Red Lentil Soup with Warm Spices

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My favorite comfort food this time of year is soup! This particular batch of healthy goodness is easy to prepare and budget-friendly.

Lentils are a great source of protein, fiber, and iron and are low in fat. When added to liquids, they break down quickly and easily to make a smooth purée without using a thickening agent or blender. Ground spices of coriander, cumin, ginger and cinnamon make up the quadruple layers of warm and comforting spices. Fresh lemon juice adds brightness.

This soup is certainly enjoyed right out of the pot. When serving, I sprinkle on some chopped fresh cilantro and ground sumac for color contrast and a vibrant taste. 

I like to serve this with my Homemade Garlic Butter Mini Naans to wipe up every last bit of soup from the bowl. If you have any leftovers, you will need to thin the soup with additional liquid when reheating. Happy cooking!

Spanish Tuna and White Bean Salad with Marcona Almonds

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Remember when I was talking about the word 'salad' in THIS post?  Well, here is another delicious salad.  But the funny thing about this salad, it is served as a dip.  Does your brain hurt right now? Whether you serve it as a dip with pita chips or as a salad (on a bed of lightly dressed mixed greens is nice), it is quite tasty and quick to prepare. 

If you haven't tried or heard of Marcona almonds, you are in for a treat.  They are Spanish almonds that have become increasingly popular over the last couple years.  They are flatter in shape, a little sweeter and much softer in texture than regular California almonds, so please do not substitute.  They can easily be found at most grocery stores or gourmet food shops.

Here's a fun food fact and another etymology tidbit for you.  The word 'almond' is derived from the Ancient Greek word 'amygdala', the almond shaped portion of the brain. Now does your brain hurt?😜

Sunday Dinner

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Goat Cheese and Gouda Pimento Cheese

Candied Pecans

Hickory Smoked Pulled Pork

North Carolina Vinegar Sauce

Tangy Apple-Cabbage Slaw w/o Blue Cheese

Spiced Sweet Potato Wedges

Apple Butter Pound Cake with Brown Sugar Frosting

What's with the Southern themed Sunday dinner menu this week, you might ask?? Well, other than it being an absolutely gorgeous Fall weekend that made it perfect for smoking 9 1/2 lbs of pork shoulder and 7 1/2 pounds of a whole turkey breast yesterday,  I was born in Goldsboro, NC some 40ish years ago today.  So, this is my menu with a blessing to my roots (and my parents, of course).  And yes, I am taking pictures, editing, writing and blogging on my birthday, because I love my little space here😊.

Pecans... Do you say PEE-CANS or PUH-KAHNS?🤔 I know, terribly exciting recipe to share, but the are really an important element to my recipe caché.  They are delicious on their own as an addictive snack or well received when given as a gift for the holidays.  But I also use them in sweet and savory dishes, like ice cream, salads or as a garnish to just about anything.  The real beauty of these pecans is they can be customized to your taste buds or to whatever you are serving them with.  Instead of cinnamon, how about cumin or a chipotle pepper spice blend?  What about pumpkin pie spice or apple pie spice?  The possibilities are endless! As I say-Make it for you, make it your own! Happy Sunday!

*Note-I do prefer the silicone mat when baking the pecans because the stickiness of the mat on the baking sheet makes it easier to stir the pecans.

Spiced Cranberry Puddings with Brandy Cream

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I will not be in the kitchen this Sunday to prepare our dinner, but I didn't want that to stop me from sharing another seasonal recipe and links to Sunday dinners past.

These are little individual upside down cakes that are steam baked in a bain marie.  This method makes for a very moist and tender cake texture.  Since I use my spiced whole berry cranberry sauce that has plenty of spice and flavor, I keep the cake simply flavored with a little vanilla extract.  The sauce comes in with an a little extra spice and another kick of brandy.

Serve warm with the sauce poured on top or on the sides.  These cakes have all the warmth and flavor of the holiday season.

Sunday Dinner one year ago

Sunday Dinner two year ago

Sunday Dinner three years ago

Pumpkin Pie Fudge

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I don't know about you, but after the onslaught of Thanksgiving dinner gluttony, I am usually too full for dessert.  However, there is something in my brain (or stomach-- stomach be quiet already) that tells me I need to cap off the day's eating with something sweet.  I have shared my recipe for Pumpkin Cream Cheese Truffles ---now it's time to share these tasty little morsels.  

The original recipe called for adding pecans to the fudge mixture.  After making the tart I posted this past week, I wanted to top this batch of fudge with some of the candied walnuts I used for the tart.  I won't make it any other way now.  They add a nice, sweet crunch.  Plus, my personal tastes dictate a little texture in my fudge.  If you're not a nut lover, just omit them from the recipe.  The fudge is quite simple to make, but you do need a candy thermometer to make sure you reach the proper temperature. 

This fudge makes for a great last minute sweet for the dessert table or a nice hostess gift if you are joining others for Thanksgiving day.

Sticky Coconut Pecan Spice Cake

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A certain someone celebrated her 21st birthday (again) yesterday.  I kept the dinner menu simple starting with Shrimp and Sherry Cheese Spread, then Roast Chicken and one of my favorite green salads with bacon and croutons (I'll get to that one soon) so I could save room for dessert.  Chocolate is certainly my favorite flavor, but for some reason I have always craved a type of Italian Cream Cake or a Spice Cake.  It's what Mom always made me. Luckily for me, this cake satisfies both of those cravings.  It has the coconuts and pecans like the cream cake and the warm spices from the spice cake.  I like to think of it as a love child between oatmeal snack cake and spice cake that fell in love with German Chocolate.  It has all the great qualities of some of my favorites.  And go ahead, put a dollop of sweetened whipped crème fraîche on the side... now I am in love!

Sunday Dinner

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Hot Cream Cheese Shrimp Dip

Turkey and Sausage Gumbo

Creole Cabbage Slaw

New Orleans French Bread

Spice Cake with Cream Cheese Frosting

The Sunday after Thanksgiving means one thing for sure at our table.  While the menu does change up a bit, the main course is a must-- Turkey and Sausage Gumbo.  It is my favorite way to use up those turkey leftovers.  I normally like to prepare a dessert to go along with the main course that is a nice segue into the upcoming holiday season.  I think the warm spices and cream cheese frosting in this cake will fill that role.

I grew up eating the spice cake and frosting from the box and tub and I will admit... I loved it!  But if you are a reader, you know that I try to steer clear of such grocery items and go homemade when time allows.  To bring out a really good spice, the ground spices are bloomed in browned butter and fresh ginger is used for more flavor.  Buttermilk is used for a tangy, tender batter and the whole cake is frosted with my go-to cream cheese frosting with just a touch of the reserved spice.

Sunday Dinner two years ago

Sunday Dinner one year ago

Spiced Pumpkin Rice Crispy Treats

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Oh my heavens are these ever good!  They are the love child of the classic pumpkin pie and the childhood favorite.  And they aren't just flavored with pumpkin pie spice, they have actual pumpkin purée in the mixture.

With the added moisture from the pumpkin purée, I was a bit concerned about how the texture would hold up.  Then I remembered the trick I used in the pumpkin cream cheese truffles to remove excess moisture.  I also browned the butter to remove even more moisture along with the added nutty flavor element it provides.  I use my standard rice crispy treat recipe, which is different from the classic.  I like my treats big, with extra marshmallow and crispy crunch.  Instead of the traditional 9- x 13-inch baking pan, I use a smaller, 7 1/2 - x 12 1/2- inch one.  That gives me about 15 (2 1/2-inch) squares that are 1 1/2-inches tall. 

I use a good 1/2 teaspoon of the homemade pumpkin pie spice and a nice drizzle of white chocolate.  It is visually appealing and adds another flavor profile that pairs well with the pumpkin and spice. These are excellent treats for Halloween and are well received on the holiday dessert table when you are too full for that slice of pie.  These provide a ton of flavor with a little less guilt.

Homemade Pumpkin Pie Spice

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Like the apple pie spice, pumpkin pie spice is a great way to combine spices that you already have on hand without spending extra money at the store.  It is nice to have at your disposal during the holiday baking season and it also makes for a nice gift (along with some homemade pumpkin purée) for the baker in your life☺.

Homemade Apple Pie Spice

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Apple pie spice can be used in lots of great recipes.  But it won't find its way into my shopping cart.  Why would I buy a special ingredient when I already have the makings of it in my own cabinet?  It takes no time to whip it up, it saves me several dollars, and the mix of spices can be adjusted according to one's own taste.  I like to keep my combination simple, but nicely spiced.  I don't add ginger (I save that for pumpkin spice) or cloves, but you can if that's what you like.  I have even seen cardamom listed on the ingredient list of some blends.  I haven't said this in a while, but make it for you, make it your own☺.