Happy Thanksgiving!

so it's been for.EV.er since i posted.  but i really don't create as much as i'd like in the kitchen :(  this year, my husband and i (yes, i got married!) celebrated our first thanksgiving away from family (yes, we moved to california!), so we had to do turkey day all by ourselves (with a lot of help over the phone and email).  but it turned out to be a picture perfect meal!  and delicious to boot.  it wasn't even too stressful (with the exception of dropping a burning hot sweet potato on my foot--no, that one did not make it to the table--and forgetting to turn on the crockpot for a couple hours).  so anyway, here's a guide for all of you out there that may be doing it yourself for the first time, too.

now, we're only 2 people, so i didn't do a billion sides like some people do.  we just can't get through it all.  i made (from left to right) stuffing, cranberry, gravy, 10lb turkey, and sweet potatoes.  other favorites of mine in the past have been green bean casserole, cornbread, salad, dressing, etc.  but, like i said, we just don't have the room, either in our tummies or in our fridge/freezer.  maybe next year.

now with a 10lb bird, i anticipated 3-31/2 hours to roast, per the directions on the outside of the package.  my timeline is based on that figure, beginning about 4.5 hours before you plan to eat.

candied sweet potatoes:
ingredients:
3 medium sized sweet potatoes
1/2 t. cinnamon
1/2 t. nutmeg
2 T. brown sugar
2 T. melted butter
10 oz. (1/2 can) crushed pineapple with juice

equipment:
dutch oven
crockpot
knife

1 hour prior to starting turkey (4.5 hours prior to meal time):
wash the sweet potatoes.  fill the dutch oven with water high enough to cover the potatoes.  bring water to a boil, and boil potatoes until done (soft when you stick a fork in them).  this will take 45ish mins depending on the size of the potatoes.  more on this later...

turkey:
ingredients:
10lb. turkey
olive oil
sea salt
pepper
granulated garlic
1/2 red onion
1/2 lemon
2 T. butter

equipment:
roasting pan
tin foil

15 mins prior to turkey going into oven (4.25 hours prior to meal time):
set the oven to 325.  rinse the inside and outside of the turkey.  pat dry the outside with paper towels.  place in roasting pan, and stuff center with butter (solid), lemon, and onion.  rub olive oil, sea salt, pepper, and granulated garlic onto outside of skin, both top and bottom.  when oven is heated, place on 2nd rack from the bottom and let roast.  more on this later...

candied sweet potatoes continued:
4 hours prior to meal time
remove sweet potatoes from water, and peel skins (note: potatoes will be HOT!  i know, because as previously stated, i managed to drop one on my food.  anyway, i recommend holding the potato with a hot pad and slicing just skin deep the long way.  roll the potato in your hand and peel the skin off parallel to the cut you made. it should be very easy to peel at this point).  cut the potatoes into rounds and place in crockpot.  add pineapple, cinnamon, nutmeg, and brown sugar.  cover and place on high.

turkey continued:
2.5 hours to meal time
i'm sure this varies depending on the bird, but i first checked in on my turkey about 1.5hrs into cook time.  i saw the skin was already browning, so i decided to cover it from here on so it did not dry out too much.  if the same is true for you, tent tin foil over the top of the roasting pan, but do not cover tightly.

now you have a rather significant break.  take time to sit down, enjoy your loved ones, decorate for the holidays, set the table, etc.

30 mins prior to meal time:
turkey:
when the turkey is done (180 degrees), remove roasting pan from oven and let the turkey rest for about 20-30mins.

 
stuffing:
i'll admit, i didn't do the stuffing from scratch, i got the packaged kind.  but the packaged kind took time for water to boil plus 5 mins to sit (just like cous cous), then time to fluff and dish.  took a total of about 10mins, and i did it while the turkey was resting.

gravy:
similarly to the stuffing, i used a gravy packet, which took about 10mins to make, which i did simultaneously with the stuffing.

cranberry:
open the can, shloop it into a bowl.

10 mins prior to meal time:
carve your turkey (amazing method that worked perfectly here).  i just did the breast so that we could eat and went back and carved the rest of it after dinner.  dish up the rest of your sides, and enjoy!

a very happy thanksgiving to everyone out there.  i hope it is a joyous time and that you are able to enjoy it with loved ones.  very much love to you all!

035: kendra's chili

so i know i've been mia from the blog, but i promise i have been busy in my kitchen!  here's one of my favorites, especially as the weather begins to get chilly (haha, get it?).  i know you midwesterners are expecting your first snowfall tomorrow, so here's a recipe to snuggle down with on those cold winter nights :o)

equipment:
frying pan
can opener
crockpot or dutch oven with lid


ingredients:
2 T. olive oil
1 - 1 1/2 lb. ground beef
1/2 c. corn (or 1 can--i used the southwest mix canned whole kernel corn)
1/2 c. red pepper, chopped
1/2 an onion (i used red), chopped
2 t. minced garlic
1 t. chili powder
1 t. dried cilantro
1 T. worcestershire sauce
3/4 t. salt
1 14.5 oz. can whole tomatoes
1 16 oz. can chili beans
1/4 c. chipotle tobasco sauce
1 12 oz. can tomato paste
4-6 oz. water


steps:
1.)  cook ground beef in oil and add in corn, red pepper, onion, garlic, chili powder, cilantro, worcestershire, and salt when almost done.  cook until beef is done and onions are transparent.

2.) while the beef mixture is cooking, cut the canned whole tomatoes into bite-sized pieces. Add the beef mixture, tomatoes (without the remaining juice), chili beans (with all remaining sauce), chipotle tobasco sauce, tomato paste and water into a crockpot or dutch oven.  cover and cook on low or simmer for about 8 hours


time:  20-30 minutes prep, 8 hours to let it simmaaaahh
difficulty: 1.5 (1 being easiest, 5 being hardest)
rating: ♦♦♦♦1/2◊ (4.5 out of 5 stars)
suggestions for variation: serve it with sour cream and/or cheese.  try eating it with tortilla chips or nachos instead of a spoon.


stay warm and enjoy!
-kl

034: tomato turkey saute with rice

hello there!  i know this is delayed, but trust me, that does NOT mean i haven't been busy creating in my new kitchen!  it just means i've had a lack of time to post to you fine people about it.  anyway, this creation was tonight's dinner, and delicious it was.  the flavors are creole-inspired (what, i live in the south now), and i put it on rice, though you could feasibly do it over noodles as well.  the result was an easy (and yummy) tomato and turkey saute that took me about half an hour to make.

equipment:
frying pan/skillet with cover
heat-proof spoon/spatula
knife and cutting board
can opener
medium mixing bowl
rice cooker or pot in which to cook it


ingredients:
2 T. olive oil
2/3 to 3/4 lb. turkey (though i wanted to use tenderloins cut into bite-sized pieces, i ended up using ground breast due to lack of variety at my local supermarket)
1/2 t. minced garlic
1 can stewed tomatoes
1 small can tomato sauce
1 T. brown sugar
1/2 t. sriracha sauce
1/4 t. cilantro
1/4 t. crushed red pepper
1/4 t. chili powder
1/2 red pepper cut into strips
1/4 red onion cut into strips
rice and water to make 1 c. cooked rice


steps:
1.) heat olive oil in frying pan/skillet.  add turkey and garlic and cook fully.  in the meantime, begin cooking rice, either in cooker or pot.

2.)  while turkey is cooking, cut onion and pepper.  in medium mixing bowl, mix together stewed tomatoes, tomato sauce, brown sugar, sriracha, cilantro, crushed red pepper, and chili powder.

3.) when turkey is cooked, add onion and red pepper and saute for about a minute.  add tomato sauce mixture, and simmer about 5 minutes.  cover and simmer another 15 minutes or so.  serve hot over rice.


time:  about half an hour
difficulty: 1.5 (1 being easiest, 5 being hardest)
rating: ♦♦♦♦1/2◊ (4.5 out of 5 stars)
suggestions for variation: try it over noodles instead of rice.  try it with different meats.


enjoy!
-kl :o)

030: salmorejo

hello there!  sorry for my absence--i had reconstructive bone surgery on both feet a few weeks ago and have only recently been able to stand for any length of time.  so!  what do i do when i can stand again?  get back in my kitchen, of course!  in order to celebrate the world cup and my LOVE for spain (and fernando torres!) and all things spanish, i decided to make some salmorejo (sal-more-AY-hoe)--a tomato and garlic spanish soup that is served cold.  it's great for summer, and it's so easy!

equipment:
chef's knife
measuring cups and spoons
serrated knife
food processor or blender

ingredients:
1 lb. ripe tomatoes
2 cloves minced garlic, or to taste (i used about 3)
1/4 c. olive oil (spanish if you can get it)
1 T. + 1 t. vinegar
french bread baguette
salt to taste
hard boiled eggs for garnish
iberian ham or bacon bits for garnish
cilantro for garnish

steps:
1.) cut about half of the french bread baguette into slices and leave out to stale a bit (an hour or two will be fine).

2.) cut the tomatoes into chunks and put them into food processor or blender.  then add garlic, olive oil, and vinegar and blend until smooth.

3.) peel the bread part of the french bread baguette away from the crusts.   add it to the tomato mixture one piece at a time and blend (also one piece at a time).  continue adding pieces of bread until the mixture has about the same viscosity as pudding (or a little thinner).

4.) chill for a half an hour or more.  as the soup chills, hard boil about 1 egg for every 2 people being served.  put eggs into a saucepan and cover in cold water.  add about 1 T. of vinegar and 1 t. of salt to the water.  bring to a rolling boil, and as soon as it boils, turn the heat down and simmer for about 1 minute.  then take it off the heat and cover and let stand for about 10 minutes.  the eggs are done when you spin them on the counter and they stay upright.  cool them down by putting them in cold water or ice, depending on how quickly you need to serve them.  peel and chop into small pieces.

5.) ladle or spoon into bowls, and garnish with cut up hard boiled eggs, iberian ham/bacon bits, and/or cilantro.  add salt to taste.  serve with slices of the rest of the baguette of french bread (i even like to use these as edible spoons and never actually touch a real utensil!).


time: 1-2 hours for bread to stale, 30 minutes to prepare, 30+ minutes to chill
difficulty: 1.5 (1 being easiest, 5 being hardest)
rating: ♦♦♦♦1/2◊ (4.5 out of 5 stars)
suggestions for variation: play around with the proportions of everything until you find the combination that works best for you.


enjoy :o)
-kl

019: oyster chicken over couscous

this is a super fast, super easy asian-inspired chicken recipe. it can also be done with kielbasa as the protein, but this is just a bit healthier. since i usually do my cooking for one, this recipe yields 1-2 servings. expanding it would be easy and quite feasible.




equipment:
1 12" frying pan
spatula (heat resistant)
sauce pan
knife


ingredients:
olive oil
1 chicken breast, cut into strips
1/2 c. water
1/3 c. couscous
1/2 c. chopped red pepper
1/2 c. chopped red onion
1/2 c. oyster sauce


steps:
1.) heat a few teaspoons of olive oil frying pan, and add chicken strips. heat until fully cooked.

2.) while the chicken is cooking, begin boiling water for the couscous, and cook according to the directions on the box (i used 1/2 c. water, 1 t. olive oil, and 1/3 c. couscous)

3.) add chopped red pepper and red onion to chicken. cook until caramelized.

4.) add oyster sauce to chicken combo, and heat until sauce is warm.

5.) serve chicken with sauce hot over couscous.



time: 10 minutes cook time
difficulty: 1 (1 being easiest, 5 being hardest)
rating: ♦♦♦♦1/2 (4.5 stars out of 5)
suggestions for variation: use kielbasa as the protein


enjoy!
-kl

018: spinach alfredo pasta with italian sausage

so i had some leftover italian sausage from this recipe, and decided to take a page out of my boyfriend's mother's book and do a spin off a recipe she made. since i usually cook for one, these are the proportions i made for approximately 2-3 servings, though the recipe could feasibly be expanded easily to feed more. cook time was about 20 minutes.




equipment:
12" skillet
spatula (heat proof)
colander


ingredients:
2 italian sausage with spinach and mozzarella (i used something similar to this, though any italian sausage will suffice)
2 c. pasta (i used bowtie)
1 to 1 and 1/2 c. alfredo sauce (i cheated and used store-bought, though you can certainly make your own from scratch)
handful of fresh spinach
water


steps:
1.) heat italian sausage in 1/4" water in your skillet over medium heat.

2.) when your sausage is thoroughly heated, add the pasta to the skillet.

3.) add enough water (room temperature) to the skillet to cover the pasta. keeping the pasta cooking with the sausage adds fantastic flavor to the pasta itself.

4.) when the pasta is cooked (al dente), drain the excess water from the skillet using either the lid of the skillet or a colander.

5.) add the alfredo sauce over the top of the sausage and pasta in the skillet over low heat.

6.) when the sauce is warm, add the spinach and mix it in, just to the point where it starts to get tender. stir it all together and serve hot.



time: 20 minutes cook time
difficulty: 2 (1 being easiest, 5 being hardest)
rating: ♦♦♦♦1/2 (4.5 stars out of 5)
suggestions for variation: garlic, crushed red pepper, oregano, and basil to taste. try with mozzarella sprinkled on top?, vary types of sausage used


enjoy!
-kl

017: sundried tomato alfredo pasta with italian sausage

wahoo!!!! it has been many MANY moons since i made something original--going on 5 months now! but today i got back in my kitchen and feel better than i thought possible after creating this new recipe. i hope you enjoy it! prep time was about 5-10 minutes, and cook time is about 15-20. i made this for 2 and we had about a serving of leftovers, but it could reasonably be expanded to serve more. buon appetito!





equipment:
1 12" skillet
spatula (heat proof)
paring knife
2 quart sauce pan


ingredients:
3 T. olive oil
2 italian sausage with spinach and mozzarella (i used something similar to this, though really any italian sausage will do)
1/2 c. sliced red bell pepper
1/2 c. sliced red onion
1 t. minced garlic
1 t. crushed red pepper
1/2 t. oregano
1/2 t. basil
1 and 1/2 cups sundried tomato alfredo sauce (i used this)
1/4 c. sun dried tomatoes (i use the jarred ones in olive oil and herbs)
6 c. water
2 c. pasta (i used radiatore)
2 T. olive oil that the sun dried tomatoes were packed in


steps:
1.) heat 2 full sausages in olive oil in the skillet until warm. cut the full sausages into bite-sized pieces.

2.) while the sausages are cooking, slice your red pepper and red onion. add 1/2 c. of each to the sausage pieces. and garlic, crushed red pepper, oregano, and basil.

3.) begin boiling the water for the pasta. pour in some of the oil and herbs that were in the sun dried tomatoes so that the pasta itself picks up some flavor.

4.) when the water boils, add the pasta and cook according to instructions.

5.) cut your sun-dried tomatoes into bite-sized pieces.

6.) add alfredo over the top of the sausage mixture when onions are translucent. add sun-dried tomato pieces.

7.) drain pasta when it's done. add it to sausage and alfredo mixture and stir it all together.


time: 5-10 minutes prep time, 15-20 minutes cook time
difficulty: 2 (1 being easiest, 5 being hardest)
rating: ♦♦♦♦♦ (5 stars out of 5)
suggestions for variation: garlic, crushed red pepper, oregano, and basil to taste. try with mozzarella sprinkled on top?, vary types of sausage used


enjoy!
-kl

013: dijon tarragon chicken

probably one of the fastest and easiest standby meals that i make. as always, this recipe is per chicken breast, given that i typically cook for one. the recipe can be expanded indefinitely to compensate for however many you are cooking for. cook time is about 15 minutes.





equipment:
frying pan
sauce pot (optional)
bowl
spoon
spatula


ingredients:
olive oil
1 [boneless, skinless] chicken breast, cut into strips
1/4 c. dijon mustard
1/4 c. mayonnaise
1 T. tarragon
couscous (optional)


steps:
1.) heat olive oil in frying pan. cut chicken breast into strips for more even cooking, and cook thoroughly.

2.) meanwhile, mix mustard, mayonnaise, and tarragon in a separate bowl. i like to serve this dish over couscous, so if you want, prepare couscous according to directions. otherwise i'm sure rice or pasta would be good as well, or even plain.

3.) when chicken is cooked, pour dijon mixture over it and only keep it on the burner until sauce is thoroughly heated.

4.) serve (as i said, i do it over couscous, and that is how it is pictured).


time: 15 minutes
difficulty: 1 (1 being easiest, 5 being hardest)
rating: ♦♦♦♦◊ (4 stars out of 5)
suggestions for variation: perhaps experiment with serving it over different things--couscous, pasta, rice, etc.


enjoy!
-kl

006: cranberry pineapple chicken pasta salad

this is an all inclusive dish: fruit, protein, and pasta! and delicious to boot. as usual, i do this on a per serving basis, given that i do most of my cooking for one. for me, this made one dinner and one lunch as leftovers. cook time was about half an hour.



equipment:
3 qt sauce pan
knife
measuring cups and spoons


ingredients:
1 c. pasta (i used rotini)
1/2 t. rosemary
1 T. olive oil
1 chicken breast (1/4 lb.)
1/2 c. chopped pineapple
1/2 c. dried cranberries (craisins)
1/2 c. parmesean or swiss cheese


steps:
1.) cook pasta according to instructions on box. add half (1/4 t.) of the rosemary to the water. when cooked and drained, pour olive oil over top and stir it in to cooked pasta (this is to keep it from sticking). chill.

2.) poach chicken breast, adding the other half (1/4 t.) of the rosemary to the water. when done, cut into bite sized pieces. add to pasta, and chill.

3.) cut pineapple into bite sized pieces. add pineapple, cranberries, and cheese to chicken and pasta when the chicken is cool. serve.


time: 30 minutes
difficulty: 2 (1 being easiest, 5 being hardest)
rating: ♦♦♦◊◊ (3 stars out of 5)
suggestions for variation: add pieces of cooked bacon to the pasta salad. use crushed red pepper instead of rosemary, leave out the craisins, and sprinkle chili powder over the top.



enjoy!
-kl

003: tortilla española

this is an incredibly popular spanish dish. and for those of you not in the know, i have a freakish obsession with all things spain- and spanish-related, including living in spain this past summer. this dish, kind of a cross between a quiche and an omelet, was served on many occasions in my time there. usually, it was served as a tapa, or appetizer dish, but it can definitely be served as an entree as well. prep time is about 20 minutes, and bake time is a half an hour.



equipment:
paring knife
12" skillet
measuring cups
slotted spoon
medium bowl
colander
pie pan (at least 9" x 1 1/2")


ingredients:
1/2 c. olive oil (i recommend spanish olive oil, as opposed to italian, but any kind would work)
1 clove minced garlic
2 c. potatoes (this took me one large baking potato)
1/2 red onion
1/3 red pepper
1/2 c. diced ham (this took me 3 slices of thickly sliced deli ham)
6 eggs
salt


steps:
1.) preheat oven to 350 degrees. pour olive oil and minced garlic into skillet over medium heat.

2.) cut peeled potato into 1/4" slices, and cut into quarters or sixths from there (bite sized pieces).

3.) when sizzling, add potatoes to olive oil and garlic, and let cook for 5 minutes, turning once.

4.) as the potatoes begin cooking, dice the ham, red onion, and red pepper. add these to the mix 5 minutes after the potatoes have begun. let simmer until onions are transparent, being sure to stir frequently. salt to taste.

5.) in the mean time, beat the 6 eggs together.

6.) when onions are transparent, pour onion and potato mixture into a colander to get rid of excess oil.

7.) pour enough of the beaten eggs into greased pie pan to cover the bottom. add about half the onion and potato mixture to pie pan. add about half of the remaining eggs, followed by the rest of the onion and potato mixture, and finished with the rest of the eggs.

8.) bake at 350 degrees for 30 minutes.

serve either hot or cold, keep refrigerated.


time: 50 minutes
difficulty: 2 (1 being easiest, 5 being hardest)
rating: ♦♦♦♦◊ (4 stars out of 5)
serving suggestions: typically, this dish is served with either mayonnaise (sounds weird, but tastes wonderful!) or ketchup, but i would also suggest salsa or tabasco.


enjoy!
-kl