Something Delicious

[Bit]

I bought a turkey but it went right into the freezer. You just can't argue with meat for 89 cents a pound. But I think we're not going to do the big traditional meal. Even though I do celebrate it as First Nations Day--and I'm sincere about that; as a gardener I truly appreciate the work the First Nations Farmers put into developing these foods!--Gryph cannot get past the "Thanksgiving" part of the day or the meal, and without my own oven it's just too hard to deal with something that causes him unhappiness.

So last night I put pork, onions, red potatoes and sauerkraut in the crockpot. I used country-style pork loin ribs this time because they were on sale, but in the past I've used just about every cut there is. It was done this morning, so I pulled out everything but the onions and broth and then put in the rest of the pork, taters, and sauerkraut for another batch.

I saved the bones for bone broth; has anyone made this before? You cook the bones low and slow until they crumble, then sieve them out. It takes a couple days. The broth is supposed to get very dark and be loaded with minerals and concentrated flavor.

[Sun]

Good Morning delicious people!

How are you all doing today?

Lets hear some foodie stories from the weekend.

I made a big pot of chicken soup yesterday now I realize that I am going
to have to pack some up and give some away. Way too much of it. So I will
be on the lookout for some people who are feeling under the weather
and surprise them with some soup. That is something that I have always appreciated when I am sick.

Does anyone make soup to go with the upcoming holidays?

Also, I am interested in knowing what your favorite pies are. Pie freak here,
I really like most fruit pies and rarely ever make them at home.

I hope that whatever you are doing today, your day is bright and beautiful.

Sun

[Sun]

Originally Posted by Bit

I bought a turkey but it went right into the freezer. You just can't argue with meat for 89 cents a pound. But I think we're not going to do the big traditional meal. Even though I do celebrate it as First Nations Day--and I'm sincere about that; as a gardener I truly appreciate the work the First Nations Farmers put into developing these foods!--Gryph cannot get past the "Thanksgiving" part of the day or the meal, and without my own oven it's just too hard to deal with something that causes him unhappiness.

So last night I put pork, onions, red potatoes and sauerkraut in the crockpot. I used country-style pork loin ribs this time because they were on sale, but in the past I've used just about every cut there is. It was done this morning, so I pulled out everything but the onions and broth and then put in the rest of the pork, taters, and sauerkraut for another batch.

I saved the bones for bone broth; has anyone made this before? You cook the bones low and slow until they crumble, then sieve them out. It takes a couple days. The broth is supposed to get very dark and be loaded with minerals and concentrated flavor.

Hi Cath! Just curious, did you ever have any of the beans that are grown by the local Najavo tribe in the Phoenix area? They have some amazing pinto beans and I am trying to get my hands on some.

The history of this holiday is something that deeply concerns me since history was so twisted but I have over the years tried to make the holiday a totally different kind of an event more of a "gratitude" circle.

Not having an oven is tough if you want to cook a turkey. And you were looking forward to the stuffing! Aw..well you can always do a turkey another time.

Your pork dish sounds great. I love sauerkraut and anything made with cabbage really. Especially kim chi which I can not find lately. So that means it is time to make my own.

[spritzerJ]

Favorite pie....
Sour cream lemon
Apple
Blackberry
I'll be making my first pecan pie this holiday. Dear Stoney is earning one.

Not in any particular order. I am a pie person. Not so much into cake. However, The General prefers cake. Gotta come up with some cute chocolate cake recipe for Thanksgiving.

I am cooking away from home and in a new "family members" house so I am anxious about having needed supplies. I'm making my to pack list now. Just in case.

[Sun]

Originally Posted by spritzerJ

Favorite pie....
Sour cream lemon
Apple
Blackberry
I'll be making my first pecan pie this holiday. Dear Stoney is earning one.

Not in any particular order. I am a pie person. Not so much into cake. However, The General prefers cake. Gotta come up with some cute chocolate cake recipe for Thanksgiving.

I am cooking away from home and in a new "family members" house so I am anxious about having needed supplies. I'm making my to pack list now. Just in case.

I have never had sour cream lemon pie. Sounds interesting.

Pecan pie took a whole new twist for me when I had a sweet potato pie that had a layer of the pecan filling on top. When baked the pecans became caramelized and crunchy on top, finishing off with a crackle glaze. A really nice combination of flavors and textures.

Chocolate cake is something that I love. You can always get a small pan and make a mini cake.

[gaea]

Originally Posted by Sun

Good lord that is a feast! How many people are you having over?

Want to ship me a care package?

Speaking of that someone offered to send me jam in a rep comment and now the comment is gone I did not reply right away and the comment got repped right out of there.

You have such a charmed life with those adorable little ones. Lucky you. I need a little one, or two, or three. lol

Oh well maybe someday.

What kind of pies are you making?

Happy to send you a care package!

We will have pumpkin and apple and im not sure what else.

I agree i am blessed to have them in my life.

I believe we are having ten or 12 people come for dinner.

ps. If you make it to a brunch you will have a chance to meet them

speaking of Tacos....and stuff Im wondering how many people here to enchilada's with their turkey leftovers? we do them every year...My son inlaws mother also makes turkey tamale's from scratch after ...we find all kinds of creative ways to work with the left overs. Enchiladas are my favorite though for left overs.

[Sun]

Originally Posted by gaea

Happy to send you a care package!

We will have pumpkin and apple and im not sure what else.

I agree i am blessed to have them in my life.

I believe we are having ten or 12 people come for dinner.

ps. If you make it to a brunch you will have a chance to meet them

speaking of Tacos....and stuff Im wondering how many people here to enchilada's with their turkey leftovers? we do them every year...My son inlaws mother also makes turkey tamale's from scratch after ...we find all kinds of creative ways to work with the left overs. Enchiladas are my favorite though for left overs.

A care package? Awesome! Thank you. Ok I may survive this bachelor thing after all with my femme friends looking out for me

12 is a nice size group for dinner. I have done a lot of dinner parties for 12-14. That is a comfortable number for me. At home this is. My dining room table only seats 8 comfortably so I have to swap tables out to do a larger group or use the back yard and two tables. We can do this in CA year round, which is a bonus, as if living in CA were not enough of a bonus on its own.

Eventually I will make it to a brunch for sure.

Turkey leftovers..hmmm..as Corkey says "what leftovers?"

No seriously, I eat turkey sandwiches on oatmeal bread pretty regularly so leftovers usually become sandwich or soup. In the last year I have gotten into making simple stocks and loading up a soup with green leafy vegetables such as swiss chard, spinach, bok choy, collards, kale, napa cabbage. It all depends on my mood and what is good at the market. I will spin the soup in a flavor direction with lots of garlic, ginger, soy and a little rice vinegar or something like tomato, onion, cilantro, jalepeno, or tomato, more garlic, and a good romano cheese, again depending on my mood.

A good turkey or chicken stock can be turned into many different kinds of soup. Your enchilada idea is a good one though.

[gaea]

Originally Posted by Sun

A care package? Awesome! Thank you. Ok I may survive this bachelor thing after all with my femme friends looking out for me

12 is a nice size group for dinner. I have done a lot of dinner parties for 12-14. That is a comfortable number for me. At home this is. My dining room table only seats 8 comfortably so I have to swap tables out to do a larger group or use the back yard and two tables. We can do this in CA year round, which is a bonus, as if living in CA were not enough of a bonus on its own.

Eventually I will make it to a brunch for sure.

Turkey leftovers..hmmm..as Corkey says "what leftovers?"

No seriously, I eat turkey sandwiches on oatmeal bread pretty regularly so leftovers usually become sandwich or soup. In the last year I have gotten into making simple stocks and loading up a soup with green leafy vegetables such as swiss chard, spinach, bok choy, collards, kale, napa cabbage. It all depends on my mood and what is good at the market. I will spin the soup in a flavor direction with lots of garlic, ginger, soy and a little rice vinegar or something like tomato, onion, cilantro, jalepeno, or tomato, more garlic, and a good romano cheese, again depending on my mood.

A good turkey or chicken stock can be turned into many different kinds of soup. Your enchilada idea is a good one though.

You can never go wrong with a good soup...

I love a good turkey sandwhich..i will stack mine with turkey,cranberry,cream cheese, stuffing and wow that a sandwhich and nummy...

[jac]

Originally Posted by spritzerJ

Favorite pie....
Sour cream lemon
Apple
Blackberry
I'll be making my first pecan pie this holiday. Dear Stoney is earning one.

Not in any particular order. I am a pie person. Not so much into cake. However, The General prefers cake. Gotta come up with some cute chocolate cake recipe for Thanksgiving.

I am cooking away from home and in a new "family members" house so I am anxious about having needed supplies. I'm making my to pack list now. Just in case.

Oh sweet love, you're just so good to me. I know it will be a great pie. Everything you fix is delicious! Edward's brand use to make a frozen pecan cheesecake that had me always wanting to attempt a homemade version.

We'll save that for another time though. I'm excited for all the pies and your homemade whipped cream! Yum!!

[Sun]

Originally Posted by stone4play

Oh sweet love, you're just so good to me. I know it will be a great pie. Everything you fix is delicious! Edward's brand use to make a frozen pecan cheesecake that had me always wanting to attempt a homemade version.

We'll save that for another time though. I'm excited for all the pies and your homemade whipped cream! Yum!!

Welcome to the thread stone!

Looks like you all are in for a feast.

Homemade whipped cream is just one of those simple pleasures that I should take more seriously..and make more often.

[ahk]

Originally Posted by Sun

Sorry wrong state. They are Pinto Beans from NM.

Not easy to find but they can me mail ordered.

A good recipe that I use for beans-- Enjoy.

Yield: Approximately 4 cups Cooking Time: 4-6 hours*
Temperature: High, Medium, Freezes Well
Low

2 cups dried pinto beans 1/2 teaspoon garlic salt
9 cups water 2 tablespoons lard or
1 teaspoon salt shortening

1. Sort pinto beans and rinse in cold water.
2. Place beans and water in a large stewing pot. Bring mixture to a
boil over high heat.
3. Reduce heat to medium and cook until beans are tender.
4. Add seasonings and shortening to beans and simmer at low heat for
an additional 30 minutes.
Variations: Salt pork, tomatoes, tomato sauce, catsup, or onions may be added for additional flavor. * Frijoles Pintos may be cooked in a pressure cooker for 45 minutes at 15 pounds pressure, seasoned, and simmered at low heat for an additional 30 minutes

Originally Posted by Sun

Very happy for you. You two must be quite a cute couple.

Cooking together can be so much fun. Especially when you both can cook!

Feel free to post a Butternut Squash soup recipe.

We are off to a good start with recipes for the holidays, keep them coming in everyone!

1 (2 to 3 pound) butternut squash, peeled and seeded
2 tablespoons unsalted butter
1 medium onion, chopped
6 cups chicken stock
Nutmeg
Salt and freshly ground black pepper


Cut squash into 1-inch chunks. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper. Serve

*Sometimes (depending on how much time I have) I roast the squash in skin with the onions. Add some apples with olive oil & s/p -- bake til squishy and blend in food processor til smooth. Add seasonings and eat with crunchy bread.

PS. I love Peach Pot pies -- hand help yumminess!! (This way I don't have to share)

[ruffryder]

yum good ol' fresh pinto beans from the crock pot. Sometimes like pork salt fatback in mine and diced onions and a tsp of butter.. mm makes a great soup with some cornbread or fresh flour tortillas!

Thanks for the recipe ahk!


HEHE!

[lusciouskiwi]

Originally Posted by Sun

Your pork dish sounds great. I love sauerkraut and anything made with cabbage really. Especially kim chi which I can not find lately. So that means it is time to make my own.

I'm really interested in how your kimchi turns out - photos please. By the way, kimchi is just one word. It's not Chinese with two characters joined together to make a word. It's two syllables making one word.

When you make it, how soon do you eat it?

[gaea]

1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup butter (1 stick), softened
1 cup LIBBY'S® 100% Pure Pumpkin
1 large egg
1 teaspoon vanilla extract
Glaze (recipe follows)

Directions
PREHEAT oven to 350° F. Grease baking sheets.

COMBINE flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl. Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets.

BAKE for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Drizzle Glaze over cookies.

FOR GLAZE:
COMBINE 2 cups sifted powdered sugar, 3 tablespoons milk, 1 tablespoon melted butter and 1 teaspoon vanilla extract in small bowl until smooth.




Ingredients

3 cups granulated sugar
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
1/4 cup (1/2 stick) butter or margarine
1/2 teaspoon salt
4 cups miniature marshmallows
4 cups (24 oz.) or two 12 oz. pkgs. NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 cup chopped DIAMOND OF CALIFORNIA® pecans or walnuts (optional)
2 teaspoons vanilla extract

Directions
LINE 13 x 9-inch baking pan or two 8-inch-square baking pans with foil.

COMBINE sugar, evaporated milk, butter and salt in 4- to 5-quart heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.

STIR in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared pan(s). Refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into pieces. Store tightly covered in refrigerator. Makes about 4 pounds.

Although these recipes call for "nuts" in the fudge there will be non in mine as i am allergic to them...however i thought i would go ahead and post the recipe with for those that like them and are not allergic.

[Medusa]

I made 2 pans of cornbread last night and have to work on some sweets today. Doing some amaretto fudge and a batch or two of cookies to set out when the chosen fam comes to town! WEE!

[clay]

NOTE TO SELF:
Volunteer to be a "taste tester" and go visit Medusa, Sun, luscious, pinkielee, and so many others...yummmmm
You are all making me drool..and keyboards and drool do NOT marry well..lol..Pavlov's Conditioning..yessss

[Sun]

Originally Posted by claybaby

NOTE TO SELF:
Volunteer to be a "taste tester" and go visit Medusa, Sun, luscious, pinkielee, and so many others...yummmmm
You are all making me drool..and keyboards and drool do NOT marry well..lol..Pavlov's Conditioning..yessss

Hiya Clay Welcome to the thread!

LOL I want to be a taste tester too. That would be awesome.

I am very Pavlovian too especially if we are talking about Mexican or Asian foods. It is hard to read this thread and not get hungry.

[Sun]

Originally Posted by Medusa

I made 2 pans of cornbread last night and have to work on some sweets today. Doing some amaretto fudge and a batch or two of cookies to set out when the chosen fam comes to town! WEE!

Her Highness has graced our thread!

Welcome Medusa!

Cornbread..awesome. Whenever I make this I like to cut off a slice while it is hot and slather some whipped butter on it then drizzle some honey all over it. Good stuff.

Would you like to share one of your recipes? I am guessing that folks would love the amaretto fudge recipe.

I thought that I was going to get out of cooking this year but that may be changing.

[WolfyOne]

Originally Posted by Sun

Her Highness has graced our thread!

Welcome Medusa!

Cornbread..awesome. Whenever I make this I like to cut off a slice while it is hot and slather some whipped butter on it then drizzle some honey all over it. Good stuff.

Would you like to share one of your recipes? I am guessing that folks would love the amaretto fudge recipe.

I thought that I was going to get out of cooking this year but that may be changing.

Please let it be her custard pie....I'm just going to have to move there to get it.

[WolfyOne]

Originally Posted by Medusa

I made 2 pans of cornbread last night and have to work on some sweets today. Doing some amaretto fudge and a batch or two of cookies to set out when the chosen fam comes to town! WEE!

THUD

That is all