Perfect Mashed Potatoes Recipe

perfect thanksgiving mashed potatoes | pamela salzman

A few years ago, I asked my husband if I could make cauliflower mashed potatoes for Thanksgiving instead of the “real” kind.  “I think you’re taking this healthy food thing too far,” was his response.  Really?  “Who cares about mashed potatoes?” is what I thought.  For someone who loves planning and cooking Thanksgiving dinner as much as I do, it’s pretty ironic that I don’t like turkey, stuffing or mashed potatoes.  So every now and then I test the waters to see if I can eliminate one of them.  Nope, never happens.

Yukon gold potatoes for mashed potatoes

I have even asked if I could make Thanksgiving mashed potatoes more exciting.  “Honey, why can’t we be one of those couples who serves roasted garlic mashed potatoes or parsnip-celery root mashed potatoes with caramelized leeks?”

“Um, because no one in my family would want to eat those.”

Drat.  And this, people, is the reason there are “friendsgivings.”  I vow to do one next year with all sorts of seemingly crazy, alternative twists on tradition.

warm half-and-half and butter

In the meantime, if I’m going to make plain old mashed potatoes, I might as well make them the best that they can be.  And that involves significant dairy.  In fact, I taught these in my classes a couple of years ago and I titled the recipe, “Thanksgiving Mashed Potatoes” just to put a little alert  they’re not diet food.  If you usually come here for truly healthful recipes, I have not sold myself down the river.  It’s just this once, I promise.

ricing potatoes

In my opinion, mashed potatoes should be smooth and flavorful, light and creamy.  I have tried mashed potatoes with cream cheese and sour cream and I wasn’t a huge fan.  But I don’t skimp on the butter.  I have been using this recipe for many, many years and it never disappoints.  But there are a couple of key tips to making excellent mashed potatoes no matter what recipe you use.  I much prefer Yukon Gold potatoes over Russet potatoes.  Yukon Golds are buttery and creamy.  Russets have less flavor and are a little grainy.  Starting your potatoes in water, as opposed to bringing water to a boil and then adding potatoes, will help cook potatoes more evenly.  A ricer or a food mill will result in the smoothest consistency.  A ricer presses the potatoes into small, rice-like bits which blend super easily when mixed with butter and half-and-half.  I have had my ricer for almost 20 years and I think it’s this one on Bed Bath & Beyond, but amazon.com has this one which looks exactly the same as mine and it’s prime so you can order it today and get it well before Thanksgiving.  Do NOT use a food processor to puree your potatoes.   They will turn into glue!!  Lastly, warm up your half-and-half and butter before adding them to the riced potatoes.  This will keep everything nice and warm.

perfect thanksgiving mashed potatoes | pamela salzman

My last tip is a good one:  you can make mashed potatoes up to two hours in advance if you like.  We eat at 4:00 pm and I start the process at 2:00 pm.  Place them in a heatproof bowl, cover them with foil or a lid and set the bowl on top of a pot of simmering water.  Make sure the bowl doesn’t sink so far into the pot that you will have difficulty getting it out (that was a problem for me one year.)  The hot water will keep the mashed potatoes warm without drying them out.  No need to add extra butter or cream on top.  Just give them a stir from top to bottom before serving.

perfect thanksgiving mashed potatoes | pamela salzman

This is my last Thanksgiving recipe before the holiday since I think everyone has a pretty good idea of his or her menu by now.  I will be posting my final menu and timeline on Thursday as well as a couple great leftover recipes next week.  Exciting!

perfect thanksgiving mashed potatoes | pamela salzman

Perfect Thanksgiving Mashed Potatoes

Pamela
Print Recipe Pin Recipe
Servings 12 -14

Ingredients
  

  • 6 pounds Yukon Gold potatoes peeled and cut into 2-inch pieces*
  • 1 Tablespoon kosher salt
  • ¾ cup unsalted butter cut into small pieces
  • 2 ¼ cups 18 ounces half-and-half, heated
  • sea salt to taste

Instructions
 

  • Place the potatoes in a large pot and fill pot three-fourths full with water. Bring to a boil and add the tablespoon of salt. Boil gently until potatoes are very tender and can be pierced easily with a fork, about 15-20 minutes. Drain well in a colander.
  • In the meantime, warm the half-and-half with the butter in a small saucepan.
  • If you are serving the mashed potatoes immediately, place a ricer or food mill over a large serving bowl. If you are holding the potatoes for up to 90 minutes before serving, place the ricer or mill over the top pan of a double boiler, or a large heatproof bowl placed over a saucepan of hot water (but not touching the water). Put the potato cubes through the ricer or mill. (Alternatively, mash the potatoes using a potato masher). Slowly add the half-and-half/butter mixture, a little at a time, stirring constantly with a large spoon or a large whisk, until the potatoes are very creamy but not soupy. Season to taste with salt.

Notes

**Can be peeled, cubed and stored covered with water in a bowl in the refrigerator overnight, if necessary. Drain before cooking in fresh water.
Tried this recipe?Let us know how it was!

 

Pumpkin Bread Pudding with Apple Caramel Sauce Recipe

pumpkin bread pudding with apple caramel sauce | pamela salzman

Have you been waiting for that one Thanksgiving recipe that is going to knock your socks off?  The one for which you would change your menu?  That makes you say, “that’s it!”  Here it is.  This has been my absolute favorite Thanksgiving dessert of all time.  I don’t make it every year because I also make three kinds of pie, but I do dream about it.

cubed pumpkin bread

This is not a bread pudding with regular bread and pumpkin puree in the egg mixture.  This bread pudding is made with pumpkin bread, so perhaps it should be called “Pumpkin Bread Bread Pudding?”  What do you think?  I’m not even a huge bread pudding fan, but this is to die for.  I do love pumpkin bread though.  And this is basically cubes of pumpkin bread enveloped in a lightly sweetened custard.  I take my standard pumpkin bread recipe and use currants instead of nuts, cut it up and dry it out slightly, and soak it in a mixture of eggs, half and half, maple syrup, bourbon and vanilla.  Dust it all with cinnamon and bake it.  I mean…..it’s so delicious.  Tender pumpkin bread soaking up all that goodness with little pockets of soft custard here and there.  SO. DELICIOUS.

whisk half-and-half mixture into egg mixture

Sound too boring?

Right.  Then serve it with this apple caramel sauce which is probably one of the most delicious things I’ve ever drizzled on anything.  I am not going to lie and say this is good for you or sugar-free or anything like that.  But it’s Thanksgiving, and who wants to eat healthy caramel sauce on Thanksgiving?  Not me!

water bath

Even if you don’t make the bread pudding, which you should, you should make this caramel because a drizzle of this on on anything will make it better, especially ice cream or a simple apple galette or a spoon.

apple caramel sauce in the making

Here’s your game plan:

Make the pumpkin bread now and freeze it.  Defrost the day before you want to make the cubes. (Or buy prepared pumpkin bread and skip that step altogether.)

Make the pumpkin bread cubes the day before you make the pudding.  Allow to sit at room temperature.

Make the salted caramel sauce up to 2 days in advance.  Warm before serving.

Make the bread pudding up to the point of baking up to 12 hours in advance and refrigerate.

Bake as early as the morning of Thanksgiving or when the turkey comes out of the oven.  Keep in mind you need to place the baking dish inside of a roasting pan with a water bath.  If you only have one roasting pan, make this in the morning so you’re roasting pan will be available for the turkey. If you make it early, it can be rewarmed, if desired.

pumpkin bread pudding with apple caramel sauce | pamela salzman

pumpkin bread pudding with apple caramel sauce | pamela salzman

pumpkin bread pudding with apple caramel sauce | pamela salzman

Pumpkin Bread Pudding with Apple Caramel Sauce

Pamela
Print Recipe Pin Recipe
Servings 10 -12

Ingredients
  

  • For the pumpkin bread*:
  • 1½ cups whole wheat pastry or white whole wheat flour
  • ½ teaspoon sea salt
  • 1 teaspoon baking soda
  • ¾ teaspoon aluminum-free baking powder
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¾ cup pure maple syrup
  • 1 cup pumpkin puree NOT pumpkin pie filling or half a 15-ounce can
  • 1/3 cup melted butter or coconut oil
  • 2 large eggs
  • ¼ cup milk or water or almond milk
  • 1 teaspoon pure vanilla extract
  • ½ cup currants or diced dates or raisins
  • For the custard:
  • 3 ½ cups half-and-half
  • ¾ cup pure maple syrup
  • 5 large eggs
  • 1 ½ teaspoons pure vanilla extract
  • 2 Tablespoons bourbon or dark rum
  • 1 ½ teaspoons ground cinnamon
  • For the apple caramel sauce: adapted from Bobby Flay
  • 1 cup heavy cream
  • ½ cup unsweetened apple juice
  • 1 star anise
  • 1- inch piece fresh ginger peeled and chopped
  • 4 whole cloves
  • 2 cinnamon sticks
  • 1/8 teaspoon ground nutmeg
  • 1 ½ cups granulated sugar preferably organic
  • ½ cup water
  • 1 Tablespoon apple cider vinegar
  • 1 Tablespoon Calvados apple brandy or apple schnapps

Instructions
 

  • To make the pumpkin bread, preheat oven to 350 degrees and grease a 9X5 loaf pan and line with parchment paper. Whisk all the dry ingredients (except currants) in a large mixing bowl. Blend all of the wet ingredients in a blender. Add the wet ingredients to the dry ingredients and mix until just combined (do not overmix). Stir in currants. Pour into loaf pan and bake until a tester comes out clean, approximately 1 hour. Allow to cool completely.
  • Cut the bread into 1-inch cubes and dry out a little on a baking sheet overnight or toast in a 325 degree oven, turning once, for 30 minutes. Let cool before proceeding. (You can do this the day before.)
  • In a medium saucepan, mix the half-and-half and maple syrup and bring to just a boil over medium heat, stirring frequently.
  • Whisk together the eggs, vanilla and bourbon until foamy. Slowly whisk in half-and-half mixture until thoroughly blended.
  • To assemble the bread pudding, place the dried out pumpkin bread cubes in the bottom of a 9X13 inch baking dish. Pour the custard mixture into the dish evenly. Allow to sit for 10-15 minutes so that the bread can soak up the custard. Or allow to soak overnight in the refrigerator, covered.
  • Sprinkle the cinnamon over the top of the bread pudding. Place the baking dish in a large roasting pan and fill the pan with enough water to come halfway up the sides of the dish. Bake in the center of a 350 degree oven for 45 to 50 minutes, until the custard is set around the edges yet still slightly soft toward the center. Remove the baking dish from the water as soon as it’s taken from the oven. I usually do this by placing two metal spatulas underneath the baking dish to lift it out of the water bath and ask someone to help me transfer it to a trivet to cool.
  • To make the apple-caramel sauce:
  • Combine the cream, apple juice, star anise, ginger, cloves, cinnamon sticks and nutmeg in a small saucepan and bring to a simmer.
  • Cover and remove from the heat and let steep for at least 20 minutes. Strain the mixture into a clean, small saucepan and place back over low heat while you make the caramel.
  • Combine the sugar, water and vinegar in a medium saucepan over high heat and cook WITHOUT STIRRING, until it’s a deep amber color, about 8 minutes. Slowly whisk in the warm cream mixture a little at a time, and continue whisking until smooth. Add the Calvados and cook for 30 seconds longer. Transfer to a bowl and keep warm. This sauce can be made 2 days in advance and refrigerated. Reheat over low heat before serving.
  • Serve bread pudding warm or at room temperature with apple-caramel sauce.

Notes

*Or use 1 9 x 5 already prepared pumpkin bread.
Tried this recipe?Let us know how it was!

 

Roasted Delicata Squash with Pomegranate-Pistachio Relish Recipe

delicata squash with pomegranate-pistachio relish | pamela salzman

A couple of years ago, delicata squash were nowhere to be found.  Where did they come from and how did I exist on Thanksgivings past without them?  They are now my favorite winter squash.  Delicata squashes seem fancy, but they’re a Thanksgiving cook’s dream come true:  seasonal, delicious, versatile and NO PEELING!   And you can eat the skin!  My favorite fall salad in the last decade is this Roasted Delicata Squash and Apple Salad.  It’s on my menu again this year and I personally fill up most of my dinner plate with it, I love it that much.

cutting delicata squash | pamela salzman

But last year, I taught this delicata squash side dish in my Thanksgiving classes and I had a new crush.  Sweet and tender squash rounds, as pretty as can be, with a sweet-tart-crunchy-juicy relish are the perfect side next to roasted turkey.  And it’s such a beautiful presentation.  I could even do without cranberry sauce and just eat this relish.  I don’t normally mention nutrition too much when discussing Thanksgiving because it’s the one day I let that go.  But this dish is definitely lighter fare and tops in vitamins, fiber and antioxidants.

roasted delicata squash

And it makes the best leftovers!  The next day I chop up the squash and toss it with the relish and either put it on top of greens or quinoa.  A little feta is nice, too.  Whereas some Thanksgiving recipes are one-hit wonders, this one I can make all fall for weeknight dinners or dinner parties.

pomegranate-pistachio relish | pamela salzman

Here’s your game plan:

Seed pomegranate 2 days before and refrigerate.

Wash, dry and cut squash the day before and refrigerate.

Make relish day the day before and refrigerate.

Roast squash before the turkey goes in the oven and allow to sit at room temperature until serving.  Then you’re just assembling right before dinner.

Tune in on Thursday for another planning post — 2 weeks and counting!

roasted delicata squash with pomegranate-pistachio relish | pamela salzman

roasted delicata squash with pomegranate - pistachio relish | pamela salzman

Roasted Delicata Squash with Pomegranate-Pistachio Relish Recipe

Print Recipe Pin Recipe
Servings 6

Ingredients
  

  • 2 Delicata squash washed well and cut into rings*
  • 2 Tablespoons unrefined coconut oil melted
  • sea salt
  • freshly ground black pepper to taste
  • Relish: this makes a lot
  • 2 Tablespoons unrefined cold-pressed olive oil
  • 2 Tablespoons unfiltered apple cider vinegar or pomegranate molasses
  • ½ teaspoon sea salt
  • 1 cup pomegranate seeds
  • ½ cup pistachio nuts toasted
  • ¼ cup dried currants
  • 2 small shallots chopped
  • 3 Tablespoons fresh mint chopped

Instructions
 

  • Preheat oven to 400 degrees and line 2 baking sheets with parchment paper.
  • Place the squash rings on the baking sheets and brush with melted coconut oil on both sides. Sprinkle with salt and pepper. Roast until tender, approximately 20-30 minutes.
  • While squash is roasting, assemble relish. Whisk the oil, vinegar, and salt together in a medium bowl, add remaining ingredients and toss to combine.
  • Arrange the squash rings on a platter so they are overlapping, and spoon relish mixture on top. Serve immediately or at room temperature.

Notes

*To cut delicata into rings, cut in half crosswise through the middle of the squash. Using a spoon, scoop out the seeds from each half, creating a hollow cavity. Cut crosswise into ¼” rings.
Tried this recipe?Let us know how it was!

roasted delicata squash with pomegranate - pistachio relish | pamela salzman

 

Healthy Green Bean Casserole Recipe

healthy green bean casserole | pamela salzman

I was talking to a few ladies in my class this week about the Thanksgiving meals we remember from our childhoods and how they have evolved, if at all.  We celebrated with my mother’s family some years and with my father’s family other years.  Even though my mother’s family is Italian-American, their Thanksgiving dinners were pretty straightforward, even including sweet potatoes with marshmallows.  My father grew up in Italy and therefore Thanksgiving was truly a foreign concept.  Suffice it to say, that side of the family served ravioli as a first course.  No, not pumpkin ravioli with brown butter and sage.  Cheese ravioli with marinara sauce!  Cracks me up to think about that now.

blanche and shock green beans

Then the discussion transitioned to new recipes which have made it onto our Thanksgiving menus in the last few years.  That’s a tough one, no?  I’ll tell you right now, I teach 5 new recipes every November and very few make it to my personal Thanksgiving table.  Not because they aren’t fantastic, but because how many recipes can you really have on one menu?  At some point, enough is enough and my menu has been at capacity for a few years now.

homemade crispy onions | pamela salzman

But, allow me to introduce a favorite newcomer to my Thanksgiving spread…..green bean casserole!  But not just any green bean casserole. I am not talking about canned green beans, coated with cream of mushroom soup and canned fried onions.  Thanksgiving deserves more respect than cans, people.  Sure, we can use heavy cream and loads of butter instead, but we don’t have to.

clean mushroom sauce for green bean casserole | pamela salzman

This green bean casserole is fresher, lighter and even tastier than all of those.  I use mushroom stock with a little (and I mean little) flour and butter to thicken it up.  Super good flavor and super easy to make.  Plus homemade crispy onions that everyone will be sneaking bites of during the day.  Trust me — 100 times better than canned.  Voila!  The best green bean casserole ever.  I have served this the last two years and I have never had a single green bean left.  If you like getting stuff done ahead, here’s your plan:

  • Blanche the green beans the day before
  • wipe mushrooms clean and slice the day before
  • make the onions the morning of
  • make mushroom mixture and assemble casserole up to 2 hours ahead
  • bake when the turkey is resting out of the oven.

green bean casserole | pamela salzman

See you back here next week with some more fabulous Thanksgiving recipes and tips!

healthy green bean casserole | pamela salzman healthy green bean casserole | pamela salzman

healthy green bean casserole | pamela salzman

Healthy Green Bean Casserole Recipe

5 from 2 votes
Print Recipe

Ingredients
  

  • Crispy Onion Topping:
  • 1 medium onion halved and thinly sliced and pieces separated
  • ¼ cup all-purpose flour or rice flour
  • 2 Tablespoons panko breadcrumbs
  • 1 teaspoon sea salt plus additional for sprinkling
  • Unsalted butter
  • Unrefined cold-pressed olive oil
  • Casserole:
  • 1 pound of green beans trimmed
  • 2 Tablespoons kosher salt
  • 2 Tablespoons unsalted butter
  • 6 ounces cremini mushrooms wiped clean and sliced
  • 2 Tablespoons all-purpose flour or flour of your choice
  • 1 teaspoon fresh thyme leaves
  • 1 ½ cups mushroom stock or chicken stock + possibly a little more in case the gravy needs thinning
  • 1 Tablespoon Worcestershire sauce
  • ½ teaspoon salt
  • freshly ground black pepper to taste

Instructions
 

  • Make the onion topping: Combine the onions, flour, panko and salt in a large mixing bowl or paper bag and toss to combine.
  • Warm 1 ½ Tablespoons of butter and 1 ½ Tablespoons of oil in a large skillet over medium heat. Drop one piece of onion in the pan to make sure it sizzles. Add as many onion pieces as can fit in the pan in one layer. You may need to do this in batches.
  • Turn the onions when they become golden on the bottom. Cook until crispy and golden on the other side. Transfer onions to a plate lined with a paper towel. If you have to cook a second batch, you may need to wipe out the pan and start with fresh butter and oil.
  • Prepare the green beans and casserole:
  • Blanche green beans: prepare a bowl of ice water for the green beans. Bring a large pot of water to a boil and add the kosher salt. Add the beans and set a timer for 3 minutes. Drain and immediately submerge in the ice water bath. Drain after 5 minutes or so, pat dry, and place green beans in a 9” square or round baking dish.
  • Melt the butter in a medium skillet, add mushrooms, season with salt and pepper to taste, and sauté over medium until mushrooms have lost their shape and released most of their liquid (about 5 minutes).
  • Stir the flour and thyme into the mixture and cook for another 1-2 minutes.
  • Add the mushroom stock, Worcestershire sauce, and salt and pepper. Bring to a simmer and cook until the sauce has thickened, stirring occasionally, about 6-8 minutes. Taste for seasoning.
  • Pour evenly over green beans, top with the crispy onions and bake at 350 degrees until bubbling on the sides and the beans are warmed through, about 15-20 minutes. Serve immediately.
Tried this recipe?Let us know how it was!

 

The Best Butternut Squash Soup Recipe

the best butternut squash soup | pamela salzman

I had such a lovely weekend visiting my older daughter at college. I was sitting with my husband and all three of the kids talking about Thanksgiving. You all know how much I adore planning this holiday and having a full house all day long. My favorite part is when the kids help me in the kitchen, especially all three of them together with me at the same time. I just live for that.

carrots and onions cook with the soup

Anyway, I do this every year around this time, when I test the waters about changing the Thanksgiving menu. “I think I might just do a huge cheese board/crudités for hors d’oeuvres this year.”

“Whoa,” says my older daughter. “You’re still going to make the zucchini tart though, right?”

“Actually, I was thinking about not making it this year.”

“You can’t do that. It’s a tradition and everyone loves it. Not possible.”

“What if I make it for lunch instead of the butternut squash soup?”

“Mom, what is Thanksgiving without butternut squash soup? That’s even more of a tradition!”

roasting butternut squash | pamela salzman

And this is why my Thanksgiving menu grows each year. But she’s right. Even I look forward to taking a cooking break at noon with a hot mug of bright orange, silky butternut squash soup and a mini cornbread muffin. Nothing says Thanksgiving (and fall) quite like it. When I was first married and the seats at our Thanksgiving table were few, I used to serve the soup as a first course. It was easy to do and I didn’t prepare so many side dishes back then either. Once our numbers edged past 16, serving a first course seemed a little difficult. It was around the same time that the kids were old enough that they needed a little something to eat around noon to tide them over until our 4:00 dinner time. That’s when the soup was moved to a noon lunch break.

scoop out the squash

If I do say so myself, I think it’s the best butternut squash soup I’ve ever had. And there’s no cream or milk or flour. It’s nice and thick from just butternut squash.  There is a very long roasting time involved, but I assure you it is worth it and it’s all hands-off time. The squash develops a very rich flavor this way and a bonus is that you can avoid doing any peeling and cubing of the squash beforehand. The flesh becomes so meltingly tender, that all you need to do is scoop it out of the skin. So easy!

scooped out squash, onions, carrots and more broth

There are certainly tweaks you can make. The way I have written it is the way I like it best, but I have done all of the following at some point:

Finished the soup with a little coconut milk

Added a pinch of nutmeg

Added extra cayenne

Garnished it with toasted, salted pumpkin seeds or chives or fried sage leaves or grilled gruyere sandwich croutons

puree the soup

Even though I make this every year for Thanksgiving, I have also made it for fall and winter entertaining and Sunday dinners. The soup is perfect made a day ahead and it freezes very well.  It truly is the best butternut squash soup!

cream-less butternut squash soup | pamela salzman

Butternut Squash Soup

Pamela Salzman
5 from 9 votes
Print Recipe Pin Recipe

Ingredients
  

  • 8 pounds of whole butternut squash washed well
  • 6 Tablespoons unsalted butter
  • 2 Tablespoons pure maple syrup
  • 3 carrots peeled and halved
  • 1 large onion thinly sliced
  • 10 cups chicken stock or vegetable stock preferably homemade, divided
  • Pinch cayenne pepper
  • 2 teaspoons sea salt double this if your stock is unsalted
  • Accompaniments: toasted pumpkin seeds crème fraiche, chopped chives, croutons, fried sage leaves

Instructions
 

  • Preheat oven to 350 degrees.
  • Cut the squashes in half lengthwise. Scoop out the seeds and discard.
  • Place the squash halves cut side up in a roasting pan. Divide the butter and maple syrup evenly amongst the squash cavities. Arrange the carrot and onions slices around the squash. Pour 2 cups of stock in the pan and cover tightly with foil. Bake for 2 hours.
  • Remove the pan from the oven and allow the vegetables to cool slightly or enough that you can handle them. Scoop the squash pulp from the skins and transfer to a large soup pot. Add the carrots, onions and cooking liquid from the pan.
  • Add the remaining 8 cups of chicken stock to the pot with cayenne and salt to taste (I usually add 1 Tablespoon when I use unsalted stock.) Stir well and bring to a boil. Lower heat and simmer, uncovered for 10 minutes.
  • Puree the soup until smooth in the pot with an immersion blender or in batches in a blender. Taste for seasonings.

Notes

Soup can be made up to 2 days ahead and reheated.
Tried this recipe?Let us know how it was!

 

 

Savory Oats with Kale, Mushrooms and Walnuts Recipe + other ideas for savory oats

savory oats with kale, mushrooms and walnuts | pamela salzman

I teach a breakfast cooking class once a year and in this past one, savory steel cut oats were on the menu.  That’s right, savory oats, as opposed to the standard oatmeal with sweet toppings like bananas and brown sugar or raisins and peanut butter.  There were quite a few raised eyebrows and comments like “I’m not so sure about this” or “I trust you, but this doesn’t sound good.”  Needless to say, the risky recipe that month was also the surprise hit.  No one could believe how much they enjoyed a savory version of oatmeal.

cleaning shiitake mushrooms

I’ll be the first to admit that I have a sweet tooth which needs no more encouragement than it already gets.  Starting my day on a savory note often helps to keep sweet cravings at bay, at least until late afternoon.  If an egg and veggie scramble or avocado and tomato toast is acceptable for breakfast, why not oatmeal with vegetables?  Oats are so bland, the perfect backdrop for almost anything.  In fact, I like to think of oats like pasta or risotto or polenta — infinitely versatile.  One of my students thought she could easily serve her family these savory oats for Sunday dinner.  Why not?

stem and slice the kale

This post is more about encouraging skeptics to try this, than providing a specific recipe.  Because once you are open-minded about eating oatmeal with veggies, you’ll see that you don’t really need a recipe.  But, I would like to point out that I always try to incorporate high quality fat and protein in my breakfasts so I will have staying power until lunchtime.  Protein can be anything from an egg to nuts and seeds to dairy, like cheese, yogurt or milk.  Good fats are in eggs, nut and seeds, avocado, olive oil, ghee or organic butter.  I’m a texture gal, and since oatmeal is creamy, I do like to add something with crunch, like nuts.  But that’s my personal choice.  I do think oats can accommodate bold flavors in the flavor department, so don’t be shy with garlic, crushed red pepper or ginger, for example.

savory oats with kale, mushrooms and walnuts | pamela salzman

Let me come clean.  Even though I am crazy about savory oats, my kids prefer sweet.  But the beauty of making a pot of oatmeal, whether it’s rolled oats or steel cut, is that you don’t have to commit to sweet or savory.  I leave the pot on the stove and everyone does his or her own thing.  I will do a quick sauté of veggies for myself and anyone else who wants them.  If I have no takers, they know where to find the bananas and pecans.

savory oats witk sautéed kale, mushrooms and walnuts | pamela salzman

I took images of my favorite combo, which is sautéed kale and mushrooms plus gomasio and chopped walnuts.  But I have done many iterations of veggies on oatmeal and I’ve listed a few at the bottom of the recipe.  If it looks like I won’t be eating lunch until late and I won’t have time to take a snack break in the morning, I will add a drizzle of olive oil.  In my June class, I sautéed lots of garlic, crushed red pepper, cherry tomatoes, shredded zucchini and basil in olive oil and served it over the oats with grated Pecorino on the side.  It was absolutely delicious.

savory oats with sautéed kale, mushrooms and walnuts | pamela salzman

What do you have in the fridge from last night?  Roasted cauliflower?  Reheat it and put it over oats with sautéed garlic and shallots, toasted pine nuts and raisins.  In fact, you don’t have to use oats!  You can use your favorite warm porridge, like this gluten-free blend I sometimes make.  You know I probably shouldn’t play this game, because I’ll be here all day coming up with great possibilities for oats.  I would love to hear from you though.  Are savory oats a thing for you yet?  Any combinations you’d like to share?

Savory Oats with Kale, Mushrooms and Walnuts

Pamela
5 from 2 votes
Print Recipe Pin Recipe
Servings 4

Ingredients
  

  • 1 cup steel cut oats
  • 4 cups water use 3 ¾ cups if oats were soaked overnight and drained
  • pinch of sea salt
  • 2 Tablespoons unrefined cold-pressed extra virgin olive oil
  • 3 cloves garlic thinly sliced
  • pinch of crushed red pepper flakes
  • 1 big bunch kale stripped and chopped coarsely
  • ½ pound shiitake mushrooms wiped clean with a damp paper towel and sliced
  • sea salt and freshly ground black pepper
  • 1/3 cup chopped walnuts or another nut or seed, toasted or raw
  • gomasio for sprinkling on top

Instructions
 

  • Place the oats, water and sea salt in a medium saucepan and bring to a boil over high heat. Lower heat and simmer oats uncovered until oats are tender, about 40 minutes. (Soaked oats only take 30 minutes.)
  • In a large skillet, warm olive oil over medium heat. Add garlic and a pinch of crushed red pepper. Saute until fragrant, about 1 minute.
  • Add vegetables, a pinch of salt and freshly ground black pepper, and sauté until tender, about 6-8 minutes.
  • Portion the oats into 4 bowls and top with the vegetable mixture. Add an extra drizzle of olive oil or a different oil like flax, hemp or avocado. Top with walnuts and sprinkle with gomasio.

Notes

Other options I love:
Sauteed cabbage and scallions, sesame oil, shoyu, gomasio or sesame seeds and a poached egg
Shredded zucchini or sautéed asparagus, goat cheese and toasted, salted pistachios
Burst cherry tomatoes, garlic, crushed red pepper, basil and grated Pecorino or Parmesan
Dried chilies, coconut milk, dried unsweetened coconut, toasted cashews, scallions and shoyu
Tried this recipe?Let us know how it was!

 

Arugula salad with persimmons, beets and burrata

arugula salad with persimmons, golden beets and burrata | pamela salzman

I have a bad habit in my classes of demonstrating a recipe and then going on and on about all the ways to tweak it.  It’s one of my favorite dorky cooking things to do.  I’ll say, ” … and then you can sub avocados for the cheese for a different twist.  And if you use avocado, toasted pumpkin seeds would be a nice addition.  And if you happen to have leftover roasted red onions lying around, add those too.  If you add roasted red onion, take out the grains and add roasted butternut squash for a completely different dish.  And then in the summer when peaches are in season….”  I can do this all day.  If your brain works this way too, we should hang out.  There will never be a dull moment between the two of us.

persimmons

But I learn a lot from my students about different styles of cooking (e.g. measuring everything) and what people are afraid of (e.g. improvising).  I was talking to some ladies about the nectarine salad I posted over the summer and I mentioned that I was going to tweak it for fall by subbing persimmons for the nectarines and beets for the tomatoes and maybe a sherry vinaigrette.  “Are you going to post that?”  To which I responded, “If I posted a picture on Instagram, would you still need a recipe?”  Duh, was the look I got.  Ok, then.  Ask and you shall receive.

arugula and dressing

Even though I am obliging by posting this recipe, I would like to point out that the most flexible recipes are salads, where ingredients can always be substituted in or out.  In fact, if you have one good basic salad dressing like my Everyday Salad Dressing #2, you can have an infinite number of great salads any time of year.  And they can usually be put together at the last minute with items from the crisper drawer and the pantry.  I am crazy about this fall combo of arugula, persimmons and golden beets.  Doesn’t it look like an autumnal tree?  Or at least a tree of a lot of caretenoids?  My favorite part is the very thin slices of Fuyu persimmon, which is a crunchy, sweet variety of persimmon very different from the ones you have to eat super soft.  I sliced both the persimmons and the beets uber thin using the adjustable slicing blade on my food processor, but a mandoline can do the trick, too.  Otherwise do your best with a very shape knife.  Persimmons and beets, which are also slightly sweet, are such  great contrast to peppery arugula.  People are always surprised to know that arugula is a member of the cruciferous family of vegetables and has all the tremendous health benefits to go with it.  But feel free to use a more mild lettuce like butter lettuce if arugula isn’t your thing.

arugula salad with persimmons, golden beets and burrata | pamela salzman

I used burrata as a special treat in this salad.  It’s not something I eat often, and when I do it’s just a couple bites.  Burrata is a ball of mozzarella on the outside and mozzarella and cream mixed together on the inside.  Very delicious, but rich.  If you do not eat dairy, I usually sub avocado for cheeses since it can provide the same creamy factor.  In LA, my favorite brand is Di Stefano which can be found at my local Whole Foods and at the Cheese Store in Beverly Hills.

arugula salad with persimmons, golden beets and burrata | pamela salzman

One of my go-to classic salad combos is greens, fruit, cheese and nuts, so I couldn’t help but add walnuts here for a little nugget of crunch in every bite.  You can add pomegranate seeds instead if you are nut free.  I have over-dressed this salad the day I took these images, but try not to when you make it!  I have also used a non-dressing dressing of drizzling everything with olive oil, aged white balsamic and a  sprinkle of maldon salt and freshly ground black pepper.  Very easy and also rather tasty.  Other ways you can go are thinly sliced pieces of Manchego instead of the burrata, radicchio and endive for the arugula, and even a sprinkling of cooked quinoa in there.  If you use quinoa, feta would be nice instead of the burrata.  And there I go again.  Let me know if you make this and what your spin is!

arugula salad with persimmons, golden beets and burrata | pamela salzman

arugula salad with persimmons, beets and burrata

Pamela
5 from 1 vote
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Ingredients
  

  • 1 bunch baby golden beets greens removed and saved for another time
  • vinaigrette: or don't make a dressing and just drizzle with olive oil, aged white balsamic and salt and pepper
  • 3 Tablespoons sherry vinegar
  • 1 small shallot minced
  • 2 teaspoons Dijon mustard
  • 2 teaspoons mild flavored raw honey
  • 1/2 teaspoon sea salt
  • freshly ground black pepper to taste
  • 1/2 cup unrefined cold pressed extra-virgin olive oil
  • 5 ounces arugula
  • 1 persimmon sliced crosswise as thinly as possible
  • 8 ounces burrata
  • 1/4 cup chopped walnuts
  • Maldon sea salt to taste

Instructions
 

  • Preheat oven to 400 degrees. Scrub beets and place in a pie plate or a baking dish with 1/2 inch of water. Tightly cover with foil and roast beets until tender, about 45-50 minutes. You should be able to insert a paring knife easily into the center of the largest beet.
  • Set beets aside uncovered until cool enough to handle. Peel and slice crosswise as thinly as possible.
  • Make the vinaigrette: whisk together all ingredients until emulsified or shake in a screw top jar.
  • Place the arugula on a platter and drizzle with just enough dressing to coat lightly.
  • Tuck the slices of persimmon and beets throughout the greens.
  • Tear the burrata into bitesize pieces and arrange over the salad.
  • Scatter the walnuts over the salad and drizzle with a little more dressing. You may not need to use all the dressing.
  • Sprinkle salad with a couple pinches of Maldon salt.
Tried this recipe?Let us know how it was!

 

 

Pumpkin pie smoothie recipe (with a secret ingredient!)

vegan pumpkin pie smoothie with a secret ingredient | pamela salzman

Ironically, I will start this post about a smoothie recipe by telling you that you don’t really need a recipe for a smoothie.  I’m no smoothie expert, but I can’t say that I have ever followed “directions” or a “recipe” for one.  I quite literally place some ingredients into a blender, blend, and taste.  Then I add according to what it needs more of — sweet, chocolate, liquid.  That said, I think there are ingredients that we may not have thought about adding to smoothies or tips about how to incorporate more protein or fat into one that we can discuss.  But in general, I think the flavor and consistency of smoothies is a personal thing.  I like mine pretty thick and my son likes his thin.   I don’t like overly sweet smoothies, but I do like a little bit of texture or grainy-ness.  I don’t mind a horrible color (like when you blend spinach and mango and blueberries), but my kids are usually repulsed.  And so on.

vegan pie smoothie with a secret ingredient | pamela salzman

This smoothie is one my students encouraged me to post because it’s delicious, seasonal, contains a very unusual ingredient and they wanted the proportion of spices that I used.  If ever I were to post a recipe for a smoothie, this would be a good candidate.

Everything is coming up pumpkin right now, whether you are scrolling through your social media feed or perusing the aisles at Trader Joe’s.  I actually asked the cashier at Trader Joe’s if there was anything they hadn’t converted into a pumpkin flavor.  But it’s all seasonal.  After Thanksgiving, pumpkin-flavored anything becomes persona non grata.  Which I find silly.  I don’t see why that should be the case if you enjoy the flavor of pumpkin and the traditional accompanying spices.  We all know pumpkin puree is available all year long.

vegan pie smoothie with a secret ingredient | pamela salzman

Smoothies are something I do not make all year long, though.  Smoothies are typically cold and cold foods are not great for digestion, especially first thing in the morning.  In addition, if the weather is cool, smoothies are also not great for you since cold foods cool you down.  However, if you’ve been reading my blog at all for the last 6 weeks, you know that we have been suffering through an EPIC heatwave.  I pretty much want to eat smoothies for breakfast, lunch and dinner.  And sometimes we do.  And since there seems to be no end to this heat, I will be making smoothies, pumpkin or otherwise, indefinitely.

This pumpkin pie smoothie has become a favorite.  I actually feel like I am consuming a pumpkin pie milkshake.  It’s creamy and lightly sweet and feels quite indulgent, but it is downright good for you!  Pumpkin is so rich in caretenoids, fiber, Vitamin C and can help to lower blood pressure.   Pumpkin puree is perfect for a smoothie because it’s so creamy, but on its own is not really that sweet.  So besides adding classic pumpkin pie spices, a pumpkin pie smoothie needs some sort of sweetness.  You can use whatever you want –  stevia, honey, maple syrup, maple sugar, lucuma powder, sweetened protein powder, pitted dates, or frozen banana.  All of these are great options.

vegan pumpkin pie smoothie with a secret ingredient | pamela salzman

But the one thing I find tricky is adding bulk to a smoothie without having to add fruit.  Fruit is terrific and it’s a whole food, but it is still a relatively high glycemic food.  High glycemic foods raise your blood sugar and encourage your body to release insulin, a pro-inflammatory, fat-storage hormone.  So yes, fruit is a healthy food, but there is such a thing as too much fruit, especially if there’s not much else in the way of fat and/or fiber to balance it out.  So when I saw my friends at CJ Nutrition add cooked, cold cauliflower to their smoothies, my eyes bugged out of my head.  Genius.  Lots of bland, creamy nutrition to add substance without sweetness.  Adding vegetables to smoothies is nothing new, by the way.  Spinach and kale are old hat.  So why should cooked cauliflower be looked at with skepticism?  I tell you, it’s a game changer and cold, cooked cauliflower is the secret ingredient in my pumpkin pie smoothie!

vegan pumpkin pie smoothie with a secret ingredient | pamela salzman

Next, protein is always a priority if a smoothie is to be a meal replacement.  I very often look to nut butters like raw cashew butter or almond butter, hemp or chia seeds, raw walnuts, cashews or pecans, yogurt, hemp milk, or protein powder.  Protein powder is either sweetened or unsweetened.  Either way, that will factor into the other ingredients you add.  I sometimes add ice to cut the sweetness of sweetened protein powder.

Lastly, there are also a few ingredients that I might throw in for the heck of it such as cold, leftover oatmeal which makes a nice thick, creamy smoothie.  Or coconut butter — gives a lovely sweet flavor and some extra calories for those very active kiddos that need it.  And superfood powders like maca, lucuma, reishi, chlorella and the like.  I usually use 1 teaspoon of any one of those, but keep in mind chlorella is bright green.  The point is that there are infinite ways to tweak this smoothie or any smoothie.  But if you don’t feel like messing around and you want a sure winner, look no further than the bottom of this page!

vegan pumpkin pie smoothie with a secret ingredient | pamela salzman

Pumpkin Pie Smoothie

Pamela
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Ingredients
  

  • ½ cup pumpkin puree preferably fresh, but if store-bought, look for tetra-paks or BPA-free cans
  • 1 ripe banana peeled, cut into pieces and frozen
  • a handful of ice
  • 1 Tablespoon vanilla protein powder such as Sun Warrior
  • ¾ teaspoon pumpkin pie spice*
  • ½ - ¾ cup unsweetened almond milk
  • extra sweetener if needed: 1-2 pitted dates, pure maple syrup to taste or a couple drops of stevia
  • other delicious and healthful add-ins: a handful of frozen or cold steamed cauliflower; 1 Tablespoon flax or hemp seed, 1 Tablespoon almond butter or raw cashew butter, spoonful of lucuma powder, spoonful of coconut butter

Instructions
 

  • Blend all ingredients in a blender until smooth and creamy. Taste for sweetness and consistency and adjust if desired. Enjoy as is or top with a dusting of ground cinnamon and shredded, unsweetened coconut.

Notes

I am crazy about Oaktown Spice Pumpkin Pie Spice right now, but you can make your own blend combining cinnamon, ginger, nutmeg and cloves. Cardamom is nice, too.
Tried this recipe?Let us know how it was!