Superfluous Yet Delicious

We Cook. We Eat. We laugh a lot.

Archive for the category “Food”

Paleo Sweet Potato Casserole with Maple Bacon Pecan Topping

Thanksgiving! When we stuff our faces full of things that are not on any diet! Except of course, if you have actual allergies. So we cheated a little on strict paleo, eating the gluten free stuffing that Nicole’s sister made, and there may have been some canned cranberry sauce. But for the most part, our Thanksgiving meal fit our dietary rules.

Nicole’s challenge was sweet potato casserole. Neither of us likes the marshmallowy original anyway, leaning more towards savory, than sweet. This dish came out perfectly, and was gobbled up.
Sweet Potato Casserole

Ingredients
Casserole:
5 large sweet potatoes
1 butternut squash
2 tsp pumpkin pie spice (to taste)
some salt and pepper, to taste
1/2 stick butter
1 can coconut cream (or other full fat coconut milk)
Topping
1 lb bag chopped pecans
1/2 stick butter
3 Tbsp maple syrup
1/2 lb bacon, cooked till crispy and crumbled

1. Peel and chop sweet potatoes and butternut squash into 1 inch squares.

2. Boil until soft, strain the water out, and put them back in the pot.

3. Add butter and walk away for 5 min to let it melt from the heat. When the butter is soft and melty, add spices and coconut cream, and mash like your life depends on it.

4. Preheat the oven to 400*, and grease a 9 by 13ish casserole dish. We used Trader Joe’s coconut oil spray. Scoop the squash and sweet potato mixture into the dish, and set aside.

5. In a small saucepan, melt butter on low heat. When butter is fully melted, add pecans, bacon, and maple syrup, and stir/toss until fully coated. We used maple syrup from Smoky Hollow Farm, which is nomtastic.

6. Evenly spread topping on sweet potato mixture.

7. Bake for 15-20 min or until topping is nicely browned. I made this the night before, and then baked at at 350 for an additional 15 min the next day to warm it back up.

8. Nom. Then Nom some more

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Can All the Things!

A few weekends ago, Nicole and her sister hosted a canning workshop. Our friend Stacey came up from New Jersey and helped us can all the things. And we do mean all. The final total was something like 108 jars of varying sizes. We did both water bath and pressure canning, as well as prepping typical canned goods, like jams, pickles, and salsa.

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We started around noon, and very quickly had pots boiling for jars, lids, and the varying things we planned to can.

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Deconstructed Sausage and Kale “Soup”

So Thursday was a freak 95* day here in eastern Massachusetts, after it being in the low 60s on Wednesday. We had kale that needed eating, and Nicole had a craving for sausage and kale, but it was not soup weather. So we took the ingredients that would make up the soup, and had sausage and kale fry-up instead. Nicole also chopped up the smoked mozzerella, some of the heirloom tomatoes coming out of our ears, and tossed them with balsamic. It was delicious. Add in some sauteed green beans, and we had a fantastic meal.

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It is Strange the Things We Remember

There are times that I cannot remember conversations I had last week, but certain childhood memories are indelibly encoded into my neurons.

I remember that the cookbook was geared for kids, but not that it was called. The recipe was for “Happle Bagel Sandwiches”

The gyst was to take a bagel half, lay down a slice of apple, put a slice of American cheese on top and sprinkle cinnamon. Then broil it, with parental supervision, until the cheese had achieved melts goodness. I remember it being delicious.

So I was being nostalgic the other day, but given that I can’t do the bagel anymore, I simplified and just laid the cheese on the csa apples. I swapped out smoked salt for cinnamon because I am way more of a savory girl these days, and I am happy to tell you that it was still delicious.

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Saturday “Morning” breakfast

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Refried beet and beef hash, poached eggs, and a quick lemon butter pepper sauce. Happy Saturday!

One Butt Kitchen Knows No Seasonal Boundaries

We jokingly refer to our house as the “One Butt Kitchen” We are not joking. You could theoretically fit two people in there, but not if you want to open the fridge or stove, or actually do anything. Our kitchen is the size of most people’s bathrooms.

Some people are very particular about what gets eaten when. Turkey is for fall and more specifically Thanksgiving, lamb is a spring food, etc. We are not prejudiced. Food is nommy. Nommy food is nommy all the time.

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Nicole Indulges Herself

Very often, when Carl is going to be gone for an evening, I am super lazy, and fry up a hamburger, or fire up Foodler. It is hard to get inspired when you are cooking for one. However, we have tons of veggies that need eating, including some that are not Carl’s favorite. No, really, I dare you: Say the word eggplant around him, and see what happens. On my way to the depot, I realized that since Carl wouldn’t be home, I could eat fish! Carl is perfectly happy to humor me by eating fish, but he is not a big fan.

After picking up the CSA, I wandered over to Turner’s to see what they had for fresh fish. This restaurant is down the street from us, and has a fantastic fish market. I picked up some Hake which was caught in Gloucester (I love knowing where my food comes from), and headed home.

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Roasting all the things

Tomorrow we are picking up a double share, and the woman we are swapping with will pick up our share when we go on vacation. Of course, this means twice the veggies, and we are still struggling to use up everything from the last few weeks.

Tonight was roasting night. We roasted the eggplant and the beets. Eggplant will have an adventure in the food pro tomorrow to become a dip, and the beets will be sliced up to go in salads for lunches.

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Martha Stewart Nicole Is Not

A few weeks ago, I saw this link to Avocado Egg Bakes, and desperately wanted to try it.

Not as easy as they look. I scooped out extra avocado and ate it, (yum!) but the egg white still got everywhere, it took twice as long as expected, and did not look nearly as nice. And I found out that warm avocado doesn’t really do it for me, texturally. I offered Carl one, and he rolled his eyes at me.

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