Thanksgiving Dinner

Dear Friends and Family,

Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes:

- Our sidewalk will not be lined with homemade, paper bag luminaries.

- After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect.

- Once inside, our guests will note that the entry hall is not decorated with the swags of Indian corn and fall foliage I had planned to make.

- Instead, I've gotten the kids involved in the decorating by having them track in colorful autumn leaves from the front yard. The mud was their idea.

- The dining table will not be covered with expensive linens, fancy china, or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas.

- Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey.

- We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline.

- Please remember that most of these comments were made at 5:00 am upon discovering that the turkey was still hard enough to cut diamonds.

- As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying.

- We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method.

- We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door.

- Now, I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed.

- It stands to reason that I will eventually win. When I do, we will eat.

- I would like to take this opportunity to remind my young diners that "passing the rolls" is not a football play. Nor is it a request to bean your sister in the head with warm tasty bread. Oh, and one reminder for the adults: For the duration of the meal, and especially while in the presence of young diners, we will refer to the giblet gravy by its lesser-known name: Cheese Sauce. If a young diner questions you regarding the origins or type of Cheese Sauce, plead ignorance.

- Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice; take it or leave it.

As I said, Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either.

I am thankful.

Taco Bake

I made this for dinner tonight, its not my usual fare. My bf loves boxed mac and cheese. I eat it now and then but could live without it. In fact I hate the boxed stuff so much I tease him and ask him if he wants paste in the box for dinner tonight. He also loves tacos and lately the tortillas are just too much for us. Getting old here and the flour tortillas sit like lead in our tummies. So most times I made taco salad so we can enjoy the flavor but not suffer. Then I came across this recipe.

I found it in some old magazines I was going thru. Again its not the type I usually make but my back is hurting and I didn't want to spend a ton of time in the kitchen so I thought Id try this tonight. As usual I never leave it completely alone. I added a few things and over time I may change it again. But this is what I made tonight. I made my own taco mix, its ez.


TACO BAKE SERVES 6

1 pkg. (14oz.) mac & cheese mix
3/4 c. sour cream (I used fat free)
1 1/2c. shredded cheddar cheese
1 c. salsa

TACO SEASONING MIX     

2 tsp. instant minced onion
1 tsp. salt
1 tsp. chili powder
1/2 tsp. corn starch
1/2 tsp. crushed dried red pepper
1/4 tsp. dried oregano
1/2 tsp. ground cumin
1/2 tsp. instant minced garlic

Combine all ingredients, seal and store. This equals one of those pkgs.

TACO FILLING:

1 lb. ground beef
1 small can of green chilies
1/2 can of tomato paste
1c. water
1 pkg. Taco Seasoning Mix or the homemade equivalent.

Brown beef, drain off excess grease. Add water and seasoning mix. Reduce heat and simmer 10 minutes till thick. Stir occasionally. Makes filling for 8 to 10 tacos.

First preheat oven to 400 degrees.

Make mac and cheese according to pkg. directions. Add sour cream to completed dinner. I used fat free sour cream trying to lose some of the fat in this meal. I also drained well the ground browned beef before adding the rest of ingred.

Layer half the mac & cheese on bottom of casserole, then top with meat mixture spreading evenly. Top with remaining mac & cheese and pour salsa over all. Bake for 15 min. till cheese is melted and casserole is heated thru.

I served this with a quick salad of chopped avocado, tomatoes and onion with lettuce. I used a homemade Italian vinaigrette that I make. I just sprinkle some garlic powder, oregano, S & P over all the veggies. I drizzle olive oil over all and mix well, then taste. Adjust seasonings then sprinkle on some red wine vinegar to taste and toss.

The day after Halloween - the breakfast

Lil man stayed overnight here after Trick or Treating in the neighborhood. His folks went to a party. And so I made some breakfast for us. Ive been wanting to try this recipe out, since I had some blueberries in the freezer I needed to use up. Ive been meaning to do it all week but kept forgetting to put it together so it could soak overnight. Last nite after dinner I decided to do it with lil man helping me put it together.

This is really easy, basically just layers, let it soak and bake the next morning. Its almost like dessert, a bread pudding. So while I cut up the bread......and I often have either sour dough or a nice Italian bread around, lil man cut up the cream cheese and helped assemble this. I like to make hearty french toast and so I use a good sturdy bread when I make it. I decided to do the same with this. You basically layer bread, cheese, blueberries, more bread and pour the custard mix over it all and let soak over nite. My proportions were off because I used more bread trying to use it up. I also added more eggs and milk. To the egg mixture I added some cinnamon and a bit of vanilla. I do that to my regular french toast too.

So while this was baking, I baked off some bacon to go with it. I warmed up some maple syrup too altho you could do without it. But because there is so very little sweet with this......I like it with the syrup, better. Maybe next time if I have more blueberries Ill make a blueberry topping. I certainly have leftovers and Ill be packaging them up to have later on.  I quick warm up in the oven or microwave, will be great. I do that to my leftover french toast too. This way I don't have to cook them all the time.

Fresh Blueberry-stuffed French Toast Casserole 

Assemble this simple casserole 12 to 24 hours ahead, or just before baking.

Ingredients:
4 large slices sourdough bread, crust removed and cubed
8 ounces cream cheese, cubed
2 cups fresh blueberries
6 large eggs
1 cup milk
1-1/2 teaspoons cinnamon
3 tablespoons powdered sugar

Directions:
1. Preheat oven to 375*F. Arrange half the bread cubes in an 8-inch square baking dish. Distribute the cream cheese cubes evenly over the top of the bread. Distribute the blueberries over the top.

2. Top with the remaining bread cubes.

3. Beat eggs, milk and cinnamon together and pour over. Bake for 35 minutes, uncovered. Sprinkle with powdered sugar before serving.

Toll House Crumbcake

 

My boyfriend and I love chocolate chip cookies. Long ago I found this recipe for Tollhouse Crumbcake. I made it and he just loved it. So with all this cleaning and packing going on and burning up a lot of energy....we were craving something sweet. I decided to make this. 

I have Vanilla Paste from Trader Joe's that I like to use in special things. Its not really a paste per se but rather a thicker, syrupy vanilla with the ground bean flecks in it. I used that in this. I also used pecans. I love pecans in most everything, they are so rich and buttery. But as I was making this I realized I didn't have enough flour! But I did buy some whole wheat flour so I used that about half and half in this recipe. I like it alot. Not only is it a bit better for you with the fiber but it gives it a heartier flavor....sort of reminded me of whole wheat pancakes. But with the topping and chips it was a great combo.

I know this is an old classic recipe but this was my version, this time.

 

• Nestles Tollhouse Crumbcake
  

TOPPING

• 1/3 cup packed brown sugar
• 1 tablespoon all-purpose flour
• 2 tablespoons butter or margarine, softened
• 1/2 cup chopped nuts (I used pecans)
  
• 2 cups (12-oz. pkg.) Nestles Toll House semi sweet chips (it called for mini chips, didn't have any, I used dark chocolate chips)
  
•  
• CAKE
• 1 3/4 cups all-purpose flour ( I used half all purpose, half whole wheat flour)
  
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup granulated sugar
• 1/2 cup (1 stick) butter or margarine, softened
• 1 teaspoon vanilla extract
  
• 3 large eggs
• 1 cup sour cream

FOR TOPPING:
COMBINE brown sugar, flour and butter in small bowl with pastry blender or two knives until mixture is crumbly.

 

Stir in nuts and 1/2 cup morsels.

 

FOR CAKE:
COMBINE flour, baking powder, baking soda and salt in small bowl. Beat granulated sugar, butter and vanilla extract in large mixer bowl until creamy. 

 

Add eggs, one at a time, beating well after each addition. Gradually add flour mixture alternately with sour cream. 

 

Fold in remaining morsels. 

 

Spread into prepared baking pan; sprinkle with topping.

BAKE 25 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack.

A food meme.....

I'm not sure if Ive done this one before. I looked thru my pages and don't see it so here it goes.....

Food Meme

1. What’s your #1 comfort food?
 Warm butterscotch pudding. I make a pkg and eat the whole thing myself.

2. If you were on a deserted island, what one food would you want to have with you?
Bread, I just love bread. Don't know how long it would stay fresh on a deserted Island tho but I guess I could dip it in some water to eat.

3. What is/are your signature dishes? (What dishes are you ‘known’ for?)
 I like to make appetizers and desserts but I'm known for being a really good cook. So I'm not sure I have any signature things.

4. It’s Friday night, you don’t know what to cook. You opt for… 
around here its pizza or take out burritos when I don't feel like cooking. When I don't know what to cook....there's always steak and a salad or burger and fries.

5. What’s your biggest weakness when it comes to food?
Hmmm I love just about everything but I would say something creamy.

6. What food can you absolutely not eat?
I really don't like salmon unless its smoked.

7. You need a drink. You grab a….
water or coffee. Lately Lipton iced citrus tea when its hot seems to work too.

8. What’s the most decadent dish you’ve had? Fried polenta squares topped with Gorgonzola cream sauce. Omg fattening, filling and Id eat it every day if I could.

9. What’s your favorite type of food?
Greek. Not sure why but I love the simple flavor combos that Greek food has.

10. Favorite dish?
When I go out and I find a good Italian restaurant, if they have Osso Buco on the menu, I will always pick that. But at home......I really like roast chicken with potatoes.

11. If your partner could take you to any restaurant you wanted, which one would it be? The only place I ever really loved is gone now. It would be the World Trade Ctr...Windows of the World. I never had a bad meal, or bad service and the view was incredible. I am grateful that I was privileged to eat there...not once but several times. I miss it so much. But in the land of reality.....honestly....a little place in Oregon in Roads end that made the best clam chowder I can recall ever having.

12. Are you a soup or salad person?
Soup, something very comforting about that with lots of fresh bread and butter.

13. Buffet, take-out or sit-down restaurant?
I prefer a sit down restaurant. I don't get out much so why not let someone else do all the work and serve me too? I don't eat enough to justify the cost of a buffet and the cheap ones have fattening, icky foods usually. Take out is my second choice when I'm too tired to move at all.

14. What’s the most impressive dinner you’ve ever made?
A Chinese dinner for a Gourmet group I used to belong to. I made Peking Duck and other assorted things. 

15. Do you consider yourself a good cook?
I'm a chef so I would say so.

16. Do you know what vichyssoise is?
Yes

17. Who’s your favorite TV cook?
It will always be Julia Child. She inspired me as a kid, watching her on tv.

18. Can you name at least three TV cooking personalities?
There's lots of cooks on tv now.....personalities tho? Most bore me. OH wait I do loveeeee Anthony Bourdain. Hes adventurous and funny and totally east coast.

19. Homemade or homemade from a box?
 Both have their place depending on time and money.

20. Name 3 or more other foodies you are going to tag. Anyone can feel free to tag themselves for this!
 I'm not gonna tag anyone, I hate that myself but feel free to snag and answer these if your willing.