Archive for November 7, 2010
Okay, I admit it. I used a pre-made crust for this quiche. Even after my post about Pastry Blenders a couple days ago, I still copped to the easy way this time. The reason? There is a layer of Swiss and Gruyure cheeses underneath that Spinach filling and I thought the flavor of a real homemade crust wouldn’t come through in this particular dish.
You may have a difference of opinion. That’s okay. I’m more attached to making cooking work for me and my life rather than the other way around.
It was a pretty busy day even though it was a Sunday with an extra hour. I got caught up blogging, re-writing copy for one of my other websites and getting together with a friend later this afternoon. I’m sorry if I’m not like some of the other foodie bloggers who write about their inspiration seeing the most perfect produce in their perfectly dewy garden or at the Farmer’s Market. I wish that was me. But it’s just not.
You know you want ’em. So why not surrender to the siren song of pumpkin and the glory of autumn spices?
This time of year I make Pumpkin Pancakes almost every weekend. Well, until pumpkin no longer shows up on the store shelves after the holidays. These pancakes just feel and taste extra special this time of year.
The bonus is you’re enjoying the flavors of the season without a ton of extra fat and calories. After all, if you were going to make pancakes anyway for breakfast – these don’t add a lot of fat and calories like an extra dessert or a few cookies.
Pumpkin is a fat-free vegetable and doesn’t contain a lot of calories. Spices add layers of flavor without calories. Yes, there’s a little extra sugar in this recipe. Brown sugar to be exact. But you’ll probably end up using less maple syrup at the end as a result.