Category Archives: Vegetables

Classic Turkey Stuffing

December 8, 2020

We had Thanksgiving dinner alone this year (thank you, COVID) and it’s the first time we’ve ever prepared an entire Thanksgiving meal all on our own! We smoked a (much-too-large for our little family of 5) turkey on the Traeger which was a bit stressful on our first try but still turned out delicious. Of course there were mashed potatoes and gravy, cranberry sauce, and rolls (I tried a new roll recipe that didn’t blow us away). I simply roasted the green beans and made this sweet potato casserole my kids go nuts over (because it’s practically dessert). And today I’m sharing the recipe I’ve learned from my mama and always use to make stuffing.

This is a classic turkey stuffing recipe, that closely resembles a Betty Crocker recipe so I’m pretty sure that’s where my mom got it. I don’t actually stuff the bird but rather bake the stuffing in a dish and if you use a bit of turkey stock (don’t throw away the turkey neck and giblets and make your own it’s so easy and worth it!), it tastes just as good. Plus, you can control how moist it stays/crisp it gets and know that it’s completely cooked through! I also love how adaptable this recipe is (use your favorite mixture of breads, add more/less veggies, and you can adjust the seasonings to taste). My kids were suspicious of this stuffing when it appeared on their plates but were fighting over the leftovers. It’s so good!

Classic Turkey Stuffing

INGREDIENTS

Stuffing:
~12 cups dried bread cubes (I used a mixture of crusty white bread and whole wheat sandwich bread and dried them out in the oven at 350 F for about 10 min)
1/2 cup (1 stick) butter
1 large onion, diced
2 large carrot, peeled and diced
2-3 stalks celery, diced
~1 tsp. kosher salt 
~ 1/2 tsp. freshly ground black pepper
1 tsp. poultry seasoning* (or more to taste)
turkey or chicken stock, to moisten (I used turkey stock made with the turkey neck and giblets)

*Poultry Seasoning:
1/2 tsp. ground sage
3/4 tsp. ground thyme
1/2 tsp. ground marjoram (mine was not ground so I crushed it a bit)
1/4 tsp. ground rosemary (mine was not ground so I crushed it a bit) 
1/4 tsp. nutmeg
1/4 tsp. freshly ground black pepper

DIRECTIONS

  1. To make the poultry seasoning, stir to combine the sage, thyme, marjoram, rosemary, nutmeg, and black pepper in a small bowl.
  2. To prepare the stuffing, melt the butter in a large saute pan over medium heat. Add the onion, carrots, and celery and cook for about 10 minutes until the vegetables are tender. Stir in the salt and pepper and poultry seasoning. 
  3. Place the bread cubes in a large bowl, pour the onion mixture over top and toss to combine. Adjust salt and pepper and poultry seasoning to taste. At this point the stuffing can be refrigerated until ready to use.
  4. The stuffing can be cooked inside of a turkey, but I bake it separately in the oven. Grease or butter a 9×13 baking dish. Spread the stuffing in the dish and pour some turkey/chicken stock over top, mixing it in lightly with a fork. How much you’ll use depends on how moist you want the stuffing. I use quite a bit for flavor and so it can bake for a while alongside the other side dishes. 
  5. Preheat oven to 400 F (or whatever temperature your other dishes are baking at will be fine!). Bake for 30-60 minutes (depending on how moist/crisp you want it and what else is baking alongside it) until crisp on the edges but still moist in the middle. 

Makes enough to fill a 9×13 baking dish.

(Adapted from my mom and Betty Crocker, poultry seasoning from Food)

Arugula, Beet, Goat Cheese, and Avocado Salad

November 20, 2020

Another beet salad… this time with arugula, goat cheese, and avocado. Because they all go so well together and everyone in my family will happily eat their beets like this! This salad also includes sweetened dried cranberries or cherries and toasted walnuts (both optional- I was out of walnuts but would add them next time for more crunch). A tangy shallot-honey-balsamic vinaigrette finishes it off.

You can roast your own beets (instructions provided below) or buy them pre-packaged for convenience (and less mess). I didn’t included measurements for the salad ingredients because they’re customizable to taste. Use more or less of something if you love it or don’t. I added much more avocado than the orignal recipe calls for and used less than half of the vinaigrette on a salad for our family of 4.

Arugula, Beet, Goat Cheese, and Avocado Salad

INGREDIENTS

beets, cooked according directions below and diced (I used packaged pre-cooked* beets from Trader Joes)
baby arugula
walnuts, toasted, coarsely chopped (optional)
sweetened dried cranberries or dried cherries (optional)
avocado, peeled, pitted, and cubed
soft fresh goat cheese, coarsely crumbled

Vinaigrette:
1/4 cup balsamic vinegar
3 Tbsp. shallots, thinly sliced
1 Tbsp. honey
1/3 cup extra-virgin olive oil
salt and freshly ground black pepper, to taste

DIRECTIONS

  1. Line a baking sheet with foil. Preheat the oven to 450 degrees F.
  2. Whisk the vinegar, shallots, and honey in a medium bowl to blend. Gradually whisk in the oil. Season the vinaigrette, to taste, with salt and pepper. Toss the beets in a small bowl with enough dressing to coat. Place the beets on the prepared baking sheet and roast until the beets are slightly caramelized, stirring occasionally, about 12 minutes. Set aside and cool. (*If using pre-cooked beets, you can just toss the diced beets in a bit of vinaigrette before dressing the salad and adding them to the salad.)
  3. Toss the arugula, walnuts, and cranberries in a large bowl with enough vinaigrette to coat. Season the salad, to taste, with salt and pepper. Mound the salad atop 4 plates. Arrange the beets around the salad. Sprinkle with the avocado and goat cheese, and serve.

(Adapted from Food Network)

Traditional Indian Raita

November 10, 2020

Here’s the fresh and cool cucumber raita I made to serve with that amazing and easy Indian butter chicken. Raita is creamy combination of yogurt, cucumber, and fresh herbs like cilantro and chives. I also added a bit lemon, jalapeno (for some heat if you want it) and some earthy coriander and cumin.

Traditional Indian Raita

INGREDIENTS

1 cup plain full-fat yogurt (I used Greek yogurt and thinned it with a bit of milk)
1 cup finely diced seeded cucumber (I removed about half of the peel)
1/4 cup finely chopped fresh cilantro (or a combination of cilantro and mint)
2 tsp. lemon juice
4 tsp. finely chopped green onion or chives (I used chives)
1 tsp. minced jalapeno pepper (optional, or more to taste)
1/2 tsp. ground cumin
1/2 tsp. ground coriander
1/4 tsp. salt (adjust to taste)
pinch freshly ground black pepper

DIRECTIONS

  1. Mix all ingredients in medium bowl. Adjust salt and pepper to taste. Chill raita, covered, until ready to serve.

Serves 4-6.

(Adapted from Epicurious and Feasting at Home)

Persian Tomato, Cucumber, and Pomegranate Salad

November 3, 2020

As promised, I have some healthy recipes to share this week to help us feel better after all that Halloween candy we consumed over the weekend! This Persian tomato and cucumber salad is not only stunning, it’s packed with flavor. Hello, pomegranate seeds! Don’t skip them- they add a perfect burst of sweetness. The sumac is also a must. It’s a spice I don’t use often but it’s so unique and fragrant. (It comes from the dried ground berries of a flower and has a tangy/sour lemony taste.) There’s also some parsley and mint (optional) in this salad, and if you love feta, sprinkle some of that on top as you’re serving it!

Persian Tomato, Cucumber, and Pomegranate Salad

INGREDIENTS

4 mini (Persian) cucumbers or 2 English cucumbers, seeds removed, diced
6 vine-ripened tomatoes, halved, cored and diced (I used grape tomatoes)
1/2 small red onion, diced
~3 Tbsp. freshly chopped flat-leaf parsley
2 Tbsp. freshly chopped mint leaves (optional- I omitted)
2 Tbsp. extra virgin olive oil
juice from 1/2 lemon
sea salt and freshly ground pepper, to taste
sumac spice, to taste
seeds from 1/2 pomegranate
crumbled feta cheese, for serving (optional- I sprinkled a bit on top)

DIRECTIONS

  1. Add the cucumber, tomatoes, onion and herbs to a serving bowl.
  2. In a small bowl, whisk together the olive oil, lemon juice, salt and pepper (I use about 1/2 tsp. coarse sea salt).
  3. Pour the dressing over the salad and toss to coat. Right before serving, sprinkle with the sumac and pomegranate seeds. For feta fans, serve with crumbled feta cheese.

Serves 4.

(Adapted from Elle Republic)

Dahlia Bakery’s Tasty Tomato Soup

September 29, 2020

My favorite treat in Seattle comes from Tom Douglas’ Dahlia Bakery (or LOLA their Mediterranean inspired restaurant across the street). They have tiny donuts (more like a beignet) that they serve hot with sweetened mascarpone and marionberry dipping sauce. They’re incredible! Everything I’ve tried at both restaurants has been delicious. And of course I have the Dahlia bakery cookbook. It has a recipe for the Dahlia donuts which I’ve yet to try (probably because I know I’ll never be able to replicate the original and I live close enough, so why bother?!) but I have made- and loved!- their tomato soup recipe.

I thought this soup was just perfect as written. Though I did use half and half instead of cream because I had it around. And while it won’t be quite as rich, it’ll save you a few calories. Use high quality whole or crushed tomatoes for the best flavor. Soup needs a lot of salt so don’t be shy and season it generously to taste. I didn’t make the brown butter croutons because I was serving it alongside grilled cheese (perfect for dipping!) but next time I definitely will. They sound divine.

Dahlia Bakery’s Tasty Tomato Soup

INGREDIENTS

Tomato Soup:
1 Tbsp. unsalted butter
1 Tbsp. olive oil
1 medium onion, thinly sliced
3 garlic cloves, smashed with the side of a knife and peeled
5 cups canned whole tomatoes in juice (I used Cento brand, can also use crushed tomatoes)
1 cup water
2/3 cup heavy cream (I used half and half, heavy cream will make it richer)
1 1/2 -2 tsp. kosher salt (adjust to taste)
1/4 tsp. freshly ground black pepper (adjust to taste)
1/4 tsp. crushed red pepper flakes (adjust to taste)
1/4 tsp. celery seed (I used celery salt)
1/4 tsp. dried oregano or 1/2 tsp. finely chopped fresh oregano
1 Tbsp. sugar

Brown Butter Croutons:
3 Tbsp. unsalted butter
4 slices rustic bread, crusts removed, cut into 3/4- to 1-inch cubes (30 to 36 cubes)
Kosher salt and freshly ground black pepper

fresh basil, for serving (optional)

DIRECTIONS

  1. Heat the butter and olive oil in a large saucepan and sauté the onion and garlic until the onion is translucent, about 5 minutes. Add the tomatoes, water, cream, salt, red pepper flakes, celery seed, oregano, and sugar. Bring to a boil, then lower the heat to a simmer and simmer for 15 minutes.
  2. Remove from the heat and puree in batches in the container of a blender. Return the soup to the pot and reheat to a simmer, seasoning to taste with salt and pepper.
  3. Meanwhile, to make the brown butter croutons, preheat the oven to 350°F. Heat the butter in a small pan over medium heat and cook, stirring often, until the butter is golden brown and aromatic, about 3 minutes after the butter melts. Remove from the heat. Put the bread cubes in a bowl and pour the brown butter over them, tossing to coat. Season to taste with salt and pepper and toss again. Spread the bread cubes on a baking sheet and place it in the oven. Bake until the croutons are toasted and golden, about 20 minutes, stirring occasionally. Remove the pan from the oven.
  4. Serve the soup hot, garnished with the croutons and fresh basil (both optional).

(Adapted from The Dahlia Bakery Cookbook: Sweetness in Seattle)