Thanksgiving

Thanksgiving is an American holiday that takes time to give thanks for the many blessing we have.  Traditionally it is celebrated on the fourth Thursday in November.  Friends and family get together to celebrate what they are thankful for with a huge feast.  It is a historical celebration of the first good harvest of settler in the Massachusetts Colony.  It came after very harsh winters and hard times as the settler began to eke out a living from the land.

We all have so much to be thankful for.  This is why I love this holiday. It can be the blessing of friends and family, personal blessings in your life, telling others how they have bless you, or thinking about special ways to bless others.  It is a time of family and friends.

 

A new tradition becoming more popular is Friendsgiving on the Friday after Thanksgiving.  Friends spend Thanksgiving with their families and celebrate the next day with friends.  My nephew has celebrated this with a huge circle of friends for many years.  This year my neighbors will get together for our first Friendsgiving.  Usually these get-togethers are potluck.

 

Traditionally turkey is served as the focal point of the meal.  Many families also serve ham or roast beef. Mashed potatoes, gravy cornbread stuffing and cranberry sauce are also traditional.  Various seasonal side dishes are add like baked yams, green bean casserole, waldorf salad, Jell-O salads, winter squash, Brussel sprouts, corn dishes, hot breads and other seasonal vegetables,  Dessert is traditionally pumpkin pie, apple pie and pecan pie are also popular and other sweets like cookies and cakes.  It is also very interesting that different regions of the county have their traditional dishes.  There are ethnic additions as well.  Families tend to have wat is celebrated at feasts in their culture, for instance pasta is usually served in Italian American homes.

 

A Thanksgiving Menu

Roast Turkey

Cornbread Stuffing

Turkey gravy

Mashed Potatoes

Corn Casserole (posted below)

Holiday Sweet Potatoes (posted 11-23-2015)

Oven Roasted Brussel Sprouts (posted 5-7-2016)

Green Salad

Cranberry Sauce

Candied Apples (posted 11-23-2015)

Hot Cloverleaf Refrigerator Rolls (posted 11-22-2015)

Butter

Nuts

Olives

Pickles

Pumpkin Pie (posted 10-29-2016)

Apple Pie

Pecan Pie (posted below)

Whipped cream

Ice cream

 

 

This Week’s Challenge - Thanksgiving menu

 

             This year record the entire menu for Thanksgiving right down to the relishes and extras like butter and honey for the biscuits.  Note the family tradition dishes.  The ones you dare not serve or everyone will be disappointed.  We like to add a new dish or two each year.  Some become favorites and other fall by the wayside.

 

Tip for this Week – Don’t discard the giblets

 

            Even if your family with not eat the organs of the turkey, they can be put to good use.  We take the neck, heart, liver and gizzard and boil then into a broth.  The broth can be used on the stuffing and to stretch the gravy.  The meat from the neck and the heart, liver and gizzard can be finely chopped and add to the gravy for giblet gravy.  If your family will not eat this, the cooked organs can be given to the pets as their Thanksgiving treat.

 

This Week in Punkin’s Kitchen

 

Punkin’s Corn Casserole

My family loves this recipe.  It is softer and sweeter than cornbread, more like a spoonbread.  There usually isn’t anything left.

The ingredients

Melt the butter

Add the eggs and the cornbread mix.

Blend well

Add the cheese, sour cream, salt and
pepper

On the left is regular corn and on the
right is the creamed corn.

Add one can corn slightly drained
and all the creamed corn

Blend well

Pour into a prepared pan and bake

It should stay together, but is much softer
than corn bread.

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Punkin's Corn Casserole

by Grace Barnes November-19-2016

My family loves this recipe. It is softer and sweeter than cornbread, more like a spoonbread. There usually isn’t anything left.

Ingredients

• 1/2 C Butter, melted
• Two Eggs
• 1 pkg. 8.5 oz. Cornbread mix (Jiffy)
• 1 Can (15 oz.) Corn,kernel or sweet
• 1 Can (14.75 oz.) Creamed style corn
• 1/2 C Sour cream
• 1 1/2 C Grated cheese

Instructions

1. Preheat the oven to 350 degrees,2. Prepare and 9” X 9” baking dish, by buttering the dish or spraying with Pam.3. Mix the butter, eggs, cornbread mix together.4. Add both cans of corn, sour cream and one cup cheese.5. Pour into the prepared baking dish.6. Bake for 45 minutes or until top in browned.7. Top the hot casserole with the remaining cheese.

Details

Prep time: 15 mins Cook time: 45 mins Total time: 1 hour Yield: 8 servings

 

Pecan Pie

 

 

This is based on the recipe from The Joy of Cooking, but I added some southern touches and increased the amount of pecans.  Sometimes I use some corn syrup and some molasses.

 

 

The ingredients

Prepare the pie crust or use crust that is
already prepared and set it aside.

Cream the butter and brown sugar

I usually use a fork to cream this

Add the eggs one at a time, making
sure the egg is incorporated before
adding the next.  Then add the syrup,
vanilla and salt,

Place the pecans in the bottom of the pie
crust and pour the egg mixture of them.
Bake at 425 degrees for 15 minutes
then reduce to 350 degrees.

The finished pecan pie

 

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Pecan Pie

by from Joy of Cooking November-19-2016

This is based on the recipe from The Joy of Cooking, but I added some southern touches and increased the amount of pecans. Sometimes I use some corn syrup and some molasses.

Ingredients

• One Pie crust, uncooked
• 1/2 C Butter, softened
• 1 C Brown sugar, firmly packed
• 5 Eggs
• 1/2 C Light corn syrup or molasses
• 1 t Vanilla or 1 T rum
• 1/2 t Salt
• 1-1 ½ C Pecan nut meats

Instructions

1. Preheat the oven at 450 degrees. 2. Prepare the pie shell 3. Cream the butter and brown sugar. 4. Beat in the eggs one at a time. 5. Stir in the corn syrup or molasses, vanilla or rum, and the salt. 6. Place the pecan in the pie shell and pour the filling over them. 7. Bake for 15 minutes.. 8. Reduce the heat to 350 degrees for 30-40 minutes. It is done when a knife inserted in the center comes out clean.

Details

Prep time: 20 mins Cook time: 45 mins Total time: 1 hour 5 mins Yield: one 9 " deep dish

 

Soup of the Week

 

Leek and Lentil Soup

 

This is simple soup.  You can add celery or carrots if you like.  Kick it up a notch with some cayenne pepper or chili powder.

 

Clean the leeks and thinly slice

Saute in oil in the bottom of the soup pot

Add the lentils and cover with water.
Add the thyme, salt and pepper and
simmer until the lentils are tender

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Leek and Lentil Soup

by Grace Barnes November-19-2016

This is simple soup. You can add celery or carrots if you like. Kick it up a notch with some cayenne pepper or chili powder.

Ingredients

• One or Two Leeks, thorough cleaned and thinly sliced
• 2 t Olive or canola oil
• One sm. bag (1 lb.) Brown lentils
• 1 t Thyme, fresh or dried
• Salt and pepper to taste

Instructions

1. Wash and sliced the leeks.2. Heat the oil in the bottom of a soup kettle.3. Cook the leeks until soft.4. Add enough water to cover the leeks.5. Add the lentils and adjust the water level.6. Add the thyme, salt and pepper.7. Simmer until the lentils are soft, about 30-40 minutes.8. Taste and adjust the seasoning.

Details

Prep time: 10 mins Cook time: 40 mins Total time: 50 mins Yield: 6-8 servings

Happy Cooking!

Fall Back and Regroup

 

We are entering the holiday season.  This is a very busy time of the year.  It is a time of getting together with friends and family.  Entertaining and potlucks are common.  Cooking and baking are usually involved.  For the next few weeks, we will take it a little easier.  I’ll include simple recipes and recipes that are quick.  We all go to potlucks, office parties, family get-togethers, and cocktail parties, so we will cover some appetizers and potluck selections.

 

Over the last few months there have been some updates in my kitchen.  I have a much needed brand new gas stove.  When I bought my house nearly 20 years ago, all the appliances were electric.  I wore out the electric stove with cooking and canning and decided to replace it with a gas range.  So there was a little remodeling to bring the gas to the kitchen.  Then I needed to update the dishwasher and the refrigerator.   Since starting the blog my refrigerator was always full, so it was replaced with a little larger one.

This summer has been a turbulent.  It started with surgery for me and recovery.  When I went back to work there was a long adjustment.  Unfortunately the blog has suffered for it.  Now there will be some big changes at work come now and lasting through the beginning of next year.  So I’m taking some time to regroup. 

I’m currently in a weight loss program.  My goal for the rest of the year and into next year is to lose weight and eat more healthy.  That includes an exercise programs, too.  So the coming year will be a time of changes and regrouping.

 

What does regrouping mean?  It mean standing back and taking a good look at where you have been, where you are, and where you want to be.  It has been over a year and we have a good start.  I’d like to start building skills in the coming year.

 

This Week’s Challenge:  Regrouping

 

            Read over your journals and look back on how far you have come this year.  Think about what you need to keep practicing.  Think about how you have exercised your creative side.  Take time to make some goal for the coming year, after the holidays.

 

 

Tip for this Week – Recreating recipes you make up

 

            Periodically, I like to make up a recipe.  I’ll pull some things out of the pantry and refrigerator and think of something to make.  Occasionally, the recipe comes out really good and I would like to recreate it.  If you didn’t write it down when you are making it, you can’t recreate it.  Tip is to write down the ingredients.  After the meal, evaluate the recipe.  Tweak the ingredients, like it needed less salt or tarragon would work with this. Then finish writing the directions.   

 

 

 

This Week in Punkin’s Kitchen

 

Chicken Stroganoff

The ingredients

Cut the chicken breasts into strips

In a large skillet heat the oil and saute
the chicken strips to brown slightly.

Slice the mushrooms and onions.

When the chicken is almost done, remove it
from the skillet and keep warm.

Saute the mushrooms and onions in the
same skillet.

Add the dry seasonings and flour.

Stir to coat everything.

Add the broth to make a gravy.

Add the chicken back.

Add the Worchester Sauce and sour cream.

 

Cook until the sour cream is melted and blended.

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Chicken Stroganoff

by Grace Barnes October-29-2016

This is a variation of my Beef Stroganoff recipe. I use losts for mushrooms.

Ingredients

• 2-3 Chicken breasts, cut into thin strips
• 2 T Olive oil
• 1/ 2 Onions, sliced
• 2-3 Garlic cloves, sliced
• 1-2 C Mushrooms, sliced or a large can of mushroom pieces
• 1 t Tarragon leaves
• 1 t Coriander, ground
• Salt and pepper to taste
• 2 T Flour
• 1 C Chicken broth or water
• 1/4 C Worchester sauce
• 2 C Sour cream
• Paprika (optional)

Instructions

1. In a large skillet, heat the oil.2. Sauté the chicken strips.3. Cook stirring occasionally until the chicken is almost cooked. 4. Remove the chicken and keep warm. 5. Add the mushroom, onions, and garlic and cook until the mushrooms have reduced in size. 6. Add the dry seasoning and flour. Stir to coat and cook one minute. 7. Add little water or chicken broth to make gravy. 8. When everything is cooked, and the chicken to the skillet.9. Add the Worchester sauce and sour cream. Continue cooking until the sour cream is melted and thoroughly mixed in. Do not let it boil. 10. Serve over butter noodles or rice. 11. Sprinkle the top with the paprika.

Details

Prep time: 20 mins Cook time: 25 mins Total time: 45 mins Yield: 6 servings

Pumpkin Pie

This is the traditional recipe my family has use for over 50 years.  It is simple and I can’t take credit for it.  You will find the recipe on a can of Libby pumpkin.  Since a process pumpkin at this time of year, fresh pumpkin can be substituted for the canned.  Use two cups of pumpkin puree.  Check out the posting for pie crust posted on May 31, 2016.  It is fun to be creative and experiment, but sometimes the simple rules.

 

 

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Pumpkin Pie

by Libby's Can October-29-2016

This is a family tradition that cannot be change. This recipe is from the Libby's pumpkin can

Ingredients

• 2 Eggs, beaten
• 1 can Libby’s solid packed pumpkin (16 oz.)
• 3/4 C Sugar
• 1/2 t Salt
• 1 t Ground Cinnamon
• 1/2 t Ground ginger
• 1/4 t Ground cloves
• 1 can Evaporated milk (13oz) or 1 2/3 C half ‘n half
• One 9 inch unbaked pie shell with high fluted sides

Instructions

1. Preheat the oven at 425 degrees. 2. Combine the filling ingredients in the order given. 3. Pour into the pie shell and bake fifteen minutes. 4. Reduce the heat to 350 degrees and bake 45 minutes longer or until a knife inserted into the center comes out clean. 5. Cool and garnish with whipped cream before serving.

Details

Prep time: 15 mins Cook time: 45 mins Total time: 1 hour Yield: 1 pie

Soup of the Week

 

Pumpkin, Potato and Leek Soup

Some of the ingredients, no pictured
butter, broth and seasonings

Clean and slice the leek.

Clean, peel and dice the potatoes.

Peel and dice the pumpkin.   I used some
frozen pumpkin,  Canned pureed pumpkin
can also be added after the potatoes are cooked

Add enough broth to cover the pumpkin
and potatoes.  Bring to a boil.

Add the sautéed leeks and bring soup to a
boil, turn the soup down and simmer
until the pumpkin and potatoes are
very tender.

When the vegetables are cooked, puree
the soup. I use a stick blender.

Add the seasonings and continue to
simmer to reduce slightly.

Serve as is or add milk or cream.

 

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Pupkin, Potato Leek Soup

by Grace Barnes October-29-2016

I like the soup just pureed. If you would like it creamier, milk, evaporated milk or cream can be added. If you would like it a little more orange add a sliced carrot or two with the potatoes. If you are serving guests, add a dollop of sour cream or yogurt to the center of each bowl and dust with pepitos. You can make this vegetarian by using vegetable broth instead of chicken broth.

Ingredients

• 2 T Butter, unsalted
• 1 large Leek, cleaned and thinly sliced
• 4 C Pumpkin, raw, pared and cube
• 2 C Potatoes, peeled and cubed
• 6-8 C Chicken Broth or broth of your choice
• 1/2 T Tarragon leaves, fresh or dried
• Salt and pepper to taste

Instructions

1. Melt the butter in a large skillet.2. Add the sliced leeks and sauté until soft.3. Place the pumpkin and potatoes in a soup pot.4. Add the cooked leeks.5. Add enough broth to cover and bring to a boil.6. Turn the soup to low and simmer until the potatoes are very tender.7. Add the tarragon and salt and pepper. Remember that potatoes like salt.8. Using a stick blend, puree the soup until smooth.9. Return to the heat and keep warm until time to serve.

Details

Prep time: 30 mins Cook time: 30 mins Total time: 1 hour Yield: 8 servings

Happy Cooking!