shrimp scampi

Just as good as a restaurant. Serves 4-6.

• 4 cloves minced garlic

• 4 tbs (half a stick) butter

• 4 cups chicken or vegetable broth

• 2 cups water

• 1 lb spaghetti or linguine

• 1 1/2 lbs raw shrimp (frozen are fine but thaw them first; any size works)

• 3/4 cup white wine, something dry

• 1 tbs dried sage

• 1 cup heavy cream or half and half

• 1/2 cup grated parmesan cheese

• chopped fresh parsley, salt, pepper, lemon juice to taste

Heat 2 tbs butter in a large pot over high heat. Saute 2 cloves of garlic for 1 minute. Add broth and water, and bring to a boil. Add pasta and cook according to package directions. Once cooked, lower the heat and simmer until most of the liquid is absorbed. Do not drain - this will help with your sauce.

In a large skillet over medium heat, melt 2 tbs butter. Add shrimp and saute until they are pink and opaque. Then, add the wine, more garlic, and sage. Cover and cook for 3-5 minutes until most of the wine has evaporated. Remove from heat.

Add the shrimp, heavy cream/half and half, parmesan, parsley, lemon juice, salt, and pepper to the pasta. Toss lightly and serve.

sweet potato gnocchi

Lots of elbow grease but I think it’s worth it. Makes two generous servings - I added olive oil, parsley, and garlic to serve.

• 1 pound sweet potatoes

• 1 cup whole milk ricotta

• 1/4 cup parmesan cheese

• 1 1/2 tsp salt

• 1 1/4 cups flour + more to dust the counter

Wash the potato. Wrap it in a damp paper towel, and microwave for 5 minutes or until soft.

Scoop the inside of the potato into a mixing bowl and discard the skin. Mix in ricotta, parmesan, and salt until just combined. Add the flour a little bit at a time, lightly kneading after each addition.

Once the dough is not too sticky to handle, transfer it to a clean, floured countertop. Divide into 4 large pieces, and roll those pieces into long, skinny ropes. Cut the ropes into 1-inch pieces.

Salt and boil a large pot of water. Add the gnocchi once the water is boiling; they are done when they rise to the surface. Drain and serve.

mashed sweet potatoes

A quick and easy side dish. Makes 4 sides but is easily doubled.

• 2 large sweet potatoes

• 1 tbs butter/similar per potato

• milk, half and half, or vanilla coffee creamer (seriously) to taste

• cinnamon and nutmeg to taste

Wash the potatoes. Wrap each one in a damp paper towel - it doesn’t have to be covered entirely. Microwave for 5 minutes (for 2 potatoes, 6 minutes for 3 potatoes, etc.) Allow to cool slightly before handling.

Cut each potato in half, and scoop out the filling into a saucepan over low heat.

Using a potato masher or whisk, break up the potatoes and add 1 tbs butter per potato. Once the potatoes are smooth, add a splash of liquid of your choice and the spices. Add more butter if desired. Continue to stir until desired texture is reached.

If you want to make in advance and reheat, I would do it over low heat and add some liquid to thin them out.

carrot cake

A much-requested dessert in my house. Worth the work.

Dry ingredients:

• 2 cups all-purpose flour

• 2 tsp baking soda

• 1 tsp salt

• 1 1/2 tsp ground cinnamon

• 1/4 tsp nutmeg

• 1/4 tsp ground ginger

• 1 tsp baking powder if subbing applesauce for eggs

Wet ingredients:

• 1 cup vegetable/canola oil

• 1/4 cup cinnamon applesauce

• 1 1/2 cups light brown sugar

• 1/2 cup white sugar

• 3/4 tbs vanilla extract

• 4 large eggs (or 1 cup applesauce for vegan)

• 3 cups peeled/finely grated carrots

To finish:

• Cream cheese frosting (1 tub) or homemade below

• optional: candied pecans, chopped

Preheat the oven to 350º. Grease and flour your bundt pan (I like the Pam with flour for baking).

Combine all dry ingredients. I like to use a whisk so there are no clumps.

In a large bowl, combine all wet ingredients. Add the eggs one at a time and mix well after each (if using applesauce, add very gradually and mix well.) Add the carrots last. Add the dry ingredients to the wet ingredients in thirds, mixing well after each addition.

Pour into bundt pan and bake for 35-40 minutes or until a knife inserted in the middle comes out clean. Cake will require an additional 5-10 minutes if vegan. Invert onto a plate to finish cooling, and frost once cake is cool to the touch.

Homemade frosting:

• 4.5 ounces cream cheese, at room temperature

• 6 tbs butter, at room temperature

• 1 1/2 tsp vanilla

• 3 cups sifted confectioner’s sugar

Beat together cream cheese, butter, and vanilla until light and fluffy; slowly add sugar.

Sprinkle with candied pecans to finish.

candied pecans

A semi-healthy snack and they make your house smell like fall.

• 1 egg white (you can throw the yolk out, don’t need it for this)

• 1 tsp water

• 1/2 tsp vanilla extract

• 1/2 cup white sugar

• dash salt

• 1/2 tsp ground cinnamon

• 2 cups pecan halves

Preheat the oven to 250º. Line a baking sheet with tinfoil or parchment paper.

Using a fork or a whisk, combine the egg white, water, and vanilla in a large bowl. In a separate bowl, combine the sugar, salt, and cinnamon.

Add the pecans to the liquid mixture and stir to coat. Add the sugar mixture and stir again.

Spread the nuts out on the baking sheet. Bake for 45 minutes, stirring every 15 minutes. Allow them to cool on the baking sheet before moving.