Category: October

Sous Vide Apple Butter Pork Tenderloin

Prep Time: 00:10 Recipe Time: 02:00 Temperature Options: Medium Rare – Buttery tender, very juicy: 135F / 57.2C Medium – Firm but still tender, moderately juicy: 145F / 62.8C 1 pork tenderloin 1 jar of apple butter Fresh rosemary sprigs Salt Pepper Set the Anova Sous Vide Precision Cooker to 135°F/ 57.2°C for rosy medium-rare,… Continue reading Sous Vide Apple Butter Pork Tenderloin

Sous Vide Pumpkin Pot de Creme

Prep Time: 00:30 Recipe Time: 01:00 Temperature : 176F / 80C 250 g (about 15 large) egg yolks 5 g (1 tsp) salt 73 g (1/3 cup, packed) light brown sugar 52 g (1/4 cup) granulated white sugar 625 g (2.5 cups) heavy cream 5 g (1 tsp) vanilla bean paste (or extract) 5 g… Continue reading Sous Vide Pumpkin Pot de Creme

Smoky Lentil Stew With Leeks and Potatoes

1 1/2 cups small lentils, such as Pardina or Puy (12 ounces), or use any size green or brown lentil 1 medium onion, halved, plus 2 bay leaves and 2 whole cloves Kosher salt and black pepper 4 or 5 medium potatoes, peeled and sliced ¾-inch thick 3 tablespoons extra-virgin olive oil, plus more for… Continue reading Smoky Lentil Stew With Leeks and Potatoes

5-Ingredient Apple Pie (with Pre-Made Crust)

1/2 cup sugar, plus extra for sprinkling 2 tablespoons all-purpose flour 1 teaspoon ground cinnamon 6 apples, peeled and thinly sliced 2 store-bought pie crusts milk (optional, for brushing) Preheat oven to 375 degrees. Lightly grease a 9-inch pie pan. Whisk together sugar, flour and cinnamon in a large bowl. Add apples and mix with… Continue reading 5-Ingredient Apple Pie (with Pre-Made Crust)

Spicy Butternut Squash and Chickpeas

1 cup dried chickpeas, soaked in hot water for 1 hour 1 cup diced onion 2 tablespoons tomato paste 1 tablespoon minced fresh garlic 1 1/2 teaspoons ground cumin 1 1/2 teaspoons kosher salt, or to taste 1 teaspoon ground turmeric 1 teaspoon freshly ground black pepper 1/2 teaspoon smoked paprika 1/4 teaspoon ground cinnamon… Continue reading Spicy Butternut Squash and Chickpeas

Fall Kale, Broccoli, and Apple Salad

2 cups kale, chopped and massaged, as needed 6-8 Brussels sprouts, finely chopped 3-4 florets broccoli, finely chopped 1/2 cup dried cranberries 1/4 cup roasted sunflower seeds, (or pumpkin seeds/pepitas) 1 medium apple, cored and diced 1 slice bacon, cooked and chopped (optional) Creamy Poppy Seed Dressing: 1 Tablespoon granulated sugar, or honey 1 1/2… Continue reading Fall Kale, Broccoli, and Apple Salad

Apple Bread Pudding

4 cups cubed day-old bread 2 Tablespoons butter 2 cups baking apples, peeled and sliced *see Note 1 for apple suggestions 1/4 cup raisins, optional 1 3/4 cups milk, 2 or 3% milk recommended 3/4 cup light brown sugar 2 Tablespoons butter 2 large eggs 1 teaspoon ground cinnamon 1 teaspoon vanilla extract Preheat the… Continue reading Apple Bread Pudding

Cauliflower Soup

1 medium head cauliflower broken into florets 1 carrot shredded 1/4 cup celery chopped into small pieces 2 1/2 cups water 2 teaspoons chicken bouillon 3 tablespoons butter 3 tablespoons all-purpose flour 3/4 teaspoon salt 1/8 teaspoon pepper 2 cups milk 1 cup shredded cheddar cheese In a heavy-bottom pot, combine cauliflower florets, shredded carrots,… Continue reading Cauliflower Soup

Double-Spiced Pumpkin Bread

1 3/4 cups all-purpose flour, spooned and leveled (feel free to use a GF flour blend) 1/4–1/2 cup sugar, or coconut sugar, please see notes. 1 teaspoon baking soda 3/4 teaspoon salt 1 tablespoon cinnamon 2 teaspoons ground ginger 1 teaspoon nutmeg 3/4 teaspoon cardamom 3/4 teaspoon ground cloves 2 extra large eggs (or sub… Continue reading Double-Spiced Pumpkin Bread

Maple Roasted Pumpkin with Chili and Feta

2 lb / 1 kg pumpkin, peeled, cut into 2.5cm / 1″ cubes (whole, unpeeled weight – Note 1) 1 red onion, peeled, halved, then cut into 1cm / 0.4″ wedges 1/2 cup walnuts, roughly chopped (Note 2) 3 tbsp olive oil 3 tbsp maple syrup or honey (sub brown sugar Note 3), 3/4 tsp… Continue reading Maple Roasted Pumpkin with Chili and Feta

Butternut Squash and Apple Gratin

1 medium butternut squash (1 1/2 pounds) 4 ounces Gouda cheese smoked; may substitute vegan cheese of your choice), grated 3 tablespoons water 2 tablespoons heavy cream (may substitute coconut cream) 1 teaspoon fine salt, divided 1/2 teaspoon freshly ground black pepper, divided 2 medium (12 ounces) apples, preferably a firm, sweet variety such as… Continue reading Butternut Squash and Apple Gratin

Fig Pizza with Gorgonzola

Balsamic Onions 1 red onion- very thinly sliced into rings 2 tablespoons olive oil a pinch of salt and pepper 2 tablespoons balsamic vinegar 1 teaspoon sugar or honey Fig Pizza 16 ounces pizza dough, divided into two balls olive oil for brushing 1–2 cups grated mozzarella cheese 1 cup crumbled gorgonzola cheese- or cambozola… Continue reading Fig Pizza with Gorgonzola

Lyonnaise Potatoes

1 1/2 pounds Yukon Gold potatoes (about 4 medium potatoes), peeled and cut into 1/4-inch-thick rounds 2 tablespoons Diamond Crystal kosher salt, plus more to taste; for table salt use half as much by volume or the same weight 2 tablespoons distilled white vinegar 5 tablespoons melted homemade or store-bought clarified butter, divided 1 large… Continue reading Lyonnaise Potatoes

Smashed Carrot Salad with Garlic and Ginger (with Variations)

2 pounds carrots, trimmed and scrubbed, large carrots sliced lengthwise into approximately 1-inch-thick pieces (see note for other options) 2 tablespoons neutral oil, such as grapeseed or safflower, or peanut oil 2 teaspoons fine salt, plus more as needed 2 tablespoons black vinegar or rice vinegar, plus more to taste 1 1/2 tablespoons soy sauce,… Continue reading Smashed Carrot Salad with Garlic and Ginger (with Variations)

Apple and Cheddar Crisp Salad

DRESSING 1 small shallot, minced 3 tablespoons (45 grams) apple cider vinegar 1/2 teaspoon smooth dijon mustard 1 tablespoon (15 grams) mayonnaise or Greek-style plain yogurt 6 tablespoons (80 grams) olive oil Salt and freshly ground black pepper CRISPY STUFF 1 cup (115 grams or 4 ounces) sharp cheddar, coarsely grated 1 cup (85 grams)… Continue reading Apple and Cheddar Crisp Salad

Persimmon and Pomegranate Salad

6 Fuyu persimmons Salt and black pepper 2 tablespoons lemon juice 3 tablespoons extra-virgin olive oil 1/2 cup pomegranate seeds (from 1 medium pomegranate) 2 tablespoons pomegranate juice Mint leaves, for garnish Peel persimmons with a vegetable peeler. Cut lengthwise into ½-inch wedges or ¼-inch slices and place in a bowl. Season lightly with salt… Continue reading Persimmon and Pomegranate Salad

Pomegranate-Glazed Baby Beets

2 1/2 pounds baby beets with greens (1 1/2 pounds trimmed), root ends intact and all but 1 inch of stems removed 2 tablespoons unsalted butter 1 cup pomegranate juice 1 tablespoon sugar, or to taste Salt Preheat the oven to 350 degrees. Have a rimmed baking sheet and a pair of food-safe gloves at… Continue reading Pomegranate-Glazed Baby Beets

Brussels Sprouts With Walnuts and Pomegranate

1 1/2 pounds brussels sprouts, trimmed and halved 3 tablespoons olive oil Kosher salt and black pepper 1/4 cup roughly chopped walnuts 2 tablespoons pomegranate seeds, plus more to taste Pomegranate molasses, for drizzling (optional) Flaky salt, to serve Heat the oven to 425 degrees. In a large bowl, toss brussels sprouts with the olive… Continue reading Brussels Sprouts With Walnuts and Pomegranate

Beet Salad With Coriander-Yogurt Dressing

1 (15 1/2 ounce) can chickpeas, drained and rinsed Salt and freshly ground black pepper 1 1/2 teaspoons ground coriander 3 tablespoons olive oil 1 orange 1/4 cup full-fat Greek yogurt 3 tablespoons rice vinegar 2 pounds cooked whole red or golden beets (store-bought or homemade), peeled and cut into 1/2-inch-thick rounds 3 cups baby… Continue reading Beet Salad With Coriander-Yogurt Dressing