Creamy Roasted Butternut Squash Soup

When I knew I was bringing soups to The Wendy Williams Show, butternut squash soup was obviously at the top of the list.

But knowing Wendy is vegan, I really had to rethink the classic recipe. 

Without using chicken stock or cream—both of which can add so much flavor to soups!—I had to extract as much flavor as possible from my ingredients, while finding other ways to give the soup a creamy texture.

I discovered roasting the squash was vital, as it really intensified the sweet taste of the squash.

And pairing the roasted squash with apple made it even better.

A handful of cashews later, and my soup was even creamier and more velvety in texture than it would have been if I had added a cup of cream!

In the end what I’ve really created is just a better soup—that also just happens to be vegan.

Creamy Roasted Butternut Squash Soup

servings: 6; makes about 16 cups of soup

Creamy Butternut Squash Soup:

• 1 large butternut squash (3 pounds)
• 4 tablespoons olive oil
• 3 teaspoons kosher salt
• ½ teaspoon ground black pepper
• 1 yellow onion, finely diced
• 3 gloves garlic, minced
• 8 cups vegetable stock
• 3 red apples (about 1 pound), peeled + coarsely chopped, some reserved for a garnish
• 1 cup raw cashews
• ¼ teaspoon ground ginger
• ¼ teaspoon ground nutmeg

Topping:

• 3 cups one-inch cubes sourdough bread (about 4 ounces)
• 1 cup whole pecans (about 4 ounces)
• 3 tablespoons extra virgin olive oil
• 12 leaves fresh sage
• 2 tablespoons loosely packed + finely chopped fresh parsley
• ½ teaspoon kosher salt
• 2 tablespoons pomegranate seeds

Creamy Butternut Squash Soup:

1. Preheat the oven to 425°F. Peel the squash and cut it in half lengthwise. Use a soupspoon to scoop out the seeds and discard them. Cut the squash into ½-inch-thick slices and then into ½-inch chunks. Place them in a medium bowl and add 2 tablespoons of the oil, 1 teaspoon of the salt, and ¼ teaspoon of the pepper. Toss to coat; then spread on a rimmed baking sheet and bake until tender—about 50 minutes.
2. Meanwhile, heat the remaining 2 tablespoons of olive oil in a large pot over medium-high heat. Add the onion and cook until it is tender and browned in spots—about 6 minutes. Add the garlic and cook for one minute more.
3. Add the stock, apple, cashews, and 1 teaspoon of the salt to the pot and cook for 50 minutes. When the squash has finished cooking, remove it from the oven, add it to the pot with the stock, and cook the soup for 10-20 minutes more until the cashews are very soft.
4. Transfer the soup to a blender and add the remaining 1 teaspoon of salt, the ginger, nutmeg, and the remaining ¼ teaspoon pepper. Blend until combined and then transfer the soup to serving bowls. Top with breadcrumbs, diced apple, and enjoy!

Topping:

1. Preheat the oven to 400°F. Place the bread cubes on a (parchment-lined? No, nothing) baking sheet and cook them in the oven until they are dried out and toasty—about 5 minutes. Then transfer them to the bowl of a food processor and pulse until small bread crumbs form. Add the pecans and continue pulsing until the bread crumbs are fine and the pecan pieces are about the size of a pea.
2. Meanwhile, in a medium skillet, heat the olive oil over medium-high heat. Once shimmering, add the sage leaves and fry them until they are crisp—about one minute. Then transfer them to a paper towel-lined plate to drain, reserving the oil in the skillet.
3. Next, add the bread crumb mixture to the hot oil and toss until it is light brown and toasty—2-3 minutes. Remove the skillet from the heat and stir in the parsley and salt.
4. Top the Creamy Butternut Squash Soup with the bread crumbs, fried sage, and pomegranate seeds.

: @NikkiDinki

: @NikkiDinkiCooking

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Cabbage Nachos with Tomatillo Salsa

Now that football season’s over, I find myself missing it a little. My husband and I are used to watching football every Sunday…and sometimes Thursday, Saturday, and Monday, too.

I like football, but when I think about it, what I really miss is football food.

A football game is a good excuse to whip up snacks, open some beers—or maybe some sparkling rosé—and watch TV all day.

But I guess I don’t really need an excuse. ;)

I think it’s time to get back to Sunday tailgate snacks all day! And to start, how about some Cabbage Nachos?!

Mild, crunchy cabbage adds texture and acts as a delicious glue to hold a showstopping tomatillo salsa and crispy chip together.

Since I’ve solved the problem of missing my football snacks, it’s time to settle back onto the couch. The only question now is, what to watch?!

Cabbage Nachos with Tomatillo Salsa

makes: 1 large plate of nachos

Ingredients:

• ¾ pound tomatillos (5 to 7), husks removed
• 1 fresh jalapeno or serrano chile
• Half a yellow onion, peeled and cut into 4 wedges
• 2 tablespoons olive oil
• 3 teaspoons kosher salt
• ½ cup loosely packed fresh cilantro leaves
• 5 cups lightly packed shredded green cabbage (about half a head)
• 30 large tortilla chips
• 2 cups shredded pepper Jack cheese (8 ounces)
• ¼ cup pickled sliced jalapeno chiles

Directions:

1. Turn on the broiler, to high if you have that option. Place the tomatillos, fresh jalapeno, and onions on a rimmed baking sheet; drizzle with 1 tablespoon of the oil and then stir to coat the vegetables. Broil until the vegetables are tender and slightly charred—7 to 10 minutes. (You may have to remove the tomatillos and jalapenos and let the onions cook for an extra minute or so.) Leave the broiler on while you do the next steps.
2. To make the salsa, transfer the charred vegetables to a food processor or blender; add 2 teaspoons of the salt and the cilantro. Process until almost smooth.
3. Heat the remaining 1 tablespoon oil in a medium skillet over medium heat. Stir in the cabbage and remaining 1 teaspoon salt; cook until the cabbage is tender but not mushy—about 5 minutes. Remove the skillet from the heat and stir in about half the salsa until combined. You want the cabbage to be coated, but not dripping wet, so then stir in as much of the rest of the salsa as you need to get to that point.
4. Arrange the tortilla chips in a single layer on a large oven-safe serving dish. Spread the cabbage mixture over the chips and then sprinkle the cheese evenly over the top. Broil the nachos until the cheese is melted and bubbly. Scatter the pickled jalapenos over the top and serve right away.

Keep It Simple:

• Tomatillos look like green tomatoes with papery skins around them, and taste like a tart apple. If you’re having trouble finding them at your store, you can use tomatoes instead—the taste will be different but similarly delicious.
• To make this dish in less than 10 minutes, try these shortcuts: simply buy a jar of your favorite red or green salsa instead of making the tomatillo salsa. And save major time by purchasing shredded cabbage or coleslaw mix as well as shredded cheese at your market; no need to do it yourself!

Make It Meaty:

• These nachos are currently meatless, but you can add your favorite nacho topping, including ground beef, over the whole plate—or just over half for a 50/50 appetizer.

Family Friendly:

• Your family will never know there is a pound of cabbage sitting in these nachos. The sautéed cabbage has a really mild flavor and its job is to help the tomatillo salsa stay on the nachos to give you a flavorful hit with every bite.

: @NikkiDinki

: @NikkiDinkiCooking

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Cauliflower Tater Tots

Who doesn’t love a tater tot?

Crunchy on the outside, pillowy soft on the inside...

Simple and yet simply satisfying.

So if they're already so good, why would I mess with them and make a different version?

Because cauliflower tater tots are also delicious--that's why!

This recipe isn’t about making a healthy version of something you already love.

It’s about celebrating the tater tot with a new and equally yummy recipe.

And just so you understand how yummy, let me tell you that I have some of these stored in my freezer and the goal is to avoid consuming any more than 12 each day.

It's so hard to do!

Cauliflower Tater Tots

servings: 2 dozen tater tots

Ingredients:

• 1 small head cauliflower (about 1½ pounds), stemmed, coarsely chopped + rinsed
• 2 large eggs
• ½ cup all-purpose flour
• ½ cup grated parmesan cheese (about 2½ ounces)
• 1½ teaspoon kosher salt
• 1 teaspoon garlic powder
• Pinch of ground black pepper
• ¾ cup crushed yellow corn tortilla chips
• ¾ cup plain panko bread crumbs
• ½ teaspoon paprika

Directions:

1. Preheat the oven to 425°F. Place the cauliflower into the bowl of a food processor and pulse until it is coarse and grain-like in texture (you should have about 2 cups of this cauliflower “rice”).
2. Then transfer the cauliflower to a large bowl with the eggs and mix together to combine. Mix in the flour, parmesan, salt, garlic powder, and pepper.
3. Add the corn chips to the food processor and pulse until the chip pieces are close to the size of panko breadcrumbs (this should make about 1 cup). If you don’t have a food processor you can also place the chips in a food storage bag and smash them with a pan or rolling pin. Then transfer the corn chip pieces to a medium-sized bowl along with the panko and paprika and mix these ingredients well.
4. Using your hands, roll the cauliflower mixture and pack it tightly by the tablespoon into tater tot (or other desired) shapes approximately 1 inch wide and 2 inches long. Roll each tater tot in the corn chip breading mixture, reshaping afterwards if necessary.
5. Place the formed tater tots on a nonstick baking pan or a pan lined with parchment paper. Spray the tater tots lightly with nonstick spray and bake them until browned—about 20 minutes. Serve with ketchup if desired.

Notes:

• Freezer Instructions: Place cooked and cooled tots on a baking sheet or plate in a single layer. Let them freeze completely; once frozen place them in a plastic food storage bag. To re-heat, place in a 425°F oven on a baking sheet and cook for 10 minutes.

: @NikkiDinki

: @NikkiDinkiCooking

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Holiday Brie + Honey Crostini with Pistachio + Pink Peppercorns

I love easy appetizers!

And even better than just being easy, I love appetizers that are easy and ridiculously tasty.

You know the type—they're made with just a couple of ingredients but still get oohs and aahs from your guests.

Well, look no further for your next appetizer that fits this bill!

This one's really just about assembly...

Bread, brie, honey.

Bake!

Peppercorns, pistachios, more honey...

Then serve to your adoring audience!

The pinch of sharpness from the pink peppercorns cut through the sweet honey and creamy brie—for a perfectly gooey bite.

A bite that also happens to look like a Christmas ornament decorated in red and green!

Holiday Brie + Honey Crostini with Pistachios + Pink Peppercorns

servings: 8 crostini

Ingredients:

• 8 baguette slices
• 4 ounces Brie cheese, cut into eight ½-ounce slices
• ⅓ cup honey
• 1 tablespoon roughly chopped pink peppercorns
• 1 tablespoon roughly chopped pistachios

Directions:

1. Turn on the broiler, to high if you have that option. Arrange the baguette slices on a rimmed baking sheet. Top each of the slices with 1 piece of the brie and 1 teaspoon of the honey.
2. Broil until the cheese is melted and brown—2 to 5 minutes.
3. Remove the crostini from the oven and top each with another teaspoon of the honey, and a heavy sprinkle of both the peppercorns and pistachios.
4. Serve immediately with a knife and fork, or simply pick up and enjoy!

: @NikkiDinki

: @NikkiDinkiCooking

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Turkey Chorizo Hash with Brussels Sprout Slaw

I love creating Thanksgiving dishes that use holiday staples in brand new ways. And veggie sides have always kind of been my specialty…

But this time around, I wanted to try something with the most classic ingredient that comes to mind when you say the word “Thanksgiving”—the turkey.

Combining turkey with sausage, and adding sweet potatoes and cranberries makes one mouth-watering dish that gives you all the fixings of your Thanksgiving table in every bite!

Happy Thanksgiving! ♥

Turkey Chorizo Hash with Brussels Sprout Slaw

servings: 2 to 4; makes 2 entrée portions or 4 side dish portions

Brussels Sprouts Slaw (optional):

• 8 Brussels sprouts (about 4 ounces), shredded (about 2 cups packed)
• Juice of 1 lime
• ½ teaspoon kosher salt
• ⅛ teaspoon ground black pepper

Turkey Chorizo Hash:

• 2 tablespoons olive oil
• 12 ounces turkey breast, chopped into ½-inch pieces (about 1½ cups)
• 3 ounces chorizo sausage, chopped into ½-inch pieces
• 2 teaspoons kosher salt
• 1 large sweet potato (about 14 ounces), chopped into ½-inch pieces (about 2½ cups)
• 1 medium yellow onion, finely chopped (about 1 cup)
• 3 garlic cloves, minced
• ½ teaspoon ground black pepper
• ½ teaspoon minced fresh rosemary leaves
• ½ cup cranberries
• Brussels Sprout Slaw (optional)

Brussels Sprouts Slaw (optional):

1. Cut the Brussels sprouts in half lengthwise and then crosswise to create ribbons; discard the ends.
2. Mix the shredded sprouts with the lime juice, salt, and pepper, then allow the mixture to sit as long as possible—for a minimum of 10 minutes.

Turkey Chorizo Hash:

1. Heat the oil in a large skillet over medium-high heat. Add the turkey, chorizo, and 1 teaspoon of the salt, cooking until the meats are brown and cooked through—5 to 7 minutes.
2. Remove the turkey and chorizo from the pan, but do not drain the pan; set aside the meats. To the same pan, add the sweet potato, onion, garlic, remaining 1 teaspoon salt, pepper, and rosemary. Cook the veggies over medium heat until the sweet potatoes and the onion are tender and browned in spots—7 to 10 minutes.
3. Add the turkey and chorizo back to the pan, then add the cranberries to the pan as well. Toss all ingredients to combine.
4. Serve the hash with the Brussels Sprout Slaw, if desired. Enjoy!

: @NikkiDinki

: @NikkiDinkiCooking

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Everything Spice Pumpkin Cheese Ball

After eating my 124,562nd Everything Bagel with cream cheese, I had an epiphany.

“I should make this into a cheese ball!”

“Better yet, a PUMPKIN cheese ball!!”

And thus the Pumpkin Cheese Ball was born.

I had seen different versions of pumpkin cheese balls on Pinterest.

But most of them involved hours of wait time and a series of rubber bands, which all seemed far above my pay grade (or attention span!).

There had to be a better way.

And guess what?! I found it!

Don't worry, I'll share my secret...

Basically you create a mouthwatering cheese ball made of goat cheese, cream cheese, sundried tomatoes, and scallions.

Cover it in Everything Bagel seasoning, then shape it with a chopstick or spoon.

And for the cutest final effect, top it with a pumpkin stem.

It’s seriously that easy, and it’s done in 20 minutes.

And once you set it on the table, it will last about the same amount of time!

Everything Spice Pumpkin Cheese Ball

servings: 10 to 12

Ingredients:

• 8 ounces cream cheese
• 5 ounces herbed goat cheese (such as Boursin)
• ¼ cup finely chopped chives
• ¼ cup finely chopped sundried tomatoes
• ¼ cup everything bagel spice mix
• 1 stem from small pumpkin or bell pepper

Directions:

1. Place the cream cheese, goat cheese, chives, and sundried tomatoes in the bowl of a food processor or mixer, then process to combine until the mixture is smooth.
2. Transfer the cheese mixture to a piece of plastic wrap. Use the plastic along with your hands to form the mixture into a short, squat ball, then place the plastic-wrapped ball in the refrigerator.
3. Remove the stem from the bell pepper or pumpkin; if you use a pumpkin, it’s easiest to cut off the whole top of the pumpkin straight across, then cut around the base of the stem (rather than trying to break the stem off).
4. Remove the cheese ball from the plastic and transfer it to a small plate. Pour/sprinkle the spice mix all over the cheese ball, pressing it in so that it sticks and coats the entire ball.
5. Use a chopstick or spoon handle to press indented lines into the ball that resemble the creases on a pumpkin, then use your hands to smooth and reshape the ball.
6. Insert the stem into the center of the top of the ball. Serve with your favorite crackers, and enjoy!

Notes:

• If you’re having difficulty with Steps 4 or 5, try putting your cheese ball back in the refrigerator or freezer to chill longer. It will firm up and may be easier to work with.
• If you don’t have a pumpkin or bell pepper, you can also use a 2-inch piece of broccoli stem; this also looks great!

: @NikkiDinki

: @NikkiDinkiCooking

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Boxed Mac + Cheese Pancakes

When I was first starting out in the world of food, I was on a radio show here in NYC.

One of the first segments I did was on a hole-in-the-wall diner known for all sorts of crazy-delicious concoctions—one of the concoctions being mac and cheese pancakes.

They made theirs a bit differently than I make mine.

But with both versions, you get the tangy cheese and salty bacon swimming through the pancake, which is obviously a very good thing.

I’m basically taking a box of mac and cheese and adding it to a pancake batter.

Not exactly my healthiest meal ever, but I couldn’t resist recreating those diner mac and cheese pancakes.

Thank you for coming on this Hack Your Mac journey with me this week!

My purpose in reinventing boxed mac and cheese was to show you that you don’t always have to make everything from scratch for it to be delicious.

In real life we take shortcuts, and in real life sometimes we just need to have mac and cheese pancakes for dinner.

I mean, we just need to. 😉

Boxed Mac + Cheese Pancakes

makes: Twelve 3- to 4-inch pancakes

Ingredients:

• One 14-ounce box of macaroni and cheese (with liquid cheese packet)
• 4 bacon strips (about 2 to 3 ounces or ¼ cup), some reserved for a garnish
• 1 cup all-purpose flour
• 1 cup whole milk
• 2 teaspoons baking powder
• ½ teaspoon kosher salt
• 1 cup coarsely chopped scallions, more for a garnish
• 1 cup shredded cheddar cheese (4 ounces), more for a garnish
• 1 tablespoon butter or olive oil

Directions:

1. Place a medium pot of salted water over high heat for cooking the macaroni. When the water boils, add the macaroni and cook according to the package directions; drain when finished. Stir in the cheese packet, then set aside.
2. While the macaroni cooks, heat a large skillet over medium heat. Add the bacon and cook until crisp—6 to 7 minutes, turning once. Transfer the bacon to a paper towel to drain, then crumble it into small pieces.
3. In a large bowl, whisk together the flour, milk, baking powder, and salt until they are fully combined. Then fold in the cooked macaroni along with the scallions, cheddar, and crumbled bacon.
4. Heat a large skillet over medium heat, then add the butter and allow it to melt. Scoop about ⅓ cup of the macaroni and cheese mixture into the skillet and cook until both sides of the “pancake” are dark golden brown—3 to 5 minutes per side.
5. To serve, garnish with scallions, cheddar cheese, and crumbled bacon.

: @NikkiDinki

: @NikkiDinkiCooking

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Eggplant Parm Meatballs

I love it when I get to be on The Wendy Williams Show!

Today I showed everyone how to make one of my favorites—Eggplant Parm Meatballs!

They're an amazing add to your favorite pasta dish, but also pretty delicious all on their own!

Eggplant Parm Meatballs

servings: Thirty 1½-inch meatballs

Ingredients:

• 1 medium eggplant (about 1 pound)
• 3 teaspoons olive oil
• 1 teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 16 ounces ground beef
• 1 cup Italian breadcrumbs*
• ½ cup grated parmesan (about 2 ounces)
• ½ cup marinara sauce + more for serving
• 1 large egg
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• Mozzarella cheese, grated

Directions:

1. Preheat the oven to 425°F. Cut the eggplant in half lengthwise and place the halves cut-side-up on a rimmed baking sheet. Drizzle them lightly with 1 teaspoon of the oil and then sprinkle ½ teaspoon of the salt and the pepper over them. Bake the eggplants until they are very soft—about 30 minutes.
2. When the eggplant is cool enough to handle, use a spoon to scrape the flesh of the eggplant into a food processor or blender; discard the skin. Process until everything is completely pureed; this should give you about ¾ cups of eggplant puree. Note: If your marinara sauce is very chunky, puree it with the eggplant.
3. Transfer the puree to a large bowl, then add the beef, breadcrumbs, parmesan, marinara sauce, egg, onion powder, garlic powder, and the remaining ½ teaspoon of salt. Mix to combine well and then form the mixture into tablespoon-sized balls by hand.
4. Heat a large skillet over medium heat and add the remaining 2 teaspoons of oil. Place the meatballs in the pan and brown on all sides, working in batches if necessary, cooking until the center is no longer pink—5-7 minutes.
5. Preheat the broiler to high. Place the meatballs in a serving dish and cover with marinara sauce and mozzarella cheese, then place under the broiler until the cheese is melted. Serve and enjoy!

Notes:

• If you wish, you can bake the meatballs at 400°F for about 30 minutes.
• *Depending on the amount of moisture in your eggplant and sauce you may need more breadcrumbs to ensure your meatballs hold together nicely.

: @NikkiDinki

: @NikkiDinkiCooking

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Butternut Squash + Apple Stuffing

What’s more satisfying than stuffing?!

Bread, veggies, stock—YUM!

So it's obvious there will be stuffing on the Thanksgiving table, but now the question is...

What veggies do you put in there?

What will give you both sweet and savory flavors, along with different textures?

Butternut squash immediately popped into my head, even though I can’t say I’ve seen a lot of squash in stuffing.

After trying it out though, I know it's the right choice!

The squash is hearty and dense and sweetly contrasts the tartness of the apples and the strong, sharp onions.

Good stuffing is nothing fancy—it’s all about the right combination of ingredients to make a satisfying comfort food.

And when you strike that perfect chord, it's definitely music to your ears…and stomach!

Butternut Squash + Apple Stuffing

servings: 6 to 8

Ingredients:

• One 8-ounce loaf crusty bread, cut into 1-inch dice (about 6 cups)
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1 medium butternut squash (about 2 pounds), peeled, seeds removed + chopped into ½-inch dice (about 5 cups or 1½ pounds)
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper
• 2 medium green apples (such as gala apples), chopped into ½-inch dice (about 2 cups)
• 1 medium yellow onion, coarsely chopped (about 1 cup)
• 2 stalks celery, coarsely chopped (about ½ cup)
• 1 teaspoon finely chopped fresh thyme leaves, more for a garnish
• 1 teaspoon finely chopped fresh sage
• 3 cups turkey (or chicken or vegetable) stock
• Crushed pink peppercorns for a garnish

Directions:

1. Preheat the oven to 400°F. Spread the bread cubes on a baking sheet and toast them until they are dried out—8 to 10 minutes. Remove them from the oven and set aside, but leave the oven on.
2. In a large skillet over high heat, add the butter and oil. Once the butter has melted, add the squash along with ½ teaspoon of the salt and ¼ teaspoon of the pepper, then cook without stirring until the bottoms of the squash pieces are very dark—12 to 15 minutes. Stir slightly to flip the squash pieces and cook 5 minutes more, then stir again to flip the squash and cook an additional 5 minutes; when you are finished with this process, all sides of the squash should be evenly very dark.
3. Reduce the heat to medium-high and to the squash mixture add the apples, onion, celery, thyme, sage, and remaining ½ teaspoon salt and ¼ teaspoon pepper. Then add 1 cup of the stock and simmer until the onion and celery are soft—about 5 minutes.
4. In a large bowl, combine the toasted bread, cooked veggies, and the remaining 2 cups of stock. Once mixed, transfer to a two- to three-quart baking dish sprayed with cooking oil. Bake until the top of the stuffing is crisp and golden brown—20 to 25 minutes. Before serving, garnish with the thyme leaves and pink peppercorns.

: @NikkiDinki

: @NikkiDinkiCooking

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Beet Cranberry Sauce

Cranberries have a zingy tartness that brings all of the other foods on your Thanksgiving Day plate to life.

And although the canned stuff may be an old staple on your table, consider clearing some space for this simple--but spectacular!--homemade version.

I start with a traditional cranberry sauce and add some beets that have been put through the blender.

Then I strain out all of that vibrant juice.

The beets add a deeper, richer flavor to the sauce--while still allowing the cranberries to shine.

And if you are a hardcore beet lover, then consider the "Extra Beety" version (also below), a fun beet-forward take that uses chunks of beets instead of just the beet juice! 

Beet Cranberry Sauce

servings: 3 Cups

Ingredients:

• 1 large red beet (about 6 ounces), diced
• One 12-ounce bag fresh cranberries
• 1 cup granulated sugar
• Zest + juice of 1 orange
• ½ teaspoon kosher salt

Directions:

1. Place the beet and 1¼ cups water in a blender and blend until very smooth with only some pulp remaining. Strain the pulp from the beet juice and transfer only the juice to a medium pot.
2. To the same medium pot, add the cranberries, sugar, orange zest, orange juice, and salt. Cover the pot to avoid splattering and cook over medium heat until the mixture reaches a jam-like consistency—about 25 minutes.

: @NikkiDinki

: @NikkiDinkiCooking

"Extra Beety" Cranberry Sauce

servings: 3 cups

Ingredients:

• 2 large red beets (about 12 ounces total)
• One 12-ounce bag fresh cranberries
• 1 cup granulated sugar
• Zest + juice of 1 orange
• 1 teaspoon kosher salt

Directions:

1. Wrap the beets (all together) in aluminum foil and bake them until you can easily insert a fork into the center of the flesh—45 to 60 minutes. The time can vary greatly depending on the size of your beets, but the good news is that overbaking won’t hurt them at all. Once they are finished cooking, immediately remove the skin from the beets by rubbing each with paper towels and chop the beets into ¼-inch pieces.
2. Then, to a medium pot, add the beets, cranberries, sugar, orange zest, orange juice, and salt. Cover the pot to avoid splattering and cook over medium heat until the mixture reaches a jam-like consistency, but with some texture still remaining in the cranberries—about 25 minutes.

: @NikkiDinki

: @NikkiDinkiCooking

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Mushroom Gravy

My “Meat On The Side” philosophy, at its simplest, is about eating less meat and more veggies.

But if you want to get a little more complex, it's also about infusing vegetables into your meals--not just to make those meals more nutritious, but to elevate those dishes--to make them better.

For this mushroom gravy, I’m creating a super-rich, bold mushroom stock that will heighten your traditional turkey pan gravy to a gravy that tastes like it was made by a master chef!

And if you'd like to make a vegan version--which will still taste better than almost any gravy you've ever tasted--you can thicken it up without adding the turkey drippings.

Oh, and yes, you heard me right…VEGAN!

Your vegan or vegetarian guests will love this seemingly magic gravy they can pour over everything!

And you can still make a separate version with your pan drippings for the rest of the group.

Just sauté up some Portobello mushrooms with browned onions, garlic, thyme and, rosemary.

Add some rehydrated dried porcini mushrooms…

...Strain…

...And thicken with an oil and flour roux (vegan version), or add some flour to your turkey pan to create a traditional turkey dripping roux.

Then the only thing left to do is to prepare yourself (and your guests!) to lick this gravy straight off the plate!

Mushroom Gravy

servings: 2 1/2 cups gravy

Ingredients:

• ½ cup dried wild porcini mushrooms (0.7 ounce package)
• 3 tablespoons olive oil
• 1 medium Vidalia onion, finely diced
• 1 teaspoon kosher salt
• ¼ teaspoon ground black pepper
• One 8-ounce package sliced Portobello mushrooms
• 4 cloves garlic, minced
• 1 teaspoon chopped fresh thyme leaves
• ½ teaspoon chopped fresh rosemary leaves
• ¼ cup sherry vinegar
• 1 cup vegetable, turkey or chicken stock
• 2 tablespoons all-purpose flour

Directions:

1. Place the porcini mushrooms in a small bowl and cover them with 2 cups of boiling water. Set them aside and allow them to soak for 15 minutes.
2. Meanwhile, heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the onion, salt, and pepper and cook until the onion browns (you want some color on them)—about 6 minutes. Then add the Portobello mushrooms and continue cooking the veggies until the mushrooms are very brown—about 6 minutes. Next, add the garlic, thyme, and rosemary and cook for 1 minute more.
3. Pour in the sherry and then scrape the bottom of the skillet vigorously with a wooden spoon or spatula to loosen any brown bits so that they are incorporated into the mixture in the skillet. Cook until most of the liquid has evaporated—about 2 minutes.
4. Next, add the vegetable stock along with the mushrooms and liquid from Step 1, being careful not to pour all the mushroom broth liquid into the skillet as there will be sediment at the very bottom of the bowl that you will not want to use. Cook until slightly reduced—about 4 minutes.
5. Strain everything and then set the vegetables to the side (save them for another use or simply serve them as a side dish). Be sure to push on the mushrooms as you are straining in order to remove as much liquid from them as possible.
6. Add the remaining 2 tablespoons of oil and the flour to a large pan over medium heat and whisk to combine, then allow to cook for 1 minute. Add the mushroom broth, whisking as you go, and cook until thickened—about 5 minutes. OR (for the non-vegan version), add the mushroom broth to your turkey pan once you remove the turkey. Scrape the bottom of the pan with a wooden spoon to loosen up any brown bits, allowing them to become part of the broth. Then pour the broth and brown bits into a liquid measuring cup (or glass bowl) and let it sit until the fat separates from the broth (placing the measuring cup in the refrigerator will speed up this process). Once separated, remove 2 tablespoons of the fat from the top of the measuring cup and add it back to your turkey pan over medium heat, along with the flour (you can discard any additional remaining fat in the measuring cup, but be sure to reserve the broth). Whisk the flour and fat mixture to combine and allow it to cook for 1 minute. Then whisk in the mushroom broth from the measuring cup and cook until thickened—about 5 minutes. *Read the “Keep It Simple” note for ideas about how to make this for a large group.

Notes:

• Keep It Simple - This is a very rich gravy that you can stretch for a large group—especially if you are combining it with turkey drippings and/or using a turkey or chicken stock instead of veggie stock.
• Also, for each additional cup of stock you use in this recipe, you will also need to use an additional 1 tablespoon of flour and 1 tablespoon of drippings/oil. For example, if you use 2 cups of stock instead of the 1 the recipe calls for, you will also need to increase the flour to 3 tablespoons and the drippings or oil to 3 tablespoons. Keep extra stock or water on hand to thin if necessary.
• Find more information on mushrooms at thrivecuisine.com.

: @NikkiDinki

: @NikkiDinkiCooking

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Rosemary + Garlic Roasted Parsnips

I think we can all agree that a good Thanksgiving Day table includes a plethora of side dishes.

I love Thanksgiving because millions of people end up eating a “Meat On The Side” meal without really thinking about it.

As much as turkey is considered the star of the meal, most of our plates end up with just a little slab or two of it--the rest of the plate is filled up with vegetable side after vegetable side.

And even though I love the way our plates automatically become veggie-focused, many of these Thanksgiving Day sides can start to taste a little repetitive.

They all seem to be on the softer, mushier side and they all seem to be doused in cinnamon and nutmeg.

So I propose bringing some spicy, chewy, vibrant roasted parsnips to the party!

They have a delightful texture and are perfectly seasoned with rosemary, garlic, and paprika.

And if your main meal menu is already full, consider serving them as an appetizer.

There is nothing like a parsnip chip and a warm cocktail!

Rosemary + Garlic Roasted Parsnips

servings: 1 ½ cups of parsnips; serves 2-3

Ingredients:

• 3 medium parsnips (about 1½ pounds)
• 2 tablespoons olive oil
• 1 tablespoon minced fresh rosemary
• 1 teaspoon garlic powder
• 1 teaspoon sweet paprika
• 1 teaspoon kosher salt
• ¼ teaspoon ground black pepper

Directions:

1. Preheat the oven to 450°F. Peel the parsnips and then cut them into ¼- to ½-inch-thick rounds.
2. In a large bowl, toss the parsnips with the oil, rosemary, garlic powder, paprika, salt, and pepper. Spread them out on a baking sheet, and bake them for 10-15 minutes. Flip the parsnips and bake them until they are brown and crispy—another 10-15 minutes. If your rounds are of varying sizes, some may be done before others; simply remove the smaller rounds as they become brown and crispy and allow the larger rounds to continue to bake. Enjoy warm!

: @NikkiDinki

: @NikkiDinkiCooking

Find more recipes like this in Meat on the Side!

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