Meal Prep

Last year on Thanksgiving I spent the entire day preparing food in the kitchen.  I'm talking from 6am until the turkey was done, which was about four in the afternoon.  Now don't get me wrong, I was more than happy to cook for my family and everything turned out delicious, but I felt a little sad when 30 minutes later we were done eating and the day was pretty much gone.  I didn't get to spend any time playing games or watching movies with my husband and son, and I was so beat by the end of it all even an after dinner walk was out of the question. 

This year, I knew one thing... I wanted it to be different.  I wanted be able to prepare the meal and hang out; to look forward to sitting down to eat without feeling like I was going to collapse; to actually enjoy the day with my family.  So I came up with a solution. 

Instead of spending all day tomorrow making dinner, I spent nearly all day today doing it.  After my son and I braved the crowds at the market, we came home and got to work.  I made everything but the turkey, including the stuffing.  Now the only thing left to do tomorrow is stuff and roast the bird and assemble some pies.  I probably should have made the desserts today as well, but I am looking forward to a little baking tomorrow; and a movie; and most of all spending time with my family.

Happy Thanksgiving Everyone :)

Everyday Food Thanksgiving Menu

For the past six years, give or take a few, I have been preparing our Thanksgiving dinner using the menu from Everyday Food magazine.  The dishes are always slightly different, super easy to prepare, and absolutely yummy all-together.  The way the flavors of each one compliment each other is beyond delicious, and we have yet to be disappointed by the way dinner turns out.  My family and I look forward to it each year all month long.  If you're looking for some inspiration for your dinner this Thursday, find the menu and recipes here.

Stovetop Mac & Cheese

Like many kids, I ate a lot of boxed mac and cheese growing up; I really couldn't get enough of the stuff. But then something happened; my aunt had her first baby when I was nine years old, and I began to spend a lot of time helping her once he was born. I loved being her little assistant, taking care of little tasks like getting something she needed while giving her baby a bath, or vacuuming the carpet, or just entertaining him to give her a minute to herself. Since I was helping out so much, I would often be there for lunch, and what I remember her making most was stovetop mac and cheese. I thought it was the best tasting mac and cheese I ever ate, and vowed to make it for my kids once they came along. This recipe is slightly different than the one she used, but equally delicious.

Ingredients: 

4 c. uncooked elbow macaroni
3 T. all-purpose flour
1 t. salt
1/4 t. black pepper
2 1/4 c. milk
2 oz. cream cheese
2 t. dijon mustard
2 t. worcestershire sauce
1/2 t. minced garlic
1 1/4 c. shredded cheddar cheese

1. Cook pasta according to package directions. Drain and set aside.

2. Place flour, 1 t. salt, and pepper in a large saucepan. Add milk, stirring with a whisk until well blended. Drop cream cheese by the teaspoonfuls into milk mixture; bring to a boil over med-high heat, stirring constantly. Reduce heat, and simmer 2 minutes or until thick and cream cheese melts; stirring occasionally. Stir in mustard, Worcestershire, and garlic; simmer 1 minute. Remove from heat. Add cheddar cheese, stirring until cheese melts. Combine pasta and cheese sauce in a large bowl and toss well. Recipe from Cooking Light

Lunch Date

Every other week or so I treat my son and I to a soup date at our favorite neighborhood market.  This place is a local hangout for us and has some of the best soup I've ever had.  We especially like their spicy three bean chili, but on this day my son requested cheese soup so we had the broccoli and cheese.  We always sit outside so we can people watch, and if we're lucky, pet a few of the many dogs that pass us occasionally.

Chocolate Chip Cookies

A couple of years ago I went on the hunt for the best chocolate chip cookie recipe I could find.  I bake them often and since I do I wanted them to be the best-tasting they could be.  I found the recipe here, and haven't looked back. 

Be sure to read the troubleshooting notes in this recipe.  The first few times I made these cookies, they turned out flat.  I had to adjust the amount of flour used and added more to the dough; instead of leveling the cups, I just keep them heaped and then I get the results I want.

Doughnut French Toast

I have two Nigella cookbooks-  Domestic Goddess and the one holding this recipe, Nigella Express.  Both are equally delightful and great for their own reasons.  I've owned them for many years and still have yet to try a lot of the recipes.  Having always been intrigued by this one, I decided some Sunday would be perfect to give it a try; that day turned out to be today.   Although we had plans to go to the zoo, we changed our minds and stayed in, which gave me an opportunity to make this little treat.  I was somewhat skeptical of whether or not this would be good due to the typical ingredients used for french toast, so I didn't make a whole lot, unsure of how well-liked it would be.  Not a minute after giving my husband a slice, he was raving how good it was and asking for more.  He can be picky, so I thought if he likes it, it must be really good.  I took a bite and couldn't believe how absolutely delicious it was.  And it wasn't at all too sugary like I had imagined it might be.
*Now would be a good time to say that every recipe of Nigella's I have made (and to be honest each one with a tiny bit of skepticism) have turned out beyond delicious.  She is a genius.

Ingredients

2 eggs
1/4 c whole milk
4 teaspoons vanilla extract
4 slices bread cut in half
2 T butter plus a drop of vegetable oil
1/4 c sugar

Beat the eggs with milk and vanilla in a wide shallow bowl.

Soak the bread halves in the egg mixture for 5 minutes a side.

Heat the butter and oil in a skillet, and fry the egg-soaked bread until golden and scorched in parts on both sides.

Put the sugar onto a plate and then dredge the cooked bread until coated like a sugared doughnut.

Serve and enjoy!

Chocolate Chip Banana Bread

Anytime we have over-ripe bananas, which is nearly every week, I throw them into our freezer in a freezer bag.  The only recipe I ever use them for is this one.  I should break out and try something new, like maybe muffins or some other banana flavored sweet, but this bread is so good I can't seem to resist.  Best eaten still warm out of the oven, it's moist enough to enjoy over the following few days; preferably sliced extra-thick with a great deal of butter. YUM.

Ingredients

1/4 c. vegetable oil
1 1/2 c. all-purpose flour
1 c. sugar
1 t. baking soda
1 t. grated orange zest (or not)
1/2 t. salt
2 large eggs
1 c. mashed bananas (about 3 medium)
1/2 c. semisweet chocolate chips

Preheat oven to 350.  

Grease and flour a loaf pan.

 

Put all ingredients in a bowl and whisk just until mixed. (so easy)

 

Pour batter into prepared pan.

Bake 70 - 80 minutes, until toothpick comes out clean. (My oven seems to run hot; I check the loaf after 50 minutes, and add time on from there to get it just right.)
Let loaf cool 10 minutes in pan , then turn out on a rack and cool completely.

Pumpkin Spice Cake

 

When I opened my pantry to find something to bake yesterday, there was a lone can of pumpkin puree.  I knew I wanted to make some kind of cake, and contemplated a 3-layer something from Country Living Cakes Cookbook, but then thought better of that idea.  Thing is, I love cake, especially from scratch; but I don't necessarily love a labored process every time.  I, nor my 3 year old son, ever really have the patience.  Tea cakes, cupcakes, and quick cakes like this become very appealing when we're in the mood to bake.  This one is so quick and easy (and truly delicious) a little one can do most of the work.  So without further ado, here's my son with a step-by-step instruction.

Disclaimer : I by no means forced my son into baking labor for this post.  When flour and eggs are involved, he just can't hold himself back... :)

 

Ingredients 

cake

1/2 c. (1 stick) unsalted butter, melted, plus more for pan

2 1/2 c. all-purpose flour

2 t. baking soda

1/2 t. salt

1 T pumpkin pie spice OR

1 1/2 t. cinnamon*

3/4 t. ginger

1/2 t. nutmeg

1/8 t. each allspice and cloves

2 large eggs

1 1/2 c. sugar

1 can (15 oz.) solid-pack pumpkin puree

frosting

1/2 c. (1 stick) unsalted butter, soft

1 bar (8 oz) cream cheese, soft

1/4 c. honey*

*see notes below

Step 1.  Preheat oven to 350 degrees.  Butter a 9-inch square baking pan. 

Step 2.  In a medium bowl, whisk flour, baking soda, salt, and spices.  In a large bowl, whisk eggs, sugar, butter and pumpkin puree until combined.  Add dry ingredients to mixture, and mix gently until smooth. 

 

For a moist cake, do not over-mix batter. 

Step 3.  Turn batter into prepared pan, and smooth top.  Bake until a toothpick inserted in center of cake comes out with just a few moist crumbs attached, 45 to 50 minutes.  Cool cake 10 minutes in pan, then turn out of pan and cool completely, right side up, on a rack.

Step 4.  Make honey frosting: In a medium bowl whisk butter, cream cheese, and honey until smooth.  Spread on top of cooled cake, cut into squares and serve.

*Notes : I did not have pumpkin pie spice or cinnamon, so I just added extra of the other spices; it was still delicious.  For the frosting, with no honey on hand I substituted maple syrup.  You can also use confectioners sugar and milk for a sweeter taste.

30 Min. Chili

When the weather turns cold, little is more comforting or satisfying than a big bowl of steaming hot chili. I like to keep a big pot around for quick and easy lunch or dinner, and find this recipe not only fast, but full of flavor as well. I also like to double it and freeze a batch for later.

30 Min. Chili

1T vegetable oil
1 med onion, chopped
5 garlic cloves, chopped
coarse salt and ground pepper
2T tomato paste
1T chili powder (add more for extra spice)
2T unsweetened cocoa powder
1lb. ground beef
2 cans diced tomatoes in juice (14.5 ounces each)
2 cups pinto beans

*****

Heat oil over med-high heat in a large heavy bottom saucepan. Add onion and garlic, season with salt and pepper. Cook until softened, about 5 minutes. Add tomato paste, chili powder, and cocoa powder. Stir until fragrant, 1 minute. Add beef and cook, breaking up with a spoon until no longer pink. Add tomatoes (with juice) and beans. Bring to a boil over high, reduce to a simmer and cook until slightly thickened, 15 minutes. Serve topped with cheddar and sour cream.