I don’t want to save egg whites in the freezer- I just want a recipe that uses the whole egg! So I came up with this recipe, which uses the egg whites leftover from making Lemon Curd, in the cake.
Yes, it’s easier to buy a carton or can of it, but some nutrition & flavor’s lost. A good batch of stock is full of gelatin, congealing after refrigerating, so you know it’s rich. And, you can use minimal salt when making your own. More flavor, & healthier.
Ginger’s great- helping w/inflammation &blood sugar/serum cholesterol/cortisol levels. Not that I’m chowing down on Gingerbread cookies for health reasons. Easy decorating w/fruits & nuts tho!
You do save your chicken carcass to make yummy stock out of, right? (It’s so healthy, too). Also- did you know this easy way to make raspberry vinegar?! (Just use mashed raspberries & white vinegar.)
Say no to Panko? Oatmeal’s an easy, whole food to sub for bread crumbs in meatloaf. Also, make a spicy tomato-paste-mix; using some in the meatloaf. Saves time!
Cold side dishes in the oven will slow cooking time. But turkey should rest 45 min., so just heat all those up then, right? And, heat stuffing separately- easy!
New Deli Stuffing: What’s the secret? Use sweeter bakery bread, not generic (bad texture) & not dry (from pkg.). Use lots of fresh herbs; add to sauteed onion & celery. Simple & good!
I ran out of time to get corn flour at the health food store. And I forgot to add cheddar cheese to the recipe. But I discovered: A mix of masa corn flour & fresh-ground wheat flour subs great when baking!
We usually have this hearty bread for breakfast on Thanksgiving, to pace ourselves! It’s a great way to start the day, with Thanksgiving flavors wrapped up in a nut loaf.
I rarely consume corn syrup in any form, but I’ll save my yearly ration to eat it all in this pie. Honey or maple syrup will substitute if necessary, but this pie is so worth it as is.
