20 Favorite Holiday Recipes. Happy Thanksgiving! We're taking the day off, but since it's an American holiday, we wanted to preschedule something fun for everyone to read. Here's a list of our favorite holiday recipes, including these super easy pie crust cookies. This creamy kale, brussels and cranberry salad packs a lot of flavor and nutrition for a perfect side. Duchess sweet potato casserole is tasty alternative to regular mashed potatoes, and it's really pretty! This orange cranberry margarita is one of Elsie's favs! If you're making your first turkey or just wanting to perfect your method, check out Emma's foolproof turkey and gravy tips. Brussels sprouts are a must. For all the crème brûlée fans out there, this recipe is made with sweet potatoes and toasted marshmallows. Treat your guests to Prosecco and cranberry mimosas.
Need another salad idea? You can't go wrong with bacon and bourbon stuffing. Mini pumpkin pies would be a cute addition to a place setting or you could give them as gifts! Need a side dish? Easy Pumpkin Curry. Oh man, I love a good curry. Trey and I have a spot in Springfield (Thai Express for all you locals!) Where they know our order without us having to say it—two orders of red curry with tofu. Sometimes I get extra veggies and no rice but other than that, it's always the same. But this post isn't about red curry, or take out. It's about a super easy pumpkin curry that you can throw together in minutes at home. And you can serve this over any rice (I used brown long grain basmati here) with sautéed vegetables or prepared tofu.
Easy Pumpkin Curry, serves two. 8 oz. pumpkin puree1/2 onion2 cloves of garlic1 tablespoon olive oil or ghee1 can (13.5 oz) coconut milk1/4 teaspoon cardamon1/2 teaspoon cumin1/4 teaspoon nutmeg1/8 teaspoon cinnamon1/8 teaspoon paprika1/2 teaspoon cayennesalt + pepper to tastecilantro and pumpkin seeds (pepitas) to serve Mince the garlic and finely chop the onion. Pour the sauce over rice, vegetables, or tofu (or all three). Oh man, I love a good curry. Slow Cooker Blissful Butternut Squash Soup.
This is the easiest, creamiest, yummiest Fall crock pot soup recipe – perfect for all you butternut lovers out there! Using only a few ingredients and very minimal prep, you will have yourself a creamy, dreamy winter squash soup to satisfy your soup loving soul. It's also gluten-free and vegan which is great if you have dietary restrictions at home. This soup was a huge hit at home yesterday! I had half the butternut and half the buttercup left over from the Roasted Winter Squash Medley recipe I posted this week, and decided to make a soup with it in the slow cooker.
But it was early, and I was feeling lazy and didn't feel like peeling it so as an experiment I did this in the slow cooker with the skins on much like you would if you roasted it in the oven. This was so EASY, the squash came off the skins with a spoon in minute once it was cooked! I didn't completely immerse the squash in broth, instead I just put 2 cups along with the shallots and turned it on 4 hours high. Ingredients: 20 Recipes to Celebrate Pumpkin Season.
We know you can't escape pumpkin in the fall, from the piles of pumpkins outside grocery stores to the towering cans of pumpkin purée inside. And while pumpkin is used in a lot of sweets and baked goods, we love how it can be used just like other hard squash in stews and chilis. Here are 20 recipes to help you eat pumpkin all day long!
1. How To Make Perfect Pumpkin Muffins These pumpkin muffins are flavored with the classic spices of cinnamon, ginger, nutmeg, and cloves, and they freeze beautifully for quick breakfasts or on-the-go snacks. 2. Pumpkin, beans, corn, peppers, and turnips come together in this hearty vegetarian chili that has a touch of sweetness from cinnamon and cornmeal. 3. Roasting is one of the easiest ways you can cook a pumpkin. 4. This beautiful, impressive pumpkin pie gets topped with billowy clouds of meringue before it's toasted to golden-brown perfection on top. 5. 6. 7. Fill whole-wheat tortillas with puréed pumpkin, sautéed onion and peppers, and mozzarella. 8. Low Fat Pumpkin Bread With Pepitas.
The day was cool and crisp, perfect for baking pumpkin bread and the sweet scent of pumpkin spices that warmed my kitchen made me realize just how much I love October. This bread is super moist and low fat, without all the added fat you usually find in store bought quick breads. If you can't find canned pumpkin, make your own or use butternut squash instead. Low Fat Pumpkin Bread With PepitasSkinnytaste.comServings: 16 slices • Serving Size: 1/2 inch thick slice • Points +: 3 pts • Smart Points: 4Calories: 103 • Fat: 2.2 g • Protein: 2.1 g • Carb: 18.7 g • Fiber: 0.7 g • Sugar: 10.2 g Sodium: 280.5 Ingredients: 1 1/2 cups pumpkin puree (homemade or canned)1 1/4 cups unbleached all purpose flour3/4 cup sugar 1 tsp baking soda2 tsp pumpkin pie spice1/2 tsp nutmeg 1/4 tsp cinnamon1/4 tsp salt2 tbsp vegetable oil2 large egg whites1 1/2 tsp vanilla extractbaking spray2 tbsp pepitas Directions: Preheat oven to 350°.
Add flour mixture, then blend at low speed until combined. Prosecco and Cranberry Mimosa. Last year for Friendsgiving I made Cranberry Jello Shots, and I decided to keep the cranberry tradition running for this year's cocktail. Prosecco Cranberry Mimosa, serves one. Proseccocranberry juice thymefresh cranberries There is much debate on the proper proportions for a mimosa. I believe half Champagne, half juice is technically correct.
In my opinion, the 2 parts Champagne (and in this case, Prosecco) to 1 part juice is the best version. It's less sweet and deeeelicious. Garnish with a few pieces of thyme inside the glass and a few cranberries on a stick. Need a mocktail version? Choose between sparkling juice (I used peach) and ginger ale to replace the Champagne or Prosecco. I always make the cocktail for our family Thanksgiving too. Cheers!! Credits// Author and photography: Elsie Larson. Apple cider waffles with salted caramel drizzle — the farmer's daughter. Directions: 1) In a large bowl, mix together all of your dry ingredients. 2) In a separate bowl, whisk your eggs until they're frothy. Then whisk in milk, apple cider, oil and vanilla. 3) Gradually add your wet ingredients to your dry, and mix until just combined. 4) Heat up waffle iron.
Spray with cooking spray if needed once it's warmed up. Pour batter onto the hot waffle iron. Directions: 1) In a large saucepan, heat your sugar over medium high heat. 2) Gently start swirl the pan once the sugar starts to melt, but don't stir. 3) Simmer until the sugar is completely dissolved and starts to turn an amber colour. 4) Wait until it's just a bit darker than the initial yellow colour, and then quickly add your butter, heavy cream and salt. 5) Remove from heat and allow to cool down to room temperature before serving or placing in the fridge to store.
(*It will keep for about 2 weeks in the fridge) Vegetarian Recipe: Pumpkin Chili — Recipes from The Kitchn. This recipe happened because my favorite cooking reference, Google, totally failed me. It was Halloween and I was inspired. Pumpkin chili was on the menu. One of our children was a vegetarian and it seemed like a wonderful, hearty solution.
But I had no recipe and Google was no help. I even looked through actual cookbooks. Every version I found contained meat, pumpkin purée, or both. But I'm sort of a chicken, so I called my friend Gabrielle, an actual chef with lots of experience in vegetarian kitchens, to ask if my idea was gross. Over the years, I've kept track of what went into the pot. Our meat-eating friends never notice the lack of animal protein in my pumpkin chili. Pumpkin Chili Serves 8 to 10 Peel the pumpkin or squash and cut into 1-inch pieces. Peel the turnips and cut into 1-inch pieces. In a large Dutch oven or soup pot (it should hold at least 6 quarts), heat the butter and olive oil over medium heat. Add the broth, diced tomatoes, beans, and corn.
Recipe Notes. Bacon and Bourbon Stuffing. I'm not sure if you should pick favorites but, this was my favorite dish at Friendsgiving this year. I mean, come on, it's got bacon, bourbon and bread. What's not to love?! My only regret was not making more because it sure went fast. Which is the best compliment any cook can receive. Bacon & Bourbon Stuffing, serves 8-10 as a side dish. 2 loaves of french bread, around 10-11 heaping cups (I used one white and one wheat)12 ounces cooked bacon (reserve the cooking fat)2 apples (granny smith preferred)1 onion5-6 celery stocks4 cloves garlic1 tablespoon chopped sage1 tablespoon chopped thyme1 tablespoon chopped parsley2 tablespoons bourbonsalt + pepper2 cups vegetable (or chicken) broth4 eggs Cut up the loaves into small cubes and lay out on a large baking sheet for at least 3 hours (or overnight) so the bread can dry out.
Cook the bacon and cut into small bite size pieces. If you're not feeling the bourbon feel free to swap it out for apple cider vinegar. Fettuccine with Roasted Butternut Squash, Brown Butter & Sage Recipes from The Kitchn. Other than that, there's really nothing complicated about this dish! Browning the butter and crisping the sage can be done in the time it takes the pasta to cook. A sprinkle of pine nuts and a snowy layer of parmesan on top of each bowl are the final touch.
Make it. Eat it. Love it. Fettuccine with Roasted Butternut Squash, Brown Butter & Sage Serves 4 1 small butternut squash, about 2 pounds1/2 pound fettuccini noodles 4 tablespoons unsalted butter10-15 whole sage leaves, sliced cross-wise into very thin ribbons1/8 teaspoon nutmeg1/3 cup cup pine nutsParmesan cheeseSalt and pepper to taste Heat the oven to 450°F. Peel the squash, scrape out the seeds, and cut it into 1/2-inch cubes. Bring a large pot of water to a boil and cook the pasta with a generous amount of salt for 7-9 minutes, or according to package instructions.
While the pasta is cooking, melt the butter in a large skillet over medium heat. Transfer the pasta into a large serving bowl or individual pasta bowls. Notes: Pasta with Butternut Squash, Sage, and Pine Nuts. The thing that makes this pasta a little different is the step of pan-frying all the ingredients together. This deepens all the flavors and gives the pasta that slightly crispy, browned taste that you find in Chinese pan-fried noodles.
It also is a very hospitable dish; leave out the cheese and you can feed it to your vegan friends. Overall, this makes a heavenly plate of pasta - and I can hardly take credit for it. The chef at my wedding executed it brilliantly. Pasta Pan-Fried with Butternut Squash, Fried Sage, and Pine Nutsfeeds 4 1 medium butternut squash1 small sweet onion, peeled and diced3 cloves garlic, mincedOlive oilSalt and pepper1/2 cup fresh sage leaves1 pound farfalle pasta3/4 cup pine nuts, toasted4 ounces high quality Parmesan, shredded or shaved (about a cup total) Heat the oven to 375°. Spread the squash mixture in a thin layer on a large baking sheet and roast for about 40 minutes or until the squash is soft. Remove with a slotted spoon and salt lightly. Curried Pumpkin Soup. I love the combination of curry and pumpkin.
It reminds me of this dish (one of my favorites!). This soup is super creamy, vegan friendly (unless you add a little sour cream garnish, like me) and involves toasted curry. You can toast curry in a dry pan over medium heat for just a minute or two to bring out the flavor. And, added bonus, it makes your whole kitchen smell amazing!
Curried Pumpkin Soup, makes 4 servings Needed: 2-3 tablespoons olive oil, 1/2 yellow onion, 1 tablespoon minced garlic, 3 teaspoons toasted curry, a pinch of cumin, 1/2 teaspoon sriracha, 1 can pumpkin puree, 1 can coconut milk, 2-3 tablespoons veggie stock or water (optional) and curried pumpkin or sunflower seeds to serve. In a pot over medium, heat saute the chopped onion and garlic until soft. To make it more creamy. To make curried seeds, simply toast seeds in a little olive oil and curry and toast on the stove top for a few minutes. 50 Pumpkin Recipes. For the pumpkin obsessed – here's a list of 50 pumpkin recipes from Skinnytaste and around the web that will delight your taste buds.
Pumpkin for breakfast, pumpkin treats – everything from savory and sweet – enjoy! Whole Wheat Pumpkin Pecan Pancakes Baked Oatmeal with Pumpkin and Bananas Baked oatmeal with ripe bananas, pumpkin and pecans is the perfect way to start your morning! Pumpkin Swirl Cheesecake Cupcakes Light, creamy and perfect portion control. Pumpkin Ice Cream Shake (Secrets of a Momaholic) 20 Ways to Eat Fall Vegetables for Dinner Recipe Roundup. Butternut Squash and Spinach Lasagna Rolls. Lasagna rolls stuffed with spinach and cheese, then topped with a creamy butternut parmesan sauce and baked in the oven with even more cheese – trust me, you want these in your life! Last year I fell in love with creamy butternut squash as a pasta sauce and have had this on my mind ever since.
Now that the Fall is here it was the perfect time to play around with this idea. They turned out as good as I could have imagined, even my teen daughter who is pretty picky loved these! And, they are meatless so they're perfect for meatless mondays. Use gluten free noodles to make them gluten free or whole wheat for added whole grain. Enjoy! Butternut Squash and Spinach Lasagna RollsSkinnytaste.com Servings: 9 • Size: 1 lasagna roll • Old Points: 4 pts • Points+: 6 pts Calories: 227 • Fat: 5 g • Carb: 29 g • Fiber: 3 g • Protein: 16 g • Sugar: 3 g Sodium: 265 mg (without the salt) • Cholesterol: 30 g Ingredients: For the Butternut Parmesan Sauce: Bring a large pot of salted water to a boil.
Maple Oat Breakfast Pie. This is breakfast? Really? I read over the recipe three times, then I packed my bags and moved to Vermont. Except it is really cold in this part of Vermont, 45 below zero. So cold it is hard to get the syrup to pour out of the container. Ok, I'm not really in Vermont. When I read that this pie was standard breakfast fare in Vermont, moving sounded like a really good idea. Since I did walk almost 7 miles in 45 below zero temperatures on Saturday, I figured I deserved a pie like this for breakfast. Maple Oat Breakfast Pie adapted (barely)from King Arthur Whole Grain Baking Crust 3/4 cup barley flour 1/4 cup all-purpose flour 1 tablespoon maple sugar 1/4 teaspoon salt 1/2 cup (1 stick) cold unsalted butter, cut into small cubes 1 large egg, lightly beaten 1-2 teaspoons half and half Crust Whisk together flours, sugar, and salt in a medium bowl.
Filling Place oats and water in a small saucepan over medium heat, cook until thick and creamy as they would be for breakfast cereal. Cocktail-in-a-Flask & Slow-Cooked Ragu: Menu for a Midwinter Sledding Party Party Menus from The Kitchn. Make It Now: 7 Fresh Recipes for Cranberry Sauce. Pumpkin For Breakfast, Dinner, & Dessert: 15 Scrumptious Pumpkin Recipes Recipe Roundup.