Cinema & Spice

We are Cinema & Spice, a cooking webseries that showcases our love for delicious, healthy foods and fantastic movies and television shows. Join us in our exploration of food and film while learning new cooking skills and unique decorating ideas!

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Baked Buffalo Wings

For our final episode of Superhero Kitchen, we invited Clint (host of Cinefix & Superheroes in Training) over to cook with us.  The food he misses most on his strict diet is hot wings, so we made a healthier baked version that is FAR less fat and calories without sacrificing any of the flavor.  The only element that we couldn’t replicate was the crispy texture (which is a result of being fried), but for only 408 calories per serving, we’re sure most people won’t complain.

  Ingredients:

8 Chicken drumettes

1 Tablespoon grass fed butter

1 Clove garlic, minced

1/4 cup hot sauce (we use Cholula)

Carrot & celery sticks for serving

  Directions:

Prep your wings by first steaming them for 10 minutes on the cooktop.  Then, lay them on a cooling rack on top of a baking sheet.  Bake them at 400 degrees for 20 minutes, flip them over, and then bake an additional 20 minutes.

To make the sauce, melt the butter in a small pan on the stove.  Add in the garlic and the hot sauce, and cook over medium for a few minutes until the flavors have combined.  Toss the wings in the sauce and serve.

Serves 2

http://cinemaandspice.com/baked-buffalo-wings/

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Rosemary Turkey Burger

This is a great substitute for a traditional hamburger.  Turkey is full of zinc, iron, vitamin B, and of course is much lower in calories, carbs, sugars than ground beef.  We usually make these burgers inside because it’s so convenient, but they’d also be great bbq’ed for a party!

Ingredients:

Burgers:

¼ small red onion, minced (about 2 tablespoons)

½ tablespoon olive oil

1 garlic clove, minced

½ pound ground turkey meat (85% lean)

¼ teaspoon kosher salt

¼ teaspoon ground pepper

1 teaspoon fresh parsley, minced

1 teaspoon fresh rosemary, minced

1 teaspoon fresh sage, minced

1 teaspoon fresh thyme, chopped

Toppings:

2 oz raw goat cheddar

2 slices white onion

1 tablespoon ketchup

1 tablespoon whole grain dijon mustard

romaine lettuce

tomato

4 slices sprouted whole grain bread, cut into circles and toasted

Directions:

Heat a large pan with a touch of oil over a medium high heat.  Cook the red onion and garlic until aromatic and put in a large mixing bowl. Let the onion and garlic mixture cool. Once cooled, add the turkey meat, olive oil, salt, pepper, parsley, sage, rosemary, and thyme to the onion and garlic and form into patties.

Heat the same large pan over a medium high heat with a bit more olive oil, and cook the turkey patties with a lid on the pan (to prevent splattering and to keep the burgers moist) for 5 minutes. After 5 minutes, flip the patties and add about 1 ounce of the cheese.  Cook until the internal temperature is 165 degrees.

To assemble your burger, simply toast the bread (we cut ours with a biscuit cutter beforehand), add the toppings, and serve.

Enjoy.

Serves 2

  Nutrition Information:

450 Calories per serving

30 grams of carbs (10% daily intake)

6 grams of sugar

34 grams of protein

http://cinemaandspice.com/rosemary-turkey-burger/

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Superfood Chocolate Truffles

  Many years ago, a friend introduced me to the wonders of these chocolate truffles.  They are full of superfoods like raw cacao and raw honey, and when you’re dying for chocolate but don’t want to break your healthy-eating streak, these are a great alternative to something more decadent.  We rolled them in a few of our favorite toppings, but go crazy: the possibilities for different combinations are endless.

Recipe adapted from Kimberly Snyder.

  Ingredients:

Scant 1/2 cup raw cacao powder (high quality cocoa powder will work, too)

1 cup almond meal

1/4 cup raw honey

1/2 tablespoon melted coconut oil (you may need more if the mixture is dry)

Pinch sea salt

Unsweetened coconut flakes

Goji berries (ground up in food processor)

Bee pollen

  Directions:

Mix the cacao powder, almond meal, honey, coconut oil and salt in a bowl until well combined.  Roll into balls, and dip into your favorite toppings.  Allow to harden in the freezer before eating.

  Serves 4

(Makes about 8 truffles)

247 calories per serving

http://cinemaandspice.com/superfood-chocolate-truffles/

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Omega 3 Breakfast Smoothie

This smoothie is good for a breakfast on the run.  It is under 300 calories, but has enough good fat, protein, and fiber to keep you full until lunch.  It’s also low in sugar and carbs.  We aren’t huge fans of protein powder, so if you’re like us this is a perfect smoothie for you.

Ingredients:

6 medium strawberries

1 medium banana (frozen)

2 tablespoons almond butter (fresh ground if possible)

1 tablespoon chia seeds

3 tablespoons hemp hearts

½ cup spinach

1 cup  unsweetened flax milk + protein

ice

Directions:

Combine all ingredients into blender and blend until smooth.

Serves 2

http://cinemaandspice.com/healthy-breakfast-smoothie/

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Cauliflower Crust Pizza

We were dubious about this cauliflower pizza trend but decided to be open-minded and give it a go. We tried a bunch of different recipes and then mixed and matched the best to create our own. It truly does satisfy a pizza craving, and at only 327 calories per serving, 6 grams of carbs (which is only 2% of your daily intake) and 22 grams of protein, it is an amazing substitute. The pizza doesn’t sit well, so plan on eating it soon after you make it, but don’t worry, it’s so good it won’t be around long.

Ingredients:

1 cup raw cauliflower, grated with cheese grater or food processor

1 egg

1 cup whole milk low moisture mozzarella, grated (About 4 oz)

1.5 teaspoons fresh parsley, minced

1.5 teaspoons fresh basil, minced

1/8 teaspoon garlic powder

pinch of salt

pinch of pepper

1 pinch red pepper flakes

1/4 cup marinara sauce

2 oz whole milk fresh mozzarella

3 basil leaves, julienned

Directions:

Preheat oven to 400 degrees and prep two baking sheets with parchment paper.  On one of them, roast grated cauliflower for 15-20 minutes until it is a touch golden.

Using a paper towel, remove as much liquid from the cooked cauliflower as possible.  This will help the crust hold better and to not be too moist.  Once the cauliflower has been pressed, add it to a bowl with the low moisture mozzarella, parsley, basil, garlic powder, red pepper flakes, salt and pepper.

Spray the 2nd baking sheet with a little canola oil spray and lay out the “dough”. Use your hands to form an 8 inch circle (if you’re confused, consult the video!) and bake for 20 minutes until golden brown.

Turn on your broiler and add the toppings to your pizza. Spread a thin layer of marinara sauce, followed by the cheese, and some additional red pepper, if you choose.  Put under the broiler until the cheese begins to bubble.

Serve hot with fresh basil.

Serves 2

http://cinemaandspice.com/cauliflower-crust-pizza/

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Fried Brown Rice

Fried rice is the best, but it’s also the worst for you.  We’ve been playing around with healthy fried rice recipes lately, and this is the one we’ve landed on.  It’s light on oil and has far more fiber than traditional fried rice.  At 360 calories, 11 grams of fat and 15 grams of protein, this good-for-you version tastes remarkably like the fried rice you know and love.

Ingredients: 

1 ½ teaspoons hot water

½ teaspoon honey

½ teaspoon sesame oil

½ teaspoon mirin

3 teaspoons soy sauce

2 cups cooked short grain brown rice (about ¾ cup dry rice and 1.5 cups water)

¼ cup frozen peas & carrots

2 cloves of garlic

1 scallion, sliced

2 eggs, whisked

salt and pepper to taste

1 teaspoon vegetable oil

Directions:

This recipe works best with day old rice, so if you have the time, we highly recommend you don’t skip this step!

Whisk together hot water, honey, sesame oil, mirin and soy sauce and set aside.

In a large sauté pan, heat the vegetable oil and cook the onion for 5 minutes until translucent.  Next, add the garlic, and then the rice and stir.  Stir in the sauce (that you made and set aside) and and let the mixture sit for a few minutes to allow the rice to absorb the liquid. Using a spatula, move the rice onto one side of the pan.  In the empty side of the pan, add the egg with a pinch of salt and pepper. Scramble the egg, and once cooked, mix it into the rice.  Stir in the carrots, peas, and scallions.

Serve hot.

Serves 2

http://cinemaandspice.com/fried-brown-rice/

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Chicken Satay

  Although chicken satay is generally laden with fat and sugar, this version of the recipe eliminates a lot of the unnecessary unhealthy ingredients while maintaining great flavor.  We’ve heavily reduced the amount of peanut butter in the recipe by marinating the chicken in it overnight.  By doing this, the chicken is moist and flavorful sans sauce.  With only 286 calories per serving, 11 grams of fat and 20 grams of protein, this recipe is perfect for a light meal.

Check out the video of us making this here!

Ingredients:

Satay:

1 tablespoon + ½ teaspoon ginger, minced

2 cloves of garlic, minced

1/3 can of light coconut milk

1 ½ tablespoon creamy peanut butter

½ teaspoon curry powder

1 teaspoon soy sauce

Juice of ½ lime

1/8 teaspoon white pepper

1 chicken breast (cut into 1 inch strips)

Sticks for skewering chicken

  Cucumber Salad:

1 cucumber, peeled and diced

2 teaspoons rice vinegar

1 teaspoon honey

2 teaspoons chopped red onion

  Directions:

Make the marinade by combining all of the satay ingredients (with the exception of the chicken) into a bowl and whisking together until incorporated.  Add the chicken into the marinade and refrigerate overnight.

When you’re ready to cook the chicken, heat a large nonstick griddle pan over high heat and skewer the chicken.  Cook for about 5 minutes on each side until cooked through. Set aside to cool.

While the chicken is cooking, make the dressing for the cucumber salad by whisking the honey, wine vinegar, and onion into a large bowl.  Add in the cucumber and combine.

Serves 2

http://cinemaandspice.com/chicken-satay/

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The Best Gluten Free Pancakes

Most gluten free pancakes taste like cardboard covered in maple syrup.  But thankfully, we have a better option.  These pancakes were inspired by the pancakes that we love at Cafe Vida in Culver City.  They are fluffy, moist, and most importantly, they taste like real pancakes.  At 480 calories and 14 grams of protein, they’re a much healthier choice for your next Sunday brunch.

Ingredients: 

1 cup Pamela’s Gluten Free Baking & Pancake mix

1 egg

¾ cup water

1 tablespoon coconut oil, melted

1 teaspoon coconut oil for pan

¼ cup slivered almonds

1 tablespoon golden flax seeds

½ banana, mashed

1 teaspoon honey

fresh fruit (optional)

Directions:

In a large bowl stir together the pancake mix, egg, water and a tablespoon of melted coconut oil. Once the clumps have been stirred out, add the almonds, flax seeds and banana. Mix to incorporate.

Heat a large (preferably non stick) pan over medium heat and add the teaspoon of coconut oil.  Divide the batter into four and pour your first pancake.  You’ll know it is ready to flip when you can see that the corners are becoming golden and there are bubbles forming around the edges of the pancake. Depending on the size of your pan you may only be able to get one or two pancakes in each round.  If you need to add a bit more coconut oil for the cooking process go for it, just keep in mind that you are adding additional fat to the original recipe.

Enjoy hot with a drizzle of honey, and your favorite fresh fruit (if you so desire).

Serves 2

http://cinemaandspice.com/best-gluten-free-pancakes/

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Chipotle Style Burrito Bowls

No joke, these bowls will keep you full and energized for hours.  Packed with protein, vegetables, and healthy fats, this meal is surprisingly only 400 calories per serving. It’s delicious the next day too, just keep the lettuce separate and cut the avocado right before you want to eat.

Ingredients:

1 rotisserie chicken breast, shredded

1 onion, chopped

3 cloves of garlic, chopped

1 jalapeno, chopped

3 tomatoes, chopped with seeds removed

1 can of black beans, rinsed and drained

1 teaspoon honey

1/4 avocado

2 tablespoons fresh cilantro, chopped

2 teaspoons olive oil

3 cups any salad ingredients you have on hand (we used romaine lettuce, purple cabbage and red peppers)

a handful of pumpkin seeds

salt and pepper to taste

Directions:

Preheat a small pot over a medium flame and add olive oil. Combine the onion, garlic, jalapeno, and a pinch of salt and pepper in a bowl and pour half into the pot and stir. Cook until aromatic and the onions start to become translucent.

While this process is happening, start making the salsa.  Add the chopped tomato and cilantro to the second half of the onion mixture, salt and pepper to taste, and set aside.

Once the onion, garlic & jalapeno in the pot are soft and aromatic, add the can of beans and the honey and stir.  Cook until the honey is melted and add salt and pepper to taste.

In two large salad bowls, pile on the greens, chicken, pico de gallo, beans (once cool enough), pumpkin seeds, and freshly cut avocado and enjoy!

Serves 2

http://cinemaandspice.com/chipotle-style-burrito-bowls/

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Greek Yogurt Vegetable Dip

We are always peckish between lunch and dinner, and we very excited to find out that this snack fits in really well with most diet plans.  Greek yogurt is a great source of probiotics, protein, and B12 (for energy and brain function) and it’s also a great texture to be used as a dipping sauce, hurrah!

Ingredients

1 cup greek yogurt (we like Fage Total)

1 1/4 tablespoon apple cider vinegar

1 tablespoon olive oil

1 1/2 tablespoon fresh dill, finely chopped

1 tablespoon fresh parsley, finely chopped

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

salt and pepper to taste

cut up vegetables of your choice for dipping (we like cucumbers and carrots)

Directions:

Combine all ingredients in a bowl and stir.  Add additional dill, parsley, garlic powder, onion powder, salt and pepper to taste.

Serves 4

http://cinemaandspice.com/greek-yogurt-vegetable-dip/

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Banana Mint Whip

This dessert is a lifesaver when your sweet tooth kicks in and you are really fighting the craving to sink your teeth into a candy bar.  It’s really quick to make (if you have a good blender or food processor), so keep frozen bananas around for when the urge strikes.  This recipe is full of health benefits, the bananas are a great source of potassium and biotin, and the cacao is full of antioxidants and is known to be a mood enhancer. You can freeze this dessert and eat it the next day, but it is best freshly whipped up.

Ingredients

4 bananas, peeled, cut into 1/2 inch coins, and frozen

10 mint leaves

1/4 cup cacao nibs

Directions:

Put the frozen bananas into your blender (or food processor) and blend on the highest speed possible.  You’ll probably need some sort of device push the bananas towards the blades to get the whipping process started.  Once the bananas are almost fully blended add the mint and cacao and continue blending until smooth.

Enjoy!

Serves 4

http://cinemaandspice.com/banana-mint-whip/

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Cardamom Cake

Years ago, I briefly dated a guy whose family was from Sweden.  One of my best memories from that relationship was this cake.  He baked me a version of it from an old family recipe and it completely swept me off my feet.  I had never tasted a dessert that utilized a spice that I’d only had in savory dishes.  Cardamom is extremely popular in Sweden, they eat about 60x the amount of cardamom there than in the US, and after you taste this cake you’ll see why.  It’s just the right amount sweet and is great with coffee.

Recipe adapted from Bon Appetite‘s Cardamom Pound Cake

Ingredients:

3/4 cup unsalted butter, soft (1.5 sticks)

1 1/4 teaspoon baking powder

1 teaspoon ground cardamom (Or use freshly ground whole cardamom pods!  I recommend this extra step, it makes a big difference.)

3/4 teaspoon kosher salt

1/4 cup milk

1/2 cup creme fraiche

1 cup sugar

3 large eggs, room temperature

3/4 teaspoon vanilla extract

1/4 teaspoon almond extract

1/4 cup honey roasted sliced almonds (we like the ones from Trader Joe’s!)

2 cups unbleached white flour plus more for dusting

Lemon/cardamom whipped cream (optional):

1 pint heavy whipping cream

1 tablespoon sugar

1 teaspoon ground cardamom

zest of 1/2 lemon

pinch of salt

Directions:

Preheat the oven to 350°. Butter a 9x5x3” loaf pan; line bottom and long sides with a strip of parchment paper, leaving overhang. Butter parchment and dust pan with flour, tapping out any excess.  Whisk baking powder, cardamom, salt, and 2 cups flour in a medium bowl and set aside. Whisk milk and ½ cup crème fraîche in a small bowl and set aside.

Using an electric mixer on high speed, beat sugar and ¾ cup butter in a large bowl until light and fluffy, about 4 minutes. Add eggs one at a time, beating to blend between additions and occasionally scraping down sides and bottom of bowl with a spatula, then add vanilla and almond extracts.

Reduce speed to low and add dry ingredients in 3 additions, alternating with crème fraîche mixture in 2 additions, beginning and ending with dry ingredients.  Beat just until combined. Scrape batter into prepared pan, smooth the top, and then sprinkle with sliced almonds.

Bake cake, rotating halfway through, until golden brown and a tester inserted into the center comes out clean, 55–65 minutes.

Transfer pan to a wire rack and let cake cool in pan 15 minutes.

If you want to serve the cake with cardamom lemon whipped cream, use a chilled bowl and beaters to whip the cream, sugar, cardamom, lemon zest, and salt on medium until soft peaks form.  Serve immediately, or cover and refrigerate.  If you make it ahead of time, give the whipped cream a quick whip with a hand whisk right before serving.

Serves 8

http://cinemaandspice.com/cardamom-cake/

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Dark Chocolate Caramels

This recipe was created by accident.  We were making caramel covered apples and the mixture thickened too quickly to dip the apples in it.  I tried to salvage the caramel by pouring it in a tupperware and letting it cool.  The finished product was SO TASTY we couldn’t stop eating it, and then Natasha had the brilliant plan of coating them in chocolate, which obviously makes everything better.  As a finishing touch, we sprinkled them with toasted nuts & salt and put them out at a dinner party that night.  Our guests gobbled them up like wolves and demanded more.  Now they’re in our arsenal of addictive treats and are perfect to pack and send this holiday season.

Ingredients:

▪   2 cups light brown sugar

▪   1 3/4 cups heavy cream

▪   3/4 cup corn syrup

▪   2 tablespoons unsalted butter

▪   1 teaspoons kosher salt

▪   1 bag of chocolate chips

▪   1 cup chopped pecans, toasted

Directions: To make the caramel, combine the brown sugar, cream, corn syrup, butter, and salt in a medium/large saucepan.  Bring to a boil over medium high heat.  Using a candy thermometer, boil the mixture until it reaches exactly 250 degrees fahrenheit (this will take about 10 minutes).  Stir well and pour into a buttered, parchment lined pyrex baking dish.  Let sit for a couple of hours until cool to the touch.   Cut the caramel into squares (we like our to be big, about an inch on each side) and lay out on a piece of parchment paper.

Melt half of the chocolate over a double boiler just until the chocolate melts (not any longer).  Remove from the heat and stir in the rest of the chocolate chips until melted.  Coat the caramels in chocolate and set out on parchment to cool.  Sprinkle with salt and pecans.  Wrap in parchment squares or store in an airtight container.

  Makes twenty four 1″ x 1″ x 1/2″ caramels

http://cinemaandspice.com/dark-chocolate-caramels/

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Healthy Spiced Nuts

We might be in the minority here, but after all the holiday cookie parties, epic meals, egg nog, fudge, toffee, spiked cocoa etc, it gets to a point where we are no longer thrilled to be receiving decadent treats. Which is why, this year, we are recommending giving out two treats.  One of the usual holiday variety, dark chocolate caramels, and a healthier option, spiced nuts.  Usually candied nuts are full of sugar, butter, and oil, but these are made simply with spices, a little canola oil, and maple syrup. Easy to make, easy to package, and fun to eat.

Ingredients:

1 teaspoon cinnamon

1/4 teaspoon allspice

1/2 teaspoon cloves

1 teaspoon vanilla extract

1/4 cup canola oil

1/4 cup maple syrup

1 teaspoon kosher salt

2 cups raw almonds

1 1/2 cups roasted, salted cashews (we used roasted cashews because we think they taste better and are less expensive, but you don’t have to)

3 1/2 cups raw walnuts

Directions:

Preheat oven to 300 degrees and line a big cookie sheet with parchment paper. On the cooktop, toast each variety of nut separately in a large pan, since different varieties of nuts toast more quickly than others.  Toast nuts until they are aromatic, and slightly darkened, but not burnt. Put the toasted nuts into a large bowl and mix together well.

In a small bowl, combine the cinnamon, allspice, cloves, vanilla extract, canola oil, maple syrup and kosher salt. Mix and pour over the nuts.  Stir until the nuts are coated in the mixture and lay them on the cookie sheet, trying not to pile them so that they evenly cook. Bake for 30 minutes or until the nuts have dried out.  The dryer the nut, the more candied it will taste.

Cool, and enjoy!

Makes 6 cups candied nuts

http://cinemaandspice.com/healthy-spiced-nuts/

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A Perfect Day in Santa Monica

When friends come to visit from out of town we always like to give them well planned out days of fun. Since we’ve both lived here for 9 years we have a pretty good sense of what’s around, and are able to keep up with the changes in the different areas. Because of this we’ve decided to provide you (every once in a while) with a mini guide to different parts of the city for your explorative pleasure.

We will start with Santa Monica because that is where we met.

In the morning you have to go to Bagel Nosh and get a bagel. It’s on the corner of 17th and Wilshire, and it is hands down the best bagel in Los Angeles, sit down, grab a newspaper, and enjoy while watching the other weirdos eating bagel sandwiches. I (Natasha) always get a pumpernickel bagel toasted with cream cheese and cucumbers and Julianna gets a fresh everything everything bagel with cream cheese. Truthfully, you can’t go wrong, unless you get the jalapeño and cheese one, because that is just gross.

You might be inclined to get a delicious cup of coffee at this point, if that’s the case to go to Funnel Mill.  They have a huge selection of rare coffee and teas and they make every cup with such attention to detail that it is a combination of enthralling and a little bit hilarious.

If it’s a Wednesday, or a Saturday, after your bagel you should stroll down to the promenade and check out the farmers market.  The produce is amazing, the flowers are gorgeous, watching the chefs run around with the giant carts is amusing, and most of all the farmers are all really nice and excited to tell you about what they’re selling.  If it is neither one of these days you should hit Bergamot Station, which is the largest art gallery complex in Southern California, you can stroll around, check out the art, and perhaps buy an odd thing or two in the gift shop, or paper store.

For a healthy lunch you should check out Real Food Daily, it is one of the most successful health food restaurants in the city and where Julianna and I met (both working as waitresses). If you want to sit outside, enjoy the fresh air and eat some delicious jerk chicken and plantains, then head over to Cha Cha Chicken (it’s BYOB too!).

We love spending afternoons at The Santa Monica Public Library, reading books in the aisles, and drinking a million cups of tea.  For a little down time, this is the place to go, not to mention they have a great audiobook selection… if you’re into that sort of thing.  It’s also fun to hit up Vidiots if you have time to rent and watch a few movies.  It’s one of our favorite gems in the city because they specialize in hard to find/obscure films.

Before dinner, get a drink at The Penthouse Bar (located on top of the Huntley Hotel) the drinks are pretty good, but what’s really amazing about this place is the view.  Then walk over to Tar & Roses for dinner and you MUST order the whole fried snapper for 2. It is so delicious, and who doesn’t love to eat with their hands!

You might be exhausted at the end of this busy & food heavy list but you’ll know that you’ve won the day.

  http://cinemaandspice.com/perfect-day-santa-monica/

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Root Mash with Wine-Braised Shallots

If you’re looking for something a little “off the beaten path” this year for Thanksgiving, we recommend trying this root mash instead of a traditional sweet potato casserole.  The wine braised shallots taste so good paired with turkey, and personally, with all the desserts that are available on Thanksgiving, we are always pleased when our vegetables come sans marshmallows.

This recipe is a slight variation of Yotam Ottolenghi’s from his newest cookbook Plenty More.

Ingredients:

For Mash

1 large celery root, peeled and chopped

3 large carrots, chopped

1 kabocha squash, peeled and chopped

2 sweet potatoes, peeled and chopped

5 tablespoons unsalted butter

2 tablespoons maple syrup

salt and pepper to taste

For Shallots

2 tablespoons olive oil

18 shallots, peeled and left whole

1 2/3 cup red wine

1 cup vegetable stock

2 bay leaves

1 teaspoon black peppercorn

4 sprigs of thyme

1 1/2 teaspoon sugar

salt to taste

Directions:

Heat the oil for the shallots over a medium high heat in a small pot and add the shallots.  Toss to coat in oil.  Once the shallots begin to soften add the wine, stock, bay leaves, peppercorns, thyme, sugar and a pinch of salt. Turn down the heat and simmer for 1 hour with a lid on the pot.  Once the shallots are a deep purple, raise heat to low and reduce the liquid until half remains.  Set aside for the potatoes.

In a large pot heat 3 cups of water and bring to a boil.  Add the celery root, carrots, and kabocha squash and cook for 15 minutes, add the sweet potatoes and cook for another 10.  Poke a few vegetables with a fork to make sure they’re all tender and ready to be mashed.

Drain the vegetables and mash with a fork.  Add the butter, maple syrup, and a large pinch of salt and black pepper.  Taste and add more salt and pepper if you like.

Put the mash in a serving bowl and serve with the shallots and reduced sauce on top, making sure to remove the bay leaves and thyme sprigs.

Enjoy!

Serves 6

http://cinemaandspice.com/root-mash-wine-braised-shallots/

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Low Sugar Pumpkin Bread

We’ve been on what seems to be an endless quest for a guilt-free pumpkin bread.  As the holidays are around the corner, we decided now was the time to take on the task.  We spent a lot of time testing this recipe and discovered that while whole wheat pastry flour and unbleached white flour are both delicious in baked goods, they create very different bread textures.  Since we liked the flavor of the white flour better but preferred the texture (and the health benefits) of the wheat flour, we ended up making a bread that utilizes both flours.  We also subbed applesauce for a lot of the oil and sugar and took out the dairy.  We think the final result is the best low fat, low sugar, healthy pumpkin bread out there.

(Cinema & Spice plate courtesy of studio LQ)

Ingredients:

For Bread

1 cup unbleached white flour

3/4 cup whole wheat pastry flour

1/2 teaspoon salt

1 teaspoon baking soda

1/4 teaspoon baking powder

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon allspice

1/4 teaspoon clove

1/4 cup vegetable oil

3/4 cup no-sugar-added applesauce

1 cup organic pumpkin puree (not pumpkin pie spice)

2 eggs

3/4 cup sugar

2 tablespoons molasses

1 teaspoon vanilla

For Pumpkin Seed Topping

1/4 cup toasted pumpkin seeds

2 teaspoons maple syrup

large pinch of salt

Directions:

Preheat oven to 350 degrees.

Heat a small pan over a medium high heat and add pumpkin seeds. Toss in maple syrup and salt and cook until the sugar from the maple syrup begins to crystallize and separate (about 5 minutes).  Set aside on a piece of foil.

In a medium bowl, sift all of the dry ingredients and set aside.  In a large bowl, combine all of the wet ingredients and mix until well incorporated.  Add the dry ingredients to the wet ingredients and pour into a greased bread pan (preferably glass) and top with pumpkin seeds. Bake for 1 hour and 10 minutes, or until cooked all the way through.

Serves 6

  http://cinemaandspice.com/low-sugar-pumpkin-bread/