Oatmeal For Breakfast

We all need something to look forward to in the morning to help us get out of bed especially as the temperatures are dropping and winter nears.  Well, unless you live here in Los Angeles where we will be getting a bit of a heat wave this weekend.  Sorry, I had to say it.  I am freezing in this 60 degree weather and excited to see 80 degrees in the forecast.  Yes, after living here for 12 years, 70 degrees is cold to me!  OK, enough bragging about the California sun and back to getting out of bed for this oatmeal breakfast.  

If you haven't tried persimmons yet you seriously need to!  I love them because they are sweet like a pear and crisp like an apple.  I prefer Fuyu persimmons which I used for this oatmeal recipe.  They look like a round tomato and can be eaten while still firm.  Their beautiful orange color brightens this warm oatmeal sweetened with brown sugar and topped with a coconut milk drizzle.  Yep, I'd get out of bed for this breakfast and you should too!

Brown Sugar Persimmon Oatmeal

Ingredients
2 cups water
dash of salt
1 cup rolled oats
1/3 cup pecans, chopped
2-3 Fuyu persimmons, peeled and chopped
1/4 cup brown sugar
1/4 teaspoon cinnamon
2-4 tablespoons coconut milk

Preheat the oven to 350 degrees.

On a small baking sheet roast the pecans in the oven for about 7-10 minutes.  Remove from the oven and set aside.

In a medium sauce pan, bring the water and salt to a boil.  Add the rolled oats and reduce the heat to low.  Cook for about 15 minutes, until the water has absorbed and the oats are soft.  Turn off the heat and add the persimmons, brown sugar and cinnamon.  Stir well to combine.  Distribute the oatmeal evenly into 2 bowls, top with the roasted pecans and drizzle the coconut milk on top.  Makes 2 large servings or 4 small servings.

Thyme For Gin

Who said they hate gin?  Well, me.  That was until Hendricks came into my life, which I have my lovely (and super fit) friend Amanda to thank for.  

I know you all think that gin is for grandmas and smells and taste like pine trees but I assure you that Hendricks will change your mind.  This gin is floral and herby with notes of juniper berries, corriander and citrus peel.  See, no pine trees here!  

We created this cocktail with the changing of seasons in mind.  We wanted something fresh to remind us of how wonderful summer was, but warm and herbatious to welcome in fall.  Oh, and how pretty is this cocktail?!?  I would definitly serve this at any wedding, bridal shower, brunch, or baby shower, for the non-expecting guests of course.  

So go be brave and give gin another try.  I know I have already made a few new believers, including myself!

Grapefruit Thyme Gin Cocktail

Ingredients
4 ounces gin (we use Hendricks)
4 ounces fresh ruby red grapefruit juice
6 sprigs of fresh thyme
1-1/2 ounces honey simple syrup


In a cocktail shaker, combine all ingredients. Add ice and shake vigorously until the shaker is frosty.  Strain into 2 ice filled glasses and garnish with a sprig of fresh thyme. Makes 2 cocktails.

Thanksgiving Day Recipe Round-Up

This post is for those of you out there who are procrastinating, are too busy or just don't want to make the same old thing for Thanksgiving.  I sifted through my blog and found that I have enough fall inspired side dishes, cocktails and desserts to keep everyone happy, full and "slightly" buzzed.  

Happy Thanksgiving!

1.  Roasted Cauliflower and Leeks Soup
2.  Roasted Butternut Squash Salad with Coconut Sage Dressing
3.  Pumpkin Pie Cocktail
4.  Roasted Garlic Browned Butter Mashed Parsnips and Potatoes

5.  Almond Blueberry Super Green Salad with Maple Dijon Dressing
6.  Orange Rosemary Bourbon Cocktail
7.  White Wine Compound Butter with Dill and Shallots
8.  Pumpkin Spiced Whoppie Pies
9.  Roasted Beets and Fresh Green Bean Salad with Creamy Creme Fraiche Dressing

    10.  Roasted Kabocha Squash Soup with Crispy Chorizo
    11.  Spicy Bloody Mary
    12.  Peanut Butter S'mores Cheesecake
    13.  How To Make Pumpkin Puree 

Dinner With Friends Via The Internet

This whole world of social media seems to always get a ton of grief with all of its negative comments and opinions.  While I am tired of the lack of privacy, over-sharing, bullying, and the total distraction from the real world I am forever thankful for the wonderful things that can be shared.  

I often talk about my best girlfriends from high school as they are constantly inspiring me, supporting me and secretly (and not so secretly) trying to persuade me to move back to the east coast.  All five amazing women lead extremely busy lives and between juggling their kids, work, homes, and businesses it's often difficult to catch up over the phone.  Thankfully we are able to share our lives with each other over Facebook, Instagram and blogging.  

After I had recently posted a picture on Instagram of this spicy fall pasta, I instantly got a comment from one of the "Hershey Husbands" asking for the recipe.  While I really wish I could have dropped off some for dinner, sending the recipe was the next best thing.  I have to say I really enjoy having some east coast taste testers!

So even with its negativity, social media has enabled us to share our lives with each other whether it's a new business venture, pictures of their kids picking pumpkins or my foodie creations.  I'm thankful for it!

Spicy Sausage and Roasted Delicata Squash Pasta

Ingredients
1 pound spaghetti pasta
1-1/2 lbs spicy Italian sausage links, casing removed and roughly chopped
2-3 medium delicata squash, seeded and cut into 1/2 inch pieces (you can substitute with 1 medium acorn squash)
7 ounces fresh arugula
3/4 cup plus 3 tablespoons olive oil
2 tablespoons lemon juice
1/2 cup panko bread crumbs
1 tablespoon fresh thyme, chopped
1/4 teaspoon plus some for seasoning salt
1/4 teaspoon plus some for seasoning pepper

In a medium skillet heat 2 tablespoons of olive oil over medium heat.  Add the panko bread crumbs and cook, stirring continuously, until golden brown.  Add the thyme and 1/4 teaspoon salt and pepper.  Stir to combine.  Transfer the panko mixture to a small bowl.  Set aside and allow to cool.

Preheat the oven to 400 degrees.

In a medium mixing bowl toss the chopped delicata squash with 1 tablespoon olive oil and season with salt and pepper.  Place the prepared squash onto a foil lined rimmed baking sheet.  Bake in the oven for 25-30 minutes, turning halfway through.


While the squash is baking, boil your water for the pasta in a large pot and cook the pasta according to the directions on the package.  Strain the pasta and return the pasta to the pot.  Add the 3/4 cup of olive oil and lemon juice.  Toss to combine.

While the pasta is cooking, drizzle a small bit of olive oil in a large pan and heat over medium heat.  Add the sausage and cook until browned and cooked through.  Use a spatula to break up the sausage into small pieces.  Pour the sausage into the large pot of cooked pasta and toss to combine.  Add the delicata squash to the mixture and gently toss to combine.  

Place about 1/4 - 1/3 cup arugula onto each plate.  Divided evenly, place the pasta mixture over top and toss.  Top with the thyme panko bread crumbs and serve.  Makes 6-8 servings.

Finally Fall(ish)

With the temperatures in the 100's last week I couldn't even think about turning on my oven or even cooking over the stove.  Thankfully we did get a "break" from the heat (it's still going to be 91 degrees today) and I was finally able to roast up the butternut squash sitting on my counter and put my autumn herbs to good use.  

This roasted butternut squash salad should be added to your "I Love Fall," "Falling for Autumn," or "Thanksgiving Recipes" Pinterest board ASAP.   So get pinning!  I promise the warm aromas of cinnamon and allspice creeping out from your oven will be enough for you to crave this dish again and again.  

When creating the dressing for this salad I wanted to go out of the box with something light and herby.  After some trial and error I finally reached in the back of my pantry and pulled out a can of coconut milk and started mixing.  Combined with sage, a little roasted garlic and some chives, I was delighted with the fresh, yet warm flavor it brought to the salad.  Oh, and did I mention that this salad is not only dairy free it's gluten free too!  Bonus for my sensitive belly friends!  

With many more Autumn inspired dishes to come I am praying LA will bring some cooler weather SOON so I can stop sweating and pretending that it's fall with my Bath and Body Works candles burning in my kitchen!

Roasted Butternut Squash Salad with Coconut Sage Dressing

Ingredients
1 small to medium butternut squash, seeded, peeled and cubed
3 cups red quinoa, cooked and cooled
2 cups Brussels sprouts, finely chopped
1 cup pomegranate seeds
2 tablespoons olive oil
1/4 teaspoon cinnamon
1/8 teaspoon allspice
Salt and pepper to taste

Coconut Sage Dressing

Ingredients
3/4 cup full fat coconut milk
1/4 cup fresh sage, roughly chopped
1 tablespoon fresh chives, roughly chopped
1 clove garlic, roasted
1/4 teaspoon salt
Pepper to taste

Place the sage, chives and roasted garlic in a small blender. Blend until finely chopped.  Add the coconut milk and blend until well combined, 30-40 seconds.  Add the salt and season with pepper to taste.  Pulse to combine.  Place in the refrigerator to marinate the flavors for about 30 minutes.  The dressing can be stored in an airtight container for up to 3 days.

Preheat oven to 400 degrees

Place the butternut squash into a medium mixing bowl.  Add the olive oil, cinnamon, and allspice.  Toss to combine.  Season with salt and pepper.

Place the seasoned squash on a parchment paper lined rimmed baking sheet.  Bake for 45 minutes.  Turning  the squash about half way through.  Remove the squash from the oven and allow to cool for about 5-10 minutes.

While the butternut squash is baking combine the quinoa, Brussels sprouts and pomegranate in a large mixing bowl.  Add 3/4 of the coconut sage dressing and toss to combine.  Add the slightly cooled roasted butternut squash and gently toss to combine.  Place the salad into a serving dish and drizzle with the remaining 1/4 of the coconut sage dressing.  Makes about 6-8 servings.

 When creating this recipe I enjoyed Uinta Brewing Company's Punk'n Harvest Pumpkin Ale.  Happy Fall Everyone!

Roasted Cauliflower and Leek Soup

When I think of fall I often think of cold crisp nights, leaves falling from the trees and yummy bowls of delicious soup for dinner to keep warm.  Then I remember that I moved 10 years ago to Southern California.  While we do have some leaves falling from the trees, have decorated the house with pumpkins, and even bought a few Bath & Body Works Autumn candles to keep us in the spirit, it's still 84 degrees today.  This however will not keep me from enjoying a warm bowl of soup full of fall flavors, even if I am wearing shorts and a tank top.

Fall is one of my favorite times of the year.  Although I miss the changing of the leaves I still can create my own Autumn ambiance at home with the smells of fall spices and foods creeping out from our kitchen and into the house to make us feel like putting on our sweaters.  

This roasted cauliflower and leek soup is a great alternative to your typical pumpkin or butternut squash soup for the fall and the holidays.  Not only will it warm your bellies and delight your senses, it's bound to be a wonderful starter to your Thanksgiving meal.  Oh, and don't forget the warm crusty bread for dipping!  I am always thankful for a good piece of warm crusty bread to dip.

Roasted Cauliflower and Leek Soup

Ingredients
1 head cauliflower, chopped into florets
3 tablespoons plus 1 teaspoon olive oil
3-4 garlic cloves, peeled
1 large leek, sliced and chopped, reserve 1/4 cup for garnish
2 celery stalks, chopped
3 -1/2 cups vegetable broth
2 teaspoons fresh thyme, chopped
1-1/2 tablespoons fresh sage, chopped 
1/4 cup half and half (optional)
1/2 cup mild white cheddar cheese, shredded (optional)
Salt and pepper to taste
Dash of smoked paprika for garnish
Warm baguette (optional)

Preheat oven to 400 degrees.

In a large mixing bowl, toss the cauliflower and garlic in 2 tablespoons of olive oil.  Season with salt and pepper.  Pour the olive oil coated cauliflower and garlic onto a large foil lined rimmed baking sheet.  Bake for 25-30 minutes until lightly browned.  Remove from the oven and set aside.

In a dutch oven or large sauce pan heat the remaining olive oil over medium heat.  Add the leeks and celery.  Saute for about 5-7 minutes until the celery and leeks are tender.  Add the roasted cauliflower and garlic and stir to combine.  Add the vegetable broth, thyme and sage and bring to a boil.  Reduce the heat and  simmer for 20-25 minutes until cauliflower is tender.

Using an immersion blender, blend the soup until smooth.  You can also do this in batches in a food processor or blender.  Add the cheddar cheese and stir until melted.  Pour in the half and half and stir to combine.  Season with salt and pepper.

Place the reserved 1/4 cup of leeks on a small foil lined baking sheet.  Drizzle 1 teaspoon olive oil over the leeks.  Roast in the oven for 10-12 minutes until slightly chard.  

Ladle the soup into bowls.  Garnish with the roasted leaks and a dash of smoked paprika.  Serve warm with a piece of baguette.  Makes 2-4 servings.

Warm Autumn Brussels Sprout Salad

Today I am sharing Greg's Brussels sprout recipe upon the request of a friend and in the hopes that my sister will finally jump on board and actually enjoy eating this lovely vegetable.  While I'm sure we all thought Brussels sprouts were gross as kids, our parents were right when they said they were good for us.  Brussels sprouts are high in fiber, which aids in digestion, may lower cholesterol and can help with inflammation, especially cardiovascular inflammation.  The even better news is we no longer have to eat them steamed to a mush lacking much needed flavor.  Greg's warm Brussels sprout salad is perfectly sweetened with a warm drizzle of maple syrup.  The dried cranberries and pepitas are a perfect fall pairing to this powerful and tasty vegetable.  So this fall and into the upcoming holiday season try to add Brussels sprouts into your diet.  You know, to balance out all those sweets, and to keep your heart healthy! 

Warm Autumn Brussels Sprout Salad

Ingredients
2 tablespoons olive oil
1 stalk Brussels sprouts, removed from stalk, trimmed and finely sliced
3/4 cup cranberries
1/2 cup pepita seeds
2 tablespoons apple cider vinegar
1/4 cup crumbled feta cheese
Warmed maple syrup to drizzle






In a large pan heat the olive oil over medium heat.  Add the Brussels sprouts and saute until slightly softened, about 5-7 minutes.  Stir constantly.  Add the cranberries and pepita seeds.  Stir to combine.  Add the apple cider vinegar and cook for another 3-4 minutes.  Serve warm and drizzle with warmed maple syrup.  Makes 2-4 serving.

Butter Me Up!

Butter.  Secretly, well ok not secretly, one of my most favorite things in my refrigerator.  I admit to using it every morning when making either a fried or scrambled egg for breakfast and then smearing it on my toast as well.  Some may say a guilty pleasure, I say this is just part of my morning routine.

With fall officially here, I know that we (and everyone on Pinterest) are all getting out our favorite comfort food recipes.  Most of those recipes I'm sure include butter and why not kick your butter up a notch.  So what a better way to do that than add some fresh herbs and my other favorite thing in life, wine.  These wine infused compound butters have not only been great on a warm baguette and perfect for my morning breakfast routine, but are amazing for all those comfort food recipes we will all be enjoying as the leaves start to change.

Red Wine Compound Butter with Rosemary and Garlic

Ingredients
1 teaspoon olive oil
2 cloves garlic, minced
1 tablespoon fresh rosemary, finely chopped and divided in half
1/4 cup red wine (Cabernet Sauvignon)
1 stick unsalted butter, softened
Salt and pepper to taste
1 medium piece parchment paper

Heat the olive oil in a small sauce pan over medium heat.  Add the garlic and saute until fragrant, but not brown, about 2 minutes.  Add half of the rosemary and season with salt and pepper.  Add the wine and cook until it is reduced to about half, occasionally stirring.  Remove the pan from the heat and allow to cool completely.  

In a medium mixing bowl combine the butter, remainder of the fresh rosemary and the wine reduction.  Mix well, until the reduction is evenly distributed.  Place the compound butter in the center of the parchment paper and roll it up forming a log.  Refrigerate to firm and store for up to 3 weeks.

White Wine Compound Butter with Dill and Shallots

Ingredients
1 teaspoon olive oil
1/2 large shallot, minced
1 tablespoon fresh dill, finely chopped and divided in half
1/4 cup white wine (Pinot Grigio)
Zest of 1 lemon
1 stick unsalted butter, softened
Salt and pepper to taste
1 medium piece parchment paper

Heat the olive oil in a small sauce pan over medium heat.  Add the shallot and saute until fragrant and softened, about 2 minutes.  Add half of the dill and season with salt and pepper.  Add the wine and cook until it is reduced to about half, occasionally stirring.  Remove the pan from the heat and allow to cool completely.  


In a medium mixing bowl combine the butter, remainder of the fresh dill, the lemon zest and the wine reduction.  Mix well, until the reduction is evenly distributed.  Place the compound butter in the center of the parchment paper and roll it up forming a log.  Refrigerate to firm and store for up to 3 weeks.