Spinach Salad with Orange Vinaigrette

I brought the salad (it seems that is what am known for making best!) to the extended family Thanksgiving meal.  I brought everything to assemble the salad there.  Unfortunately by the time I remembered to take a photo of the finished salad there wasn't a leaf left in the bowl!  That tells you this salad is well worth making.  It is based on a Giada De Laurentiis recipe.  I added my own touches to it.  Any greens would work; it is the dressing that makes this salad delicious.  Fresh and tangy. Just a bit of a hint: when cooking, a lesser grade of olive oil is fine; however when a dish will be eaten fresh like a salad dressing, use extra virgin, it is the clean richness that makes it fresh tasting.

Spinach Salad with Orange Vinaigrette
printable recipe

6 slices of prosciutto
2 oranges, zested and juiced
2 T. balsamic vinegar
2 T. honey
1 clove of garlic, minced
3/4 tsp. salt
3/4 tsp. pepper
3/4 c. extra virgin olive oil
2 bags of pre-washed salad
1/2 c. shaved parmesan
3/4 c. dried cranberries

Preheat oven to 350 degrees.

Line a baking sheet with parchment.  Lay the prosciutto out on the sheet.  Bake until crisp, about 10 minutes.  Crumble and set aside.

Combine the orange zest, juice, honey, garlic, salt, pepper, and olive oil in either a blender or a glass bowl using an immersion blender.  Blend until emulsified.

Toss the spinach, cranberries crumbled prosciutto and cheese with just enough dressing to coat.

Maple Glazed Pumpkin Cookies

We are on our way to have a family Thanksgiving at my in-laws.  I did some cooking for the day however. (And I am in charge of the salad for dinner later, that will be the next post!)  The Mental Health Crisis Center at our local hospital is open today.  I sent food in for the staff.  I did not want to infringe on their family turkey dinner so I decided on meatball sandwiches.  They are easy to keep warm and can be made fresh as staff has time to eat.  I did want a touch of the holiday with their meal.  I made these soft, old fashioned pumpkin cookies.  They are spicy and sweet.
So hats off to everyone there, and everywhere, that put in their working time on a holiday.

Maple Glazed Pumpkin Cookies
printable recipe

2 1/2 c. flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
1 1/2 c. sugar
1/2 c. butter, softened
1 c. canned pumpkin
1 large egg
1 tsp. vanilla

Glaze:
1 c. powdered sugar
2 tsp. milk
1 T. maple syrup
1 T. melted butter
Dash of vanilla

Preheat oven to 350 degrees.
Combine flour, baking soda, baking powder, cinnamon, nutmeg and salt in a medium bowl.
Beat sugar and butter in a large mixer bowl until well blended.
Beat in the pumpkin, egg and vanilla until smooth.

Gradually beat in the flour mixture.

Drop by rounded tablespoons on a greased cookie sheet.

Bake 15-18 minutes.  Allow to cool for a minute on baking sheet before transferring to a wire rack.
Whisk glaze ingredients until smooth.  Drizzle or dip cookie tops into the glaze.

Stone, oops I mean, Turkey Soup

The last remnants of our turkey dinner always becomes soup.  Growing up this was highly anticipated in our house.  The only other soup we ate as children came from a can; and that was only on days we were home from school sick.  I think all five of us knew how to heat up chicken noodle soup by the time we were 5.  I remember that now with horror.  We had a gas stove!  I clearly remember learning to light the pilot light of a gas stove with a match when I was a Brownie Scout.  So, I am guessing I was 7!  I have told you before, my Mum was one of a kind.  Brilliant, beautiful and not at all interested in household chores, let alone creative cooking.  However, the few things she made from scratch we all loved.  Turkey Soup was one of them.  Honestly, she made it seem difficult.  Gave us the impression it should be consumed as though it were caviar.  As I am smiling, I am realizing she just wanted to have us not expect it often!  It is ridiculously simple.  Good,  Economical.  I guess you can say with 5 kids she taught me how to stretch a meal to the last drop!
As I was packing up the leftovers for my kids on Sunday, my daughter even asked if I was going to make soup.  Holidays, food, stories and memories, isn't that what it is all about?  If you want to really make it similar to our tradition, it helps to make this soup taste even better if you read the children's book, Stone Soup the day you make this meal!  It adds to the experience!
Happy Thanksgiving to all!

Turkey Soup
No need to print, it is a process!

The cleaned turkey carcass
Leftover meat
Leftover gravy
Chicken or Turkey stock
salt and pepper
poultry seasoning
dried parsley
carrots, chopped
celery, chopped
onions, diced
frozen mixed vegetables if you would like
noodles, rice or cheese filled tortellini, cooked according to package directions

Simply place the carcass in a large stockpot.  Add cold water just until the bones are covered.
Bring to a boil.  Reduce heat and simmer for an hour or so.  Strain the stock and add any leftover chopped turkey.
Add the vegetables and any leftover gravy.  Continue to simmer for 45 minutes.
Season with salt, pepper and poultry seasoning.  Add a tablespoon of parsley.
Serve over your choice of pasta or rice.

Diner Food

Now you need to remember this is my day after Thanksgiving due to having dinner on Sunday.  I sent the kids both home with enough leftovers for another dinner; so, I didn't have much leftover for us.  I did not want to spend much time in the kitchen after my marathon weekend.  I chose this simple diner dish for several reasons: 1. I did not have a lot of turkey left over.  2. It is really quick.  3. Thanks giving (because of stuffing) is about the only time we eat cheap white bread (which brings back tons of childhood memories-yup, you are all remembering pb and j's flattened in your school lunch box; my mum was a master at folding wax paper around the sandwich before saran wrap was popular!) from the grocery store so I saved a few slices.  4. It is a true remembrance for any of us that attended the Cathedral School.  This creamed turkey over a biscuit was the holiday dinner in grade school; along with a square of vanilla ice cream that had an orange turkey sugar decoration on top.  So I simply combined leftovers, memories and speed for a tasty, yet not quite so good for you, 'Day after Thanksgiving' meal.  Seriously try it, you will love it.

Creamed Turkey Sandwich
really not a recipe!

Leftover turkey, chopped in small pieces
Leftover gravy to coat
If you are not lucky enough to have enough gravy, you will need some turkey or chicken stock and a little cornstarch
White bread, only.  Do not bother if your using healthy bread, it loses it's diner appeal.

In a saucepan combine the turkey, gravy and stock.  Bring to a boil. 

Mix about a Tablespoon of cornstarch with a cup of warm water (foodies call this a slurry).  Slowly add to the pot stirring continuously.
Turn down heat to a simmer.  Cook for 5 minutes to cook off the cornstarch.
Serve layered with white bread and any other leftovers.

ENJOY!  No guilt.  It is a holiday.  You know you will bend the rules a little, so don't fret over it.  You have to wait another year for the perfectly sliced, not quite sure what's in it to keep it fresh, white bread, so eat it and move on.

Happy Thanksgiving!

Yes, I know the date...however, I like to adapt to my  family's work schedules and additional family obligations by being flexible.  I learned from my Mum that it is not the date on the calendar that you celebrate, it is the occasion.  We enjoyed a bountiful table, and all chairs filled.  I am blessed and grateful for the gift of the day with family.
I have side dish recipes to share.  I don't have pictures of the process as I am sure you understand I was multi tasking and could not manage to take photos.  I prepped many ingredients on Saturday.  I plotted carefully on Sunday to get all done.  I am working with an oven that doesn't heat evenly, and 2 out of 4 burners are on the blink.  With a bit of luck and some crock pots to keep stove cooked dishes warm, I pulled the meal off and no one was wiser the stove and oven were the opposing team!
I made the cranberry sauce a day ahead and it got rave reviews.  So simple!  I urge you to make your own and not use gelatinous canned cranberry sauce.  The Brussels sprouts were layered with flavor.  Again I encourage you not to skip the balsamic glaze. If you make the glaze ahead you need to warm it before you serve it on the sprouts.  Ok, I so wish I had photographed this sweet potato recipe  I truly believed there was no way this would work.  I trusted the recipe reviews and tried it.  Embarrassingly simple and yup, it worked!  And lastly, the salad with arugula and blue cheese.  It was mixed reviews.  The flavors are very specific.  The arugula has a peppery spice and the watercress is fresh and sweet.  A simple mustard vinaigrette worked great with the sweet pear.
Enjoy your turkey, stuffing, mashed potatoes and gravy!

Cranberry Sauce
printable recipe

16 oz. fresh or frozen cranberries
1 orange, zest in strips and juiced
1/2 c. sugar
1 cinnamon stick

Put all of the ingredients into a saucepan over medium heat and simmer until the cranberries burst and the sauce thickens, about 20 minutes.  Remove the cinnamon stick before serving.  Either serve at room temperature or chill.

Brussels Sprouts with Balsamic and Cranberry
10 servings
printable recipe

3 lbs. Brussels sprouts
1/2 c. olive oil
1 c. sugar
3/4 balsamic vinegar
1 c. dried cranberries

Preheat oven to 425 degrees.
Trim and clean Brussels sprouts.  Slice in half and lay all out on 2 cookie sheets.
Roast for 25 minutes until browned.
Meanwhile combine sugar and vinegar in a small saucepan.  Bring to a boil and then lower the heat to a simmer.  reduce until very thick.
Drizzle the reduction over the roasted sprouts, then sprinkle with cranberries.

Pear and Blue Cheese Salad
printable recipe

2/3 . chopped pecans
1 bunch watercress
1 bunch of arugula
1 T. cider vinegar
2 tsp. whole grain mustard
salt and pepper
3 T. olive oil
1 Belgian endive
2 ripe pears
2 oz. blue cheese

In a small skillet toast the nuts until fragrant.
Clean and trim the stems from the arugula and water cress.  Half the endive lengthwise and cut out the core.  Slice in thin strips.
Core the pears and slice in thin strips.
In a glass bowl whisk the mustard and vinegar.  Slowly stream in the oil until emulsified. Salt and pepper to taste.
Toss all ingredients to coat lightly.  Top with crumbled blue cheese.


Candied Sweet Potatoes
printable recipe

3 lbs. Sweet Potatoes or Yams
1/2 c. sugar
1/2 c. brown sugar
1 stick of butter
1/2 tsp. cinnamon
1/2 tsp. vanilla

Peel and dice the potatoes in 2" cubes.  Place in a heavy dutch oven.
Add the sugar, butter, cinnamon and vanilla.  Do not mix, do not add water.
Cover and cook over medium heat until potatoes are fork tender, about 20 minutes.
Gently fold the potatoes with the sauce before serving.

Caramelized Onion and Steak Pizza

I can't believe with this post I am caught up sharing every recipe I have done.  As of today I am 17 recipes short of meeting my goal!  Today is the 325th day of the year and I have posted (with today's) 308 recipes!  I gotta tell you, I am darn impressed with how close I have stayed.  I teased my family that next year's challenge should be how often I can eat out!  No...I think you can tell I would miss the cooking too much!
It is Junk Food Friday and pizza is an easy 'go to' staple.  My friend kept telling me about a pizza that a local restaurant makes with steak and caramelized onions.  She raves about it.  So I decided to grill her about what all was on it; this is my interpretation.  Now I have to go try the original and see how close her description is and how close I have come to the original!  I will let you know.


Caramelized Onion and Steak Pizza
printable recipe

1 recipe of pizza dough
olive oil
6-8 oz. steak such as Delmonico
salt and pepper
3-4 yellow onions, sliced thin
2 garlic cloves, minced
1 T. butter
4 oz. cream cheese
1/2 c. milk
8 oz. grated mozzarella (I added some Romano and Parmesan)
Balsamic vinegar

Prepare the pizza dough according to the recipe.
Preheat oven to 425 degrees.
In a medium skillet heat 1 T. oil.  Add the sliced onions and cook on low until cooked through and browned, about 20 minutes.  Remove from pan and set aside.

In a small saucepan melt the butter.  Add the garlic and saute until fragrant.

Add the milk and cream cheese and whisk until smooth.

Bring the heat back up in the skillet.  Season the steak with salt and pepper.  Sear on both sides, 3-4 minutes per side.  Remove and let rest for 10 minutes.  Slice thin.

After pizza shell has completed the first 10 minute bake, spread a thin layer of the cream cheese sauce over the crust.

Top with onions and steak.

Cover evenly with the shredded cheese

Bake for 15-18 minutes until brown and bubbly.  before serving, drizzle with the balsamic vinegar.

Rich Meat Sauce

I have rarely said anything negative about a recipe this year; however, this dish, although economical and easy, was a bit too meaty and rich for us.  I don't know, maybe it would make a better sandwich or if you added more sauce for the pasta it would be more appealing.  But none the less, super easy and they all can't be winners for me!  If you like heavy, meaty dishes this is for you!

Rich Meat Sauce
printable recipe

2-3  lb. chuck roast, trimmed
olive oil
salt and pepper
2 medium onions, peeled and chopped into quarters
3 cloves of garlic, rough chopped
1 large can of diced tomatoes
1 T. dried basil
pasta such as spaghetti
grated parmesan for serving

Preheat the oven to 300 degrees.
Season the meat with salt and pepper.
Heat about a tablespoon of oil in a dutch oven.  Brown the meat on both sides.

Add the onions, garlic and basil.

Pour the tomatoes over all.

Cover and place in the oven for 2 1/2 hours until meat is fork tender and shreds easily.

Cook pasta according to package directions.  Serve meat over the pasta and garnish with grated cheese.

Wonton Soup

There is something about the cold weather that inspires soup.  I am sure many of you who read often know that I love Asian inspired food.  Also, I find learning the techniques interesting.  This soup is light and clean.  The one thing I may change is adding the amount of bok choy.  It was a little bitter and took away from the flavor of the chicken stock.  The wontons are a bit labor intensive, but well worth it.  I think the flavor is more satisfying than 'take-out' wonton soup.  You taste the filling and the wonton wrap is more tender when served immediately.  You could make a tray of these and freeze them for future use.  I am actually sorry I didn't do that when I made these.  Then all you would have to do is drop them in rich stock with sliced green onions and you could enjoy wonton soup as quickly as 'take-out'.  I am thinking I need to try my hand at eggrolls next!

Wonton Soup
printable recipe

1 T. vegetable oil
1 T. plus 1 tsp. chopped fresh garlic
2 T. finely chopped fresh ginger
1/3 c. plus 3 T. thinly sliced scallions
10 c. chicken stock
1/2 lb. ground pork
1 egg yolk
2 tsp. soy sauce
1 1/2 tsp. rice wine vinegar
1/2 tsp. sesame oil
1/4 tsp. crushed red pepper
about 30 wonton wrappers
1 1/2 c. thinly sliced bok choy
1/2 c. thinly sliced shitake mushrooms
1/4 c. sliced bamboo shoots

In a large soup pot over medium heat, heat the oil.  Add 1 T. garlic and 1 T. ginger saute until fragrant.
Add the chicken stock and scallions and bring to a boil.  Reduce heat and simmer while the wontons are being assembled.

In a mixing bowl combine the remaining 1/2 tsp. garlic, 1 T. ginger, 3 T. scallions, the pork, the egg yolk, soy sauce, vinegar, sesame oil, and crushed red pepper.  Mix until thoroughly combined.

Working on a flat surface, lay out a wonton.  (cover the other wontons with plastic wrap to avoid them drying out). Fill a small bowl with cold water.
Put a heaping teaspoon of the filling into the center of the wonton wrapper.

With your finger wet the edges of the wrapper and fold and press into a triangle.

Moisten the opposite corners and fold into the center and join the two corners to form a stuffed, rounded wonton.

Add the bok toy, mushrooms, and bamboo shoots to the broth.  Cook for 2-3 minutes.

Using a slottted spoon, gently lower the wontons into the broth.  Gently simmer for 5 minutes until the wontons rise to the top.

Serve immediately.

Potato Soup

I don't know too many people who don't love a rich, creamy bowl of potato soup!  I know it isn't exactly the healthiest of soups-but hey, just eat a little less!  Well, I know that is difficult to do.  But honestly occasionally you have to simply satisfy a craving; and I was craving this soup!  I tripled the recipe to share with the kids this week.  I was hoping to offer them a little hot comfort from home during this chilly week.  This soup went perfectly with a ham sandwich from the day before.  Not too mention 10 lb. bag of russet potatoes were only $1.99!

Potato Soup
printable recipe

6 slices of thin bacon, diced
3 carrots, cleaned and diced
3 stalks of celery, diced
1 medium onion, diced

2 leeks, cleaned and sliced thin
6 small or 3 large russet potatoes, peeled and cubed
salt and pepper
8 c. chicken or vegetable broth
1 c. milk
3 T. flour
1/2 c. heavy cream
shredded cheddar for serving

Add the bacon to a soup pot or dutch oven over medium heat.  Fry until crisp.  Remove the bacon and set aside.  Pour off most of the fat and discard.

Add the carrots, celery, leeks and onions to the pot.  Stir and cook for 2 minutes or so until the vegetables start to soften.

Add the diced potatoes.  Cook for 5 minutes more.  Season with salt and pepper.

Pour in the broth and bring to a gentle oil.  Cook until the potatoes begin to soften.

Whisk the milk and the flour together.  

Add to the soup.  Cook for 5 minutes.  If you like process the soup in a blender or with an immersion blender to create a smooth soup.

Add the cream and heat through.
Serve with the reserved crumbled bacon and the shredded cheese.

Rum Injected Smoked Ham

I don't really have a recipe to share with you; more like a cooking experience.  We didn't use the smoker this year as much as we would have liked.  Ham was on sale so we thought, why not go big for everyone this week.  The air crisp and the smell of the cherry wood smoke made it truly feel like a Fall day.  We used a spicy salty rub on the outside of the ham and then injected it with a sweet rum mixture.  Delicious.  I made some buttery, light sandwich buns to go with the ham.  The sandwiches hit every taste sensation you could ask for-crispy outside and soft, chewy meat; salty, spicy, sweet and wrapped in the pillowy bun that melted in your mouth.  My mouth is watering as I remember the sensation.  Ham and bun, it needed no embellishment!

Here are the photos!