Vegan Baked Spaghetti Squash with Pumpkin and Green Onion Alfredo

Vegan Baked Spaghetti Squash with Pumpkin and Green Onion Alfredo I love spaghetti squash, especially when Jenny makes a magical creamy VEGAN alfredo to saturate it with. We added pumpkin too because it’s fall and we are apart of the basic girl …

Vegan Baked Spaghetti Squash with Pumpkin and Green Onion Alfredo
I love spaghetti squash, especially when Jenny makes a magical creamy VEGAN alfredo to saturate it with. We added pumpkin too because it’s fall and we are apart of the basic girl pumpkin fan club. Ok but this does really taste super creamy, and actually pretty filling because it is quite a bit of squash. I love that making 4 servings isn’t a huge deal either. Easy! Done! Happy fall! ♥ Teri
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Friday Things #344

1. Happy Halloween from my three little pumpkins! Our trick or treating was moved from last night because we had nasty weather yesterday, but Joseph had a Halloween parade at school, Dominic had an orange and black day for a school Halloween party, and Isabelle wore her sparkly Halloween best 🙂 2. Christmas music kicks […]

The post Friday Things #344 appeared first on Brown Eyed Baker.

1. Happy Halloween from my three little pumpkins! Our trick or treating was moved from last night because we had nasty weather yesterday, but Joseph had a Halloween parade at school, Dominic had an orange and black day for a school Halloween party, and Isabelle wore her sparkly Halloween best :)

2. Christmas music kicks off on Sirius radio today – do you listen this early or wait until after Thanksgiving? I totally can’t help myself and love Christmas music and movies as soon as I can listen and watch!

3. Such great tips!! >> How to Start a Conversation

4. I’m pretty sure I asked this last year, but give me allllll of your recommendations for an awesome winter jacket! I never ended up buying one last year and would like to get one to start the season this year. I already have a long wool “dress” jacket, so I’m looking for something a little more casual. I don’t want it to be too bulky or too long (I’m so short!), but something that will keep me plenty warm. What do you have and love?

5. Absolutely obsessed with the Pasta Grannies YouTube channel. It’s every bit amazing as it sounds.

6. I am a HUGE Kerrygold fan and buy it exclusively, so I was excited to read this article – lots of really interesting tidbits! >> How Irish Butter Kerrygold Conquered America’s Kitchens.

7. This Food52 x Epicurean Precision Cutting Board looks awesome and would be a great Christmas gift for a new cook!

8. Gahhhh I sort of feel this already, and I can’t even start to think about Joseph going to school full-time next year or I become a blubbering mess.

9. And then there’s this Hallmark commercial that will do you right in.

10. TGIF! I hope you have a fun and festive weekend!

The post Friday Things #344 appeared first on Brown Eyed Baker.

October Favorites: Lifestyle.

A list of all the things I loved in October! xo FOOD Perfect Bar Peanut Butter Cups. Say hello to my newest obsessed. I’ve been a huge huge fan of perfect bars (the chocolate chip peanut butter is the best!) and when I found out they had peanut butter cups? I just about died. These […]

The post October Favorites: Lifestyle. appeared first on How Sweet Eats.

october favorites

A list of all the things I loved in October! xo

FOOD

Perfect Bar Peanut Butter Cups. Say hello to my newest obsessed. I’ve been a huge huge fan of perfect bars (the chocolate chip peanut butter is the best!) and when I found out they had peanut butter cups? I just about died. These are so good!

Butternut Squash Skillet Shells. I’ve been having major cravings lately for butternut mac and cheese and this is by far my most favorite recipe.

ALDI Roasted Sweet Corn Popcorn. How did I not know about this before?! This is one of the best snacks ever. The flavor is incredible. It’s absolutely addictive and I wish it wasn’t limited edition.

MEDIA

my Crate Chef Box!! I had the honor of curating the fall Crate Chef box and I love it so much. The contents are fantastic and I’m so glad you guys are loving it!

Modern Love. I just mentioned this in my Tuesday things, but I loved this series on amazon so much. It was so feel-good and made me cry in every episode.

Twice in a Blue Moon. Almost finished with this book right now and I am loving it.

HOME

Garlic Zoom Garlic Chopper. We’ve had to chop so much garlic for my book photo shoots – and yes, I am the queen of my garlic press. But in trying a few different tools to chop a bit of garlic at once – this is the winner! It only does a clove or two at once, but it does it quickly. And it’s chopped super nicely.

Food52 GreenPan Oval Roasting Pan. I mentioned these in last month’s post, but I also finally got this oval roaster and I am DYING over it. First, it’s gorgeous. Second, it’s the perfect size. I’ve made a pork loin and an entire filet in it. Third, it washes beautifully and doesn’t stain. It cooks food perfectly. I cannot get enough.

MacKenzie-Childs Royal Check Baking Pan. I thought I loved the (black and white) courtly check pattern? Oh my gosh. I’m losing my mind over the royal check pattern in cookware! It is so gorgeous and I want every piece.

FASHION

B.P. lounge Tee. You know I’m obsessed with these halogen t-shirts, but I’ve found another one I like too! This is a boxier cut but I love it more for lounging when I don’t want to ruin my “fancy” halogen t. Ha!

Treasure & Bond V Neck Ribbed T. I also got a few of these long sleeved t-shirts and I love them, especially the olive green.

Michael Kors Skyler Knit Bootie. New favorite shoe alert! Okay, so I think these are kind of ugly. But they came in my trunk club, I ended up keeping them and have fallen madly in love. They are AMAZING. Super comfortable, but still have a wedge. I’ve worn them for a full day (like 10-12 hours), walked in the airport, everything. And they get a lot of compliments too!

J Crew Gemstone Sweater. You have to see this sweater in person – the photos online do nothing for it. It is SO gorgeous!! It’s one of the first times in a long time I can remember seeing something and *immediately* buying it. It’s so beautiful. J Crew often does 30 to 40% off so wait for that! I never buy their stuff at full price.

[none of this is sponsored, i just love to tell you what i love every month! there are a few general affiliate links above! xo]

The post October Favorites: Lifestyle. appeared first on How Sweet Eats.

Coffee Caramel Monkey Bread

 I have no recollection of the first time I tried monkey bread, but somewhere in my youth, or childhood, I must have done something good because it was included in my growing-up experience. Whenever my mom made it she used store-bought bread dough…

coffee caramel monkey bread

 I have no recollection of the first time I tried monkey bread, but somewhere in my youth, or childhood, I must have done something good because it was included in my growing-up experience. Whenever my mom made it she used store-bought bread dough, which made assembling much easier (I never once saw a jar or packet of yeast in her kitchen). She’d roll small pieces of dough into balls and cover them in butter and sugar, throw them in a Bundt pan, and pop them in the oven. The house would fill up with that cinnamon-and-sugar scent that instantly evokes pleasure and stomach growls, and my siblings and I would pace in front of the oven door, constantly peeking inside to check on the progress. Finally the Bundt pan would emerge; the caramel would be bubbling and the dough balls busting out of the pan, and we would wait for the big flip. My mom would gear up with both oven mitts and close her eyes in a silent prayer as she turned the pan over onto a plate. Would it fall in one piece? We didn’t care. She would yell at us, You still have to wait for it […]

The post Coffee Caramel Monkey Bread appeared first on The Vanilla Bean Blog.

The Most Popular Recipes in October

Welcome to our new feature celebrating the most popular recipes for the month! You know the ones: the recipes you’ve all been cooking, sharing, and talking about nonstop. Let’s see which ones made the cut for October! Continue reading “Th…

Welcome to our new feature celebrating the most popular recipes for the month! You know the ones: the recipes you've all been cooking, sharing, and talking about nonstop. Let's see which ones made the cut for October!

Continue reading "The Most Popular Recipes in October" »

Fregola with Shrimp and Tomatoes

OH, what a weird time in my life, though maybe they’ve all been weird? The point is that whatever specific space it is that I need available in order to commit to trying new recipes is so so hard to come by. Even this attempt you see here is highly fra…

OH, what a weird time in my life, though maybe they've all been weird? The point is that whatever specific space it is that I need available in order to commit to trying new recipes is so so hard to come by. Even this attempt you see here is highly fraught with almost not happening at all. But after reading through this recipe months ago, I'd already made the action step of purchasing some fregola. Then, this Sunday when I was at the butcher's, the shrimp looked so pretty. I knew we had some of Matt's chicken stock in the freezer, and so I bought the expensive shrimp and figured I could make some version of this recipe happen. Some version is key because if you compare the recipe below to the original Milk Street one, you'll see many differences. (Like, I didn't have the two bottles of clam juice. Instead, I simmered the onion in some white wine. I also used canned tomato instead of fresh and left out the carrot altogether.)
What else is going on? Well, I was almost hoodwinked into writing a pretty cheesy (figuratively) cookbook AND doing the entire marketing campaign for a very, very paltry paycheck. After they approached me for the project, and after several calls, NDA signings, and a clear promise that I was simply the hired writer, they pulled a bait-and-switch and were basically like: SORRY! On second thought, now that we're ready to go and sign this contract, we've decided it's a package deal. You have to do all the marketing toooooo. Mind you, the marketing requirements outlined in the final contract were, to put it mildly: insane.

In an attempt to communicate like a human being and not some business robot, I sent the individual I was dealing with the following message:


I'm sorry but I really don’t want to engage in the marketing. There’s a great NYT piece about the soul-crushing work that is selling your own writing / self after having written the thing and I just can’t do it for [x amount of money]. If you’re curious, here's the link: https://www.nytimes.com/2018/11/24/opinion/sunday/gig-economy-self-promotion-anxiety.html?action=click&module=Opinion&pgtype=Homepage

Long story short: I feel super grateful that I could and did turn them down. Moving forward, I wish the company nothing but the worst. Well, I dont know if that's true--wishing them the worst--but they're stupid and bad and I can't say their name here though I wish I could.
ANYWAY. For Mom Rage, my co-host Edan booked the journalist Virginia Sole-Smith who wrote The Eating Instinct. I started the book out of duty and in order to be a good interviewer, but I tore right through it, nodding my head as I read and occasionally gasping at all of the ways we've messed things up when it comes to eating and diets and weight. At the same time, I also felt an overwhelming gratitude for this old blog, which pushed me to cook and interrogate food culture, and which eventually gave way to a kind of healing.

As they say in stand-up comedy: WELL, That's my time! See you in four to eight months?? Maybe I can pull together a gift guide...

Fregola with Shrimp and Tomatoes adapted from Milk Street

1 to 1 1/2 pounds extra-large shrimp, peeled (shells reserved), deveined and patted dry
1/2 cup white wine
4 cups chicken broth
4 bay leaves
1 tablespoon black peppercorns
salt and pepper
1 14 or 15 oz. can chopped or crushed tomatoes
1 medium yellow onion, finely chopped
2 garlic cloves, finely chopped.
1 cup fregola
lemon juice
1/2 cup chopped fresh parsley (optional)
grated Parmesan (optional and most likely controversial for some)

In a medium stockpot, combine the shrimp shells, broth, bay, and peppercorns. Bring it to a boil and then simmer for four to five minutes, until the shrimp shells are nice and pink. Pour through a fine-mesh strainer set over a bowl; discard the solids int eh strainer.

Season the shrimp with salt and pepper. In a large pot over medium-high (I re-used the stockpot here), heat one tablespoon of the oil until barely smoking. Add half the shrimp and cook without stirring until well browned, two to 3 minutes. Transfer to a large plate. Repeat with another 1 tablespoon oil and the remaining shrimp. 

Return the pot to medium-high. Add 1 tablespoon of the remaining oil. Add the onion and a big pinch of salt and cook until softened, 3 to 5 minutes. Pour in the white wine and garlic and simmer until most of the liquid has cooked down.

Add the fregola and stir a few times before adding 2 cups of the shrimp broth. Bring to a simmer and then reduce to medium and cook, stirring, until most of the liquid is absorbed, 8 to 10 minutes. Stir in another cup or so of the broth, return to a simmer and cook, stirring, until most of the liquid is again absorbed, about 8 to 10 minutes. Stir in the remaining cup of broth and cook, stirring constantly, until the fregola is tender and creamy but not soupy, 6 to 8 minutes. 

Off heat, stir in the shrimp and juices, remaining 1 tablespoon oil, lemon juice and parsley. Cover and let stand until the shrimp are opaque throughout, 5 to 7 minutes. Taste and season with salt and pepper. (We added grated Parmesan to our bowls and loved it.)

Apple Walnut Stuffing

I’m all about making things from scratch. When it makes sense. If you’re cooking an entire Thanksgiving dinner by yourself, I think it makes sense to take a few shortcuts. One shortcut I like is zhuzhing up a boxed stuffing mix with a few fresh ingredients. Because I really don’t have time to cube and […]

The post Apple Walnut Stuffing appeared first on Budget Bytes.

I’m all about making things from scratch. When it makes sense. If you’re cooking an entire Thanksgiving dinner by yourself, I think it makes sense to take a few shortcuts. One shortcut I like is zhuzhing up a boxed stuffing mix with a few fresh ingredients. Because I really don’t have time to cube and dry a whole loaf of bread (AND clean up all those crumbs) if I’m making all the other dishes, too. That’s why this Apple Walnut Stuffing is my go-to Thanksgiving side dish.

I’ll save the from-scratch stuffing for my potluck style Thanksgiving dinners and Friendsgiving dinners, when I’m only responsible for one dish. 😜

Originally posted 11-19-09, updated 10-31-19.

Stove Top Apple Walnut Stuffing

A casserole dish full of Apple Walnut Stuffing with a wooden spoon on the side

What Kind of Boxed Stuffing Should I Use?

For this recipe you’ll want to use two standard 6 oz. boxes of stuffing mix (dried bread crumbs + seasoning/bouillon powder). I used chicken flavored stuffing mix, but you can use any flavor you prefer. You can even use a cornbread stuffing mix. If you want to make this stuffing vegetarian, make sure to use a vegetable flavored stuffing mix and double check the ingredients for any meat derived ingredients.

Can I Make This Apple Walnut Stuffing Ahead?

Yes! This Apple Walnut Stuffing is a great candidate for a make-ahead Thanksgiving side dish. I will say that the texture changes just slightly as it refrigerates over night (it’s not quite as “fluffy” the next day), but the flavor is on point.

How to Reheat Apple Walnut Stuffing

If you do make this stuffing the day before Thanksgiving, you can reheat it in the oven, covered with foil, at 350ºF, for about 45 minutes, or until the internal temperature rises above 140ºF. The total time to reheat will depend on the size, shape, and type of dish you’re using, and how crowded the oven is. I suggest using an instant read thermometer to make sure.

Other Add-Ins

Stuffing is great because there are so many different directions you can take it. If you like meat in your stuffing, you can also brown some sausage or bacon and stir that into the stuffing. I garnished my stuffing with chopped parsley for color, but that is entirely optional and not required to flavor the dish.

Close up side view of Apple Walnut Stuffing in the casserole dish, being scooped out with a wooden spoon.

 

Apple Walnut Stuffing

Take a Thanksgiving dinner short cut by upgrading a boxed stuffing mix with fresh ingredients for more flavor, texture, and visual appeal.

  • 4 Tbsp butter ($0.52)
  • 1 yellow onion ($0.32)
  • 3 ribs celery ($0.37)
  • 2 apples ($0.50)
  • 1/2 tsp dried sage ($0.05)
  • 3 cups water ($0.00)
  • 2 6 oz. boxes stuffing mix ($1.38)
  • 1/2 cup walnuts ($0.60)
  1. Finely dice the onion and celery. Add the butter, onion, and celery to a large pot and sauté over medium until the onions are soft and translucent (about 5 minutes).

  2. While the onion and celery are sautéing, core and finely dice the apples. Add the apples and dried sage to the pot with the onion and celery, and continue to sauté for 1-2 minutes more, or just until the apples soften slightly.

  3. Add the water to the pot, place a lid on top, turn the heat up to high, and bring the water to a boil. Once boiling, add both boxes of stuffing mix, stir briefly to combine, turn the heat off, replace the lid, and let the stuffing rest for 5 minutes.

  4. While the stuffing mix is absorbing the hot water, chop the walnuts. After letting the stuffing rest for 5 minutes, remove the lid, add the walnuts, and gently fold them into the stuffing (vigorous stirring will make the stuffing gummy).

  5. Serve immediately, or bake uncovered at 350ºF for about 15 minutes to achieve a crispy top layer.

Scroll down for the step by step photos!

Close up overhead shot of Apple Walnut Stuffing in the casserole dish with a wooden spoon in the corner

 

How to Make Apple Walnut Stuffing – Step By Step Photos

Diced onion, celery, and butter in a pot

Finely dice one yellow onion and three ribs of celery. Add the onion and celery to a large pot along with 4 Tbsp butter. Sauté over medium heat until the onions are soft and translucent (about 5 minutes).

Add diced apples and sage to pot

While the celery and onion are sautéing, core and finely dice two apples. Add the diced apples and 1/2 tsp dried sage to the pot with the onion and celery. Sauté for one to two minutes more, or just until the apples begin to soften.

Water being poured into the pot.

Pour 3 cups water into the pot. Place a lid on top, turn the heat up to high, and bring the water up to a boil.

Stuffing mix being added to boiling water

Once the water is boiling, remove the lid, pour two 6 oz. boxes of stuffing mix into the pot, and give it a brief stir to combine. Turn the heat off, replace the lid, and let the stuffing rest for about 5 minutes to allow the bread to absorb the liquid.

Chopped walnuts on a cutting board

While the stuffing is resting, chop 1/2 cup walnuts.

Chopped walnuts added to the pot with stuffing

After letting the stuffing rest for 5 minutes, add the chopped walnuts and gently fold to combine. Don’t stir too much, as this will make the stuffing gummy. Serve the stuffing immediately, or bake for about 15 minutes at 350ºF to make the top crispy.

A casserole dish full of the finished Apple Walnut Stuffing, garnished with chopped parsley

Or you can cover and refrigerate the stuffing for the next day. To reheat the stuffing, cover the dish with foil and bake at 350ºF for about 45 minutes, or until the internal temperature reaches 140ºF (use an instant read thermometer). The total reheating time will vary depending on your baking dish and oven.

Thanksgiving side dishes on a dining table, from above

What are your go-to Thanksgiving side dishes?

The post Apple Walnut Stuffing appeared first on Budget Bytes.

Olive Oil Pumpkin Bread

* This post was created in partnership with California Olive Ranch. We’ve been working together this year to bring you some special recipes that highlight this beautiful olive oil. I’ve been using their olive oil for years now because they produce a high quality oil for an everyday price. Cooking is what grounds me, which… Read more »

* This post was created in partnership with California Olive Ranch. We’ve been working together this year to bring you some special recipes that highlight this beautiful olive oil. I’ve been using their olive oil for years now because they produce a high quality oil for an everyday price. Cooking is what grounds me, which is why I make sure to work with ingredients that offer consistent quality and delicious taste. Olive oil is the basis of so many dishes, sweet and savory, and California Olive Ranch allows my food to shine.

I stare at the computer screen practically paralyzed by the mounting list of to-do’s. Ivy’s half-finished Halloween costume sits dormant in the corner, a few dishes from last night’s dinner linger on the table, and dinner tonight? There are no plans yet. 

In this moment I put the computer down, bound into the kitchen and set the oven to 350°F. The fridge is bare but the pantry provides everything I need to create something out of seemingly nothing. Raw ingredients; those that linger in the cupboard for moments such as this, they are humble, not much on their own but when combined with a few of their pantry neighbors they are comfort and warmth. Delight and joy and honestly, they become therapy.

It’s the process that is the healer. Instantly I’m out of my head with the racing thoughts of “not enoughs”. Not enough time in the day, not good enough, not fast enough, not helpful enough … and I focus on the fragrance of nutmeg as it slips across the microplane leaving behind flecks of spice. I marvel, if just for a moment, at the intricate pattern that’s revealed once the dull exterior is shaved away. Fresh ginger drips down my finger and releases a powerful perfume while it’s whisked into pumpkin purée. And fragrant olive oil, grassy with a bright pepper bite slowly dribbles in before dry goes into wet and then it all goes into the pan before hitting the hot oven. I return to the computer screen having accomplished something. It wasn’t on the to do list but I stepped into the present, into the process just long enough to regain right perspective. 

I created something. Something that scented the house with spice and Fall, something that will wrap the kids in warmth when they walk through the front door and something that pulled me out of myself long to remember that everything will be okay. 

Olive Oil Pumpkin Bread

Adapted from BonAppetit.com

This simple recipe is everything I want in a quick baking, snack cake. I love a loaf cake that uses oil as the fat as it produces and tender crumb and here we use olive oil for texture and it adds a wonderful fragrant flavor as well. It also keeps the bread super moist (better than butter!) and add healthy fats with a world of benefits. 

I’ve added a couple of handfuls of bittersweet chocolate to this loaf which is also lovely. 

Ingredients

2 1/2 cups all-purpose flour

2 teaspoons ground cinnamon 

2 teaspoons kosher salt

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon freshly grated nutmeg

2 large eggs

1 15 ounce can of pumpkin pureé

1/2 tablespoon grated fresh ginger

1 1/2 cups granulated sugar

1 cup California Olive Ranch Destination Series Everyday olive oil

1/2 cup raw pumpkin seeds

2 tablespoons dark brown sugar

Instructions

Preheat oven to 350°. Lightly coat a 9×5″ loaf pan with nonstick spray. 

Line bottom of pan with parchment, leaving a generous overhang on both long sides. 

Whisk flour, cinnamon, kosher salt, baking powder, baking soda, and nutmeg, in a medium bowl. 

Whisk eggs, pumpkin purée, ginger, and 1½ cups sugar in a large bowl. 

Stream in oil, whisking continuously until well combined. 

Stir the dry ingredients into the pumpkin mixture until completely combined, but take care not to overmix. (If you want to add chocolate stir it in now). 

Pour the batter into prepared loaf pan then top with the pumpkin seeds and brown sugar. Bake until a toothpick inserted into the middle of the loaf comes out clean, about 60 – 70 minutes. 

Let cool in the pan for 15 minutes until unmolding and cooling the loaf completely on a wire rack. 

How to Deep-Fry a Turkey

Inspired by conversations on the Food52 Hotline, we’re sharing tips and tricks that make navigating all of our kitchens easier and more fun. Today’s question: How do you deep-fry a turkey? How long do you deep-fry a turkey? How much oil do you ne…

Deep Fried Turkey from Food52

Inspired by conversations on the Food52 Hotline, we're sharing tips and tricks that make navigating all of our kitchens easier and more fun. Today's question: How do you deep-fry a turkey? How long do you deep-fry a turkey? How much oil do you need to deep-fry a turkey? And, finally: Should you deep-fry a turkey? Spoiler alert: The answer is yes.

Read More >>

Gingerbread Pie Crust

This is the Perfect Pie Crust for any fall-flavored pie or cheesecake. It will make your Apple Pie or Pumpkin Cheesecake over-the-top delicious. Your whole kitchen will smell like gingerbread cookies. It is easy-to-make, only 5 ingredients, gluten-free…

This is the Perfect Pie Crust for any fall-flavored pie or cheesecake. It will make your Apple Pie or Pumpkin Cheesecake over-the-top delicious. Your whole kitchen will smell like gingerbread cookies. It is easy-to-make, only 5 ingredients, gluten-free and vegan. What else do you need?  Hands up, who loves pie season? Me! Me! My husband...

Read More

The post Gingerbread Pie Crust appeared first on My Pure Plants.