Peace.
I never mentioned what we were having for TG dinner. My mother taught me that for TG, a small family requires 2 of everything. Otherwise it's just Sunday dinner. There will be 6 people sitting down at my dining room table. We are having...
real and faux turkey and salmon,
cornbread dressing and macaroni and cheese,
Kale salad and roasted green beans,
Sock it to me cake and vegan bean pie (The pies burned, gonna have to figure this one out), rolls,
drunken cranberries,
and gravy.
All I have left to prepare is the rolls, the gravy, green beans and turkeys. I'm on my game.
I just hope there is a lot of good TV on this evening, while I'm sequestered in the kitchen.
Y'all enjoy your day!
And for those of y'all that don't celebrate the paid holiday.... Do you!
Peace
Wednesday, November 23, 2011
Tuesday, November 22, 2011
Drunken Cranberry Sauce
Peace.
Today is a double post because I cooked 2 things last night for TG. Tonight I will cook a few more dishes. So that on Thursday, I will only have the turkeys, rolls and green beans to prepare. One of the things I prepare early is the cranberry sauce.
Most folks don't realize that the cranberry sauce we all grew up eating, the one in the can, has swine in the form of gelatin. Since I don't eat land animal products, I needed to find an alternative. Turns out this recipe is more flavorful that what I was used too. The funny thing is folks don't want to try it because they want the can! Their loss.
I have been making this cranberry sauce for so long, I have added and removed things from previous recipes. So I now take full credit for it.
A full bag of cranberries
1 Cup of OJ
1 Cup of Sugar
1 Can of whatever sweet fruit you like with the juice
1/2 Cup Jack Daniels or whatever type of dark liquor you like. Must be dark liquor!
Some folks like nuts... I don't
Start with the OJ and cranberries. Boil on medium heat at the back of the stove. Cranberries pop when they cook and will stain the stove and possibly burn you if you get a pop. Once things get boiling and popping, add the sugar and reduce the heat to low. don't cover this to avoid the popping. Covering will cause a sticky boil over mess. Add in the fruit with the juice. Allow this to reduce as much as possible; BUT you MUST stir this every few minutes because the fruit will settle to the bottom and possible burn. When you stir it, be prepared to see it super boil then calm down. Once you have a thick consistency of sauce turn of the burner and.... Add the alcohol! You want to cook some but not all of the alcohol off. The alcohol adds flavor and preserves the sauce. Once cool enough to handle, place in container and allow to set in the refrigerator. I made this on Monday and it was pretty damn good in the pot. By Thursday this will be heavenly.
Peace
Today is a double post because I cooked 2 things last night for TG. Tonight I will cook a few more dishes. So that on Thursday, I will only have the turkeys, rolls and green beans to prepare. One of the things I prepare early is the cranberry sauce.
Most folks don't realize that the cranberry sauce we all grew up eating, the one in the can, has swine in the form of gelatin. Since I don't eat land animal products, I needed to find an alternative. Turns out this recipe is more flavorful that what I was used too. The funny thing is folks don't want to try it because they want the can! Their loss.
I have been making this cranberry sauce for so long, I have added and removed things from previous recipes. So I now take full credit for it.
A full bag of cranberries
1 Cup of OJ
1 Cup of Sugar
1 Can of whatever sweet fruit you like with the juice
1/2 Cup Jack Daniels or whatever type of dark liquor you like. Must be dark liquor!
Some folks like nuts... I don't
Start with the OJ and cranberries. Boil on medium heat at the back of the stove. Cranberries pop when they cook and will stain the stove and possibly burn you if you get a pop. Once things get boiling and popping, add the sugar and reduce the heat to low. don't cover this to avoid the popping. Covering will cause a sticky boil over mess. Add in the fruit with the juice. Allow this to reduce as much as possible; BUT you MUST stir this every few minutes because the fruit will settle to the bottom and possible burn. When you stir it, be prepared to see it super boil then calm down. Once you have a thick consistency of sauce turn of the burner and.... Add the alcohol! You want to cook some but not all of the alcohol off. The alcohol adds flavor and preserves the sauce. Once cool enough to handle, place in container and allow to set in the refrigerator. I made this on Monday and it was pretty damn good in the pot. By Thursday this will be heavenly.
Peace
TG 2011 - Sock It To Me Cake
Peace,
Clearly I am wigging out over TG more than the God. I know we are a year and some change into cohabitation, but I kinda expect just a little more.... Last night I was cooking and he was upstairs "out of my hair." Any other time I cook, he's downstairs keeping me company. But I have noticed when I am getting something together, he is unusually ghost. And I'm not just referring to something that has to do with just me, but both of us. I wouldn't expect him to fret over 'just me' stuff. Any who..... Didn't mean to start this blog off with a rant, but those moments do need to happen. Shall we?
Last night, I made a 'Sock It To Me Cake"! If you had ties in a Black community in the 70's you remember this cake. It's rich moist and delicious. Essentially it's a pound cake with a ribbon of brown sugar, cinnamon and nuts running through it. Most recipes call for a boxed yellow cake, but you know I can't do that right? So I used my tried and true Allrecipe.com recipe for the cake. It is extremely rich. It's got sour cream, a cup of butter, a crazy amount of sugar and what not in it. The God looked at it this morning (and tell me why he was up at 5am?)and was making plans. As long as those plans don't include cutting into it before Thursday evening, I'm good.
Here is the recipe.... http://allrecipes.com/recipe/sock-it-to-me-cake-v/
ENJOY!
Peace
Clearly I am wigging out over TG more than the God. I know we are a year and some change into cohabitation, but I kinda expect just a little more.... Last night I was cooking and he was upstairs "out of my hair." Any other time I cook, he's downstairs keeping me company. But I have noticed when I am getting something together, he is unusually ghost. And I'm not just referring to something that has to do with just me, but both of us. I wouldn't expect him to fret over 'just me' stuff. Any who..... Didn't mean to start this blog off with a rant, but those moments do need to happen. Shall we?
Last night, I made a 'Sock It To Me Cake"! If you had ties in a Black community in the 70's you remember this cake. It's rich moist and delicious. Essentially it's a pound cake with a ribbon of brown sugar, cinnamon and nuts running through it. Most recipes call for a boxed yellow cake, but you know I can't do that right? So I used my tried and true Allrecipe.com recipe for the cake. It is extremely rich. It's got sour cream, a cup of butter, a crazy amount of sugar and what not in it. The God looked at it this morning (and tell me why he was up at 5am?)and was making plans. As long as those plans don't include cutting into it before Thursday evening, I'm good.
Here is the recipe.... http://allrecipes.com/recipe/sock-it-to-me-cake-v/
ENJOY!
Peace
Monday, November 21, 2011
The most delicious Rolls Ever!
Peace….
Now unto my ever expanding seems like TG plans. I have begun the actual cooking. I mentioned previously that I was interviewing food. i.e pre-preparing new food to make sure everything goes smooth on Thursday. Whenever I have cooked TG in the past, I have had to run to the grocery store for something. Not saying there is any shame in that, but I want to get it right eventually.
So last weekend I made this recipe for quick yeast rolls…. Sans the sourdough/Jorge. I will figure Jorge out another time. Let me tell you….. THEY WERE WONDERFUL. I halved the recipe for just me and the God and we couldn’t eat them all. And guess what? The were inedible within 2 days! Yay!!!!! That might seem crazy to be that excited about it, but it lets me know that it is a healthy recipe. So I will make 16 rolls for the 6 people that I will have in attendance and I am certain it will be enough.
One thing though…. They aren’t quick. I made the recipe just as was printed and it took an afternoon for the dough to rise the 1st time. The second time was quick and showed me that I can make a LOT of rolls out of the recipe as given. The flavor was wonderful too. I do plan on adding more salt though. But I like salty rolls.
I plan to start these the night before and let them rise all night. Then I will take some of the dough and make cinnamon rolls for breakfast and make the rest for dinner. Leftover rolls will get toasted and crumbed for future use. I’m all about not wasting anything.
Peace
Now unto my ever expanding seems like TG plans. I have begun the actual cooking. I mentioned previously that I was interviewing food. i.e pre-preparing new food to make sure everything goes smooth on Thursday. Whenever I have cooked TG in the past, I have had to run to the grocery store for something. Not saying there is any shame in that, but I want to get it right eventually.
So last weekend I made this recipe for quick yeast rolls…. Sans the sourdough/Jorge. I will figure Jorge out another time. Let me tell you….. THEY WERE WONDERFUL. I halved the recipe for just me and the God and we couldn’t eat them all. And guess what? The were inedible within 2 days! Yay!!!!! That might seem crazy to be that excited about it, but it lets me know that it is a healthy recipe. So I will make 16 rolls for the 6 people that I will have in attendance and I am certain it will be enough.
One thing though…. They aren’t quick. I made the recipe just as was printed and it took an afternoon for the dough to rise the 1st time. The second time was quick and showed me that I can make a LOT of rolls out of the recipe as given. The flavor was wonderful too. I do plan on adding more salt though. But I like salty rolls.
I plan to start these the night before and let them rise all night. Then I will take some of the dough and make cinnamon rolls for breakfast and make the rest for dinner. Leftover rolls will get toasted and crumbed for future use. I’m all about not wasting anything.
Peace
Thursday, November 17, 2011
Meet Jorge...
Peace Y'all,
I show this particular blog NOOOOOO love. Yeesh. I'm a try to do better, but the mission of this blog is to show how I strive to live in harmony with the environment and I'm mostly good. But I shall strive to add on more.
OK...
I am currently experimenting with sourdough. I made a starter. I named it. (The sourdough community calls the starters 'pets' and say we should name them because of that. Yeah, I don't get it either.)I fed it... I mean Jorge (pronounced the Spanish way). I have about 3 cups of Jorge that has been brewing away on my counter for 2 weeks. Though.... It's not completely 2 weeks because I have used some and added more, if you get my meaning.
Why do I want to use sourdough? Because it's the crunchy natural way of approaching bread making. Technically I shouldn’t have need for yeast powder because Jorge captures yeast from the air. And making your own bread is healthier than buying that soft, preservative laden stuff in the store. My store-bought bread has been sitting on the counter in the bag for 3 weeks now and is not at all moldy. AT ALL. That does not make me feel good. Think about how it must just sit inside of you. I hear T.H.E.M. speaking in my head. I just want to feed my own people the best food possible. AND… Thanksgiving will be here 1 week from today and as is my custom, I’m interviewing food for that event. I should have 6 people sitting down at my table. I would like to make Jorge rolls.
There are many recipes on the internet. But most of them are the same. The curious thing about them is that they require yeast…. Why? Isn’t that Jorge’s job? If I gotta add yeast then the starter is just there for flavor. I can add something to make it sour. I don’t need to spend all my time fooling around with Jorge. The recipes call for baking soda as well. I’m not sure that is super natural, either. Baking soda and baking powder are chemical leaveners. Again, should not Jorge be doing this? I don’t believe that Arm & Hammer was around in antiquity. I would have seen it on the pyramids. The baking soda is added to neutralize the acids in the recipe plus to add tenderness and some leavening. I don’t get it.
Well my confusion aside, since I am NOT a food scientist, I tried a recipe 2 nights ago for rolls. It was the easiest I could find. It was from Emeril on the Food Network’s website. They make 8 rolls.
1 c Jorge
½ c oil
¼ t salt
¼ t baking soda
1 ½ APF
Mixed, kneaded, shaped and baked at 425* for 10 minutes
Yes they were easy. Yes they were soft. What they were not, was delicious. They tasted like the inside of white bread without the crust. They didn’t rise on the counter or in the oven. The God ate ½ of one to be nice. He wasn’t impressed. Then he surprised me the next day by being willing to eat more of them. (Remember there were 7 ½ left) I was surprised that they were still soft. I made a vegan sausage gravy, and he sopped it up. So it wasn’t a complete failure.
I suppose the lesson learned from that recipe is that I can make a convincing white bread substitute. Those rolls could be sliced in ½ and made sandwiches out of them. I would like to try them with peanut butter and see how the do. I might make some after TG and make sandwiches. We shall see.
For me to continue experimenting with Jorge, means I won’t have enough of him to make rolls next Thursday. Sooooooo…. I’ll probably end up making regular rolls on Thursday. But I will figure it out by next turkey day.
Peace
I show this particular blog NOOOOOO love. Yeesh. I'm a try to do better, but the mission of this blog is to show how I strive to live in harmony with the environment and I'm mostly good. But I shall strive to add on more.
OK...
I am currently experimenting with sourdough. I made a starter. I named it. (The sourdough community calls the starters 'pets' and say we should name them because of that. Yeah, I don't get it either.)I fed it... I mean Jorge (pronounced the Spanish way). I have about 3 cups of Jorge that has been brewing away on my counter for 2 weeks. Though.... It's not completely 2 weeks because I have used some and added more, if you get my meaning.
Why do I want to use sourdough? Because it's the crunchy natural way of approaching bread making. Technically I shouldn’t have need for yeast powder because Jorge captures yeast from the air. And making your own bread is healthier than buying that soft, preservative laden stuff in the store. My store-bought bread has been sitting on the counter in the bag for 3 weeks now and is not at all moldy. AT ALL. That does not make me feel good. Think about how it must just sit inside of you. I hear T.H.E.M. speaking in my head. I just want to feed my own people the best food possible. AND… Thanksgiving will be here 1 week from today and as is my custom, I’m interviewing food for that event. I should have 6 people sitting down at my table. I would like to make Jorge rolls.
There are many recipes on the internet. But most of them are the same. The curious thing about them is that they require yeast…. Why? Isn’t that Jorge’s job? If I gotta add yeast then the starter is just there for flavor. I can add something to make it sour. I don’t need to spend all my time fooling around with Jorge. The recipes call for baking soda as well. I’m not sure that is super natural, either. Baking soda and baking powder are chemical leaveners. Again, should not Jorge be doing this? I don’t believe that Arm & Hammer was around in antiquity. I would have seen it on the pyramids. The baking soda is added to neutralize the acids in the recipe plus to add tenderness and some leavening. I don’t get it.
Well my confusion aside, since I am NOT a food scientist, I tried a recipe 2 nights ago for rolls. It was the easiest I could find. It was from Emeril on the Food Network’s website. They make 8 rolls.
1 c Jorge
½ c oil
¼ t salt
¼ t baking soda
1 ½ APF
Mixed, kneaded, shaped and baked at 425* for 10 minutes
Yes they were easy. Yes they were soft. What they were not, was delicious. They tasted like the inside of white bread without the crust. They didn’t rise on the counter or in the oven. The God ate ½ of one to be nice. He wasn’t impressed. Then he surprised me the next day by being willing to eat more of them. (Remember there were 7 ½ left) I was surprised that they were still soft. I made a vegan sausage gravy, and he sopped it up. So it wasn’t a complete failure.
I suppose the lesson learned from that recipe is that I can make a convincing white bread substitute. Those rolls could be sliced in ½ and made sandwiches out of them. I would like to try them with peanut butter and see how the do. I might make some after TG and make sandwiches. We shall see.
For me to continue experimenting with Jorge, means I won’t have enough of him to make rolls next Thursday. Sooooooo…. I’ll probably end up making regular rolls on Thursday. But I will figure it out by next turkey day.
Peace
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