I don’t know about you guys, but 2013 has flown by. I say that every year, but really, I can’t even believe that it’s almost Thanksgiving again! Maybe this year seems so fast because, in magazine time, it’s already March! Who knows? I do know that I need to share this salad recipe with you ASAP so you can try it out, love it, and serve it to your guests for your own Thanksgiving feast.
Kale is all the craze right now. Health benefit after health benefit, we all benefit from eating more kale. I never really crave salad; I just eat it because I’m supposed to–so says my doctor. But things are different with this salad. I want it every night. Its tangy from the dressing, crunchy from the greens, and earthy from the mushrooms. It takes about 10 minutes to make and the dressing is healthy so you can go back for seconds (and thirds!) in true turkey day fashion.
Kale Caesar Salad w/ Parmesan Mushroom Croutons
Published: November 6, 2013
I don't know about you guys, but 2013 has flown by. I say that every year, but really, I can't even believe that it's almost …
3 Cupskalechopped and cleaned
1 Cupbaby bella mushroomssliced
3 TBSPanko bread crumbs
2 TBSparmesan cheeseshredded
1 1/2 TBSreduced fat mayo
1 1/2 TBShoney mustard
1 TBSWorcestershire sauce
3 TBSolive oil
salt and pepperto taste
In a medium saute pan, heat olive oil over medium-high heat until shimmering. Add in mushrooms and cook through until soft--about 6-7 minutes.
Drizzle a little more oil in the pan and add in the bread crumbs. Cook for about a minute making sure mushrooms are evenly coated with crumbs.
Add in parmesan and cook for another 2-3 minutes until golden. Remove from pan and set aside on a paper towel lined plate.
To make the salad dressing mix garlic, lemon juice, mayo, mustard, and Worcestershire in a bowl. Slowly drizzle in olive oil, whisking constantly until emulsion is formed. Whisk in salt and pepper.
Toss greens with desired amount of dressing and top with mushroom croutons.
“Everything you want in a chicken wing thrown together in a chili bowl!”-Stacy McCann.
She had me at chicken wing (most people have me at chicken wing) so it makes sense that I was overly excited to test this dish for Food52′s Best Quinoa Recipe contest a few weeks back. Chicken wings and chili? Does it get more Fall/Emily than this? Upon reading the recipe, I was quickly sold that it was going to be delicious and, after making it, I was not disappointed.
There is serious recipe trifecta going on here, people. One, it’s so easy to make using just one pot (hallelujha for a quick cleanup!) and takes a measly 30 minutes. Two, flavor, flavor, and more flavor. The Frank’s red hot takes this recipe to another level and, as Amanda and Merrill say, gives it a major “kick!” Finally, it’s healthy. This chili is vegetarian and can easily be vegan by eliminating the cheese. Expect to have leftovers that are perfect reheated for lunch or dinner. I honestly cannot say enough about this recipe. I just loved it. Now go get your Fall on!
Buffalo Quinoa Chili
Published: October 21, 2013
Ready In:30 mins
"Everything you want in a chicken wing thrown together in a chili bowl!"-Stacy McCann.
She had me at chicken wing (most …
1 TBSolive oil
1 white oniondiced
1 8-ounce cantomato sauce
1 14-ounce candiced tomatoes
1 Cupvegetable broth
1 Cupblack beans
1 14-ounce canhominy
1 Cupcooked quinoa
1/2 CupFrank's red hot sauceor to taste
1 1/2 tspsmoked paprika
1 1/2 tsp cumin
black pepperto taste
blue cheesefor topping
Heat the olive oil over medium in a saucepan and, once hot, add diced onion and celery to the pan. Cook until soft, about 5 minutes.
Stir in diced tomatoes, tomato sauce, and vegetable broth. Bring to a boil then reduce to a simmer and cook for 15 minutes. Add in black beans, hominy, quinoa, Frank's, and seasonings. Cook for 15 more minutes until the flavors have melded.
To serve, ladle chili into broiler-safe bowls. Top with blue cheese and place under broil until cheese melts, 3-5 minutes.
Caution! The contents of this post may gross you out. I do promise a delicious recipe at the end.
This won’t come as a surprise to you, but some of my greatest college memories revolve around food. In the interest of keeping my roommates friendship, I won’t go into the nitty gritty details but, I will tell you that we ate a lot–mostly Chipotle. However, for 48 fall Saturday’s during our four years at Ohio State we would eat our way through campus while the Buckeyes were dominating the field.
I’m talking hotdogs for breakfast, hot dogs for lunch, pizza for snack, nachos at the game, and then always, without a doubt, Wing’s Extreme potato skins to cap off the night. I knew these guys so well that when they passed me on the street, they would wave and say “what’s up, Emily”–equally embarrassing as it is disgusting.
Wing’s Extreme is long gone, so for nostalgic reasons before heading back to Columbus for the Wisconsin game, I decided to create my own, healthier, version of this game day classic. Using turkey bacon and yogurt rather than sour cream creates a recipe that’s much nicer on your hips but doesn’t leave your taste buds wanting more. You could even substitute russet potatoes for sweet potatoes!!
Published: October 11, 2013
Yield:6 potato skins
Caution! The contents of this post may gross you out. I do promise a delicious recipe at the end.
This won't come as a surprise …
3 Russet potatoes
4 Strips turkey bacon
1 CupShredded cheddar cheese
Yogurt or sour creamfor garnish
Preheat oven to 400 degrees. Poke potatoes with a fork all the way around and cook in microwave for 10 minutes.
Meanwhile, dice bacon and fry until crispy. Set aside on a paper towel lined plate.
Cut potatoes in half lengthwise. Using a spoon, scoop out the middle of each half being sure not to poke a hole through the bottom. Set aside for another use like soup or mashed potatoes.
on a foil lined baking sheet, place potatoes skin side up and brush with oil. Sprinkle with salt and pepper. Bake for 10 minutes until skin is crispy.
Remove from oven and turn each potato over so flesh is facing up. Evenly distribute cheese and bacon. Bake for additional 10 minutes until cheese has melted and is bubbly. Top with scallions and yogurt and serve immediately.
Growing up, I always used to claim that I didn’t like pie. I don’t actually remember the moment I determined I wasn’t pie’s biggest fan–I just know I spent countless Thanksgivings, Christmas’s, and Mother’s Day celebrations without having a bite of delicious, scrumptious, mouthwatering pie (or anything with a “pie-esque” filling!!). Don’t worry, my 30-year old self is very angry (fuming!) with my younger self and has been for that last couple of years. To make up for lost time I have spent my young adulthood devouring all things pie, tart, custard, and crumble and today bring you one of my favorites–tarte tatine.
Tarte Tatin is a fancy French word for apple tart. There are truly so many delicious recipes out there for this dessert but for me, less is more–especially when apples are in their peak season. This recipe calls for only six ingredients and will have you running to the kitchen for more–and then to the gym so you can eat more when you get home!
Tarte Tatine (Apple Tart)
Published: October 8, 2013
Ready In:60 mins
I adapted this recipe from epicurious.com
1 Frozen Puff Pastry Sheet
1/4 CupBrown Sugar
6 Applespeeled, sliced thin
Pre-heat oven to 425 degrees. Roll pastry sheet into a 10.5" square on a floured work surface with a floured rolling pin. Brush off excess flour and cut out a 10-inch round with a sharp knife, using a plate as a guide. Transfer round to a baking sheet and chill.
Meanwhile, in a cast iron skillet or oven safe skillet, spread softened butter all over the base of the pan and then sprinkle evenly with sugar and honey.
Arrange apples in pan packing them tightly in a circle formation.
Cook apples over medium-high heat, undisturbed, until juices are golden and bubbly, about 20 minutes
Place skillet in oven and bake for 20 minutes. Remove from oven and place puff pastry over top. Bake for another 10 minutes until puff pastry is golden. Remove from oven and let rest for 15 minutes.
Carefully flip tart over by placing a plate or serving platter over the top of the pan then turn the pan upside down. Serve immediately.
I know you are probably thinking “why is she posting about zucchini when zucchini season is basically over?” There is a method behind my madness–trust me. Some of you don’t know that zucchini season is ending, most of your probably think it lasts year round, and some of you are in utter tears that you will have to battle a treacherous winter before this precious vegetable, although technically and under-ripened fruit, graces us with its presence again. Don’t cry yet, this is where the aforementioned “madness” saves the day!
Pickling zucchini is a great way to savor your favorite summer flavors through fall and into winter. These coin shaped pickles are perfect tossed into a salad, make a great snack when traveling, and can quickly become a satisfying and completely delicious lunch or dinner by following my recipe below. Heck, crack and egg on top and eat them for breakfast too!
Pickled Zucchini with Ricotta Cheese
Published: October 1, 2013
Yield:2 Jars of Pickles
These pickles will last in your fridge for up to three months. Be sure to keep them sealed tight in the jar when not using.
1 CupSherry Vinegar
1/2 CupSugar or Agave Nectar
1 TBSWhole Black Peppercorns
1 TBSWhole Fennel Seed
1 tspWhole Mustard Seed
1 TBSWhole Cumin Seed
2 Red Jalapenossliced, seeds and rind intact
2 Garlic ClovesWhole
3 Large, Green Zucchini
1 Loaf BreadI used pumpernickle
1 tspRed Pepper Flakes
In a sauce pot, combine all ingredients through garlic cloves and bring to a boil. Reduce heat and let simmer for 20-30 minutes.
Meanwhile, slice zucchini as thin as possible and place into two mason jars.
Divide contents of liquid between both jars, seal the lid, and place in refrigerator for 24 hours.
To assemble toasts: Toast bread to your liking (lather with olive oil for extra flavor) spread ricotta cheese mixed with red pepper flakes evenly over toasted, sliced bread. Top with pickles. That's all! Be sure to get some shallots and peppers on top of your toast for extra flavor!