Sweet potato pie

It's Thursday and you know what that means.  Exactly one week from today is Thanksgiving!  The day when home cooks across America will be glazing, stuffing, roasting, and even frying turkeys of all sizes for the ultimate feast.  I cannot wait!

Today is also the third and final day of new recipes for delicious dishes to add to your turkey day buffet.  The theme is "Everything But The Turkey" since the bird is the easiest and most obvious component of the meal.  Plus, side dishes and desserts afford us the chance to be creative.

So far this week, I've given you recipes for fluffy sweet potato biscuits and irresistable warm farro salad with butternut squash, hazelnuts, and cranberries.  Today is time for dessert, last but most certainly not least.

Everything but the turkey: Sweet potato biscuits

Thanksgiving is just over one week away.  Can you believe it?  No offense to Santa, but the lists made in the next few days are the most important of the year -- the grocery lists!

"Turkey" is probably the top-most entry on that list, but what comes after that?  What delicious foods will keep the turkey company on your plate?  Side dishes seem to vary from one family to the next.  Some recipes are steeped in tradition, having a reserved spot on the buffet for generations and generations.  Other tables look different every year, thanks to inventive new recipes and appetites for change.

I have a tiny (or monstrous) confession: side dishes are my favorite part of the Thanksgiving spread!  Of course, I enjoy and devour my fair share of turkey (Team White Meat!), but my heart belongs to the supporting cast.

Chicken, sweet potato, and pecan salad

By now, I think I've made it pretty clear that I don't actually hate salads.  As it turns out, I actually love them, especially the mile-long salad bars at restaurants.  (I'm looking at you, Hello Bistro and Eat 'n Park.)

Make-your-own salad bars are totally my jam these days.  There's always something that appeals to me, regardless of my mood and appetite, like fresh peppers and mushrooms, avocados, a bajillion varieties of cheese, and so.many.crunchy.things.  It's enough to make you question the presence of any lettuce in your salad at all!  (I've done it, so there will be no judgement if you do the same.)

But, a produce buffet my kitchen is not.  Unless I plan ahead and raid the bulk bins at the grocery store (they are the best for just the right amount of various toppings, FYI!), a salad will most likely consist of spinach, chicken, and dressing.  Any produce in our fridge is likely there because it's meant for another recipe, something Matt complains about again and again, but that's neither here nor there.

Sweet potato hash browns

I remember the first time I realized that my family sometimes has odd names for things.

I was 10 or 11 years old and out at a diner with my parents and sister after church, and we were placing our brunch orders.  I requested French toast, which came with two eggs and a choice of bacon or sausage.  The waitress asked, "How do you like your eggs?" to which I responded, "Dippy."  She looked at me like I was speaking in tongues.

"Dippy?" she confirmed.  I immediately looked to my parents for help, whispering, "What's wrong with dippy?  Is that not allowed?" 

My parents smiled at me and, before they could rescue me, the waitress explained the many ways that the cooks could prepare my eggs.  "Sunny side up, over easy, over medium, over well, poached, soft boiled, hard boiled, or scrambled," she rattled from memory.

I didn't hear "dippy" anywhere in that long list of egg preparations.  And dippy was what I wanted, by golly.  I wanted dippy!!!

Avocado, black bean & sweet potato wraps

Celebrate!  That word means different things to different people.  To me, it means going out for a fancy dinner or indulging in a dessert of epic proportions.  When Matt found out that he passed his physics PRAXIS II exam (he is now certified to teach physics in high school) a few weeks ago, I immediately said, "We should celebrate!

"Where do you want to go?   What do you want for dinner?  It's your choice, dear!"
"Hot dogs," said Matt.
"Uh, what?"
"I want hot dogs.  With guacamole.  Guac dogs."

Because that's what Matt wanted, I made him hot dogs with homemade guacamole.  Because that's, apparently, how he wanted to celebrate his good news.

(For the record, Matt always wants hot dogs.  I think if his mother prepared a platter of them in lieu of a Thanksgiving turkey, he'd be the happiest man alive.)

I know some people say that spouses become like one another, but I don't think hot dogs will ever entice me quite like they do Matt.  I pick burgers over hot dogs at cookouts.  My ballpark snack of choice is Dip 'n Dots.  And my favorite fair food is most certainly fried Oreos.  The only hot dog that does it for me is the one dipped in corn batter and fried that I have every summer at Kennywood.

Individual winter vegetable pot pies

In case you've just joined me, I'm sharing super comforting and hearty recipes that aren't going to break the bank... or the waistband in your pants.  There was the velvety baked potato soup.  And don't forget the penne with goat cheese and butternut squash.  Today I've got something that will even jive with your busy party schedule.  Hear me out.

We've all done it.  Skipped dinner before a holiday party knowing that we'll indulge in many treats once we see the buffet of choices.  But then, after some grazing, it hits you around 10 o'clock -- intense hunger!?!?!   The kind that hits you like a ton of bricks that you can't ignore.  The kind that reminds you that you haven't had anything substantial in way too many hours. 

Instead of skipping dinner so you can try that totally sinful chocolate pecan pie (ahem, this one) without guilt, why not have something packed full of vegetables that will keep you full for hours on end so you don't overeat at the party and can focus on the delightful jolly makers you only get to see a few times a year (and hey, those slightly-annoying-but-worth-paying-attention-to-for-a story-to-share-with-friends-later guests, too).

Roasted vegetables with bacon

If you had to pick one word to sum up your weekend, what would you choose?  This should come as no surprise that my one word would be d-e-l-i-c-i-o-u-s!  I swear, I really have other hobbies that don't involve eating, but they aren't nearly as fun to discuss.  There was a home-cooked Friday night dinner, the oh-how-I've-missed-for-much-too-long fabulous spread of the Hanlon tailgate (thank you!), a mini pumpkin pie Blizzard from Dairy Queen, and a cozy Sunday night dinner with baked penne and chocolate cake.  Hey, I even made time to cheer on Pitt (wooo win!) and saw Wall Street: Money Never Sleeps -- very good!

After typing out just what I ate this weekend, I thought I'd share a slightly healthier dish I whipped up last weekend.  A warm dinner perfect for a rainy night, full of fresh produce to up my (mental) vegetable intake.  Because, as everyone knows, it's the thought that counts, right? :)

Summer vegetable & goat cheese frittata

(My apologies if there is a delay in answering questions or comments this week, since I will be in California sans a computer.  But, don't fret -- I haven't forgotten about you!  I've planned some posts ahead to keep you entertained until I return... freckled and at least five pounds heavier. Enjoy!)

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Did the words iron and maiden really just appear in the same sentence/title?  Yep, yep they did, but this post is certainly not about an English heavy metal band from the 1970s.  Nope, it's about the very first use for my early birthday gift (thank you, again!) -- the cast iron skillet!

In fact, it's so heavy that the next bigger size (12") no longer qualified for free shipping on Amazon.  Whew, just under the wire.  (Also, I wouldn't advise kicking the box into your apartment... not a great idea.)  Anyway, back to the skillet's advantages.  I guess I've been singing its praises for a while now because, when I told Matt I was using a gift card to finally purchase one, his response was, "Finally.  I was about to just go out and buy one."  Apparently I mentioned it on a weekly basis.  Obsessed much?

My first order of business was to read the little care card attached to the skillet.  (Somewhere, my engineer of a dad is cringing at the thought of reading any type of instruction manual.)  Never ever ever ever EVER under any circumstances use soap or detergent on one of these.  Hot water and scrubbing salt is recommended for cleaning visible grime off of the skillet.  Immediately dry and lightly coat with nonstick spray or a little vegetable oil and store, covered, until its next use.  Yes, sir.

What to make, what to make.  A frittata has been at the top of my list for a while.  Think quiche without a crust, but started on the stovetop and moved to the oven for finishing.  Feel free to personalize this to accommodate your tastes and supplies.  Broccoli would be a great addition, and cheddar or parmesan cheese are items I'm going to try next.  The tangy goat cheese, slightly crunchy squash and spinach, and the sweet potato make for an amazing combination.  We enjoyed the dish for dinner but I'd wager it'd be just as successful for a breakfast or lunch.  Oh, and dare I even mention the h-word (healthy)... but it's so super packed with protein, vitamins, and you know, overflowing in the flavor department, too.



Summer Vegetable Frittata
(adapted from Iowa Girl Eats)

3 whole eggs + 3 egg whites
Salt
Ground black pepper
1 Tablespoon vegetable oil
1 small sweet potato, cubed and steamed
1 cup chopped yellow summer squash
2 cups baby spinach
1/4 cup water
3 ounces of goat cheese

(Note: I just chopped up my sweet potato and microwaved it for two minutes in a small bowl with a little water.)

Preheat oven to 450F (or, if you have a broiler big enough to fit a pan, heat that).  In a small bowl, whisk eggs and whites together with salt and pepper.  Heat oil in a large cast iron skillet (or oven-safe pan... that means no plastic handles!) over medium high heat.  Add the sweet potato and a sprinkling of salt and pepper and cook until just beginning to brown around the edges.

Add the squash, broccoli, and water into the skillet and cover, allowing to steam for roughly 2 minutes, until the squash has softened a bit (but not completely, you want a little crunch still) and the spinach has wilted to about a quarter of its initial volume.  Pour the egg mixture into the skillet and spread it out evenly.  Run a heat-safe spatula around the edges of the pan every minute or so to ensure the eggs don't stick.

When the bottom has set but the top is still slightly runny, add the goat cheese by dotting it all over the top, and place in oven (or under your broiler) for 3 to 4 minutes or until top is cooked and cheese has melted.  Remove from oven to cool on wire rack.  Cut radially like a pizza and serve.  Enjoy!

Sweet potato lentil stew

On Saturday, it finally snowed in Pittsburgh!  (Maybe not "finally" to some of you, but if it's going to be cold outside, it better snow... at least then my shivering walks to work are aesthetically pleasing.)  Snow and colder weather mean many things to me, two of my favorites being: 1) Christmas decorations, and 2) warm soups/stews.  And, being in a small apartment, both are the perfect ingredients for a cozy day/night in, especially when ABC Family's 25 Days of Christmas is added to the mix.  Nope, try as you might, but you won't get me to feel ashamed about that last part.

With sweet potatoes being in season and thus so inexpensive at the grocery store, I knew I wanted to use them for something.  And it was stew season.  Basic stew formula: liquid + vegetables + shredded or cubed meat (if desired) + spices + whatever the heck else you want.  Seriously.  I basically picked ingredients based on the fact that I wanted it to be a colorful stew.  Red tomatoes, green beans and celery, orange carrots and potatoes... you get the idea.  As for the lentils, I wanted a fairly mild (aka versatile) dried legume to add some protein and substance.  If you choose another bean or even use barley, just make sure to read the package to see what the dry to wet conversion rate is.  Unlike baking, cooking allows for much more experimentation without fear of failure.  If it's too dry, add more water.  If it's too watery, well, remove some liquid. 

This is the quickest soup/stew I've ever made.  No special equipment needed.  And it's so easy!  And super healthy/vegetarian/kosher (even pareve without the sour cream!)  ("But Katy, there is no meat!"  Oh friends, if you aren't familiar with lentils, read about their high protein content and other benefits here.  Now you have no excuses.)  Because this makes so much, I actually froze half in a take-out container for later snowy day use.  If you do this, move container from freezer to fridge a few days before to thaw.  You can always pour it into a saucepan and warm.

And ooooooooooooooh is it delicious!  I didn't even want dessert, nor was I tempted with concession food at Mellon Arena for the Pens game right after this. However, I did eat a few Oreos when I got home at 11 o'clock, so yeah.

(I now understand why Julia Child and her husband set up lighting in their kitchen in order to properly photograph food.  I go through an absurd amount of shots before I get one I kinda like that isn't overwhelmed with the yellowish artificial light.  If only I had more natural light.  If only I were home in the middle of the day and my job was just to cook.  Dear Santa...)

Sidebar -- I've been reading lots of comments (thank you!) and noticed a few questions have been posed regarding certain recipes, techniques, etc.  I'm going to have a question answer post coming up at the end of this week/early next week, so if you have any queries (in addition to those already posted) please leave them in a comment on this entry.  Thanks! :)

(P.S. Thanks to Nick who helped me figure out how to insert links that open a new window when you click on them!)


Lentil and Sweet Potato Stew
(if you're not crazy about sweet potatoes, you can easily substitute regular russet potatoes)
-makes about 8 cups

2 T canola or vegetable oil
1 medium onion, chopped (about 1 cup)
2 medium carrots, peeled and chopped
2 medium celery ribs, chopped
1 bay leaf (optional)
1 garlic clove, minced (or 1/2 tsp already minced jarred garlic)
2 cups dried brown lentils, picked over and rinsed
2 medium sweet potatoes (about 1 pound total), peeled and diced into 1/2 inch chunks
1 package (9 ounces) frozen cut green beans, or
1 (14 1/2) can diced tomatoes in juice
Salt and black pepper
Sour cream, for serving

In a large saucepan, heat oil over medium-high.  Add onion, carrots, celery, and bay leaf.  Cook, stirring, until vegetables are softened, 5 to 7 minutes.  Add garlic and cook until fragrant, about 1 minute more.

Add 7 cups of water and lentils.  (I had 32 oz. or 4 cups of low sodium chicken stock on hand, so I used that and then 3 cups of water for some extra flavor.  Not necessary, of course, but adds even more flavor.)  Bring to a boil, reduce to a simmer, cover, and cook 10 minutes.  Add potatoes and continue to cook covered, until lentils and potato are just tender, about 15 minutes.

Add green beans and tomatoes with juice.  Cook until warmed through, 2 to 4 minutes.  Remove bay leaf.  Season with salt and pepper.  Serve with sour cream and maybe some crusty bread for sopping up the broth.  Look how pretty!