I made Super Soft Pumpkin Cookies (complete w/PB Choc Chips) for work, but somehow they all got eaten before i managed to remember a picture! Well received for my first treat :)
With the other half of my jicama, I made Grilled Corn, Mango & Jicama Salad. Anything with avocado and mango wins in my book, the constrast of the crunchy jicama made for an awesome salad! ps- i used frozen roasted corn and mango, just defrosted them before tossing the salad.
Another new ingredient for me this week (i might need a break-- it takes alot of work to use new ingredients!!), Maple-Grilled Tempeh. I used the marinade on the tofu posted the other night. I paired the tempeh with some roasted sweet potato, spinach sauteed with garlic, and goat cheese. It was quite tasty, and I'm glad I tried it! (I used a 3-grain tempeh)
Back in my cranberry sauce, I mentioned I used some maple sugar discovered at the farmers market. Maple sugar is what's left after all the water is boiled off of maple syrup. I bought it in a block that I could grate to get more bang for the buck, but here's what the package looked like. It can be used 1:1 for regular sugar in recipes to impart a slight maple flavor (w/o worrying about throwing off the dry-wet balance with maple syrup).
I bring this up, as I thought it would be an excellent pairing in the Apple Cinnamon Muffins I was planning on making. Delish!!!
I'm off to Philly for the weekend to try and finish up some experiments for a paper I'm trying to publish, so we'll have to wait and see what culinary non-adventures happen next week!
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