This Sunday March 25th @ 2pm I'll be presenting with my kitchen designer Sue Booth (Vintage Kitchens) at the annual Old House & Barn Expo in Manchester, NH. Together we will share before, during, and after photos of my kitchen remodel from 2006. Expo details
Today I'll be cooking on WMUR's Cook's Corner and I've invited my trainer, Beth Civiello from Orange Theory Fitness to join me...hence the orange theme to my Thanksgiving side dish selections. I have been working out at Orange Theory in Nashua, NH for two years now and I absolutely love it! Over the years I have combined walking, running, and weight lifting as part of my workout routine. Two years ago I decided I needed someone to lead me through a routine that would challenge me and move me beyond my comfort zone. Orange Theory trainers and routines do just that. With the workouts and healthy food in mind, I chose these recipes to feature for my Thanksgiving feast. I hope you enjoy my Orange!
Check out the video here: Cook's Corner
Vanilla Glazed Carrots
Adapted from a recipe by:
Ana Sortun "Spice Flavors of the Eastern Mediterranean”
4 medium carrots, peeled and sliced on the bias, about 3 cups
3 Tbs butter
½ vanilla bean (or ½ tsp vanilla extract)
1 Tbs lemon juice
Sweet Potato Gremolata Stacks
This recipe is a variation of my "Gremolata Stacked Potatoes" from my cookbook "Beautifully Delicious". I simply substituted sweet potatoes. Easy and delicious!
Gremolata is a traditional Italian herb paste that is a simple combination of five ingredients: parsley, garlic, lemon, Parmesan, and extra virgin olive oil. With its bright, citrusy flavor, gremolata transforms ho-hum recipes into amazing dishes! Here I’ve combined gremolata with thinly sliced sweet potatoes and roasted them to create a tasty side dish. It’s simple, delicious, and gorgeous!
½ cup loosely packed chopped flat-leaf parsley
Zest of 1 lemon
2 small minced garlic cloves
½ cup grated Parmesan cheese
4 tablespoons extra virgin olive oil
½ teaspoon Kosher salt
1 pinch pepper, freshly ground
4 medium sweet potatoes (I try to buy longer, thinner potatoes to fit niceley into the muffin tins when sliced and stacked)
Preheat the oven to 400 degrees. Spray 12 standard muffin cups generously with nonstick cooking spray or, if you don't have muffin tins, line a baking pan with foil.
To make the gremolata, combine the parsley, lemon zest, garlic, Parmesan, oil, salt, and pepper in a bowl and set aside.
Peel the potatoes and slice them thinly (about ⅛ of an inch) using a sharp knife or mandolin. Add the potato slices to the gremolata and toss to coat. I use my hands to be sure to coat the potatoes evenly. Stack the potatoes to fill each muffin cup over the rim by about ½ inch (if you are not using a muffin tin, place the stacks on you foil lined baking pan). Press the stacked potatoes down firmly. Bake until the tops and edges of the potatoes are browned and the centers are tender when pierced with a fork, about 35 to 45 minutes. Remove the potatoes from the oven. Cut around each stack with a sharp knife and remove them with a spoon. Serve hot. These can be made one to two days in advance and reheated, covered, in a 300 degree oven for 20 minutes, or until heated through. Serve two or three stacks per person.
Savory Orange and Grapefruit Salad
2 pink grapefruit
10 mint leaves, chopped
2 tablespoons extra-virgin olive oil-I used a basil infused olive oil I bought at Whole Foods
Freshly ground pepper
Butternut Squash Spirals with Sage Butter
This is a great "last minute" veggie that is ease to prepare. A new favorite at our house!
1 poud butternut squash spirals
4 tablespoons unsalted butter
4 sage leaves, chopped
Freshly ground pepper
This recipe is perfect for using up Thanksgiving leftovers. Chop up your leftover turkey and use it as the base. Throw in your leftover peas and onions, top it with the last of the mashed potatoes or rutabagas. Even savory sweet potatoes will be tasty and beautiful on this dish. Do you have any stuffing left? Put that on top. The possibilities are endless!
Makes one large pie
1 ½ pounds leftover, cooked turkey, finely chopped(or raw ground turkey)
2 teaspoons thyme, dried (or 1 tablespoon fresh)
½ teaspoon allspice
1 pinch nutmeg
1 large onion, diced
5 cloves garlic, chopped
2 large carrots, diced
3 tablespoons tomato paste
1 cup stock (chicken or beef)
3 cups leftover mashed potatoes or 1 rutabaga, peeled and cut into 2 inch cubes
1 cup butter
1 cup cheddar cheese, grated and divided
salt and pepper
If using leftover turkey:
Heat a large sauté pan over medium high heat with 2 tablespoons of olive oil, onions, carrots, garlic, thyme, allspice, and nutmeg until the vegetables are soft, about 5 minutes. Proceed to #4
If using raw ground turkey, skip to #2
I was just chatting with a reporter from The Hippo Press and he asked me for some ideas for Thanksgiving leftovers. Its an interesting idea to design recipes that will help to use up those little bits of leftover sidedishes and turkey. Here is a great idea to use up everyone's favorite mashed sweet potato casserole. If your's is on the sweet side (with or without marshmellos), use the leftovers to create these mini apple pies.
Makes 12 mini pies, baked in a mini muffin tin
· Any basic single-crust pie dough or a single-crust from a premade pie dough from the grocery store.
· 1 large sweet potato
· 3 tablespoons unsalted butter
· 1 Granny Smith apple, diced very small
· 1 Cortland apple, diced very small
· 3 tablespoons brown sugar
· ¼ teaspoon cinnamon
· 1 teaspoon apple cider vinegar or lemon juice
· ¼ cup dark brown sugar
· ¼ cup quick oats
· ¼ cup flour
· 1 teaspoon cinnamon
· 3 tablespoons unsalted butter
Sometimes you come across a sauce or dressing that you can use on anything and it tastes great! This dressing is one of those recipes. I use this on salads, coleslaw, noodle bowls, hot and cold veggies, fish, and chicken. Its the right combination of sweet and savory. I hope you like it!
P.S. I wondered how long miso can keep in the refrigerator. According to Mark Bittman...months or years! Here is a link to his article on miso: https://bittman.blogs.nytimes.com/2012/03/12/the-miso-primer/
Curry Miso Dressing
1. Combine the ginger, garlic, miso paste, honey, curry powder, rice vinegar, and water in a food processor or blender and process until smooth.
2. With the food processor running, slowly add the oil. Serve immediately or refrigerate until needed.
I don't know about you, but I had to learn how to like kale. The texture is tough, the flavor is bitter, and until it was promoted as "the BEST, HEALTHIEST, vegetable EVER!" I rarely encountered it beyond a garnish on a plate and in the seafood case at my local grocery store. Like many of you, I climbed on board the kale band wagon and started working it into my recipe rotation.
A few years ago I discovered Trader Joe's Spinach & Kale Bites. They sounded delicious so I took the idea and created my own version of their recipe. They are so versitile. I use a small cookie scoop to create meatball sized bites and a larger scoop to make larger "patties" that I recently used as "buns" for an edible flower sandwich I recently featured at a cooking demonstration. They are easy to make and can be cooked and frozen with great results. Give these a try!
Makes 24 1 ounce portions
1 small onion, diced, about ½ cup
2 Tbs olive oil
4 cups (packed) fresh baby spinach
2 cups (packed) with fresh kale, spine removed
1/3 cup cream cheese
1/2 cup panko breadcrumbs
1/2 cup grated Parmesan cheese
dash of cayenne pepper
½ cup fresh flat leafed parsley leaves
½ cup fresh basil leaves
½ tsp Kosher salt
¼ tsp freshly ground pepper
4 tsp unsalted butter, melted
Ways to serve: Serve as a side dish, hors d’oeurves, or with sauce as a vegetarian alternative to meatballs. Use a larger scoop to make larger patties to use in place of bread for a sandwich.
I recently presented my program "Feasting from Our Local Farms" at the Amherst MA library. What a lovely town and a very friendly group of library patrons! I prepared my recipe "Ginger Marinated Kale". Recipe is a favorite of mine, there is something about the Ginger Marinated Kale recipe that has me craving it for breakfast, lunch, and dinner! Try the recipe and let me know if you too become addicted to it.
Don't be afraid that this recipe makes too much. You will love this recipe so much that you will be eating it morning, noon, and night! The beauty of marinating your kale is that it will taste better as time passes. Keep your kale salad refrigerated for up to 5 days! Each day add something different to your salad...sliced peaches, diced tofu, dried cranberries, sunflower seeds, cold shrimp, cold chicken...anything you like!
Makes 12 servings
8 Cups of de-veined and chopped Kale
¼ cup red onion, diced
1 glove of garlic
½-inch piece of ginger root
1/3 cup olive oil
1 -2 tbsp Braggs Liquid Aminos
1/2 cup of water
¼ cup lemon juice
1/4 tsp Kosher salt
Pinch or two of cayenne
1. Place the chopped kale and red onion in a large bowl.
2. Using a blender, combine the remaining ingredients to create a marinade. Toss the kale with the marinade. You can eat your dressed kale immediately, but this is best when refrigerated for 4-5 hours before eating.
This salad can be stored in the refrigerator and eaten for up to 5 days.
Tomorrow I'll be presenting a corporate wellness program to a company in Exeter, NH. Here are photos of the cupcakes made using my recipe for Flower Confetti Cake from my cookbook "Beautifully Delicious". Please don't laugh at my attempt to bake ;-)
I am heading to the Sandwich Public Library in Sandwich, MA to present : Build a Better Sandwich. The librarian asked me to create the program for their summer reading program. My biggest problem in creating the program was deciding what sandwiches to include. Here are the three that I've been working on.
One step at a time…My interpretation of Croque Monsieur: Buttered and toasted bread rubbed with a clove of garlic, Lavoie’s tomatoes, Dijon, fresh mozzarella, parmesan, tossed under the broiler.
Sage, kale flower, bachelor button, peony, lavender, johnny jump ups, and chive flowers all make a lovely and tasty bouquet.
I could not resist posting this picture of my breakfast today. I am an egg eater. I love scrambled eggs and have been experimenting with flavor boosters. Today I chopped up some chive, lovage, and parsley and added it to my scrambled eggs. To pretty up the plate I added some bachelor buttons, kale flowers, and chive flowers. It was tasty!
I'm riding a wave of publicity that I just can't believe! In May New Hampshire Home published an article featuring my gardens and my kitchen. And just last week, I received the Summer issue of Where Women Cook which features my kitchen and some of my favorite recipes.
Last January photographer, stylist, and publisher Matthew Mead contacted me and asked if I would be interested in collaborating on an article for the publication. I was thrilled! Matthew is a well-known food photographer and has been publishing his own life style magazines for some time. I'd been a secret fan for a while. We spent the morning together in my kichen taking photos and finished up with a lunch sampling of each recipe. What a fun day! Matthew is just as nice as I imagined and made the day a fun adventure. Here are some photos of the article. You can buy a copy of the magazine at Where Women Cook.
Where Women Cook-Summer 2017
New Hampshire Home Magazine-May 2017
I have been busy in my garden getting it ready for this year's Open Garden Tour. I'm trying new gardening concepts and fun design ideas that I know you will love. And, like last year, the Hollis Woman's Club will be holding its Strawberry Festival across the street from 2-4pm.
Sunday June 25th
photo credit Matthew Mead
I am so lucky to be doing what I love! As a cooking instructor and food educator I love to share tips and lessons about how to make your cooking experiences easier, tastier, and healthier.