Category: Sides

Scalloped Sweet Potato Gratin

Happy Thanksgiving, everyone! I hope you enjoyed a blessed day of eating, relaxing, and spending time with loved ones.

Ben and I spent our Thanksgiving with my parents, grandparents, and sisters/brothers-in-law in CT, where we had SNOW! I am just glad that we all made it here safely and in time for the Thanksgiving feast. We even got to introduce Samoa to Scout, my parents’ pup. The two have had their moments, but overall they seemed to get along.

This year I was put in charge of the sweet potatoes. Now that us girls are grown and married off, my mom has decided to delegate sides to each of us every year. It works out perfectly, as all three of us have our “specialties.” Bethany always makes the cranberry sauce (yes, from scratch- I don’t just mean that she has a special touch with the can opener), Mary makes some kind of side veggie (roasted brussels sprouts and bacon this year!), and me- well, given my love of sweet potatoes, that was a no brainer. I decided to get creative and rebel against my mom’s suggestion that I make sweet potato casserole with brown sugar, cream, and butter (I’m just glad she wasn’t serious about the marshmallows!). I settled on a more savory take- scalloped sweet potatoes with roasted apples, caramelized red onion, and rosemary, with a sweet honey glaze and cranberries on top. It was a welcome addition to a lot of other hearty sides, and all those colors were gorgeous! I especially loved how they looked next to the brussels sprouts and cranberry sauce on my plate. Delish!

This recipe can definitely still be enjoyed through the season, even though Thanksgiving is over. All you need are some sweet taters, apple, dried rosemary, red onion, honey, dijon mustard, and a handful of seasonal spices.

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Scalloped Sweet Potato Gratin
Recipe Type: Casserole, Potato
Cuisine: Seasonal, Vegetarian
Author: Claire McCormick of “Claire Tastes”
Prep time:
Cook time:
Total time:
Serves: 12-16
A perfect side for your next holiday gathering! Roasted apples and tart cranberries complement the savory rosemary, and caramelized onions give the sweet potatoes a little extra kick!
Ingredients
  • 4-6 medium sized sweet potatoes
  • 1 tsp EVOO, plus more for casserole dish
  • 1 red onion, sliced
  • 3 cloves garlic, minced
  • 2 apples, cored and sliced thinly (about 1/4″)
  • 1/2 cup fresh cranberries
  • 1 1/2 cups water
  • 4 tbsp honey
  • 1 tbsp brown sugar
  • 1/2 tsp garlic powder
  • 1 1/2 tbsp dijon mustard
  • 2 tsp dried rosemary
  • 1 tsp cinnamon
  • 1/2 tsp dried cloves
  • salt and pepper, to taste
Instructions
  1. Cook potatoes in oven, skins on, at 400 deg for 45 min or until skins are wrinkled and potatoes are tender. Peel and slice into 1/4″ slices.
  2. Cook 1 tsp EVOO, garlic and red onion on medium high heat for 5 min or until browned and tender. Remove from dish and add cranberries. Cook until tender, using the back of a fork to gently crush.
  3. In an oiled casserole dish, layer half of potatoes and apples so that they are overlapping. Top with half of onions, the rest of the potatoes and apples, and remaining onions. Top with cranberries.
  4. In a saucepan, whisk together remaining ingredients. Bring to a boil and cook for 1 minute, then reduce to a simmer (add more water if necessary) until slightly thickened. Pour evenly over potatoes and tilt dish side to side to make sure the sauce seeps down really well!
  5. Cover with foil and bake at 350 for 30 min, then remove foil and bake 15 more minutes. Feel free to “baste” the potatoes on top with more of the juice, if it’s all pooled down into the bottom!
Serving size: 1/14 Calories: 90 cals Fat: 1 g Carbohydrates: 20 g Fiber: 6 g Protein: 8 g

What was your favorite dish on the Thanksgiving table this year?

ClaireLeave a comment

Roasted Butternut Squash, Pear, and Cranberry Pizza w/ Pumpkin Sauce & Fontina

Roasted Butternut Squash, Pear, and Cranberry Pizza w/ Pumpkin Sauce & Fontina Cheese
Roasted Butternut Squash, Pear, and Cranberry Pizza w/ Pumpkin Sauce & Fontina

I do love me a good gourmet pizza. Especially when it’s packed with the flavors of fall. No way your doctor will tell you you’re low on Vitamin A with this one! Packed with vitamin-rich pumpkin and butternut squash, and topped with sweet pears and tart cranberries, this is one Thanksgiving pie that you won’t need to feel guilty about! This pizza would be perfect as an appetizer, main dish, or side. The pumpkin sauce is just sweet enough to even be enjoyed as a dessert!

The best part is that you can make this in advance, freeze it uncooked, and then just bake it when you’re ready! Much better than Digiorno.

Roasted Butternut Squash, Pear, and Cranberry Pizza w/ Pumpkin Sauce & Fontina Cheese
Recipe Type: Entree, Appetizer
Cuisine: Fall, Vegetarian
Author: Claire McCormick of “Claire Tastes”
Prep time:
Cook time:
Total time:
Serves: 8-12
I do love me a good gourmet pizza. Especially when it’s packed with the flavors of fall. No way your doctor will tell you you’re low on Vitamin A with this one! Packed with vitamin-rich pumpkin and butternut squash, and topped with sweet pears and tart cranberries, this is one Thanksgiving pie that you won’t need to feel guilty about!
Ingredients
  • 1 store-bought pizza crust (I used Trader Joe’s whole wheat)
  • EVOO (about 1 tsp)
  • 1 cup pumpkin puree
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 tbsp brown sugar
  • 1 tsp honey
  • 1/2 cup shredded fontina cheese (or blend)
  • 1/2 cup spinach, shredded
  • 1 cup butternut squash, cubed
  • 1/2 pear, sliced thinly
  • 1/2 cup cranberries, halved
  • S&P, to taste
Instructions
  1. Preheat oven to 400 deg. Spread squash cubes on a large baking pan sprayed with oil or lined with Silpat, and bake 30 min. Add cranberries and bake 10 more minutes or until squash is golden brown and cranberries are soft.
  2. Remove from oven and set aside to cool.
  3. Meanwhile, spread pizza dough out on a large pizza pan or baking sheet sprayed with cooking oil. Press out to edges with fingertips (if the dough springs back, put it on top of the hot oven and allow the warmth from the oven “de-springify” it, then try again.
  4. Drizzle dough with olive oil.
  5. In a medium bowl, stir pumpkin puree, cinnamon, nutmeg, brown sugar, and honey. Spread over top of pizza crust. Add the cheese, reserving a bit for the very top!
  6. Layer spinach, squash, pear, and cranberries. Top with remaining cheese, salt and pepper to taste.
  7. Increase oven temp to 450 deg and allow to preheat for at least 30 minutes. Cook pizza 15 minutes, or until crust is browned and cheese is melted.*
  8. *Note: I froze my pizza a day in advance, wrapping it tightly in foil and saran wrap, and then baked at 375 (like a store-bought frozen pizza!) for 18 minutes, followed by 400 deg for 6 more minutes, or until the crust was browned. (This way you can make it in advance and cook when you’re ready!)
Serving size: 1/10 pizza Calories: 232 cals Fat: 5 g Carbohydrates: 43 g Fiber: 6 g Protein: 8 g

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ClaireLeave a comment

Caramelized Butternut Stuffing with Roasted Brussels Sprouts, Mushrooms, and Cranberries

Everyone knows Thanksgiving is all about the sides. I could make my entire Thanksgiving meal out of the potatoes, stuffing, cranberry sauce in the shape of a can, and brown sugar glazed carrots. Oh, and apple cobbler! Turkey? There was turkey on the table too? Oh well… I’ll just have turkey for leftovers tomorrow.

With all that eating, I figured at least we could get some kind of healthy in the mix. Here’s my recipe for a healthy stuffing that won’t leave you unbuttoning your slacks and wishing you had put your fork down after round two. With whole grain bread, butternut squash, brussels sprouts, and a slightly sweet n’ tart combo from Bartlett pears and roasted cranberries, this stuffing will fill you up without filling up your calorie bank before the pie comes out of the oven!

Happy Thanksgiving, ya’ll!

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Caramelized Butternut Stuffing with Roasted Brussels Sprouts, Mushrooms, and Cranberries
Recipe Type: Casserole, Thanksgiving
Cuisine: Healthy, Vegetarian
Author: Claire McCormick of “Claire Tastes”
Prep time:
Cook time:
Total time:
Serves: 12
Here’s my recipe for a healthy stuffing that won’t leave you unbuttoning your slacks and wishing you had put your fork down after round two. With whole grain bread, butternut squash, brussels sprouts, and a slightly sweet n’ tart combo from Bartlett pears and roasted cranberries, this stuffing will fill you up without filling up your calorie bank before the pie comes out of the oven!
Ingredients
  • 4 cups cubed butternut squash
  • 1 pear, cubed
  • 2 tbsp minced garlic
  • 2 onions, sliced thinly
  • 1 cup baby bella mushrooms, sliced
  • 8-10 sage leaves, minced
  • 2 cups brussels sprouts, quartered
  • 1/2 cup cranberries, halved
  • 1 loaf (about 4 cups) cubed wheat bread
  • 3 cups low sodium vegetable broth
  • 1 cup spinach, shredded
  • 1/2 cup shredded fontina cheese (or other italian blend)
  • EVOO, as needed
  • S&P to taste
Instructions
  1. Preheat oven to 400 deg. On a large rimmed baking sheet or Silpat (love my Silpat!), toss squash and pear cubes with a drizzle of olive oil and bake for 40 min, tossing halfway between, until golden brown on top. Remove from oven and set aside.
  2. Meanwhile, saute garlic, onions, mushrooms, and sage in a large skillet with a little olive oil on medium-high, or until caramelized, 4-5 min. Remove from heat and set aside.
  3. Toss cubed bread in bottom of a 9×13 casserole dish sprayed with cooking spray. Add squash, onion mixture, and spinach on top and toss to combine.
  4. Pour vegetable oil over top of casserole and gently toss so that all of the bread cubes are soaked through.
  5. Top casserole with cheese, reserving a bit for finishing.
  6. On the same pan you used for the squash, toss brussels sprouts and halved cranberries with some more olive oil, salt, and pepper, and bake for 15-20 minutes or until cranberries are soft and sprouts are crispy around the edges.
  7. Add to top of casserole and top with remaining cheese and cover with foil.
  8. Lower oven to 350 deg and bake 30 min covered, then 10 min uncovered.
Calories: 201 cals Fat: 5 g Carbohydrates: 31 g Fiber: 6 g Protein: 9 g
Garlic, onions, and sage sizzling away
Garlic, onions, and sage sizzling away
Chopped squash and sage
Chopped squash and sage
Add the 'shrooms
Add the ‘shrooms
Ready to roast squash and pear
Ready to roast squash and pear
Look at those gorgeous brussels sprouts! I just think they are so beautiful.
Look at those gorgeous brussels sprouts! I just think they are so beautiful.
Rustic harvest loaf
Rustic harvest loaf
Into the casserole dish with ye!
Into the casserole dish with ye!
Squash and pear out of the oven
Squash and pear out of the oven
Toss the sprouts and sliced cranberries and drizzle with some EVOO!
Toss the sprouts and sliced cranberries and drizzle with some EVOO!
Out of the oven- just look at those colors!
Out of the oven- just look at those colors!
Ready to go into the oven
Ready to go into the oven
Fresh out of the oven! YUM!
Fresh out of the oven! YUM!

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ClaireLeave a comment

Last of Summer’s Best: Turkish Tabbouleh w/ Lemon-Dill Couscous

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It’s always a sad day when you realize that that peach you were saving in the fridge (you know that peach? the one you were waiting for just the right moment to sink your teeth into, anticipating the sight of that bright orange interior and feeling the juice running down the side of your cheek) has gone bad. That’s right, badddddd. Now it’s mealy and browned in spots when you cut it open. Bummer! Luckily, theres about one square inch of it that you can salvage, but it’s really just a tease until next summer when peaches are in season again.

If you know the feeling, you know just as well as I do that it may just be time for fall. Here in NC, early fall doesn’t mean the same thing it does “up North.” We don’t start our apple picking for at least a month, and apple cider doesn’t start appearing on supermarket shelves until October. (For some strange reason, Pumpkin Spice EVERYTHING and candy corn make their debuts in late August… thank you, commercialism, Starbucks, and Cadbury.)

I don’t mind the end of summer, but I sure do miss the produce that I’ve been able to get a bounty of at the farmers’ market every week. Tomatoes, peppers, corn on the cob, and PEACHES galore! I took this gorgeous picture this week at the market, just for the colors! I can’t stop looking at it!

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Anyway, this salad makes the most of the very “best of” the last of the summer produce (including that salvaged pear!). Roasted veggies, mushrooms, and garbanzo beans blend with the salty kalamatas and a crisp lemon-dill sauce to make a perfect side dish or main. I mixed mine with whole wheat couscous (mostly because I’m lazy and couscous is as easy as stirring boiling water into the grains and letting it sit) for a Meatless Monday salad. Topped with a fried egg, a few peach wedges, avocado, crumbled feta, and a few chopped dates, this salad is a perfect combination of everything I love about summer salads. Fresh, hearty, and stick-to-the-bones-not-the-hips delicious!

Last of Summer’s Best: Turkish Tabbouleh with Lemon-Dill Couscous
Recipe Type: Salad
Cuisine: Vegetarian
Author: Claire McCormick of “Claire Tastes”
Prep time:
Total time:
Serves: 12-20
Here’s a quick make-ahead salad that I promise will just keep growing, and growing, and growing. Roasted veggies, mushrooms, and garbanzo beans meld perfectly with slightly savory kalamata olives and lemon-dill sauce to make a salad that’s perfect as a side dish or hearty enough to serve for Meatless Monday!
Ingredients
  • 2 cans garbanzo beans, rinsed and drained
  • 1 container mushrooms
  • 1 container broccoli and cauliflower florets
  • 1/2 red onion, roughly chopped
  • 1 tbsp greek seasoning
  • 2 tbsp minced garlic
  • 1/2 tsp cumin
  • 1 bunch fresh dill, roughly chopped
  • juice of one lemon
  • 1/2 tsp freshly ground black pepper
  • 2 tbsp EVOO
  • 1/2 cucumber, seeded and roughly chopped
  • 1 container grape tomatoes
  • 1/2 cup kalamata olives, pitted
  • 1/2 cup marinated artichokes, roughly chopped
  • 4 large carrots, peeled into strips with vegetable peeler
  • Baby spinach
  • 1 cup whole wheat couscous
  • feta cheese, avocado, and pita for serving
Instructions
  1. Heat oven to 375. In a large bowl, combine all ingredients up to cucumber. Bake for 20 minutes, toss, and bake 10 minutes more. Set aside.
  2. Add cucumber, tomatoes, olives, and artichokes to food processor and pulse 2-3 seconds or until roughly chopped. Remove from processor and set aside.
  3. Add half of the chickpea mixture and pulse until roughly chopped (we’re not going for hummus here!). Add to remaining half of the chickpeas. Toss it all with the other veggies and carrots.
  4. Boil 1 1/2 cups water. In a large bowl, stir boiling water into 1 cup couscous and allow to sit for 5 minutes. Fluff with fork and add to the rest of the salad.
  5. Top with feta cheese and more lemon to taste.
  6. Serve on pita bread or over quinoa, couscous or other grain of your choice!

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ClaireLeave a comment

Thai Peanut Quinoa Fried “Rice”

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Thai Peanut Quinoa Fried “Rice”
Recipe Type: Salad
Cuisine: Asian, Quinoa, Healthy
Author: Claire McCormick of “Claire Tastes”
Prep time:
Cook time:
Total time:
Serves: 8
Here’s a lightened up version of your traditional fried rice, this time using quinoa instead of white rice. I used a bag of Asian coleslaw mix and tossed in some frozen edamame before stir frying it all with a bunch of Asian spices. Serve with chopped peanuts over the top to give it a nice crunch! Can be eaten warm or chilled, and you can even drizzle a bit of the extra juice from my Sesame Teriyaki Chicken (previous recipe) to give it a bit more flavor. I served mine over a bed of spinach greens with some chicken and stir fry vegetables on the side!
Ingredients
  • 1 cup dry quinoa, rinsed
  • 2 cups low sodium chicken broth
  • 2 tsp + 1/2 tsp peanut oil
  • 1 14 oz bag Asian coleslaw mix (without the creepy mix-ins they include)
  • 1 1/2 cups frozen shelled edamame
  • 1/2 cup chopped green onions
  • 1 egg
  • 1/2 cup chopped peanuts, divided
  • For Peanut Sauce:
  • 1/4 cup low-sodium soy sauce
  • 3 tbsp rice vinegar
  • 2 tbsp water
  • 1/4 cup orange juice
  • 1 tbsp + 1 tsp sugar
  • 1 1/2 tbsp peanut butter
  • 2 tsp chili garlic sauce (I found this next to the hot sauce at the store!)
Instructions
  1. Add quinoa and broth to rice cooker and set to cook.
  2. Combine ingredients for sauce in a small bowl and microwave in 20 second increments, stirring until smooth. Set aside.
  3. Whisk egg and 1/2 tsp peanut oil in a small bowl. Set aside.
  4. Heat remaining oil in a large wok or skillet on high heat. Add coleslaw mix, edamame, and green onions. Stir until tender, about 3 minutes. Make a space in the middle by pushing the slaw out to the sides of the pan. Pour beaten egg/oil into center and stir immediately until you see nice little chunks of scrambled egg in the mixture.
  5. Add cooked quinoa and sauce to the skillet and combine. Stir in half the peanuts and top with the other half right before serving!

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Cream Cheese Banana Swirl Bread

I’ve been wanting to try out this recipe for a long while now, because seriously- who can resist a melt-in-your-mouth banana bread with a layer of cream cheese swirl “surprise” nestled right in the middle? Best. Idea. Ever. I wish I could say I came up with it on my own, but I based this recipe off of one from Averie Cooks with only a few minor tweaks (more yogurt, an additional banana, and a pinch of cinnamon). I also decided to “swirl” the cream cheese layer, as the remaining batter on top didn’t quite cover it all and cream cheese started to seep out the top corners. Anyway, it did not disappoint. You NEED to try this out for yourself. Honestly, I don’t think I’ll ever make it another way!

Happy Saturday!

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Cream Cheese Banana Swirl Bread
Recipe Type: Bread
Cuisine: Breakfast, Sides
Author: Claire McCormick of “Claire Tastes”
Prep time:
Cook time:
Total time:
Serves: 8
Enjoy this deliciously moist banana bread, swirled with a smooth cream cheese filling, on a rainy Saturday morning with a hot cup of coffee and a good book! Actually, this bread is good at ANY time of day!
Ingredients
  • 2 eggs
  • 1/2 cup brown sugar, packed
  • 1/4 cup vegetable oil
  • 1/2 cup plain greek yogurt
  • 2 tsp vanilla
  • 3 large ripe bananas, mashed
  • 1 cup flour + 3 tbsp, separated
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • pinch of salt, to taste
  • pinch of cinnamon, to taste
  • 4 oz soft Neufchatel or cream cheese
  • 1/4 cup granulated sugar
Instructions
  1. Preheat oven to 350 degrees. Spray a loaf pan with cooking spray.
  2. In a large bowl, whisk 1 egg, brown sugar, oil, yogurt, and vanilla until smooth.
  3. Stir in mashed banana.
  4. In a separate bowl, sift together 1 cup flour, baking powder, baking soda, salt, and cinnamon. Gently fold into the batter with a spatula until just combined.
  5. Pour about 2/3 of batter into bottom of loaf pan and even out the top.
  6. In a separate bowl, use an electric mixer to mix cream cheese, remaining egg, 3 tbsp flour, and granulated sugar. Beat until smooth.
  7. Spread cream cheese filling into the loaf pan.
  8. Top with remaining bread batter and gently smooth until even.
  9. Using a knife or skewer, “swirl” top of batter just about 1/2″ down into the cream cheese filling.
  10. Bake 50 minutes or until top of bread is golden and cream cheese filling appears to be set. Cool about 10 minutes before gently releasing the sides of the bread with a knife and inverting the loaf to remove from the pan.
  11. Slice and serve!

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ClaireLeave a comment