Lemony Chicken Stew with Green Olives
December 8, 2011
Each year when the air turns cool, we start to crave hearty warm stews. This is invariably one of the first ones I make of the season. This year, I happen to have a huge bucket of olives from my first olive fermentation experiment (more on that later), so this was a natural to put in the rotation. Tender chicken and hearty potatoes tossed with artichoke hearts and bitter olives sit in a pool of garlic lemon sauce. This stew is at once bright and acidic, as well as hearty and nourishing. What is not to like? Many times this recipe has been a hit at our dinner table. It is also great for lunch or as a warm meal to bring to a friend in need. You can also make it a day ahead and reheat it when you are ready.
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Cranberry Cashew Granola Bars
December 1, 2011
The holidays are upon us. Anticipating a busy couple of weeks, we have transformed our home into a full-fledged Christmas scene. The tree is up, Santa Lucia is perched on the buffet, and the winter mugs in the morning coffee rotation. While trying to convince the over-eager children that it is too early to start hanging ornaments on the advent calendar (whose idea was it anyway to decorate for Christmas in November?), we have been brainstorming ideas for edible holiday gifts.
I love making edible gifts for just about any occasion. Cooking for others is a way to treat those we appreciate with a delicious treat and share a bit of ourselves in the process. It is best to plan ahead and start cooking early so that the making and giving does not become a stressful burden. Riding the food hangover following Thanksgiving, our first foodie gift to make was Cranberry Cashew Granola Bars.
These granola bars are just sweet enough to count as a treat, but full of wholesome ingredients so they are also right at home in your little one’s school lunch bag. The bars hold together pretty well, better than other granola bars I have tried. Any crumbly bits taste tremendous sprinkled atop yogurt and fruit for breakfast. Feel free to change up the types of nuts and dried fruit, just be sure to use equal quantities. If you are using roasted nuts or toasted wheat germ, do not toast them again in the oven, instead add those items to the bowl with the cranberries.
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Soft Ginger Cookies
November 26, 2011
Perhaps it is illogical to bake the day after Thanksgiving. Perhaps I should be following up a long run in the rain with salad and a nap. But on the other hand, it may be best to let oneself down easy after a big feast. No use going cold turkey (pun intended) on the rich food when the air is cool, and everyone is still lounging around the house enjoying the long weekend. Why not break out the butter that did not make its way in the mashed potatoes make up some delicious treats? When you really think about it, cookies seem to be an appropriate coda to the traditional Thanksgiving feast.
Soft Ginger Cookies are tender, buttery, intensely ginger flavored treats. Roll the chilled dough in balls and then spin through a dish of sugar to give each cookie a sparkly look. Slices of candied ginger add a decorative touch, as well a strong gingery spice.
This recipe makes a generous number of cookies, which provides a good excuse to drop in on your neighbors and friends. You can also form the cookies and freeze them to bake up later.
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Sweet Potato and Bacon Gratin
November 21, 2011
Sweet potatoes are not very popular at my family Thanksgiving gathering. There are a few of us that enjoy them, but by and large they are passed around the table and politely declined. Even I, a professed yam lover, took years to warm to this tuber. It was not until I had them roasted and unsweetened for the first time that I took a liking to them. I think the added sugar is what gives sweet potatoes a bad name in some circles. If you love those super-sweet marshmallow-covered casseroles, then more power to you, but I cannot stand them. In my opinion, the key to a delicious sweet potato dish is to let the sweetness of the potato itself shine through and season it in a savory way instead.
Pumpkin Coconut Pudding
November 19, 2011
Pumpkin pie is essential at any Thanksgiving feast, but to be honest it is not the part of the meal that I look forward to. After a heavy meal of turkey, gravy, and of course stuffing, I find it hard to rally excitement for pie. Generally I enjoy a few bites of the filling and leave the crust lonely on the plate. This is what got me thinking about skipping the crust completely and making a pumpkin pudding in its place.
Pumpkin Coconut Pudding is a thick, silky coconut milk based pudding seasoned with traditional pie spices. This rich pudding is familiar enough to satisfy the expectation of a Thanksgiving pumpkin dessert, yet different enough to stand out as something special. Using coconut milk means that the pudding (without the whipped cream) is actually vegan, so you can safely serve to a mixed crowd including those lactose and gluten intolerant folks who seem to be cropping up in every family. This pudding could not be simpler to make. Heat the coconut milk and pumpkin, then stir in a slurry of spices and cornstarch to thicken it. For a casual fare, spoon it directly from a serving bowl and let guests add their own toppings. For a fancier presentation, spoon hot pudding into beautiful dishes or glasses and decoratively top before serving. This may be a break in tradition, but who knows, perhaps I am not the only one who is happy to leave the crust behind.
My Pantry Shelf 