Besides being Taco Tuesday, it's also Double-Post Tuesday. Since Thanksgiving is this Thursday (here in the U.S.), today's post deals with Thanksgiving Food, incuding Turkey Breast Roulade With Garlic and Rosemary and Turkey Tikka Masala. Enjoy!
THANKSGIVING LEFTOVERS ENCHILADA PIE
This is from Margaux Laskey on The New York Times cooking e-newsletter. Margaux wrote, “This recipe was developed for a special kids' edition of The New York Times, but we've found that people of all ages love it. It sounds a little strange, but we promise you, it’s surprisingly delicious. It’s easy to make, and anything you don't already have on had can be picked up from the corner store. We used leftover turkey, braised greens and mashed sweet potatoes, but feel free to experiment with savory dishes like sautéed brussels sprouts, cornbread stuffing or mashed potatoes. Top your slice with cranberry sauce salsa, a dollop of sour cream and a scattering of roasted pumpkin seeds. (We used a mix of Velveeta, Cheddar and Monterey Jack cheeses because the Velveeta helps prevent clumping, but, if processed cheese bothers you, leave it out and add a half-cup more Cheddar or Monterey Jack.)”
Time: 1 hour; Yield: 6 servings
This can be found at https://cooking.nytimes.com/recipes/1019047-thanksgiving-leftovers-enchilada-pie. (You might seriously consider signing up for their newsletter. It’s fantastic!)
Ingredients
3 tablespoons olive oil, plus more for greasing the pie plate (or nonstick cooking spray)
1/4 cup chopped onion
1/2 teaspoon cumin
2 cups leftover cooked turkey, shredded
Kosher salt and fresh ground pepper
8 5-1/2-inch soft corn tortillas
1 (10-ounce) can red enchilada sauce
2 cups Thanksgiving leftovers (used singly or a combination of sweet potatoes, sautéed greens or corn, or canned black beans, drained)
1-1/2 cups shredded Cheddar cheese or any combination of shredded Cheddar and Monterey Jack
1/2 cup (4 ounces) Velveeta cheese, cut into 1/2-inch cubes
Preparation
Heat oven to 350 degrees. Lightly oil or spray with non-stick cooking spray a 9-inch pie plate. Set aside.
Heat the olive oil in a large non-stick skillet over medium heat. Add the onion and cumin and cook, stirring often, until the onion is softened, about 5 minutes. Mix in the turkey and heat through. Season with salt and pepper, to taste. Remove from heat.
Using scissors, cut corn tortillas in quarters. Set aside on a plate. Combine shredded cheese and Velveeta cubes in a bowl.
Pour enchilada sauce into a low-sided bowl. Briefly dip each tortilla piece into the sauce, being sure to cover it completely. Cover the bottom of the pie plate with several coated tortilla pieces. It’s O.K. if you can see the bottom of the plate in some places, but try to nestle the tortillas right up to the edge of the pie plate to keep the layers separate and to ensure a clean cut.
Layer half the turkey and onion mixture, half the leftovers or beans and a third of the cheese mixture. Add a second layer of tortillas, the remaining turkey, remaining leftovers and another third of the cheese. Top with a final layer of coated tortillas. Pour any remaining enchilada sauce over the top and sprinkle with remaining cheese.
Bake for 25 to 30 minutes. Finish off in the broiler for 1 to 2 minutes, if desired, for a browned and bubbly top. Allow to cool for about 10 minutes before serving, using a serrated knife to cut. Serve with any of the optional toppings or leftover cranberry sauce salsa.
HARVEST WALNUT PUMPKIN PIE
This comes from Allrecipes, and begins, "A walnut topping adds lovely crunch to this quick and easy spiced pumpkin pie with a hint of maple flavoring. Store leftovers covered in the refrigerator."
Prep Time: 15 minutes; Cook Time: 45 minutes; Total Time: 1 hour; Servings: 8; Yield: 1 9-inch pie
To view this online, go to https://www.allrecipes.com/recipe/268384/harvest-walnut-pumpkin-pie/.
Ingredients
1 (15 ounce) can plain pumpkin puree
1 (14 ounce) can sweetened condensed milk
2 eggs
1 teaspoon maple-flavored extract
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 (9 inch) prepared graham cracker crust
Walnut Topping
1/3 cup packed brown sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
3 tablespoons butter, cubed
1/2 cup chopped walnuts
Directions
Preheat the oven to 425 degrees F (220 degrees C).
Combine pumpkin, condensed milk, eggs, maple extract, cinnamon, salt, ginger, and nutmeg in a large bowl. Mix well and pour into the graham cracker crust. Smooth the top with a spatula.
Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Continue baking until filling is set, about 30 minutes.
Prepare walnut topping while pie is baking. Mix brown sugar, flour, and cinnamon together in a bowl. Cut in butter with a fork until coarse crumbs form. Stir in walnuts.
Remove pie from the oven and cover evenly with the topping. Continue baking until topping is golden brown, about 10 minutes. Cool completely before slicing.
Cook's Note
Substitute an unbaked pie shell for the graham cracker crust if preferred.
TURKEY BREAST ROULADE WITH GARLIC AND ROSMARY
This recipe is by Ina Garten and adapted by Julia Moskin in The New York Times cooking e-newsletter. Julia wrote, "Ina Garten has been known as the Barefoot Contessa since she opened a gourmet store by that name in East Hampton, N.Y., in 1985. She shared this recipe from her book “Modern Comfort Food” with The Times for Thanksgiving in 2020, when many cooks were looking for alternatives to whole turkey. If you don’t like fennel seeds, leave them out: Garlic, sage and rosemary give this roast the flavors of Italian porchetta, and it will still be fragrant, juicy and delicious without them."
Time: 3 hours; Yield: 8 to 10 servings
This yummy recipe (and aren't most of Ina's recipes yummy?) was featured in "How Does Ina Do It?", and can be viewed online at https://cooking.nytimes.com/recipes/1021643-turkey-breast-roulade-with-garlic-and-rosemary.
Ingredients
4 tablespoons good-quality olive oil
1 large yellow onion, chopped (about 1 1/2 cups)
3/4 teaspoon whole fennel seeds
6 garlic cloves, minced (about 2 tablespoons)
1 tablespoon chopped fresh sage leaves, plus 4 whole sage leaves
1 tablespoon minced fresh rosemary leaves
1 whole butterflied boneless, skin-on turkey breast (about 4 to 5 pounds)
Kosher salt and freshly ground black pepper
1/4 cup cold unsalted butter (1/2 stick)
4 ounces thinly sliced prosciutto
1 cup dry white wine, such as Chablis
Preparation
Heat the oven to 350 degrees.
Heat 2 tablespoons olive oil in a medium (10-inch) skillet over medium heat. Add the onion and fennel seeds and cook for 6 to 8 minutes, tossing occasionally, until the onion is tender. Add the garlic and cook for 1 minute. Off the heat, stir in the chopped sage and the rosemary; set aside to cool.
Set the turkey breast on a cutting board and open it up, skin side down. If necessary, pound the turkey to an even thickness of about 1 inch. Sprinkle the turkey with 4 teaspoons salt and 1 1/2 teaspoons pepper. Once the onion mixture has cooled, spread it evenly on the meat. Grate the butter and sprinkle it on top. Arrange the prosciutto on top to totally cover the filling and meat.
Starting at one long end of the turkey breast, roll the meat up jelly-roll style to make a compact cylindrical roulade, ending with the seam side down. Tie the roulade tightly with kitchen twine at 2 to 2 1/2-inch intervals to ensure that it will roast evenly. Slip the whole sage leaves under the twine down the center of the roulade.
Place the roulade, seam side down, in a roasting pan and pat the skin dry with paper towels. Brush the skin with the remaining 2 tablespoons olive oil and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Pour the wine and 1 cup water into the roasting pan, surrounding the turkey with the liquids without pouring them directly over the roulade. Roast for 1-1/4 to 1-1/2 hours, until the skin is golden brown and the internal temperature is 150 degrees.
Remove from the oven, cover the turkey with foil, and allow to rest for 15 minutes. Remove the string, slice the roulade crosswise in 1/2-inch-thick slices, and serve warm with the pan juices.
TURKEY TIKKA MASALA
This is from Samin Nosrat in The New York Times cooking e-newsletter. Samin wrote, "This twist on the Punjabi-style curry gives a new life to leftover turkey. The turkey is marinated overnight in yogurt, turmeric, garam masala and garlic paste, imparting deep flavors and moisture. Tomatoes and cream add warmth, while serrano peppers give the tikka masala its kick. Serve it alongside steamed basmati rice for a deeply satisfying meal."
Yield: 6 servings; Time: 1 1/2 hours, plus 4 hours' marinating
This was featured in "Thanksgiving Can Be Bland. Your Leftovers Don’t Have to Be.", and can be viewed online at https://cooking.nytimes.com/recipes/1018425-turkey-tikka-masala.
Ingredients
For the marinade:
2 teaspoons garam masala
2 teaspoons ground coriander
2 teaspoons ground cumin
1 tablespoon paprika
4 teaspoons ground turmeric
1 teaspoon kosher salt
6 cloves garlic, finely grated or pounded in a mortar and pestle
4 teaspoons finely grated fresh ginger
1 cup whole-milk yogurt
4 cups cooked turkey (about 1 pound), cut into 1 1/2-inch pieces
For the masala:
4 tablespoons ghee or neutral-tasting oil
1 large onion, thinly sliced
6 cardamom pods, crushed
1 bay leaf
1 teaspoon paprika
1/2 teaspoon red pepper flakes (optional)
1 teaspoon garam masala
1 1/2 teaspoons kosher salt, plus more to taste
2 tablespoons finely grated fresh ginger
4 cloves garlic, finely grated or pounded in a mortar and pestle
2 serrano peppers, finely chopped
2 tablespoons tomato paste
1 (28-ounce) can whole peeled tomatoes
2 cups heavy cream
3/4 cup coarsely chopped fresh cilantro, plus a few sprigs for garnish
Juice of 1 small lemon
Steamed basmati rice, for serving
Preparation
Make the marinade: In a medium bowl, stir together garam masala, coriander, cumin, paprika, turmeric, kosher salt, garlic, ginger and yogurt. Fold in the turkey. Cover and chill for 4 hours or overnight.
Make the masala: On the stove top, heat a Dutch oven or similar pot over medium-high heat. Add 3 tablespoons ghee or neutral oil, then add onion, cardamom, bay leaf, paprika, pepper flakes (if using), garam masala and a pinch of salt. Reduce heat to medium and cook, stirring occasionally, until onions are brown and tender, 10 to 15 minutes, adjusting temperature as needed so the onion doesn’t burn.
Make space among onions in center of pot, and add 1 tablespoon ghee or neutral oil. When ghee has melted or oil begins to shimmer, add ginger, garlic and serrano peppers, and sizzle for about 10 seconds. Combine that mixture with the spiced onions. Stir in tomato paste. Add tomatoes and their juices, crushing them with your hands as you add them. Bring to a boil, then reduce heat and simmer, stirring often, until the liquid is almost gone, 8 to 10 minutes.
Add cream and chopped cilantro to the pot. Season with 1 1/2 teaspoons kosher salt, then taste and adjust seasoning as needed. Simmer over low heat, stirring occasionally, until sauce thickens, about 40 minutes. Discard bay leaf.
In the meantime, line a baking sheet with foil, turn on oven broiler, and arrange an oven rack about 6 inches from broiling unit. Lay the marinated turkey on the foil in a single layer. Stir any remaining marinade into the sauce. Broil until turkey begins to blacken in spots, 6 to 8 minutes. Set aside.
Use a hand-held blender (or blender) to purée the sauce, then add turkey and return the sauce to a simmer for 5 to 10 minutes, stirring occasionally, until just warmed through. Just before serving, stir in lemon juice. Taste and adjust salt as needed.
To serve, garnish with cilantro sprigs. Serve hot, with steamed basmati rice. Cover and refrigerate leftovers for up to 3 days, or freeze for up to 2 months.
SHEET-PAN SWEET POTATO, PECAN AND PUMPKIN PIE
This is from Jocelyn Delk Adams on the Today website. It begins, "This is a fun recipe that will please everyone, even the pickiest people, on holidays! You can have three different flavors of pie all in one, so everyone is satisfied.
"Swap option: You can use canned sweet potato and canned pumpkin. Also puff pastry is a fun sub for refrigerated pie dough."
Prep Time: 60 minutes; Cook Time: 60 minutes; Servings: 16
To view this online, go to https://www.today.com/recipes/sheet-pan-sweet-potato-pecan-pumpkin-pie-recipe-t200661.
Ingredients
Crust
2 boxes refrigerated rolled pie crust (4 crusts total)
1 egg plus 1 teaspoon water, whisked together
Pumpkin Pie Filling
1 1/2 cup pumpkin puree
1/4 cup evaporated milk
1/2 cup granulated sugar
1/2 teaspoon kosher salt
2 teaspoons pumpkin pie spice
1 large egg, room temperature
Pecan Pie Filling
2/3 cup light brown sugar
1/2 cup light corn syrup
4 tablespoon unsalted butter, melted and cooled
1 egg
1 egg yolk
1 teaspoon vanilla extract
1 pinch kosher salt
2 cups pecans, roasted and roughly chopped
Sweet Potato Filling
2/3 cup granulated sugar
5 tablespoons unsalted butter, room temperature
1 large egg
1/4 teaspoon vanilla extract
1 2/3 sweet potato, fully cooked and mashed
3/4 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/3 cup evaporated milk
Preparation
For the crusts:
Preheat the oven to 350 F.
Unroll 3 of the pie crusts on a lightly floured work surface. Stack them on top of each other. Roll out the thick, layered dough to a 15- by 21-inch rectangle. Press into a rimmed baking sheet so that the crust comes up the sides and hangs over slightly. This will be the bottom crust.
Chill until ready to use, at least 30 minutes.
For the pumpkin pie filling:
Whisk together the pumpkin, evaporated milk, sugar, salt, pumpkin pie spice and the egg in a medium bowl until smooth. Cover and set aside.
For the pecan pie filling:
Whisk together the brown sugar, corn syrup, butter, eggs, vanilla and salt in a medium bowl until smooth. Fold in the pecans, cover and set aside.
For the sweet potato pie filling:
Using a handheld mixer, beat together the sugar and butter until fluffy, then carefully mix in the egg and vanilla. Once combined, add mashed sweet potato, cinnamon, nutmeg and salt. As the mixture begins to smooth out, gradually pour in the evaporated milk. Mix until fully incorporated, cover and set aside.
To assemble:
Remove the prepared baking sheet with dough from the refrigerator. Using a fork, poke the pie crust about a dozen times, going all around the dough (except for the crust).
Using a large spatula, carefully scoop, spread and smooth each filling onto the crust. On the left side, start with the sweet potato and allow it to only take up 1/3 of the pan. Next, scoop out the pumpkin pie filling on the opposite right side leaving just the center open then add the pecan filling to the center (because there is a bit more liquid in the pecan mixture, it will spread a bit, do your best to control it by quickly scooping, spreading and smoothing).
Finally, decorate the outside pie dough that is hanging over and brush the outside of the pie crust with your egg wash.
Bake until all pies are set and the crust is golden-brown and crisp, about 50-60 minutes.
Remove the pie from the oven and allow it to completely cool, about 1 to 1-1/2 hours. Tightly cover the top with nonstick aluminum foil (or plastic wrap) and transfer to the refrigerator to set for at least 4 hours. Overnight is best.
Allow the pie to sit at room temperature for at least 30 minutes before serving. Slice, serve and enjoy!
TURKEY CLUB SOUP
This yummy recipe is from Betty Crocker. It begins, "All of the classic club sandwich ingredients – bacon, turkey, tomato and cheese – come together in this satisfying soup."
Prep Time: 25 minutes; Total Time: 55 minutes; Makes 7 servings
To view this online, click here.
Ingredients
Croutons
3 cups cubed (1-inch) French bread
1/4 cup butter, melted
1 tablespoon chopped fresh parsley leaves
1/2 teaspoon finely chopped garlic
Soup
6 slices bacon, chopped
1 large onion, chopped (1 cup)
1 medium carrot, coarsely chopped (1 cup)
2 teaspoons finely chopped garlic
3 cups Progresso™ unsalted chicken broth (from 32-oz carton)
8 oz prepared cheese product, cut into cubes (from 1-lb loaf)
1 lb smoked turkey breast, coarsely chopped (3 cups)
1 medium tomato, chopped (1/2 cup)
2 cups fresh baby spinach leaves
1/4 teaspoon salt
Chopped avocado, if desired
Directions
Heat oven to 375°F. In medium bowl, mix Crouton ingredients until bread is well coated. Spread in ungreased 15x10x1-inch pan. Bake 15 to 18 minutes, stirring occasionally, until golden brown and crispy. Set aside.
Meanwhile, in 5-quart Dutch oven, cook bacon over medium-high heat 4 to 6 minutes, stirring occasionally, until bacon is crisp. Remove bacon to paper towel-lined plate, leaving bacon drippings in Dutch oven; set cooked bacon aside.
Return Dutch oven to stove; reduce heat to medium. Add onion, carrot and garlic to bacon drippings. Cook 2 to 3 minutes, stirring occasionally, until vegetables are softened. Stir in chicken broth. Heat to boiling; reduce heat to low. Cook uncovered 10 minutes, stirring occasionally. Slowly stir in cheese, stirring constantly with whisk, until cheese is melted. Stir in turkey. Add tomato, spinach and salt; cook 3 to 5 minutes longer or until heated through and spinach is wilted.
Serve soup topped with croutons, bacon and chopped avocado.
Tips from the Betty Crocker Kitchens
tip 1
Reheat cream or cheese soups slowly. Boiling can case the soup to separate and curdle.
tip 2
Ask for thick slices of turkey breast at the deli, then chop them at home. Or use leftover turkey breast that you have on hand.
Tuesday, November 26, 2024
Taco Tuesday
It's time for another Taco Tuesday. Today's offerings include Baja Shrimp Tacos with Creamy Slaw and Chicken Chili Tacos. Enjoy!
Note: Since Thursday is Thanksgiving, I'll be taking the day off. But I will be back on Friday with more posts.
BLACK BEAN AND POBLANO TACOS
This comes from David Tanis in The New York Times cooking e-newsletter. David wrote, “There are many kinds of tacos, some piled high and overstuffed and some more minimal, meant to be more a snack than a meal. These little tacos are in the second category, similar to what you might find in a Mexican market for a quick bite. Savory black beans and roasted poblano chiles make a satisfying vegetarian version. Fresh soft corn tortillas, hot off the griddle, are essential.” Yield: 6 to 8 servings.
This was featured in “The Unstuffy Taco” and can be viewed online here.
Ingredients
1/2 pound black beans, rinsed and soaked 4 to 6 hours, or overnight if possible
1 small onion, halved
1 bay leaf
1 large sprig epazote (optional)
1 teaspoon salt
4 poblano chiles
Soft corn tortillas
1/2 pound fresh mozzarella or Oaxacan-style string cheese, shredded
1/2 pound queso fresco, available in Latino groceries
8 ounces crème fraîche or Mexican crema
Preparation
Drain beans, put in medium pot, add water to cover and bring to a boil over hight heat. Add onion, bay leaf, epazote and salt and reduce heat to a gentle simmer. Cook for about 1 hour, longer if necessary, adding water occasionally if liquid falls below surface of beans. When beans are tender, taste and adjust salt. Keep beans warm in their broth.
Meanwhile, roast poblano chiles over a charcoal grill, under the broiler or directly on a gas stovetop burners until skins are completely blackened and blistered. Set chiles aside to cool, then split lengthwise. Scrape away skins and seeds with a paring knife. Cut cleaned chiles into 1/2-inch ribbons, transfer to small bowl and season lightly with salt.
To serve, warm the tortillas on a hot griddle or cast iron pan over a burner. Put 2 warm tortillas side by side on a small plate. With a slotted spoon, place 2 tablespoons beans on each tortilla. Top with a few shreds of mozzarella and 2 or 3 strips of poblano. Crumble a little queso fresco and drizzle about 1 teaspoon crème fraîche on each taco.
CHEESY CHICKEN TACOS
This is from Lindsay Funston on Delish. Total Time: 30 minutes; Prep Time: 15 minutes; Level: Easy; Serves: 9 tacos.
Click here to view this online.
Ingredients
1 tbsp. vegetable oil
1 onion, chopped
1 tbsp. ground cumin
kosher salt
Freshly ground black pepper
2 c. Shredded chicken
1 can green chilis
1 c. Favorite Salsa
1 Can Refried Beans
9 hard taco shells
1 1/2 c. shredded pepperjack
Chopped fresh cilantro, for garnish
Directions
Preheat oven to 350º. In a large skillet over medium heat, heat oil. Add onion and cook until tender, 6 minutes, then add cumin and season with salt and pepper. Stir until combined. Add chicken, green chilis, and salsa and stir until combined and heated through.
In a baking dish, spread a thin layer of refried beans (to help the taco shells stand up!). Spoon remaining refried beans into the bottom of a taco shell and top with chicken mixture. Place in baking dish. Repeat with remaining taco shells and ingredients, tightly standing up the taco shells in the dish.
Top all over with cheese.
Bake until cheese is melted, 10 minutes.
Garnish with cilantro and serve.
CHICKEN CHILI TACOS
This is from The TODAY Show. Prep Time: 10 minutes; Servings: 4
To view this online, go to http://www.today.com/recipes/chicken-chili-tacos-t28111.
Ingredients
6 boneless, skinless chicken thighs
1 1/2 cups prepared pico de gallo or salsa
1/4 cup fresh lime juice (about 1 1/2 limes)
2 teaspoons cumin seeds, lightly toasted
2 cloves garlic. minced
1/4 cup chopped fresh cilantro
12 taco shells (crisp or soft/flour or corn)
Preparation
Place the chicken, pico de gallo or salsa, lime juice, cumin seeds and garlic in a slow cooker and stir to combine. Cover and cook on low for 6 hours. (You can also cook on high for 3 hours.)
Allow to cool a bit. Scoop the chicken out with a big slotted spoon and place it in a large serving bowl. Use two forks to pull the meat apart. The chicken will shred easily. Stir in some cooking juice from the pot and top with the cilantro.
Place the shredded chicken, your taco shells and desired fixings on the table and let everyone put together their perfect taco.
BUFFALO STYLE TACOS
Makes 8 servings
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=1341
View recipe with photo: http://diabeticgourmet.com/recipes/html/1341.shtml
Ingredients
1 (16-ounce) package JENNIE-O Lean Ground Turkey
1/3 cup hot pepper wing sauce
8 hard corn taco shells, heated as specified on package
1 cup shredded lettuce
2 tomatoes, diced
1 avocado, sliced
1/2 cup blue cheese dressing
Directions
Cook turkey as specified on package. Always cook to well-done, 165F as measured by a meat thermometer.
Add hot pepper sauce. Stir to combine.
Fill tacos shells with lettuce, turkey mixture, tomatoes and avocado.
Drizzle with blue cheese dressing.
Nutritional Information Per Serving: Calories: 220; Protein: 14 g; Fat: 13 g; Sodium: 260 mg; Cholesterol: 45 mg; Saturated Fat: 4 g; Dietary Fiber: 3 g; Sugars: 1 g; Carbohydrates: 13 g
BLACK BEAN TACOS WITH ROASTED PEPPERS AND ONIONS
This comes from Vegetarian Times. This one begins, “For a fast meal that’s a surefire crowd-pleaser, these tacos fit the bill.” Yield: Serves 8.
To view this online, click here.
Ingredients:
Roasted Peppers and Onions
3 red bell peppers, thinly sliced (3 cups)
1 large onion, thinly sliced (1 1/2 cups)
1 Tbs. olive oil
Tacos
2 Tbs. olive oil
1 medium onion, chopped (1 cup)
6 cloves garlic, minced (2 Tbs.)
2 15-oz. cans black beans, drained and rinsed
1 15-oz. can diced organic fire-roasted tomatoes
1 Tbs. chili powder
1 Tbs. ground cumin
1/8 tsp. hot sauce, or more to taste
16 organic corn taco shells, warmed
Toppings
3 cups shredded lettuce
1 16-oz. container prepared salsa
2 large tomatoes, diced (2 cups)
2 avocados, diced (2 cups)
1 1/2 cups shredded Cheddar or Monterey Jack cheese
1 cup low-fat sour cream
Instructions:
To make Roasted Peppers and Onions: Preheat oven to 450°F. Toss peppers and onion with oil on large baking sheet. Season with salt and pepper. Roast 15 minutes, stir, and roast 15 minutes more, or until vegetables are tender and peppers are beginning to blacken. Transfer to small bowl.
Meanwhile, to make Tacos: Heat oil in large pot over medium heat. Add onion, and sauté 5 to 7 minutes, or until soft. Add garlic, and cook 1 minute more, or until fragrant. Stir in beans, tomatoes, chili powder, cumin, hot sauce, and 1 cup water. Season with salt and pepper. Reduce heat to medium-low, and simmer 15 minutes, or until most of liquid has evaporated, stirring occasionally. Mash beans until filling is thickened, but chunky, and most beans remain intact. Adjust seasonings, if necessary. Transfer to serving bowl. Pass taco shells, filling, Roasted Peppers and Onions, and Toppings around the table.
Nutrition Information: Calories: 482; Protein: 16 g; Total Fat: 22 g; Saturated Fat: 5 g; Carbohydrates: 57 g; Cholesterol: 17 mg; Sodium: 665 mg; Fiber: 12 g; Sugar: 14 g
BAJA SHRIMP TACOS WITH CREAMY SLAW
This is from Real Simple, and begins, " For these tacos, we took a couple extra steps to keep the batter for the fried shrimp light: 1) We cut the flour with a little cornstarch, which prevents it from getting tough (because cornstarch has no gluten), but you can substitute rice flour or arrowroot; and 2) Bubbles in the seltzer add air, so the batter stays crisp and light. Pro tip: Whisk your batter over an ice bath to preserve more seltzer bubbles, and then keep it cold until ready to use.
"A tangy cabbage slaw topping balances the richness of the fried shrimp, and then lime, hot sauce, and sliced scallions seal the deal."
Hands On Time: 25minutes; Total Time: 40 minutes; Yield: 4 servings
To view this online, go to https://www.realsimple.com/food-recipes/browse-all-recipes/baja-shrimp-tacos-creamy-slaw.
Ingredients
For the slaw:
1/3 cup mayonnaise
1-1/2 tablespoons apple cider vinegar
3/4 teaspoon granulated sugar
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper
2 cups thinly sliced red cabbage (about 6 oz.)
2 cups thinly sliced green cabbage (about 6 oz.)
1/3 cup chopped fresh cilantro
For the tacos:
Vegetable oil
1/2 cup all-purpose flour
1/2 cup cornstarch
1/2 teaspoon kosher salt
3/4 cup seltzer or club soda
1 large egg white
1 pound large shrimp, peeled and deveined
8 6-in. flour tortillas, warmed
Lime wedges, hot sauce, and sliced scallions, for serving
Directions
Prepare the Slaw: Whisk mayonnaise, vinegar, sugar, salt, and cayenne in a large bowl, add both cabbages and cilantro, and then toss to combine. Let stand at least 20 minutes.
Prepare the Tacos: Pour oil into a large heavy-bottomed pot to a depth of about 2 inches, affix with a deep-fry thermometer, and then heat over medium-high to 350°F.
Combine flour, cornstarch, and salt in a medium bowl, and then make a well in the center and whisk in seltzer and egg white until just combined.
Dredge a half-pound of shrimp in batter, shaking off excess, and then carefully lower into hot oil and fry, turning occasionally, until golden and cooked through, 2 to 3 minutes.
Transfer fried shrimp to a paper towel-lined plate to drain, and then repeat with remaining shrimp.
Divide shrimp evenly among tortillas and top with slaw, hot sauce, and scallions. Serve with lime wedges.
Note: Since Thursday is Thanksgiving, I'll be taking the day off. But I will be back on Friday with more posts.
BLACK BEAN AND POBLANO TACOS
This comes from David Tanis in The New York Times cooking e-newsletter. David wrote, “There are many kinds of tacos, some piled high and overstuffed and some more minimal, meant to be more a snack than a meal. These little tacos are in the second category, similar to what you might find in a Mexican market for a quick bite. Savory black beans and roasted poblano chiles make a satisfying vegetarian version. Fresh soft corn tortillas, hot off the griddle, are essential.” Yield: 6 to 8 servings.
This was featured in “The Unstuffy Taco” and can be viewed online here.
Ingredients
1/2 pound black beans, rinsed and soaked 4 to 6 hours, or overnight if possible
1 small onion, halved
1 bay leaf
1 large sprig epazote (optional)
1 teaspoon salt
4 poblano chiles
Soft corn tortillas
1/2 pound fresh mozzarella or Oaxacan-style string cheese, shredded
1/2 pound queso fresco, available in Latino groceries
8 ounces crème fraîche or Mexican crema
Preparation
Drain beans, put in medium pot, add water to cover and bring to a boil over hight heat. Add onion, bay leaf, epazote and salt and reduce heat to a gentle simmer. Cook for about 1 hour, longer if necessary, adding water occasionally if liquid falls below surface of beans. When beans are tender, taste and adjust salt. Keep beans warm in their broth.
Meanwhile, roast poblano chiles over a charcoal grill, under the broiler or directly on a gas stovetop burners until skins are completely blackened and blistered. Set chiles aside to cool, then split lengthwise. Scrape away skins and seeds with a paring knife. Cut cleaned chiles into 1/2-inch ribbons, transfer to small bowl and season lightly with salt.
To serve, warm the tortillas on a hot griddle or cast iron pan over a burner. Put 2 warm tortillas side by side on a small plate. With a slotted spoon, place 2 tablespoons beans on each tortilla. Top with a few shreds of mozzarella and 2 or 3 strips of poblano. Crumble a little queso fresco and drizzle about 1 teaspoon crème fraîche on each taco.
CHEESY CHICKEN TACOS
This is from Lindsay Funston on Delish. Total Time: 30 minutes; Prep Time: 15 minutes; Level: Easy; Serves: 9 tacos.
Click here to view this online.
Ingredients
1 tbsp. vegetable oil
1 onion, chopped
1 tbsp. ground cumin
kosher salt
Freshly ground black pepper
2 c. Shredded chicken
1 can green chilis
1 c. Favorite Salsa
1 Can Refried Beans
9 hard taco shells
1 1/2 c. shredded pepperjack
Chopped fresh cilantro, for garnish
Directions
Preheat oven to 350º. In a large skillet over medium heat, heat oil. Add onion and cook until tender, 6 minutes, then add cumin and season with salt and pepper. Stir until combined. Add chicken, green chilis, and salsa and stir until combined and heated through.
In a baking dish, spread a thin layer of refried beans (to help the taco shells stand up!). Spoon remaining refried beans into the bottom of a taco shell and top with chicken mixture. Place in baking dish. Repeat with remaining taco shells and ingredients, tightly standing up the taco shells in the dish.
Top all over with cheese.
Bake until cheese is melted, 10 minutes.
Garnish with cilantro and serve.
CHICKEN CHILI TACOS
This is from The TODAY Show. Prep Time: 10 minutes; Servings: 4
To view this online, go to http://www.today.com/recipes/chicken-chili-tacos-t28111.
Ingredients
6 boneless, skinless chicken thighs
1 1/2 cups prepared pico de gallo or salsa
1/4 cup fresh lime juice (about 1 1/2 limes)
2 teaspoons cumin seeds, lightly toasted
2 cloves garlic. minced
1/4 cup chopped fresh cilantro
12 taco shells (crisp or soft/flour or corn)
Preparation
Place the chicken, pico de gallo or salsa, lime juice, cumin seeds and garlic in a slow cooker and stir to combine. Cover and cook on low for 6 hours. (You can also cook on high for 3 hours.)
Allow to cool a bit. Scoop the chicken out with a big slotted spoon and place it in a large serving bowl. Use two forks to pull the meat apart. The chicken will shred easily. Stir in some cooking juice from the pot and top with the cilantro.
Place the shredded chicken, your taco shells and desired fixings on the table and let everyone put together their perfect taco.
BUFFALO STYLE TACOS
Makes 8 servings
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=1341
View recipe with photo: http://diabeticgourmet.com/recipes/html/1341.shtml
Ingredients
1 (16-ounce) package JENNIE-O Lean Ground Turkey
1/3 cup hot pepper wing sauce
8 hard corn taco shells, heated as specified on package
1 cup shredded lettuce
2 tomatoes, diced
1 avocado, sliced
1/2 cup blue cheese dressing
Directions
Cook turkey as specified on package. Always cook to well-done, 165F as measured by a meat thermometer.
Add hot pepper sauce. Stir to combine.
Fill tacos shells with lettuce, turkey mixture, tomatoes and avocado.
Drizzle with blue cheese dressing.
Nutritional Information Per Serving: Calories: 220; Protein: 14 g; Fat: 13 g; Sodium: 260 mg; Cholesterol: 45 mg; Saturated Fat: 4 g; Dietary Fiber: 3 g; Sugars: 1 g; Carbohydrates: 13 g
BLACK BEAN TACOS WITH ROASTED PEPPERS AND ONIONS
This comes from Vegetarian Times. This one begins, “For a fast meal that’s a surefire crowd-pleaser, these tacos fit the bill.” Yield: Serves 8.
To view this online, click here.
Ingredients:
Roasted Peppers and Onions
3 red bell peppers, thinly sliced (3 cups)
1 large onion, thinly sliced (1 1/2 cups)
1 Tbs. olive oil
Tacos
2 Tbs. olive oil
1 medium onion, chopped (1 cup)
6 cloves garlic, minced (2 Tbs.)
2 15-oz. cans black beans, drained and rinsed
1 15-oz. can diced organic fire-roasted tomatoes
1 Tbs. chili powder
1 Tbs. ground cumin
1/8 tsp. hot sauce, or more to taste
16 organic corn taco shells, warmed
Toppings
3 cups shredded lettuce
1 16-oz. container prepared salsa
2 large tomatoes, diced (2 cups)
2 avocados, diced (2 cups)
1 1/2 cups shredded Cheddar or Monterey Jack cheese
1 cup low-fat sour cream
Instructions:
To make Roasted Peppers and Onions: Preheat oven to 450°F. Toss peppers and onion with oil on large baking sheet. Season with salt and pepper. Roast 15 minutes, stir, and roast 15 minutes more, or until vegetables are tender and peppers are beginning to blacken. Transfer to small bowl.
Meanwhile, to make Tacos: Heat oil in large pot over medium heat. Add onion, and sauté 5 to 7 minutes, or until soft. Add garlic, and cook 1 minute more, or until fragrant. Stir in beans, tomatoes, chili powder, cumin, hot sauce, and 1 cup water. Season with salt and pepper. Reduce heat to medium-low, and simmer 15 minutes, or until most of liquid has evaporated, stirring occasionally. Mash beans until filling is thickened, but chunky, and most beans remain intact. Adjust seasonings, if necessary. Transfer to serving bowl. Pass taco shells, filling, Roasted Peppers and Onions, and Toppings around the table.
Nutrition Information: Calories: 482; Protein: 16 g; Total Fat: 22 g; Saturated Fat: 5 g; Carbohydrates: 57 g; Cholesterol: 17 mg; Sodium: 665 mg; Fiber: 12 g; Sugar: 14 g
BAJA SHRIMP TACOS WITH CREAMY SLAW
This is from Real Simple, and begins, " For these tacos, we took a couple extra steps to keep the batter for the fried shrimp light: 1) We cut the flour with a little cornstarch, which prevents it from getting tough (because cornstarch has no gluten), but you can substitute rice flour or arrowroot; and 2) Bubbles in the seltzer add air, so the batter stays crisp and light. Pro tip: Whisk your batter over an ice bath to preserve more seltzer bubbles, and then keep it cold until ready to use.
"A tangy cabbage slaw topping balances the richness of the fried shrimp, and then lime, hot sauce, and sliced scallions seal the deal."
Hands On Time: 25minutes; Total Time: 40 minutes; Yield: 4 servings
To view this online, go to https://www.realsimple.com/food-recipes/browse-all-recipes/baja-shrimp-tacos-creamy-slaw.
Ingredients
For the slaw:
1/3 cup mayonnaise
1-1/2 tablespoons apple cider vinegar
3/4 teaspoon granulated sugar
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper
2 cups thinly sliced red cabbage (about 6 oz.)
2 cups thinly sliced green cabbage (about 6 oz.)
1/3 cup chopped fresh cilantro
For the tacos:
Vegetable oil
1/2 cup all-purpose flour
1/2 cup cornstarch
1/2 teaspoon kosher salt
3/4 cup seltzer or club soda
1 large egg white
1 pound large shrimp, peeled and deveined
8 6-in. flour tortillas, warmed
Lime wedges, hot sauce, and sliced scallions, for serving
Directions
Prepare the Slaw: Whisk mayonnaise, vinegar, sugar, salt, and cayenne in a large bowl, add both cabbages and cilantro, and then toss to combine. Let stand at least 20 minutes.
Prepare the Tacos: Pour oil into a large heavy-bottomed pot to a depth of about 2 inches, affix with a deep-fry thermometer, and then heat over medium-high to 350°F.
Combine flour, cornstarch, and salt in a medium bowl, and then make a well in the center and whisk in seltzer and egg white until just combined.
Dredge a half-pound of shrimp in batter, shaking off excess, and then carefully lower into hot oil and fry, turning occasionally, until golden and cooked through, 2 to 3 minutes.
Transfer fried shrimp to a paper towel-lined plate to drain, and then repeat with remaining shrimp.
Divide shrimp evenly among tortillas and top with slaw, hot sauce, and scallions. Serve with lime wedges.
Monday, November 25, 2024
Thanksgiving Recipes - Double-Post Monday
Besides being Meatless Monday, it's also Double-Post Monday. Since Thursday is Thanksgiving here in the U.S., today's double post deals with Thanksgiving Recipes, and includes Roasted Brussels Sprouts with Garlic, Mashed Potatoes With Garlic and Basil, and Ultimate Bourbon-Maple Sweet Potato Casserole with Pecans. Enjoy!
ROASTED CARROTS AND PARSNIPS
This was in the November/December 2010 issue of Vegetarian Times, page 50. It begins, "Whole sage leaves and thyme sprigs are tossed with carrots and parsnips to add aromatic flavor as they roast." Makes 8 servings
To view this online, go to https://www.vegetariantimes.com/recipes/roasted-carrots-and-parsnips/.
Ingredients
3-4 carrots, cut diagonally into 1/2-inch-thick slices (2 1/2 cups)
3-4 parsnips, peeled and cut diagonally into 1/2-inch-thick slices (2 1/2 cups)
1-1/2 Tbs. olive oil
8 fresh sage leaves
6 thyme sprigs
Preparation
Preheat oven to 400°F. Toss together all ingredients in large baking dish, and season with salt and pepper, if desired. Roast 15 minutes, then shake dish to loosen vegetables. Roast 15 minutes more, then shake again, and roast 10 minutes more, or until tender.
SWEET POTATO CASSEROLE
This is from the infamous long-since-forgotten emailing list.
Ingredients
4 medium Sweet potatoes or yams (about 2 lb)
1/4 cup Packed brown sugar
1/4 cup Butter
1/2 teaspoon Salt
1 Can (8 oz) crushed pineapple
1 tablespoon Packed brown sugar
1 tablespoon Butter
1 teaspoon Water
1/2 teaspoon Ground cinnamon
1/4 teaspoon Ground nutmeg
1 1/2 cups Miniature marshmallows
1/4 cup Chopped pecans
Directions
Wash sweet potatoes. Prick each 2 or 3 times with fork to allow steam to escape. Arrange in oven at least 1 inch apart. Microwave at HIGH (100%) until fork-tender, 8 to 10 minutes. Cover & let stand 5 minutes.
Peel and slice potatoes. Place in 2-quart casserole. Add 1/4 cup butter and the salt. Mash until no lumps remain. Mix in pineapple. Microwave at HIGH (100%) 2 minutes. Stir and set aside.
Place 1 tablespoon brown sugar, 1 tablespoon butter, the water, cinnamon, and nutmeg in medium bowl. Microwave at HIGH (100%) until butter is melted, 1 to 1 1/2 minutes, stirring after half the time. Add marshmallows; toss to coat. Top sweet potato mixture with marshmallows. Microwave at HIGH (100 % until the marshmallows are melted and potatoes are heated through, 2 to 4 minutes. Sprinkle with pecans.
MASHED POTATOES WITH GARLIC AND BASIL
This is from Pierre Franey in The New York Times cooking enewsletter. (Hint: If you haven't signed up for their enewsletter, I highly recommend it. You'll be able to access their yummy recipes, guides, and tips for cooking.)
Total Time: 30 minutes; Yield: 4 servings
This was featured in "60-Minute Gourmet," and can be found online at https://cooking.nytimes.com/recipes/4118-mashed-potatoes-with-garlic-and-basil.
Ingredients
6 to 8 medium Washington, Idaho or Yellow Gold potatoes
6 whole garlic cloves, peeled
Salt to taste
2 tablespoons virgin olive oil
1-1/4 cups warm milk
2 tablespoons finely chopped fresh basil
Freshly ground white pepper
Preparation
Peel the potatoes and cut them into 3/4-inch cubes. Place the pieces in saucepan and cover with water. Add the garlic and salt.
Bring to a boil and simmer for 15 minutes or until the potatoes are tender. Do not overcook.
Drain. Discard garlic. Put the potatoes through a food mill or ricer, or mash them well with a potato masher.
Add the olive oil, and beat to blend. Add the warm milk, basil and pepper. Blend well. Serve piping hot.
CINNAMON CHRISTMAS TREE
This was from Fr. Dominic Garramone (aka The Bread Monk). I first ran across his show, Breaking Bread with Fr. Dominic, years ago on PBS. The show has since left television (at least, as far as I can tell), but you can still check out his recipes and books on his website (above).
Yield: 2 trees (16 rolls each).
Ingredients
Basic Sweet Dough:
3-1/2 to 4 cups all-purpose flour, divided
1 package FLEISCHMANN's RapidRise Yeast
1 teaspoon salt
1 cup half-and-half or light cream
1/4 cup (1/2 stick) butter
1/3 cup granulated sugar
1 egg, beaten
1/2 teaspoon vanilla extract
Filling:
2 tablespoons butter, softened and divided
1/2 cup granulated sugar
1 tablespoon ground cinnamon
Pinch ground nutmeg (optional)
Topping:
3/4 cup confectioners' sugar
1 tablespoon milk
Red and green candied cherries, halved
Directions
Sift 2 cups of the flour, yeast and salt into a large mixing bowl; stir until well blended. Place half-and-half, butter and sugar in a saucepan; heat until butter is nearly melted. Let cool to 120 to 130 degrees.
Add half-and-half mixture to flour mixture; beat well. Add egg and vanilla; stir until blended. Add 1 cup flour; stir until thoroughly incorporated. Gradually add enough of the remaining 1/2 to 1 cup flour to make a soft dough that is rather sticky.
Turn out dough onto a lightly floured surface. Knead 3 minutes, or until the dough is a consistent texture. Cover with a slightly damp towel and let rest 10 minutes.
Divide dough in half. Roll one half on lightly floured surface into a rectangle, 14x12 inches. Spread 1 tablespoon of softened butter on dough, leaving a 1/2-inch border around the edge. Combine sugar, cinnamon and nutmeg; sprinkle half this mixture over butter. Roll up dough from long side, jelly-roll style; pinch seam to seal (brush edge with a little water if necessary to make it stick). Repeat with remaining dough and filling.
Construct a tree shape from each log: Cut a 2-inch piece from one end of the log and reserve. Slice the rest of the log into 15 slices. Line a baking sheet with foil and grease well. On the short side of the baking sheet, center one slice cut side down. This is the top of the tree. Add 2 slices, sides touching, below the first slice, then add 3 more rows of slices to form a tree shape. Complete the tree by centering the 2-inch slice, seam side down, below the last row to form the trunk.
Repeat with second cinnamon roll log. Cover and let rise in a warm, draft-free place 45 minutes, or until nearly doubled.
About 15 minutes before end of rising time, preheat oven to 350 degrees. Bake trees 15 minutes, or until lightly browned. If trunk is browning too fast, cover with foil for the last few minutes. Use foil to move trees from baking sheets to wire racks. Cool thoroughly.
Prepare topping:
Combine confectioners, sugar and milk in a pastry or plastic zipper-sealed bag; cut one corner from bag. Pipe mixture on trees to create garland. Garnish with cherry halves.
THE ULTIMATE BOURBON-MAPLE SWEET POTATO CASSEROLE WITH PECANS
This yumminess comes from The Today Show, and begins, “Sweet potatoes are a must-have on Thanksgiving, especially in the South. With its bourbon and pecans (two ingredients with Southern roots), this casserole is the epitome of Southern hospitality. The bourbon adds a depth of flavor to the maple-syrup sweetened potatoes, while the pecans add a buttery crunch. True to the Southern table (and palate) this dish is a little sweet, so feel free to cut back a bit on the maple syrup to satisfy your 'savory tooth.'" Cook Time: 35 minutes; Prep Time: 25 minutes; servings: 16
To view this online, click here.
Ingredients
6 pounds sweet potatoes, peeled and cut into 2-inch pieces
4 cups apple cider
6 cups water
2/3 cup pure maple syrup
1 stick, plus 2 tablespoons (5 ounces) unsalted butter, plus more for the baking dish
2 tablespoons bourbon
1 teaspoon salt
1 cup chopped pecans
Scant 1/2 teaspoon chipotle powder or cayenne pepper
Preparation
Put the sweet potatoes into a large pot along with the cider and water and bring to a boil. Simmer uncovered over moderately low heat until tender, but not mushy, 20 to 25 minutes. Reserving 4 cups of the cooking liquid, strain the sweet potatoes, gently shaking out any excess liquid. Return the reserved liquid to the pot and boil until reduced to 2/3 cup, about 20 minutes.
Preheat the oven to 350 degrees F and butter a 3-quart shallow baking dish. Add 8 tablespoons of the butter to the pot, along with the maple syrup and bring to a boil. Add the sweet potatoes and bourbon and toss to combine. Mash the sweet potatoes, then whisk until smooth. For super-silky mashed sweet potatoes, puree them in a food processor. Season with salt. Spread the sweet potatoes in the baking dish.
In a small skillet, melt the remaining 2 tablespoons butter. Add the pecans, chipotle powder or cayenne pepper and season with salt. Sprinkle the mixture on top of the sweet potatoes in the baking dish.
Bake until the pecans are toasted and the potatoes are heated through, about 25 minutes.
Make Ahead: The sweet potatoes can be prepared through Step 3 and refrigerated for up to 3 days.
ROASTED BRUSSELS SPROUTS WITH GARLIC
This is from Mark Bittman, no The New York Times' cooking email newsletter. He writes, “If you haven’t yet figured out a go-to recipe for brussels sprouts, this simple dish is the answer. It results in sweet caramelized brussels sprouts that will make a believer out of anyone.” Serves 4 in 45 minutes.
Ingredients
1 pint brussels sprouts (about a pound)
4 to 6 tablespoons extra virgin olive oil, to coat bottom of pan
5 cloves garlic, peeled
Salt and pepper to taste
1 tablespoon balsamic vinegar
Preparation
Heat oven to 400 degrees. Trim bottom of brussels sprouts, and slice each in half top to bottom. Heat oil in cast-iron pan over medium-high heat until it shimmers; put sprouts cut side down in one layer in pan. Put in garlic, and sprinkle with salt and pepper.
Cook, undisturbed, until sprouts begin to brown on bottom, and transfer to oven. Roast, shaking pan every 5 minutes, until sprouts are quite brown and tender, about 10 to 20 minutes.
Taste, and add more salt and pepper if necessary. Stir in balsamic vinegar, and serve hot or warm.
ROASTED CARROTS AND PARSNIPS
This was in the November/December 2010 issue of Vegetarian Times, page 50. It begins, "Whole sage leaves and thyme sprigs are tossed with carrots and parsnips to add aromatic flavor as they roast." Makes 8 servings
To view this online, go to https://www.vegetariantimes.com/recipes/roasted-carrots-and-parsnips/.
Ingredients
3-4 carrots, cut diagonally into 1/2-inch-thick slices (2 1/2 cups)
3-4 parsnips, peeled and cut diagonally into 1/2-inch-thick slices (2 1/2 cups)
1-1/2 Tbs. olive oil
8 fresh sage leaves
6 thyme sprigs
Preparation
Preheat oven to 400°F. Toss together all ingredients in large baking dish, and season with salt and pepper, if desired. Roast 15 minutes, then shake dish to loosen vegetables. Roast 15 minutes more, then shake again, and roast 10 minutes more, or until tender.
SWEET POTATO CASSEROLE
This is from the infamous long-since-forgotten emailing list.
Ingredients
4 medium Sweet potatoes or yams (about 2 lb)
1/4 cup Packed brown sugar
1/4 cup Butter
1/2 teaspoon Salt
1 Can (8 oz) crushed pineapple
1 tablespoon Packed brown sugar
1 tablespoon Butter
1 teaspoon Water
1/2 teaspoon Ground cinnamon
1/4 teaspoon Ground nutmeg
1 1/2 cups Miniature marshmallows
1/4 cup Chopped pecans
Directions
Wash sweet potatoes. Prick each 2 or 3 times with fork to allow steam to escape. Arrange in oven at least 1 inch apart. Microwave at HIGH (100%) until fork-tender, 8 to 10 minutes. Cover & let stand 5 minutes.
Peel and slice potatoes. Place in 2-quart casserole. Add 1/4 cup butter and the salt. Mash until no lumps remain. Mix in pineapple. Microwave at HIGH (100%) 2 minutes. Stir and set aside.
Place 1 tablespoon brown sugar, 1 tablespoon butter, the water, cinnamon, and nutmeg in medium bowl. Microwave at HIGH (100%) until butter is melted, 1 to 1 1/2 minutes, stirring after half the time. Add marshmallows; toss to coat. Top sweet potato mixture with marshmallows. Microwave at HIGH (100 % until the marshmallows are melted and potatoes are heated through, 2 to 4 minutes. Sprinkle with pecans.
MASHED POTATOES WITH GARLIC AND BASIL
This is from Pierre Franey in The New York Times cooking enewsletter. (Hint: If you haven't signed up for their enewsletter, I highly recommend it. You'll be able to access their yummy recipes, guides, and tips for cooking.)
Total Time: 30 minutes; Yield: 4 servings
This was featured in "60-Minute Gourmet," and can be found online at https://cooking.nytimes.com/recipes/4118-mashed-potatoes-with-garlic-and-basil.
Ingredients
6 to 8 medium Washington, Idaho or Yellow Gold potatoes
6 whole garlic cloves, peeled
Salt to taste
2 tablespoons virgin olive oil
1-1/4 cups warm milk
2 tablespoons finely chopped fresh basil
Freshly ground white pepper
Preparation
Peel the potatoes and cut them into 3/4-inch cubes. Place the pieces in saucepan and cover with water. Add the garlic and salt.
Bring to a boil and simmer for 15 minutes or until the potatoes are tender. Do not overcook.
Drain. Discard garlic. Put the potatoes through a food mill or ricer, or mash them well with a potato masher.
Add the olive oil, and beat to blend. Add the warm milk, basil and pepper. Blend well. Serve piping hot.
CINNAMON CHRISTMAS TREE
This was from Fr. Dominic Garramone (aka The Bread Monk). I first ran across his show, Breaking Bread with Fr. Dominic, years ago on PBS. The show has since left television (at least, as far as I can tell), but you can still check out his recipes and books on his website (above).
Yield: 2 trees (16 rolls each).
Ingredients
Basic Sweet Dough:
3-1/2 to 4 cups all-purpose flour, divided
1 package FLEISCHMANN's RapidRise Yeast
1 teaspoon salt
1 cup half-and-half or light cream
1/4 cup (1/2 stick) butter
1/3 cup granulated sugar
1 egg, beaten
1/2 teaspoon vanilla extract
Filling:
2 tablespoons butter, softened and divided
1/2 cup granulated sugar
1 tablespoon ground cinnamon
Pinch ground nutmeg (optional)
Topping:
3/4 cup confectioners' sugar
1 tablespoon milk
Red and green candied cherries, halved
Directions
Sift 2 cups of the flour, yeast and salt into a large mixing bowl; stir until well blended. Place half-and-half, butter and sugar in a saucepan; heat until butter is nearly melted. Let cool to 120 to 130 degrees.
Add half-and-half mixture to flour mixture; beat well. Add egg and vanilla; stir until blended. Add 1 cup flour; stir until thoroughly incorporated. Gradually add enough of the remaining 1/2 to 1 cup flour to make a soft dough that is rather sticky.
Turn out dough onto a lightly floured surface. Knead 3 minutes, or until the dough is a consistent texture. Cover with a slightly damp towel and let rest 10 minutes.
Divide dough in half. Roll one half on lightly floured surface into a rectangle, 14x12 inches. Spread 1 tablespoon of softened butter on dough, leaving a 1/2-inch border around the edge. Combine sugar, cinnamon and nutmeg; sprinkle half this mixture over butter. Roll up dough from long side, jelly-roll style; pinch seam to seal (brush edge with a little water if necessary to make it stick). Repeat with remaining dough and filling.
Construct a tree shape from each log: Cut a 2-inch piece from one end of the log and reserve. Slice the rest of the log into 15 slices. Line a baking sheet with foil and grease well. On the short side of the baking sheet, center one slice cut side down. This is the top of the tree. Add 2 slices, sides touching, below the first slice, then add 3 more rows of slices to form a tree shape. Complete the tree by centering the 2-inch slice, seam side down, below the last row to form the trunk.
Repeat with second cinnamon roll log. Cover and let rise in a warm, draft-free place 45 minutes, or until nearly doubled.
About 15 minutes before end of rising time, preheat oven to 350 degrees. Bake trees 15 minutes, or until lightly browned. If trunk is browning too fast, cover with foil for the last few minutes. Use foil to move trees from baking sheets to wire racks. Cool thoroughly.
Prepare topping:
Combine confectioners, sugar and milk in a pastry or plastic zipper-sealed bag; cut one corner from bag. Pipe mixture on trees to create garland. Garnish with cherry halves.
THE ULTIMATE BOURBON-MAPLE SWEET POTATO CASSEROLE WITH PECANS
This yumminess comes from The Today Show, and begins, “Sweet potatoes are a must-have on Thanksgiving, especially in the South. With its bourbon and pecans (two ingredients with Southern roots), this casserole is the epitome of Southern hospitality. The bourbon adds a depth of flavor to the maple-syrup sweetened potatoes, while the pecans add a buttery crunch. True to the Southern table (and palate) this dish is a little sweet, so feel free to cut back a bit on the maple syrup to satisfy your 'savory tooth.'" Cook Time: 35 minutes; Prep Time: 25 minutes; servings: 16
To view this online, click here.
Ingredients
6 pounds sweet potatoes, peeled and cut into 2-inch pieces
4 cups apple cider
6 cups water
2/3 cup pure maple syrup
1 stick, plus 2 tablespoons (5 ounces) unsalted butter, plus more for the baking dish
2 tablespoons bourbon
1 teaspoon salt
1 cup chopped pecans
Scant 1/2 teaspoon chipotle powder or cayenne pepper
Preparation
Put the sweet potatoes into a large pot along with the cider and water and bring to a boil. Simmer uncovered over moderately low heat until tender, but not mushy, 20 to 25 minutes. Reserving 4 cups of the cooking liquid, strain the sweet potatoes, gently shaking out any excess liquid. Return the reserved liquid to the pot and boil until reduced to 2/3 cup, about 20 minutes.
Preheat the oven to 350 degrees F and butter a 3-quart shallow baking dish. Add 8 tablespoons of the butter to the pot, along with the maple syrup and bring to a boil. Add the sweet potatoes and bourbon and toss to combine. Mash the sweet potatoes, then whisk until smooth. For super-silky mashed sweet potatoes, puree them in a food processor. Season with salt. Spread the sweet potatoes in the baking dish.
In a small skillet, melt the remaining 2 tablespoons butter. Add the pecans, chipotle powder or cayenne pepper and season with salt. Sprinkle the mixture on top of the sweet potatoes in the baking dish.
Bake until the pecans are toasted and the potatoes are heated through, about 25 minutes.
Make Ahead: The sweet potatoes can be prepared through Step 3 and refrigerated for up to 3 days.
ROASTED BRUSSELS SPROUTS WITH GARLIC
This is from Mark Bittman, no The New York Times' cooking email newsletter. He writes, “If you haven’t yet figured out a go-to recipe for brussels sprouts, this simple dish is the answer. It results in sweet caramelized brussels sprouts that will make a believer out of anyone.” Serves 4 in 45 minutes.
Ingredients
1 pint brussels sprouts (about a pound)
4 to 6 tablespoons extra virgin olive oil, to coat bottom of pan
5 cloves garlic, peeled
Salt and pepper to taste
1 tablespoon balsamic vinegar
Preparation
Heat oven to 400 degrees. Trim bottom of brussels sprouts, and slice each in half top to bottom. Heat oil in cast-iron pan over medium-high heat until it shimmers; put sprouts cut side down in one layer in pan. Put in garlic, and sprinkle with salt and pepper.
Cook, undisturbed, until sprouts begin to brown on bottom, and transfer to oven. Roast, shaking pan every 5 minutes, until sprouts are quite brown and tender, about 10 to 20 minutes.
Taste, and add more salt and pepper if necessary. Stir in balsamic vinegar, and serve hot or warm.
Meatless Monday
It’s Monday, which means the beginning of the work/school week. If you’re like me, you didn’t get everything done that you planned to do over the weekend. No matter; there’s always next weekend!
In the meantime, it’s Meatless Monday, which means vegetarian recipes, including Hearty Sweet Potato Hash and Thanksgiving Pot Pie. Enjoy!
THREE-BEAN SOUP
While this soup can be fixed anytime, it’s one of my favorite quick weekend meals, especially if it happens to be cold and/or rainy. It’s from the November/December 2005 issue of Vegetarian Times, page 37, in that issue’s “30 Minutes; Quick, Fast Food” section. This vegan recipe serves 6, and starts off, “Here’s a straight-from-the-pantry soup that’ll become a weeknight favorite. (Or, in my case, weekend favorite.) Pureeing one of the cans of beans creates a creamy base without adding extra fat or cholesterol. Garnish with crumbled feta cheese and serve with vegetable chips, if desired.”
Ingredients
2 Tbs. vegetable oil
1 large onion, diced (about 2 cups)
1 15.5-oz. can navy beans, drained and rinsed
1 15.5-oz. can black beans, drained and rinsed
6 cloves garlic, minced (about 2 Tbs.)
2 cups low-sodium vegetable broth or water
1 15.5-oz. can great Northern beans, drained and rinsed
Directions
Heat oil in large pot over medium heat. Saute onion 2 to 3 minutes, or until soft. Add navy beans, black beans and garlic, and continue cooking and stirring 8 to 10 minutes more. Stir in 1 cup broth.
Meanwhile, put great Northern beans and remaining 1 cup broth into food processor or blender, and puree until smooth. Pour puree into soup. Season to taste with salt and pepper. Thin with more broth or water, if desired.
Spoon into individual soup bowls, and serve hot.
Per serving: 231 calories; 13 g protein; 5 g total fat (0 g saturated fat); 39 g carbs; 0 mg cholesterol; 557 mg sodium; 11 g fiber; 5 g sugars
HEARTY SWEET POTATO HASH
This is also from the November/December 2005 issue of Vegetarian Times, page 36. It starts off, “Everybody loves breakfast for dinner; besides, this hearty hash is just too good to eat only in the morning!” Serves 6 in 30 minutes or less.
Ingredients
3 Tbs. vegetable oil
1 large sweet potato, peeled and cubed
1 large onion, peeled and diced (about 2 cups)
1 cup fresh or frozen corn kernels
3 cloves garlic, minced (about 1 Tbs.)
6 oz. ground soy “meat”
6 large eggs, beaten
1 cup chopped parsley for garnish
Directions
Heat 2 Tbs. oil in large skillet over medium heat. Add sweet potato and onion, and sauté 10 minutes, or until vegetables are softened. Reduce heat to medium, add corn and garlic, and sauté mixture 2 minutes more.
Add remaining 1 Tbs. oil, and stir in soy “meat.” Stir in eggs, and season with salt and pepper to taste; cook 5 minutes, or until eggs are cooked through, stirring constantly. Remove from heat, spoon hash onto individual plates and garnish each serving with sprinkling of parsley.
Per serving: 258 calories; 14 g protein; 13 g total fat (2 g saturated fat); 23 g carbs; 212 mg cholesterol; 381 mg sodium; 4g fiber; 2 g sugar.
THANKSGIVING POT PIE
This is from the November 2009 issue of Vegetarian Times. The recipe, which serves 8, begins, “Working toward her master's in social work, Adrianne Dickson, who won first place in VT's 2009 Reader Recipe Contest for this recipe, still finds time to read cookbooks for fun. 'I first developed this recipe while living in Montana after my boyfriend told me he loved pot pie,' she explains. 'I started making the crust in a bag when we were working as raft guides and didn't have any place to roll out a crust.'”
Ingredients
Filling
2 medium potatoes, diced (2 cups)
2 large carrots, sliced (1 cup)
3 Tbs. olive oil, divided
1 16-oz. pkg. firm tofu, drained and cut into cubes
1/4 cup plus 2 Tbs. San-J Tamari Soy Sauce, divided
1/2 tsp. granulated garlic, divided
1/4 tsp. cayenne pepper, divided
2 cups sliced button mushrooms
1 large onion, diced (2 cups)
1 cup chopped broccoli florets
2 cloves garlic, minced (2 tsp.)
1/4 cup all-purpose flour
2 cups low-sodium vegetable broth
1/2 cup plain soymilk
3 Tbs. red wine
1 Tbs. chopped fresh thyme
1 Tbs. chopped fresh sage
1 tsp. hoisin sauce
1/2 tsp. vegan Worcestershire sauce
Crust
1 1/4 cups all-purpose flour
1/2 tsp. salt
1/2 cup nonhydrogenated vegetable shortening
1 tsp. chopped fresh rosemary
1 tsp. chopped fresh sage
Directions
To make Filling:
Cook potatoes and carrots in large pot of boiling salted water 10 minutes, or until just tender. Drain, and set aside.
Heat 1 Tbs. oil in skillet over medium-high heat. Add tofu, and cook 5 minutes, or until tofu begins to brown. Stir in 2 Tbs. tamari, 1/4 tsp. granulated garlic, and 1/8 tsp. cayenne pepper, and cook until all liquid has evaporated.
Heat 1 Tbs. oil in skillet or Dutch oven over medium heat. Add mushrooms, and cook 2 minutes. Add onion, broccoli, and garlic, and sauté 6 to 7 minutes, or until onions begin to soften.
Push veggies to side of Dutch oven. Add remaining 1 Tbs. oil to bottom of pot. Stir flour into oil with fork to make roux; stir until smooth. Stir roux into vegetables.
Stir broth into vegetables. Once gravy is smooth, add tofu, potatoes, carrots, soymilk, remaining 1/4 cup tamari, and wine. Stir gently, then add thyme, sage, hoisin sauce, Worcestershire sauce, remaining 1/4 tsp. granulated garlic, and remaining 1/8 tsp. cayenne. Remove from heat, and set aside, or transfer vegetables to large casserole dish.
To make Crust:
Preheat oven to 375°F. Mix together flour, salt, and shortening with fork or pastry blender until mixture is crumbly. Stir in up to 4 Tbs. cold water, if necessary, for dough to stick together. Gently knead rosemary and sage into dough, and shape dough into ball. Place dough ball in plastic bag, and push out from center of ball to shape dough to size of Dutch oven or casserole dish. Remove dough from bag, and lay over vegetable filling in Dutch oven or casserole dish. Poke holes in dough to allow steam to escape. Bake 45 minutes, or until Crust is golden brown. Let stand 10 minutes before serving.
nutritional information Per Slice: Calories: 394; Protein: 12 g; Total Fat: 22 g; Saturated Fat: 6 g; Carbohydrates: 36 g; Cholesterol: less than 1 mg; Sodium: 978 mg; Fiber: 4 g; Sugar: 5 g; Vegan
PUMPKIN MUFFINS
This comes from G.E. Appliances. Yields 12 muffins.
Ingredients
1 cup brown sugar
1/2 cup sugar
1/2 cup butter, softened
1 egg, beaten
3/4 cup canned pumpkin
1/4 cup walnuts or pecans, chopped
2 cups all-purpose flour
1/4 teaspoon baking soda
1 teaspoon cinnamon
1 tablespoon baking powder
3/4 teaspoon salt
1/2 cup milk
Preparation
Preheat oven to 375 degrees F.
Grease or spray a standard sized muffin pan with non-stick cooking spray.
Cream butter and sugars with a mixer on medium speed until fluffy. Beat in egg. Add pumpkin and nuts.
Mix dry ingredients together well and add to pumpkin mixture in thirds, alternating with milk. Blend just enough to mix ingredients.
Spoon into prepared muffin pan and bake for 20 minutes.
RIGATONI WITH BRAISED VEGETABLES
This vegan recipe is from page 60 of the October 2005 issue of Vegetarian Times. It starts off, “Start heating the pasta water when you add the tomatoes to this stew, and the rigatoni noodles will be perfectly al dente just when the vegetables are ready to serve.” Serves 6.
Ingredients
2 Tbs. olive oil
3 medium-sized yellow squash, halved and cut into 1-inch pieces (about 1 lb.)
1/2 lb. green beans, trimmed and halved (about 2 cups)
2 medium-sized bell peppers (1 red, 1 yellow), cored, seeded and cut into 1-inch dice
1 large onion, sliced (about 1 1/2 cups)
1 14.5-oz. can diced tomatoes
3 cloves garlic, minced (about 1 Tbs.)
2 Tbs. capers
1 15-oz. can cannellini beans, rinsed and drained
8 oz. whole wheat rigatoni pasta
1/2 cup torn fresh basil
Directions
Heat oil in skillet over high heat. Add squash, green beans, bell peppers and onion. Reduce heat to medium, and cook 20 minutes, stirring frequently, until vegetables are brown.
Stir in tomatoes, garlic and capers. Reduce heat to medium-low, cover and cook 15 minutes.
Stir in beans and salt to taste. Cover, and simmer 10 minutes over medium-low heat.
Cook rigatoni according to package directions. Drain, and reserve 1/2 cup cooking liquid.
Stir pasta and basil into sauce. Thin sauce with a little pasta water if necessary. Season to taste with salt and pepper, and serve.
Per serving: 443 cal; 15 g protein; 9 g total fat (1 g sat. fat); 80 g carb; 0 mg chol; 969 mg sodium; 15 g fiber; 4 g sugars
ANISE-ALMOND BISCOTTI
Also from page 61 of the October 2005 issue of Vegetarian Times. It starts off, “Ground almonds, often sold as almond flour, give these twice-baked cookies a light, crumbly crunch. If you grind your own almonds with a mini-chopper, the flavor will be more intense.” This vegan recipe makes about 32 cookies.
Ingredients
1 Tbs. whole anise seeds
1 3/4 cups whole wheat flour
1 cup almond flour or 1 cup whole almonds, ground to a powder
1/2 cup extra virgin olive oil
1/2 cup pure maple syrup
1 Tbs. vanilla extract
1 Tbs. vanilla extract
1/2 tsp. salt
1/2 cup sesame seeds
Directions
Toast anise seeds in skillet over medium heat 3 minutes, or until fragrant. Transfer to coffee grinder or mini-blender, and crush to powder.
Combine pastry flour with almond flour or ground almonds in bowl. Whisk together oil, syrup, vanilla and salt in separated bowl. Stir oil mixture into flour mixture. Cover, and let rest 20 minutes.
Preheat over to 350 degrees F. Spread sesame seeds on work surface. Shape dough into 2 8-inch logs, packing dough tightly together so it doesn’t crumble. Roll logs in sesame seeds, and place on foil-lined baking sheet. Bake 45 minutes, or until browned and firm. Set baking sheet on wire rack, and cool 5 minutes.
Cut each log into 1/3-inch-thick diagonal slices with serrated knife. Place flat side down on foil-lined baking sheets. Bake 15 to 20 minutes, or until golden brown. Cool on wire racks. Store up to 2 weeks in airtight container.
Per cookie: 110 cal; 2 g protein; 7 g total fat (1 g sat. fat); 10 g carb; 0 mg chol; 37 mg sodium; 2 g fiber; 4 g sugars
In the meantime, it’s Meatless Monday, which means vegetarian recipes, including Hearty Sweet Potato Hash and Thanksgiving Pot Pie. Enjoy!
THREE-BEAN SOUP
While this soup can be fixed anytime, it’s one of my favorite quick weekend meals, especially if it happens to be cold and/or rainy. It’s from the November/December 2005 issue of Vegetarian Times, page 37, in that issue’s “30 Minutes; Quick, Fast Food” section. This vegan recipe serves 6, and starts off, “Here’s a straight-from-the-pantry soup that’ll become a weeknight favorite. (Or, in my case, weekend favorite.) Pureeing one of the cans of beans creates a creamy base without adding extra fat or cholesterol. Garnish with crumbled feta cheese and serve with vegetable chips, if desired.”
Ingredients
2 Tbs. vegetable oil
1 large onion, diced (about 2 cups)
1 15.5-oz. can navy beans, drained and rinsed
1 15.5-oz. can black beans, drained and rinsed
6 cloves garlic, minced (about 2 Tbs.)
2 cups low-sodium vegetable broth or water
1 15.5-oz. can great Northern beans, drained and rinsed
Directions
Heat oil in large pot over medium heat. Saute onion 2 to 3 minutes, or until soft. Add navy beans, black beans and garlic, and continue cooking and stirring 8 to 10 minutes more. Stir in 1 cup broth.
Meanwhile, put great Northern beans and remaining 1 cup broth into food processor or blender, and puree until smooth. Pour puree into soup. Season to taste with salt and pepper. Thin with more broth or water, if desired.
Spoon into individual soup bowls, and serve hot.
Per serving: 231 calories; 13 g protein; 5 g total fat (0 g saturated fat); 39 g carbs; 0 mg cholesterol; 557 mg sodium; 11 g fiber; 5 g sugars
HEARTY SWEET POTATO HASH
This is also from the November/December 2005 issue of Vegetarian Times, page 36. It starts off, “Everybody loves breakfast for dinner; besides, this hearty hash is just too good to eat only in the morning!” Serves 6 in 30 minutes or less.
Ingredients
3 Tbs. vegetable oil
1 large sweet potato, peeled and cubed
1 large onion, peeled and diced (about 2 cups)
1 cup fresh or frozen corn kernels
3 cloves garlic, minced (about 1 Tbs.)
6 oz. ground soy “meat”
6 large eggs, beaten
1 cup chopped parsley for garnish
Directions
Heat 2 Tbs. oil in large skillet over medium heat. Add sweet potato and onion, and sauté 10 minutes, or until vegetables are softened. Reduce heat to medium, add corn and garlic, and sauté mixture 2 minutes more.
Add remaining 1 Tbs. oil, and stir in soy “meat.” Stir in eggs, and season with salt and pepper to taste; cook 5 minutes, or until eggs are cooked through, stirring constantly. Remove from heat, spoon hash onto individual plates and garnish each serving with sprinkling of parsley.
Per serving: 258 calories; 14 g protein; 13 g total fat (2 g saturated fat); 23 g carbs; 212 mg cholesterol; 381 mg sodium; 4g fiber; 2 g sugar.
THANKSGIVING POT PIE
This is from the November 2009 issue of Vegetarian Times. The recipe, which serves 8, begins, “Working toward her master's in social work, Adrianne Dickson, who won first place in VT's 2009 Reader Recipe Contest for this recipe, still finds time to read cookbooks for fun. 'I first developed this recipe while living in Montana after my boyfriend told me he loved pot pie,' she explains. 'I started making the crust in a bag when we were working as raft guides and didn't have any place to roll out a crust.'”
Ingredients
Filling
2 medium potatoes, diced (2 cups)
2 large carrots, sliced (1 cup)
3 Tbs. olive oil, divided
1 16-oz. pkg. firm tofu, drained and cut into cubes
1/4 cup plus 2 Tbs. San-J Tamari Soy Sauce, divided
1/2 tsp. granulated garlic, divided
1/4 tsp. cayenne pepper, divided
2 cups sliced button mushrooms
1 large onion, diced (2 cups)
1 cup chopped broccoli florets
2 cloves garlic, minced (2 tsp.)
1/4 cup all-purpose flour
2 cups low-sodium vegetable broth
1/2 cup plain soymilk
3 Tbs. red wine
1 Tbs. chopped fresh thyme
1 Tbs. chopped fresh sage
1 tsp. hoisin sauce
1/2 tsp. vegan Worcestershire sauce
Crust
1 1/4 cups all-purpose flour
1/2 tsp. salt
1/2 cup nonhydrogenated vegetable shortening
1 tsp. chopped fresh rosemary
1 tsp. chopped fresh sage
Directions
To make Filling:
Cook potatoes and carrots in large pot of boiling salted water 10 minutes, or until just tender. Drain, and set aside.
Heat 1 Tbs. oil in skillet over medium-high heat. Add tofu, and cook 5 minutes, or until tofu begins to brown. Stir in 2 Tbs. tamari, 1/4 tsp. granulated garlic, and 1/8 tsp. cayenne pepper, and cook until all liquid has evaporated.
Heat 1 Tbs. oil in skillet or Dutch oven over medium heat. Add mushrooms, and cook 2 minutes. Add onion, broccoli, and garlic, and sauté 6 to 7 minutes, or until onions begin to soften.
Push veggies to side of Dutch oven. Add remaining 1 Tbs. oil to bottom of pot. Stir flour into oil with fork to make roux; stir until smooth. Stir roux into vegetables.
Stir broth into vegetables. Once gravy is smooth, add tofu, potatoes, carrots, soymilk, remaining 1/4 cup tamari, and wine. Stir gently, then add thyme, sage, hoisin sauce, Worcestershire sauce, remaining 1/4 tsp. granulated garlic, and remaining 1/8 tsp. cayenne. Remove from heat, and set aside, or transfer vegetables to large casserole dish.
To make Crust:
Preheat oven to 375°F. Mix together flour, salt, and shortening with fork or pastry blender until mixture is crumbly. Stir in up to 4 Tbs. cold water, if necessary, for dough to stick together. Gently knead rosemary and sage into dough, and shape dough into ball. Place dough ball in plastic bag, and push out from center of ball to shape dough to size of Dutch oven or casserole dish. Remove dough from bag, and lay over vegetable filling in Dutch oven or casserole dish. Poke holes in dough to allow steam to escape. Bake 45 minutes, or until Crust is golden brown. Let stand 10 minutes before serving.
nutritional information Per Slice: Calories: 394; Protein: 12 g; Total Fat: 22 g; Saturated Fat: 6 g; Carbohydrates: 36 g; Cholesterol: less than 1 mg; Sodium: 978 mg; Fiber: 4 g; Sugar: 5 g; Vegan
PUMPKIN MUFFINS
This comes from G.E. Appliances. Yields 12 muffins.
Ingredients
1 cup brown sugar
1/2 cup sugar
1/2 cup butter, softened
1 egg, beaten
3/4 cup canned pumpkin
1/4 cup walnuts or pecans, chopped
2 cups all-purpose flour
1/4 teaspoon baking soda
1 teaspoon cinnamon
1 tablespoon baking powder
3/4 teaspoon salt
1/2 cup milk
Preparation
Preheat oven to 375 degrees F.
Grease or spray a standard sized muffin pan with non-stick cooking spray.
Cream butter and sugars with a mixer on medium speed until fluffy. Beat in egg. Add pumpkin and nuts.
Mix dry ingredients together well and add to pumpkin mixture in thirds, alternating with milk. Blend just enough to mix ingredients.
Spoon into prepared muffin pan and bake for 20 minutes.
RIGATONI WITH BRAISED VEGETABLES
This vegan recipe is from page 60 of the October 2005 issue of Vegetarian Times. It starts off, “Start heating the pasta water when you add the tomatoes to this stew, and the rigatoni noodles will be perfectly al dente just when the vegetables are ready to serve.” Serves 6.
Ingredients
2 Tbs. olive oil
3 medium-sized yellow squash, halved and cut into 1-inch pieces (about 1 lb.)
1/2 lb. green beans, trimmed and halved (about 2 cups)
2 medium-sized bell peppers (1 red, 1 yellow), cored, seeded and cut into 1-inch dice
1 large onion, sliced (about 1 1/2 cups)
1 14.5-oz. can diced tomatoes
3 cloves garlic, minced (about 1 Tbs.)
2 Tbs. capers
1 15-oz. can cannellini beans, rinsed and drained
8 oz. whole wheat rigatoni pasta
1/2 cup torn fresh basil
Directions
Heat oil in skillet over high heat. Add squash, green beans, bell peppers and onion. Reduce heat to medium, and cook 20 minutes, stirring frequently, until vegetables are brown.
Stir in tomatoes, garlic and capers. Reduce heat to medium-low, cover and cook 15 minutes.
Stir in beans and salt to taste. Cover, and simmer 10 minutes over medium-low heat.
Cook rigatoni according to package directions. Drain, and reserve 1/2 cup cooking liquid.
Stir pasta and basil into sauce. Thin sauce with a little pasta water if necessary. Season to taste with salt and pepper, and serve.
Per serving: 443 cal; 15 g protein; 9 g total fat (1 g sat. fat); 80 g carb; 0 mg chol; 969 mg sodium; 15 g fiber; 4 g sugars
ANISE-ALMOND BISCOTTI
Also from page 61 of the October 2005 issue of Vegetarian Times. It starts off, “Ground almonds, often sold as almond flour, give these twice-baked cookies a light, crumbly crunch. If you grind your own almonds with a mini-chopper, the flavor will be more intense.” This vegan recipe makes about 32 cookies.
Ingredients
1 Tbs. whole anise seeds
1 3/4 cups whole wheat flour
1 cup almond flour or 1 cup whole almonds, ground to a powder
1/2 cup extra virgin olive oil
1/2 cup pure maple syrup
1 Tbs. vanilla extract
1 Tbs. vanilla extract
1/2 tsp. salt
1/2 cup sesame seeds
Directions
Toast anise seeds in skillet over medium heat 3 minutes, or until fragrant. Transfer to coffee grinder or mini-blender, and crush to powder.
Combine pastry flour with almond flour or ground almonds in bowl. Whisk together oil, syrup, vanilla and salt in separated bowl. Stir oil mixture into flour mixture. Cover, and let rest 20 minutes.
Preheat over to 350 degrees F. Spread sesame seeds on work surface. Shape dough into 2 8-inch logs, packing dough tightly together so it doesn’t crumble. Roll logs in sesame seeds, and place on foil-lined baking sheet. Bake 45 minutes, or until browned and firm. Set baking sheet on wire rack, and cool 5 minutes.
Cut each log into 1/3-inch-thick diagonal slices with serrated knife. Place flat side down on foil-lined baking sheets. Bake 15 to 20 minutes, or until golden brown. Cool on wire racks. Store up to 2 weeks in airtight container.
Per cookie: 110 cal; 2 g protein; 7 g total fat (1 g sat. fat); 10 g carb; 0 mg chol; 37 mg sodium; 2 g fiber; 4 g sugars
Friday, November 22, 2024
Thanksgiving Recipes
It's the last Friday before Thanksgiving, here in the U.S. Here are some more Thanksgiving Recipes to help you through the weekend and/or to get ready for next week's holiday. Check out the Maple Pecan Sweet Potato Scones, the Sheet-Pan Sweet Potato, Pecan and Pumpkin Pie, and the rest of today's offerings. Enjoy!
TURKEY BREAST ROULADE WITH GARLIC AND ROSMARY
This recipe is by Ina Garten and adapted by Julia Moskin in The New York Times cooking e-newsletter. Julia wrote, "Ina Garten has been known as the Barefoot Contessa since she opened a gourmet store by that name in East Hampton, N.Y., in 1985. She shared this recipe from her book “Modern Comfort Food” with The Times for Thanksgiving in 2020, when many cooks were looking for alternatives to whole turkey. If you don’t like fennel seeds, leave them out: Garlic, sage and rosemary give this roast the flavors of Italian porchetta, and it will still be fragrant, juicy and delicious without them."
Time: 3 hours; Yield: 8 to 10 servings
This yummy recipe (and aren't most of Ina's recipes yummy?) was featured in "How Does Ina Do It?", and can be viewed online at https://cooking.nytimes.com/recipes/1021643-turkey-breast-roulade-with-garlic-and-rosemary.
Ingredients
4 tablespoons good-quality olive oil
1 large yellow onion, chopped (about 1-1/2 cups)
3/4 teaspoon whole fennel seeds
6 garlic cloves, minced (about 2 tablespoons)
1 tablespoon chopped fresh sage leaves, plus 4 whole sage leaves
1 tablespoon minced fresh rosemary leaves
1 whole butterflied boneless, skin-on turkey breast (about 4 to 5 pounds)
Kosher salt and freshly ground black pepper
1/4 cup cold unsalted butter (1/2 stick)
4 ounces thinly sliced prosciutto
1 cup dry white wine, such as Chablis
Preparation
Heat the oven to 350 degrees.
Heat 2 tablespoons olive oil in a medium (10-inch) skillet over medium heat. Add the onion and fennel seeds and cook for 6 to 8 minutes, tossing occasionally, until the onion is tender. Add the garlic and cook for 1 minute. Off the heat, stir in the chopped sage and the rosemary; set aside to cool.
Set the turkey breast on a cutting board and open it up, skin side down. If necessary, pound the turkey to an even thickness of about 1 inch. Sprinkle the turkey with 4 teaspoons salt and 1-1/2 teaspoons pepper. Once the onion mixture has cooled, spread it evenly on the meat. Grate the butter and sprinkle it on top. Arrange the prosciutto on top to totally cover the filling and meat.
Starting at one long end of the turkey breast, roll the meat up jelly-roll style to make a compact cylindrical roulade, ending with the seam side down. Tie the roulade tightly with kitchen twine at 2 to 2-1/2-inch intervals to ensure that it will roast evenly. Slip the whole sage leaves under the twine down the center of the roulade.
Place the roulade, seam side down, in a roasting pan and pat the skin dry with paper towels. Brush the skin with the remaining 2 tablespoons olive oil and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Pour the wine and 1 cup water into the roasting pan, surrounding the turkey with the liquids without pouring them directly over the roulade. Roast for 1-1/4 to 1-1/2 hours, until the skin is golden brown and the internal temperature is 150 degrees.
Remove from the oven, cover the turkey with foil, and allow to rest for 15 minutes. Remove the string, slice the roulade crosswise in 1/2-inch-thick slices, and serve warm with the pan juices.
MAPLE PECAN SWEET POTATO SCONES
This comes from United HealthCare, and begins, "Tender and fluffy, these spiced scones are full of veggies, whole grains and maple syrup and are best served warm. Even better? They’re easy enough to whip up for brunch or afternoon coffee."
Yields:12
You can view this online by clicking here.
Ingredients:
Scones
2-3/4 cups whole-wheat pastry flour
1 tablespoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1 stick cold butter, diced
2/3 cup sweet potato, cooked and mashed
1/3 cup real maple syrup
2 eggs
Glaze
1/2 cup powdered sugar
1 tablespoon real maple syrup
2–3 teaspoons milk
1/4 cup pecans, chopped
Directions:
Preheat oven to 425 degrees. In a large mixing bowl, combine flour, baking powder, cinnamon, salt, ginger and nutmeg. Cut in the butter with two knives or a pastry blender until crumbly. In a medium mixing bowl, whisk together the sweet potato, maple syrup and eggs until blended.
Add the wet ingredients to the dry and combine until a soft dough forms. Divide the dough in half and turn out onto a lightly floured surface. Pat each half into a 6-inch circle about 1 inch thick. Transfer the two circles to a parchment-lined baking sheet. Using a knife, cut each circle into 6 wedges, gently separating the wedges with the knife until they are about 1/4 inch apart.
Bake the scones for 16–18 minutes or until golden. Whisk together the glaze ingredients and drizzle over the warm scones. Sprinkle with chopped pecans.
Yields 12. Calories: 231, Total fat: 10.8g, Saturated fat: 5.4g, Cholesterol: 51.3mg, Sodium: 96mg, Carbs: 30.8g, Dietary fiber: 3.7g, Sugars: 8.3g, Protein: 5.2g
TURKEY TIKKA MASALA
This is from Samin Nosrat in The New York Times cooking e-newsletter. Samin wrote, "This twist on the Punjabi-style curry gives a new life to leftover turkey. The turkey is marinated overnight in yogurt, turmeric, garam masala and garlic paste, imparting deep flavors and moisture. Tomatoes and cream add warmth, while serrano peppers give the tikka masala its kick. Serve it alongside steamed basmati rice for a deeply satisfying meal."
Yield: 6 servings; Time: 1 1/2 hours, plus 4 hours' marinating
This was featured in "Thanksgiving Can Be Bland. Your Leftovers Don’t Have to Be.", and can be viewed online at https://cooking.nytimes.com/recipes/1018425-turkey-tikka-masala.
Ingredients
For the marinade:
2 teaspoons garam masala
2 teaspoons ground coriander
2 teaspoons ground cumin
1 tablespoon paprika
4 teaspoons ground turmeric
1 teaspoon kosher salt
6 cloves garlic, finely grated or pounded in a mortar and pestle
4 teaspoons finely grated fresh ginger
1 cup whole-milk yogurt
4 cups cooked turkey (about 1 pound), cut into 1-1/2-inch pieces
For the masala:
4 tablespoons ghee or neutral-tasting oil
1 large onion, thinly sliced
6 cardamom pods, crushed
1 bay leaf
1 teaspoon paprika
1/2 teaspoon red pepper flakes (optional)
1 teaspoon garam masala
1 1/2 teaspoons kosher salt, plus more to taste
2 tablespoons finely grated fresh ginger
4 cloves garlic, finely grated or pounded in a mortar and pestle
2 serrano peppers, finely chopped
2 tablespoons tomato paste
1 (28-ounce) can whole peeled tomatoes
2 cups heavy cream
3/4 cup coarsely chopped fresh cilantro, plus a few sprigs for garnish
Juice of 1 small lemon
Steamed basmati rice, for serving
Preparation
Make the marinade: In a medium bowl, stir together garam masala, coriander, cumin, paprika, turmeric, kosher salt, garlic, ginger and yogurt. Fold in the turkey. Cover and chill for 4 hours or overnight.
Make the masala: On the stove top, heat a Dutch oven or similar pot over medium-high heat. Add 3 tablespoons ghee or neutral oil, then add onion, cardamom, bay leaf, paprika, pepper flakes (if using), garam masala and a pinch of salt. Reduce heat to medium and cook, stirring occasionally, until onions are brown and tender, 10 to 15 minutes, adjusting temperature as needed so the onion doesn’t burn.
Make space among onions in center of pot, and add 1 tablespoon ghee or neutral oil. When ghee has melted or oil begins to shimmer, add ginger, garlic and serrano peppers, and sizzle for about 10 seconds. Combine that mixture with the spiced onions. Stir in tomato paste. Add tomatoes and their juices, crushing them with your hands as you add them. Bring to a boil, then reduce heat and simmer, stirring often, until the liquid is almost gone, 8 to 10 minutes.
Add cream and chopped cilantro to the pot. Season with 1-1/2 teaspoons kosher salt, then taste and adjust seasoning as needed. Simmer over low heat, stirring occasionally, until sauce thickens, about 40 minutes. Discard bay leaf.
In the meantime, line a baking sheet with foil, turn on oven broiler, and arrange an oven rack about 6 inches from broiling unit. Lay the marinated turkey on the foil in a single layer. Stir any remaining marinade into the sauce. Broil until turkey begins to blacken in spots, 6 to 8 minutes. Set aside.
Use a hand-held blender (or blender) to purée the sauce, then add turkey and return the sauce to a simmer for 5 to 10 minutes, stirring occasionally, until just warmed through. Just before serving, stir in lemon juice. Taste and adjust salt as needed.
To serve, garnish with cilantro sprigs. Serve hot, with steamed basmati rice. Cover and refrigerate leftovers for up to 3 days, or freeze for up to 2 months.
BEST THANKSGIVING LEFTOVERS SANDWICH
This is from Sohla El-Waylly in The New York Times cooking e-newsletter. Sohla wrote, "The sandwich you make with all the prized leftovers the day after Thanksgiving might be even better than the main event. Assembling this leftover Thanksgiving sandwich is easy, but the details matter. The white and dark turkey meat each get special love and attention: The breast is warmed in butter, while the dark meat is shredded, then warmed in gravy. This club ditches the usual third slice of bread for a slab of crisp, fried stuffing instead. When heating the stuffing, make sure your pan is good and hot so the stuffing fries up fast without falling apart in the skillet. A generous swipe of cranberry mayo brings the whole thing together."
Yield: 4 sandwiches; Time: 20 minutes, plus overnight chilling
This was featured in "3 Brilliant Ways to Transform Leftover Stuffing", and can be found online at https://cooking.nytimes.com/recipes/1021605-best-thanksgiving-leftovers-sandwich.
Ingredients
2 tablespoons unsalted butter, plus more for greasing the pan
4 cups leftover stuffing
1/2 cup mayonnaise
1/2 cup homemade, canned or jarred cranberry sauce
1 cup shredded dark-meat turkey
1/2 cup leftover gravy
4 teaspoons neutral oil
1 cup sliced turkey breast
Kosher salt and freshly ground black pepper
8 slices sandwich bread (preferably 4- to 5-inch square slices), toasted if desired
2 cups assorted Thanksgiving leftovers (any combination of cooked green beans, sweet potatoes, mashed potatoes or other sides), warmed
Preparation
Grease a 8- or 9-inch square baking pan with butter, then line it with parchment paper, covering the bottom and 2 sides with one sheet, creasing it into the corners to ensure a snug fit. If the stuffing is cold, warm it in the microwave for 1 minute or covered in a 350-degree oven for 15 minutes.
Put the stuffing into the prepared pan and press into an even layer using an offset spatula or the back of a spoon. Top with a sheet of parchment and press firmly with your hands, tightly compacting the stuffing. If you have a second pan of the same size, use that to pack down the stuffing. Cover and chill overnight.
The next day, prepare your sandwich fillings: In a small bowl, whisk together the mayonnaise and cranberry sauce. Set aside.
In a small saucepan, combine the shredded dark-meat turkey and the gravy. Gently heat over medium-low, stirring occasionally, until warmed through, about 5 minutes.
In a large nonstick skillet or well-seasoned cast-iron skillet over medium-high, warm the oil until hot and shimmering. (The stuffing needs to be cooked hot and fast, or it will stick to the skillet and fall apart.) Meanwhile, remove the stuffing from the pan by lifting the parchment overhang, and cut the stuffing into four squares.
Cook stuffing until browned and crisp on one side, gently pressing it down using the base of the baking pan you chilled it in, about 1 minute. Using a flat spatula, quickly flip each piece of stuffing. Cook the other side until browned and crisp, about 1 minute. Transfer to a plate.
In the same skillet, melt the 2 tablespoons butter over medium-low heat until foamy. Add the sliced turkey breast, flipping occasionally until warmed through, about 3 minutes. Season with salt and pepper.
Assemble the sandwiches: Evenly spread 2 tablespoons of cranberry mayonnaise on 1 side of each slice of bread. Divide the buttery sliced turkey over the 4 slices of bread. Divide half the assorted leftovers on top of the white meat, then top each with a slab of crisp stuffing.
On top of the crisp stuffing, evenly divide the gravy-dressed dark meat and the remaining assorted leftovers. Top with remaining mayo-slathered bread. Using a sharp serrated knife, cut each sandwich on the diagonal and serve right away.
SHEET-PAN SWEET POTATO, PECAN AND PUMPKIN PIE
This is from Jocelyn Delk Adams on the Today website. It begins, "This is a fun recipe that will please everyone, even the pickiest people, on holidays! You can have three different flavors of pie all in one, so everyone is satisfied.
"Swap option: You can use canned sweet potato and canned pumpkin. Also puff pastry is a fun sub for refrigerated pie dough."
Prep Time: 60 minutes; Cook Time: 60 minutes; Servings: 16
To view this online, go to https://www.today.com/recipes/sheet-pan-sweet-potato-pecan-pumpkin-pie-recipe-t200661.
Ingredients
Crust
2 boxes refrigerated rolled pie crust (4 crusts total)
1 egg plus 1 teaspoon water, whisked together
Pumpkin Pie Filling
1 1/2 cup pumpkin puree
1/4 cup evaporated milk
1/2 cup granulated sugar
1/2 teaspoon kosher salt
2 teaspoons pumpkin pie spice
1 large egg, room temperature
Pecan Pie Filling
2/3 cup light brown sugar
1/2 cup light corn syrup
4 tablespoon unsalted butter, melted and cooled
1 egg
1 egg yolk
1 teaspoon vanilla extract
1 pinch kosher salt
2 cups pecans, roasted and roughly chopped
Sweet Potato Filling
2/3 cup granulated sugar
5 tablespoons unsalted butter, room temperature
1 large egg
1/4 teaspoon vanilla extract
1 2/3 sweet potato, fully cooked and mashed
3/4 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/3 cup evaporated milk
Preparation
For the crusts:
Preheat the oven to 350 F.
Unroll 3 of the pie crusts on a lightly floured work surface. Stack them on top of each other. Roll out the thick, layered dough to a 15- by 21-inch rectangle. Press into a rimmed baking sheet so that the crust comes up the sides and hangs over slightly. This will be the bottom crust.
Chill until ready to use, at least 30 minutes.
For the pumpkin pie filling:
Whisk together the pumpkin, evaporated milk, sugar, salt, pumpkin pie spice and the egg in a medium bowl until smooth. Cover and set aside.
For the pecan pie filling:
Whisk together the brown sugar, corn syrup, butter, eggs, vanilla and salt in a medium bowl until smooth. Fold in the pecans, cover and set aside.
For the sweet potato pie filling:
Using a handheld mixer, beat together the sugar and butter until fluffy, then carefully mix in the egg and vanilla. Once combined, add mashed sweet potato, cinnamon, nutmeg and salt. As the mixture begins to smooth out, gradually pour in the evaporated milk. Mix until fully incorporated, cover and set aside.
To assemble:
Remove the prepared baking sheet with dough from the refrigerator. Using a fork, poke the pie crust about a dozen times, going all around the dough (except for the crust).
Using a large spatula, carefully scoop, spread and smooth each filling onto the crust. On the left side, start with the sweet potato and allow it to only take up 1/3 of the pan. Next, scoop out the pumpkin pie filling on the opposite right side leaving just the center open then add the pecan filling to the center (because there is a bit more liquid in the pecan mixture, it will spread a bit, do your best to control it by quickly scooping, spreading and smoothing).
Finally, decorate the outside pie dough that is hanging over and brush the outside of the pie crust with your egg wash.
Bake until all pies are set and the crust is golden-brown and crisp, about 50-60 minutes.
Remove the pie from the oven and allow it to completely cool, about 1 to 1-1/2 hours. Tightly cover the top with nonstick aluminum foil (or plastic wrap) and transfer to the refrigerator to set for at least 4 hours. Overnight is best.
Allow the pie to sit at room temperature for at least 30 minutes before serving. Slice, serve and enjoy!
THANKSGIVING LEFTOVER ENCHILADAS
This is from Old El Paso, and begins, "What are you more excited for – the actual Thanksgiving dinner, or leftovers? If turkey sandwiches have lost their charm these Thanksgiving Leftover Enchiladas are a super simple and tasty way to use up all those bits and pieces."
Prep Time: 20 minutes; Total Time: 40 minutes; Makes 4 servings
To view online, go to https://www.oldelpaso.com/recipes/thanksgiving-leftover-enchiladas.
Ingredients
2 cups shredded turkey
1 1/2 cups stuffing or dressing
1 1/2 cups shredded cheddar cheese
2 cans (10 oz ea) Old El Paso™ Red Enchilada Sauce
1 package (8 count) Old El Paso™ Flour Tortillas for Burritos
Cilantro
Preparation
Preheat the oven to 350ºF.
In a large bowl, combine the turkey, stuffing and 1 cup of the cheese. Mix to combine.Pour about 1/3 of one of the cans of enchilada sauce in the bottom of a 9x13-inch baking dish. Tilt the dish to coat the bottom completely with the sauce.
Take one of the tortillas and spread 1/8 of the turkey mixture down the center. Roll the enchilada up and place in the prepared dish, seam side down. Repeat with the remaining tortillas and filling.
Pour the remaining enchilada sauce over the top of the enchiladas.
Top with the remaining cheese. Bake in the preheated oven until the cheese is melted and the sauce is bubbling, about 20 minutes.
Top with cilantro before serving.
TURKEY BREAST ROULADE WITH GARLIC AND ROSMARY
This recipe is by Ina Garten and adapted by Julia Moskin in The New York Times cooking e-newsletter. Julia wrote, "Ina Garten has been known as the Barefoot Contessa since she opened a gourmet store by that name in East Hampton, N.Y., in 1985. She shared this recipe from her book “Modern Comfort Food” with The Times for Thanksgiving in 2020, when many cooks were looking for alternatives to whole turkey. If you don’t like fennel seeds, leave them out: Garlic, sage and rosemary give this roast the flavors of Italian porchetta, and it will still be fragrant, juicy and delicious without them."
Time: 3 hours; Yield: 8 to 10 servings
This yummy recipe (and aren't most of Ina's recipes yummy?) was featured in "How Does Ina Do It?", and can be viewed online at https://cooking.nytimes.com/recipes/1021643-turkey-breast-roulade-with-garlic-and-rosemary.
Ingredients
4 tablespoons good-quality olive oil
1 large yellow onion, chopped (about 1-1/2 cups)
3/4 teaspoon whole fennel seeds
6 garlic cloves, minced (about 2 tablespoons)
1 tablespoon chopped fresh sage leaves, plus 4 whole sage leaves
1 tablespoon minced fresh rosemary leaves
1 whole butterflied boneless, skin-on turkey breast (about 4 to 5 pounds)
Kosher salt and freshly ground black pepper
1/4 cup cold unsalted butter (1/2 stick)
4 ounces thinly sliced prosciutto
1 cup dry white wine, such as Chablis
Preparation
Heat the oven to 350 degrees.
Heat 2 tablespoons olive oil in a medium (10-inch) skillet over medium heat. Add the onion and fennel seeds and cook for 6 to 8 minutes, tossing occasionally, until the onion is tender. Add the garlic and cook for 1 minute. Off the heat, stir in the chopped sage and the rosemary; set aside to cool.
Set the turkey breast on a cutting board and open it up, skin side down. If necessary, pound the turkey to an even thickness of about 1 inch. Sprinkle the turkey with 4 teaspoons salt and 1-1/2 teaspoons pepper. Once the onion mixture has cooled, spread it evenly on the meat. Grate the butter and sprinkle it on top. Arrange the prosciutto on top to totally cover the filling and meat.
Starting at one long end of the turkey breast, roll the meat up jelly-roll style to make a compact cylindrical roulade, ending with the seam side down. Tie the roulade tightly with kitchen twine at 2 to 2-1/2-inch intervals to ensure that it will roast evenly. Slip the whole sage leaves under the twine down the center of the roulade.
Place the roulade, seam side down, in a roasting pan and pat the skin dry with paper towels. Brush the skin with the remaining 2 tablespoons olive oil and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Pour the wine and 1 cup water into the roasting pan, surrounding the turkey with the liquids without pouring them directly over the roulade. Roast for 1-1/4 to 1-1/2 hours, until the skin is golden brown and the internal temperature is 150 degrees.
Remove from the oven, cover the turkey with foil, and allow to rest for 15 minutes. Remove the string, slice the roulade crosswise in 1/2-inch-thick slices, and serve warm with the pan juices.
MAPLE PECAN SWEET POTATO SCONES
This comes from United HealthCare, and begins, "Tender and fluffy, these spiced scones are full of veggies, whole grains and maple syrup and are best served warm. Even better? They’re easy enough to whip up for brunch or afternoon coffee."
Yields:12
You can view this online by clicking here.
Ingredients:
Scones
2-3/4 cups whole-wheat pastry flour
1 tablespoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1 stick cold butter, diced
2/3 cup sweet potato, cooked and mashed
1/3 cup real maple syrup
2 eggs
Glaze
1/2 cup powdered sugar
1 tablespoon real maple syrup
2–3 teaspoons milk
1/4 cup pecans, chopped
Directions:
Preheat oven to 425 degrees. In a large mixing bowl, combine flour, baking powder, cinnamon, salt, ginger and nutmeg. Cut in the butter with two knives or a pastry blender until crumbly. In a medium mixing bowl, whisk together the sweet potato, maple syrup and eggs until blended.
Add the wet ingredients to the dry and combine until a soft dough forms. Divide the dough in half and turn out onto a lightly floured surface. Pat each half into a 6-inch circle about 1 inch thick. Transfer the two circles to a parchment-lined baking sheet. Using a knife, cut each circle into 6 wedges, gently separating the wedges with the knife until they are about 1/4 inch apart.
Bake the scones for 16–18 minutes or until golden. Whisk together the glaze ingredients and drizzle over the warm scones. Sprinkle with chopped pecans.
Yields 12. Calories: 231, Total fat: 10.8g, Saturated fat: 5.4g, Cholesterol: 51.3mg, Sodium: 96mg, Carbs: 30.8g, Dietary fiber: 3.7g, Sugars: 8.3g, Protein: 5.2g
TURKEY TIKKA MASALA
This is from Samin Nosrat in The New York Times cooking e-newsletter. Samin wrote, "This twist on the Punjabi-style curry gives a new life to leftover turkey. The turkey is marinated overnight in yogurt, turmeric, garam masala and garlic paste, imparting deep flavors and moisture. Tomatoes and cream add warmth, while serrano peppers give the tikka masala its kick. Serve it alongside steamed basmati rice for a deeply satisfying meal."
Yield: 6 servings; Time: 1 1/2 hours, plus 4 hours' marinating
This was featured in "Thanksgiving Can Be Bland. Your Leftovers Don’t Have to Be.", and can be viewed online at https://cooking.nytimes.com/recipes/1018425-turkey-tikka-masala.
Ingredients
For the marinade:
2 teaspoons garam masala
2 teaspoons ground coriander
2 teaspoons ground cumin
1 tablespoon paprika
4 teaspoons ground turmeric
1 teaspoon kosher salt
6 cloves garlic, finely grated or pounded in a mortar and pestle
4 teaspoons finely grated fresh ginger
1 cup whole-milk yogurt
4 cups cooked turkey (about 1 pound), cut into 1-1/2-inch pieces
For the masala:
4 tablespoons ghee or neutral-tasting oil
1 large onion, thinly sliced
6 cardamom pods, crushed
1 bay leaf
1 teaspoon paprika
1/2 teaspoon red pepper flakes (optional)
1 teaspoon garam masala
1 1/2 teaspoons kosher salt, plus more to taste
2 tablespoons finely grated fresh ginger
4 cloves garlic, finely grated or pounded in a mortar and pestle
2 serrano peppers, finely chopped
2 tablespoons tomato paste
1 (28-ounce) can whole peeled tomatoes
2 cups heavy cream
3/4 cup coarsely chopped fresh cilantro, plus a few sprigs for garnish
Juice of 1 small lemon
Steamed basmati rice, for serving
Preparation
Make the marinade: In a medium bowl, stir together garam masala, coriander, cumin, paprika, turmeric, kosher salt, garlic, ginger and yogurt. Fold in the turkey. Cover and chill for 4 hours or overnight.
Make the masala: On the stove top, heat a Dutch oven or similar pot over medium-high heat. Add 3 tablespoons ghee or neutral oil, then add onion, cardamom, bay leaf, paprika, pepper flakes (if using), garam masala and a pinch of salt. Reduce heat to medium and cook, stirring occasionally, until onions are brown and tender, 10 to 15 minutes, adjusting temperature as needed so the onion doesn’t burn.
Make space among onions in center of pot, and add 1 tablespoon ghee or neutral oil. When ghee has melted or oil begins to shimmer, add ginger, garlic and serrano peppers, and sizzle for about 10 seconds. Combine that mixture with the spiced onions. Stir in tomato paste. Add tomatoes and their juices, crushing them with your hands as you add them. Bring to a boil, then reduce heat and simmer, stirring often, until the liquid is almost gone, 8 to 10 minutes.
Add cream and chopped cilantro to the pot. Season with 1-1/2 teaspoons kosher salt, then taste and adjust seasoning as needed. Simmer over low heat, stirring occasionally, until sauce thickens, about 40 minutes. Discard bay leaf.
In the meantime, line a baking sheet with foil, turn on oven broiler, and arrange an oven rack about 6 inches from broiling unit. Lay the marinated turkey on the foil in a single layer. Stir any remaining marinade into the sauce. Broil until turkey begins to blacken in spots, 6 to 8 minutes. Set aside.
Use a hand-held blender (or blender) to purée the sauce, then add turkey and return the sauce to a simmer for 5 to 10 minutes, stirring occasionally, until just warmed through. Just before serving, stir in lemon juice. Taste and adjust salt as needed.
To serve, garnish with cilantro sprigs. Serve hot, with steamed basmati rice. Cover and refrigerate leftovers for up to 3 days, or freeze for up to 2 months.
BEST THANKSGIVING LEFTOVERS SANDWICH
This is from Sohla El-Waylly in The New York Times cooking e-newsletter. Sohla wrote, "The sandwich you make with all the prized leftovers the day after Thanksgiving might be even better than the main event. Assembling this leftover Thanksgiving sandwich is easy, but the details matter. The white and dark turkey meat each get special love and attention: The breast is warmed in butter, while the dark meat is shredded, then warmed in gravy. This club ditches the usual third slice of bread for a slab of crisp, fried stuffing instead. When heating the stuffing, make sure your pan is good and hot so the stuffing fries up fast without falling apart in the skillet. A generous swipe of cranberry mayo brings the whole thing together."
Yield: 4 sandwiches; Time: 20 minutes, plus overnight chilling
This was featured in "3 Brilliant Ways to Transform Leftover Stuffing", and can be found online at https://cooking.nytimes.com/recipes/1021605-best-thanksgiving-leftovers-sandwich.
Ingredients
2 tablespoons unsalted butter, plus more for greasing the pan
4 cups leftover stuffing
1/2 cup mayonnaise
1/2 cup homemade, canned or jarred cranberry sauce
1 cup shredded dark-meat turkey
1/2 cup leftover gravy
4 teaspoons neutral oil
1 cup sliced turkey breast
Kosher salt and freshly ground black pepper
8 slices sandwich bread (preferably 4- to 5-inch square slices), toasted if desired
2 cups assorted Thanksgiving leftovers (any combination of cooked green beans, sweet potatoes, mashed potatoes or other sides), warmed
Preparation
Grease a 8- or 9-inch square baking pan with butter, then line it with parchment paper, covering the bottom and 2 sides with one sheet, creasing it into the corners to ensure a snug fit. If the stuffing is cold, warm it in the microwave for 1 minute or covered in a 350-degree oven for 15 minutes.
Put the stuffing into the prepared pan and press into an even layer using an offset spatula or the back of a spoon. Top with a sheet of parchment and press firmly with your hands, tightly compacting the stuffing. If you have a second pan of the same size, use that to pack down the stuffing. Cover and chill overnight.
The next day, prepare your sandwich fillings: In a small bowl, whisk together the mayonnaise and cranberry sauce. Set aside.
In a small saucepan, combine the shredded dark-meat turkey and the gravy. Gently heat over medium-low, stirring occasionally, until warmed through, about 5 minutes.
In a large nonstick skillet or well-seasoned cast-iron skillet over medium-high, warm the oil until hot and shimmering. (The stuffing needs to be cooked hot and fast, or it will stick to the skillet and fall apart.) Meanwhile, remove the stuffing from the pan by lifting the parchment overhang, and cut the stuffing into four squares.
Cook stuffing until browned and crisp on one side, gently pressing it down using the base of the baking pan you chilled it in, about 1 minute. Using a flat spatula, quickly flip each piece of stuffing. Cook the other side until browned and crisp, about 1 minute. Transfer to a plate.
In the same skillet, melt the 2 tablespoons butter over medium-low heat until foamy. Add the sliced turkey breast, flipping occasionally until warmed through, about 3 minutes. Season with salt and pepper.
Assemble the sandwiches: Evenly spread 2 tablespoons of cranberry mayonnaise on 1 side of each slice of bread. Divide the buttery sliced turkey over the 4 slices of bread. Divide half the assorted leftovers on top of the white meat, then top each with a slab of crisp stuffing.
On top of the crisp stuffing, evenly divide the gravy-dressed dark meat and the remaining assorted leftovers. Top with remaining mayo-slathered bread. Using a sharp serrated knife, cut each sandwich on the diagonal and serve right away.
SHEET-PAN SWEET POTATO, PECAN AND PUMPKIN PIE
This is from Jocelyn Delk Adams on the Today website. It begins, "This is a fun recipe that will please everyone, even the pickiest people, on holidays! You can have three different flavors of pie all in one, so everyone is satisfied.
"Swap option: You can use canned sweet potato and canned pumpkin. Also puff pastry is a fun sub for refrigerated pie dough."
Prep Time: 60 minutes; Cook Time: 60 minutes; Servings: 16
To view this online, go to https://www.today.com/recipes/sheet-pan-sweet-potato-pecan-pumpkin-pie-recipe-t200661.
Ingredients
Crust
2 boxes refrigerated rolled pie crust (4 crusts total)
1 egg plus 1 teaspoon water, whisked together
Pumpkin Pie Filling
1 1/2 cup pumpkin puree
1/4 cup evaporated milk
1/2 cup granulated sugar
1/2 teaspoon kosher salt
2 teaspoons pumpkin pie spice
1 large egg, room temperature
Pecan Pie Filling
2/3 cup light brown sugar
1/2 cup light corn syrup
4 tablespoon unsalted butter, melted and cooled
1 egg
1 egg yolk
1 teaspoon vanilla extract
1 pinch kosher salt
2 cups pecans, roasted and roughly chopped
Sweet Potato Filling
2/3 cup granulated sugar
5 tablespoons unsalted butter, room temperature
1 large egg
1/4 teaspoon vanilla extract
1 2/3 sweet potato, fully cooked and mashed
3/4 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/3 cup evaporated milk
Preparation
For the crusts:
Preheat the oven to 350 F.
Unroll 3 of the pie crusts on a lightly floured work surface. Stack them on top of each other. Roll out the thick, layered dough to a 15- by 21-inch rectangle. Press into a rimmed baking sheet so that the crust comes up the sides and hangs over slightly. This will be the bottom crust.
Chill until ready to use, at least 30 minutes.
For the pumpkin pie filling:
Whisk together the pumpkin, evaporated milk, sugar, salt, pumpkin pie spice and the egg in a medium bowl until smooth. Cover and set aside.
For the pecan pie filling:
Whisk together the brown sugar, corn syrup, butter, eggs, vanilla and salt in a medium bowl until smooth. Fold in the pecans, cover and set aside.
For the sweet potato pie filling:
Using a handheld mixer, beat together the sugar and butter until fluffy, then carefully mix in the egg and vanilla. Once combined, add mashed sweet potato, cinnamon, nutmeg and salt. As the mixture begins to smooth out, gradually pour in the evaporated milk. Mix until fully incorporated, cover and set aside.
To assemble:
Remove the prepared baking sheet with dough from the refrigerator. Using a fork, poke the pie crust about a dozen times, going all around the dough (except for the crust).
Using a large spatula, carefully scoop, spread and smooth each filling onto the crust. On the left side, start with the sweet potato and allow it to only take up 1/3 of the pan. Next, scoop out the pumpkin pie filling on the opposite right side leaving just the center open then add the pecan filling to the center (because there is a bit more liquid in the pecan mixture, it will spread a bit, do your best to control it by quickly scooping, spreading and smoothing).
Finally, decorate the outside pie dough that is hanging over and brush the outside of the pie crust with your egg wash.
Bake until all pies are set and the crust is golden-brown and crisp, about 50-60 minutes.
Remove the pie from the oven and allow it to completely cool, about 1 to 1-1/2 hours. Tightly cover the top with nonstick aluminum foil (or plastic wrap) and transfer to the refrigerator to set for at least 4 hours. Overnight is best.
Allow the pie to sit at room temperature for at least 30 minutes before serving. Slice, serve and enjoy!
THANKSGIVING LEFTOVER ENCHILADAS
This is from Old El Paso, and begins, "What are you more excited for – the actual Thanksgiving dinner, or leftovers? If turkey sandwiches have lost their charm these Thanksgiving Leftover Enchiladas are a super simple and tasty way to use up all those bits and pieces."
Prep Time: 20 minutes; Total Time: 40 minutes; Makes 4 servings
To view online, go to https://www.oldelpaso.com/recipes/thanksgiving-leftover-enchiladas.
Ingredients
2 cups shredded turkey
1 1/2 cups stuffing or dressing
1 1/2 cups shredded cheddar cheese
2 cans (10 oz ea) Old El Paso™ Red Enchilada Sauce
1 package (8 count) Old El Paso™ Flour Tortillas for Burritos
Cilantro
Preparation
Preheat the oven to 350ºF.
In a large bowl, combine the turkey, stuffing and 1 cup of the cheese. Mix to combine.Pour about 1/3 of one of the cans of enchilada sauce in the bottom of a 9x13-inch baking dish. Tilt the dish to coat the bottom completely with the sauce.
Take one of the tortillas and spread 1/8 of the turkey mixture down the center. Roll the enchilada up and place in the prepared dish, seam side down. Repeat with the remaining tortillas and filling.
Pour the remaining enchilada sauce over the top of the enchiladas.
Top with the remaining cheese. Bake in the preheated oven until the cheese is melted and the sauce is bubbling, about 20 minutes.
Top with cilantro before serving.
Thursday, November 21, 2024
Thanksgiving Sides
Here are six more Thanksgiving Sides to put on your holiday table next week, including Sweet Potato Casserole and Twice-Baked Potatoes. Enjoy!
ULTIMATE STUFFED ACORN SQUASH
This comes from Vegetarian Times (November 2013, page 53), and begins, "The Native American “three sisters" - corn, beans, and squash - come together in these individual holiday entrées stuffed with corn pudding and black beans." Makes 8 servings. Great for holiday meals
To view this online, go to https://www.vegetariantimes.com/recipes/ultimate-stuffed-acorn-squash/.
Ingredients
3 Tbs. olive oil
4 cloves garlic, minced (4 tsp.), divided
4 acorn squash, halved and seeded
1/2 tsp. ancho chile powder, plus more for sprinkling squash
1/2 tsp. ground coriander, plus more for sprinkling squash
3 cups fresh or frozen organic corn kernels, divided
2/3 cup yellow cornmeal
1 tsp. sugar
1/2 tsp. baking soda
1/2 tsp. salt
1/8 tsp. cayenne pepper, optional
1 cup low-fat buttermilk
2 large eggs
4 Tbs. melted butter or olive oil
3 oz. soft goat cheese or low-fat cream cheese (1/3 cup)
3 oz. grated extra-sharp Cheddar cheese (3/4 cup), plus more for sprinkling tops, optional
1 1/2 cups cooked black beans or 1 15-oz. can black beans, rinsed and drained
1 large poblano chile or 1 small red bell pepper, diced (1 cup)
8 green onions, white and green parts thinly sliced (1 cup), plus more for sprinkling tops
Preparation
Preheat oven to 350°F. Combine oil and 2 tsp. minced garlic in small bowl. Brush squash halves with garlic oil, and sprinkle lightly with ancho chile powder and coriander. Season with salt and pepper, if desired, and place on large baking sheet.
Pulse 2 cups corn kernels in food processor until finely chopped and milky. Set aside.
Whisk 1/2 tsp. each coriander and ancho chile powder into cornmeal, along with sugar, baking soda, salt, and cayenne (if using) in medium bowl. Set aside.
Whisk together buttermilk and eggs in separate bowl. Whisk in butter, then puréed corn, remaining 1 cup corn kernels, goat cheese, Cheddar, and remaining 2 tsp. garlic. Fold in cornmeal mixture with spatula, then fold in black beans, poblano chile, and green onions.
Divide filling among squash halves. Sprinkle each squash with extra Cheddar (if using).
Bake squash halves 30 to 45 minutes, or until squash are tender and filling is set. Sprinkle with green onions. Squash can be prepared 24 hours ahead, then reheated 20 minutes at 325°F.
RICH VEGETABLE BROTH
This comes from Vegetarian Times (November 2013, page 49), and begins, "A flavorful broth is the foundation for delicious gravy. Browning only the onions adds enough color and “caramel” richness to support, but not overwhelm, other ingredients. The finished broth is left unsalted, which ensures that the gravy can be reduced as needed without becoming too salty. Make the broth days ahead and chill, or weeks ahead and freeze." Web site says makes 4 servings; magazine said makes 4 cups.
To view this online, go to https://www.vegetariantimes.com/recipes/rich-vegetable-broth/.
Note: A good article for making vegetarian gravy (with tips and more gravy recipes) can be found at "How to Make Foolproof Vegetarian Gravy", on the Vegetarian Times web site. (Now, if only they'd bring back the magazine, in all its glory.)
Ingredients
2 Tbs. safflower oil
2 medium onions, peeled, halved, and cut into 1/4-inch-thick slices
1 pinch salt
4 canned Italian-style tomatoes packed in juice, excess liquids shaken off
3 large shallots (8 oz.), peeled and quartered lengthwise
3 celery stalks (no leaves), sliced crosswise into 1/2-inch-wide strips (2 cups)
2 1-inch pieces dried porcini mushrooms
1/2 cup diced carrot
4 whole allspice berries, coarsely crushed
1 1/2 Tbs. chopped fresh thyme
1/4 tsp. freshly ground black pepper
2 Tbs. chopped fresh Italian parsley
Preparation
Heat oil in 5-qt. pot or saucepan over medium heat. Add onions and salt. Sauté 18 minutes, or until onions are deep golden brown, stirring occasionally.
Add 2 qt. cold water, tomatoes, shallots, celery, dried porcini, carrot, allspice, thyme, and pepper. Increase heat, and bring to boil. Reduce heat to medium-low, and simmer 1 hour. Add parsley, and cook 5 minutes more.
Strain broth into large measuring cup. Press on solids in strainer to yield 4 cups broth. Or return broth to same pot, and cook until reduced to 4 cups. Refrigerate uncovered until cold, then cover. Keep refrigerated or freeze.
CARAMELIZED SHALLOT GRAVY
This comes from Vegetarian Times (November 2013, page 50), and begins, "The sweet, subtle flavor of shallots makes them great for flavoring sauces and gravies." Makes 2 cups
View this online at https://www.vegetariantimes.com/recipes/caramelized-shallot-gravy/.
Ingredients
2 Tbs. olive oil
1 lb. large shallots, peeled and cut into 1/8- to 1/4-inch-thick rounds (4 cups)
1 small Turkish bay leaf
1 pinch salt
1 tsp. chopped fresh thyme
2 Tbs. all-purpose flour
2 cups Rich Vegetable Broth or low-sodium vegetable broth
1/2 cup extra-dry French or Italian vermouth
1 tsp. dark brown sugar
1/2 tsp. Dijon mustard
1/4 tsp. white wine vinegar
Preparation
Heat oil in large nonstick skillet over medium heat. Add shallots, bay leaf, and salt. Sauté 20 minutes, or until shallots are deep brown, stirring often.
Mix in thyme; stir 30 seconds. Mix in flour. Stir 2 minutes, or until flour is completely absorbed and beginning to color. Add Rich Vegetable Broth and vermouth. Bring to a boil over medium heat, stirring constantly. Stir in brown sugar and mustard. Simmer 5 minutes, or until gravy is thickened enough to coat spoon, stirring often. Mix in vinegar, and season with salt and pepper, if desired.
SWEET POTATO CASSEROLE
This is from the infamous long-since-forgotten emailing list.
Ingredients
4 medium Sweet potatoes or yams (about 2 lb)
1/4 cup Packed brown sugar
1/4 cup Butter
1/2 teaspoon Salt
1 Can (8 oz) crushed pineapple
1 tablespoon Packed brown sugar
1 tablespoon Butter
1 teaspoon Water
1/2 teaspoon Ground cinnamon
1/4 teaspoon Ground nutmeg
1 1/2 cups Miniature marshmallows
1/4 cup Chopped pecans
Directions
Wash sweet potatoes. Prick each 2 or 3 times with fork to allow steam to escape. Arrange in oven at least 1 inch apart. Microwave at HIGH (100%) until fork-tender, 8 to 10 mins. Cover & let stand 5 minutes.
Peel and slice potatoes. Place in 2-quart casserole. Add 1/4 cup butter and the salt. Mash until no lumps remain. Mix in pineapple. Microwave at HIGH (100%) 2 minutes. Stir and set aside.
Place 1 tablespoon brown sugar, 1 tablespoon butter, the water, cinnamon, and nutmeg in medium bowl. Microwave at HIGH (100%) until butter is melted, 1 to 1 1/2 minutes, stirring after half the time. Add marshmallows; toss to coat. Top sweet potato mixture with marshmallows. Microwave at HIGH (100 % until the marshmallows are melted and potatoes are heated through, 2 to 4 minutes. Sprinkle with pecans.
Enjoy!
TWICE-BAKED POTATOES
This yummy recipes is from Ree Drummond on the Food Network.
Prep Time: 30 minutes; Cook Time: 1 hour 20 minutes; Total Time: 1 hour 50 minutes; Yield: 12 to 16 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/ree-drummond/twice-baked-potatoes-recipe-1925596.
Ingredients
8 baking potatoes, washed
3 tablespoons canola oil
2 sticks salted butter
1 cup bacon bits (fry your own!)
1 cup sour cream
1 cup Cheddar or Jack cheese (or a mix of both), plus more for topping
1 cup whole milk
2 teaspoons seasoned salt
3 green onions, sliced
Freshly ground black pepper
Directions
Preheat the oven to 400 degrees F.
Place the potatoes on a baking sheet. Rub them with the canola oil and bake for 1 hour, making sure they're sufficiently cooked through.
Slice the butter into pats. Place in a large mixing bowl and add the bacon bits and sour cream. Remove the potatoes from the oven. Lower the heat to 350 degrees F.
With a sharp knife, cut each potato in half lengthwise. Scrape out the insides into the mixing bowl, being careful not to tear the shell. Leave a small rim of potato intact for support. Lay the hollowed out potato shells on a baking sheet.
Smash the potatoes into the butter, bacon and sour cream. Add the cheese, milk, seasoned salt, green onions and black pepper to taste and mix together well. (IMPORTANT: If you plan to freeze the twice-baked potatoes, do NOT add the green onions.)
Fill the potato shells with the filling. I like to fill the shells so they look abundant and heaping. Top each potato with a little more grated cheese and pop 'em in the oven until the potato is warmed through, 15 to 20 minutes.
FROM SCRATCH PUMPKIN PIE
This is from Nancy Fuller on the Food Network.
Active Time: 35 minutes; Total Time: 3 hours 35 minutes (includes chilling and cooling times); Yield: 8 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/nancy-fuller/from-scratch-pumpkin-pie-2251073.
Ingredients
Pumpkin:
1 medium sugar pumpkin (about 3 pounds)
Canola oil, for oiling pumpkin
Easy Pie Crust:
2 cups all-purpose flour, plus more for flouring
1/4 teaspoon salt
2/3 cup (11 tablespoons) cold unsalted butter, cut into 1/2-inch pieces
Filling:
One 14-ounce can sweetened condensed milk
1/2 cup whipping cream
2 tablespoons cornstarch
2 tablespoons molasses
2 tablespoons canola oil
1 tablespoon ground cinnamon
1 teaspoon ground ginger
3 large eggs
Directions
For the pumpkin: Preheat the oven to 375 degrees F.
Remove the stem from the pumpkin and scrape out the insides, discarding the seeds. Cut the pumpkin in half and lay the pieces cut-side down on a rimmed baking sheet lined with aluminum foil. Rub canola oil all over the skin and bake until fork-tender, about 1 hour. Let cool.
For the easy pie crust: While the pumpkin is cooking, make the crust. In a large bowl, combine the flour and salt. Add in the butter and work into the dough with a fork until the mixture is crumbly. Stir in just enough cold water (4 to 5 tablespoons) with a fork just until the flour is moistened. Divide the dough in half, shape each half into a ball and flatten slightly. Wrap one ball in plastic wrap and refrigerate for another use.
Roll out the remaining dough ball on a lightly floured surface to a 12-inch round. Transfer to a 9-inch-diameter glass pie dish. Fold the overhangs under and crimp decoratively. Pierce the dough all over with a fork. Chill in the refrigerator for 15 minutes.
Line the crust with foil, fill with dried beans or pie weights and bake until the sides are set, about 12 minutes. Remove the foil and beans. Reduce the oven temperature to 350 degrees F.
For the filling: Scoop out the pulp from the roasted pumpkin and puree in a food processor until smooth (you should have about 4 cups). Add the condensed milk, cream, cornstarch, molasses, canola oil, cinnamon, ginger, salt and eggs and combine thoroughly.
Pour the filling into the crust and bake until the filling is set in the center, about 1 hour. Transfer the pie to a rack and cool for 30 minutes. Serve at room temperature or chilled.
ULTIMATE STUFFED ACORN SQUASH
This comes from Vegetarian Times (November 2013, page 53), and begins, "The Native American “three sisters" - corn, beans, and squash - come together in these individual holiday entrées stuffed with corn pudding and black beans." Makes 8 servings. Great for holiday meals
To view this online, go to https://www.vegetariantimes.com/recipes/ultimate-stuffed-acorn-squash/.
Ingredients
3 Tbs. olive oil
4 cloves garlic, minced (4 tsp.), divided
4 acorn squash, halved and seeded
1/2 tsp. ancho chile powder, plus more for sprinkling squash
1/2 tsp. ground coriander, plus more for sprinkling squash
3 cups fresh or frozen organic corn kernels, divided
2/3 cup yellow cornmeal
1 tsp. sugar
1/2 tsp. baking soda
1/2 tsp. salt
1/8 tsp. cayenne pepper, optional
1 cup low-fat buttermilk
2 large eggs
4 Tbs. melted butter or olive oil
3 oz. soft goat cheese or low-fat cream cheese (1/3 cup)
3 oz. grated extra-sharp Cheddar cheese (3/4 cup), plus more for sprinkling tops, optional
1 1/2 cups cooked black beans or 1 15-oz. can black beans, rinsed and drained
1 large poblano chile or 1 small red bell pepper, diced (1 cup)
8 green onions, white and green parts thinly sliced (1 cup), plus more for sprinkling tops
Preparation
Preheat oven to 350°F. Combine oil and 2 tsp. minced garlic in small bowl. Brush squash halves with garlic oil, and sprinkle lightly with ancho chile powder and coriander. Season with salt and pepper, if desired, and place on large baking sheet.
Pulse 2 cups corn kernels in food processor until finely chopped and milky. Set aside.
Whisk 1/2 tsp. each coriander and ancho chile powder into cornmeal, along with sugar, baking soda, salt, and cayenne (if using) in medium bowl. Set aside.
Whisk together buttermilk and eggs in separate bowl. Whisk in butter, then puréed corn, remaining 1 cup corn kernels, goat cheese, Cheddar, and remaining 2 tsp. garlic. Fold in cornmeal mixture with spatula, then fold in black beans, poblano chile, and green onions.
Divide filling among squash halves. Sprinkle each squash with extra Cheddar (if using).
Bake squash halves 30 to 45 minutes, or until squash are tender and filling is set. Sprinkle with green onions. Squash can be prepared 24 hours ahead, then reheated 20 minutes at 325°F.
RICH VEGETABLE BROTH
This comes from Vegetarian Times (November 2013, page 49), and begins, "A flavorful broth is the foundation for delicious gravy. Browning only the onions adds enough color and “caramel” richness to support, but not overwhelm, other ingredients. The finished broth is left unsalted, which ensures that the gravy can be reduced as needed without becoming too salty. Make the broth days ahead and chill, or weeks ahead and freeze." Web site says makes 4 servings; magazine said makes 4 cups.
To view this online, go to https://www.vegetariantimes.com/recipes/rich-vegetable-broth/.
Note: A good article for making vegetarian gravy (with tips and more gravy recipes) can be found at "How to Make Foolproof Vegetarian Gravy", on the Vegetarian Times web site. (Now, if only they'd bring back the magazine, in all its glory.)
Ingredients
2 Tbs. safflower oil
2 medium onions, peeled, halved, and cut into 1/4-inch-thick slices
1 pinch salt
4 canned Italian-style tomatoes packed in juice, excess liquids shaken off
3 large shallots (8 oz.), peeled and quartered lengthwise
3 celery stalks (no leaves), sliced crosswise into 1/2-inch-wide strips (2 cups)
2 1-inch pieces dried porcini mushrooms
1/2 cup diced carrot
4 whole allspice berries, coarsely crushed
1 1/2 Tbs. chopped fresh thyme
1/4 tsp. freshly ground black pepper
2 Tbs. chopped fresh Italian parsley
Preparation
Heat oil in 5-qt. pot or saucepan over medium heat. Add onions and salt. Sauté 18 minutes, or until onions are deep golden brown, stirring occasionally.
Add 2 qt. cold water, tomatoes, shallots, celery, dried porcini, carrot, allspice, thyme, and pepper. Increase heat, and bring to boil. Reduce heat to medium-low, and simmer 1 hour. Add parsley, and cook 5 minutes more.
Strain broth into large measuring cup. Press on solids in strainer to yield 4 cups broth. Or return broth to same pot, and cook until reduced to 4 cups. Refrigerate uncovered until cold, then cover. Keep refrigerated or freeze.
CARAMELIZED SHALLOT GRAVY
This comes from Vegetarian Times (November 2013, page 50), and begins, "The sweet, subtle flavor of shallots makes them great for flavoring sauces and gravies." Makes 2 cups
View this online at https://www.vegetariantimes.com/recipes/caramelized-shallot-gravy/.
Ingredients
2 Tbs. olive oil
1 lb. large shallots, peeled and cut into 1/8- to 1/4-inch-thick rounds (4 cups)
1 small Turkish bay leaf
1 pinch salt
1 tsp. chopped fresh thyme
2 Tbs. all-purpose flour
2 cups Rich Vegetable Broth or low-sodium vegetable broth
1/2 cup extra-dry French or Italian vermouth
1 tsp. dark brown sugar
1/2 tsp. Dijon mustard
1/4 tsp. white wine vinegar
Preparation
Heat oil in large nonstick skillet over medium heat. Add shallots, bay leaf, and salt. Sauté 20 minutes, or until shallots are deep brown, stirring often.
Mix in thyme; stir 30 seconds. Mix in flour. Stir 2 minutes, or until flour is completely absorbed and beginning to color. Add Rich Vegetable Broth and vermouth. Bring to a boil over medium heat, stirring constantly. Stir in brown sugar and mustard. Simmer 5 minutes, or until gravy is thickened enough to coat spoon, stirring often. Mix in vinegar, and season with salt and pepper, if desired.
SWEET POTATO CASSEROLE
This is from the infamous long-since-forgotten emailing list.
Ingredients
4 medium Sweet potatoes or yams (about 2 lb)
1/4 cup Packed brown sugar
1/4 cup Butter
1/2 teaspoon Salt
1 Can (8 oz) crushed pineapple
1 tablespoon Packed brown sugar
1 tablespoon Butter
1 teaspoon Water
1/2 teaspoon Ground cinnamon
1/4 teaspoon Ground nutmeg
1 1/2 cups Miniature marshmallows
1/4 cup Chopped pecans
Directions
Wash sweet potatoes. Prick each 2 or 3 times with fork to allow steam to escape. Arrange in oven at least 1 inch apart. Microwave at HIGH (100%) until fork-tender, 8 to 10 mins. Cover & let stand 5 minutes.
Peel and slice potatoes. Place in 2-quart casserole. Add 1/4 cup butter and the salt. Mash until no lumps remain. Mix in pineapple. Microwave at HIGH (100%) 2 minutes. Stir and set aside.
Place 1 tablespoon brown sugar, 1 tablespoon butter, the water, cinnamon, and nutmeg in medium bowl. Microwave at HIGH (100%) until butter is melted, 1 to 1 1/2 minutes, stirring after half the time. Add marshmallows; toss to coat. Top sweet potato mixture with marshmallows. Microwave at HIGH (100 % until the marshmallows are melted and potatoes are heated through, 2 to 4 minutes. Sprinkle with pecans.
Enjoy!
TWICE-BAKED POTATOES
This yummy recipes is from Ree Drummond on the Food Network.
Prep Time: 30 minutes; Cook Time: 1 hour 20 minutes; Total Time: 1 hour 50 minutes; Yield: 12 to 16 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/ree-drummond/twice-baked-potatoes-recipe-1925596.
Ingredients
8 baking potatoes, washed
3 tablespoons canola oil
2 sticks salted butter
1 cup bacon bits (fry your own!)
1 cup sour cream
1 cup Cheddar or Jack cheese (or a mix of both), plus more for topping
1 cup whole milk
2 teaspoons seasoned salt
3 green onions, sliced
Freshly ground black pepper
Directions
Preheat the oven to 400 degrees F.
Place the potatoes on a baking sheet. Rub them with the canola oil and bake for 1 hour, making sure they're sufficiently cooked through.
Slice the butter into pats. Place in a large mixing bowl and add the bacon bits and sour cream. Remove the potatoes from the oven. Lower the heat to 350 degrees F.
With a sharp knife, cut each potato in half lengthwise. Scrape out the insides into the mixing bowl, being careful not to tear the shell. Leave a small rim of potato intact for support. Lay the hollowed out potato shells on a baking sheet.
Smash the potatoes into the butter, bacon and sour cream. Add the cheese, milk, seasoned salt, green onions and black pepper to taste and mix together well. (IMPORTANT: If you plan to freeze the twice-baked potatoes, do NOT add the green onions.)
Fill the potato shells with the filling. I like to fill the shells so they look abundant and heaping. Top each potato with a little more grated cheese and pop 'em in the oven until the potato is warmed through, 15 to 20 minutes.
FROM SCRATCH PUMPKIN PIE
This is from Nancy Fuller on the Food Network.
Active Time: 35 minutes; Total Time: 3 hours 35 minutes (includes chilling and cooling times); Yield: 8 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/nancy-fuller/from-scratch-pumpkin-pie-2251073.
Ingredients
Pumpkin:
1 medium sugar pumpkin (about 3 pounds)
Canola oil, for oiling pumpkin
Easy Pie Crust:
2 cups all-purpose flour, plus more for flouring
1/4 teaspoon salt
2/3 cup (11 tablespoons) cold unsalted butter, cut into 1/2-inch pieces
Filling:
One 14-ounce can sweetened condensed milk
1/2 cup whipping cream
2 tablespoons cornstarch
2 tablespoons molasses
2 tablespoons canola oil
1 tablespoon ground cinnamon
1 teaspoon ground ginger
3 large eggs
Directions
For the pumpkin: Preheat the oven to 375 degrees F.
Remove the stem from the pumpkin and scrape out the insides, discarding the seeds. Cut the pumpkin in half and lay the pieces cut-side down on a rimmed baking sheet lined with aluminum foil. Rub canola oil all over the skin and bake until fork-tender, about 1 hour. Let cool.
For the easy pie crust: While the pumpkin is cooking, make the crust. In a large bowl, combine the flour and salt. Add in the butter and work into the dough with a fork until the mixture is crumbly. Stir in just enough cold water (4 to 5 tablespoons) with a fork just until the flour is moistened. Divide the dough in half, shape each half into a ball and flatten slightly. Wrap one ball in plastic wrap and refrigerate for another use.
Roll out the remaining dough ball on a lightly floured surface to a 12-inch round. Transfer to a 9-inch-diameter glass pie dish. Fold the overhangs under and crimp decoratively. Pierce the dough all over with a fork. Chill in the refrigerator for 15 minutes.
Line the crust with foil, fill with dried beans or pie weights and bake until the sides are set, about 12 minutes. Remove the foil and beans. Reduce the oven temperature to 350 degrees F.
For the filling: Scoop out the pulp from the roasted pumpkin and puree in a food processor until smooth (you should have about 4 cups). Add the condensed milk, cream, cornstarch, molasses, canola oil, cinnamon, ginger, salt and eggs and combine thoroughly.
Pour the filling into the crust and bake until the filling is set in the center, about 1 hour. Transfer the pie to a rack and cool for 30 minutes. Serve at room temperature or chilled.
Wednesday, November 20, 2024
Thanksgiving Recipes
The holiday season is going strong now. To help out, here are six recipes to help with your holiday meal, including Ultimate Stuffed Acorn Squash and Sweet Potato Casserole. Enjoy!
NEW ENGLAND ROAST TURKEY
This recipe is from Yankee Magazine and adapted by Sam Sifton in The New York Times cooking enewsletter. For this recipe, Sam wrote, "This adaptation of an old Yankee Magazine recipe for classic New England roast turkey is solid and unfancy, the sort that has adorned tables from Portsmouth north for generations. Old-line New Englanders may be tempted to soak an old cotton button-down dress shirt in butter and drape it over the bird for the first two hours. But this is not necessary." (Yup, not sure about you, but I'll forgo draping the bird with the buttered shirt!)
Total Time: 4-1/2 hours, plus brining; Yield: 12 or more servings
This was featured in "The United States of Thanksgiving", and can be found online at https://cooking.nytimes.com/recipes/1016933-new-england-roast-turkey.
One last No way I'm soaking "an old button-down dress shirt in buter and drap(ing) it over the bird" at all! (Shakes head in disbelief...)
Ingredients
1 12- to 14-pound turkey
2-1/4 cups kosher salt, more as needed
1 cup white sugar
3 bay leaves
1 tablespoon black peppercorns, cracked, more as needed
3 sprigs each fresh rosemary, thyme and sage
1 large yellow onion, peeled and quartered
2 ribs of celery, roughly chopped
2 carrots, peeled and roughly chopped
Preparation
Rinse turkey under cold water and place on a rack in its roasting pan while you make the brine.
For the brine, combine salt, sugar, bay leaves, pepper and herbs with 2-1/2 gallons water in a pot or cooler large enough to hold turkey comfortably. Stir until salt and sugar dissolve. Put turkey in brine and refrigerate or ice overnight, at least 12 hours.
When ready to cook, heat oven to 425 degrees. Remove bird from brine, drain well and pat very dry with paper towels. Discard brine. Set turkey, breast side up, on a roasting rack set into a large roasting pan. Season with salt and pepper, then fill the cavity with onion, celery and carrots. Fold wings under the bird and tie its legs together with butcher’s twine. Roast for 30 minutes.
Reduce heat to 350 degrees and roast approximately 3 hours more, basting bird every 30 minutes with drippings and tenting it with foil if skin is turning too dark, until an instant-read thermometer inserted into the thickest part of the thigh without touching bone registers 165 degrees. Transfer to a cutting board or platter and allow to rest at least 30 minutes before carving.
TURKEY BREAST ROULADE WITH GARLIC AND ROSMARY
This recipe is by Ina Garten and adapted by Julia Moskin in The New York Times cooking e-newsletter. Julia wrote, "Ina Garten has been known as the Barefoot Contessa since she opened a gourmet store by that name in East Hampton, N.Y., in 1985. She shared this recipe from her book “Modern Comfort Food” with The Times for Thanksgiving in 2020, when many cooks were looking for alternatives to whole turkey. If you don’t like fennel seeds, leave them out: Garlic, sage and rosemary give this roast the flavors of Italian porchetta, and it will still be fragrant, juicy and delicious without them."
Time: 3 hours; Yield: 8 to 10 servings
This yummy recipe (and aren't most of Ina's recipes yummy?) was featured in "How Does Ina Do It?", and can be viewed online at https://cooking.nytimes.com/recipes/1021643-turkey-breast-roulade-with-garlic-and-rosemary.
Ingredients
4 tablespoons good-quality olive oil
1 large yellow onion, chopped (about 1-1/2 cups)
3/4 teaspoon whole fennel seeds
6 garlic cloves, minced (about 2 tablespoons)
1 tablespoon chopped fresh sage leaves, plus 4 whole sage leaves
1 tablespoon minced fresh rosemary leaves
1 whole butterflied boneless, skin-on turkey breast (about 4 to 5 pounds)
Kosher salt and freshly ground black pepper
1/4 cup cold unsalted butter (1/2 stick)
4 ounces thinly sliced prosciutto
1 cup dry white wine, such as Chablis
Preparation
Heat the oven to 350 degrees.
Heat 2 tablespoons olive oil in a medium (10-inch) skillet over medium heat. Add the onion and fennel seeds and cook for 6 to 8 minutes, tossing occasionally, until the onion is tender. Add the garlic and cook for 1 minute. Off the heat, stir in the chopped sage and the rosemary; set aside to cool.
Set the turkey breast on a cutting board and open it up, skin side down. If necessary, pound the turkey to an even thickness of about 1 inch. Sprinkle the turkey with 4 teaspoons salt and 1-1/2 teaspoons pepper. Once the onion mixture has cooled, spread it evenly on the meat. Grate the butter and sprinkle it on top. Arrange the prosciutto on top to totally cover the filling and meat.
Starting at one long end of the turkey breast, roll the meat up jelly-roll style to make a compact cylindrical roulade, ending with the seam side down. Tie the roulade tightly with kitchen twine at 2 to 2-1/2-inch intervals to ensure that it will roast evenly. Slip the whole sage leaves under the twine down the center of the roulade.
Place the roulade, seam side down, in a roasting pan and pat the skin dry with paper towels. Brush the skin with the remaining 2 tablespoons olive oil and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Pour the wine and 1 cup water into the roasting pan, surrounding the turkey with the liquids without pouring them directly over the roulade. Roast for 1-1/4 to 1-1/2 hours, until the skin is golden brown and the internal temperature is 150 degrees.
Remove from the oven, cover the turkey with foil, and allow to rest for 15 minutes. Remove the string, slice the roulade crosswise in 1/2-inch-thick slices, and serve warm with the pan juices.
ULTIMATE STUFFED ACORN SQUASH
This comes from Vegetarian Times (November 2013, page 53), and begins, "The Native American “three sisters”—corn, beans, and squash—come together in these individual holiday entrées stuffed with corn pudding and black beans." Makes 8 servings. Great for holiday meals
To view this online, go to https://www.vegetariantimes.com/recipes/ultimate-stuffed-acorn-squash/.
Ingredients
3 Tbs. olive oil
4 cloves garlic, minced (4 tsp.), divided
4 acorn squash, halved and seeded
1/2 tsp. ancho chile powder, plus more for sprinkling squash
1/2 tsp. ground coriander, plus more for sprinkling squash
3 cups fresh or frozen organic corn kernels, divided
2/3 cup yellow cornmeal
1 tsp. sugar
1/2 tsp. baking soda
1/2 tsp. salt
1/8 tsp. cayenne pepper, optional
1 cup low-fat buttermilk
2 large eggs
4 Tbs. melted butter or olive oil
3 oz. soft goat cheese or low-fat cream cheese (1/3 cup)
3 oz. grated extra-sharp Cheddar cheese (3/4 cup), plus more for sprinkling tops, optional
1 1/2 cups cooked black beans or 1 15-oz. can black beans, rinsed and drained
1 large poblano chile or 1 small red bell pepper, diced (1 cup)
8 green onions, white and green parts thinly sliced (1 cup), plus more for sprinkling tops
Preparation
Preheat oven to 350°F. Combine oil and 2 tsp. minced garlic in small bowl. Brush squash halves with garlic oil, and sprinkle lightly with ancho chile powder and coriander. Season with salt and pepper, if desired, and place on large baking sheet.
Pulse 2 cups corn kernels in food processor until finely chopped and milky. Set aside.
Whisk 1/2 tsp. each coriander and ancho chile powder into cornmeal, along with sugar, baking soda, salt, and cayenne (if using) in medium bowl. Set aside.
Whisk together buttermilk and eggs in separate bowl. Whisk in butter, then puréed corn, remaining 1 cup corn kernels, goat cheese, Cheddar, and remaining 2 tsp. garlic. Fold in cornmeal mixture with spatula, then fold in black beans, poblano chile, and green onions.
Divide filling among squash halves. Sprinkle each squash with extra Cheddar (if using).
Bake squash halves 30 to 45 minutes, or until squash are tender and filling is set. Sprinkle with green onions. Squash can be prepared 24 hours ahead, then reheated 20 minutes at 325°F.
SWEET POTATO CASSEROLE
This is from the infamous long-since-forgotten emailing list.
Ingredients
4 medium Sweet potatoes or yams (about 2 lb)
1/4 cup Packed brown sugar
1/4 cup Butter
1/2 teaspoon Salt
1 Can (8 oz) crushed pineapple
1 tablespoon Packed brown sugar
1 tablespoon Butter
1 teaspoon Water
1/2 teaspoon Ground cinnamon
1/4 teaspoon Ground nutmeg
1 1/2 cups Miniature marshmallows
1/4 cup Chopped pecans
Directions
Wash sweet potatoes. Prick each 2 or 3 times with fork to allow steam to escape. Arrange in oven at least 1 inch apart. Microwave at HIGH (100%) until fork-tender, 8 to 10 mins. Cover & let stand 5 minutes.
Peel and slice potatoes. Place in 2-quart casserole. Add 1/4 cup butter and the salt. Mash until no lumps remain. Mix in pineapple. Microwave at HIGH (100%) 2 minutes. Stir and set aside.
Place 1 tablespoon brown sugar, 1 tablespoon butter, the water, cinnamon, and nutmeg in medium bowl. Microwave at HIGH (100%) until butter is melted, 1 to 1 1/2 minutes, stirring after half the time. Add marshmallows; toss to coat. Top sweet potato mixture with marshmallows. Microwave at HIGH (100 % until the marshmallows are melted and potatoes are heated through, 2 to 4 minutes. Sprinkle with pecans.
Enjoy!
THREE SISTERS CASSEROLE
This was in the November/December 2006 issue of Vegetarian Times, page 61. It begins, "A Native American expression, “three sisters” refers to the practice of growing beans, corn, and squash together. This filling casserole can be frozen for an upcoming party or made fresh for dinner. Serve with Pumpkin Seed Pesto."
Serves 6.
To view this online, go to https://www.vegetariantimes.com/recipes/three-sisters-casserole/.
Ingredients
Polenta topping
1 1/2 cups yellow cornmeal
1 Tbs. chili powder
3/4 tsp. salt
Filling
3 Tbs. olive oil, divided
1 small onion, chopped (1 cup)
1 large red or yellow bell pepper, cut into 1-inch dice (1 cup)
1 lb. kabocha squash, peeled and cut into 1-inch cubes (2 cups)
1 15-oz. can diced tomatoes with chiles
2 cloves garlic, minced (2 tsp.)
1 tsp. ground coriander
1 tsp. ground cumin
1/2 tsp. salt
1 15-oz. can pinto beans, drained and rinsed
1 cup frozen corn kernels, thawed
Preparation
To make Polenta Topping: Whisk together cornmeal, chili powder, salt, and 4½ cups water in double boiler, or in large metal bowl over barely simmering water. Cook 40 minutes, or until polenta is thick and stiff, stirring 3 or 4 times. Remove from heat.
To make Filling: Preheat oven to 375°F. Heat 2 Tbs. oil in large saucepan over medium heat. Add onion, and cook 7 minutes, or until softened, stirring often. Add bell pepper, and cook 5 minutes more, stirring often.
Stir in squash, tomatoes, garlic, coriander, and cumin. Cook 5 minutes, stirring occasionally. Stir in 1/2 cup water and salt. Bring mixture to a boil. Reduce heat to medium low, and simmer, partially covered, 10 to 15 minutes, or until squash is tender. Stir in beans and corn, and cook 5 minutes, or until slightly thickened, stirring occasionally.
Coat 8- x 11-inch baking dish with cooking spray. Spread 2 cups polenta over bottom of prepared dish. Spoon squash mixture over polenta. Smooth remaining polenta (about 2 1/2 cups) over top.
Score casserole into 6 squares with knife. Brush top with remaining 1 Tbs. oil. Bake 30 minutes, or until heated through and top is lightly browned.
SHEET-PAN SWEET POTATO, PECAN AND PUMPKIN PIE
This is from Jocelyn Delk Adams on the Today website. It begins, "This is a fun recipe that will please everyone, even the pickiest people, on holidays! You can have three different flavors of pie all in one, so everyone is satisfied.
"Swap option: You can use canned sweet potato and canned pumpkin. Also puff pastry is a fun sub for refrigerated pie dough."
Prep Time: 60 minutes; Cook Time: 60 minutes; Servings: 16
To view this online, go to https://www.today.com/recipes/sheet-pan-sweet-potato-pecan-pumpkin-pie-recipe-t200661.
Ingredients
Crust
2 boxes refrigerated rolled pie crust (4 crusts total)
1 egg plus 1 teaspoon water, whisked together
Pumpkin Pie Filling
1 1/2 cup pumpkin puree
1/4 cup evaporated milk
1/2 cup granulated sugar
1/2 teaspoon kosher salt
2 teaspoons pumpkin pie spice
1 large egg, room temperature
Pecan Pie Filling
2/3 cup light brown sugar
1/2 cup light corn syrup
4 tablespoon unsalted butter, melted and cooled
1 egg
1 egg yolk
1 teaspoon vanilla extract
1 pinch kosher salt
2 cups pecans, roasted and roughly chopped
Sweet Potato Filling
2/3 cup granulated sugar
5 tablespoons unsalted butter, room temperature
1 large egg
1/4 teaspoon vanilla extract
1 2/3 sweet potato, fully cooked and mashed
3/4 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/3 cup evaporated milk
Preparation
For the crusts:
Preheat the oven to 350 F.
Unroll 3 of the pie crusts on a lightly floured work surface. Stack them on top of each other. Roll out the thick, layered dough to a 15- by 21-inch rectangle. Press into a rimmed baking sheet so that the crust comes up the sides and hangs over slightly. This will be the bottom crust.
Chill until ready to use, at least 30 minutes.
For the pumpkin pie filling:
Whisk together the pumpkin, evaporated milk, sugar, salt, pumpkin pie spice and the egg in a medium bowl until smooth. Cover and set aside.
For the pecan pie filling:
Whisk together the brown sugar, corn syrup, butter, eggs, vanilla and salt in a medium bowl until smooth. Fold in the pecans, cover and set aside.
For the sweet potato pie filling:
Using a handheld mixer, beat together the sugar and butter until fluffy, then carefully mix in the egg and vanilla. Once combined, add mashed sweet potato, cinnamon, nutmeg and salt. As the mixture begins to smooth out, gradually pour in the evaporated milk. Mix until fully incorporated, cover and set aside.
To assemble:
Remove the prepared baking sheet with dough from the refrigerator. Using a fork, poke the pie crust about a dozen times, going all around the dough (except for the crust).
Using a large spatula, carefully scoop, spread and smooth each filling onto the crust. On the left side, start with the sweet potato and allow it to only take up 1/3 of the pan. Next, scoop out the pumpkin pie filling on the opposite right side leaving just the center open then add the pecan filling to the center (because there is a bit more liquid in the pecan mixture, it will spread a bit, do your best to control it by quickly scooping, spreading and smoothing).
Finally, decorate the outside pie dough that is hanging over and brush the outside of the pie crust with your egg wash.
Bake until all pies are set and the crust is golden-brown and crisp, about 50-60 minutes.
Remove the pie from the oven and allow it to completely cool, about 1 to 1-1/2 hours. Tightly cover the top with nonstick aluminum foil (or plastic wrap) and transfer to the refrigerator to set for at least 4 hours. Overnight is best.
Allow the pie to sit at room temperature for at least 30 minutes before serving. Slice, serve and enjoy!
NEW ENGLAND ROAST TURKEY
This recipe is from Yankee Magazine and adapted by Sam Sifton in The New York Times cooking enewsletter. For this recipe, Sam wrote, "This adaptation of an old Yankee Magazine recipe for classic New England roast turkey is solid and unfancy, the sort that has adorned tables from Portsmouth north for generations. Old-line New Englanders may be tempted to soak an old cotton button-down dress shirt in butter and drape it over the bird for the first two hours. But this is not necessary." (Yup, not sure about you, but I'll forgo draping the bird with the buttered shirt!)
Total Time: 4-1/2 hours, plus brining; Yield: 12 or more servings
This was featured in "The United States of Thanksgiving", and can be found online at https://cooking.nytimes.com/recipes/1016933-new-england-roast-turkey.
One last No way I'm soaking "an old button-down dress shirt in buter and drap(ing) it over the bird" at all! (Shakes head in disbelief...)
Ingredients
1 12- to 14-pound turkey
2-1/4 cups kosher salt, more as needed
1 cup white sugar
3 bay leaves
1 tablespoon black peppercorns, cracked, more as needed
3 sprigs each fresh rosemary, thyme and sage
1 large yellow onion, peeled and quartered
2 ribs of celery, roughly chopped
2 carrots, peeled and roughly chopped
Preparation
Rinse turkey under cold water and place on a rack in its roasting pan while you make the brine.
For the brine, combine salt, sugar, bay leaves, pepper and herbs with 2-1/2 gallons water in a pot or cooler large enough to hold turkey comfortably. Stir until salt and sugar dissolve. Put turkey in brine and refrigerate or ice overnight, at least 12 hours.
When ready to cook, heat oven to 425 degrees. Remove bird from brine, drain well and pat very dry with paper towels. Discard brine. Set turkey, breast side up, on a roasting rack set into a large roasting pan. Season with salt and pepper, then fill the cavity with onion, celery and carrots. Fold wings under the bird and tie its legs together with butcher’s twine. Roast for 30 minutes.
Reduce heat to 350 degrees and roast approximately 3 hours more, basting bird every 30 minutes with drippings and tenting it with foil if skin is turning too dark, until an instant-read thermometer inserted into the thickest part of the thigh without touching bone registers 165 degrees. Transfer to a cutting board or platter and allow to rest at least 30 minutes before carving.
TURKEY BREAST ROULADE WITH GARLIC AND ROSMARY
This recipe is by Ina Garten and adapted by Julia Moskin in The New York Times cooking e-newsletter. Julia wrote, "Ina Garten has been known as the Barefoot Contessa since she opened a gourmet store by that name in East Hampton, N.Y., in 1985. She shared this recipe from her book “Modern Comfort Food” with The Times for Thanksgiving in 2020, when many cooks were looking for alternatives to whole turkey. If you don’t like fennel seeds, leave them out: Garlic, sage and rosemary give this roast the flavors of Italian porchetta, and it will still be fragrant, juicy and delicious without them."
Time: 3 hours; Yield: 8 to 10 servings
This yummy recipe (and aren't most of Ina's recipes yummy?) was featured in "How Does Ina Do It?", and can be viewed online at https://cooking.nytimes.com/recipes/1021643-turkey-breast-roulade-with-garlic-and-rosemary.
Ingredients
4 tablespoons good-quality olive oil
1 large yellow onion, chopped (about 1-1/2 cups)
3/4 teaspoon whole fennel seeds
6 garlic cloves, minced (about 2 tablespoons)
1 tablespoon chopped fresh sage leaves, plus 4 whole sage leaves
1 tablespoon minced fresh rosemary leaves
1 whole butterflied boneless, skin-on turkey breast (about 4 to 5 pounds)
Kosher salt and freshly ground black pepper
1/4 cup cold unsalted butter (1/2 stick)
4 ounces thinly sliced prosciutto
1 cup dry white wine, such as Chablis
Preparation
Heat the oven to 350 degrees.
Heat 2 tablespoons olive oil in a medium (10-inch) skillet over medium heat. Add the onion and fennel seeds and cook for 6 to 8 minutes, tossing occasionally, until the onion is tender. Add the garlic and cook for 1 minute. Off the heat, stir in the chopped sage and the rosemary; set aside to cool.
Set the turkey breast on a cutting board and open it up, skin side down. If necessary, pound the turkey to an even thickness of about 1 inch. Sprinkle the turkey with 4 teaspoons salt and 1-1/2 teaspoons pepper. Once the onion mixture has cooled, spread it evenly on the meat. Grate the butter and sprinkle it on top. Arrange the prosciutto on top to totally cover the filling and meat.
Starting at one long end of the turkey breast, roll the meat up jelly-roll style to make a compact cylindrical roulade, ending with the seam side down. Tie the roulade tightly with kitchen twine at 2 to 2-1/2-inch intervals to ensure that it will roast evenly. Slip the whole sage leaves under the twine down the center of the roulade.
Place the roulade, seam side down, in a roasting pan and pat the skin dry with paper towels. Brush the skin with the remaining 2 tablespoons olive oil and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Pour the wine and 1 cup water into the roasting pan, surrounding the turkey with the liquids without pouring them directly over the roulade. Roast for 1-1/4 to 1-1/2 hours, until the skin is golden brown and the internal temperature is 150 degrees.
Remove from the oven, cover the turkey with foil, and allow to rest for 15 minutes. Remove the string, slice the roulade crosswise in 1/2-inch-thick slices, and serve warm with the pan juices.
ULTIMATE STUFFED ACORN SQUASH
This comes from Vegetarian Times (November 2013, page 53), and begins, "The Native American “three sisters”—corn, beans, and squash—come together in these individual holiday entrées stuffed with corn pudding and black beans." Makes 8 servings. Great for holiday meals
To view this online, go to https://www.vegetariantimes.com/recipes/ultimate-stuffed-acorn-squash/.
Ingredients
3 Tbs. olive oil
4 cloves garlic, minced (4 tsp.), divided
4 acorn squash, halved and seeded
1/2 tsp. ancho chile powder, plus more for sprinkling squash
1/2 tsp. ground coriander, plus more for sprinkling squash
3 cups fresh or frozen organic corn kernels, divided
2/3 cup yellow cornmeal
1 tsp. sugar
1/2 tsp. baking soda
1/2 tsp. salt
1/8 tsp. cayenne pepper, optional
1 cup low-fat buttermilk
2 large eggs
4 Tbs. melted butter or olive oil
3 oz. soft goat cheese or low-fat cream cheese (1/3 cup)
3 oz. grated extra-sharp Cheddar cheese (3/4 cup), plus more for sprinkling tops, optional
1 1/2 cups cooked black beans or 1 15-oz. can black beans, rinsed and drained
1 large poblano chile or 1 small red bell pepper, diced (1 cup)
8 green onions, white and green parts thinly sliced (1 cup), plus more for sprinkling tops
Preparation
Preheat oven to 350°F. Combine oil and 2 tsp. minced garlic in small bowl. Brush squash halves with garlic oil, and sprinkle lightly with ancho chile powder and coriander. Season with salt and pepper, if desired, and place on large baking sheet.
Pulse 2 cups corn kernels in food processor until finely chopped and milky. Set aside.
Whisk 1/2 tsp. each coriander and ancho chile powder into cornmeal, along with sugar, baking soda, salt, and cayenne (if using) in medium bowl. Set aside.
Whisk together buttermilk and eggs in separate bowl. Whisk in butter, then puréed corn, remaining 1 cup corn kernels, goat cheese, Cheddar, and remaining 2 tsp. garlic. Fold in cornmeal mixture with spatula, then fold in black beans, poblano chile, and green onions.
Divide filling among squash halves. Sprinkle each squash with extra Cheddar (if using).
Bake squash halves 30 to 45 minutes, or until squash are tender and filling is set. Sprinkle with green onions. Squash can be prepared 24 hours ahead, then reheated 20 minutes at 325°F.
SWEET POTATO CASSEROLE
This is from the infamous long-since-forgotten emailing list.
Ingredients
4 medium Sweet potatoes or yams (about 2 lb)
1/4 cup Packed brown sugar
1/4 cup Butter
1/2 teaspoon Salt
1 Can (8 oz) crushed pineapple
1 tablespoon Packed brown sugar
1 tablespoon Butter
1 teaspoon Water
1/2 teaspoon Ground cinnamon
1/4 teaspoon Ground nutmeg
1 1/2 cups Miniature marshmallows
1/4 cup Chopped pecans
Directions
Wash sweet potatoes. Prick each 2 or 3 times with fork to allow steam to escape. Arrange in oven at least 1 inch apart. Microwave at HIGH (100%) until fork-tender, 8 to 10 mins. Cover & let stand 5 minutes.
Peel and slice potatoes. Place in 2-quart casserole. Add 1/4 cup butter and the salt. Mash until no lumps remain. Mix in pineapple. Microwave at HIGH (100%) 2 minutes. Stir and set aside.
Place 1 tablespoon brown sugar, 1 tablespoon butter, the water, cinnamon, and nutmeg in medium bowl. Microwave at HIGH (100%) until butter is melted, 1 to 1 1/2 minutes, stirring after half the time. Add marshmallows; toss to coat. Top sweet potato mixture with marshmallows. Microwave at HIGH (100 % until the marshmallows are melted and potatoes are heated through, 2 to 4 minutes. Sprinkle with pecans.
Enjoy!
THREE SISTERS CASSEROLE
This was in the November/December 2006 issue of Vegetarian Times, page 61. It begins, "A Native American expression, “three sisters” refers to the practice of growing beans, corn, and squash together. This filling casserole can be frozen for an upcoming party or made fresh for dinner. Serve with Pumpkin Seed Pesto."
Serves 6.
To view this online, go to https://www.vegetariantimes.com/recipes/three-sisters-casserole/.
Ingredients
Polenta topping
1 1/2 cups yellow cornmeal
1 Tbs. chili powder
3/4 tsp. salt
Filling
3 Tbs. olive oil, divided
1 small onion, chopped (1 cup)
1 large red or yellow bell pepper, cut into 1-inch dice (1 cup)
1 lb. kabocha squash, peeled and cut into 1-inch cubes (2 cups)
1 15-oz. can diced tomatoes with chiles
2 cloves garlic, minced (2 tsp.)
1 tsp. ground coriander
1 tsp. ground cumin
1/2 tsp. salt
1 15-oz. can pinto beans, drained and rinsed
1 cup frozen corn kernels, thawed
Preparation
To make Polenta Topping: Whisk together cornmeal, chili powder, salt, and 4½ cups water in double boiler, or in large metal bowl over barely simmering water. Cook 40 minutes, or until polenta is thick and stiff, stirring 3 or 4 times. Remove from heat.
To make Filling: Preheat oven to 375°F. Heat 2 Tbs. oil in large saucepan over medium heat. Add onion, and cook 7 minutes, or until softened, stirring often. Add bell pepper, and cook 5 minutes more, stirring often.
Stir in squash, tomatoes, garlic, coriander, and cumin. Cook 5 minutes, stirring occasionally. Stir in 1/2 cup water and salt. Bring mixture to a boil. Reduce heat to medium low, and simmer, partially covered, 10 to 15 minutes, or until squash is tender. Stir in beans and corn, and cook 5 minutes, or until slightly thickened, stirring occasionally.
Coat 8- x 11-inch baking dish with cooking spray. Spread 2 cups polenta over bottom of prepared dish. Spoon squash mixture over polenta. Smooth remaining polenta (about 2 1/2 cups) over top.
Score casserole into 6 squares with knife. Brush top with remaining 1 Tbs. oil. Bake 30 minutes, or until heated through and top is lightly browned.
SHEET-PAN SWEET POTATO, PECAN AND PUMPKIN PIE
This is from Jocelyn Delk Adams on the Today website. It begins, "This is a fun recipe that will please everyone, even the pickiest people, on holidays! You can have three different flavors of pie all in one, so everyone is satisfied.
"Swap option: You can use canned sweet potato and canned pumpkin. Also puff pastry is a fun sub for refrigerated pie dough."
Prep Time: 60 minutes; Cook Time: 60 minutes; Servings: 16
To view this online, go to https://www.today.com/recipes/sheet-pan-sweet-potato-pecan-pumpkin-pie-recipe-t200661.
Ingredients
Crust
2 boxes refrigerated rolled pie crust (4 crusts total)
1 egg plus 1 teaspoon water, whisked together
Pumpkin Pie Filling
1 1/2 cup pumpkin puree
1/4 cup evaporated milk
1/2 cup granulated sugar
1/2 teaspoon kosher salt
2 teaspoons pumpkin pie spice
1 large egg, room temperature
Pecan Pie Filling
2/3 cup light brown sugar
1/2 cup light corn syrup
4 tablespoon unsalted butter, melted and cooled
1 egg
1 egg yolk
1 teaspoon vanilla extract
1 pinch kosher salt
2 cups pecans, roasted and roughly chopped
Sweet Potato Filling
2/3 cup granulated sugar
5 tablespoons unsalted butter, room temperature
1 large egg
1/4 teaspoon vanilla extract
1 2/3 sweet potato, fully cooked and mashed
3/4 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/3 cup evaporated milk
Preparation
For the crusts:
Preheat the oven to 350 F.
Unroll 3 of the pie crusts on a lightly floured work surface. Stack them on top of each other. Roll out the thick, layered dough to a 15- by 21-inch rectangle. Press into a rimmed baking sheet so that the crust comes up the sides and hangs over slightly. This will be the bottom crust.
Chill until ready to use, at least 30 minutes.
For the pumpkin pie filling:
Whisk together the pumpkin, evaporated milk, sugar, salt, pumpkin pie spice and the egg in a medium bowl until smooth. Cover and set aside.
For the pecan pie filling:
Whisk together the brown sugar, corn syrup, butter, eggs, vanilla and salt in a medium bowl until smooth. Fold in the pecans, cover and set aside.
For the sweet potato pie filling:
Using a handheld mixer, beat together the sugar and butter until fluffy, then carefully mix in the egg and vanilla. Once combined, add mashed sweet potato, cinnamon, nutmeg and salt. As the mixture begins to smooth out, gradually pour in the evaporated milk. Mix until fully incorporated, cover and set aside.
To assemble:
Remove the prepared baking sheet with dough from the refrigerator. Using a fork, poke the pie crust about a dozen times, going all around the dough (except for the crust).
Using a large spatula, carefully scoop, spread and smooth each filling onto the crust. On the left side, start with the sweet potato and allow it to only take up 1/3 of the pan. Next, scoop out the pumpkin pie filling on the opposite right side leaving just the center open then add the pecan filling to the center (because there is a bit more liquid in the pecan mixture, it will spread a bit, do your best to control it by quickly scooping, spreading and smoothing).
Finally, decorate the outside pie dough that is hanging over and brush the outside of the pie crust with your egg wash.
Bake until all pies are set and the crust is golden-brown and crisp, about 50-60 minutes.
Remove the pie from the oven and allow it to completely cool, about 1 to 1-1/2 hours. Tightly cover the top with nonstick aluminum foil (or plastic wrap) and transfer to the refrigerator to set for at least 4 hours. Overnight is best.
Allow the pie to sit at room temperature for at least 30 minutes before serving. Slice, serve and enjoy!
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