Thanksgiving Round Up [Drool Fest!]
I’m officially wishing you a Happy Thanksgiving! I hope you’ll be spending the next few days with friends and family, soaking up the quality time and enjoying every minute. This year is actually my first year hosting Thanksgiving- we’re getting some visitors down here in Georgia and I’m thrilled. I’ve done the cooking at other houses before, but this year, the turkey roasting is going down in my house!
There have been tons of drool-worthy Thanksgiving posts the past few weeks, and I wanted to share some inspiration if you’ve saved your menu planning to the last minute. Enjoy these links and have a delicious holiday!
Breakfast for a crowd. I’ve been eyeing this Baked Pumpkin French Toast by Dana at Made and the Overnight French Toast Casserole from Ezra Pound Cake. I love that you can make them both the night before. Also on my list: Joy the Baker‘s Homemade Granola. Serve it up parfait style with some fruit and yogurt and you’re set.
Sides. I wish I was Beatrice Peltre. Or I at least wish I was eating her Gratin Dauphinois. What gorgeous colors! While I’m talking gratins, check out the Sweet Potato, Apple and Carmelized Onion Gratin at Evil Shenanagins and the Cauliflower Gratin at Handle the Heat.
My stuffing-type picks: Butternut Squash, Kale and Cheddar Bread Pudding from Ezra Pound Cake and Cornbread Stuffing with Apples from Umami Girl.
I gave you a cranberry lesson yesterday, but if you want to be daring, try the Chipotle Cranberry Sauce from The Other Side of 50. And we can’t forget the potatoes- I’m interested in this clever version of Slow Cooker Mashed Potatoes at Real Mom Kitchen.
Bread and Rolls. French Bread Rolls from Dine and Dish or Honey Whole Grain Dinner Rolls from Saving Naturally? It’s a toss up for me, I still haven’t decided. There’s also this Garlic Thyme Focaccia from Fake Ginger and let’s not forget the Pumpkin Garlic Knots from Handle the Heat. Decisions, decisions..
Dessert. Too many beautiful desserts.. how do I choose? I’m loving this Buttermilk Pie at Sing For Your Supper. I’ve been wanting to make one since I moved to the south. SFYS also featured these Maple Walnut Shortbread cookies recently, which would be a nice option if you’re having a dessert buffet.
If you like big bundts, try the Buttermilk Butternut Squash Bundt from Mary the Food Librarian. If you’re serving single dessert portions, these Honeyed Pears in Puff Pastry from Sprinkle Bakes would be a show-stopper.
Let’s not forget this Almond Cake with Sugared Pears and Salted Caramel at the Kitchenette, one of the most beautiful cakes I’ve seen all season. And of course, you can scratch your pumpkin pie itch with Bobby Flay’s Throwdown Winning Pumpkin Pie.
Genius Ideas for Leftovers. Try the Individual Turkey Pot Pies from My Baking Addiction. These don’t remind me of Thanksgiving at all, and that’s a good thing! I’m also loving the Sweet Potato Soup with Crisp Prosciutto at My Kitchen Addiction and this Slow Cooker Turkey Mole Chili at Smokin’ Chestnut. You don’t have to stick to the classic turkey sandwich.
Oh, and if you’re looking for turkey and gravy, look no further.
Happy Thanksgiving, ya’ll!
Quick Cranberry Sauce and Cranberry Shortbread Cake
We are in full Thanksgiving mode at Oven Love this week! Yesterday, we got you set with your turkey. Today, I want to address the cranberry situation. For some people, cranberries are a must; for others, they’re no big deal. I like to have them around just in case, but that means sometimes I have leftovers. So I’m bringing you a simple cranberry sauce and a sweet way to re-purpose what’s left.
It doesn’t take much more effort to put this sauce together than it does to open the canned version. All you need is water, sugar, fresh (or frozen if need-be) cranberries and an orange. You can even do without the orange if you forgot to grab one at the store. If you’re feeling fancy, go ahead and throw in a cinnamon stick, switch out the OJ for some pomegranate juice, go ahead and get crazy with whatever you’ve got in the kitchen. Let it bubble away for a bit and you’re set. You can serve it hot, cold, or room temperature, and you can make it ahead or leave it to the last minute. Talk about flexible!
Fast forward to the end of the meal. You’ve got more cranberries left than you thought you would. I think the best way to use them is to make them into this shortbread cake. The dough comes together in minutes, takes a little time to set up in the fridge, then you roll out the two layers or press them into a springform pan with the cranberries and in 35 minutes, you’ve got dessert. You could even get away with serving it at breakfast with a little yogurt or snack time with coffee or tea. I prefer it with some vanilla bean ice cream.. but that’s just me. It’s really a no-fuss recipe, and you can replicate it with any fruit sauce, sweet chutney or jam.
We’re getting closer and closer to Thursday. I won’t be able to post up all of the Thanksgiving staples, so if you have any Thanksgiving questions or recipe requests, please comment here or send me an email at ovenloveblog@gmail.com. I’ll be answering your questions all week on Facebook. And there are no dumb questions, seriously!
Quick Cranberry Sauce
by Oven Love, adapted from Ocean Spray (they know what they’re talking about!)
makes 2-2 1/2 cups
3/4 cup water
1/4 cup orange juice (preferably fresh, but whatever you have is great. If you don’t have any, just substitute water)
1 cup sugar
1 12oz bag fresh cranberries
1 cinnamon stick (optional)
Bring water, orange juice if using and sugar to a boil in a small saucepan. Add cranberries and sugar and bring back to a boil. Reduce and cook until berries burst, about 10-15 minutes. Serve warm, room temperature or cold.
Cranberry Shortbread Cake
adapted from Dorie Greenspan’s Baking From My Home to Yours
1-2 cups leftover Quick Cranberry Sauce (the above recipe makes about 2-2 1/2 cups. I prefer my cake to have closer to 1 cup of berries, but if you like it tart, keep it closer to 2 cups.)
2 1/2 cups all-purpose flour
1 teaspoon baking powder
pinch salt
1 stick plus 3 tablespoons unsalted butter, room temperature
1 cup sugar, plus more for dusting
1 large egg
1 large egg yolk
1 teaspoon pure vanilla extract
Whisk together the dry ingredients. In a stand mixer, beat butter until soft. Add 1 cup sugar and beat until dissolved. Add the egg and yolk, followed by the vanilla until the disappear into the mixture. Add the dry ingredients and mix until just combined; finish by hand if necessary. You’ll have a thick mixture, almost like a pie crust.
Split the mixture into two flattened disks and wrap with plastic. Let rest in the refrigerator for 15-30 minutes (or up to overnight, just bring it up to room temp the next day).
While the mixture is chilling, preheat the oven to 350 and lightly butter a 9 inch springform pan and place it on a baking sheet. When the dough is ready, roll each disk out into a 9 inch circle. Press the first disk into the bottom of the pan, making sure to seal the cracks with your fingers. Spread the cranberry sauce in an even layer across the dough. Lift the second dough circle onto the cranberry layer and use your fingers to make sure it covers the filling. Brush the top with water and sprinkle lightly with sugar. Bake for 35-40 minutes, or until cake is just lightly golden and a knife comes out clean. Cool on a rack for 20 minutes, then unmold and let cool to room temperature before slicing.
The Easiest Roast Turkey [with Broth and Gravy]
An easy roast turkey? Is there such a thing?
I’m here to tell you there is. There a just a few things to keep in mind:
1. Buy a FRESH turkey.
2. Prep it the night before and let it sit salted in the fridge overnight.
3. Let it come to room temperature and smother it with butter.
4. Roast it.
5. Let it rest.
6. Carve and get to the good part: eating and giving thanks!
Let me break it down to you in a little more detail.
1. Buy a FRESH turkey.
Ladies and gents, this is key to a quick and easy roasting situation. You won’t have to worry about defrosting (or forgetting to defrost until the last minute) or wondering if the turkey is actually still frozen in the middle. Buy fresh, and all that drama goes out the window. Plus, you’ll have a better quality bird to begin with.
2. Prep it the night before and let it sit salted in the fridge overnight.
The night before the big day, take the turkey out of the packaging, remove the turkey neck and the giblets (throw them out or put them aside for turkey broth and gravy*), and rinse well in cold water. Cut off the wing tips at the joint (you can save those for your broth*, too). Pat dry with paper towels. Place on a large tray or in your roasting pan and cover with a light layer of kosher salt. The salt will help the skin dry out overnight. Stick that turkey in the fridge and forget about it until the next day.
3. Let it come to room temperature and smother with butter.
Another key element! About two hours before you’re ready to bake, bring the turkey out of the fridge to come up to room temperature (about 70 degrees). This will ensure that your turkey cooks quickly and evenly. Slather on up to a stick of softened butter (it doesn’t have to look pretty, it’s going to melt anyways) to get that coveted crispy skin. No need to tie up the legs or anything fancy- you want the air to circulate for quick cooking. You should also bake your stuffing separately for the same reason. Just keep the turkey buttered and empty!
4. Roast it.
Time to stick that bird in the oven! I like to start the bird at 400 degrees and then lower it to 350 degrees after about 30 minutes. Here are approximate cooking times for a fresh turkey from a great turkey tutorial at Simple Bites:
- 5 lbs – 1 – 1/2 hrs
- 8 lbs – 1- 3/4 hrs
- 10 lbs – 2 hrs
- 12 lbs – 2 – 1/2 hrs
- 15 1bs – 2 – 3/4 hours
- 17 lbs – 3 hours
- 20 lbs – 3 – 1/2 hours
Check the turkey periodically, but there is no need for basting. If you think it’s browning too quickly, tent it with foil and continue to roast. The turkey is done when the internal temperature (taken in the thickest part of the thigh, not touching the bone) reaches 170 degrees and the juices run clear when the turkey is pierced.
5. Let it rest.
Seriously, let it rest! Plan for it. Plan at least 30 minutes (up to an hour) of resting time for your turkey. This should be no problem since your turkey will cook so fast! If you’re interested in a really moist turkey, here’s a little trick: when the turkey comes out of the oven to rest, flip it over breast-side down so the juices run into the breast. You may sacrifice some of the crispy skin with this maneuver, but you’ll get very juicy meat.
6. Carve and get to the good part: eating and giving thanks!
There are tons of videos out there about turkey carving if you’re not familiar or feeling a little nervous about cutting up your precious bird. Bring that gorgeous meat to the table and enjoy. Simple as that, my loves!
For traveling:
Maybe you’re wondering how to transport your bird? I’m sure you noticed my post-roast turkey photos are taken in the car. When transporting, make sure you drain the juices from your pan so they don’t spill and cover tightly with foil.. You can carve ahead of time, but I wouldn’t recommend it if you want the turkey to stay as moist as possible. You can factor in your drive as part of the resting time so it stays warm.
*For giblet broth and gravy:
In a large stockpot, place turkey giblets, neck and wing tips. Add a carrot or two, a few rings of onion, some celery, about a teaspoon of whole peppercorns, a bay leaf and a healthy dose of salt. Cover with water and bring to a boil. Reduce heat and simmer, 2-3 hours. It’s not an exact science, so just throw in what you’ve got. Pour through a sieve and reserve for your gravy.
When the turkey is out of the oven, drain off the drippings and scrape any browned bits out of the pan and into a saucepan. You can also make your gravy right in the roasting pan over two burners. Let the drippings come to a boil and get syrupy. Add flour to the saucepan to make a rue- enough flour to make a thick paste. Let that cook and bubble for about a minute, whisking all the time. Whisk in your reserved broth and bring to a boil, adding more or less broth, depending on how thick you want it. You can always add more later if the gravy is too thick. If the gravy is too thin, whisk up some flour and broth in a separate bowl (adding flour directly to the gravy will give you lumps) and add it to the gravy. Pour through a sieve and serve.
So there you go!
No fear required for Thanksgiving this year.
Anyone have any turkey tips to add that I might have missed?
Oh, and PS- I entered my Vanilla Bean Pudding in a contest to win a prize basket from none other than Beanilla! I would love to win this basket and spread the love again by giving away some more vanilla beans to you guys! If you vote and I win, you’ll have another chance to get vanilla beans! Visit Good Life Eats and vote for me, #28!
Vanilla Bean Pudding [and a Winner!]
There has been a haze of vanilla deliciousness around here lately. Before I get into my recipe for the day, I want to announce our vanilla bean winner:
The India vanilla beans from Beanilla are going to Nicole from I Am A Honey Bee! Congrats, Nicole, and thanks to everyone for participating. Look forward to some more giveaways at Oven Love in the near future- it is the holidays, after all!
Now, on to our recipe.
I was planning on making some vanilla-themed recipes anyway, but then a friend suggested I join up with the Holiday Baking Exchange at Good Life Eats and My Baking Addiction. This week, their theme is vanilla. Perfect. I’ve really been wanting to make a good vanilla pudding for a while, but I was waiting on some quality vanilla beans. Homemade pudding is definitely richer than its store-bought counter part, but the extra calories are worth it in my opinion.
Look at all those beautiful little vanilla flecks! This is the real deal. I think the pudding would make a great parfait with, say, your leftover Thanksgiving pie? YUM. Not that you’ll need any more calories post-Turkey Day, but I’m just sayin’.
If you’re looking for any more vanilla ideas, check out one of the vanilla posts at Good Life Eats or My Baking Addiction. There are tons of beautiful looking recipes to use up those vanilla beans.
Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by Beanilla!
Vanilla Bean Pudding
by Oven Love, adapted from Honey & Butter
2/3 cup sugar
1/4 cup cornstarch
1/4 tsp salt
2 1/2 cups whole milk
4 large egg yolks
1 vanilla bean, split
2 tablespoons unsalted butter, cut into small pieces
fresh pomegranate seeds for garnishing
Place a fine-mesh sieve over a large bowl and set aside. In a medium saucepan, combine together sugar, cornstarch and salt. Add milk slowly and dissolve the cornstarch completely. Whisk in the egg yolks. Scrape the insides of the vanilla bean halves into the pot. Add the empty pods into the pot as well. Place the saucepan over medium heat, whisking constantly until the first large bubble forms and it sputters. Reduce heat to low, whisking constantly and cook for 1 minute. The mixture will start to thicken, whisk constantly. Remove from the flame, immediately pour the mixture sieve into the bowl . Stir butter into hot pudding and combine well. Place a plastic wrap directly on the surface of the pudding (to prevent the formation of skin on the pudding). Chill for at least 3 hours in the refrigerator before serving with pomegranate seeds.
Roasted Acorn Squash with Bacon, Maple and Caramelized Onion Stuffing
So while you’re all busy dreaming about what you’re going to do when you win your vanilla beans (giveaway open until tonight at midnight!), I’ve been dreaming up this little number. I was inspired by one of the sweetest girls on the planet- my good friend Jillian from back in Ohio. This girl is the greatest, the coolest of the cool, you don’t even know. She’s the bee’s pajamas. The cat’s knees.
She recently shared a successful stuffed acorn squash recipe with me, and then the very next day, told me about a recent caramelized onion experiment. Then crash-boom-bang, I had an idea. A delicious autumn-style stuffing with caramelized onions needed to make an appearance inside an acorn squash, pronto.
Love me some acorn squash. People forget about these guys. The butternut squash is like the popular older brother, and the acorn squash is left in the shadows. Butternut squash = cheer captain, acorn squash = bleachers. So unfair. But not today. We’re gonna stuff them up and show them off.
This stuffing would be excellent on its own for Thanksgiving, too. It’s got caramelized onions, bacon, walnuts and maple syrup, so it will basically blow your hats and gloves right off. You know, in case you forgot and you’re still wearing them at the Thanksgiving table.
Definitely give this one a try. Before Thanksgiving, during, after, whenever. It could be a great vegetarian option, too, without the bacon (how do they do it?). Yum city.
Side note to all the food photographers and bloggers out there reading- I need some tips on photographing dinners during the winter. I’m just not great at it (see above, ha!). Help!
Roasted Acorn Squash with Bacon, Maple and Caramelized Onion Stuffing
by Oven Love
serves 4
2 acorn squash, halved and seeds removed
3 tablespoons butter
2 large onions, quartered and sliced thin
salt and pepper
6 strips bacon, cooked crisp and crumbled
4 cups day old crusty bread, cut into 1/2 inch pieces
1/2 cup walnuts, chopped
1 tablespoon pure maple syrup
1/2-3/4 cup chicken broth
1/2 cup gruyere cheese, shredded
Preheat the oven to 350 degrees. Prepare a baking sheet with aluminum foil and spray with cooking spray. To make sure each squash half sits flat on the baking sheet, slice off a small bit of the bottom and place each half on the baking sheet.
In a large skillet, melt the butter over medium heat. Add the onions and cook, stirring frequently, until beautifully browned and carmelized, 20 minutes or so. Add salt and pepper to taste.
While the onions are cooking, combine bacon, bread, walnuts, maple syrup and 1/2 cup of the chicken broth. Add the onions and taste, adding more salt, pepper and chicken broth if needed. Stuff each squash half with the filling and sprinkle with the shredded gruyere. If there’s any extra stuffing, fill a small baking dish and bake it along side the squash.
Bake the squash (and any extra stuffing) for 30-45 minutes, or until the squash is soft. If the cheese begins to brown too early, cover it with aluminum foil until the baking is complete.
The Flying Biscuit Cafe’s Shrimp and Grits
Yesterday marked my third trip into Atlanta for some good local (sort-of) eats. My first trip was to The Varsity, an Atlanta institution and a must-eat for any visitor. The second trip was to Fox Brothers BBQ, hailed one of the best barbecue joints in the city. My third stop was at The Flying Biscuit Cafe with my girl Jess. She was raving about it, and I had to see what this place was all about.
The Flying Biscuit isn’t strictly an Atlanta thing (there are 10+ locations, with a few in Florida and North Carolina), but it is a southern thing. I’d not heard of the place before Jess suggested that we go. The FBC we ate at was a teeny tiny spot, but what it lacked in extra space, it made up for in charm and delicious food. Jess went with her favorite, the (simply-stated) “Pasta, Sausage and Eggs.” It came along with an amazing biscuit (better be if they’re named for them, right?) and potatoes that were just right. I had a taste of the scramble and it was really yummy. Jess and I are both hoping to recreate it at home.
For my dish, I picked the Flyin’ Shrimp and Grits. I couldn’t resist! Hubs is not a grits person, nor a shrimp person, really, so it was a real treat for me to have this dish. The FBC executed it perfectly- well-seasoned and well-cooked shrimp atop creamy, cheesy grits. I loved the savory tomato sauce that came along as well.
As luck would have it, The Flying Biscuit has its very own cookbook. I snuck a little peek inside and found that my shrimp and grits were included in the recipes! I am pretty pumped about this and will probably be making this for myself the next time the hubs is TDY (that’s military speak for a “business trip”) and I’m cooking for one. I’ve copied the recipe below for you so you can cook some of this Southern goodness along with me.
I’ve been pleasantly surprised with all of the Atlanta restaurants that I’ve tried so far. I hope the trend continues! Has anyone ever been visited or lived in Atlanta that can give me a few more suggestions on where to eat next?
Flyin’ Shrimp and Grits
from The Flying Biscuit Cafe Cookbook by Delia Champion
1 tablespoon olive oil
2 cloves garlic, minced
1/2 cup diced onion
1/2 cup diced celery
1/2 cup diced carrots
1 can (14.5 oz) diced tomatoes
1/2 teaspoon Tabasco sauce
1/4 teaspoon Worcestershire sauce
1/4 cup diced roasted peppers
1/4 teaspoon paprika
1/4 teaspoon crushed red pepper flakes
1/4 cup fresh basil, chiffonade
1/4 teaspoon black pepper
salt to taste
2 pounds shrimp, peeled and de-veined, tails left on
Creamy, Dreamy Southern Style Grits*
Heat olive oil in a deep saute pan over medium heat. Add garlic, onion, celery and carrots and cook until tender. Add tomatoes, Tabasco, Worcestershire, roasted red peppers, paprika, red pepper flakes, basil, black pepper and salt. Stir to incorporate spices and simmer 20 to 30 minutes.
Add shrimp and continue to cook over medium heat, about 4 minutes, until shrimp are pink and the tails curl. Do not leave the shrimps’ side as they are best if they are not over cooked! Ladle over Creamy, Dreamy Southern Style Grits.
*Creamy Dreamy Southern Style Grits
from The Flying Biscuit Cafe Cookbook by Delia Champion
6 cups water
2 cups half-and-half
3 teaspoons kosher salt
¼ teaspoon white pepper
2 cups quick grits
1 cup grated white cheddar cheese
4 tablespoons unsalted butter, cubed
In a saucepan, combine water, half-and-half, salt and white pepper and bring to a boil. Slowly pour grits into boiling water while whisking the entire time. (Watch out for splattering; mixture is very hot.) Reduce to low heat and continue to whisk often, until thick and completely smooth, about 10 minutes.
Add cheese and stir gently until cheese melts. Whisk again to combine. Turn heat off and allow grits to rest 5 minutes. Add butter and stir until completely smooth, silky and shiny.
How to Make Vanilla Extract, Part One [and a Giveaway!]
Have you seen this one coming? You know I love vanilla and making things from scratch, so it was only inevitable that I learn to make vanilla extract. Luckily, the only thing that’s difficult about making vanilla extract is the waiting.
The main thing you need for vanilla extract is high quality vanilla beans. Vanilla beans are one of the hottest commodities in baking. They can cost a pretty penny and you don’t always get the quality you’re looking for. Not so with these amazing little beauties that Beanilla sent my way. These are the plumpest vanilla beans I have ever seen! They’ve got eight varieties of beans as well as vanilla paste, extract and powder.
Beanilla sent me four varieties: Madagascar, Tonga, Tahitian and India. They have slightly different notes, but they’re all plump and beautiful and full of flavor. I chose to use the Tahitian for the extract, mostly because the beans were shorter and they fit nicely into the mason jar.
So here’s what you need: some vanilla beans, some vodka, a paring knife, a clean mason jar, a dark place and some time. You can make as much extract as you want, but the ratio of vodka to vanilla beans is one cup for every three beans.* Here are your steps:
1. Slice each vanilla bean from top to bottom, leaving about a 1/2 inch uncut at the end.
2. Place the sliced beans in your jar.
3. Pour the vodka over top of your beans and screw on the top of the jar.
4. Give your jar a little shake and put it in a dark place.
5. Shake the jar every couple of days and in eight weeks, you’ve got the perfect extract.
Easy peasy. I can’t wait to unveil the finished product in January. It will definitely be a test of my patience. In the mean time, I have a little surprise for you. One lucky Oven Love reader is going to get these little beauties in the mail:
A vial of Beanilla India vanilla beans of your very own! You can make some extract, use the beans and pulp for ice cream or other desserts, put them in your sugar bowl.. there are tons of things to do with them. I’ll highlight some more vanilla recipes as we wait for the extract to finish up.
Just two simple ways to enter:
1) Leave a comment below with your email address telling me what you’d like to do with your beans.
2) Become a (first time) Facebook fan and comment again to tell me you’re now a fan.
The giveaway closes on Thursday night at midnight ET.
Can’t wait to hear all of your ideas for what to do with the beans. Thanks, Beanilla!
*EDIT: Just had a quick note to add from our friends at Beanilla. They recommend 5 beans per cup of liquid to get your best vanilla flavor with standard vanilla beans. That being said, Beanilla beans are true Grade A and closely monitored for vanillin content, so 3 Beanilla beans should be sufficient.
Pumpkin & Kale Baked Risotto
I love when steam from a piping hot dish messes with my photo. That little haze makes the photo all the more tempting to me.
I know I said I was done with the pumpkin, but I’m gonna ask you to give me a break, because:
a) It’s savory.
b) It’s made with real pumpkin, not canned puree.
c) You can absolutely switch out the pumpkin for almost any squash; butternut, acorn, etc.
d) It’s healthy and delicious, forreals.
Aside from all of those excellent reasons, it’s quick! Risotto is known for being a fussy dish that needs a lot of attention, but not this one. This is seriously genius! You start off the risotto on the stove and finish it in the oven. You won’t be stuck stirring your pan constantly for an hour, which is a real plus when it’s witching hour and the baby needs some attention.
This is a great alternative to your classic cold-weather comfort dishes. Low-cal, a little healthy olive oil, and vitamin-rich kale and pumpkin. I really want you to try it, especially if you don’t think you like kale. When kale is cooked, it takes on this savory, roasty toasty flavor. And then match it with pumpkin- hello, lover.
Are my healthy posts rubbing off on you yet? Have you tried any new veggies?
Pumpkin & Kale Baked Risotto
by Oven Love, slightly adapted from EveryDay Food
2 tablespoons extra-virgin olive oil
1/2 medium onion, diced small
3 garlic cloves, minced
1 teaspoon fresh thyme leaves
1 1/2 cups arborio rice
kosher salt and fresh cracked pepper
1/2 cup white wine
1 baking/sugar pumpkin, peeled and diced (the small pumpkins, not the large carving type)
4 cups chicken broth
1 bunch kale, tough stems removed and cut crosswise into 1/2-inch-thick strips
grated parmesan, for serving
Preheat the oven to 400 degrees. In a medium Dutch oven or heavy ovenproof pot with a tight-fitting lid, heat oil over medium-high. Add onions and cook, stirring occasionally, until soft, about 3 minutes. Add garlic and thyme and cook until fragrant, about 1 minute. Add rice and cook, stirring frequently until opaque, about 3 minutes. Season with salt and pepper. Add wine and cook, stirring, until completely absorbed, about 2 minutes. Add pumpkin and broth, bring mixture to a boil. Stir in kale. Cover, transfer to oven, and bake until rice is tender and most of the liquid is absorbed, about 20 minutes. To serve, sprinkle with parmesan.
*For six servings, only 5 Weight Watchers points each!
Roasted Brussel Sprouts with Lemon and Garlic
I hope you’re not a brussel sprout hater.
Brussel sprouts get such a bad rep, but they are so good! I think roasting or sauteing brings out their flavor best. They’re a perfect side dish for Thanksgiving. I mean, perfect. They’re crazy nutritious and pair well with all of those other yummy fall flavors. Try swapping them out this year for that old, calorie-laden green bean casserole.
These sprouts in particular are a nice, light alternative for your feast or even your weeknight dinner. If you’re looking for something a little more over the top, try my Brussel Sprout Salad with bacon, parmesan and pinenuts (recipe posted here and pictured here). That stuff has serious flavor- it has bacon, duh! It’s one of my favorite side dishes ever. But we can’t eat bacon every night, so when you’re going for something lighter, a light toss in olive oil, lemon and garlic is all you need.
Roasted Brussel Sprouts with Lemon and Garlic
Oven Love
1 lb brussel sprouts, rinsed and halved
1-2 tablespoons olive oil
3 cloves garlic, minced
1/2 lemon, juiced
salt and fresh cracked pepper
Preheat oven to 400 degrees. Line a baking sheet with aluminum foil and spray with cooking spray.
In a medium bowl, toss the brussel sprouts, olive oil, garlic and lemon juice. Season to taste with salt and pepper. Spread in a single layer on the baking sheet.
Bake for 25-30 minutes, tossing once, until brussel sprouts are soft and brown in spots. Serve immediately.
A Giveaway? Say What?
Sweet readers, I feel as if I’ve neglected you all these years, never doing a giveaway.
I’m sorry if you aren’t feeling the love.
So now I’m crawling back, begging for forgiveness. And I come bearing a gift. It is the holiday season, after all.
But, I’m not going to tell you what it is just yet.
Could be anything. A pot. A pan. A couple upholstered headboards. A microwave. A bunk bed. A briefcase. A little red wagon. Who knows? You’ll have to wait and see- it’s part of the deal, okay?
So stay tuned!
