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Tag Archives: thanksgiving

Wild Kale Salad

07 Friday Nov 2014

Posted by Nicole Small in Autumn/Fall, gluten free, healthy recipe, Holidays, recipe, salad, salad dressing, Thanksgiving, vegetarian/vegan

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autumn, food blog, food blogger, gluten free, healthy, healthy recipe, holidays, recipe, thanksgiving, thanksgiving recipe, vegetable, vegetarian

A wildly delicious kale and grain salad that has it all: sweet, refreshing and satisfying. 

Wild Kale Salad Recipe - Autumn Salad Recipe | via Tsiporah BlogI love Fall-inspired salads, like my Perfect Autumn Salad. This salad is also Autumnal, and it has my heart – it is wildly delicious.

Click here to see the full recipe on Nourishing Wild.

I ate this salad for lunch and dinner one day, then made a second, larger batch and ate it for days on end and I am still in love with it. You have to try it. It’s great for lunch but it would also make a beautiful Thanksgiving salad to compliment your holiday meal.

Wild Kale Salad - Wildly Delicious Salad for every occasion

This salad has everything; it is satisfying and filling because it features black forbidden rice as the grain. It has a refreshing and slightly sweet dressing that is complimented by plump black grapes and tangy dried cranberries. And the finishing touches – crunchy toasted almonds, salty feta, and vibrant fresh basil – add just the kick the salad needs to take it from yum to obsession-worthy. I’ll be making this all season long…

Click here to get the full recipe on my new blog! 

Wild Kale Salad Recipe for Thanksgiving

Although this salad is perfect on its own, it would be lovely topped with grilled salmon or chicken. Enjoy!

Nourishing Wild is my new blog filled with amazing recipes and wellness tips. Check it out! 

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Russian Pelmeni

26 Thursday Dec 2013

Posted by Nicole Small in Beef, entree, recipe

≈ 1 Comment

Tags

Authentic, cooking, cultural, fall, food, healthy recipe, holiday recipe, Pelmeni, recipe, Russian, thanksgiving

The past few days have been rainy and cold, which left me longing for warm, hearty homemade meals. I’m writing this bundled up in my blankets with a very happy belly, a cup of tea and gratitude for the heater which we finally figured out how to use. As you may have read in my last post, I’m currently living abroad. I share a tiny apartment with my wonderful roommate Noam in the heart of Tel Aviv. It has been hard to adapt to minimalistic living, and please forgive the poor lighting in my photos. I feel confident enough to say that I have mastered the art of toaster oven cooking! I’ve used our little toaster to make homemade pizza, roasted chicken, baked meatballs as well as mini pumpkin pies for Thanksgiving. How to Make Russian Pelmeni Our program is mainly composed of other Americans, but I have also made some friends from all around the world. Our Friendsgivukkah (Thanksgiving) table was filled with dishes from America and abroad. We had American sweet potato casserole (without marshmallows), latkes instead of traditional mashed potatoes, traditional roasted turkey and gravy, avocado salad, and Russian Pelmeni. We were all so enchanted by the Pelmeni, which was prepared by my friend Roman and his girlfriend, that the last few were lovingly fought over. For dessert we had mini pumpkin and pecan pies with freshly whipped cream and sliced strawberries – strawberries are a winter fruit here in Israel!

After dinner (or maybe in the middle of indulging in my 2nd helping of Pelmeni), I asked Roman if he would teach me how to make them. He said he would if I taught him how to make pies in exchange, which of course I agreed to!

Pelmeni are small round dumplings that resemble Italian tortellini. They are typically filled with meat, and their exact history is questionable. They are thought to have been brought to Siberia by the Chinese, and then evolved and spread throughout the region. Depending on where you are eating Pelmeni, the recipe and accompanied sauce can vary from sour cream or butter to soy sauce. Handmade Pelmeni Recipe // Tsiporah Blog Pelmeni is not a quick weeknight meal. It involves (easy) handmade dough, but the most time consuming step lies in gently folding each pelmeni by hand. It took us about a half an hour to 45 minutes to fold enough pelmeni to serve 5 of us, and it was well worth it. The resulting delicate and delicious dumplings were warm and so satisfying on a cold winter’s night. We served ours with a dollop or two of sour cream and a sprinkle of pepper, but we also discovered that it pairs well with a sweet soy BBQ sauce. This shouldn’t be surprising, given Pelmeni’s origins. We had a fun little dinner party with holiday music in the background, the pitter-patter of rain on the windows, and small glasses of Becherovka to accompany our Pelmeni feast. Here is the method and recipe that we used, which I’ll refine once I make it again on my own. This is because we didn’t make the dough with exact measurements.

Homemade Pelmeni

Ingredients

1/2 kilo of ground beef
1/2 kilo of ground turkey, chicken or pork (Pork is traditionally used)
1 onion, chopped very small
3 tsp salt
3 tsp pepper
4+ cups flour
4 eggs
Water and extra flour (you will need at least 1 cup extra flour plus flour to roll out the dough)
2 sprigs rosemary
Sour cream, to serve

Directions

Combine meats in a large mixing bowl. Finely chop the onion and add it to the meat with the salt and pepper, stir to combine. Set the meat aside and start on the dough.

For the dough: We made the dough in 2 batches which was easier than making a giant batch, and the dough stayed very fresh and soft.
In a large mixing bowl combine 2 cups of flour and 2 eggs and whisk together with a fork until it forms a shaggy mess of dough. Then slowly add in enough water, mixing the whole time, to form a wet and sticky dough. From there sprinkle in flour 2-3 tbsp at a time, mixing all the while, until you have a soft ball of dough that is not sticky. Split the dough in to three sections (they don’t have to be even).

Flour your work surface and roll out one section of dough until it is about 1/4 inch thick. Using a standard shot glass, cut out rounds of dough (about 1.5 inches across). Flatten the dough a bit in your hand to make it thinner and larger, and then place about 1 tsp of meat in the center of the disc of dough. Fold the circle of dough in half to make a half-circle shaped dumpling. Then, take the two corners and press them together to form the traditional round pelmeni.

Set the prepared pelmenis on a plate. As you fill up the plates, place them in the freezer and grab a new plate. This recipe made about 4 dinner plates of pelmeni. When you run out of your first batch of dough, make the 2nd half and continue until all of the meat is gone.

Making Pelmeni Family Dinner // Tsiporah Blog

A team effort

Once all of your pelmeni are prepared, fill a large pot with water as if you were going to boil pasta. Add the rosemary sprigs and about 1 tbsp of salt to the water and bring it to a boil. Add 1/2 of the pelmeni and cover. Bring to a soft boil until the dough is cooked through. Fish the cooked pelmeni out of the water with a slotted spoon and set aside in a large bowl. Using the same water, repeat with the other half of the prepared pelmeni.

Learn how to make Pelmeni via Tsiporah Blog

Roman, our Pelmeni teacher

Serve with a dollop of sour cream and fresh pepper. Enjoy! Russian Pelmeni served with Sour Cream // Tsiporah Blog

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Apple Pie Bars

08 Friday Nov 2013

Posted by Nicole Small in Autumn/Fall, dessert, dessert recipe, Holidays, sweets, Thanksgiving, vegetarian/vegan

≈ 1 Comment

Tags

apple, apple pie, dairy free, dessert, dessert recipe, food, food blog, food blogger, gluten free, holidays, pie, recipe, recipe blog, recipe blogger, sweets, thanksgiving, thanksgiving recipe

Apple Pie is one of the most traditional Autumn and Thanksgiving dessert recipes, alongside Pumpkin Pie and Derby Pie (at least in our house!). The combination of apples with warming spices, a buttery crumble topping and flakey pie crust to hold it all together is just dreamy with these upcoming chilly Autumn days. My suggestion? Cozy up on a Saturday afternoon, bake a batch of these and enjoy them alongside a warm mug of chai tea or coffee with cardamom.

Apple Pie Bars Recipe for Thanksgiving  via Tsiporah Blog

Pies in bar form are brilliant, truly. They are easy to eat, they’re great for on-the-go (think bringing lunch to work, or packing a special treat in your kid’s lunch boxes, or a snack while running out the door…), and they re-heat beautifully. After I made my Derby Pie Bars last year I fell in love with the idea and proceeded to create these Apple Pie Bars.

Autumn Apples

These have all of the flavors of traditional apple pie, yet they are more convenient and easier to eat. They would be a great addition to your Thanksgiving dessert table (dessert deserves its own table, obviously). They would also be nice to bring to a party during the holidays, or as a sweet housewarming gift.

Apple Pie Bars

Ingredients

Crust
Whip up a half batch of my favorite cobbler/pie crust recipe

Filling
5 cups apples, peeled and chopped
2 tsp cinnamon
1 tsp pumpkin pie spice
1/4 cup brown sugar
1 tbsp maple syrup
3 tbsp melted butter

Crumble Topping
1 1/2 cups flour
1/3 cups oatmeal
2/3 cups brown sugar
6 tbsp butter
2 tsp cinnamon

Butter, for the pan

Apple Pie Bars for Autumn via Tsiporah Blog

Directions

Prepare crust as directed and refrigerate for 30 minutes to an hour.

Preheat your oven to 350 degrees F. Peel and chop 5 cups of apples, which is about 6 large apples. Place the chopped apples in a bowl and combine with cinnamon, pumpkin pie spice, brown sugar and maple syrup.

In a large skillet with tall sides, melt 3 tbsp butter. Pour the apple mixture in and sauté over low heat just until the apples begin to soften slightly (not more than 10 minutes).

Apple Pie Bars recipe for Thanksgiving Dessert - via Tsiporah Blog

This is obviously not a big enough skillet, which I realized after I took this picture and then I switched pans

While the apples are cooking, combine all ingredients for the crumble topping in a food processor and pulse just to combine. Butter a square or rectangular pan. I used a nice, deep square pan but you can even use a brownie pan.

Roll out the dough and place it in the bottom of the pan, with the sides folded over the edges of the pan.

Tip: The easiest way to do this, which my great grandmother taught me, is to loosely roll the dough onto your rolling pin, hover your rolling pin above your pie pan, and gently unroll the rough so that it falls softly on top of the pan. From there you can gently maneuver and press it down into the bottom.

Apple Pie Bars for Thanksgiving

Pie crust recipe via Tsiporah Blog - how to get pie crust into your pan

Once the apples are done, pour them straight from the skillet into the prepared pan. Press the apples down with a rubber spatula to flatten them and then top with the crumble mix. Trim any extra crust around the edges, or fold it down to create a little bit of a rim around the apple pie bars.

Apple Pie Bars Recipe - Thanksgiving Dessert

Apple pie crumble topping

Bake at 350 degrees for 30-45 minutes, or until the crust and crumble topping are both golden brown. If the crumble begins to brown too quickly, loosely cover the pan with foil.

Baked Apple Pie Bars

Once they are done, let them cool for about 10 minutes before digging in. You can top these with vanilla bean ice cream, or enjoy them as is!

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Vanilla Bean Cookies

23 Wednesday Oct 2013

Posted by Nicole Small in Autumn/Fall, dessert, dessert recipe, sweet, Thanksgiving, vegetarian/vegan

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Tags

baked, dessert, dessert recipe, fall, food, food blog, holiday recipe, holidays, recipe, recipe blog, sweets, thanksgiving, thanksgiving recipe, vegetarian

These cookies are really delicious; they are buttery, flakey and packed with a burst of real vanilla. The first time I made them was for Thanksgiving in 2007 with my Aunt Susan. It was my first experience with a Sunset Magazine recipe, and I now know that Sunset never steers you wrong. She had the Sunset Thanksgiving Edition of that year, so that was the first year that I really began to turn to Sunset for holiday recipe inspiration, and thus my love for Sunset Magazine began. The most recent time that I visited her house, I found this goldmine:

I love Sunset Magazine

If you live in the west you really should check out this magazine. It is packed with amazing recipes, travel tips, day trip and weekend getaway destinations in the west, gardening advice and information about unique plants, and more. Sunset Magazine has been around for a long time, I even found some interesting editions from the 1930’s in an antique store! It is a really great magazine and I can’t wait to catch up on 6 months of it when I get home.

These buttery vanilla bean cookies were so decadent and easy that I have continued to make them almost every Autumn afterwards. It’s funny how a recipe can remind you of a season, but these cookies really could be made any time of year. You could simply substitute another shaped cookie cutter instead of the Fall leaf ones. In addition, these are egg free cookies, so they would be great for someone with an egg allergy.

Thanksgiving Vanilla Bean Cookie Recipe via Tsiporah Blog

I hope you’ll add these cookies to your Thanksgiving recipe repertoire, or at least save them for the winter holidays. They would be perfect with a warm mug of french press coffee or apple cider after dinner!

Buttery Vanilla Bean Cookies

Original recipe from Sunset Magazine Nov. 2007

Ingredients

1 cup of butter at room temperature, plus 1 tbsp
3/4 cup white sugar
1 vanilla bean
1/2 tsp baking powder
1/4 tsp salt
2 1/4 cups flour
Regular or coarse sugar crystals to top, or cinnamon sugar

Special Equipment

Mini Autumn leaf cookie cutters (this links to my favorite ones)

Directions

Preheat your oven to 325 degrees. Split the vanilla bean pod in half and use the back of a knife to scrape out the vanilla beans on the inside. Use a mixer on medium to cream together the butter, sugar and vanilla. In a separate bowl, mix together the dry ingredients. Slowly incorporate the dry ingredient mixture into the butter and sugar and then mix on medium speed until the dough forms a ball.

Butter 2 cookie sheets and set aside. Split the dough into two balls and roll out until the dough is 1/8 inch thick. Using the assorted cookie cutters, cut cookies and place on the baking sheet. Use the back of a knife or a toothpick to lightly press lines into the leaf cookies. Sprinkle each cookie with sugar and bake until the edges just begin to become golden brown, about 10-14 minutes, rotating each pan halfway through the cook time.

Let the cookies cool before transferring them to a decorative plate. Enjoy, and Happy Thanksgiving/Holidays!

Vanilla Bean Butter Cookies for Thanksgiving | #Recipe via Tsiporah Blog

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