Turkey Stuffing

Picture by The Becka

My family always made dry stuffing with stale bread cubes, chopped onion and poultry seasoning. My husband's family made a moist dressing in a traditional Pennsylvania Dutch way. Our children love this dressing, even the one who will not eat turkey. We cooked a small 10 pound turkey this Thanksgiving and this amount of dressing fit it perfectly. This recipe is one that you create and adjust as you go along. Here is an approximate method.

8 slices stale bread, cubed (I use whole wheat bread)
Poultry seasoning
1 diced onion
1 egg
1 cup broth
Milk
1 tbsp oil

Dice bread in small squares and sprinkle generously with poultry seasoning. Heat oil in a large frying pan or wok and add onion. Cook until softened. Add broth and bread and stir until all is moistened. Add a little milk if necessary. Beat one egg and add it to the mixture stirring it in quickly. Adjust seasonings adding salt, pepper and more poultry seasoning or sage if desired. Stuff bird with the dressing, season the outside of the bird with salt and place in oven. We roast the turkey at about 300F for several hours (approximately 30 minutes a pound) until it is starting to fall apart. Our turkeys are never carved at the table but are moist and delicious.

Vietnamese Fresh Spring Rolls

Daughter #1 introduced us to a small Thai restaurant on Yonge St in Toronto across from Ryerson College. Salad King is always crowded and the food is superb. You can order your food with a hotness (chili) rating of 1 to 20. We settle for a "5" and this is fairly spicy.

I have come to love fresh rolls. Various ingredients are wrapped in rice paper (available at our larger supermarkets) and the rolls are served with a vinegar sauce. They can be filled with combinations of rice vermicelli, shrimp, tofu, basil or mint leaves, sprouts and are not fried. The rolls at Salad King are filled with pickled carrot, mango and cucumber sticks.

Three or four of these make a very satisfying lunch for work. Mine do not look as perfect as the picture above of the ones we bought, but I am getting better at rolling them. I find grated carrot easier to manage than carrot sticks. Choose a firm, ripening mango and slice it in thin sticks. Slice the cucumber the same way.

Here are two YouTube links to demonstrate how to roll rice paper and how to make dipping sauce.

Aloo Gobi

This recipe is featured in the movie Bend it like Beckham, a favourite soccer movie of our daughters. They also like Indian food and this dish in particular. A few modifications are shown in italics.

Ingredients

1/4 cup vegetable oil
1 large onion, peeled and cut into small pieces (skip the onion for daughter #1)
Large bunch of fresh coriander, separated into stalks and leaves and roughly chopped (skip the coriander for daughter #3...I use it as an optional topping at serving time)
Small green chilies, chopped into small pieces (or one teaspoon chili powder)
1 large cauliflower, leaves removed and cut evenly into eighths (I cut it smaller than this)
3 large potatoes, peeled and cut into even pieces
1 large 28oz can of diced tomatoes with juice (I use a small tin of tomato paste instead and thin with a little soymilk during cooking)
Fresh ginger, peeled and grated
Fresh garlic, chopped
1 Teaspoon Cumin seeds
1 Teaspoon whole mustard seeds
2 Teaspoons Turmeric or curry powder
1 Teaspoon Salt
2 Teaspoons Garam Masala (available in spice row at bulk stores and supermarkets)


Heat vegetable oil in a large saucepan.

Add the chopped onion and one teaspoon of cumin seeds/mustard seeds to the oil.

Stir together and cook until onions become creamy, golden, and translucent.

Add chopped coriander stalks, two teaspoons of turmeric, and one teaspoon of salt.

Add chopped chilies (according to taste)

Stir tomatoes into onion mixture.

Add ginger and garlic; mix thoroughly.

Add potatoes and cauliflower to the sauce plus a few tablespoons of water or milk (ensuring that the mixture doesn't stick to the saucepan).

Ensure that the potatoes and cauliflower are coated with the curry sauce.

Cover and allow to simmer for twenty minutes (or until potatoes are cooked).

Add two teaspoons of Garam Masala and stir.

Add one tin of drained chickpeas.

Sprinkle chopped coriander leaves on top of the curry. Add yogurt, raisins and chopped almonds if desired when serving.

Turn off the heat, cover, and leave for as long as possible before serving.

Tastes even better the next day!

Crockpot Refried Beans

This is a very easy and low fat method of making refried beans. The beans can be eaten in many ways including taquitos, layered dip, or with tortillas and tacos. I like them for lunch as a dip for cut up raw vegetables. My family in Mexico use peruano beans for this recipe. They are exceptionally tender and delicious. I have never found them in Canada, but we buy several packages at Krogers if we cross the border into Michigan. Pinto beans can also be used.


I use my small 2 quart crockpot and add

1 lb washed and sorted beans. This fills the pot half way.
1/2 tin (2 oz) jalapeno peppers, nacho size
1 tsp of salt or to taste
1 chopped onion (optional)

Add water to the top of the pot and cook on high or low until beans are tender. Add more water if necessary It takes about 4 hours on high in my pot. The beans do not need to be soaked before cooking.

Mash the beans or pulse them in a blender or food processor. Freeze any beans you will not use in the next 2-3 days.

BBQ Pulled Pork Sandwich

I have been asked to make this recipe for a church luncheon this weekend. I have been supplied with a six pound pork roast and will cook it overnight. I am not a pork person, but will add this recipe for meat lovers everywhere.

Barbecued Pulled Pork Sandwich

Makes 8 servings

1 pork shoulder roast (about 2 1/2 pounds)

1 bottle (14 ounces) barbecue sauce (not smokey or too hot)

1 tablespoon fresh lemon juice

1 teaspoon brown sugar

1 medium onion, chopped

1: Place roast in CROCK-POT® slow cooker. Cover; cook on LOW 10 \12 hours or on HIGH 5 to 6 hours.

2 Remove roast from CROCK-POT® slow cooker; discard cooking liquid

Shred pork with 2 forks. Return pork to CROCK-POT® slow cooker. Add barbecue sauce, lemon juice, brown sugar and onion. Cover; cook on HIGH 1 hour or on LOW 2 hours.

3. Serve shredded pork on hamburger buns or hard rolls.

Tip : For 5-, 6-, or 7-quart CROCK-POT® slow cookers, double all ingredients except barbecue sauce. Increase barbecue sauce to 21 ounces.

From CROCK-POT® SLOW COOKER BEST-LOVED RECIPES

Apple plus Crisp

I was using up old apples and frozen fruit after I cleaned up the fridge and modified the recipe I posted for Rhubarb Crisp. This combination was a winner.

8 cups diced fruit
I used apples (I leave the skins on), 1/2 cup frozen blueberries and 1 cup frozen raspberries.
Cook fruit on high in the microwave for 3 minutes.

Topping

1 cup rolled oats
1/2 cup brown sugar
2 tbsp soft butter

Mix ingredients together and sprinkle over the fruit.
Cook on high in microwave for 10-12 minutes until the fruit is tender.

Applesauce Oatmeal Muffins

Today I cleaned out the fridge and freezer and found a number of storage apples that are no longer good for eating. I cored them and cooked them with the skins on in the microwave and then pureed them in the Vitamix to make applesauce. I don't sweeten applesauce, especially when I cook the fruit without water. The applesauce contains the fiber and pectin found in the skin and the recipe is made with large flake oats and whole wheat flour. This recipe makes enough for 16-18 large muffins.

2 cups whole wheat flour
1-1/2 cups rolled oats
1/2 cup brown sugar
1 tsp salt
1 tsp cinnamon
6 tsp baking powder
2 eggs
1/2 cup oil
2/3 cup milk
1-1/3 cups applesauce

Mix dry ingredients. Stir in wet ingredients and mix until just moistened.
Bake at 375 F for 15-20 minutes.

Dried fruit or nuts can be added to the batter if desired.

Magnolia Cupcakes

See this post on Body Soul and Spirit and read about these cupcakes. The picture above is of cupcakes we made using the recipe below.


Here's the recipe that put cupcakes back on the map. It's from the Magnolia Bakery in New York, a small bakery with such a huge demand for cupcakes that customers are limited to a dozen.

Magnolia's Vanilla Cupcakes

Makes about 2 dozen large cupcakes

1-1/2 cups (375 mL) self-rising flour*

1-1/4 cups (300 mL) all-purpose flour

1 cup (250 mL/2 sticks) unsalted butter, softened

2 cups (500 mL) sugar

4 large eggs, at room temperature

1 cup (250 mL) milk

1 teaspoon (5 mL) vanilla extract

*To make your own self-rising flour, use 2 teaspoons (10 mL) of baking powder and 1 teaspoon (5 mL) of salt for every two cups (500 mL) of flour.

(For 1-1/2 cups of flour use 1-1/2 teaspoons baking powder and 3/4 teaspoon salt)

Preheat oven to 350 degrees F (180C). Line two 12-cup muffin tins with cupcake papers.

In a small bowl, combine the flours. Set aside.

In a large bowl, using an electric mixer set at medium speed, cream butter until smooth. Add sugar gradually and beat until fluffy, about three minutes. Add the eggs, one at a time, beating well after each addition. Add dry ingredients in three parts, alternating with the milk and vanilla. With each addition, beat until ingredients are incorporated, but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure ingredients are well blended. Carefully spoon batter into cupcake liners, filling them about three-quarters full (a large ice cream scoop does this job well). Bake for 20-25 minutes, or until a cake tester inserted into the centre of cupcake comes out clean.

Cool cupcakes in the tins for 15 minutes. Remove from tins and cool completely on a wire rack before icing.

Vanilla Butter cream Icing

Note: This makes a LOT of icing. I used about a third of it to generously ice about 20 cupcakes, the number made from the recipe above.

Technically, this is not butter cream but an old-fashioned frosting made with confectioner's sugar and butter. Be sure to beat the icing for the time called for in the recipe to achieve the desired creamy texture.

1 cup (250 mL/2 sticks) unsalted butter, softened

6-8 cups (1.5 to 2 L) confectioner's sugar

1/2 cup (125 ml) milk

2 teaspoons (10 mL) vanilla extract (I left this out and just put vanilla in the cake)

Place butter in a large mixing bowl. Add 4 cups (1 L) of the sugar, then the milk and vanilla. Using an electric mixer set at medium speed, beat until smooth and creamy, about three to five minutes. Gradually add more sugar, one cup at a time, beating well after each addition (about two minutes), until icing is thick enough to be a good spreading consistency. You may not need to add all the sugar. If desired, add a few drops of food colouring and mix thoroughly. (Use and store the icing at room temperature; it will set if chilled.) Icing can be stored in an airtight container for up to three days.

Approximate nutritional content per cupcake: Calories 420. Protein 3 g. Fat 18 g. Carbohydrates 64 g. Dietary fibre 0 g. Sodium 125 mg.

Taquitos

We had these delicious taquitos for supper tonight, courtesy of our daughters. Taquitos are a Mexican dish consisting of rolled up tortillas with some sort of filling. They can be deep fried or crisped in a frying pan with a little oil as these were. They can be filled with shredded or ground meat, beans or potatoes and cheese. They are served with red sauce, green salsa and sour cream as desired.

Corn Tortillas, 6-8 inch diameter

Filling options: Refried beans with or without grated cheese
Cooked and seasoned shredded chicken, beef or pork
Mashed potato and cheese (can be mixed with meat)
Anything else you think of

Place some filling in the tortilla and roll up, securing edge with a toothpick
Fry in a hot skillet until crisp.

Red sauce- Crushed tomatoes (canned) , a little vinegar, oregano, salt
Hot green salsa and sour cream or any other topping or taco sauce/salsa your desire

Lemon Bread

This was my Mother's Day dessert and it was delicious! Homemade lemon bread was thinly sliced, layered with Devon Cream (vanilla pudding or custard would work too), whipped cream and fresh strawberries. The flavours mixed so well! This combination would also work as a trifle, layering the bread, pudding, cream and fruit in a bowl and letting it sit overnight. Other berries such as blueberries go well with lemon too.

Lower Fat Lemon Bread (less guilt with the cream fillings!)

1/4 cup butter
1/2 cup sugar (Splenda)

Cream together and add

2 eggs, beaten

Add
1-1/2 cups flour
1 tsp baking powder
1/2 cup milk
rind of one lemon, finely grated

Place in a loaf pan and bake for 30 minutes at 325 F.

Glaze: juice of one lemon, 1/4 cup sugar. Drizzle on top of hot baked loaf.

Grandma's Macaroni and Cheese

Aunt Lois had us over for dinner on the weekend and served Grandma T's Macaroni and Cheese. I didn't know about this family dish but it was absolutely delicious!!! The best of comfort foods! Aunt Lois sent me the recipe and I made it tonight. It was good, but not as excellent as hers. I may have to watch her make it as the recipe is one of those "you just know the right amounts" recipe.

GRANDMA TOLMAN’S MACARONI ‘N CHEESE RECIPE

With Crumb Topping

5 to 6 cups macaroni cooked a la dente

1 large bar of medium cheese, grated (540 grams)

1 large can of tomatoes, crushed or diced)

(I sometimes add a small can of tomato sauce to give it a bit more moisture)

1 large onion finely chopped

6-8 slices of bacon cut into small pieces or 1 lb with fat cut out

Seasoned bread crumbs

Parmesan cheese

Butter or margarine

Method

Use large casserole or rather deep rectangular pan or medium roasting pan

Place half of the macaroni in dish

Sprinkle half of onion over macaroni

Distribute cut bacon over onion & macaroni

Layer a good portion of cheese on top

Cover with tomato

Repeat above for second layer but, REVERSE cheese and tomato

Topping

I use probably a cup of grated cheese, maybe more, a few good shakes of parmesan cheese, bread crumbs (and I can’t tell you how much for sure) maybe half a cup and then 2 tbsp of butter. Work is with you hands so it is well combined then place on top of the last layer of cheese. ( I toasted and blended 6 slices of whole wheat bread for crumbs)

Bake uncovered at 350 F for one hour in a medium roasting pan.

Banana Muffins

I used to make a double batch of muffins every weekend for quick breakfasts and lunches but have stopped doing so as the household has shrunk in size. I have one daughter who always despised banana bread and muffins as she didn't like the black specks that were visible from the fruit, so I didn't make them often. But this recipe is easy, adaptable and always moist with the bananas. For a special treat, half a cup of chocolate chips can be added to the batter. I chopped up a 3 ounce 70% cocoa chocolate bar for the double recipe I made today.

Combine

2 cups flour (I use at least 1 cup whole wheat flour)
1/2 cup sugar ( I use 1/4 cup and it is sweet enough)
3 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

Beat together

1 egg
3/4 cup milk
1/4 cup oil
1-1/2 cups mashed bananas

Add liquid to dry ingredients and stir until blended.

Add 1/2 cup chopped walnuts, chocolate chips or raisins if desired. A friend of the family adds maraschino cherries to the recipe at Christmas time and bakes it as a loaf.

Makes 1 9x5x3 inch loaf. Bake at 350F for 65 to 70 minutes until toothpick inserted in the middle comes out clean.

Or the recipe makes 12 large muffins. Bake at 375F for about 20 minutes.