Hi friends, just testing to see if my blog writing software is actually working
Tag Archives: apple
Hey there! As promised, here are a couple more recipes that you can use for this Thursday — or any time really!
Please forgive my extreme lack of photos in this post. I completely forgot But no worries, these are simple to make so no step-by-step snapshots necessary.
Here are the items in the full spread:
Let’s start with the Rosemary Mashed Sweet Potatoes with Shallots (adapted very slightly from Cooking Light):
What you need:
- 2 large shallots (thinly sliced)
- 2 tsp brown sugar
- 4-6 medium sized sweet potatoes (about 2lbs)
- 1 tbsp finely chopped rosemary (I used dried TJ’s rosemary and it was excellent)
- 1/2 tsp sea salt
- Fresh ground peppa
- Micro your sweet taters (or boil if that’s the way you go). Poke ‘em first and then micro two at a time for approx 3-4 minutes (flipping halfway through)
- Heat 2 tbsp oil in saucepan. Add shallots and cook for 5 minutes. Sprinkle with sugar and cook for 20 more minutes until shallots are lightly golden brown.
- When taters are done and softened, remove skin, and place in large bowl. Hand mix (or use a mixer) until smooth.
- Add rosemary, salt and peppa. Blend.
- Sp0on into bowl and top with shallots and serve.
This recipe will knock your socks off. Seriously. Everyone loved the sweet savory combo!
Anyone like rolls on Thanksgiving? I do! I do!
No-Knead Overnight Parmesan and Thyme Rolls (again, from CL )
What you need:
- 1/2 tsp dry yeast (I used Red Star Active dry yeast)
- 2 tbsp warm water
- 2 tbsp EVOO (divided)
- 1 tsp dried thyme (I used TJ’s)
- 1/3 cup 2% milk (I used skim)
- 1/2 cup grated Parmigiano-Reggiano cheese (divided) (I used Pecorino Romano — super fab!)
- 1 tbsp sugar
- 1/2 tsp kosher salt (I used sea salt)
- 1 large egg
- 1/4 cup whole wheat white flour
- 1 1/4 cup all-purpose flour
- Cracked black peppa
- Dissolve yeast in 2 tbsp warm water in large bowl. Let stand 5 min or until bubbly (note: mine did not get bubbly..I think my water wasn’t warm enough)
- Heat 1 tbsp oil in small saucepan on medium heat. Add thyme. Cook 1 min or until fragrant.
- Add thyme and milk to yeast mixture stirring with a whisk.
- Add 1/4 cup cheese, sugar, salt and egg, stirring well.
- Add the wheat flour and 1 cup of the all-purpose flour gradually, stirring inbetween.
- Add remaining 1/4 cup of all-purpose flour 1 tbsp at a time or until dough is smooth, but sticky (note: I only used about 1/8 cup here)
- Coat a mixing bowl with cooking spray and place your dough inside. Cover and place in the fridge overnight.
It should look like this before you put it in:
- The next day, remove the dough from fridge. Do not punch down or knead.
- Preheat oven to 400deg
- Lightly flour a flat surface and roll your dough into an approx 8 x 12″ rectangle
- Brush dough with 1 tbsp EVOO
- Sprinkle with 1/4 cup cheese and black peppa
- Roll dough into a jelly roll and pinch seam
- Cut into 1 1/2 inch slices
- Put on baking sheet cut sides up
- Place pan in oven and immediately reduce heat to 375
- Bake rolls for 12 minutes
Want to know the only negative about these tasty buns??? There were only 8 and I could easily have eaten all of them myself =)
Here’s our entire spread which also included Roasted Brussel Sprout Apple and Cranberry slaw and Maple Mustard Pork Chops:
I hope you all have an incredible, blessed Thanksgiving with your loved ones.