Lovely food blog I’ve just discovered.
Tonight I made my first original recipe (well, aside from when I saute vegetables and throw a sauce on it) and I was very pleased with how it turned out! Spicey, slightly creamy with a little bit of tang from feta and a little sweet from the potatoes. So here it goes: my feta and sweet potato stew:
1 large or two medium sweet potato, chopped into 1/2 inch cubes
1 onion, chopped
4 cloves of garlic minced
1 can chickpeas
1 can chopped tomatoes
1 tablespoon tomato paste
2 stalks of celery
1/4 of a bulb of fennel
1/4 teaspoon cayanne pepper
1 1/4 teaspoon ground cumin
1 t paprika
1 t dried thyme
1 teaspoon salt
3 1/2 cups water or vegetable stock
100g feta cheese, roughly chopped
2 tablespoons olive oil plus more for roasting
Heat the oven to 350F. Coat the sweet potato with olive oil and toss with salt. Roast in the oven for 40 minutes. Meanwhile roughly chop the carrot, celery and fennel and put into a food processor until it’s finely minced.
Heat the olive oil in a pot, add the onion and cook until just gone soft. Add the garlic and cook for a minute more. Add the carrot, celery and fennel mix and cook for five minutes. Then stir in the tomato paste and spices and cook for two minutes before adding the chickpeas, thyme and stock
Simmer for 10 minutes, then add the sweet potato and feta, simmer for five minutes more. Taste to adjust seasoning. The stew should be quite thick but you can thin it out with more water/stock if you prefer something closer to soup. ENJOY!
On my own I should say as I have of course celebrated Thanksgiving every year since birth bar 2010 when I had first moved to England. That year was so depressing I vowed never to miss a Thanksgiving every again. This year I have taken on the challenge of putting on my first Thanksgiving dinner for eight adults and two children. And yes, I have already started planning and prepping. Below is my menu with links to all of the recipes that aren’t Mom’s family recipes.
- Turkey (Phil is in charge of getting the bird, which is no small task. Apparently here they only eat Turkey at Christmas which means we’ll be stuck with a £70 bird. Yes, the Turkey will cost more than the booze)
- Gravy (unless a can find a good veggie version it’ll be from turkey pan drippings, so any suggestions, let me know!)
- Stuffing (semi-cheating with a box mix + fresh veg and apples)
- Cranberry sauce (here I’m cheating and using canned via my mother to save me time and stress)
- Pumpkin bread (Mom’s)
- Cranberry bread (Mom’s)
- Mrs Green’s rolls (basically whole wheat rolls, a family recipe)
- mashed red potatoes (don’t have a recipe for these - just boil, mash and add some butter!)
- vibrant & tasty greens
- brussel sprouts
- Pecan pie truffles
- Apple pie (Mom’s)
- bourbon pumpkin cheesecake
- whipped cream
And if I can find a pumpkin, which is surprisingly hard to do post-Halloween here, I’m going to make this centre piece:
When I told Phil I was making zucchini bread, his reaction was that of total indifference. But, much to my satisfaction, when I handed him a slice straight from the oven, he had a look of sublime happiness as he finished it in two bites. I’m guessing it’s not as popular here in the UK, and it is one of those recipes people have to taste to believe it’s good. This is the version I made from Oh She Glows, (that I de-vegan-ified) which doesn’t use any butter or oil (except in the topping) and still is lovely, light and has a hint of fall that is already blowing in.
- 2 cups whole wheat flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp kosher salt
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 cup sugar
- 1/3 cup raisins
- 1/3 cup chopped walnuts
- 1 egg
- 1 & 1/4 cup shredded zucchini (leave skin on), packed - about one medium courgette/zucchini
- 1 tbsp lemon zest
- 2 tsp fresh lemon juice
- 1 tbsp pure maple syrup (or other liquid sweetener like honey)
- 1 & 1/4 cups milk
- Cinnamon Streusel topping: 2 tsp butter, 1 tbsp coarse sugar, 1 tbsp flour, 1/2 tsp cinnamon
1. Preheat oven to 375F/190C/Gas Mark 5. Oil and line a regular-sized loaf pan.
2. In a large bowl, whisk the dry ingredients (flour, powders, salt, cinnamon, nutmeg, sugar, raisins, and walnuts).
3. In another large bowl, combine the wet ingredients (egg, shredded zucchini, lemon zest & juice, maple syrup, milk).
4. Add wet ingredients to dry and stir until just mixed. Be careful not to over-mix the batter.
5. Spoon the batter into prepared loaf pan and spread out evenly. Prepare the cinnamon streusel and then sprinkle on top. Bake for about 35-40 minutes at 375F/190C/Gas Mark 5 or until toothpick comes out clean and the loaf gently springs back when pressed.
EAT and ENJOY!
image source: OhSheGlows.com
I hate mayonnaise. Something about it is just wrong to me, and even more wrong is the fact that people in the UK like to dip their french fries in it. In general I try to keep as far away from the stuff as possible, unless it is virtually impossible to tell it’s there, in which case I probably don’t know it’s there. Anyways - because of this aversion I never ever ate cole slaw because it was my worst nightmare: a salad covered in MAYONNAISE. When my mom first made this cole slaw though I found not just an appreciation for this BBQ staple side, but a LOVE. It’s delicious and tastes better the next day when it’s had longer time to marinade.
1/2 head of cabbage, core removed and sliced into 1/4” shreds
2 carrots, peeled and grated
3 Tbsp olive oil
1 Tbsp apple cider vinegar (I’ve used others instead, red wine and sherry would work fine too)
juice of 1 lime
2 Tbsp sugar
1/2 Tbsp ground ginger
1/2 Tbsp ground black pepper
1/2 tsp salt
1. Shred the cabbage and carrots and combine in a bowl.
2. In a small bowl combine the olive oil, vinegar, lime juice, sugar, ginger, salt and pepper. Whisk together and pour on top of cabbage and carrot mixture. Toss to combine and coat well.
3. Cover and chill for at least one hour (I’d say make in the morning and serve in the evening) before eating.