Kale Salad with Greek Yogurt Caesar Dressing

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There’s a restaurant in Reno called Campo that makes a kale salad and, not even kidding, it makes me crave kale salads.  It’s lemony, garlicky, and topped with crispy parmesan and a poached egg.  I think about it a lot and have considered going there just for a kale salad and their caramel budino, but I don’t want to be judged by the servers, even though I think kale + caramel pudding is the epitome of balance.  I guess you could call the salad “famous” by Reno standards, and the original owner of the restaurant was even nice enough to post the full recipe online.

In an effort to convince you guys I don’t constantly eat potatoes and brownies, I decided to post this kale salad, which is a typical meal I serve on the weekdays.  This came about after I looked through my Insta the other day and noticed that practically everything is covered in cheese or sugar, aside from the carrot salad I’ve been obsessing over lately.  Obviously, it’s inspired by my favorite at Campo, but unfortunately this particular version is not served with the bacon-y bolognese, wine, and a caramel budino that I’ve grown accustomed to.  However, what I love about this salad is that I can come home from work, take the puppy on a walk, work out, and quickly whip up a full meal in like, 10 minutes, which I eat while watching Friends or Arrested Development for the millionth time.  I have that spring-fever if you can’t tell.

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A few years ago, back when SSL was just a baby blog, I posted a recipe for “healthy” Caesar dressing made with Greek yogurt.  Back then, I couldn’t find recipes for Greek yogurt Caesar online, but I knew it would work, and I was determined to find a healthier Caesar alternative.  I was way big into tags like “healthy”, “low-fat” “sugar-free”, etc. back then, which I have clearly moved on from.  However, that Caesar dressing was actually pretty healthy, and it quickly became the most popular recipe on my blog thanks to Pinterest.  I was going through it the other day and cringing at the old pictures, which I’m sure were taken on an iPhone in my parent’s kitchen.  Inspired by Campo’s salad, I decided to recreate the dressing to fit my current tastes.  It is essentially the same recipe aside from a couple tiny changes (which I will note).  I also wanted to update the pictures and show a different way to make a Caesar.  Another plus: beside it being a healthier alternative to regular dressing, I love how creamy and tangy the Greek yogurt makes this dressing, or any dressing for that matter.

P.S. I don’t know if it’s possible, but I think I might actually like my version of this kale salad better than Campo’s (???).  It’s creamy, garlicky, lemony, and totally meant for a poached egg.  Of course, no recipe I make will ever beat Campo’s caramel budino 🤷

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Kale Salad with Greek Yogurt Caesar Dressing
Serves 4 (side dish) or 2 (meal)

Ingredients for Salad

6-8 c. dinosaur kale (or curly kale)
1/2 c. parmesan, shredded
2-4 poached eggs (2 for meal, 4 for side)
Lemon, for serving
Pepper, for serving

Ingredients for Dressing

1/3 c. plain Greek yogurt
1 Tbs. parmesan, grated
2 tsp. Worcestershire sauce
2 cloves garlic, chopped
2 tsp. lemon juice
1 tsp. Dijon mustard
2 Tbs. olive oil
1 Tbs. water
Salt and pepper, to taste

Preheat oven to 400° F.  Cover a cookie sheet in parchment paper and spray well with olive oil or cooking spray.  Place 1 Tbs. of parmesan in a little mound, making 8 mounds.  Spread each mound out into an even layer.  Bake for about 6-8 minutes or until crispy.  Let cool and remove from baking sheet.

Remove kale leaves from the tough stems.  Chop into bite-sized pieces.  Set aside.

To make the dressing, whisk together the Greek yogurt, parmesan, Worcestershire sauce, garlic, lemon juice, and Dijon.  Drizzle in olive oil while whisking, until incorporated.  Whisk in water, to thin.  Season with salt and pepper.

To assemble the salad, place kale on a platter.  Toss with the desired amount of Caesar dressing.  Place parmesan crisps on top whole, or crumble them.  Serve with warm poached eggs, fresh pepper, and lemon.  I also like red pepper flakes on the top of my salad.

*Note: The original recipe had 1/2 Tbs. parmesan, 1 tsp. lemon juice, 1/2 tsp. spicy brown mustard, 1 Tbs. + 1 tsp. olive oil, and 2-3 tsp. of water.  This version is still good although a little less flavorful than the updated recipe.


xo Sara Lynn

*Song of the day: Chronic Sunshine by Cosmo Pyke

 

White Pizza with Sausage + Garlicky Kale + Lemon

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I have a confession: I’m not a huge “pizza person”.  And because of this, I get constant shit from every human on the planet, because apparently I am part of a small majority that doesn’t lose their mind over pizza.  I, of course, love a good pizza when I am in the mood for it, but the rest of the time, I’ll happily choose tacos or Thai food instead.  However, I do have a fave pizza place in Reno that makes me jalapeno + cheese pizza without judgement, and as a rule, this particular pizza must be eaten with a draft beer, absurd amounts of ranch, and the leftover crust must be dipped in honey.

(On a side note, do people in other parts of the world dip their crust in honey, or is that just a Reno thing???)

And while pizza is not my absolute favorite food, I do feel passionate about dough + cheese, and I’ve been loving experimenting with pizza flavors at home lately.  On some Fridays, I will come home, pull out all the leftover ingredients from the week, chop up tons of fresh mozz, and pop a bottle of wine while the perfect combination of crust puffing and cheese bubbling occurs in my oven.  I almost always go out for dinner on Fridays, but if for some reason I’m really in the mood to cook after work, it’s almost always some version of pizza.  There’s something so calming about coming home, chopping up some veggies, and making a quick, delicious dinner.

And, if I really need pizza without the effort, I always have my trusty jalapeno-special ¯\_(ツ)_/¯

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Yesterday, we had probably our craziest snow of the season (yes, in late February, ugh come ooooon Reno).  I was at my parents’ house after shopping with my mom, and this blizzard just started out of nowhere.  It looked like a snow globe and made me need Christmas all over again.  However, since I can’t redo Christmas, I went for the next best comforting winter activity which is obviously cooking and watching British TV.  So, while the snow flurries drifted down outside my window, I threw together this recipe and cozied up on the couch watching Lovesick.  These ingredients are a perfect mix of flavors – the kale gets so crispy and garlicky in the oven, sausage adds a little sweetness, there’s lemon for tartness, and of course, I added a simple bechamel and mozzarella for a creamy component.  At the end, I like to add pine nuts to give it an earthy flavor (and also because I’m obsessed with pine nuts, they’re so good 😛).  I like to sprinkle a ton of red pepper flakes on top of my pizza, but of course, you can leave those off if you don’t like spice!  Lastly, the sauce is fairly creamy, especially when combined with the cheese.  If you prefer a lighter, almost flatbread-style pizza, I would just brush the crust with olive oil and put the toppings on sans white sauce.  In fact, it sounds rather amazing, and I think that will be my approach next time!


White Pizza with Sausage + Garlicky Kale + Lemon
Serves 4

Ingredients for the white sauce

1 Tbs. butter
1 Tbs. flour
1 clove garlic, minced
1 c. milk
Salt and pepper, to taste

In a medium saucepan, melt the butter.  Add the flour, stirring until no clumps remain.  Add the garlic and stir until fragrant.  Slowly whisk in milk, bringing it to a boil and cooking for a couple of minutes until thickened.  Remove from heat and add salt and pepper to taste.

Ingredients for the pizza

1 lb. pizza dough, store-bought or homemade
White sauce (recipe above)
2 links of sweet sausage, casings removed
2 c. kale, chopped
2 Tbs. olive oil
2 cloves garlic, minced
6 oz. fresh mozzarella, torn
1/2 lemon, thinly sliced and quartered
Red pepper flakes, to taste
2 Tbs. pine nuts

Preheat oven to 425* F.  Roll out pizza dough to 1/8 inch thickness and place on a baking sheet.  Brush with 1 Tbs. olive oil and sprinkle with flaky sea salt.  Set aside.

Meanwhile, heat a pan over medium-high heat.  Cook the sausage until it is no longer pink.  Meanwhile, toss the kale, remaining 1 Tbs. of olive oil, and garlic in a small bowl – set aside.  Drain the sausage, and discard the fat.  Set sausage aside.

Spread the white sauce over the pizza dough.  Sprinkle sausage and mozzarella over the sauce.  Spread the kale and lemon slices over the pizza.  Season with red pepper flakes.

Place the pizza in the oven for 16-20 minutes.  When finished, the crust should be golden brown, and the cheese should be bubbly.

When the pizza is cooked through, sprinkle the pine nuts over the top.  Serve with additional pepper flakes and parmesan, if desired.

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xo Sara Lynn

*Song of the day* – Big Sis by SALES

Beef + Porter Chili with Cornbread Dumplings

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Over the past week, I had a new, nagging conundrum stuck in my head that kept me awake at night, and that conundrum was how I was going to make chili look sexy.  It’s a real Catch 22 folks, and after a lot of research, Pinteresting, and going through Bon Appetit’s archives, I came to the conclusion that it can’t be done.  However, don’t even worry, because at the very least, chili can be made to look at least presentable, and dare I say, appetizing (?), even if you have to cover it with lots of cheese and cornbread and bright jalapenos.  ALSO, I think that Superbowl may be coming up which means I actually posted a holiday-appropriate recipe before said holiday occurred?!?  *wow*

The original plan was to make this recipe last weekend, but then I unexpectedly came down with this strange, 24-hour flu that kept me in bed all of last Sunday.  I think it worked out though, because not only was my recipe far better developed over the week, but it finally got cold in Reno, and chili was the answer!  The clouds came out and made some perfect lighting for taking photos.  It was so nice.  I wish I could have cloudy days for photo-taking every week.  It didn’t snow all that much in Reno itself, which is kind of a bummer, because I love when the city looks like a snow globe.  But at the very least, it actually kind of feels like winter, and I may even have to wake up a little earlier tomorrow to scrape frost off my car windows!  Imagine that.  The lower temperatures made for some excellent cozying-up weather that forced me to lay on my couch eating pizza and watching Skin Wars most of yesterday and today, so I’d say I had a pretty kick-ass weekend.  Is anyone else here really obsessed with Skin Wars and willing to admit it so that I don’t feel like a garbage person for watching almost an entire season this weekend??  Pls?

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Part of the problem I’ve found with living in colder temperatures is the resistance to want to do anything outside, even if it’s just taking a walk or going to get coffee.  On one hand, I get super stir-crazy and a little frustrated at myself for not being able to achieve the motivation to make it to the grocery store, but on the other hand, it helps me develop some really excellent recipes that actually get made in real life and not just in my head.  This chili felt weird to make, because I always use my mom’s chili recipe, which is so easy and can be made with either ground beef or turkey depending on my mood.  Making a different recipe almost felt like I was cheating, and I just couldn’t get over that I was making chili without tomato sauce in it.  However, when my cousins gave me some of their coarse-ground beef, I knew I wanted to get out of my comfort zone and try a new recipe and maybe throw some beer in there for good measure.  So I did.  And it was great.  And there’s dumplings in it!!!


Beef + Porter Chili with Cornbread Dumplings
Serves 4-6

Ingredients

for the dumplings:

1/2 c. flour
1 1/2 c. stoneground cornmeal
1/4 c. sugar
1 1/2 tsp. baking powder
1 tsp. salt
1 c. milk
1/4 c. butter, melted
2 eggs
1/2 c. cheddar cheese
1 c. corn

for the chili:

2 Tbs. flavorless oil
1 yellow onion, finely diced
1 jalapeno, finely diced
1 lb. coarse ground beef
3 large garlic cloves, minced
1 15.5 oz. can beef broth
1 15.5 oz. can petite diced tomatoes
1 12 oz. bottle Porter, or other dark beer
6 oz. tomato paste
1 15.5 oz. can chickpeas
1 15.5 oz. can kidney beans
1/2 tsp. smoked paprika
2-3 tsp. cumin
2 tsp. chili powder
1/2 tsp. oregano
A few turns of black pepper
Salt, to taste

Cheddar cheese, extra jalapenos, scallions, cilantro, sour cream, etc. for topping!

In a medium bowl, whisk the flour, cornmeal, sugar, baking powder, and salt.  Add the milk and butter.  Mix in the eggs until just incorporated, and stir in the cheese and corn.  Set aside, and heat the oven to 350* F.

In a large, wide pot, heat the oil over medium-high heat.  Add the onions and jalapeno, stirring until the onions are translucent, about 5 minutes.  Add the beef, breaking it up with a spoon until no longer pink.  Add the garlic and cook until fragrant.  Add the beef broth, tomatoes, Porter, tomato paste, beans, and all of the spices.  Bring it to a gentle simmer, and remove the chili from the heat.

Using an ice cream scoop, drop the cornbread batter around the top of the chili until there are 6 dumplings (you may have a little bit of leftover batter than can be baked up).  Place the chili in the oven for about 25-30 minutes, or until the cornbread is set.

Ladle the chili and cornbread dumplings into bowls.  Top with cheddar cheese, jalapenos, sour cream, or your other favorite toppings.

*Notes about this recipe*

  • This recipe is best eaten day-of.  Like most dumplings, the cornbread tends to fall apart in the fridge.  I personally like the texture of cornbread mixed in my chili, but if you do not, I recommend baking the cornbread separately in a 8×8 pan at 350*F for about 25 minutes and placing the cornbread on top.
  • I find that coarse-ground beef has a similar texture to stew meat.  If you cannot find coarse-ground beef, I would recommend using stew beef, although regular ground beef would also be delicious.
  • I used 1 Tbs. (3 tsp.) of cumin in my chili.  However, I would start at 2 tsp. and add more as necessary depending on your preferences.
  • If you don’t want to use beer, just use another can of beef broth!

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This chili was made using Sanford Ranch Beef, a ranch in Northern Nevada that raises all-natural, pasture-fed, hormone-free cows!  Their meat is affordable, healthy, high-quality, and I definitely recommend them if you live in Northern-Nevada.  Check them out here or on Facebook!

xo Sara Lynn

*Song of the day: For You by SALES

 

Beef + Vegetable + Wild Rice Stew (Revisited)

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A few years ago when I was in college, I worked at a restaurant called The Cheeseboard, which makes the best soups and my all-time favorite grilled cheese sandwich.  When I worked there, we would essentially just make a giant pot of soup with whatever we had laying in the fridge.  Some of my favorites included our potato soup which I would top with absurd amounts of cheddar and the tomato soup with I would obviously pair with the grilled cheese.  One time, the chef made a stew with beef, wild rice, and all kinds of vegetables, and it was one of the best beef stews I ever done had.  It also happened to be one of the days that I didn’t help make the soup, and I had no idea what he did, AND to top it all off, he never used recipes.  SO I decided to make my own version, and I wrote a post about it, and it was good, but it wasn’t one of the best stews I ever had.  After that, I pretty much just forgot about beef soup until approximately one week ago when I found a package of stew meat in my freezer.

After a few years of learning more about food, and re-reading my original beef + wild rice stew recipe, I realized I had done some cooking techniques that made little sense, and the ingredients were a little off for my tastes (3 years will do that to you I guess?).  So I decided to remake the recipe with some different ingredients and some updated techniques, and I have to say, I think this maybe is one of the best beef stews I’ve ever had.  Yay!!

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For starters, I learned that a good quality stew meat + broth makes a big difference in taste!  I used stew meat from Sanford Ranch Beef which my cousins own, but you can use whatever good-quality meat you can find.  Also, try to find a nice wild rice mix without any added seasonings or preservatives – those will affect the overall flavor of the soup.  For veggies, I use a mire poix with some squash, but next time I may add turnips or leeks!  Basically, whatever you have in the fridge.  Also, I serve the stew with either a mixed salad or charred broccoli and fresh, crusty whole-wheat bread!

The stew lasts well in the fridge and can even taste better after a few days.  The rice usually soaks up some of the broth, so try to have extra on hand for leftovers!!

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Beef + Wild Rice + Vegetable Stew
Serves 4

Ingredients

3 Tbs. olive oil
1 lb. beef stew meat, cubed
2 carrots, sliced
1 large celery stalk, chopped
1 onion, diced
2 large cloves garlic, minced
1/2 c. red wine
4-6 c. low-sodium beef broth*
1 bay leaf
1/2 tsp. marjoram or thyme, chopped
1/2 tsp. parsley, chopped
1/4 tsp. hot sauce or cayenne pepper
Salt and pepper, to taste
1 c. wild rice
1/2 c. frozen peas
1 zucchini, diced

In a large soup pot, heat 2 Tbs. of the oil over medium-high heat.  Add the beef and brown on all sides for a few minutes.  Remove the beef with a slotted spoon, and set aside.  If necessary, add the remaining oil and saute the carrots, celery, and onion cooking until soft.  Add garlic, and let it cook until fragrant.

Lower the heat, and deglaze the pan with the red wine.  Stir and let it cook for a few minutes.  Add the beef broth, bay leaf, marjoram (or thyme), parsley, hot sauce, salt, and pepper.  Stir in the wild rice and cover the pot with a lid.  Simmer the stew for about 45 minutes or until the rice is tender.

When the rice is cooked, add the peas and zucchini.  Cook for about 10 minutes or until the squash is tender.  Serve with lots of crusty bread!

*I used 4 cups of broth which made a very thick stew.  The rice soaked it all up for leftovers, so I had to add more liquid.  If you like a brothy stew, add 6 cups!


xo Sara Lynn

*Song of the day: Piazza, New York Catcher by Belle & Sebastian

Lasagna Bolognese

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Holy hell, it snowed again this weekend, and then when it wasn’t snowing, it was raining, and when it wasn’t raining it was perfect, foggy, San Franciscan weather that brings me peace.  It was the ideal weekend, aside from the moment yesterday when, while walking and eating an ice cream cone in the flurry-darkness, I somehow didn’t see a huge freaking puddle of rain right in front of me, and I kicked it, and rainwater splashed all over my jeans and inside of my shoes.  I probably would have been sad if I wasn’t laughing so hard, but that’s what I get for wearing old-man smoking slippers in the slushy rain-snow.

Luckily, nothing could dampen my spirits, because 1. I had mint chip ice cream from Simple!! and 2. I’m babysitting a big furry puppy this weekend while my cousin is at a friend’s wedding!  She’s a big furry ball of floof (aka a Bernese Mountain Dog) named Flower, and even though she punched me in the face while I was petting her this morning, I’ve had the best weekend hugging her squishiness!  Plus, there was that misty weather I was talking about earlier, and I had the most ethereal morning making coffee at work while the fog traipsed between the Sierras.  Oh, and then there was the lasagna…

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Lasagna is one of my favorite meals of all time, but especially when it’s frosty and misty outside.  The melding of cheese + pasta + tomatoes hugs my insides and makes me feel cozy and warm.  This lasagna in particular has been one of our favorite family recipes for a few years now.  I’m honestly not sure where the recipe itself came from, but the flavors balance together so nicely – the ratio of cheese to meat is perfect, and the veggies add a lighter texture.  Also, the recipe uses cottage cheese, which forms these delicious little cheese clumps without the heaviness of ricotta, and yuuummm!

I’ve tried at least four different lasagna recipes by now, and this is the one I always come back to.  It takes a little work, as all lasagnas do, but of course it’s worth it!  It’s the perfect weekend project if you want to perch yourself in front of a movie or listen to classic jazz while you layer delicate noodles with veggies, meat sauce, and a pile of cheese.  While the sauce is simmering, you can make a light salad or mix some herbs & butter to make toasty garlic bread, or better yet, start some creme brulee or mascarpone cheesecake.  Lasagna is special, and it deserves proper dessert as well.  This meal is perfect for a dinner party with friends or a romantic date-night with your love (note: this will feed both of you for days).  I wish you all lasagna-making bliss ♥

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xo Sara Lynn

*Song of the Day: Cry Me a River by Julie London


Thank you to Sanford Ranch Beef for sponsoring this post!  Sanford Ranch Beef is locally-grown, hormone-free, steroid-free, all-natural, and all the good stuff.  Visit their Facebook or website if you live in the Reno area.

As always, all opinions are my own.

Orange & Pistachio Crusted Pork Loin Chops

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Every once in a while, I come across a recipe online purely by accident and think that is sounds so absolutely delicious that I have to make it that very night.  Normally the recipes are dessert-related or starch-related, and I end up using the recipe as a guideline to inspire my own method that fits more to my taste.  However, I found the recipe for these pork chops on Eating Well completely by accident.  They had some of my favorite ingredients – pistachios and oranges!  And the recipe is healthy and nutritious – yay!

Bonus points: There’s only 7 ingredients including salt, pepper, and oil, and it only takes about 30 minutes to make these little guys!  Extra yay!  I always get excited for 30 minute, healthy meals, especially after a long day of work, classes, dragging my ass to the gym, and everything else I have to do.  Eating Well really blessed us with this recipe, you guys.

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I didn’t really change much to the recipe, except that I used pork loin chops instead of a whole pork loin, and I chopped my pistachios and garlic by hand instead of with a food processor – 1. because I don’t like cleaning food processors, and 2. because I don’t have a food processor.  Also, I scrapped their wild rice and green bean sides, opting for a simple wild rice blend I mixed with a little butter, garlic powder, and salt and a green salad with mixed greens, feta, cranberries, apples, and a simple white balsamic vinaigrette.  It was a perfect meal, and the wild rice and salad can be made while you’re preparing and cooking the pork!  With my last semester of college starting on Monday (!!!) I’m really looking forward to finding and developing more recipes that can be made in less than an hour, with minimal dishes.

My ONLY complaint about this recipe is that, if you have leftovers, while the pork chops still taste great, the pistachios lose some of their crunch from the moisture in the fridge.  However, I don’t really like leftovers in general, so my opinion doesn’t have much merit.  Also, slightly-chewy pistachios crusted on pork is still a much better lunch than my usual quinoa salad or sandwich.  Take some, lose some.

Note:  You’re going to be searing these porky chops and then placing them in the oven to finish.  I seared them in a pan, and then placed them on a sheet pan to finish, but next time I think I’ll sear them in an oven-safe cast iron, cover them in the marmalade and pistachio mixture, and then place them back in the cast iron to finish in the oven – then it becomes a one-pan dish!

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Any ideas for healthy 30ish minute meals?

XO Sara Lynn

*Song of the Day: Old Friend by Pinegrove

Single Lady Mac & Cheese

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This past weekend was kind of rough for a multitude of different reasons.  Even though I had some relaxing moments spending time with friends and family, most of my weekend was spent in a state of “blah” that I couldn’t quite shake.  When I’m feeling like this, I know the best thing to do is to engage in self-care with a little bit of comfort food and TV.  My craving was mac and cheese, but I didn’t want to make a huge pan of leftovers that could go to waste.  After a few minutes of thought, I realized I could easily make a tiny mac and cheese that would feed just myself.  Even in my difficult times, my brain comes up with great things!

This recipe is perfect for a feel-sorry-for-yourself-night, because it only requires one pot and it’s super versatile.  You can use whatever cheese and pasta you have around the house, although smaller pastas with plenty of nooks and crannies are always the best!  I’m also partial to a cheddar-parmesan mixture if you have that around the house.

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As far as fanciness, this mac and cheese is pretty fancy-free.  I just blend it all together, top it with a little parm, and broil it until browned.  I add a little ceyenne pepper, mustard powder, worcestershire, onion powder, and garlic powder.  Feel free to add whatever spices you want or none at all.  Broil or don’t broil.  Eat it out of the pan and leave the dishes for later, or wash the pot while the pasta broils (my method, because dirty dishes give me anxiety).  Once your mac and cheese craving has be fulfilled, you can crawl back in bed or take a walk or go grab a coffee.  This mac and cheese is about you and your needs after all.

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Take time for self love this week my friends ♥  We all deserve it.

XO Sara Lynn

*Song of the Day: Dandelion Wine by Gregory Alan Isakov

 

The Best Damn Pie Crust of Your Life

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IT’S FINALLY HERE.  Even after countless pies and months of promising you all the best pie dough recipe in the whole damn world, I had not delivered.  That is, until now.  I really should stop making promises like these considering I’m a full-time student, I have 2 jobs, plus I try to volunteer a few hours a month on top of all the normal things I have to do on a day-to-day basis a.k.a. I’m freaking busy and don’t always have time on the weekends to do a pie dough tutorial.  Honestly, I don’t know how I have free time sometimes, but bless my marketing internship for giving me college credit to work only a couple hours a week from home is all I have to say.  Aside from that major tangent, my point is that I know the wait was worth it, and I would like you to agree with me, because it would make me feel much better about my slacking.

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Let’s have a conversation about pie dough, my friends.  I’ll try to keep an open mind here, but let’s just face it, I’m biased and totally Team Make Your Own Pie Dough.  Most people refuse to even try to make their own dough, settling for either freezer-aisle roll-out pie dough (boo) or worse, store-bought pies from the grocery store (double boo).  We’ll call this side Team Wrong.  No offense if you’re on that team, I understand why you are, but hear me out.  I have a major theory that pie dough is one of the most misunderstood forms of pastry, and I can attest to this, because I was a frozen pie dough fan for many years.  After making pie dough once, I was a forever changed woman.  It’s so. damn. easy.  Surprisingly so, but it makes all the difference in the world.  If you care about pie, make your own dough!  I’m not kidding, you will not be able to go back to the store-bought stuff.  It’s really life-changing, especially this recipe, which yields the flakiest, buttery-est crust I ever did eat.  Thanks to Bon Appetit magazine for inspiring me to give it a try and also for giving me the recipe.  I appreciate for real ♥

So, after a long guilt trip from Team Make Your Own Dough, do you feel inspired to make your own pie dough for (please, at least one of) your Thanksgiving pies?!  Yes you do!

Let’s get started!

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First, you’re going to start off with 2 sticks + 2 Tablespoons of unsalted butter.  Cut the butter into cubes, trying to work quickly to avoid melting the butter with your warm hands.  I like to use a bench scraper for this so I don’t have to touch the butter, but a regular knife works well too!  Put that butter in a bowl and pop it in the fridge while you gather your dry ingredients.

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Now we’re going to prep for the next few steps.  Whisk together 2 1/4 cups of all purpose flour, 2 Tablespoons of sugar (1 Tablespoon for a savory-pie crust), and a scant teaspoon of kosher salt.  Also prepare a glass of ice water and set the glass aside.  Toss the butter in the flour mixture.

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Now, working quickly, use your fingers to rub the butter into the flour, creating shaggy pieces of butter.  Some of the pieces should be thin and long while others are chunkier.  Be careful not to let the butter melt in your hands.

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Mix together 1 Tablespoon of apple cider vinegar with 3 Tablespoons of iced water.  Swirl to combine.

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Drizzle the vinegar-water over the butter mixture, running your fingers through the flour mixture to incorporate all the ingredients.  Quickly knead the dough until it starts to come together.  It will be a little crumbly and dry, but resist adding more water or your crust will turn out tough.

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Turn your dough onto a floured surface and knead it a few more times, incorporating the drier areas.

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Cut the dough in half and press into 1 inch thick discs.

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Wrap your dough in plastic and set it in the fridge for at least an hour and up to 5 days.  You can also freeze the dough for up to 2 months!  I like to make dough in advance and save it in the fridge for big events like holidays.  When you’re ready to use it, roll it on a floured surface and fill with whatever makes you happy.

Here’s a few pie ideas, if you needed any (;

Apple Pie with Sugared Crust
Pumpkin Pie
Beef & Veggie Pot Pie
Deconstructed Chicken Pot Pie
Pear & Ginger Galette
Strawberry and Grapefruit Galette
Mixed Berry Pie

And here’s a handy-dandy recipe card:

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I hope this recipe makes the pie dough of your dreams as it did mine ♥

XO Sara Lynn

*Song of the Day: Where is my Mind? by Pixies

 

 

 

 

Beef & Veggie Pot Pie

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Happy Election Day!  If you’re like me, you’re probably very nervous about the results of the presidential election, and you’re trying to decide if you should start packing your bags so you can get your ass to Canada.  My personal remedy is to drink lots of coffee and wine and try to stay positive.  Either way, I hope that you exercised your right to vote regardless of your political affiliation!  Today is a day to feel lucky that you have a right to *choose*, not a day to hurt others based on their beliefs.  However, I’m not here to talk about politics today or ever really, pls pls pls don’t bring it up like every confrontational person that walks into the coffee shop I work at. *eyeroll* Can you tell I’ve been dealing with this for a few months?  I’m here to talk about beef & veggie pot pie, which good news (!), has wine in it!!!  Plus, it takes a few hours to cook, so it’ll keep your mind off of the election (although, it is a really easy recipe and only takes a little bit of prep – it’s mostly cooking away quietly on the stove while you engage in other activities).

As I’ve mentioned before, I’ve partnered with Sanford Ranch Beef to bring you all kinds of delicious recipes to make with your box of beef!  If you’re in the Reno area, give them a call!  Their beef is way more affordable than at the grocery, and you’ll be supporting a local family business!  I can guarantee this, because well, I’m related to the owners.

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img_2227 img_2196For this recipe, you’re going to start with some typical winter veggies and a durable cut of steak.  You can add or subtract veggies if you want, but I’d say the mirepoix components are necessary – that’s the carrots, celery, and onions.  The recipe calls for 1 onion, but because mine were teeny tiny and cute, I used 2.

Essentially, you’ll add these ingredients with some wine, stock, and herbs and cook the hell out of it, because durable steak cuts require lots of cooking time in order to become tender.  After, you’ll plop some pastry on top, bake it for a bit, and it’ll be ready to go!  It’s super easy, but also very flavorful and impressive for company.  I like to serve it with a simple green salad and pie for dessert!

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Daylight savings ending means bad pictures 🙁

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Happy fall and happy voting ♥

XO Sara Lynn

*Song of the Day: Light House by Future Islands

Braised Short Ribs with Cheddar Grits

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I am so, so excited to announce that the people at Serendipity by Sara Lynn (me) will be working with Sanford Ranch Beef, which sells local, steroid-free beef to the Northern Nevada area.  This is my first partnership, and I’m absolutely thrilled to be working with such a great company!  I first want to start off by promising that I only endorse businesses that I believe are wholesome and provide good quality products that I already use sans-partnership.  I do not believe in advocating products that I do not use regularly; therefore, I can assure you that all opinions are my own and are not influenced in any way.  I also want to let it be known that I am not being paid to post about Sanford Ranch Beef, although they did give me some all-natural, hormone-free steak, which let’s be real, is better than money anyhow.

And if you didn’t read that long ass paragraph, here’s a summary: I’m not a sellout.  Cool?  Cool!

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Sanford Ranch Beef is a local cattle ranch owned by my cousin, his wife, and their family.  They do not believe in using hormones, steroids, or fillers in their beef, so the product is completely farm-to-mouth.  Their cattle is grass-fed and finished with mash (grain) from a local brewery in town – that means that the beef tastes slightly of hops, but not overwhelmingly so.  They sell boxes of beef to people in the Northern Nevada area – if you live in Reno, Fallon, or other areas of N. Nevada and you like all-natural, ethical food, and supporting local business, visit their Facebook or website and give them a call!

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Even if you do not live in Northern Nevada, I urge you to support local farmers and ranchers that live near you.  By buying local food, you support families in your state and get healthier products (and you know where they’re coming from).  When you buy from a store, you don’t know the distribution process – when you buy local, you can ask the owner yourself!  By visiting farmer’s markets, you can find local produce, dairy, meat, bakers, and the like so you’re always getting the freshest ingredients!  For a list of local farmers in your area, click here.

P.S. Since farmer’s market season is almost over, I recommend looking up local farmers/ranchers on Google or asking people in your community!  Local food is easier to get than you think!

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Over the weekend, I used some short ribs from my box of beef to make braised short ribs with cheddar grits and roasted brussels sprouts.  It’s definitely a Sunday meal, because the braising takes a few hours, but this meal is so easy and impressive if you’re having guests over!

Both recipes are courtesy of Food Network.

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Stay tuned for more beef recipes!

XO Sara Lynn

*Song of the Day: Morning Dew by The National (cover)