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Next Up: Crépinettes
Happy first of Advent!
Today is the first Sunday of advent, which means christmas is coming. We've put all our lights up and have spent the afternoon baking saffron buns with grandma and grandpa. Yummy and fun. Have you tried Swedish saffron buns yet? I have tons of recipes for it - check out some of these.
Saffron buns with white chocolate
Almond filled saffron buns
Lucia buns - plain saffron buns
Today, we made half plain buns - lussekatter - and half filled with butter and almond paste.
Happy Thanksgiving
And when I say “days off,” I really mean days off. As much as I’d love to spend the holiday on my laptop, giving you all last-second cooking tips, I’m contractually obligated to take some time off, and who am I to question HR? Have a great Thanksgiving, and we’ll be back with brand new videos next week. And no, they will not feature turkey or pumpkin. So, stay tuned, and as always, enjoy!
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On Being Thankful & Handmade Basket Giveaway
Some years it’s easy to find reasons to be thankful and positive. This is not one of those years for me, and for many people I know. But I want to share something that really moved me. It’s a video of a basket maker in Rwanda (and it’s just 2 minutes long). Take a look!Being thankful for chairs, for electricity, for being able to support her family in a country that suffered the most terrible genocide not that long ago is truly a wonderful thing. As you may recall, in three months in 1994 an estimated 800,000 to a milion Rwandans were brutally murdered and a country destroyed. Today Rwanda has made the most incredible strides toward reconciliation. And if it’s possible in Rwanda, why not in the rest of the world?
The day after Thanksgiving is the traditional start to holiday shopping. If you are heading to the Macy’s near you or just shopping online, I hope you will check out the baskets from Macy’s Rwanda Path to Peace initiative. Because the program is celebrating 10 years, there are beautiful 10th anniversary baskets available in festive red and white. Half of the wholesale price of every basket goes to the women who make them by hand. The weavers make roughly 10 times the average wage in Rwanda. This amazing program supports fair trade, sustainable income and poverty reduction, it employs HIV-positive weavers to help them support themselves and promotes the culture of reconciliation by employing thousands of women who are organized in groups from both sides of the 1994 Rwanda genocide conflict.
You can find the entire Rwanda basket collection online including the anniversary baskets which range from $30-60 each. Please note sale prices and discounts do not impact the amount the weavers earn.
You can find the entire Rwanda basket collection online including the anniversary baskets which range from $30-60 each. Please note sale prices and discounts do not impact the amount the weavers earn.
I’m giving away this gorgeous basket in Fall colors. I received this basket to review and am very impressed with the quality. It would make a wonderful fruit basket or centerpiece.
Happy Thanksgiving!
To enter this contest and win the basket please leave a comment telling me what you are thankful for this year. You must have a US mailing address to win. You MUST leave your email address in the field where it is requested, it will not be visible to the public only to me. DO NOT leave your email address in the body of your comment, if you do, I will delete it. I will choose a winner at random on December 3, 2015.
Disclaimer: I am a member of the Everywhere Society and received the product for this post as a gift. It was my choice to give it away and I was not paid for this or any other post.
Thanksgiving Punch Recipe
So I cheated. Meet my secret weapon, one of my favorite bartenders, Jen Ackrill. She was a fixture at Rye in San Francisco before moving to live the dream in Hawaii. Today she is the Director of Mixology at Top of Waikiki and SKY Waikiki. I got a chance to try her revamped cocktails when I visited Oahu last year. Jen makes really, really good drinks. She crafts sophisticated cocktails, even her fruity tropical ones and she is particularly skilled with brown spirits. Her cocktails are always balanced and inviting. Next time you are in Waikiki, stop by and say hello! Seeing the sunset at Top of Waikiki, a revolving bar with incredible views of the beach and the city really can’t be beat.
This punch contains my all-time favorite vermouth, Carpano Antica. I started drinking vermouth in Italy and France and it’s long been my go to aperitif. Carpano Antica is nothing short of spectacular. It’s bitter and sweet with vanilla, warm spices, orange, cocoa and toffee.
Templeton rye was made during prohibition and was fabled to be a favorite of Al Capone. The current version has notes of toffee and caramel. It’s sweet, lush and has characteristic rye spice and a woodsy character. I asked Jen to come up with something with Templeton rye and apple cider that a home bartender could make and this is it! A Fall punch just right for Thanksgiving that has a lot in common with the classic Manhattan. My sincere thanks, not just for the holiday but to Jen for saving the day.
Thanksgiving Punch by Jen Ackrill
Makes about 10 servings
3 cups Templeton rye
1 cup Carpano Antica
1/2 cup lemon juice
1/2 cup simple syrup (I use equal parts water and sugar)
11/2 cup apple cider
Top with a spicy ginger beer like Cock and Bull
Garnish with orange and lemon slices, star anise and cinnamon sticks and a thoughtful block of ice—use a fun cake pan: turkey or leaf shaped to make your ice.
Enjoy!
Disclaimer: I received the Templeton rye to make this cocktail as well as a stipend for ingredients. I was not compensated monetarily for this or any other post. Many thanks to Jen Ackrill for her recipe.
Crispy Turkey Flautas – A Great Reason for Buying a Too Big Bird
As I joked about in the video, when it comes to leftovers, the “add cheese and fry” system is a proven crowd pleaser, but to hedge our bets, we’re also topping with guacamole, sour cream, and salsa. This creates something so different from the holiday meal that you might forget where the turkey actually came from. Depends on how much you’ve been drinking.
Regarding my comment about pre-grated cheese being coated with saw dust – many people on YouTube thought I was joking, but this really is true. That shredded stuff in the bag is coated in a fine cellulose dust, which prevents the pieces of cheese from clumping together. The good news is, grating cheese only takes a minute, and almost anyone can do it.
And if you don’t have old turkey to make these flautas with, eventually you will have some leftover chicken, which would obviously also work. Either way, I hope you give these delicious, crispy flautas a try soon. Enjoy!
Ingredients for 12 large turkey flautas:
24 small, white corn tortillas
1 egg white to seal flautas, optional
1 egg white to seal flautas, optional
*1 pound cooked, shredded turkey
6 ounces shredded pepper Jack cheese, sharp cheddar, or a combo of the two (about 2 cups)
1/3 cup chopped green onions
salt and freshly ground black pepper to taste
*I’ll assume you’re going to use one of our turkey recipes, so your bird will be super moist, but if it isn’t, you can always add a 1/4 cup of chicken broth to the mixture to compensate.
- Garnish with shaved cabbage, guacamole, sour cream, salsa, and freshly chopped cilantro
The Nordic Cookbook
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| Photo Erik Olssen |
The Nordic Cookbook covers the cuisines of Denmark, the Faroe Islands, Finland, Greenland, Iceland, Norway and Sweden, each of which reflects diverse cultures, histories and populations. One of the most celebrated contemporary chefs from Sweden, Magnus Nilsson, the chef of Fäviken was tasked with compiling this impressive book. He started with a poll, then embarked on a series of culinary adventures for three years through the region to gather recipes and more. The result is a book with a staggering 700 recipes.You might be wondering, does it even make sense to try and include all the Nordic countries in one book? That was the very question the author struggled with answering, but eventually he approached the project with gusto. I asked Nilsson what surprised him most in writing the book and this is what he told me, "I thought I knew the food culture of the Nordics rather well and it turned out I didn't. There was just so much more diversity than I ever expected."
Indeed, one of the reasons the book is so useful is that introduces readers to a much broader range of recipes than ever before. So do the Nordic countries have much in common? This is what Nilsson told me, "The one thing which all parts of the Nordic region have in common is that there are four distinctive seasons of which one, Winter, is one when you can't harvest plant based foods. Meaning that historically people had to preserve summers surplus and keep it for winter. Even though we can have fresh foods all year around these days this is still very visible in the way we eat." Not surprisingly there are recipes for pickles, jellies and jams.
You'll find lots of classic recipes for things like meatballs and gravlax and Danish pastries, but also some clues as to what makes these recipes so special. I was surprised by some of the more modern recipes, like Chilli Creamed Chicken and Banana Casserole, apparently a classic 1980's recipe from Sweden and Boiled Danish Meatballs in Curry Sauce. The number of recipes for potatoes could have filled an entire cookbook. Mostly the ingredients are accessible with lots of pancakes, braised meats, soups and cake, however I doubt many folks will attempt the recipe for Icelandic rotten shark, Puffin Stuffed with Cake or Boiled Pilot Whale with Blubber and Potatoes. Regardless, it's good to know those recipes have been preserved for future generations to learn about, complemented by documentary style photography throughout.
Disclaimer: I received a review copy of this book and this post includes an affiliate link. I was not paid to write this or any other post.
Turkey & Rice Meatballs (Albondigas) – Perfect for Spanish Thanksgiving
As these simmer in your sauce or soup, the grains of rice absorb moisture, swell up, and create a relatively tender, moist meatball. Above and beyond that, you’ll also want to look for ground turkey thigh meat (available at most of your higher-priced grocery chains).
I didn’t intend this recipe to be a Thanksgiving dinner alternative, but now that I think about it, these could actually work. Maybe you have a small group, or don’t like looking at a giant carcass on the table (hey, some people are weird like that), or your in-laws are Spanish, and you want to show them you can pronounce “albondigas.” Whatever the occasion, I hope you give these a try soon. Enjoy!
Ingredients for about 20-24 small meatballs:
1 pound ground turkey thigh meat
1 packed cup cooked white long grain rice
3 cloves crushed garlic
1/4 cup chopped Italian parsley
1 large egg
3 cloves crushed garlic
1/4 cup chopped Italian parsley
1 large egg
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon smoked paprika
1 teaspoon ground cumin
1/8 teaspoon cayenne
1/4 teaspoon dried oregano
1 tablespoon olive oil
For the sauce (I didn’t measure these ingredients, so these are just guesses)
2 1/2 cups prepared tomato sauce
1 cup chicken broth, plus more as needed
1 teaspoon paprika
1/3 cup crème fraiche or heavy cream
1 tablespoon sherry vinegar
2 tbsp chopped Italian parsley
salt and pepper to taste
2 tbsp chopped Italian parsley
salt and pepper to taste
Butternut Squash Meatloaf
I've made many a meatloaf in my day, but I had never thought of putting squash in it before. However I swear, you can google any two ingredients and a recipe will pop up, which is exactly what I did last night. By adding butternut squash (cooked in bacon, onion and sage) to this meatloaf, the flavors are off the chart. And now I talk like Guy Fieri from Diners, Drive-ins and Dives.
I used this recipe and made some minor changes. Instead of pork, I used ground turkey, I skipped the red pepper flakes (in case my kids wanted to try it, hahahaha, they did not), I didn't use an egg because I didn't have one (it turned out just fine), and before cooking it I topped it with a balsamic/ketchup combo (which I highly recommend doing). By the way, I like to use my hands to form the loaf and cook it on a baking sheet vs. a bread pan. I think it makes the exterior nice and crispy, which I love. I plan on turning it into a sandwich for lunch. Is it lunchtime yet??
Rosemary Rutabaga Fries
Rutabaga might be the coolest word. Say it a few times (if you know how to pronounce it). Rutabaga. Rutabaga. Now say it with an Elvis accent, I don't know why, just trust me. Don't you feel cool? Or are you starting to feel extremely foolish? Ok, we'll move on.
It is a root vegetable, and when I went to that cooking class I talked about a few weeks ago, the chef prepared Rutabaga Fries. They were so good - not crispy like traditional fries, but that caramelized, roasted texture makes up for it. Rutabaga's taste similar to a turnip, and have a little of that horseradish flavor that I happen to love. Combined with the earthy rosemary, salt, pepper and good olive oil, these were a perfect side dish for this time of year.
Rosemary Rutabaga Fries
(Serves 4)
1 rutabaga
2 T chopped rosemary
Olive oil
Salt and pepper
Preheat oven to 400 degrees. Peel and chop the rutabaga into 1/4-inch sticks. Place in a bowl, and drizzle with olive oil, rosemary and salt and pepper. Use your hands to toss, making sure everything is well coated. Place on a baking sheet, and roast for 15-20 minutes, shaking the pan a few times to ensure even cooking.
Tuscan Bean Soup – Cheer Up!
Since fall and winter are full of those, we’re going to need some coping strategies, and this hearty Tuscan bean soup is one of the more effective. There’s just something about that combo of smooth, silky soup, and crunchy, crispy croutons that makes everything seem okay.
Speaking of shorter days, this recipe is also a fantastic base for creating even more substantial weeknight meals. Things like sausage, peppers, and/or maybe a handful of greens, always works in this.
I tried a new method prepping our veggies; pureeing them instead of dicing. I thought this might save time, possibly extract more flavor, and quicken the cooking. Hey, two out of three aren’t bad! It was faster than dicing, and the soup only had to simmer for 15 minutes, but I didn’t think the flavor was quite as good as the classic diced veggies method.
Either way, this soup is delicious, and guaranteed to fog up your kitchen windows. Smiley face sold separately. I really hope you give this Tuscan bean soup a try soon. Enjoy!
Ingredients for 4 servings:
1 onion, diced
1 stalk celery, diced
1 carrot, diced
3 cloves garlic
*As stated in the post, I prefer diced veggies to the ground ones I tried in the video, and if you do go for the traditional method and cut your vegetables in small cubes, you'll have to simmer you soup for about 30 minutes, or until they are sweet and very tender.
*As stated in the post, I prefer diced veggies to the ground ones I tried in the video, and if you do go for the traditional method and cut your vegetables in small cubes, you'll have to simmer you soup for about 30 minutes, or until they are sweet and very tender.
1 tbsp olive oil
1 tbsp butter
salt to taste
freshly ground black pepper to taste
cayenne to taste
1/2 teaspoon chopped rosemary
1/2 teaspoon picked thyme leaves
2 (15-oz) cans white kidney beans aka cannellini beans
4 cups chicken broth
1/3 cup crème fraiche or heavy cream
1/2 lemon, juiced
- Garnish with fresh bread cubes fried golden in olive oil, tossed with Parmigiano Reggiano, and fresh Italian parsley.
A great burger place in Stockholm - Franky's Burger
I can really recommend a tiny little burger place in Stockholm - Franky's Burger. It doesn't look like much but it's really high quality. If you happen to be nearby, do make sure you drop by. The address is Sveavägen 77.
Super juicy burger, crispy and delicious fries and a smoky, spicy chipotle dip. Highly recommended
Here's what it looks like - just a small shack.
Caramel Pumpkin Bread Pudding
Yesterday I whipped up this Today Original Recipe with Willie and Natalie... Caramel Pumpkin Bread Pudding. I made it over the weekend, too, and it's truly ridiculous. Perfect Thanksgiving dessert turned into Black Friday Breakfast. I mean, if you're going to participate in that madness, it's probably best you carb-load that morning, am I right?
If you missed the segment or want the recipe you can check it out here.
Bacon Cheddar and Spinach Strata – We’re Rocking the Breakfast Casserole
I guess it sort of does, and probably would a lot more, if we used a deeper dish, and did more layers. Regardless, even with just one layer of filling in the middle, you’ll still be looking at a gorgeous casserole, which should thoroughly impress your brunch guests…bottomless Mimosas or no.
Speaking of the cream, this is a very rich dish, so you may want to cut the cream with milk. In fact, many people use all milk for this, but I do enjoy the extra butterfat the cream provides. As usual, let your conscience be your guide.
Above and beyond that, this recipe just begs for personalization. I’m not sure what your favorite omelet ingredients are, but I do know they would work in this, and work really well. I hope you give this a try soon. Enjoy!
Ingredients for 12 portions:
1 pound loaf of day old bread, cubed
12 large eggs
2 1/2 cups heavy cream, milk, or any combination thereof
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
pinch cayenne
pinch nutmeg
1 pound bacon, sliced and cooked crisp
1 pound fresh spinach, wilted, and squeezed dry (or enough thawed, drained frozen spinach to cover one layer)
12 ounces extra-sharp cheddar cheese, divided (use 1/2 over the first layer of bread, 1/4 over the spinach, and the last 1/4 over the top layer of bread)
- Bake at 350 F. for 45 minutes or until set. Then broil for a minute or two to brown the top.
Friday Links
A few random links for you to enjoy on this Friday. Check out the first one... starting a new Instagram account and I want YOU to be a part of it!
Share your REAL LIFE moments on Real Moms Wear Grey.
I will not sleep until you sign up for the TODAY Food Club.
We've had some serious dance parties to Daniel Kim's Pop Danthology 2015.
Monster Cookie Dough Dip... because.
And while we're on absurd dips... S'Mores Dip. OMG.
Holiday candles like this one are my weakness.
Thanksgiving in a slow cooker?
And finally, more grey... these pajamas!
TODAY Food Club Launch
Yesterday I was honored to help launch the TODAY Food Club. If you're still unfamiliar with it, it's an online community where people can share recipes and connect with on-air talent, chefs and Today Show staff. It includes monthly challenges, weekly tips and meal-plan ideas (lord knows I need that), and the chance to win prizes and be featured on air! Instead of just an online place to find recipes, it will be a place to have a conversation and receive feedback. Food is my favorite thing to talk about (duh), so I couldn't be more excited about this!
Yesterday, I made the infamous Spaghetti Pie (which was Today.com's number one recipe for 2015), and Today Food Stylist, the lovely Alli Simpson, made her family's Ultimate Banana Bread (truly the best I've ever had). It was a treat to be there for such a special event. Go join the club, share your recipes, get your friends to vote for you, and maybe I'll see you on the Today Show someday soon :)
Alli and I (top) and some of the fabulous Today Food team (below)...
All photos by Samantha Okazaki
Taco Pie with Winter Squash
After making this insanely delicious Spaghetti Pie the other day (as seen on my Instagram page), I started imagining what other dinners I could make in a pie pan, and because it was Tuesday my mind instantly went to tacos! Taco Pie! But not just any taco pie, no, no... this particular dish is only disguising as comfort food (which is what it tasted like, oh man). This hearty but healthy casserole has lean meat, the protein and fiber from beans and the nutrients from a whole lot of squash you won't even know you're eating. By the way do beans have fiber? I don't know, it just sounded right to say.
At the last minute I decided to add a frozen package of cooked squash into the meat (the pureed kind). It melted beautifully, and balanced out the spice of the meat in a sweet and subtle way. My kids loved it (well, two of them did, not the middle one who would live off of Skittles if she could), and had NO idea I had tricked them into eating something healthy. And by the way, I ate two slices topped with avocado. IT WAS SO GOOD.
Taco Pie with Winter Squash
(Serves 8)
1 T olive oil
1 small onion, diced
1 lb. ground turkey
1 pkg. taco seasoning
1/2 cup water
1 12 oz. pkg cooked squash, thawed
1 8oz. bottle taco sauce
3 flour tortillas
1 can refried beans (you probably won't use it all)
2-3 cups Mexican blend grated cheese
Preheat oven to 350 degrees. In a large skillet, heat olive oil over medium heat. Add onions and sauté for a few minutes, until onions begin to soften. Add ground turkey and sauté until no longer pink. Add taco seasoning and water and stir to combine. Bring to a boil, and then lower heat and simmer until sauce begins to thicken. Add thawed squash, and stir to make sure everything is well incorporated. Remove from heat. Spray a 10-inch cake or pie pan with cooking spray. Add a small amount of the taco sauce and spread with a spatula. Place a tortilla in the pan, and then spread a layer of refried beans on top with a spatula. Top with a third of the meat, then a third of the cheese and finally a third of the taco sauce. Place another tortilla down, and repeat with the beans, meat, cheese and sauce. Place your last tortilla down, top with beans, the rest of the meat, the rest of the sauce and ending with the rest of your cheese. Bake for 30-35 minutes, until cheese is bubbly and golden.
The squash disappears!
"Brookies"
This cookie is bananas. Half chocolate chip, half brownie cookie. Now that I know how easy it is to make two different doughs and roll them together into one perfect cookie, I think the possibilities are endless, don't you? WHAT UP, CHRISTMAS COOKIES?! I'M TALKING TO YOU, BOO. Sorry I don't know what that was. I used this recipe but I cut the chocolate chip cookie dough in half. I've written the word "cookie" way too many times in this post. Cookie.
Sweet Potato Muffins – The Sweet Potato Pie of Muffins
These are perfect if you have leftover sweet potatoes during the holidays, but if not, totally worth cooking a few just for this easy recipe. I microwaved mine for about 6 or 7 minutes, until they were very soft, but roasting, or boiling will also work.
As I mention in the video, these muffins are just a little bit of frosting away from being cupcakes. I’ve never understood the allure of mini marshmallows on a sweet potato casserole, but something tells me some “fluff” would work well on these, as well. I really hope you give them a try soon. Enjoy!
Ingredients for 24 Sweet Potato Muffins:
2 cups all-purpose flour
1 teaspoon kosher salt
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon ground ginger
pinch of freshly grated nutmeg
1 teaspoon kosher salt
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon ground ginger
pinch of freshly grated nutmeg
4 large eggs
1 1/2 cups sugar
1 1/2 cups sugar
1/2 cup light brown sugar
1 cup vegetable oil
1/4 cup melted butter
2 cups mashed sweet potato or “yams”
1 cup chopped pecans, plus more for the top
demerara sugar for the tops
1 cup vegetable oil
1/4 cup melted butter
2 cups mashed sweet potato or “yams”
1 cup chopped pecans, plus more for the top
demerara sugar for the tops
- Bake for 25 minutes at 350 F. or until a wooden skewer comes out clean.
Crispy Farro Cakes – All Killer, No Filler
Every recipe I came across had some type of filler used to help bind the mixture together. I didn’t really understand this, until I proceeded to make a batch using nothing but cooked and cooled farro. They completely fell apart in the pan, and I ended up with something more like crispy fried rice. Not a bad thing by any means, but not farro cakes.
One thing I failed to mention in the clip; you should check your mixture for seasoning before frying the cakes. I used a good amount of salt when I cooked my farro, but you should still taste and adjust.
And while these were great with the crème fraiche and golden trout roe, there are so many ways these could be otherwise used. As usual, I’ll be lurking on Twitter and Instagram to see what you come up with, so fair warning. I really hope you give these a try soon. Enjoy!
Ingredients for about 6 farro cakes:
1 cup farro, not rinsed
3 cups water
1 tablespoon kosher salt
2 springs thyme
3 garlic cloves, finely minced or crushed
1/2 cup finely diced onion
- simmer covered about 45 minutes until very tender, drain well, but DO NOT rinse
Then add:
1/4 cup finely diced red bell pepper
1/2 teaspoon freshly ground black pepper
1 ounce (about a 2-inch square piece) freshly grated Parmigiano Reggiano (if you use real Parmigiano Reggiano, and grate it on a microplane, you’ll get about 3/4 of a cup)
1 large egg
pinch cayenne
salt and pepper to taste
1/4 cup olive oil for frying
1/4 cup olive oil for frying
Sea Salt Pumpkin Butter Cups
Halloween Candy season may be over, but Pumpkin has not gone out of style just yet. I saw these online the other morning at 5AM because my 14 month-old is all, SCREW YOU TIME CHANGE, THIS FEELS LIKE 6AM STILL, and I realized I actually had everything I needed to make them! Chocolate chips, pumpkin puree, almond butter, pumpkin pie spice and honey. That's it. A dark chocolate shell with a creamy pumpkin butter center. Oh, and sea salt on top because chocolate can barely go without it these days. They were easy to make and delicious (however I recommend popping them in the fridge to let the bottom chocolate harden before you add the filling and top).
Enjoy these. Enjoy your weekends. Enjoy your sleep if you're getting any (I hate you).
Recipe here.
Roasted butternut squash soup
So, Halloween came and went. We had a really fun party for the kids and their friends - 14 kids in total. They really enjoyed "mummy sausages dipped in blood", "grape caterpillars", "icy gummyworms" (one little girl sat petrified for several minutes, believing those were real) and "graveyard muffins". Lots of fun!
However, we didn't carve a pumpkin. I couldn't find a good one in time, and then I sort of just ran out of time. We had some other decorations, but Titus was disappointed since he had looked forward to a pumpkin soup. (Not that you actually want to make soup from your carved pumpkin, but he doesn't know that...) So, last night I made this lovely soup instead. Very yummy! Well, I thought so at least - neither the kids nor the husband were fans. Oh well...
Roasted Butternut Squash soup
1 small butternut squash - peeled and cut into large dice
1 onion, finely diced
1 carrot, finely diced
olive oil
1/2 tsp ground coriander
1/2 tsp ground cinnamon
about 1 litre chicken stock
100 ml cream
salt
Start by tossing the squash with a little olive oil and salt, and roast in a 200°C oven for 20-25 minutes. It should be lightly browned.
In a soup pot, heat some olive oil and sauté carrot and onion with coriander and cinnamon until soft - about ten minutes. Add the squash dice, and the chicken stock. Cook for at least ten minutes on low heat, make sure everything is nice and soft.
Use a blender, or an immersion blender, to make the soup completely smooth. Stir in a little cream if desired (always desired in my family), and season with salt and pepper to taste.
We served this with crispy fried bacon and sour cream and a nice sourdough baguette.
Thanksgiving Sides on TODAY
Did you know Thanksgiving is 3 weeks from tomorrow? NOBODY PANIC. I say that as I panic, of course. However, if you tune into the Today Show everyday this month, you'll become inspired with a new Turkey Day idea. Today Carson and I made two side dishes: his mom's "Drunken Mashed Potatoes" and my version of the Midwest classic, Green Bean Casserole.
If you missed the segment or want to view the recipes, click here.
Photos by the lovely Samantha Okazaki.
I heart Instacart!
Since August I have ordered groceries from the online delivery service Instacart more than 10 times. Crazy, right? Not at all. I am absolutely thrilled with their service and here’s why:
Choice
I can choose from among several stores. Not just big box stores like Costco and Target and supermarkets like Safeway and Whole Foods, but also smaller local stores like Rainbow Grocery that offer lots of bulk ingredients.
Price
For most of the stores, the prices are exactly the same as they are in the store!
Service
The service is amazing. You can not only track your order, but chat in real time with the shopper who is shopping for you. If they can’t find the item you want, they get in touch immediately with suggestions for replacements that you can approve. Also if you decide you want more or less of something or if you forgot an item or can’t find it in the database you can communicate that too.
Accuracy
They get my orders right, which not something I experienced when I tried ordering directly from a supermarket unfortunately.
Time
It’s a huge time saver for me to be able to skip going to the store. Of course, I do still go to the farmers market and shop for some things like fresh produce, but there are many items I really don’t need to personally pick out such as eggs, dairy products and cleaning supplies.
Convenience
I love being able to not just shop, but comparison shop at multiple stores to see who has the best prices on items I want to purchase. In the time it takes me to make a list, I can place an order online. The detailed receipts are also extremely helpful when I’m creating recipes for clients and need to keep track of my expenses. Last but not least, no looking for parking, no waiting in line to check out and no schlepping heavy bags of groceries.The groceries come right to my front door (up two flights of stairs).
The Instacart website, iPhone app and iPad app are super easy to use and after just a few deliveries I was sold. I gladly paid $99 for an Instacart Express membership and now get free delivery within 2 hours for any purchase over $35 (good for one year). Want to try it? Use this link and get $10 and free delivery to try the service.
Do they deliver near you? So far they are operating in California, Colorado, Connecticut, District of Columbia, Florida, Georgia, Illinois, Indiana, Maryland, Massachusetts, Michigan, Minnesota, New Jersey, New York, Oregon, Pennsylvania, Texas, Virginia, Washington. But you can check with your zip code.
Do they deliver near you? So far they are operating in California, Colorado, Connecticut, District of Columbia, Florida, Georgia, Illinois, Indiana, Maryland, Massachusetts, Michigan, Minnesota, New Jersey, New York, Oregon, Pennsylvania, Texas, Virginia, Washington. But you can check with your zip code.
Disclaimer: I was not paid to write this post although I do get a tiny credit towards my account if someone signs up using the link provided.
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