Roasted Root Vegetable and Wilted Romaine Salad

Perhaps before you're going to overindulge in two days, remember that this salad will be super to have afterwards.  With roasted root vegetables like carrots, beets, parsnips, and turnips, this is one super healthy, rich in vitamins and surprisingly, very fulfilling salad.  I think roasting vegetables is one of my favorite ways to cook them because it brings out the sweetness with a bit of smokiness.

Now that school's off for a week, I thought I'd have more time to relax at home but unfortunately, such a inspiration is harder to achieve.  My son has been bugging me to play Wii games with him whenever I have a spare time.  Last night, I played some games with him, and frankly, I actually enjoyed it after haven't played for ages.  We had a good laugh over some pixelated characters, and my husband was even amused--since he didn't play with us.

Well, I know that Thanksgiving is two days away (well, who doesn't?) but I'm in a bit of a pickle.  My lower oven of my double ovens has finally gone kaput.  It stopped working about a month ago, but it went back working again.  But after setting it in high temperature a couple of weeks ago, it decided that enough was enough.  No more baking.  Unless I change its igniter.  Which I ordered just tonight.  Sigh.

So I'm without an oven but I still can bake!  How come?  My parents live next door which means I can still bake.  But I don't want to bake too many things because it's still a hassle to transport things back and forth.  I'll bake a pie for sure but no more.  The rest of the dinner story will be told after Thanksgiving :)

Roasted Root Vegetable and Wilted Romaine Salad

Makes 12 servings

2 medium fresh beets (about 12 ounces)

2 tablespoons olive oil

Salt and ground black pepper

1 ¾ pounds fresh carrots, turnips, and/or parsnips

4 medium shallots, peeled and quartered

6 tablespoons olive oil

2 tablespoons white wine vinegar

1 tablespoon snipped fresh thyme

1 teaspoon Dijon-style mustard

1 teaspoon honey

1 clove garlic, minced

8 cups torn romaine

½ cup chopped pecans, toasted

¼ cup chopped fresh Italian parsley

Preheat the oven to 375F.  Wash and peel the beets, cut into 1-inch pieces.  Place in a 2-quart baking dish.  Toss with 1 tablespoon of the olive oil and the salt and pepper to taste.  Cover dish tightly with foil and bake for 30 minutes.  

Meanwhile, peel the carrots, turnips, and/or parsnips.  Cut carrots and turnips into irregular-shape 1-inch pieces.  Cut parsnips into irregular ¾-inch pieces.  Place in a 15x10x1-inch baking pan.  Add shallots.  Toss with 1 tablespoon of the olive oil.  Sprinkle with additional salt and pepper.

Remove foil from dish with beets, stir beets gently.  Increase oven temperature to 425F.  Return beets to oven and place pan with carrot mixture alongside beets.  Roast both pans, uncovered, for 30 to 40 minutes or until tender.

Meanwhile, for dressing, in a screw-top jar combine the 6 tablespoons olive oil, the white wine vinegar, thyme, Dijon-style mustard, honey, garlic, and additional salt and pepper to taste; cover and shake well.

To serve, in a large bowl toss the romaine with the dressing to coat.  Place on a platter.  Top with the hot vegetables.  Sprinkle pecans and parsley over all.  Serve immediately.

Source:  Better Homes and Garden, Holiday Recipes 2013

Spiced Eggnog Pound Cake with Toasted Walnuts

Friday is my favorite day of the week because it's the start of my resting period and also, when baking time begins.  Actually, baking time can be anytime between Friday and Sunday, I welcome it because it's such a stress reliever for me.  I do like to get my hands dirty with flour and butter and I let my mind wanders when I'm baking.  But, often times I don't get that time when my schedule is full.  That's when I start to long for it and am looking forward to saying no to anything that comes in my way so I can plan a leisurely baking day.

I finally had a chance to do some baking a couple of weeks ago.  I've been browsing recipes to see what kind of dessert I would bake, and this pound cake recipe caught my eyes.  I've always loved buttery and tender texture of pound cake even if it's as simple as this one.  With holiday season approaching, the eggnog flavor with cinnamon, cloves, allspice, and nutmeg is a welcoming scent to the house.  The thought of a warm and comforting slice of cake to be enjoyed on a blustery day was my idea of staying home for the whole weekend. 

Spiced Eggnog Pound Cake with Toasted Walnuts

Yields: 16 servings

1 cup (2 sticks) unsalted butter, at room temperature

3 cups granulated sugar

6 large eggs

3 cups sifted cake flour

¾ teaspoon baking powder

½ teaspoon salt

1 cup refrigerated eggnog

2 teaspoons vanilla extract

2 tablespoons brandy (optional)

1 teaspoon ground cinnamon

¾ teaspoon freshly grated nutmeg

½ teaspoon ground allspice

¼ teaspoon ground cloves

1 cup chopped walnuts, toasted

1 cup sifted powdered sugar

2 tablespoons plus 1 teaspoon whipping cream

Generously grease and flour a 12-cup Bundt pan; set aside.  Preheat oven to 350F.

Beat butter at medium speed with an electric mixer about 2 minutes or until creamy.  Gradually add granulated sugar, beating 5 to 7 minutes.  Add eggs, 1 at a time, beating just until yellow disappears.

Combine flour, baking powder, and salt.  Add to butter mixture alternately with 1 cup eggnog, beginning and ending with flour mixture.  Beat at low speed just until blended after each addition.  Stir in vanilla and, if desired, brandy.  Stir toasted walnuts evenly in the batter.

Pour half of batter into prepared pan.  Stir cinnamon and next 3 ingredients into remaining batter.  Spoon spice batter over plain batter.  Swirl batters together, using a knife.

Bake at 350F for 50 to 55 minutes or until a long wooden pick inserted in center comes out clean.  Cool in pan on a wire rack 15 minutes.  Remove from pan; cool on wire rack.

Place cake on a cake plate.  Combine powdered sugar and whipping cream, stirring until smooth.  Drizzle glaze over cake.

Source:  Christmas with Southern Living, June 2005

Nutella-Banana Pudding Parfait

I don't think any lengthy story about pudding, it's relatively simple to make and it goes with any season.  It's a comfort food in our house and we love creamy pudding of any flavor but I think Nutella-flavored pudding ranks high in taste and popularity.  I paired it with banana pudding, which has all-natural flavor and none of the yellow coloring.  These two puddings go well with crumbled graham crackers for added crunch.  Alternately layer the puddings in a serving dish, voila, you have a parfait.

Banana Pudding

Makes 4 cups

2 small ripe bananas, about 12 ounces

⅓ cup sugar

2 ½ cups whole milk

3 tablespoons cornstarch

½ teaspoon salt

¾ cup cream

2 large egg yolks

1 teaspoon vanilla extract

In a 3-quart saucepan, thoroughly mash together the bananas and sugar.  Pour in the milk.  Warm over medium heat almost to boiling (the surface of the milk should quiver and vibrate).  Turn off the heat.

Puree the banana-milk mixture in a food processor or blender.  Pour it back into the pan and warm it for 3 to 5 minutes over medium heat, until bubbles for around the edges and the center of the milk is vibrating.  Turn off the heat.

Put the cornstarch and salt in a medium bowl.  Slowly whisk in the cream, making sure there are no lumps. Whisk in the egg yolks.  It is important that this mixture be as smooth as you can make it.  (To be really sure, reach into the bowl and gently rub out any lumps.)

Pour a ladleful of the hot milk into the bowl with the slurry.  Whisk vigorously to combine.  The mixture should come together smoothly, with no lumps.  If you see any, add a little more liquid and whisk them out.  Pour this mixture back into the pan slowly, counting to 10 as you do and whisking constantly and vigorously.

Turn the heat back on to medium.  Work all the angles of the pan, and scrape the bottom.  It will take 2 to 5 minutes to bring the custard to a boil, with large bubbles that slowly pop up to the surface.  Boil, whisking constantly, for 2 minutes.  Turn off the heat and stir in the vanilla.

Immediately pour the custard into a shallow container.  Place plastic wrap or buttered wax paper directly on the surface to cover it, and refrigerate for 2 hours, or until fully chilled.  

Nutella Pudding

Makes 4 cups

3 tablespoons cornstarch

½ teaspoon salt

1 cup cream

2 egg yolks 

2 cups whole milk

¼ cup sugar

¾ cup Nutella

½ teaspoon vanilla extract

Put the cornstarch and salt in a medium bowl.  Slowly whisk in the cream, making sure there are no lumps. Whisk in the egg yolks.  It is important that this mixture be as smooth as you can make it.  (To be really sure, reach into the bowl and gently rub out any lumps.)

Whisk the milk and sugar over medium heat in a 3-quart saucepan until bubbles form around the edge of the milk and the entire surface begins to quiver.  Turn off the heat.

Pour 1 cup of the hot milk into the bowl with the slurry and whisk vigorously to combine.  They should come together smoothly, with no lumps.  If you see any, add a little more liquid and whisk them out.  Pour the tempered slurry back into the pan slowly, counting to 10 as you do and whisking vigorously.

Turn the heat back on to medium.  Work all the angles of the pan, and scrape the bottom.  It will take 2 to 5 minutes to bring the custard to a boil, with large bubbles that slowly pop up to the surface.  Boil, whisking constantly, for 2 minutes.  Turn off the heat and stir in the vanilla.

Put the Nutella in a bowl and ladle in about 1 cup of the hot pudding.  Whisk until smooth, then add the Nutella mixture back to the pan.  Whisk until thoroughly combined, add the vanilla, and stir.

Immediately pour the custard into a shallow container.  Place plastic wrap or buttered wax paper directly on the surface to cover it, and refrigerate.  This pudding is firm enough to be eaten warm after 30 minutes or so in the refrigerator.  

Source:  Bakeless Sweets byt Faith Durand