sounds delicious. A different flavor than the usual cream of mushroom soup/onion soup mixture (which I like)
I'm thinking one of my jars of homemade cranberry jalapeño relish would also be good in place of the vinaigrette. Or maybe on a pork roast.
Thanks for posting!
It's snowing here, and cold. tonight is a big pot of chili made with a leftover eye of the round pot roast. House smells good!
I cut one giant garnet yam into steak fry size last night. coated with some herbed olive oil, and several shakes of parmesan, tossed, and convect-baked at 400 til tender inside and crispy outside. Great with hamburgers (veggie burgers) with carmelized onion, turkey bacon, lite bleu cheese, and BBQ sauce. Excellent dinner!
well, Ben was a pretty dirty guy himself. Not very good to his family back home when he was off cavorting in Paris. Not very kind to his common-law wife and daughter. Actually kind of neglectful and hard-hearted.
Welcome back, Debbie. I'm sorry you have been ill. I myself have spent the last 14 months recovering from not one, but two cancers diagnosed about a month apart. They were both stage 1, caught early, but I did need two surgeries, two rounds of radiation, and six cycles of chemo.
I'm thrilled to be cancer free and have a 95-98% 5 year survival outlook.
I've learned a few things this past year:
Listen to your body. If you feel like napping, nap.
Don't bite off more than you can chew, and you can usually chew less than you think. Take baby steps.
Don't turn down offers for help.
Tell people exactly what you'd like them to do. Be specific.
Write everything down. Notes from MD visits, lab results, how you feel after treatment, what meds you take, especially pain meds. Keep a 3 ring binder with this stuff in it.
Realize that recovery is uneven. Its two steps forward, one step back.
Don't expect to be "normal" again the minute your treatment is complete. Normal is a moving target for a while, it can take a year or two, depending on what your treatment was, to find a new normal. But it does happen. Hair grows back, strength returns, "chemo brain" clears, fear diminishes, hope shines through.
Be aware that you will have down moments, dark moments, fears. Normal. Accept them but don't dwell on them. Surviving is the norm now, unlike when I was in nursing school 35 years ago.
Maintain your spiritual connections, whatever they may be. Pray. Read inspirational quotes every day. Light a candle. Marvel at nature. Breathe deeply. People with spiritual connections have better outcomes.
Move when and how you can. Walk. Stretch gently. Swim or float in a warm pool. Move as best you can, to promote circulation, prevent stiffness, and avoid having to dig yourself out of a hole of debilitation after treatment. And if you need it, ask your MD for an rx for PT after, for strengthening and reconditioning. It's generally covered, and did a world of good for me.
Remember that people are praying for you. Feel their prayer and positive thoughts flowing through you.
Eat healthy. That mean different things to different people, but for me, it means organic, from scratch, not processed or canned, high fiber, high fruit/veg, whole grains, small quantities of fish and low fat organic meat, etc.
Welcome to the Survivors Club, Deb. May we all maintain our membership in this club for a very, very long time.
we grew up on stuffed turkeys and no one ever got sick. My grandmother's stuffing was awesome, crusty on the part that stuck out, and dense and rich on the inside part. I don't like stuffing where you can still see bread texture. I make it both ways, but lean more toward the crock pot for stuffing for a few reasons. I've really grown fond of roasting turkey with aromatics in the cavity for flavor and moistness. Turkeys are bred now for bigger breasts (for more white meat) and I think they come out better with quartered apples, oranges, celery, onions, carrots, and herbs in the cavity. Also I can remember that luscious stuffing being surrounded by very dry turkey, i think my aunt cooked hers to death. Also since it' just the two of us now and we're on pretty strict diets I tend to roast n organic turkey breast and need to make the stuffing separate. I'll usually make it my traditional way but load it in the crock pot and let it run on low. Then I'll put it in the oven in a baking dish and let the top crust up while the turkey is resting. I really like it this way, better than just oven baking alone. The crock pot gives it that dense moist (not bready) texture that we got when it was baked in the bird.
If I DO bake it in the bird, I remove all of it to serve, and after dinner the turkey is carved completely, picked clean, and the carcass goes in the large crock pot with water and aromatics overnight to make a large pot of turkey stock for the freezer. It never sits.
Tyler Florence boils (simmers) whole unpeeled potatoes in half whole milk, half cream. I never would have thought of that. I guess it avoids a waterlogging problem. He used the cooking liquid in the mashed potatoes.
for fluffy potatoes I like to use a ricer or food mill. No lumps. add milk, or cream cheese, or sour cream after ricing, to the proper consistency. Very silky.
Don't use a food processor, and be careful with other blenders, it can cause the potato starch to change and the potatoes get "funny", like a starchy, gluey consistency.
I also like a little ranch dressing powder in mashed potatoes.
I had vanilla mashed potatoes at Michael Jordan's in Mohegan Sun. They weren't sweet, just had some scrapings from a vanilla bean pod. Didn't sound great but did taste really great.
They also make lobster scented mashed potatoes.
I really love mashed potatoes with parsnips in them. Cook and blend right with the potatoes. It's an old colonial thing.
My sister adds a few cloves of garlic to the boiling potatoes.
I've made au gratin mashed potatoes that were awesome. After making mashed potatoes, put in a 9X13 baking dish and top them with a mix of buttered crackers, crushed, and parm, and a dash of onion powder. The more butter, the more decadent. Return to a low oven and let the top crust up. Best of both worlds.
These look great. Herself says that looks like pre-cooked bacon that's heat and go for the mw.
Even crisped up and crumbled like someone suggested earlier it would be good. You can't beat that sweet and salt flavor. That's the reason Payday candy as well as caramel with sea salt are so popular.
Magnus, tell herself better make an appointment with the optomitrist. LOL! That's as raw as raw gets.
Herself does not need to see an optometrist. The pre-cooked stuff she buys looks exactly like that. She doesn't get it often but sometimes it's simpler on some of our trips.
That's plain old oscar meyer bacon, raw, in the pic.
I think you have a wonderful idea and I can't imagine throwing any food away that a friend, or co-worker made as a gift. Boy everyone sounds really perinod (Sp) about This. My friend used to make gift baskets filled with homemade goodies, would break her heart if she thought they were being tossed.
Make your breads for your friends!
Thanks for the encouraging words..
I am really sorry I posted the original request...I was just looking for recipes.
of course youre right, Linda. The above post was rude.
you can take any any mix and add in ingredients, just decrease liquid a bit if your add-ins are wet.
converting a box to mini loaves depends on the size of the loaf pans, there are all different sizes. I'd say fill your loaf pans 2/3 to 3/4 full, any batter left over, pop in a muffin tin.
Remeber, though, that box cake mixes don't usually crest up much, you wouldn't want terribly domed layer cakes. Quick breads generally do rise up and crest, for a nicer look. Try one box mix and one homemade recipe and compare side by side.
Oh my gosh, I'm laughing but seriously, I used to run a wound care center. Very nice patients would bring us different homemade treats, but I could never bring myself to try them- all I could think of was their infected, draining wounds. I wasn't taking any chance of any cross-contamination!
I have no experience with using box mixes for mini loaves or gift giving.
Re the second poster, while i think you're generally correct, the recipient can always serve it to inevitable holiday company, it's helpful to have a little something in the freezer for when someone drops in. or the gift giver can simply put the 20 loaves, individually wrapped, on a platter in the break room for colleagues to admire and take if their diet allows.
BUT, it's so easy to mix up from-scratch batters, really not much more time than a box mix, so why not gift someone with something truly homemade? for the best recipes and those "guaranteed", visit King Arthur Flour's web site.
I love using greens.
We finely slice kale and use on homemade pizza.
I also have a recipe for kale and spaghetti squash patties with panko on the outside, oven baked in a brush of EVOO, topped with a Sriracha "mayo". Delicious. Even meat and potatoes husband asked for more.
That sounds so good. Being a vegan I don't see a lot of recipes and this is a keeper. I was just rewatching Forks over Knives and the two things that are really healthy and really lacking in American diets are greens and beans. Thanks for posting this. I'm trying it tonight
Be careful that you aren't allergic to legumes/beans. Legume allergies have the fastest rate of proliferation in the past few years. Peanuts, soy, shelled beans as well as others are all in the same botanical family. A sensitivity to one can mean sensitivity to the entire legume family.
Thanks for the warning, but we are all very healthy. My great grandson developed asthma but when his mother took him off milk, he has been fine. I'm more afraid of chemicals and faux foods than food out of Mother Natures garden. I've noticed since I've been on a plant based diet that my arthritis has just about gone. There was a point where my hands were so stiff that I couldn't make a fist, Now, one hand is fine and one hand is about 75%. BTW, I don't believe that dairy is necessary bad, but I do think that all the antibiotics and hormones and******that they fill a cow with, are an issue. If you ill, try plant based diet and you will be amazed at the difference you feel in less than a month.
A more natural diet is usually lower in sugars, which can contribute to inflammatory processes according to some research.
Wow Leo, that sounds really good. Not too low fat though :)
well you have to realize this makes over 20 servings.
Shame on anyone that goes into Thanksgiving worrying about calories, carbs or fat. There are a few days a year that the gloves come off and Thanksgiving just happens to be one of them. ;)
No one is more conscious of low fat, high fiber, organic, home made, no boxes or cans than me. But I agree, on the three or four big holidays a year we lean toward a more traditional menu.