Better than the box stuffing

Hey everyone!

This post is going to be straight to the point! It’s the day before thanksgiving and I’m sure we’re all either prepping or going to prep after work. Last night I pretty much chopped up all the veggies and toasted bread (for the stuffing) and bought drinks.

I’m all about thanksgiving!

Everyone tries their hand at making dishes from scratch or semi-scratch. But many people head straight for the stuffing box and use that. I’m not the biggest fan. The flavor you get out of homemade is incredible and is worth the extra hour or so.

I promise!

You can substitute the herbs with any other you have at home (i.e. basil, oregano, or even an Italian seasoning mix)

Also, you don’t have to add in the extra stuff I put in, but I do love it! The extra stuff being apples and walnuts. =)

Homemade Stuffing

10 servings

A loaf of white bread, cut into cubes (about 10 cups)

I used French bread, it really doesn’t matter – each type brings its own unique flavor and texture

2 medium, yellow onions, chopped or minced to your preference

4 – 5 cups of celery, chopped

3 ½ cups of chicken broth

¾ cup of butter

2 tbsp of thyme

2 tbsp of rosemary

1 apple, chopped

½ cup of walnuts, chopped

2 cups of croutons (yes, croutons!!!)

S&P

2 eggs, beaten with fresh or dried parsley

 

Preheat oven to 250 for toasting (for baking, prehead at 375)

Place pieces of bread on a large cookie sheet and toast for an hour.  Stirring occasionally. After an hour, remove toasted bread from the oven and let them cool slightly.

In a large skillet, melt down butter over medium high heat. Add onions and celery and stir. Once they’ve turned a little brown (about 10 minutes) add seasoning and herbs. Mix and then add chicken broth. Stir and turn off heat.

At this point you can take another pan and begin to sauté your additional mix ins, mine being apple. I sautéed them in ½ tbsp of butter for a good 5-6 minutes.

Now to the veggie-broth mixture, add the pieces of bread. Once you have mixed in the bread, add croutons. I have always added croutons to mine and it gives you a great flavor since they are already slightly seasoned. If you don’t have croutons, it’s okay, it’ll still taste delicious.

At this point, taste your stuffing mixture, add additional seasoning if needed. Add the apple and walnuts and fold into the stuffing mixture. Take the beaten eggs and add as well. Mix well and transfer into a baking dish.

At this point, you could either prepare and place it in the fridge to chill and bake tomorrow morning as I did. Once you’re ready to bake, dot with 2 tablespoons butter. Cover with foil and bake at 375 degrees F, 30 minutes. Uncover and bake until golden, about 20 more minutes.

OH SO GOOD. If you’re willing to give this a go, comment below and tell me how it goes!

 

Happy Thanksgiving!

– Aisha

 

Ps. I know it’s all over the place, I’m sorry. I just took a break from the kitchen. Back to it now!

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Soup’s On!

I love weekends. 48 hours of pure laziness or pure fun. We’re still under the weather sooo we chose laziness. The doc and I cheered with Nyquil and knocked out! The most awesome 7 hours of sleep I’ve had in I don’t know how long.

I don’t remember the doc accidentally elbowing me in the eye or the cats kneading my stomach and rubbing their faces on me. Nope.

I just know it happened because it’s an everyday thing.

As relaxing as that sleep was, I wanted something as relaxing and soothing to eat. So I made myself my most favorite fall soup.

Butternut Squash.

Ew? I thought the same until I tried this about a year ago. I made thanksgiving dinner last year and it was a hit. Everyone talked about how delicious it was. I also pretended like I slaved away making that but it’s easy peasy. That was one dish I truly cheated on.

And I’ll show you how!

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Unfortunately, my camera deleted pictures of the soup! So, photo courtesy by Fudge Ripple

Spicy Butternut Squash Soup

Yields 6 servings

32 ounce store-bought butternut squash soup
(Mine was from Trader Joe’s)

1/2 cup crème fraîche
or full fat sour cream

1 teaspoon cumin powder

1/2 curry powder

1/2 cayenne powder

pinch salt

pinch ground pepper

pinch of cinnamon

Ready for the directions?

Warm up boxed soup on the stove. Add all the ingredients together on the stove. Laddle out into your favorite soup bowl and sip away!

I told you it was easy! And it’s yummy too!

Till next time!

– Aisha

Baby I’m Back!

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Baby, I’m back!

And so are my favorite shows! Oh yea! I’m so pumped I’m never getting off this couch. Which is easy because I do it everyday.

No seriously.

I wake up in the morning and plop onto the couch right away and flip through the tv. My life revolves around my favorite shows. Now that they are all back, I can finally figure out my daily schedule!

(pathetic I know) but true.

Also, fall is here! Love it. I love every season though. There’s something great about all four of them. I mainly love fall because of all the warm colors, cute boots, food, pumpkins, apple pie, cute boots, thanksgiving, sweaters, did I mention cute boots …. I’m talking about everything you’d see in a fantastic commercial.

Before I continue on my rant about autumn and the delicious food I am dying to make these next few months, I just want to thank all those that asked about my mom and about me! I was just a little sick since the weather decided to randomly drop 20 degrees. My mom, however, had a minor surgery on her hand to remove a metal plate they placed when she broke her hand a year ago. She’s all better now and is resting.

Now let’s get down to why we’re all here. Food.

Food. Food. FOOD! Mmm. I couldn’t decide what to share with you. I have a seasonal recipe I wanted to start with or these awesome asian burgers I made the other day.

So I went in a completely different direction and decided to share with you drum roll please ….

Aloo Gobi. What’s aloo gobi? The exact definition of that is simply potatoes and cauliflower.

Yup. Simple and yet so delicious. When I make Indian/Pakistani food, it’s one of my favorite side dishes. I know that most of my readers have tried Indian food but for those that haven’t, this is different and something that is worth a try.

Aloo Gobi aka Potatoes and Cauliflower

Yields 4 servings

2 tbsp vegetable/canola oil

2 medium potatoes [I used russet], diced or thinly sliced

Half of a cauliflower head

½ tbsp red chili powder (Like heat? Add 1 tbsp like I did)

½ tbsp tumeric powder

1 – 1½  tbsp salt

1 medium onion, finely diced

1 large tomato, diced

cilantro for garnishing

In a large skillet with oil, sauté diced onions over medium heat until they start to become translucent. Add chili powder, turmeric, and salt and stir.

Add a diced tomato and stir. Then add the potatoes and fold into the mixture. Cover for 10 – 12 minutes stirring occasionally.

Meanwhile, I cut up the cauliflower. Once the potatoes are ready, add the cauliflower and add a tbsp of water, stir and cover again for 12 minutes. Reduce the heat and stir occasionally to make sure it doesn’t burn.

Add some cilantro for a finishing touch and you have your very own Indian side dish. Tastes amazing with rice or bread!

I’ll be back next time with my most favorite autumn soup. FAVORITE!

– Aisha