Dragonfly Home Recipes

Recipes, Photography, Musings

Month: November 2017

Kabocha Squash Toasts

Are you looking for an appetizer that is as colorful as it is flavorful?  With roasted kabocha squash, ricotta cheese, and onions cooked in a maple syrup-apple cider vinegar reduction, these kabocha squash toasts are so tangy and so delicious! The maple syrup-cider vinegar reduction is what makes these toasts so special to me.  As the sautéed onions simmer in the sweet/sour mixture, they take on a soft, jammy texture and a smoky flavor that blends beautifully with the slightly nutty flavor of the kabocha squash.  Add that lusciousness to ricotta cheese, and you have a wonderful meeting of flavors and textures.

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Pumpkin Chocolate Chip Bread

Slightly decadent, yet at the same time wholesome, this pumpkin chocolate chip bread is moist, sweet, and spiced with the iconic flavors of cinnamon and cloves.  A thick slice of it tastes delicious with a hot cup of coffee or tea, or a cold glass of milk.  It’s the perfect afternoon treat or after-school snack.  And this recipe makes two loaves, so you can either keep both loaves for yourself, or keep one and give one away and make someone’s day!

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Autumn Rice, Two Ways

Rice is one of the most versatile of foods.  It takes on whatever flavors you are in the mood to add to it, and becomes a warm, steaming bowl of nourishment that really hits the spot on a cold evening.  In this post, I am sharing two autumn rice recipes, both similar in that they include diced butternut squash and walnuts, and different from each other in that one is a savory and one is subtly sweet. Both versions are full of flavor and comfort, and are great side dishes for an autumn meal.

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