I just made Smitten Kitchen’s recipe for Gramercy Tavern’s Gingerbread Cake. I’ve been longing for Zingerman’s gingerbread cake that we received as a gift for Christmas 2020 (the alone christmas). Zingermans cakes is very good but rather expensive. My cake is still warm, was just turned out of the bundt pan. For some reason I own a glass bundt pan that Ive not used before.

The main feedback on the Smiiten recipe is that it doesn’t unmold perfectly. Since I know glass holds heat longer than aluminum I waited about 35 minutesbefore turning it out. i did lose the crust on the very top of the cake (that part tastes pretty nice right now). I’ll dust with 10x sugar and take the cake to work tomorrow.

This was a trial before entertaining my bookclub next week. The only other change will be to add some chopped crysstalized ginger which is in the Z’s cake.

I have liked the Ellie Krieger recipes Ive tried. .

I've made this soup a few times this fall .. it isn't anything all that unusual but I have very much enjoyed it. I don't add the milk/flour but everything else pretty much the same. I did roast the mushrooms rather than sauteeing them last time .. I liked the roasted flavor and will do it again.

Creamy Wild Rice Mushroom Soup - Iowa Girl Eats

Love SK. Who was saying the only way they like Gingerbread is w lemon curd? Yum.

If you like ginger, these cookies, which have pepper in them too, are very good https://www.foodnetwork.com/recipes/marcus-samuelsson/aquavits-gingersnap-cookies-recipe-1938331. I made them for the same dinner where I got the idea of Swedish meatballs. It was a Marcus Samuelson night for cooking club.

PS the alone Christmas : (

OOh, i will try that Funky. Love love Lundberg wild rice blend. IME though, I have to leave rice separate, or it steals all the liquid in the soup overnight when I am asleep...

I made a shaved Brussels sprouts salad as one of my contributions to our Friendsgiving. I found it quite refreshing amongst all of the other relatively heavy sides. I apologize that I don't remember where I found the recipe. (I substitued 1/3 cup of crisped, drained and crumbled bacon for the cheese as there were those in the group who cannot have dairy.)

• 1 pound trimmed Brussels sprouts
• 6 tablespoons extra-virgin olive oil
• 1 tablespoon lemon zest
• 1/4 cup fresh lemon juice
• 1/2 teaspoon crushed red pepper
• 1 diced Granny Smith or Honeycrisp apple
• 2 ounces shredded Parmesan cheese
• 1/3 cup toasted and chopped pecans
• 1 tablespoon honey
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper

Directions

1. Thinly slice 1 lb. trimmed Brussels sprouts using a mandoline or food processor fitted with the slicer attachment. Transfer sliced Brussels sprouts to a large bowl. Add 6 Tbsp. extra-virgin olive oil, 1 Tbsp. lemon zest, 1/4 cup fresh lemon juice, and 1/2 tsp. crushed red pepper; toss to coat. Add 1 diced Granny Smith or Honeycrisp apple, 2 oz. shredded Parmesan cheese, 1/3 cup toasted and chopped pecans, 1 Tbsp. honey, 1 tsp. kosher salt, and 1/2 tsp. black pepper; toss to coat. Let stand 5 minutes to allow the Brussels sprouts to wilt slightly and the flavors to marry.

Fun, I think I have made something similar, but with avocado instead of apple --- i like your recipe better!

@Fun2BHere yum! That sounds delicious and so fresh for a fall salad! I am adding the ingredients to my grocery order as I am craving salads this week!

@mtnrdredux_gw I know what you mean-- it does get thick on day 2 but I just add more broth. With other soups, I serve the rice in the bowl and then ladle the soup in ... didn't even think to do it with this one. One note I forgot.. I don't cut the mushrooms all that thin. I like them a little meaty. So far I have only used baby bellas -- I'd like to do a mix next time.

@lisaam I loooove gingerbread but have only ever made it from a box (hanging head in shame).

I love these recipe threads, so thanks for sharing! I made this salad recipe for the first time over the weekend. Everyone loved it. Autumn Harvest Honeycrisp Apple and Feta Salad. - Half Baked Harvest

I’m making this delicious dish right now for our dinner. Crispy Rice Bowl with Browned Butter Sweet Potatoes and Herby Green Tahini. This is the third time I’ve made it. You can find the recipe on (my favorite) recipe site halfbakedHarvest.com
Bluebell, don’t you just love her recipes? Tieghan is truly brilliant IMO.

Lynn that looks great

Love love Lundberg wild rice blend.

Me too. It’s wonderful with shrimp. Leftovers make the best garlic rice for a side or with eggs for breakfast.

I really want to try this bread salad with roasted chicken. I came across it in the most unusual way.. a youtube tour of a London home where the homeowner was gesturing to her cookbooks and mentioned that this was her fave recipe of all time ...

https://smittenkitchen.com/2008/12/zuni-cafe-roast-chicken-bread-salad/

Also Half Baked Harvest, Pan Roasted Brussels Sprouts, with Bacon, Dates, and Grilled Halloumi. I omitted the bacon and it was our vegetarian entree.

@mtnrdredux_gw ME TOO! In fact, I am pretty sure I have obnoxiously suggested that recipe on multiple recipe suggestion threads through the spring/summer--- only so I could hear about it! LOL It must be good because so many people I respect in the cooking world rave about it.

I WILL make it this spring. It's past time. It's the kind of meal to serve with wine and linger over on a lazy weekend.

Here’s another delicious recipe from Half-BakedHarvest.com. I’ve made it twice now and we loved it.

20 Minute Lemon Butter Pasta with Ricotta and Spicy Breadcrumbs

The whipped ricotta and spicy breadcrumbs really make this dish!

I love HBH and use a lot of her recipes. I just made her butter chicken tonight. Also @LynnNM, I made the feta, honey, pistachio bites for a family dinner on Sunday. I used hot honey and they were very well received!

::: getting hungry :::

Lots of great ideas here, just my kinda recipes! Excited to try them!

My daughter actually brought this as a side/salad for Thanksgiving.. This is the recipe, but she omitted the bacon. https://www.paleorunningmomma.com/kale-salad-with-roasted-butternut-and-maple-cider-vinaigrette/ 

Only other variant was that she only used oiive oil ( no coconut oil or ghee) . She brought the dressing along in a jar and added it right before we ate.

It was really delicious

Wow! There are some great looking dishes here. Good thread.

@mtnrdredux_gw, I'm always looking for new ways to serve chicken. That recipe looks like a good one.

@LynnNM, I need to check out Half Baked Harvest. I love almost any recipe that features lemon.

A week night side dish I have saved and will try it out on my husband soon. Roasted brussel sprouts and grapes with a balsamic glaze. Seems easy enough.

https://www.veggiessavetheday.com/balsamic-roasted-brussels-sprouts/#recipe

I made this when all the kids were home last week, as a "healthy dinner" in between some restaurant meals, thanksgiving, etc. It is sooo basic but everyone really liked it. I doubled the recipe so we had extras for lunch too.

https://www.skinnytaste.com/ground-turkey-skillet-with-zucchini-corn-black-beans-and-tomato/

Rather, ooh I love roasted grapes; I always liked them with brown sugar and sour cream for dessert.

Sue, only my DS and I like black beans. Neanderthals.

Sue, I grew up with a dish similar to the ST recipe but with sausage and stuffed into zucchini "boats". This is very much the kind of mid-week meal I'd throw together and then have to eat all week lol. The leftovers would be great in a soup too!

My only complaint with ST recipes is that they generally light on spices (not saying that is the case here since I haven't tried the recipe). I don't mind though-- I add my own spicing to most recipes.

I don't have a recipe but I have also added zucchini to my sloppy joe recipe (around here they are called BBQ beef sandwiches). I like the flavor and it reduces the calories. I first made it as one of many meals I made for my niece after she had her son but I liked it quite a bit and make them for myself when I have a craving (about once a year). Just use your normal recipe and add diced zucchini (and onion and peppers if you don't already include it).

A friend just shared this recipe yesterday. I haven't made it yet but it looks delicious.

https://minimalistbaker.com/mediterranean-baked-sweet-potatoes/

I have a friend who painstakingly turns over his chicken pieces, whole chickens and even his holiday turkeys several times during roasting. If I had to do that to get an acceptable chicken dish I would just stop eating it. Why aren’t these fowl turners using their air fryers for this purpose? Isn't getting food crisp their raison d’être?

I’m all in for a complicated recipe with many steps and ingredients, but this turning fad just seems like another solution looking for a problem. [Curmudgeon exits]

I (so far) have resisted and refused to buy an airfryer ... but why not use a rotisserie? I know i can get one for my grill. I assume there is something similar for the oven.

I can only imagine the disasters that would come to me if I tried repeatedly turning a whole chicken or turkey. I have a fully scarred (though barely visible thankfully) hand just from making bacon in the oven!

Yes Funky, there’s the logistic specter of the whole thing falling out of your hands or off those little pitchfork turning thingies and also I am just too darned lazy to turn a turkey!

We don’t have an air fryer either. IMO there is something inherently wrong with an appliance whose name is a bold faced lie. Are you listening, ”instant” pot? 😎

IMO there is something inherently wrong with an appliance whose name is a bold faced lie. Are you listening, ”instant” pot?

THIS. I am sure they are fine, but they do not fry food

My work husband called me today for my thoughts on the air fryer and I gave him a firm 'no.' He said he had been mulling it but I shared with him all my reasons:

• not worth the counter space
• they really take too long for too small of a batch for chicken wings
• yes, I could get a huge one, but see "counter space"

On the other hand, I love my Instant Pot for the 2 or 3 purposes I bought it. I use it for making yogurt about every 10 days. I use it for converting me scrapbag to amazing veggie broth. I also bought it used on Craigslist for $30. It has paid for itself in triple digits.

I roast chicken thighs in the toaster oven at 400. Skin is always crisp. No need to turn.

Fun2BHere, thanks for sharing that, as I have leftover pecans and Brussels sprouts from Thanksgiving, and I daresay I'm a bit tired of roasted sprouts.

Yesterday, I made a noodle-less zucchini lasagna with random leftover vegetables, and Trailrunner's tomato sauce recipe that I had made earlier in the season and froze. I can't even tell you the exact recipe, since I combined a few different ones. I had it for lunch today after it sat in the fridge overnight. It was so good, and so much lighter without the noodles.

Re: Instant Pot, I bought one solely for cooking Rancho Gordo beans. They cook in a fraction of the time than on the stove. Totally worth the pantry space, and that's the only food I use it for.

@Feathers11 I love lasagna with zucchini planks (and I add spinach to the ricotta)! I haven't made it in a few years but I've been thinking about it. You nudged me to do it! I love how the veggie flavors infuse the tomato sauce. Next grocery order.

That looks delicious, @LynnNM

I could have a meal of just that!

I'm bringing brunch over to a friend's house and figured on a quiche (to keep the boys happy), this salad, fruit salad, and some cookies.

I think I may have maid this, or something very similar, before>

https://cooking.nytimes.com/recipes/1017128-lentil-salad-with-roasted-vegetables

Funky, so funny that you mentioned that you could make a meal just of the Whipped Ricotta Toast (Etc), as I was eating mine this evening, I was thinking that exact same thing! So delicious! One observation I made this time is that the Honey, Thyme, Lemon Drizzle should definitely be doubled, and using the larger amount of lemon juice she suggests.

I was looking for something to serve with our carb/sugar heavy Christmas breakfast (hey - it's Christmas and we don't have our big Christmas dinner til a couple of days later so Christmas breakfast is the main meal that day.) Being that my daughter's fiancee is diabetic and very carb concious, I think this will fill the bill.

Low Carb Bacon, Egg, Cheese and Spinach Casserole

Our normal fare is Monkey Bread, Bagels with Lox and Cream Cheese and frozen hash brown patties - don't ask, it is one DD's only request- and Fruit Salad (and Mimosas.)

That looks amazing Neko. I think it would be a great make ahead dish. I am not big on bacon and I think it would be good even without bacon.