Category: Fall

Couscous with Roasted Winter Squash, Apple, and Chorizo

Well, it is the week before Thanksgiving and in between all of the prep for the big day, we’ve still got to eat…cue seasonal, easy recipes that can make a lot.  I made this recipe last night and it is delicious and full of flavor.  I wish that I had doubled or tripled it; which you can easily do (as long as you have a big enough bowl to mix it all in.)  My one tweak would be on the apples.  I used granny smith and cut them into 1/2 inch dice as instructed; they disintegrated.  Next time, I would cut them into 1 inch pieces or reduce their cooking time.  Everything tasted great, the apples were just off texture-wise.  Also, definitely taste at the end and don’t skimp on the smoked paprika.  Happy Thanksgiving!!

Read More

Sweet Potato Cheesecake

Not panicking, really…well, maybe a little.  Thanksgiving is 2 weeks away!!! It snuck up on me a bit (as I knew it would, due to the fall vacation,) but I am feeling like I can still pull it all together, kinda.  I made a tentative menu this week and have ordered the turkey that I want, so that part is under control.  I know the potatoes that I want to have, still looking for green veggie recipes and had decided on dessert.  Then, I saw this recipe and thought; well maybe two desserts, who needs green vegetables anyway (me, after 2.5 weeks of vacation food.)  Still, I am sorely tempted to make this.  I do love a good cheesecake and how southern that it is with sweet potatoes.  I will keep you posted, but just in case anyone is looking for a show stopper dessert…let me tempt you.

Read More

Butternut Squash Soup with Brown Butter

Well guys, I made it back from vacation; tired and in need of another vacation, but I digress.  We had a lovely time and weather just could not have been better, but coming home to cold temps (it was 28F here,) not much in the fridge, and with a cold, meant that the squash I squirreled away before leaving was going to become soup.  Then with my vacation addled brain, it became a choice of which recipe to make.  So, shopping in my fridge and pantry revealed butter, leeks, carrots, shallots, and vegetable stock, so this is the one I chose.  Plus, I believe brown butter makes everything better.  There are a few steps (particularly if you make your own stock,) but it is well worth it in the end.  I would definitely double the recipe next time.  It heats up well and do not skimp on the garnish and crusty bread. Ciao!

Read More

Custardy Apple Squares

I am a newbie to the Dorie Greenspan cult, but I can see why she has built up such a following.  She writes clear recipes that are easily reproducible.  Believe me when I say, as a recipe junkie, when you find a consistent author, you stick with them, because there are so many poorly written recipes.  It happens all of the time, you see a beautiful picture and read what looks to be fairly straight forward instructions and then try to make it and realize the reason there are only 5 steps is that the other 20 are either written in invisible ink or were lost somewhere in editing.  I have had no such issue with Ms Greenspan’s recipes, which is why I bring you this one today.  No, I have not made it yet, but have every confidence that it will turn out well.  Plus, since apples are in season, but we seem to be experiencing some dog days of summer, it feels like a fall treat that is not too heavy.  I will not be able to partake until November, since I will be away most of October, so post some pictures in the comments when you guys try it out.  As a side note; since I will be away, no recipe posts until I return in November.  Happy Halloween!!

Read More

Summer Spaghetti with Uncooked Tomato Sauce

By the calendar we have reached fall, but the temperatures still feel pretty summer-y, so I decided to take advantage of late season tomatoes and make this dish last night.  It was so easy and delicious that I wanted to share it with you guys even though it came from a cookbook (Melissa Clark’s Dinner: Changing the Game) and I was unable to find a link to share online.  First, grating the tomatoes is a brilliant idea!  I have made other uncooked sauces that diced the tomatoes, but the grating makes it so much easier to mix everything up.  Second, ricotta salata is pressed, salted dried and aged, so taste as you go to make sure that you keep the salt level where you like it.  The cheese should be easy to find at most larger grocery stores in the fancier cheese case.  Also, make sure you serve with that dollop of fresh ricotta, it takes this dish to creamy heaven!

Note:The picture is not of this recipe, but of a similar one from Smitten Kitchen.

Read More

Fresh Tomato Soup with Basil and Farro

Well, we are getting our first taste of fall; up here in east TN, it has been in the 40’s the last couple of mornings and with Irma barreling towards us, most of the south should see some rain.  That makes me feel like snuggling up under a blanket, reading, and having some soup…but there are still fresh tomatoes you say, no problem with this one pot, stick to your ribs, fresh tomato soup.  Even with the farro, I envision serving this with a big hunk of crusty bread, maybe with a little garlic and olive oil rubbed and drizzled on.  If you cannot find the farro, you could always substitute soaked wheat or spelt berries.  Two notes: As I was reading this an announcement came that the Tuesday markets would be cancelled this week, due to Irma, so get to your local Saturday market and stock up before she heads our way.  Also, I will be away next week, so no recipe post next Friday.  Be safe!

Read More

Peachy Pork with Charred Onions

I don’t often recommend meat recipes in these posts for a couple of reasons: 1. We have so many veggies and so many ways to try them, I usually have no trouble finding recipes, and 2. In the past people have not seemed as enthused by the meat recipes as the veggie ones.  I am making an exception with this because it is so easy and so full of flavor.  I made this midweek and we gobbled it up. I mean, who knew that charred peaches and red onions with a little drizzle of pomegranate molasses and a bite of pork would be so transcending?  If any of you did I wish you would have told me…If chops are not your thing, I think you could sub in pork tenderloin or maybe even a pork burger.  I am not going to make a meat substitute rec’ but would be interested to hear about the results of anyone’s experiments.  So, get yourself a couple of peaches before the season is over and try this. You will be glad that you did.

Read More

Spaghetti Squash Salad with Tomatoes and Pecorino

I have discussed in these posts before that I am not always a fan of substituting ingredients: i.e. If I am eating pasta bolognese, then I want real pasta, not a vegetable spiralized to look like pasta.  I want to appreciate my veggies for what they have to offer without making them a poor substitute for something I really want (rant over now.)  Spaghetti squash is one of those misunderstood veggies that deserves a place at the table to shine on its own merit.  This is a recipe I am excited to try and I hope you will be too.  The picture is one of the other variations of this recipe, but hey, its tomato season, so why not celebrate those as well.  This combo really screams summer to me and I hope if you have been burying your squash under pasta sauce, you will make this salad and give the squash its place in the sun.

Read More

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.

Read More

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.

Read More

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.

Read More

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.

Read More
Loading

Calendar of Events

<< Nov 2017 >>
SMTWTFS
29 30 31 1 2 3 4
5 6 7 8 9 10 11
12 13 14 15 16 17 18
19 20 21 22 23 24 25
26 27 28 29 30 1 2

Categories

Newsletter