Five Friday Favorites: Edible Gifts to Buy 12.12.14

‘Tis the season and I have been frantically trying to find the perfect gifts for all my loved ones.  You still have a little less than one week before the first night of Hanukkah and two weeks-ish before Christmas, but the clock is ticking!  I have a few favorite foodie gifts here, but you should also check out my shopping list for all my favorite kitchen tools and must-haves for additional gift ideas for people who cook (or would like to!)  I even have things on there like the portable cart I bring to the farmers market and my favorite stockpot about which I receive so many compliments!

 

Solstice Canyon Almond Butters

Solstice Canyon Almond Butters

These nut butters from Solstice Canyon are not only delicious but one of the most healthful nut butters on the market right now.  They are made from organic, truly raw, unpastureized almonds- something that is almost impossible to find at your local market.  The other ingredients (coconut, coconut sugar and Himalayan sea salt) in the nut butters are all top notch and very clean, making these nut butters completely guilt-free.  They come in 3 flavors: Original, Aztec chocolate, and Cardamom & Clove.  I am absolutely crazy about all three, but the Aztec chocolate is my favorite — the perfect amount of chocolate, slightly sweet with a hint of heat.  Delicious.  Find this here.

 

Farmhouse Pottery Maple Syrup and Pitcher or Honey and Pitcher

farmhousepottery

My best girlfriend gave me one of these sets a couple of years ago and even though I went through the maple syrup quickety-quick, I am still adoring and using the beautiful pitcher that came with it.  Both the syrup and the honey are locally sourced in Vermont and I can tell you the syrup is delicious!  Plus it all comes packaged in this darling little box to make this an easy gift to give.  Find it all at Farmhouse Pottery.

 

Summerland LA Produce Box

Summerland LA produce box

For my Los Angeles friends, what better gift is there for the food lover in your life than fresh, organic produce delivered right to their doorstep?  Summerland LA delivers boxes each week filled with a variety of vegetables and/or fruits that is all sourced from local or in-state certified organic farmers, and is hand delivered to your door within 48 hours of picking.  The quality here is TOP NOTCH.  Plus, Summerland includes recipes each week featuring ingredients that are delivered, which will help ensure that you use up every last piece of produce.  If you don’t live in LA, there are so many great local services like this in many parts of the country.

PUREnola

PUREnola

I professed my love for PUREnola snacks on Instagram a while back and I am still smitten.  It’s not easy to find truly healthful and nutritious snacks, so when I was introduced to PUREnola, I was super excited.  It’s a cluster snack with sprouted organic raw nuts, sprouted organic raw seeds and other natural ingredients to pack a powerful crunch. It is a favorite of those following grain free, gluten free, dairy free, soy free, raw, vegan and paleo diets.  I don’t follow any of those diets, but I find myself using PUREnola like I would granola on yogurt, chia pudding, hot porridge and frozen desserts.  But it also makes a unique and delicious addition to a cheeseboard. The flavors range from salted chocolate to coconut to my favorite, rosemary spice, and many others.  Love this!  PUREnola can be found here.  PUREnola is offering my readers 10% off their purchases with the promo code PAMELA10

 

Bulletproof Coffee and Hot Chocolate

Bulletproof Coffee

Move over, Starbucks.  There’s a new drink in town.  Bulletproof Coffee is all the rage.  Imagine taking So, lowest toxin, highest performance coffee there is and then blend unsalted, grass-fed butter into it, along with an extract of coconut oil that improves brain energy. Repeat, butter.  So the idea is you have all the benefits of healthy milk fat with none of the damaging denatured casein proteins found in cream. People say (I haven’t tried it because I don’t drink coffee) it makes for the creamiest, most satisfying cup of coffee you’ve ever had. And it will keep you satisfied with level energy for 6 hours if you need it, without craving simple carbs or sugar, and because one drinks it for breakfast, the body is programmed to burn fat for energy all day long!  I know many people that swear by it!  Buy the coffee here.

And now, perfect for the holidays and for non-coffee drinkers, there’s a limited edition high quality Bulletproof Hot Chocolate.  SO exciting!  Find it here.

 

Next Friday, I’ll post my favorite homemade edible gifts!

 

Five friday favorites for entertaining 12.05.14

Happy Holidays, friends!  I had to take a little blogging break in order to prepare for (and recover from) my 36-person Thanksgiving last week!  Hope yours was as special and fun as mine was.

I have a few new Friday Favorites to share!  These are some of my go-to items for entertaining and I thought they might be useful right around now.  Have a great weekend!  xoxo

 

Silicone ice cube trays

silicone ice cube trays

Cocktail hour just got a whole lot more interesting with these silicone ice cube trays!  I love using these cubes to spruce up any iced beverage I may be serving to my guests.  They come in all different shapes and sizes and are so fun and easy to use.  I especially like the large size which chills a drink evenly without diluting it.  Plus, food-grade silicone doesn’t leach anything weird into your ice.  If you search silicone ice cube molds, do try to find ones that are BPA-free.  Of course, you can freeze more than just water in them.  Try freezing pesto, baby food or stock.  Props to my husband for adding these to our kitchen!

The three images above are the ones I have, purchased from Amazon and Williams-Sonoma.

 

MYdrap Reusable/Disposable Napkins

mydrap reusable linens

MYdrap reusable/disposable napkins have become my ultimate go-to for easy entertaining.  My mother-in-law gave me my first roll last year and I have been buying them ever since.  They are perfect for occasions when I want an upgrade from paper/disposable napkins, but without the cost, effort, and upkeep of traditional linen napkins.  And 99% of the time, people think they’re using my regular linens.  Plus, these are made of biodegradable, recyclable materials, so I feel better about not throwing away a lot of disposable paper goods.  They can be washed and reused up to 6 times, so you are sure to get your money’s worth!  I always buy the neutral “linen” ones because they resemble my real napkins, but they come in so many colors, fabrics and sizes.  You can order them directly from buymydrap.com or Amazon.

 

Gold Flatware

my favorite gold flatware

I have admired matte gold flatware for a while.  I think it looks unique, stylish, and warm, especially when paired with simple, neutral dishes and a rustic table.  It can add that pop of elegance you need when you don’t want to pull out the fine china.  For Thanksgiving this year, my husband surprised me by bringing home this beautiful set of matte gold flatware from Design Within Reach.  I thought it was the perfect addition to our holiday table and I have already used it again since last week.  There are other pretty styles that I have seen as well, such as these from  Canvas Home, or these from Vera Wang at Bloomingdales.

 

Cheeseboard

cheeseboards

The perfect cheese board is such a staple for entertaining, especially around the holidays when I want to keep things simple, but elegant.  While there are many tricks and tips to creating that perfect cheese plate (and perhaps that should be a post soon,) it all starts with a great board.  I think it’s worth investing in a nice board which you can use for not only cheese, but serving hors d’oeuvres as well.  I personally prefer wood, but there are some beautiful boards in marble or slate, as well.  I have the middle sized oval board pictured on the left.  It’s from Spencer Peterman, but I purchased it at Lost and Found in LA.  The board in the center and right is from Williams-Sonoma.

 

Toothpicks and Skewers

toothpicks

What is a party without some kind of skewered hors d’oeurve?  Ditch the frilly cocktail picks.  You can give your starters a complete makeover with these cute little skewers and toothpicks.  I think they add inexpensive chicness (is that a word?) and refinement to my hors d’oeuvres which would otherwise look a little amateur.  Norpro toothpicks available here.  Bamboo knots from here.  Bamboo mini forks from here.  When you are ordering skewers and the like, be sure to pay attention to the size since there are many offered.  4-inches is a good basic size to have for hors d’oeuvres, but you may want a smaller size for garnishes for drinks or for holding mini sandwiches together.

 

It’s party time!  Enjoy!

 

Planning a happy thanksgiving 2014: 1 week to go!

This post has been edited from the original which was published on November 17, 2011.

Wow, the last three weeks have gone by so quickly!  I am so excited to celebrate Thanksgiving.  We have a super fun crew joining us this year and I am also looking forward to some one-on-one time with the kids, especially my older daughter who will be home from college for the first time since August!    I used to get all of them in the kitchen Thanksgiving morning to help me with pies or trimming green beans or whatnot, but my two daughters have taken to sleeping until noon on days off.  However I had a stroke of genius three years ago, which was to tack my Thanksgiving to-do list on the refrigerator and have everyone sign up for three tasks.  Even my husband gets in on the fun!

My last class is Friday, so I’ll start getting busy this weekend.  I always plan Thanksgiving day down to the last detail because I don’t like forgetting things and a schedule makes me feel more relaxed, which equals more fun for me!   But just because Thanksgiving is the star of the show this week doesn’t mean that I can forget about normal life on very other day.  So I think about regular meals and activities, too.  Here’s what my schedule will look like from Sunday until we eat on Thursday at 4:00 pm (-ish).  This shouldn’t make you feel exhausted, but merely show you what you can do ahead for your own Thanksgiving!

Sunday

Go grocery shopping for most perishable items, bread for stuffing and food for remaining dinners this week.

Make cranberry sauce (I used to make applesauce on Sunday too, but my friend Caitlin is bringing it this year.)

Arrange tables and chairs

Write out placecards for table (a good job for one of the kids)

Dinner:  orange and rosemary-glazed chicken, cauliflower-potato mash, and broccoli

make bread cubes for stuffing

Monday

Make salad vinaigrettes

Make bread cubes for stuffing

Make ice cream

5:30 Bring Mr. Picky to soccer practice

Dinner:  roasted vegetable enchiladas, salad

Tuesday

11:00 – 1:00 cooking with blogger friends Zelana Montminy and Gina Ragnone

Shop for last perishable items from farmer’s market

Pick up turkeys.  Brine in the morning.

Buy flowers for entry table, family room and living room and put together table arrangements

Set table (I’ll set one place setting for the kids to copy and they can do the rest.)

Wash and dry greens (salad)

Toast pumpkin seeds (salad)

Seed pomegranates (salad)

Shred gruyere (tart)

Shred manchego (salad)

Defrost chicken/turkey stocks

Dinner:  pumpkin and black bean chili, spinach quesadillas

Wednesday

Make butternut squash soup

Chop onions for soup, stuffing and roasted vegetables

Slice zucchini (tart)

Steam, bread cauliflower

Blind bake crust (tart)

Herb oil (tart)

Make stuffing

Prep vegetables for Maple-Mustard Roasted Veggies

Thinly slice Brussels sprouts

Cut butternut squash into cubes for salad

Make sweet potato casserole

Bake pecan pies

Remove turkeys from wet brine and rinse (do not rinse dry-brined turkeys)

Set up for coffee and tea service

Check powder room

Dinner: spice-rubbed salmon, brown rice, sautéed Swiss chard

Before bed:  make sure garage refrigerator door is closed! (Four years ago, I left the door open to my extra fridge in the garage all night long.  OMG. Disaster!  Needed to buy two new turkeys on Thanksgiving morning!)

Thursday

6:00 am wake and shower

Make cornbread (small oven)

Bake pumpkin pies (large oven)

Bake coffee cake (small oven)

Make gingerbread (large oven)

9:15 Take turkeys out of refrigerator

All desserts must be out of large oven by 10:30 am

Bake apple pie (small oven)

10:45 turkeys go in large oven breast side down at 425 degrees

11:25 turn oven down to 325 degrees and flip turkey breast side up

12:00 reheat soup and serve with cornbread

tidy up kitchen

get dressed and dry hair (a girl’s gotta look good!)

Put mixing bowl and beaters in freezer for whipped cream

Roast butternut squash for salad (small oven)

1:30 Peel potatoes and make mashed potatoes; keep in bowl, covered, over pot of simmering water

2:15 zucchini tart in small oven

2:30 fry cauliflower and heat tomato sauce; serve hot

3:00 serve hors d’oeuvres; start testing turkey temperature

3:00 – 3:30 take turkey out of oven

Put vegetables in large oven at 400 degrees

Make gravy

Reheat stuffing in small oven

Bake sweet potato casserole in large oven

Chop apples for Brussels sprout salad, assemble both salads

Light candles, pour water in glasses, set out cranberry sauce and applesauce

Place turkey platter in oven to warm up

3:50-4:00 Carve turkeys

4:00 Dinner is served

After dinner:  whip cream (do not overbeat!), coffee and tea, sparkling water

Make notes on what to remember for next year.  Next year??!!

Planning a happy thanksgiving 2014: 2 weeks and counting!

This post was originally published on November 10, 2011.

Thanksgiving is 2 weeks away!  Is the exclamation point there to emphasize panic or joy?  I’m excited!  I’ve been teaching quite a few Thanksgiving-themed classes as of late and I’m feeling spirited.  Don’t let these Thursday posts stress you out.  The whole point is to show you what you can do in advance, not what you must do in advance.  All these tips and strategies are most relevant to the hosts and hostesses who are preparing most or all of the meal themselves and who have a busy schedule leading up to the holiday.  If I didn’t get a lot of these tasks completed early, I don’t see how I could pull off this meal without tons of stress.

Here’s what you can get done this week:

  • Get your knives sharpened Especially your carving knife.  A razor-sharp knife is the most important tool in your kitchen.  In my area, you can get your knives sharpened at Sur La Table, the farmer’s market and at the local cutlery store at the mall.  I think Sur La Table charges $1/inch.
  • Make your grocery lists  I make three lists:
  1. Non-perishables (e.g., flour, spices, wine, nuts, dried fruit)  I buy these now.
  2. Perishables to buy one-week ahead (e.g., winter squashes, butter, hard cheeses, potatoes)
  3. Perishables to buy two days before (e.g., turkey, dairy, bread for stuffing, all other fruits and vegetables)
  • Buy to-go containers  I always make too much food and I like sending care packages home with my guests to enjoy the day after, especially our single friends.  This year I am definitely packing up all the extra desserts so that they aren’t tempting me the next afternoon when I’m shopping for holiday gifts online.  I love the idea of having people bring their own reusable containers, but for me it’s easier to get these disposables from my local Smart & Final.  I also saw some brown paper to-go boxes on amazon.

  • Clean out the refrigerator  I’ll get to this over the weekend.  Now is a great time to get rid of food past its prime or to get creative with the last spoonful of nut butter or those four olives just to make more space in the fridge.  I have a second, inexpensive refrigerator in the garage which really comes in handy for big dinners.  If you don’t have the extra space, see if one of your neighbors is going away for the holiday and can store your chutney and jam collections for a few days.

  • Check your instant read thermometer   This tool the only way you’ll be able to tell if your turkey is cooked properly, so it’s important that it’s accurate.  If you’re unsure, stick the tip of the thermometer into boiling water.  If the temperature reads 212 degrees Farenheit, you’re good to go.

Five friday favorites for making a turkey 11.7.14

I am in full Thanksgiving mode, cooking friends!  This is the time I check all my equipment so I don’t have to fight the crowds in Williams-Sonoma the night before Thanksgiving because I can’t find my meat thermometer.  Today I’m sharing my favorite essentials for cooking and serving a turkey!

Roasting Pan

favorite roaster for thanksgiving turkey | pamela salzman

A good roasting pan will properly cook your turkey and not allow the juices to burn.  I highly recommend a stainless steel pan, as opposed to nonstick or aluminum.  The bottom should be thick so you can put it on your burner to make gravy.  I also prefer straight-sided roasters and not flared which take up more oven space.  The roaster should have sturdy handles so you can carry the bird safely out of the oven.

Williams-Sonoma has a great selection of roasters here.  If your oven is small, do not assume every roasted will fit.  You may want to take measurements.  This is the All-clad roaster I have and love.  You will also need a v-shaped rack, but you do not need turkey lifters.  I just use rubber gloves to flip the turkey and to carve.

 

Baster

stainless turkey baster | pamela salzman

I’m into basting the turkey every 20-30 minutes because I think it helps keep the bird moist.  I do not, however, like to use plastic with hot foods.  So I recommend a stainless steel turkey baster.  Try and buy one that comes with a brush so you can clean the inside easily.  I like this one by Aroma.

 

Meat Thermometer

thermometer

The only way to determine whether the turkey is done is to test the temperature of the bird with a meat thermometer.  You cannot go by a chart on the packaging of the turkey or even a recipe.  Those provide good estimates, but there are too many variables that can affect how the turkey cooks.  If you are not sure if your meat thermometer works, place the tip into boiling water (wear an oven mitt to protect your hand).  If the temp reads 212 degrees (although not every thermometer goes that high,) your meat thermometer is accurate.  If it’s off by a lot, you need a new one.  I have had this inexpensive thermometer for many years and it’s great.  Although I was so intrigued by this one from provisions.com that hooks up to my iPhone that I bought it.  You get an alert when the turkey reaches the right temp.   So no more trying to guesstimate.  I’m going to try it out this week!

 

Cutting Board with Deep Grooves

boards for carving a turkey | pamela salzman

It is not ideal to carve a turkey on a cutting board that is straight across with no grooves to catch the turkey juices which end up spilling onto your countertop, or worse, on you and your new shoes.  Get yourself a nice big wood board with deep grooves so the juices stay put.  I have one similar to this one by John Boos and I’ve had it for years.  It is perfect for the job.  This Boos board I found on amazon is a similar size and style, but also has hand grips on the side (for $20 more.)  If you want a carving board that looks beautiful too, I love this one from provisions.com.  It doesn’t have grooves, but instead slopes on an angle and collects run-off that way.

 

Carving Knife

carving set |pamela salzman

I like a good sharp knife for carving the turkey that is about 8-10 inches long with a pointy tip, not a round one.  You also want a straight edged blade and not a serrated blade which will tear the meat.  This Wustof set is what I have been using for many, many years, and I think it does a great job.  All knives, even very high quality ones, have to be sharpened regularly, though.  If you haven’t taken yours to be sharpened in a while, now is a great time to do that because everyone else will want to do that the weekend before Thanksgiving.  Your best bet is to go to a local cutlery store.  If you don’t have one of those where you live, try a cooking store.  Sharp knives are safer and much more enjoyable to use than dull!

Until next week!

Planning a happy thanksgiving 2014: 3 weeks and counting!

thanksgiving decor ideas | pamela salzman

This post has been edited from the one originally published on Thursday, November 3, 2011.

If you followed the advice in my post last Thursday, perhaps you now have a general idea of how many guests you will be hosting on Thanksgiving.  If not, it’s time to get on the phone and do some inviting!  Do you have a good, balanced menu and have you taken guests up on their offers to bring something?   This week we have a few more tasks that we can check off the list.

3 weeks before thanksgiving

  • Order the Turkey  If you eat turkey on Thanksgiving, it’s a good idea to order it now.  I have always ordered a fresh, free-range, organic turkey, because in my opinion it has a tasty turkey flavor and is better for you than most other alternatives.  The only thing that may be better is a heritage turkey, which has a much stronger turkey flavor and supposed to be more moist.  It will have less breast meat though and will be more expensive.  If you want a heritage bird, you need to order this ASAP since they sell out fast.  Avoid “self-basting” turkeys which are injected with anything from chicken fat to salt to chemicals.  True, they are easier to cook, but I think they taste more like salt than turkey and they are just full of stuff you don’t want to feed your family.

Here are some questions that will help you decide what size to order:

How many ovens do you have?  If you have one large oven that can accommodate two turkeys side by side and an extra oven to spare (you’re so lucky!), then you have the option of cooking two smaller birds versus one large one.  But with two small ovens, you may not want them both being monopolized by turkeys.

Are your guests dark meat-eaters or white meat-eaters?  You will get more white meat by weight from one large bird than from two smaller.  Likewise, you will get more dark meat from two smaller birds than from one large one.

How big a turkey should you buy?  The rule of thumb is one pound of turkey per person.  So if you are expecting 16 guests, you should order a 16 pound turkey.  That doesn’t mean that you will have 1 pound of meat per person, though.  Personally, I think this is only a good rule if you don’t want leftovers, if your guests are not big eaters, and/or you have a good number of dark meat eaters versus all-white meat eaters.   Two years ago I cooked two 17-pound turkeys for 20 adults and 5 kids and I had just enough leftovers for the five of us for dinner the next day.  Last year I cooked two 18-pound turkeys for 24 adults and 5 kids and we had the same amount of leftovers.   My point is that I think 1 1/4 pounds per person is a safer bet.

Do you have a bad back?  What does this have to do with anything?  A very large turkey is mighty challenging to keep pulling out of the oven to baste.  I find two smaller turkeys much more manageable, if you have the oven space.

 

  • Planning Your Table Decor  I don’t do anything fancy for my table decorations, but it’s nice to make the table look special.  Now’s the time to check your linens for stains and make sure you have enough napkins, plates and glassware.  I generally like to do something simple with fresh flowers in autumnal colors and add in a few of the kids’ Thanksgiving art projects from years past.   The top image is a collection of pins from my Thanksgiving Pinterest board.  I just adore Jenni Kayne’s table setting which is the largest image at the top of the post and below.  Check out all her lovely holiday photos and ideas on her ripplustan.com blog — beautiful!  But you can put out bowls of apples and pears or gourds and nuts, add in a few votive candles and it will look lovely.  If tablescape isn’t your thing, you can always order from your local florist or full service market.  Just get on it this week.  The succulents glued onto pumpkin arrangements last quite a while, so why not enjoy them this month and not have to worry about doing it in two weeks!

succulents in pumpkins via Ripplustan.com Screen Shot 2013-11-06 at 3.57.35 PM

succulents in pumpkins via Ripplustan.com

 

  • Make your pie crusts and freeze them  You can freeze them in disc form or roll them out, fit them into pie plates and freeze them, well wrapped.
  • Make your homemade stock and freeze it  I use over a gallon of chicken stock on Thanksgiving for soup, stuffing and gravy.

  • Make your dry mixes for pie fillings, cornbread and other baked goods.  Not only are there never enough ovens on Thanksgiving day, but there are never enough measuring cups and spoons either.  I measure out the dry ingredients, store them in a glass jar and label each jar, e.g. “Dry Mix for 2 Pumpkin Pies.”  I didn’t label them the first year I did this and let me tell you — pumpkin pie spices smell A LOT like apple pie spices.
  • Check your inventory of helpful tools and appliances  Here’s my list of Thanksgiving essentials:
  1. Instant-read thermometer — the only way to know if your turkey is ready.
  2. Roasting pan(s) and rack(s)
  3. Fat separator
  4. Twine for trussing
  5. Baster
  6. Potato Ricer — for making the best mashed potatoes
Lots of options!
More recipes to come, but look here for my Thanksgiving recipes.  And also check out my Foodily page and Pinterest boards for more recipes and table decor ideas.  Last but not least, I’ll be sharing lots of tips every day on Instagram so be sure to follow me there!

Five Friday Favorites 10.31.14

Happy Halloween!  Remember what I always say about today being the day that sets off our sugar binges for the next few months!  Be mindful.  I have some new favorites I’d like to share with you today.  Enjoy!

 

oster dura ceramic flip waffle maker

my favorite waffle iron | pamela salzman

I finally found it — the waffle maker I’ve been searching for!  I didn’t want a waffle maker coated in nasty teflon or non-stick chemicals.  But I had a tough time with a cast iron version for the stovetop.  I was so excited to discover this Oster ceramic waffle iron on amazon with mostly good reviews and at a very affordable price!  Ceramic is nontoxic and doesn’t leach and I checked that this ceramic is lead-free.  There have been complaints about ceramic in general as a coating for pots and pans, that the ceramic doesn’t last long and it starts chipping.  Well, I make waffles about once a month and this machine is less than $30.  Chipping or flaking is a risk I’m willing to take since I can’t find another acceptable waffle iron.  Admittedly, I haven’t had the waffle iron long, so feel free to check in with me in a year to see if I still like it.  But I was DELIGHTED at how well my waffles turned out.  My family likes them crispy, so I did have to leave them in a bit longer than the recommended time.  If you have a better, nontoxic, non-leaching, easy-to-use and easy-to-clean waffle iron, please share!!

 

seasonal produce:  pumpkin

pumpkin love | pamela salzman

There is nothing that gets me more in the holiday spirit than roasting my first pumpkin of the season.  Click here for how to do that.  The recommended varieties of edible pumpkins include the smaller ones like Sugar Pie, Cinderella, Baby Pam, Lumina, or Pink Banana Squash.  Even blue pumpkins are edible.  Jack O’Lantern pumpkins are typically not recommended for eating because they don’t taste all that great and they’re grainy.  You also don’t want to cook a pumpkin that you carved and left outside since rodents likely have visited it.  Yikes!

Pumpkin is such a great versatile winter vegetable that can be added to soups, oatmeal, smoothies, and of course, used in all kinds of baked goods.  Lucky for us, not only is pumpkin delicious, but it is super healthful as well.  Pumpkin is loaded beta-carotene, a powerful anti-oxidant which our bodies convert to Vitamin A.  And did you also know that this squash has tons of potassium and vitamin C??  What a great way to keep our immune systems going strong through the cold and flu season!  Although I prefer to roast my pumpkin from scratch, tetra-paks of pumpkin puree are also so great when I am in a pinch.  Check out a couple of my favorite pumpkin recipes from my site and around the web!

Pumpkin Pancakes with Sauteed Apples 

Vegan Pumpkin Oatmeal Spice Cookies

Pumpkin Oatmeal

Roasted Pumpkin Salad via 101 Cookbooks

Ginger Apple Pumpkin Soup via Love and Lemons

Pumpkin Granola via Two Peas and Their Pod

superfood spotlight: hemp seeds

hemp seeds | pamela salzman

One of my favorite toppings for oatmeal, smoothie bowls, porridges, and even salads are hemp seeds!  Hemp seeds, or hemp hearts as they are sometimes called, are a seed that come from a variety of the cannabis plant (variety being the key word here, people), and are considered to be one of nature’s perfect foods.  Hemp seeds are packed with a type of protein that is a lot more easily digestible to our bodies than animal proteins (such as the proteins found in meat, eggs, and dairy).  Also, they carry all 9 of the essential amino acids needed for optimum health, including the rarely found GLA.  Hemp seeds are also high in Vitamin E, fiber, zinc, iron- the list goes on and on!  Hemp seeds have a pleasant, slightly nutty flavor with a smooth texture that allows them to be blended easily.  Their light flavor is hard to detect when added to cookies, granolas, smoothies, and etc.  So many reasons to add this superfood to your repetoire, asap!  I buy them at Whole Foods or amazon.

 

diy body scrub:  brown sugar and coconut oil

brown sugar and coconut oil scrub

I love  a beauty product that can be made from natural items that I have in my pantry.  I have been obsessed lately with homemade coconut oil and brown sugar body scrub.  Depending on how much you want to make, you take approximately 2 parts brown sugar (white sugar works fine here, too- finally a good use for it!) and mix with 1 part coconut oil.  I just eyeball it.   It will last in your cabinet for 2+ months, so feel free to make a big batch at one time!  You can also play around with adding essential oils like lavender, or vanilla to create a nice scent.  The scrub will exfoliate your skin beautifully, which is so important to help our body to regenerate new skin cells- this is what gives us glowing, radiant skin!  Coconut oil is also extremely hydrating and moisturizing, which is just another reason why this scrub is a must as the weather turns drier.  I prefer to use it in the shower rather than the bath since it will leave an oily film around the tub which isn’t awesome to clean up.  I was also thinking we could make some scrubs and package them in cute jars for holiday gifts!

 

herringbone kitchen towels

herringbone kitchen towels | pamela salzman

These herringbone towels have made their way to the top of my stack of dish towels lately, and I can’t get enough of them!  I bought them on amazon a few months ago, and not only are they adorable, but they are extremely useful, durable, and budget-friendly.  The herringbone weave provides a little texture to the towel which gives it added cleaning power and makes it super absorbent.  These towels are very low-lint too, which is nice if you wanted to use these as napkins for an informal dinner party with a rustic theme or for drying glassware.  Also, they aren’t bulky like some of my waffle weave towels, so don’t take up as much space in my ever-shrinking storage areas in my kitchen.  This type of towel is available at many kitchen and home stores, but I happen to love these on Amazon and think they are a great price at 13 towels for $17.99.

Have a great Halloween!

Planning a happy thanksgiving 2014: 4 weeks and counting!

This post has been edited from the original, which was published on October 27, 2011.  

I adore Thanksgiving.  I love the traditions, the food, the Macy’s parade on television while I am making my pies, the football games.   I love moving the family room furniture after the last football game is over to extend the dining room table.   I love hearing everyone share why he or she is grateful.  I have cooked every Thanksgiving for the last 19 years, as well as dozens of Thanksgiving-themed cooking classes.   I have made lots of mistakes and in the process learned a thing or two about how to execute and enjoy  a very happy Thanksgiving.  The key is being organized.  Every Thursday from today until the big day, I will share my best tips, strategies and a few good recipes to set you up for a successful holiday.  Let’s get started!

4 Weeks Before Thanksgiving

  • Guest list  Now is a good time to invite family and friends for the holiday, even if they are regulars.  I send an email out to all our guests with the schedule for the day, especially when we will sit down for dinner.  We live on the West Coast, which means the second football game is over at 4:00.  Anyone that wants to come for the earlier game is welcome to do so.  There’s coffeecake, fruit and coffee in the morning.  A mugful of soup and cornbread around noon; hors d’oeuvres at 3:00 pm and dinner is at 4:00 or whenever the game is over.  You know that I pray for no overtime!
  • Plan your menu Planning the Thanksgiving menu requires a bit of strategy and balance.   Make sure you have a balance of cooked and raw food (one thing I have learned is no matter how big your kitchen or how many ovens you have, it’s never enough on Thanksgiving!); protein, starches and vegetables (I find most Thanksgiving menus to be too starchy;) and ingredients (make sure not every recipe has dried fruit and nuts in it.)  Know what dishes need an oven and when because if you’re making turkey and you have one oven, you won’t be baking too much in the hours before dinner.

Also, know your audience.  I love trying new recipes, but my family looks forward to the same traditional standbys every year.  There was almost a revolution when I took Breaded Cauliflower off the menu in 2007 ( I now serve it as an hors d’oeuvre.)  So I compromise by making the classics (traditional roast turkey with gravy and cranberry sauce, mashed potatoes, stuffing, and pumpkin pie), but I also try out a new salad or vegetable side dish every year.

Also, just because you’re cooking overtime for Thanksgiving dinner, doesn’t mean your household won’t be needing dinner the night before and breakfast the morning of.  Instead of ordering takeout pizza on Wednesday night, make and freeze a casserole in the weeks ahead or plan for your easiest 20-minute meal.  The same goes for Thanksgiving day, especially if you have young children in the house.  You can save your appetite and get by on a piece of fruit for the day, but your four-year-old cannot.  I always make a pot of butternut squash soup the day before and a pan of cornbread to be served around noon to tide anyone over until the big meal.

Photocopy your recipes from books and magazines I remember my first Thanksgiving with a stack of cookbooks and magazines taking up valuable counter space and my wasting so much time looking up each recipe multiple times.  Ugh!  Put your photocopied recipes in sheet protectors and create a dedicated Thanksgiving or holiday binder organized by category.  This just might be the most useful tip I give you.
Here’s what I am probably making this year:
Breakfast:
Coffeecake, fruit, coffee and tea
Lunch:
Butternut Squash Soup or Sweet Potato-Coconut Soup and Cornbread
Hors D’oeuvres:
Breaded Cauliflower with Tomato Dipping Sauce
Endive Leaves with Grapes, Roquefort and Hazelnuts (recipe coming)
Dinner:
Mashed Yukon Gold Potatoes
Non-dairy Green Bean Casserole with Shiitake Bacon (teaching this in my classes this month)
Dessert:
Chocolate Coconut Tart from Coco Bakes LA (I preordered this already)
Homemade Vanilla Ice Cream
Freshly Whipped Cream
Click here for loads of Thanksgiving recipe ideas!