Simple Creamed Spinach from Scratch

A vintage recipe for creamed spinach using just 6 ingredients and a bit of time on the stove. Make this while you've got other pots-needing-stirring on the fire, and you'll have a fresh green side dish to add to your holiday table in 15 minutes or so.

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Forrest Gump had the way of it. Life--with a Community Supported Agriculture (CSA) farm share--is like a box of chocolates. You never know what you're gonna get. Some things are a given--you won't get tomatoes in May. You won't get corn in October. You will get turnips and beets . . .

Yesterday I learned what would be delivered in the Thanksgiving farm share box. On Tuesday I'll get my fresh turkey and a bunch of veggies. Now that I have a clue what I'll be working with, I can finalize my menu. Of course we'll have potatoes. My kids ask for MA's Make Ahead Irish Mashed Potato Casserole year round. No green beans this year--my spouse and I are the primary eaters of Alanna's World's Best Green Bean Casserole and I just don't have it in me to eat an entire batch alone.

I will make a corn pudding--dairy free and vegetarian--to share with a neighbor who is hosting folks with a variety of special diets. I will use a bag of Multigrain Sourdough Bread cubes from the freezer to make a small batch of stuffing. I've already made a half batch of Apple Cider Beet Cranberry Sauce--substituting dried pineapple for the dried apricots and grated raw beet for the roasted beets--and updated the photos for that post.

I'll need something green, though, and as a salad probably won't happen I plan to make creamed spinach. This recipe, from my 1950 edition of Betty Crocker's Picture Cookbook, listed as Spinach (French method) "makes most anyone enjoy spinach". It's easy to make if you're already at the stove for something else. Last year, when my spouse took the action shots below, I was making Alanna's World's Best Green Bean Casserole and my Apple Sausage Cornbread Stuffing. Why not add a third recipe while I'm multitasking?

A Beet, Blue Cheese and Cherries Appetizer

Roasted beets, apple cider-soaked dried cherries, creamy blue cheese and crunchy pecans. This beet appetizer is hearty enough to stave off hunger and intriguing enough to satisfy curious appetites.

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I don't have enough beet appetizers in my life. You probably don't, either. You may think you've got plenty, but I'm going to try and change your mind.

You know about the Awesome Veggie Apps and Snacks Board, right? It's my place to gather all the vegetable-centric [though not all vegetarian or vegan] starters I come across on the web. There are several beet recipes scattered amongst the hundreds of pins. [I am still figuring out this whole Pinterest thing, so it's rare that you'd find a repeat on that board--keep scrolling down for more ideas.]

I've also got 60 beet recipes from generous food bloggers in my Beet Recipes Collection, part of the Visual Recipe Index by Ingredient. This index is for folks like me eating seasonally from the farm share or farmer's market. The kind of folks who have a pile of fresh beets in the crisper 2 weeks after the last farm share delivery. The kind of folks who always have roasted beets in the freezer. The kind of folks who encourage their kids to use beets in their next school project [and then take photos of the results for a future blog post].

In my defense, the project was to prepare a dish using a vegetable, so it's not like he needed to build a molecule with toothpicks and marshmallows and I wanted him to substitute beets for the . . . . toothpicks [you thought I was going to say marshmallows].

Caramel Pumpkin Butter Cheesecake

Caramel pumpkin butter swirled in a cheesecake, baked in an Oreo cookie crust covered with caramel. A deliciously festive Fall or holiday dessert.

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Do you want something different for your holiday dessert spread? [Want a holiday dessert spread? Hmmm . . . just thinking about a plate of sides followed by a plate of desserts . . .] Well hold onto your forks, because next month I'll be participating in a week long HashtagChristmasWeekPalooza and I'm working on my cookies as we speak. [Kidding. I'm sitting typing and doing the mental prep of cookie baking--and I've stocked up on flour (KAF is on sale!), butter and eggs.]

While I like the occasional trip to the Cheesecake Factory to pick up a slice in celebration, I'm not much on making cheesecakes. A springform pan-full is too much for our family. I opted to make a cheesecake in an Oreo cookie crust [no sponsorship implied, just labeling the specific brand so you can have success in your recipe like I did] since it's smaller, giving me less servings we need to eat.

I figured my Easy Spiced Caramel Pumpkin Butter would be wonderful in a cheesecake, and I was not disappointed. Caramel on the bottom, swirls of caramel pumpkin butter along the top--this cheesecake rocked. If you haven't made your own Caramel Pumpkin Butter you have my blessing to buy a jar of pumpkin butter and give that a try.

I'm not reinventing the wheel here--the basic cheesecake ingredients came from the Oreo website and I just removed the cookies and added caramel, and my caramel pumpkin butter.

For more recipes using pumpkins, please see my Pumpkin Recipes Collection. It's part of the Visual Recipe Index by Ingredient, a resource for folks like me whose compost overrunneth with pumpkins . . . or maybe that's just me. Maybe other folks just feel like getting pumpkins in the farm share or stocking up on cans of puree. 

Cherimoya Ambrosia Fruit Salad

An exotic variation on the traditional Ambrosia or Five Cup Salad--using Cherimoya in place of pineapple makes this fruit salad extra special for your holiday table.

Disclosure--I received the cherimoya used in this salad from Melissa's Produce.

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The fruit salad known as Ambrosia (in my childhood) or Five Cup Salad (in the deli down the street) is a staple in a side dish spread. While we seem to eat it year round, it often appears on our holiday table. Sometimes we dress it up with maraschino cherries, sometimes we add pecan halves for crunch.

When I got a box of FreakyFruits from Melissa's Produce last year [yes, I am still sharing recipes from this. I am slow--in the kitchen and on the computer] I consulted my Melissa's Great Book of Produce: Everything You Need to Know about Fresh Fruits and Vegetables (Amazon Affiliate link) for advice with all of the unfamiliar-to-me fruits. The book describes cherimoya like "lizard-green pine cones", with "a leathery skin embossed with scalelike scallops". Yep, that's a freaky fruit.

When I read, "an alluring sweet blend of pineapple, papaya, vanilla and banana flavors" I decided to give the cherimoya a try in our ambrosia recipe, in place of pineapple. Because cherimoya discolors quickly after cutting, I use my favorite trick for keeping fruit looking fresh, pineapple juice (instructions in my Cream Cheese Toffee Dip for Apples).

Deep Dish Thanksgiving Leftovers Pizza

Thanksgiving leftovers (turkey, cranberry, stuffing and sides) tucked under a blanket of colby jack cheese for a deep dish pizza version of the traditional leftover bake.

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I've been sharing Thanksgiving recipes lately, including my Round Up of Thanksgiving Recipe Round Ups (that is a mouthful, in oh so many ways). As much as I adore a table full of side dishes, that means there are inevitably leftovers.

My favorite way to have Thanksgiving is to enjoy the main meal midday, then let everyone fix a plate of leftovers for dinner. Subsequent days bring turkey sandwiches, perhaps on a Multigrain Cereal Bun spread with Cranberry Salsa. But my current favorite way to enjoy leftovers the day after Thanksgiving is in a deep dish pizza.

Even though I suck at planning out weekly menus, having a routine Friday Night Pizza Night means I know what's coming up at least. After I learned How Not To Make Lou Malnati's Chicago Style Deep Dish Pizza I got creative trying other methods. My deep dish pizza confidence grew to the point that I made 2 versions of post-Thanksgiving deep dish pizzas. Here's the first one.

This pizza has a bit of nearly every Thanksgiving side, in small spoonfuls scattered across a base of mashed potato-spread pizza dough. As I'm glad to eat everything together, this is a fun way to do that while making the most of the veggies that our Community Supported Agriculture (CSA) farmers put their heart and soul into producing.

Best Thanksgiving Recipe Round Ups

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Since I grew up with a mom who said 'let's make it look like a great plenty', I decided to have a monster round up of Thanksgiving Recipe Round Ups. I asked my blogger friends for their best round ups, and boy did they deliver! There are hundreds of recipes aggregated below. To help find what you're looking for, I've broken them into category. You'll find sides, mains, desserts. You'll find low carb, vegetarian, and healthy. You'll find slow cooker, pressure cooker, and no bake. I hope there is something for everyone. I'm going to start with my newest clickable collage. Please feel free to click on the image to go to the link.  Now dive right in!

Carrot, Celeriac, and Potato Mash

A comfort food side dish of root vegetables simply simmered and mashed with butter and cream.

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One of my favorite subjects is food. No surprise there. When I meet someone new, especially someone whose people did not grow up a stove's throw from where we are chatting, I like to ask about favorite foods. 

If you've lived in places far different from where you grew up, I'll ask you about what foods you  remember from your time away. I'm deliberately avoiding use of the term 'exotic' here, because Arkansas and Louisiana are as exotic to me as British Columbia and Nepal.

As I chat with folks about food, I find I am more interested in those comfort foods that we crave, not Your Most Memorable Meal [unless it was memorable because of the warm feelings evoked of good company and good flavors--not dramatic showmanship].

This comforting side dish came about because of a conversation with the guy doing routine maintenance on my furnace. He's from England, living and working as an HVAC technician in the US, and when I brought up what foods he misses most, he said his mom's celeriac mash. He described it as a simple dish of celeriac, potatoes, and carrots. Mashed together with a bit of butter and cream.

I had a Community Supported Agriculture (CSA) farm share celeriac in the crisper and decided to make this for my family. It is simple, homey, humble, unassuming--an excellent addition to a plate of food. Taken by itself it could be considered boring to some, but I don't need my food to be always in my face. This was a nice companion to roasted chicken. It would be terrific in an array of Thanksgiving sides. Leftovers would make a nice crust for an egg casserole, like my Hatch Chile, Egg and Potato Casserole.

For more recipes using carrots, please see my Carrot Recipes Collection. For more recipes using Celeriac, please see my Celeriac Recipes Collection. For more recipes using potatoes, please see my Potato Recipes Collection. These collections are part of the Visual Recipe Index by Ingredient, a resource for folks like me eating seasonally from the farm share, the farmer's market, and garden abundance. I'm sharing more side dishes on Pinterest and my FB page. For more information on How to Use This Blog, click here.

Semi Homemade Cranberry Pineapple Pecan Salad

A quick and easy 3 ingredient side dish that tastes fresh, sweet, cool and crunchy all at once. Jazz up a can of whole berry cranberry sauce and perk up your holiday table.

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Two things contributed to this cranberry sauce. Neither of them involve beets. Rejoice!

First, I swung by my closest Kroger grocery store during their pre-holiday free sample palooza and tried a taste of cranberry celebration salad. Second, my mom read this post on my make ahead slow cooker cranberry orange and beet salad and suggested I offer up a recipe for doctored up cranberry sauce that starts with a can, not a bag.

To be honest, I'm cool with the can of whole berry cranberry sauce [though the jellied kind icks me out as I did not grow up with it]. I'm game to start out with a bag of cranberries too--though if we're a small amount around the table I don't need that much sauce. I just require demand a small amount of sweet red salad to mix with my mashed potatoes, stuffing, turkey and gravy. [In the same way, I need that dab of lingonberry jam with my meatballs and potatoes at IKEA.]

If you're not into beets yoga using a slow cooker or stove top to make your cranberry sauce but you've got a knife and the ability to toast pecans for a couple of minutes, this is a fast way to dress up a perfectly fine side dish into something even better.

For more dishes using cranberries, fresh or dried, please see my Cranberry Recipes Collection. This is part of the Visual Recipe Index by Ingredient, a resource for those of us who can't walk past all the bountiful displays at the grocery store this time of year without picking up a little something 'just in case'. I'm pinning tasty looking sides to my Pinterest boards and sharing them on my FB page.

Want to know how to use this blog? Click here.

Chile, Cornbread, and Sweet Potato Breakfast Casserole

A vegetarian and gluten free breakfast casserole made from roasted sweet potatoes and Hatch chiles in a cornbread and custard base. Topped with crumbled queso, this is a spicy way to start your day.

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When I get an idea for a recipe I'll think up both an omnivore version and a vegetarian version. The resulting products seem to vary widely--like my Easy Artichoke Arugula Pesto Burrata Pasta and my 5 Ingredient Butternut Squash, Sausage and Burrata Pasta or my Cheddar Apple Onion Bacon Pizza and my Apple Gouda Pecan Pizza. Today's recipe is no exception. My initial idea was to use roasted sweet potatoes from the Community Supported Agriculture (CSA) farm share to make a gluten free breakfast casserole. My omnivore version was posted last year. I used gouda cheese and turkey sausage to make a colorful and hearty dish. You can find the recipe here.

I wanted to try a vegetarian version and wanted to keep it gluten free just because there are plenty of bread-laden breakfast casseroles out there, so I used cornbread. My cornbread recipe is not as sweet as some Southern ones I've had, and does not use wheat flour--only corn meal--so it is gluten free if your cornmeal comes from a place that keeps an eye on cross contamination. You can find my cornbread recipe in this tamale pie post or this tamale pie post, because I change things up, yo. Spicing things up with some roasted Hatch chiles kept it interesting.

Note: If you don't have a freezer stash of roasted Hatch chiles, no worries, check out the Hispanic section of most grocery stores. You can find 4 to 7 ounce cans of chopped green chiles in various heat levels. Choose whatever you feel comfortable with. My local grocery store gets truckloads of chiles up from Hatch, New Mexico and fires up the roaster in the parking lot. I pick up a couple of quarts each August. I use some in salsa verde and freeze some for recipes like this. You could also sub a roasted poblano if you've got some lying around looking to stay out of trouble.

For more recipes using Hatch chiles, please see my Hatch Chile Recipe Collection. For more recipes using sweet potatoes, please see my Sweet Potato Recipes Collection. These collections are part of the Visual Recipe Index by Ingredient, a resource for folks like me eating from the farm share, the farmer's market, or seasonal produce from the grocery store. Want to know how to use this blog? Click here.

Trail Mix with Leftover Halloween Candy for #Choctoberfest

Got leftover Halloween candy? Mix it up and stretch it out with fruit and nuts for a {Leftover} Halloween Candy Trail Mix.

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Do you buy the Halloween candy that you like, or do you buy the Halloween candy that will not tempt you? [Does anyone actually like Bit-o-Honey?]

When I moved to Ohio I realized that, unlike the 4th of July, Thanksgiving Day, Christmas or New Year's, the day that Halloween is celebrated is not set in stone. Around here, some towns have their kids trick or treat on the weekend before October 31st for reasons that have escaped me. [Let's celebrate Thanksgiving on a Sunday, hmm? That actually makes sense, so you're not working all day long and then pulling the best American meal of the year out of your ear 24 hrs later.]

Our town always celebrates on the 31st, which means that many years our flat, well-lit, sidewalked town with houses close together is overrun with 'people from off' coming to double dip on their trick or treating. I am quite curious this year, as Halloween falls on a Saturday, to see what reasons folks will invent to come trick or treat in our town. It's possible folks will keep to their own towns, and in that case I'll need to change up my game. See, I usually buy candy I DON'T want to have leftovers of, so I am not tempted into additional snackage.

Using an overgrown volunteer zucchini and other squash for our jack-o-lanterns.

As a side note, I've got kids with peanut and dairy allergies on my block, so I always have 2 bowls of candy: one that only contains nut- and dairy-free packages (i.e., pure packets of sugary goodness) and one that may have nuts and/or dairy. I've got signs on each bowl, and often kids thank me. Consider doing that yourself.

Black Raspberry, Goat Cheese & Pistachio Salad

Intentional salads . . . because not all fathers celebrate Father's Day with slabs of grilled meat.

We are in our 10th season of eating from the Community Supported Agriculture (CSA) farm share. You'd think I've got this down. You'd be wrong. The 2 most recent CSA programs we've participated in, here in Ohio and back in Virginia, provide us with bags of salad mix. I like that. Because I have salad mix stand by, ready for a quick rinse and tear, I'm more likely to say "dinner is X, Y, Z and a salad". Except the best intentions go awry and we don't end up actually making that salad. We just eat X, Y, and Z instead and the bag of salad sits untouched.

That was before I started making Intentional Salads. I am sure that the idea is painfully obvious to most everyone else, but if one person reading this has thought "and a salad" and NOT followed through, then my work here is done.

My spouse and I started craving salads around March. With months to go before CSA season we'd hit the salad bar whenever the craving struck. Over time, I began to notice which salad bar items we preferred on our salads. Since he is vegetarian-while-deployed my spouse has had years . . . yes, years . . . of experience building deployment salads and knows what he likes. I'm game to try new things and new combinations.

When the farm share began last month, I gathered the salad bar-type toppings that we liked the most and stored them in the fridge. The idea was that we'd set up a mini salad bar with dinner. That idea bombed. Too much hassle. Too many utensils. However, having chef salad for dinner and setting up the mini salad bar as dinner works great. I slice up some ham and set out all the jars and containers and we go at it making up our own plates.

Red White and Blue Savory Appetizer: Beet, Blueberry and Goat Cheese Rounds

Roasted beets, crumbled goat cheese and fresh blueberries combine in a savory summer appetizer.

I noticed the crisp flags snapping in the warm breeze as I walked Vincent yesterday morning. One block over, the whole street was covered with small flags planted along the edge of the sidewalk. The flags had been up for Memorial day weekend but since taken down.  It's not yet Independence day . . . . aha! Flag day. When we returned home I hung our flag out in front of the house.

I'm sure most people around the world will agree with my sentiment "I love the colors of my country's flag". Now, I'm not narrow-minded enough to think the world loves the flag of my country. I'm referring to people all over the world loving the flags of their countries. With bold crisp colors and simply classic designs, flags are beautiful. Flags are inspirational. Flags are timeless. I am fascinated when a flag seems to reflect the personality of the nation it represents.
Think on that for a while.

In the land of Pinterest it is traditional to serve foods combining the colors of our flag. I am positive Betsy Ross did not intend this sort of craziness, however here we are. I have yet to live in a place where I can get local fresh strawberries and local fresh blueberries simultaneously in early July, and if it ain't a local berry it ain't shOK, a soapbox for another time. I got inspired to try a savory red white and blue appetizer after making these sweet Red, White and Blue Muffins. I wanted to use the colors of my flag in a tasty way and thought of my Beet and Goat Cheese spread. Adding additional goat cheese and some fresh blueberries gives me the look I was going for as well as the fresh flavors I crave.

I spent yesterday sharing my worm bin and love of garlic scapes with the young gardeners in our town's historical society. They got to take home beet greens, but I know beets will soon appear in my Community Supported Agriculture (CSA) farm share in time to make this recipe [and to use those amazing beet greens to make this recipe].

For other recipes using beets, please see my Beet Recipes Collection. For other recipes using blueberries, please see my Blueberry Recipes Collection. These collections are part of the Visual Recipe Index by Ingredient, a resource for folks looking to eat from the farm share. I'm sharing additional vegetable appetizers on my Awesome Veggie Apps and Snacks Pinterest board as well as on my FB page. Want to know how to Use This Blog? Click here.

Make and Take Smoothies for Moms

Consider giving the gift of smoothies to a new mom, a friend recovering from oral surgery, or a harried neighbor. Ready to shake up and drink, smoothies are a fast way to get some nutrition and get back to business--be that bonding, healing, or caregiving.

Motherhood equals nurturing (no, you don't have to have created/raised offspring to read on--we've all had moms). One way folks nurture is via food [hello, nurture and nutrition share the same root].
Taking meals to a new mom is one way of nurturing the new family as they become a unit. Taking a meal to a mom after her 6th kid is just plain nurturing for her [though watching the kids and doing her laundry so she can get a massage is even better but doesn't fit with my theme for today's recipe].

What about other folks who need nurturing? A busy friend caring for aging parents? A neighbor caring for his ailing wife? Someone recovering from oral surgery? It's the last situation that inspired today's post, but the more I though about it the more I think this concept would work for a variety of circumstances.

Smoothies keep for several days, and it's easy to scale up a recipe to make an extra portion. With that in mind, when I found out my friend wouldn't be eating solid food for quite some time after her tonsillectomy, I offered to bring her some smoothies. I was going to be near her home on post-op day #5 and that seemed like a good time to deliver as she'd be coming out of the initial post-op haze.

Ham Stock {Easter Leftovers}

Use kitchen scraps and a leftover ham bone to make something from nothing--your own ham stock.

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If you have an Easter ham, don't just throw away the bone! Just like the myriad of uses for a leftover ham that I've blogged about (I even had Leftover Ham Week!) there are many ways you can use a ham bone after Easter. On this blog I've made Ham and Bean Soup using a ham bone. Not yet ready for blog prime time, I add a ham bone to my dry beans during cooking (I've been working up some bean dips). Today I'm going to share how I make ham stock.

measuring the defatted stock before reheating to see how many jars I need

You can freeze this recipe--in zip top bags or in canning jars. I used to freeze my ham stock in jars. I was even smart enough to  slick a piece of tape on the wonderful storage lid (Amazon affiliate link) and scribble 'Ham Stock' on top. [That way the jar wouldn't be confused with the jars of vegetable stock or Thai turkey stock also in the freezer.] However, I really suck at the pre-planning aspect of cooking and would rarely have a jar of stock thawed when I wanted to use it.

After reading Cathy Barrow's pressure canning article in the Washington Post [because my mom mailed it to me!] I shared the article with my spouse. You can see it here. Cathy's calm and reasoned approach to pressure canning appealed to his engineer brain [or maybe it was an excuse for him to also buy an expensive toy, I don't know]. I am now the proud owner of a pressure canner. Yes, I could also cook in this, and that may be a future post, but it's 15 quarts which is double my pretty purple pot shown below and I'm not quite sure what I'd be cooking that much of. So for now--canning.

ready to strain

My recipe uses elements from the meat stock recipe that came with the All American® Canner (Amazon affiliate link) , the Ball Blue Book (Amazon affiliate link) , the National Center for Home Food Preservation, and Food in Jars--my favorite 'go to' blog when I want to branch out and play while putting up food.

the set up--reheating the defatted stock while the pressure canner is standing by

Ham Stock (for defatted stock, this is a 2 day process)

1 leftover ham bone (don't go crazy getting every last scrap of meat off)

1 Soup Pack (see this post for directions on how to save kitchen scraps over time to make one)

or 1 to 2 cups carrot peels + 1 to 2 cups onion skins + 1 to 2 cups celery leaves

1 bay leaf

10 to 12 peppercorns

water (4 to 5 quarts to start)

¼ cup apple cider vinegar

Place ham bone and soup pack in a large pot (mine is my 7 qt pretty purple pot but you ain't buying it from Amazon and I've already linked a whole ton of stuff so I'll leave it at that). Add bay leaf and peppercorns then pour water over, and add the shot of apple cider vinegar. Heat gently on the stove until it gets to a simmer (I use my fancy pants power burner on low for this). Skim off any foam that clings to the edges. Simmer for 8 hours, adding additional water as necessary to keep the bone mostly covered. Strain the stock (I just use my regular colander which has fairly small holes but is not a 'fine mesh' strainer) and chill overnight. The next day, scrape the solidified fat off and discard. 

If you're freezing the stock, this is when you pour it into zip top bags or canning jars, making sure to leave room for expansion once the liquid is frozen, label, and freeze.

If you're going to pressure can, this is when I leave it up to the experts and direct you to this site.

steam is escaping the petcock at a constant stream--ready to put the gauge on and start the timer