Posted on 11/01/2019 5:28:12 PM PDT by Jamestown1630
I originally began this cooking thread because – during my many years as a ‘lurker’ here before signing up – I greatly enjoyed the annual Thanksgiving cooking threads that I would see. (Somewhere on my hard drive, I’m sure I have many Freeper recipes that were posted over the years before I officially arrived on the scene.)
Now, the holiday season is getting into gear, and Thanksgiving is on the near horizon once again. Please share with us your family favorites, traditions, and your memories of this very American of holidays.
We’ve noted many times before that people really don’t like Thanksgiving to ‘change’ - we enjoy, and enjoy looking forward to, the traditional family specialties that we have always relished on that day. But I encountered a potato recipe that some of you might find interesting as a slight change-up to your annual fare - (and who said you can have only one kind of potato dish, anyway?)
Here, Chef John of Food Wishes, presents his rendition of Potatoes Romanoff:
https://foodwishes.blogspot.com/2019/10/potatoes-romanoff-this-didnt-stay-in.html
My husband and I were thrilled with the first wet-brined turkey that we made many years ago – but that was before we discovered dry-brining. We have used the Russ Parsons method for several years now, and it results in the best turkeys that we’ve roasted.
Here is the Parsons Method (also known as 'The Judy Bird'):
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I recently lost a very stubborn 15 pounds that always seem to creep up on me over time, by following a very low-carb diet. One of my favorite dishes for Thanksgiving is the ubiquitous Green Bean Casserole, and we found this recipe from 'Dot2Trot' for a low-carb version. Haven’t tried it yet, but it looks more promising than a lot of others we have seen. (As of the last time she posted the numbers, Dot had lost 145 pounds on the low-carb diet, and her website and YouTube channel have a lot of really good recipes):
https://www.youtube.com/watch?v=FP_lTI7Ji2I
(The painting at the start of this post is entitled ‘Home for Thanksgiving', and was painted by Anna Mary Robertson - “Grandma’ - Moses):
https://en.wikipedia.org/wiki/Grandma_Moses
-JT
Make sure you’re using sweet potatoes and not yams if you’re counting carbs.
sweet potatoes = 27 carbs per cup
yams = 42 carbs per cup
Or another LC idea is to replace the sweet potatoes with mashed cooked carrots. Not quite the same but pretty close to the same taste as a sweet potato casserole or souffle. And orange in color.
carrots = 12 carbs per cup
That’s about the same corn casserole recipe we do every year. Sooo good.
Sounds great - I’ll have to try them that way. I often heat up/partially fry microwaved Brussels sprouts in bacon grease & just add salt. I love Sriracha sauce, too - something new to try!
As for the pumpking pie/bacon, everything is better with bacon!! One of my favorite snacks/breakfasts is pimiento cheese on bacon pieces. I make my own pimiento cheese (& also make the mayo that goes in it).
My dad’s mom used to make the absolute best pimiento cheese - I’m sure it was very simple ingredients (likely 3), but I’ve never been able to duplicate the taste of it ... been chasing the “Granny’s pimiento cheese” unicorn for years. Since I was young, I never thought to observe her making it (other than seeing her grate cheese) or ask her for the recipe, which I’m sure was in her head and not on paper. I finally gave up & now I make my own “savory” version - just made a fresh batch for brunch this morning :-)
Get a couple of dogs named Spic and Span.
Well, thank God my girl isn’t a dog, but she’s not here right now.
:)
Thanks, Jamestown1630!
When I was growing up, we had “Grape Salad”, made with red and green grapes, whipped cream and walnuts, if I recall correctly. Not being much of a cook, I was always chosen to split the grapes and remove the seeds.
Appetizer menus sometimes rival entree offerings.
2 Timothy 2:15 is your best friend if you want to truly STUDY God’s word, not just read it.
“Study to show thyself APPROVED into God:
A workman who NEEDETH NOT TO BE ASHAMED,
RIGHTLY DIVIDING the word of truth.” 2 Tim. 2:15
Tips:
Throughout the year, cut off the white end and leaf tops of celery. Chop and freeze them for use in Thanksgiving dressing and casseroles. No waste.
Don’t forget to cook down those turkey carcasses for stocks throughout the year. More no waste.
To save stove space, time and washing a pot for boiled eggs for the Thanksgiving gravy and dressing, rinse them (raw in shell) and place them in the pot you’re cooking the neck and innards in.
We’re not into fancy serving platters. I bake the dressing cornbread in a large pan and then turn it into dressing in the same pan. Saves on washing extra dishes.
Any of these look like it? I’m going to try the first recipe.
https://mykoreankitchen.com/manduguk-korean-dumpling-soup/
https://messywitchen.com/recipe/korean-recipe/mandu-guk-korean-dumplings-soup/
https://www.maangchi.com/recipe/mandu-guk
Cauliflower Bites
METHOD Dip bite-size par-boiled cauliflower pieces in egg; roll in panko to fully coat.
Set on parchmented sheetpan---finger/press/adhere coating. Bake 400 deg 20 min-----
coating is golden and crunchy. Plate--drizzle w/ Sauce.
SERVE garnished with shower of minced fresh parsley,
ramekin of Sauce on the side.....as a dip.
SAUCE whisk smooth 2 tb Asian sweet chili sauce
(seedless type), 2 tsp sriracha, 1/4 cup mayo, tb honey.
Sounds good. “Honey Brown Sugar Glazed Carrots” Cooked carrots with a hint of sweetness. Delicious!
https://thehungrybluebird.com/recipes/honey-brown-sugar-glazed-carrots/
Also make the “Easy Marinated Carrots” on occasion. Not as popular, but do enjoy now and then.
https://www.allrecipes.com/recipe/242190/easy-marinated-carrots/
And memories from school days: ‘Carrot Salad’ made with pineapple and raisins/dried cranberries, nuts/or no nuts, your choice.
We’re going out this year. I’ll do a turkey breast in the slow cooker on Wed. for sandwiches and a pot pie.
Our traditional meal at home always starts with peanut soup. I can change any other food on the menu but the soup is sacrosanct, lol.
These bacon green bean bundles have been a hit in the past. https://spicysouthernkitchen.com/green-bean-bundles/
Sweet Potato Cheesecake
CRUST Bake 10 min 350 deg combined 1/4 c ea melted butter, sugar, 1 3/4 c grah/crumbs pressed in bottom/up sides of 9" springform.
FILLING Beat 2 baked sweet potatoes smooth. Add/beat/blend 16 oz cr/cheese. Add 3/4 c sugar, 2 eggs,
1/4 cup orange liqueur or oj, tea cinnamon, 1/8 tea cloves, pinch nutmeg, tea vanilla, cup sour cream; beat well.
BAKE in cooled crust 350 deg 50 min. Store in frige; set at room temp 30 min before serving.
SERVE with whipped cream drizzle of caramel sauce.
Here is a link to a thread from 2002 of one of his threads full of recipes, most of which sound just like my grandmothers recipes - full of flavor and presumably, calories.
I trust that his health is good enough to allow him to post again this winter and share his stories and even more recipes, to help us old codgers to keep the traditions alive.
The first one looks very much like it; and the dumplings had kimchee inside.
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