CHRISTMAS EVE EATS

I was in charge of Christmas Eve dinner, kind of the prelude of what is to come for Christmas Day dinner, which hubs is in charge of. I always try to make something Justin has never tried before....


This year I came up with a vegetarian meal - Caprese Salad and Sweet Potato and Gruyére Turnovers... I knew Christmas day would be more "carnivorous", so this is where the vegetarian part came in...

Sweet Potato and Gruyére Turnovers

1 medium onion, grated

3/4 pound sweet potatoes, peeled and grated

1/4 cup olive oil

1 bunch Swiss chard, stems discard and leaves chopped

1/4 pound Gruyère, grated

1/2 tablespoon fresh thyme leaves

kosher salt and black pepper

2 refrigerated rolled piecrusts

1 egg


1. 
Adjust oven rack to middle position and preheat to 400°F. Pour the oil into a medium 
saucepan and heat on medium high until shimmering. Add the onion, and cook, stirring 
frequently, until soft, about 8 minutes. Add the swiss chard, and cook until wilted, about 5 minutes.

 



2.
 Transfer mixture to a large bowl. Mix in the grated sweet potatoes, Gruyère, fresh thyme, 
1/2 teaspoon salt, and pinch of black pepper. Let cool for a few minutes.
 



3.  Cut the pie crusts in half, so you have four half circles. Spoon about 1/2-cup of the sweet 
potato mixture on one side of each half circle, leaving 1/2-inch border. Fold the dough over 
and crimp the sides. Using a knife, slice three openings on the top of the turnover. Repeat 
with the other three half circles. 



4.  Crack the egg into a bowl, and whip with a fork. Brush the top of each turnover with                     
egg. Line a baking sheet with parchment paper, and place the turnovers on top. Bake in the 
oven until the turnovers are golden brown, 20 to 25 minutes

1/2-c mixture per turnover...

egg wash...

applying the wash...

waiting for turnovers to cool!!!

Sleepy hubs is excited for his main course ;)

HAPPY HAPPY!

{ETSY} GIFT IDEAS FOR HOLIDAYS & BEYOND!

2011 Flora Calendar from Miles of Light

Screen Printed Glassware from Vital (DENVER Find)

Antique 1891 Handpocket Watch from A Vintage Obsession

Sea Glass Pendant Necklace from Seashaped

Biohazard Clock I from All15Designs (for The Science Geek, aka my husband!)

HOLIDAY ART

Though I am not a huge celebrator of Christmas, I do really love some of the design elements that represent the holiday. We have a tree every year, though I am more of a WREATH gal!! This year, we finally have our very own homemade Williamsburg wreath on our front door.

If you wish to create your very own WW, check out this Southern Living Article. Here are some more Willamsburg wreathes that are just so detailed and beautiful. I believe there should be a wreath for every season!! Everyone have a HAPPY holiday!!

SL

The Daily Press

Flickr

HistoryDotOrg

Southern Accents

PHOTO OF THE DAY

POINT REYES, CALIFORNIA

Via

SWEET POTATO BLONDIES

It's been over a week since Thanksgiving, and I was ready for more sweet potato-something!! These turned out amazing. I double the recipe and subsituted Almond Milk for regular milk.... You most certainly don't have to use chocolate chips, but I used Ghiradelli's semi-sweets with zero regrets... :)

Servings:         12

Cook time:      28-32 min

Ingredients:

3/4 cup cooked, well-mashed, orange-colored sweet potato

1/2 cup canola oil

2/3 cup sugar

1/2 cup dark brown sugar

1/4 cup nondairy milk

2 teaspoons vanilla

1 1/4 cups unbleached flour

1/4 teaspoon baking powder

1/4 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground allspice

1/2 cup toasted chopped pecans or walnuts

1/2 cup chocolate chips (optional)

You can also make these with regular milk if you'd like.

Directions:

Line an 8 x 8-inch square metal brownie pan with enough aluminum foil

so that it folds over the sides of the pan by about an inch. Spray the

bottom of the covered pan with a little nonstick cooking spray.

Preheat oven to 350 degrees F.

In a large bowl, mix together the sweet potato, oil, sugar, brown

sugar, nondairy milk, and vanilla until smooth. A few tiny chunks of

sweet potato are okay.

Sift in the flour, baking powder, salt, cinnamon, ginger and allspice.

Mix just enough to moisten, then fold in the nuts and chocolate chips,

if using. Do not overmix.

Pour mixture into the prepared pan and smooth the top with a rubber

spatula [metal works too]. Bake for 28 to 32 minutes, checking the

bars at 28 minutes by poking a toothpick into the center of the cake.

Bars are done if a toothpick comes out mostly clean; a few moist

crumbles here and there are okay. Take care not to overbake. Allow the

blondies to cool at least 30 minutes for the texture and flavor to

fully develop, then slice into 12 bars. Store in a covered container.

Source: Vegan Cookies Invade Your Cookie Jar

My baking partner in crime...

PUMPKIN CRAZE - PUMPKIN BLACK BEAN CHIPOTLE SOUP

Pumpkin Black Bean Chipotle Soup

4 1/2 cups black beans (about three 15 1/2 ounce cans), rinsed and drained

1 15 1/2 ounce can organic whole tomatoes, fire roasted or regular

1 tbsp olive oil

1 1/2 cups chopped onion

2 garlic cloves minced

1 tablespoon ground cumin

1 tsp chili powder

2 chipotle chiles in adobo, minced, with 2 tbsp of the adobo sauce*

1 teaspoon salt**

freshly ground black pepper

4 cups organic vegetable broth

15 ounce can pumpkin pureé (about 1 1/2 cups)***

4 tablespoons Sherry vinegar

1/2 cup of chopped cilantro, a bit on the side for garnish

Pureé 3 1/2 cups of the beans and the tomatoes.

In a large, heavy-bottomed pot heat the olive oil over moderate heat. Add the onion, garlic, cumin, chili powder, and salt, and cook, stirring, until onion is softened and beginning to brown. Add the chipotle and adobo sauce and cook for another minute. Stir in the tomato-bean pureé. Stir in broth, and pumpkin until combined and simmer, uncovered, stirring occasionally, 25 minutes, or until thick enough to coat the back of a spoon.

Just before serving, add the rest of the beans and vinegar and simmer soup, stirring, until heated through. Season soup with salt (if needed) and freshly ground pepper. Add the chopped cilantro.

Garnish your soup with cilantro sprigs.

*Careful that you only add two of these, I accidently added the whole jar and had to remove 4 of 6 peppers!!

**If needed only. The broth may enough salt all ready.

***To create pumpkin pureé, I buy pure pumpkin from Whole Foods and then mix in just a dab of soy milk to soften it up.

PUMPKIN CRAZE - PUMPKIN CHICKEN TACOS

This weekend is the weekend of pumpkin. I am cooking at least 3 recipes that are pumpkin-alicious. Last night I decided to try my take on Pumpkin Chicken Tacos. I knew they were pushing the envelope bit, but I just had to try them. The grocery stores are filled with pumpkin this year (last year we had a drought) so I had to take advantage!!


Pumpkin Chicken Tacos

• 1 small onion, chopped
• 2 peppers (1 red and 1 green), chopped
• 1 t cumin
• 1 t chili powder
• 1 lb. chicken breast (I used tenderloins), cut into bite-sized pieces
• 1 can pureed pumpkin, 15 oz. (I bought a 15 oz. can of Pure Pumpkin and added a bit of soy milk to create the puree.)
• 2 jalapeno peppers, chopped (optional)
• 6 wheat tortillas
• 1/2 C sharp cheddar cheese, grated
• 2 roma tomatos, chopped
• Cilantro (optional)

Chop your peppers and onions. Place pepper/onion mixture over medium heat with a dot of  olive oil. Cook chicken on stovetop and cut into small pieces. Add chopped chili peppers to chicken while over heat. Add pumpkin puree to chicken - be sure the chicken is cooked through before adding the pumpkin. Add cumin and chili powder to vegetable mixture while moving the pan over medium heat. Create your taco!! Top with grated cheese and cilantro for some added flavor and color.

This recipe was adapted from We are Not Martha.