The Thompson Kitchen

Approachable, everyday recipes

The Thompson Kitchen

Mom’s Almond Cake

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This is hand’s down one of my mom’s best recipes. It’s stood the test of time – mom got the recipe out of the Columbus Dispatch’s Wednesday cooking section years ago and with a few tweaks it has remained a favorite.

It’s so simple, but that’s the beauty of the cake. In fact calling it a cake is a bit of a stretch. Is it a cake? Yes. But not in the traditional cake covered in buttercream and sprinkles that were used to. Instead it’s a sophisticated cake that’s just as perfect with coffee for breakfast as it is with ice cream for dessert. I made it for Rich’s birthday this year and we enjoyed it both ways.

What makes this cake even more appealing? It’s quick, takes minimal ingredients most of which you likely have on hand, and is just as good the next day as it is straight out of the oven. If that doesn’t convince you to make it, I’m not sure what will. Enjoy!

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Cranberry Orange Muffins with Streusel

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My love for cranberry orange muffins started young. We used to have a great grocery/general store in Columbus called The Andersons. The Andersons was one of those stores where you could buy a bottle of Dom Perignon, local zucchini, and paint. They also had a great bakery that started my love for cranberry orange muffins. Sometimes my mom and I would split one as a treat, and that was it. Love at first taste.

Unfortunately The Andersons closed a few years ago, taking my muffins with them. This means I now have to make my own. After trying multiple recipes, this one is my favorite. It’s a play on my Perfect Blueberry Muffins with Streusel Topping and I have to say, these are pretty perfect too. While these muffins are good all year, they would make the perfect Thanksgiving morning breakfast or really anytime this holiday season!

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Roasted Butternut Squash Arugula Salad

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This is my favorite fall salad. It’s hearty, flavorful, and simple. I’ve taken it to numerous Friendsgiving’s, holiday parties, and small get togethers over the years and it’s always a crowd pleaser. It’s nice to take something fresh and green to break up the normal heavy dishes that adorn tables this time of year.

Whether your looking for a lighter dinner tonight or something to take to your next dinner party with friends, this is the perfect salad. I hope you enjoy it as I do!

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How to make your home feel like fall without going overboard

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With the temperatures dipping and the leaves falling, it seems like everyone is embracing fall more than ever this year. And why not? With delicious food, cozy scents, and beautiful accent pieces it’s easy to make your home feel like fall without going overboard.

To make a space feel like a particular holiday or season you don’t need to add a bunch of cutesy holiday specific décor. Add a few pieces that work with what you already have and your space will feel like the season in a cohesive, effortless way.

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Spicy Chili Olive Oil

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Like pretty much everyone that visits Paris, Rich and I fell in love with the city when we visited a few years ago. The FOOD! The WINE! We were in heaven. My ideal day is ducking in and out of the small cheese shops, patisseries, wine shops, and stopping for an afternoon kir royale and people watching.

I digress… One of the big things Rich and I took from Paris was how many of the restaurants had chili infused olive oil on the table to add a spicy punch to your meal. We loved this and immediately said we had to do the same at home. You know how the story goes, the best intentions turn into following through with the simple plan almost 2 years later. Better late than never, especially because it couldn’t be easier.

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Fall Crostini with Acorn Squash, Caramelized Onions and Goat Cheese

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This is one of my new favorite fall recipes. I knew it was a winner when I made them for dinner and then again a few days later because Rich and I couldn’t stop talking about them…

I tend to like squash recipes that are more savory, so this is right up my alley! But if you wanted to make these a little sweet you could add a dash of cinnamon or nutmeg into the squash mixture, or top them with a drizzle of honey and a few dried cranberries. You could even swap butternut squash for acorn squash. The flavor profile is extremely adaptable and up to you! As for serving, eat them on their own for lunch, as a side with soup or salad, or as a show stopping appetizer.

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Snack Ideas

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Who doesn’t love a good snack? I’m not talking about a snack bag of chips or goldfish (although I love both), I’m talking about a real snack. While working from home I have realized how easy it is to reach for all the stuff I shouldn’t be eating through out the day, so in a conscious effort to not, I’ve been eating a more substantial snack in the afternoon. By that I mean something that will fill me up until dinner so I don’t eat a whole bag of gummy bears at 5:00 p.m. (guilty).

I was thinking, this is something that’s on everyone’s minds now. Adults working from home, parents trying to homeschool their kids, everyone. So I thought I would share some of my favorite snack ideas so no one is hangry by the time dinner rolls around.

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Simple Tomato Sauce

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I started making this tomato sauce earlier this year when I wanted something lighter and brighter than traditional jarred tomato sauce for homemade gnocchi. Since then I haven’t looked back. Don’t get me wrong, there are great jarred tomato sauces out there, but if I have time I’ll make this instead.

It helps that this only takes a handful of ingredients, all of which I tend to keep on hand. The recipe might look familiar because I’ve used it multiple times before, like in my eggplant rollatini and zucchini ricotta roll-ups. Because I use it so much I thought it deserved its own place on the blog. I hope you like it as much as I do!

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Fall recipe roundup

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It’s officially my favorite time of year… fall! While I’m going to miss the summer produce (why can’t we have perfect peaches year round?), I’m ready for winter squash, warm spices, and soup season.

I thought it would be fun to do a roundup of some of my favorite fall inspired recipes, both from here and sources around the web. Bring on the pumpkin!

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The best black beans

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Have you ever been to Frontera Grill in Chicago? It’s a Rick Bayless restaurant, who I’ve loved since watching his cooking show on PBS as a kid. He cooks Mexican food, but not the Americanized Mexican food we’re all used to. He uses meats that aren’t as mainstream like goat, layers unique spices in a way that adds an unparalleled flavor, and has one of the most extensive tequila lists you’ve ever seen. Needless to say, Frontera Grill is one of my favorites and I try to go every time I’m in Chicago.

Whenever I go we tend to get multiple of the seasonal vegetables and appetizers for the table to try a little bit of everything. It sounds funny, but to me the standout is the black beans. The flavors and textures take a simple everyday dish and turn it into something craveable.

I’ve been trying to make something similar at home and while these black beans aren’t the exact same, they have many similarities. So I guess you could say this is my ode to Frontera Grill’s black beans.

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