Thanksgiving Sliders

My favorite part of Thanksgiving (after friends and pumpkin pie) is the copious leftovers. Turkey isn’t actually my favorite on its own, but it’s one of my favorite sandwich/wrap fillings and I always look forward to a few days of tastiness. My go-to is a wrap with warmed cream cheese, cranberry sauce, and turkey, and then stuffed with some extra leafy greens. All the best flavors of Thanksgiving dinner rolled into one, and even a salad to boot. (Don’t worry, I probably already had the pie for breakfast.)

Last year I made homemade dinner rolls to take to our annual potluck, and ended up with quite a lot left over. It seemed prudent (and delicious) to utilize those instead of my standard tortillas, and as such the Thanksgiving slider was born.

Creamy mashed potatoes, moist turkey, and tart cranberry sauce are cozied up between fluffy bread, and it’s possibly my new favorite “leftovers” meal. A perfect contrast of sweet and savory, and a mouthful of delicious in every bite. I love this recipe because you can quickly make just one or two in the microwave, or you can heat up an entire pan in the oven. Admittedly the oven method is a bit slower, but with a little effort and a bit of patience you can have a meal for the whole family.

An added bonus of this recipe is obviously that you can add basically any leftovers you have around. Extras on the cheese platter? Go for it. Still a tureen of gravy in the fridge? Drizzle that on. A few green beans or carrots taking up space? Add those too. Nearly any Thanksgiving recipe could have a home here, it’s just a matter of your personal taste.

While using homemade rolls is delicious, you can certainly pick up some extras of the store-bought variety to prepare. Add a side salad and you have a perfect (and lighter) day-after lunch or dinner all ready to go. You can probably even convince any leftovers-haters in the house to partake without complaint.

Kick back, avoid the Black Friday crowds, and enjoy your favorite flavors of Thanksgiving in a new twist.

Thanksgiving Sliders

Ingredients

critical leftovers
dinner rolls
mashed potatoes
turkey
cranberry sauce

additional ideas
Brie, cream cheese, goat cheese
gravy
stuffing
green beans
glazed carrots
your favorites!

Directions

  1. Oven directions (for a whole pan): Preheat oven to 350 degrees Fahrenheit
  2. Carefully slice rolls in half (you can do this without separating them if you have a whole pan still).
  3. Layer bottom rolls, mashed potatoes, turkey, cranberry sauce, and any other toppings of choice.
  4. Add top layer of rolls, and cover pan with foil.
  5. Bake for about 30 minutes, or until heated through (easiest to use a thermometer in the center roll).
  6. Serve hot with a tasty beverage.
  7. Microwave directions (for just a couple): Slice rolls in half and lightly toast.
  8. Arrange all fillings in a single layer on a plate and heat 1-2 minutes or until hot.
  9. Assemble rolls with hot ingredients, and enjoy immediately.

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Apple Cranberry Pie

If you’ve been eagerly awaiting the pie the inspired the apple cranberry sauce from two weeks ago…this is it. You’re welcome.

For the past couple of years, M and I have attended a huge potluck feast rather than having a tiny Thanksgiving all to ourselves. This is fantastic for being able to eat many different dishes without having to cook them all, but does have the downside of often eating things at room temperature, regardless of what their ideal temp might be. There are always numerous pies in many different flavors, and going home hungry is pretty much impossible. I usually contribute to the event with homemade dinner rolls, but I may switch it up this year.

Despite the multitude of desserts, I always personally bake pies just for the two of us. M doesn’t get excited about pumpkin pie (weirdo) and apple is typically his flavor of choice. Last year, I found an apple cranberry pie that sounds amazing, and, (with M’s blessing), opted to make that instead. I don’t hate plain apple pie by any means, but there are many other flavors I consider to be much more enticing.

I will never give up my pumpkin pie, but for a fresh flavor, this might be a new fall favorite. Traditional apple and cozy spices are complemented perfectly by the tart cranberries. It lends a more complex profile without being overwhelming, and still works just as well for both dessert and breakfast as your traditional apple. I’ve always been partial to the more tart fruits, and the addition of cranberries here is a wonderful update. A little almond extract completes the whole experience.

As a bonus, the cranberries also add some beautiful color to your place. Bright red cranberries make the dessert table more festive both in flavor and presentation, and you can really up the ante with some fun pie crust cutters. Arranging leaves is way less tedious than a lattice crust, and even more impressive looking; a win-win situation in my book. Paired with homemade cinnamon ice cream or cinnamon whipped cream (recipe included), the tart pie and creamy topping are a perfect end to any fall day.

If you’re looking for a way to add some flair to the table this year, look no further than this pie. It’s sure to be a hit, and maybe even a new holiday tradition.

Apple Cranberry Pie

Adapted from Sally’s Baking Addiction
Makes one standard pie

Ingredients

pastry for a double-crust pie

3 large apples, cored, peeled, and sliced thinly
1 1/2 cups fresh cranberries
3/4 cup sugar
2 Tablespoons cornstarch
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 tsp almond extract

optional crust topping
1 Tbsp sugar
1 tsp cinnamon

cinnamon whipped cream
1 cup heavy whipping cream
1/4 cup powdered sugar
1 tsp vanilla
1/2 tsp cinnamon

Directions

  1. Preheat oven to 400 degrees Fahrenheit.
  2. In a large bowl, combine apples, cranberries, sugar, cornstarch, spices, and extract. Let rest for at least 10 minutes.
  3. Roll out half your pie crust into a circle (as close as you can), then gently drape into the bottom of your pie dish. Trim edges to a half inch or so wider than the plate.
  4. Gently spoon your filling into the crust, using a slotted spoon to avoid the excess liquid.
  5. Roll out your remaining crust and arrange on top of the filling however you like (I used pie crust cutters for the shapes here), pinching together any seams. For bonus presentation points, crimp edges with your fingers or a fork, or arrange cutouts along the edge. If you do a full crust on top, cut a few vents for steam to escape.
  6. In a small container, stir or shake remaining cinnamon and sugar together. Sprinkle evenly on top of the pie (I use an empty spice container.)
  7. Bake for 20 minutes, then reduce the heat to 350 degrees Fahrenheit and continue to bake for an additional 30 minutes, or until crust is golden and filling is bubbly. If necessary, tent the pie with foil to avoid over-browning the crust.
  8. Let pie cool on the counter for at least three hours.
  9. Just before serving1, make the whipped cream. Using a hand-held or stand mixer, whip cream in a large bowl until soft peaks form.
  10. Add in sugar, vanilla, and cinnamon, and continue to whip to desired consistency.
  11. Serve pie at room temp, topped with cinnamon whipped cream or cinnamon ice cream. (Or your favorite vegan alternative.)
  12. Store leftovers in the refrigerator, covered with plastic wrap or foil.

Notes

You can make the whipped cream ahead of time and store it in the fridge, but you may want to whip it again just a bit before serving as it tends to loosen over time. It only takes a couple of minutes so I typically just make it on demand.

Apple Cider Brie Bread

Montana continues to torment me with gorgeous days in the 40s before it kicks back up to nearly 70 again. I am ready for soup and sweaters, dangit. Fortunately this recipe is delicious independent of outdoor temps, so we can enjoy it all year round.

I’ve been making whole wheat beer bread for years, largely as way to use up beer taking up space since I don’t care for it in beverage form. Last year while planning my April grilled cheese series, I debated an apple and cheese combination but ultimately went in another direction. (I may revisit this series next April, stay tuned.) However, it reminded me of the perfect pairing of apple and brie, and it stuck in my mind as something to work in another area. With a garage overwhelmed with hard ciders (I am really bad at drinking, guys) and no reason any beer-esque beverage shouldn’t work, I modified it to utilize some of those bottles.

My test batch I made exactly as one would with regular beer (well, with less sugar), and was surprised at how much I loved it. With a much more subtle taste than a beer bread, it makes a great side dish for anything where you are looking for a more neutral flavor. Goes great with chicken soup, tomato soup, or anything you’d normally pair with beer bread. If I’m honest, I make this version a lot more often than the beer version, just because it’s so much more versatile in its complements.

However I felt I could improve the individual bread experience, and set out to do just that. With the addition of grated apple and diced Brie, it turns the bread into something to enjoy all by itself. It’s a wonderful breakfast or afternoon snack, and is delicious toasted and plain, or with a light spread of tart jam or peanut butter. Unlike beer bread, this version also pairs well with tea, which is nice for those of us that don’t drink coffee late in the day (or at all…weirdos).

So whether autumn has truly arrived or not, comfort yourself with a tasty batch of cider bread, and toast (wink wink) to the new season.

Apple Cider Brie Bread

Adapted from Whole Wheat Beer Bread
Makes one 9×5″ loaf

Ingredients

1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
4 1/2 tsp baking powder
1 1/2 tsp salt
2 Tbsp brown sugar

1 (12 oz) can or bottle hard cider

1 medium apple, grated (no need to core or peel; just pick out the seeds while you’re grating)
4 oz Brie cheese, diced (leave out to keep vegan)

Directions

  1. Preheat oven to 350 degrees Fahrenheit and lightly grease a 9×5″ loaf pan.
  2. In a large mixing bowl, whisk together all the dry ingredients.
  3. Pour in the cider and stir until completely combined.
  4. Gently fold in apple and cheese.
  5. Scrape into the prepared pan, smoothing the top as best you can.
  6. Bake 50-60 minutes, or until a toothpick inserted into the center comes out crumb-free.
  7. Let cool at least 15 minutes before slicing. Excellent solo or lightly toasted and spread with a tart jam.

Homemade Frozen Pizzas

Last weekend Montana skipped straight from the heat of summer to its first snowfall. It didn’t stick much at the city level, but nonetheless resulted in a lovely “November” run on Saturday, and the snow-capped mountains are a welcome relief from the smokey haze we’ve been battling for weeks.

When the weather cools I start thinking about soups and chilis like any sane person, but I also think a bit more about quick freezer meals. One of my (many) odd quirks is that I really prefer not to bake in the dark. I have no idea where this mentality came from, but it sometimes makes the blog posts challenging in those few months of the year when all the daylight is during work hours and the weekends are filled with skiing. Arriving home in pitch black also makes me much less inclined to start a full dinner, and if I don’t have leftovers to reheat I usually end up with a grilled cheese or scrambled eggs. Despite my love of both, they do get a bit repetitive (and not particularly healthy) when eaten too often in lieu of a proper dinner.

A staple of most college kids, frozen pizzas are a quick and easy dinner for those busy evenings. I personally never buy them, since the odd ingredients and all-or-nothing style of vegetables don’t appeal to me, but the idea seemed incredibly sound. Armed with my mom’s dough and sauce recipes, I set off to make my own.

I pre-baked the crust to make it a little sturdier for storage, then topped them all with my favorite mix of meat, produce, and cheese. I am one of those people who likes fruits on their pizza, so sorry (not sorry) in advance if my pineapple and mandarins repulse you. I made one that evening, then froze the remaining five before wrapping in plastic wrap and sealing in Ziplocs to try another day.

Like the store-bought variety, these can be baked directly out of the freezer, sans all the wrappings. The bottoms have a tendency to brown faster than the cheese melts, so bake them one rack above center. If you are truly anti-crispy with regards to crust, bake on a silicon mat instead of directly on the baking sheet. They keep a month or two in the freezer with no dip in quality, and would probably last longer if you don’t eat them before then.

Alternatively, instead of adding the toppings right away, you can freeze the crusts naked and top when you bake them. This takes away a bit of the preparedness, of course, but has the added benefit of letting you add whichever toppings you feel like that day. It also gives you a bit more flexibility since certain toppings (like leafy greens, berries, raw tomato) may not freeze quite as well.

I made mine into small personal sized pizzas as their intended to be a one-off meal, and also so they fit nicely into gallon Ziploc bags for storage. You can make one pizza for tonight and freeze the rest for later, which makes the effort of mixing your own dough and sauce a little less off-putting. Despite the long list of ingredients, this is actually an incredibly easy project, and if you have all your toppings cut ahead of time it’s even fast enough for a weekday meal. Personal pizzas are also great if you have a variety of preferences in the house. M prefers a very high meat:not meat ratio, and loathes olives with a fiery passion; I prefer just a touch of meat and often experiment with more unusual combinations. Having individual pizzas for each of us makes it easy to customize the amounts of each topping, with no chance of contamination.

With school back in session, hunting season underway, and the cold weather imminent, this is a great time to prep a few meals for future nights. Make up a batch or two of dough and in an hour or two you can have 8-10 meals in the freezer for later.

Homemade Frozen Pizzas

Adapted from AllRecipes and Food.com
Serves 4-6 people1

Ingredients

Sauce
2 Tbsp olive oil
1/2 cup onion, chopped
2 cloves garlic, minced

8oz can tomato sauce
6oz can tomato paste
2 Tbsp grated parmesan cheese
1 tsp dried basil
1 tsp dried oregano
1 tsp fennel seed
1/2 tsp salt
1/4 tsp pepper
1 small bay leaf

Crust
1 cup water at 110 degrees Fahrenheit
1 (.25 oz) package active dry yeast
1 teaspoon sugar

2 1/2 cups bread flour
2 Tablespoons olive oil
1 tsp salt

cornmeal

Topping Suggestions2
2-3 cups freshly grated mozzarella cheese
12 oz hot Italian sausage, browned and drained
1 bell pepper, diced and sautéed
15 oz can pitted black olives, sliced
20 oz can pineapple chunks

Directions

  1. For the sauce: In a large skillet or saucepan over medium heat, melt butter and oil. Add onion and garlic and saute until onion is soft and transparent.
  2. Add remaining ingredients and bring to a simmer. Continue to simmer at least 30 minutes for best flavor.
  3. Remove bay leaf and use an immersion blender to puree until smooth.
  4. For frozen pizzas, let cool completely and store in the fridge until ready to use. For pizzas you’re baking right away, you can use it now.
  5. For the crust: In the bowl of a stand mixer, add sugar and yeast. Slowly stream in water and stir gently. Let rest 10 minutes, until yeast has foamed.
  6. Gently and briefly stir in flour, salt, and oil. Using the dough hook, beat on low until dough comes together and pulls away from the sides. Let rest for 5-10 minutes.
  7. Preheat oven to 450 degrees Fahrenheit and sprinkle pizza pans or cookie sheets with cornmeal. Set aside.
  8. Sprinkle your counter or a cutting board with flour. Divide dough into desired number of servings and gently roll into circles. Transfer to prepared pans.
  9. Bake for 5-12 minutes, until crust is just starting to firm up. For mini pizzas this will be 5 minutes, for one large pizza it could be up to 12. If you’re making frozen pizzas, be very careful not to over bake.
  10. Remove from oven, and allow to cool slightly (for eat it now), or completely (for frozen pizzas).
  11. Assembly for eat it now: Spread sauce onto crusts to within 1/2 inch of edge, and top with desired toppings. Bake an additional 10-20 minutes, or until crust is desired crispness, cheese is melted, and toppings are warm.
  12. Assembly for frozen crusts: Allow crusts to cool completely, then wrap carefully in plastic wrap, seal in a Ziploc, and store in the freezer until ready to use. (You can add your toppings to the frozen crust, then bake as instructed below.)
  13. Assembly for frozen pizzas: Allow crusts, sauce, and topping to cool completely. I like to prep everything on one day, store the sauce in toppings in the fridge overnight, and then make the pizzas the next day. Crusts are fine on the counter in an airtight container.
  14. Spread crusts with sauce to within 1/2 inch of edges, and then add desired toppings. For mini pizzas I about 1/2 cup cheese and 1/4 cup meat, then arrange the other toppings as they fit.
  15. Transfer pizzas to cookie sheets or cutting boards and then freeze until solid.
  16. Remove from freezer and wrap each pizza individually with plastic wrap, then place into Ziploc bags or airtight containers for longer-term storage. They should keep just fine for a couple of months if they are well wrapped. Pro tip: Use tape or labels to write baking instructions on each pizza.
  17. If you have leftover toppings, use them for scrambled eggs or omelets, on salad, or freeze for later use.
  18. Baking: Preheat oven to 450 degrees Fahrenheit and for crispy crust on large pizzas move rack to one below center. For personal frozen pizzas with frozen toppings, you may want to move rack to one above center.
  19. Unwrap frozen pizza and place on a cookie sheet or pizza pan. For less crispy crust, use a silicon mat.
  20. Bake an additional 15-25 minutes (depending on pizza size) or until crust is browned on the bottom, cheese is melted, and toppings are heated through. If the toppings are browning too fast for the crust, cover lightly with foil for the remaining bake time (and make a note to yourself that you might prefer to use a lower rack in the future.)

Notes

Lots of options here: one family sized pizza, two larges, 3 mediums, 4-6 personal sized pizzas. I did 6 smallish personal-sized pizzas because I like to have a side salad to make a well-rounded meal. Feel free to do whatever sizes suits you!

These are the toppings used in my pictures, but mix it up or make substitutions to fit your dietary needs/preferences.

Summer Squash Tian

We had a brief stint of summer here, with one day reaching 92, but so far haven’t quite made it to the sustained heat I know is imminent. I am constantly torn between being grateful the heat is holding off, and lamenting the lack of heat training I can do for my upcoming summer races. In any case, as the plants in my garden sprout and grow, it makes me excited for harvest and all the lovely dishes that come with a summer bounty.

Summer squashes like zucchini and yellow squashes are some of my favorite veggies, and their relative cheapness here means I eat a ton of them throughout the summer and early fall. I add them to salads and scrambled eggs, eat them plain with hummus or pesto, and freeze them for when the weather turns me towards soups. Their neutral flavor makes them an easy addition into almost anything, as well as being a delightful standalone.

One of my favorite hot weather recipes is a simple baked dish. Summer squash and sweet potato are accented with onion and spices, then topped with a sprinkle of cheese for an easy but delicious side great for the hot months. You may be wondering how baked vegetables could possibly be warm weather appropriate, but the secret is I actually prefer this one cold! Not only does that make it easy to serve straight out of the fridge for barbecues and leftovers, but it makes for a great make-ahead meal as well.

Simple without being boring, this vegetarian concoction works great as a side dish when you get bored with salad, or as a healthy afternoon snack. For the vegan crowd, you can just leave off the cheese – it’s quite excellent without it – but you may want to add a pinch of salt to your spice mix. Briefly sautéed onions and roasted squashes bring a light sweetness to the dish, complimented with your favorite spices. This one is easy to customize to whatever you’re pairing it with: just change up the spices to match or contrast with your entrée.

I used an Italian spice blend, but you can easily concoct your own mix or just include one spice for a simpler flavor profile. Pairs beautifully with a side of grilled anything, and makes for an easy lunch since it requires no reheating. I’ll admit it’s a little messy and time-consuming to slice and vertically arrange so many items, but it’s worth it for even cooking and presentation points. I like to use a sweet potato, but if you prefer a white or red that is excellent too. The dish is easiest if you can find squashes and potatoes of roughly all the same diameter, but as you can see I have a variety of sizes in mine and it’s completely manageable.

When the over abundance of squash hits your area, give this a try and let me know what you think!

Summer Squash Tian

Adapted from Budget Bytes
Serves 6-8

Ingredients

1 medium yellow or white onion, chopped
2-3 cloves garlic, minced
1 Tbsp olive oil

3 lbs zucchini and yellow squash (about 6 medium, I used most of one of the bags Costco sells)
1 narrow sweet potato
3 Tbsp olive oil
1-2 Tbsp Miscuglio (or your favorite spice mix)

1 cup shredded cheese (I used cheddar and Gruyère)

Directions

  1. Preheat oven to 400 degrees Fahrenheit.
  2. In a small or medium frying pan, heat 1 Tbsp olive oil over medium-high.
  3. Add onions and garlic and sauté until onions are soft and translucent, about 5 minutes. Spread evenly into the bottom of a 9×13″ baking dish.
  4. Using a mandolin or a sharp knife and a lot of patience, slice zucchini and yellow squash into approx 1/4″ slices (I used the thickest setting on my mandolin.)
  5. Using the same method, slice sweet potato into less than 1/8″ slices (I used the thinnest setting on my mandolin.) This ensures the potatoes cook in the same amount of time as the squashes.
  6. In a large bowl, combine squashes, sweet potato, 3 Tbsp olive oil, and spices. Stir until well coated.
  7. Arrange upright in rows, avoiding having large sections of the same vegetable if possible. This is messy, but worth it for even cooking and prettiness.
  8. Cover dish with foil and bake for 30 minutes.
  9. Remove foil, top with cheese, and bake an additional 10-15 minutes until cheese is to your desired level of meltiness.
  10. Let cool briefly before serving, or store in fridge and serve chilled.1

Notes

This does not reheat well but I actually prefer it cold which makes it not only a great make-ahead meal, but also a great side dish for hot summer days.