A dish you may have grown up with...

It's no secret that I get happier as the weather gets colder. Two weekends spent hiking in the Berkshires air kicked off my favorite season, filled with friends and lots of food.

Sharing food with others is why I love to cook.

Thanksgiving is really the only holiday I get excited about cooking for—my mom and I plan the menu weeks in advance, wondering how we can tweak a dish from the previous year to make it better (healthier) or what should stay exactly the same.

This time of year, not only are we gearing up for our family Thanksgiving dinners, but Friendsgiving dinners as well. More often than not, Friendsgiving is potluck-style, giving you the chance to either showcase your mom's famous sweet potato casserole, or show how great you are at pointing at a babka from across the bakery counter.

Chances are you've had some variation of sweet potatoes with marshmallows growing up. Perhaps you tried to scoop up only the toasted marshmallow topping. This dessert-as-sidedish conjures up extreme nostalgic feelings and in the spirit of the impending holiday, the #howtoadultcookbook ladies are here to give you a sweet twist to this classic Thanksgiving item.

Here's what you'll need to make Mini Sweet Potato Casseroles - makes 10-12 muffin-sized casseroles:

• 4 large, or 5-6 medium-sized sweet potatoes—boiled, peeled & mashed
• 1/4 cup coconut oil
• 1/4 cup maple syrup
• 1/2 tsp nutmeg
• 1/2 tsp ground ginger
• 1/2 tsp cinnamon
• 1/2 tsp salt
• mini marshmallows (for topping)
• chopped pecans (for topping)

Place sweet potatoes in a large pot of water—water should be covering sweet potatoes fully, with 1-2 inches of water above potatoes. Bring water to boil and boil sweet potatoes for 30 minutes. Remove sweet potatoes from pot, and place in large mixing bowl to cool (about 20 minutes).

Preheat oven to 350F.

While still semi-warm, peel sweet potatoes, discarding the skin and placing peeled sweet potatoes back in the large mixing bowl. Mash sweet potatoes until smooth.

Add coconut oil, maple syrup, nutmeg, ground ginger, cinnamon, and salt and mix until thoroughly combined (the coconut oil will melt from warm potatoes).

In muffin tins lined with cupcake liners, fill each liner completely with sweet potato filling. Make a little hole in the middle of each for toppings.

Bake for 15 minutes until mini sweet potato casseroles are hot and slightly browned on top. Remove from oven to sprinkle each with a few mini marshmallows and chopped pecans—cover the top of each mini casserole almost fully (you should still be able to see potato underneath). Place back in the oven and bake for another 15 minutes until marshmallows are slightly browned on top.

Remove from oven to serve each mini casserole as an individual portion.

Tip: Be careful, they'll still be quite soft so you may need to use a spoon to remove them from muffin tins.

Cookies for breakfast, dessert, and anything in between!

I don't make cookies often. Not only because I find them a bit tedious to make, but also because they tend to have a lot of sugar and require butter to get that perfect cookie-texture.

But, I'm always trying to find a great dairy-free cookie, and I think I've come close to one of my favorites.

What you'll need to make Chocolate Chunk Cookies - makes 20-30 cookies:

Dry ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup rolled oats (not quick-cook)
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt

Wet ingredients:

• 1/4 cup coconut oil, melted
• 1/4 organic cane sugar
• 1/4 maple syrup
• 2 eggs
• 1 tsp vanilla extract

Other:

• 1/3 cup chopped walnuts
• 1/3 cup chopped dark chocolate bar of your choice (I used sea salt + almond) - I looove using bars instead of chips because you tend to get larger pieces of chocolate and you can add a variety of flavor to whatever you're making!

In a medium mixing bowl, thoroughly combine dry ingredients: flour, oats, baking soda, baking powder, and salt. In a separate medium mixing bowl, whisk together wet ingredients: coconut oil, sugar, maple syrup, eggs, and vanilla.

Slowly add dry ingredients to wet ingredients, using a spatula to make sure all dry ingredients are incorporated into the wet. You'll get a sticky, caramel-colored dough. Fold in walnuts and chocolate chunks. Cover the bowl and set aside on the counter for 10-15 minutes - this will allow dough to come together and not be as sticky when you form the cookies! At this point, preheat the oven to 350 degrees F and line two baking sheets with parchment paper.

Using a TBS measure, scoop 1 TBS dough on to baking sheet and press down with your fingers to flatten into disc (tip: spray the TBS measure with non-stick cooking spray so the dough doesn't stick!). Repeat until you're out of dough. These cookies won't spread, so you can keep them pretty close together.

Bake for 15-18 minutes, until golden. Transfer to plate or cooling rack. Allow to cool completely before storing, or be like me and grab one hot out of the oven and pretend you don't burn your mouth...

Sit back and treat yourself this Sunday with a large mug of coffee and one of these delicious cookies!

Chili Coincidence

I know I'm a creature of habit, but exactly one year ago, I posted about chili. Coincidence? Destiny? Whatever it is, it's delicious.

I had every intention of making this chili recipe the same way I always have. I relied on memory to make my shopping list for items I knew I didn't have, which included switching up the key ingredient. I've always used ground turkey, but decided to go with something heartier: organic, grass fed ground beef.

As I sipped my coffee and prepped my kitchen for chili-making (as everyone does, right?), I realized my memory failed me. I forgot a 29oz can of tomatoes! And carrots! And chiles in adobo sauce!

Turns out, this was my best chili yet.

What you'll need to make my new and improved chili:

• 1-1.15 lb organic grass fed ground beef
• 1 14.5oz can diced fire roasted tomatoes
• 1 14.5oz can diced tomatoes
• 1 15oz can black beans, drained and rinsed
• 1 15oz can red kidney beans, drained and rinsed
• 1/2 cup frozen corn
• 2 large red peppers, chopped
• 1/2 white onion, diced
• 2 cloves garlic, finely chopped
• 4-6oz low sodium chicken broth (or broth of your choice; or water, if you don't have broth)
• 1 tsp each: salt, pepper, cayenne, smoked paprika, & cumin

Cook ground beef in sauté pan until just browned. Drain excess fat before transferring beef to crockpot.

Prepare all other ingredients and add to crockpot. Cook on low for 6-7 hours. Serve with cornbread and toppings of your choice. If not serving right away, let cool completely before transferring to Tupperware to refrigerate/freeze.

So, now that you know this chili is even better than my last, there's no reason not to make it this weekend.

Seriously, it's chilly, eat some chili. 

Gratitude

A whole season has come and gone! At the beginning of my favorite season, I'm feeling grounded and ready to embrace Fall with an open mind.

If you've ever taken yoga, the instructor usually asks that you set an intention for your practice. I've decided to take that off the mat and set an intention for the rest of my year: gratitude. Even with a challenging transition at work, I've managed to take not one, not two, but three (!) mini vacations to see new places, spend time with amazing friends, and of course - eat great food. 

I'm incredibly grateful for the experiences I've had these past few months and I'm ready to tackle whatever comes my way this year, keeping this intention of gratitude in mind. 

As I get settled back in after my most recent vacation to Bermuda to celebrate 11 years of friendship, I'm excited to take advantage of all this season has to offer. Sweaters, boots, my favorite scarf with elephants on it, aaaand Fall foods: crockpot meals and sometimes bags of cider donuts.

Even though my lunch on a Saturday might consist of 1 (or 3) cider donuts, I also make sure to indulge in something healthy and comforting. I made this lentil stew for the first time over the summer, but it's much better suited for this dreary weather.

What you'll need to make Red Lentil Stew (makes 8-10 servings):

• 2 TBS olive oil
• 2 shallots, finely chopped
• 2 cloves garlic, finely chopped
• 2 large carrots, peeled and chopped
• 2 cups red lentils
• 1/2 10oz can diced tomatoes
• 6 cups broth (your choice - vegetable or chicken)
• 1/2 tsp turmeric
• 1/2 tsp cumin
• salt + pepper to taste
• 2 cups spinach
• Lime + Sriracha, for serving

In a large pot over medium-high heat, pour in olive oil and sauté shallots, garlic, and carrots until fragrant (4-5 minutes). Add in lentils, diced tomatoes, and spices, and stir to coat thoroughly. Add broth and bring to a rapid boil.

Once at a rapid boil, lower heat to low-medium, cover and simmer for 12-15 minutes, or until lentils are soft and tender. Add spinach and stir until wilted. Serve immediately with a small squeeze of lime and a little Sriracha. Let stew cool before storing/freezing.

Go make this stew now, or ASAP... I know you're busy, me too!

Here's to drinking hot coffee outside again without sweating, to hoping Mercury in Retrograde does not return any time soon (seriously though, a whole month was rough), and to feeling grateful.

Happy Fall!

'Tis the (Crockpot) Season

We're well in to the Fall season, so that means it's time to dust off the crockpot. I have made this chili so many times, and not only have I memorized the recipe, but I've tried enough cornbread recipes to finally get it right!

After a long day of work, or a cold Saturday hike, or even a sick day, this chili and cornbread is the perfect comfort-food meal.

Here's what you'll need for the chili (makes about 8 cups):

• 1 lb ground turkey, cooked until just browned
• 1 29oz can tomato sauce (no salt or spices)
• 1 15oz can diced tomatoes (no salt or spices)
• 1 can black beans, drained and rinsed
• 1 can red kidney beans, drained and rinsed
• 1-2 large carrots, chopped
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1/2 cup corn (frozen or fresh)
• 1-2 chiles in adobo sauce (add more or less depending on desired spicyness)
• 1 clove garlic, chopped finely
• 1 tsp cumin
• 1 tsp chili powder
• salt + pepper to taste

Add all ingredients to the crockpot and cook on low for 6-7 hours. THAT'S IT! Serve with cornbread (recipe below) and garnish with toppings of your choice; cheese, green onions, tortilla chips are some awesome options. To freeze for future use, cool the chili down completely before storing in air-tight containers.

Here's what you'll need for the cornbread (makes 9-12 pieces):

• 1 cup cornmeal
• 1 cup whole wheat flour (or flour of your choice)
• 2 tsp baking powder
• 1 cup almond milk (or non-dairy/dairy milk of your choice)
• 1 egg
• 1/3 cup corn (fresh or frozen)
• 1/4 cup coconut oil, melted/liquid
• 1/4 maple syrup
• 2 tsp turmeric
• 1/2 tsp salt

Preheat oven to 350 degrees F. Combine all ingredients in large mixing bowl and mix until thoroughly combined. Pour batter in to 8x8 baking dish and cook for 20-25 minutes until golden brown on top (you can increase temp to 375 degrees F for last 5-10 minutes for extra golden crust). 

Cheers to my favorite season and snuggling up in front of the fire (or maybe a fake fire on your TV) with a bowl of chili and a glass of red wine!