Posted on 11/23/2020 6:42:14 AM PST by Red Badger
I had never heard of Arrowroot before today..................
I found mine in a large tub at a local Mennonite store. That was the cheapest I could find it.
Usually, it’s sold in small quantities and is way over priced.
You can find many places that sell it online in bulk amounts. Amazon does but their prices are not very good.
I had never even heard of it before today!.......................
However you make your dressing, add a cup of whole, fresh cranberries.
You’ll not regret it.
We make our own cranberry sauce..................
And one per family for you comrade.
Don’t forget you have to stand in line half the day to get it if they don’t run out.
My stuffing is very similar, but I add half a diced apple. If I’m making stuffed mushrooms, I’ll add chopped up mushroom stems. That stuffing mix also makes for great stuffed mushrooms with some cheese melted on top.
Many people haven’t.
My mom used to watch Graham Kerr on Galloping Gourmet. She loved the show. He advocated using it and my mom, who never liked to try anything new, decided to try it and loved it.
I make and can up homemade cranberry sauce whenever I find a good deal on them at the store.
Homemade is fantastic.
“not a factory sealed roasting pack”
Oh, crap! Are you sure about that?
But I haven’t died from it yet.
I’ll take that as a good sign.
Should be safe this year, kids and grandkids and... all out of town.
So it will be just the wife, one wayword relative and me.
Not enough for a turkey, IIRC we are having a pigeon.
Gobble gobbel!
Yours, like my mom’s was, is very basic AND it continues to make the stuffing flavor my taste buds crave at Thanksgiving. I have bad many different much more complex versions of stuffing, but they never satisfy me the way the old, simple basic version like mom weened us on every Thanksgiving when we were growing up.
Thanksgiving is about traditions, and traditions arrive from our experience, which leaves us enjoying most the things our Thanksgiving experience has most often had. It’s only natural.
Unfortunately, for us “low carbers” in my family, sweet potatoes are not low enough in carbs. A medium, 5” sweet potato will have roughly 19.81 net carbs.
I am below 20 carbs TOTAL for each day - try to get as close to zero as possible (which means I’m essentially carnivore, except for holiday meals). My brother is similar ... about the highest he’ll go is 40 total/day, but trying to stay near 20 or less. We also have a T1D who is very low carb.
No complainers at our family gatherings. Everyone brings something & there are a lot of traditional dishes. The low carbers looks for the dishes I make (all delicious, if I say so myself). I have an issue with non-low carbers getting into my dishes & eating up enough that sometimes it’s hard for those who have to do the low carb to get enough!
Stuffing - I have been making low carb stuffing the last two years (in addition to my SIL’s traditional recipe), but I’m not doing it this year (making an extra casserole that looks great) - will just forego any stuffing. It’s not hard to do because the low carb food is very satisfying - turkey & a couple of sides, plus some sugar-free pecan pie (making it for the first time this year) & we low-carbers will be stuffed .... so will everyone else. :-)
Makers Mark, on the rock with a splash of cranberry juice......
Steam 6 cups kale for 4 minutes
Toss with 1 cup coconut oil...
Makes it easier to scrape off plates into the garbage after the meal’s over...
Here’s what you do with kale:
Kale is the cheapest of the fresh greens, at least around here, Florida, I don’t know about other places.
Since kale has no real flavor of its own, it will absorb the flavors of whatever it is put in.
We chop up kale and add it in with turnip greens, collards or mustard greens and it acts as a ‘enhancer’ or multiplier of the more expensive greens.................
:D
To me, it falls in the same category as Cream of Tartar, from the scrapings from the inside of wine barrel.
Really, how often do you use the stuff? Do you *really* need to buy it?
Reminds me of the French Laundry (fancy restaurant of Gavin Newsom fame) using large tapioca in their famous 'Oysters and Pearls' dish... extends and compliments the oysters and caviar...
Thanks for sharing.
Probably was.
She made her own sausage from her own hogs as well!.................
I don’t know where you would buy any of those things except the cauliflower!................
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I end up ordering most of the “weird” stuff from Amazon. Whole Foods has a lot of it, but I hate to shop there, though - would rather order. Kroger may have some of it. Even Walmart has some things, like almond flour.
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