Corn Soufflé

Corn soufflé is indeed a Thanksgiving tradition in most households; but I bet you've never made yours with vanilla yogurt? My roommate Ashley made her family favorite at our roommate Thanksgivukkah feast, and I couldn't get enough of it. I think you'll feel the same way.

corn soufflé

1 stick butter (1/2 cup), melted

1 can regular corn, drained

1 can creamed corn

1 7-8 ounce box corn muffin mix (I recommend Jiffy)

2 eggs, slightly beaten

1/2 teaspoon vanilla extract

1/2 cup yogurt (If you use vanilla yogurt, nix the extract)

1. Preheat oven to 350 degrees.

2. In a large bowl, mix in two cans of corn with egg. Add corn muffin mix and stir until well blended. Add melted butter and yogurt.

3. Place in a greased soufflé pan for 30-35 minutes.

recipe courtesy of ashley sterbcow

Brussels Sprout Hash

I'm all about brussels sprouts this season. Camille Styles' latest 10 best brussels sprout recipes was my calling for the next best side dish for your Thanksgivukkah (or breakfast) table, thanks to a pick from Joy the Baker.  The hash is light yet flavorful, and its earthiness drives the dish home, especially if you add cremini mushrooms. Plus, leftovers call for a lovely breakfast hash with a fried egg on top. This one's a winner!

brussels sprout hash

Makes 2 servings

2 tablespoons olive oil
1 small shallot, minced
2 big handfuls cremini mushrooms
1 clove garlic, minced
3 big handfuls brussels sprouts
Salt and pepper to taste
Juice of half a lemon
1 scant tablespoon olive oil
2 large eggs (if making for breakfast - see photo below)

1. Wipe mushrooms with a moist paper towel to remove any excess dirt. Slice mushrooms into quarters. Set aside. Rinse brussels sprouts. Slice sprouts into ribbons by thinly slicing horizontally from top to bottom. Set aside.

2. In a medium skillet, heat olive oil over medium heat. Add shallots and cook until translucent and just browned, about 4 minutes. Add mushrooms and a pinch of salt. Cook down until mushrooms are softened and beginning to brown. Add garlic and cook for one minute more.

3. Add brussels sprout ribbons and increase heat to medium-high. Toss to combine and cook until brussels and mushrooms are softened and extra browned. Remove from heat, add lemon juice, and toss.

4. Fry two eggs in skillet and place on top of each serving, if desired for a post-Thanksgivukkah leftover breakfast.

adapted from joy the baker

Stuffing Muffins

Stuffing: the holiday staple that literally pushes our pant buttons but leaves us in the most satisfying food coma of the year. In an attempt to make this holiday favorite a bit different than the norm, I thought of a portion-friendly, aesthetically pleasing version for the dinner table. Stuffing muffins!

I left my ingredient base fairly simple, but feel free to add your favorite veggies or proteins. I wouldn't be opposed to chanterelles in my next batch!

stuffing muffins

Makes 12 muffins

1 stick butter

1 medium onion, chopped

1 teaspoon dried thyme leaves

1 teaspoon dried sage

1 teaspoon poultry seasoning

6 cups dry bread cubes (Whole Foods sells by the bag)

2-3 cups chicken stock

1. Preheat oven to 375 degrees. Grease muffin tin.

2. Melt butter in large skillet on medium heat. Add onion and cook for 5 minutes, stirring frequently. Add thyme, sage, and seasoning.

3. Place bread cubes in a large bowl and add onion mixture. Add 2 cups of chicken stock and toss gently until well-mixed. If needed, add up to one cup more. Spoon generously into muffin tins and press down to ensure they are well-filled.

4. Bake for 30 minutes until golden brown on top!

adapted from cooking on the side

Sweet Potato Latkes

One week until Thanksgivukkah (break), and I could not be more ready. In fact, I was so anxious to celebrate that I hosted a Thanksgivukkah party for my roommates and brother this past weekend. I handled the main staples, Ashley made an unbelievable family corn soufflé recipe, and my friends across the hall brought wine and rotisserie chickens (shh...tasted just like turkey).

Look out for a glorious apple and cranberry pie recipe, brussels sprout hash and how to make the perfect cheese board. By Thanksgivukkah next Thursday, you'll be confident and very popular among family and guests. But until then, let the countdown begin!

sweet potato latkes

Makes 24 small latkes

4 medium sweet potatoes, peeled and grated

2 eggs, beaten

1/4 cup flour

1 medium onion, finely chopped

Canola oil

1. Mix together all ingredients in a large bowl. Turn stove eye to medium-high and coat large saucepan with oil.

2. Scoop small handful of potato mix and flatten with hands to form a pancake. Place on stove. Flip after 3-4 minutes. Once cooked, remove from stove and place on a paper towel-lined baking sheet to cool.

Chewy Chocolate Chunk Cookies

The Model Bakery in Napa Valley is correct when claiming that "these are the chocolate chip cookies of your dreams." I was excited to use the bakery's cookbook Alex gave me during our September visit. A warm batch of cookies will absolutely make your week that much more delightful, so I beg you to try this recipe and share your thoughts...

Don't you love baking mishaps?

P.S. Here is the key: Brown sugar. The cookies are much chewier and richer than with granulated sugar, which lacks provided moisture. I am in disbelief that I have never tried this method before!

model bakery's ultimate chocolate chip cookies

Makes 16 large cookies

2 cups flour
3/4 teaspoon baking soda
1/2 teaspoon fine sea salt
3/4 cup plus 1 tablespoon unsalted butter, at room temperature
1 1/2 cups packed light brown sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
2 2/3 cups chocolate chips

1. Preheat oven to 375  degrees. Line two baking sheets with parchment paper.

2. Sift flour, baking soda and salt together in a medium bowl. Beat butter and brown sugar on medium speed until light in color, about 2 minutes. Beat in eggs, one at a time, and then vanilla. Reduce mixer to low and add flour mixture in thirds. Mix until combined. Stir in chocolate chips.

3. Drop scoops of dough, spacing about 3 inches apart.

4. Bake until lightly golden brown, about 14-17 minutes. Switch pans from top to bottom and front to back halfway through baking (Model's secret!).

Brussels Sprouts and Arugula Salad

I am cozied up in my linen duvet in anticipation for a crazy week ahead: project deadlines, meetings and emails. Above all, I'm trying to ignore yesterday's made-from-scratch chocolate chip cookies and, instead, be mindful of my snacking and exercising. Sitting on the computer may seem "relaxing" after long days on-the-go, but I am striving to hit the gym or yoga studio in lieu. And about that diet...

This simple salad makes me feel healthy and full. The figs provide pure sweetness and balsamic vinegar carries barely any calories at all. Feel free to vary ingredients once figs go out of season!

brussels sprouts & arugula salad

Makes 2 servings

1 cup arugula

1/2 pound brussels sprouts, trimmed and peeled

2 tablespoons pine nuts

4 figs, sliced

Sea salt and black pepper

2 ounces pecorino, shaved into ribbons

Balsamic vinegar

Sprinkle of fresh thyme (optional)

1. Layer figs, pine nuts and pecorino over bed of arugula and brussels.

2. Drizzle balsamic, salt and pepper, and thyme.