Happy Thanksgiving!

Today I am thankful for my wonderful family. Some of whom traveled many miles to be here this holiday. I am thankful to be hosting my very first Thanksgiving dinner & being the one who doesn't have to travel this time. I am thankful for my precious boys & my loving husband.
And, right now, I am thankful that I am done cooking...for today.

Thanksgiving Menu 2009

Roasted Shrimp Cocktail
Crudités with Ranch Dip

Brined Free Range Turkey with Gravy
Mashed Potatoes
Creamed Spinach
Roasted Broccolini, Asparagus & Haricots Verts with Shallot Butter
Chestnut Leek Stuffing
Cranberry Sauce (the jelly kind)
Cranberry Orange Relish
Mixed Green Salad with Fennel & Cranberries

Bourbon Pecan Tart
Caramel Pumpkin Pie
Vanilla Ice Cream

Mini Lemon Poppy Seed Muffins

I saw this recipe in an article from Mother's Day, back in May. Why do I now decide to make them? When it's the week of Thanksgiving & I have a million other things to think about cooking? Maybe it's the jar of poppy seeds that's been sitting in my fridge, calling out to be used up. Or, maybe it's just that I felt like it.
These itty bitty muffins are super easy, irresistibly cute & the Bozos loved them.

To make a batch for yourself, begin by preheating the oven to 350 degrees & greasing 2 mini muffin pans.

Next, sift together 2 cups of flour, 1 teaspoon baking powder, 1/2 teaspoon kosher salt & a 1/4 teaspoon baking soda. Set aside for now.

Into a liquid measuring cup whisk togther 1 cup of buttermilk & 2 tablespoons of freshly squeezed lemon juice.

Using either a hand, or stand mixer, beat 1 stick of unsalted butter {softened}, 1 cup of sugar & 1 packed tablespoon of grated lemon zest together...

until blended.

Add in 2 large eggs, one at a time,

scraping down the bowl after each.

Then, add the dry ingredients in 3 batches.

Alternating with the buttermilk mixture. Beat until just blended.

Stir in a 1/4 cup of poppy seeds.

Using a small ice cream scoop, or a spoon, fill the muffin pans with a heaping tablespoon of batter.

They should be filled nearly to the top.

Bake for 22 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool for 5 minutes before removing from the pans. Transfer to a wire rack to cool completely.

Lemon Poppy Seed Muffins

From Bon Appétit, May 2009
Makes 3 dozen mini muffins

2 cups flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
1 cup buttermilk
2 tablespoons freshly squeezed lemon juice
1 cup sugar
1 stick unsalted butter, softened
1 packed tablespoon grated lemon zest
2 large eggs
1/4 cup poppy seeds

Preheat the oven to 350 degrees & grease two mini muffin tins.
Sift the flour, baking powder, salt & baking soda into a mixing bowl & set aside. In a liquid measuring cup, whisk the buttermilk & lemon juice together. Using either a hand, or stand mixer, beat the butter, sugar & lemon zest together until blended. Add the eggs, one at a time, mixing after each & occasionally scraping down the bowl. Add the dry ingredients in 3 additions, alternating with the buttermilk mixture, in 2 additions. Mix until just blended. Stir in the poppy seeds.
Fill the muffin tins with heaping tablespoonfuls of the batter. Bake until a toothpick inserted into the center comes out clean, about 22 minutes. Let the muffins cool for 5 minutes before transferring to a metal rack to cool completely.
Click here for the printable recipe.

Kitchen Tool of the Week...

A Gravy Separator.

This tool is not only helpful come Thanksgiving. It's great for Sunday night roasted chicken dinners, making homemade stock, or chicken soup.

Squash & Red Pepper Pilaf

I think it's such a bummer that Gourmet magazine is gone. This recipe is from their final issue {November 2009}.
When I read it, my initial thought was that it sounded really healthy. Secondly, it looked very easy & quick. I love that it's a simple way to add some extra nutrition into plain ole' rice. It reminds me a bit of risotto...just lighter.
If you're not a fan of butternut squash, or bell peppers, you can easily substitute any veggie you'd like.

Begin by prepping some ingredients. Large dice 3/4 cups of butternut squash, medium dice a 1/2 cup of red bell pepper & coarsely chop 1 1/2 cups onion. You'll also need 1 bay leaf {fresh, or dried}.

Heat a 1/4 cup of extra-virgin olive oil in a large skillet over medium heat. Saute the vegetables for 10 minutes, or until beginning to brown.

Add in 1 cup of long grain white rice. Toss to coat the rice grains with the oil. Add in 1 3/4 cups of water & bring to a boil. Reduce the heat to low, cover & cook for 20 minutes {don't open the lid during cooking}.

While the rice is cooking, toast 1/3 cup of raw pepitas {pumpkin seeds} over medium heat, in a dry skillet, for about 4 minutes.

When the rice is done, remove the skillet from the heat & let it sit, covered, for 10 minutes. Fluff the rice with a fork, season with some more salt & pepper {if needed} & sprinkle with the pepitas.

Squash & Red Pepper Pilaf

Adapted from Gourmet Magazine, November 2009
Serves 6

2 cups {large dice} butternut squash
1 cup {medium dice} red bell pepper
1 1/2 cups (roughly chopped) onion
1 bay leaf
1/4 cup extra-virgin olive oil
1 cup long grain white rice
1 3/4 cups water
1/3 cup raw pepitas (pumpkin seeds), toasted

Heat the olive oil in a large skillet over medium heat. Choose a skillet that has a lid. Saute the squash, bell pepper, onions, bay leaf, 1/2 teaspoon salt & 1/4 teaspoon freshly ground pepper, for 10 minutes, or until the vegetables begin to brown.
Add the rice & stir until the grains are coated in oil. Add the water & bring to a boil. Reduce the heat to low & cook, covered, for 20 minutes. Remove the skillet from the heat & let it stand, covered for 10 minutes. Fluff with a fork, check the seasoning & sprinkle with the toasted pepitas.

Click here for the printable recipe.

Bozo Picture of the Week...

Hockey Tryouts from katherine on Vimeo.

After only playing the goalie position twice & earning many compliments & encouragement from his coaches, he tried out for the travel team. Here are some shots from those tryouts.
Excuse the especially corny music. I added it as a special touch for my tough guy, as it's his current favorite song {thank you Guitar Hero}.

Spice Sugar Cookies

My 7 year old was begging to make some cookies yesterday. I looked around at what we had on hand in the house & decided to make these. He loves any kind of spice cookie, especially ginger snaps. These came out looking very similar to the ones you buy in a Nabisco box, but tasted even better.
I think I may have to add them to the Holiday cookie list.

Begin by creaming 1 1/2 sticks of softened, unsalted butter in an electric mixer, fitted with a paddle attachment, until light & fluffy. If you don't have a stand mixer, you can use a hand mixer for these as well.

Add in a cup of packed light brown sugar & beat until well incorporated. Scrape down the sides of the bowl, as needed.

Next, mix in 1 lightly beaten, large egg & a 1/4 cup of unsulfured molasses.

In a separate mixing bowl, whisk 2 cups of flour,

2 teaspoons of baking soda,

1 teaspoon of cinnamon,

1 teaspoon ground ginger,

1/2 teaspoon ground cloves,

and a 1/4 teaspoon of salt.

Add the dry ingredients to the mixer, in batches. Scrape down the bowl after each addition.

Cover the dough & chill for 1 hour before rolling. While the dough is chilling, preheat the oven to 375 degrees.

Scoop out the dough, by the tablespoonful & roll into a ball. Toss in a bowl of granulated sugar,

and place on a parchment {or Silpat} lined baking sheet, 3" apart.

Bake for 10 minutes, rotating the pan halfway through the cooking time. Transfer the cookies to a rack, to cool.

Then eat!
They taste especially delicious still warm from the oven, with a glass of milk.

Spice Sugar Cookies

Adapted from Gourmet magazine, October 1991
Makes 4 1/2 dozen cookies

3/4 cups unsalted butter, softened
1 cup firmly packed light brown sugar
1 large egg, lightly beaten
1/4 cup unsulfured molasses
2 cups flour
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon salt
granulated sugar for rolling the cookies

In the bowl of an electric mixer, fitted with the paddle attachment, cream the butter until light & fluffy. Add the light brown sugar & blend until evenly incorporated, scraping down the sides, as needed. Add in the beaten egg & molasses & blend.
In a separate mixing bowl, whisk the flour, baking soda, cinnamon, ground ginger, ground cloves & salt. Add the dry ingredients to the mixer, in batches, scraping down the bowl after each addition. Chill the dough, covered, for 1 hour.
Scoop out the dough by the tablespoon, roll into a ball & roll in the granulated sugar. Place on a parchment lined baking sheet, 3" apart. Bake the cookies at 375 degrees for 10 minutes. Rotate the pan halfway through the cooking time.
Transfer the cookies, using a metal spatula, to a rack & let them cool
Click here for the printable recipe.

Guinness Beef Stew

It's the time of the year when I dust off the old crockpot {nowadays, called a slow cooker} & get to cooking up some stews, chili, or pot roasts. On Saturday, it just felt like a good beef stew day. No plans. Just a family day, with a few hours of hockey thrown in there. I dug around in my bulging recipe file {a manila folder stuffed with torn out magazine pages} & came up with this recipe from Cooks Country magazine.
This recipe makes for a great weeknight meal, even if you're gone all day at work, because the prep can be done the night before & it takes all day to cook {on it's own}. I love the addition of Guinness & bittersweet chocolate. It makes an amazingly rich, dark sauce. I know it will be a hit with whoever you make it for.

Begin by browning 3-4 pounds of beef chuck stew meat, that has been cut into bite-sized chunks. To do this, dry the beef with paper towels & season generously with some kosher salt & pepper. Heat 2 tablespoons of canola oil in a large, heavy skillet, over medium-high heat. Cook the beef, in batches, until browned on all sides {about 8 minutes}. When done, transfer to the bowl of a slow cooker.

In the same skillet, add in an additional tablespoon of oil & 2 chopped onions.

Cook until the onions soften & begin to brown {about 5 minutes}.

Add in an ounce of bittersweet chocolate {chopped}, 1 tablespoon of light brown sugar, 1 teaspoon of dried thyme & 2 bay leaves {I used fresh, because I have a bay plant growing in my kitchen. Dried are fine too.}.

Along with, 1 1/2 cups of Guinness Draught & 4 cups of low-sodium chicken stock. Bring to a boil & scrape up any brown bits from the bottom of the pan.

Pour this mixture into the slow cooker.

Add in 5 carrots {peeled & cut into 1" pieces},

1 pound of parsnips {peeled & cut into 1" pieces},

and 1 pound of baby red potatoes {scrubbed clean & halved}.

Give the mixture a stir, cover & cook on low for 9-10 hours {or on high for 6-7 hours}.

Once the stew is done cooking, turn the slow cooker up to high {if it's not already} & measure a 1/4 cup of flour into a small bowl.

Whisk in a 1/4 cup of Guinness & beat until smooth. Pour this into the stew & stir. Cook for an additional 15 minutes, or until the sauce thickens.

Finally, stir in 2 tablespoons of chopped flat leaf parsley, season with some salt & pepper {to taste},

and serve.

Guinness Beef Stew

Adapted from Cooks Country magazine, February 2007
Serves 6-8

3-4 pounds boneless beef chuck stew meat
3 tablespoons canola oil, divided
2 small onions, chopped
4 cups low-sodium, or homemade chicken stock
1 3/4 cups Guinness Draught, divided
1 tablespoon light brown sugar
1 teaspoon dried thyme
1 ounce bittersweet chocolate, chopped
2 bay leaves
5 carrots, peeled & cut into 1" chunks
1 pound parsnips, peeled & cut into 1" chunks
1 1/2 pounds baby red potatoes, scrubbed & halved
1/4 cup flour
2 tablespoons chopped fresh flat leaf parsley

Pat the beef dry with paper towels. Season with a generous sprinkle of kosher salt & freshly ground pepper. Heat 2 tablespoons of canola oil in a large, heavy skillet over medium-high heat. Cook the beef in batches, until browned on all sides {about 8 minutes total}. Transfer to a slow cooker. Continue until all the beef is browned & add more oil to the skillet, if necessary.
Add the remaining tablespoon of oil to the same skillet & add in the onions. Cook until softened & beginning to brown, about 5 minutes. Add in the chicken broth, 1 1/2 cups Guinness, light brown sugar, thyme, chocolate & bay leaves. Bring to a boil & using a wooden spoon, scrape up any brown bits from the bottom of the skillet. Transfer to the slow cooker.
Add the carrots, parsnips & potatoes to the slow cooker. Cook on low heat for 9-10 hours {or on high for 6-7 hours}.
At the end of the cooking time, turn the slow cooker up to high. Whisk the flour & remaining 1/4 cup of Guinness until smooth. Then stir the mixture into the stew. Cover & cook an additional 15 minutes, or until the sauce thickens. Stir in the parsley, discard the bay leaves & season with salt & pepper.
You can brown the beef & prepare the onion mixture the night before & add to the slow cooker in the morning, if desired.
Click here for the printable recipe.