by Sarah Steimer
Posts Tagged ‘snacks’
Pop to It!: Maple-cayenne popcorn
Posted in Guides, Monthly themes, Recipes, Snacks, tagged butter, cayenne, food, maple syrup, Pop to It, popcorn, recipe, salt, Sarah Steimer, snacks, SoHungryBlog on November 20, 2014| 1 Comment »
So Hungry’s Thanksgiving guide
Posted in Guides, Recipes, tagged beverages, brussels sprouts, Caitlin Saniga, carrots, green beans, pies, potatoes, rolls, Sarah Steimer, snacks, stuffing, sweet potatoes, Thanksgiving, turkey on November 22, 2013| Leave a Comment »
Every family has its staples and traditions at Thanksgiving, and that’s part of what makes the holiday great. But every once in a while, it’s not just the bread for stuffing that gets stale. If you’re looking for some inspiration for a new dish or two, try our guide! We collected some of our favorite recipes from the past few years.
Should you try any of these recipes, please let us know. We would love to hear that we gained a spot at your Thanksgiving table.
— Sarah and Caitlin
Staples
Green beans
- Stewed green beans with tomatoes and bacon
- Green bean casserole with crispy fried shallots
- Ginger-roasted green beans
- Dukkah-spiced green beans and pumpkin
- Green beans with shallot vinaigrette and bacon
- Sauteed red skin potatoes and green beans with basil
- Green bean and artichoke casserole
Potatoes
- Mashed potatoes with buttery caramelized onions
- Rosemary roasted potatoes over spinach with shallot vinaigrette
- Cheesy potato casserole with crunchy cornflake topping
- Masamba (African-style greens and potatoes)
- Sweet and savory roasted potatoes with parsley pesto
- Leek and potato gratin
- German potato salad
- Roasted potatoes with lemon and dill
- Roasted fingerling potatoes with chive pesto
Carrots

Carrots at Thanksgiving? Helps to make sure your eyesight is perfect for watching the football game.
- Honeyed carrots and clementines
- Spiced, roasted carrots with chickpea-sauerkraut puree
- Quick-picked carrots
- Roasted carrots with carrot top pesto
- Roasted rainbow carrots with maple-mustard glaze and sunflower seeds
Sweet potatoes
- Roasted sweet potato with Brussels sprouts, blue cheese, cranberries and pecans
- Darjeeling roasted sweet potatoes
- Orange-spiced sweet potato bread
- Caribbean sweet potato and bean stew
- Roasted sweet potato with red beans, salsa and cabbage slaw
Brussels sprouts
- Honey-mustard Brussels sprouts over pureed cauliflower
- Roasted Brussels sprouts with almonds and honey
- Warm Brussels sprouts slaw salad
- Brussels sprouts and cannellini beans with thyme and sun-dried tomatoes
- Stuffed Brussels sprouts
Cranberry sauce

Sure, the stuff in the can ain’t bad — if you don’t mind seeing the can rings on your food (but really, we wouldn’t judge).
Rolls and biscuits
- Kissy buttermilk biscuits
- Cheddar-garlic biscuits marbled with spinach
- Cloverleaf rolls with honey-sage butter
- Simple biscuits (from chicken a la king)
- Orange monkey bread muffins
Beverages
- Apple pie moonshine
- Mulled white wine sangria
- Cranberry-apple sparkler with spiced rum
- Apple cider crackle with spiced rum
- Spiced Old Fashioned
- Apple cider hot tottie
Pie
Double-marshmallow crispie treats
Posted in Desserts, tagged Caitlin Saniga, dessert, dkscooks, food, marshmallow treats, rice cereal treats, Rice Krispie treats, Rice Krispies, snacks, SoHungryBlog on March 13, 2012| 5 Comments »
by Caitlin Saniga

I'm a fan of rice crispie treats that are on the verge of gooey, so adding that extra cup of super-tiny marshmallows really softens each bite.
- 5 tablespoons butter
- 4 cups mini marshmallows
- 1 cup ultra-mini marshmallows (or chopped mini marshmallows)
- 5 cups crisp rice cereal
- 1 tablespoon milk
- 1/2 teaspoon vanilla

These are the ultra-mini marshmallows I used. Cute, huh? I found them at a bulk foods market in Ohio. If you don't have these, that's fine! Just slice mini marshmallows in half, or heck, leave them whole for even bigger pockets of fluff.
Melt the butter in a large saucepan over low heat. Add the 4 cups of mini marshmallows and stir until melted. Add the milk and vanilla, and stir constantly for about 1 minute.
Remove the marshmallow mixture from heat. Add the cereal. Stir with a greased wooden spoon until the cereal is well coated in the marshmallow mixture. Add the ultra-mini marshmallows and stir quickly to mix them in.
Spray your hands with cooking oil. Pour the mixture into a greased 13X9 pan, and use your fingertips to press the mixture evenly and firmly into the pan.
Let cool for about 30 minutes. Make 3 cuts lengthwise, and 5 cuts on the width.
Makes 24.
Just Loafin’: Carrot bread
Posted in Snacks, tagged baking, Breakfast, carrot, food, quick bread, recipe, Sarah Steimer, snacks, SoHungryBlog on October 6, 2011| 1 Comment »
by Sarah Steimer

Be careful when you use a different pan than what the recipe calls for. You can usually use the same temperature, but the smaller the pan, the less time it will take.
- 8 medium carrots
- 1 1/3 cups unbleached all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 3/4 teaspoon salt
- 6 tablespoons unsalted butter, completely softened
- 1 cup granulated sugar
- 2 large eggs
- 1/3 cup buttermilk (or 1/3 cup milk mixed with either 1/2 teaspoon lemon juice or 1/2 teaspoon vinegar)
Peel and slice three of the carrots into 1/4-inch rounds. Bring a medium saucepan of salted water to a boil, add the carrots and cook until soft, about 10 minutes. Drain. Let cool, and then puree in the food processor or blender. Coarsely grate the remaining 5 carrots (you should have 2 cups).

The first time I made this bread - it did not turn out well. Turns out my oven is 25 degrees off - spend the $7 and get yourself an oven thermometer.
Whisk the flour, baking soda, baking powder and salt into a bowl.
In a medium bowl, use a wooden spoon (or electric mixer) to mix the butter and sugar until smooth. Stir in the eggs one at a time until combined. Stir in the buttermilk, carrot puree and grated carrots. Add the flour mixture and mix until well-blended. Never overmix your quick bread!
Spread the batter either one 8 1/2-inch loaf pan OR three mini loaf pans. Bake until a knife or toothpick inserted in the middle comes out clean, about 55-65 minutes for the large loaf or 35-45 minutes for the mini loaves.
Cool the bread on a rack for about 10 minutes before removing from the pan(s).
Recipe: The Fearless Baker (via NPR)
Photos: Sarah Steimer
*Throughout October, “Justin Loafin” will feature our favorite quick bread recipes for small loaves, large loaves or even muffins. All of the recipes from the guide can be found here. PLUS – make sure you check our archives for previous quick bread recipes.
Snacks to Pack: Roasted chickpeas
Posted in Snacks, tagged back-to-school, chickpeas, food, garbonzo beans, recipe, roasted, Sarah Steimer, snacks, SoHungryBlog on September 30, 2011| 1 Comment »
by Sarah Steimer

Not only is it healthier, but roasted chickpeas even look a heck of a lot classier than bright orange cheese puffs.
- 1 can chickpeas
- olive oil
- spices (I used Suku spice, which consists of red pepper, turmeric, cumin, coriander, fenugreek and garlic)
Rinse the chickpeas and let dry on a paper towel.
Once ready, toss with olive oil and your choice of spices. Place in a tin or glass pan in a single layer. Bake at 425 for 45 minutes to an hour – just keep an eye on them so they do not burn but crisp well.
Recipe: Sarah Steimer
Photos: Sarah Steimer
*Throughout September, “Snacks to Pack” will feature our favorite snack recipes for packing in lunches or eating on the go. All of them can be found here.
Basil-mozzarella twists
Posted in Recipes, Side dishes, Snacks, tagged basil, food, Italian, mozzarella, pizza, puff pastry, recipe, Sarah Steimer, snacks, SoHungryBlog on July 22, 2011| 1 Comment »
by Sarah Steimer
- sheet of puff pastry
- 1/4 cup shredded mozzarella cheese
- 2-3 tablespoons basil (I used fresh)
- pinch cayenne pepper
- salt and pepper
- egg
Roll out puff pastry on a floured surface. The size doesn’t totally matter, it sort of depends on how many you want to make. Cut in half. Whisk the egg and brush over one side of both pieces of dough.
In a small bowl, toss together the basil (shred it if you are using fresh), cheese, cayenne pepper, salt and pepper. Spread over one of the sheets. Place the other sheet overtop and press to seal, using your hands or a rolling pin.
Cut the dough into 1/2-inch strips. Twist and lay on a baking sheet. Brush with the egg. Press the ends of the dough down so it doesn’t untwist as you bake.
Bake at 400 degrees for about 12-20 minutes or until puffed and golden. Serve warm or cooled.
Recipe adapted from: How To: Simplify
Photo: Sarah Steimer
A Dip and a Sip: Black bean and corn salsa
Posted in Recipes, Side dishes, Snacks, tagged black beans, cilantro, corn, dips, food, garlic, jalapenos, Mexican, onion, recipe, salsa, Sarah Steimer, snacks, SoHungryBlog, summer, tomatoes on July 5, 2011| 2 Comments »
by Sarah Steimer

This is the first I've ever cooked my salsa and I think it really combines the flavors well. A+ for me.
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 2 jalapenos, chopped
- 1/2 red onion, chopped
- 3 Roma tomatoes, chopped
- 1/3 cup cilantro, chopped
- 2 cloves garlic, minced
- 1 tablespoon honey
- 1 tablespoon Worcestershire sauce
- 1 tablespoon apple cider vinegar
- 1 tablespoon balsamic vinegar
- salt and pepper, to taste
Combine all ingredients in a medium saucepan over medium-low heat, stirring occasionally. Bring to a simmer and continue simmering for about 7 minutes. Remove from the heat and let cool. Place in a bowl and chill in the refrigerator. Store in a well-sealed container. I used two 16-ounce jars that previously held store-bought salsa.
Makes about 24 ounces or four cups of salsa.
Recipe: Sarah Steimer
Photos: Sarah Steimer
*Throughout July, “A Dip and a Sip” will feature our favorite salsa and margarita recipes — all of which can be found here.
Kettle corn
Posted in Uncategorized, tagged dkscooks, food, kettle corn, popocorn, recipe, Sarah Steimer, snacks, SoHungryBlog on January 31, 2011| 2 Comments »
by Sarah Steimer
- 1/4 cup oil
- 1/2 cup popcorn kernels
- 1/3 cup sugar
- 1 teaspoon salt
Heat oil in a 4-quart pot, add three kernels and cover. Once you hear the kernels pop, add the rest of the popcorn along with the sugar. Stir quickly then cover the pot. Shake the pot pretty constantly to make sure the kernels and oil don’t burn. Remove the popcorn from pot immediately once the popping slows and pour into a bowl. Add salt and mix.
I’ll admit it, I burned some of mine at the bottom, even after following the directions perfectly. I’m actually typing this with one hand because the other is being iced. I grabbed a blackened kernel to throw away but it was waaay too hot (covered in molten oil and sugar) and I burned my finger. It seems this recipe works best if you have one of these popcorn cookers that let you stir constantly. Someone should really create a business that rents out kitchen appliances, etc. you know you’ll only use once.
Today’s lesson: No one’s perfect and don’t touch burned popcorn too soon.
Recipe: I found the same recipe on most sites…
Photo: Sarah Steimer
*More popcorn recipes by Caitlin that are probably safer can be found here.