I L-O-V-E cranberry sauce. But not that stuff that comes out of metal jar. Yes, I know they organic cranberry sauce in cans but it is not as good as homemade.
This recipe is super easy to make and can be done two days in advance (I wouldn’t go longer, because we are making fresh cranberry sauce). My citrus spiced cranberry sauce is sure to be a favorite on your table this Thanksgiving!
If you’ve ever made a turkey, you know how challenging it can be. But it does not have to be. My first attempt at this Citrus and Herb Turkey Recipe was a great success. I combined recipes and techniques from Bon Apetit and New York Times Food. I learned some tricks that I share below to ensure your turkey is also a great success!
I absolutely love hummus. It is a staple in our home and kitchen and I have shared many different variations of this smashed chickpea dip! My super smooth hummus is a favorite. This recipe is for my avocado hummus and zaatar chips recipe.
I love making big batches of my hummus and keeping it in an airtight container in the fridge for a healthy and quick snack!
I love a good soup. Especially on cool fall days. I especially love having a big batch of soup to heat up for two or three days, as things can get hectic with baby. While I am on maternity leave from my social work job, I am enjoying time with baby Hannah and more time on my blog. Today, I am sharing an alcohol free french onion soup recipe.
I love butternut squash. After living in Seattle for 5 years, and experiencing the farmer’s markets, I learned to cook seasonally. This butternut squash penne pasta dish is the perfect homage to my time there. It is really easy to make and with my roasted technique, you do not have to peel the squash!
I don’t often admit this, but I was a picky eater as a child and young adult. For some reason, I did not like soup (I think it was the texture?).
What are the foods you did not like as a kid, that you now enjoy? I’d love to hear about the transition from dislike to like 😀
I created this soup last fall, when I had a surplus of butternut squash on hand. I decided to roast the squash before pureeing to enhance the sweet notes of the squash. By roasting the squash whole, you don’t have to peel it or dice it first!
This soup doubles nicely and can be kept in the freezer in an airtight container (stores up to 2 months), for those busy, cold weeknights!
While this recipe is vegetarian, it can also be made vegan, by omitting the heavy cream. You can substitute the cream for more vegetable broth. 🙂
There are a number of toppings you can add to this soup! My favorites are fried sage, as it adds a deep, earthy flavor and homemade croutons!
Preheat oven to 425 degrees. Line baking sheet with parchment paper.
Cut butternut squash length wise and remove the seeds. Drizzle each half with olive oil. Place the squash flesh side down and roast in the oven for 40 minutes.
After the squash has roasted for 20 minutes, place the onion, red bell pepper and garlic cloves on the baking pan. Drizzle with a small amount of olive oil.
When the squash is tender and the onion, bell pepper and garlic are cooked thru, remove from the oven. Peel the skin off the squash.
If using a blender, as I did, place the squash, onion, pepper, garlic, vegetable broth, nutmeg, salt and pepper in the blender and puree until smooth. Lastly, add the heavy cream and blend until evenly incorporated.
Transfer the soup into a pot and heat thru.
Serve with fried sage, goat cheese, croutons, a drizzle of oil and pomegranate.
Note: if using an emersion blender, place the vegetable stock, cream, squash, onions and garlic in a pot. Add the salt, pepper and nutmeg, and blend until smooth.
Make this dish? I’d love to see! Tag me @AmandasPlate or using #CreateAmandasPlate
Over a month ago, I posted a snapchat photo of a smoothie I had made for Hussein and I and several of you had asked for the recipe! It is simple to put together and is packed with nutrients. This easy strawberry pineapple smoothie makes a great breakfast or snack!
As we settle into parenthood and our new lives with our dear, sweet baby girl, Hannah, smoothies and quick nutrient and protein packed breakfasts are a must!
I have raved about my love for Chobani Non-fat Greek Yogurt several times before. It has a ton of protein, is low calorie and tastes delicious. We use it almost exclusively in our smoothies.
Growing up in our family owned grocery store, I had a unique opportunity to learn about different fruits and vegetables. I saw many customers purchasing the green tomatoes we had on display and often wondered what they would be making with them and so I asked! I learned about fried green tomatoes and had to try it myself.
I gathered the ingredients and set out to make this traditionally Southern Dish.
Beef Wellington has become closely tied to MasterChef and Gordon Ramsay. I’ve created my own Beef Wellington Recipe using Crescent Foods All Natural Angus Beef.
I love using Crescent Foods, free range, grass fed and finished beef! All Crescent Foods products are humanely treated and hand harvested Halal. The all natural beef, means five times more minerals and vitamins. It is also antibiotic and hormone free.
My Okra Tomato Stew Recipe is a very simple Lebanese recipe, adapted from the traditional green bean stew. It is served over a bed of rice, is packed with summer flavors and is done in just over thirty minutes. This dish is the perfect vegetarian dinner during Ramadan and beyond!