2010 Thanksgiving Menu

Turkey:  Brined in PW Favorite Brine
Balsamic Green Beans
PW's Cornbread Sausage Stuffing(minus the apples)
Mashed Potatoes with Cream Cheese
Gravy
Pretzel Jello Salad with Blackberries
Jannet's Rolls
Homemade Orange Cranberry Sauce

Dessert:
No Bake Pumpkin Cheesecake
Bobby Flay's Pumpkin Bread Pudding(added white chocolate chips to mine)

Notes:
Turkey:  Brined for less time because it is injected with a solution, just overnight.  Rinse again, season inside cavities.  Put neck in bottom of pan with 1 onion wedged into 8 slices.  Cover bottom of pan 1/2".  Cooked upside down on rack for one hour at 375.  Flip over for remaining time, truss and cover with melted herb butter(fresh parsley, rosemary, kosher salt, black pepper, white pepper, and French Thyme).  Add a foil tent and reduce heat to 325' for 3-4 hours.  Remove foil tent last hour or remove tent and turn on broiler for a few minutes to brown up the top of turkey.

Potatoes:  Added 1 whole cube of cream cheese, 1 stick of butter, milk, salt & pepper to taste.

Stuffing:  Used PW's recipe ingredients, minus the apple.

Rolls:  Doubled Jannet's recipe.  Makes 64 rolls!  Divide dough between 4 9x9 baking pans.  Before baking, brush with melted butter and sprinkle with kosher salt.  Bake 15-20 minutes.

Balsamic Green Beans

This year I decided to try adding my favorite way to saute onions and mushrooms with the green beans and I'm glad I did!

8 slices of bacon
2 lbs. green beans
1 onion, diced
several Tbls.-1/4 cup good Balsamic Vinegar
3 Tbl. brown sugar
Kosher salt & fresh ground pepper to taste
sliced almonds

Cut bacon into small 1" pieces and put in a medium size stock pot.  Add diced onions.  Cook on medium-high heat until bacon is cooked through and onions are almost translucent.  Add approx. 1/8 cup balsamic vinegar and cover.  The liquid will help cook the onions.  Put lid on.  Check often as you do not want the onions to burn, then it becomes bitter.  When onions are translucent remove lid and add remaining balsamic vinegar and brown sugar, salt & fresh ground pepper to taste.  Cook on low until liquid is reduced by half. 

Trim ends of green beans and cut in half, into bite size pieces.  Rinse well and steam in microwave cooker until fork tender but still bright green(about 6 minutes).  Drain beans.  Add mixture to onion/bacon mixture and toss to coat well.  Add sliced almonds and mix well.

Rootbeer Cookies

My FAVORITE cookie. Rootbeer extract is hard to find, but I have found it online.
 

Rootbeer Cookies
1 c. brown sugar
1/2 c. butter, softened
1 egg
1/4 c. buttermillk
1 tsp. root beer extract
1-3/4 c. flour
1/2 tsp. baking soda
1/2 tsp. salt

Mix brown sugar, butter, and egg until fluffy. Stir in buttermilk, rootbeer extract, flour, soda, and salt, and mix until smooth. Cover and refrigerate for about an hour. Heat oven to 400'. Place cookies 2" apart on cookie sheet and bake for 6-8 minutes. Let cool on rack and glaze with recipe below.

Rootbeer Glaze for Rootbeer Cookies
2 c. powdered sugar
1/3 c. butter, softened
1-1/2 tsp. root beer extract
2 Tbl. hot water

Mix powdered sugar and butter. Stir in rootbeer extract and hot water. Place wax paper under cooling rack. Spoon glaze over the cookies. This glaze will do a double batch of cookies.

Dana's Grape Salad

3-4 pkgs of red and green seedless grapes(just get a good mix of each)
8 oz cream cheese, softened (Fat-Free OK)
1 c. sour cream
1/2 c sugar
1 tsp. vanilla

Mix and enjoy!

Cranberry Delight Salad

1 package (8 oz) cream cheese, softened
2 tablespoons mayonnaise (either regular or light)
2 tablespoons granulated sugar
1 can (16 oz) whole berry cranberry sauce
1 can (8 oz) crushed pineapple
3/4 c chopped pecans
1 cup heavy cream, whipped

In a large mixing bowl, combine cram cheese, mayonnaise and sugar; mix well. Stir in cranberry sauce, pineapple with its juice, and pecans. Fold in whipped cream. Pour mixture into an 8x8x2 inch pan. Freeze until firm. Let thaw 5-10 minutes before serving.

This is copied from the Lion House Desserts cookbook, however, I usually use a graham cracker crust instead, shortbread is my favorite, and I double up the lemon mixture. You can never have too much lemon custard in my opinion. This is the dessert I'm "expected" to bring to Thanksgiving and Christmas get-togethers.

Lion House Lemon Truffle Pie

Baked 9-inch pie shell
½ cup water
2 Tb. Sugar
1 egg
1 Tb. Cornstarch
1 Tb. Sugar
Zest of ½ lemon
1 ½ Tb. Fresh lemon juice
1 ½ tsp. butter
1 cup vanilla chips
1 8-oz. package cream cheese
½ cup whipped cream, sweetened
1 Tb. Toasted almonds

Put water and 2 Tb. Sugar in saucepan and bring to a boil. In a large boal, mix egg, cornstarch, 1 Tb. Sugar, and zest of lemon. Slowly add hot water to egg mixture in bowl; then pour entire mixture back into pan. Heat until thickened, stirring often. Remove from heat and add lemon juice and butter. Stir until mixed and cool.

Pour 2/3 of filling in bowl. Add vanilla chips to the filling remaining in pan. Stir until chips are melted. Place cream cheese in bowl. Add filling with vanilla chips to cream cheese and beat together. Spread this mixture in bottom of pie shell. Spread remaining 2/3 of lemon filling on top. Chill for 2 hours.

Top with whipped cream and garnish with toasted almonds or sprinkle toasted almonds over whipped cream and serve on side. Makes 1 pie.

One Dish Turkey/Chicken & Stuffing Bake

Great for leftovers!

1 1/4 c. boiling water

4 Tbl. butter or marg.
4 c. seasoned stuffing mix
4-6 boneless, skinless chicken breast halves
Paprika
1 can(10 3/4oz.) condensed cream of mushroom soup
1/3 c. milk
1 Tbl. chopped fresh parsley.

Mix water and butter, add stuffing, mix lightly. If using leftovers, skip the water/butter/stuffing mix, and just measure out cooked stuffing, about 6 cups.   Spoon stuffing across center of 3 qt. shallow baking dish. Arrange chicken on each side of stuffing. Sprinkle paprika over chicken. Mix soup, milk, and parsley. Pour over chicken. Cover and bake at 400' for 30 minutes or until chicken is done.

Mashed Cauliflower

1 lg. head Cauliflower
1 pkg. cream cheese
milk or half and half
salt and pepper

Steam cauliflower until very soft, add cream cheese and mash with a potato masher with with tines that are close together. Add milk or half and half until you reach the desired consistency. Add salt and pepper. Serve just as you would mashed potatoes. Can also be topped with grated cheese, bacon bits, chives, etc....

If you like, add a few wedges of Laughing Cow Cheese.  Yum!

Potato, Mushroom, Sausage "Stuffing"

4 Tbl. Olive Oil
3 shallots, finely chopped(or 1 c. sweet onion)
3 cloves garlic
3 lb. mashed potatoes(russet, red, or gold)
1 1/2 lb. portabello mushrooms, chopped
3 lb. sweet Italian Sausage
2 tsp. rosemary
1/2 c. finely chopped chives
1/2 c. Italian parsley
2 tsp. thyme
Salt & Pepper to taste

Over med. heat, combine 2 Tbl. oil, shallots, and garlic. Saute until soft. Add shallots and garlic to potatoes. Over med. heat combine 2 T. oil and chopped mushrooms. Saute until golden brown and most of the liquid has evaporated. Add to potato mixute. Cook Sausage, breaking it up so that it isn't clumped, about 5-7 minutes. Add to potato mixture. Add rosemary, chives, parsley, thyme, salt and pepper, and mix throughly. Cover with foil and cook at 325' for approximately 20 minutes. Remove foil and cook for another 10 minutes. If using dried herbs, cut measurements by half. This replaced the traditional Thanksgiving and Christmas stuffing in our family. It seems like a lot of steps, but it's SO worth it.

Blueberry "Crack" Cookies

1 cup packed brown sugar
1/2 cup sugar
1 stick butter flavored shortening
2 eggs
1 tsp. real vanilla

2 cups uncooked quick-cooking oats
1 1/2 cups all-purpose flour
1 tsp. kosher salt
1 tsp. baking soda

1 package white chocolate chips
2 cups frozen blueberries

Preheat oven to 350'. In large mixing bowl cream brown sugar, sugar, shortening, eggs, & vanilla on high speed for about 1 minute, scrape sides of bowl as needed to incorporate all the ingredients.  Add oats, flour, salt and baking soda and mix well.  Add white chocolate chips and fold in slowly with mixer.   Fold in frozen blueberries just until mixed.  Immediately scoop onto parchment lined cookie sheets, 2" apart.  Bake at 350' for 11-13 minutes, or until slightly golden brown.  Let rest 5 minutes and then remove to cookie sheet.  Refrigerate any leftover cookies, but know, these are best eaten warm.

The kosher salt really makes this recipe amazing, just a hint of salt that makes all the flavors explode.  You'll see why, this why this recipe is "Blueberry Crack", and you'll never look at blueberries the same way again.  And since I added real fruit, they're totally healthy ;)

Pumpkin Spice Dump Cake

1 large(1lb. 14oz) can pumpkin puree
4 large eggs
1 can(12 oz.) evaporated milk
1 cup white granulated sugar
1/2 cup brown sugar
2 tsp. pumpkin spice
1 package spice cake mix
1 cup chopped pecans(optional)
1/2 cup or 1 stick butter, melted

Preheat oven to 350 degrees.  Spray a 9x13 pan with non-stick spray.  In a large bowl whisk together pumpkin, eggs, milk, sugars, and pumpkin spice.  Pour into pan.  It will be runny, but it will set up.  Sprinkle evenly with dry spice cake mix.  Sprinkle nuts of you want to use them.  Drizzle melted butter evenly over cake mix, the more even, the better.  Bake for 50 minutes to 1 hour, or when it doesn't "jiggle".  If it starts to get too brown while cooking cover with a loose sheet of foil.  Allow to cool.  Serve with ice cream(butter pecan is the best) or whipped cream.

Cauliflower Leek Soup

2 leeks
1 sweet yellow onion, diced
1 large head cauliflower, diced
Vegetable or chicken stock
Seasonings:  Fresh grated black pepper, white pepper, bay leaf, ground mustard, nutmeg(all to taste)

Discard any leek leaves that look questionable.  Slice leek lengthwise down the middle and then into half moons.  Place in fine sieve strainer that fits inside another bowl.  Cover with water and soak.  Rinse several times to remove all sand.  Pour all ingredients into large crockpot.  Add enough stock just to cover veggies.  Cover and cook on high 4 hours, turn to low another 2-3 hours.  Remove bay leaf.  Using an immersion(stick) blender puree until smooth, it helps if you use a potato masher first to break up large pieces.  Optional toppings:  bacon pieces, Parmesan cheese, shredded chicken, pumpkin seeds, a drizzle of flavored olive oil, etc....

Ratatouille over Drunken Beef

Ingredients:

1 large yellow onion(or Maui), diced

approx. 1 cup chicken, beef, or veggie stock

2 firm eggplants, diced

1 red bell pepper, diced

1 green bell pepper, diced

2 cloves garlic, minced(or 1/4 cup minced chopped from jar)

1 Tbl. dried oregano

fresh ground black pepper

1 14.5 oz. can diced tomatoes

2 packets Stevia(or any other sweetener, sugar)

2 med. zucchini, diced

2 yellow crookneck squash, diced

 

Prepare all veggies ahead of time

Spray large pot with non-stick spray, add diced onion and 1/4-1/2 cup broth.  Cover and simmer until onions are nearly translucent.

 Add eggplant, peppers, spices, garlic, and remaining broth.  Mix well, cover, and let simmer for approx. 10 minutes.  Stir often as eggplant begins to reduce in size.

Add stewed tomatoes and stevia and mix well.  Bring mixture to a boil and simmer about 15 min. 

Add zucchini and squash and mix well.  Cover, and let cook for 5 minutes.

 Mix well again, remove from heat and let sit 15 minutes.

Zucchini will also reduce in size, and should be slightly al dente.

(Use veggie broth and omit beef for vegetarian Ratatouille.)   Serve over couscous, quinoa, or rice for a starchy base.

Paleo would not use sweetener.  I used homemade beef stock

Drunken Beef
1-2 cups red wine(NOT cooking wine)
Any lean steak(such as London Broil) with all visible fat trimmed
5-6 sprigs Rosemary, fresh, cleaned
2 cloves pressed garlic
Seasonings:  Onion Powder, Black Pepper, Salt(optional)

Spread steak out on a large cutting board and season both sides, rubbing in spices and garlic.  Place in large crockpot and pour wine over, enough to cover the meat.  Turn on Low for 6-8 hours, until meat begins to fall apart when pressed with fork.  Remove from crockpot and rest 20 minutes.  Shred for serving.  Serve approx. 4-5 oz. beef on place and smother with Ratatouille.

Politics & Sundays...

I go to church on Sunday to renew my covenants I made with the Lord partaking of the Sacrament, and to be uplifted and edified.  Politics and government do not fall under either of those categories. 

I have way too many pet peeves, but ranking up there, my number one right now, is discussing politics in church.  Zaps the Spirit right out of the meeting.  I'm the Bishop's wife and I not only want to be there, but I really need to be there as well.  And when I hear politics or government being discussed I want to just go home and put on nice soft music.  It's like someone just popped my Spiritual bubble.  It starts off my week with a nasty taste in my mouth.  Sunday is the first day of the week for us and when I feel that way it makes the rest of my week stink.

Even when I walk by two people discussing government or politics I feel like I'm walking passed a heated argument.  Even if they agree, the conversations are naturally heated and temperaments are visible in body language and audible in voice tone and inflection.  Definitely not spiritually uplifting.  Conversation in the church should comfort and be around the Lord.  Regurgitating highlights of radio talk show hosts excited comments, best be done at another place, on another day.

I know He sees all of these in the public sector as His children as well, so I feel it best not to demean or talk down of any of His children.  I think we all agree that some/much of what is read on the internet or said over the air is embellished or unfounded.  You might be interested in this ARTICLE regarding why we believe even obvious lies.  The best quote, "Man prefers to believe what he prefers to be true."

Catching up...

It's been a while, I've been terrible about blogging lately.  Now that the kids are back in school though, I've been trying to find my new rhythm.  So far it's been all about doctors appointments since my old pulmo left town and so did his wife who was my primary care, and then getting my foot well enough to go back out in the work force.  The foot has been S-L-O-W.  But, I see a hike at the end of the tunnel.  No surgery still, but we're one step away from it.  But I'm pretty confident in this, it's called EWTS, and I have to go to the bay area to have it done.  So, in the mean time I decided to find a way to liquidate all of my craft supplies and use my new sewing machine that I've hardly touched since I got it.  I'm working on jewelry, purses, wallet key chains, and some whatnots to list in an Etsy store.  When I get it up, hopefully the end of the week, it'll be here:  http://www.etsy.com/shop/accidentaldesigner .

Here are a few pics:

And here's the "PROTOTYPE" of a key chain/wallet I'll be adding too.  That was just some old fabric to practice on and work out the kinks.

Easy Refrigerator Pickles

12-15 small pickling cucumbers
2 cups cold water
1/3 cup white wine vinegar
1 Tbl. sugar
1 Tbl. kosher salt
1 tsp. whole black peppercorns
about 10 twists of fresh ground black pepper
2 cloves garlic, sliced

Scrub and rinse cucumbers.  Put cleaned cucumbers in a large ice bath(lots of ice) and let set for at least half an hour.  In a measuring cup add remaining ingredients except garlic and stir often to dissolve sugar and salt.  Remove cucumbers from ice bath, cut ends off and quarter lengthwise.  Put pickles in large gallon size ziploc type bag.  Add garlic and cold pickling mixture to bag.  Add fresh dill, jalapeno, citrus peels, or other flavor enhancers if you like. Refrigerate for 2 days before eating.  Will keep for 1 week after pickling is done.

I'm not a pickle fan, but I saw someone make some on t.v. and thought these looked easy enough and worth a try.  I'm SO glad I did!  What I did learn is that the ice bath is crucial to keeping the pickles snap crisp.  And they are!  I picked up these organic pickling cucumbers at our local farmers market.  

Broccoli Salad

Salad:
1 lg. head broccoli, cut into small pieces
6 oz. dried cranberries
1 pkg. chopped walnuts
1/2 cup reduced fat bacon pieces(such as Hormel)

Dressing:
1/2 bottle Maple Farms Fat Free Raspberry Dressing
1/2 bottle Maple Farms Fat Free Poppy Seed Dressing
1/2 sweet onion, chopped
1 lg. clove garlic, pressed
1/2 tsp. sriracha sauce
1 tsp. reduced calorie soy sauce
1 packet stevia sweetener
3 packets True Orange

Combine salad ingredients in large bowl and set aside.  For the dressing, combine all ingredients in blender until smooth.  Pour over salad and mix well.  Let sit for at least an hour in refrigerator and serve.

I didn't realize Maple Grove had high fructose corn syrup listed in it's top ingredients.  Next time I make this I'll be trying another brand.  If you prefer a creamier broccoli salad you can also add light mayonnaise.  This is unbelievably high in anti-oxidants and fiber with just a little guilty but lower fat bacon.

Back to School

You can almost hear the sass in their attitudes.  Not kewl for mom to take back to school pictures.  

And someone asked who was going to take a picture of Mermaid so I stole this from her Facebook page.  Mermaid's friend on the left, and Mermaid on the right.  Already started school on the Central Coast.

Spicy Peanut Shirataki Noodles (WW=4pts)

Ingredients:
4 oz. sliced, cooked boneless skinless chicken breast (130 cal./2 fat/0 fib.)
1 package Shirataki Noodles (40/1/4)
1 Tbl.  Better n' Butter Peanut Butter (50/2/2)
1 tsp. reduced sodium soy sauce (3/0/0)
1 tsp. Gourmet Garden Cilantro Blend(5/0/0)
1 tsp. minced garlic(use less if you're not a fan of garlic) (0)
a few drops each of sriracha sauce, sesame oil, and liquid Stevia(if you prefer it a little sweet) (approx. 10 cal)

Rinse noodles and squeeze out all liquid, set aside.  Spray a non-stick skillet with a light coat of non-stick spray and heat pan to medium heat.  Heat chicken breast slices in pan.  In a small bowl with a tiny wire whisk, combine the remaining ingredients.  Add a little water to bring the sauce up to 1/4-1/3 cup liquid.  Set sauce aside.  Add noodles to chicken and stir until noodles are heated through and "dry".  If you don't squeeze out all the liquid the noodles will taste gummy and feel slimey.  When noodles and chicken are heated through add sauce and mix well.  Let reduce a little until slightly thickened.  (238/5/6)=4 pts. on Weight Watchers.  Make without chicken(108/3/6) = 2 pts. (13 TOTAL carbs, 5 NET carbs)

Was a Little Peanut Sittin' on the Tracks. 'Long Comes a Train, WOOOWOOO! Peanut Butter!

We refer to peanut butter as "Puppy Crack".