Thanksgiving 2015 was a small and lovely gathering of 3.
I spatchcocked a chicken (no turkey this year), made Smitten Kitchen’s decadent Cauliflower Cheese, roasted some delicata squash and sautéed brussels sprouts. For dessert, we feasted on homemade pumpkin pie from Joy the Baker’s Homemade Decadence cookbook, hand-whisked soft whipped cream and coffee cake.
To entertain ourselves and help us digest between dinner and dessert courses, we played Guitar Hero and watched Nathan for You. A great evening indeed.
Thank you, Thanksgiving, for letting me have the day off to do what I love most, cook delicious food and spend time with my favorite people!
I made a Honey Holiday Parsnip Loaf for this month’s Recipe ReDux theme of Creative Quick Breads:
The holiday baking season is upon us. And this month we’re going way beyond grandma’s banana bread. From sweet to savory and whole-grain to gluten-free, show us your new quick bread creation fresh from the oven.
This recipe uses a mix of oat, whole wheat and almond flours so we can all feel good about getting our whole grains and fiber. Continue reading
Every few months I get a package with a Cranberry Bog Blogger Recipe Challenge. I usually receive a few ingredients and a recipe, but for this month the challenge was turned around and I had to come up with my own recipe using the ingredients in my mailer.
Fall Cranberry Bog Blogger Challenge: We’ve provided a few ingredients you may not typically think of when serving cranberries – and we challenge you to use them all in one cranberry-inspired holiday dish! Show us your chops by making a main course, side dish or dessert that includes the surprise ingredients you’ll find in your package arriving in the mail this week.
The ingredients: cannellini beans; whole berry cranberry sauce; quinoa; sage
I worked with what I know best, the warm grain salad. This time, I made a sheet tray style salad. Continue reading
July is fast-approaching, so we better get our potato salad game in check. In addition to the potatoes and the dressing, I like my potato salads to have something crunchy, something pungent, and a little something unexpected.
- Potatoes: red or yellow skinned
- Something crunchy: usually another vegetable such as chopped cucumber or green beans, or chopped nuts or chickpeas
- Something pungent: onion, shallot, scallion, garlic scapes
- Something unexpected: dried cranberries, boiled egg, something pickled, or spices such as Old Bay, paprika, mustard seed, or caraway
- Dressing: I like the creamy kinds, but keep it healthy by using mostly yogurt with a little bit of mayo or sour cream
This potato salad recipe comes from the Cranberry Marketing Committee. Who says you can’t put a little fruit in your potato salad? Potatoes with chopped cucumber, sliced scallion, and dried cranberry get tossed in an easy yogurt and sour cream dressing.
Celebrate the summer season with this Cranberry and Cucumber Potato Salad. It’ll go swell with whatever it is you’re pulling off the grill. Continue reading
This month’s Recipe ReDux theme is all about pie: Tucked in a crust, nothing says love from the oven like pie. Give a healthy makeover to your favorite savory or sweet pie recipe.
I consider tarts to be in the pie category, so Strawberry Rhubarb Breakfast Tart it is.
This tart is inspired by two recipes in Sarah Britton’s cookbook, My New Roots. I used her recipe for oat crust that she pairs with a pecan cranberry pie in the book. The crust is made using gluten free rolled oats, coconut oil, maple syrup, salt, and nutmeg.
The filling for my tart was inspired by the cookbook’s fig and buckwheat breakfast tart. I haven’t seen figs around the markets here yet, so I went for berries instead. To make the filling, fold a touch of vanilla extract and maple syrup into some 2% plain Greek yogurt. A few large spoonfuls of homemade rhubarb compote and a pint of greenmarket strawberries give the tart a real spring zing. Continue reading