Foodie Fridays: Garlic Butter Creamed Corn Chicken

One of my favorite sources for interesting recipes is the Half Baked Harvest website.  I have tried several that I have posted here on my blog, and have many more bookmarked to try in the future.  One recipe that I made a recently is Garlic Butter Creamed Corn Chicken, and once again I was not disappointed.  The recipe is pretty easy to make and quite a satisfying meal for a cold day.  As usual I made some minor changes based on what I had available.  I also prepared the chicken by tossing it with all of the coating ingredients in a large plastic bag, which is a quick and less messy way to combine everything.  Be careful not to overcook the chicken when browning (as I did) or it will become a bit dry.  Otherwise the recipe turned out quite well, and is one I will be making again.  I highly recommend checking out the website for even more great recipes!

Garlic Butter Creamed Corn Chicken

1 1/2 lb. boneless, skinless chicken breasts or thighs (I used chicken tenders)
2 T. olive oil
1 tsp. dried basil
salt and pepper to taste
1/4 C. flour
4 slices thick cut bacon, chopped (I used precooked chicken bacon)
1 small onion, diced
2 T. butter
2 C. frozen corn, thawed
2 cloves garlic, minced
1/4 tsp. cayenne pepper (or to taste)
3/4 cup dry white wine
1/2 C. water
1/2 cup heavy cream
1/2 cup grated Parmesan

Place the chicken in a large plastic bag.  Add 1 T. olive oil, basil, and salt and pepper to taste. Massage the chicken and spices together in the bag until the chicken is well coated.  Add the flour and toss with the chicken until the latter is well coated.

Heat a large skillet over medium-high heat.  If using chicken bacon, add the remaining olive oil to the pan and cook the bacon until crisp. Remove the bacon from the pan and drain onto paper towels.

Add the chicken to the pan and sear on both sides until golden, about 5 minutes per side. Remove the chicken from the pan.  Add the remaining olive oil to the pan now if you used regular bacon.  Add the onion and cook until fragrant, about 5 minutes.  Add the butter, corn, garlic, and cayenne. Cook another 5 minutes or until the corn is golden.

Reduce the heat to medium low and pour in the wine and water.  Add the chicken back to the skillet and bring to a simmer over medium heat.  Simmer the chicken for 10-15 minutes until cooked through.  Stir in the cream and Parmesan and cook a few minutes more until warmed through.  Remove from the heat and stir in the bacon.  Serves 6.

Foodie Fridays: Peppermint Muffin-Tin Cookies

Even though I did not have time to make cut-out cookies like gingerbread men or the marranitos I made last year, I decided I did have time to try these easy Peppermint Muffin-Tin Cookies from Food Network.  I have never made color-dyed cookie dough before so the minimal effort was worth it to attempt something new this year.  I must say I was surprised that these cookies were so easy to make even though they look complicated!  It is a bit of a chore to have to fill each muffin cup with tiny bits of the two dough colors to achieve the alternating colors, but this recipe only makes twelve cookies so it really does not take long.

The recipe suggests using a mixer, but I prefer to do all of my mixing by hand.  Other than ending up with a red hand thanks to the food coloring, mixing by hand worked just as well (the color wears off quickly but wear a plastic glove if you prefer).  I let my cookies cool in the pan a little too long and an offset spatula did not work to remove them, but fortunately I had a knife with a thin and flexible blade that did the trick.

I did find that these cookies are more festive than flavorful, although the mint extract does become more noticeable if you allow them to sit for a day.  If I make these again I might stir some crushed candy cane bits into the dough, and would definitely add a thin layer of chocolate ganache to the tops of the cookies before topping with the sprinkles to emphasize the Peppermint Pattie flavor more.  (The colors make these cookies suitable for Valentine's Day as well, so maybe I will try my improvements then.)  If you bake for the holidays I hope you had as much fun as I did making these!

Peppermint Muffin-Tin Cookies

2 1/2 C. flour
1/4 tsp. baking powder
1/4 tsp. salt
3/4 C. sugar
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
1 tsp. vanilla
1/4 tsp. peppermint extract
1 large egg
Red gel food coloring
12 York Miniatures Peppermint Patties, frozen
1/4 cup red and white sprinkles

Whisk together the flour, baking powder, and salt in a small bowl.  Beat the sugar and butter in a large bowl with an electric mixer, or in a stand mixer fitted with the paddle attachment, on medium speed until light and fluffy, about 5 minutes. Beat in the vanilla, peppermint extract, and egg.  Turn the mixer to low speed, add the flour mixture, and mix 1-2 minutes until completely incorporated.

Remove half of the dough and set aside.  Add 5-6 drops of the food coloring to the remaining dough in the mixer bowl and mix on low speed until completely incorporated (add more coloring if you want a more intense red - I did this accidentally by squeezing too hard on the bottle, but I like the intensely red color I got as a result!).

Alternating between the red and white doughs, spoon 8 heaping 1/4 teaspoon-sized pieces of dough (4 red and 4 white) into the bottom of each of the 12 cups of a standard muffin tin.  Press to flatten the dough so the red and white pieces intermingle and form a slight tie-dye look.  Place a frozen peppermint pattie on top of and in the middle of each dough round, pressing very gently into the dough but making sure it does not break through and touch the bottom of the pan.  Spoon 8 more heaping 1/4 teaspoon-sized pieces of dough (4 red and 4 white), alternating the colors, on top of each peppermint patty and press to flatten and completely cover the peppermint patties.

Sprinkle 1 teaspoon of the red and white sprinkles on top of the dough in each muffin cup to completely cover it.  Refrigerate until the dough is firm, about 1 hour (or freeze until firm, about 20 minutes).

Bake at 350 degrees for 13 to 15 minutes, until the edges just start to turn golden.  Let cool in the pan for 5 minutes, then use an offset spatula to remove the cookies from the pan to a wire rack to cool completely, about 30 minutes.  Makes 12 cookies.

This 'n That Thursdays: Gingerbread Treats for Christmas

Image from Brand Eating

While pumpkin spice may be a favorite for many, I am much more a fan of gingerbread spice, mostly because I love the combination of lots of ginger with cinnamon.  I am always on the lookout for gingerbread-flavored treats for Christmas, and this year I found several.  I recently purchased the OREO Gingerbread Sandwich Cookies shown above online as I was unable to find any locally.  I have yet to try them, but how bad could an Oreo cookie be, especially one flavored with my favorite spices?

Image from Hersheyland

I did manage to find a bag of KITKAT Gingerbread Cookie Miniatures Candy Bars a couple of weeks ago, and I am glad I got them when I did because they are all gone now!  The gingerbread flavor is subtle and they are a bit too sweet, but I liked them well enough for the holiday season that I would buy them again for Christmas next year.

Image from Amazon

I think my favorite gingerbread-flavored find this year is Twinings Gingerbread Joy, a black tea perfectly spiced with ginger and cinnamon that tastes and smells remarkably like gingerbread.  This is another product that I was lucky to find locally, as it is sold out here now.  I loved this tea so much that when I first tried it I had two cups in one day, something I never do!  I hope Twinings keeps making this tea every year for the holidays (I would even buy it at any time of the year).

If you love gingerbread as much as I do, you might want to give these products a try - if you can find them!  The only item I have had a hard time finding here is really good gingerbread man cookies, which are my husband's favorite.  I wish I had the time to bake them, but we are just too busy unpacking right now - maybe next year, if we are finally done unpacking by Christmas 2022!

Wish List Wednesdays: Talbots Reindeer Fair Isle Sweater

I mentioned in a previous post that I was on the hunt for a Christmas-themed sweater that did not fall into the category of "ugly Christmas sweater", and I do believe I finally found one!  The Reindeer Fair Isle Sweater ($89.50, but on sale for 40% off) from Talbots has the classic fair isle pattern around the bottom, cuffs, and neckline, but also features a subtle and sweet little reindeer sporting a fair isle sweater on the front.  I am always a sucker for clothing featuring animals, so for me this is the perfect Christmas sweater.  I also love the colors and the fact that it is mostly cotton.  Reviews mention that it is a lightweight sweater, but I actually prefer a less bulky sweater that can be worn as a second layer over a long-sleeved tee, so this should work well for me.  I have already placed my order - I just hope that it arrives in time for Christmas!

Wish List Wednesdays: Two Good Reads for the Holidays

Our holidays are particularly chaotic this year as we continue to unpack our moving boxes, but I still try to find a little time to relax with a good book when I can.  Currently I am reading two short story anthologies as I find it easier to quickly read one story at a time whenever I can fit in a short reading break.  I am really enjoying The Christmas Card Crime and Other Stories ($14.99 on Amazon) edited by Martin Edwards, which is one of his British Library Crime Classics featuring holiday-themed short stories written during the Golden Age of detective fiction.  If you are a fan of short mystery fiction, check out the other Martin Edwards anthologies here.

The other anthology I will be reading for the holidays this year is The Penguin Book of Christmas Stories: From Hans Christian Andersen to Angela Carter ($13.56 on Amazon), which is one of the Penguin Classics Hardcover books.  All of the stories have a Christmas theme, but the genres range from fairy tales to ghost stories, so this should be a fascinating read.  I intend to start this one on Christmas day, which I plan to spend quietly, doing as little work as possible and only engaging in cozy and enjoyable activities.  I hope your holiday plans include only fun activities as well!

Foodie Fridays: Spicy Lemon Butter Shrimp Scampi with Herbed Corn

The Half Baked Harvest website is always a good place to find great recipes, and this one for Spicy Lemon Butter Shrimp Scampi with Herbed Corn is a great example.  I modified the recipe slightly to suit our tastes, and to compensate for the fact that I did not have white wine or fresh corn, thyme, or chives.  The addition of corn makes this dish a tasty variation on shrimp scampi, and my husband and I both loved it.  We highly recommend that you give this recipe a try!

Spicy Lemon Butter Shrimp Scampi with Herbed Corn

16 oz. pasta (I used whole wheat farfalle)
1/2 C. butter (I used Country Crock Plant Butter Sticks w/Almond Oil)
1 shallot, minced
6 cloves garlic, minced
2 C. frozen corn, thawed
2 tsp. dried basil
1 tsp. chili powder
1/8 tsp. cayenne pepper
salt to taste (I used 1/2 tsp.)
24-32 oz. raw shrimp, peeled and deveined
1/2 cup dry white wine (I used water)
juice of 1 lemon
1/4 C. basil pesto (I used store-bought)
4 T. sliced scallions

Bring a large pot of salted water to a boil.  Cook the pasta according to package directions until al dente.

While the pasta cooks, melt together the butter, shallot, and garlic.  Cook 1 minute, until the garlic is fragrant. Add the corn, basil, chili powder, and cayenne.  Season with salt to taste.  Cook until the butter begins to brown around the corn, about 3-4 minutes.

Stir in the shrimp, tossing with the butter.  Pour in the wine and lemon juice and bring to a boil.  Cook until the shrimp is pink, 4-5 minutes.  Remove from the heat and stir in the pesto and chives.  Drain the cooked pasta and combine thoroughly with the sauce.  Serves 6.

Wish List Wednesdays: Republic of Tea Sip and Be Merry Holiday Gift Tea

I recently received a catalog in the mail from The Republic of Tea which included a free teabag for a Christmas black tea called Sip and Be Merry - smart marketing, because as soon as I tried it I decided I had to get a tin!  The Sip and Be Merry Holiday Gift Tea ($12.95 for 50) is a tasty black tea flavored with sweet blackberry leaves, natural caramel and vanilla flavors, and cardamom seeds.  It really does taste like Christmas in a cup!  This is a limited edition seasonal tea, so if you are interested you should order soon.  Hot tea is my favorite cold weather beverage, and I love a good flavored tea that is inspired by holiday spices, so I am really looking forward to having this tea for the upcoming holidays!

Foodie Fridays: Sausage White Bean Soup

I hope everyone had a great Thanksgiving!  Life is rather chaotic at our house right now as we continue to unpack moving boxes (we ended up moving over 1,000 items so this could take a while!).  Our Thanksgiving meal was very simple and relied a lot on store-bought prepared foods - I joked to my husband that we would be eating a very retro Thankgiving dinner as the menu included canned Ocean Spray cranberry sauce, Stovetop stuffing, and his favorite green bean casserole (made with Campbell's cream of mushroom soup of course as he would not have it any other way).  It was still enjoyable, because as my husband said, all the right flavors were there, from the precooked turkey breast with gravy from a jar to the supermarket bakery pumpkin pie with canned whipped cream!

We had our first hard frost here a couple of weeks ago, and I quickly went out to harvest my fall crop of lettuces, spinach, and some surprisingly late season basil before they froze.  I made my favorite pear salad several times with the baby lettuces, and was looking for a recipe that would use up some of the spinach and basil.  This Sausage White Bean Soup recipe caught my eye - it is easy, quick, and hearty, which makes it a great option for colder weather meals.  If you are looking for an alternative to turkey soup, try this one (although in my version I did use turkey sausage!).

Sausage White Bean Soup

1 medium onion, chopped
2 garlic cloves, minced
1 T. olive oil
1 12-oz. package Italian sausage, casings removed (I used Jimmy Dean Turkey Sausage Crumbles)
32 oz. chicken stock
2 15-oz. cans cannellini beans, drained and rinsed
1 pinch ground red pepper
1/2 tsp. salt
1/2 tsp. Italian seasoning
1/2 lb. fresh spinach
2 T. red-wine or sherry vinegar

Add the olive oil to a large soup pot over medium heat.  Sauté the onion until softened, about 4 minutes.  Add the garlic and cook one minute longer.

Shape the sausage into bite-sized meatballs and add to the onion mixture (no need to shape sausage crumbles - just toss them into the pot).  Cook until the sausage is browned on the outside, about 6 minutes (or just cook the sausage crumbles until heated through).

Add the chicken stock, beans, red pepper, salt, and Italian seasoning.  Simmer for about 20 minutes.  Stir in the spinach and simmer until wilted.  Add the vinegar and season with more salt and pepper to taste if needed.  Serves 4-6.

Wish List Wednesdays: Ann Taylor Horse Print Sweaters

I always enjoy finding a good animal print sweater when winter apparel becomes available.  This year's selections have not been as interesting as ones I have found in previous years, but I did find a couple of nice horse print sweaters on the Ann Taylor website.  The Horse Print Sweater ($98, but on sale today for 50% off) above seems a bit pricey for a mostly polyester sweater and may be too short for me as it is only 23 inches long and I am long-waisted, but for 50% off I am willing to order it and see how I like it.  The Horse Print Sweater Tee ($64.99, but on sale today for 50% off) shown below is a more usual 24 inches long and seems like a better deal, as it is all cotton and has two 5-star ratings.  I am hoping that I will like both of them enough to keep, as I love the pattern and find the colors of the long-sleeved sweater to be especially attractive.  I am still on the hunt for a nice patterned Christmas sweater that looks good without verging on ugly Christmas sweater territory - wish me luck!

Weekend Wardrobe: My Version of The Vivienne Files Common Wardrobe

I always enjoy reading The Vivienne Files blog for fresh ideas on how to create a wardrobe suited to individual tastes and preferences.  A case in point is a recent post about putting together a Common Wardrobe of twelve versatile pieces that all work well together.  I decided to see if I could come up with my own Common Wardrobe based on apparel from Coldwater Creek, one of my favorite clothing sites, in colors that suit my warm complexion and casual New Mexico lifestyle.

My color inspiration comes from one of my favorite Georgia O'Keeffe paintings called Rust Red Hills (shown above).  I love the simple abstract shapes and bold colors in this painting, and chose three colors from the painting that I thought suited my tastes well - a denim blue, a creamy white, and of course the rust color that dominates in this image:

Based on these color choices, here is The Vivienne Files-inspired 12-piece Common Wardrobe I came up with for myself:

Clockwise from top left: Vintage Washed Henley in Ranch Blue; Vintage Washed Henley in Copper; My Time Soft Knit Tee in Ivory; Marled V-Neck Sweater in Brown Multi; Vintage-Wash Solid Long-Sleeve Henley in Ranch Blue; Set the Tone Open-Front Cardigan in Midnight Navy; Timeless Denim Shirt in Light Wash; BestCotton Standneck Tee in Ivory; La Joya Burnout Tee in Blue Multi; The Creek Straight-Leg Jeans in Harbor Wash; Hidden Stretch-Waist Chinos in Cider; Denim Anywear ShapeMe Pants in Dark Indigo.

If I were starting my wardrobe from scratch I would most certainly want to start with these items!  While my choices may seem rather colorful for neutrals, I have never really been a fan of the more typical choices.  I find black to be too harsh, and grey does not suit my skin tone.  When the pandemic started I decided to let my hair go grey naturally, and now even the color brown does not seem to work as well with my salt-and-pepper hair color.  However, the above colors still work for me, as does the color olive, which I would add if I decided I needed a fourth color (although I am not sure how well olive works with rust - I may have to look into that!).

I think I will continue to explore options for my new favorite wardrobe colors next week, and perhaps do accessories in the future as well.  My real life wardrobe already has many similar pieces to this Common Wardrobe I created, and I may have to add the few missing pieces and try out the various apparel combinations this winter - who knows, I could become inspired enough to finally edit the rest of my clothing to a more manageable number!

Wish List Wednesdays: Hygge Collection Cozy Fireplace by Olivia Gibbs 500 Piece Jigsaw Puzzle

I normally prefer to buy 1,000-piece jigsaw puzzles because I like the challenge, but when I saw the Hygge Collection Cozy Fireplace by Olivia Gibbs 500 Piece Jigsaw Puzzle from KI Puzzles ($17.99 on Amazon), I just could not resist!  Not only is this cozy image perfect for a chilly autumn day, it even comes with a Wood Sage and Sea Salt scented candle to burn as you set about putting this cozy jigsaw puzzle together.  There are two other puzzles available in this Hygge Collection (both options can be viewed if you check out the link above) which also come with their own unique scented candle.  I can't wait to start working on this puzzle, sipping a hot cup of tea while enjoying the aroma of the scented candle!

Wish List Wednesdays: Williams Sonoma Peppermint Bark Dog Mug

We are only just getting started on unpacking our unbelievably huge amount of belongings that arrived not long ago from Georgia after we sold our house there, and I certainly do not need any more mugs, but how could a Dalmatian lover like myself possibly resist the Peppermint Bark Dog Mug ($12.95) from Williams Sonoma featuring their iconic Dalmatian?  The 19-ounce mug made of high-fired porcelain is perfect for the upcoming holiday season, and will probably be about the only holiday décor we will be able to find before Christmas at the relatively slow rate we are unpacking right now!  Somewhere in those piles of boxes are various tins from the Williams Sonoma Peppermint Bark collection, including the adorable Peppermint Bark Dog Tin, but for this year these mugs will be our Christmas Dalmatians.  Williams Sonoma has also introduced Dalmatian-shaped Bark Dog Marshmallow Mugtoppers, but I don't think I could bring myself to eat one - they are just too cute!

How could I possibly eat one of these cuties?

Foodie Fridays: Skillet Ricotta Pasta

I happened to have a bag of pumpkin-shaped pasta in my pantry, so I decided to use it to make a recipe for Skillet Ricotta Pasta on Halloween.  I also had the last of my garden zucchini and yellow squash to use up and substituted them for the broccoli in the recipe.  The only other change I made was to stir in some pesto instead of topping each serving with crushed red pepper flakes and grated Parmesan.  This is definitely a comfort food pasta dish, and made a great Halloween dinner.  Next time I will try it with the roasted broccoli, but the summer squash was really good and may actually turn out to be my preference.  And if you can find pumpkin-shaped zucchette pasta, I highly recommend it as the pasta of choice for this dish!

Skillet Ricotta Pasta

3 C. broccoli florets (I used diced summer squash instead)
2 T. olive oil
salt and pepper to taste
8 oz. short pasta
4 cloves garlic, minced
1 C. ricotta cheese
1 T. fresh lemon juice
½-¾ C. reserved pasta water
4 T. pesto (I used store-bought)
grated Parmesan cheese, for sprinkling

Place the broccoli florets (or summer squash) on a baking sheet and toss with 1 T. oil.  Season with salt and pepper to taste.  Roast at 425 degrees for 20 minutes, or until golden and slightly charred.

Cook the pasta according to package directions (remember to reserve some pasta water).

Heat the remaining 1 T. oil in a nonstick skillet over medium-low heat.  Stir in the garlic and cook for 1 minute.  Reduce the heat to low and stir in the ricotta cheese until it becomes creamy, about 4-5 minutes.  Season with salt and pepper.  Stir in the lemon juice and ½ C. pasta water until the sauce is smooth and silky, adding more pasta water if needed.  Stir in the pesto.  Taste the ricotta mixture and add more seasoning if needed.

Stir in the pasta and toss well to coat.  Toss in the roasted broccoli (or summer squash).  Top with grated Parmesan if desired and serve.  Serves 2-4.

Wish List Wednesdays: 1,001 Ways to Celebrate Christmas & Create Lasting Traditions Book

If you are looking for a way to get into the Christmas spirit, I highly recommend a little book called 1,001 Ways to Celebrate Christmas & Create Lasting Traditions ($16.95 on Amazon).  As the title states, this book lists 1,001 ways to celebrate Christmas, with ideas ranging from holiday recipes to festive activities to seasonal arts and crafts plus a whole lot more.  Each idea is presented in a short sentence or paragraph, and you can read as few or as many as you want as time and inclination permit.  Read them in order or skip randomly through the book - no matter how you proceed, these ideas are sure to get you in the holiday mood!

Last month was extremely busy for me, and I hope to do an On the Homefront post soon to get caught up on all that has been going on here, but the big news for now is that we sold our Georgia home and my husband has now officially made the move to Santa Fe!  We have a frightful amount of unpacking to do, but the majority of our belongings have arrived, and we can finally settle into becoming New Mexico residents.  Hopefully more information will be coming soon, but I really intend to get back to regular posting now!  I hope you all had a fun Halloween and are looking forward to all of the upcoming holidays.

Foodie Fridays: Cheesy Yellow Squash Mash "Polenta" with Roasted Tomatoes, Pesto, and Fried Halloumi

I wish I could have come up with a shorter name for this recipe, but despite the cumbersome moniker this main dish is relatively easy to make and is really tasty!  My original inspiration was a recipe for Cherry Tomato Pesto Polenta with Fried Halloumi from the Half Baked Harvest website.  For some reason I cannot remember, I decided to buy a block of halloumi cheese and was looking for a way to use it.  While I liked the idea of serving this cheese with polenta, I happened to notice the overabundance of yellow squash from my garden one day and had a sudden brainwave moment - the cheesy yellow squash mash recipe that I often make to use up yellow squash was quite similar in taste to polenta and would be a perfect substitute!  Also, when I cook fresh tomatoes I prefer to roast rather than sauté them, so I decided to roast a bunch of small tomatoes from my garden for this recipe.  The only things that stayed the same from the inspiration recipe were the pesto and the fried halloumi cheese!

If you are starting from scratch this recipe may seem overly complicated, but I often make large batches of both the yellow squash mash and the roasted tomatoes to use up the abundant produce from my small vegetable garden, and I always have refrigerated store-bought pesto in the fridge, so it was quite easy for me to pull this recipe together quickly.  The substitution of the yellow squash for polenta was so successful that I will be looking for other ways to use this trick - maybe replacing the grits in my husband's favorite shrimp and grits?  I will let you know how that turns out (and if my husband is still speaking to me if I do that to him!).

Cheesy Yellow Squash Mash "Polenta" with Roasted Tomatoes, Pesto, and Fried Halloumi

6-8 medium yellow squash, cut into 1-inch chunks*
1 tsp. salt
1/2 C. shredded Cheddar
1/2 C. grated Parmesan
2 T. pesto (plus more for garnish)
2 pints cherry or grape tomatoes
4 T. olive oil
1/2 tsp. salt
5 sprigs fresh thyme (or other fresh herbs)
1 T. garlic-infused oil
8 ounces halloumi cheese, cut into 8 slices

Place the squash into a 4-quart stock pot and fill the pot about two-thirds full with water.  Cover and bring to a boil.  Reduce the heat to medium-low and simmer until the squash is very tender, about 20-30 minutes depending on the size and toughness of the squash.

Remove from the heat and drain thoroughly in a colander.  Return the squash to the pot and add the salt.  Using an immersion blender, purée the squash until smooth.  Add the cheese and pesto and stir until the cheese melts completely.

While the squash is boiling, line a rimmed baking sheet or pan with foil and/or coat the bottom with a thin layer of olive oil (about 1 T.).  Add the tomatoes in a single layer.  Season with salt.  Place the thyme springs over the top and drizzle with 2 T. olive oil plus the garlic-infused oil.  Roast at 400 degrees for 15-20 minutes.  Remove from the oven and discard the thyme.

Heat the remaining 1 T. olive oil in a large skillet over medium heat.  Add the halloumi cheese and cook until golden, about 3 minutes per side. Remove from the skillet.

To assemble, divide the squash mash among 4 bowls.  Top each bowl with roasted tomatoes and fried halloumi cheese slices.  Warm the pesto and drizzle over the top of the cheese slices.  Serves 4.

Foodie Fridays: Almond Flour Peach Crumble

I had a few peaches in the fridge that needed to be used as soon as possible, so I decided to make a quick and simple Almond Flour Peach Crumble which, as the name suggests, uses almond flour instead of wheat flour.  I have already posted a similar recipe here, but this one is just as easy to make and includes my favorite spice, cinnamon, as the main flavoring.  Crumbles are the perfect dessert for cooler fall weather, and I intend to try the recipe with other fruits, such as blueberries or apples.  I wonder if it is possible to make a pumpkin crumble?

Almond Flour Peach Crumble

4 peaches, diced
1 T. cinnamon
3 T. coconut or brown sugar
1 C. almond flour
2 T. cold butter, cubed
2 T. coconut or brown sugar

Combine the peaches, cinnamon, and 1 T. sugar and place in a 9-inch pie plate.  Rub together the almond flour, butter, and 2 T. sugar with your fingers until crumbly.  Sprinkle evenly over the peaches.

Bake at 375 degrees for 25 minutes until the topping is slightly golden.  Cool slightly and serve with whipped cream or ice cream if desired.  Serves 4.

Note: Be sure to refrigerate any leftovers, as almond flour does not keep for long at room temperature.

Wish List Wednesdays: Fixin' for Foxes Sweater from Coldwater Creek

Happy first day of fall, everyone!  We have endured an especially long, hot, and surprisingly wet summer this year in New Mexico, with an unexpected heat wave for the past two weeks, but yesterday it finally cooled off and it really does feel like fall today.  This time of year just about everyone starts thinking about getting cozy for the upcoming cooler weather, and I am no exception.  I would like to add one new sweater to my wardrobe for the season, and I think this Fixin' for Foxes Sweater ($79.95-$89.95) from Coldwater Creek is the one.  I love the dark peacock blue color, and the allover fox print looks quite autumnal to me.  The sweater is a 100% cotton fine-gauge knit that makes it the perfect weight for fall weather.  What a great new addition to my fall wardrobe this pullover sweater would be!

Wish List Wednesdays: Charles Wysocki Trick or Treat Hotel 1000 Piece Jigsaw Puzzle

My life has been extremely busy this summer, as my husband and I have finally listed our Georgia house for sale and we are gearing up at long last for getting my husband and the rest of our considerable belongings moved to our New Mexico house.  He is in Georgia and in charge of getting the house sold and our possessions moved, while I am in charge of supervising improvements to our New Mexico house so that everything we decide to move will have a place to go.  We are also installing solar panels and a wood-burning stove to improve the energy efficiency of this house, enclosing a small porch so that we can store wood for the winter to use in the new stove, and getting a number of maintenance issues taken care of that were postponed from last year until the COVID vaccine became available.

Needless to say, neither one of us has much time for leisure activities right now, so I have not had a chance to work on many jigsaw puzzles.  However, I did find a new one I look forward to piecing together this fall.  The VNVNE Charles Wysocki Trick or Treat Hotel 1000 Piece Jigsaw Puzzle ($35.99) is a bit pricey for a puzzle, but no one captures the mood of a season better than Charles Wysocki, and this Halloween edition is truly a delight!  A little bit spooky but mostly nostalgic (the latter is a trademark of Wysocki's works), the intricate detail of the images in this puzzle will make it so much fun to work on, just to see each image come into focus as it is pieced together.  Go to the Amazon link and zoom in on the image to take a closer look at this artwork.  I could spend hours just hunting for each tiny detail - if I had the time!  (BTW, you can find this puzzle for a better price here.)

Wish List Wednesdays: Land's End Women's Cotton Poplin Peasant Shirt in Ivory/Rubellite Hens

 

I have not been buying much new clothing lately because the resurgence of the Covid virus is once again limiting any outings where I would wear new apparel, but when I saw the fun Cotton Poplin Peasant Shirt in the Ivory/Rubellite Hens print from Land's End I just could not resist!  This casual and comfortable top is quite appropriate for just wearing around the house, and the fact that it is currently on sale for only $19.98 is a great reason to purchase it now.  Sometimes just wearing something fun and amusing is all I need to brighten my day, and this shirt is a perfect example!  Have you found yourself more drawn to clothing in fun colors and prints lately too?

Foodie Fridays: Kitchari

 

I recently tried a recipe for a dish called Kitchari that was so good I just had to share it on my blog! I originally found the recipe on one of my favorite YouTube vlogs by Isabel Paige (who also has an online cookbook which includes this recipe and is available for purchase here).  It takes a little time to make, but it is very easy to put together and is quite tasty in addition to being very nutritious.

Of course I made a few changes based on my own preferences and what I had on hand.  I did not have ground fenugreek but read that ground fennel is an acceptable substitute, so I used that instead (which meant I had double the fennel, both seed and powder, but I love dried fennel so I did not mind).  I also used spinach instead of kale, and added some dried fruit just because I had a bit left and wanted to use it up (it turned out to be a great addition).  Isabel Paige also includes a recipe for Spiced Cashews to add as a topping, but I just used cashews I already had on hand (if you want her recipe you will have to buy her cookbook - I promise it is worth purchasing, especially if you are interested in low-cost healthy vegan recipes).  This porridge-like dish can be eaten for breakfast, lunch, or dinner, and is quite a satisfying meal at any time of day.  I have a feeling I will be making it a lot as the weather cools down!

Kitchari

1 C. dried lentils
1⁄2 C. long-grain brown rice
1 T. freshly grated ginger
1 medium onion, diced
5-6 cloves garlic, minced
2 T. cumin
1 tsp. coriander
1 tsp. fennel seed
1 tsp. ground fenugreek (I used ground fennel)
1 tsp. turmeric
1 tsp. sea salt
5 C. water (I used 4 C. unsalted vegetable stock plus 1 C. water)
1 vegetable bouillon cube (I used Knorr Vegetable Bouillon)
3 cups kale or spinach (I used twice as much)
1⁄4 C. finely shredded unsweetened coconut
1/2 C. raisins or other dried fruit (optional)
1⁄4 cup chopped cilantro leaves (optional)
cashew pieces for topping (optional)

Soak the lentils and rice in 10 cups of water for 2 hours.  Pour them through a colander and add to a pot along with the ginger, onion, and garlic.  Stir in the spices, water, and bouillon cube.

Bring to a boil over medium heat, cover, and reduce the heat to medium-low.  Simmer for 35-45 minutes, stirring occasionally, until the lentils are tender but not mushy and most of the liquid has been absorbed.  (You may need to add more water if the mixture becomes too dry or begins to stick to the bottom of the pan.)

Stir in the kale, coconut, and dried fruit if using, then remove from the heat and let stand for 5 minutes. Serve warm, scattered if desired with cilantro and cashews.  Serves 6.

Wish List Wednesdays: At Home with Books Jigsaw Puzzle from Bas Bleu

It has been quite a while since my last post (I have been extremely busy lately getting ready for the long-delayed completion of our move from Georgia to New Mexico) but I am going to try to get more posts out for the month of September.  Let's start with a fun jigsaw puzzle!  The At Home with Books Jigsaw Puzzle ($16.95) from Bas Bleu is quite reasonably priced and features an image of a secret room behind a wall of books - just the sort of room I wish I could have in my own home!  I have already purchased this puzzle and only recently started to put it together.  If you like a good challenge and enjoy jigsaw puzzles with a cozy feel, then I highly recommend this one.

Foodie Fridays: Garlic Butter Shrimp and Corn Sheet Pan Dinner

Is anyone else having trouble with Blogger's latest "improvements"?  It looks like I can still create posts, but I am unable to edit my blog page properly, which is why so many sections have been out of date and/or have changed significantly in appearance!  This problem happened briefly about a week ago but was fixed later on the same day.  Four days ago the problem returned, and it is still not fixed.  I have sent feedback to Blogger every day since this started, but as yet no change.  I will still post whenever I have time, but my blog page maintenance may never recover!

Anyway, I wanted to post a recipe I tried recently for Garlic Butter Shrimp and Corn Sheet Pan Dinner because it is really delicious!  This easy sheet pan dinner is a great summer meal if you don't mind turning the oven on for a while.  I actually made this late at night and then reheated it for dinner the next day in the microwave so that I did not overheat my kitchen, and it was still quite tasty.  I did not think this dish needed the feta cheese (I did not use it and did not miss it), but I am not a big fan of feta so you decide if you prefer to add it.  In my opinion an onion would have been just fine as a substitute for the fennel, but again fennel is not a favorite of mine so you decide if it is worth using (I did like the addition of the fennel fronds).  I decreased the amount of shrimp used in the recipe because I only had half of the amount called for, and it seems to be just fine with the lesser amount.  And I served it both with and without basil and it tastes great both ways, but the basil is a good flavor addition so I recommend it.  This recipe is so good that I can't wait to make it again, so please give this one a try!

Garlic Butter Shrimp and Corn Sheet Pan Dinner

4 ears of corn, shucked and kernels removed (about 2 C.)
1 fennel bulb, cored and thinly sliced, plus 1/4 C. fennel fronds
1 T. olive oil
3/4 tsp. kosher salt
6 T. unsalted butter, melted
4 cloves garlic, minced
zest of 1 lemon, plus wedges for serving
12 oz. large peeled and deveined shrimp, tails removed
1 pint (about 10 oz.) cherry tomatoes
1/2 C. crumbled feta (optional)
1/2 C. lightly packed fresh basil leaves, torn (optional)

Toss the corn, fennel, olive oil, and 1/2 tsp. salt in a nonstick baking pan until evenly coated and combined.  Spread into an even layer.  Roast at 425 degrees until crisp-tender and starting to brown in spots, tossing halfway through, about 8 minutes.  Remove from the oven.
 
Stir the melted butter, garlic, lemon zest, and 1/4 tsp. salt together in a medium bowl until combined.  Add the shrimp and tomatoes and toss to combine.  Spread the shrimp mixture on top of the corn and fennel and roast until the shrimp are opaque throughout and the tomatoes start to burst, about 6 minutes.

Top with the reserved fennel fronds, feta, and basil. Serve with lemon wedges for squeezing.  Serves 4.

Note: I used frozen corn instead of fresh, and omitted the red pepper flakes from the original recipe.  I had about 3 cups of leftover sliced, roasted yellow squash (about 2 medium) which I combined with the shrimp and tomatoes.  Also, most of my tomatoes did not burst on their own so I pierced each one with a knife at the end of cooking - next time I will probably just cut them in half first.

Foodie Fridays: Lettuce Soup

If you ever find yourself trying to find ways to use up an abundance of lettuce from your garden, as I did earlier this summer, you might want to give this recipe for Lettuce Soup a try.  It is really very tasty, especially with the addition of tajin seasoning to give it more of a flavor boost.  The only problem I ran into was that some of the older lettuce leaves were rather fibrous and ended up getting tough strands tangled around the blade of my immersion blender so tightly that I had to use a knife to remove them.  They were not hard to remove, but if you want to avoid this problem then do not use the tougher leaves.  It will soon be time to try planting a fall crop of lettuce, which will hopefully be successful so that I can make this soup recipe again!

Lettuce Soup

1 C. chopped onions, scallions, and/or shallots
1 garlic clove, minced
4 T. butter
3/4 tsp. ground coriander
3/4 tsp. salt
1/4 tsp. black pepper
1 lb. cooked small white-skinned potatoes, diced
8 C. (3/4 lb.) coarsely chopped lettuce (any kind, preferably green)
3 C. water
1 tsp. tajin seasoning

Cook the onions and garlic in the butter in a 4- to 5-quart heavy pot over moderately low heat, stirring, until softened, for 3-5 minutes.  Add the coriander, salt, and pepper and cook, stirring, for 1 minute.  Stir in the potatoes, lettuce, and water and bring to a boil, then reduce the heat and simmer for 10 minutes.

Purée the soup with an immersion blender (or in batches in a regular blender).  Bring the soup to a simmer, then whisk in the tajin seasoning plus salt and pepper to taste if needed.  Serves 4.

Foodie Fridays: Creamy Cauliflower and Chickpea Curry

My life has been crazy busy lately, which is my only excuse for posting this recipe much later than I meant to.  I actually made a modified version of this Creamy Cauliflower and Chickpea Curry recipe weeks ago when my husband was here.  He has been back in Georgia for a while now getting our house there ready for sale so he can finally join me in New Mexico for good.  Meanwhile, we have gotten several projects started on our house here.  Right now we are having built-in shelves added to two rooms for my husband's books and collectibles.  We are also in the process of getting approval from the electric company for the addition of solar panels, and in September a wood-burning stove will be installed in my husband's office space.  All of this activity is keeping me too busy to post here very often, but I did want to get this recipe done as it is really tasty and would be especially good when the weather finally starts to cool off a bit.  Give it a try when you get the chance, and I hope you enjoy it as much as we did!

Creamy Cauliflower and Chickpea Curry

1 onion, cut into chunks
3 bell peppers, cut into chunks
1 head cauliflower, cut into florets
1 can (14 oz.) chickpeas, rinsed and drained
3-4 T. olive oil
4 cloves garlic (2 tsp. minced)
1 inch piece of ginger (2 tsp. minced)
1 T. curry powder
1 tsp. cumin
1/2 tsp. garam masala
1/4 tsp. turmeric
1/4 tsp. chili powder*
1/4 tsp. salt*
1 can (14 oz.) diced tomatoes
1 can (6 oz.) tomato paste
1 C. water
1 can (14 oz.) full fat coconut milk
1/2 T. coconut sugar (optional)

Combine the onion, bell peppers, and cauliflower in a roasting pan.  Toss with 2 T. olive oil and 1/4 tsp. salt.  Roast at 425 degrees for 15 minutes.  Add the chickpeas to the pan and roast 15 minutes longer.  Turn off the oven, open the door a few inches, and let the vegetables sit in the oven until needed.

Heat 1-2 T. oil in a large pan over medium heat.  Add the garlic and ginger and cook for one minute, stirring to prevent burning.  Add the curry powder, cumin, garam masala, turmeric, chili powder, and salt.  Cook for 30 seconds until fragrant, adding a little more oil if the mixture gets too dry.

Stir in the tomatoes, tomato paste, and water and cook for a few minutes.  Add the coconut milk and let simmer for 10-15 minutes.  Stir in the roasted vegetables and chickpeas and heat through.  Taste for seasoning and add more salt if needed.  If your canned tomatoes are a bit bitter like mine were, add coconut sugar to taste if desired (I added 1/2 tsp.).  Serve with rice or naan bread.  Serves 4-6.

*I used 1/2 tsp. tajin seasoning instead of the chili powder and salt.

Foodie Fridays: Eggplant Stir-Fry

I happen to love eggplant, especially the long, thin Japanese eggplant, which is less bitter, more tender, and easier to cut up than the larger Italian eggplant.  This is the time of year when Japanese eggplants are easiest to find in grocery stores, and a recipe I found recently for Eggplant Stir-Fry is an excellent way to use them.  I modified the recipe slightly by adding mushrooms and tofu, which turns it into a main dish, but these additions are of course optional.  The stri-fry sauce is quite good, and I would use it in any stir-fry dish - much better than bottled sauces!  If you love eggplant as much as I do, I highly recommend giving this recipe a try.

Eggplant Stir-Fry

1/4 cup hoisin sauce
3 tablespoons low-sodium soy sauce
1 tablespoon sesame oil
1 tablespoon rice vinegar
5 tablespoons canola oil
3-4 Japanese eggplants, cut into half moons
8 oz. mushrooms, sliced
3 cloves garlic, minced
4 scallions, very thinly sliced, plus more for garnish
1 tablespoon peeled and minced fresh ginger from a 1 1/2 inch piece
1 block (8 oz.) firm tofu (plain or flavored), cubed
1 tablespoon cornstarch
Toasted sesame seeds for garnish

In a small bowl, whisk together the hoisin sauce, soy sauce, sesame oil and rice vinegar.  Set aside.

In a large sauté pan or wok, heat 3 T. oil over high heat.  Add the eggplant and stir-fry for about 6 minutes.  Stir in the mushrooms and continue to stir-fry until the vegetables are tender, about 6-10 minutes depending upon how tender your eggplants were (add more oil as needed to soften the eggplant).  Transfer the vegetables to a plate or bowl and set aside.

Return the pan to high heat and add 2 T. oil.  Add the garlic, scallions, and ginger and stir-fry until fragrant, about 30 seconds.  Stir in the eggplant mixture and tofu.  Add the hoisin sauce mixture and stir to coat the vegetables.

In a small bowl, whisk the cornstarch into 3 T. water to make a slurry. Add it the pan and stir until the sauce is thickened, about 30 seconds. Transfer to a serving bowl and garnish with sesame seeds and additional scallions.  Serve over white, brown, or cauliflower rice.  Serves 3-4.

Wish List Wednesdays: Purple Pastures Lavender Farm Lavender Dryer Sachets

I found the Purple Pastures Lavender Farm Lavender Dryer Sachets ($3.88) at Walmart by chance when I was looking for cedar sachets to put in our closets.  Since I love lavender and these dryer sachets are relatively inexpensive, I decided to give them a try.  I have to say this was one of the best decisions I have ever made!  There are fours sachets to a box, and each one is good for ten loads of laundry.  I used one when I washed sheets, and the sheets came out lightly fragrant with lavender scent.  The fragrance was not overwhelming and is quite pleasant.  I will be buying these again as soon as I get back to Walmart - I just hope they have more left!

Foodie Fridays: Baked Feta with Honeyed Strawberries

Not long ago I posted the popular TikTok Recipe for Baked Feta Pasta, which I greatly enjoyed.  Recently I found a recipe, inspired by this pasta dish, for Baked Feta with Honeyed Strawberries.  I was not quite sure what to expect, but it sounded intriguing so I had to try it.

Preparation of this dish was quick and easy, and I discovered that it makes an excellent topping for English muffins.  Simply spread some of the cheese on a muffin, top with a spoonful of strawberries, and be prepared for a lovely taste sensation!  The only change I made was to add some cinnamon, which is of course optional but highly recommended.  I had never roasted strawberries before, and was pleasantly surprised by the jammy, intense strawberry flavor.  I will certainly make this recipe again, and will try making plain roasted strawberries as well!

Baked Feta with Honeyed Strawberries

1 lb. fresh strawberries, halved
1 T. olive oil, plus more for drizzling
3 T. honey
1/2 tsp. cinnamon, or to taste
salt and pepper to taste
1 block (8 oz.) feta cheese

Add the strawberries to a 9x13-inch baking dish.  Drizzle with the olive oil and honey.  Sprinkle on the cinnamon plus salt and pepper to taste.  Gently toss to coat, then spread the strawberries out into a single layer.

Roast at 350 degrees for 25 minutes.

Remove from the oven and nestle the feta block in the center.  Drizzle the feta with a little olive oil, then return to the oven.

Roast for another 25-30 minutes, until the berry juices start to thicken slightly and the feta starts to brown.  (Even if the feta does not brown, as mine did not, DO NOT overbake or the sugars will start to burn!)  Let cool for a few minutes before serving with bread or crackers.  Serves 4.