Tag Archive for 'side dish'

Merry Matcha Christmas Holiday Breakfast Bowl


The holiday blur hit and was wonderfully relentless. It seemed as if the days melted by with to-do lists longer than one could imagine – I struggled to find time to share my new cooking/baking creations. And yet my thoughts continued to come back here, to find you.

Continue reading ‘Merry Matcha Christmas Holiday Breakfast Bowl’

Pumpkin Chestnut Cornbread

pumpkin cornbread w-pumpkin

I really have no excuses. I tried to come up with one, however there is just no point. In the vein of transparency I will stick to the truth. Sometimes, despite how very well I am doing health wise, day-to-day life becomes all too consuming and I can’t pull out from under it. For me writing and recipe development is like an old friend. It is what nourishes my soul and satisfies my creativity; yet in the throws of a busy life filled with activities and obligations things can really become borderline >if not completely< overwhelming. So here I am, hat in hand, asking you to accept that I am doing the best I can to stay connected to you. Continue reading ‘Pumpkin Chestnut Cornbread’

Tangy Stuffed Italian Artichokes


“What is your practice?” That is the question the substitute yoga teacher asked the class. To be honest, having only started vinyasa yoga four years ago, I have never considered myself as someone who had ‘a practice’. I never even saw myself as a yoga person. In my mind, yoga was far too calm and quiet for a fidgety person like me to embrace. But then, one day, someone you’ve never met Continue reading ‘Tangy Stuffed Italian Artichokes’

Thanksgiving Party Food Survival Plan

Photo By: Stephanie Lynn

Photo By: Stephanie Lynn

With so many festive food gatherings it’s important to have a party survival plan as you head into the holiday season. Food sanity for is at a premium. I am not only talking about what to avoid eating at parties, but more importantly ideas on what to bring. You guessed it, this post is about figuring out some new go-to options to give you some stress relief and put your name emblazoned at the top of next year’s party list for Continue reading ‘Thanksgiving Party Food Survival Plan’

Warm Spaghetti Squash Salad


Spaghetti squash is one of those veggies that you just can’t forget. Once cooked its bizarre consistency mimics that of broken al dente pasta. There are numerous ways to prepare it, from Asian to Italian, but I have to say, this is by far my favorite recipe. This combination of flavors just works; the bacon and pecorino are a Continue reading ‘Warm Spaghetti Squash Salad’

There is nothin’ rotten about potatoes au gratin

With Thanksgiving lurking around the corner like an anxious turkey, I am always trying to plan out a few vegetarian dishes for those who choose to skip the bird feast. This recipe is a newly developed favorite. It is one that requires that you stick close to the kitchen, but it is not difficult to pull together. The first time I made these au gratin potatoes it accompanied a lovely leg of lamb. It was so well received, it is now back on my list for the holidays. (Blatant Teaser- Be sure to come back next week as I’ve been working on a bit of a Thanksgiving dessert surprise that is sure to be a crowd pleaser.)

Potato and Onion Au Gratin


2 tsps garlic, minced
2 lbs russet potatoes (approximately 4), peeled
Nutmeg, ground
salt and pepper, to taste
1/4 cup Emmentaler, grated
1 white onion, sliced
1 cup milk
1 cup heavy (double) cream


Peel potatoes and thinly cut crosswise into slices of equal thickness. Preheat oven to 375 degrees position a rack in the middle of the oven. Butter a 1 1/2- 2 quart rectangular baking dish. It is important that the baking dish is large enough that the potatoes, once layered, do not come over the lip of the dish.

Peel the onion and slice in half. Slice each half thinly lengthwise.

Sprinkle garlic on the bottom of the baking dish. Layer half of the potato slices over the garlic, potatoes should be overlapping. Sprinkle with nutmeg, salt, pepper and cheese. Layer onion slices evenly over the potatoes, then add the next layer of potatoes.

Carefully pour the milk over the potatoes and be certain to cover all of the slices. Then pour 1/2 cup of the cream over the potatoes, making sure that each slice is covered with milk. Sprinkle with nutmeg, salt and pepper.

The potatoes will require a total of 60-80 minutes of baking time. For the first 40-minutes of baking, baste the potatoes with the milk and cream mixture, every 10 minutes. It may be necessary to tip the dish slightly when scooping up the liquid with a large spoon. To achieve a nice golden brown color it is important to evenly cover the potatoes with the liquid. For the remaining 20-40 minutes, of baking, baste the potatoes with the remaining 1/2 cup of reserved cream, every 10 minutes. Be sure to coat the potatoes evenly.

Remove from oven and serve immediately.

Serves 4-6

Leftovers? Preheat oven to 350 degrees and bake for 10-12 minutes.