Favorite Fall Recipes

Where does the time go? I have been nannying for two months now and I feel like I’ve become a mom. I am with the two kids about 40 hours a week and by the time I get home, I just want to crash on the couch and order take out. **Shout out to all those moms out there who don’t get to “clock out” at the end of the day!** It’s a horrible habit but I can’t seem to break the cycle. I have, however, managed to make two of my fall favorites the past few weekends: pumpkin gingersnap cookies and curried celery root and roasted sweet potato soup.

These are my favorite fall cookies that are easy but a bit time consuming. So many of my childhood holiday memories are connected to the cookies, pies and other baked goods my mom used to make around this time of year. Now that I am out on my own, I am trying to create some of my own holiday food traditions.

I stumbled upon this recipe last fall when I had some extra canned pumpkin in my pantry. Gingersnaps were always part of my mom’s repertoire so I thought theses Pumpkin Gingersnaps would be the perfect addition to mine.

Pumpkin Gingersnaps 

½ cup of butter, at room temperature

1 cup granulated sugar, plus more for rolling the cookies

½ cup of pure pumpkin (I used Trader Joe’s canned pumpkin)

¼ cup of molasses

1 large egg

1 teaspoon vanilla extract

2 ⅓ cups all-purpose flour

2 teaspoons baking soda

2 teaspoons cinnamon

1 1/2 teaspoons ground ginger

1 teaspoon ground cloves

1/2 teaspoon salt

Directions

In the bowl, beat the butter and sugar together until creamy and smooth using a hand mixer (or a standing mixer if you have one). Add the pumpkin, molasses, egg, and vanilla extract, mix until well combined.

In a medium bowl, whisk together flour, baking soda, spices, and salt. Add dry ingredients to wet ingredients and mix until combined.

Refrigerate the cookie dough for at least 1 hour. The dough can be chilled for 2-3 days.*

When you are ready to bake, preheat oven to 350° F. Line a baking sheet with a Silpat or parchment paper.

Place sugar in a small bowl. Roll tablespoon-sized balls of dough in sugar until well coated and place on prepared baking sheet, about 2 inches apart.

Bake for 10–12 minutes, or until cookies look cracked and set at the edges. The cookies will still be soft.

Let the cookies cool on the baking sheet for a 2-3 minutes after removing them from the oven, then transfer to a wire rack to cool completely.

*I cannot stress enough how important it is that you let the dough chill for AT LEAST one hour. I usually leave mine overnight. If you attempt to roll the dough in your hands and sugar before it is properly chilled, you will have a frustrating sticky mess on your hands (literally). The longer the dough chills, the easier the rolling will be!

This next recipe is loosely on Mark Bittman’s Creamy Curried Celery Root Soup.

Curried Celery Root and Roasted Sweet Potato Soup

2 tablespoons olive oil, divided

1 small onion, chopped

1 tablespoon curry powder

Salt and black pepper

1  pound celery root, peeled and cut into 1 to 2 inch cubes

1/2 pound sweet potato, peeled and cut into 1-2 inch cubes

6 cups chicken or vegetable stock or water

Directions

Preheat the oven to 350 degrees. Put sweet potato in a large bowl and coat with 1 tablespoon of oil and 1/2 tablespoon of curry powder. Toss to coat. Spread out on a lined cookie sheet and roast in the oven for 25-30 minutes (it might take a little longer so just check in 3-5 minute increments).

Put 1 tablespoon of oil in a large, deep pot over medium-high heat. When it’s melted, add the onion and cook until they begin to soften, 3 to 5 minutes

Add 1/2 tablespoon of curry powder and a sprinkle of salt and pepper and cook, stirring, for 1 minute

Add the cubed celery root and stir just to coat it in the curry powder, then add the stock and bring the mixture to a boil. Lower the heat so that the stock bubbles gently and cook, stirring occasionally, until the celery root is fully tender, 15 to 20 minutes more

Cool the roasted sweet potato and the cooked celery root cool slightly. Add both to a blender or food processor, and purée carefully. You may also add the sweet potato to the celery root, stock and spices and use an immersion blender to purée the soup in the pan.

These recipes have become a part of my fall/holiday tradition and I hope you will try them out. They are a little tricky at first but practice makes perfect! Once you get a hang of these, they will be great fall backs when you’re in need for a fall pick-me-up! Enjoy!

If you’re looking for some fall inspiration, check out this list of seasonal fall fruits and vegetables and some other fall recipes, in this  from Buzzfeed!

Vegetables

I totally forgot to add this link to my post yesterday and it’s probably my favorite. I feel like I am constantly trying to eat for veggies and, why not, most of them are zero point on Weight Watchers! I have been utilizing all of these ideas recently and they really work. Veggies can bulk up anything you are eating quickly and easy!

#1: Shop for veggies one day a week. This one is easy to follow if you visit a farmer’s market once a week. Set aside $20 each week and wander around the market and ask what is best that week. Fruits and Vegetables can have short seasons, so this will ensure that you can try the best of each season’s bounty! Right now, load up on squash (butternut, acorn, kombucha), apples, beets, brussels sprouts, and root vegetables (carrots, kohlrabi, celery root). A good rule of thumb is try to and make your plate look like a rainbow.

#2: Prep your veggies. I don’t usually cut up my veggies but I do remove them from the bags/containers and organize them nicely in a colander or two. I wash them all and then put them in the fridge still in the colander. It makes them look pretty (almost on display) and it’s easy to see what you have to use. I find I waste a lot less by doing this.

#3: Breakfast. Adding peppers, onions, broccoli or even brussels sprouts to an omelette or scrambled eggs. Or try…

#4: Blendtastic. Try making a fruit and veggie smoothie in the morning. If you have a lot of dark, leafy greens that might go bad before dinner time, try my kale smoothie. This is a great way to sneak in a serving or two of vegetables.

#5: Snack time. I always have cucumbers, bell peppers and baby carrots in my fridge. Always. I also always keep some sort of healthy dip in there- baba ganoush, hummus and tzatziki are my favorites. It takes about 3 minutes to chop up the peppers and cucumber and these snacks are guilt free!

#6: Lunch. Salad in a mason jar. Enough said.

#7: Dinner. Cooking veggies in a crock pot is a great but not everyone has one sitting on their counter. I love roasting vegetables, especially all the fall/winter root veggies. Just cut them into bite size pieces, spread out in a single layer on a cookie sheet (lining with foil or parchment will make clean up a breeze), drizzle with olive oil, sprinkle with salt and pepper and roast in the oven at 350 for 20 minutes. It will probably take a bit longer than 20 minutes, so check them at that time and then check them every 5 minutes until they are done to your liking (it will probably take more like 30-45 minutes).

#8: Dessert. I haven’t personally tried using vegetables in dessert but think zucchini bread, banana bread, etc. Or anything pumpkin- just try using another type of squash!

I hope this helps some of you eat more vegetables. Let me know any tips or tricks you might have!

Recipes, Ideas and Tricks

My schedule has filled up so quickly and I have been so busy that I didn’t even realize that it has been 12 days since my last post! I am now nannying for an amazing family as well as working an event or two a week at Haven’s Kitchen. Nannying has helped me find a new level of respect for moms out there- I have no idea how you all do it! I am hoping that in the weeks to come I can start adding some healthy, child-friendly recipes and tricks that I have found that work with “my” little ones. For now, here are some recipes, ideas and tricks I have been archiving for the past few weeks that I think you will all enjoy! Thank god for Buzzfeed and the site’s infinite foodie wisdom.

This first recipe is for a Spanish Tortilla, something Nick and I ate our fair share of when we were in Spain. Essentially this is a bite of heaven- potato, egg and cheese… yum!  You can play around with this a little too (who doesn’t like to step away from tradition every once and a while) and add tomatoes, chives, asparagus or whatever you want. No matter what you do with it, it will be delicious!

Next, tomato sauce! I should have posted this about a month ago when tomatoes were at their peak. But, I didn’t. Sorry! Follow this recipe exactly and you will be amazed at the flavor you are going to be able to develop!

For tricks: Thai food. Ever since I got back from studying abroad in Vietnam, I have wanted to dive into cooking Southeast Asian (SEA) cuisine but it’s just so intimidating. This post helps take away some of the mystery surrounding Thai (and SEA food)- some ginger here, coconut milk there and you’ll have some amazing meals in minutes! Also, buy fish sauce. You will be surprised how often you will use it!

Lastly, here are some grocery shopping hacks– ways to make your groceries last longer. I have been doing my best to reduce my food waste and the first thing I did was start menu planning. It is amazing how much it helps! I have been able to reduce the amount I spend at the grocery store as well as the amount of food I throw out because it went bad before I could use it. Another was to start following some of these tips. I can personally vouch for the soft herb, banana and apple storage. I haven’t tried too many others but ,now that the list is up here, I will make sure to check back often and try to utilize them all at one point or another.

I hope you all get to try out these recipes, ideas and tricks sometime soon. Let me know how they go!

 

 

 

 

Compound Butter

Making a compound butter is so simple and such an easy way to elevate any meals that calls for butter. I love making roasted garlic compound butter and using when sauteing vegetables- it adds so much flavor! Whenever you have some time on your hands, use a few sticks of butter and try out one of these recipes. They keep for a long time and you can just leave it in the fridge and pull it out anytime you want to add in some extra flavor!

Summer Salad Ideas

After a great week away at the beach for the 4th of July, I was happy to stumble upon this article from Buzzfeed about summer fruit salads. My favorite on this list is #6- grilling fruit, especially stone fruit, is the best thing about summer! The recipe in the Buzzfeed was taken from the Healthy Foodie and it looks absolutely delicious.

Something I did over the weekend to change things up a bit was the “grill” strawberries with balsamic and brown sugar. This was great to pick at and eat after our meal of burgers and sausage on the 4th but I think it would be even better over some vanilla ice cream. This is along the same idea as the compote I posted about a few days back but the grill imparts an intense flavor that cannot be matched in any other way.

Ingredients

12 strawberries

1 tbsp balsamic vinegar

1 packet brown sugar in the raw

tin foil

Directions

Preheat the grill to medium-high heat

Cut the stems off of the strawberries and cut them in half length-wise

Make a small “bowl” out of tin foil and arrange the strawberries in a single layer

Sprinkle the strawberries with the brown sugar in the raw and drizzle them with the balsamic vinegar

Cook on the grill for about 15 minutes until the strawberries begin the break down but still hold their shape

WW Points: 1 point per serving 

(makes 2 servings)

 

Restaurant Review and Some “Scary” Reading

I haven’t posted any of the New York Times Restaurant Reviews yet- I’m not sure why! When I was working at Esca, we had to read the restaurant review in print every Wednesday because we were quizzed on it during our pre-shift meeting. At first this was really annoying and daunting because you never knew what aspect of the review the chef was going to question you on. However, I quickly learned that reading the review kept me in the loop in the restaurant world and it educated me on all the best restaurants in New York.

This week, Pete Wells, the New York Times food critic, reviewed Carbone in Greenwich Village. Nowadays, I will read the review if industry friends post about it on facebook (usually because they work there) because I am not “forced” to read it every week. A chef I worked with at Eataly is now working at Carbone so when his post about the review popped up I wanted to read it. It also caught my eye because Nick and I ate at their sister restaurant, Torrisi, two weeks ago (where I know the GM through a co-worker at Gwynnett St.).

You should definitely check out the review here!

If you are interested in some other light reading, check out this link from Buzzfeed. Just another reason to make your own food and stay away the processed “food” in grocery stores!