Recipes by Sara Barth

United States United States Chef

Marinated Flank Steak

Marinated Flank Steak by Sara Barth

Stuck in the snow-ridden Northeast, food has been a big focus of my comfort these days... During these bitter cold days, the heat of the kitchen has been keeping me warm.My good friend Priya gave me this Flank Steak recipe after a successful run in her kitchen. Flank steak is a flavorful, affordable cut of beef. With a little prep,…

1 vote
Tangy Turkey with Angel Hair

Tangy Turkey with Angel Hair by Sara Barth

When not in the holiday season, I often forget about turkey. Turkey, the wonderfully lean, tasty fowl. It's hard to think of turkey served any way other than topped with gravy and a side of stuffing, but my tangy turkey is a really delicious change of pace.I have been making this recipe for years, a favorite weeknight dinner. It's…

1 vote
Stuffed Peppers

Stuffed Peppers by Sara Barth

TabsI have been wanting to tackle stuffed peppers for a while now. This meal turned out to be a very easy, light, and delicious weeknight meal!Preheat oven to 375 degrees.Bring 1 cup of broth to a boil. Add orzo and cook for 2 minutes less than package instructions. Drain any remaining broth.Saute sausage in oil over medium-high heat…

1 vote
December is Cookie Month! -- Sugar Cookie Pops --

December is Cookie Month! -- Sugar Cookie Pops -- by Sara Barth

I've decided to dedicate the majority of my December blogging to cookies. What better goody to write about than cookies?! I'll be posting cookie recipes, trials, and tribulations all month long, so keep checking back for some Suburban Spoon treats!Safeway has a collection of holiday recipes on their website. Since, as previously…

1 vote
Chili with a touch of something different...

Chili with a touch of something different... by Sara Barth

Be diligent with seasoning with salt and pepper each step of the way. You are building flavor, layer by layer, and adding salt and pepper at the end just won't cut it.Cooking the chili low and slow will produce tender, sumptuous meat from a tough cut of beef.Heat oil in a large dutch oven over medium heat. Add onions and garlic,…

1 vote
Beef Stew to Chase Away the Chills

Beef Stew to Chase Away the Chills by Sara Barth

TabsWhen the weather gets cold, you need something warm and substantial to satisfy your appetite. Try this beef stew recipe to nourish your stomach, as well as your soul...Add any vegetables you have in your kitchen. When it comes to soups & stews, the rule is - there are no rules!In a dutch oven (or large pot), heat oil over…

1 vote
Pumpkin Mousse Parfaits

Pumpkin Mousse Parfaits by Sara Barth

This dessert is Ina Garten's recipe, using chocolate pudding instead of the whipped cream layers.Place the rum in a heat-proof bowl and sprinkle the gelatin over it. Set aside for 10 minutes for the gelatin to soften.In a large bowl, whisk together the pumpkin, granulated sugar, brown sugar, egg yolks, orange zest, cinnamon, nutmeg,…

1 vote
Turkey for a smaller crowd...

Turkey for a smaller crowd... by Sara Barth

If you are cooking Thanksgiving dinner for a smaller crowd, or your crew doesn't really eat dark meat anyway, try these options!Turkey Breast1 turkey breast, bone in (about 5-7 lbs.)1/2 stick of butter, melted2 T olive oil1 or 2 T herbs d' ProvenceSalt & pepperHeat oven to 350 degrees.Season both sides of turkey breast with salt and…

1 vote
Smashed Sweet Potatoes with Candied Pecans

Smashed Sweet Potatoes with Candied Pecans by Sara Barth

TabsUnfortunately, this dish escaped the paparazzi and I have no good photos of just the sweet potatoes. I can tell you, however, that the addition of the candied pecans was good enough to earn me an invitation (with sweet potatoes in tow) to my soon-to-be brother-in-law's for Thanksgiving!This is a unique way to jazz up those sweet…

1 vote
Brussels Sprouts You Will Love, Believe Me!

Brussels Sprouts You Will Love, Believe Me! by Sara Barth

Brussels sprouts are commonly mispronounced as simply brussel sprouts. The modern Brussels sprout that we are familiar with was first cultivated in large quantities in Belgium, hence the name "Brussels" sprouts. I have to admit, I was one of the wide population who mispronounced the name and I also have to admit, this was also the…

1 vote