Monday, November 21, 2011

A simple side...

You are probably busy preparing your Thanksgiving menu. I know I am. Either you are hosting or attending, but most likely (if you are reading this!!) you are going to be cooking one thing or lots of things. Your table will be full of fabulous side dishes like stuffing (see my cornbread/leek recipe!), sweet potatoes, mashed potatoes, or green bean casserole. Here's the story-hubby and I both HATE mushrooms. But, don't tell our kids, because somehow Mimi has managed to get them to try them and eat them and love them! So all those green bean casseroles with saucy looking mushrooms and mushy looking fried things on top just never got an invitation to our table. So I have found many other yummy ways to invite our green friends-sauteed green beans, broccoli kugel, grilled zucchini, stir-fried asparagus, should I go on? A newer favorite of mine is this brussel sprouts recipe, made awesome with agave and soy and balsamic. I originally found it on a vegan blog called Almond and Agave, then of course I tweaked it until it felt just right! Again, super easy, healthy and of course, delish! This will be my green side dish this year, let me know if it gets an invitation to yours too!

INGREDIENTS


40 brussel sprouts (the recipe isn't a science-this is about 2 lbs, or 2 bags from Trader Joe's-can be doubled or tripled!)
1/4 cup agave nectar, either light or dark
2 tablespoons EVOO
2 tablespoons balsamic vinegar
2 tablespoons soy sauce
1-2 teaspoons of freshly ground pepper
canola or vegetable oil for sauteing

DIRECTIONS

  • Gently trim and halve the brussel sprouts, making sure the root end stays intact (the big ones I often quarter and the smaller ones can be left whole)
  • Whisk together the agave, EVOO, vinegar, soy sauce and pepper
  • Add sprouts and toss to coat
  • Marinate in fridge or on counter for at least 15 minutes or up to an hour
  • Heat a large pan or electric skillet to medium high and add canola oil
  • Place the brussel sprouts face down in the hot oil for a few minutes, then flip and toss so sprouts are browned on both sides, about 5-10 minutes more
  • Drizzle with any extra marinade and finish sauteing. I often make some extra marinade and add toward the end.
  • These are delicious!!
Eat and enjoy! Happy Turkey Day!




Thursday, November 17, 2011

Stuffed from stuffing!!!!

  • Stuffing is the non-Jewish equivalent to brisket, kugel or latkes. You are laughing but agreeing, right? Doesn't everyone try to convince you that their stuffing is the best?? It was their mom's or grandma's or mother-in-law's and it could have mushrooms or sausage or herbs but for sure it will be your favorite....so they say!!! Well, the deal here is that my mom was not born in America and grew up in a house with Polish/Israeli parents who celebrated Thanksgiving with their other Polish/Russian/Hungarian/Israeli friends who still made cholent and peirogi on Thanksgiving-there was no family favorite recipe for stuffing!!!! A few years ago my mom and I found this recipe and tried it and tweaked it and twisted it and tasted it and...LOVED it! You can either bake it in a casserole and serve as a typical side dish, or you can go for the unusual and stuff it in a boneless, butterflied turkey breast. Both ways it is delicious and a great stuffing recipe if you don't have that family favorite!!

  • INGREDIENTS
  • 4 whole leeks, white part only, roots trimmed and cut into rings
  • 2 tablespoons unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • Leaves from 2 fresh thyme sprigs (in case you don't know, you hold the sprig by the end and gently pull the little leaves off backward)
  • Kosher salt and black pepper, to taste
  • 4 cups crumbled cornbread (you can bake your own from scratch, use Trader Joe's or Marie Callendar's mix for semi-homemade or totally go store-bought...the recipe works any which way!)
  • 1 cup chicken stock or boxed chicken broth
DIRECTIONS
Fill a large bowl with water and add the leeks, then swish them around with your hands to get the sand out from in between the layers. The leeks will rise and the dirt and sand will sink! Then strain them and rinse again.  In a large saute pan over medium heat, add 1 tablespoon each of the butter and the EVOO. Add the leeks, the thyme leaves, salt and pepper and cook for about 10 minutes, stirring every few minutes until the leeks are softened but not colored. Remove the leeks from heat to cool.
In a large bowl combine the leeks, crumbled cornbread, and chicken stock.  Season the mixture with salt and pepper.
Turn stuffing into a buttered casserole dish and bake at 400 degrees F. If you are going to stuff the turkey breast, open it up like a book, place stuffing inside (not all of it), close the "flaps", then roll it up and secure with a few pieces of kitchen twine. Then melt remaining butter and EVOO and brown turkey breast on both sides before baking in oven for 40-50 minutes, using a meat thermometer to check for doneness. 
I hope this part didn't lose you, it just sounds tricky!!!!!
Eat, enjoy and HAPPY THANKSGIVING!! Hope this makes it into your file of family favorites-it's definitely in mine!!

Tuesday, November 8, 2011

Perfectly Pumpkiny!!

I LOVE to bake-alone, with kids, with kids' friends, any which way you please. I like to bake so much that I may have spoiled my kids forever from enjoying store-bought muffins (although Corner Bakery blueberry is a favorite treat of theirs!), so I try to always have a batch on hand for a quick breakfast, an after-school snack or a sweet treat. 


Banana and pumpkin are the family faves, and it truly takes just 5 minutes to whip up a batch and throw in the oven while I am getting dinner ready. Sometimes I will bake a double batch so I can freeze them for the days that are just too crazy to get out the mixing bowl. I have shared one of my yummy banana bread recipes with you, which can also be adapted for making pumpkin bread/muffins. Recently, however, I came across a recipe online at www.healthy-diet-mom.com that I tweaked and changed until we got it just right, and it's a keeper and a sharer! 


This recipe can be mixed by hand, a huge time-saver, and makes equally delicious mini muffins as it does regular size. Try it and let me know how easy YOU think it is and how yummy your KIDS think they are!


INGREDIENTS

1 ½ cups white whole wheat flour (I use the King Arthur's, Bobs Red Mill or Trader Joe's, but you can use any kind of flour you have on hand, I just like the fiber & nuttiness of these)
1 teaspoon baking powder
1 15 ounce can pumpkin puree (again, make sure it's not pumpkin pie filling-I use organic pumpkin unless Libby's is on sale :)
1/3 cup canola oil (you can sub applesauce for this but they will be wetter and not puff as much)
large eggs
1 1/2 teaspoons pumpkin-pie spice
1/3 cup white sugar
1/3 cup brown sugar (you can use all of one kind or increase amounts if you like them sweeter)
½ teaspoon baking soda
½ teaspoon salt

Topping:
1 tsp cinnamon
1 tablespoon granulated white sugar

DIRECTIONS

  • Put oven rack in middle position & preheat oven to 350F. 
  • Put liners in muffin tins or spray with non-stick cooking spray or baking spray.
  • Whisk together flour and baking powder in a small bowl, and set aside. 
  • Whisk together pumpkin, oil, eggs, pumpkin-pie spice, sugars, baking soda, and salt in a big mixing bowl until smooth, then add in flour mixture and mix until just combined.
  • Stir together topping ingredients in the small bowl that you used for the flour mixture, and set aside.
  • Divide batter among muffin cups (each should be about 3/4 full), then sprinkle tops with cinnamon-sugar mixture. 
  • Bake until puffed and golden brown and a wooden pick or skewer inserted into center of a muffin comes out clean, 25-30 minutes for regular muffins, 12-15 minutes for mini-muffins. (Remember baking times depend on your oven, altitude, humidity etc so check for doneness on the earlier side and give extra time if needed.)
  • Cool in pan on a rack 5 minutes, then transfer muffins from pan to rack and cool to warm or room temperature.
  • Store for up to 5 days in airtight container or Ziploc bag, or freeze and take out as you need.
Eat and enjoy!

Halloween meets Thanksgiving!

While my intentions have been good and my kitchen has been busy, my time to share recipes has been too little lately, so here is my attempt to make up to you and share some seasonal favorites!


We know turkey and pumpkin are agreeably seasonal favorites, and there are also few things more comforting than a warm bowl of yummy chili! Well, here you go-all in one! I found this recipe originally on the Whole Foods website, and then I adapted the ingredients and seasonings to make it perfectly delicious! It may sound strange, I know, and it did to me at first-but you don't taste pumpkin the way you may be thinking, and the flavors all truly compliment each other wonderfully!


Give it a try and let me know how yummy your family thinks it is-mine loves it!!

Ingredients

2 tablespoons extra-virgin olive oil
1 small yellow onion, chopped
1 green bell pepper, cored, seeded and chopped
1 jalapeño, seeded and finely chopped
2 cloves garlic, grated with a microplane or finely chopped
1 pound ground white or dark meat turkey
1 (14.5-ounce) can petite diced tomatoes, with their liquid
1 (15-ounce) can pumpkin purée (make sure it's not pumpkin pie filling!)
1 cup water
1 tablespoon chili powder
1 tablespoon ground cumin
onion and garlic powder to taste
Salt and pepper to taste
1 (15-ounce) can kidney beans, rinsed and drained

Directions

  • Heat oil in a large pot over medium high heat. 
  • Add onion, bell pepper, jalapeño and saute until soft and translucent, stirring frequently, about 5-10 minutes. 
  • Add garlic and cook for 2 minutes, stirring so doesn't burn.
  • Add turkey and cook until browned, while breaking the meat with your wooden spoon into fine crumbles.
  • Add tomatoes, pumpkin, water, chili powder, cumin, garlic powder, onion powder, salt and pepper and bring to a boil. 
  • Reduce heat to medium low and add beans. 
  • Cover and simmer, stirring occasionally, for 30-45 more minutes. Taste and check for seasonings, you may like to add more cumin or chili powder.
  • Ladle chili into bowls and serve with toppings such as cheese, sour cream, or crushed corn chips.
Eat and enjoy!!!