This Fall, everything changed! Nina and I hosted not one but TWO Thanksgiving dinners, the first for some friends and the second for my family. Nina made a turkey and gravy for the first dinner, and I made a bunch of vegetarian side-dishes and tried not to gag at the smell of meat cooking all day. For the second dinner, I made more vegetarian side-dishes and a tofurky. What a weekend of food!

Although everything was delicious, the dish I made for both meals (and could eat every day for the rest of my life) was Real Simple’s caramelized onion and herb stuffing. I’d never had stuffing before and I am hooked!

Caramelized Onion and Herb Stuffing

Source: Real Simple

Ingredients

• 6 tbsp of butter plus a bit more for greasing the dish
• 1 large loaf of Italian bread (I used half a loaf of regular white bread), cut into 3/4 inch pieces
• 6 medium onions, halved and thinly sliced
• Salt and pepper
• 1/2 cup dry white wine
• 1 1/2 cups vegetable broth
• 2 large eggs, beaten
• 1/4 cup fresh dill (Real Simple called for chives, but I only had dill and my God, it was delicious)
• 1 tbsp fresh thyme leaves or 1 tsp dried thyme

Directions

1. Preheat oven to 375 degrees F. Butter a 9×13″ baking or casserole dish.
2. Divide the bread between 2 baking sheets and bake until dry and crispy, 10-12 minutes. My oven was in use for other things, so I actually kept the pieces of bread whole, baked them 4 slices at a time in the toaster oven, and then cut them up. Do what works for you!
3. Melt the butter in a large skillet over medium-low heat. Add the onions, 1 tsp salt and a dash of pepper. Cook for about an hour, stirring frequently, until onions are golden brown. Add the wine and cook until evaporated, about 2-4 minutes. Transfer to a large bowl and let cool for about 10 minutes.
4. Add bread, broth, eggs, dill, thyme and 1/2 tsp salt to the onions and toss to combine. Transfer to the prepared baking dish and cover with tinfoil.
5. Bake for 20 minutes. Remove the foil and bake until browned, 20-30 minutes.
6. Serve and enjoy!

Our feisty kitten, Lief, also enjoyed checking out all the Thanksgiving cooking equipment.

So is summer, which makes me a bit sad. I won’t miss the Ottawa humidity, but I’d gotten used to drinks on the patio. I have two to share with you this evening: pear sangria and Pimm’s cups.

Pear Sangria

I first had pear sangria at a restaurant in Kingston while I was visiting some friends.  We loved it so much that we asked the waitress for the recipe, which she happily shared.  It called for pear vodka, which they apparently don’t sell anymore, so after some intense foodblog searching, I found directions for how to make flavoured vodka. I can’t find the article link now, but the process is simple. Fill an air-tight jar with whatever thing you want to infuse the vodka with; in this case, I used peeled, cored pears. From what I hear, you can use anything, from vanilla beans to bacon (yuck). Next, fill the jar with as much plain vodka as it will hold. I then stored mine in the fridge for four weeks, shaking it every couple days, but I’ve heard conflicting reports that say to store it at room temperature for less time. Mine turned out just fine!

Ingredients
(Makes one very small pitcher. I would double it, if I were you.)

• 750 mL of sparkling white wine
• 3 ounces pear vodka
• 500 mL pear juice
• 1 pear, peeled, cored and cut into small pieces
• handful of strawberries, cut into pieces

Directions

1. Combine all ingredients in a pitcher several hours before you want to serve it. Refrigerate.
2. Serve over ice in large wine glasses.
3. Enjoy!

Orangette’s Pimm’s Cup

My friends and I have a monthly craft night, and this summer we decided cocktail making is a craft. Our favourite by far was Orangette’s Pimm’s Cup, which is now one of my staples.

Ingredients
(Makes one glass)

• 1 1/2 oz Pimm’s No. 1
• 4 1/2 oz gingerale or gingerbeer
• Ice
• 1 thin slice of cucumber
• 1 thin slice of lemon, plus a bit of lemon juice
• 1 slice strawberry
• A couple mint leaves

Directions

1. Pour the Pimm’s and gingerale/gingerbeer into the glass. Add the cucumber, lemon, strawberry and mint. Add the ice and a small squeeze of lemon juice.
2. Serve and enjoy!

First there was my dad’s birthday, with chocolate-raspberry cake.

So, so delicious. I un-veganized a recipe from Vegan Cupcakes Take Over the World and added raspberries.

And then it was Mother’s Day, which means carrot cake! This one is from the one and only Mrs. Fields.

Father’s Day arrived shortly after, and I made the strawberry summer cake from Smitten Kitchen.

It was delicious, especially with a bit of ice cream. Or whipped cream, next time.

I also made breakfast pizza (a combo of this thin-crust pizza dough and this breakfast pizza’s toppings recipe, minus the meat) and home fries.

I had a Canada Day party, with a bean burgers (which were delicious but didn’t hold their shape, so no photos), Greek panzanella…

Deviled eggs that are to DIE FOR…

And apple pie! I used Martha Stewart’s crust and Granny Smith applies and sugar.

Coming soon: eight types of wedding cupcakes (and a cake) and some delicious, delicious summer drinks.

Make them now. You won’t regret it, promise.

Chocolate Chip Pecan Butterscotch Bars

Source: Mrs. Field’s Cookies Book

Ingredients

• 2 cups all-purpose flour
• 1/2 tsp baking soda
• 1 cup dark brown sugar, firmly packed
• 1 cup salted butter, softened
• 1 large egg
• 2 tsp pure vanilla extract
• 1 cup  chopped pecans
• 1 1/2 cups semisweet chocolate chips

Directions

1. Preheat oven to 300 degrees F. Fit parchment paper to a 8 inch x 8 inch baking pan.
2. Combine flour and baking soda in a medium bowl. Mix well and set aside.
3. In a large bowl, blend sugar and butter. Add egg and vanilla and beat until light and fluffy.
4. Scrape down the sides of the bowl and add the flour mixture, pecans and chocolate chips. Blend until just combined, not over-mixing.
5. Transfer batter into a prepared pan and level the top with a spatula. Bake in the center of the oven for 35-45 minutes until a toothpick comes out clean  but the center is still soft. Cool on rack to room temperature. Cut with a sharp knife into 1-by-2 inch bars.

Leek Soup with Dill Oil

Source: 101 Cookbooks

Ingredients

• a handful of fresh dill
• 9 tbsp of extra virgin olive oil
• 3.5 pounds of leeks
• 6 tbsp unsalted butter
• finely ground sea salt
• 2 large potatoes, peeled and thinly sliced
• 3 medium cloves of garlic, crushed
• 6.5 cups of vegetable stock
• toasted almond slices, for topping
• grated cheese (Gruyere, Parmesan), for topping (if you’re not going the vegan route)

Directions

1. In a small food processor, combine dill and olive oil until  it’s very creamy. Set aside.
2. Trim the roots and dark green parts off the leeks, wash very well (leeks are notorious for harbouring dirt). Chop.
3. In a large pot over medium heat, melt the butter and combine it with 5 tbsp of the oil. When the mixture is bubbling, add the leeks, a couple pinches of salt, and stir well. Cover for 6-8 minutes, stirring occasionally. Add the potatoes and garlic; cook for 15-20 minutes, stirring occasionally, until potatoes are very soft. Add the vegetable stock and puree with an immersion blender to the desired consistency (I made mine very creamy). Heat through and top with almonds, cheese and dill oil. Enjoy!

Lemon Risotto

Source: Smitten Kitchen

Ingredients

• 6 cups soup stock (I use a vegan veggie one)
• 3 1/2 tbsp butter
• 1 1/2 tbsp olive oil
• 2 large shallots, chopped
• 2 cups arborio rice
• 1/4 dry white wine
• 1 cup (3 ounces) grated Parmesan
• 2 tbsp parsley, chopped (I’m often lazy and omit this)
• 2 tbsp fresh lemon juice
• 4 tsp grated lemon peel (2 large lemons will give you both the juice and the peel)
• several leaves of basil to garnish

Directions

1. Bring the soup stock to simmer over medium heat. Reduce heat to low and cover to keep warm.
2. In a large saucepan, melt 1 1/2 tbsp butter and the olive oil. Add shallots and saute until tender, about 5 minutes. Add rice and stir for one minute. Add wine and stir for 30 seconds or until it is absorbed. Add 1 1/2 cups broth and simmer until absorbed, stirring frequently. Repeat 1/2 cup of broth at a time until it is all absorbed (about 30 minutes total).
3. Stir in cheese, remaining butter, lemon juice and peel and parsley if using it. Season with salt and pepper.
4. Garnish with basil, serve and enjoy!

I was visiting friends in Kingston a few years ago and we went Lotus Heart Blossom, this quasi-Indian vegan/vegetarian place.  I saw Mexican hot chocolate on the menu and, loving the recipe for Mexican hot chocolate cupcakes in Vegan Cupcakes Take Over the World, had to try it. It was so delicious that I asked the server how it was made. She told me that their chef had made it up based on – that’s right – the cupcake recipe from Vegan Cupcakes Take Over the World.

The original version has coconut cream and vegan dark chocolate, but I work with what I have on hand, which is usually left over coconut milk from cooking.

Coconut Hot Chocolate

Source: Adapted from Lotus Heart Blossom who adapted it from Vegan Cupcakes Take Over the World

Ingredients (for 2 cups)

• 1 cup of coconut milk
• 1 cup of milk (I used regular cows milk but almond milk is also delicious)
• a small handful of chocolate chips
• 1/4 tsp almond extract
• a pinch of chili powder

Directions

1. Heat coconut milk and cows/almond milk in a saucepan over medium heat.
2. Add chocolate chips once milk mixture has started to steam. Stir until melted and combined (you might need a wisk for this).
3. Add almond extract and chili powder and stir to combine. Remove from heat and enjoy!

Broccoli Mushroom Melts

Source: Annie’s Eats

Ingredients

• One small head of broccoli, cut into small florets
• 1 tbsp olive oil
• Salt and pepper
• 4 portobello mushrooms caps, thinly sliced
• 1/4 cup mayonnaise
• 1 clove garlic, minced and pressed
• 4 thick slices of bread
• 2-4 oz. cheese (I used old cheddar), thinly sliced

Directions

1. Preheat the broiler and line a baking sheet with aluminum foil. Place the broccoli on the baking sheet and drizzle with olive oil and a bit of salt and pepper. Toss and broil until the broccoli begins to brown, 4-6 minutes. Toss a couple more times. Add the mushrooms, toss, and broil another 8-10 minutes. Remove from oven and set aside.
2. Combine mayo and garlic in a small bowl. Spread on the bread and top with cooked vegetables and cheese.
3. Line baking sheet with a fresh piece of aluminum foil and place open-faced sandwiches on it; broil until the cheese is melted, 2-4 minutes.
4. Serve with caramelized cauliflower, home fries or salad and enjoy! I can vouch for all of these combinations.

Caramelized Cauliflower

Source: Orangette

Ingredients

• 1 head of cauliflower
• Olive oil
• Fine sea salt

Directions

1. Preheat oven to 400 degrees F.
2. Slice the cauliflower into 1/4 inch slices; some will crumble and that’s a-okay! Toss with olive oil and salt and spread on a baking pan covered in aluminum foil.
3. Roast until golden, flipping slices halfway through, about 25 minutes.
4. Serve with a bit of extra salt if you need it.

Couscous with Veggies and Feta

Source: adapted from Smitten Kitchen

Ingredients

• 1 1/4 cups of vegetable broth
• 2/3 cup couscous
• 1-2 bell peppers, chopped (I used one yellow one this time because the red ones were like, $5 each. I know.)
• 2 tsp olive oil
• 1/2 cup chopped onion
• 6 ounce zucchini, quartered and thinly sliced
• 6 ounce yellow squash, quartered and thinly sliced (these are out of season here, so I just used an extra zucchini)
• 1/2 tsp dried oregano
• 1/2 tsp salt
• 1 cup cherry tomatoes, cut in half
• 2 cups (15 oz) chickpeas, drained and rinsed (either canned or cooked)
• 1 cup feta cheese, crumbled
• 3 tbsp tomato paste

Directions

1. Bring the soup stock to a boil and add the couscous. Take it off the heat, cover and set aside.
2. Heat oil in a large skillet. Add the peppers, onion, zucchini, yellow squash, oregano and salt. Cook, stirring frequently for about 5-7 minutes until vegetables are soft. Add tomatoes, chickpeas, feta cheese and tomato paste. Stir. Add couscous and heat through.
3. Serve with a green salad and a spoonful of plain yogurt or tzatziki on top!

Roasted Red Pepper and Basil Pesto Pasta

Source: Annie’s Eats

Ingredients

• 3 cloves of garlic
• 1/3 cup pine nuts
• 1/3 cup grated parmesan cheese
• 1 cup roasted red peppers (fresh or jarred)
• 1 cup basil leaves
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/3 cup extra virgin olive oil
• 1 lb pasta (I used brown rice pasta spirals; anything that will catch and hold the other ingredients is ideal)
• 1/4 cup heavy cream

Directions

1. Cook pasta according to the package directions. Drain, rinse in hot water if using rice pasta and return to the pot.
2. While the pasta is cooking, add all other ingredients except the cream to the food processor and pulse until finely chopped. My food processor is tiny, so I add things one or two ingredients at a time. You can also finely chop all the ingredients and stir them together if you want to/don’t have a food processor. It’s actually quite yummy with bigger chunks of pesto.
3. When the pasta is done, drained, rinsed and back in the pot, add the pesto you just made to it and stir so the pasta is coated. Add cream if you’re using it. Heat until warmed through.
4. Serve and enjoy!