Tag: cooking

Thanksgiving Leftovers Turkey Salad

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Thanksgiving is a wonderful time of year to make an insane amount of food and celebrate with friends and family. We had our first Thanksgiving as a married couple, and ate for several people. Despite our best efforts, we still had a lot of leftover food. Normally we package up our leftovers and ration them out for the week after Thanksgiving, but this year we wanted to try something different.

Mixing turkey with a homemade mayonnaise with our extra cranberries and pecan chips was fantastic. This spin on chicken salad is delicious and made the leftovers feel new again. You’ll want to give this recipe a try.

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Sour Cream and Chive Cauliflower Mash

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It’s hard to believe that it’s Thanksgiving week again; in the past 6 weeks we’ve gotten married and put in an offer on a few houses(!!). This past weekend we had amazing time with our friends Matt and Stacy of Paleo Parents and Nicole of Merit + Fork to celebrate Friendgiving. There was a gigantic spread of food, and you have to check out the Thanksgiving roundup! If you’re doubtful, check out the amazing prime rib that Matt cooked.

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Oven Roasted Brussels Sprouts

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We buy brussels sprouts with some regularity throughout the year. They are a healthy and tasty side for many dishes, and we can make a big batch of them pretty easily. It’s almost laughable, but leftover brussels sprouts is one of our favorite snacks. So, when we make them, they rarely last.

This particular version of roasted brussels sprouts actually came about because we wanted to do something a little different as a side dish for a special project to which we are contributing. We can’t tell you any more than that, but stay tuned and we’ll make an announcement soon.

Meanwhile, make these brussels sprouts. We know you’ll love them!

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Baked “No-tato” (Eddo/Taro) Chips

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Potato chips are one of our favorite indulgence foods; salty, fatty, and crunchy, they satisfy a lot of cravings. Growing up with refined-oil chips in the house, it has been a transition away from keeping them around. This isn’t our first attempt at a potato chip, but it’s the first one that deserved publication.

One of the key tools in making these potato “no-tato” chips, is a Chef’s Choice 615 Premium Electric Food Slicer. Being able to thinly slice the starchy, root vegetable of your choice with consistency is what will make or break the experience. Eddo, which we found at the local international market, is a cousin of Taro. You could substitute these for other root vegetables, but the cooking time may vary slightly. Regardless of your root, this potato chip recipe is a winner that you won’t soon forget.

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Easy Chipotle Pumpkin Soup

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Fall in the mid-Atlantic region is funny. We have a couple of perfectly crisp days in September, but summer temperatures often linger into October. Then, suddenly, the temperatures drop and it’s cold. Sure, 55 °F may not be cold to our family in Wisconsin or friends in Boston. But when it’s 80° one day and 55° the next, 55 is cold!

Once the weather snaps like that, I’m ready for steaming tea, cozy sweaters, and hearty soups. Isn’t everyone? This week’s recipe was inspired by that desire and by one of the seasonal soups now being served at Cosi.

I call it easy because I kept it super simple. You don’t need to buy pumpkins for roasting and you don’t need to scour the grocery store shelves for chipotle peppers in adobo sauce. We actually had everything in our pantry or fridge already! I hope you find it as simple to make and enjoyable to eat as we did.

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