Hot and Sweet Spiced Pecans

Everyone has a dish that inherently says Christmas to them. The dishes that we always make every year, the one's that get passed down from generation to generation, that no matter how many food trends pass, you can't get enough of. This is the thing I love about food the most; it's ability to transport our senses to another time -- and for me, so much more vividly than other memories.

When I was younger the first thing I remember making for Christmas dinner was a Boston Bibb Lettuce Salad with Hot and Sweet Spiced Pecans, bleu cheese and a dressing that came from children's cookbook. It started with my mom letting me put lettuce on the plate and shake the dressing, but as I grew, I learned how to do the other parts. The pecans were always the most daunting and complex part of the culinary endeavor, but as a adult, they're really quite simple.

Ahh...we grow up so fast.

Sugar, cumin and red pepper flake give these pecans a sweet start and a hot finish.

I would strongly suggest using cast iron for this recipe, or at very least a heavy bottomed pan. With hot oil and sugar, don't even think of messing with the non-stick stuff. I'm lucky enough to have my Grammie's old cast iron skillets -- complete with 50+ years of seasoning.

Toasted and sticky, awaiting a spicy bath.

A quick toss in the spices and you're all set. Enjoy on a salad or all alone. They're also a great holiday goodie to share with friends.

Hot and Sweet Spiced Pecans
2 cups halved pecans
2 tablespoons peanut oil
3 tablespoons granulated sugar, divided
1 tablespoon cumin
1/2 teaspoon salt
1/2 teaspoon red pepper flake

Over medium heat, warm peanut oil in a cast iron skillet or heavy bottomed pan. Stir in 2 tablespoons sugar and continue stirring until sugar melts and turns a light brown. Add pecans to pan stirring for 1-2 minutes, until pecans begin to toast and are evenly coated with melted sugar.

In a large bowl, combine remaining sugar, salt, red pepper flake and cumin. Toss pecans in spice mixture until evenly coated. Remove pecans to a cookie sheet lined with parchment.

Serve once pecans have cooled and sugar has hardened.

The Sparkler Pom-Pom Aluminum Christmas Tree

I'll admit it... I'm usually not that into Christmas decorations. This seems like some sort of cardinal blogging sin, I know. Don't get me wrong,  I've always loved a good outdoor lights display a la Clark Griswold, but around here, I was a little "meh" about the situation. Maybe its because I had roommates with decorations in the past or that my mother covers her house in enough glitter to decorate two drag bars. Whatever the reason may be, a few years ago, I literally found myself with not a single piece of holiday flair. 

It all changes this year... because of this baby: The Sparkler Pom-Pom Aluminum Christmas Tree (say that in the voice of Ralphie for the full effect).

After my Grandmother's passing earlier this year, my Dad came across this vintage gem from the genuine 1960s. Tacky and fully committed to sparkle-motion -- he knew I had to have it! I mean, can we talk about the individual fronds? I'm sure they're some sort of chemical hazard, but I LOVE them. 

And perfectly sized for a one bedroom apartment.

Came complete with the original packaging and everything. How charming.

Herbed Butternut Squash and Apple Soup

Cheese plate, glass of wine, cocktail meatball, back to the cheese plate, more wine, bite of cookie, keep the wine coming, another meatball, okay just a splash more of the Cabernet... ooh, there's a cheese plate at this party? Welcome to my week. Five nights of holiday parties in a row... here we go Christmas.

File this one under "my life is hard" ridiculousness, but in all seriousness, this kind of partying can wreak havoc on one's waist line and liver. So a little planning ahead on Sunday is providing a fresh, vegetable-forward soup to help balance out sugar, fat and alcohol. Won't make up for the lavish indulgences, but at least it will make me feel slightly less gluttonous.

Apples lend a tartness to complement the sugar-y sweet squash, with fresh herbs as punctuation.

Use a sharp vegetable peeler to remove that pesky skin from the squash. No matter if you hack and knick it a bit, the forthcoming puree will mask a multitude of peeling sins.

Saute to soften, then in with the herbs and broth; simmer to tender town.

An immersion blender would be fantastic here. In other "my life is hard" news, I don't have one of those, so a food processor or blender will work just as well.

Pureed perfect. Be sure you're stocked up on Gatorade and saltine crackers... this week's going to be a doozy.

Herbed Butternut Squash and Apple Soup
1 butternut squash, peeled and roughly chopped
3 small apples, peeled and roughly chopped
2 medium onions, chopped
1 1/2 cups vegetable stock
1 teaspoon fresh sage, minced
1 tablespoon fresh thyme, minced
1 teaspoon fresh rosemary, minced
1 tablespoon butter
1 tablespoon olive oil
S&P

Over medium heat, melt butter with olive oil. Add onions to butter and oil and cook until softened, about 8-10 minutes. Add butternut squash and apples, cooking until the outer edges begin to soften. Add vegetable stock, herbs, S&P and bring to a boil. Reduce to a simmer and cover. Cook until squash is fork tender, about 30 minutes.

Puree squash mixture with an immersion blender or in two batches in a food processor or blender. Season to taste and thin with extra stock, if needed.

Serve hot.

And Then I Made Gray Soup...

I pride myself on being able to think on my feet in the kitchen, always tasting and adjusting along the way. But here's the thing... sometimes I straight up fail. I'm not saying "eh... not my favorite thing" fail, but rather "this is disgusting on all levels" fail.

Exhibit A -- A slow cooker mushroom soup. I turned these lovelies...

...into this awful mess.

I can't even blame the lighting... this straight up looked like concrete vomit. I wish I could say it tasted great, but it didn't. My best friend and husband lovingly ate it and said it was "good." What thoughtful bullshitters.

You know what though? It's okay that this sucked. When you try new things, you're inevitably going to bomb a few of 'em. Remind yourself... you don't have to love every thing you cook... and it's just fine if some things turn out bad.

And at least you won't be the food blogger who made gray soup.

Spicy Toasted Chickpeas

I'm addicted to them. Broiled chickpeas with a touch of olive oil and spice. The crispy, crunchy exterior with a soft and creamy inside. One part gourmet bar snack, another part perfect soup and salad topper.

This is a tip I picked up from Mark Bittman a few years back and the variations are endless. Curry, cumin or chili...oh my. Just drain and dry chickpeas before rolling around in olive oil and seasoning. In the oven for just a few minutes and you're done.

Can't. Get. Enough.

Since you're working toward a crispy outer skin, be sure to drain and rinse your beans well. A quick rub down with a paper towel ensures crunch.

Add an ample sprinkle of spice and into the broiler we go.

Before you know it, your delicate beans will be tanner than a high school girl in 1999 (and thankfully without the stripe-y blond highlights and body glitter).

While I love them alone, they're the perfect way to dress up canned soup on a weeknight.

Spicy Toasted Chickpeas
1 15oz can chickpeas
1 tablespoon olive oil
1 teaspoon smoked Spanish paprika
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon fresh ground pepper

Preheat broiler. Drain and rinse chickpeas and pour on to a foil-lined cookie sheet. Use a paper towel to lightly dry chickpeas. Toss peas in oil and seasonings.

Broil for 4-5 minutes, shaking pan occasionally, until chickpeas are crisp on the outside. Check frequently has broilers can vary.

Serve alone or atop salad or soup. Try swapping out paprika for curry or cumin for variation.

White Bean Soup with Sweet Potato and Spinach

I don't know about you guys, but I needed a detox. So much deep-fried turkey, too many scoops of leftovers sides and a slice more of pie than was needed. Ugh... and before you know it Christmas parties, treats and flowing wine will take over my life. My life is hard.

But in all seriousness, after returning from a morning of travel the Husband and I were both craving something both light and comforting tonight. This white bean soup packs plenty of dark, leafy spinach and a refreshing change of protein pace from all that turkey. A bit of bacon keeps it real.

I love keeping canned beans around the house, especially in winter. They can help you easily turn soups or vegetable dishes into a more filling main attraction. Good-quality parmesan gives this lots of flavor too.

Crisp up the bacon and keep the gorgeous fat in the pan. That's what you'll use to saute your veggies, infusing them with oodles of flavor.

Bacon gets a bad wrap, but the kind I buy is only about 100 calories for two slices... that's a LOT of flavor for a relatively small caloric investment.

Soften up the onions before adding garlic, sweet potatoes, rosemary and thyme.

Once the sweet potatoes have started to soften, in with the white wine. Be sure to scrape up all the delicious bits from the bottom of the pan. That's the whole reason you add the wine... to deglaze (e.g., un-glue) the brown bits from the pan.

After the soup has simmered and you're ready to serve, in with a fresh load of spinach; stirring until wilted and incorporated.

Top with your reserved bacon and a bit of fresh grated parmesan. Mentally prepare yourself for the impending holiday madness. You're gonna make it.

White Bean Soup with Sweet Potato and Spinach
1 teaspoon olive oil
3-4 slices bacon, chopped
1 yellow onion, chopped (about 2 cups)
6 cloves garlic, minced
1 large sweet potato, chopped
2 sprigs thyme
2 sprigs rosemary
1 cup dry white wine
1/8 teaspoon red pepper flake
1 teaspoon salt
1/2 teaspoon pepper
2 15oz cans cannellini beans, drained and rinsed
1 parmesan rind (the part you cut off the end of the cheese)
6 cups vegetable stock
1 9oz bag fresh spinach
1/4 cup freshly grated parmesan

In a heavy bottom pot, heat olive oil over medium heat and add bacon; cooking until crispy. Remove bacon from pan and drain on a paper towel lined plate; reserving for finished soup. Add onions to remaining fat in pan, cooking until softened, about 5 minutes. Add garlic, sweet potato, red pepper flake, S&P and herbs to pan. Cook sweet potatoes until slightly softened, about 8-10 minutes.

Turn up heat to high and add white wine; scraping the bottom of the pan while stirring. Cook for 3 minutes before adding beans, parmesan rind and vegetable stock. Bring liquids to a boil and reduce heat to low. Simmer, covered, for 30-45 minutes or until sweet potatoes are cooked through.

Just before serving, stir in spinach to wilt. Serve soup hot with a sprinkle of parmesan and reserved bacon.

A Few Thanksgiving Reminders

Well I'm signing off soon for the holiday, but before you take on the biggest meal of the year, I thought I would share a few helpful reminders.

Your Parents Knives Won't Be Sharp -- I can almost guarantee your parents' knives haven't been sharpened since 1993. If you're cooking, consider bringing your own chef's knife and paring knife. No one wants to lose a knuckle to a dangerously dull knife. I'm flying today, so this won't be an option for me (like TSA wouldn't freak the F out on that). I'll be sure to let you know if I come back with all 10 digits.

Save the Bones and Veggie Scraps -- That's the stuff of gold for stocks. Plus, I find it very Grey Gardens Creeeper to keep a bag of bones in the freezer.

Dogs are cute... and Other Safe Conversation Topics -- Everyone can agree that puppies are cute and even cuter on YouTube. Avoid the election, Israel, Obamacare and by all means the Fiscal Cliff in your dinner conversations. Again, remember the puppies.

If All Else Fails, Do the Dishes -- Things getting a little heated in the dining room? Remembering sad stories? Is your mother going on about menopause? Why yes, you would LOVE to do the dishes in the other room.

Eating Pants -- Wear 'em.

Happy holiday to all! Count your blessings and enjoy every bite of that big meal.