Thanksgiving Menu–adding a couple of new dishes to the menu

I’ve been making Thanksgiving dinner since I was 18 years old. For my husband I’ve been making the same Thanksgiving meal almost 23 years. Several years back I decided not to try new dishes for the first time during holiday meal making, because if they don’t turn out then my stress level goes through the roof. Nothing worse than a dish that flopped and there are a minimum of10 hungry people at the table. Every year though I say to myself– “self, I should try something new this year”, but I never do. Until this year when I began prepping our Thanksgiving meal a few weeks in advance with a trial run of mashed cauliflower and a new dessert- pumpkin bundt cake with cream cheese frosting.

The recipes I chose worked great and both the cauliflower and pumpkin bundt cake turned out terrific.

I followed a recipe from Eating Well for Creamy Mashed Cauliflower.

Now, I don’t like garlic. Well, I used to, but I haven’t been able to tolerate it or onions for about five years now. No clue why?

Once my cauliflower was cooked, mashed and creamy I added butter, buttermilk, and nutmeg. Try Nutmeg– I promise you this will become your go to seasoning. It works well on cauliflower that has been steamed or boiled (just sprinkle a little over the top once done) and works great with green beans and brussel sprouts. Just make sure to have a bit of butter worked into the veggies and then lightly sprinkle with nutmeg. In place of butter, if you like, you can use any oil you would normally drizzle on veggies. I would find a good priced quality extra virgin olive oil if you are opposed to adding butter.

My menu looks something like this—

Roasted 16# Turkey
Mashed Potatoes
Mashed Cauliflower
Roasted Brussel Sprouts
Baked Squash drizzled with Maple Syrup
Gluten Free Stuffing
Homemade Parker House Rolls
Pumpkin Bundt Cake
Pecan Pie  

(I love King Arthur Flour recipes– their pecan pie recipe is a big hit everytime I make it)

Until next time Happy Thanksgiving!!!

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Soulful Baker by Julie Jones–a review

Soulful Baker by Julie Jones is a loving tribute to baking made beautiful by Julie Jones. I’ve followed Julie Jones and her soulful excursions making pies, tarts, cakes, and bakes for some time. Beautifully decorated desserts made with natural ingredients, and the pastry recipes perfectly extraordinaire.

There is simply nothing more beautiful than the story behind both her Instagram account and this beautiful cookery book. Both feature fabulous creations by Julie and her mum captured in beautiful photography and loving stories shared throughout.  From the apple roses to the salted caramel, and the chocolate tart– this book is filled with inspiration. This is your chance to learn how to bake like a pro. All you need is your imagination and Soulful Baker by Julie Jones.

I requested Soulful Baker from NetGalley to review because of its loving tribute to the author’s mum. I simply fell in love with the recipes, photos, and stories included with each recipe. I highly recommend this cookery book to everyone!

Professional Reader

Sundays in our home

Every Sunday in our home is roasted chicken day. It’s also fresh baked cookies day, in preparation for the work week. I begin to prepare dinner around 2:30 p.m. every Sunday and I’m out of the kitchen, usually, by 7 p.m. after clean-up. This time of year brings with it a lot of baking– I bake pumpkins and save the pumpkin for pumpkin bars and pie. I dry the pumpkin seeds for our winter population of birds. About twice a week for approximately four- six months we eat squash. We love acorn squash. Apples my husband didn’t care for were peeled, sliced, and cooked into homemade applesauce. I like mine a bit on the chunky side. For 3# of apples I got four cups of sauce–I peeled, cored, and cut the apples then added 1/4 c. sugar and heated on medium heat for 25 minutes.








Tomato Tortellini Soup

I’ve needed this soup lately. This fall has been a bit trying. We live in an area that up until six months ago was fairly quiet. Suddenly construction started around us everywhere. There has been construction on the interstate that starts up at midnight and goes on until we get up. While I realize this is the only time some of these repairs can get done– we get no sleep during these times.  Most of the construction has involved machinery that digs down deep into the cement, tears it up, chews it up, and then a truck backs up (beep, beep, beep) and collects it. Then during the day, there is construction from 6am until 6pm right across the street. On the weekends the property manager for us has been trying to have the driveway and parking lot fixed, so you guessed it over a month now of construction right outside our door. My husband sleeps right through it, me not so much. Six months of this and I’ve reached my limit. Here’s hoping for finished construction projects and long cool nights of sleep in my future.

Here’s the recipe for the Tomato Tortellini Soup 

There is nothing better after a long day of work on little sleep than a good hearty tomato soup. You will love the Tomato Tortellini, it’s easy to make and yummy.

This month has been busy already with processing squash to eat this winter, visiting nearby lavender farms, zoos, even a corn maze, and of course visiting local apple orchards and buying lots, and lots of apples for eating and applesauce.

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I hope your fall is going great!

Cherry Clafouti

Every summer, usually around August, my husband and I head for Door County WI. This year was no exception and we arrived during cherry picking season. Between the Cherry Cobblers and Cherry Crunch, I thought for sure I wouldn’t need another cherry dessert. That was until a friend of ours suggested Cherry Clafouti. Here is the recipe I used this past week- Cherry Clafoutis

I used our stand blender and found this recipe to be quite easy and the results–fabulous! Enjoy!

Homemade Pasta Sauce

One freezer bag of sauce, which will be good for two meals of pasta, took 13 medium sized regular tomatoes (not Roma). Time needed to put up seven freezer bags, which equals 14 meals for us, took me just under 2 hours of time. The great thing about making your own pasta sauce is that you can put into it whatever pleases you. I cannot eat store bought pasta sauce because they contain onions and garlic. Everything in this world seems to be seasoned with onions and garlic and both upset my G.I. system. No idea why? So having gotten frustrated with not being able to eat pasta and sauce, I decided to start regularly making my own. I bought 62 tomatoes for $12.00 and I washed and cored them, and then I placed them in boiled water and slipped the skins off of them. I then cut them up and tried to remove as many of the seeds as possible. Then I put them all in a big pot and added homegrown oregano, rosemary, and thyme-that was dried and crushed, salt and pepper, three tablespoons of good olive oil and cooked for 1 hour and ten minutes. I cooled the pot down once cooking was done in a large bowl of ice, then I put 16 oz of sauce in seven freezer bags, sealed, dated, and placed flat in our freezer.




Zucchini Bread

What to do with our overflowing abundance this year (everyone giving us) of Zucchini? Well, Zucchini bread of course! Best ever recipe here . I promise you this one is a keeper-easy, moist, and delicious bread.  Slowly but surely the container garden is dwindling down to one tomato plant that is still producing, and has produced 27 tomatoes. One plant!! I thought both of the bigger plants were producing, but it turns out just the one. How unreal is that? He recently got knocked in half by wind, but still has a whopping 5 tomatoes trying to ripen. All of my New Guinea impatiens are still blooming, along with my hardy and always blooming geraniums. I bought all of my plants this year from Bauer’s Market and Garden Place in La Crescent, MN. The shrubs have quadrupled in size and after growing in soil full of fungus gnats (thanks big box potting soil) my mini sunflower flowers have bloomed. The zinnias planted with them have no buds, so no zinnias this year. All in all I’ve been very fortunate to have the tomatoes I’ve grown, most around here haven’t had such luck. Again, I’m thankful for Purple Cow Organics potting soil, tomato gro, and their bio-active fertilizer. The nights are getting cooler, so eventually we’ll have to clean up our deck. We’ve already transplanted a sick tree we are hoping to save. Almost time to buy our fall mums. Some time back I posted a picture of part of my blue glass/ ball glass collection and someone asked if it is hard to keep clean. Yes, yes it is. Twice a year I have to stand on the counter top and take down all of the glass and antiques and wash them up. Not easy and the last few years I’ve had to do it in stages. Here is half of it taken down, cleaned and polished and put back up. Until next time–be well!

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Dane County Farmers’ Market & Eating Local

This past weekend we drove down to Madison WI for our first trip this year to the Dane County Farmers’ Market. It’s been awhile. We have had several local farmers’ markets we’ve been doing business with for a couple of years now. This year much to our disappointment one of them is selling produce that looks pretty bad and their corn made me really sick. There’s an older lady that runs the stand who is very friendly and we’ve known her for years and get a kick out of her mainly because she really speaks her mind. I asked her if anyone else had complained about getting sick from the corn and she said “Well you know they use A LOT of chemicals in their fields, more now than they’ve ever used to keep up.” We know we cannot always get organic produce, and unless it is noted at the stand, we know most of what we buy has had some chemicals used. Sadly more and more I am getting sick from chemicals, additives and all the crap that’s in our food supply. So, we stopped patronizing this stand and one other that just stopped selling with no fair warning. The Dane County Farmers’ Market is the largest producers-only market in the United States. We started out for Madison at 6:00 am and got there, after a couple of stops, by 7:30 am. Even at that hour the parking ramps were packed, the streets were lined, and the throng of market goers was strong. What you do once you get there is join the moving queue. The market farmers’ are laid out in a circle that surrounds the state capitol building. So when you join you walk in a circle and when you spot something on a farmers’ table you hop out of the moving line to buy it. Once purchased back into the line you go. This can wear you out. I promise. We used to get here around 11 am–it’s really packed then. But you know, 7:30 am isn’t much better. It’s a popular market filled with lots and lots of locally grown food. We love our farmers’ and I’m such a big believer in locally grown and knowing your farmer well. It looks like we’ll have to go there a few more times so that I have plenty of produce to process for winter. It’s hard to see by the photos, but we purchased almost two weeks of produce. We were able to get 1 # of green beans, 1 head of cauliflower, broccoli, 1 squash, 4 ears of corn, 4 zucchini, 2 bunches of carrots, 1 leek, 2 cucumbers, a bunch of kale, fingerling potatoes, 4 heirloom tomatoes and a beautiful bouquet of local flowers (of course) for $15.75. You absolutely cannot beat that. Once home I set about to clean, trim and repackage the produce. I shredded the zucchini right away for zucchini bread. Our dinner menu reflects 11 days of eating this produce so that we enjoy it when it is at its freshest. Next trip will be to buy some tomatoes in bulk to make sauce with. http://janrd.com/blog/5454/divine-tomatoes

How was your weekend?









Figs

First how can you tell if your fig is ripe, overripe, or just right when you see figs for sale in the market?

Pick the fig up and smell it near the stem to see if it smells sweet–honey like. If it does it is ripe. Unlike avocado’s figs do not ripen once you get them home. If there is stickiness near the stem the fig is overripe. For the last 6 or 7 years I have purchased a dozen or so figs and found that I really like them. I wouldn’t say I could eat them all the time, but once or twice a year -yes.

This year I am going to use my figs three ways:

Figs with goat cheese and pine nuts  (gluten free)

Figs and berries–just mix sliced and cut up figs with whatever berries are in season.

Figs and mascarpone and warm spiced honey

Figs are generally sold around here until early fall (Sept.)

These are all really easy recipes (10 min prep times).

Health-wise figs are loaded with fiber, magnesium and calcium. All things all people need especially women like me in their 50’s.

Until next time–be well!

Hello July!

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Typical summer meal–homegrown and/or local– total cost per meal- $1.22, two good-sized adult meals, or food for three! We eat three or four vegetables with every meal. This meal also included baked chicken and fish. I’ve started making homemade tartar sauce by cutting up a dill pickle in tiny pieces and adding it to our vegan mayo with a pinch of salt and a pinch of sugar-Yum!

Have a happy and safe Fourth of July!