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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Chai Spiced Sugar

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I wanted to share this amazing Chai Spiced Sugar recipe.

A friend of mine, Keri Bassett, and fellow blogger has a wonderful website at www.shakentogetherlife.com. This recipe of hers is now a staple in my house. You can add this spice blend to just about anything. Cookies to your favorite drink, it really doesn’t matter, Keri’s, Chai Spiced Sugar will give you warm FUZZIES inside.

chai-spiced-sugar-diy-chai-spice-mix

Ingredients For Chai Spiced Sugar
1/2 cup granulated sugar
2 tablespoons of Chai Spice Mix

Ingredients For Chai Spice Mix:
1 teaspoon ground cardamom
1 teaspoon ground nutmeg (or allspice)
2 teaspoons ground cinnamon
1 teaspoon ground cloves
2 teaspoons ground ginger

Directions:
Stir together sugar and chai spice mix until well combined. Place in an airtight container and store in a dark cool place.

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Everything Sides

 

2014-09-15 18.20.04

Sautéed Spinach With Garlic

2014-09-15 16.35.25

Roasted Organic Baby Carrots With Curry And Ginger

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Brown Sugar Glazed Roasted Sweet Potatoes

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Fennel And Tangelo Salad With A Citrus Vinaigrette

I have four side dishes here that are super easy to make and really delicious. Sautéed Spinach With Garlic, Roasted Organic Baby Carrots With Curry And Ginger, Brown Sugar Glazed Roasted Sweet Potatoes, Fennel And Tangelo Salad With A Citrus Vinaigrette.

Side dishes can really compliment whatever entrée you may be serving. They can also echo those flavors you add to your star ingredient. I wanted to talk about a few really delicious sides and are no trouble to put together, yet still have that WOW factor.

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Sautéed Spinach With Garlic

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Sautéed Spinach With Garlic

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Roasted Organic Baby Carrots With Curry And Ginger

 

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Roasted Organic Baby Carrots With Curry And Ginger

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Brown Sugar Glazed Roasted Sweet Potatoes

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On the left side is the brown sugar mixture for the sweet potatoes, and on the right side is my curry and ginger mixture for the organic baby carrots.

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2014-09-15 16.35.31

Brown Sugar Glazed Roasted Sweet Potatoes

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Fennel And Tangelo Salad With A Citrus Vinaigrette

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Fennel and Tangelo Salad With A Citrus Vinaigrette

 

Equipment: 2 rimmed baking sheet pans, Chef’s knife, 3 small mixing bowls, whisk, mandolin, 12-inch sauté pan

Spinach:
Prep Time: 5 minutes
Cook Time: 6 minutes
Total Time: 11 minutes
Yields: 2 servings

Ingredients For Sautéed Spinach With Garlic:
1 16-ounce bag of prewashed spinach
2 tablespoons of olive oil
3 cloves of garlic, minced
1 tablespoon of crushed red pepper flakes
1 tablespoon of Kosher salt
1 teaspoon of fresh ground black pepper

Carrots:
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yields: 2 to 4 servings

Ingredients For Roasted Organic Baby Carrots With Curry And Ginger:
1 bunch (1 pound) of baby organic carrots with leafy tops
1/4 cup of olive oil
1 tablespoon of mild curry powder
1 tablespoon of ground ginger
1 tablespoon of Kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons of Italian flat-leaf parsley for garnish

Sweet Potatoes:
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yields: 4 servings

Ingredients For Brown Sugar Glazed Roasted Sweet Potatoes:
2 sweet potatoes, peeled and cut into thick wedges
1/4 cup of olive oil
2 tablespoons of light brown sugar
2 tablespoons of Kosher salt
1 teaspoon of freshly ground black pepper
2 tablespoons of Italian flat-leaf parsley for garnish

Fennel And Tangelo Salad:
Prep Time: 20 minutes
Total Time: 20 minutes
Yields: 2 to 4 servings

Ingredients For Fennel And Tangelo Salad With A Citrus Vinaigrette:
2 fennel bulbs, sliced thin
1/2 a red onion sliced thin
2 tangelos, *supremed and reserve the juice (1/4 cup)
1 teaspoon of Agave nectar
1 teaspoon of Kosher salt
1/2 teaspoon of fresh ground black pepper
1/2 cup of *E.V.O.O
2 tablespoons of finely chopped Italian flat-leaf parsley for garnish

Directions For Sautéed Spinach With Garlic:
Start by mincing 3 garlic cloves. Next, add oil to a cold sauté pan. Add the minced garlic and crushed red pepper flakes to the pan. On medium heat, bring the oil up to temperature and sauté the garlic for 1 minute until fragrant. Add the spinach leaves, to the pan, in batches. As soon as all the leaves have wilted down, 3 to 5 minutes, season with the Kosher salt and fresh ground black pepper. Toss through one more time until all the leaves are coated then turn off the heat. My Sautéed Spinach With Garlic is so flavorful, you just may change your mind on how you feel about spinach. Transfer the Sautéed Spinach With Garlic to a large serving bowl. Serve hot.

Directions For Roasted Organic Baby Carrots With Curry And Ginger:
Preheat oven to 450-degrees F
Start by trimming the tops of the carrots leaving around 2 inches intact. In a small bowl, add the mild curry powder, ground ginger, Kosher salt, and fresh ground black pepper, whisk to combine.

Using two rimmed baking sheets pans, divide the carrots between the two pans. Drizzle the olive oil over all the carrots. Sprinkle the curry and ginger spice mixture over each of the carrots. Toss the carrots together allowing for the spices to coat the carrots really well. Place the pans in the center rack of the preheated oven. Roast for 20 minutes until fork tender. Transfer the Roasted Organic Baby Carrots With Curry And Ginger to a large serving platter. Sprinkle with chopped Italian flat-leaf parsley.  Serve hot.

Directions For Brown Sugar Glazed Sweet Potatoes:
Preheat oven to 450-degrees F.
Start by peeling two sweet potatoes. Slice in half and cut into large wedges. In a small bowl add brown sugar, Kosher salt, and fresh ground black pepper, whisk to combine.
Transfer the potato wedges to a rimmed baking sheet pan. Drizzle the sweet potato wedges with olive oil. Sprinkle the brown sugar mixture over all the potato wedges. Toss really well to coat, then spreading them out into one even layer.

Place into the center rack of a preheated oven, roast for 15 to 20 minutes. Halfway through turn the sweet potato wedges over to caramelize on the other side, roast until fork tender. Transfer the Brown Sugar Glazed Sweet Potatoes to a large serving platter. Sprinkle with chopped Italian flat-leaf parsley. Serve hot.

Directions For FennelAnd Tangelo Salad With A Citrus Vinaigrette:

Start by using a mandolin to shave the fennel and red onion. Arrange the shaved fennel and red onion on a large serving platter. *Supreme two tangelos and place the segments on top.

In a small mixing bowl with the reserved tangelo juice, add Kosher salt, Agave nectar, fresh ground black pepper, and the *E.V.O.O., whisk to combine. Spoon the citrus vinaigrette over the Fennel And Tangelo Salad. Garnish with freshly chopped Italian flat-leaf parsley. My Fennel And Tangelo Salad With A Citrus Vinaigrette is light and refreshing.

*Supreme is a technique that removes the membrane from the citrus fruit so it can be served in slices/segments.

*E.V.O.O. is Extra Virgin Olive Oil.

 

 

 

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Pumpkin Cheesecake With White Chocolate And Candied Pecans

Pumpkin Cheesecake With White Chocolate And Candied Pecans (2)

My Pumpkin Cheesecake With White Chocolate And Candied Pecans is the sweetest way to end a holiday meal.

I don’t know… I’m thinking I may be getting a little better with the whole baking thing. You may notice the time it takes to make this cheesecake has a lot to do with all the inactive prep time. You see I like my cheesecake to have a firm texture. That means extended time in the refrigerator. That’s a personal preference.

I also am a big fan of vanilla granulated sugar. I always save my used vanilla bean pods to stick in my sugar container. Vanilla sugar is a staple in my house.

Let’s get started.

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Pumpkin Cheesecake With White Chocolate And Candied Pecans (2)

Prep Time: 30 minutes
Inactive Prep Time: 5 hours
Cook Time: 1 hour 45 minutes
Total Time: 7 hours 15 minutes
Yields: 12 servings
Equipment: Spring Form pan, parchment paper, Stand mixer with the paddle attachment, 2 large mixing bowls, double boiler

Ingredients:
12 tablespoons of unsalted butter, melted, plus extra to brush the spring-form pan
2 1/2 cups of cinnamon graham cracker crumbs
2 3/4 cups vanilla granulated sugar, (granulated sugar is fine)
1/4 cup of brown sugar
1/4 cup of vanilla flavored Greek yogurt, room temperature (strain any excess water)
2- 8-ounce packages of cream cheese, room temperature
1 15-ounce can of pumpkin purée  (or pumpkin pie mix in a can)
6 large eggs, room temperature
1 tablespoon of vanilla extract
1 vanilla bean, seeded
2 teaspoons of Homemade Pumpkin Pie Spice Blend (substitute store-bought)
1 cup of candied pecans
2 cup white chocolate chips, melted

Ingredients For My Homemade Pumpkin Pie Spice Blend:
teaspoons of ground cinnamon
2 teaspoons of ground ginger
1 teaspoon of ground cloves
1/2 teaspoon of ground nutmeg
1 pinch of allspice

Directions For Homemade Pumpkin Spice Blend Storage:
Add all the ingredients for the spice blend into a mixing bowl, whisk to combine. Place into an airtight container and store in a cool dry place.

Directions:
Preheat oven to 325-degrees F.
Brush springform pan with melted butter. In a food processor fitted with a metal blade process the graham cracker crumbs and transfer to a large mixing bowl. Add 12 tablespoons of melted butter, 1/4 cup of sugar and a pinch of salt. Press the crumbs into the bottom and up the sides of the pan, packing it tightly and evenly. Bake for 15 minutes until golden brown. Let cool.

Wrap the outside of the Spring Form pan with foil and place in a roasting pan. In a tea kettle heat up water until hot. Have ready to pour into the roasting pan.

In the meantime, in a Stand mixer fitted with the paddle attachment, on low speed beat the cream cheese and the seeded vanilla bean until smooth. Add the remaining 2 1/2 cups of sugar and then beat until well combined, scraping down the sides of the bowl. Add the yogurt and continue to mix until combined.

In a second bowl add the pumpkin purée, 1/4 cup of brown sugar, and pumpkin pie spice blend. Combine pumpkin mixture in with the cream cheese mixture. Still, on low speed,  add the eggs, (one at a time), 1 teaspoon of salt, vanilla extract, beat until just combined.

Place the foiled covered Spring Form pan into the roasting pan. Pour this mixture into the cooled crust. Then place the roasting pan into the oven on the middle rack. Pour the hot water into the roasting pan until it comes up about halfway up the spring-form pan.

Bake until the outside of the cheesecake is set but the center is a little loose. This should take about 1 hour 45 minutes. Turn the heat to off. Let the cheesecake remain in the oven for another hour.

Carefully remove the cheesecake from the roasting pan and place on a cooling rack, for at least 1 hour. Next, take a sharp knife and run it around the rim of the pan to loosen cheesecake. Cool in pan on a wire rack. Refrigerate for 4 hours ( or overnight). Remove the cheesecake from the frig and bring to room temperature.

Using a double boiler melt the white chocolate chips. Spread the white chocolate on top of the cheesecake. Decorate with the candied pecans. Transfer the cheesecake to the freezer for at least 2 hours, then back to the refrigerator until ready to serve.

My Pumpkin Cheesecake With White Chocolate And Candied Pecans is an AWESOME way to end a holiday meal.

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