Author Archive

Cranberry Cream Pie

Well, hello.

It’s been awhile, to say the least. But I’m still here. I’m cooking and parenting and working and Instagramming all the things. Life is very good and very busy.

Lately I’ve found myself writing blog posts in my head. I’ve wanted to update you all on the things going on in my life. I was interviewed by the PDX Food Stories podcast, and then I was interviewed about being a working mom on the amazing Motherbirth podcast. Oh, and then I was interviewed by Rolling Stone. (My life is really weird sometimes.)

I miss blogging. I really do. I’m just not sure how to do all the things. As much as I’d like to think I’m Superwoman, I’m not. I’m just a regular ole human and something had to give. So, the blog has been sorely neglected.

But, when Missy Maki sent out an email a few weeks ago asking if I would like to be part of the 6th Annual Ultimate Oregon Thanksgiving radio show, how could I say no?! I’ve been on this show every year (with one exception, when the kiddo was a month old and I was in newborn zombie-land), and I certainly wasn’t going to miss this one. It’s extra special because Missy has decided to step away from her radio show – The Simple Kitchen – to focus on her business and her family. (I feel that so hard. Mad props to you for knowing your limits and your priorities, Missy!) This will be one of her last episodes EVER, and I am honored to be a part of it. So be sure to tune in to KPAM860 this Sunday, November 19th from 10AM-12PM, as I’ll be chatting all things Thanksgiving (including this awesome Cranberry Cream Pie) with a great group of bloggers.

When I was thinking about what to make for the show, I got the crazy idea to make a cranberry pie. A few years back, I made this Cranberry Custard Pie from Real Simple and it was very good. It was relatively simple to make and it was a hit with the in-laws. Win, win.

But, I must confess that I suck at making pie crust. I blame it on the fact that my sister is the baker in the family. I make the holiday dinners, she makes the pies. I just don’t have the pie making gene. But that’s ok, because GRAHAM CRACKER CRUSTS are perfectly acceptable and are way less stressful thank baking a pie crust and they taste super duper good. The graham cracker crust is my ultimate holiday hack.

So, I took the Cranberry Custard Pie and I mashed it up with an old recipe of mine for a Strawberry Cream Pie — and voila! This magical recipe for Cranberry Cream Pie was born. It’s really easy to put together. It’s beautiful. It’s delicious. You know you need this on your Thanksgiving table!

Cranberry Cream Pie

Ingredients

Graham Cracker Crust:

1/2 cup almonds
1/2 cup salted butter, melted
1 package graham crackers (or 1.5 cups graham cracker crumbs)
1/4 cup brown sugar
1/2 teaspoon nutmeg

Cream Cheese Filling:

2 (8oz) packages cream cheese, room temperature
1.5 cups powdered sugar
1/4 cup sour cream
2 teaspoons vanilla
The zest of 1 lemon, plus 1 teaspoon lemon juice

Cranberry topping:

3 cups fresh or frozen cranberries
1/2 cup sugar
1 tablespoon grated orange zest, plus 2 tablespoons orange juice
2 sprigs fresh rosemary
Pinch of vanilla bean salt (or regular salt will do)

Instructions

Make the crust:

Preheat oven to 350 degrees F. Lightly grease a 9″ pie pan.
In a food processor, pulse together the graham crackers and almonds, until they are fine crumbs. Pour the crumb mixture into a bowl, and stir in the melted butter, brown sugar, and nutmeg. Mix until the crumb mixture is moistened. Press the mixture evenly into the pie pan. Bake for 12 minutes. Remove from the oven and allow to cool.

Make the Cream Cheese Filling:

Once the crust is cooled, prepare the filling. In a mixing bowl, beat together the cream cheese, powdered sugar, sour cream, lemon juice, and vanilla. Beat for 2-3 minutes, until fluffy. Gently stir in the lemon zest.

Make the Cranberry Topping:

Combine the cranberries, sugar, rosemary springs, orange zest and juice, and salt in a medium pot and cook over medium-high heat, stirring often, until the liquid thickens and some of the cranberries burst, 7 -8 minutes. Transfer to a bowl and chill 30 minutes to 1 hour.

To Assemble Pie:

Gently spread the cream cheese filling over the graham cracker crust. Top with chilled cranberry mixture. Top with a small sprig of rosemary, if desired. Chill pie for 6-8 hours before serving.

http://rosemarried.co/2017/11/14/cranberry-cream-pie/

Warm Butternut Squash Salad with Tahini

This warm butternut squash salad has been in my repertoire for years. Smitten Kitchen originally published the recipe in 2009, and I immediately fell in love with the dish. I’ve been making it ever since.

For whatever reason, this one of those classics that I never seem to tire of. It’s healthy and light, but it’s so unique and full of flavor.Is healthy comfort a thing? If it isn’t, it should be. Because this salad is totally healthy comfort food.(Bonus: my kiddo likes it, too!)

I change and adapt the recipe, depending on my mood, but the base is always the same: butternut squash, chickpeas, and tahini. I deviate from the original recipe in the fact that I sauté the red onion before adding it to the salad (I’m turning into a real Scott Conant about red onion!). I also add chopped pecans for crunch. Lastly, if I’m feeling extra fancy, I add a little crumbled bacon into the mix. I am a firm believer that bacon makes (most) everything better.

If you’ve never made this warm butternut squash salad before, I urge you to give it a try. You can try my version (below) with pecans and sauteed red onion, or you can go with the original. Or, make it your own! I’d be curious to know what other versions of this salad exist. (I’ve also been known to douse mine in Sriracha, but, then again, I douse most things in Sriracha…)

Warm Butternut Squash Salad with Tahini

Ingredients

1 butternut squash + olive oil, salt, pepper for roasing
1 (15oz) can chickpeas, drained and rinsed
1/2 cup chopped pecans
Large handful flat leaf parsley, roughly chopped
1/2 a red onion, diced
For the Tahini dressing
1 medium garlic clove, finely minced
1/4 cup lemon juice
3 tablespoons well-stirred tahini
2 tablespoons water
2 tablespoons olive oil, plus more to taste
1/2 teaspoon nutmeg
Salt & pepper
Optional: crumbled bacon

Instructions

Preheat the oven to 425F.
Peel and de-seed the squash and chop into 1″ cubes. Toss squash with olive oil, salt, pepper, and a dash of nutmeg. Spread evenly onto a baking sheet and bake until soft, about 25 minutes.
Meanwhile, make the tahini dressing.In a small bowl, whisk together the garlic and lemon juice. Add the tahini, and whisk to blend. Add the water and olive oil, and whisk until the mixture is smooth and creamy. Taste, and add salt, pepper, and nutmeg as needed. You may need to add a bit more water.
If desired, sauté the red onion in a bit of olive oil over medium heat until tender, about 3-5 minutes.
In a large bowl, gently toss the cooked squash, chickpeas, red onion, parsley, pecans, and tahini dressing. I suggest serving warm with pita bread and a green salad.

http://rosemarried.co/2017/01/27/warm-butternut-squash-salad-with-tahini/

Brussels Sprouts and Shallot Dip

This Brussels Sprouts and Shallot Dip is one of those recipes I’ve made approximately one million times, but I’ve never gotten around to sharing it here on the blog. It’s one of my go-to party tricks, because it is really stinkin’ tasty (and a bit of a fun twist on the ole spinach artichoke dip). And, in my opinion, there’s no way to go wrong when you’re smothering veggies in lots of cheese.

Anyway, I thought it would be good to finally post this amazing Brussels Sprouts and Shallot Dip recipe, considering I’ll be talking about it (and other awesome things) on The Simple Kitchen with Missy Maki this Sunday morning (on KPAM 860 from 10AM-12PM). I’m teaming up with a whole bunch of awesome Oregon bloggers for the 5th Annual Ultimate Oregon Thanksgiving show. It’s always a ton of fun, with a lot of great recipes and tips for making your holiday delicious and worry-free.

Since I’ll be talking more about the dip on the radio, I’m going to keep this post short and sweet and skip right on to the recipe. But, first, a couple notes/tips!

*Pro tip: buy the pre-shredded Brussels sprouts at Trader Joe’s. Ain’t nobody got time to shred a bunch of tiny cabbages on Turkey Day.

*I adapted this recipe from the Minimalist Baker, and her recipe is awesome. My only changes: I swap mozzarella for sharp white cheddar, and I add just a pinch of nutmeg. It give the dip just the slightest hint of fondue flavor, and I love it. (Confession: while making this particular batch of dip, I accidentally used a new bottle of nutmeg that didn’t have a sifter cap so I dumped a LOT of nutmeg into the dip. I was able to scrape off some of it, and the dip was a bit nutmeg-ier than usual. And you know what? It still tasted delicious.)

*Lastly, I gotta say that I’m sorry for the crappy photos. We’re in the process of moving and my house is a giant disaster and it gets dark at 4:30PM (daylight savings time problems) and I just couldn’t get my act together to get a proper photo of this dip. You’re just gonna have to trust me that this dip is awesome.

And be sure tune in on Sunday morning! Happy (almost) Thanksgiving!

Brussels Sprouts and Shallot Dip

Ingredients

2.5 cups shredded Brussels sprouts
1 large shallot, thinly sliced
2 cloves garlic, minced
6 ounces cream cheese, room temp
1/2 cup sour cream
1 cup grated sharp white cheddar cheese
1/4 cup grated Parmesan cheese
1/4 teaspoon nutmeg
Salt & pepper
Olive oil

Instructions

Preheat oven to 350F. Heat 1 tablespoon of olive oil in a cast iron skillet over medium heat. Add in shallot and garlic, stirring frequently to ensure it does not burn.
Add in Brussels sprouts, salt, pepper, and nutmeg. Stir to combine. Allow to cook, stirring occasionally, until the Brussels are wilted, 3-5 minutes. Remove from heat.
Meanwhile, in a medium bowl, mix together the cream cheese, sour cream, cheddar, and parmesan. Pour Brussels mixture into the cheese and mix until combined.
Pour mixture back into the cast iron skillet. Top with more grated cheese (I used a mix of cheddar and parm) and bake until everything is melted and bubbling, about 15-20 minutes. Finish under the broiler for a golden cheesy crust.
Serve warm with crusty bread, crostini, crackers, or tortilla chips.

http://rosemarried.co/2016/11/16/brusselssproutsandshallotdip/

Anniversary Gift Ideas + A Recipe for a Sparkling Sage Bees Knees Cocktail

What if I told you that this Sparkling Sage Bee’s Knees Cocktail takes 36+ hours to make? You’d probably roll your eyes and move onto the next recipe. Ain’t nobody got time for a cocktail that takes days to make.

But what if I told you that I made my own gin and that’s why this cocktail took two days to make. Would you think think I’m a little less crazy? (And yeah, you read that right. I made gin. And then I took that gin and I made a really lovely cocktail with it!)

Let me explain.

I was recently introduced to Uncommon Goods, a Brooklyn-based online retailer that features beautiful variety of home decor and artisan goods. Their products are beautiful, and I am a big fan of the way they do business. Uncommon Goods seeks to support independent artist, to support artistic endeavors that are sustainable, and they are dedicated to paying fair wages. (The lowest paid seasonal worker at their NY factory makes 50% above minimum wage, which is awesome.)

So when Uncommon Goods approached me and asked if I’d like to collaborate on a post, I didn’t think twice. This partnership just made sense.

Since the site is expansive, we decided to hone in on Uncommon Good’s anniversary collection. I was drawn to these gifts, mostly because there’s a little something for everyone. They have amazing gifts for couples, as well as curated gifts geared towards him or her. (If only I had discovered Uncommon Goods in time for our anniversary this year! Oh well, there’s always next year!)

Of all the unique gifts on the site, it was the Homemade Gin Kit that really caught my eye. My husband and I love to make cocktails together, and we’ve never tried our hand at making gin. I thought it would be a great gift, and something we could enjoy together.

And, of course, if you’re going to make your own gin, you best be prepared to make delicious gin cocktails. And you better have some snazzy glassware to go with it. While there are lots of gorgeous glassware options on Uncommon Goods, I chose these Wood and Ceramic Tumblers by David Rasmussen. They’re just so simple and stylish and lovely. (Bonus: I knew my husband would like them, too. And I was right.)

With their powers combined, the gin kit and the tumblers are the perfect gift for the cocktail enthusiast in your life. (If you’re looking for an anniversary gift for your mixology-minded partner, look no further!)

That said, when the package arrived, I started making gin immediately. The kit contains everything you need to make gin – 2 clear glass bottles, a metal funnel, a mesh strainer, juniper berries, and a secret botanical blend. You just gotta add vodka. I let the vodka steep with the juniper berries for over 24 hours, and then added the botanicals for an additional 18 hours. The gin took on the hue of the herbs juniper berries, but I didn’t mind the color because it tasted so darn good. It was incredibly herbaceous and flavorful, and unlike any other gin I’ve ever tasted.

Since the gin turned out so well, I knew I needed to create an extra special cocktail that really complimented the herbal notes of the homemade gin. I did a little research and eventually settled on a variation of the Bee’s Knees cocktail, which is typically gin, honey, and lemon. I used these three elements and then added in fresh sage and sparkling wine. Let me tell you, these cocktails were real good.

So, without further adieu, I shall post the recipe for this lovely Sparkling Sage Bee’s Knees Cocktail. Because, you need it in your life. (And if you’re looking for an anniversary gift for the special someone in your life, I urge you to check out Uncommon Goods. Heck, you can even steal my idea and get the gin kit and the wood and ceramic tumblers. I wouldn’t blame you one bit. It’s an awesome gift!)

Sparkling Sage Bee’s Knees Cocktail

Ingredients

1.5 ounces gin
Juice of 1/2 a lemon, plus a 1″ strip of lemon peel
2 tablespoons honey simple syrup
3-5 sage leaves
Float of sparkling wine

Instructions

To make the honey simple syrup, boil equal parts honey and water in a small saucepan until honey dissolves. Stir, remove from heat, and allow to cool.
To make the cocktail, combine gin, lemon juice, lemon peel, honey syrup, and sage leaves in a cocktail shaker. Muddle ingredients together for 30-60 seconds. Add ice to the shaker and vigorously shake until chilled, about 10 seconds.
Pour cocktail into glass, and top with sparkling wine. Garnish with a fresh sage leaf.

http://rosemarried.co/2016/10/03/sparkling-sage-bees-knees-cocktail/

Disclaimer: I received a free products from Uncommon Goods in exchange for writing a review on the blog. All opinions are my own.

Green Beans with Pistachios and Preserved Lemon

Hello, friends!

July was one of the crazier months of my entire life, but I made it through. I pulled off two large events (planned a grand opening party for the new 365 by Whole Foods Market and catered the Juliet Zulu retreat). We trekked to Seattle for my cousin’s wedding (and Margot’s flower girl debut!). I went to NYC with Bunk Sandwiches.

I am proud of all that I accomplished in July, and I plan to sleep for all of August. (Who am I kidding?! I have a toddler. No sleep for me!) In all seriousness, my plan for August is to lay low and enjoy time with my family. I want to snuggle with my kid and watch a lot of Olympics and eat long and leisurely dinners in our backyard.

So, I’m doing just that. Cooking and snuggling and Olympics-ing. Tonight, I made fresh tomato pasta sauce (check my Instagram for the recipe) and watched gymnastics with my daughter. She’ll be two in October and doesn’t exactly get what’s going on, but she exclaims happily, “Watch ‘nastics! Do flips! Oh my goooooodness!”

So, yeah, I’m feeling pretty great about life.

Since I now have the time and energy, I’ve been cooking up a storm the past week. I bought all the things at the Beaverton Farmers Market on Saturday (corn! heirloom tomatoes! green beens! a flat of mixed berries! peaches!) and I’ve been having a blast in the kitchen.

Of all the things I’ve made recently, these green beans with pistachios and preserved lemons might be my favorite. First off, these green beans take 15 minutes (tops!) to make. The only tedious thing about this recipe is shelling the pistachios. (Pro tip: it’s a little more expensive, but you can buy shelled pistachio meats!)

I got the idea for this dish from the magnificent Yotam Ottolenghi. He posted a very similar dish on his Instagram last week, and I thought it sounded like green bean perfection. I’m not sure if he has this recipe in any of his cookbooks, or if it was just a random dish that he made a posted. Whatever the case, it sounded simple enough and so I set about making my own rendition.

So, here it is. At long last, a recipe! And a good one, at that!

Green Beans with Pistachios and Preserved Lemon

Serving Size: 4 as a side

Ingredients

2 cups fresh green beans, trimmed
1 large clove garlic, peeled and minced
1/2 cup chopped pistachios
1.5 tablespoons minced preserved lemons
2 teaspoons minced fresh oregano
Olive oil
Salt & freshly ground black pepper

Instructions

Bring a pot of water to a boil. Blanch green beans in boiling water for 3-5 minutes, until tender. Drain and rinse with cold water.
Toss green beans with olive oil, to coat. Then toss with the minced garlic, preserved lemons, oregano, and half of the chopped pistachios. Season with salt and pepper, to taste. When ready to serve, sprinkle the remaining pistachios over the top of the dish.

http://rosemarried.co/2016/08/07/green-beans-with-pistachios-and-preserved-lemon/

Father’s Day Giveaway with Parcel

Hello, friends!

It’s good to be back. You may have noticed that I took a little break from the blog, but I’m been writing and recipe testing and I’m ready to jump back in. I’ve missed blogging and I have a lot of fun posts planned for this summer.

That said, what better way to jump back into the blog than with a giveaway?!

I’ve partnered with the wonderful folks at Parcel to give away a beautifully curated Father’s Day gift set, ‘The Northest Gentleman’!

“The Northwest Gentleman is a handsome selection of our favorite local artisan products and is perfect for spoiling Dad on Father’s Day. This collection includes the following: Breakside Brewery Wanderlust IPA, one steel pint glass, Olympia Provisions Salami, Spicy Seasoning by Jacobsen Salt Co., Krista’s Baking Company + Mustard and Co. Soft Pretzel Mix and mustard set, Scout notebook, Woodland Bitters from Portland Bitters Project and an airplant. The Northwest Gentleman comes packaged in our signature keepsake box with a customized gift tag, handcrafted in Oregon with Forest Stewardship Council certified wood.” – Parcel

Parcel is a Portland based company that makes gorgeous gift boxes, featuring locally made products. Be sure to check out their full line of curated boxes, they’ve got something for everyone.

OK! Onto the giveaway! It’s pretty darn easy.

There are two ways to enter! (1) Comment below and let us know who you’d like to give the Northwest Gentleman box to (2) Be sure to follow @rosemarried and @parcelpdx on Instagram, and follow the instructions on Rosemarried’s Instagram for an additional entry! Giveaway closes on Tuesday, June 14th at 11am. Winner will be announced on Tuesday afternoon! Good luck!

UPDATE: The giveaway is now closed, and a winner has been selected at random. Congrats to Jess Rials. Stay tuned for more posts (and giveaways) in the coming weeks!

Butternut Squash and Turkey Chili

I’ve been trying to figure out how to actually write out the recipe for this butternut squash chili with turkey and poblanos. It’s been years since I’ve even glanced at a chili recipe. It’s just one of those things that I make up as I go. I don’t measure anything, I just throw some stuff in a pot (meat, onions, tomatoes, chili powder, beans, etc) and let it simmer a good long while, and eventually it turns out just right.

So, then, just throw some turkey and butternut squash into a pot with some canned tomatoes and kidney beans and it’ll magically come together! That’s it! No recipe required!

I kid, I kid. It’s not quite that simple (but it is really darn simple).

I am not against following a good chili recipe. In fact, I already have two different chili recipes up on this here blog: a Vegan Black Bean Chili and a Beef Chili with Garden Vegetables. They are both equally delicious (and so easy!), but I think this butternut squash and turkey chili takes the cake. I can say without any hesitation that this is my new favorite chili.

For reals, though, it’s hard to screw up this butternut squash chili. The real key to this recipe is time. Just let the pot of chili simmer away on the stovetop for as long as you are able (1-3 hours). The longer it cooks, the better it gets. The butternut squash starts to break down and become a part of the chili base and it is really freaking delicious. (I’ve not yet attempted to make this butternut squash chili in the slow cooker, but I imagine that the results would be stellar.)

And that, my friends, is all I have to say on the matter. Go forth and make chili!

Butternut Squash and Turkey Chili

Serving Size: 4-6

Ingredients

1 lb ground turkey
1 small butternut squash
1 white/yellow onion, diced
1 carrot, peeled and diced
1 celery stalk, diced
1-2 poblano peppers, seeded and roughly chopped
1 (28oz) can fire roasted tomatoes
1 (15oz) can of kidney beans
2 tbs chili powder
1 tbs cumin
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
salt & pepper, to taste

Instructions

In a large pot, heat 1 tablespoon of olive oil over med-high head. Add onion, carrot, poblano, and celery and cook until tender, about 3 minutes. Add in ground turkey. Stir to combine, and cook over medium-high turkey until browned (5-8 minutes).
While turkey is cooking, peel and seed the butternut squash with a large sharp knife. Cut into 1″ cubes.
Once turkey is cooked through, add in spices, canned tomatoes, kidney beans, and butternut squash. Add water, just to cover the meat/veggies. (Note: I like my chili very thick and without much liquid. I usually add in about 1 cup of water, just to ensure there’s enough cooking liquid and so the meat doesn’t dry out). Bring to a boil, then reduce the heat to low.
Allow the chili to simmer on low heat for at least an hour, stirring occasionally. After an hour, taste and adjust seasonings if necessary. Once the squash is fork tender, I like to take a potato masher to the pot, just to break up the squash a bit and infused it into the chili.
Serve chili warm with a myriad of garnishes: cornbread, cilantro, sour cream, cheese, green onions, etc.

http://rosemarried.co/2016/02/11/butternut-squash-chili/