If you thought that I was going to say that I don’t like Thanksgiving food, share one recipe and then bow out of the turkey day food madness with one quick turn, you have predicted incorrectly. I will actually be sharing two more recipes (including this one), but none of them will be for a turkey. I have no idea when or if I’ll ever roast a whole turkey in my life–I’m sure I will for some holiday down the road– but that is way too much food for the two people (including me) that I feed. I don’t have a turkey, but I have a couple of things to go along with it.
First up is dressing balls. I was clicking through imgur yesterday and landed on a 20 year history of Thanksgiving foods for the past twenty years online, and I learned that dressing instead of stuffing is a relatively new preference. (I actually googled “20 year history of Thanksgiving foods” and found this, which is what I saw on imgur.) In 2006, a report came out declaring that stuffing in the cavity of the bird may not get hot enough to kill germs that could lead to salmonella, so cooks started to prepare dressing, which is the same as stuffing but doesn’t stuff anything but a casserole dish.
Continue reading “Dressing balls”
I must confess that I don’t love Thanksgiving food. Don’t get me wrong; I don’t dislike it, but I never get excited about turkey or sweet potatoes, and I’m especially not going to tear down the door for a slice of pumpkin pie. In fact, some day, when I prepare my own Thanksgiving meal, I imagine always making some sort of ethnic food– curry and naan one year, empanadas the next, sushi after that, and so on. However, the day when I cook my own Thanksgiving dinner is not today, and as a food blogger, it is not only expected that I share a few Thanksgiving recipes, it is one of my responsibilities.
So, I took this responsibility very seriously.
Continue reading “Pumpkin ginger cheesecake pie”
I had Swiss chard for the first time ever last week. I expected it to kind of be a kale-collard greens combo, but it wasn’t. It was really mild and colorful and good! It was even milder than spinach, which was a welcome surprise. I must admit, though, my favorite part is really how colorful and pretty it is– the bright magenta stalks are a welcome sight after a dark, dreary, traffic-filled drive home after work.
I might have actually eased into my chard introduction, because I didn’t just saute it and eat it plain. I saw this recipe for a chard, potato and goat cheese tart with red onion, and it sounded like it’d be delicious. Alas, I was correct. I can’t get enough of this savory tart, and I’ve made it twice in the past week. Continue reading “Chard, potato and goat cheese tart”
This has been a Bad Week. On Monday, I was in a car wreck. It wasn’t bad at all, but it still happened and I still have to deal with getting my car repaired as well as a tooth that I discovered chipped a bit in it.
Tuesday was a pretty normal and boring Tuesday.
On Wednesday, I thought my car had been stolen. After wrecking the contents of my purse and gym bag as well as scavenging in and around my desk, I decided my best bet was to ask the building’s reception desk if any keys had been turned in. Of course none had been, and at this point, I was starting to get really anxious, but I still had a little hope. I’d find my car in the garage and hopefully the keys would be on the ground next to it.
As I trudged down the slow incline of the parking garage to the lowest level I could have possibly been fortunate enough to find a spot, I started to freak out: Someone must have stolen my car! At this point, my mind was racing, I was on the verge of tears, and I started to worry about having to buy a new car and even figure out how to get home for the night. Continue reading “Grandma’s cornbread”
Recently, I haven’t wanted to do a lot of cooking. I do cook, because I can be quite a persistent person when I want to be and I do actually enjoy cooking, and although it probably hasn’t been noticeable, it’s been a struggle. Coming up with new ideas of what to prepare is tough, and especially finding new recipes that you really enjoy can be even more difficult. It’s amazing how many meh recipes exist.
For example, there’s a cookbook that I’ve had for a few months now. It sounds like the recipes in it would be great– it’s from a rural grocery store that sells local goods and has a deli with most things made in-house. Lots of the recipes sound tasty, but the ones that I’ve tried so far have been enormous disappointments. I’ve only tried two, and I’m not ready to give up on all of the cookbook’s contents quite yet, but I just don’t understand. Are my tastes so drastically different from other people’s? I’ve never thought so, but this cookbook has me questioning my taste buds. Continue reading “Spaghetti squash with Moroccan spices”
So, it is now soup season. However, I don’t really like soup. Stews and chilis, I’m okay with, but I can’t get the least bit excited when I hear someone say that soup is for dinner. There’s so much liquid, so little substance in many soups; they never seem to actually fill me up, and they all seems to lack in the flavor department.
One of my coworkers started talking about soups the other day, and then she started to wax poetically about broth. “Are you serious?!?” I exclaimed. “WHO LIKES A BOWL OF BROTH! THAT IS EATING NOTHING!” I’m quite incredulous about this. It is just beyond me to look forward to a big bowl of nothing when meal time rolls around. Continue reading “Thai coconut curry soup”
It is officially fall in North Carolina now, although I thought it would never come. I had almost started complaining about the lack of cool weather, but now that it’s upon me, I deeply regret any frustration that I had about wearing shorts in October and still needing the AC sometimes during my commute. Now all I want to do is crank up the heat, curl up under a blanket on the sofa, watch Homeland and eat warm, hearty food.
My kitchen has been cranking out plenty of hearty food as of late. I recently got a Dutch oven (which I will discuss further another time), and it’s gotten quite a bit of use in the two short weeks I’ve had it: soups and stews and root vegetable purees that reminded me that obscure root vegetables are obscure for a reason. Continue reading “Veggie dumplings”