Posts in eat
kitchen sink stuffing

halloween is in our rear view mirror and the season to give thanks is upon us.

i have MUCH to be thankful for this year.

just over three years ago, i took a major leap of faith and let go of my former life in wholesale fashion. i shed my former skin, got certified to teach yoga, started a baking and catering company and got married. the last three years have just been one big first after another.

and sometimes i just burst out in tears with how grateful i truly am. don’t get me wrong, some days, i feel VERY far from where i want to be. financially, with trying to grow our family, with work and personal relationships, sometimes i just feel like i am falling short. but then, i have a moment where i realize that i bake cakes, celebrate people’s special occasions AND get to help people with their physical and mental journeys as a JOB and the tears just come. i am so damn lucky.

i encourage you as you gear up for the holidays, no doubt planning events and searching through recipes just like i am, to take moments here and there to just be grateful. for not just the awesome and wonderful ways your life is sweet, but also those moments where you fall short. it just means your dreams are big and how lucky we are to be able to dream big. to start over. to take that leap of faith.

with that said, with every piece of “wisdom” from this here blog, comes a recipe. i NEVER ate stuffing growing up. until a few years ago i had never even tasted the stuff. and there is no good reason why. as a kid on thanksgiving, it always just seemed like the least appealing of all these amazing food options.

but guess what, stuffing rocks. and part of the reason it rocks, is that you can put a ton of delicious stuff in it, and it’s pretty much always good. i used ingredients i enjoy, but you could easily make a couple tweaks here and there to customize it to make it YOUR perfect stuffing.

kitchen sink stuffing

serves: 10-12

prep time: 15 minutes

active time: 15 minutes

baking time: 30 minutes

total time: 1 hour

ingredients: 16 cups sourdough bread, sliced into 1 inch cubes. 2 brown onions, diced. 5 celery stalks, diced. 2 pink lady apples, diced. 8 oz crimini mushrooms, sliced. 5 garlic cloves, minced. 2 tbs finely chopped rosemary. 2 tbs finely chopped .5 cup butter. 2 cups turkey stock (chicken if you can’t get turkey, or veggie if you want to keep it vegetarian). 1 tbs of kosher salt. 1 tsp freshly ground pepper. large pot. aluminum half pan or baking dish.

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start by preheating the oven to 375 degrees f. place your bread cubes in your aluminum pan or baking pan. equally divide up your butter into tablespoon sized dollops and place the butter dollops evenly over your bread cubes.

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toast your bread in the oven for 10-15 minutes, stirring halfway through so the bread toasts evenly. when the bread is lightly toasted (some bread pieces will be really crunchy, some will be softer and that’s ok, we want a variety of texture) remove it from the oven and set it aside. while your bread toasts, heat your heavy pot over medium high heat.

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when the pot is hot, add in your mushrooms in an even layer and season with a couple pinches of the salt.

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let them get really toasty and start to release their juices. about 5 minutes.

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when the mushrooms have a nice brown on them, add in the celery, onions and apples. season with half the salt and pepper. sauté your veggies just till the onions are translucent. about 5-7 minutes.

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add in the herbs & garlic and stir to combine. cook just till the garlic is fragrant, about 1 minute. pour a fourth of a cup of stock into the bottom of the pot to scrape up any of the cooked bits off the bottom and allow that the liquid to completely cook off. about 2 minutes.

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add your toasted bread and the remaining salt and pepper to the mixture. stir well to combine.

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pour the contents of the pot into your baking dish. pour the 2 cups of stock equally over the top of the veggie and bread mixture. now, if you are using the stuffing to actually stuff your bird, here is where you wold stuff the bird with as much of the stuffing as you could get in there.

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if not, this is where you bake the stuffing for 25-30 minutes, until the top is lightly golden and crunchy. serve hot and enjoy.

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xo, a

kitchen sink stuffing

serves: 10-12

prep time: 15 minutes

active time: 15 minutes

baking time: 30 minutes

total time: 1 hour

ingredients: 16 cups sourdough bread, sliced into 1 inch cubes. 2 brown onions, diced. 5 celery stalks, diced. 2 pink lady apples, diced. 8 oz crimini mushrooms, sliced. 5 garlic cloves, minced. 2 tbs finely chopped rosemary. 2 tbs finely chopped .5 cup butter. 2 cups turkey stock (chicken if you can’t get turkey, or veggie if you want to keep it vegetarian). 1 tbs of kosher salt. 1 tsp freshly ground pepper. large pot. aluminum half pan or baking dish.

start by preheating the oven to 375 degrees f. place your bread cubes in your aluminum pan or baking pan. equally divide up your butter into tablespoon sized dollops and place the butter dollops evenly over your bread cubes. toast your bread in the oven for 10-15 minutes, stirring halfway through so the bread toasts evenly. when the bread is lightly toasted (some bread pieces will be really crunchy, some will be softer and that’s ok, we want a variety of texture) remove it from the oven and set it aside. while your bread toasts, heat your heavy pot over medium high heat. when the pot is hot, add in your mushrooms in an even layer and season with a couple pinches of the salt. let them get really toasty and start to release their juices. about 5 minutes. when the mushrooms have a nice brown on them, add in the celery, onions and apples. season with half the salt and pepper. sauté your veggies just till the onions are translucent. about 5-7 minutes. add in the herbs & garlic and stir to combine. cook just till the garlic is fragrant, about 1 minute. pour a fourth of a cup of stock into the bottom of the pot to scrape up any of the cooked bits off the bottom and allow that the liquid to completely cook off. about 2 minutes. add your toasted bread and the remaining salt and pepper to the mixture. stir well to combine. pour the contents of the pot into your baking dish. pour the 2 cups of stock equally over the top of the veggie and bread mixture. now, if you are using the stuffing to actually stuff your bird, here is where you wold stuff the bird with as much of the stuffing as you could get in there. if not, this is where you bake the stuffing for 25-30 minutes, until the top is lightly golden and crunchy. serve hot and enjoy.

pumpkin spice soup

halloween is just over a week away, and pumpkins are EVERYWHERE. and those bad boys are not just for decoration and pies!

now i’ve gone on and on about how i am not really a pumpkin spice fan, but i am really embracing the flavors this year. while i’m not about to go order a pumpkin spice latte, those pumpkin spice flavors (ginger, cinnamon, allspice & clove) really lend themselves so perfectly to a bounty of savory recipes.

but i’m using them in my favorite pumpkin preparation, soup. the texture of pumpkin can be a bit off-putting when cooked (part of the reason i am not a pumpkin pie fan) but when roasted and puréed in a soup, the flavors come through beautifully without textural issues. this soup is a great warming dish to be enjoyed all autumn long.

pumpkin spice soup

serves: 4-6

prep time: 10 minutes

cooking time: 1 hour

total time: 1 hour 10 minutes

ingredients: 3 lb pumpkin. 1 large brown onion, halved and sliced 1 inch thick. 3 tbs olive oil. 3 cloves garlic, smashed. 10 medium sized sage leaves, roughly chopped + a few extra thinly sliced for garnish. .5 cup blood orange juice (you can use regular orange if you have it). 4 cups chicken stock. .25 cup brown sugar. 1 tbs kosher salt. 1 tsp freshly ground pepper. 1 tsp cinnamon. .5 tsp ginger. .5 tsp ground cloves. .25 tsp all spice. .25 cup crumbled goat cheese for serving. crusty bread for serving. baking sheet. parchment paper. heavy pot. immersion blender, blender or food processor.

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start by preheating your oven to 400 degrees f. half your pumpkin and scoop out all the guts and reserve them to make roasted gourd seeds. mix together the brown sugar, half the salt and pepper, the cinnamon, allspice, ginger and clove. line your baking sheet with parchment paper and place your onions and pumpkin halves on the sheet. sprinkle the inside and edges of the pumpkin as well as the onions with your spice mix.

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drizzle the pumpkin and onions with the olive oil and mix it all up till the pumpkin and the onions are lightly coated with spice and oil. start with your pumpkin with the skin side down and roast the veggies for about 40 minutes. halfway through, flip your pumpkins so the skin side is facing up. when your pumpkins have roasted, heat your heavy pot over medium heat.

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working carefully not to burn your fingers, scoop the pumpkin out of it’s shell or if you can, just peel the roasted shell away.

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remove any overly cooked bits of onions and put the pumpkin pulp and onions in your pot.

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when you start to hear the veggies sizzle, add in the garlic and sage leaves and stir well to combine. when the garlic becomes fragrant (about 1 minute),

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pour in the orange juice and the rest of your salt and pepper.

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stir well till the orange juice is absorbed and then pour in your chicken stock. bring the soup to a boil, and turn down the heat till you have a gentle simmer. simmer the liquid for 3-5 minutes and turn off the heat.

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working in batches in a food processor or blender, or using your immersion blender, purée the soup till smooth.

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serve topped with goat cheese, some sage with crust bread on the side for dipping.

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xo, a

pumpkin spice soup

serves: 4-6

prep time: 10 minutes

cooking time: 1 hour

total time: 1 hour 10 minutes

ingredients: 3 lb pumpkin. 1 large brown onion, halved and sliced 1 inch thick. 3 tbs olive oil. 3 cloves garlic, smashed. 10 medium sized sage leaves, roughly chopped + a few extra thinly sliced for garnish. .5 cup blood orange juice (you can use regular orange if you have it). 4 cups chicken stock. .25 cup brown sugar. 1 tbs kosher salt. 1 tsp freshly ground pepper. 1 tsp cinnamon. .5 tsp ginger. .5 tsp ground cloves. .25 tsp all spice. .25 cup crumbled goat cheese for serving. crusty bread for serving. baking sheet. parchment paper. heavy pot. immersion blender, blender or food processor.

start by preheating your oven to 400 degrees f. half your pumpkin and scoop out all the guts and reserve them to make roasted gourd seeds. mix together the brown sugar, half the salt and pepper, the cinnamon, allspice, ginger and clove. line your baking sheet with parchment paper and place your onions and pumpkin halves on the sheet. sprinkle the inside and edges of the pumpkin as well as the onions with your spice mix. drizzle the pumpkin and onions with the olive oil and mix it all up till the pumpkin and the onions are lightly coated with spice and oil. start with your pumpkin with the skin side down and roast the veggies for about 40 minutes. halfway through, flip your pumpkins so the skin side is facing up. when your pumpkins have roasted, heat your heavy pot over medium heat. working carefully not to burn your fingers, scoop the pumpkin out of it’s shell or if you can, just peel the roasted shell away. remove any overly cooked bits of onions and put the pumpkin pulp and onions in your pot. when you start to hear the veggies sizzle, add in the garlic and sage leaves and stir well to combine. when the garlic becomes fragrant (about 1 minute), pour in the orange juice and the rest of your salt and pepper. stir well till the orange juice is absorbed and then pour in your chicken stock. bring the soup to a boil, and turn down the heat till you have a gentle simmer. simmer the liquid for 3-5 minutes and turn off the heat. working in batches in a food processor or blender, or using your immersion blender, purée the soup till smooth. serve topped with goat cheese, some sage with crust bread on the side for dipping.