crafts + recipes + existential dread
Tomorrow is Thanksgiving and if you’re still agonizing over the menu, don’t fret! I’m sharing 5 easy recipes — 3 for side dishes and 2 for desserts. I’m actually making up the sweet potatoes today and bringing them to my in-laws’ house tomorrow!
From our house to yours… Happy Thanksgiving!
Hello, hello! Hope you all have been enjoying the weekend. As usual, it’s been pretty busy around here. It’s easy to gripe and say I’d rather be at home (which is true), but at the same time I’m thankful for a part-time job that I love, friends to see, and activities to keep everyone happy.
Friday night was our Cub Scout pack meeting and we held a rain gutter regatta. For those who don’t know what that is, the boys build boats (similar to Pinewood Derby cars) and then by blowing throw a straw, they sail them down the channels of an inflatable rain gutter. This was the first year we used the inflatable “gutters.” In previous years we used actual rain gutters, which were bulky and messy.
The boys all had a great time! We just raced for fun. Then I suggested that the parents race their kids’ boats. At first there were a couple moans and groans but you could tell everyone secretly wanted to do it, ha ha! It was great!
Yesterday I worked at the library in the morning and then we went to a friend’s birthday party in the afternoon. I did a little shopping at Michael’s and Sam’s but let me tell you — I am not exactly digging the “holiday spirit” out there, especially this early in the season. Everyone is impatient and rushing and angry. Kind of the opposite of what this time of year is supposed to be about, isn’t it? We did what we had to do and came home. Between people’s attitudes and crazy traffic, I had really had it.
Today was much different. I helped set up the parish center for tomorrow’s very special preschool Thanksgiving feast. I made a quick run to Stop & Shop (again, it was crazy but at least being by myself it was easier to handle). And that was about it. It was freezing out there today, so I was happy to come home and make a big pot of chicken and rice soup. I also decided to bake a pie since I have so many apples in my refrigerator for some reason.
Now I’m just getting dinner ready: the soup, some oven fries, and sandwiches. Easy! Though I’m mostly looking forward to a slice of pie for dessert 😉
This week should actually be pretty relaxing. I’m not cooking Thanksgiving dinner this year — I just need to make the sweet potatoes and cole slaw — so I can relax a bit. The kids have a nice break for the holiday. And yes… I am very much looking forward to putting our Christmas tree up at the end of the week!
What are you all doing for Thanksgiving this year? Staying home? Travelling? It is my favorite holiday, and I just can’t wait!
With the kids all in school, we are back to a crazy schedule that includes a bunch of activities. We have Boy Scouts, Cub Scouts, CCD, afterschool electives… and that’s just for beginners. Add in my part-time job at the library, trying to keep up with my blog, and family commitments and you have a full calendar! But a full schedule is no excuse for not cooking. You just need to plan ahead!
Here are my top 5 ways to save time in the kitchen on weekdays.
Turkey Divan Casserole is something I’ve been making for over 10 years. I occasionally change up the recipe depending upon what I have in my fridge (oh, that could be #6 – Be flexible). Don’t have rice? Use stuffing or egg noodles. Don’t have turkey? Use chicken. That’s the beauty of a casserole. It lends itself to whatever’s leftover. Country Crock Original Spread is delicious in this recipe. It contains 0 g trans fat per serving, no partially hydrogenated oils, and no cholesterol. Additionaly, it has 70% less fat than butter and 30% fewer calories than butter per serving.
You know it’s good when the kids just about clean the dish! (And yes, I did finish off the last few bites.) For more #QuickFixCasseroles, be sure to check out Country Crock on Pinterest. (And try not to drool all over your keyboard!)
I was selected for this opportunity as a member of Clever Girls Collective and the content and opinions expressed here are all my own.
Last night I made a pot of chicken curry and while I had out all my spices and ingredients, I decided to make a batch of Indian Potatoes & Peas while I was at it. This originally started out as a filling for samosas, but because I have a fear of deep-frying, it has become a simple side dish that is even better the next day. I have also frozen small containers of this recipe with some quinoa in there, too, and it tasted fine! I know sometimes potatoes don’t freeze the greatest, but the texture didn’t seem to change too much.
Sometimes I just feel so blessed to live where we live! Sure, once in a while I get homesick and think about moving back to Massachusetts, or feel like exploring a completely new area of the country. But by and large, my adopted home of the Hudson Valley suits me very well. One of the things I like best is all the pick-your-own farms. A favorite is Fraleigh’s Rose Hill Farm just a few minutes away in Red Hook. Yesterday we took advantage of some free time to head over and pick a real summertime treat: sour cherries.
Contrary to the name, I don’t find sour cherries to really be all that sour. But certainly they are not as cloying as the sweet cherries. They are also infinitely easier to pit, which makes them my preferred cherry for baking, jam, canning, and so forth. The kids were begging me to bake a cherry pie, but I didn’t have all the ingredients for the crust so we went with a cobbler instead.
I was very excited to use my Lodge cast iron skillet for something besides steak!
Good morning, everyone! Today I was up bright and early around 5. The birds were loud and I just couldn’t fall back to sleep, so I decided to head downstairs. And bake. While scrolling through my old recipe site I found a muffin recipe that I’d completely forgotten about, so I tweaked it just a little and was very happy with the results!
Sure enough, the muffins rose just fine and the kids were all happily surprised to have fresh-baked muffins first thing this morning. Of course, I enjoyed them too 😉
Last week when I was talking about my carrot cake jam, I mentioned that I was making it for a food swap our library was hosting. I knew that there would be some tasty treats there (we have a large population of excellent cooks in our community), and the results did not disappoint!
So… what is a food swap and how does it work? Well, basically you bake, can, grow, forage, or otherwise bring something to the proverbial (and literal) table. You taste. You talk. You trade. It was so fun, and a great way to engage with our neighbors! We had many curious patrons who expressed interest in participating in our next go-around. And I hope they do! What a fun way to try new things.
Here’s what we had today…
Cookies:::
Ginger-chocolate mini scones:::
(My) carrot cake jam:::
Granola:::
Fresh honey nut butter:::
Local eggs from happy chickens:::
Sriracha (better than anything with a rooster on it — trust me!):::
Handcrafted vanilla extract:::
Spicy Guinness Mustard:::
We shall eat well, indeed! I feel a little bit spoiled, and a lot bit lucky to be part of this.
I am already thinking ahead and deciding what to make for our next one. Perhaps some fermented sauerkraut or spicy pickled vegetables? I definitely think it will be something fresh and vinegary. But homemade hot fudge could be fun too… So many delicious possibilities!
I don’t even know how I came up with this recipe. I guess I was thinking of both my favorite chicken curry recipe, but also Indian-spiced chicken meatballs and somehow this happened. And I’m glad it did because it was easy and delicious. And quick. And perfect for this rainy day. Basically, I just started throwing things into a pot and tasting and at some point I decided “OK, this is actually good!”
Although we really enjoyed this recipe as written here, I feel like it’s missing something. Maybe some spinach? Maybe coconut milk instead of the yogurt? I don’t know… But it’s a starting point and I hope you play around with it. Let me know what adjustments you make and how you improve upon it!
Masala Chili
An Indian-spiced take on traditional chili.
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Ingredients
2 Tbsp. coconut oil or ghee
1 tsp. cumin seeds
1/2 c. diced onion
2 cloves of garlic, diced
1-2 chile peppers, diced (I used jalapenos because that’s what I had)
1-inch chunk of fresh ginger, shredded on a microplane
1 Tbsp. coriander
1/4 tsp. tumeric
1/2 tsp. cumin
1/2 tsp. chili powder
1/2 Tbsp. curry powder
1/2 tsp. salt
1 lb. ground chicken
1 15-oz. can of chick peas, drained and rinsed
1.5 c. tomato sauce
1/2 c. water
1 5 oz. container of plain yogurt
Cilantro (for garnish)
Instructions
In a stock pot, melt the coconut butter or ghee and add the cumin seeds. When they start sizzling, add the onions, garlic, ginger, and peppers. Cook until soft and then add the coriander, tumeric, cumin, chili powder, curry powder, and salt.
Add ground chicken and cook through. Add chick peas, tomato sauce, and water. Simmer for 15-20 minutes until flavors have all combined.
Remove from heat. Stir in yogurt. Adjust seasonings if necessary. Serve with rice or naan. Garnish with fresh cilantro.
Notes
A side salad of freshly sliced cucumbers and onions with a squeeze of fresh lemon juice is an excellent accompaniment to this dish.
Linking up with: Cooking Thursday
This is another one of those recipes that I kind of feel silly posting. It’s just so simple! But just in case you are still looking for a way to prepare Brussels sprouts that leaves them nutty and delicious… here it is!
My friend, a graduate of the Culinary Institute of America, was talking to me about Brussels sprouts last summer, and how he roasts an entire pan on Sunday and lives off of them all week because they are just so good. In addition to being a trained chef, he’s a kettle bell champ and he works at one of the Canyon Ranch resorts, so I definitely trust his opinion when it comes to healthy, delicious food. The first time I made these, my 10-year-old went back for seconds, so that’s just further proof of their yumminess!
Brussels sprouts
olive oil
salt
pepper
Cut each sprout in half and toss into a bowl. Drizzle with olive oil and season with salt and pepper. Make sure the olive oil is on every sprout. Use a spoon or your hands to mix it all up. Then, place the sprouts on a foil-lined baking sheet. My friend suggested I put them cut-side down to get more of that roasty goodness. Place in a 400-degree oven and cook for about 25-30 minutes.
Now, what do you with them after this? Well, they are delicious as-is, or with a squeeze of lemon juice to kick it up a bit. Or you can toss them in a salad. I know — what? That sounds a little weird. Well, just trust me.
Make yourself up a salad with your favorite greens, dried cranberries, walnuts, and a bit of goat cheese. Add the Brussels sprouts and toss with a bit of Balsamic vinaigrette. Delicious!!!
Many of us grew up knowing only boiled, tasteless Brussels sprouts. Give this method a try and I bet it will change your mind.
I’m linking up with Sandra at Diary of a SAHM
because it’s Cooking Thursday!
I hope you all had a lovely Valentine’s Day! Aren’t my roses gorgeous? Drew surprised me with a bunch this year — such a sweetie! I know so many people who are down on Valentine’s Day and true, you shouldn’t need a single day to express your love for someone (I know that’s certainly not the case with me and my amazing hubby), but I enjoy being a little extra smoochy and making things a little extra special. But that’s just me.
We had a delicious home-cooked dinner. I made surf & turf (filet mignon and sizzling shrimp scampi), steamed broccoli, a chopped salad, and baked potatoes. For dessert I made this decadent Hot Fudge Cake!
Oh, there is nothing like an ooey, gooey chocolate dessert… especially on Valentine’s Day! This is one of my favorite recipes, and best of all, you cook it in the Crock Pot so you can leave your oven free to bake up some other delicious dishes.
Hot Fudge Cake (in the Crock Pot)
Cake:
1 cup AP flour
2 tsp baking powder
1/4 tsp salt
1/2 cup sugar
2 Tbsp cocoa powder
1/2 cup milk
1 tsp vanilla
2 Tbsp coconut oil (feel free to use butter, vegetable oil or whatever you prefer)
1/2 cup chocolate chips
1/2 cup chopped walnuts (optional)
Hot fudge sauce:
3/4 cup brown sugar
3 Tbsp cocoa powder
1 3/4 cups boiling water
Combine the dry ingredients and then add the milk, vanilla, and oil. Combine well. Fold in the chocolate chips and nuts. Spread the batter in a well-greased 2-quart slow cooker.
Add the brown sugar and additional cocoa to the boiling water and stir well. Pour this mixture over batter in your Crock Pot. Do not stir. Just leave it alone — trust me.
Cook on HIGH for 2 to 3 hours or until a toothpick inserted into the center of the cake comes out clean. See how it rises and all comes together?
* This recipe makes more of a traditional thick “pudding” — it’s not going to be firm like bakery cake. The water settles to the bottom and makes a chocolatey sauce, and the cake batter kind of rises to the top and gets baked, yet still kind of mushy. Just so you know what to expect. Here’s a photo after we dug into it.
** Correct: there are NO EGGS in this recipe.
*** If there are leftovers, they are not great cold — definitely warm extras up in the microwave or in the toaster oven.
I have never cooked this on the LOW setting, so I can’t recommend that. Serve it with ice cream or whipped cream — it is just heaven in a bowl!
Linking up with…
Whatever You Want Wednesday!
