Posts Tagged ‘sage’
Your favorite fall flavors now come in a healthy salad with roasted sweet potatoes, dried cherries, candied walnuts, and a sage balsamic vinaigrette.
By now I am sure most of you have seen the new Star Wars trailer. If not, do it now. I may have freaked out just a little bit when I saw it and now already cannot wait for next Christmas – the finale of Mockingjay and new Star Wars! But there are exciting movies to see this year as well. I already saw Mockingjay Part 1 and up next is the finale of the Hobbit. The winter holidays rock, don’t they? To make up for the colder temperatures we get stuffed with amazing food, decorate cookies, see pretty lights, and get to snuggle in front of a cozy fire and/or movie.
But today’s recipe is not for decorated cookies or even a hot beverage to drink while enjoying wintry activities. It does have some of those comforting flavors that come out this time of year though and shockingly enough it is in the form of a salad. Roasted sweet potatoes are tossed in a mixed greens salad with dried cherries, candied walnuts, and a sage vinaigrette. I got to bust out my white balsamic vinegar for this vinaigrette but you could definitely use regular if you cannot find white. Different color, same taste.
One year ago: Quick Turkey Noodle Soup
Two years ago: Gluten-Free Ooey Gooey Chocolate Peanut Butter Cake
Three years ago: Pecan Chocolate Chip Gooey Butter Cake
The biggest Thanksgiving problem is always how much oven space and time the turkey hogs. Try this sptachcocked turkey that not only takes up less space but is done in 90 minutes!
Turkey, the Thanksgiving staple. However I actually did try to convince my parents into having smoked ham this year instead but that was meat with instant dismissal. Maybe for Easter. It is true though, all the potatoes, green beans, and stuffing seems better fit for turkey. So a turkey is what I cooked when I hosted Friendsgiving at my friends home, marking only the second time I have ever cooked a Thanksgiving meal and both times in someone else’s kitchen. Thankfully I brought along some trusty OXO tools to make this adventure less stressful than the last time, because cooking in someone else’s kitchen is never as easy as your own.
- Poultry Lifter – This is one heavy duty tool used to lift your turkey unscathed onto the serving platter.
- Twine Dispenser – Although I did not need twine for a spatchcocked turkey this is a really handy tool if you do truss your turkey or use twine in other baking/cooking adventures. Pork loin roulade anyone?
- Angled Baster with Cleaning Brush – Whether you are basting your turkey or sucking up the pan drippings everyone needs a good baster. It even has little feet for resting on the counter.
- 2 Cup Fat Separator – Easily removes fat from pan drippings, comes with it’s own stopper and strainer, had measurement markings, and is heat-resistant.
- Stainless Steel Butter Dish – Pass the butter! And don’t worry about butter fingers with this good grips butter dish.
Change up your traditional stuffing/dressing with pretzels! Salty pretzel rolls, sweet apples, caramelized onions, balsamic vinegar, and sage.
With two fantastic giveaways going on right now, I’ve really been enjoying the comments in response to both prompts. The comments in response to my blogiversary have been particularly awesome as I am learning more about all of you, especially those coming out of the woodwork who do not normally post. It’s nice to know you’re out there and are enjoying what I am dishing out to you.
I also want to come over for Thanksgiving dinner after hearing all the recipes you would make with the CW bakeware by CorningWare. In fact may have to track some of you down for those recipes. But first I will hold up my end of the deal and start sharing the recipes I made for Friendsgiving starting with the stuffing.
This stuffing was inspired by the stuffing I made last year for my Thanksgiving dinner for two menu which was made with a bagel. After thoroughly enjoying the alternative bread choice in that stuffing I wanted to try another with pretzel rolls – one of my favorite alternative bread options. The combinations of salty bread, sweet apples, caramelized onions, balsamic vinegar, and the savory elements of sage made for an exceptional stuffing to serve with Thanksgiving turkey. It is baked in a separate dish from the turkey and can either be baked covered to retain it’s softness or uncover it at the end and cook a little longer for a crispy top. Whatever you preference, I’ve got you covered. Or uncovered ;-).
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Pumpkin and stuffed shells come together for the ultimate fall comfort food. Stuffed with sage pork, cooked in a pumpkin-tomato sauce, and topped with mozzarella and goat cheese.
Fall baking involves a lot of pumpkin but what about its savory side? Savory pumpkin recipes make for excellent comfort food and one of my favorite comfort foods is stuffed shells. I have made stuffed shells with a pumpkin cream sauce before but this time around I used a pumpkin tomato sauce and stuffed the shells with sage pork instead of a meatless ricotta mixture. Then the shells are sprinkled with some mozzarella and creamy goat cheese. Both recipes are good for different reasons so you should probably make them both.
One year ago: Birthday Explosion Mini Cheesecakes
Two years ago: Stovetop Cajun Chicken Mac and Cheese
Spaghetti with roasted butternut squash and Brussels sprouts proves that that winter squash and vegetables transcend the seasons. Especially when paired with a Greek yogurt cream sauce.
The weather was finally showing signs of spring sticking around but has suddenly revived its pesky habit of dropping to nearly below freezing today. Here I was getting into the groove of spring attire only to be denied once more. As a result I continue to crave roasted winter vegetables/squash such as Brussels sprouts and butternut squash. With this cold front sweeping the nation I figured a pasta dish with some season-transitioning flavors would help comfort the cold away, especially when paired with a creamy Greek yogurt sauce. I even put some fried sage on top, in all its crispy and falvorful glory.
One year ago: Creamy Pesto with Mini Ravioli, Asparagus and Sun Dried Tomatoes
With my dissertation behind me and only 21 days until I graduate and get hooded for my Ph.D. you’d think I would be care-free and excited. Not so much, more like the same old stress and anxious. I am still working on a couple last experiments per reviewers comments on my paper, job hunting, and worrying about what I am going to do if I don’t have a job lined up by the end of January when my lease runs out. With any luck that last item won’t become a reality, but in the meantime it’s a good time for some comfort food.
Stuffed shells are great comfort food. Those big shells hug in their cheesy goodness of a filling while being wrapped up in a warm blanket of sauce. Sounds like the life, doesn’t it? This sauce happens to be extra special because it is a pumpkin alfredo sauce with sage. Now wait, don’t get discouraged thinking you have to make your own alfredo sauce (but you can if you want). This recipe uses a premade jar of alfredo mixed up with pumpkin puree and a couple other flavor additions to create a great fall pasta dish.
One year ago: Individual Baked Pumpkin Oatmeal
Two years ago: Thanksgiving Recipe Roundup
I am currently battling some sort of cold. I call in sick to work but yesterday was one of those days. I’ve slept over 12 hours the past two days and I’m still not feeling any better today. However, being sick is kind of boring, especially without the internet, so I actually did run into work quick to get some things to work on at home (and to post this).
Sometimes I don’t read ingredient lists properly. I either screw up writing down the correct amount needed or the ingredient itself. Take this recipe for example: I bought orzo instead of arborio rice. So viola I made orzo intead of risotto, and it still tasted great. The fried sage and balsamic drizzle are must haves for this dish. Never thought that fried sage would be so wonderful. They turn into crispy little flavor wonders.
Before I begin, let me preface today’s post by saying I 100% support the motivation of those people who have newly joined a gym and are actually using it and attending group fitness classes. I will always cheer on any person who makes a commitment to their health and well being. That being said…
At the beginning of each new year there is a large influx of new members to gyms everywhere, and the one at which I am a member is no exception. Parking spots have become a little harder to find, but who cares if I have to park further because I’m there to work out, what’s a few extra steps? Upon entering the gym, the cardio and weight lifting areas also have more people utilizing the space, but I purposely joined this gigantic Mecca because even with the influx there are still open machines here and there most of the time. If not there is a short wait.
However, I start to get annoyed when I have to show up at least 30 minutes early to the group fitness classes in order to get in. Thankfully (being a graduate student working in a lab), my schedule is flexible to an extent which allows me to leave a little earlier in order to stake a claim on a bike/mat/etc. But sometimes even getting there 30 minutes ahead of time isn’t enough and that’s when I get really annoyed. When that happens I try to make the best of it and use one of the ellipticals that may be open on the cardio floor instead. But it’s just not the same when no one is in front of you saying “FASTER”, “MORE RESISTANCE”, etc.
Anyway like I said in the beginning, I could never be mad at anyone who is trying to do the same thing as me. So hop on that spin bike and afterwards, make these awesome stuffed shells for dinner! Cause that’s what I would do ;-). Serves with roasted brussels sprouts.
One year ago: Peanut Butter Fudge Brownie Bricks
Other than pumpkin, I think butternut squash may be my favorite type of squash. But for some reason I only think to cook with it during the winter and the same with pumpkin during the fall. To solve this problem, I decided to buy more butternut squash than I needed for this recipe, and saved the remaining peeled and cubed pieces in my freezer. Muwahaha! Now to just remember it is there to use later. That may be the bigger problem because if you saw how stuffed my freezer was year-round, you’d understand. “How long has that homemade ice cream been in here?? And what flavor is it? ::sniff::” Seriously happened. Also discovered frozen boxes of Girl Scout cookies the other day. How do you forget about those? Oh yea, they were blocked by the 10 packages of butter I stocked up on when it went on sale. Serious food blogger problems in my fridge.
But I digress, let’s focus on unfrozen food such as this pasta. The butternut squash is pureed to function as the sauce itself, and what a fantastic idea! It’s complimented very nicely with the spicy sausage and the winter-ific sage. And don’t forget the spinach to finish off this healthy meal. But I decided to curb that a little by serving it with pull apart garlic bread. Mmm garlicky carbs.
And a Happy Birthday shout-out to my big brother!! Happy 33rd!
One year ago: Blizzard Oreo Stuffed Chocolate Cookies
Homemade breakfast sausage is not something that normally crosses my mind to make, but with the availability various ground meats provided at the grocery store it’s pretty easy. Using ground turkey, these made a healthier breakfast sausage option. They are prepared similar to burger patties, just a little smaller and then pan fried. You can even save some in the freezer for later. But I decided to take it a step further and assemble them into sandwiches using buttermilk biscuits, eggs, and cheddar cheese, and then frozen for later.