It is Thanksgiving Week, Day 4! Time for some potatoes, because what is Thanksgiving without at least two types of potatoes. I love traditional mashed potatoes (smothered in gravy of course) but since that recipe is fairly basic, I decided to make sweet potatoes. There are so many ways to prepare sweet potatoes, but I went for a candied sweet potato casserole topped with glazed pecans! You could top this one with marshmallows instead if you are so inclined, but TheBetterHalf is not a marshmallow fan. He actually said “It’s Thanksgiving, not summer camp.” So that’s that. Continue reading
It is Thanksgiving Week day 3! So far we’ve had Haricots Verts and Stuffing (TheBetterHalf’s favorite) and now it is time for my favorite – Brussels Sprouts! I know, it is hard to believe that I choose brussels over pie, but it is true. I just love brussels sprouts! There is something about their flavor -when they get all browned and crispy that I just can’t resist.
We eat brussels sprouts all the time, especially in the winter. I have no self control around them – I actually have to make only two (large) servings or else I just won’t stop eating them. I usually roast them in a 400 degree oven tossed in some olive oil, salt, and pepper. But for our Thanksgiving Week, I decided to try a new recipe, one for the best brussels sprouts that I have ever eaten.
It is Thanksgiving Week, day two! This is the most exciting day of this week for TheBetterHalf – stuffing! I talked about this in my post on Stuffing Bread (side note: make this bread immediately for your leftover turkey sandwiches! so good!), but TheBetterHalf LOVES stuffing. I mean he loves all food (we’re a good match), but I think he really gets the most excited about stuffing. Continue reading
It is Thanksgiving week! Ok I know it is not actually the week of Thanksgiving, but we are celebrating Thanksgiving this week on ChezCateyLou. I have 5 amazing recipes to share with you, for the best parts of the meal – the sides and dessert! Continue reading
I am a huge fan of butternut squash. I get so excited when I see it popping up all over markets and on restaurant menus in the fall. I like to buy the packages of precut cubes. It just seems much safer to me…every time I take the giant chef’s knife to a whole butternut squash I come perilously close to losing a finger.
Usually we just roast our butternut squash – toss it in some olive oil, salt and pepper and roast for 20 mins at 400 degrees. Simple and delicious. But I decided to branch out with my latest butternut squash purchase and make potstickers. Wow. Amazing. New favorite recipe! This was my first time making potstickers and I have to say, I was pretty darn proud of myself. Look at these beauties! I was pretty much dancing around the apartment when they were finished. Continue reading
Soup season is officially here again! I love to eat soup all year round, but I definitely take a break from making it in the warmer months. Who wants to stand over a hot stove for an hour when it is 80 degrees outside? But now that fall is here and the temperatures are dropping, it is time to get back on the soup making bandwagon! Continue reading
Today I have a healthier recipe for you. Because as much as I wish every breakfast could be coffee cake and pancakes, most mornings it is an english muffin and berries or some oatmeal. I love steel cut oats in the winter, but in the summer it is just too hot for that! That’s why this recipe is perfect for summer – oatmeal that you don’t need to cook, and that you eat cold! It sounds strange, but it is so good. There are so many variations on this dish and you can customize it for your preferences. Continue reading
Hailing from the great city of Philadelphia, I consider myself somewhat of a cheesesteak aficionado. Pat’s, Geno’s, Jim’s, Tony Luke’s, John’s, Rick’s (creative names, I know) – I’ve had them all. But on those occasions when you can’t make it over to the corner of 9th and Passyunk for a wiz-wit, you can still make a delicious cheesesteak right on your stove top. Continue reading
We had a quick taste of spring (actually felt like summer!) earlier this week here in NYC. But today, it is back to chilly temperatures and rainy weather. However I don’t mind, I think I am one of the few people who prefers winter to summer. Winter just feels so cozy to me. And I get to eat soup all the time. So here is another soup recipe for you! Broccoli cheese soup – it looks and tastes so creamy, but there’s actually no cream in the recipe. I’m not sure how America’s Test Kitchen does it, but they come up with the best recipes time after time. This soup has amazing broccoli flavor and it is complimented by the rich cheddar and nutty parmesan. The addition of spinach gives the soup a gorgeous green color, and it is never a bad thing to sneak a super-food in any recipe. Try this recipe before it gets too hot to eat soup! Continue reading
Remember when Easter meant that the weather was starting to get warm? Maybe I am having selective memory, but I recall many Easter Sundays spent outside having Easter egg hunts and enjoying the nice spring weather. Every year I had a special outfit for Easter, usually some kind of floral dress, likely with a huge collar. And I don’t recall tights being a part of the outfit. Not so much this year. The calendar says spring and Easter, but the weather says otherwise, at least here in NYC!
But the one silver lining to the cold weather is the fact that I am still craving soup pretty much all the time. I professed my love for soup here and I’m back today with what I think is my favorite soup recipe that I have made all winter! That’s because bacon and parmesan cheese are involved. The soup is full of healthy veggies, white beans, and a surprising ingredient (v8!) but the real depth of flavor comes from the bacon and the cheese rind. Continue reading