Thanksgiving 2014: I forever am struggling with the gravy for the turkey, and I’m struggling at the last second while everyone waits. A search on the internet found two similar gravies that you can make ahead! Oh my goodness, this is the best and tastiest gravy ever!
2 large carrots cut in chunks
1 rib celery cut in chunks
1 medium onion quartered
1 head garlic halved at the middle (don’t worry about peeling)
2 Tablespoon olive oil
2 sprigs of sage
2 sprigs of thyme
1 – 1.5 quart chicken stock
salt and papper
1/4 cup flour
4 Tablespoons Earth Balance butter flavor
2 wings cut from turkey and neck (I know this sounds crazy and you could buy separate wings..but I don’t mind the turkey wingless!)
1. Heat oven to 400 degrees F
2. In large stock pan, in olive oil, sautee the wings, neck and veggies for a few minutes just until the wings start to brown a bit.
3. Add herbs to stock pot
4. Roast turkey bits and veggies uncovered for 45 minutes.
5. Add 2 cups broth and roast another 30 minutes
6. Add 2 more cups broth and roast another 30 minutes (you will see the stock getting nice and brown)
7. Add 2 more cups broth and roast another 30 minutes.
8. Remove stock pot from oven and let cool.
9. Remove wings and neck (meat will be falling off bone!)..save for snacking!
10. Strain stock and set stock aside.
11. In stock pan melt Earth Balance and add flour to mix well. Slowly add a bit of stock at a time until well blended (be careful not to lump). Salt and pepper to taste.
Thanksgiving 2014: working on cornbread recipe to use in my stuffing and to eat! It had to be dairy free and I didn’t want to use a dairy substitute..so..I found this recipe on Food.com and tweaked..here it is! It is a moist cornbread, but crumbly to eat.
Combine well, these dry ingredients in a bowl:
1 cup flour
1 cup yellow cornmeal
5 teaspoons baking powder
1/4 cup natural turbino sugar (the large granule brown)
1/2 teaspoon salt
Add the following to the dry ingredients until just mixed:
1 cup plus 2 Tablespoons water
1/3 cup oil (I use olive)
Place mixture in 8 inch square pan. Bake 425 for 20-25 minutes until lightly brown. .
A delicious go to soup for a hearty meal. Easy to make for a quick dinner. Makes about 12 servings. Serve with warm bread. Enjoy!
2 large carrots
2 ribs celery
1 medium onions
2 clove garlic
1 Tablespoon olive oil
4 cups vegetable broth
2 (8 ounce) cans tomato sauce
1 (14.5 ounce) can diced tomatoes undrained
2 (15 ounce) different cans beans drained and rinsed (your choice: kidney, canellini, garbanzo, pinto, black)
1 and 1/2 cups shredded green cabbage
1 tablespoon dried basil
1.5 teaspoon dried parsely
1 teaspoon dried oregano
1/2 teaspoon pepper
1 cup uncooked whole wheat/whole grain pasta (elbows, rigatoni..your choice) cooked and drained and set aside.
1. In food processor chop carrots, onions, garlic and celery.
2. In large soup pan, cook chopped veggies until tender in tablespoon of oil.
3. Add broth, sauce, tomatoes, beans, cabbage and seasonings, stir to mix.
4. Simmer about 1/2 hour until cabbage is tender.
5. Add cooked noodles, simmer to heat noodles through.
6. Serve with grated parmesan cheese
This is the original comfort food. I have read a number of recipes for tuna casserole and came up with this easy combo. Let the winter begin!
2 cups dried kluski noodles (or egg noodles) cooked and drained
2 cups frozen mixed vegetables (corn, peas, carrots, limas)
2 cups fresh white mushrooms, halved
2 cups chopped onions
1 can mushroom soup mixed with milk to make 2 cups
2 cups shredded cheddar cheese (low fat or regular)
2 cans tuna drained (almost 2 cups!)
1/2 teaspoon salt
1/2 teaspoon ground pepper
panko crumbs for topping
1. Sauté mushrooms with NO oil until browned and liquid reduce, add to a big bowl.
2. In the same pan from the mushrooms, sauté onions with a teaspoon of oil until nicely brown, add to the bowl.
3. In same bowl add noodles, frozen veggies, mushroom soup/milk liquid, cheese, tuna and salt. Gently toss to mix everything.
4. Spray a square baking pan with olive oil spray (or your choice). Pour the mixture from the bowl into the pan.
5. Sprinkle panko crumbs across top of casserole and spray with olive oil spray
6. Bake 350 degrees for one hour.
7. Let casserole rest for 15 minutes before serving.