I can’t think of this Warm Brie Appetizer with Cranberries and Walnuts without thinking of France. Our daughter was married thereand lives in Paris so we visit often…which means cheese eating has become part of our lives! (This post contains affiliate links. I may make a commission off sales while your price remains the same.)
About Brie:
Brie is a soft French cheese made from cow’s milk. It’s fantastically creamy and dreamy with a fairly mild flavor. Brie is surrounded by a rind that is usually eaten, but doesn’t have to be. There are many varieties of Brie with subtle flavor differences. For this recipe I use a double or triple cream Brie.
Simple How To:
The best part about this little appetizer, besides the way it looks, tastes and how happy it will make anyone that eats it, is that it’s also very easy to make. Simply use a knife to slice the rind off the top of the cheese, top with orange juice soaked dried cranberries and walnuts and pop in the oven for 15 minutes. Et Voila! A sweet and savory appetizer that everyone will be gathering around!
Warm baked brie topped with orange soaked cranberries and walnuts!
Course:
Appetizer
Cuisine:
French
Keyword:
appeitzer, baked brie
Servings: 8servings
Ingredients
8ozround of Brie cheese (I use double or triple cream brie)
1/4cupdried cranberries, chopped
1tablespoonfresh squeezed orange juice
2Tablespoonstoasted walnuts (or pecans), chopped
Your favorite crackers
Instructions
Preheat oven to 350 and place rack in center position
Use a knife to cut the rind off the top of cheese, discard. Place brie in oven safe baking dish, set aside.
Chop cranberries, place them in a small microwave safe bowl, add orange juice and stir well. Place in the microwave for 50 seconds, this softens them up. Pour berries over Brie and top with chopped walnuts
Place in the oven and bake for 15 minutes, or until cheese is soft and warm. Remove from oven, place on a pretty dish and serve with crackers.
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There is no need to search the internet for holiday recipes this year, because I have Everything You Need For Your Holiday Feast right here in one post! (This post contains affiliate links. I may make a commission off sales while your price remains the same.)
I May Be a Little Bit of a Control Freak when It Comes to Food…
Maybe. Just maybe.
Even if I am not making everything myself I have a habit of asking people to bring something and then shooting them a link. Now you may think people would get annoyed by that (if so no one has expressed annoyance…yet) but in my experience they are grateful they don’t have to figure it out themselves and wonder if whatever they bring will work with the rest of the food being served. See I am doing everyone a big favor! That’s my story and I am sticking to it. So what links do I shoot off when making food assignments for the holidays? These…
The Drinks:
We don’t drink alcohol, but we love a sparkling festive drink that is also liver friendly. We opt for spritzers all the way! I have two flavors that will make everyone happy: The Lemon Basil Spritzer and The Pomegranate Lime Spritzer.
The Appetizer:
I am having a love affair with this gorgeous Baked Brie with Cranberries and Walnutsright now. Savory, sweet, creamy goodness served warm and spread on a cracker…heaven I tell you!
And Because a Delicious Turkey or Chicken Needs and Incredible Stuffing:
Turkey is fabulous and all, but give me the stuffing! This Italian Sausage and Apple Stuffing is made with Ciabatta bread which makes for amazing taste and texture!
The Cranberry Sauce:
Let’s just get this out of the way…canned cranberry sauce is not the greatest, and when my homemade cranberry saucetakes five minutes to make and tastes 1000X better, why would you go any other way?
Ok I am just going to come out with it, stuffing is bread. You don’t need more bread BUT I know people really want it! It’s the holidays after all. So if you are so inclined I say go big or go home with my Herbed Cheesy Bread. I mean really…
Three Semi-Non Traditional Desserts:
When you have had enough of pumpkin and apple pie, it’s time for an incredible cake, mouth watering galette or some decadent bread pudding! We devour this French Cream Cake with Maple Cream Cheese Frosting and Cinnamon Pecans.Special enough for the holidays, simple enough for every day. But keep scrolling…
If you are going to serve gravy, it should be the best gravy, and the best gravy is made from scratch using those turkey drippings! That savory concentrated goodness left in the roasting pan makes the most flavorful gravy on the planet, and it’s easy. So, here’s How to Make Turkey Gravy with Drippings! (full printable recipe below) (This post contains affiliate links. I may make a commission off sales, your price remains the same)
Deglaze That Pan!
After cooking your succulent bird, remove it from the roasting pan, cover with foil and allow to “rest” for 30 minutes before carving. This accomplishes three things: it allows the juices to redistribute, allows the turkey to cool enough to handle and carve, and it gives you ample time to make some top notch gravy! Simply place the roasting pan on your cook top and bring those drippings to a simmer, there should be a little snap crackle and pop going on. Then add some broth and use a spatula to scrape any brown bits from the pan. This is called deglazing.
Now Thicken it Up!
Now that your pan is deglazed, it’s time to thicken up that gravy. This is accomplished by whisking flour with broth and adding it to the pan while whisking consistently. BTW, this gravy is very easy to make. My husband has never made gravy before but made this gravy while I took photos and it turned out perfectly!
Keep on Whisking:
As gravy thickens, just keep on whisking. This creates a smooth gravy, but because you’ve scraped the brown bits from the pan, you will get some wonderful, flavorful texture as well. Once the gravy thickens up, you can decide whether or not to add more broth to thin it out or leave it as is. Voila! It’s that easy!
Making it Gluten Free and Just as Good!
If gluten is not your friend, this gravy can easily be made gluten free. For this recipe I recommend using King Arthur’s Measure for Measure Gluten Free Flour. You’ll never know the difference and neither will your guests!
Need More Thanksgiving Recipes?
I have everything from appetizers, turkey, cranberry sauce, stuffing, potatoes and desserts right here!
The Recipe: How to Make Turkey Gravy with Drippings
The good old fashioned way to create thick, delicious gravy with drippings
Course:
gravy, sauce
Cuisine:
American
Keyword:
gravy, Thanksgiving, turkey
Ingredients
drippings from one 12-16 pound turkey
2cupsturkey broth, separated
1/4cupflour of choice (see my gluten free suggestion above)
sea salt and pepper to taste
Instructions
After turkey is removed from the oven, remove from roasting pan, cover with foil and allow to "rest" for 30 minutes before carving. Begin making gravy.
Place turkey roaster with drippings on cooktop, you may need to use two burners. Turn heat to medium, when drippings start to simmer and pop add 1 cup broth to pan. Scrape pan with spatula or wooden spoon to loosen those flavorful brown bits.
Whisk 1/4 flour and 1/2 cup broth until smooth. Slowly add flour mixture to the pan with the drippings while whisking constantly as gravy begins to thicken. Whisk another minute or so. If gravy is perfect, take off heat, you're done! If it's too thick: while whisking add remaining 1/2 cup broth a little at a time until desired consistency is achieved
If needed, season to taste with sea salt and pepper, then smother everything on your plate with this lovely gravy!
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If you are trying to keep it low carb, honestly, zoodles are a life saver. But plain zoodles can be…well…plain. These Almond Pesto Zucchini Noodles on the other hand are anything but plain. In fact they are loaded with flavor as well is protein and healthy fats! (This post contains affiliate links. I may make a commission off sales while your price remains the same.)
The Wholesome Yum Easy Keto Cookbook!
This recipe is generously shared with us today by my friend and fellow food blogger Maya, who just published The Wholesome Yum Easy Keto Cookbook. For some, the idea of embarking on the Ketogenic diet can seem daunting but Maya makes it seem effortless, sustainable, and incredibly delicious! Her book contains over 100 simple (less than 10 ingredients!) low carb recipes that are so yummy you will find it hard to believe they are Keto. Even if you aren’t living a low carb lifestyle, this book is a must have….just saying you might want to use it as a stocking stuffer this year 😉
The Recipe: Low Carb, Keto and Vegetarian!
Before ‘going low carb’ Maya often enjoyed a bowl of pasta with pesto sauce. She found this version to be a great substitute and I completely agree! This vegetarian side dish can be served alone or as a side dish to fish, roasted chicken or a nice steak.
The Almond Pesto:
This recipe calls for a homemade pesto that uses almonds instead of pine nuts. Almonds are less expensive and easier to find so it’s a win/win! These zoodles have an excellent fat to protein ratio for a low carb/keto lifestyle and makes this meal filling enough to be a complete vegetarian meal!
HOW To Make Zucchini Noodles:
If you are lucky you can find pre-spiralized zoodles in your local grocery store. But if you want or need to make your own, no worries, it’s easy! You can use a hand crank spiralizer, which works very well for soft zucchini and also very budget friendly.
Or, if you want an even easier method, or if you plan on spiralizing harder veggies like sweet potatoes, you may want to invest in the attachment for the Kitchen Aid mixer, it’s a dream tool! You can just walk away and let the machine do the work!
In a colander set in the sink, toss zucchini noodles with 1/4 teaspoon sea salt. Let sit for 30 minutes to drain. Then squeeze to release more water. You don't have to get every last drop out, just most of it. Pat dry.
Preheat oven to 400 degrees
Arrange almonds in a single layer on a baking sheet. Toast in oven for 6-8 minutes, until golden and fragrant. Watch them carefully so they don't burn.
Transfer almonds to a food processor. Pulse a few times until the almonds are broken up into course pieces -don't overmix.
Add the basil, Parmesan, olive oil, garlic, pepper and remaining 1/2 teaspoon salt. Pulse off and on, scraping sides occasionally, until you get a pesto consistency. Adjust sea salt and pepper to taste- it should be a little on the salty side, as this will be diluted when you add the zucchini noodles.
In a large sauté pan, heat the avocado oil over medium-high heat. Add the zucchini noodles and stir-fry for 3-4 minutes, until al dente.
Add the pesto and toss to coat. Cook for one more minute until hot. Serve immediately.
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Meals don’t have to fancy or expensive to be delicious and nutritious.Take this Italian Egg Drop Soup (Stracciatella) for instance. It’s simple and lovely and makes the perfect easy lunch, side dish, or light main course for two! (This post contains affiliate links. I may make a commission off sales while your price remains the same.)
So Simple…
Usually egg drop soup is a simple bone broth with an whisked egg dropped in. Bone broth is mineral rich and naturally raised eggs are high in protein and healthy fats. You can use your own homemade chicken broth, BUT if you would prefer to use store bought I recommend using Kettle & Fire Chicken Bone Broth because it is made with top notch ingredients and has incredible flavor.
Italians… I Love Them!
Leave it to the Italians take this simple two ingredient soup up a notch by adding rich flavorful Parmesan cheese. I love Italians. And quick meals. This thick, rich, filling soup takes about five minutes to make!
Variations:
If you wish to make this light soup a little more substantial you could add rotisserie chicken, cooked pasta or croutons. We like to garnish ours with chives from the garden and toasted pine nuts. If you would like to see more variations of egg drop soup, click here.
Keyword:
easy dinner recipe, egg drop soup, soup, vegetarian
Servings: 2servings
Author: Linda Spiker
Ingredients
3cupschicken broth
2eggs
1/2 cupfinely shredded parmesan cheese
For garnish: chopped chives and toasted pine nuts if desired
Instructions
In a small pot bring chicken broth to a boil, add whisked eggs and stir. Allow to simmer for 1 minute
Take off heat and pour into two bowls, add half the cheese to each bowl and stir
Garnish with chives and pine nuts if desired
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STANDARD FTC DISCLOSURE and Privacy Policy: 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. Please note that I only endorse products that are in alignment withThe Organic Kitchen’’s ideals and that I believe would be of value to my readers.The Organic Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. View The Organic Kitchen’s Privacy Policy
A little heart shaped dessert to share…or not. This warm Apple Tart a La Mode with Easy Caramel Sauce isn’t overly sweet and it’s pretty darn easy to make, making it the perfect dessert for two…or one super selfish person… (This post contains affiliate links off which I may make a commission, your price remains the same)
How To:
To keep this little dessert simple, we use a pre-made 9″ store bought crust. We love the gluten free, all butter crust from Whole Foods Market, but of course you can use your favorite pie crust. Simply cut crust into the shape of a heart, then layer it with apples cooked in butter and your choice of maple syrup or organic brown sugar, then fold in the edges of the crust and bake!
The Easy Caramel Sauce:
While the tart is in the oven, we add a little cream to the pan with the melted butter butter and warm maple and whisk to create a caramel sauce to drizzle over the ice cream! That’s it! Use your favorite ice cream, or if you are feeling a from scratch vibe you can use our Vanilla Bean No Churn Ice Cream!
The Recipe: Apple Tart a La Mode with Easy Caramel Sauce!
A simple apple tart made with 9" store bought pie crust shaped into a heart! Each crust makes one tart for two to share.
Course:
Dessert
Cuisine:
American
Keyword:
apple tart, dessert for two, easy dessert recipe, gluten free
Servings: 2servings
Ingredients
11 pre-made 9" frozen pie crust, thawed, I use a gluten free all butter crust from Whole Foods Market)
1/4cupbutter (half a stick)
1/4cuporganic light brown sugar or real maple syrup
1teaspoon cinnamon
2large granny smith apples, peeled and thinly sliced 1/8"
2Tablespoonsheavy whipping cream
1-2Tablespoonswalnut pieces
Instructions
Preheat oven to 350 degrees and place oven rack in center position. Cover a cookie sheet with parchment paper
Dust counter with flour
Remove thawed pie crust from pan, if it keeps it's shape just lay it flat on prepared counter, if it doesn't, shape into a ball with your hands and roll dough into an oval shape at least 8" wide
Use a knife to cut into the shape of a heart, set on parchment covered cookie sheet (note: I free hand the heart shape, but you could also fold parchment in half, draw half a heart, cut and unfold, then use as a template...think elementary school days:)
Place heart shaped dough on parchment covered cookie sheet. Set aside.
Set a pan on cooktop on medium heat. Add butter, allow to melt, add brown sugar (or maple syrup) and cinnamon, stir until sugar is melted
Add apples and cook until soft (4-5 minutes)
Use a slotted spoon to remove apple slices leaving as much butter/melted sugar in pan as you can
Arrange apple slices on pie crust, starting on the outer edges and spiraling your way to the center, leaving 1" around the edges bare. Fold the edges over making a bit of a frame around your heart. Bake for about 12 minutes or until pie crust is cooked.
When tart is ready, take out of oven, allow to cool for 4-5 minutes. While tart cools: reheat the butter/sugar mixture remaining in pan on low heat. When melted, add cream to pan and whisk until it turns into a nice caramel. Turn off heat.
After tart has cooled, add a scoop of ice cream to the center of tart, add walnuts, and spoon caramel sauce over ice cream and apples. Serve!
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There’s a new salad in town, and I’ve been making it a lot. Like ‘three times a week a lot.’ It’s downright swoon-worthy for so many reasons, not the least of which is how beautiful it is! Feast your eyes on the Roasted Carrot and Brown Rice Salad with White Balsamic Vinaigrette and Spicy Pepitas! (This post contains affiliate links off which I may make a commission. Your price remains the same.)
Gourmet But So Easy!
This salad has it all. If you’ve read my “How to Make an Amazing Salad” post you’ll notice I followed my own ‘salad making tips’ by giving this salad texture, color, flavor and warmth! I use tender baby greens, warm roasted carrots and brown rice, then add some spicy pepitas for a little kick!
The Pepitas: Make Them Yourself or Buy Them!
It’s fall y’all. I just had to toss some pumpkin seeds in this recipe! These aren’t ordinary pumpkin seeds though. They are drizzled in lime, tossed in cayenne, chili and other spices then roasted in the oven. You can make your own following the recipe below or if you are lucky enough to live near a store that sells spicy pepitas you can buy them. They are also available online (<—Amazon affiliate link)
The Dressing:
This stunning salad is tossed in a simple white balsamic dressing. It’s ‘barely there’ but makes all the difference by ramping up the flavor of each ingredient. I will offer my two favorite white balsamic vinegars, you can choose which best fits your budget. My first pick is always Prelibato White Balsamic vinegar from Italy. You may get lucky and find it in a store, but I almost always have to buy online. Second choice, O California White Balsamic. (<—Amazon link) I find this one in many stores and it’s a little easier on the wallet.
Put It All Together:
Savory, sweet, and spicy with a blend of textures, this salad is a must make! It’s perfect for every occasion or no occasion at all. Add rotisserie chicken to make it a complete meal or serve alongside my Citrus and Herb Roast Chicken or Steak Au Poivre.
This salad has texture, flavor, and is visually stunning. A favorite salad any time of year!
Course:
Salad, Salad Dressing
Cuisine:
American
Keyword:
cilantro lime rice, roasted carrots, salad, side salads
Servings: 6servings
Author: Linda Spiker
Ingredients
Spicy Pepitas
1 cupraw pepitas (pumpkin seeds)
¼teaspoon black pepper, freshly ground
1/4 teaspoon cayenne pepper
1/2 teaspoonground cumin
1/2 teaspoon ancho chile or chili powder
1/2 teaspoonsea salt
1/2 Tablespoonfresh squeezed lime juice
For Salad:
1/2 cupbrown basmati rice cooked to package instructions
8medium carrots, peeled and thinly sliced on the diagonal (1/8" thick)
1-2tablespoons extra virgin olive oil
sea salt and freshly ground black pepper, to taste
4cupsbaby greens
handful spicy pepitas (store bought or recipe included here)
2teaspoonschopped chives (optional as garnish)
Salad Dressing:
1/3 cupextra virgin olive oil
3tablespoonswhite balsamic
2teaspoonshoney
pinch sea salt and a few turns freshly ground pepper
Instructions
Make Pepitas:
Preheat oven to 375 degrees and place oven rack in center position
Place all ingredients together in a bowl, toss and then spread on a cookie sheet. Bake, shaking pan once or twice, until lightly browned, 6-8 minutes
Remove from oven and turn heat up to 400 degrees and move oven rack to the upper third position. Set pumpkin seeds aside to cool
For Salad:
Start cooking rice to package instructions
After slicing carrots, place on a parchment covered cookie sheet, drizzle with olive oil and sprinkle with sea salt and pepper, toss
Place carrots in oven and roast until carrots are soft and edges are browned. (usually between 30-40 minutes. While carrots and rice cook, make salad dressing.
Salad Dressing Prep:
Whisk all ingredients together and set aside
Put it all together:
When rice and carrots are cooked allow a little time for them to cool. They can be warm, but not hot.
Place greens on platter, drizzle with desired amount of salad dressing and toss. Top with rice, carrots and pepitas, toss again. Sprinkle with additional sea salt and pepper if desired. Garnish with chives (if using) Serve
Save extra pepitas in a sealed container and use as desired
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We love True Food Kitchen. It’s one of our favorite places to eat. I always order the Ancient Grains Bowl. Sometimes I leave it vegetarian, other times I add shrimp or chicken, but one thing is for sure…I ALWAYS eat every last bite! I love it so much I wanted to enjoy this healthy meal at home, so I came up with a Copycat True Food Kitchen Ancient Grains Bowl of my own! (This post contains affiliate links. I may make a commission off sales but your price remains the same.)
The Grains:
I am sure True Food Kitchen makes their own combination of ancient grains but fortunately for us there are several ancient grain mixes to choose from in markets and online. For this bowl I used a quinoa, rice and chickpea blend I picked up at Whole Foods Market. They also carry a 7 grain lentil blendand Organic Super Grain Blend.Trader Joe’s has an ancient grain blend as well. Any and all work well, so pick your favorite! Just note that the cooking time for each ancient grain mix is different, so plan accordingly.
The Veggies:
This beautiful bowl is abundant with vegetables: sweet potatoes, red onion, snow peas, and mushrooms, all capped off with a gorgeous ripe avocado. So much good in one pretty little bowl.
The Sauce:
The original recipe uses a miso glaze on the veggies. I skip the soy in my ‘copycat’ version and use a simple mixture of Sambal Oelek (a Thai chili paste), dijon mustard and honey. Just whisk together and you have an amazing sweet and spicy sauce that works well with so many dishes…like my Spicy Shrimp and Cauliflower Rice Bowl. After assembling your bowl, generously drizzle over the veggies and your meal is complete.
Put It All Together:
Voila! The Ancient Grain bowl in all it’s healthful glory! Colorful, nutritious, easy to make and best of all, delicious!
Optional Ingredients:
True Food Kitchen serves this recipe with a dallop of fresh pesto! I love this addition but it’s not mandatory. If you choose to add it, you can use store bought pesto or make my vegetarian pesto recipe. If you’d like to add protein, add some sliced rotisserie chicken or shrimp sautéed in olive oil.
The Recipe: Copy Cat True Food Kitchen Ancient Grain Bowl!
I love the Ancient Grains Bowl at True Food Kitchen so much that when I am not in California I have to make my own version! I love this one as is, but also sometimes add rotisserie chicken or sautéed shrimp.
2servingsancient grains of your choice, cooked to package instructions (see notes above in blog post) You can also use straight up quinoa
1 1/2tablespoonshoney
1tablespoonSambal Oelek (add more or less depending on how you like the heat!
1tablespoon dijon mustard
1/2 cup snow peas
3/4cupmushrooms, sliced
1 ripe avocado, sliced
1tablespoonchives for garnish
Optional ingredients:
sliced rotisserie chicken or shrimp sautéed in olive oil, if you want to add protein
pesto, the TFK version contains a dallop of pesto. I love it, but it's not a game changer, so with or without is fine. Use store bought or my recipe link in blog post above
Instructions
Preheat oven to 425 degrees, place oven rack in upper third position in oven. Cover a rimmed cookie sheet with parchment paper, set aside
Prepare potatoes and onion, place on parchment covered cookie sheet, drizzle with olive oil, sprinkle with sea salt and freshly ground pepper, toss. Be sure all veggies are glistening with oil
Place in oven and set the timer for 35 minutes
After potatoes and onions have been in the oven for 15 minutes or so, start cooking grains. The time it takes for the grains to cook will depend on which grains you buy, so be sure to check timing. Also, I find that many instructions on these grains are not spot on. My grains are almost always done before all the water is absorbed. If this happens to you, just drain the extra water using the pot lid rather than continuing to cook.
While grains cook, slice mushrooms and chives. Whisk together honey, sambal oelek and dijon mustard, set aside
When timer goes off, check potatoes. If they are almost done (crispy browned edges) add mushrooms and snow peas to pan and set timer for 5 more minutes. (If potatoes need a little more time, be patient, ovens vary, just add veggies when potatoes are almost done)
Remove veggies from oven, divide cooked grains into two bowls, top with veggies, drizzle generously with sauce, leaving some in a small bowl to use as needed. Add avocado, chives and a dallop of pesto if using. Serve!
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STANDARD FTC DISCLOSURE and Privacy Policy: 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. Please note that I only endorse products that are in alignment withThe Organic Kitchen’’s ideals and that I believe would be of value to my readers.The Organic Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. View The Organic Kitchen’s Privacy Policy
It’s almost fall, which makes for a tricky transition when it comes to seasonal eating. Fall produce is just starting to make an appearance on the grocery shelves but the weather still might feel a bit like summer. This meal is the best of both worlds: Chicken and Grape Salad with Roasted Sweet Potato Wedges. Light, tasty, warm and comforting, and with a simple change of the fruit this meal works any time of year!
(This post contains affiliate links off which I may make a commission. Your price remains the same)
The Salad: Simple and So delicious!
Baby greens, chopped dates, shredded rotisserie chicken (or leftover roasted chicken), grapes, walnuts, Pecorino Romano and pomegranate seeds all drizzled in a homemade lemon poppyseed vinaigrette! Depending on the time of year you can sub out the pom seeds for raspberries, blueberries, strawberries, blackberries etc…whatever is in season.
The Sweet Potatoes:
The perfect accompaniment to this salad, these crispy oven baked sweet potatoes sure hit the spot…and the taste buds. Plus they are super easy to make and much healthier than restaurant fries! If you prefer white potatoes, check out my home frieshere!
The Recipe: Chicken and Grape Salad with Roasted Sweet Potatoes
2medium sweet potatoes, peeled and cut into wedges
1/4cup extra virgin olive oil, separated
Sea salt and freshly ground pepper, to taste
3cupsbaby greens
zest of 1/2 a lemon
1 1/2 tablespoonslemon juice
2teaspoonshoney
1teaspoonpoppy seeds
1 1/2cupsshredded rotisserie chicken
1/4 cupgrapes, cut in half
6pitted dates, roughly chopped
handful pomegranate seeds, (or raspberries, blueberries, whatever is in season)
Handful plain or candied walnuts
1/4 cupshredded pecorino romano
Instructions
Preheat oven to 425 degrees, place oven rack in upper third of oven. Place parchment paper on rimmed cookie sheet, set aside
Peel potatoes and cut into wedges (thick side of wedge should be about a 1/2 inch thick)
Place potatoes on parchment covered baking sheet, drizzle with olive oil (about 2 tablespoons), toss
Sprinkle potatoes with sea salt and freshly ground pepper, toss again
Place potatoes in a single layer and pop in the oven, roast for 35-40 minutes or until edges are browned and crispy, turn once halfway through cooking
While potatoes cook, make dressing and prepare salad
Whisk together 3 tablespoons olive oil, lemon zest, juice, honey, sea salt, pepper and poppy seeds
Shred chicken and cheese, chop dates, slice grapes, prepare berries etc...
Place greens on a platter, add all salad ingredients, toss with dressing right before serving
Plate and serve with potatoes
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I have a confession to make. I used to have my kids make butter when they were driving me crazy. Which was often. Let’s just say…we had a lot of butter. I would hand them a small baby food jar filled with cream and a pinch of sea salt and tell them to take turns shaking it until it became butter. It kept them busy for about 15 minutes, which is a long time in mom minutes. But butter making isn’t just a way to keep kids occupied, grown ups love it too. So I decided to make a step by step tutorial: How to Make Raw or Pasteurized Butter! No baby food jars or shaking required. (This post contains affiliate links. I may make a commission off sales but your price remains the same.)
It’s Not 1850, Why Make Your Own Butter?
First and not surprisingly, homemade butter tastes better than store bought. It just does, I can’t tell you why other than that you are going to be using the thickest, best quality organic cream you can find and an excellent sea salt. But there is another reason to make butter! I, on occasion find myself with too much cream. I buy cream for a recipe and use only a portion and have no use for the rest. Rather than waste it, I turn it into butter!
How To:
Obviously I am giving you a recipe below, but here is the run down step by step….whip up some heavy cream (raw or pasteurized cream it’s up to you). Be sure to buy the thickest, creamiest organic cream you can find. My favorite is raw and grass fed.
When It Looks Like Whipped Cream You’re Halfway There!
I would guess most of us have made whipped cream, making butter is very similar. When the cream looks like whipped cream you add a pinch of sea salt and just keep on whipping! By the way, I adore my Mini KitchenAid Stand Mixer. It’s small and light and fits in a regular size cupboard without killing my shoulders every time I pull it out!
Ah… We Have Butter. And Guess What? It’s Good For You!
A few minutes after achieving whipped cream status, you will reach ‘butter status’. Thick, sweet cream butter! Now, I know butter has gotten a bad rap in the past, but butter has many healthful properties. Butter contains CLA, a type of fat that may have cancer-fighting properties, as well as help reduce body fat and improve immune function. Butter is rich in butyrate, a type of short chain fatty acid that has been associated with several benefits including reduced inflammation, reduced insulin sensitivity and electrolyte balancing. Butyrate is also produced by the beneficial bacteria in your gut and is used as a source of energy for the cells in your intestines. One tablespoon of butter contains 11% of your daily requirement of Vitamin A and 2% of your daily requirement of Vitamin E and K!
The Buttermilk:
Buttermilk is a by product of making butter, see it there in the mixing bowl? After making the butter you can strain the butter milk and save it in the fridge for up to a week or freeze for later use in my Vanilla Buttermilk Cake. See what I did there:)
Storing Butter:
After making butter you can store it however you like in any shape you like. You can spoon onto parchment paper and form into a log and wrap it up, or store in an airtight container, or press into a mold of your choice! Butter lasts 6-9 months in the fridge!
Personally, I Think Homemade Butter Makes a Great Gift!
Need a gift for the neighbors, teachers, mailman or your best pal? Butter baby. I mean wouldn’t you be thrilled to receive creamy homemade organic grass fed sweet cream butter wrapped in parchment and a cute string? Or in a decorated mason jar? I would be your BBF if you gave this to me. But then again I made my kids make butter as a punishment…so there’s that.
Note: You can use any amount of cream you have on hand and adjust sea salt accordingly. Just be sure it won't overflow your mixing bowl. My recipe uses a pint (4 cups) of cream
1pint heavy cream
pinch sea salt
Instructions
Place cream in mixer and mix on low/med speed for about five minutes or until bubbles form
Add salt, then move speed up to med/high until cream looks like whipped cream
Once whipped cream is achieved set mixer on high speed and keep a close eye, it goes from whipped cream to butter pretty quickly! Once you have butter let the mixer continue and it will force the liquid out of the butter, making buttermilk! Turn off mixer
Scoop butter into a any dish you wish or place on parchment or wax paper and use hands to form into a log and wrap it up! As you press butter into mold it may release more buttermilk, just add the milk to your bowl. Cover butter and store in the fridge for up to 3 months or freeze for up to a year, removing to soften as needed.
For the buttermilk
Pour buttermilk through a mesh strainer to remove any butter chunks. You can store buttermilk in the fridge for a week or freeze in ice cube trays and thaw as needed.
MAY I PLEASE ASK A FAVOR?
We small bloggers need all the help we can get. Subscribing and sharing on social media is very appreciated!
STANDARD FTC DISCLOSURE and Privacy Policy: 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. Please note that I only endorse products that are in alignment withThe Organic Kitchen’’s ideals and that I believe would be of value to my readers.The Organic Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. View The Organic Kitchen’s Privacy Policy
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