spicy maple turkey

Spicy Maple Turkey with Roasted Vegetables

It took forever for me to post this, and for that I apologize.

Please make this recipe for yourself as a form of penance.. or something.

Sweet, spicy and hella delicious. Roast whatever vegetables you prefer to make it seasonal or pair it with a side of mashed root vegetables instead!

Spicy Maple Turkey with Roasted Vegetables

Feel free to have fun with your spices; add more, use less. This is half the fun of it!

Course Main Course
Cuisine American
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes

Ingredients

  • 2 skinless, boneless turkey breast halves
  • 1/4 cup pure maple syrup
  • 1 Tbsp oil of choice I used avocado oil
  • 2 tsp cumin
  • 1 tsp salt
  • 1 tsp oregano
  • 1 tsp paprika
  • 1/2 tsp ground coriander
  • 1/2 tsp black pepper
  • veggies of choice I used potatoes and carrots; use what you love!

Instructions

  1. Combine all ingredients (maple syrup through black pepper) and marinate the turkey in the at room temperature for at least 30 minutes before roasting.

  2. preheat your oven to 450F and prep a roasting pan or cast iron skillet by lining the bottom with whatever veggies you've decided to use. (I didn't do it this time, but a good tip is to sear the outside of the turkey breast first in the hot cast iron pan; about a minute on each side, before adding the veggies)

  3. put the pan into the preheated oven and roast for about 25 minutes or until the internal temperature reads 155F. Allow to rest for ten minutes before slicing and serving with your vegetables.

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halloween bash

Mrs Lovett’s Meatpies; The BEST Pies in Portland

Happy belated Halloween, everyone!! I hope it was fun and safe for all!

If you follow me on Instagram (which, if you don’t, why are you here?) you will have seen the copious amounts of pies I made for the Halloween bash we held at our place this year.

Ryan and I dressed like Sweeney Todd and Mrs. Lovett; it was perfect.

In trying to keep things authentic, I decided to make meat pies for our guests! I got a LOT of requests for this one, so here it is!

Mrs. Lovett's Meat Pies

This French meat pie recipe is one that my mother always made (that was given to her by a woman who owns a catering business back east) so the recipe makes 3-10inch pies! The best thing about them is you can assemble them, cook them (or not) and freeze them! Its a tradition for my mum to make these around the holiday season, freeze them and pop em in the oven when we're ready to eat them!

Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes

Ingredients

  • 3 boxes premade pie crust top and bottom sheets
  • 5 lbs ground pork I used a mixture of pork and beef; it's what I had
  • 2 large onions diced
  • 1/2 cup water you may need more or less, depending on the fat content of your meat
  • 1 Tbsp salt
  • 1/2 tsp pepper
  • 1 Tbsp ground allspice
  • 1.5 tsp ground cloves
  • 2 cups leftover mashed potatoes

Instructions

  1. Place the meat, onions, water, salt and pepper into a large 5-quart or larger stock pot and cook on low, uncovered for at least three hours, stirring often; adding more water if needed. Remove from heat and mash until there are no longer large lumps of meat then add allspice, cloves, and potatoes and mix together until blended.

  2. Preheat oven to 400F and prepare your pie tins (mini muffin pans, or whatever you’re using) by lightly coating with oil and laying down the bottom crust. Fill the shells evenly with the meat mixture, and cover with top crust. Crimp the edges to seal the pie and make slits (or carve some designs) on top to vent. Feel free to brush with an egg wash, but I used some coconut oil and it turned out perfect!

  3. Bake for 45-50 minutes or until golden brown.

Recipe Notes

Remember, these can be frozen before OR after baking; just take em out and bake! Serve with a side of veggies, some brown gravy and you have yourself an amazing meal. Just don’t start using human…

I used pre-made pie crust just unroll and bake! but feel free to use whatever crust recipe you love.

I needed more packages of the dough in order to make the mini pies and hand pies, so plan accordingly! Its about trial and error... the good thing is that the dough is still pliable enough that you can take the remnants, squish em back together and roll it out again for more. If you're not feeling crafty enough for small ones, stick to the regular sized ones.


pumpkin cream cheese bread

Pumpkin Cream Cheese Bread

 

This recipe makes THE PERFECT pumpkin bread. I made it into 3-mini loaves as a thank you to the hosts of the Seattle WLS Meetup earlier this month and it was a huge hit.

Not to mention the pumpkin banana muffins, too… that’ll be another post, I promise!IMG_7931.JPG

You can feel free to use flavoured cream cheese in the topping if you want, but plain works just as well! You can also adjust the cooking time to make one big loaf, too.. just keep an eye on it!

Are you ready? Let’s go!

Pumpkin Cream Cheese Bread

By adjusting the cooking time, you can make 3 mini-loaves, or one big loaf! This bread has the perfect amount of sugar and spice to bring happiness to any holiday event, regardless of the weather outside.

Course Dessert, Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes

Ingredients

pumpkin batter

  • 1/4 cup brown sugar (or coconut sugar) lightly packed
  • 2 large eggs
  • 3/4 cup pumpkin purree not pumpkin pie filling
  • 2 Tbsp coconut oil melted
  • 1 tsp vanilla extract
  • 1 1/4 cup whole wheat flour
  • 1 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 1/2 tsp pumpkin pie spice

cheese batter

  • 8 oz cream cheese (flavoured is ok, just not whipped) room temperature
  • 1 large egg lightly beaten
  • 1/4 cup powdered sugar
  • 1/2 tsp vanilla extract

Instructions

  1. Preheat your oven to 350F and grease either 3 mini loaf pans or one regular sized loaf pan. Make the cheese batter first by mixing all ingredients with an electric mixer until smooth; set aside.

  2. To make the pumpkin batter, cream together the brown sugar and eggs with electric mixer until fluffy.

  3. Fold in the pumpkin puree, coconut oil, and vanilla; mix until smooth.

  4. In a separate bowl, mix together the flour, baking powder, baking soda, salt and pumpkin spice; then slowly add it to the wet ingredients; careful not to overmix.

  5. Divide the pumpkin mixture between the three mini loaves or pour into one regular size and top with the cream cheese batter. Mini loaves take 35-40 minutes while the large loaf takes 45-50 minutes or until a toothpick inserted inside comes out clean. Watch them carefully! You want the edges to be brown, but not burned.

These would make perfect host gifts if you’re going to a Thanksgiving gathering this year!

Sorry it took so long to post, I’ve been busy… and lazy; simultaneously. As always… Thanks for sticking around!


soup

Corn and Veggie Chow-DUH

OK, OK, OK while this isn’t traditional chowder (I only use ~1.5 cups of milk compared to most recipes with 4+cups of milk PLUS heavy cream), but you can recreate the creaminess of it by using flour, cornstarch, or arrowroot powder. I used so many different types of vegetables, which is what I had on hand. But the more the better! Use what you love!

Be sure to cut them all up about the same size; I did about twice the size of the corn kernels to make everything look all pretty and symmetrical. It’s so easy, you’ll wish it was soup weather all year round.

smalldiceexample

Corn and Veggie Chow....DUH!

While this isn’t traditional chowder (I only use ~1.5 cups of milk compared to most recipes with 4+cups of milk PLUS heavy cream), but you can recreate the creaminess of it by using flour, cornstarch, or arrowroot powder.

Course Main Course, Side Dish, Soup
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients

  • 2 sllices bacon diced; optional for topping
  • cheese optional; for topping
  • 1/2 yellow onion diced
  • 1 clove of garlic minced
  • 1-2 cup corn I used two ears of corn and cut them off the cob, but use what you have; fresh, canned or frozen
  • 2 carrots peeled and diced
  • 2 potatoes; with or without the skin diced
  • 1/2 red pepper diced
  • 1/2 green pepper diced
  • 2 celery stalks diced
  • salt, pepper, thyme, basil, paprika, red pepper flakes to taste; add any additional seasonings you want
  • 3 cups water, chicken or vegetable stock
  • 1.5 cups whole milk
  • 1 Tbsp flour

Instructions

  1. Cook the bacon in a large saucepan or stock pot until crispy and set aside on some paper towels to drain excess fat; we’ll use this as a topping! The bacon I used didn’t produce much fat, but drain all but 1T of fat to cook the onions over medium heat until translucent; about 5 minutes; add garlic and stir until fragrant; about 30 seconds.

  2. Add the rest of your veggies, water (or broth), seasonings and stir to combine. Whisk together the milk and flour, then add the mixture to the soup. This will help thicken the soup without adding more milk or heavy cream.

  3. Bring to a rapid boil, turn down the heat and allow to come to a low boil for 10-15 minute or until the potatoes are cooked through; it will start to thicken, but you can also add a little more corn starch or arrowroot powder to thicken it up more to suit your tastes. In the last few minutes, I took about 1-2cups of soup, blended it up until smooth and creamy and added it back to the pot… this will add even MORE creamy goodness!

  4. At this point, you can go wild, add some cheese, more seasonings, chopped up chicken, BACOOOOOOON. Whatever you want, man. Just enjoy it.


rice

Mexican Style Brown Rice

This might not be the quickest recipe, but I assure you it is well worth the time!

Mexican Style Brown Rice

All white rice starts out as brown rice. A milling process removes the rice's husk, bran, and germ. This process increases white rice's shelf life but removes much of its nutrition, including fiber, vitamins, and minerals... so when choosing rice for your meals, opt for brown rice whenever possible!

Course Side Dish
Cuisine American, Mexican
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes

Ingredients

  • 1/4 cup oil of choice
  • 2 cups brown rice
  • 1 jalapeno minced
  • 2 medium tomatoes
  • 1 yellow onion
  • 2 cloves of garlic
  • 2.5 cups vegetable stock or water you can use chicken stock if you wish, too
  • 1 Tbsp tomato paste
  • seasonings; salt, pepper, cumin, red pepper, chili powder to taste
  • 1/4 cup cilantro finely chopped

Instructions

  1. Place tomato, onion and garlic in a food processor and blend until almost smooth. You’ll need 2 cups of this mixture; you can use the rest if there is any for something else. Salsa maybe?

  2. Heat the oil over medium heat in a large pan, add the rice and minced jalapeno and mix until the rice is slightly browned; about 2-3 minutes. Pour in the tomato mixture, veggie stock and tomato paste, stir to combine. Add your seasonings now!

  3. Bring to a boil before turning down the heat, cover and allow to simmer for 45 minutes to 1 hour stirring occasionally.

  4. Before serving, mix in chopped cilantro and serve with your favourite tacos, refried beans or whatever you want!

 


stock

DIY Vegetable Stock

My life has changed completely when it comes to soup stock. I’ve made a few batches of this now, most recently included a Chinook salmon head from when I won a free salmon from Cascade Organic, LLC here in Portland! They’ve been bringing people locally sourced, common sense food for over a decade. Cascade Organic is proud to work with local family fisherman and Native Americans to provide the freshest seafood available!

So, GET WEIRD. Gather up some veggies and let’s get cooking! Read More