Category: Fall

Kale Tabbouleh

It is that straddle season: the time between spring and summer where the temperatures have crept up, but the veggies available have not quite caught up to those temps. So, what do we as seasonal eaters do? We turn our attention to warmer weather salads that incorporate winter/spring vegetables. This week’s recipe is one that I made a couple of months ago for a neighbor get together and one that I am planning on making this week as well. It solves one of the issues that I have with some traditional tabbouleh recipes; too much parsley, by substituting kale. This recipe also has many opportunities for innovation as well; adding in some cooked chick peas, subbing sun-dried tomatoes, roasted red peppers, or even strawberries for the regular tomatoes (especially since I am not going to touch store bought-out of season tomatoes,) or you could use another green, such as collards, chard, or for a kick; mustard greens. The possibilities are endless.

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Spicy Roasted Broccoli Pasta

I adore pasta and could probably eat it every day, but try to limit myself to no more than once a week (unless in Italy, then all bets are off and I have pizza and pasta every day.) I have my favorite dishes, but am always open to new ones, particularly ones that have a different twist, so that brought me this recipe which I made last weekend. First off, it is only slightly easier than traditional recipes (you still boil the pasta,) but it has an interesting flavor profile, is quite tasty, and does heat up well. In our wacky winter-spring/summer-winter weather flips, at least there is plenty of broccoli, so why not find a new way to enjoy it. One note: unless you really like cumin (I do,) I would lessen the amount used or leave it off entirely. Note two: I will be on vacation next week, so no post next Friday, but will be back again at the end of March.

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Breakfast Cornmeal Squares with Spinach & Bacon

For years we have been hearing that breakfast is the most important meal of the day…Guess what; I think that is true. Breakfast gets your mind and body ready for the day ahead. For most people, eating breakfast is doing exactly what it says: breaking an 8-12 hour fast. Yes, you have been asleep for a good bit of that, but your body is still going about its processes, so you should eat something within an hour of waking. For me that is usually a protein shake or a piece of toast with nut butter before the gym and then a more substantial breakfast after. I am always on the look out for new and interesting breakfasts, bonus points if I make it ahead of time and it makes multiple servings. This recipe checks all of those boxes for me, plus you could easily make it vegetarian by leaving out the bacon and adding some mushrooms. You could also swap out the spinach for whatever greens are in season (adjusting cooking time for heartier winter greens,) so you can really make it your own.

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Creme Fraiche Panna Cotta with Fresh Blueberries and Herbs

Well folks, February is here and that means trying to come up with a plan to celebrate Valentine’s Day. We keep it fairly low key in my household and as you can guess, instead of going out to celebrate, I usually cook. Since it is on a Tuesday this year, I am looking for a fairly easy dessert; panna cotta is certainly that without giving up taste. It is so simple that while the main cook does dinner, the other Valentine could be putting this together. I like this version, because it uses a combo of berries and herbs (I will go with the frozen blueberry and lemon thyme option.) Herbs are not something that we always think of for dessert, but they provide a nice brightness and an interesting flavor profile. There are some hints in the notes of berry-herb combinations that go together quite well, but try some of your own to really add that personal touch.

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Fried Smashed Potatoes

Last weekend I was in the mood for a burger, not veggie or turkey, but a real, old fashioned beef burger cooked on the griddle. Well, what goes best with a burger; fried potatoes. Since I was grinding the beef myself to make the burgers, I decided to make things a little easier (and healthier) with the potatoes by doing this recipe. I used a combination of small yellow and red potatoes and steamed them instead of boiling. The end result was a crispy and flavorful side dish for my decadent burgers that left me not feeling guilty about a little indulgence.

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Spicy Stir-Fried Collard Greens with Cabbage

Well folks, it is 2017; a new beginning, time of goal setting, for some, a time of reckoning. I think whether you set goals, resolutions, or nothing at all at the beginning of the new year; we can all agree that after a time of indulgence (especially,) we need to get our bodies back on track with some healthy green veggies. Luckily for us, this is a time when those hardy winter greens are in abundance and what a beautiful and flavorful recipe to showcase them. This recipe is quite versatile and can be done with all collards or switching the cabbage up with some spicy Asian greens or mustard greens for punch. If you are a teetotaler, use all broth and add a little lemon juice at the end, if veggie or vegan, use vegetable broth instead of chicken and if you do not like spice, reduce or eliminate the red pepper. See, one dish fits all. 😉

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Sweet Potato Gnocchi with Brown Butter and Sage

As the holiday season comes to a close, along with 2016, our thoughts turn to new beginnings and for some resolutions for the coming year. Rather than resolutions, I choose to set goals for the new year and some of those goals surround food. For me, the food goals tend to be recipe challenges; i.e. foods that I have never prepared or recipes that are somewhat involved, etc. In 2015 one of my recipe challenges was to make homemade marshmallows. I ended up doing that in December and gifting them to people along with homemade cocoa powder. For 2016, sweet potato gnocchi was a goal. I (re) found this recipe in November and decided that it would be perfect for Christmas Eve dinner this year and it was. The gnocchi’s were perfect little pillows of yummy deliciousness and I highly recommend you give this one a go. I did not deviate from the recipe, except that once the gnocchi were formed, I separated them onto two parchment lined trays, froze one and then just kept the other at room temperature until 15 minutes before dinner. They were so good that we could have eaten both trays, but now we will have a lovely dinner on a cold January night instead. Happy New Year!

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Roasted Vegetables with Pecan Gremolata

It is crunch time; the last shopping week before Christmas, Hanukkah, and Kwanzaa. That means figuring out (if you have not already) what you are going to serve for your special meal. If you are still looking for ideas for a colorful, seasonal, and easy side dish, then this is the one for you. Chock full of nutrition with a little southern spin, plus if you have any vegans coming to dinner, just double or triple, leave off the parmesan and voila, you have a filling dish for all. Whatever holiday you might be preparing for, take a moment away from the hustle and bustle for some quiet reflection and gratitude for the gifts that you have. Always remember the people far and near who are not so lucky. Also, a little reminder; this Tuesday is the last market of 2016 (we will be closed for our one and only week of the year on 12/27.)

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Nest Egg

The holidays are upon us and though they bring much joy, they also bring a good bit of stress. To ease (what is mostly self induced stress,) I look for meals that feel like a treat, but at the same time are fairly simple and quick. This recipe is simple; made up of ingredients we all have, quick; less than 10 minutes, can be doubled, tripled, whatever, and can be served for breakfast, lunch, dinner, or a midnight snack. You can have it as a light meal or with some salad greens for something a little more fortifying. With a little dressing up, it is even pretty enough for guests. The only downside, the name; egg in a hole…no worries, I found a better one. 😀

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Turkey Soup with Lime and Chile

First, a little update from last week’s recipe: I did make the green beans for Thanksgiving. They were exactly what I wanted them to be; pretty, flavorful, and easy. They were a big hit!

Now, onto the TG recovery and leftovers. I did not make a whole turkey this year, I did a stuffed breast instead, but I did make my gravy ahead of time using turkey parts, so have about 8 cups of leftover turkey from that to use in this lovely recipe. It is always a good thing, after we have stuffed ourselves silly for a couple of days, to get back on the healthy train. This recipe will be my choo-choo. After, the heaviness of dressing, roles, and (in my case) maple cheesecake, a couple of days of warm spicy soup is just what the doctor ordered to fortify me for cookie season. 😉

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Green Bean & Country Ham Bundles

It is a well documented fact, both here and elsewhere that I love to cook and love to try new recipes. What I have not mentioned before is that I do not reserve my experimentation for dinners that are just my husband and myself; yes, I use others as guinea pigs. I like tradition as much as the next girl, but for the holidays, when I have people over, I itch to try something (usually many somethings,) I have never made before. One of this year’s new somethings is the following recipe. It will be a new way to serve green beans and bonus; it looks pretty! I have to admit, pretty in food presentation is not my strong suit, so yay for something that looks easy to accomplish. Since I am in TN and do not have Savannah River Farms readily available, I will most likely use prosciutto in place of the country ham. Also, never fear vegetarians, a veggie option would be to tie the bundles with chives instead of the ham. Happy Thanksgiving y’all!

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Apple Crumble

I am sorry for the tardy recipe post this week, but internet issues and feeling a little under the weather kept me away from the computer for the last couple of days. Onto the recipe…It is less than two weeks until Thanksgiving y’all!!!! Don’t panic (deep cleansing breaths,) but if you need a go to dessert that packs a punch of apple flavor, does not take a ton of time, and is not a great deal of effort; this apple crumble is for you. A whopping 3 pounds of apples go into this crumble and it is simple enough that it could be prepared for a weeknight dessert or on Thanksgiving morning for your family get together. If you have a bigger crowd, just double the recipe and put together in a 13×9 baking dish.

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