Recipe: Creamy Cauliflower Soup

The temperature has dropped outside but the heat’s on high in the AMI Kitchen with this Creamy Cauliflower Soup! I KNOW! INSANE!⁣⁣ ⁣⁣ Have you tried Cauliflower Soup? What’s your favourite winter warm up dish? ⁣⁣ ⁣⁣

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What's cookin' good lookin'? Mary Mammoliti, and she's got a must-taste dish with creamy cauliflower soup.

CREAMY CAULIFLOWER SOUP

PREP TIME: 10 minutes
COOK TIME: 25 minutes
TOTAL TIME: 35 minutes 
SERVES: 6-8 
AUTHOR:Mary Mammoliti | Kitchen Confession :

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Photo Description: bowl of creamy cauliflower soup set on top of a white kitchen towel with a spoon to the left of the bowl. Soup is toped with sautéed cauliflower and roasted pine nuts

INGREDIENTS

• 1 head of cauliflower

• 2 tablespoons olive oil

• 2 cups leeks, chopped 

• 4 cloves garlic, minced

• 3 cups vegetable stock

• 2 sprigs fresh thyme

• 3 cups 2% milk

• 3/4 cup freshly-grated Parmegiano

• Reggiano cheese

• Kosher salt and freshly-cracked black

  pepper

• Garnishes: sautéed cauliflower florets (**see recipe below), fresh thyme leaves, extra

• Parmesan, chilli flakes, toasted pine nuts

INSTRUCTIONS

1. Prep your cauliflower.  Remove and discard the outer leaves and trim off the stem.  Using a sharp knife quarter the cauliflower. Begin by cutting it down the middle of the stem, and cut each half in half, separating it into four pieces.

2. Remove the core from the florets.  Roughly chop the florets, and then thinly slice the core.  Set aside.  (to garnish the soup with some sautéed cauliflower, set aside 1 cup of florets. 

3. Heat olive oil in a large stockpot over medium-high heat.  Add the chopped leeks and sauté for 5 - 7 minutes, until soft and fragrant, stirring occasionally.  Stir in the garlic and continue to cook for an additional minute.

4. Into the pot, add the chopped cauliflower, vegetable stock, and thyme, stir to combine. Continue cooking to a rolling boil. Reduce heat to medium-low, cover, and continue cooking for about 20-25 minutes, or until the cauliflower is fork tender.  

5. Remove the thyme sprigs, and with your immersion blender blend until smooth.

6. Stir in the milk, cheese, and season with salt and pepper.

7. Pour into bowls, top with your desired garnish and enjoy!

**If you would like to garnish the soup with sautéed cauliflower, heat 1 tablespoon of butter and olive oil in a medium sauté pan over medium-high heat.  Add the cauliflower florets (they should be fairly small in size) and sauté for 3-4 minutes, or until the are tender and slightly golden on the outside. Season with salt and pepper. 

Recipe: Warm Kale Brussels Sprouts and Fennel Salad

If Kale and Brussels Sprouts had a baby and then invited Fennel over for a visit then they all hung out on this cute white plate. I would call it your next best side dish - OH WAIT! That’s exactly what this is - let me introduce you to your new FAV dish. ⁣Warm Kale Brussels Sprouts and Fennel Salad⁣ ⁣

You’re Welcome :)

Warm Kale Brussels Sprouts and Fennel Salad

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Serves: 6
Author: Mary Mammoliti | Kitchen Confession 

INGREDIENTS 

• 2 shallots, peeled and thinly sliced

• 3 tablespoons olive oil, divided 

• 1 pound brussels sprouts, trimmed and sliced thinly

• 1 bunch of kale leaves, removed from stems and thinly slice into ribbons 

• 1 bulb fresh fennel, thinly sliced 

• salt and pepper, to taste

• 1 teaspoon red pepper chili flakes

• Juice from half of a lemon

INSTRUCTIONS 

1. Hold the Brussels sprout from the stem end and thinly slice discard the stem end.

2. Heat 2 tablespoons of olive oil in a large nonstick pan over medium heat. Add the shallots and cook, stirring occasionally, until soft, 4 to 5 minutes.

3. Add the Brussels sprouts, kale and remaining tablespoon of olive oil and sauté until tender, 3 to 4 minutes.

4. Stir in the fennel and continue to cook for 2 minutes. Taste and season with salt, pepper,chili flakes, and the juice of 1/2 a lemon.

5. Transfer to a serving dish and enjoy. 

Recipe: Almond Flour Chocolate Chip Banana Muffins

Chocolate Chip Banana Muffins, but WAIT there’s more! These are Gluten Free and No Sugar Added - WHAT-THE-SMURF! These turned out so light, moist and perfectly naturally sweetened......did I have you right after Chocolate Chip?

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Step 1

Add bananas, eggs, vanilla

Step 2

Baking soda + powder, salt and blend until smooth.

Step 3

Add almond flour and process to combine. Pausing often to scrape the walls and continue to process until incorporated.

Step 4

Using a large ice cream scoop, (size 8), divide batter between 12 cups on the prepared muffin tin and bake for 25-30 minutes, or until golden brown and toothpick inserted come out clean. Remove from the oven, let cool 15-20 minutes and enjoy.

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Almond Flour Chocolate Chip Banana Muffins

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Serving: 12 muffins 
Author: Mary Mammoliti/Kitchen Confession

INGREDIENTS 

• 3 large ripe bananas

• 3 large eggs

• 1 teaspoon pure vanilla extract

• 1 teaspoon cinnamon

• 1/4 teaspoon nutmeg

• 1 teaspoon baking soda

• 2 teaspoons baking powder

• 1/4 teaspoon salt

• 3 cups almond flour

• 1/4 cup chocolate chips (dark or milk chocolate) 

• Cooking spray

INSTRUCTIONS 

1. Preheat oven to 350 degrees F and lime a muffin tin with liners and spray each liner with cooking spray. Set aside.

2. You can use a hand mixer, blender or food processor to mix the ingredients, you choose they all work well. 

3. Add bananas, eggs, vanilla, cinnamon, baking soda + powder, salt and process until smooth.

4. Add almond flour and process to combine. Pausing often to scrape the walls and continue to process until incorporated.

5. If you are using a blender or food processor scoop the batter into a bowl and add chocolate chips. Stir with a spatula.

6. Using a large ice cream scoop, (size 8), divide batter between 12 cups on the prepared muffin tin and bake for 25-30 minutes, or until golden brown and toothpick inserted come out clean. Remove from the oven, let cool 15-20 minutes and enjoy.

NOTES

Store in a cool dry place for up to 5 days or freeze for up to 3 months.

Recipe: One Pot Vegetable Tortellini Soup

When the stars align and your first attempt at developing a recipe works out and you can’t stop high-five-ing yourself (this speaks volumes, I don’t do high-🖐🏼’s) you grab the largest bowl you can find, fill it up and don’t be shy. Toast some crusty garlic sourdough bread and call it a day. ⁣

⁣I wonder if I can balance this bowl on my chest and eat it on the couch wrapped in a blanket? I KNOW! Things that make you go ….. hmmm

In the photo: A warm bowl of One Pot Vegetable Tortellini Soup⁣

One Pot Vegetable Tortellini Soup

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Serves: 4
Author: Mary Mammoliti / Kitchen Confession

INGREDIENTS 

• 1/4 cup olive oil

• 1 large Italian eggplant, unpeeled and ½-inch-diced

• 1 medium onion, finely diced

• 1 red bell pepper, seeded and diced

• 1 medium carrot, peeled and diced

• 3/4 cup cherry tomatoes, halved  

• 1-2 garlic cloves, minced

• 1 tablespoon tomato paste

• 1 can red kidney beans, drained and rinsed 

• 1 can black beans, drained and rinsed 

• 4 cups reduced-sodium beef stock (you can add an extra cup or two if needed)

• 2 cups crushed tomatoes, no sugar added and San Marzano tomatoes if you can find it. 

• 2 cups diced zucchini 

• 1 teaspoon dried oregano 

• 1 teaspoon dried parsley

• 1/2 teaspoon dried thyme 

• 1/2 teaspoon crushed red pepper flakes

• 1 bag frozen beef tortellini (no need to thaw)

• 1 teaspoon sea salt to taste 

• 1 parmigiano reggiano rind, optional (see notes)

INSTRUCTIONS

1. Heat olive oil in a large pot or Dutch oven, over medium heat. Add the eggplant and sauté for 5 minutes, stirring frequently, until tender. Add a little more olive oil if the eggplant is sticking.

2. Into the pot add the onions, red bell pepper, carrots, and cook for 6 minutes, stirring occasionally

3. Add the tomato paste, and cherry tomatoes, garlic and continue to cook for 3 minutes.

4. Add broth, tomato sauce, zucchini, red and black beans, oregano, parsley, thyme, crushed red pepper flakes, salt, pepper and parmigiano reggiano rind. Cover, bring to a simmer, reduce heat to low or medium-low to maintain a steady simmer, and allow to simmer for 15 minutes.

5. Add tortellini, Cover and increase heat as needed to regain a simmer, and continue cooking for 10 minutes more, or until tortellini are al dente. Remove from heat and enjoy. 

NOTES:

You can keep this vegetarian by swapping out the beef to cheese tortelini, and the beef stock to vegetable broth. If you don’t have the parmigiano reggiano rind you can omit and top your bowl of soup with grated parmesan before serving. 

Recipe: Homemade Stock/Broth

Homemade Chicken Stock for the soul......and my belly.  I love making a giant pot of stock and add a little into almost every dish I make. Broth is one of those staples that you always want to have on hand in your kitchen. It adds flavor, color, and richness to your cooking. 

Here's a guide for when you can get away with stock, instead of water.

1. Rice and Other Grains (Farro, Barley, Etc.) Use stock to cook your grains.

2. Ragu and Pan Sauces. Add a cup to a pot of tomato sauce or to deglaze pan sauces.  After sautéing chicken breasts in a skillet, deglaze with a splash of broth or stock to loosen the bits on the bottom of the pan. Adding stock gives your sauce a rich deep flavour.

3. Braising pot roast or short ribs in beef stock will make them more flavorful.

4. Soups and Chili 

Homemade Stock/Broth

Prep Time: 15 minutes 
Cook Time: 1 Hour 
Total Time: 1 hour 15 minutes 
Author: Mary Mammoliti | Kitchen Confession 

Ingredients

• 2 tablespoons olive oil

• 1 large red onion, diced

• 2 medium carrots, peeled and sliced into 1/2 inch rounds 

• 2 stalks celery, chopped into 1/2 inch pieces

• 3 cloves garlic, chopped

• 2 cups clean vegetable scraps - optional (I used 1 leek and 1 cup mushroom stems)

• 2 cups cherry tomatoes

• 1 tablespoon tomato paste

• 1 bay leaf

• 1/2 cup fresh parsley, chopped

• 1 sprig fresh thyme (or 1/2 teaspoon dried thyme)

• Kosher salt to taste

• Fresh cracked pepper to taste

• Add the bones of a rotisserie chicken for chicken stock

• 11 - 13 cups cold water

Instructions

1. In a large stock pot, sauté onion, carrots, and celery in olive oil over medium/low heat and stirring often for 3-5 minutes or until onions are translucent. Add additional olive oil as needed If your vegetables begin to stick to the pan.

2. Add garlic, cherry tomatoes, tomato past, vegetable scraps if adding them and sauté for 1 additional minute.

3. Add remaining ingredients, top with cold water and slowly bring to just under the boiling point. Adjust heat accordingly. You do not want to boil the stock, slowly heat the mixture to ensure optimal flavour extraction from the vegetables and simmer for one hour.

4. Add salt and pepper to taste.

5. Remove from heat, cool slightly and strain through a fine mesh strainer, cheesecloth or nut bag. Pour into a mason jar, seal the jar and refrigerate 3 to 4 days or you can freeze it and it will last for several months.

Notes

Add a chopped parsnip, mushrooms or a leek if desired.

Recipe: One Pot Chicken And Rice

Get ready for a flavour explosion! Cajun-inspired Chicken thighs cooked on top of spicy rice and beans, and this all happens in one pot! 

……… Mic Drop

Round white bowl with rice and beans topped with two chicken thighs. A couple chili peppers to the side of the bowl with a fork and spoon.

ONE POT CHICKEN AND RICE

Prep Time: 10 minutes 
Cook Time: 45 minutes 
Total Time: 55 minutes 
Serves: 4
Author: Mary Mammoliti | Kitchen Confession 

INGREDIENTS

MARINADE:

• 1 tsp sea salt

• 1 tsp garlic powder

• 1 1/2 tsp paprika

• 1/2 tsp pepper

• 1/2 tsp dried ground onion

• 1/2 tsp cayenne pepper

• 1/2 tsp oregano

• 1/4 tsp red pepper flakes

• 1 tsp lemon juice

• Drizzle enough olive oil over the spices to make a wet paste

REST OF DISH:

• 2 Tbsp Olive oil

• 1/4 cup diced pancetta

• 4 bone-in skin on chicken thighs

• 1 medium yellow onion diced

• 1 jalapeno pepper seeded and diced

• 2 celery stalks diced

• 1/2 tsp dried oregano

• 1 tsp dried parsley

• pinch of red pepper flakes

• salt and pepper to taste

• 1 tablespoon tomato paste

• 1 can red kidney beans, drained and rinsed

• 1 cup DRY long-grain rice, rinsed

• 2 1/4 cup chicken stock or broth

• Minced fresh parsley for garnish

INSTRUCTIONS

1. Combine all marinade ingredients in a medium sized mixing bowl. Add chicken thighs and turn to coat. Set aside.

2. Preheat oven to 350 degrees F.

3. Add drizzle of olive oil to dutch oven and heat over MED-HIGH heat. Brown dices pancetta, then transfer to a plate. 3 min

4. Add chicken thighs, skin side down, and sear for 2-3 minutes per side, to develop a nice crispy skin.

5. Transfer chicken to plate with the pancetta.

6. Lower heat to MED-LOW and add in chopped onion, jalapeno and celery. Saute for about 2-3 minutes, until softened.

7. Add parsley, oregano, red pepper flakes, tomato paste, salt, pepper and stir.

8. Add rice, red kidney beans and chicken stock, stir to combine, and let simmer for 1 minute.

9. Nestle chicken thighs and pancettta on top of the rice (pour in the juices that are left on the plate as well). Return to a simmer, remove from heat, then cover.

10. Bake at 350 degrees F for 35 minutes (covered).

11. Remove the lid and bake another 10-15 minutes, until liquid is absorbed into the rice.

12. Garnish with chopped fresh parsley and serve!

Recipe: Golden Delicata Squash Soup with Roasted Garlic Chickpeas

Have you heard of the Delicata or Sweet Potato Squash?

It’s much sweeter than the other squash relatives and the taste reminds me of a mix of sweet corn, and pumpkin.

Today, I’m roasting, blending and simmering it up in my T-Fal 4qt Dutch Oven from their Stackables 10pc Set and whipping up this creamy dairy free soup!

Side note, how gorgeous is the sleek glass lid?!?! Prime real estate in my kitchen is finding a vacant shelve and this T-Fal Stackable 10pc Set has just moved in, taking up minimal space making it perfect for small space storage.

Want the recipe? Keep scrolling.

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Golden Delicata Squash Soup with Roasted Garlic Chickpeas

Prep Time: 5 minutes
Cook time: 30 minutes
Total Time: 35 minutes
Serves: 2
Author: Mary Mammoliti / Kitchen Confession

INGREDIENTS

• 1 delicata squash, cut in half and seeds removed

• 1 large can of chickpeas (garbanzo beans), drained, rinsed and dried

• 4 tsp olive oil, divided (plus more to caramelize the onions)

• 1 medium yellow onion, roughly chopped

• 3 cloves garlic, minced

• 1 cup vegetable stock (or chicken stock)

• 1 tbsp garlic powder

• 1 tsp onion powder

• 1/2 tsp cayenne

• Salt and Pepper to taste
  

INSTRUCTIONS

1. Preheat your oven to 400 degrees F.. Cut your delicata squash in half lengthwise and using a spoon scoop out the seeds. Place each half on a baking sheet, and drizzle 2 teaspoons of olive oil over top each fleshy side then sprinkle with salt and pepper. Flip each half cut side down on the baking sheet and roast for 30 minutes or until fork tender.
   

2. Toss your drained, rinsed and using a paper towel pat dry the chickpeas to remove some of the moisture and pour them into a bowl. Add the remaining 2 teaspoons of olive oil, garlic powder, onion powder and cayenne until evenly coated. Spread the coated chickpeas onto another baking sheet and roast at the same time as the squash for 20 minutes., mixing the chickpeas halfway to avoid burning them.
   

3. While everything is roasting in the oven, roughly chop the onion, mince the garlic. Add a generous amount of olive oil to a large skillet and cook the onions on medium to low heat until soft, fragrant and caramelized - about 5-8 minutes. Add your garlic once the onions are done and cook for a few seconds (careful not to burn). Set aside.
   

4. Once your delicata squash is done roasting, let it cool for a few minutes until it’s comfortable to handle and then roughly chop it up. Add your chopped delicata squash, the onions and garlic and the vegetable stock to a heat-safe blender. Blend until creamy and smooth, adding more vegetable stock if needed.
   

5. Pour the blended soup to a large pot if desired and let it simmer and heat on the stove until warmed through. Top with the roasted chickpeas and enjoy!

Rant: The Best Advent Calendars of 2019

The Best Advent Calendars of 2019

I’ve round up some of my favourite advent calendars of 2019.

Keep scrolling to find something for the Foodie, the Beauty, the Fashionista, and the Kiddies! I’ve got a little something for everyone in your life.

THE FOODIE

David’s Tea -

24 Days of Tea

The David’s Tea advent calendar is a tea lover’s dream. Filled with some of their best selling blends, old favourites, sneak peeks of new teas and exclusive offers. Grab your favourite holiday mug and pour, steep, and sip throughout the holidays.

SHOP

Squish 24 Days Of Candy

A delicious sweet gummy treat for every day leading up to the big day, and they have a VEGAN OPTION. Flavours from prosecco, pina colada, vegan matcha, banana orange, rose and this list goes on.

SHOP

Tim Hortons - Limited Edition K-Cup Pods Advent Calendar

Add some Canadiana to the holidays with Tim Hortons and a selection of single serve k-cup bevies to fill your holiday mug with fresh brewed coffee, espresso, steeped tea, and hot chocolate

SHOP

That Boutique-Y Gin Company Advent Calendar

Everyone loves an Advent calendar to help count down the days before Christmas! What better way to enjoy a variety of gins than doing a gin Advent calendar.

SHOP

Purdys - Starry Night

This festive red and teal ribbon box is the new holiday home for festive foiled milk and white chocolate, a dark chocolate Foiled Bell surprise and milk chocolate Mini Salted Caramel. When you are done don’t forget to flip each drawer while you're counting down, to reveal another beautiful surprise at the end.

SHOP

Bonne Maman - Limited Advent Calendar

A limited edition treat of 24 different Bonne Maman exclusive holiday flavours behind each door.

SHOP

Nespresso Advent Calendar

This Nespresso advent calendar includes regular, decaffeinated and flavoured roast. Enjoy a surprise a day with capsules from December 1st to 23rd and a gift on the 24th.

SHOP

Williams Sonoma Peppermint Bark Advent Calendar

Featuring their popular and festive peppermint bark in four festive shapes - 6 Christmas Trees, 6 Santas, 6 toy soldiers, 6 snowmen.

SHOP

Ilchester - Cheese Advent Calendar

Cheese Advent Calendar - need I say more? Sold in-store at Pusateri’s

CONTACT

THE BEAUTY

Saje - 12 Nights of Wellness

Adding some extra zzz’s to our bedtime routine with these Essential Oil Diffuser Blends, Mini Passive Diffuser, Free download to sleep meditation, Eyeshade, Lavender Sachet and a quartz crystal.

SHOP

The Body Shop - Dream Big This Christmas

Body butters, lip balms and sheet masks - OH MY! Hydrate, primp, and shine your way through the holiday’s with this collection of minis.

SHOP

L'Occitane - Signature Advent Calendar

24 doors filled with a mini of the brands bestselling products, like the Shea Butter Hand Cream, and Almond Shower Oil.

SHOP

Charlotte Tilbury - The Magic Moon Advent Calendar

12 full size and travel size makeup and skincare icons, with two dazzling looks built into one show-stopping treasure trove!

SHOP

M.A.C - Stars For Days Advent Calendar

Get party ready this holiday season with this starry number from M.A.C. 24 ways to keep you shine bright throughout the season.

SHOP

Sephora - Frosted Party Advent Calendar

This advent calendar features a combination of beauty, skincare, body, and accessories products; 11 of which are limited-edition beauty surprises.

SHOP

THE FASHIONISTA

H & M - Jewelry Advent Calendar

Add a little sparkle this holiday Thanks to H & M advent calendar. Surprising you with a little something shiny and new.

SHOP

Anthropologie -

12 Days of Volcano Advent Calendar

Showcasing the brand's beloved Volcano scent, this festive offering contains twelve sweet-smelling treats such as candles, scented oils, and room sprays, as well as beauty and bath treasures.

SHOP

12-Pack Advent Calendar Crew Socks

Count down to the winter holidays with this unique advent calendar pack from Denver Hayes. It features 12 pairs of socks in cheerful festive and novelty patterns.

SHOP

THE KIDDIES

LEGO® CITY ADVENT CALENDAR

Give your child a fun way to get into the holiday spirit with the LEGO® City 60235 Advent Calendar playset. It has 24 different buildable presents, one for each day of the season, including a snowmobile, snow fort, curling set, fireplace, rocking chair, telescope and much more. This children’s Advent Calendar includes 7 minifigures and a husky dog figure.

SHOP

Lindt Christmas Advent Calendar

Crayola Christmas Countdown Activity Advent Calendar

Kinder Chocolate Advent Calendar *Peanut Free*

Hot Wheels Advent Calendar Vehicles

24 Day Advent Calendar Frozen 2

Paw Patrol - Advent Calendar

LOL Surprise Chocolate Advent Calendar

Eyecandy Hair Accessory Advent Calendar

THE FUR BABIES

Canadian Made Christmas Dog Advent Calendar

Grain and Gluten Free

Preservative Free

Made in Canada

24 different treat flavours

SHOP

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Luxury Advent Calendar for Dogs

View fullsize

Cat Advent Calendar

HAPPY SHOPPING!

HAPPY HOLIDAYS!

Recipe: Tuscan Chicken White Bean and Kale Soup

This is your Friday Fast and Healthy One Pot Meal idea.

Warning - you’re gong to want to pick up a Rotisserie Chicken on the way home and make this TUSCAN CHICKEN WHITE BEAN AND KALE SOUP right away!

I’ve included a BONUS RECIPE. Keep scrolling to the bottom of this post for my Cheesy Garlic Crostini recipe and try not to drool on your screen on the way down :)

Photo Description: A round bowl of soup surrounded by utensils, a napkin, side dish.

Tuscan Chicken White Bean and Kale Soup

Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes⁣
Serves: 8 ⁣
Author: Mary Mammoliti / Kitchen Confession

INGREDIENTS⁣

1 rotisserie chicken⁣
2 tablespoons olive oil⁣
2 leeks, finely chopped⁣
2 large carrots, finely diced⁣
8 Little Potato Company fingerling potatoes, diced⁣
2 cloves garlic, minced⁣
2 bay leaves⁣
2 (15 ounce)cans white kidney beans, drained and rinsed⁣
1 bag pre cut kale or 2 bunches kale, stems removed and roughly chopped⁣
9-10 cups low-sodium chicken stock⁣
Kosher Salt and Freshly Ground Black Pepper, to taste⁣

INSTRUCTIONS⁣

1. Pull apart the rotisserie into bite size pieces and set aside⁣

2. In a large pot, heat 2 tablespoons olive oil over medium heat. Add leeks, carrots, and potato. Season with kosher salt and cook until vegetables begin to soften, stirring occasionally, approximately 7-10 minutes. Add garlic, bay leaves, beans, and cook for 2-3 minutes. Add kale, and cook until it becomes slightly wilted. Add chicken, chicken stock, season with a little more salt, pepper, and cover with lid.⁣

3. Bring soup to a boil, then reduce heat to a simmer and cook for about 30 minutes. The soup will thicken as the potatoes begin to release their starch into the soup.⁣

   NOTE: This soup tastes even better the next day.⁣

⁣

⁣BONUS RECIPE!

CHEESY GARLIC CROSTINI

INGREDIENTS

1 baguette
¼ cup olive oil
1 teaspoon garlic powder
½ teaspoon onion powder
Gruyere and Asiago Cheese, shredded

INSTRUCTIONS

1. Preheat the oven to 375°F.
   Combine olive oil, garlic powder and onion powder in small bowl. Set aside.

2. Slice baguette crosswise into approximately ¼-inch pieces. Place baguette slices onto lightly greased baking sheet.

3. Brush baguette slices with olive oil mixture. Turn over baguette slices and brush opposite side with olive oil mixture.

4. Bake for 5-7 minutes. Remove from oven and flip baguette slices. Bake for another 5 minutes, top with cheese and broil for 1 minute until the cheese melts but watch it carefully not to burn it. Remove from oven and serve along inside the soup.

Store leftovers in an airtight container.

HOT TIP: If you don’t plan on eating the entire baguette of crostini prepare them and instead of baking them place them in a resealable freezer bag and freeze. 

Recipe: Your Complete Thanksgiving Guide

Thanksgiving dinner menus will help you plan a fabulous meal. Build your menu around your traditional favourites or try a new Thanksgiving recipe, having a plan will make your meal prepping run smoothly. 

Question: Where do I begin?

Create Your Menu

Hosting Thanksgiving means you need a plan, and that means a menu. I want you to start planning now, go through your recipes, do a quick head count of how many people are going to attend. Next, start building a list of dishes you plan to make and then eliminate 1/2 of the list. You don’t need hassle back potatoes and mashed potatoes - pick one.

As the host you will always think you don’t have enough food. I’ve always said I would rather have more than not enough, I don’t want my guests to leave hungry. 

I guarantee your guests will only take a bit of each dish so no need for 2 pounds of peas and mushrooms. 

ONE WEEK Prior To The Event

Gather all your serving dishes; or make a list of all the dishes you need for that day and where to find them in your home. If you are missing something it gives you enough time to borrow or pick it up. You don’t want to be scrambling the day of when you have guests over.

Create your checklist; of tasks to be accomplished prior to your event and input them as events in your calendar.

Grocery Shopping; Create 2 grocery lists: 5 days before the meal buy Turkey (if buying frozen) and non-non-perishables, and 3 days before the meal for perishable items and any last minute things you need.

Question: How long does it take to defrost a Turkey? 

For every 5 pounds the turkey will take 24 hours to defrost in the refrigerator.

Example: A 20 pound frozen turkey will need 4 days of thawing in the refrigerator

Question: When should I buy a fresh Turkey?

If buying fresh, purchase your Turkey the day prior to the event.

TWO DAYS Prior To The Event Date

Prepare as much as you can before the big day.

Make your cranberry sauce and cut veggies. wash trim and halve Brussels sprouts, peel and slice carrots, snap green beans, celery, etc. Make salad dressings and wash and dry lettuce/greens for salad.

ONE DAY Prior To The Event

Peel, wash and cut potatoes into cubes. Soak in cold water, cover and place in the refrigerator over night. This eliminates some of the starch in the potatoes and crisp up nicely in the oven or place them in a slow cooker the day of and make mashed potatoes.

Prep your Turkey (step by step instructions below)

Set your table, take out your serving dishes, prepare your stuffing. You can also make your mashed potatoes and reheat them in the slow cooker/crock pot the day of. If you are roasting veggies you can cook them the night before and heat through just before you are serving the meal.

Question: Can I make dessert in advance?

Bake your pies the night before and refrigerate overnight. On the day of, remove the pie from the refrigerator, place on the counter to bring the pie to room temperature. Place the room temperature pie in the oven on low and heat through while you are enjoying your meal.

• Frozen - ready in an hour, bake while you are having lunch or dinner. hot fresh out of the oven. top with ice cream

• If you prefer homemade. Make the pie dough and roll out into pie plates 1 week before and freeze them.

• A few cheats: Williams Sonoma has pre-made stuffing, add your liquid and it’s done. They also have pecan pie filling in a jar. Buy the ready made small tartlet crust from the grocery store and scoop the filing into each one and bake.

How long does it take to cook a Turkey?

Cooking times can vary

Calculate 13 minutes cooking time per pound would be a good estimate. Let me break it down a bit more, It should take a 14 lb. turkey 2 1/2 to 3 hours to cook.

Question: How do I cook a Turkey?

 Prep your turkey the night before

There is always an ongoing debate “do you wash raw meat” and when preparing your Turkey i’ll leave that up to you. I don’t and this is why; washing the turkey can contaminate your kitchen, the water can spray on your back splash, all over your sink. Cooking the Turkey to the right temperature will kill any bacteria that may be lingering in your turkey - you can’t wash that away.

To brine or not to brine? There are people who stand strongly on both sides of this question. So if you brine your turkey go ahead, but for me I don’t bother with the extra step. I get great tasting and moist turkey without.

Stuffing or no Stuffing? I can take it or leave it, I’m not big on stuffing but I do make it in a separate dish. I find the Turkey cooks faster without the stuffing but the stuffing is not as moist as it would be if it were in the turkey. So for this I say do as you want.

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Recipe: Step By Step Guide to Roasting a Turkey

There are many ways to cook a Turkey and admittedly, I’ve had a few fails until I found this method - yup, life changing! The results? The most tender, mouth watering, golden Roast Turkey you dream of making. I’m sure you have a tried and true recipe, the holy grail of Roast Turkey, and if that’s the case, Bravo! Do you and stick to what works for you. If it ain’t broke, don’t fix - am I right? This post is for the cook who wants to change things up, try something new, or hosting Thanksgiving for the first time.

Alright, enough chatter from me let’s get cooking!

WHAT YOU’LL NEED

• Roasting Pan with Rack

• High heat water proof oven gloves

• Kitchen Twine

• Silicone Pastry Brush

• Thermometer

Happy Thanksgiving! xoxox Mary

PHOTO DESCRIPTION: Fully roasted turkey with roasted potato and citrus garnish on a square white plate, placed on a checkered tea towel on top of a shiplap shite table.

Time To ROAST THE TURKEY!

INGREDIENTS

• 14-16 pound turkey, fresh or thawed

• 1 teaspoon salt (omit if turkey has been brined)

• 1 teaspoon pepper

• 1 lemon, quartered

• 1 medium onion, peeled and quartered

• 1-2 sprigs fresh parsley

• 1-2 sprigs fresh thyme

• 1-2 sprigs fresh rosemary

• 1-2 sprigs fresh sage

• 2-3 tablespoons olive oil or melted butter

PREP THE TURKEY

1. Take your Turkey out of the refrigerator 30-60 minutes before it goes into the oven to bring it to room temperature

2. Remove the giblet bag from the cavity on the neck end.

3. Dry the turkey with paper towel, into the cavity of the turkey add salt, pepper, and using your hand rub it into the cavity. Add the lemon, onion (reserving a quarter), fresh rosemary, thyme, sage, and parsley into the cavity.

4. Overlap skin at cavity opening to cover as much of gap as possible; use toothpicks or small skewers, to hold skin in place. Tie legs together with twine.

5. Insert remaining onion quarter under skin covering neck cavity. Tuck wing tips under turkey body, using them to hold skin over neck cavity in place.

6. Brush the turkey all over with olive oil or melted butter, and a sprinkle of salt

7. Tuck the wing tips under the turkey to prevent from burning, make sure both ends of the turkey are closed. Tie the legs with twine. Tip for the neck cavity, insert a quarter of an onion to keep the moisture in the cavity.

8. Flip turkey over, breast side down, onto the rack in the roasting pan. Brush with olive oil so entire turkey is coated.

ROAST THE TURKEY

1. Place the turkey into a 400 degree F oven (breast side down) for 1 hour, then reduce the temperature to 350 degree F and cook for an additional hour for turkeys 14 pounds or larger (45 minutes for smaller turkeys).

2. After 1 hour remove from the oven and using silicone oven save gloves flip the turkey (breast side up) . If using a digital probe thermometer insert into the thickest part of the thigh. Return turkey to oven and set thermometer to sound at 165 degrees.

3. To avoid over browning you can tent the turkey the last 45 to 30 minutes with aluminum foil. TIP: When using hearing in place of a visual indicator of doneness use the back of a wooden spoon and tap the skin if you hear a crunch you want to tent your turkey if it still has give no need to tent.

4. If you do not have a digital probe thermometer. 30 minutes left on your timer insert an instant read thermometer into the thigh of the turkey and determine the raining cook time by how close the temperature is to 165 - 170 degrees F. Also check thickest part of breast--it should be 160 degrees. If not, return to the oven.

5. Cooking times can vary. 13 minutes cooking time per pound is a good estimate. It should take a 14-16 pound turkey a total of 2-1/2 to 3-1/2 hours to cook. An 18 pound turkey takes closer to 4 hours. These times are ballpark and can vary; that's why using a thermometer is important for determining exactly when the turkey is done.

6. When fully cooked, remove turkey from oven, cover with aluminum foil, and allow to rest undisturbed up to 30 minutes.

Recipe: Creamy Broccoli Cheese Soup

Soup season has arrived and I’m here for all of the delicious bowls of heart warming meals. Every time I hear someone say Broccoli I think of Dana Carvey’s SNL Choppin' Broccoli song. If you haven’t heard it or have no idea what I’m talking about Google it. I promise you won’t be disappointed.

So, naturally I was singing it while making this Cheese and Broccoli Soup! Hey Dana, can you add Soup to the song? It could go something like this “she’s Choppin' Broccoli - AND MAKING SOUP”

Well I’m sure that won’t happen but I can tell you this did happen. Probably one of the creamiest Cheese and Broccoli Soups I’ve ever made and I’m sharing it with you today. Enjoy my friends!

PHOTO DESCRIPTION: A rich yellow soup with shredded cheddar cheese as a garnish on a white plate with a silver spoon laying beside the plate over a white and tan linen place mat.

Creamy Broccoli Cheese Soup

Prep time: 10 minutes
Cook time: 45 minutes
Total time: 55 minutes
AUTHOR: Mary Mammoliti / Kitchen Confession

INGREDIENTS

1 tablespoon + 4 tablespoons unsalted butter, divided
1 medium sweet yellow onion, diced
1 clove garlic, minced
1/4 cup all-purpose flour
2 cups low-sodium vegetable or chicken stock
2 cups fat-free half-and-half (regular half-and-half may be substituted; whole milk or 2% milk will work but soup won’t be as creamy)
3 cups broccoli florets, diced into bite-size pieces + 1 cups stems
2 large carrots, peeled, and sliced into very thin rounds
3/4 teaspoon salt, or to taste
3/4 teaspoon freshly ground black pepper
1/2 teaspoon smoked paprika
1/2 teaspoon dry mustard powder
pinch cayenne pepper, optional
8 ounces grated sharp cheddar cheese, with a small amount reserved for garnishing bowls

NOTE: Do not use pre-grated cheese in ziptop bags because that cheese is resistant to melting and won’t incorporate well. ⁣

DIRECTIONS

1. In a small saucepan, add 1 tablespoon butter, the diced onion, and sauté over medium heat until the onion is soft and translucent, about 3 minutes.

2. Stir in the garlic and cook until fragrant, about 30 seconds. Remove from heat and set the pan aside.

3. In a large stock pot over medium heat add 4 tablespoons butter, flour, and whisk continuously for 3 minutes, or until the mixture has thickened. This is your roux.

4. Slowly whisk the vegetable stock into the roux (flour mixture), add the cream to your pot and whisk to combine.

5. Allow mixture to simmer over low heat for 15 minutes, or until it has reduced and thickened. TIP: Whisk intermittently to keep a creamy constancy.

6. While the mixture is simmering, chop the broccoli and carrots and add the to the soup at the end of your simmering time of 15 minutes and add the onion and garlic you previously set aside to the pot.

7. Add the salt, pepper, paprika, dry mustard powder, and cayenne and stir to combine, and continue to simmer over low heat for 20 to 25 minutes. Stirring occasionally to avoid burning the soup.

8. While your soup simmers, grate the cheese and add most of the cheese at the very end of your cooking time, reserving a small amount for garnishing bowls. Stir the cheese into the soup until melted and incorporated.

9. Transfer soup to bowls, garnish with reserved cheese, and enjoy.

   NOTE: Soup will keep refrigerated in an airtight container for 5 to 7 days.

Recipe: Neiman Marcus Cookie Recipe

I haven’t herd of Neiman Marcus Cookies until I stumbled across a recipe online and boy am I happy I did! Let me start by saying this recipes is not a KC original recipe and I haven’t the slightest idea as to where it originated, but this recipe developer was a genius! 

This cookie is decadent with a crunch factor yet soft and chewy with loads of texture, and the semi sweet chocolate takes the whole experience to the next level of cookie perfection! 

This buttery sweet cookie extravaganza is the perfect Friday Treat. Heck add it to Saturday’s breakfast table, take it to go while running errands. No judgment here. Eat it all day every day. Don’t worry about running out of cookies because this recipe makes 4 dozen cookies! 

Whoot! Whoot! (Cue Marching Band) 

I don’t think I’ve been this excited since I discovered you could sip your coffee through a Tim Tam

Neiman Marcus Cookie Recipe

PREP TIME: 15 minutes

COOK TIME: 10 minutes

TOTAL TIME: 25 minutes

SERVINGS: 4 dozen 

INGREDIENTS

2 cups unsalted butter

2 cups granulated sugar

4 large eggs, beaten

2 teaspoons vanilla extract

4 cups all-purpose flour (spooned and leveled)

2 teaspoons baking powder

2 teaspoons baking soda

1 teaspoon salt

5 cups old-fashioned rolled oats

24 ounces bittersweet chocolate chips (such as Ghirardelli 60% cacao)

8 ounces Hershey's chocolate bars, broken into chunks

3 cups very roughly chopped walnuts, pecans, or a combination

DIRECTIONS

1. In a large bowl, beat together the butter and sugar with an electric mixer until lightened in color and texture, about 3 minutes. Add eggs and vanilla and beat until combined.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Add the dry ingredients to the wet ingredients and stir together with a wooden spoon. Add the oats and stir to combine. Then stir in the chocolate chips, Hershey's bars, and nuts.

3. To bake, preheat the oven to 375°F. Using your hands or a couple of spoons, form the batter into loose, golf-ball-sized mounds. Place two inches apart on ungreased cookie sheets. Bake for six to nine minutes, until tops are just golden and cookies are still soft. On the off chance there are any cookies left once they're cool enough to handle, cool them completely on racks before storing in an airtight container for up to a couple of days.

TIP: To freeze dough balls, place in the freezer on parchment-lined baking sheets until solid, then bag by the dozen, save for up to a month. Add one to two minutes to the cooking time when baking from frozen.

Recipe: Lemony Fresh Orzo Salad

To quote my nieces and nephew “FOMO is real” and I couldn’t agree more. It’s been so grey and rainy here in Toronto that I’m missing the sunshine. Where is it?  I bet it’s at a party! Did I miss the invite? Why hasn’t it been around? GHAAAA! I can’t take this! Let me check @instagram. I’m missing out on something great! Maybe. Umm, probably not. Who knows where it is and what it’s doing I just miss it and decided to stop obsessing. I’m taking matters into my own hands.  Did you know that adding lemon to just about any dish will give you instant sunshine? 

Give this beauty a try and let me know if it brightens up your day.

Lemony Fresh Orzo Salad

TOTAL TIME: 30 MINS
PREP TIME: 15 MINS
COOK TIME: 15 MINS
AUTHOR: Mary Mammoliti / Kitchen Confession

INGREDIENTS:

• 12 ounces uncooked orzo

• 2 large handfuls fresh arugula, chopped

• 1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained

• 1 English cucumber, diced

• 1 cup frozen corn, thawed

• 1 cup roughly-chopped fresh basil leaves

• 1/2 head radicchio, roughly-chopped fresh

Lemony Dressing:

• 2 lemons, juiced

• 1 tablespoon rice wine or white vinegar

• 1/2 tablespoon Dijon mustard

• 1 garlic clove, finely minced

• 1/2 cup olive oil

• 1 teaspoon sea salt and freshly-cracked black pepper, to taste

• optional: 1/2 cup crumbled feta or goat cheese

DIRECTIONS:

1. Cook the pasta in a large stockpot of generously-salted water until al dente, according to package instructions.  Drain pasta then rinse thoroughly in a strainer with cold water until the pasta is chilled.  Transfer to a large mixing bowl.

2. Add all the lemony dressing ingredients to a medium sized bowl and whisk for 1-2 minutes, or until the dressing begins to look creamy. Set aside.

3. Add the remaining ingredients to the mixing bowl. , pour dressing over and toss to combine.  Taste, and season with extra salt and pepper, if needed.

4. Serve immediately.  Or cover and refrigerate for up to 3 days.

NOTE:

If you do not use all the dressing store in a sealed jar in your fridge for up to one week.

Recipe: Quick and Easy Pickled Red Onions

Pickled Red Onion are life changing! Dramatic? Nah. Exaggerating? Nope. It’s just plain old love for the red onion. I can go on and list all the countless uses for the pickled red onion but I’ll keep it to a few.Add them to your salads, top your tuna/mayo sandwich or as a side with rich meats like pulled pork, or smoked meats.

I choose the red onion because of it’s relatively mild flavour along with it’s gorgeous purple/pink colour (so pretty). The vinegar provides the tang and cuts the sharp onion flavour, the sugar adds a nice balance to the salty vinegar brine, and the water tampers the pungent and lingering aftertaste of raw onions. Adding additional flavours is optional like garlic, chili clacked, or herbs. I prefer to keep my pickled onions simple but you do you. Happy Pickling Peeps!

 Quick and Easy Pickled Red Onions

Prep time: 5 mins
Total time: 1 hour 5 mins
Serves: 1 litre jar
Author: Mary Mammoliti / Kitchen Confession | kitchenconfession.com

Ingredients

2 large red onions thinly sliced
1 cup white wine vinegar
2 tbsp sugar
2 tsp kosher salt
2 cups boiling water

Instructions

1. Slice the onions: Start 2 cups of water to boil in a kettle. Peel and thinly slice the onion into approximately 1/4-inch moons (or thinner if you prefer)

2. In a bowl, whisk vinegar and seasonings with 2 cups of boiling water until fully dissolved.

3. Place onion slices into a 1 litre glass mason jar and pour the liquid mixture over until covered. perfectly for this.

4. Let sit for at least 1 hour, but it is best if left in the refrigerator overnight.