If you have been handed over the turkey roasting this year and are nervous or have had more misses that hits, then let’s talk turkey! No need to stress over this, really. The key here is good notes and understanding technique. I’ve jotted down a bunch of notes to make roasting turkey easy. Speaking of easy, there’s no basting.
Archives for 2015
Simple Root Vegetable Hash with Eggs
Many years ago, while living in New York and dating my now-husband, we would love to get breakfast at the local diner. The order was always two sunny-side-up eggs, hash browns, toast, and coffee. It was simple but satisfying and brings back memories of those days at the diner giggling and me taking small bites, because what would he think of me! New York “hash browns” were not your typical crispy, oval-shaped hash browns, more like stove-top diced up potatoes and onions with bell peppers.
Brussels sprouts with glazed pancetta and pecans
Brussels sprouts, you either love ’em or hate ’em. I find it’s one of those vegetables where it’s a hit or miss. I personally love the little miniature cabbage looking things, but I get that they’re not for everyone. With a little holiday dress-up, even the “brussels sprouts haters of the world” won’t resist this.
Homemade Pumpkin Butter
Pumpkin butter has been my go-to the past week … post run breakfast sandwich with almond butter and pears (as seen here), stirred into oatmeal with some pecans, mixed into coconut yogurt with chia seeds, or shmeared along with jelly or sliced apples for the kids school lunches. By Friday, I realized I’ve made this six times since last year and haven’t shared it with you yet.
Roasted Green Beans with Lemon Vinaigrette and Herbed Breadcrumbs
Thanksgiving has been on the brain!
I hope you don’t think I’m like some pesky neighbor knocking on your door a little too frequent with the more than usual posts. Hope you don’t mind because I have so many fall recipes to share with you! Here’s my twist on the classic green bean casserole for Thanksgiving.
Kabotcha + Kuri Squash Autumn Soup
It’s November! Over the weekend, I have been a busy bee compiling my notes and jotting down my sweet and savory recipe ideas for Thanksgiving and I can’t wait to share them with you! Oh, the decisions … the best kind in life. This is my favorite time of the year to push my hectic life aside to enjoy the moments … loved ones, traditions, reflecting on the good things in life … and with that good food.
Chocolate PB & J Cups
I’m a fair weather Halloween friend, I must admit. Sorry, Halloween lovers out there, I don’t care for the skeletons and crossbones or all the scary stuff, but still love you anyway. Hope we can still be friends.
What I do love is chocolate, and candy … and stuffing my face with sweets. C’mon I know you do too. 🙂
Scallion Ginger Noodles (gluten free, dairy free, soy free, vegan)
Growing up in New York on Saturday night my parents would usually get take-out. If it wasn’t pizza it was usually Chinese food. Living in a city as culturally diverse as New York didn’t matter, our house clung on to those take-out staples. My mom also clung on to loads of soy sauce packets and chopsticks (as if we would run out – love you Mom!) that would come with the food … no matter how much we ordered, the chopstick/food ratio was always off.
Chocolate Fudge Bats + Pumpkin Spice Brownie Milkshake
I’ve been thinking about chocolate.
Not chocolate bar chocolate, more like chunk-of-fudge chocolate to dig my teeth into. Not something easily attained, as you know, when gluten, dairy, and soy free. So when I saw this fudge recipe last week on Alisa’s Go Dairy Free blog I thought this just may be what my fudge tooth is looking for.
Sweet Potato and Red Onion with tahini and za’ atar
Given the amount of cookbooks I’ve collected over the years one would think a new recipe would be whipped up every day. Not every day, sometimes not for weeks. And then, as if something is in the air, I’m yearning to try all sorts of new recipes. When the mood strikes for Middle Eastern my go-to cookbooks are from Yotam Ottolenghi. I will admit, I’m not really one to go too far off the beaten path in terms of spices and such because, you know, children, weeknight dinners, and allergens. But sometimes cookbooks, like his, bring a sense of adventure and faraway travels to the table without being too fussy and far reach; or even objected by very cute little palettes and become family favorites. This is one of those recipes, and now a go-to recipe in our home.