I don’t know about you, but I always struggle to come up with snacks for my daughter and for me. Sometimes we go ultra-healthy, sometimes we go with cold-cut turkey, sometimes we do snack bar. And more often than not, we’re running out the door and need something portable….
On to the last recipe in this year’s Easy Thanksgiving Side series here on Flurries of Flour! This recipe is classic Thanksgiving, but instead of doing anything on the stove, I let the oven take care of all the work (minus a bit of chopping!). Savory Brussels sprouts with crisped edges are mixed with creamy sweet potatoes and crispy, flavorful bacon! It’s the perfect accompaniment to all your Thanksgiving favorites like turkey, stuffing, and mashed potatoes!…
Can you believe Thanksgiving is only a week away? I can’t. It seems like just October was just last week. It’s getting to be crunch time, and if you’re still not sure what’s going to be on your Thanksgiving table, let me introduce the third recipe in this year’s Easy Thanksgiving Sides series here on Flurries of Flour, Stuffed Acorn Squash! Seasoned turkey and sausage is mixed with greens, wild rice, and pine nuts, all nestled in a nest of roasted acorn squash. And, as with all the dishes in this series, there are only a handful of ingredients that don’t require much prep, giving you more time to focus on other aspects of your Thanksgiving feast!…
Here is recipe two in the Simple Side Dishes here on Flurries of Flour! Sweet potatoes and, to a lesser extent, butternut squash are synonymous with Thanksgiving. This dish takes the two and adds a delicious, Mediterranean twist on Thanksgiving with herbs, feta cheese, and pomegranate seeds! This dish has sweet from the butternut squash, sweet potatoes, and roasted onions, salty creaminess from the feta cheese, a delicious savory layer from the Greek herbs, and a sweet tang from the pomegranate seeds!
If you’re looking for a simple, easy-to-make Thanksgiving side dish, you won’t find a better one than these herbed smashed potatoes! And you will definitely not be missing out on taste just because you’re going for simplicity instead of slaving for hours over the stove or using a gazillion ingredients (which is sometimes what it feels like).
When you think of the autumn harvest, you probably think squash and pumpkins and root vegetables like carrots. This creamy pasta sauce is full of squash and pumpkin and says comfort food and cozy evenings. It’s also simple to make, makes a beautiful base for further flavors and additions, and stores perfectly in the freezer for later use!…
I know, I’m on a fall dessert kick, first with the last week’s warm Calvados apple galette, and now with a rice pudding! This rice pudding is special—it’s full of pumpkin spice goodness and it’s also ready in 30 minutes! Plus, it’s dairy-free and gluten-free, and doesn’t require the hours of stirring of traditional rice pudding methods. This pumpkin spice rice pudding is creamy, sweet, spiced, finished in a hurry, and absolutely delicious. It’s a dessert to enjoy warm on cold fall evenings!…
I love pumpkin and pumpkin spice as much as the next person (just look at my recipes for pumpkin spice panna cotta and spiced pumpkin and carrot soup), but I also love the fact that fall is apple season! And there’s almost nothing as perfect to celebrate apple season with as this warm Calvados apple galette! It’s fall in a crust—seriously! Warm, spiced, and everything you think about when you think cozy!…
It’s still warmish during the mid-days around here, but the mornings and evenings are chilly! And what’s better for chilly evenings than soup? Especially this ultra-flavorful, velvety spiced pumpkin and carrot soup that uses the best of fall’s produce!
When we moved last month, I found the pumpkin puree I made last year from the little sugar pumpkins. I had to use it, but for what? I also had some carrots that needed to be used up, and then the idea popped into my head—soup!
Also, one of my favorite things during the cold months (besides soup) is something with spice in it—it just gives me that warm, cozy feeling, and this soup does just that! It’s absolutely packed full of bright, warm flavors and a little bit of spice to warm you up even on the coldest of days!…
- 6 semi-sweet apples
- 1 cup of granola, either homemade or store-bought
- ½ cup of vanilla yogurt or Greek yogurt
- 1 cup of water
- 2 Tbsp. softened butter
- 1 Tbsp. flour
- 1 tsp. cinnamon
- 1 tsp. vanilla
- ½ tsp. nutmeg
- ¼ tsp. ginger
- ¼ tsp. nutmeg (You can also use 1 Tbsp. pumpkin pie spice and 1 tsp. cinnamon)
- ¼ tsp. salt
- Heat the oven to 375°.
- Combine the spices in a small bowl.
- Core the apples then set into a baking pan or casserole dish. Sprinkle the spice blend, salt, and vanilla on top of the apples, dot with small bits of butter, then pour the water into the bottom of the pan.
- Place the apples in the oven for half an hour to forty minutes, or until the apples are soft.
- While the apples are cooking, combine the granola with 1 tablespoon of butter and the tablespoon of flour with either a fork or your fingers.
- Take the pan out of the oven. The water will probably have evaporated, but if not, take the apples out and pour out the water. Put the apples back into the pan, fill with the yogurt, and top with the granola crumble mixture.
- Place the apples back into the oven for 10 more minutes, or until the granola crumbled mixture is cooked through (you’re cooking the flour and butter).
- If you’d rather not have the yogurt warmed, you can cook the apples and granola crumble mixture together, then pour the yogurt over top.
When you cook the apples the night before, make the granola crumble, add it and the yogurt to the apples and heat them for ten minuts! You’ll have a fun, decently healthy breakfast on the table in ten to fifteen minutes!
- Instead of apples, you can use pears
- To make this recipe gluten-free, you can use a gluten-free flour and a gluten-free granola.
- To make this recipe paleo-friendly, use a paleo granola and an alternative flour like coconut or cassava (almond flour probably would not work, however), and yogurt made with alternative milks.
- To make this recipe dairy-free, use yogurt made with alternative milks like coconut, almond, or cashew.
So, there you have a delicious fall breakfast or brunch, and the apples in the stores right now are so good and perfect for this recipe—nothing mushy or tasteless.
‘Till next time!