spread to name a few.

Corned Beef and Cabbage is a given, every single year so I am sharing a recipe that you can use with leftovers if you have any or enjoy any time of the year using deli corned beef.  I was going to name this post Mexico meets Ireland but for Lent this year, I decided to restart the Fast Metabolism Diet so I adapted my Quesadillas to fit into this eating plan.

Since I was feeding my husband the recipe does include swiss cheese, which is not allowed on FMD. Should you want to stay strictly on the eating plan you will omit the cheese completely.  You can include the apple in Phase 1 but omit it in Phase 3.  You can use the sauce in Phase 3 but omit it in Phase 1.  Got all that?  Don't worry, I will reiterate in the written recipe.

To make the sauce Phase 3 Friendly, I used mayo made with Avocado Oil and a hot sauce made with fruits and veggies with no added sugars or oil.

While bread is allowed on the Fast Metabolism Diet, it is required to be made with whole grains.  Using these Sprouted Grain Tortillas make the dish both Phase 1 and Phase 3 Friendly.

Place your sauerkraut, apple (for Phase 1) and cheese (if using) on one half of the tortilla.  Top with nitrate free, thinly sliced corned beef.  

Fold the tortilla in half over the filling and cook for about 5 minutes on each side, until golden brown and warmed through.

Cut the Quesadillas into thirds and serve with the sauce on the side  I had used part of an apple for in the quesadilla and cut up the remainder to enjoy with our sandwiches.

Make sure you scroll down past the recipe to find tons of St. Patrick's Day inspired recipes.  I will leave you with this Irish Blessing found during a google search:

Reuben Quesadillas (FMD Friendly)

Sauce:

1/4 c. avocado oil or safflower oil mayonnaise

1 T. veracha sauce (sugar free/corn syrup free)

1 scallion, white and light green, minced

1/2 T. sweet relish

2 t. apple cider vinegar

salt and pepper to taste

Quesadilla:

1 c. shredded swiss cheese (omit if FMD)

1/3 c. sauerkraut mixed with 1/4 c. shredded apple (Phase 1)

or 1/2 c. sauerkraut (Phase 3)

4-6 oz. nitrate free, thinly sliced corned beef

2 sprouted grain tortillas

Combine the mayonnaise, veracha, scallion, relish, vinegar, salt and pepper in a small bowl.  Set aside.

Lightly rinse the sauerkraut and squeeze dry, mix together with apple if using.  

Place one tortilla onto a hot griddle. Sprinkle one half of the tortilla with half the cheese (if using), half the sauerkraut, and half the corned beef.  Fold the tortilla in half over the filling and allow to cook for 5-6 minutes.  Flip over and cook other side 5 minutes or until golden and warmed through. Repeat with remaining ingredients to make a second Quesadilla. Print Recipe

More St. Patrick's Day Recipes

    St. Patrick's Day is just around the corner.  It is a great time to celebrate the Irish in all of us, even if there isn't any!  There are a lot more ways to celebrate than drinking green beer.  So Jan from The Tip Garden and Carlee from Cooking with Carlee got us together to share our best St. Patrick's Day inspired recipes.  There is sure to be something for everyone!

• Beef and Stout Stew from Caroline's Cooking
• Chocolate Cupcakes with Irish Cream Frosting from Grumpy's Honeybunch
• Chocolate Stout Floats from The Chef Next Door
• Easy 5 Ingredient Chocolate Mint Cookies from Hezzi-D's Books and Cooks
• Grilled Cabbage Steaks from Culinary Adventures with Camilla
• Irish Tea Brack from Cooking With Carlee
• Lucky Leprechaun Minty Milkshakes from Family Around the Table
• Nana's Shepherd's Pie from The Tip Garden
• Reuben Quesadillas from A Day in the Life on the Farm
• Reuben Stuffed Crescent Rolls from From Gate to Plate
• Slow Cooker Guinness Pot Roast from Amy's Cooking Adventures
• St. Patrick's Day Green Martini - Melontini from All That's Jas
• Stout Cupcakes with Irish Buttercream from A Kitchen Hoor's Adventures
• Ulster Fry from Palatable Pastime

Counting my Blessings....

Yesterday began the first full week of Lent.  Part of my Lenten journey is giving to the poor.  I do so in the form of donations to the CRS Rice Bowls.  This bowl sits on my kitchen table, along with a calendar that was provided with a thought provoking few lines listed for each day.  The bowl also came with a short synopsis of six families from different parts of the world.  It tells you a little bit about them and the challenges they face, how our donation will help them and others in their country and a recipe that the family shared from their native land.

The first family encountered were the Singh's.  The Singh's live in East India, an area that often suffers floods from the Malaguni River.  When this happens the Singh's and others cannot get to market to buy or sell food and if the waters don't recede quickly enough they lose their rice crop which supports the family.

They shared a recipe for Dalma, a Vegetable Stew served with Rice.  I decided to make this dish yesterday for Meatless Monday.  It is quick, easy and tasty.  Frank didn't miss the meat at all.  Best of all it was easily adapted to be FMD friendly.  I eliminated the potato and olive oil to keep this recipe Phase 1 friendly.  I also used crushed red pepper instead of whole dried red chiles and cut the recipe in half because it was just Frank and I enjoying this dish.

Dalma

adapted from crsricebowl.org

1 c. water

1 (15 oz) can black eyed peas

1 c. butternut squash, cubed

pinch of salt

1/8 t. turmeric

pinch crushed red pepper

1/2 c. diced canned tomatoes with juices

1  1/2 c. baby spinach leaves 

1/4 t. cumin

1/8 t. chili powder

2 c. cooked brown rice

Place water, black eyed peas, squash, salt and turmeric in a dutch oven.  Bring to a boil, reduce heat, cover and simmer for 15-20 minutes, until squash is tender.  Add the tomatoes, spinach, cumin and chili powder.  Cover and simmer until warmed through and spinach is wilted.  Serve over hot rice. Print Recipe

Countdown to 2017: Best Main Dish Recipes

Today for our Countdown to 2017 we are featuring our favorite Main Dish recipes.  When you go to my Recipe Index you will find subsets that include Beef, Chicken, Lamb and Game Meat, Pork, Fish and Seafood  and Meatless entrees.

I decided that, for today's event, I would share one recipe from each of the above categories.  I hope you enjoy them.

The next time you are looking to impress family and/or friends, serve up this tender and juicy 

Spice Crusted Rib Roast.

Looking for something on the healthy side?  Try this tasty and nutritious Chicken Broccoli Bowl . It  is Phase 1 Friendly on the Fast Metabolism Diet.  What a great way to get yourself back on the path of wellness and self care.

I adapted this Venison Stroganoff to be made in the crockpot.  I served it up over brown rice noodles to make it friendly for those who are gluten intolerant.

This Yuk See Chau Mein is unlike any Americanized version of Chow Mein you may have ever had.

  

I was so excited when I made this Crab Souffle, my first ever, and it turned out perfectly!!

My final selection is this wonderful baked Pasta ala Norma.  Perfect for Meatless Mondays or anytime you get a hankering for a comforting  meal to soothe your soul.

Now let's take a look at what the others are sharing today.

An InLinkz Link-up

Roasted Sweet Potato Soup

Last night we had our friends, the Bendas and the Lents', over for dinner.  It was the first time the Bendas saw the new house.  I really enjoy the way this house is set up.  It is perfect for entertaining.

Greg and Linda brought us this fun wall hanging as a housewarming gift.  Don't you just love it??!! It will be proudly displayed by our bar each Halloween season.

I had just started the FMD eating plan again on Monday so the meal I served was in accordance with Phase 1 of this plan.  One of the things I like so much about this eating plan is that it uses real food that everyone loves.  I have shared the entree of Chicken Broccoli Rice Bowl the first time I went on the plan.  It has become a favorite in the household.  

The food I planned was all well recieved and I was happy to be able to eat without worry.  I did cheat a bit and enjoy a glass (or two) of wine during the evening and while the sorbet I served for dinner was FMD friendly the cookie was not.  All in all it was a succesful day for the eating plan and a very successful dinner party.

I found this recipe for Roasted Sweet Potato Soup with Curried Apples at WholeLiving.com.    It had to be adapted very little to make it Phase 1 friendly.  I did so by deleting the olive oil used to saute the vegetables.  In Phase 3, the use of the olive oil would be encouraged.  I did not use sherry to deglaze the pan as it is not on the eating plan.  I served the soup and added the garnishes of curried apples, mint and Greek yogurt at the end.  If you are sticking to the plan just delete the yogurt although I did add a dollop to my soup.  Without the yogurt it is also vegan friendly and with the yogurt it is still vegetarian friendly and would be great for a Meatless Monday meal.  Make sure you do garnish with the mint leaves though. Everyone concurred that the mint added a great flavor to the soup. 

This soup is out of this world.  Everyone raved about it and several people enjoyed seconds.  There is no better compliment to a cook in this world then when people ask for seconds.

Roasted Sweet Potato Soup

adapted from Whole Living

4 lg. Sweet Potatoes

1 med. onion, sliced

salt and pepper to taste

3 mini yellow bell peppers, seeded and sliced

1 lg. jalapeno pepper, seeded and sliced

2 lg. garlic cloves, minced

8 c. vegetable broth

2 t. white wine vinegar

1 t. honey

1/4 t. curry powder

1 med tart apple, cored, peeled and cut into small dice

6 oz. plain Greek yogurt

Chopped mint leaves

Place potatoes on a baking sheet and roast in a preheated 400* oven for about an hour, until easily pierced with a fork.  Remove from oven and cut in half to allow to cool enough to handle. Remove the flesh from the skins.

Place the onions in a skillet with a tablespoon or two of the vegetable broth.  Cook over med heat until onions are caramelized, about 20 minutes, stirring occasionally.  Add the peppers, jalapeno and garlic, cook and stir for a few minutes.  Add the broth and the potato.  Bring to a boil, reduce heat and simmer for about 20-30 minutes. 

Working in batches, puree the soup in a blender and place into a clean pot.  Taste and adjust seasonings. 

In a small saucepan, heat the vinegar, honey and curry powder to a boil.  Add the apple.  Cook and stir for one minute, remove from heat.

Ladle the soup into bowls and garnish with the curried apples, a dollop of yogurt and a sprinkle of mint.  Print Recipe

I'm having a Smooth(ie) day, thanks to #SRC

Happy Monday everyone.  Today is the second Monday of the month which, normally, means only one thing around here....Secret Recipe Club Reveal Day.

Today, however, it means the movers are coming and the rest of our belongings will be at the new house.  We have been very busy around here.  We spent weeks packing and then Saturday began moving stuff.  Today is the last moving day.  After this we can concentrate on putting stuff away and turning our new house into our new home.

I'm never too busy for SRC though.  I did have a little panic attack last week when I realized that reveal day was only 5 days away and I hadn't even looked at my assigned blog.  Then I got really worried because I went to my calendar where I normally put my assignments and links to the sharing codes and there was nothing listed.....not even SRC!!

Our fearless leader, Cam of Culinary Adventures with Camilla, came through for me though.  She calmed me down and re-sent all the info I needed.  My assignment was Jeanie at The Tasty Cheapskate.  I was thrilled with this assignment because:

I love this blog

I found Jeanie when I first came to group B and immediately enjoyed her style of writing.  I also enjoy that each recipe comes complete with a breakdown of what it will cost to make. I am familiar with this blog so I didn't have to spend a lot time researching.

I am familiar with this blog

When I dropped the ball with SRC this month, I was so disappointed in myself because I was afraid that I would not give my assigned blog the attention it deserved.  Being familiar with The Tasty Cheapskate made my life much easier. Time is a rare commodity while moving and Jeanie's blog was a God send.

Jeanie has tons of fast, delicious meals

In fact, she has a special category for Fast Meals (under 30 Minutes) in her recipe file.  I peeked at the Vegetarian Fajitas and the Quinoa and Black Bean Salad  because it is, after all, Meatless Monday.

There are tons of Smoothies on this blog

There are over 30 recipes for drinks and smoothie on her recipe page including the one I made that was listed with a week's worth of smoothies to prep ahead so each morning goes more Smoothie for you.  Jeanie calls these Smoothies in a Bag.

If you are a regular reader here, you know that since starting the FMD eating plan I have been a smoothie nut. Smoothies are a great way to get in your breakfast or snack on this eating plan. Today is Phase 1 which means I need to have fruit and grains for breakfast and fruit for each snack.  I am also allowed to have unlimited amount of vegetables with snacks or anytime during the day if I get hungry.

This recipe for The Brown Berry caught my eye right away.  I made some slight adaptations.  I deleted the banana because bananas are not allowed on FMD and I used cider instead of apple juice since that was what I had in the refrigerator.  Mine was more of a Green Berry than a Brown Berry but it was still perfect for my snack on a very busy day.  

Thanks Jeanie, you made my day much Smoothier!!

Green Berry Smoothie 

Adapted from The Tasty Cheapskate

2 c. spinach

1 c. frozen mixed berries

1/2 c. apple cider

1 c. water

Place all ingredients in a blender and puree until smooth.  Print Recipe

More Great SRC Reveals

An InLinkz Link-up

Ginger Pumpkin Leek Soup for #PumpkinWeek

Yesterday I shared a post for a recipe that I made on September 22nd.  September 22nd was a hot and sunshiney day.  Just perfect for the Pumpkin Milkshakes that we enjoyed.  Two years ago, on the second day of Pumpkin Week, I shared Pumpkin Praline Pancakes.  Last year, day 2 brought you a heart healthy Pumpkin Chili.

The recipe I am sharing today was prepared on the 29th of September.  Boy, what a difference one week makes!! It is overcast and rainy with highs in the low 60's.  A perfect day for a warm, comforting bowl of soup.

This wonderful recipe is smooth and creamy.  Perfect to share with you on this 2nd day of Pumpkin Week  It contains not only pumpkin but leeks, sweet potatoes, blackbeans, garlic, ginger and cumin.  Is your mouth watering yet?

I adapted this recipe from The Fast Metabolism Diet Cookbook by Haylie Pomroy.  This is a Phase 1 friendly soup and when eaten with a slice of sprouted grain toast or sprouted grain tortilla makes a complete Phase 1 meal. You are allowed 2 full cups for a Phase 1 meal.

Ginger Pumpkin and Leek Soup
adapted from The Fast Metabolism Diet

1 lg. leek, halved, rinsed and thinly sliced
3 cloves garlic, minced
2 c. pumpkin puree
1 lg. sweet potato, baked, peeled and cut into chunks
3 mini or 1 large orange bell peppers, seeded and diced
6 c. vegetable or chicken stock ( I used a mixture of each)
1 (15 oz) can black beans, drained and rinsed
1 T. tamari
1/2 t. ground ginger
1/2 t. ground cumin
salt to taste
cilantro for garnish, if desired

Place the leeks and garlic in a non stick skillet over med heat.  Add 1/4 c. stock or water and cook until tender and liquid is cooked away.  Set aside.

Place the pumpkin, potato, peppers, stock, black beans, ginger and cumin in a large pot.  Place over med high heat and bring to a boil.  Reduce heat, add the leeks and simmer for 15-20 minutes.  Puree the soup using an immersion blender or putting it (in batches if necessary) into a regular blender until smooth.  Return to pot, taste and season with salt.  Rewarm gently.  Garnish each bowl with cilantro if desired. Print Recipe

Day 2 of Pumpkin Week

• Ginger Pumpkin Leek Soup from A Day in the Life on the Farm.
• Gluten Free Pumpkin Bread from Gluten Free Crumbley.
• Lula Na Morango from Culinary Adventures with Camilla.
• Old Fashioned Soft Pumpkin Cookies from Family Around The Table.
• Pumpkin Cinnamon Rolls from The Redhead Baker.
• Pumpkin Doughnut Holes from The Freshman Cook.
• Pumpkin Fudge from Palatable Pastime.
• Pumpkin Grilled Cheese with Apples and Cheddar from Making Miracles.
• Pumpkin Ooey Gooey Cake from Cooking With Carlee.
• Pumpkin Sage Cloverleaf Rolls from The Crumby Cupcake

Phase 1 Friendly Buckwheat Pancakes with Fresh Peach Puree for #FoodieExtravaganza

Happy Wednesday and Happy Foodie Extravaganza Day.  Foodie Extravaganza is a monthly occurrence in which we take turns hosting and choosing a food to celebrate that is honored by a holiday during the month.  We find our choices at The Nibble. This month I want to thank Caroline of Caroline's Cooking for hosting but especially for choosing Pancakes.

National Pancake day is September 26th so you will be ready to celebrate with tons of delicous recipes that we are sharing with you today.  September is also National Breakfast month and National Whole Grain Month.  So Pancakes are the perfect choice and, if you have kids, is the perfect breakfast with which to send them to school, ready to start their day.

I don't have any children left at home but this was still a perfect choice for me.  Monday I began Round 2 of an eating plan called The Healthy Metabolism Diet.  This eating plan lasts 28 days and each week is divided into three phases.  Phase 1 that spans Monday and Tuesday each week requires you too eat lots of fruit and whole grains.  I started the plan off right on Monday morning with these hearty Buckwheat Pancakes smothered in Fresh Peach Puree and topped with Fresh Peach Slices.

This recipe makes 6 pancakes.  If you have leftover peach puree, as I did, refrigerate it for use in a smoothie for your snack during the day.  I am posting the recipe underneath which you will find all the other recipes posted to celebrate National Pancake Day.


Phase 1 Friendly Buckwheat Pancakes 
slightly adapted from The Fast Metabolism Diet Cookbook

1 c. buckwheat flour
1 t. cinnamon
1 egg white, beaten
1 c. rice milk
1 t. vanilla
1 t. agave nectar

For the Peach Puree

2 peaches, quartered
1 t. agave nectar
1/2 c. water

In small bowl combine the flour, cinnamon, egg white, rice milk, vanilla and agave just until combined.  Let rest for 5 minutes.  Preheat a griddle to 375* .  Pour pancake batter onto griddle making 6 pancakes (about 3 T. each) and cook until bottom is browned and top is starting to dry.  Flip and cook until other side is browned.

Cut one of the peach quarters into slices.  Place the remaining peaches, agave and water into a food processor or blender and puree until desired consistency.  Pour into a saucepan and heat through while pancakes are cooking.

Top each serving of pancakes with the puree and garnish with fresh peach slices.

More pancake ideas for this month's Foodie Extravaganza 

• Blueberry Oatmeal Pancakes by Cooking With Carlee
• Buckwheat Pancakes by A Day in the Life on the Farm
• Caramel Apple Pancakes by The Freshman Cook
• Caramelized Banana Topped Pancakes by cookinandcraftin
• Chocolate Chip Peanut Butter Pancakes by Sew You Think You Can Cook
• Churro Pancakes by Cookaholic Wife
• Corn Panki / Corn Pancakes by Sneha's Recipe
• Heath Bar and Banana Pancakes by Our Good Life
• Masala dosa by Caroline's Cooking
• Panqueques con Dulce de Leche (Argentinian Dulce de Leche Crepes) by Tara's Multicultural Table 
• Peaches and Cream Crepes by Fearlessly Creative Mammas
• Peanut Butter and Jelly Pancakes by Making Miracles
• Silver Dollar Chocolate Chip Pancakes by Hardly A Goddess
• Spring Onion Pancakes with Spicy Dipping Sauce by Food Lust People Love

If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you’re a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.