Dairy-Free Creamy Mushroom Soup

January can be summed up in two words:
1. polar
2. vortex.

Time for more soup!!!

Dairy-Free Creamy Mushroom Soup

Ingredients:
2-3 tbs of olive oil
20 ounces of mushrooms, sliced - I used 2 whole packages, 1 white button and 1 baby portobello
1 onion, diced
2 cloves of garlic, diced
32 ounces of beef broth - I used 1 whole container from Trader Joe's

A handful of fresh rosemary & thyme
Sprinkle of dried ground sage
Salt & pepper
Unsweetened, plain almond milk or coconut milk

Preparation: It's so simple! In a soup pot, sauté the mushrooms, onion, and garlic in olive oil over medium-high heat until the onions are translucent and the mushrooms are tender. Add fresh herbs and season with salt, pepper, and sage. Toss together. Once the veggies are soft and fragrant, add the beef broth and bring to a boil. Allow to boil for 5-10 minutes, then reduce heat. Carefully blend soup using immersion blender (or standard blender - work in batches if necessary). Blend until the soup is smooth, and then add almond or coconut milk until the soup reaches its desired creaminess. If you don't live the dairy-free life, feel free to use half and half to thicken your soup. Simmer for a bit before serving (about 10 minutes). Add more salt & pepper to taste and enjoy!

Love,
Amy

Crockpot Tips from the Experts!

I know with the bitter temperatures there are probably many cooks out there clinging to their crockpots out of love and appreciation for the warm, stewy meals it provides. But there may also be some that are reluctantly giving it a try for the first time to combat the winter. For those of you who are new to the game, or maybe those who have been burned by a lousy crockpot result before but are ready to trust again (been there), here are some great tips from Bon Appetit!

Knowledge can be delicious.
 

Stay warm, friends! And I'll be back with some new recipes soon... this lucky girl got a new Le Creuset pot for Christmas, so I've been pretty busy. ;-) Hope you had a happy holiday season too!

sigh... its so pretty.
 

Love,

Amy

 

Last minute Thanksgiving recipe: homemade cranberry sauce

For most households, canned cranberry sauce is a staple on Thanksgiving. No muss, no fuss and it tastes like cranberries, so.. yeah.

I'm a believer in canned cranberries, until the other night when for kicks I made some from scratch. First off, it's super easy. Secondly, it turns out there's no comparison taste-wise to something homemade with fresh ingredients. And finally, it looks so pretty!

So for anyone willing to try something a little different this year, cook some basic canned/packaged essentials from scratch for your guests. You can even make this recipe ahead of time! 

Homemade Cranberry Sauce 

Ingredients:

One 12 oz. bag of fresh cranberries (frozen works too!)

1 cup sugar 

1 strip orange or lemon zest (optional)

2 tbs water

Preparation: Set aside about 1/2 cup of the cranberries in a small bowl. Combine the rest of the ingredients in a large saucepan over low heat, and stir frequently until the sugar dissolves and the cranberries soften (about 10 minutes). Increase the heat a bit to medium and cook until the sauce becomes pretty thick and the cranberries burst (still stirring occasionally). Lower the heat again, and add the reserved cranberries to the sauce - cook just until those berries soften, to give the sauce a chunky texture. Add more sugar to taste (and salt & pepper if you want!) and set aside to cool. Serve at room temp or make the night before & refrigerate in an air-tight container. 

I actually removed some of the cranberries from my sauce and added 2 handfuls of blueberries to balance out the tartness. I also added a drizzle of blood orange olive oil instead of using zest (a cooking oil I definitely recommend!). 

Easy & sweet. Nothing better. 

Happy Thanksgiving!! Enjoy your comfort food.

Love,

Amy

Butterscotch Pumpkin Pie

Thanksgiving is right around the corner (where has November gone?!) and I know most of you are feeling your dreams of a feast covered in gravy becoming a reality. 

Last year was a big Thanksgiving for me, as it was my first year contributing to the Thanksgiving meal, aside from my usual task of expertly removing the crescent rolls from their tube. I was in charge of appetizers and dessert and I felt honored, like I was officially grown up and trustworthy. Except I forgot all the cheese (and we're big cheese people). So I guess I'm not there just yet. ;) 

My mom has been and continues to be the reigning champion of holiday dinners in my book. She nails it every time. I can only hope that some day I'll be able to pass on to my family the wonderful holiday meals & memories she's given me. 

I made a butterscotch pumpkin pie last year, care of Bon Appetit, and it was very much a success. Pumpkin pie but with a kick. Just wanted to share the recipe and help out those of you who are in charge of dessert this year!

 

Butterscotch Pumpkin Pie

Ingredients for crust:

1 1/4 cups flour

1/2 tsp sugar 

1/4 tsp salt

10 tbs (1 1/4 sticks) cold, unsalted butter, cut into 1/2-inch cubes

3 (or more) tbs cold water 

Ingredients for filling:

3/4 cup golden brown sugar (packed) 

2 tbs unsalted butter 

1/4 tsp salt

1/4 cup Scotch whisky

1 1/4 cups heavy whipping cream

1 cup pumpkin purée 

3 large eggs

1 tsp cinnamon 

1/2 tsp ground ginger

1/4 tsp ground cloves 

1/4 tsp ground allspice 

Preparation: Mix flour, sugar, and salt in a processor. Add the butter, and using on/off turns, process until a coarse meal forms. Add 3 tablespoons ice cold water, and using on/off turns, process until moist clumps form. Add more water by teaspoonfuls if the dough is too dry. Gather the dough into a ball, then flatten into a disk. Wrap this and chill for 1 hour. Once the dough has chilled, roll it out until it's 12 or 13-inch round and transfer to a 9-inch-diameter pie dish. Fold the edges under and crimp. Chill the dough again until firm, about 1 hour. This can be made 1 day ahead if you want - just cover and keep chilled.

• 
  
  This crust needs to be pre-baked, so when it's ready to go, preheat your oven to 350 degrees. Line the crust with a sheet of foil and fill it with dried beans or pie weights. Bake the crust for 20 minutes, then remove the foil and beans/weights. Bake until it's just beginning to turn a nice golden brown, piercing it with fork if bubbles form (about 15 minutes longer). Let the crust cool completely before continuing on with your pie. 
  
  
  • For the filling - combine 1/2 cup brown sugar, butter, and salt in a medium saucepan and bring to a boil over medium heat, stirring so the sugar dissolves. Boil this until it's a deep brown color - about 5 minutes, then remove it from the heat. Add the Scotch, then the cream (mixture will bubble pretty intensely, but don't panic) and whisk until smooth. Return the saucepan to medium heat and stir until most of the caramel bits dissolve. Strain the butterscotch mixture into a small bowl and cool to room temperature, stirring occasionally.
  • Whisk the remaining 1/4 cup brown sugar and pumpkin in a large bowl. Next whisk in the eggs, then the spices. Add the reserved butterscotch mixture and whisk to blend. This can be made 1 day ahead too! Just cover and chill and rewhisk before using.
  • Finally, when you're ready to finish your pie, preheat the oven to 350 degrees. Pour the filling into the crust and bake until just set - about 50 minutes. Cool and serve at room temperature. I served mine with some sweetened creme fraiche and crunchy pecans on top! 
    
    
    Hope you have a full & happy holiday, friends. Give thanks. 
  • Love,
    Amy
  • "I would maintain that thanks are the highest form of thought, and that gratitude is happiness doubled by wonder."  -Gilbert K. Chesterton

Chocolate Chip Cookie Dough Truffles

I'll bet that 99% of people would agree that when baking, the process can pretty much end at the dough/batter phase and all would be well. Except that whole raw-egg-consumption-may-lead-to-salmonella-poisoning thing does tend to cause second thoughts, right? Problem solved! In fact, problem solved and then dipped in chocolate.

 

And don't worry my gluten-free and/or dairy-free friends... I got you. 

 

 

Chocolate Chip Cookie Dough Truffles (gluten-free, dairy-free, egg-free!)

Ingredients:

2 & 1/4 cups almond meal

1/4 cup unsalted vegan butter (such as Earth Balance)

1/4 cup creamy almond butter 

1/4 cup white sugar 

1/2 cup light brown sugar, packed

4 tbs unsweetened almond milk 

1/2 tsp vanilla extract 

Sea salt

Gluten-free, dairy-free chocolate chips 

 

Preparation: Using an electric mixer, beat the sugars, vegan butter, and almond butter until soft and fluffy (about 2 minutes will do it). Blend in the almond milk and vanilla extract until combined. Add the almond meal and sprinkle in some sea salt, and mix on low or by hand until fully combined. Then fold in a handful or two of your favorite gluten-free, dairy-free chocolate chips. Place in fridge to chill while you prepare your dipping chocolate. 

 

The dipping chocolate is super easy and follows the same method as making ganache, except this time, add a tablespoon or two of canola or vegetable oil to your chocolate for a shinier finish. You can melt your chocolate chips in the microwave using a microwaveable bowl and only heating it at about 30 second intervals (stirring in between). Add some almond milk for a smoother chocolate sauce. 

 

Scoop your cookie dough using a half-tablespoon measuring spoon and roll into a small, bite-sized ball. Dip into your melted chocolate, rolling it around until coated and place on a baking sheet covered with wax paper. Sprinkle the truffles with a touch of sea salt while still wet ('cause ya know, it looks pretty). Refrigerate your truffles to set the chocolate. Serve cold or room temp and don't feel guilty when you share with absolutely no one. Nom nom nom. 

 

I think I'll be making these again during Christmas cookie season... Maybe with a seasonal twist? We shall see. 

 

Love, 

Amy

Stuffed Acorn Squash

Sorry to disappear for a couple weeks folks, but this month has been surprisingly busy. Feels like I've hardly had time to unwind, let alone cook, but between all the places I've visited and all the people I've been able to spend time with, I'm exhausted in the best way. 

I've also been pretty inspired thumbing through my cookbook collection lately -- mostly by seasonal produce and flavors that scream "fall." Here is a recipe that embraces that! 

 

Stuffed Acorn Squash
(For two)

Ingredients:

1 medium to large acorn squash

Half of an onion, diced

1 pear, diced 

2 sausage links (pork or chicken)

Dried oregano

Dried thyme

Dried sage

Salt & pepper 

Brown sugar 

Nuts & raisins/dried cranberries

Plain bread crumbs 

1 tbs sour cream

Feta cheese

 

Preparation: Wash your squash thoroughly and cut in half lengthwise. Scoop out the stringy flesh and seeds in the center until there is a hollowed out space for your stuffing. Place the squash cut-side down on a greased baking sheet and bake at 350 degrees for 30-40 minutes, until tender. 

Meanwhile, dice up the sausage (I used chicken this time) and brown in a pan over medium-high heat. Add onions and pears and cook until onions are translucent and the pears are tender. Add as many nuts and raisins as desired and toss. I added some sliced almonds, pecans and dried cranberries. 

Sprinkle your stuffing with salt, pepper, oregano, thyme, and sage to taste, but be careful not to overdo it as the flavor of dried herbs is usually more intense than fresh herbs. I also sprinkled in some brown sugar. 

Add the sour cream and a handful of breadcrumbs and toss until the stuffing is coated and combined. Once your squash is roasted, carefully remove it from the oven and scoop as much of your stuffing into the center as you can. Top with feta cheese, cover, and pop them back in the oven at 350 degrees for another 20 minutes. I'm already having visions of some Thanksgiving leftovers being worked into this recipe. Mmmm...

 

Also, if you don't eat meat, feel free to substitute the sausage for some mushrooms. You can really get creative with the filling. 

Enjoy! More seasonal recipes to come as we cruise through the fall and into the chilly winter months.

Love,

Amy 

Sea Salt Caramel Apple Pie... with food allergy alternatives!

It would be very remiss of me if I didn't post an apple pie recipe during apple season. Last year I stumbled upon this recipe here for a salted caramel apple pie... and now I'll never make a standard apple pie ever again. It's too delicious. I'm hooked and must share! 

Sea Salt Caramel Apple Pie

Ingredients for crust:

2 1/2 cups flour

2 sticks (1 cup) unsalted, cold butter

1tsp salt

1 tsp sugar

1/4-1/2 cup ice water

Preparation: Place the flour, salt, and sugar in a food processor, and process for a few seconds to combine. Add the butter (in cubes), and process until the mixture looks like coarse meal (about 10 seconds). With the machine on, add the ice water in a slow yet steady stream, just until the dough holds together. Do not process for more than 30 seconds, as it's important not to overwork the dough. 

If you don't own a food processor, you can "cut in" the butter using 2 knives and/or a pastry blender. This is how I made my dough! Repeat this process until the butter pieces are the size of a small pea and the dough resembles coarse meal. Then add the cold water and knead the dough slightly until it holds.

Next, turn the dough out onto a work surface and divide into two equal parts. Place each half on a sheet of plastic wrap or wax paper. Flatten and mold into two discs, then wrap and refrigerate for at least 1 hour.

Ingredients for pie:

The pie crust you just made!

5-6 tart apples (Granny Smith is pretty standard for pies, but not your only choice. I used a mix of Golden Delicious & Winesap that I picked!)

1/2 cup light brown sugar, packed

1/2 cup white sugar

1/4 cup flour

1 tsp cinnamon

1/4 tsp nutmeg

1 tsp sea salt

1 tbs lemon juice

1 tsp vanilla

4 tbs heavy cream

4 tbs butter

Preparation: On a floury surface, roll out one disc of your chilled dough until it's able to cover the inside a pie dish with a slight over-hang on the edges. Let this chill in the fridge while you prepare the filling. 

 

Preheat the oven to 450 degrees. Wash, peel, and slice up your apples and place them in large mixing bowl. Drizzle lemon juice over the apples. In a separate bowl, combine dry ingredients (brown sugar, white sugar, flour, and spices) and then add to the apples. Toss to mix and coat apples. Add the vanilla extract and cream to apples and toss again. 

Melt the 4 tablespoons of butter in a large skillet. Add apple mixture and cook for about 8-10 minutes, or until apples are soft and the liquid is thick and golden. Turn the filling into the chilled pie shell. Roll out other pie crust disc and cover with a lattice top, or just drape it over the filling and crimp the edges (if you do this, prick with a fork or slice an X in the middle to allow aeration). I was inspired by my apple-shaped fruit dish and made an apple-shaped top :) feel free to get creative! 

Decorate the edges as desired and glaze the top crust with heavy cream. I topped my pie with some extra sea salt crystals. Bake for 15 minutes, then reduce the heat to 350 and bake for another 45 minutes. You'll know it's done when the crust is golden and the filling is bubbly. Mmmm. 

Serve a la mode if you want, but this pie is actually tasty enough to go without it. Enjoy your fall treat!

And for all my gluten-free, diary-free friends, here are some tips and alternatives so you too can enjoy this recipe:

• Try this GF DF pie crust I made over the summer! 
• Swap out the 1/4 cup flour in the pie filling for 1/8 cup cornstarch.
• Use butter alternatives like Earth Balance Vegan Buttery Sticks.
• There are all kinds of cream substitutes these days for folks with sensitives. Try coconut cream or soy non-dairy creamer.
• Glaze the top of your pie with egg instead. Here are some tips. 

Love,
Amy