Welcome to my new blog: Angel’s Kitchen!
This is a new experience for me, and I’m looking forward to sharing recipes with you and seeing the readers’ favorite recipes. Just log on atwww.myeaglenews.com/kitchen and ask questions about cooking and baking problems, and get expertise from other readers.
I’ve always thought it would be nice to own a Grant County cookbook. What a great way to do it!
I love trying new recipes from cookbooks, the internet, family and friends.
One year I threw an Egyptian party because my middle-schooler was learning the subject in his history class. We learned about the country with a slide show and enjoyed many different and tasty foods from the region: Basbousa Cake, Spinach and Cheese Pides and Raspberry-Mint Cairo Punch.
The internet was useful in finding all those recipes.
While exotic meals are fun, I’d like to start with good ol’ stick-to-your-ribs home cooking - Meat ’n’ Potatoes.
Cody Wilson of John Day, widely known for his wonderful smoked meat recipes, helped me out with some contributions - thanks Cody! Family members of mine were also a great resource, and I’ve thrown in a couple of recipes I’ve used and enjoyed.
Please visit again in the coming days - I’m asking for your favorite “Thanksgiving trimmings” recipes, be it a savory turkey dressing, jazzed up mashed potatoes and gravy, your mom’s best roll recipe, a veggie dish, or your good-to-the-last crumb pie and dessert recipes - does your aunt Carol make a mean yam dish with those marshmallows on top?
I look forward to facilitating great eating in Grant County!
Bring on the recipes!
Comment by: Scotta
ReplyDeleteHi, Angel - Thanksgiving is a good time for sweet potatoes, but if you're bored with the same old baked, steamed and buttered, here's a French version. I clipped it years ago from FoodDay in the Oregonian, and it came from "Simple Pleasures" by Jeanne Lemlin.
Sweet Potato and Vegetable Tian
1 red onion, cut in chunks
1 green pepper, cut in 1-1/2-inch chunks
12 oz. mushrooms, quartered or halved
2 plum tomatoes, cored and cut in sixths
3 medium-large sweet potatoes or yams (I like the more subtle sweet potatoes)- peeled, quartered lengthwise and sliced 1/4 inch thick
4 garlic cloves, thinly sliced
2 tsp. chopped fresh rosemary or 3/4 tsp dried
1/2 tsp. salt
Fresh ground pepper
1/3 C. olive oil
Topping: 3 slices homemade-type white bread, 1 Tb. olive oil
Preheat oven to 375.
Combine onion, bell pepper, mushrooms, tomatoes, sweet potatoes, garlic and rosemary in large mixing bowl. Sprinkle with salt, pepper and 1/3 cup olive oil, and toss to coat thoroughly. (Can prepare this part up to four hours in advance.)
Place veggies in a shallow, 2-1/2 quart ovenproof casserole. Press down evenly. Bake 45 minutes.
Make topping: Break up bread into coarse crumbs in a food processor (or by hand) Scrape them into a bowl and drizzle with 1 tablespoon olive oil. Use your fingers to rub the oil evenly into the crumbs.
Remove the casserole (tian in French) from the oven. Sprinkle the crumbs over the top. Return the dish to the oven and bake 15 more minutes, or until the vegetables are very tender. Let sit 10 minutes before serving.
Article comment by: Keith Houston
ReplyDeleteBelow is our Thanksgiving favorite Pumpkin Cheesecake.
Happy holidays!
Pumpkin Cheesecake
Ingredients
2 (8 ounce) packages cream cheese, softened
2 eggs
1/2 cup pumpkin puree
1/2 cup white sugar
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1 (9 inch) prepared graham cracker crust
1/2 cup frozen whipped topping, thawed
Directions:
Preheat oven to 325 degrees F.
In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust set aside.
Add pumpkin and cinnamon to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.
Article comment by: Rayda Renshaw
ReplyDeleteIf you're looking for something different to do with your leftover turkey, you might want to try this lovely filipino dish called Pancit. Traditionally, this is the filipino leftovers dish so you can get really creative. The main thing is the sauce and noodles.
*Prepare bean threads according to package directions for soft noodles.
*shred turkey
*prepare your favorite veggies for stir frying. What works best for me is a package of frozen mixed veggies and some bell pepper strips. You can use almost any leftover veggies.
*Stir fry your turkey and veggies in your favorite stir fry sauce. Simple oil and soy sauce works if you don't have a stir fry sauce.
*Pour the stir fry over the noodles and mix well.
It's best to put this dish together in a large pan like your turkey roasting pan. You may want to bake it for about 15-20 minutes at 300 degrees to allow the flavors to blend.
Optional additions include sesame seeds and other leftover meats such as chicken, beef, pork and shrimp. Experiment until you find the combination you like best.
Article comment by: Joelene Floyd
ReplyDeleteHi, Angel... Our family likes Broccoli Salad
1 lrg head of broccoli cut in bite size peices
10 slices crisp crumbled bacon
6 green onions sliced
Cashews, sunflower seeds, almonds or pecans
1/2-3/4 cup raisins or craisins
Dressing:
1/2 c mayo
1/2 c black cherry yogurt (or any flavor even plain)
3 Tbsp. Vinegar
1/3 c sugar
Combine Salad ingredients in a large bowl. Combine dressing ingredients, mix well. Pour over salad! YUM!