The problem with giving yourself a break? It’s really hard to tell yourself to get back to work! 🙂
Last week was really busy but in a good way–lots accomplished. And, I got a promotion! Getting such a nice recognition at work was really a great compliment. I definitely have added it to my “thankful” list and will continue to work hard to remind them why they keep my around. 😉
I did use my blog-abandoning time wisely this weekend though. I cooked three big meals, made progress on my defeating the paper clutter monster and spent four hours shopping and planning a party with one of my best friends (Hi Beth!).
Four recipes in particular stood out so I thought I’d share them in case you were looking for some Thanksgiving additions…or just really good food for whenever.
Although it looks boring in a little white ramekin, the taste is amazing.
Using two tablespoons of canned pumpkin puree, water, sugar, cinnamon, nutmeg and cloves, you can make your own syrup to add to tea, coffee or chai. Perfect for fall and winter. It’s so delicious, so easy and so cheap compared to the shelf-stable stuff or specialty coffee house stuff. Plus, it has no preservatives or artificial ingredients.
This week’s delivery included sweet potatoes and collard greens. I don’t like sweet potatoes and didn’t know a healthy way to make collards. Then the company e-mailed a recipe to use them both in one stew. And, it was fabulously delicious and healthy!
Look at all those veggies! And warm bread, mmmmmm.
White Bean and Everything else stew
1 pound collards, ribs and stems removed and cleaned
4 tablespoons olive oil
1 cup chopped carrots
1 cup chopped celery
1 cup chopped sweet potato
1 cup chopped onions
2 garlic cloves, finely chopped
1 cup dry white wine
2 15-ounce cans white beans, drained and rinsed
2 cups vegetable broth
1 cup pureed tomatoes
Salt and freshly ground black pepper
3 fresh thyme sprigs
1 bay leaf
Coarsely chop collards. Heat olive oil over medium in a medium pot. Add carrots, celery, sweet potatoes, onions and garlic and saute for 15 minutes. Add wine (scraping up any bits that have stuck to the pot) and cook it until it reduced by three-fourths. Add beans, broth, tomatoes, a few pinches of salt, freshly ground black pepper, thyme and bay leaf and bring to a boil. Reduce heat to medium-low and simmer for 20 minutes. Add collards and cook for 5 minutes more. Remove thyme and bay leaf. Add more broth if you’d like a thinner stew and adjust salt and pepper to taste.
You can ladle the stew over thick piece of toasted baguette that has been rubbed lightly with half a clove of garlic.
It looked like this in mere minutes.
It isn’t healthy and it takes an hour to make. But it is really sweet and really decadent and really perfect for an unexpected sweet treat.
I may have added some whipped cream on the side for this dessert.
Cauliflower florets in the food processor to rice it.
Yep, it’s pizza crust made from a cauliflower and cheese mixture.
I was more than a little skeptical at the sight of this raw "dough."
But , I patted it into a circle and popped it in the oven anyway. What’s the worst that can happen, right?
Looks more like real crust!
Hooray for a plan coming together. I just topped it with cheese to play it safe and it was surprisingly good. I will warn you of a texture issue: it didn’t get crispy. It is more thin and spongy–like a omelet-ish feel. But it tastes wonderful and isn’t soggy or bad, just different than real pizza crust if you are a crust snob like my husband, lol.
So, that’s what I was doing while I snuck away from the Internet. I hope you are having a happy week so far. Do you have any special Thanksgiving recipes? Let’s be thankful for deliciousness together!