Irreverent tea towels

I just loved these so much.  Saw them at a booth in the Southern Christmas show. The designer is Primitives by Kathy and you can check out her other things here...

Primitives by Kathy

We used this kitchen towel for Thanksgiving.

Pumpkin spice has jumped the shark...almost

I'm kind of over the pumpkin spice thing.  It really started to be too much when I saw this...

But no matter the trend of the moment, I still love these from Trader Joe's.

(Sorry for the poor quality - I was apparently very excited!)

I buy them every year and the whole family loves them. Leave them out overnight to rise, bake them while you're getting ready and voila - delicious, warm croissants. As close to what I used to get in Brussels that I've seen in the States.

Just promise me that you won't eat them wearing a chevron scarf, Ugg boots. Listening to John Mayer.

Thanksgiving leftovers = Gnocchi

Gnocchi is actually quite an easy recipe, and perfect when you have leftovers. I made some with regular mash and then some with mashed sweet potatoes. Both are light and delicious.

Technique, including a light hand, is the most critical component.

1cup plus 1/4 -1/2 cup flour and some additional for dusting.
2 cups mashed potatoes (regular or sweet)
2 teaspoons salt
1egg

Pour 1cup flour into a bowl or on the counter. Put the potato on top. Make a "volcano" (also called a well) and sprinkle 1/4 (for dry potatoes) to 1/2 cup (for moister) flour on top. Add a beaten egg in the well. Mix all together.  I find the best way is to fold the bottom of flour (folding from the outside-in) over the top and continue this until everything is mixed. The dough will be sticky. Cover the dough with flour.

Sprinkle a generous layer of flour on a baking sheet.  (Make sure that the sheet will fit in the freezer). Pinch off approximately 1/4 of the dough.  Cover in flour and roll, with your hands, on a well floured surface, a log, approximately 1 inch in diameter.  With a sharp knife, cut the log into small, bite-sized pieces.

Then, you start to roll.  Each piece should be floured, then pressed against a fork, lengthwise, and then rolled down the fork.  A bit like a snail's shell. Once you get the hang of it, no problem, but until then, you may be frustrated. Keep each piece floured, and the colder the dough, the less likely it will stick to the fork.

And, if you get pissed off by this mess, dip your fork into the flour, press it down the middle and be done with it.  Still tastes good. Like this...

Once you have finished, lay them onto the floured baking sheet, and freeze. Once frozen, transfer to a container until ready to use. 

When you are ready to eat, boil salted water. With a rapid boil, place the frozen gnocchi into the water and let them rise to the top. 

At this point, you can be done and cover with sauce (a nice meat sauce can be enough), or you can sautée in a little browned butter. I love this second technique for the sweet potato -especially if you add a little sage and prosciutto.   Mmmmmm. 

Granola for Maddie

My daughter, Maddie is a huge fan of granola - she eats it by the bagful.  I had some leftover flax seed and coconut from a diet that I followed for a minute and a bag of roasted almonds from Aldi (super cheap from Aldi!).   So I figured I would give it a go. It turned out womderfully, if I do say so myself.

4 cups of oatmeal (not instant or quick cooking. Regular old)
1/2 cup flax seed
3/4 cups almonds - corsely chopped (other nuts could be used - I think hazelnuts would rock)
1/2 cup shredded coconut
1 teaspoon salt
1/2 cup honey
1/3 cup vegetable oil
4 tablespoons peanut butter
Dried fruit (chopped if necessary). I used dried papaya and dried cranberries.

Mis the oatmeal, flax seed, nuts, coconut and salt in a large bowl. In another bowl, whisk together the honey, oil and peanut butter.  Add the honey mixture to the oatmeal mixture.  Use your hands. Don't be shy - get in there.  Make sure that everything is well coated.

Spread onto a baking sheet (a jelly roll pan - one with edges works well).  Bake at 325 for 20-30 minutes. Stir regularly (about every 5 minutes) and take out if golden brown.  Pour back into a large bowl and add the dried fruit.  That's it. That's all.

http://pinterest.com/pin/181973641168094153/

My cole slaw kicks your cole slaw's @$$

We had a family birthday cookout not long ago.  I'm not a huge fan of the mayo-based cole slaw, and luckily, my aunt brought a vinegar based slaw.  It was DELISH!!  She sent me the recipe and I was so excited!  I went to the store and bought cabbage, but in my usual style, I neglected to make sure that I had all of the other ingredients.  So, I improvised.  Using her method as the base, I made a cole slaw that was absolutely kickin'!

Her receipe, the classic, is wonderful, and so nice for a family picnic.  She got it from her friend, Judy, who probably got it from a friend, who got it from a friend...  Passed down and tried and true.  Mine is a kicked-up knock your socks off version - not too kid friendly.  So, I have included both recipes.  Both a perfect, inexpensive, pot luck dish. 

I used the slaw on bbq pork sliders on Hawaiian rolls. 

Thanks to Kraft for the picture.  I will say that mine looked better, but they went so quickly and we were having so much fun, I forgot to take a picture!

Aunt Jane's Cole Slaw

One head of cabbage shredded or chopped

1 green pepper finely chopped

1 jar of chopped pimiento (this is only for color so small or medium size will do)

1 cup sugar (I use about ¾ cup)

¾ cup oil

1 cup vinegar (cider)

1 tsp dry mustard

1tsp celery seed.

Mix together sugar, oil, vinegar, mustard and celery seed.  Add to mixture of cabbage, pimento and pepper.  Let it rest for a few hours - it tastes great right away, but melds together over time.  You can make it a day in advance, and it will be wonderful! 

Kicked-up cole slaw

One head of cabbage shredded or chopped

1/2 jar of spicy hot giardinera - an italian veggie condiment (including oil) - you can get it at World Market and at nice markets.

1 cup sugar

1 cup cider vinegar

1 tablespoon hot dijon mustard (European style if you can find it) 

1 tablespoon cumin seeds

Separate the vegetables and oil from the giardinara.  Chop veggies and add them to the cabbage.  You can add a few jalapenos if you like.  

Add the oil (should be about 1/2 cup) to the sugar, vinegar mustard and cumin seeds.  Whisk together.  Add together and voila - it is so so good!! Same thing applies as above, you may want to leave it overnight for maximum yumminess!

Vegetarian stuffing

If you're having a vegetarian friend for dinner on Thanksgiving, make sure to think about the sides.  On Thanksgiving, there are hidden bits of sausage, bacon or giblets in everything. I had a request for a vegetarian stuffing, so here is an easy one to try.  After T-Day, I will post the reviews.

One large yellow onion, chopped
4 stalks celery, chopped into the same size as the onion
1 package white button mushrooms, sliced
One box long grain wild rice (check the package because much is made with chicken stock - try the Near East brand). 
One bag seasoned stuffing mix. Pepperage farms is a good brand. 
1 cup chopped walnuts
1 can vegetable stock
1/2 stick butter

Cook rice as directed on box. Set aside. 

Sautée onions and celery on low - letting them soften (sweat) but not brown too much. Add mushrooms and Sautée until soft. 

Combine rice, vegetables, and walnuts in a large bowl. Add 1/2 can of the stock. Gently stir in stuffing. Make sure that stuffing is moist, but not soggy. You may need to add some more stock. Taste to see if adequately seasoned. Add salt and pepper if necessary. Put into a baking dish and dot the top with butter. Bake until warmed through and crispy on the top. 

If you would like, you can use pecans instead of walnuts and add craisins if you like. 

You can also add some sage, ground rosemary and thyme for even more of the Thanksgiving flavor. 

Marshmallow or Streusel - Well, I say both! (Sweet potato casserole)

Some people love sweet potatoes with gooey marshmallows on top - brings back memories of childhood.  Some love the rich, nutty taste of a streusel.  At each Thanksgiving, I seem to have a good mix of both.  So, why should we have just one?  I say - let's have both!

My sister-in-law, Lisa, loved this version of sweet potatoes so much that she tagged a photo of the dish as me, and has asked for the recipe.  (The picture is Lisa's creation - woo hoo!!) Well, of course - I would be happy to to!   This version makes a heck of a lot of sweet potatoes, but, they can go quickly.  This version is intended to feed 12 - you can certainly adapt to meet your sized crowd. 

For Sweet Potatoes

12-14 medium sweet potatoes (baked at 350 degrees for approximately 1 hour - until tender - and cooled to room temperature)
1 1/2 cans of evaporated milk
1 tablespoon grated nutmeg
3/4 cup brown sugar
1 teaspoon kosher or sea salt
2 eggs

For streusel
1/2 cup chopped walnuts
3/4 cup all-purpose flour
3/4 cup brown sugar
1 tablespoon cinnamon
1/2 tablespoon grated nutmeg
Pinch of salt
6 tablespoons melted butter

Mini marshmallows

Blend all sweet potato ingredients until smooth and creamy.  Add more evaporated milk, if not creamy enough.  The mixture should be slightly runny.  Place into a large casserole dish.

In a separate bowl, blend the dry ingredients, including nuts and spices.  Slowly add butter until mixture is crumbly. 

Top the sweet potatoes with alternating rows (diagonally looks great) of marshmallows and streusel. 

Place in a pre-heated 350 degree oven until sweet potatoes bubble and marshmallows are browned. 

Enjoy!