Salty Honey Pie

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While this summer was all about yeast, and my love for it will continue to grow (as yeast does so well), I thought that pies might be a fun little project this winter. I mean, what’s more cozy than pie?

This pie… this pie is what the southern classic chess pie wishes it could be. A simple sweet pie is the foundation, but with the addition of a vanilla bean, honey, and a generous sprinkling of flaky sea salt, it’s  just taken to a whole other glorious level.

While I, wretch that I am, cheated and went with a store-bought crust this time, I will absolutely make the crust from scratch next time, as I’m sure that the pie even is more heavenly with tons of buttery, flaky goodness

The recipe, and all of her pie crust technique, can be found on Joy the Baker’s website.

I’m thinking it might even need to replace pumpkin pie on our Thanksgiving table.

 

Meal Plan: November 16-November 22

Every week we make a meal plan for the week ahead. The plan accounts for 5 breakfasts, 4 lunches (plus fruit), 4 snacks, and 5 dinners each for the two of us. Lunches are typically a double batch of whatever the recipe calls for. I make the lunches and do other prep work on Sunday. Nearly all items are purchased from either our local farmers market or Whole Foods. We are living in Cincinnati, OH.

The view from my pantry this morning
The view from my pantry this morning

November 16- November 22

Winter has arrived (it’s snowing as I type), so I’m in full cozy meal mode. The house is slowly coming together and feeling more like home, and I think that all of the cooking I did this weekend helped.

Few things can make a house seem more cozy than homemade waffles and pie.

Josh will be out of town a bit this week, so I did put one less dinner on the plan than usual, and made sure the other dinners would produce a good amount of leftovers for me to eat from while he’s away. Cooking for one just doesn’t always seem worth it.

Total cost: Roughly $101

Average cost per meal per person, with snacks tucked into the mix: $3.60

Breakfast

Lunch

Snack

Dinner

Links I Want to Eat: November 14

Someone has found the warm spots in the new house
Someone has found the warm spots in the new house
  • SPAM + mac and cheese. Need I say more?
  • Blood, Bones, and Butter by Gabrielle Hamilton is one of my favorite food memoirs ever, and here’s a lovely interview with Gabrielle and a recipe for her chicken braised in hard cider.  Her restaurant, Prune, in NYC is excellent, and her new cookbook is going on my Christmas list. I might be a fan
  • We’re huge fans of Chinese food, and now that we no longer have easy access to delivery, this recipe for velvet Chinese chicken with broccoli will need to be made ASAP
  • A salad of shaved brussels sprouts, with meyer lemon and dried cherries, tossed in bacon fat? Sign me up
  • Joy always makes me want to bake, and these pumpkin salted caramel thumbprint cookies are no exception
  • After successfully making focaccia over the summer, I feel confident enough to branch out into other varieties. This sweet and savory version, with apricot jam, onions and fennel sounds weird enough to be delicious
  • Now that Josh has easy access to a kitchen at his new job, we’ve thought about expanding our lunches to occasionally include hot options. We both love the idea of a baked potato bar situation (regular for him, sweet for me), and a topping like this one would be tasty and healthy all week
  • I have mixed feelings about chia seeds, but these raw PB&J bars look delicious enough to intrigue me. We could easily sub in sunflower seed butter
  • Socca is a complete mystery to me, but this recipe for socca topped with zesty collard greens looks good enough that I might track down some chickpea flour to try it out
  • Years ago, I made The Pioneer Woman’s prune cake, and it was delicious. This date cake from Smitten Kitchen looks dangerously similar. Perfect winter dessert? I think so

Chicken and Cabbage Salad With Lime and Mint

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A good salad should have a ton of textures and flavors, and this one fits the bill. We’ve been making this salad for years, and it might have been the one to convince Josh that a salad could indeed be a satisfying meal. That was a big deal.

Huge.

Basically, this is the salad that started our meal plans on the journey to what they’ve become now.

Thank you, salad.

Chicken and Cabbage Salad With Lime and Mint- Serves 4

  • 2 cups of cooked, shredded chicken
  • 1/2 head of red cabbage, shredded
  • 1 head of leafy green lettuce, chopped
  • 1 carrot, sliced into batons
  • 1 small jicama, sliced into batons
  • 1 small cucumber, sliced into batons
  • 1 can of black beans, drained and rinsed
  • Handful of fresh mint, roughly chopped

Dressing

  • Juice of 2 limes
  • 3 Tbsp apple cider vinegar
  • 1/3 c olive oil
  • 1/2 tsp chili powder
  • Salt to taste

Assemble the salad ingredients in a large bowl. In a separate container, mix together the dressing.

Dress the salad right before serving, and toss well.

 

 
 

Meal Plan: November 9-November 15

Every week we make a meal plan for the week ahead. The plan accounts for 5 breakfasts, 4 lunches (plus fruit), 4 snacks, and 5 dinners each for the two of us. Lunches are typically a double batch of whatever the recipe calls for. I make the lunches and do other prep work on Sunday. Nearly all items are purchased from either our local farmers market or Whole Foods. We are living in Cincinnati, OH.

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Exploring the breakfast options in our new town

November 9-November 15

This is our first “normal” week in Cincinnati, whatever that means. We didn’t keep track of our grocery expenses this week because our list included restocking a lot of things that were thrown out in the move. Always a bit sad.

We did manage to swing by the local farmers market to check things out, so hopefully we’ll be able to use it for a lot of our shopping in the future!

Breakfast

Lunch

Snack

Dinner

  • Roasted chicken and vegetables

Roasted Kale, Coconut, and Delicata Squash Bowl

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First post in a new city!

We’re still getting settled into Cincinnati, and I’m still figuring out how to best use a kitchen that’s easily 2-3x bigger than my last, but with about half as much storage (how?!). One thing it does have? A DISHWASHER!

In case you were wondering what that noise was, it was the heavenly choirs singing.

In the midst of unpacking boxes and adjusting to a new life, I’ve been trying to make sure we get our diet back on track after about a week of fast food/takeout. Josh has been able to grab lunch at his new office, but I knew I would need to have healthy options on hand at the house so that I don’t just resort to eating leftover hot wings.

There’s been a recipe going around from Heidi Swanson that I’ve now made in several forms, and it’s always delicious. I’ve come to view it as more of a guideline, since it adjusts easily to number of people eating it or the ingredients you have on hand.

This round, I had a delicata squash that I seeded, sliced thinly, tossed in the sauce and roasted at 375 for about 25 minutes, flipping once. That one squash I managed to stretch into a topping for 3 batches of the kale for myself. Hot squash the first day, cold squash the next two days. Still delicious.

The kale should be made day of, just enough for one meal. One bunch of kale, three days.

This math is all very loose, as are the proportions of the sauce. Taste and tweak.

Spicy Soy Sauce

  • 1 tsp toasted sesame oil
  • 2 Tbsp soy sauce
  • 1/2 tsp sriracha (I, obviously, increased this)
  • 1/4 c olive oil
  • 2 tsp honey
  • 1/3 bunch of kale, torn into bite sized pieces
  • Small handful of coconut flakes

Preheat oven to 350. Line a rimmed cookie sheet with aluminum foil. Combine all of the wet ingredients in a large bowl. Add the kale and coconut flakes and toss to coat. Spread on the cookie sheet. Bake for 12-18 minutes, until it’s charred to your liking.

Top with squash, fried egg, more sriracha… whatever you’d like.

Meal Plan: October 26-Nov 1

View from the Staten Island Ferry
View from the Staten Island Ferry

October 26- November 1

MOVING WEEK! Minimal cooking, minimal mess.

Just trying to figure out what to pack for our two weeks in an empty house until all of our belongings arrive.

Breakfast

  • Oatmeal with cinnamon and raisins

Lunch

Snack

Dinner