This might be the easiest dinner ever. Prep takes mmmmmmmm … maybe five minutes, involving only a little basic slicing and the rubbing and sprinkling of spices. Then the oven works its magic for 45 minutes or so while the scent of roasted chicken wafts through the air, tickling noses and taste buds alike.
And have you ever had roasted cabbage before? It’s heavenly. You should try it. Especially if you think you don’t like cabbage. The sweet cabbage develops this nutty, charred flavor and crispy edges that drive me so absolutely bonkers that I make brilliant decisions. Like roasting an entire, giant cabbage for just two people’s dinner. Operation Super Awesome Lunch Leftovers: Complete.
Thick slices of cabbage get layered across the bottom of a casserole dish, then topped with bosc pear halves and sprinkled with spices. Think of this as the platform for roasting the chicken legs.
Chicken gets the spice rub-down. I chose a mix of coriander, ginger and just a little garlic to go with the pears. (more…)
My butternut squash bonanza continues! Think of this as a play on pumpkin cupcakes with cream cheese frosting. Except way better.
Honestly, I thought these up a year ago and never got around to making them. But they haunted me through spring and summer, and now that we’re back to peak butternut squash season, I had to make it happen.
So when last weekend’s Friendsgiving dinner got scheduled, it was a no-brainer. I knew exactly what I wanted to try.
That’s the beauty of Friendsgiving. My friends and I officially launched the make-whatever-you-want concept last year, after decades of being told by our families that, no, we could not make butternut squash soup as an appetizer instead of Bopop’s bowl full of grapefruit tradition, and no, we could not make a cornbread, sausage and peppers stuffing instead of the rustic bread, sausage, apple and onion standard. (more…)
Hi, my name is Kristen, and I’m a butternut squashaholic. When those beautiful, light orange gourds start showing up at the market, I can’t help myself. I pile them into my shopping bag, week after week. And when Trader Joe’s offers up pre-cut squash, I stock up, knowing that makings for a quick, satisfying soup will be waiting in my fridge.
Sometimes, I just roast cubes of squash and pop them into my mouth straight out of the oven. Other times, I turn them into soup, lasagna, pizza, and gnocchi. I’ve even taken to converting my pumpkin curry to a squash curry. As if that weren’t enough, for this coming weekend’s Friendsgiving dinner, I’ll be bringing not one but two squash dishes: a poblano pepper and butternut squash soup, and butternut squash cupcakes with goat cheese frosting.
But what I really want to share right now is a tart so good that I actually made it twice last week. The tart made its debut at girls’ night last Thursday. Although it emerged a success, I had admittedly rigged the game by serving it to two goat cheese- and caramelized onion-loving friends. (more…)
Before I complete the last three posts in my Project Wedding Dessert Bar series, I need a break from the sugar. I went through just about 20 pounds of the stuff for my baking and candy making bonanza, so I think a savory reprieve is justified.
I’ve been craving savory Fall foods like crazy. Especially squash. And cheese. Anything warm and comforting will do, but even more so if there’s some hint of freshness.
These stuffed jalapenos brought all those things home for me. (more…)