Swoon Worthy Gifts for the Cook You Love!

 

Hello and happy holidays from The Organic Kitchen. If you are looking for gifts for the cook in your life or just want to pass along a ‘wish list’ to someone else, I am about to make your life a lot easier. Last year I published my Cook’s Guide for Giving/ Getting. It was chock full of the best of the best in kitchen gadgets, small appliances and useful tools!

This year I am focusing more on gift items for the kitchen dweller who is an artist at heart and appreciates sublime beauty as well as function.  Whether you are giving or receiving these  creative ideas that will make your favorite chef’s cooking experience as beautiful as the food they create! 

Lovely Stocking Stuffers:  Hair Accessories

Hair pins, colorful ties and headbands keep the cook looking fabulous and the food hygienic! 

Swoon Worthy Gifts for The Cook!

 

Measuring and Serving Accessories:

What cook wouldn’t swoon finding this Resplendent Serving Set or these beautiful measuring spoons or Okuno Measuring Cups in their stocking?

Swoon Worthy Gifts for The Cook!

 

Aprons, Dish Towels and Pot Holders Fit in Stockings too!

I am loving these gorgeous functional aprons with handy pockets for holding kitchen tools as well as these adorable pot holders and dish towels!

Swoon Worthy Gifts for The Cook!

Cookbooks:

These are my four favorite cookbooks from 2014. Each is truly a gem.

Swoon Worthy Gifts for The Cook!

The Kinfolk Table: Recipes for Small Gatherings

A collection of unfussy personal favorites from artisans, chefs, bloggers, bakers and crafters with lovely, simple images. One third cookbook, one third storytelling, one third international adventure. You will find yourself reading it even when you aren’t cooking. Find it here. (My favorite recipe: The Hummingbird Cake page 64) 

The Sprouted Kitchen: A Tastier Take on Whole Foods

Written by fellow food blogger Sara Forte and photographed by her husband Hugh Forte, The Sprouted Kitchen is filled with recipes anyone can make and everyone will love. This is my kind of food. You can find it here. (My favorite recipe: Roasted Plum Tartines)

Sunday Suppers at Lucques: Seasonal Recipes from Market to Table

This cookbook is a gorgeous compilation of 132 Sunday supper recipes created by acclaimed Chef Suzanne Goin and served at Lucque’s Restaurant in Los Angeles. Sunday Suppers at Lucques: is a great resource for seasonal farm to fork cooking. If you love food, you will love this book. Find it here. (My favorite recipe: Braised Chicken with Saffron Onions) 

And last but not least Three Sisters Bake!

A delightful cookbook for those with a passion for sharing delicious food in a fun and stylish way. For the Reith sisters, food is about delighting the senses-baking delicious things that look as good as they taste. Full of recipes for every occasion, from brunch and picnics to afternoon tea and dinner parties.

Swoon Worthy Gifts for The Cook!

 

Dishes, Flatware and Stemware!

I am going to make a confession. I have a bit of an obsession for dishes. And honestly I have never found more unique, beautiful and interesting dishes, flatware and glassware than at Anthropologie. The cook in your life would love any one of these truly special gifts, but here are my top picks…

These colorful steaks knives or this elegant flatware are both at the top of my list. 
And I seem to be having a little love affair with these Brushed Filigree Plates and Dandelion Serving Platter.

No matter what holiday you celebrate I hope you have a fabulous one blessed with friends, family and fantastic food. And if by any chance you need more ideas check out last years Cook’s Guide for Giving/ Getting. ~ Linda Spiker

Swoon Worthy Gifts for The Cook!

 

MAY I PLEASE ASK A LITTLE FAVOR?

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Brussels Sprouts and Fingerling Potato Hash ~ Simple or dressed up for the Holidays!

 

This Brussels Sprouts and Fingerling Potato Hash is all dressed up for the holidays!

Brussels Sprouts and Sweet Potato Hash : Simple or Dressed Up For The Holidays!


 Fresh vegetables…

Brussels Sprouts and Sweet Potato Hash : Simple or Dressed Up For The Holidays!

 …and thickly sliced pancetta…

Brussels Sprouts and Sweet Potato Hash : Simple or Dressed Up For The Holidays!

 …sautéed together…

Brussels Sprouts and Sweet Potato Hash : Simple or Dressed Up For The Holidays!

 …to crispy perfection! Notice how the sprouts and onions are caramelized, just gorgeous! You can serve plain or garnish with fresh pomegranate seeds when in season.

Brussels Sprouts and Sweet Potato Hash : Simple or Dressed Up For The Holidays! 

The Recipe: Brussels Sprouts and Fingerling Potato Hash 

You will need: A good cast iron pan, a good knife (on sale now), sea salt. If serving for breakfast serve with Perfectly Poached Eggs

5.0 from 1 reviews
Brussels Sprout and Fingerling Potato Hash ~ Simple or dressed up for the Holidays!
 
Prep time
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A delicious breakfast hash or dinner side dish.
Author:
Recipe type: Breakfast or sidedish
Cuisine: American
Serves: 6
Ingredients
  • 4 slices pancetta, cooked till crispy and and chopped (vegetarians skip this step...it's still delicious!)
  • 3T ghee or butter
  • 1 red bell pepper, thinly sliced
  • 6 shallots, peeled and thinly sliced
  • ½ lb small Brussels Sprouts, cut into halves or quarters (depending on size)
  • ⅓ lb fingerling potatoes (about ten)
  • Sea salt and freshly ground pepper, to taste
  • fresh pomegranate seeds (when in season)
Instructions
  1. Prep ingredients.
  2. Place pan on medium high heat. Add pancetta, cook till crispy, set on paper towels and set aside. Add butter to pan with pancetta fat. When melted add red peppers.
  3. Saute for five minutes, stirring frequently.
  4. Add brussels sprouts, potatoes and shallots.
  5. Cook for approx 20 minutes or until veggies are cooked with brown edges.
  6. Chop pancetta and add to pan. Stir.
  7. Sprinkle with sea salt and pepper to taste. (you won't need much salt if you used pancetta)
  8. Place on platter and garnish with fresh pomegranate seeds.

 

This dish is so festive and lovely! Perfect for the holidays or anytime! 

Brussels Sprouts and Sweet Potato Hash : Simple or Dressed Up For The Holidays!

 

MAY I PLEASE ASK A LITTLE FAVOR?

We small bloggers need all the help we can get. Subscribing and sharing on social media is very appreciated!

Disclosure: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.

Turkey Sandwich with Cranberry Sauce: What to do with those Thanksgiving Leftovers!

 

Just throwing a quick little post in at the last minute because I want to share my favorite ‘post Thanksgiving’ lunch!

Thanksgiving leftovers are so versatile. They can be used for making broth (follow this recipe using turkey bones), soup (just sub chicken with turkey) and of course sandwiches. This is a simple little recipe I make using my leftover cranberry sauce.

Turkey Sandwich with Homemade Cranberry Sauce 

Simply use your favorite bread or wrap, and fill it with turkey, chopped romaine, red onion, your favorite cheese (I like a good raw sharp cheddar or provolone) and my homemade cranberry sauce.

IMG_4639

 

The Turkey and Cranberry Sauce Sandwich
 
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A simple sandwich using leftovers from Thanksgiving.
Author:
Recipe type: Sandwich
Cuisine: American
Ingredients
  • Your Favorite Bread or Wrap
  • Roasted Turkey
  • Cranberry Sauce (my recipe above)
  • Chopped Romaine
  • Thinly sliced red onion
  • Cheese, I use a raw sharp cheddar or provolone
Instructions
  1. Place lettuce, onions, cheese and turkey on your favorite bread or wrap and top with cranberry sauce.

 

turkey sandwich with cranberry sauce

 For More Recipes: 

Happy Thanksgiving from The Organic Kitchen!  For 20 more recipes using Thanksgiving leftovers click here. 

Click for Zappos.com!

 

Disclosure: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. The information contained in this post is not intended nor implied to be a substitute for professional medical advice, it is provided for educational purposes only. You assume full responsibility for how you choose to use this information. Thanks for your support ~ Linda Spiker

Three Cheese Tortellini with Spinach and Sun Dried Tomatoes~ Another 15 minute meal

 

This Three Cheese Tortellini with Spinach and Sun Dried Tomatoes is so flavorful and savory you would never guess it only takes minutes to prepare and cook!

Tortilini with Spinach and Sun Dried Tomatoes

I saute traditional Italian herbs and vegetables that really pack a flavorful punch: basil, sun dried tomatoes, garlic, spring onions, spinach and roasted pine nuts. Then I “finish” the pasta in the pan and drizzle with extra virgin olive oil and sea salt!

close up

 The Recipe: Three Cheese Tortellini with Spinach and Sun Dried Tomatoes

You will need: a large pan, a stock potsea salt, sun dried tomatoes (in a pouch) and a quality olive oil. (affiliate links)

Olivers & Co is having a  Thanksgiving Sale – Save up to 50% off + Find the perfect hostess gifts.

5.0 from 2 reviews
Tortellini with Spinach and Sun Dried Tomatoes~ Another 15 minute meal
 
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A savory pasta made start to finish in less than 15 minutes. You can use any pasta you wish. I use a fresh three cheese tortelini. You could use a chicken tortilini, ravilolis, plain pasta noodles etc...
Author:
Recipe type: 15 minute dinner
Cuisine: Italian
Serves: 6
Ingredients
  • 16 oz pasta (I use Three Cheese Tortellini from Whole Foods)
  • 3 T butter
  • 6 green onions sliced
  • 1-2 cloves garlic, minced
  • ¾ cups sun dried tomatoes (I prefer the kind in the pouch for this recipe instead of packed in oil)
  • 10 leaves basil, chopped
  • 2 handfuls baby spinach
  • ½ cup roasted pine nuts
  • 2 T olive oil
  • sea salt, to taste
  • (if using a plain pasta instead of cheese filled tortellini, you can add a cup of fresh Parmesan)
Instructions
  1. Set large stock pot to boil (cook pasta to package instructions)
  2. While water is heating, prepare all ingredients
  3. Add pasta to water.
  4. Five minutes before pasta is finished add butter to large pan on medium/ high heat
  5. Add green onions and saute for 2 minutes
  6. Add minced garlic, stir for one minute
  7. Add sundried tomatoes, keep stirring.
  8. Add basil and spinach to pan right before pasta is ready.
  9. Strain pasta in colander, do not rinse.
  10. Add pasta to pan to 'finish'
  11. Toss pasta with all ingredients
  12. Drizzle with Olive Oil and Sprinkle with sea salt
  13. Toss again. Add Pine Nuts. Toss and serve.

 

So lovely! If I were having guests and wanted to use this recipe as a side dish, I would serve this pasta with my garlic roasted chicken for no fuss entertaining! If you like what you see here at The Organic Kitchen please subscribe! (just below my picture in the upper side bar)

Old Havana ServeWare from Anthropologie

tort

 




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Disclosure: We small bloggers need all the help we can get. Subscribing and sharing on social media is very appreciated! Also, if you make any purchases using Amazon I would love it if you would use the affiliate links on this page (highlighted in this post or the Amazon banner in right sidebar). Your cost remains the same but I receive a small commission that helps keep this website up and running. Thanks for your support! ~ Linda Spiker

Roasted Cauliflower with Gremolata

 

Easy vegetable side dishes are my favorite! This Roasted Cauliflower is a wonderful fall recipe, it’s filling, tasty, anti-inflammatory and goes with just about any main dish.

Roasted Cauliflower with Gremolata

Cauliflower is high in fiber, Vitamin C, folate and contains many phtyochemicals common in plants that are members of the cabbage family. Cauliflower is also high in sulforaphane, a nutrient known to have anti-cancer benefits. All this and almost no carbs! So indulge with absolutely no guilt!


Roasted Cauliflower with Gremolata

This recipe could not be more simple, simply place cauliflower and shallots on a parchment covered cookie sheet, drizzle with melted ghee, butter or coconut oil, sprinkle with sea salt and pepper and roast till browned.

Roasted Cauliflower with Gremolata

While the vegetables are roasting, prepare gremolata: a combination of parsley, garlic and lemon zest.

Roasted Cauliflower with Gremolata

When the veggies are done, toss with gremolata and you have a gorgeous, nutritious, vegetable side dish! (Butter dish , wooden serving tongs and plate from Anthropologie.)

Anthropologie, Inc.

Roasted Cauliflower with Gremolata

The Recipe: Roasted Cauliflower with Gremolata

You will need: unbleached parchment paper, a rimmed cookie sheet, sea salt (microplane for zesting citrus. Affiliate links.

Nonstick Cookware Sale! Save up to 80% Off Nonstick Cookware at SurLaTable.com! Offer valid for a limited time.

5.0 from 2 reviews
Roasted Cauliflower with Gremolata
 
Prep time
Cook time
Total time
 
An easy to prepare vegetable side dish tossed in a mixture of parsley, garlic and lemon zest!
Author:
Recipe type: Vegetable Side Dish
Serves: 6-8
Ingredients
  • For Cauliflower:
  • 10 cups cauliflower florets, cut into 1" pieces
  • 4 Tablespoons melted ghee, butter or coconut oil
  • 4 shallots, peeled and thinly sliced
  • Sea salt and freshly ground pepper
  • For Gremolata:
  • 2 Tablespoons chopped parsley
  • 1 small clove garlic, minced
  • zest of one lemon
Instructions
  1. Preheat oven to 450 and place rack in upper third of oven.
  2. Cut cauliflower into florets and slice shallots.
  3. Place on parchment paper, drizzle with melted ghee, butter or oil, toss.
  4. Generously sprinkle with sea salt and pepper. Toss.
  5. Place in oven and roast for 30 minutes (or until golden), turning with spatula every ten minutes.
  6. While cauliflower is roasting make gremolata.
  7. Combine, chopped parsley, minced garlic and lemon zest, toss and set aside.
  8. When cauliflower is done, use spatula to place in a bowl or platter (there will be some liquid on pan, don't transfer liquid.
  9. Spinkle cauliflower with gremolata and toss. Serve

 

Next week we will be making this roasted cauliflower into a rich creamy soup for another casual Friday menu!

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Roasted Cauliflower with Gremolata

 

MAY I PLEASE ASK A LITTLE FAVOR?

Disclosure: We small bloggers need all the help we can get. Subscribing and sharing on social media is very appreciated! Also, if you make any purchases using Amazon I would love it if you would use the affiliate links on this page (highlighted in this post or the Amazon banner in right sidebar). Your cost remains the same but I receive a small commission that helps keep this website up and running. Thanks for your support! ~ Linda Spiker

post tags: gluten free, grain free, vegetarian, vegan option, dairy free option