It's that time again! Whether you are having a traditional family gathering with lots of old favorites, or a funky gourmet "Friendsgiving" - I hope that you find some inspiration here. Happy Thanksgiving, my lovelies!
Butternut Squash Quinoa Salad with Goat Cheese
Roasted Beet Salad with Goat Cheese
Quinoa Salad with Roasted Sweet Potato, Kale, Apple, and Red Onion
Quinoa with Butternut Squash and Broccolini
If you are in need of festive dishes, look no further! I have collected my most relevant recipes onto one page for you.
Black and Orange
More like green and orange, but you get the idea.
Butternut Squash and Kale Mac and Cheese
Sweet Potato and Chard Gratin
Butternut Squash and Kale Pizza with Smoked Mozzarella and Bacon
Butternut Squash and Spinach Lasagna with Homemade Spinach Whole Wheat Noodles
Happy Easter, my lovelies, and enjoy these Spring recipes!
I'm gonna be honest with you guys - I totally messed up this pie, in three different steps. Ugh. More on that later. But as it turns out, it didn't even matter - it still came out super delicious! So I definitely call that a win.
We are doing a special Holiday Treats edition of the Secret Recipe Club! My assigned blog was I am a Honey Bee written by Nicole. We both live on the East coast and share a love of Buffy, tattoos, Greece, eggs bene, and a fear of open water and having to open gifts in front of others. I like that her blog includes reviews in addition to recipes, just like mine!
Anyway, I went to look for desserts on her blog and noticed a page called The Year of Pies, where she posted a pie recipes every week for a year. A year! I didn't to look at any other category, ladies and gentlemen, I was home. But would it be caramel pie? One of four different kinds of chess pie? Maybe Reese's or Thin Mint pie? So many to choose from! It was around this time that I began to feel woefully inadequate for my own dessert selection, and sorry for whoever drew my blog... I hope you were able to find something!
I scrolled down to the end of the year to look for holiday dessert and saw this No Bake Eggnog Pudding Pie. I love eggnog! And easy recipes! I wanted to make this right away.
Last month I posted about a Cranberry Custard Pie using my favorite dough recipe. I typically use a deep dish pie plate, but for that recipe I used a shallower one. So I had a lot of leftover dough to make something else with. I grabbed some apples that were on their way to getting old, and made a galette.
An apple galette in and of itself is not that exciting, but this caramel sauce - with bourbon and fleur de sel - so luscious. It really takes a basic tart over the top.
If you are starting to panic because Christmas (or whatever holiday you celebrate) is closing in and you don't have a dinner plan yet, fear not - I have you covered! I have a round-up of all of my holiday recipes, from protein to sides to dessert, and even breakfast! So please enjoy and Happy Holidays!
Who says cranberries are just for Thanksgiving? With this combination of bright and tangy cranberry orange compote over sweet and creamy vanilla custard, you will want to eat them all Winter long. The acidity from the compote is balanced out by the custard - perfect. The gorgeous bright red color makes it great for the holidays, as well.
You can make the two components of this pie separately, chill them, and assemble when ready to serve. That makes traveling to a holiday potluck much easier. For the compote - combine cranberries, sugar, orange juice and zest in a pot and simmer until the cranberries start to burst. Transfer to a container and chill for at least 30 minutes and up to 2 days.
For the pie - prebake a pie crust, then fill with a custard made from flour, sugar, milk, egg yolks, butter, and vanilla. Bake until set, cool completely, then chill for at least a few hours and up to 2 days. Spread the cranberry mixture over the custard pie just before serving.
As promised in my last post, today we are talking about Rhubarb Sour Cream Pie. Oh yeah, baby. I have a bonafide obsession with fruit and sour cream pies. That tang to balance out sweetness, and the creaminess - yum.
Just a few ingredients are all that is required - flour, sugar, sour cream, and an egg for the custard; and chopped rhubarb.
We already talked about crust this week, so you know that is going to be good. I like the idea of a crumble topping with this, especially to add sweetness since rhubarb is so tart.
Just look at that beautiful pie! Jewel like pieces of rhubarb in a pink tinged custard with golden streusel. Gorgeous. But before we get into that, we need to talk about crust. Perfectly tender and flaky crust. And for that, we need lard.
I first discovered the wonders of using lard for baking in this recipe. It makes the flavor and texture of pie crust amazing, plus it's so easy to roll out! It also has the benefit of being made from animal fat, which is not toxic like the vegetable oil used to make shortening. Unfortunately, the lard you can buy at the store is partially-hydrogenated, and that is nasty and bad for you. So, what to do? Render your own lard at home! It takes a while, but most of that time is hands off - just letting a slow cooker do it's thing.
Happy Pi/Pie Day! I know that most people are probably celebrating with desserts, but what about a savory pie? Or rather a savory dish with pie in the name that isn't actually a pie? Whatever, don't judge me. It's time for another vegetarian lunch with Melissa from Smells Like Brownies. Be sure to check out her delicious Pi Day Coconut Cream Pie, it is sooooooo good!
This vegetarian version shepard's pie is packed with veggies, topped with creamy goat cheese, and perfect for St Paddy's Day (which is never St Patty's by the way). I mean, just look at that gorgeous green topping.
The base is made with roasted beets, eggplant, sundried tomatoes, and cherry tomatoes simmered in vegetable stock with thyme, caraway seeds, and fennel seeds. I was a little scared that the fennel and caraway would be really strong and take over, but they added just the right amount of depth and a real Irish flavor.