There’s just something about these galettes – we can’t get enough of them! Probably because they’re so damn easy to make (and eat). And because you can fill them with whatever your little heart desires. We found this savory gem of a galette on Matt Bites. It’s perfect for brunch, a quick lunch, or a cute app at a dinner party. (And how gorge are his pictures?! #goals).
1 large baking apple, such as Rome Beauty or Cortland
1 small or 1/2 medium butternut squash (about 3/4 pounds), halved, seeded, and skin on
1 small yellow onion, peeled, root end trimmed but intact
3 tablespoons unsalted butter, melted
2 teaspoons chopped fresh rosemary leaves
2 teaspoons chopped fresh thyme leaves
Kosher salt and freshly ground black pepper
2 tablespoons whole-grain mustard
1/3 cup crumbled Stilton or other blue cheese (about 1 1/2 ounces)
For the dough: Pulse the flour and salt together in a food processor. Add the butter and pulse about 10 times until the mixture resembles coarse cornmeal with a few bean-size bits of butter in it. Add the egg and pulse 1 to 2 times more; don’t let the dough form a mass around the blade. If the dough seems very dry, add up to 1 tablespoon of cold water, 1 teaspoon at a time, and pulsing briefly. Remove the blade and bring the dough together by hand. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate at least 1 hour.
For the filling: Halve and core the apple. Cut each 1/2 into 8 wedges and put them in a large bowl. Slice the squash and cut the onion into wedges so that both are as thick as the apple wedges, and add them to the apples. Add the butter, rosemary, and thyme and toss gently to combine. Season with salt and pepper and toss again.
Preheat the oven to 400 degrees F.
Roll the dough on a lightly floured surface into a 12-inch disk. Transfer the dough to a baking sheet and brush with mustard. Starting 2 inches from the edge, casually alternate pieces of apple, squash, and onion in overlapping circles—if you have extra pieces of one or another, tuck them in where you can or double them up until to use all the filling. Fold and pleat the dough over the edge of the filling. Bake until the crust is brown and the apples, squash, and onions are tender and caramelized, about 55 minutes. Scatter the cheese over the filling and bake until melted, about 5 minutes more. Cool the galette briefly on a wire rack. Cut into wedges and serve.
Guys, who doesn’t love some Sunday night lo mein or kung pao chicken. However, after eating like crap all weekend or spending too much money going out it may be best to just cook your Chinese take out staple at home. It is a lot healthier and tends to be more wallet friendly as well. I hooked up some stir fry and fried rice for the boyfriend and I last weekend, it was tre yum. Check out the fried rice recipe below and see if you enjoy it as much as we did.
1/2 cup mirepoix mix (pre diced celery, onions, & carrots. You can obviously do this yourself but its just more time away from laying on the couch and watching football).
2 tablespoons vegetable oil
salt & pepper to taste (I would add at the end only because soy sauce, even the low sodium stuff is pretty salty tasting so you don’t want to over season).
1 tbsp. minced garlic paste
1 tsp. minced ginger paste (if you don’t have garlic or ginger paste, the powder would work too)
2 tbsp. soy sauce
1 tsp. sambal oelek (it’s an Asian chili oil but a few squirts of siriacha would do if you didn’t have any)
1 cup boiled rice
1 tbsp. butter (I add it just at the end, before serving. It melts into the rice and adds a nice soft texture to the dish, but feel free to leave out).
Heat the oil on high in pan or wok, while cooking the veggies, paste & spices. Don’t add the rice or soy sauce just yet. Cook till translucent/tender. Then crack the two eggs into the hot oil, veggie, spice mixture. Start scrambling, this is when you add the rice to incorporate everything together. Lower heat and stir in the chili oil & soy sauce.
It came out so legit, I didn’t even miss having a post meal fortune cookie. I may permanently be on a time out from my take out spot.
Now that its legit creeping into Winter from Fall we need some oven friendly meals to not only warm up our kitchens, but also our bellies. This is the perfect Sunday night dinner because it makes a large quantity for whomever you have over for football or its great as leftovers for work the next day. Its cozy, creamy, cheesy and just so flavorful. Its perfect to eat with a warm pair of sweats. Let’s face it, sweat pants hide everything and after eating this decadent casserole, a forgiving pair of pants will be a need more than a want. Goes well with the food coma you will have after this heavy meal. I was gluttonous enough to pair it with meatloaf. Such a perfect dinner!
1 medium onion diced
2-3 cloves of garlic minced
1 tbsp. butter
1 28 oz. bag of shredded has browns, thawed
2 cups sour cream
1 20 oz. can of cream of chicken soup
1 packet of dried ranch mix
2 cups of shredded sharp cheddar cheese
s&p to taste
*I did a few dashes of hot sauce as well
**Optional for topping the casserole is French’s fried onions, adds a nice crunch & flavor, but breadcrumbs or crushed cornflakes would work fine
Sautee the onions, garlic, salt & pepper with a little bit of butter until translucent. Mix the sour cream, ranch mix, soup, cheddar, potatoes, and onion mixture. Smooth out an even layer in a nonstick pan and spread with hot sauce and fried onions to taste.
Bake at 350 degree’s for 50-60 minutes based on depth of your pan & layer of cheesy potatoes.
I don’t know about you, but there’s just something that feels really good about making homemade soup. Yeah, yeah it’s easy to just go to the store and buy it in a can. But where’s the fun in that? I guarantee if you make this soup yourself you’ll get a lot more kudos than if you just poured it out of the can. Plus, this recipe gives you a ton more than just 28oz. Bring on family dinner night…
PS. For a fun party app/snack, put the soup in tall shot glasses as shooters.
*Serves a ton of people (over 8 at least). You’ll definitely have enough to freeze for later. Hellooo mid-week meal.
1 tbsp olive oil
1 medium carrot stick, chopped
1 medium celery stick, chopped
1 medium yellow onion, chopped
4 cups of chicken broth
1 tsp of fresh thyme, chopped
3 packages of cubed butternut squash (or roughly 6 cups)
1 tsp salt
Dash of pepper
1/2 cup crème fraîche
1 tsp pure maple syrup
In a large soup pan, heat the olive oil over medium heat. Toss in the carrots, celery, and onion and cook for roughly 5 minutes, or until the onions are translucent.Add the chicken broth, 1/2 tsp of the thyme, butternut squash, salt and pepper. Let all of the ingredients simmer for 30 minutes, or until the squash is tender enough to fall apart. After the 30 minutes, I used an immersion blender but you can also just stir the crap out of it until all of the ingredients are blended and no longer whole. You’ll notice it’s still slightly grainy at this point. In small batches, pour the soup into a blender to get the final chunks out and really smooth it out.
In a small bowl, whip together the crème fraîche and the maple syrup until fully blended. Pour the soup into a small bowl and dollop the crème mixture smack dab in the middle. Top with the other 1/2 of the thyme.
To make the baguette to go with it, check out our recipe here.
This is for the people like my sister that never really want to cook food and are 100% ok with just “preparing food”. Luckily, this quick and yummy week night fix requires no actual cooking. Simply assemble and bake. I got the idea from an appetizer at one of my favorite fusion Indian spots. Hope you guys dig it as much as I do. It’s ridiculous easy and tasty, what’s not to love about Naan Pizza.
Store bought naan (I buy the Trader Joe’s garlic naan, but plain or onion naan works)
Store bought tikka masala curry (Again the TJ stuff is great)
Spinach salad packet (I mean ‘cuz your not actually gunna make salad out of it, are you?)
Fresh mozzarella (Any cheese would work really)
Rotisserie chicken (or if you wanna make it veggie friendly try eggplant slices or mushrooms)
Smear a tablespoon or two (depends on how saucy you want your “pizza” to be, I do 2 myself) on to the slice of naan then take a fistful of spinach and layer on with the cheese and shredded chicken. Bake for 10-12 minutes at 350 degrees or until the cheese melts and everything is warmed through. You can cut up and serve as an appetizer or have it as dinner with wine at about a naan piece per person. Package has four naan pieces usually and that’s generally enough for the chicken, spinach, curry, and cheese to cover.