This is my favorite yam dish for the Thanksgiving meal. Sweet potatoes take little prompting to make a tasty dish, but the streusel topping on this easy recipe puts it over the top. Modify the recipe if necessary; coconut milk substitutes nicely for the cream. Serves 6 or so.
1. Cook sweet potatoes (a day ahead, if necessary). Flavor and nutrients are lost when cooked in a pot of water, but a slow cooker is a nice alternative, with just a bit of water at the bottom of the crock. Or bake in oven at 375 degrees, wrapped in foil, for one hour or so, until tender. Use: > 3-5 sweet potatoes (weighing approx. 2 1/4 lb. total)
2. Let potatoes cool, then slip skins off. In bowl, mash w/ potato masher or fork (or process), then add to bowl and mix in: > 2 eggs > 1/4 c. cream > 1 TBS. olive oil > 1 tsp. vanilla
3. Put mixture into oiled casserole dish or 8″ square pan. Top with mixture of the following: > 1/2 c. brown sugar > 1/4 c. flour > 1/2 c. pecans, chopped > 2 TBS. soft butter
4. Bake at 375 degrees for 35 minutes, until topping is golden brown.
This month I’ll feature some of my “classic” Thanksgiving recipes, which are mostly traditional recipes that I’ve tweaked to make as healthy and easy as possible. Enjoy your Thanksgiving preparations!
This is a fairly simple recipe; a healthier rendition of the classic Thanksgiving dish, “Green Bean Casserole”. There’s no can of soup, no MSG, no gluten. And it tastes fresh and delicious!
Caramelized onions substitute for that can of onion rings; they can be cooked ahead of time, which makes holiday prep easy.
The onions take some long, slow cooking to develop their sweet, mellow flavor; texture comes from the addition of slivered, toasted almonds. Serves 12 or so.
INGREDIENTS
2 lb. yellow onion
1/2 c. Olive oil
2-3 lb. Green Beans
1-2 (8 oz.) pkg. toasted, slivered almonds
1 tsp. salt
PREPARATION
1. Hours ahead of serving (even the day before), prepare the caramelized onions. Slice into strips: > 2 lb. peeled yellow onion
2. Crowd onions into a medium iron pan (if the pan is too large, the onions lose too much moisture and burn too easily). Lightly brown the onions on medium-high heat, adding: > 1/2 c. olive oil
3. Stir the onions more often at first, then turn heat down some. Turn the onions occasionally for an hour or two, keeping the heat low enough for some moisture to develop. Turn the heat up briefly if too much moisture accumulates. Eventually, onions will be reduced to a much smaller amount; they will develop a sweet, caramelized flavor. Set onions aside. Refrigerate if making a day ahead of time.
4. On serving day, trim beans by cutting ends off, and steam them. In cooking larger quantities, the beans towards the bottom of the pot may get more cooked; cook beans in batches if necessary.
5. In a medium-large pot, add: > One inch boiling water > 2 lb. trimmed green beans
6. Use a metal steamer in the bottom of the pan, if available. Cover the beans and cook on medium high heat until the beans are tender. (Be sure that the water doesn’t boil away.)
7. To serve, mix together: > The caramelized onion > 1 tsp. salt > The cooked beans > 1-2 pkg. toasted, slivered almonds
8. The dish can be kept warm in the oven until serving time, or can be microwaved for a quick warm-up.
The terms “Chutney” and “relish” are fairly interchangeable, although a touch of spicy peppers is usually added to chutneys. A dash of cayenne qualifies this simple recipe as “chutney”, which certainly sounds classy! Serves about 12.
INGREDIENTS
1/2 c. water
1/8 tsp. cayenne (or hot peppers of choice)
1/8 tsp. salt
Cinnamon stick
1 bag cranberries
1 c. sugar
Zest from one orange
2 TBS. frozen orange juice concentrate
PREPARATION
1. Rinse the berries and remove bad ones. Use: > 1 bag cranberries
2. Bring water to boil. Add: > sorted cranberries > 1/8 tsp. cayenne > 1/8 tsp. salt > 1-2 cinnamon sticks and sugar.
3. Bring mixture back up to a boil, stirring constantly. Simmer 10 minutes or so, until cranberries pop. Add: > zest from one orange > 2 TBS. frozen orange juice concentrate.
4. This recipe can be made ahead and chilled; the chutney will thicken as it cools.
Gravy’s easy to pull together when stock’s made a week or more ahead of time. Chill it overnight and the hard layer of fat on top is then easily removed; freeze stock if necessary.
At serving time, you may find that gravy thickens as it sits. If it’s thin at first, it’ll probably be perfect by the time it’s served. If it seems thick add more stock or water. Another tip: After making the gravy, pour it into a gravy boat and cover with plastic wrap, microwaving just before serving. Microwaving the gravy boat is easier than making sure the saucepan doesn’t scorch. (Just don’t microwave any chinaware that has gold or silver paint on it.)
Serves 12-15.
INGREDIENTS
One 12-lb. (approx.) turkey
1/2 c. (approx.) turkey fat and drippings
1/2 c. all-purpose flour
1 quart turkey or chicken stock, preheated
1 tsp. salt
1 tsp. white vinegar
1/2 tsp. black pepper
PREPARATION
1. Try cooking turkey “upside down,” with breast facing down instead of breast up. More of the cooking juices soak downward, leaving the breast meat moist and tender. Basting is not necessary this way. Roast until done: > One 12-lb. (approx.) turkey
2. Set cooked turkey aside, using roasting pan to make the gravy in. For gravy, pour off excess turkey fat from pan, leaving: > 1/2 c. (approx.) turkey fat and drippings
3. To pan, add, mixing until smooth: > 1/2 c. all-purpose flour
4. To the thick mix of flour and fat in the pan, slowly add: > 1 quart turkey stock, preheated
5. When mixture’s smooth, pour the mix into a saucepan; bring to a boil, then simmer 2 minutes. Add: > 1 tsp. salt > 1 tsp. white vinegar > 1/2 tsp. black pepper
Long ago, my aunt made this recipe; it was so delicious! She used Grand Marnier, which can be a bit cost-prohibitive. So I altered the recipe some, substituting frozen orange juice concentrate. It was still delicious!
As this year’s crop of persimmons are ripening on our tree, the New Deli crew hopes I’ll make more of this delicious confection. OK, we’ll do it! After all, it can be challenging to eat them all au natural…
Preferably, use the heart-shaped Hachiya persimmons for this recipe (although the pumpkin-shaped Fuyu can be substituted). When they get really soft, you’ll know they’re fully ripe and ready to use. Put containers of the ripe, skinned, seeded pulp in the freezer if too many ripen at once. This recipe makes 2 large loaves, or 4 small.
INGREDIENTS
1 1/4 c. mashed persimmon
1/4 c. frozen orange juice concentrate
2 eggs
1 tsp. vanilla
1/4 c. melted butter
1 c. flour
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. baking soda
1 c. sugar
1 c. walnuts or pecans
1 c. golden raisins (or regular)
1 c. chocolate chips
PREPARATION
1. Prepare the persimmon pulp, removing skin and seeds. Put in bowl: > 1 1/4 c. mashed persimmon
Also, let thaw and add to pulp: > 1/4 c. frozen orange juice concentrate
2. To the pulp and orange concentrate in a bowl, add : > 2 eggs > 1 tsp. vanilla
Stir in: > ¼ c. melted butter
3. In large bowl, mix dry ingredients together separately: > 1 c. flour > 1/2 tsp. salt > 1 tsp. cinnamon > 1 tsp. baking soda > 1 c. sugar > 1 c. nuts > 1 c. golden raisins > 1 c. chocolate chips
4. Last, add the persimmon mix to the dry ingredients, mixing just till blended. Pour into well-buttered, floured pans, lined with wax paper on bottom. Use 4 small loaf pans, or 2 large pans. Bake at 350 degrees for 45-55 minutes for large loaves, or 30-35 minutes for smaller loaves, until browned and “set” (not squishy in the middle). Let rest an hour or so before removing; it will be easier once the bread firms up a bit.
It’s hardly twice as much work to make two pies, so why not? Plus,a double recipe uses exactly one full bottle of dark corn syrup, which makes for easy measuring.
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.
Also, maybe because pecan pie’s almost like candy, this particular pie keeps quite well. That is, if you don’t eat all of it on Thanksgiving!
Makes 2 pies.
INGREDIENTS
Two prepared, unbaked pie crusts (see below)
2/3 c. butter
1 1/3 c. sugar
1 bottle (2 c.) dark corn syrup
1 tsp. salt
6 eggs
3 c. pecans, whole, raw
PREPARATION
1. Prepare two pie crusts (see below). For filling, add to a microwaveable bowl, and microwave the butter 1-2 minutes until melted (or heat in pan): > 2/3 c. butter
2. To butter, add: > 1 1/3 c. sugar > 1 bottle dark corn syrup > 1 tsp. salt > 6 eggs
3. Mix well, stir in: > 3 c. pecans
4. Pour into twp pie shells; bake 40-50 minutes at 375 degrees.
Pie Crust (Two Crusts)
INGREDIENTS FOR TWO PIES
1 stick cold butter, sliced into pieces
2 c. plus 2 TBS. flour
1/4 c. cold water
PREPARATION
1. Process into a coarse meal in a food processor: > 1 stick cold butter, sliced into pieces > 2 c. plus 2 TBS. flour
2. (A fork or pastry cutter can also be used to “cut” the butter into the flour.) Next, add the water through the top of the processor while pulsing: > 1/4 c. cold water
3. Pulse just until fairly mixed. Turn dough out onto a large piece of plastic wrap; if a pastry cloth is used, flour the cloth first. Let the dough rest a few minutes, then roll it out between two pieces of plastic wrap. Remove one piece of wrap, lifting the crust into an 8-10″ pie pan; ease the crust in and pinch top into decorative shape. Floured hands make forming the crust easier.
4. The crust may be frozen for weeks; no need to thaw it before adding filling and baking. To finish making the two pies, see instructions, top of page.
Use time efficiently by implementing this recipe, preparing a healthy, delicious meal with minimal work. Make a double or triple batch of the herb mix, and season several birds all at once, to be especially efficient. The pre-seasoned birds will keep in the freezer, ready to thaw and roast at a future date.
A blender (or Vitamix) will quickly process a whole bunch of fresh herbs (and garlic) fine; much quicker than hand-chopping. It might be a bother to clean the blender for a small batch, but for large quantities, it’s worth it.
The paprika in this mix lends a bit of color, making the skin a deep brownish color; the cayenne adds some kick. I happen to have sage, thyme, and rosemary running rampant in my yard, so I use those, but almost any combination of herbs and spices can work, according to preferences. Dry herbs can substitute for fresh, if necessary. The main point is that the seasoning gets rubbed on the meat under the skin, infusing it with so much flavor.
Organic, free-range chickens turn out perfectly; generic whole chicken fryers can be used, but there will be an excess of fat. Part of the beauty of the organic chickens is that they’re much leaner; one doesn’t have to remove an inch of fat from the roasting pan before serving the meal. Plus, many studies show that the fat of organic chickens is of a different chemical makeup; I don’t feel guilty using the rendered fat from this recipe, mixing it in with the juices to flavor the meat I pull off the bone, or to flavor any accompanying veggie dishes.
Large handful of fresh herbs (sage, rosemary, and thyme are good choices)
1-2 TBS. garlic, fresh, chopped
scant 1 TBS. salt
1 TBS. paprika
1/2 tsp. cayenne (or to taste)
PREPARATION
1. To prepare seasoning blend, hand chop or process in blender: > Large handful fresh herbs > 1-2 TBS. garlic, fresh, chopped
2. Mix into chopped garlic and herbs: > scant 1 TBS. salt > 1 TBS. paprika > 1/2 tsp. cayenne
3. Gently work fingers under the skin of chickens. On both ends, and on top and bottom, the chicken skin can be separated some from the meat, enough for one to rub the seasoning mix onto the meat. Go into the drum/thigh/wing areas a bit too, as best as possible. Also spread some herbs around the inside cavities. Use: > 2 fryers, preferably organic
4. Roast chickens in an iron skillet or two, if possible, or a baking pan. Allow enough space around the two birds, so they don’t steam. They should cook for a long time on a low temperature, for extra flavorful, moist meat, and crunchy skin. Roast at 225 degrees for 3-4 hours, and serve.
5. Extra meat can be pulled from the bones, for future meals; the bones can be used to make a delicious stock.
There’s nothing like home-made caramel. It might seem intimidating to make, but it’s actually quite simple. Until mastering the technique of caramelizing sugar, some might get wasted, but sugar’s cheap! Once mastered, one can easily make caramelized walnuts (mix nuts into the sugar, spreading on a sheet to cool), or caramel sauce (slowly adding cream to the caramelized sugar, after removing it from heat).
Granny Smith and Pippin Apples work well for this; the tart crunchiness goes with the gooey sweetness of the caramel. Otherwise, whatever’s available will do well enough. Get more creative by rolling the fresh-dipped apples in mini-chocolate chips and other toppings. A friend says she rolls them in cinnamon-sugar. Yumm. Makes 6 to 12 apples, depending on size.
INGREDIENTS
• 2 c. roasted, salted, skinless peanuts (or substitute nuts/toppings of choice)
• 6 large apples, or more if smaller
• 1 1/2 c. white sugar
• 1/2 c. heavy cream
PREPARATION
1. Lightly oil a sheet of wax paper, to use for setting dipped apples on. Chop finely: > 2 c. roasted, salted, skinless peanuts (or substitute nuts or toppings of your choice)
2. Push popsicle sticks firmly into stem end of apples, using: > 6 large apples, or more if smaller
3. Get medium skillet (preferable iron or enamel) quite hot, then pour sugar over its surface, shaking the pan to get sugar dispersed over any hot spots, using: > 1 1/2 c. white sugar
4. Let sugar “melt” completely, turning into a golden brown syrup. Remove from heat, and slowly stir in (a bit at a time): > 1/2 c. heavy cream
5. Let caramel cool a few minutes to get a thicker coat onto the apples. Pour into a small bowl to dip apples into, or leave in pan, spooning caramel over apples to coat. Roll dipped apples into chopped nuts (and any other toppings you choose), if desired. Set on wax paper to firm up. Will keep several days. (Around our house, they last a few hours max.)
“Better a small serving of vegetables with love than a fattened calf with hatred.”
Proverbs 15:17
To apply that verse to modern times, we might say, “a small amount of organic veggies, raised and served with love, is better that a huge steak or fatty chicken, pumped up on steroids and chemicals to make it gain weight.”
I realize this verse is comparing humble foods served with love, to fancy foosd served by someone who perhaps doesn’t even like us that much, or who covets what we have or despises our personality, etc. But hatred might even stem from the selfishness seen in profit-mongers, eager to make a few extra bucks. They might think it’s OK to sacrifice quality, to end up with something that looks more impressive to the eye, even if it’s less healthy.
But enough lecturing for now. I don’t think the big, unscrupulous companies are listening!
For me personally, I do know that I enjoy simple meals served at home in the peace of our dining room, with a few people I love, more than when I’m served fancier fare that comes with chaos, angry words, and/or bitter attitudes. Plus, I really like veggies 🙂
Wallpaper: Desktop Backgrounds w/Verses
I made a little poster of that verse (above). We put a copy of it in one of our frames in a New Deli collage of food pics.
I also made up some desktop wallpaper to go with the verse too. Feel free to click on the link to the full-sized pictures (below), to use for your own computer, if you like!
To use for desktop wallpaper, left click on appropriate monitor size, then right click and choose “select :
For more homemade Christmas gift ideas, check out my post on “Homemade Spa Gifts“!
Our son, now over thirty years old, gave us this darling Christmas ornament he had made with his Kindergarten teacher. She explained the recipe to me years ago; a simple blend of glue, cinnamon, and water. At the time, I didn’t realize this ornament would become such a keepsake, lasting for years. (Yes, the cute cinnamon bear in the photo was made over twenty-five years ago!)
There are other popular ornament recipes out there. Many of them include applesauce in the ingredients. I can’t vouch for how long such ornaments will last, but I know this recipe will for sure. The gift from my son wasn’t painted with acrylic, but it still kept well. This is a sweet craft idea that can hold memories for years to come.
INGREDIENTS
1 c. ground cinnamon
1/4 c. white glue
3/4 to 1 c. water
PREPARATION
1. Stir the cinnamon, glue, and water together, mixing into a thick dough.
2. Roll out to 1/4 inch thickness, on cinnamon-dusted work surface.
3. Cut into shapes with cookie cutters. Make holes for hanging the ornaments, using a straw.
4. Lay the ornaments on wax paper to dry, turning once or twice a day. Let dry for several days at room temperature. (To speed process, one might leave them on a rack in a very low-heat oven.)
