Ummm . . . Doughnuts: Chocolate Glazed Pumpkin Doughnuts

Just last month, I wrote a post for Williams-Sonoma’s Blender blog about the multitude of uses for squash and pumpkin. When cooking for families, the puree can be blended into mac and cheese, smeared onto tortillas for quesadillas, and whirred in a blender with a banana and apple cider for a smoothie. All of these recipes are delicious and nutritious as we like to say at Purple Asparagus. But none will generate more applause than this.

Doughnuts!

I love homemade doughnuts. But making them for the three of us doesn’t seem an economical use of time or ingredients. The cost of the oil alone. Oy.

I don’t often entertain for brunch. But when I do, it’s too much effort to sit in front of a hot pot of oil. Fry, drain, repeat. Fry, drain, repeat.

That’s what’s nice about being the snack mom for the organized sport du saison. I get to try out new crowd-pleasing recipes for a very hungry crowd. On a cold, October morning, two dozen chocolate and cinnamon sugar pumpkin doughnuts were disappeared by a hungry team of 6, 7 and 8 year old soccer players and parents.

Pumpkin-Spice Doughnuts
Adapted from John Hadamuschin’s Special Occasions

3 cups sifted cake flour
2 cups sifted all-purpose flour
1 cup sifted whole wheat pastry flour
2 tablespoons baking powder
½ teaspoon kosher salt
2 teaspoons cinnamon
1 teaspoon nutmeg
½ teaspoon cloves
½ teaspoon allspice
¼ cup vegetable shortening
1 cup firmly packed light brown sugar
2 large eggs
2 cups pumpkin or other squash puree

Cinnamon Sugar
¾ granulated sugar
1 teaspoon cinnamon

Chocolate Glaze
1 ounce bittersweet chocolate
¼ cup heavy cream
1 ¼ cup confectioner’s sugar

In a large bowl, stir together the flour, baking powder, salt and spices. Cream together the shortening and the sugar in a large stand mixer. Add the eggs one at a time, beating well after the addition of each. Beat in the squash puree. Gradually add in the dry ingredients and stir until just blended. Let the batter sit for ½ hour.

Pour vegetable oil into a large heavy pot to about 4-inches. Heat it over medium high heat to 360° F.

On a well floured surface, roll out the dough to a thickness of 3/8-inch. Cut out the dough with a doughnut cutter well dusted with flour. Let sit for 10 minutes.
While waiting, make the cinnamon sugar by combining the cinnamon and sugar in a small bowl. Set the chocolate in a medium heat proof bowl over a pot of simmering water. Stir in the cream and sugar.

Fry the doughnuts and the holes in the hot fat until browned, a minute or so on each side. After the first batch of doughnuts are done, you can reroll the scraps.

While hot, toss half the doughnuts and the holes in the cinnamon sugar. Glaze the remaining doughnuts by dipping them in the chocolate glaze. Let them drain on a baking rack.

Way to Go Girl Scouts: Locavore Badge

It may or may not come as a surprise, but I was a Girl Scout. And not just a Junior troop dropout. But full on, Brownie to Senior scout. I sold cookies, marched in parades, traveled to the U.S. Virgin Islands AND Bermuda with my troop, and even served as the youth representative on my county's Girl Scout board of directors. Seriously.

Given this, I can't tell you how tickled I am that the Girl Scouts have introduced a locavore badge! To earn this, Girl Scouts will need to:

1. Explore the benefits and challenges of going local
2. Find your local food sources
3. Cook a simple dish showcasing local ingredients
4. Make a recipe with local ingredients
5. Try a local cooking challenge

After learning this, I want to offer my services. Obviously, I know a thing or two about being a locavore. If any of you troop leaders or scout parents, if you want some ideas on how to earn this badge, I'm happy to help. Send your questions, concerns, and comments my way. As a proud Girl Scout and locavore, I'm all ears!

A is for Apple-licious!

Did you know that October is National Apple Month? We at Purple Asparagus sure do! These days our cars are smelling all apple-licious as we cart varieties like Mutsu, Razor Russet, Scarlet O’Hara, and Lucky Jon’s to Chicago Public Schools all over the city.

See Purple Asparagus is a non-profit that educates children, families and the community about eating that’s good for the body and the planet. Our cornerstone educational program, Delicious Nutritious Adventures, teaches elementary school students about fruits and vegetables in season. Starting with a tasting and ending with a cooking lesson, each program is designed to get kids excited about eating fresh, local and seasonal produce.

In October, we taste 6 or 7 varieties of locally grown apples ranging from tart to sweet. Our students compare the texture, the taste, and of course the appearance of America’s favorite fruit. During the tasting, we learn about Johnny Appleseed and his role in spreading the seeds of apple love to most of the Continental United States. He was quite persuasive and today each of the 50 states can boast its own variety of apple. In America alone, we grow 2,500 different kinds. Worldwide, the number of apple varieties rise to 7,500. If you were to eat a single apple variety every day, it would take over 20 years to eat every kind of apple grown. That’s a lot of apples!

Apples range in size. The smallest member of the apple family grows on a shrub and is smaller than the size of a penny. The largest recorded apple weighed in at over three pounds. In between, most of the apples, we get from the grocery store or the farmers’ market are about ½ pound each.

Even if Purple Asparagus doesn’t visit your child’s school, there’s lots of apple fun to be had this autumn. The farmers’ markets are stocked with heirloom apple varieties. Within a quick drive you could visit an orchard, picking your own supply of apples (apples keep well for several weeks in a well-ventilated, cool, and dry space). And next week, November 4 at 7pm, you could visit with me and my son as we celebrate the fun of apple picking and make a variety of family friendly apple recipes at Kenmore Live Studio located at 678 North Wells in Chicago. There will be tastings, prizes and lots of family fun. Kids welcome.

Apple-Pumpkin Pancakes
Serves 4, making 8 large pancakes, 16 small ones

Chock full of fragrant spices, these pancakes are the epitome of fall cooking. You could always double the recipe, cook the pancakes over the weekend, and the reheat over the week for easy pre-school breakfasts.

¾ cup whole wheat flour
¼ cup all-purpose flour
¾ teaspoon baking soda
½ teaspoon kosher salt
¼ teaspoon baking powder
3 tablespoons brown sugar
1/8 teaspoon ground cloves
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
1 extra large egg+
1/8 teaspoon vanilla extract
½ cup plain yogurt
¼ cup 2 % milk
½ cup pumpkin puree
2 tablespoons unsalted butter
½ large apple, grated
Butter for cooking

Stir together the dry ingredients in a medium bowl. Whisk together the wet ones in another medium bowl. Stir the dry mix into the wet ingredients until combined. Let the batter sit for 10 minutes. Cook on a hot griddle with the remaining butter until browned over medium low heat. Serve with maple syrup.

Bring a Little Sunshine to the Family Table

As if on cue, only 1 week after I renounced myself as a blogger, but instead a working mom with a blog, my life went kerplooey. Four days before Purple Asparagus’ biggest event and fundraiser of the year, Corks & Crayons, my dad passed away. He’d been diagnosed with a terminal disease, fibrosis of the lungs, merely a month before. This terrible development was coupled with the abrupt and unannounced departure of someone critical to Purple Asparagus leaving my September workload exponentially larger.

With the help of dedicated board members and volunteers, I’ve finally returned to the surface, dusting off the rubble of the summer’s explosions. We’ve sent all of our acknowledgements to our generous donors and set up scads of new schools programs, including 5 new ones sponsored and staffed by the Chicago Whole Foods. September was a busy, but productive, month.

The one role and responsibility that had to yield in light of the chaos was this blog. And for that, my dear readers, I am sorry. I’m sure that I’ve lost a few of you – I’ll miss you. But those of you stick by me, I plan to show my appreciation starting now, but more on that in a few words.

The one responsibility that could not be jettisoned was family dinner. It wasn’t always at home and even when it was it wasn’t always cooked by me. Nevertheless, every night that my family was all in the same place, we shared a meal. As is common in stressful times, the conversations weren’t all pink and fluffy, but they were had. This precious time, these moments, are likely what kept my head screwed on straight during the dark days of September.

All this seems very appropriate since going on right now this month is The Blog for Family Dinner Project. Starting September 26 and ending on Food Day, October 24, B4FD Project will feature daily blog posts that explore the far-reaching benefits of family dinner. To learn more, visit the B4FD site.

To honor you and the family dinner, I give you a chance to win one of two cookbooks that celebrate family meals: Art Smith’s Back to the Table: The Reunion of Food and Family or Lisa Barnes’ Petit Appetit: Eat Drink and Be Merry. To enter, all you have to do is visit the Purple Asparagus Facebook page, become a friend, and tell us that you believe in family dinner.

In the meantime, I share this recipe, Vegetable Stir Fry with Sunny Thai Sunflower Sauce, perfect for any family dinner. To see me demonstrate it live, set your channel to WLS-ABC7 next Tuesday, September 18 at 11:00am.

Tofu and Veggie Stir Fry with Sunny Thai Sunflower Seed Sauce
Serves 4

1 pound extra firm tofu
6 tablespoons sunflower seed butter
1 garlic clove, peeled and crushed
1 1-inch piece of ginger, peeled and coarsely chopped
Juice of 1 lime
2 tablespoons tamari or soy sauce
¼ cup chicken stock or water
½ teaspoon Sambal Olek
2 kaffir lime leaves softened for 5 minutes in boiling water (optional)
Florets and 1 inch of the stem from 1 broccoli head (reserve the remainder for another purpose)
½ red pepper, thinly sliced
½ yellow pepper, thinly sliced
1 baby bok choy, thinly sliced
8 ounces rice noodles

Drain the tofu and cut into ½-inch cubes. Lay a large clean, lint-free dish towel on a baking sheet. Place the tofu cubes on it and then cover them with the rest of towel. Let the tofu sit while preparing the sauce and blanching the broccoli.

Puree the next 8 ingredients in a food processor or blender until smooth.

Bring a large pot of water to a boil. Generously salt and dump in the broccoli. Cook until bright green, approximately 2 minute. Remove the broccoli with a slotted spoon. Turn off the heat.

Heat 1 tablespoon of sunflower seed oil in a non-stick pan over high heat. Dump in the tofu and cook undisturbed for a few minutes until browned on the bottom. Shake the pan and continue cooking until the tofu is browned on all sides. Remove to a bowl. Toss the pepper slices into the pan and cook, stirring occasionally until browned. Scrape in the bok choy and cook until softened. Return the tofu to the pan and reduce the heat until low.

Cook the rice noodles according to the package. Strain well and stir into the vegetables. Remove from the heat. Scrape in the sunflower seed sauce and combine gently. Sprinkle with a ½ teaspoon of kosher or sea salt, stir and serve.

Drink, Eat at Corks and Crayons and Support Purple Asparagus

Photo Credit, Artisan Events

Imagine a class full of children swearing that they hate vegetables. Not hard to envision, right? Come back in an hour and watch them swarm the teacher’s desk for any leftovers from their veggie tasting. Believe that? I’ve witnessed this transformation on hundreds of occasions while teaching in the Chicago Public Schools for the non-profit that I founded and run, Purple Asparagus.

Purple Asparagus educates children, families and the community about eating that’s good for the body and the planet. Every year, we present Delicious Nutritious Adventures, our cornerstone education program, to thousands of parents and children throughout Chicago at schools, community centers, and farmers' markets. Delicious Nutritious Adventures invites families to explore the foods we eat in an entirely different way. We teach about the farmers who grow the food, the places it comes from, what’s good about food grown close to the earth, and how to prepare healthy, delicious recipes. Combining nutrition education, food literacy, cooking, and fun, our highly popular hands on classes celebrate farm fresh fruits and vegetables.

Obesity is a national crisis, one that’s hit Chicago particularly hard. Overweight and obese children are at greater risk for diabetes, hypertension, increased risk of heart disease, and poor self-esteem. The issue is particularly prevalent in the underserved communities where good food is in short supply. Purple Asparagus is working to combat this issue in these communities by taking a new approach to healthy eating.

While teaching kids about healthy choices is a priority to Purple Asparagus, we’re sneaky about that message. Everything about our classes (even our name) is fun. Kids are more willing to try “healthy” foods when they’re not presented as such. A first grade boy will surely turn up his nose at a chickpea when told that it’s high in fiber and protein. Explain instead that its Italian name comes from its resemblance to a wart on a famous Roman’s face and he’ll climb all over his classmate’s to try it. Describe mint as a gum plant and a child’s resistance to the green leaves will melt. We explore food in a way that’s interesting and fun that makes kids happy to try new foods.

In the 2010-11 school year, we provided 250 hours of free educational programming to schools, community centers, farmer's markets, and health fairs in Chicago serving roughly 2,500 students in over 30 Chicago neighborhoods on a shoestring budget with an all volunteer staff. We also served as a lead partner with Healthy Schools Campaign on the largest coordinated response to Michelle Obama's call to chefs, Chefs Move to Schools. Through this program, we trained over 175 chefs who visited close to 200 schools reaching 8,000 children.

All this is great, you say, but how can I help? It couldn’t be a better week to ask this question. Purple Asparagus’ annual fundraiser, Corks & Crayons Benefit at Uncommon Ground, 1401 W Devon Ave, Chicago, on Sunday, August 28, 2011 from 3-7 p.m. The family-friendly event that brings foodies old and young together to celebrate the joys of family meals and healthy eating all for a good cause. The event will include a mini farmers’ market sponsored by Harvest Moon Organics farm, live music from Old Town School musicians, the Kohl Foundation Storybook Bus as well as Truck Farm Chicago, a traveling mini-farm exhibit connecting kids to food and health.

If you cannot attend, please consider bidding on our online auction. We have some terrific auction items to buy now as well as some new items coming on in the next few days - even for out of towners!

Look Ma, No Splint: Purple Viking Potato Salad

After a long month of one handed existence, I'm back. Some of you may recall that back in June, I had a fight with a wine glass - it's not hard to figure out who won. Surgery and a month in a splint ensued putting a crimp in my two main work related activities: cooking and typing.

For the first week, I kept up this site with guest posts, posts written beforehand, and short posts pecked away on my computer one handed. And then life intervened (as if it hadn't already). Learning my dad was very sick, husband, kid, and I packed up on a sunny, sticky hot July afternoon and travelled to New York. After spending a few days in a hospital, we watched as he was transported home home to hospice care, stable, and day to day.

Together, these two difficulties underscored a simple truth that I can't deny - I'm no blogger. Occasionally, I read well-written and well thought out articles about blogging. Always, inevitably, each explain the importance of an editorial calendar. After reading this well-intentioned and well-reasoned advice, I dutifully prepare one. Then life and other matters intervene, usually teaching back to back to back classes, and other Purple Asparagus matters, nowadays preparing for our upcoming fundraiser, Cork and Crayons.

So I hereby renounce the editorial calendar, reclaiming this space for the reason I started it in the first place: an outlet and a repository for recipes. I'll leave the editorial calendars for serious bloggers. Instead, I'll focus on my main role: head spear and mom.

On my first foray back into two-handed blogging, I give you a recipe made one handed during my splinted days in mid-July. It will go quite well with my beef kebab featured in Daily Candy Kids.

Purple Viking Potato Salad
Serves 3

1 pound new potatoes
1/4 cup buttermilk
1/4 cup sour cream
1 teaspoon mustard
1/2 small red onion, finely chopped
2 tablespoons finely chopped parsley
Salt and Pepper to taste

Cook the new potatoes in a pot of simmering salted water until tender. Drain and cool. When just warm to the touch, slice the potatoes 1/2-inch thick. Whisk together the remaining ingredients and toss in the potatoes. Serve.

Watch Us Grow: Learn About Illinois Farm Families, Become a Field Mom

Close your eyes.

Picture a farm.

Does your mind’s eye see the bucolic scene pictured on many a milk carton full of happy cows grazing around a red barn?

Or maybe the only farm you can picture is Fisher-Price’s version for kids.

I bet many of us will have no better luck when asked to describe a farmer. Even today, popular culture still portrays our farmers in bib front overalls and hayseed hats.

This is a sad state of affairs in my opinion. I wish we lived in a world where parents thought it as important to know the farmers who grow their child’s food as it is to know their child’s teacher.

Illinois Farm Families appears to agree. To start a dialogue and create understanding between family farmers and (mostly urban) moms who are feeding their families, they’ve launched a website, Watch it Grow, and are inviting city moms to become Field Moms as part of their Family-to-Family Farm tours.

Beginning this fall, Illinois Farm Families will bring a group of city moms out to meet farm families and tour their farms. This behind-the-scenes look will shed light on how the Illinois farmers in the program grow the food and care for the animals eat and what steps they’re taking to protect the earth.

You can learn more tomorrow when Illinos Farm Families will be at the Daley Plaza Farmers' Market or you could join us on Wednesday August 17, 8pm central for a Twitter chat, hashtag #fieldmoms.

If you have questions about becoming a Field Mom, call 1-800-647-7294 or email info@watchusgrow.org. You can also subscribe through the Watch it Grow site follow Field Moms on their farm tours.