Posts tagged ‘recipes’
This year for Thanksgiving, we’re hosting my parents, Nice-Nice and her husband, Renaissance Woman and her husband — and the Happy Mathelete and her husband and kids are stopping by afterwards. For the second (or maybe third?) straight year, my parents will be here for Thanksgiving but not Christmas, so we’re opening presents early. My kids are getting a Wii. I have given up — or maybe I’ve just recognized that I’m having a baby and will be trapped nursing on the couch or in My Chemical Romance’s battery charger and want to keep them relatively docile and incapable of burning down the house. So they’re getting a Wii. Also, this means I’ll be able to cook in relative peace!
My portion of TG is turkey, gravy, green bean casserole, stuffing, and mashed potatoes. Renaissance Woman is making broccoli casserole, sweet potatoes, and cranberries. Nice-Nice is making rolls and pie. This may sound like a ton of food for eight adults and six kids (most of whom don’t actually eat) but I’m worried it’s not enough. I was raised Jewish after all; I really love you only when I try to stuff food down your throat 24/7.
The turkey is coming from Creekside Farm. We were invited to view the turkeys before they were processed but I thought that might be a little traumatic so I said no. In a nod to my heritage, I’m using the recipe “Homestyle Turkey, the Michigander Way.” Is there a more dorky word than Michigander? I’m not sure. I used this recipe last year and it was awesome — same free-range turkey although from a different farm. The only thing that went wrong was that my parents transported the turkey from my house to Wii’s house, and in the process managed to get turkey all over their relatively new car interior, which was mostly cloth. It smelled, and cost a fortune to get it all out.
- 1 (12 pound) whole turkey
- 6 tablespoons butter, divided
- 4 cups warm water
- 3 tablespoons chicken bouillon
- 2 tablespoons dried parsley
- 2 tablespoons dried minced onion
- 2 tablespoons seasoning salt
- Preheat oven to 350 degrees F (175 degrees C). Rinse and wash turkey. Discard the giblets, or add to pan if they are anyone’s favorites.
- Place turkey in a Dutch oven or roasting pan. Separate the skin over the breast to make little pockets. Put 3 tablespoons of the butter on both sides between the skin and breast meat. This makes for very juicy breast meat.
- In a medium bowl, combine the water with the bouillon. Sprinkle in the parsley and minced onion. Pour over the top of the turkey. Sprinkle seasoning salt over the turkey.
- Cover with foil, and bake in the preheated oven 3 1/2 to 4 hours, until the internal temperature of the turkey reaches 180 degrees F (80 degrees C). For the last 45 minutes or so, remove the foil so the turkey will brown nicely.
Gravy is Easy Turkey Gravy
- 5 cups turkey stock with pan drippings
(10.75 ounce) can condensed cream of chicken soup— I MAKE THIS MYSELF FROM SCRATCH.
- 1 teaspoon poultry seasoning
- 1/2 teaspoon black pepper
- 1 teaspoon seasoned salt
- 1/4 teaspoon garlic powder
- 1 cup milk
- 1/3 cup all-purpose flour
- Bring the turkey stock to a boil in a large saucepan. Stir in soup, and season with poultry seasoning, pepper, seasoned salt, and garlic powder. Reduce heat to low, and let simmer.
- Warm the milk in the microwave, and whisk in the flour with a fork until there are no lumps. Return the gravy to a boil, and gradually stir in the milk mixture. Continue to cook, stirring constantly, for 1 minute, or until thickened. Be careful not to let the bottom scorch.
Green Beans are Grandma’s Green Bean Casserole. My Chemical Romance is not happy that I’m not using the recipe on the back of Camp*bell’s Cream of Whatever Soup, but I refuse to cook with anything that includes Partially Hydrogenated Heart/Brain Killer anymore. He claims he only eats Partially Hydrogenated Heart/Brain Killer once a year — at Thanksgiving! — but I put my apron down.
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1 teaspoon white sugar
- 1/4 cup onion, diced
- 1 cup sour cream
3 (14.5 ounce) cans French style green beans, drained— I USE ORGANIC FROZEN GREEN BEANS
- 2 cups shredded Cheddar cheese
- 1/2 cup crumbled buttery round crackers
- 1 tablespoon butter, melted
- Preheat oven to 350 degrees F (175 degrees C).
- Melt 2 tablespoons butter in a large skillet over medium heat. Stir in flour until smooth, and cook for one minute. Stir in the salt, sugar, onion, and sour cream. Add green beans, and stir to coat.
- Transfer the mixture to a 2 1/2 quart casserole dish. Spread shredded cheese over the top. In a small bowl, toss together cracker crumbs and remaining butter, and sprinkle over the cheese.
- Bake for 30 minutes in the preheated oven, or until the top is golden and cheese is bubbly.
Stuffing is Slow Cooker Stuffing (I’m trying to save room in my oven)
- 1 cup butter or margarine
- 2 cups chopped onion
- 2 cups chopped celery
- 1/4 cup chopped fresh parsley
12 ounces sliced mushrooms— I MAY SKIP THIS; MUSHROOMS ARE NASTY.
- 12 cups dry bread cubes
- 1 teaspoon poultry seasoning
- 1 1/2 teaspoons dried sage
- 1 teaspoon dried thyme
- 1/2 teaspoon dried marjoram — I’m borrowing this from someone…
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 4 1/2 cups chicken broth, or as needed
- 2 eggs, beaten
- Melt butter or margarine in a skillet over medium heat. Cook onion, celery, mushroom, and parsley in butter, stirring frequently.
- Spoon cooked vegetables over bread cubes in a very large mixing bowl. Season with poultry seasoning, sage, thyme, marjoram, and salt and pepper. Pour in enough broth to moisten, and mix in eggs. Transfer mixture to slow cooker, and cover.
- Cook on High for 45 minutes, then reduce heat to Low, and cook for 4 to 8 hours.
Mashed Potatoes is going to be really unexciting — my dad likes very bland food, so I’m not going to put anything fancy like the aged cheddar cheese with garlic that I just got at Cost*co last night that is so freaking delicious I could die — I’ll add it to mine.
Day Before Mashed Potatoes (although mine will probably be “Day Of” Mashed Potatoes. I have made potatoes the day before and you basically end up re-cooking it anyway to get it creamy and hot, so there’s no point.)
- 9 potatoes, peeled and cubed
- 6 ounces cream cheese
- 1 cup sour cream
- 2 teaspoons onion powder
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons butter
- Bring a large pot of salted water to a boil. Drop in potatoes, and cook until tender but still firm, about 15 minutes.
- Transfer potatoes to a large bowl, and mash until smooth. Mix in the cream cheese, sour cream, onion powder, salt, pepper and butter. Cover, and refrigerate 8 hours, or overnight.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
- Spread potato mixture into the prepared baking dish, and bake in the preheated oven about 30 minutes.
Now I’m hungry. I just made a quiche with broccoli, bacon, and the above-mentioned Cost*co garlic cheddar. I made two so that I can stick one in the freezer.
… after playing around with ripping it off from several different other quiche recipes.
Yes, it’s for a quiche. A vegetable/cheese quiche. If you succeed, your quiche may look like this (only maybe not quite so yellow/green. I’m still not great with my new Nikon D3000 camera.)
Pre-made crust (I use Wholly Wholesome or Trader Joe’s brand)
1/2 onion, chopped
whatever vegetables you have on hand
1 container Boursin cheese
dash of salt (I skip this because I am an “over-taster,” according to My Chemical Romance. And he is a “person who is going to have a heart attack at age 40 from high blood pressure issues due to excessive salt intake,” according to me.)
Preheat oven to 375*F. Melt butter in a saucepan on low/medium heat. Add chopped onions and cook slowly until onions are soft and translucent. (Do not burn! It makes your whole house reek! And then you’ll wonder if you — and therefore your unborn child — are inhaling carcinogenic burned-pan smell and maybe you should start over with an entirely new pan. And then you’ll remember this is your fifth kid, and you probably did much worse with the first four.) Add veggies and cook for about 5 more minutes. Add boursin cheese and cook until melted.
In a small bowl, beat eggs and milk. Pour a small amount of eggs/milk into pie crust. Cover with the veggie/cheese mixture. Pour the remainder of eggs/milk on top.
Bake for 40 – 45 minutes. Let cool for 10 minutes. Enjoy!
No, not me. I’m fine. I’m actually better than fine lately — I’m past exhaustion. I can actually function reasonably well, and my brain cells seem to be regenerating. Who knew? The biggest problem I’m having is global warming. Screw the conspiracy theorists; my breasts could melt icecaps right now. The weather is making my lose my mind: it’s hot and humid and sticky. As Wii would say, The local infrastructure is not equipped for these extremes in temperature; I cannot get my weak A/C’ed house — with it’s entirely-east-or-west-facing windows — below 78* which just plain sucks. Pregnant or not!
I’m tweaking my vitamins around a little bit, trying to get my levels up as high as I can get them without poisoning myself. For example, I take 200,000 IU of vitamin A per day. That’s toxic for the average person who hasn’t had a biliopancreatic diversion with a duodenal switch. Meanwhile, my A-range is low/average. I’m adding some helpful-for-pregnancy supplements like Red Raspberry Leaf, Chlorophyll, Stinging Nettles, and Alfalfa. I’m also trying to keep my pills below 60 per day — I have a hard time when I take more than five doses a day. I’m in touch with my surgeon, as well as VitaLady — yes, that’s her actual name — for input on my lab results. I have labs drawn every three months. It’s like sixteen vials of blood; some of them are light-sensitive so they have to be wrapped in medical-grade tin foil, some of them are heat-sensitive so they immediately go on ice, some of them have to be taken in weirdly-shaped tubes. Whenever I go in and hand the order to the tech, she always looks at me like, Seriously?!?!?! I wanted to spend my day handing out urine cups and reading InStyle.
I’m back to cooking, thank gawd. I thought we would all starve. I have no idea how we spent years with My Chemical Romance in charge of the kitchen. We ate a lot of tacos. Last night I made slow-cooker chicken with dumplings; I had marinaded the chicken overnight in homemade Italian dressing and made the Cream of Chicken soup from another recipe rather than using the stuff out of a can. It cooked for about eight hours and the chicken fell apart it was so tender. The kids, of course, hated it, particularly Mineral. He was deeply offended that his chicken collapsed. I have no problem with my children not eating their dinner, but I hate when they insult my cooking. Making Cream of Chicken soup is not easy; marinading in homemade dressing takes time and effort. And yet, they’d be happy to eat fast food or something frozen you stick in the microwave. I love cooking. When I have time to myself, I like to cook or bake without interruption; I find it very soothing to create something. I find that especially true with baking. We are regular Cost*co shoppers and most of the samples are microwavable food. I remember once the spokeswoman was saying, “breakfast burrito, ready in 60 seconds or less!” and I thought, How good can it taste if it only takes 60 seconds to cook?!?!? I’ve become a slow-cooking snob.
Actually, I kind of hate Lortab, that pain-relieving piece of crap.
I used to love it — I had some leftover from my weight loss surgery, and once in a while when I had a reaaaaaaaaaaaaaally bad back ache or headache I’d take one and drift off into my purple-land of joy.
Meanwhile, now that I need Lortab in order to function without shrieking in pain, it’s kind of a downer. No purple. No flowers. No bliss. Just absence of pain, and the ability to sit down properly. Humph.
Here are some things I do like:
1. I like onions. I think this proves that I’m truly a chef; I don’t really like onions, but I appreciate the flavor they bring to my cooking. My Chemical Romance is like Pavlov’s Dog when it comes to onions sautéd in butter. He says the same thing every time, with great shock and reverence: “What smells so GOOD?” I tell him it’s onions (just like I told him the day before and the day before that, and it’s like he doesn’t believe me or something; he is always so surprised that it smells so good).
Onions sautéd in butter is the basis of nearly everything I cook. Soup, chicken of all kinds, shepherds pie, even hamburgers. I don’t like them. They make me cry. But I appreciate them.
2. Comfortable shoes. Usually ugly ones. If a shoe is cute and supposedly comfortable, it’s not. (See: my Dansko clogs that I got for Christmas and ended up hating because they were so uncomfortable, and re-selling on eBay.) I’m talking UGLY comfortable shoes, like Tevas.
I first noticed Tevas when I was a teenager; they were the ugliest things I’d ever seen. They’ve only gotten worse with time. They only look appropriate if you’re like rappelling down the side of a mountain or something, wearing (useful) khaki shorts that have lots of pockets and a tshirt. And even then, I’m thinking, “OMG, take those off as soon as possible,” and shuddering. Meanwhile, I now officially own a pair, after borrowing my mom’s while we were at Disney. They are hideous. They do not go with anything I own. Anything. Their only slightly redeeming quality is that they showcase my pedicure.
3. Talk radio. I have satellite radio in my car, and I’ve always enjoyed music. The kids bop along, sing along, and I can “rewind” their favorite songs. (By the way, I never listen to kids’ music. My kids like U2 and Train and Gavin DeGraw.) But when I was driving to Florida and they were watching VHS tapes — yeah, my car is old school and has a VHS player in it! — I listened to talk. I listened to Dr. Laura berate the moronic idiots who call her so they can be berated for being moronic idiots. I listened to Faux News station, for a laugh (recent headline: “No, the head of the RNC was NOT at a strip club, despite being identified as being AT a strip club! How dare the democrats even suggest such nonsense! Just because he was IDENTIFIED as being at a strip club, doesn’t mean he was actually AT a strip club! And by the way, even if he was, there’s nothing wrong with that — unless the democrats go there!”)
I listened to Alexis Stewart, daughter of Martha, swear a lot and talk about how just because she had an abortion when she was 15, she still deserves to get pregnant at 45 when she now really really wants a baby, for fuck’s sake. (She does like to swear. And whine.) And I listened to my favorite, Rosie Radio.
I love Rosie O’Donnell. I think she’s fantastic.
She’s brutally honest about very emotional issues — I have no doubt she’d be as candid as I am about my ass pain. She’s almost hypersensitive, she’s aware that she has a zillion and four issues, and she’s very open. I dig her. I’m sad that I can’t listen to Rosie Radio much when my kids are in the car — I’d miss half of what she says — but listening to her was fantastic.
ETA: I just discovered that Rosie’s new girlfriend, Tracy, is a DOULA! Love!
Tonight’s dinner, courtesy of AllRecipes.com is Shepherds pie. I’m having a mashed potatoes craving.
- 4 large potatoes, peeled and cubed
- 1 tablespoon butter
- 1 tablespoon finely chopped onion
- 1/4 cup shredded Cheddar cheese
- salt and pepper to taste
- 5 carrots, chopped
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 1 pound lean ground beef
- 2 tablespoons all-purpose flour
- 1 tablespoon ketchup
- 3/4 cup beef broth
- 1/4 cup shredded Cheddar cheese
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. Mix in butter, finely chopped onion and 1/4 cup shredded cheese. Season with salt and pepper to taste; set aside.
- Bring a large pot of salted water to a boil. Add carrots and cook until tender but still firm, about 15 minutes. Drain, mash and set aside. Preheat oven to 375 degrees F (190 degrees C.)
- Heat oil in a large frying pan. Add onion and cook until clear. Add ground beef and cook until well browned. Pour off excess fat, then stir in flour and cook 1 minute. Add ketchup and beef broth. Bring to a boil, reduce heat and simmer for 5 minutes.
- Spread the ground beef in an even layer on the bottom of a 2 quart casserole dish. Next, spread a layer of mashed carrots. Top with the mashed potato mixture and sprinkle with remaining shredded cheese.
- Bake in the preheated oven for 20 minutes, or until golden brown.