Without all the Halloween candy floating around to binge on (and thank goodness for that!), I like to keep October eating focused on seasonal greatness: Pumpkins! Ever since moving to Germany and discovering that pumpkin-flavored food must come from a real vegetable and not a can (#expatproblems), I can't roast, mash and freeze the stuff fast enough. Pumpkin waffles and pumpkin soup quickly lead to expanding my pumpkin repertoire to pumpkin pizza and pumpkin risotto - both of which are regular dinner staples for us. Yes, we ate both last month, again, but I wanted to share some new things I don't rave about every week on my Instagram.




1. Pumpkin Brown Butter Cakes from Cannelle et Vanille

I'm pretty sure I've mentioned these before, but somehow, I hadn't made them again since the first time a year ago. Sure, I've been lazy, not wanting to make another batch of brown sugar (more #expatproblems)... but I've since realized recipes that require separate wet and dry ingredient mixing means sugar goes in with the dry, molasses goes in with the wet and voilà! Long story short, I've found a shortcut that means I'll be making these babies even more. Oh yeah, and my husband declared them the best gluten-free thing I've baked in the two years since my since celiac diagnosis. So there's that.




2. Thai Pumpkin Soup

This is one those recipes I found when I first 'discovered' cooking from scratch about six years ago, and it still holds up. It's easy, pretty quick (once you have the pumpkin mash on hand) and is a lighter, refreshing take on an ingredient that so often can feel heavy and dense after a season of eating it. Just don't forget those toasted pumpkin seeds on top!




3. Pumpkin Latte Doughnuts from PaleOMG

I saw this pumpkin-focused month very quickly getting away from me with too many baked goods packed with sugar, so I wanted to put something sweet in the mix that was not-so-bad-for-you-sweet. Of course I turned to PaleOMG, as Juli's recipes consistently make me feel I'm eating legit food, and not something that's attempting to be fill-in-the-blank-here but fail miserably because they're paleo. Anyway, this recipe was just what I was looking for, satisfying my sweet tooth without the gut bomb/sugar high I get with my usual doughnut recipe (adapted with gf flour, of course). Still very paleo in texture - I'm a bit of a baking traditionalist, what can I say - the flavors of coffee and pumpkin were killer. Now if only I can figure out how she got hers looking so good...




4. Brown Butter Pumpkin Fettuccini Alfredo with Fried Cheese from Half Baked Harvest

Ever since Tieghan posted this recipe, I've had it bookmarked, eagerly awaiting when we'd make it. Once I found some fancy gluten-free fettuccini (harder than it would seem, considering our proximity to Italy), I knew the time had come. I can't tell you the last time I had fettuccini alfredo, let alone one with pumpkin, sage and fried cheese. Now I remember why. Man, was that decadent. But so, so good.




5. Pumpkin Spice Pancakes (recipe coming soon!)

Wanting to try something other than my go-to pumpkin pancake recipe, I decided to whip up pancakes a little more simple and seasonal feeling. After a couple of tries, I think I landed on just the right combination of ingredients, which I will share just as soon as I am able to take a decent pancake photo. Okay, that could be never, but better ones at least. I swear pancakes are the most delicious of the least-photogenic foods out there. Stay tuned...

August was a bit of a tough one for me. Early in the month, I took a chance eating out - and lo and behold, I was glutened. It's bound to happen (hell, I've been glutened at a place that claimed to be 100% gluten-free!), but it always crushes my confidence with eating out, along with the resulting weeks of health struggles. So this month has been mostly eating in, as well as experimenting with vegan baking for all my new derby friends. It's been a challenging month, but as you can see, I don't have too much to complain about.




1. Iguana Bonita's Tamales and Homemade Chips

Ever since Ta'Cabrón stopped making its tamales - my very favorite thing - the state of Berlin's Mexican food scene has left me cold. We make tacos and even our own tortillas at home regularly, but homemade tamales just feel a little out of reach. Enter my savior: New to the Berlin food scene Iguana Bonita! Good texture, tasty meat fillings, this place was what I had been searching for! Rather ravenous after skating practice one day, I ordered their corn chips as well and was blown away. Notoriously bad in Germany, these crispy triangles of perfection with spot-on guacamole warmed this California girl's heart. They are by far the best I've had (save the not-gluten-free ones at Dolores) and if I were rich, I'm pretty sure I would pay to keep myself in a steady supply of these every week.




2. Vegan Peanut Butter Oat Chocolate Chip Cookies

For those of you who follow me on IG and Twitter, perhaps you've seen my lamenting over the steep learning curve of baking gluten-free and vegan for my plethora of vegan friends. It's not an easy task and I feel like I have yet to bake a vegan cake that even comes close in texture to what I can usually achieve. When I finally reached my breaking point, desperate for something that I could be happy to present to others for their birthdays, I made a pivotal discovery: Cookies are where it's at. Not having to work as hard to rise or match that very specific cake crumb, cookies are much easier to satisfy vegans and non-vegans alike - and this recipe is definitely a winner for everyone.




3. The Sausage Man Never Sleeps Streaky Bacon

My husband and I visit Simon the Sausage Man regularly, indulging in his pork products that are so unlike any of their German counterparts more often than we should. Being too singularly-focused, we had neglected to pick up his thick-cut, real deal breakfast bacon until just a few weeks ago. Now we're hooked. This is by far some of the best bacon I've had, perhaps ever. If you don't want to develop a serious bacon habit, stay away, I warn you. There is no going back after this.




4. My Special Chocolate Birthday Cake Recipe

This recipe is one of my pride and joys, one that is truly my creation. I adapted a childhood favorite, which called for boxed cake mix, into a gluten-free, from-scratch cake that I think might be even better than the original. The cake that I often requested for my birthday - then called 'Almost Better Than Sex Cake', because it is - has joined my celiac lifestyle with relative ease, save lots of recipe testing, which let's face it, means lot of cake eating (darn). So when one of my first non-vegan derby friends had a birthday last month, I jumped at the chance to make this for her. Rich and moist, with a bit of alcohol to add some depth, this simple-looking chocolate bundt is outshines its modest appearance.




5. Jones' Cucumber & Tonic and Blood Orange-Strawberry Sorbets

Gabrielle just can't stop coming up with fantastic ice cream flavors. These ones are technically sorbets (and I technically enjoyed them in the first days of September, shhh), but no less satisfying, especially on a warm summer day. While the blood-orange strawberry was her special, limited edition flavor, it was the cucumber and tonic, reminiscent of one of my favorite cocktails, that really got my attention. Cucumber, so often a rather light and lackluster flavor came through powerfully and perfectly in this dreamy sorbet. The only thing that could possibly make it better? The addition of gin, of course!


Don't forget to share your gluten-free eating wins with the hashtag #celiacdoesntsuck on Twitter and Instagram! Whether you're celiac, intolerant or just eating GF because it makes you feel better, let's spread the positivity of how good gluten-free eating can be.

Let's face it, sometimes it's hard to get excited about eating when you have celiac. It's not so bad getting a handle on satisfying things at home, once you have your go-to recipes and know where to get the best alternative ingredients, but eating out or with friends can be such a daunting task that you avoid it altogether. With so many celiac struggles, I figured it was time to focus more on the positives - all the great gluten-free things that I can eat!

I'm starting this new feature 'The 5 Best Things I Ate' every month not only to help remind myself of all the deliciousness I have enjoyed, but to share safe locations, delicious products and great recipes with you, too. Anyone who knows me can tell you I don't settle for mediocre food just because it's my only option. I always seek out the best, which is why I've also started a hashtag on Twitter and Instagram for further sharing with the gluten-free community: #celiacdoesntsuck. Sure, #celiacsucks a lot of the time (if Twitter's unending feed of the hashtag is any indication), but isn't there enough negativity floating around the internet already? Read on, and be inspired to eat better food, celiac be damned!




1. GF Jules's Limoncello poundcake

I was searching for something bright and citrusy for Easter when I came across Jules's recipe for a limoncello poundcake. With half a bottle of limoncino (the regional version bought on our holiday in Cinque Terre a few years back) still in the freezer, I knew I had found the winner. Since I'm always in the 'go big or go home' camp, I doubled the recipe so it could fit in a fancy bundt pan, perfect for our Easter brunch with friends. Jules apparently was as impressed as our guests, since she requested the photo to add to her recipe post. Thanks again, Jules, for making our Easter that much sweeter!




2. Truffle pasta in a parmesan bowl at Rudolph's in Hamburg

First off, finding a place that understands that gluten-free pasta can't just be thrown in the same water as glutenous pasta when feeding a celiac is next to impossible. Bless those Italians who know and understand this stupid disease. Add that safe pasta to some truffle and put it in a crispy 'bowl' made of parmesan, and this lunch special at Rudolph's in Hamburg was not only the best thing I ate last month, but perhaps so far this year. Decadent, but not too heavy. I would consider making the trip there just for this dish, no joke. (I'll be reviewing this place properly here on the blog very soon, so stay tuned because pasta is just the beginning of its gluten-offerings!)




3. The Sugar Hit's Cinnamon-Sugar Doughnuts

I started making these last year when I went on a doughnut-making kick and they are still one of my favorite recipes. The best part? They're yeast-free, so they come together in no time. A few minutes in the oil, roll in some cinnamon sugar and bam, hot, fresh doughnuts! So easy and delicious. No wonder Clementine Daily liked the looks of them! I've tried a couple different gluten-free flour options (just the same weight as glutenous flour in the recipe) and so far, my favorite is the starch-heavy Rewe Frei Von flour blend. Do let me know if you try them and what flour/s work best for you!




4. Bravo for Paleo's Plantain Nachos

Since my health has been a bit of a struggle lately (any other celiacs go through this regular roller coaster of wellness? ugh), I figured digging back into some of my favorite paleo recipes couldn't hurt, as any time I cut grains altogether (along with coffee and alcohol, which, let's face it, is a lot tougher), my gut feels much, much better. Monica's super easy nacho recipe (I use Fed + Fit's plantain chip recipe, since it's not so easy to come by the ready-made ones here in Germany: easy, but a bit more time-consuming than opening a bag) is such a great weeknight dinner in front of something like The Bachelor. I add cheese (not paleo), avocado, fresh coriander and a good douse of hot sauce - and try not to feel so guilty for eating nachos for dinner.




5. Easter Lakrids

I first discovered this flavor of one of my favorite candies last year on a sale shelf and have been waiting for Easter to come around again to see if they would be re-released. Thankfully, they were. Lakrid's Easter flavor, with crispy peppermint coating and a layer of milk chocolate around sweet, blissfully gluten-free black licorice, are my favorite way to satisfy my sweettooth. Plus, they're expensive enough to keep me from inhaling a whole jar in one sitting.



Don't forget to tag your positive gluten-free food photos and experiences with #celiacdoesntsuck - and help spread the gluten-free goodness!

It's no surprise that my first turkey - and my first-ever hosting of Thanksgiving - was mostly courtesy of Real Simple's recipes. At a time when I was still learning my way around a kitchen and German grocery store (where most American conveniences, like canned pumpkin, had to be made from scratch), I figured I'd make it as easy on myself as I could. Years later, I find many of these recipes still hold up, still garnering rave reviews. They're not "cheater" recipes or lacking in any way, they're just simple, easy-to-understand ways of getting to the same result: a delicious Thanksgiving - or any holiday, really - dinner. And when you have such a massive feast to prepare, who couldn't use some simplification?

Only now, it all has to be gluten-free (thank you, celiac), which adds an extra layer (or five) of complication. It's important to note, as it often is with gluten-free needs, the devil's in the details. Even if you've managed to procure some gluten-free rolls for yourself or your gluten-free guest, gluten so often lurks in the most unexpected of places. That broth you use to rehydrate your turkey? It commonly has wheat or yeast grown from wheat. Nuts and spices, staples on any good Thanksgiving table? More often than not, it reads "may contain gluten" on the label. Seriously?! Sometimes it feels like the whole food industry is out to get us.

Staying safe from glutening requires diligence and flexibility. Always read labels and if you are hosting someone with food allergies, be sure to ask what things to look out for as you buy your ingredients, as many celiacs often have other food sensitivities. Don't forget about cross-contamination in the kitchen and on the table - designate serving utensils for the gluten-free food and use a dedicated gluten-free cutting board for preparation of allergy-friendly food. It can be a hassle, but I promise, your gluten-free guest will be so grateful they might even tear up at being able to take part in such a special meal (yes, I've done this).

So with Thanksgiving a week away, I thought I'd share my favorite recipes - plus a few new ones - that I'm going to depend on this year:

• These are the guidelines I've followed every year for Thanksgiving turkey (and a few times, Christmas), with great results. Don't let the task scare you off, it's easier than you think. And no matter what your grandmother did: No stuffing in the bird! Not only does it slow down the cooking time, but if it's with wheat-based bread, the whole thing is then contaminated for the gluten-free.


• This apple, cranberry and pecan stuffing was a game-changer for me, having grown up on sticky Stovetop that had me convinced I hated stuffing. Whether you use a traditional Italian loaf for those non-allergy folks, or a good, hearty gluten-free white loaf (I've done both, pre- and post-celiac diagnosis), both ways turn out as the best stuffing I've ever tasted. Last year, guests even rated mine above the gluten-filled stuffing someone else brought. Boom!


• The mushy canned yams of my childhood Thanksgivings I've replaced with real steamed sweet potato casserole, albeit in a very decadent presentation. With brown sugar and marshmallows, it's a bit more like dessert. Gluttonous, but that's kind of what Thanksgiving is all about.


• Mashed potatoes are a must, with copious amounts of butter. Adding sour cream to them is the trick my mom taught me that I use to this day.


• Ever since my step-dad joined the family, his mom's corn soufflé has become a staple at our holiday feasts. Every time I've served it at my Thanksgivings, it's always met with high praise - and second helpings. It's classic, middle-America goodness. (find the recipe below)


• With all this heavy stuff, I like to whip up some fresh green veggies so I don't feel as if I'll have a coronary right there at the table. These green beans with pecans and maple vinaigrette are simple yet elevated enough for a holiday table.


• Embarassingly, I'm a fan of the jelly cranberry sauce that plunks out in a can-shaped blob onto the serving dish, but that's purely nostalgia from my childhood. As as adult, I have discovered that real cranberry relish - made from real, fresh cranberries - are where it's at. This Bourbon Cranberry Compote - add the zest from one orange, trust me! - is just what turkey (and leftover turkey sandwiches) is begging for.

I realize saying this is a bit of Thanksgiving sacrilege, but pumpkin pie is not my favorite thing. More often than not, it's a slightly gelatinous hunk with only a subtle pumpkin flavor and a too dry, lackluster crust. But I love pumpkin, so I'm all about finding something better. These are my top pumpkin dessert contenders this year (or perhaps I'll make them all...):

• This pumpkin mousse pie from Anna of Creamy Crunchy Sweet is absolutely delicious. Good pumpkin flavor, creamy yet light, I was bowled over when I tested this recipe out last month. Instead of just subbing in a standard gluten-free pie crust, I made a more simple crust of crushed Schär Spekulatius cookies and butter (I followed this recipe for the crust) for a great flavor and texture to accompany that creamy pumpkin filling. A bit crumbly, but so good.


• One of my very favorite gluten-free blogs - the seasonal recipes! that photography! - just published this beautiful Hazelnut Pumpkin Tart, which I probably stared at googly-eyed for a good five minutes before even reading the recipe. Usually, I don't like making things for the masses that I haven't at least tested first, but based on past experience with Wild Apple, something tells me no one would be disappointed.


• Thanksgiving might be all about pies, but I'm a cake girl. Ever since I made these Pumpkin Brown-Butter Cakes a couple months back, I have been just waiting for an excuse to make them again. Moist, spicy and a great consistency, they received rave reviews from our guests as well. Thanksgiving sounds like just the excuse to whip up another batch, perhaps in a large, single cake version.

Here's to a tasty Thanksgiving and a delicious holiday season!


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The Kelley's Corn Soufflé

20 oz/ 567g frozen corn
3 eggs
1/2 cup chopped onion
1/4 cup all-purpose gluten-free flour
2 tsp salt
1/4 teaspoon white pepper
1 tablespoon sugar
dash nutmeg
2 tablespoons butter, melted
2 cups half and half (half cream, half milk)
3 strips bacon, cooked unti crispy
French fried onions (GF recipes for homemade fried and baked versions)

Preheat oven to 325°F/162°C. Lightly grease 9x13"/22x33cm baking dish. Mix all ingredients except bacon and fried onions in the pan. Bake for one hour. Sprinkle with onions and bacon for the last five minutes in oven. Serve warm.

Serves 8-12 as a side (or 1, if you're me).

In my previous life, unburdened by poor health and any concern for nutritious eating, white rice could have been a food group. I ate it like crazy. In my poor college days, I would buy Chinese boxes filled with it, adding soy sauce for bargain work lunches, not really thinking of what little it did for my body. I'd eat leftovers for breakfast, with hot milk, butter and sugar for an improved texture experience on the oatmeal I so detested. But on it's own? Well, white rice really doesn't taste like much. So what was I holding onto by not trying an alternative?

I'll admit, I'd heard of cauliflower "rice", but as a staunch hater of the white veg, I never even considered it. Once I opened up to the idea, my newly narrowed food world opened way, way up. As an accompaniment to curries and Asian-inspired meat dishes, it's the perfect sub for rice - and surprisingly delicious, even for those fellow cauliflower-haters out there. Trust me on this one. High in fiber and vitamin C, it offers a lot more nutrition than white rice and at about ten minutes cooking time, this "rice" is ready faster than the real thing.

I feel like I'm still figuring out how to cook and eat the best way for me right now, but realizing I am down with subbing out grains like rice with cauliflower rice to make the foods I used to, the better I feel - both health-wise and that hard-to-please side of me that just wants to eat delicious food. This curry satisfies all those needs, not to mention that like most curries, it's super easy and flexible to all kinds of substitutions. Change up the veggies. Omit the meat if you're vegetarian. Use a different curry flavor (I love the green curry paste for Thai Turkey Meatballs). Make a big batch and you're fed for days. What's not to love?


Matsaman Curry with Cauliflower Rice

For curry:
2 Tbsp olive oil or coconut oil
1 yellow onion, chopped
2 cloves garlic, minced
2 large chicken breasts, cut into cubes
3 carrots, sliced into thin rounds
2 zucchini, chopped
2 medium sweet potatoes, cubed
1 can coconut milk
2-3 Tbsp Thai Matsaman Curry Paste

For "rice":
1 large head cauliflower
3 shallots, chopped
2 cloves garlic, minced
5 green onions, light green part, chopped
2 Tbsp coconut oil

For garnish:
toasted sesame seeds
chopped green onion
chopped corriander
lime wedges
salt & pepper

Prep the rice by grating the cauliflower into rice-sized pieces, either by hand or with a food processor. Set aside. Steam the sweet potato for about ten minutes and remove from heat, set aside.

In a large pot or Dutch oven, heat the oil over medium heat and add onion and garlic, sauté until garlic is fragrant and onion is translucent. Salt and pepper the chicken cubes and add to pot, stirring occasionally. Once the chicken has cooked on the outside, push aside and add 2-3 Tbsp Matsaman curry paste and slowing whisk in coconut milk. Add more paste to your flavor and spiciness preferences. Stir curry sauce into chicken and reduce heat.

Meanwhile, heat coconut or olive oil in a large sauté pan over medium-high heat for the "rice". Add garlic and shallots, stirring constantly to keep from browning too quickly. Once softened and fragrant, add grated cauliflower and green onions. Stir well to combine. Turn down heat to medium and continue to cook for about 7-8 minutes, stirring occasionally to cook evenly.

Carefully stir the vegetables into the curry. Bring to a simmer, reduce heat and cook for about five minutes, until vegetables are at desired texture (I prefer mine less cooked so as not to have a mushy curry). Add in cooked sweet potato during the last minute or two to bring to the same temperature as curry.

Make sure rice is cooked through, then serve curry over rice in bowls and garnish with preferred toppings.

Serves 4

I had reasonably high hopes this year for my birthday, unfortunately most of which came crashing down in a cloud of head-cold haze and heaping piles of tissues. After deciding that only four waking hours that day did not a suitable birthday make, September 15 was declared the new 14th and a birthday do-over was made. Being significantly more lucid meant I could enjoy the presents, my special dinner and the birthday cake. Oh, the cake...

When I first spied the Strawberry Mousse Cloud Layer Cake on Martyna Angell's Instagram for her food blog Wholesome Cook, I knew I had found my birthday cake. A strawberry-lime mousse layer, reminiscent of a seasonal margarita? Sponge cake that was actually gluten-free? Whipped cream spiked with ample flecks of vanilla bean?! My heart swooned and stomach grumbled. My recent celiac diagnosis had me panicked about finding a birthday cake as good as years past, but I needn't have worried. When I took my first bite of this beautiful creation my husband made for me while lay in a foggy-headed stupor, even my impaired senses could taste a winner. The tart mousse coupled with the nuttiness from the almond-meal sponge and the sweet vanilla cream was exactly as Martyna had named it: like floating on a cloud of decadence.

Despite my rather hazy state of mind and the rescheduled celebration, my birthday was salvaged. I owe huge thanks to everyone who wished me a happy birthday, not to mention the Herculean culinary efforts of my husband, from the homemade chicken soup on my real birthday to the feast of pot roast, apple-walnut cabbage salad and this lovely cake, complete with candles and a solo of "Happy Birthday", the next day. As for Martyna, I am grateful to her and the many food bloggers that have made this new gluten-free life of mine just as enjoyable and full of good food as before my diagnosis. Here's to another year filled with more happiness, good health and deliciousness than before!

During our time without a working stovetop in our new Berlin apartment, I suffered from a sort of cooking malaise in which I let the sad state of our kitchen get the better of me. Luckily, my husband stepped up quite often to figure out what we would make for dinner - and more importantly, how the heck we were going to do it. This was one such oven-only recipe he discovered - the rice was made with an awesome microwave rice cooker picked up at our local Asian market - and I immediately insisted it remain in our regular dinner recipe rotation.

The nice thing about this fairly simple meal is the ability to change it up and customize it. Cut down on the chili paste if you don't want it so spicy. Mix it up with the kind of vegetables you prefer. You can even make it with boneless, skinless chicken breasts, if that's your thing (though I think much of it's winning flavor and moisture hail from the bone-in, skin on meat). Another plus: This sticky-sweet and hot goodness gets even better after it's had time to sit, so it's one of those wonderful and rare occurrences where the leftovers are even better than the first night.

Hope you enjoy it as much as we do!



Glazed Orange-Hoisin Chicken with Vegetables

3 tablespoons hoisin sauce
1 teaspoon chili paste
1 large garlic clove, pressed
1/3 cup soy sauce
1 tablespoon honey
1 tablespoon roasted sesame oil
1 tablespoon minced fresh ginger
1/4 cup orange marmalade
2 tablespoons scallions, chopped for garnish
3 lbs/ 1.3 kilo chicken legs with thigh, with skin
3-4 carrots, cut on the diagonal
green beans (optional)
sliced bell pepper, for garnish
chopped green onion, for garnish
roasted sliced almonds, for garnish
2-3 cups cooked white rice

Combine ingredients up to marmalade in a large bowl and whisk until well combined. Preheat oven to 375°F/190°C. Place the chicken and vegetables in a large shallow roasting pan or baking dish. Pour the hoisin marmalade sauce over the top. Bake for 45 to 50 minutes, or until the chicken is done (depending on thickness of meat), basting with juices one or two times during the baking process. Remove from oven and serve over rice. Spoon some sauce over it and garnish with the bell pepper, onions and almonds. Serve immediately.




adapted from this recipe

The first time I made this recipe, the only kind of green (or red or yellow, for that matter) curry I was familiar with was on a Thai take-out menu. Not only had I never cooked with curry paste, but I had no idea what I was looking for on the Asian market shelves lined with jar after jar of labels I couldn't even read. Needless to say, I felt a little out of my depth, for the relatively new cook that I was.

So that first attempt was a little lackluster, but I knew we had a potential winner on our hands. It wasn't until I understood the flavors more - and became a better cook in general - that I felt more confident to make changes and substitutions to suit our tastes. Perhaps even more importantly, it took my dear British friend who knows a thing or two about curries to point me in the direction of a better curry paste. With the right amount of heat and a bit of veggies thrown in for a more balanced dinner, I have worked out a recipe for one of our go-to meals. Just mix up my favorite cocktail accompaniment - a Kentucky Mule - and it's the perfect night in. Here's to more nights like this, now that I finally have my Berlin kitchen nearly complete!



Green Curry Thai Turkey Meatballs

1-1/2 lbs/680g ground turkey
2 tsp minced ginger
2 tsp + 2 tbsp Thai green curry paste, separated, plus more to taste
2 tbsp Asian fish sauce
1 tsp sugar
1 egg, lightly beaten
1/3 + 1/2 cup green onions, white and green parts finely chopped, separated
1/4 cup chopped cilantro (coriander)
salt to taste
2 tbsp peanut oil
1 14oz/400ml can coconut milk
1 tsp minced garlic
1/4 cup freshly squeezed lime juice
2 cups chopped vegetables, such as green beans
3 cups cooked rice
cilanto, chopped green onion and lime wedges, for garnish

In a medium bowl,combine turkey, ginger, 2 tsp curry paste, fish sauce, sugar, egg, 1/3 cup green onion and cilantro, mixing well. Heat peanut oil in a large, nonstick skillet over medium-high heat and fry up sample of meat to taste. Add more curry paste and salt if desired. Form into one-inch/2.5cm meatballs and cook in oil until all sides are nicely browned, about 10 minutes. Remove from the pan and set aside in a covered bowl. Lower heat to medium. Add 1/2 cup of green onions and minced garlic to the fat in the pan and stir until soft, about five minutes. Add can of coconut milk and scrape up any brown bits from bottom of the pan. Whisk in 2 or more tablespoons Thai green curry paste and lime juice. Taste and add more curry paste and lime juice as desired. Bring to a boil, then reduce to simmer. Add green beans and meatballs back to pan, cook covered for a few minutes for flavors to meld and vegetables to soften. Serve over rice and garnish with cilantro, green onion and lime wedges.

Serves six.




Adapted from this recipe.

This is one that took a little TLC. When I first came across the recipe, it sounded good enough, but the online comments were full of people proclaiming it 'bland' and even the ingredients sounded a little flat. With my then-very remedial cooking skills, I used the more seasoned cooks' commentary and a little of my personal preferences to figure out what additions and substitutions would make this a worthwhile meal. The coconut milk and Sriracha make this a bit more of a spicy curry sauce and the vegetables make it a more well-rounded dinner. What started out as a so-so recipe has become one of our spicy and satisfying cold-weather staples. Hopefully, you will come to enjoy it as much as we do.


Ginger Curried Chicken and Vegetables

1/3 cup + 2 tbsp tomato paste
1 cup coconut milk
2-4 tbsp Sriracha (adjust to heat preferences)
4 cloves garlic, chopped
2 tbsp curry powder
1 tbsp fresh grated ginger
1-1/4 tsp ground cumin
1 medium onion, chopped
3-4 cups various chopped vegetables (I like zucchini, carrots, red bell pepper and small, quartered potatoes*)
4 chicken breasts, cut into medium-sized chunks
salt and pepper
1-1/2 cups jasmine rice
1/2 cup plain whole-milk Greek yogurt
2 green onions, thinly sliced

Pre-heat oven to 325F/160C on convection setting. In a 4-6 quart dutch oven, whisk together the tomato paste, coconut milk, Sriracha, garlic, curry powder, ginger and cumin. Add onion and vegetables, stir to combine. Place chicken on top and season with salt and pepper. Cover and cook until chicken is cooked through and tender, about an hour, checking and stirring contents after about 45 minutes. Twenty minutes before serving, cook rice according to directions. Just before serving, add the yogurt and 1/2 tsp more salt to curry and stir to combine. Serve with the rice and sprinkle with chopped green onion.

* If using potatoes, boil first for about 5-7 minutes to soften before adding them to the pot


Adapted from this Real Simple recipe

With all the packing and selling and planning for our Berlin move, my cooking mojo has taken a bit of a hit. There are days when my husband has come home from work and I have to tell him to fend for himself because I have not the motivation, the hunger nor the time to make something happen. On such occurances, I feel terribly guilty. But on the weekends, when my husband gets excited about a recipe he has found and asks if he can cook dinner, I gratefully sit back and let him be master of the kitchen.

This weekend, as soon as he started asking for specific spices and mentioned he had to find raw chorizo while at the grocery, I could hardly contain my excitement. Anything spicy is always a treat when living amongst a culture with an aversion so strong to spice of the heat variety, anyone with a love of Mexican or authentic, belly-burning Indian knows that to enjoy any of these cuisines, you're going to have to cook it yourself - and likely have to import the ingredients as well. So when my husband actually managed to find some spicy raw sausage (at Hit, if anyone's looking...), that two-hour wait time for this slow-cooked, stewy goodness felt a bit like torture.

Now, let me just say, I'm extremely lucky that my husband not only knows how to cook, but has an appreciation for good food perhaps even stronger than mine. I have never been disappointed in anything he has brought to the table. That said, when I took my first bite of this Mexican street food, complete with chunks of red potatoes, pretty decent avocado (also notoriously hard to find in Germany) and nice, sharp shredded cheddar, I declared it the best thing he has made yet. Even my burning lips couldn't stop smiling with delight. Two thumbs way, way up.


Pork Tinga recipe from Food & Wine

When I first saw the recipe for Sloppy Tacos in the r.s.v.p. section of the September issue of Bon Appetit - yes, I'm a bit behind on my magazine reading - I was intrigued (meanwhile, my husband could not stop with the dirty euphemisms). I really enjoy tacos, Sloppy Joes are OK, but I wouldn't say either is necessarily my favorite food, especially not crispy tacos of the ground beef variety. But somehow, when you make this Sloppy Joe meat and pair it with a taco, it became one of the best things I have eaten in a long time. Magic, I tell you.

The meat is perfectly spicy and sweet, and with the crisp of the taco shell, the sharpness of the cheddar and the brightness of the lime sour cream - pure heaven. I recommend you whip up these for your next taco Tuesday craving. But don't stop there. The recipe states it serves six, which is madness unless you're having sumo wrestlers over for dinner. We've had this for three-plus meals and there is still a giant vat of leftover meat in the fridge. So if you're like me and get sick of eating the same leftovers after about day two, this recipe is the perfect solution. Have your Sloppy Tacos, but then slap it on buns and have traditional Sloppy Joes or add it to scrambled eggs wrapped in a tortilla for a breakfast burrito. And of course, the highlight was when we piled up the Sloppy Joe goodness on top of fresh-from-the-oven nachos and doused them with the lime sour cream and fresh coriander. Seriously, this recipe does not quit.


See bonappetit.com for the Sloppy Tacos recipe, originally from Off-Site Kitchen in Dallas. Charred Tomato Salsa (pictured in the back) via Esquire's September issue.

Living in Germany, sometimes I miss Halloween. Not so much the trick-or-treaters that would interrupt our annual Shaun of the Dead viewing every five minutes, or even all the amazing seasonal decor that some people would adorn their house with. No, just like for those sugar-crazed kids, it's all about the candy. Every year, I would buy all of my favorites in preparation for the onslaught of kids, with each doorbell ring hoping this was the last bunch, so that I could greedily keep the rest of the stash in one of my drawers at work, dipping into it whenever I felt stressed or was just in need of a sugar rush. Oh yeah, perfectly healthy behavior.

Now that I'm a grown up who knows better than to gorge myself on countless mini candy bars, not to mention living in the land of no Halloween, and therefore no bags of Halloween candy (what's the fun in a regular size candy bar for Halloween?), I am looking for another way to get my sweet fix - and this caramel corn is it. Perfectly sweet and salty, with a little adult-inspired bourbon flavor, it is the fast track to caramel and just as delicious as the real deal. That said, I will admit the corn syrup element doesn't thrill me, but seeing as my pilgrimage to successful caramel making has been rocky at best, I don't mind indulging in this quick, cheater's version every once in awhile.

So you can keep your tiny packets of Almond Joys, Bottle Caps and Sweet Tarts (mmm, Sweet Tarts...). This Halloween it will just be us, a bowl of this stuff and an uninterrupted showing of my favorite zombie-fighting hero. Have a happy Halloween!



Salted Caramel Bourbon Corn with Peanuts

10 cups cooked popcorn
1/2 cup unsalted peanuts
6 tbsp unsalted butter
1/3 cup packed light brown sugar
3 tbsp light corn syrup
1/2 tsp real vanilla extract
1 tsp bourbon
1/2 tsp sea salt, separated

Heat oven to 300°F/145°C. Butter baking paper liner or rimmed cookie sheet directly. Pop popcorn in an air popper or on stove and transfer to a large bowl, tossing with the peanuts. In a medium saucepan, combine the butter, sugar and corn syrup. Cook over medium heat, stirring frequently, until the mixture bubbles and lightens in color (3-5 minutes). Stir in vanilla, bourbon and 1/4 tsp salt. Pour over cooked popcorn and peanuts and with a rubber spatula, toss to coat. Spread popcorn mixture on the prepared baking sheet and sprinkle remaining salt over. Bake, tossing once, until deep amber (30-35 minutes). Remove from oven, toss and let cool on the baking sheet (popcorn will crisp as it cools). Store in an airtight container for up to a week.
 

Adapted from this Real Simple recipe

I had been wanting to make a really good pumpkin cupcake since pumpkin season began, so of course I went right to the supreme source: Martha Stewart. See, I tried working out my first-ever cupcake recipes not too long ago only to be reaffirmed by what I already knew: that baking is much more science than art and concocting just the right flavor and texture requires a precision and baking know-how I just do not yet possess. So with my overly ambitious plans for treats for friends to enjoy while perusing our massive moving sale last weekend, I decided to go easy on myself and trust in a recipe I knew wouldn't let me down.

After tweaking the frosting to be a bit richer in flavor and a smidge less sweet, and making them the perfect bite-size treat (so you can't feel guilty for eating them in multiples), I think these are a definite winner to add to my autumnal cooking routine.



Mini Pumpkin Cupcakes with Maple-Brown Sugar Cream Cheese Frosting

for cupcakes:
2 cups flour
1 tsp baking soda
1 tsp baking powder
1 tsp coarse salt
1 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp nutmeg
1/4 tsp allspice*
1 cup packed light brown sugar
1 cup granulated sugar
1 cup/250g unsalted butter, melted and cooled
4 large eggs, lightly beaten
15 ounces/2 cups fresh pumpkin puree
extra butter and flour for greasing the pan

for frosting:
8 ounces/226g cream cheese, softened
1/2cup/125g unsalted butter, softened
1 tbsp maple syrup
1/2 tsp pure vanilla extract
1 cup powdered sugar
1/2 cup brown sugar

Preheat oven to 350°F/175°C. Butter and flour a mini muffin tin (since these are bite-size, they are much better without the hassle of the usual paper liners). In a medium bowl, whisk** together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice. Set aside. In a large bowl, whisk together brown sugar, sugar, butter and eggs. Add dry ingredients and whisk until smooth. Whisk in pumpkin puree. Add 1-1/2 tablespoons of batter, depending on the size of your mini muffin tin - or about 2/3 full. Bake until tops spring back when touched and toothpick comes out clean from the center, about 14-16 minutes, rotating pan if necessary. Transfer to wire rack and cool completely.

For frosting, beat cream cheese and butter together with a mixer until smooth. Add maple syrup, vanilla, powdered sugar and brown sugar until well combined and smooth. Frost cooled cupcakes and garnish with a sprinkle of pumpkin pie spice and a roasted pumpkin seed.

*Allspice can be hard to come by in Germany, in which case you can make a substitute with equal parts cinnamon, cloves and nutmeg.
**Use a heavy-duty wire whisk, as the batter gets really thick and goopy, and will become hard to mix otherwise.


Recipes adapted from Martha Stewart's, here and here

Pumpkin spice lattes. The official sign of autumn. Imagine my surprise after moving to Germany - land of seasonal eating that it is - that this seasonal treat did not exist. Pumpkin soup. Pumpkin pasta. Pretty much every savory pumpkin concoction out there, but no sign of that ubiquitous American fall beverage. It even took German Starbucks until this year to realize the huge gaping hole in their holiday flavor line-up before I was able to get my first store-bought pumpkin spice latte in years. I can only hope that means eggnog lattes aren't far behind... (pretty please!)

So what was a girl to do until this recent pumpkin beverage revelation in Germany? Well, make her own, of course. With the pumpkin puree (halved Hokkaido, face down on lined baking sheet for 45-60 minutes at 350°F/175°C, scoop out and puree in food processor) I keep in heavy rotation during this time of year, it's really so easy - not to mention with homemade syrup, you know exactly what fresh stuff is going into it, rather than having to wonder at the plethora of unpronounceable ingredients likely included in something imported (word is there's no actual pumpkin in Starbucks' version, either). Also, sparing yourself from spending 4,10€ - nearly $6 US and that's just for a tall, folks - for this pricey export can't be beat.

Without further ado, here is what you need to have on hand to make this satisfying autumnal treat at home, any time you please (even in summer!):



Pumpkin Spice Syrup

1/3 cup fresh pumpkin puree
1 cup granulated sugar
1/2 tsp vanilla
1 cup water
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1/4 tsp ground ginger

Combine all ingredients in a saucepan, whisking to blend, and bring to a boil. Cook over medium heat, stirring occasionally to keep syrup from burning. Let mixture cook until it becomes syrup-y and begins to coat the spoon, about 10-15 minutes. Remove from and let cool a bit before transferring to a heat-proof container. Store in refrigerator, and shake before use.



Pumpkin Pie Spice

2 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp nutmeg
1/4 tsp cloves

Mix together spices in a small bowl and then transfer to an airtight container, preferably a spice shaker for easy use.


So now that you've got the seasonal accoutrements, you are all set to add them into your regular coffee routine. Since my at-home coffee making is rather simplified - French Press and milk whisked over the stove - I just make my usual coffee and add my pumpkin syrup to my milk as I warm it up. You could always heat the syrup separately, depending on your set-up at home, as the syrup will thin out again once heated for easier mixing into your beverage. The ratio of syrup to milk is completely up to your preference of flavor and sweetness, but I use about 2 tablespoons of syrup to 1/2 cup milk. Put your coffee drink together however you prefer and sprinkle with pumpkin pie spice. Just be prepared, you might never go to Starbucks again.



Pumpkin spice syrup recipe adapted from this one

Autumn food kicks off gloriously with pumpkin - and pumpkin soup might just be the pinnacle of seasonal eating. Warm in both beautiful color and as the comforting food equivalent of sweater weather, pumpkin soup is one of those things I look forward to all summer - along with breaking out my favorite sweaters, of course.

The thing about cold-weather food, and pumpkin is no exception, is that after months and months, the heaviness of such recipes can very nearly weigh on your soul and leave you pining for some warm-weather lightness in your belly. Since that is no way to end up in this most wonderful of cooking seasons, I have found this soup to be the perfect marriage of rich and spicy autumnal pumpkin, with just the right sweet lightness from citrus and mango that making this all the way through till spring will leave one neither feeling heavy nor wanting for lighter summer fare. So go forth, and make soup.

Here's to pumpkin season!



Thai Pumpkin Soup

16oz/475ml chicken broth
15 oz/2 cups fresh pumpkin puree
12oz/ 355ml mango nectar
1/4 cup chunky peanut butter
2 tbsp rice vinegar
1-1/2 tbsp minced green onions
1 tsp grated fresh ginger
1/2 tsp grated orange rind
1/4 tsp crushed red pepper
1 garlic clove, crushed
optional: chopped green onion
roasted pumpkin seeds
pumpkin seed oil
heavy cream or sour cream

Combine chicken broth, pumpkin puree, mango nectar and peanut butter in a large Dutch oven and bring to a boil. Cover, reduce heat and simmer for 10 minutes (whisk well to combine). Stir in vinegar, green onions, ginger, orange, red pepper and garlic clove, cook for 5-10 more minutes to thoroughly heat and for flavors to meld. Ladle into bowls and garnish with green onions, roasted pumpkin seeds, and a drizzle of pumpkin seed oil and cream, if desired. Serve with bread.