I’m guilty of using this blog to chronicle some things for myself, namely recipes. Just a few nights ago, I typed “cabbage rolls” in to the search bar to find this post because I couldn’t find the recipe anywhere, and I knew I remembered linking here at some point. Although from time to time, I also hear from some of you that you tried something I mentioned here, and that always makes me feel like a much more accomplished cook than what I really am.
So here are a couple of recipes we enjoyed last week that I want to keep up with for my own sake, but I also wanted to pass on to you……
A delicious Cranberry Pie
This is a Pioneer Woman recipe that she details with a ton of photographs here, but the basic idea is simple: mix two cups of cranberries and 1/2 a cup of chopped pecans, dump it in a buttered pie plate and sprinkle 2/3 cup of sugar on it. Now mix one cup of flour, one cup of sugar, one stick of melted butter, 2 eggs, a pinch of salt, and one teaspoon of almond extract. Pour that over the berries. Bake for 45 minutes in a 350 oven, and sprinkle sugar on top in the last 5 minutes of baking. It’s really the pie that nobody can mess up. I’ve made it with fresh cranberries, with frozen ones, without almond extract when I didn’t realize I was out of it, with a little less sugar when I wanted it tart….. all sorts of ways and really it can’t go wrong. It’s delicious and a perfect Thanksgiving or Christmas dessert.
Hoping to make up for all that butter, I also made a kale salad.
I know the idea of raw kale is enough to scare anyone, but it’s really good, I swear! I do a variation on this recipe. Chop one bunch of Lacinto kale, sometimes called black kale. (It’s really important that you get that type because the greener variety can taste rubbery and too strong.) Mince 1-2 cloves of garlic, add the juice of one lemon, three tablespoons of olive oil, a dash of red pepper flakes, and a pinch of kosher salt. To that, I add about 1/4 cup of shredded Parmesan cheese and pour it over the kale. Toss and let it marinate for an hour or so. The greens hold up really well under the oil, and I even put leftovers in the fridge to eat over the next few days without getting a soggy salad.
There are a million other yummy-looking recipes I’ve spotted on a table or in a magazine or online in the past few weeks. With so many reasons to look forward to this time of year, food is no exception. I’m attending Jenna’s fun cookie swap next weekend, and I can’t wait to walk away with a ton of new recipes from that as well. So much to cook, so little time.. or so little room in the waistline for most of us.
I know I’ve been getting plenty to eat because I’ve watched myself grow from this one month ago.
… to this right now.
Yep, folks. The belly popped. It’s such a fun time of year to be looking on to bright and new things. Happy Wednesday, reader, and as of tomorrow, happy December! Hope you are holiday-ing and baking and reminiscing and doing all the things that December calls for.