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Penne alla Sherry with Shiitake Mushrooms and Spinach ~*Recipe ReDux*~

23 Dec

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This month’s The Recipe ReDux theme is a repeat of last December’s theme: Grab a Book & Cook.

It’s the end of the year and we’re taking a moment to reflect – The Recipe ReDux has been around for 54 months! To celebrate, we’re playing a little party game this month: Grab your nearest cookbook and ReDux the recipe on page 54 or 154. We can’t wait to see the books you’re cooking from these days.

The newest addition to my cookbook collection is The Pollan Family Table, the best recipes and kitchen wisdom for delicious, healthy family meals (thanks for the gift, Emily!). When I flipped to page 154, the recipe for Penne alla Sherry with Shiitake Mushrooms and Spinach jumped out at me because Continue reading

A Season of Pies–Fall Edition

19 Dec

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I was upset with myself for not making a pie all summer. How I passed over the chance to toss summer berries and stone fruit into a buttery crust, I have no idea.

At least now I can say I’ve made up for lost time by making all kinds of sweet and savory pies and tarts this fall (yes, it is technically still fall, the first day of winter is Tuesday, December 22 ah!). Continue reading

Thanksgiving 2015

28 Nov

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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!
Continue reading

Honey Holiday Parsnip Loaf ~*Recipe ReDux*~

22 Nov

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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.

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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

Fall Sheet Tray Salad ~*Cranberry Bog Blog*~

16 Nov

IMG_2106Every 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

Fairytale Pumpkin Soup with Shiitake “Bacon”

9 Nov

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Tis the season for pumpkin soup! My friend Lizzette gave me a ~*fairytale pumpkin*~ (look it up) the other week and it was almost too beautiful to eat. But, because I don’t like to waste food, I hacked the pretty pumpkin into quarters and scooped out the seeds, cleaned and roasted the seeds and baked the pumpkin quarters with olive oil until super soft. Tip: whenever you make a winter squash or pumpkin soup, the flavor is so much better if you have time to roast the squash/pumpkin instead of boil it.

This fairytale pumpkin was absolutely gorgeous outside and inside. The inside flesh was a kind of vibrant orange that almost looked fake. Stunning. Continue reading

Bon Appetit’s Tahini Cookies

5 Sep

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In case you haven’t heard, everything everywhere is all about the seeds, and these black sesame seeds are at the top of the hot list. Seeds add texture and appeal to baked goods, and they are pretty darn good for us, too.

These cookies have sesame paste (aka tahini) on the inside and black sesame on the outside. Continue reading

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