Creamy, Dreamy Miso Mashed Potatoes

Well, we have officially lived in our house for just 2 weeks short of a year. Yes, we still have boxes to unpack. Don't judge me. I tried to make a dent in what is left this afternoon by sorting through stacks of boxes that were hidden away in the garage. A lot of them have been unopened for nearly a decade. They have just been moved from place to place to place without a second thought. Today, I found some treasures that took me on an unexpectedly emotional journey down memory lane. One discovery in particular made me feel especially nostalgic. My mom made a couple of keepsake boxes from two musicals I did in high school. My old costumes were inside, along with programs and posters signed by fellow cast members. It was fun to remember being Audrey in Little Shop of Horrors and singing By My Side in Godspell. Those memories don't surface often enough.

Speaking of memories and nostalgia and all that...can we talk about mashed potatoes? I have deliciously fond memories of mashed potatoes from Thanksgiving as a kid. My mom makes THE BEST mashed potatoes on the planet. True story. As a result, every time I make them now that I'm all grown up, I have her potatoes in mind. They are never exactly the same as mom's, but #lifegoals, right?

These creamy, dreamy miso mashed potatoes come in at a close second place to mom's. No, she doesn't use miso. I guess you could call that my "signature" in this case. They are creamy, rich, and so darned easy you won't even believe it. And before you go to the store to buy an entire container of white miso, check the dark corners of your fridge for that container you bought 6 months ago for that one recipe. I know there are a few of you out there with miso just waiting to be used in something as crowd-pleasing as mashed potatoes!

I used red potatoes with the skins on, but you are more than welcome to peel those babies if you prefer. I also used crispy onions (because, hello, I can't get enough!) but you could just as easily toast some panko bread crumbs and salt in a little butter and sprinkle those over the top instead! I also added a little bit of shichimi togarashi, but if you don't have any, just add some extra black pepper. Looking for a little green color? Toss some chives on top! This is one of those side dishes that will leave your guests wanting more and wondering what it was that made your potatoes so amazing! 

You're welcome. :)

Creamy, Dreamy Miso Mashed Potatoes

Makes 6-8 servings

• 2 lbs red potatoes, scrubbed and halved or quartered
• 4 tablespoons unsalted butter
• 2 tablespoons white miso paste
• 1/2 cup sour cream
• 1/4 cup milk (plus more to adjust texture if necessary)
• salt and black pepper to taste
• 1 teaspoon shichimi togarashi plus extra to sprinkle over the top (optional)
• 1/3 cup crispy onions

1. Place the potatoes in a large pot and cover completely with cold water.
2. Bring the water to a gentle boil. Reduce the heat to maintain a gentle boil and cook until potatoes are fork tender. Drain and set aside. Return the pot to the stove over medium low heat.
3. Melt the butter with miso paste in the bottom of the pot, stirring constantly with a whisk until the butter and miso are smooth and fully incorporated. Turn off the heat.
4. Add the sour cream to the pot and stir to combine. Add the potatoes and milk to the pot.
5. Use a potato masher to combine all the ingredients until as smooth (or lumpy) as you prefer. Add a touch more milk if needed.
6. Season with salt and pepper. Add the shichimi and stir to combine.
7. Transfer to a serving bowl, top with the onions, and serve!

Cinnamon Rubbed Roasted Turkey Breast

This has been one of those months that has been fast and slow at the same time. I feel a little bit like November has been here forever but when I write down the date I'm not sure how it got away from me so quickly. The leaves on our trees here are almost completely gone and we have gotten used to the annoying clanging of our old furnace, like we do every year, as it revs up, runs for a while and then turns off with a loud bang in our tiny house. Some of our neighbors have begun hanging their Christmas lights already. This is something I'm not used to seeing before Thanksgiving, but the holiday is so late in the month this year that I guess people just couldn't wait. That's OK with me since this time of year gets so brown and dull around Denver. The mountains are gorgeous, of course, but we need all the help we can get down here to make things look festive. I may not have all my holiday decorations hanging, but at least my house smells like the season. After making this cinnamon rubbed roasted turkey breast, it really felt like the holiday season around here.

I've never been in charge of making the turkey for Thanksgiving. My dad took care of that as a kid and my husband typically tackles that challenge for us now. But this year, since we are spending the holiday as just our family of three in Crested Butte, I decided it was time to at least try my hand at roasting a turkey breast.

Here's the truth: it's easy. So very, very easy.

I took inspiration from one of my favorite Greek dishes, chicken stewed in cinnamon, garlic and white wine, for this cinnamon rub. I love how the cinnamon adds a touch of unique flavor without compromising the flavor of the turkey itself. Plus, it makes the house smell incredible. There's a little mingling of dessert-type of scents from the cinnamon with the savory smell of that crispy turkey skin everyone runs to taste before the turkey makes it to the dinner table.

After reading several recipes, I also learned that putting some water in the bottom of the roasting pan not only prevents smoking during cooking, it also helps keep a good amount of moisture in the meat. And one last, very important tip that we follow with a whole turkey as well as with this turkey breast recipe: start cooking the bird at a very high temperature for about 10-15 minutes before reducing the heat and letting the bird roast. This helps crisp the skin in the beginning without burning it later on.

So, what are you all doing with your turkeys for Thanksgiving this year? If you're cooking an entire bird, you can still use this cinnamon rub- just triple my recipe to make sure you can cover the whole thing.

Happy Thanksgiving, my friends! I'm so thankful for those of you that come back here time and time again to read my ramblings, make my food, and support me in this crazy food blogging life. Love and blessings to you all!

Cinnamon Rubbed Roasted Turkey Breast

Makes 6 servings

prep time: 10 minutes

cooking time: 45-55 minutes

total time: 55-65 minutes

• One 3-4 pound turkey breast
• 1 tablespoon canola oil
• 2 teaspoons cinnamon
• 1 1/2 teaspoons kosher salt
• 1 teaspoon black pepper

Preheat the oven to 450 degrees Fahrenheit.

Pat the turkey breast dry with paper towels and spray a roasting pan with non-stick cooking spray. Pour 1 cup of water into the roasting pan.

Rub the turkey with the canola oil. Combine the cinnamon, kosher salt and black pepper in a small bowl. Rub the spice mixture all over the skin side of the turkey breast and place, skin side up, in the roasting pan.

Roast the turkey for 10 minutes and reduce the heat to 350 degrees Fahrenheit. Roast for 45-55 minutes (longer for a heavier turkey breast) until the thickest part of the meat registers at 155 degrees Fahrenheit. Transfer the turkey to a cutting board and let rest for 15 minutes. Carve and serve!

Cranberry Pecan Upside Down Cake

So Thanksgiving is in ONE WEEK. Just wanted to throw that out there. In case, you know, it slipped your mind or something. Also, cranberry pecan upside down cake. I mean, wowzers. Upside down cakes are pretty amazing in general, but this one is perfection. Tart cranberries, toasty brown sugar, and crunchy, buttery pecans make the perfect topping to a white cake batter that's been spiced up with a little cinnamon and nutmeg. I don't mind telling you that I'm eating a slice of this awesomeness as I type and I don't feel bad about it.

I'll feel bad about it at 3am when I've eaten my 5th Tums. Because pregnancy heartburn.

I've never been one of those people to proclaim what I'm thankful for each and every day during the month of November. I think it's a wonderful thing when people do, I just have never been one of those people. This year, I'm trying to be different. I'm trying to spend more time every day looking for reasons to be thankful and happy. Lucky for me, I don't have to look too far for those little things that make life sweeter.

No cake necessary.

But sometimes it helps.

While I baked this cake, Riley ran around the kitchen singing Frosty the Snowman. That was a good moment. It was a great one, in fact. There is nothing like the smell of something delicious baking in the oven and the sweet sound of an almost-3-year-old voice sweetly singing. I hope that, if you make this any time during the holiday season, this cake brings with it plenty of moments to be thankful for.

Cranberry-Pecan Upside Down Cake

Makes 1 cake (8-12 servings)

*Note: The batter for this cake is slightly adapted from David Lebovitz's recipe, which can be found here.

topping:

• 4 tablespoons unsalted butter
• 3/4 cup brown sugar
• 7.5 oz fresh cranberries
• 2/3 cup pecan halves

cake:

• 8 tablespoons unsalted butter
• 2/3 cup sugar
• 1 1/2 teaspoons vanilla extract
• 2 eggs
• 1 1/2 cups flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon salt
• 1/2 cup milk (2% or whole)

Preheat the oven to 350 degrees Fahrenheit.

Begin by making the topping. Melt the butter in a 9 inch cast iron skillet with 2 inch sides. Add the brown sugar and bring to a simmer, stirring constantly. Remove from the heat and let sit for 5 minutes before arranging the pecan halves and cranberries over the top of the brown sugar butter mixture.

Cream the butter and sugar together in a medium bowl. Add the eggs, one at a time, and the vanilla, mixing fully into the butter and sugar.

In a separate bowl, whisk together the flour, baking powder, spices and salt. Add half the flour to the butter mixture and stir with a spoon to combine. Pour the milk into the batter and stir. Add the remaining flour and mix until just incorporated.

Pour the batter over the cranberries (directly in the cast iron skillet) and gently spread in an even layer.

Bake 35-45 minutes or until the cake is golden on top and a toothpick inserted in the center comes out clean.

Acorn Squash Polenta + Coconut & Spiced Brown Butter

I have a husband who doesn't like potatoes. To be more accurate, he will eat them but probably won't enjoy them very much. After growing up in a household where meat and potatoes happened weekly, mostly because my dad loved anything if it ended with "and potatoes", this has been quite an adjustment for me. On the plus side, it's given me a good reason to think of new, creative side dishes to serve in place of the humble potato. This acorn squash polenta is a new favorite at our house that works perfectly for the holiday season.  The coconut milk adds a little something new to a dish filled with traditional flavors and the spiced butter drizzled over the top makes it super special and festive.

Butter has a way of doing that to things.

We are having a small Thanksgiving dinner this year. We are making one last pre-baby visit to Crested Butte, where we will roast a turkey breast (recipe for that coming tomorrow!), drink hot apple cider, and hopefully watch snow fall while sitting in front of a cozy fireplace. It's going to be wonderful to have some quiet time in the mountains after what has been a month or two of insanity. It's funny how life just tends to throw all the things at you in a very concentrated amount of time, isn't it?

Not only will it be nice to unwind and refocus, it will also be wonderful to take one last trip together before our lives change dramatically. The closer we get to welcoming baby #2 into the world, the more acutely aware I am that our days as a family of 3 are quickly drawing to a close. I'm both excited and scared about that. There are so many things that I feel like we just figured out about being parents. I suppose the good news is that we have all survived and most likely will the second time around. Right? That plus we get to increase the amount of people to love in our lives. That's going to be the best thing ever. Plus the baby snuggles. I'm banking on this one being a snuggler since our oldest never has been.

Other things that will be happening in Crested Butte: lots of Christmas music, sledding with daddy (don't worry, I'll be sitting out this year lest I be confused for a ginormous snow ball rolling down the hill), and lots of good food. I'm especially excited about the Crack Fries at Secret Stash. Yes.

No matter what you are doing for Thanksgiving, I know this acorn squash polenta will be a hit! It's easy and fast to make and can feed small or large groups easily.

Bonus: it's great leftover! Pile some in a bowl and top with your Thanksgiving leftovers in the days after the feast!

Acorn Squash Polenta with Coconut & Spiced Brown Butter

Makes 6-8 servings

Prep time: 5 minutes

Cooking time: 45 minutes

Total time: 50 minutes

Notes: You can substitute pumpkin puree (homemade or canned) in this recipe. Just add 1 cup of the puree into the polenta.

• 1 large acorn squash, halved and seeded
• 2 tablespoons olive oil
• 4 cups chicken broth
• 1 12 oz can coconut milk
• 1 1/2 cups stone ground polenta (not instant)
• salt to taste
• 1 stick unsalted butter
• 1 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon ground black pepper
• sage leaves for garnish

Preheat the oven to 375 degrees Fahrenheit. Place the squash, cut side down, on a foil-lined baking sheet that has been drizzled with the olive oil. Move the squash halves around a bit to coat the cut sides with the oil. Roast 30-40 minutes or until easily pierced on the skin side with a knife.

Scoop out the flesh of the squash and puree with 1 tablespoon water until smooth. Set aside.

Meanwhile, bring the chicken broth to a simmer. Add the coconut milk and return to a simmer. Gradually whisk in the polenta to avoid clumping, reduce the heat, and simmer, stirring often, until it begins to thicken. Cook about 15 minutes or until the polenta is tender. Stir the squash puree into the polenta and season to taste with salt.

In a medium saucepan, melt the butter until it begins to turn golden brown and has a delicious, nutty aroma. Stir in the spices, remove from the heat, and let cool about 5 minutes.

Ladle the polenta into a large serving bowl and drizzle with the spiced brown butter. Garnish with sage leaves and serve immediately.

Planning the Perfect Thanksgiving Dinner

When I started this blog, I wanted to bring a little of the holiday magic that seems to surround us at the table amidst clinking glasses and forkfuls of delicious food. I realize that can be difficult to achieve in the midst of everyday life. Between errands, work, shuttling kids, and general exhaustion, finding the time to set the table and enjoy a real meal can be a challenge. Guess what? Those challenges (and perhaps more) are around during the holidays as well. And yet somehow, it all comes together and that magic makes itself known. I may not be able to take care of all the challenges you're facing around this time of year, but I can offer some tips for planning the perfect Thanksgiving dinner.

Since I know we are all crunched for time, I'll get right to it! Let's start with putting together a prep schedule.

5 days before:

• Finalize your menu
  • Decide exactly what you'll be making and what others will bring.
  • Write your shopping list
  • Plan time for work and relaxation
    • A successful Thanksgiving begins and ends with a happy host. Take care of you!
    • Determine the wines/cocktails you'll serve
      • A favorite this time of year is Beaujolais Nouveau. I am a fan of a clean, un-oaked chardonnay and a nice pinot noir.
      • If you will have beer lovers around, go for something local, if you can, featuring autumn flavors.
      • An easy and festive bourbon apple cider is perfect for a crowd!

4 days before:

• Do your grocery shopping
  • Get as much of your grocery shopping done as possible. You'll save yourself from battling heavy crowds and avoid running into product shortages at the store.
  • Be sure to have kid-friendly beverages and snacks if you will have little ones at your Thanksgiving dinner
  • Purchase wine & beer
  • Start getting your dishes ready
    • make sure you have plenty of dishes, serving vessels, and flatware for your guests
    • polish wine glasses with a soft, lint-free cloth

3 days before:

• Clean out the fridge! You're gonna need plenty of space as you prepare for the big day!
• Begin preparing your mis en place
  • I always try to get the heavy-duty chopping and mincing done a couple of days in advance. Things like onions that will be used in dressing/stuffing, gravy, etc, are great for chopping in advance. I also chop up my celery and carrots. (Garlic I save for just before I need to use it.)
  • If you're chopping in advance, store the chopped veggies in gallon sized ziploc bags lined with a couple slightly damp paper towels. This will help keep your vegetables from turning brown or drying out.

2 days before:

• Tidy up the house
  • There are four main areas that I think have to be clean before guests come over, and giving them a good scrubbing a couple days in advance means that the day of consists of simply picking up any clutter and doing a quick wipe-down before guests arrive. The four main areas to pay attention to are:
    • bathrooms
    • living area/wherever guests will be lounging and spending the most time
    • kitchen (this is mostly for you but also for guests who come wandering in wanting to help out)
    • entryway (make sure there is enough space for shoes if you have guests remove them, and places to hang coats)
    • Plan a kids' table if necessary
      • An easy way to keep kids entertained is to line a table with big sheets of white paper. Set jars filled with crayons and sheets of stickers on the table and let kids get creative while the adults enjoy themselves!
        • I also like to make plate-sized circles on the paper with the kiddos' names written in the center so everyone knows where to sit. They can also decorate their "place mats".

1 day before:

• OK, now it is time to do the lion's share of the cooking. Here are the items I prepare the day before Thanksgiving:
  • pies (prepare up to the point of baking
  • bread for dressing/stuffing (cut it into cubes and store in a ziploc bag)
  • Sweet potato casserole (or twice baked sweet potatoes- yum!)
  • thaw/brine the turkey (VERY important to do in advance!)
  • Have take-out for dinner. We always have take-out Chinese food (this tradition goes way back to when I was a kid) so that we don't produce a bunch of extra dishes.

Thanksgiving Day:

• Eat a good breakfast
• Drink coffee + make a to-do list
• Take a shower
• Begin cooking the turkey
• Finish preparing your dishes before guests arrive (if they can be baked ahead, go for it and just warm them up before serving)
• Do as many dishes as possible before guests arrive
• Get yourself gussied up and have a glass of wine!
• Turn on some festive music like this playlist from Food52

And there you have it! This is my no-fail list to making sure you have everything done without feeling rushed. Overall, no matter when you do these tasks, don't overdo it on any particular day. You want to enjoy Thanksgiving, not resent it! Take lots of deep breaths and know that your guests are happy to be with those they love and in a welcoming home. Beyond that, don't sweat it. Everything will work out.

I've got 3 delicious Thanksgiving recipes coming your way this week that will help you plan your menu, so stay tuned!