Are you ready for the best weekend ever? A glutenous, guilt-free, indulgent weekend full of candy and costumes and sports?? At least that's the type of weekend I'm about to have. I have my red cape and red lipstick all ready to go because I'm sorry, but I couldn't find a single non-slutty Little Red Riding Hood dress, so that's what I'm going with. My Grandmother/Wolf, Hawkeye, Ariel and Elmo are very excited to trick-or-treat. And last night I made these Homemade Take Five bars following this recipe, hence the beginning of the best weekend ever... because when you put peanut butter on pretzels and then caramel on top of that and then dip the whole thing in chocolate YOU WIN!
For more Homemade Halloween treats - like Butterfingers, Snickers, Almond Joys, Peanut Butter Cups and Peppermint Patties - click here. For Baby Ruth Bars, click here. Happy Halloween!
As I joked about in the video, a fruit salad has to be pretty damn good to actually get a name, and the venerable Waldorf salad is certainly worthy.
I realize that there are a small group of you who won’t be able to wrap your heads around mayonnaise with fruit, and that’s a shame, since it means you won’t get to enjoy one of the great combinations of all time. By the way, if you are one of the aforementioned people, but like mayo slathered all over your sandwich, containing slices of sweet, ripe tomato, and caramelized onions, then you have some explaining to do. Also, coleslaw. I rest my case.
Embellish this as you see fit, but I really like it best with just the four ingredients seen here. Things like dried cranberries can add a nice seasonal touch, but for me, the chewy fruit gets in the way of that addictive crunchy/crisp texture. I really hope you give this old-school, but timeless Waldorf salad a try soon. Enjoy!
Ingredients for about 1 cup dressing (enough for 2 Waldorf salads below):
3/4 cup mayonnaise
1/4 cup crème fraiche or sour cream (I used CF)
juice from 1/2 lemon
1/2 teaspoon sugar
1/4 teaspoon salt
pinch freshly ground black pepper
pinch cayenne
1 tablespoon finely chopped tarragon
For 2 large or 4 appetizer sized Waldorf salads:
2 large crisp, sweet apples, cut in 1/2 inch cubes
First things first, the winner of the Happiest Little Baker Giveaway is Valerie! However, HLB is also going to give the first 50 readers that sign up 10% off using the coupon code SIRIOUSLY10. Go, go and join (they even have allergy-friendly kits). My kids are already talking about next month's box :)
Now, on to this wonderfully delicious baked spaghetti squash recipe. I was at a cooking class last week with my mom and some friends, and it was centered around root vegetables. One thing the chef prepared was this baked spaghetti squash with a blue cheese sauce. Any vegetable that disguises as a pasta is my kind of vegetable, especially smothered in a creamy, salty, tangy sauce. This tastes sinfully good, but is much better for you than a bowl of fettuccine alfredo... right? A perfect Thanksgiving side dish, this would be... signed, Yoda.
Preheat oven to 400 degrees. Carefully slice the spaghetti squash in half and scoop out the seeds with a spoon, discard. Place both halves on a baking sheet, flesh side up, and drizzle with olive oil and sprinkle with salt and pepper. Roast for about 30 minutes, until the skin begins to wrinkle and golden. Remove, let cool slightly, and then scrape out the spaghetti squash "noodles" with a fork. Place in a casserole dish, drizzle with some olive oil, add the sage and toss. Season to taste with salt and pepper. Set aside.
Over the stove in a medium-sized skillet, heat the tablespoon of olive oil and butter over medium heat. Add the shallots and garlic, and sauté until fragrant, a few minutes. Add the flour and whisk continuously until there are no lumps. Whisk in the chicken stock and cream, stirring frequently until sauce begins to thicken. Lastly, add the blue cheese and parsley, continuing to whisk. Season to taste with salt and pepper. Pour sauce over spaghetti squash and toss to combine. Sprinkle the top with bread crumbs and place back in the 400 degree oven, just until the bread crumbs turn golden and the sauce starts to bubble.
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Pan-Roasted Chicken Breasts – Less Time, More Skin = Better Breasts
Cooking up a few chicken breasts should be a fast, easy, and delicious experience, but for many people it’s actually a slow, hard, and disappointing one. There are several reasons for this, and hopefully this demo for how to pan-roast chicken will eliminate them.
The most important factor is doneness. By “pan-roasting,” you can easily monitor the internal temp, and as I recommend in the video, start the pan sauce when the meat reaches about 150 F. By the time your sauce is done, and the chicken is covered in its hot, buttery goodness, it should have reached 155-160 F., which is what I shoot for.
At this temp, the chicken will be perfectly safe, while remaining moist and tender. I know many recipes, and reference sites, call for longer cooking times, and internal temps of 165-175 F., but that’s just crazy. Unless, you want tough, dry meat; in which case, that works wonderfully.
Also, I think it’s very important we leave the skin on. Not only does this add a lot of flavor, but also much-needed moisture. Even if you’ve been brain-washed into thinking the skin is “bad” for you, which it isn’t, you can peel it off before you eat it, but I recommend leaving it on during the cooking process.
And yes, we’d be getting even more flavor and moisture if we just left the breasts on the bone, but the whole point is for this to be fast to make, and effortless to eat. Otherwise, we might as well roast a whole chicken.
If you’re not into creating your own boneless, skin-on breasts, like we did in the video, you can have the butcher at the market do this for you. You’ll have to go to a larger store where they cut up their own chicken parts, and tell them exactly what you want, but they’ll hook you up at no extra charge. I really hope you give this easy, and very effective technique a try soon. Enjoy!
Ingredients for 4 portions:
4 boneless, but skin-on chicken breasts
salt and freshly ground black pepper to taste
1 tbsp finely chopped fresh herbs, optional
2 tbsp olive oil
1/4 cup *vinegar
4 tbsp cold butter, cut in smaller pieces
a splash of chicken broth or water, if needed to thin sauce
*I used apple cider here, but literally any vinegar will work. Some of my favorites are sherry, balsamic, rice, and champagne vinegar.
I am not a very crafty person. Some moms have the most pinterest-worthy art projects up their sleeves, but when it comes to doing something creative with my kids, I've always preferred baking. Which is why I was THRILLED to discover the Happiest Little Baker - a subscription based monthly kit that comes equipped with pre-measured, non-perishable ingredients and simple-to-follow, adorable recipes! It was created by a woman named Linsdey and her husband Mike - parents who love baking with their own two children. Their kid-friendly approach is obvious in every detail - they even include an activity sheet to kill time while your treat bakes. After our 'Witch Hat Cupcakes' were done, my son proclaimed, "this is SO MUCH FUN, please sign up for every month!!"
So for the giveaway, HLB is going to give one winner a 3-month subscription for FREE! To qualify to win, you must officially follow this blog, as well as follow HLB on Twitter, Instagram and like them on Facebook. Please leave a comment below to enter the giveaway, letting us know what you like to bake with kids. A winner will be chosen at random on Wednesday at 9am EST. Good luck!
This Shakshuka, or Shakshouka if you prefer, is why I’m so glad the show/blog/channel is called, “Food Wishes.” This North African one-dish-meal is so fast, easy, and delicious, but it probably wouldn’t have occurred to me to do a video for it, unless someone sent me a request.
I always appreciate these types of reminders, and seeing "Shakshuka" in a subject line does catch your attention, but now I have a little problem. I can’t stop saying it. It has basically replaced using profanity for me. Yes, now when I stub my toe, I yell "shakshuka!"
I know we did an Italian-inspired version of this idea, served in individual ramekins, but this is supposedly the original. The sauce is quite different, and I think more interesting. The peppers and mushrooms add another layer of flavor, and the spicing is much more complex. Not to mention, a large pan of this is much more of a showstopper.
Just be sure to cook your sauce until the veggies are nice and soft and sweet. I don’t think you want crunchy onions and peppers in this, so take a little time building the base. You will also have to monitor the liquid level as it simmers, but that’s very easy to adjust by adding a splash of water or broth.
Once the eggs go in, you can finish covered on the stove, or just pop the pan into a hot oven until they cook to your liking. I go for just barely set, and the advantage of that system is, if you do want them cooked more, you just need to stir the egg into that hot sauce, and it will firm-up instantly.
No matter how you like your yolks cooked, this makes for an impressive breakfast, brunch, lunch or dinner. And if you’re serving a large group, you can scale this up to any size pan or baking dish. I really hope you “shakshuka!” very soon. Enjoy!
Ingredients for 6 small portions: (one egg per portion as appetizer - double for a main course)
2 tbsp olive oil
1 large onion, diced
large handful of sliced mushrooms
1 teaspoon salt, plus more to taste
1 cup diced red bell peppers
1 jalapeno pepper, seeded and sliced
1 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon turmeric
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne
28-oz can (about 3 cups) crushed San Marzano tomatoes, or other high-quality plum tomatoes. Of course you can use fresh tomatoes in season.
1/2 cup water or broth, or as needed
6 large eggs (or as many as you can fit in you pan)
crumbled feta cheese and fresh parsley to finish
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Slowcooked Chicken Parmesan Soup
3:28 AM
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I recently got a new crock-pot! It was sent by the Swedish crock-pot agent for me to evaluate, and since I love my old one as well, I was really eager to try it. The new one is much more advanced than my old and has sauté settings as well as settings for baking, roasting and cooking rice so I have quite a bit of experimenting to do.
However, for my first time cooking with the new pot, I wanted a simple recipe. I'd be out for most of the day and needed a quick dinner when I got home, so decided to do a chicken parmesan soup. It was really tasty - a hit for at least one of the kids and we adults enjoyed it a lot. I specify my cooking times below but it's adaptable, you could easily do shorter or longer. And I cooked the pasta separately because once we were home, we were in a hurry. If I'd had more time, I'd have added it to the pot maybe half an hour or so before eating.
Slowcooked Chicken Parmesan Soup
2 chicken breasts
2 garlic cloves, minced
1/2 yellow onion, finely chopped
1 green pepper, chopped
400 g crushed tomatoes
800 ml water
2 chicken stock cubes
4 stalks fresh oregano
1 tsp chili pepper flakes
2 large handfuls grated parmesan cheese
and to finish:
1 handful grated parmesan cheese
2 tbsp finely chopped fresh basil
200 g cooked pasta, small shapes
100 ml crème fraiche
Place chicken, garlic, onion, pepper, tomatoes, water, stock cubes, oregano, chili and cheese in the slowcooker. Cook for about 4 hours on high, or 6-8 hours on low. We did an additional hour on low or so, but that was just for our convenience, it was done before that.
Just before serving, shred the chicken, stir in the additional cheese, fresh basil, cooked pasta and completely optional, creme fraiche. Serve and enjoy!
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San Francisco Michelin 2016
6:32 PM
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It’s been ten years since the Michelin guide arrived in San Francisco (and I started writing about it!) so I guess it’s the right time for reflection. Ten years ago the stars seemed to go to very predictable and somewhat French-inspired restaurants. This year the balance has swung to favor the new, the modern and the diverse. Is it Michelin or San Francisco? It’s probably a bit of both. Though I'm sorry for some of those restaurants left behind that lost their stars because I believe they are still worthy I can't help but be excited by this new constellation.
While some were making a big deal over Manresa getting three stars, Commis and Campton Place rising to two stars or Kin Khao getting one, I think the really big news was the ever expanding number of restaurants on the list. An incredible 39 restaurants got a star this year with another 12 getting either 2 or 3 stars. That’s truly worth celebrating!
Here are some highlights from the party—photos courtesy of Lee Sherman
The evening always involves plenty of champagne...
Two gorgeous restaurateurs who both earned the respect of their peers, Cecilia Chang and Chef Dominique Crenn of Atelier Crenn and Petite Crenn.
Pim Techamuanvivit was one of the true stars of night, she’s had a tough year and Kin Khao’s one star was well deserved. While some may consider it an expensive Thai restaurant, Kin Khao has now got to be considered as one of the least expensive Michelin one star restaurants.
Everyone loves a redemption story and Manresa coming back after the fire to earn three stars put David Kinch in the spotlight, here with pastry chef Belinda Leong who spent some time in his kitchen before making an even bigger splash with B. Patisserie.
From what I think is the finest Italian restaurant in San Francisco, Acquerello, Riccardo Menicucci and Suzette Gresham Tognetti.
Aaron London of AL's Place is a chef who takes chances, his next gamble? Decreasing reservations and allowing for even more walk ins. Bravo! My review of his restaurant is currently on Amy's Fork in the Fog
Who says chefs are all work and no play? Well no one who comes to the Michelin gala! Until next year...
I was at a friend's house for dinner last weekend, and she made a beef stew that she prepared IN A PUMPKIN!! Yeah, my friend's name is Ina Martha Garten Stewart, by the way. (Just kidding, her real name is Mo. Ina Martha Garten Stewart is my imaginary friend.) Anyways, I didn't get the exact recipe from her but if you're interested, I found a few recipes you could try here, here and here. What a perfect dish to prepare for friends and family on Halloween night! Do it!!
I was recently on a "booze cruise" with a bunch of moms (and excuse me while I cry for not being there this very second). We sailed along on a water ferry, drinking wine, eating appetizers and talking about how our kids and husbands drive us crazy! Juuuuuust kiddddddding. Anyways. Someone made these Spinach Balls and they were FANTASTIC. I asked her if I could share the recipe and she said yes, so here it is! Funny story though, I made them over the weekend and forgot one giant ingredient: the 3/4 cup of butter. I realized this after my first bite and wondered why they didn't taste as addictive as they had on the boat. Butter... butter makes everything better. However, they were still pretty good without the butter so if you're in the mood to make them SUPER healthy, you can go ahead and omit it. (But I wouldn't recommend it cause I don't recommend those kind of things.)
Combine all ingredients, roll into small bowls, place on a baking sheet (I greased mine) and bake for about 20 minutes at 350 degrees, until the edges are golden. Enjoy!
The next morning I sautéed the leftovers in BUTTER and added a fried egg. Yum.
I didn’t want to end my vacation by filming anything too strenuous, so I went with this creamy pork stew, which is one of my favorite cold weather dishes of all time. This comforting stew is very delicious, quite easy, and ready to accept all sorts of seasonal produce.
As usual, I kept the ingredient list to a minimum, as not to get in the way of demonstrating this simple procedure, but things like squash, Brussels sprouts, cabbage, mushrooms, and root vegetables, would all be wonderful swimming around in the subtly sweet, just-rich-enough sauce.
As I mention in the video, you always want to buy a nice hunk of pork shoulder, and cut your own chunks. If you want to save five minutes of work buying the pre-cut stuff in the package, go ahead, but please know you’re paying more money for a lower quality product. Not to mention, you can’t control the size and shape of the cut.
If pork isn’t your thing, this would be lovely with veal, beef, or chicken thighs. No matter which meat you use, simmer it until tender, and this simple, cider-spiked, cream sauce will turn it into a big bowl of autumn goodness. I really hope you give it a try soon. Enjoy!
Ingredients for 4 large portions:
2 tbsp vegetable oil for browning meat
2 1/2 pounds pork shoulder
salt and freshly ground black pepper to taste
1 large yellow onion, chopped
3 cloves minced garlic
2 tbsp apple cider vinegar
1/2 cup apple cider or apple juice
2 tbsp Dijon mustard
1 tbsp horseradish
1 1/4 cup heavy cream
1/4 cup chicken broth, or as needed
1 stalk celery, sliced
1 cup sliced carrots
a few sage leaves
2 sprigs thyme
2 small sprigs rosemary
*Fresh herb note: I just tossed mine in whole, but if you don’t like that texture, you can simply pick and chop herbs before adding.
1 dry bay leaf
pinch of cayenne 1/2 cup green peas, fresh or frozen
fresh apple strips and fresh chive to garnish
- Serve on steamed rice, mashed potatoes, or noodles.
Pumpkin is everywhere right now (I mean, check this out), and we're suckers for it. I'm surprised we all don't run out to buy pumpkin flavored toothpaste! (Don't steal that idea, it's mine.) I gave you some pumpkin ideas last week, and now here's another: Pumpkin Gingersnaps (click there for recipe). These are delicious... soft and chewy, and rich with all the flavors of the season... cinnamon, spice and pumpkin of course! Pumpkin. Pumpkin. If you say that word a lot it starts to sound really weird. Also who puts a 'p' and a 'k' right next to each other?? Pumpkin lovers do.
I recently had the opportunity to work with International Delight - the coffee creamer that comes in delicious, everyday as well as innovative flavors - and this morning I had the chance to share some brunch ideas using these creamers on the Today Show with Kathie Lee and Hoda! If you missed the segment or want to view the recipes, click here. By the way, it's totally acceptable to make Pumpkin Stuffed French Toast for dinner in the month of October. Also, make sure to check out International Delight's website for more information on their delicious creamers and more easy, everyday recipes. Aaaaaaand, if you're in the mood for more PUMPKIN (you know you are), I pulled up a few other treats I've tried in the past... have a happy fall weekend!
Canned tuna used to be a very inexpensive source of protein, but it isn’t necessarily anymore. The price varies depending upon where it comes from and how it’s caught. For the purposes of this review, I reviewed only sustainably caught white albacore tuna, mostly brands available at the supermarket. Generally domestic brands are more expensive than imported.
I don’t see much difference between chunk and solid, since it is always served broken up anyway. I only tried solid or water packed, not oil packed tuna which in my opinion is always tastier. I taste tested the tun drained, straight from the can. But my preferred way to serve it is in a tuna salad with mayonnaise, lemon, relish, celery and green or red onion.
This pole caught Marine Stewardship Council certified sustainable tuna is packed, and one would assume caught, in Oregon. It’s tested low in mercury, the cans are bpa-free, claims to be turtle safe and dolphin safe and is 6 rather than 5 ounces.
Excellent, oily and rich with good flavor and texture
This brand has a bpa-free can, it’s packed and one can assume caught, in Thailand. It’s tested and claims to be the lowest in mercury. It claims to be turtle safe and dophin safe.
This pole and line caught tuna claims to be dolphin safe and is processed and packed, and one would assume caught, in Thailand. I mistakenly purchased salt free, but I seasoned it with salt.
A bit tinny flavor
CONCLUSION The American Tuna was really the most delicious. In a tuna salad will it make a difference? Maybe a little, but more likely in other dishes like a Salad Niçoise. Meanwhile you can often purchase fresh fish, even albacore, at the same or less than the price of canned fish. So I'd only recommend buying canned tuna if you really prefer it or for the convenience factor. Which canned tuna do you buy, and why? Leave a comment and let me know!
Disclaimer: I was provided as of the Safe Catch tuna and purchased the other brands for the purposes of this review. I was not compensated monetarily for this or any other post.
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Chocolate Snickers Cookies
10:37 PM
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I made these awesome cookies for a party. Super simple to make and so delicious. I love the combination of sweet and salty, chewy and crunchy and of course, chocolate. Never too much chocolate! In fact, I think I'll drizzle these with dark chocolate next time...
I'm also thinking you can vary these with other candy bars - as long as you cut the into thin strips that will fit along the middle of the dough, you're golden.
150 g butter 150 g sugar 225 g flour 3 tbsp golden syrup 3 tbsp cocoa powder 1,5 tsp baking powder 1,5 tsp vanilla sugar (or 1 tsp vanilla extract)
3 Snickers bars, each cut into three thin slices, length-wise 1 egg handful of salty peanuts, coarsely chopped
Cream the butter and sugar. Add flour, syrup, cocoa powder, baking powder and vanilla. Mix into a nicely uniform dough - I use my Kitchen-Aid for this.
Shape two long, thin rolls of dough and place on a baking sheet. Score both down the middle. In this score, insert the thin planks of Snickers, and pinch slightly so that the rolls hold together.
Brush with eggwash and sprinkle with lots of salty peanuts.
Bake at 175°C for 10-12 minutes. Let the cookies cool slightly before cutting them at an angle, then let them cool completely before you attempt to move them. (Or eat them.)
Nothing is more disappointing than a soggy french fry. There are lots of things I don’t just like crispy but extra crispy. Toast, onion rings, pizza crust, potato chips, breaded cutlets, pie crust, streusel. I could go on and on. And is there anything better than the crispy edges of a roast? I’m the one who wants a rare slice from the middle and a crusty slice from the end of the roast—beef, pork or lamb.
There are lots of ingredients for making food crispy and many of them contain gluten, and one of them is naturally gluten free, cream of rice. Cream of rice is finely ground rice that cooks very quickly. It can be used as a hot cereal but also in recipes like this one for baked rice custard that I plan on experimenting with shortly. When used in meatballs it absorbs moisture but also helps to create a lovely crisp texture to the surface of the meatballs. I like beef meatballs to be delicate and tender made light with ricotta or moist bread crumbs, but lamb meatballs are really good with a bit of a crust.
I have used black pepper, cumin, paprika and cinnamon to season these meatballs, but you could change up the spices if you prefer using fresh mint or garlic, or swapping chili powder in place of paprika. You could leave out the cumin and cinammon, I added them because lamb is strong flavored and pairs well with hot, sweet and smoky spices. The meatballs are great as an appetizer, served with toothpicks but also with rice, orzo or pilaf. You can also make them bigger if you like, you’ll just need to broil them a bit longer.
Lamb Meatballs
Serves 4
1 pound ground lamb, 80% lean
1/4 cup finely chopped white or yellow onion
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/4 teaspoon cinnamon
1 teaspoon cumin
1 teaspoon sweet or smoked paprika
1/4 cup cream of rice
1 egg
Mix all the ingredients gently with your hands. The meatball mixture will be wet but will firm up. Refrigerate the mxiure for at least 30 minutes. Using a teaspoon scoop the mixture and roll into meatballs and place on a foil lined broiling pan. Broil meatballs for 6 minutes. Serve with tahini sauce, garlic yogurt sauce or tomato sauce.
Enjoy!
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Chef John is on Vacation!
6:33 AM
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Just wanted to let everyone know that I’ll be on vacation this week, so you'll have to rely on re-runs for your Food Wishes fix. I'm looking forward to a short, but relaxing break, where I do as little as humanly possible. We’ll continue to publish your comments and questions, but I won’t be around to respond to the small fraction I usually do. That means, as usual, you’ll have to rely on each others expertise. That should work out just fine. Thank you for understanding, and we’ll see you next week! .
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Frozen Cheesecake with Dulce de Leche drizzle
10:36 PM
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This recipe is a real oldie. I've had it for ages and my mom often made it when I grew up - I think she got it from a neighbor when Philadelphia cream cheese was first introduced to Sweden. I've actually blogged about it before, but considering that was NINE years ago I think it's fine to do a re-post. I recently made it again, and inspired by a very similar-tasting paleta I had in Copenhagen last summer at Hija de Sanchez I decided to top the whole thing with a drizzled Dulce de Leche and some raspberries. Delicious.
Frozen Cheesecake with Dulce de Leche drizzle serves 12
200 gram cream cheese 3 eggs, separated into yolks and whites 200 ml sugar 300 ml heavy cream 1 tbsp vanilla sugar finely grated peel of one big lemon
150 g digestive biscuits 50 g butter, melted
Use a springform pan. Blitz the digestive biscuits in a food processor. Add in the melted butter. Press this firmly into the base of your pan. Place in the fridge while you proceed.
Cream the cheese, egg yolks and the sugar with the lemon peel. Beat the cream until it forms stiff peaks. Carefully blend with the cheese cream. Beat the egg whites until stiff, and fold those in too. Pour carefully on top of the crust in the pan. Put in the freezer for at least six hours or overnight. On the day of serving, take it out and remove it from the tin - you might need to carefully run some hot water on the outside. Place on a serving plate and drizzle with dulce de leche.
Take out about twenty minutes before you want to eat and top with the berries. This keeps well in the freezer (but better without the fruit).
It may sound strange, but the only way to mess up this pumpkin zeppole, is by using a fresh pumpkin. Like virtually every other pumpkin dessert, I think using pure canned pumpkin will give you the best results. That really is the trick to this Halloween treat.
If you take a pumpkin, roast it, and scoop out the flesh, it may look similar to the canned stuff, but you’ll be surprised at how little sweetness and flavor it actually has. It sounds like a great way to go, but in reality, it is not. And what about “sugar pumpkins;” that smaller variety of pumpkin specially grown for cooking? They are definitely better, but still, it’s been my experience that even those don’t have as concentrated a flavor.
Like all things cooking, people will vehemently disagree with me, and claim they can achieve results that are just as good using fresh, but even so, that’s a lot of work for something that’s basically the same. Ultimately, you’ll have to decide.
By the way, if you can't get canned pumpkin, roasted butternut squash (just like we did for this soup) will work very nicely!
Special thanks to my old friend, Jennifer Perillo, for this recipe was adapted from one of hers. I’m not above stealing a recipe from total stranger, but it’s nice knowing the foundation for a recipe is coming from someone who actually knows what they’re doing. I hope you give these a try soon. Enjoy!
Ingredients for about 24-30 depending on the size:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon fine salt
1/2 teaspoon cinnamon
1/8 teaspoon freshly grated nutmeg
1 cup (8 ounces) fresh ricotta cheese, well-drained
1/2 cup plus 2 tablespoons pumpkin puree (or roasted butternut squash)
When Carson isn't around for dinner, I typically eat what the kids eat. Mac & cheese with a side of peas? Sounds delicious, I'll take it. I usually feel way too lazy for any type of real effort. However, the other night my son requested ravioli with a side of crispy broccoli and cauliflower. (In case you're wondering, my daughter requested chewing gum and peanut butter on a spoon.) I realized this was something I could work with, and by adding some shaved brussel sprouts that I sautéed in browned butter, it became a very adult and very delicious meal...
Preheat oven to 450. On a baking sheet, add broccoli and cauliflower florets. Toss with olive oil and season with salt and pepper. Roast in oven for 20 minutes, shaking pan halfway to make sure everything is cooking evenly. In the meantime, prepare ravioli as directed on package (until al dente). While pasta is boiling, heat butter over medium heat in a medium skillet until it begins to brown. Add brussel sprouts and sauté for about 10 minutes, until golden, seasoning with salt and pepper. Once pasta is cooked and drained, place back in pot. Add brussel sprouts, roasted broccoli and cauliflower, and toss with pine nuts and Parmesan cheese.
I was away last weekend in Wisconsin, indulging in amazing food and drink with even more amazing friends. After eating whatever I pleased for 3 days straight, I felt the need to make something light and comforting last night. A "Meatless Monday" meal, if you will. (Wait. Was yesterday Monday? I don't even know these things anymore.) I was perusing the squash, gourd and pumpkin display at Trader Joe's, and I got the idea to make a bowl with spaghetti squash as the base (instead of rice or noodles). It was delicious, and I will make it again and again...
I halved the squash, scooped out the seeds and roasted it on a baking sheet for 45 minutes in a 350 degree oven. Then, I scraped out the "noodles" with a fork, drizzled them with olive oil and seasoned with salt and pepper. I topped my bowl with sautéed brussel sprouts (chopped) and shiitake mushrooms (always weirds me out that word has two 'i's'), boiled sweet corn, avocado and sriracha.
By the way, this also would have been perfect with a soft-boiled egg on top, but for whatever reason I've lost my ability to properly execute that culinary technique. And that is a fancy way of me saying, WTF... why can't I soft boil an egg anymore??!?? I keep trying, and trying, but it won't peel, and it's like EXTREMELY raw inside. What am I doing wrong, people, what, what??
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