Thanks for Impatience


Day of thanks in this house, some from the second collection of recipes but tried and true!

Cranberry sauce (not from a can)
1 cup water
1 cup sugar
1 1/2 cups cranberries (12 oz)

Bring water and sugar to a boil, add rinsed cranberries, drop to simmer, simmer 10 minutes, cool.
*Made this day before so it can be well chilled but really good warm on top of stuff too-if you like sweet and tart)

The seasoning rub:
on the half turkey breast: paprika, sage, turmeric, pepper, hot pepper powder, celery salt, salt, thyme, parsley, marjoram, saffron (use what ever you have and like). Made about 3 tablespoon worth of this, partially sliced breast into 8 very large sections but all still connected at bottom, then dumped seasoning mix inside cuts and all over the top (not the bottom bone-side)

Real pumpkin pie:
The buttery crust
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup margarine or 2 sticks unsalted butter
6-8 Tbsp ice water
Mix dry ingredients and cut in butter, incorporating it well into the flour before adding water.
Add a tablespoon at a time of cold water to bring it together. Once it comes together, you don't want it sticky, stop adding ice water. This easily makes 2 crusts or enough for the top and bottom.
Very rich and doesn't have to be pre-baked.

The filling
(from a regular carved pumpkin from Halloween and frozen)
2 cups cooked or frozen pumpkin, thawed
dash salt
1/2 tsp cloves
1/2 tsp allspice
1 tsp cinnamon
1/2 tsp vanilla
1/4 cup sugar
1/4 cup agave syrup
2 eggs
3/4 cup soy milk

Put all in blender in order. Blend about 30 seconds until all is liquified. Makes 14 miniature pies. Bake 35-45 minutes @ 425.
*Will also make a full-sized pie cook about an hour or until done-may have to place foil on crust edges to keep from browning too much.

The taters:
Pre-steamed both types of potato in microwave. Plan to cube up both plain and sweet potatoes and place in casserole dish-one on each side, maybe a little agave syrup or brown sugar on the sweet potatoes with some ginger and butter, and parsley, garlic, turmeric, butter on the plain ones. Probably roast, covered about 30 minutes at 425 in the toaster oven.

The stuffing:
Toasted a small loaf of sweetened, jalapeno cornbread, will mix that with equal amount of seasoned bread cubes (about 6-8 cups breads all together), will melt a tablespoon of butter into a flaming hot cup of broth or water, mix all together. Depending on texture and if I plan to bake it more in the oven, I may add an egg and another 1/4 cup liquid (you can use wine, broth,  juice...) . Also plan to put dried cranberries, walnut, soy rizo and sauteed plantain and onion in stuffing this year!

I'll probably steam some asparagus and drizzle vegan gravy on top of them (and the rest of the plate).

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