Welcome to another edition of Foodie Friday here on The Digital Press blog!
With Thanksgiving right around the corner, I can almost taste all of the deliciousness that the holidays brings! This week, we have a special treat for you scrappy food lovers… Tracie Stroud and I are here to share some delicious Thanksgiving recipes and tips that will have you looking forward to Turkey Day!
Thanksgiving is my absolute favorite holiday, and Tracie loves it too! There is something so special about family and friends gathering to share delicious food and appreciate all they have. When I asked her about her favorite Thanksgiving dishes, Tracie said, “I grew up in South Louisiana, and for Thanksgiving we always had a few must-haves: Cornbread Dressing, Green Bean Casserole, and Jambalaya. All three are still favorites in our family.”
So, what is all of this deliciousness you see above?
Green Bean Casserole
Chicken and Sausage Jambalaya
About this recipe, Tracie says, “The key to authentic cornbread dressing is to use day-old cornbread. I don’t know why, but it makes all the difference. When the dressing is done, we always add some of the Thanksgiving turkey into it.”
My favorite tip for cornbread dressing is to add some jalapeños. It gives the dressing a little kick that can cut the richness a bit.
—2 tablespoons butter
—1/2 cup chopped celery
—1 small onion
—2 eggs, beaten
—2 cups chicken stock
—2 tablespoons dried sage
—salt and pepper to taste
—Prepare the dry corn bread mix according to package directions. Cool and crumble. —Preheat oven to 350 degrees F (175 degrees C). Grease one 9×13 inch baking dish. —In a large skillet over medium heat, melt the butter and saute the celery and onion until soft. —In a large bowl, combine the celery, onions, 3 cups crumbled corn bread, eggs, chicken stock, sage and salt and pepper to taste; mix well. —Place into prepared dish and bake at 350 degrees F (175 degrees C) for 30 minutes.
The classic side dish! About this dish, Tracie says, “This is my very favorite dish from my childhood. My mom had this one down to an art, and she would always give me a few of the extra “crunchies” to munch on. She always used the French’s recipe, and it was always perfect. My kiddos aren’t crazy about green beans, so sometimes I make a smaller batch of this just for me.”
My own tip for delicious green bean casserole — it is the perfect make-ahead dish. On Thanksgiving, I am always running around like a crazy person. To save some time, I prep the green bean casserole the day before… just leaving off the fried onions on the top. By doing that, you can save yourself some time on the big day and give all the flavors in the casserole a chance to come together.
—1 can (10 1/2 oz.) Campbell’s® Condensed Cream of Mushroom Soup —3/4 cup milk —1/8 tsp. black pepper —4 cups cooked cut green beans or 2 cans (14.5oz each) any style Del Monte® Green Beans, drained —1 1/3 cups FRENCH’S® Crispy Fried Onions
—MIX soup, milk and pepper in a 1 1/2 -qt. baking dish.
—Stir in beans and 2/3 cup Crispy Fried Onions.
—BAKE at 350°F for 30 min. or until hot. Stir.
—TOP with remaining 2/3 cup onions. Bake 5 min. until onions are golden.
—In a large cast-iron Dutch oven, cook sausage on high heat for 3 minutes.
—Add chicken, and cook until browned on all sides, 15 to 20 minutes.
—Lower heat to medium, and add onion, celery, bell pepper, and garlic; cook until vegetables are soft, about 15 minutes.
—Add tomatoes, tomato paste, Creole seasoning, parsley, thyme, and basil. Simmer over low heat for 10 minutes.
—Add chicken stock, and bring to a boil over high heat.
—Add rice, and stir. When jambalaya returns to a boil, reduce heat to simmer.
—Cover and cook until rice has absorbed all liquid, about 25 minutes.
Don’t these recipes make you want to pop your turkey into the oven and start prepping your holiday feast right now?
What are your favorite holiday foods? We would love to hear what recipes your families likes best to celebrate the holidays.
Meanwhile, it wouldn’t be a designer feature week without a fantastic sale and a special Free-with-Purchase offer… so you’ll be excited to see what Tracie has in store for you! Not only is her entire shop marked down 30% OFF throughout her entire feature week (sale prices will be valid through 11:59pm ET on Thurs 11/23)… but she also has this awesome deal in her shop all week long, as well — Spend $10+ in Tracie Stroud’s Shop, and get the following brand-new FULL KIT (just landed in the shop today) completely FREE!
About the AuthorKatie is a member of the creative team here at The Digital Press. She lives in Central Florida with her husband and their four sweet but crazy boys. When she’s not dodging Nerf bullets or trying to dig out from under the never-ending pile of laundry, she enjoys photography, cooking, going to Disney World with her family, and, of course, digital scrapbooking.
Welcome to another edition of Foodie Friday here on The Digital Press blog!
Continuing our fun blog series that explores “what’s cooking in the homes of our designers and creative team members?” …I had fun chatting with Meagan Tuck of Meagan’s Creations to see what she has going on in her kitchen! It seems that as the weather is getting cooler here in the United States, we’re both reaching for comfort foods — pasta and warm cookies for Meagan, and beans, rice, and potatoes for me (love me some carbs!). Between the two of us, we’ve put together a main dish, a side, and dessert for you. If you like the combination of savory and sweet, you’re definitely in for a treat!
Doesn’t this all look yummy? I just had to make the cookie picture the biggest… because, well, cookies!
So, what is all of this deliciousness you see above?
Garlic Chicken Farfalle
Pumpkin Chocolate Chip Cookies
Garlic Chicken Farfalle
About this recipe, Meagan says… “For a main meal, my family loves chicken farfalle — everyone enjoys this! For the garlic in this recipe, I use a spoonful of crushed garlic.”
—16 ounces Farfalle pasta
—1 cup heavy whipping cream
—3-4 chicken breasts (boneless, skinless)
—2-3 cloves garlic, crushed or garlic salt
—1/2 tablespoon pepper
—1/2 cup butter
—1 pound bacon, cooked and crumbled
—1/2 cup shredded Parmesan cheese
—12 oz mesquite barbecue sauce mixed with 1/4 cup lime juice
—Place chicken and barbecue sauce with lime juice in a crock pot; cook on low for 6 hours.
—Pull marinated chicken out of the juices, allow to cool a little bit, and shred. Set this aside. Meagan’s tip — “I pull the chicken apart with two forks. For added barbecue flavor, I like to put the shredded chicken back in the crock pot with the juices until the pasta is cooked and then scoop out the chicken with a slotted spoon.”
—About a half-hour before serving, boil the pasta. In a small saucepan, melt butter, add garlic, whipping cream, pepper, Parmesan cheese, and crumpled bacon. Whisk together on low heat for 3-4 minutes. In a large bowl, pour over cooked, drained pasta, add chicken and stir through.
—Sprinkle a little bit more shredded Parmesan cheese on top, and serve!
Beans are a staple in my pantry, and I just love black beans. By themselves, however, they can be a bit… blah. I love spices, so this is a recipe to jazz things up a bit and add an earthy, rich flavor (and it’s awesome to mix into rice, stews, or even chili). With the Liquid aminos in here, I don’t find the need to add any additional salt in the cooking, and I try to get low-sodium beans, too, if I can find them in the grocery store. If the beans sit for a while (re-heated the next day, even), the flavors really start to come through. This, literally, takes less than 10 minutes to put together!
—16 oz can black beans, drained
—1 tablespoon extra virgin olive oil
—1/4 teaspoon each chili powder, paprika and cumin
—1 tablespoons light soy sauce or Liquid Aminos (a soy derivative)
—Combine all ingredients in a saucepan, mix well. Heat over medium heat for 3-5 minutes or until heated through. Serve immediately.
[ recipe adapted from Beachbody ]
Pumpkin Chocolate Chip Cookies
Says Meagan, “Quite simply, the BEST pumpkin chocolate chip cookies!”
—1 cup canned pumpkin
—1/2 cup vegetable oil
—1 cup white sugar
—2 cups flour
—2 teaspoon baking powder
—1 1/2 teaspoon cinnamon
—1/2 teaspoon salt
—1 teaspoon baking soda
—1 teaspoon milk
—1 tablespoon vanilla
—2 cups chocolate chips (or 11 oz bag of chocolate chips)
—Combine pumpkin, sugar, vegetable oil, vanilla and egg in a large bowl. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir into the wet ingredients. Add flour mixture to pumpkin mixture and mix well. Stir until combined.
—Add chocolate chips and stir until combined.
—Line baking sheet with parchment paper. Drop cookies on by the spoonful about 2 inches apart. Bake at 350°F for 10-12 minutes, or until a toothpick comes clean.
Don’t these recipes all look delicious?! What is your favorite go-to comfort food in the cooler weather? We’d love to know!
Meanwhile, it wouldn’t be a designer feature week without a fantastic sale and a special Free-with-Purchase offer… so you’ll be excited to see what Meagan of Meagan’s Creations has in store for you! Not only is her entire shop marked down 30% OFF throughout her entire feature week (sale prices will be valid through 11:59pm ET on Thurs 11/16)… but she also has this awesome deal in her shop all week long, as well! Spend $10+ in the Meagan’s Creations shop, and get the following brand-new FULL KIT that just landed in the shop today — completely FREE!
About the Author Kat Hansen is a creative team member here at The Digital Press. A Director of Human Resources by day, she loves the opportunity to spend a few hours each evening being creative. Vacation memories feature pretty heavily in Kat’s scrapbooking pages, as do her son and “daughter” (of the four-legged furry kind). Kat has quite the sense of humor (she “blames” her father for this), which she incorporates into her journaling and memory-keeping.
Hello! Stefanie here, to bring you another fun edition of our Foodie Friday series here on The Digital Press blog!
As you’ve seen this fall, Foodie Friday is our newest blog series… based on the amazing positive response we had to the “Mess Hall” feature during TDP’s Summer Camp back in July. People just loved our food features… and as such, most every Friday throughout the rest of the year we will be combining the Foodie Friday thing with our weekly designer feature series — and having some fun in the kitchen! Every week you will get the chance to peek into the lives (and kitchens) of your favorite TDP designers and creative team members.
It’s been really fun so far… and this week, Marie Eve of MEG designs is here with me to share a few delicious recipes from each of our kitchens! Take a quick look…
It all looks delicious, right? Here’s what we have put together for you…
This a quick dish that Marie Eve says her family loves… and it is something she turns to when time is short.
350 g spaghetti (or any other pasta)
5 sausages (chorizo or similar)
1/2 red pepper
2 cloves garlic
1 small zucchini (baby marrows)
20 cherry tomatoes
fresh basil (or parsley if you don’t have basil)
herbs of Provence
750 ml of cold water
1 chicken bouillon cube (chicken stock cube)
black pepper pepper
Wash the zucchini and the pepper and cube into small pieces (so that it cooks quickly).
Finely chop the onion and the crush the garlic.
Wash the cherry tomatoes and halve them.
Dilute the bouillon cube in cold water.
In a large pan, place spaghetti in the bottom.
Cut the sausages into small pieces layer them next to the spaghetti.
Add the cherry tomatoes, the onion, the cloves of garlic, the red pepper and the zucchini.
Add the diluted bouillon cube.
Sprinkle with some fresh chopped basil and add some herbs from Provence (not too much!) and freshly ground black pepper (no salt).
Cook on high heat and when the pasta begins to soften, stir gently to mix, but take care to ensure that the pasta is immersed in the water.
Cook until there is no more water, watch and stir regularly so that it doesn’t attach to the bottom of the pan. It takes about 15-20 min.
About this recipe, Marie Eve says, “this is a recipe that I have made many times and we still like it. On the 6th of January, we celebrate the Epiphany (a Christian tradition). On this day, we eat the King’s cake, in which we hide a bean (a porcelain object).. and whoever finds it is the “queen” or “king” for the day.
2 puff pastries
200g almond powder
100g butter (room temperature)
1 tbsp bitter almond extract
70g of raisins
1 tbsp cinnamon
150ml orange juice
1 egg yolk diluted with a water to create an egg wash to crisp and brown the dough.
Place the raisins in a bowl, sprinkle with cinnamon and cover with orange juice. Let swell 30 min.
Preheat the oven to 180 °C (6).
Arrange the first puff pastry in a pie dish and prick it with a fork. Do not cook it.
Mix all the ingredients: almond powder, sugar, eggs, butter and almond extract. Spread it on the puff pastry base.
Cover with drained raisins. Push them lightly into the mixed ingredients. Slip the bean into the filling.
Cover the pie with the second puff pastry. Weld the edges lightly with your fingers.
Mark the top of the cake with the tip of a knife before brushing with the diluted egg yolk.
Bake for 35 min.
Take the cake out, sprinkle it with sugar (through a sieve). Increase the oven to 250 °C (8-9) and bake the cake for 5 minutes more.
This is a recipe from my own kitchen, and it’s one that my daughter requested when she wanted a picnic party for her 18th birthday with her closest girlfriends. Girls are always so health-conscious, and so I made this fresh fruit selection on a skewer. They loved it!
pineapple, peeled and cubed
bananas, peeled and sliced
strawberries, washed and halved
mandarins, peeled and separated into segments
seedless green grapes (but any seedless ones will do)
basically you want a mix of different colours that look pretty together
I started with pineapple and then layered them on to the stick one by one, ending with a blueberry
Serve cold, one per person
There you have it! …something for everyone, no matter where people are located in the world. These recipes are easy to make, and sure to be crowd pleasers.
After checking out these fun recipes… if you’re up for a challenge, come to the forum and check out our Recipe Book challenge, which is designed to help you create a quick-&-simple book of your favorite recipes — get this — in time to print it up and give it to friends and family members as a holiday gift later this year(!). Sound like fun? Come check it out HERE.
Meanwhile, it wouldn’t be a designer feature week without a fantastic sale and a special Free-With-Purchase offer… so you’ll be excited to see what Marie Eve has in store for you! Not only is her entire shop marked down 30% OFF throughout her entire feature week(sale prices will be valid through 11:59pm ET on Thurs 11/9)… but she also has the following awesome deal available in her shop all week long, as well! Spend $10+ in the MEG Designs shop and get the following product absolutely FREE…
About the authorStefanie is a member of The Digital Press creative team and a stay at home mother of three older children living in Cape Town, South Africa with her hubby of 29 years, two of their three children and 2 cats. She loves photography, travel and digital scrapbooking, documenting the good and the ordinary everyday.
Hello! I’m Robin and am here on The Digital Press blog today to bring you another fun edition of our Foodie Friday series!
As you’ve seen this fall, Foodie Friday is our newest blog series… based on the amazing response we had to the “Mess Hall” feature during TDP’s Summer Camp back in July. People just loved our food features… and as such, most every Friday throughout the rest of the year we will be combining the Foodie Friday thing with our weekly designer feature series — and having some fun in the kitchen! Every week you will get the chance to peek into the lives (and kitchens) of your favorite TDP designers and creative team members. It’s been very fun so far!
What is all of that yumminess you see, above? Here is the lineup of delicious recipes Mari put together this week:
Baked Parmesan Zucchini
Flax and Blueberry Vanilla Overnight Oats
Mari says, “We call it Mexican lasagna. 😉 It’s so good! Not having grown up with this delicacy, I scoured Pioneer Woman’s vast and amazing recipe collection years ago and made this recipe one night while we had family visiting. Let’s just say its a real winner! I have also substituted chicken (and even stewing beef), which I put into the crock pot and then shred it — and its just utter comfort food deluxe. Do not skimp on the sour cream!”
Mexican red sauce
Low sodium chicken broth
Canned diced green chilies
Chopped black olives
Sliced green onions
Freshly grated sharp cheddar cheese
For the sauce, add 1 tbsp. each of canola oil and flour to a medium saucepan
Whisk these together over medium-low heat for about 2-3 minutes
Add in the red sauce and chicken broth then stir to mix together
Add in ½ tsp each of ground black pepper and salt
Simmer the sauce on low heat while cooking the rest
Dice the onions and place into a large skillet with 1 tbsp. of canola oil. Sauté the onions for a few minutes
Add ground beef and brown
Add two cans of green chilies
In a small skillet over medium heat, fry individual corn tortillas just until soft (about 30 seconds each side)
Place tortillas on a paper towel-lined plate and keep warm
Add 2-3 tbsp. fresh cilantro to the sauce
Assemble the enchiladas by dipping the corn tortillas into the warm sauce, lay them flat, and spoon the meat mixture, chopped olives, green onion, and cheese on the tortillas. Roll up the tortillas and place seam side down in a baking dish. Continue until all tortillas are used.
Pour remaining sauce over rolled up tortillas and top it off with freshly grated cheddar cheese
Bake at 350 degrees Fahrenheit for about 20 minutes until cheese is melted and enchiladas are bubbly
Remove the pan and sprinkle chopped cilantro and green onions on top
Baked Parmesan Zucchini
When asked about this recipe, Mari wrote, “Just over a year ago, we moved onto our little farm… and we started a veggie garden. We planted 6 zucchini plants (in case they did not all ‘take’)… UMM OKAY… so, yep, we had an over-abundance of zucchini this summer! It’s such a versatile veggie, though, so I didn’t complain (you can use it in salads, cakes/bread, grilled on the BBQ, and more). This is one of my favorite ways to prepare and it looks so presentable and is absolutely delicious!”
4 zucchinis, quartered lengthwise
1/2 cup freshly grated Parmesan
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon garlic powder
Kosher salt and freshly ground black pepper, to taste
2 tablespoons olive oil
2 tablespoon chopped fresh parsley leaves
Preheat oven to 350 degrees F. Coat a cooling rack with nonstick spray and place on a baking sheet; set aside.
In a small bowl, combine Parmesan, thyme, oregano, basil, garlic powder, salt and pepper, to taste.
Place zucchini onto prepared baking sheet. Drizzle with olive oil and sprinkle with Parmesan mixture. Place into oven and bake until tender, about 15 minutes. Then broil for 2-3 minutes, or until crisp and golden brown.
Serve immediately, garnished with parsley, if desired
Flax and Blueberry Vanilla Overnight Oats
Mari was quite enthusiastic about this fabulous recipe! She told me, “OMG to die for! It’s like pudding… so good, and so so healthy. It’s also great for busy moms/dads because you can prep this ahead and let it work its magic in a mason jar.” I think you will agree with Mari after trying this!
1/2 cup rolled oats OR quick oats
2/3 cup water
1/2 cup low-fat vanilla yogurt
1 tablespoon flaxmeal
1 baby pinch of salt
blueberries, pecans, brown sugar, and other goodies for topping
In an individual food storage container, add the ingredients in the order listed (except for toppings). Do not stir. Refrigerate overnight.
In the morning, stir up the mixture; it should be thick and the oats should be completely soft. Add the toppings of your choice. Repeat forever.
Don’t these recipes look easy and fun to make? My kids were quite excited to try them all, after looking at the pictures!
Now, if you’re up for a challenge… come to the forum and check out our Recipe Book challenge, which is designed to help you create a quick-&-simple book of your favorite recipes — get this — in time to print it up and give it to friends and family members as a holiday gift later this year(!). Sound like fun? Come check it out HERE.
Meanwhile, it wouldn’t be a designer feature week without a fantastic sale and a special Free-with-Purchase offer… so you’ll be excited to see what Marie has in store for you! Not only is her entire shop marked down 30% OFF throughout her entire feature week(sale prices will be valid through 11:59pm ET on Thurs 11/2)… but she also has the following awesome deal available in her shop all week long, as well! Spend $10+ in the Mari Koegelenberg Creations shop and get the following FULL COLLECTION(!) completely FREE…
About the authorRobin is a member of the creative team here at The Digital Press. A wife of 25 years and a mom of 4 crazy children (3 in college and 1 still at home), she says that her life occurs mostly in the car as she transports said crazy kids to their many, many homeschool activities. When not driving, Robin loves to make her family cringe by pulling out her camera again (and again, and again…).
Hello everyone, and welcome to another edition of our Foodie Friday series here on The Digital Press blog!
Foodie Friday is our newest blog series… based on the amazing response we had to the “Mess Hall” activities during TDP’s Summer Camp back in July. As such, most every Friday throughout the rest of the year, we will be combining this fun feature with our weekly designer feature series — and having some fun in the kitchen with members of our team! Each week you will get to peek into the lives (and kitchens) of your favorite TDP designers and creative team members.
This week, you get to join Jen Cairns from Jen C Designsand TDP creative team member Astrid in the kitchen, where we’re cooking up a few delicious autumn-inspired recipes from Jen’s recipe books!
[ photo credits to Jen Cairns and tasteandtellblog.com (scones) ]
Here is the lineup of delicious recipes Jen put together this week (shown above):
About this recipe, Jen says… “they’re really simple and my kids love them! My 7 year old now makes her own pancakes!”
—1 cup self rising flour
—1 cup milk
—1/4 cup white sugar
—Combine all ingredients in a bowl and mix together.
—Heat a pan and melt some butter in the pan; pour desired amount of batter into the pan (depending on the size pancake you want to make).
—Wait until bubbles form across the top of the pancake, and then flip over. Let cook for another 2-3 minutes.
—Serve with topping of choice; we use syrup (and/or more sugar on top for extra sweetness!).
*makes 2 large or 4 small pancakes
—200g self-raising flour (plus a little more for dusting)
—50g butter (chilled)
—75g grated cheese (plus extra for topping; optional)
—Preheat oven to 220 C (about 425 F)
—Place the flour in a large bowl, and then grate in the butter.
—Stir in the cheese, then the milk. If it feels like it might be too dry, add a touch more milk… then bring together to make a soft dough.
—Lightly dust your work surface with a little flour. Roll out the dough no thinner than 2cm. Using a 4cm plain cutter, cut out the scones.
—Transfer to a non-stick baking sheet, dust with a little more flour (and/or grated cheese topping), and then bake for 12-15 mins until well-risen and golden.
—140g plain flour (this is about 200ml/7 oz)
—Preheat oven to 230 C (about 450 F).
—Drizzle approx 1-2 TBSP sunflower oil evenly into 2 x 4-hole Yorkshire pudding tins or a 12-hole non-stick muffin tin and place in the oven to heat through.
—To make the batter, add 140g plain flour into a bowl and beat in four eggs until smooth.
—Gradually add 200ml milk and carry on beating until the mix is completely lump-free. Season with salt and pepper.
—Pour the batter into a jug, then remove the hot tins from the oven. Carefully and evenly pour the batter into the holes.
—Place the tins back in the oven and leave undisturbed for 20-25 mins until the puddings have puffed up and browned. Serve immediately with lots of gravy!
Here’s a fun photo Jen provided of her two kids eating the Yorkshire Puddings (left) and pancakes (right)… two of their favorites!
Meanwhile, it wouldn’t be a designer feature week without a fantastic sale and a special Free-with-Purchase offer… so you’ll be excited to see what Jen has in store for you! Not only is her entire shop marked down 30% OFF throughout her entire feature week(sale prices will be valid through 11:59pm ET on Thurs 10/26)… but she also has this awesome deal in her shop all week long, as well! Spend $5+ in the Jen C Designs, and get the following BRAND NEW template set that just launched in her shop today — completely FREE!
About the authorAstrid is a member of the creative team here at The Digital Press. She lives with her husbandand her 2 teenage/adult kids in Germany. As a mini-jobber with only 10 hours/week, she has plenty of time for her digital scrapbooking hobby. She has Netflix and Amazon Prime, and is addicted to nearly all series. Vampires, zombies, vikings… it doesn’t matter; she likes everything. She loves the ocean and the summer heat, but lives in the opposite: mountains. Therefore, she loves visiting her family in Algeria or the south of France.
Hello everyone, and welcome to another edition of our Foodie Friday series here at The Digital Press!
Foodie Friday is our newest blog series, and is based on the amazing response we had to the “Mess Hall” activities during TDP’s Summer Camp, back in July. As such, most every Friday throughout the rest of the year, we will be combining this fun feature with our weekly designer feature series — and having some fun in the kitchen! Every week you will get the chance to peek into the lives (and kitchens) of your favorite TDP designers and creative team members.
This week… we have the awesome Amie from Little Lamm & Co. joining me (Sabrina, from the creative team here at TDP)… and we’re cooking up a few delicious autumn-inspired recipes from Amie’s kitchen!
[all photo credits to Amie Lamm of Little Lamm & Co.]
Amie loves to cook and photograph her yummy food. She said that if she had more time on her hands, she would definitely be a food blogger. Amie is also a big fan of autumn… and had the followoing to say about her recipes: “I cannot wait for autumn each year — just for all the soups! I have a bucket list of soups and stews to make each season.”
Here is the line up of delicious recipes Amie put together this week (shown above):
Sunday Night Roast Loin of Pork with Fall Vegetables
‘Autumn is Here’ French Onion Soup
Mini Carrot Cupcakes
Sunday Night Roast Loin of Pork with Fall Vegetables
Amie says: “There is something about how the mustard, wine and herbs in this dish meld together to make the most delicious sauce. If your sauce ends up a bit lacking, because roast times can lengthen depending on the size of your loin, you can add low sodium chicken broth to thin it out. I do make this dish on a week night occasionally, only because once you put it in the oven, there isn’t anything to do until it’s ready. I just have to be home at least two hours prior to dinner to start preparing.”
—2 pounds boneless pork loin roast
—1 tablespoon olive oil
—1 tablespoon Dijon mustard
—1 tablespoon fresh sage (finely chopped)
—1-1/2 teaspoons fresh rosemary (finely chopped)
—1-1/2 teaspoons fresh thyme (finely chopped)
—1/2 teaspoon kosher or coarse sea salt + 1/2 tsp black pepper(for meat)
—4 medium carrots (washed and peeled, cut on the bias into slices 1/4-inch thick)
—2 medium yellow onions (large diced)
—1 fennel bulb, stems removed (rough cut into large pieces)
—2 tablespoons olive oil
—1/2 teaspoon kosher or coarse sea salt + 1/2 teaspoon black pepper (for vegetables)
—1 cup dry white wine
—Preheat oven to 400 degrees F.
—In a small bowl, combine the finely chopped sage, rosemary, and thyme with salt and pepper and set aside.
—Heat a frying pan with 1 tablespoon olive oil over medium-high heat. Once the pan is hot, brown the pork on all sides until golden brown all over, about 2 minutes per side with a little extra time on the top layer. Set aside to cool for a couple of minutes.
—Brush the top of the roast with an even layer of Dijon mustard, and follow that with an even coating of the fresh herb mixture.
—In a separate frying pan, heat 2 tablespoons of olive oil over medium heat and then saute the carrots, onions and fennel until slightly brown, about 3 to 5 minutes. Add salt and pepper and toss to coat.
—Place the roast in the center of a roasting pan or baking dish and surround with the sautéed vegetables. Pour one cup of dry white wine over the vegetables and bake in a 400-degree oven for about 50 minutes, until golden brown with an internal temperature of 160 degrees.
—Let pork rest for 3 to 5 minutes (maximum), and then cut into half-inch thick slices and serve.
[serves 4 to 6]
‘Autumn Is Here’ French Onion Soup
About this soup recipe, Amie says: “This recipe today is by far my favorite. Probably because we don’t make it super often (it’s a tad labor intensive). My second favorite, though, is Zuppa Toscana. It’s the only way I get my boys to eat kale!”
—3 tablespoons unsalted butter, cut into 3 pieces
—6 large yellow onions (about 4 pounds, halved and cut pole to pole into 1/4 inch-thick slices)
—2 cups water (plus extra for de-glazing)
—1/2 cup dry sherry
—4 cups low sodium chicken broth
—2 cups beef broth
—6 sprigs fresh thyme (tied with kitchen twine)
—1 bay leaf
—ground black pepper
ADDITIONAL INGREDIENTS NEEDED FOR CROUTONS
—1 small baguette (cut into 1/2 inch slices)
—8 ounces shredded Gruyère cheese (about 2 1/2 cups)
—Adjust oven rack to lower-middle position and heat oven to 400 degrees.
—Generously spray inside of heavy-bottomed large (at least 7-quart) Dutch oven with nonstick cooking spray.
—Place butter in pot and add onions and 1 teaspoon salt. Cook, covered, 1 hour (onions will be moist and slightly reduced in volume).
—Remove pot from oven and stir onions, scraping bottom and sides of pot.
—Return pot to oven with lid slightly ajar and continue to cook until onions are very soft and golden brown, 1-1/2 to 1-3/4 hours longer, stirring onions and scraping bottom and sides of pot after 1 hour.
—Carefully remove pot from oven and place over medium-high heat. Using oven mitts to handle pot, cook onions, stirring frequently and scraping bottom and sides of pot, until liquid evaporates and onions brown, 15 to 20 minutes, reducing heat to medium if onions are browning too quickly.
—Continue to cook, stirring frequently, until pot bottom is coated with dark crust, 6 to 8 minutes, adjusting heat as necessary (scrape any fond that collects on spoon back into onions).
—Stir in 1/4 cup water, scraping pot bottom to loosen crust, and cook until water evaporates and pot bottom has formed another dark crust, 6 to 8 minutes.
—Repeat process of de-glazing 2 or 3 more times, until onions are very dark brown.
—Stir in sherry and cook, stirring frequently, until sherry evaporates (about 5 minutes)
—Stir in broths, 2 cups water, thyme, bay leaf, and 1/2 teaspoon salt, scraping up any final bits of browned crust on bottom and sides of pot.
—Increase heat to high and bring to simmer. Then reduce heat to low, cover, and simmer 30 minutes.
—Remove and discard herbs, then season with salt and pepper.
—For the croutons: while soup simmers, arrange baguette slices in single layer on baking sheet and bake in 400-degree oven until bread is dry, crisp, and golden at edges, about 10 minutes. Set aside.
—To serve: adjust oven rack 6 inches from broiler element and heat broiler. Set individual broiler-safe crocks on baking sheet and fill each with about 1-3/4 cups soup. Top each bowl with 1 or 2 baguette slices (do not overlap slices) and sprinkle evenly with Gruyère. Broil until cheese is melted and bubbly around edges, 3 to 5 minutes. Let cool 5 minutes before serving.
Mini Carrot Cupcakes
About this recipe, Amie says, “I am all about vegetables in my desserts. I love pumpkin everything! But because you might be sick of PSLs by now, here is my favorite carrot cake recipe. And I always try to do dessert in miniature. It makes portion control so much easier! Until you eat 6 at a time.”
—1 1/4 cups all-purpose flour
—1/2 cup chopped walnuts
—1 teaspoon baking powder
—1/2 teaspoon baking soda
—1/2 teaspoon salt
—1/2 teaspoon ground cinnamon
—1/2 teaspoon ground nutmeg
—1/2 teaspoon ground ginger
—1/4 teaspoon ground allspice
—1 1/2 cups grated carrots
—2/3 cup vegetable oil
—1 cup granulated sugar
—3 large eggs
—1 teaspoon vanilla extract
—Preheat oven to 350 degrees F.
—Line two 24-cup mini-muffin pans with paper liners.
—Put the flour, walnuts, baking powder, baking soda, salt, and spices in the food processor and pulse until the nuts are finely ground.
—Whisk the grated carrots, vegetable oil, granulated sugar, eggs and vanilla in a large bowl until combined.
—Stir in the flour mixture until just combined.
—Divide amoung the muffin cups, filling each three-quarters of the way.
—Bake until a toothpick comes out clean, 10-15 minutes.
—Transfer to a rack and let cool 5 minutes, then remove cupcakes from pans to cool completely.
—Meanwhile, for the frosting: beat the confectioner’s sugar, cream cheese, unsalted butter with a mixer until fluffy. Beat in the lemon juice and almond extract.
—Pipe or spread the frosting onto the cupcakes and sprinkle with chopped walnuts.
Meanwhile, it wouldn’t be a designer feature week without a fantastic sale and a special Free-with-Purchase offer… so you’ll be excited to see what Amie has in store for you! Not only is her entire shop marked down 30% OFF throughout her entire feature week(sale prices will be valid through 11:59pm ET on Thurs 10/19)… but she also has this awesome deal in her shop all week long, as well! Spend $10+ in the Little Lamm & Co. shop, and get the following BRAND NEW KIT that just launched in her shop today — completely FREE!
About the AuthorSabrina is married to a hard-working man and has two rambunctious kids, nicknamed Captain and Sunshine. She spends every free minute creating at her crafty space. Digital layouts, hybrid layouts, project life and just anything memory keeping. She also loves to read, kickbox and go a bike ride.