If you've ever attended a Thanksgiving dinner anytime in the past 50 years, chances are you had a green bean casserole topped with Crispy Fried Onions. But have you eaten a version that's keto-friendly? The answer is - you probably have if it didn't include Campbell's Cream of Mushroom soup (sorry, Campbell's). Does that surprise you? It did me. First, a little history... Dorcas Reilly created this classic holiday dish in 1955 when she was working in the Home Economics Department of Campbell's ...
18 Vegetarian Winter Squash Main Dishes for Thanksgiving (and Beyond)
18 vegetarian winter squash main dishes for all through Autumn and Winter. They're not just for Thanksgiving! "What's your favorite winter squash?" I posed this question on my Facebook page recently, and got a huge response. Readers listed everything from the familiar, like butternut squash, to the wildly unfamiliar, like sweet meat and onion squash. As a result, now I want to find them and red kuri squash, to see how it might be different from the rest. Thanks to that informal polling, ...
Easy Sweet Potato Latkes
This post is sponsored by BabbleBoxx.com on behalf of Anolon. Latkes are synonymous with Hanukkah, but I say this year - you should make sweet potato latkes. Hanukkah often coincides with Christmas, but this year it begins at sundown December 2 and ends at sundown December 10. For those of you who aren't completely clued in, Hanukkah is Hebrew for "dedication". Specifically, this holiday commemorates the re-dedication of the Holy Temple in Jerusalem following the victory of the ...
Cajun Peppers + Cauliflower ‘Grits’
This is a spin on shrimp and grits, a Cajun favorite, using cajun-spiced baby bell peppers and black beans piled on top of cheesy cauliflower grits. Cauliflower rice is my new thing. And since I'm trying to be grain-free for a month (1 week down, 3 to go!), it's been a great substitute in some favorite dishes. This is my latest tinkering with cauliflower rice - and it rocks, you guys! Cauliflower grits! Who knew??!! Although this dish is an easy weeknight dinner - it comes together in ...
Old-Fashioned Potato Gratin | #SundaySupper
This is a traditional, old-fashioned potato gratin my great-grandmother, Mamma, might have made. She was a fantastic baker and cook, and her dinners and brunches were legendary. But this is a dish that invites your own stamp, so feel free to riff away. What we call potato gratin today originated in the Dauphiné region of France as gratin dauphinois, and has as many variations as there are cooks who make it. The original recipe, going back to the late 1700's, calls for thinly sliced raw ...
Brussels Sprouts Gratin with Quinoa: #SundaySupper
I've yet to meet a gratin I didn't want to marry. Comfortable unpretentiousness, warm and welcoming, and so flexible. It can be a stand-alone dish, needing only a salad to round it out, or be one of many side dishes on a Thanksgiving table. It can be healthy or not-so-much, and accommodate almost any vegetable or fish. Cooking something au gratin means to bake it with a crust made of shavings of cheese and/or breadcrumbs. The word stems from a French word (yes, this dish is from the ...
Mediterranean Cauliflower Salad with Crispy Chickpeas + Miso Dressing
Perfect clean eating dinner. Warm cauliflower salad with crispy chickpeas, sun-dried tomatoes and Kalamata olives, all tossed in a miso dressing. Do you have certain ingredients you always go to? The Italians, IMHO, have this nailed. Tomatoes, pasta, garlic, basil, and Parmesan. Those five ingredients can make several days of meals for me. Nothing against this winning combination, but I have my own favorites I often go to year-round. Cauliflower. Sun-dried tomatoes. Kalamata olives. ...
Easy Buttermilk Cornbread | #SundaySupper
Sometime last year, I launched a project. A personal challenge of sorts. I wanted to create the best cornbread recipe ever. I know, I know. It doesn't sound like much of a challenge to you. It's not like, say, training for a year to run a marathon. Or writing a book. Or launching a non-profit. No, I needed to keep it real. Truth: I can never resist cornbread. Never. And there must be thousands of recipes out there, all claiming to be the BEST. There are a surprising number of "Grandma's recipe", ...
Calabrese-Style Fried Potatoes with Peppers
I was living in Stockbridge, Massachusetts the first time I ate a searing hot pepper. It was one of those long, pointy, skinny numbers popular in Asian dishes. Since it arrived on my plate at a neighborhood Thai restaurant, I figured I was supposed to eat it. Who knew? Seconds after chewing it up and swallowing part of it, a volcano erupted in my stomach all the way up to my throat. Water was absolutely useless. A friend sitting across from me had an untouched Piña Colada in front of ...
Baked Pomme Rösti – and the 2016 Idaho® Potato Commission Harvest Tour
Travel is good for the soul. When we travel, we open ourselves to new experiences, to meeting new people, and if we're lucky we learn something new about ourselves. One of my favorite parts of travel, no big surprise here, is the food. It's entwined in its culture, rituals, and stories. Take the potato. The potato is deeply embedded in more countries around the world than any other I can think of. As far as we know, potatoes were first grown in Peru and Bolivia. They traveled from there to ...
(Delicious!) Braised Napa Cabbage
Cabbage is an unsung hero. It marries well with a wide range of ingredients - after all, it's popular in both German and Asian dishes. This little recipe is a huge winner you'll want in your back pocket as we roll into the comfort food months of the year. Huge, gigantic thanks to Katie at the Thyme for Cooking blog for this new favorite. Yes, my friends, it's time for The Secret Recipe Club. For the uninitiated, The Secret Recipe Club is a group of around 100 food bloggers, separated into three ...
Curried (Paleo) Cauliflower “Risotto” with Pickled Apples
First of all, this isn't really a risotto, and purists out there (and anyone of Italian descent) may be a little offended that I even use the word when there's no arborio rice involved. (And yes, I know it looks like scrambled eggs, but I promise you it's cauliflower.) Second of all, since I'm being all honest here with you all, it doesn't have the consistency of a risotto. It sits squarely somewhere between a pilaf and risotto, since cauliflower isn't a grain. Clearly this is a work in ...
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