Spinach Salad with Sweet Potatoes, Pecans, and Dried Cranberries

Spinach Salad with Sweet Potatoes, Pecans, and Dried Cranberries

Ingredients:

3 large sweet potatoes, peeled and cut into ½ inch cubes

4 Tablespoons vegetable oil

2 teaspoons salt

½ teaspoon pepper

½ teaspoon powdered ginger

1 pound prewashed baby spinach

1 1/3 cup sweetened dried cranberries

5 ounces goat-cheese crumbles

2 cups coarsely chopped pecans

Maple-Mustard Vinaigrette

1 Tablespoon maple syrup

2 Tablespoons red wine vinegar

2 teaspoons Dijon Mustard

Salt and pepper to taste

½ cup vegetable oil


Up to 3 days ahead:

To prepare vinaigrette, mix maple syrup, vinegar, mustard, salt and pepper in a

bowl. When salt is dissolved, stir in oil; do not over mix. Refrigerate.

1 day ahead:

Peel and cube sweet potatoes. Toss potato cubes with oil, salt, pepper, and

ginger. Divide potatoes between two foil-lined 9x13in roasting pans. (Do not

crowd, or potatoes won’t roast properly.) Roast at 450 for 15 minutes, stir, then

roast an additional 10 to 15 minutes, until they begin to turn golden. Leave in

pans and let cool to room temperature. Refrigerate overnight in sealed plastic

container. Coarsely chop pecans and toast in skillet over medium heat until

lightly browned, about 7 minutes. Cool and set aside at room temperature until

you’ re ready to assemble the salad.

On the day of the event:

Thirty minutes before serving, reheat sweet potato cubes in a 350 oven for about

15 minutes (or microwave, oven is better, even room temp is fine). Cool slightly. For an attractive presentation, put spinach in a large

salad bowl. Remove cooled sweet potato cubes from pans and layer on top of

spinach. Pour dried cranberries over potatoes, then pecans. Sprinkle with goat

cheese. Serve dressing next to salad (this allows for leftovers without being soggy!). Can also serve up individually.

Notes: I got this from my sister Ashley. I love the flavors and the leftovers. I also 1/2 this for smaller groups and just use rough estimates of amounts.

Thanksgiving 2016

Thanksgiving 2016

I want to record this as much as for myself as for all of you! :) We had  lovely Thanksgiving and I will likely use some of these recipes for next year as well. (Side note: super excited to have a bigger kitchen and double oven next year. Game changer!). Jordan is in charge of the turkey, mashed potatoes, and gravy. I prepare the desserts and sides. I try to make as much as I can in the 2 days leading up to Thanksgiving. I usually save the rolls for day of and maybe one of the desserts (if simple). This allows me to relax and enjoy the day! Note: Get groceries on Monday.

Main/Sides: 

Turkey and gravy: 

http://www.melskitchencafe.com/simple-herb-roasted-turkey/

We just went with a 13.44 lb butterball Turkey this year. It only took about 3 hours to cook at 350 (and turned down to 325 for last 30 minutes). The kids always love prepping the turkey with Jordan! This was the simplest turkey prep we have ever done and the turkey tasted better than it ever has (year 3). We took it out an hour before guests arrived and left it under foil. Stayed warm enough! And gave us enough oven time to finish cooking the stuffing and rolls.

Note: Need meat thermometer (that works) for next year.

Note: Allow 3-4 days (min) to let it thaw. I got this one on Monday but even on Thanksgiving, inside was still a bit frozen when removing the giblets and neck. Running under hot water did the trick though. May need to get turkey Saturday before if frozen.

Mashed Potatoes: 

I don't think Jordan used a recipe. He cooked 5 lbs of russet potatoes, skins on, and then added a stick of butter, salt, pepper, and milk while beating (I offered the whipping cream instead of milk, but he declined).

Note: eventually need a bigger pot! 

Vegetables/salad: 

Spinach salad with roasted sweet potatoes, goat cheese, pecans, and cranberries. (This is from my sister Ashley and I will post this separately). I love this salad! I roasted the sweet potatoes the day before and it's very easy to throw together day of. (Should've made the dressing the day before as well).

Stuffing: Kale and Carmelized Onion Stuffing

https://smittenkitchen.com/2015/11/kale-and-caramelized-onion-stuffing/

Ok wow! No one in my family really likes any kind of stuffing so I made this specifically for me I guess. It was SO good. I followed her make ahead instructions and it worked out so well. I needed a little less time in the oven than she stated. Cooked in a 9x13. Will definitely make again! 

Note: Could half next year as no one likes stuffing, unless we have guests that do. Used large bag of pre-washed and pre-chopped Kale from Smith's. Looked like too much but cooked down perfectly. (Just had to remove some stems after it had cooked down).

Cranberry sauce:

A bountiful kitchen fresh cranberry sauce 

https://abountifulkitchen.com/2016/11/fresh-cranberry-sauce.html

Super simple and super yummy! Again, my family isn't big on cranberry sauce, but I think it's a must! I used 1/2 C orange juice, 1/2 C water, and only 3/4 C sugar. I like mine a bit tart:) Made the night before and put in the fridge. 

Lion House Crescent Rolls:

http://www.melskitchencafe.com/lion-house-dinner-rolls/

This recipe is almost identical to the one Mom posted here, except this uses butter instead of Crisco. As I'm not a fan of crisco and rarely have it on hand, I like this recipe with butter. I made the dough around 11:00 day of and let it rise in our plastic cake bowl upside down. I split it into 3 balls and used a pizza cutter for 8 rolls each (crescent style) totaling 24 rolls on 2 sheet cake pans. They rose a lot more in the oven than I expected and were quite large. SO SO yummy! My favorite recipe. 

Desserts (made all ahead except crumb topped apple pie):

Pumpkin Pie

https://www.verybestbaking.com/recipes/18470/libbys-famous-pumpkin-pie/

I love that there is always a bit of extra filling that I bake in a small pyrex bowel or ramekin and selfishly eat by myself to reward myself for all the cooking I'm doing (usually day before).

Pumpkin Roll

http://toonecipes.blogspot.com/2012/11/pumpkin-rolls.html?m=1

Tip: Make ahead, even far ahead and freeze. Roll in clean towel and put in fridge for 20-30 minutes before adding filling (helps prevent cracks). Best to make 2 and freeze one for Christmas!

Crumb Topped Apple Pie:

http://ourbestbites.com/2009/11/crumb-topped-apple-pie/

Made in the morning and then just reheated in low heat oven while we ate our meal.

Chocolate mousse pie (makes 2):

http://allrecipes.com/recipe/16956/death-by-chocolate-mousse/?soid=recs_recipe_seed

I usually just buy two oreo crusts or chocolate wafer crusts from the store. This recipe makes 2 of those sized pies. (We ate one for Jordan's birthday and I saved the other for Thanksgiving). Super simple and really good. Best to make ahead so it's really set up and firm. Don't take out of fridge until right before eating so it stays firm. A family favorite. 

Whipped cream - the real stuff of course, and a lot of it!

Other:

Martinellis (x3 consumed, x2 more in fridge)

Pumpkin Spice Eggnog (brought out with dessert)

3 mini tray Appetizers: Cheese (apple cheddar from Trader Joes and another sample from Smiths), dried cranberries, small dill pickles

Next year: 

I really want to make this for an appetizer:

Cranberry jalapeño cream cheese dip with pita chips 

http://www.melskitchencafe.com/cranberry-jalapeno-cream-cheese-dip-sugar-rush-reinvented-7/

I also really want to find a good berry pie recipe, as Jordan has requested:) 

Lasagna Soup

Lasagna Soup

Ingredients:
2 teaspoons olive oil

1. 1 1/2 lbs Italian Sausage (I usually just use 16 oz, turkey sausage is good, too)
2. 3 cups chopped onions
3. 4 garlic cloves, minced
4. 2 teaspoons dried oregano
5. optional: 1/2 teaspoons crushed red pepper flakes
6. 2 Tablespoons tomato paste
7. 28-ounce can diced tomatoes, preferably fire roasted
8. 2 bay leaves
9. 6 cups chicken broth
10. 8 ounces fusilli or mafalda pasta (or other pasta of your choice) (I used bowtie, whole wheat works well)
11. 1/2 cup chopped fresh basil, or a heaping tablespoon dried basil (fresh is the best, but dried works, too)
12. salt and freshly ground pepper to taste
13. 8 ounces ricotta cheese (I usually just use the whole 15 oz with a full cup of shredded parm)
14. 1/2 cup shredded Parmesan cheese (Use the real stuff!)
15. 1/4 teaspoon salt
16. a few cracks of black pepper
17. optional: shredded mozzarella for sprinkling on top (we find it cheesy enough without this)

Directions:

1. Heat olive oil in a large pot over medium heat. Add sausage, breaking up into bite sized pieces and cook until browned and cooked through. Add onions and cook until softened, about 6 minutes. Add garlic, oregano, and red pepper flakes. If you're using dried basil, add it at this point. Cook for about a minute. Add tomato paste and stir well to incorporate.
2. Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. You can add the dry pasta to the soup in the last 8-ish minutes of cooking, or do as I prefer, and cook the pasta separately and add to individual servings. Right before serving, stir in fresh basil if you're using fresh, and season to taste with salt and freshly ground black pepper.
3. In a small bowl, combine the ricotta, Parmesan, salt, and pepper.
4. To serve, place a generous dollop of the ricotta mixture in each soup bowl, add pasta if you cooked it separately, and ladle the hot soup over the cheese. Let it sit for a minute for the cheese to get all melty, sprinkle mozzarella on top if desired and eat up

Comments:

I've made this a couple times but forgot how easy and filling and tasty it is! Tastes like lasagna in a bowl:)

Recipe and photo source: (My favorite): http://ourbestbites.com/2012/12/lasagna-soup/