Thanksgiving 2017

What I planned, and what I ended up with aren’t necessarily the same.  My guys didn’t want rice they wanted stuffing, and they wanted rolls.  So I adjusted my menu and I think it turned out nice.  I made a grain free bread for me and the dairy-free/gluten free pie that they really liked.  I also made cake for my guys.  They enjoyed having it for breakfast the next day.   Hubby said he liked that the sweet potatoes weren’t drowned in sugar or marshmallows.  The only thing I added was salt while they were boiling.

We grilled the turkey and that turns out pretty good every year.  This year was the first time I tried butterflying (spatchcocking) the turkey and while it did cook more evenly, it was a chore to do it on a 22 lb. bird.  I told hubby that from here on out if we want to spatchcock the turkey, we have the butcher do it when we buy it.  They’ll usually do it for free and we save the aggravation.

I hope you’re Thanksgiving was blessed and that you reflected on all the things you are thankful for.  I’d love to hear how your dinner went and what you may have done differently this year.

James 1:17 – Every good gift and every perfect gift is from above, coming down from the Father of lights with whom there is no variation or shadow due to change.

Until next time – live simply and love abundantly!  Grace and peace…

Ann’Re

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Recipe: Oven Baked Sliders

I saw a recipe a while back that baked sliders in the oven.  What a clever idea!  After reading the recipe there was one big glaring problem.  They weren’t sliders.

Sorry, but I have to rant.  A CUTE LITTLE BURGER TOPPED WITH FRESH ONIONS IS NOT A SLIDER!  IT’S.NOT.

I have no idea where people got that idea, but it drives me nutty (it doesn’t take much).  A slider isn’t a cute little burger topped with a tiny bun.  That needs to stop.  Go to any REAL white walled dinky slider place and you will find they are ugly little yummy masterpieces…thin patties steamed on a moist bed of onions with the buns steamed on top of the burgers.   With pickles.  Sliders slide.  Tiny thick grilled/fried burgers with nicely toasted buns don’t slide.  You are welcome to your cute little burger, I’m sure they taste good, but it’s a burger and not a slider.

Ok.  Rant done.

Now on to the recipe.  Well, not really a recipe I guess because the measurements are up to you.  So these are the directions on how I make them in the oven.  The best way to make sliders is in a skillet or on a griddle.  But the oven saves time and work if you are making a lot of them…and they are almost as good!

Start by preheating the oven to 350F and place a greased baking sheet inside.  Make patties from ground beef (or the ground meat of your choice) about a 1/2 larger than the buns you will be using and no thicker than 1/4″.  Thinner is better.  You don’t have to use those tiny buns, I know they can be hard to find.  You can use regular buns.  You can also use those King’s Hawaiian buns.  Just make the patties to fit the bun you are using while still keeping them nice and thin.  Season to taste.  Chop onions how you like ’em.  Traditional sliders have sliced onions, but you can chop ’em fine if you like.  For about a pound of ground beef it would be about 2-3 onions depending on how big they are.  You don’t want the patties touching the pan, you want them to be sitting on top of the onions.  Saute the onions in a skillet with butter until just softened and starting to brown.  Make a nice bed of sauteed onions on hot baking sheet (be careful!) and add 1/4 cup of water.  You may need to adjust this depending on the amount of onions.  You want just enough to keep the onions moist so the burgers will actually steam.  Place seasoned patties on onions and bake about 15 minutes.  Pull them out, (no need to flip them!) top each patty with cheese if desired and bottom buns, then top buns.  Don’t skip this!  Steamed buns are necessary for sliders!  Return to oven about 10 minutes more or until patty is cooked to your liking.  Serve hot, topping with extra onions and your favorite extras.

Enjoy!

What about you?  Have you had authentic sliders?  I’d love to hear about your favorite burger or slider place!

Romans 15:13 – May the God of hope fill you with all joy and peace in believing, so that by the power of the Holy Spirit you may abound in hope.

Until next time – live simply and love abundantly!  Grace and peace…

Our Thanksgiving Menu

2011NOVthanksgiving

Thanksgiving the year our oven died and we grilled the turkey for the first time.

Since changing the way I eat to control my pain levels, the holiday season is going to look a little bit different.  While I want to make sure I follow a more plant based diet, hubby and son want fairly traditional holiday meals.  So with that in mind, here is my tentative Thanksgiving Day Menu:

Turkey – For quiet a few years now, the men have been responsible for the Thanksgiving turkey.  It goes back to the days when we celebrated our Thanksgivings with good friends and the men folk decided to try a garbage can turkey.  Their job ever since.  Several years ago the oven died and they needed an alternative way to cook the turkey.  Hubby grilled it and we’ve done it that way every year since.  Spatchcocking the turkey helps it grill more evenly and gives it a beautiful color.  Seasoning is simple…salt and pepper.  What is spatchcocking?  Is that really a thing?  Yep.  Go here for more info.
Stuffing – It’s been my favorite part of Thanksgiving dinner (next to the pie) since I can remember.  I’ve used my Grandma’s recipe since I moved out on my own.  When we started grilling the turkey, we stopped stuffing the bird and went to dressing.  Same stuff, just not inside the bird.  This year instead of using Grandma’s recipe, I will be making a rice dressing.  It will include the traditional carrots, celery, onions and sage that we’re used to, only instead of bread we’ll be using rice.  It’s essentially a Thanksgiving rice pilaf.  I have no idea what I’m doing, so it may or may not come out.  If I end up using a recipe (I’ll probably search for hours and hours to find the right one) I’ll post it.
Potatoes – Much to my own disappointment, I won’t be making mashed potatoes this year.  But I’ll be making masked sweet potatoes.  No need to add extra seasonings other than salt and pepper and no reason to add sugar…they are sweet potatoes.  Yummy mashed sweet potatoes.
Salad – Big.  Like main dish big.  A big salad of yummy greens with some other veggies thrown in for color.
Green Beans – A must for Thanksgiving in my book.  But not drenched in canned soup, I just don’t like it that way.  We’ll be having some fresh green beans roasted with onions, garlic, salt, pepper, oil, and balsamic vinegar.  No recipe, I just toss it together and roast until they look done to me.  So good.  So.

Two things I’m not adding.  One is dinner rolls.  I don’t really have a grain free alternative.  So if my guys really want bread with their dinner, we have, well, regular bread.   The other is cranberries.  We like them, but every time I make them we all have some and the rest goes to waste.  So I’m just not making them this year.  That doesn’t mean you have to skip them….here is the recipe I had planned to use:  https://wellnessmama.com/3392/cranberry-sauce-recipe/

Last, but not least, it wouldn’t be Thanksgiving dinner without a yummy dessert.  Hubby’s sister (and her two daughters) are gluten free so a few years ago I made a gluten free (for her) dairy free (for me) crustless pumpkin pie.  I could have eaten the whole thing by myself.  (https://glutenfreeeasily.com/best-pumpkin-pie-ever-and-its-crustless-gluten-free-and-dairy-free/)  Top your warm pie with dairy free whipped coconut cream.  (https://minimalistbaker.com/how-to-make-coconut-whipped-cream/)  Now, make a second pie and eat it for breakfast the next day.  Just thought I’d share my little tradition.

There you have it.  My menu plan for Thanksgiving day.  It might change.  I may just throw in the towel and demand to go out to eat.

What about you?  Do you have your Thanksgiving dinner planned out?  Or are ya planning to go out?  I’d love to hear what you are going to be doing!

Psalm 7:17 – I will give to the Lord the thanks due to his righteousness, and I will sing praise to the name of the Lord, the Most High.

Until next time – live simply and love abundantly!  Grace and peace…

Homemade Snack Bars

It is getting colder quick. Today’s high here in Northern Indiana was only 38F/3C. Brrr.  Tomorrows high will be a bit warmer at 45F/7C.

bars1Since I’ve been changing the way I eat to help control my pain, I have worked to eliminate processed sugar. I’m not a sweet snack person but more of a salty snack person. Eliminating processed sugar was a bummer, but not really that hard. Eliminating chip and crackers?  Tough.  But I do like sweets once in a while and when I came across LÄRABARs, they were perfect.

I was looking at them the other day and I thought “Hmmm…dates and nuts. Bet I can make that.” I happen to have dates and cashews…so that’s what I set out to do.

I had no idea what amounts to use, so I winged it.  I tossed a few handfuls of cashews into the food processor and spun them around some.  Then I added pitted dates until I guessed they looked like the right consistency.

bars2Once it looked right, I spread the date and nut mixture onto some plastic. It is a plastic zip freezer bag that I cut open and use when making tortillas or sticky things like date and nut snacks. I shaped it into a rectangle-ish shape and cut it into bars. I guess they were just under a half-inch thick. I ended up with 16.

I had some snack sized zip bags that I thought would work well, but the bars being sticky wouldn’t be easy to get in or out. So I wrapped each piece with wax paper before I put them into the zip bags.  And being frugal…I’ll just wash and reuse the snack bags.  Yes I will!

bars3How cool is that? Of course I had to taste test one, so I actually packaged up 15. I tossed all the snack bags into a gallon zip bag and put that into the refrigerator.

The whole process…including pitting the dates and stopping to sample one of the bars…took maybe an hour.  Wrapping and bagging the bars took the longest.  I don’t know if I saved any money, but it was nice to make my own snack.  I’m hoping to test out some different flavors with other nuts and dried fruit.

Have you tried making a homemade version of your favorite treat?  Leave a comment below and let me know.  If you have a link to a blog post or a recipe, I’d love to check it out!

Psalm 16:11 – You make known to me the path of life; in your presence there is fullness of joy; at your right hand are pleasures forevermore.

Until next time – live simply and love abundantly!  Grace and peace…

Ann’Re

Apple Season – Crockpot Applesauce

20141027_104820I enjoy pumpkin season, but I LOVE apple season. Right now my diet is limited, but my guys still need to eat.  And they like applesauce.

Applesauce is so easy to make.  You don’t need any special equipment or ingredients.  The very minimum you need is apples, a knife, and a large pot.  Even easier…you can use a crockpot.  Tastes so much better than the stuff you buy from the store, and it is much cheaper as well.

To make the applesauce, start with your favorite apples.  Courtland apples are one of my favorites for applesauce and available here locally in bulk.  You can use Fuji, Gala, Honeycrisp or you can use a mix of what you have available.

Peel, core, and quarter your apples.  Use as few or as many as you like, but you can start with about a dozen.  As you cut, drop your apple quarters in a bowl of cold water with a couple tablespoons of lemon juice to keep them from browning.  Drain the apples and place into crockpot with about a half cup of water.  Cook on high for three to four hours or on low seven to eight hours (or overnight) until apples are very soft.  Stir apples with fork until desired consistency.  Serve warm or store in a sealed container in your refrigerator and serve cold.  You can put the applesauce into individual containers and they are great for lunches.

You can add sugar and/or cinnamon or other spices to your apples as they cook if you choose, but I find the apples are usually naturally sweet on their own especially if you use the sweeter apples (Honeycrisp, Fuji, Gala, Braeburn).

I hope you will trying making your own applesauce.  Once you see how easy it is, how good it tastes and how frugal it is, I know you’ll want to make more.  I’d love to hear how it turned out.

Until next time – live simply and love abundantly!  Grace and peace…

Ann’Re

Coffee Recipes

coffeecupsun

Enjoying my morning hot coffee with the sun streaming in the window.

I have to say first off, I’m not a fan of iced coffee. Blech. I don’t mind coffee flavor in some things (like my favorite hard to find Coffee Crisp candy bars) but in my mind when coffee is cold, you either heat it up or get a fresh, hot cup. I thought I was just old school.

 

I was going through some cookbooks looking for a certain recipe and as I was flipping through one of my older cookbooks (1977) I came across a few coffee recipes including one for iced coffee. Wow. It was a thing back then too! I thought I’d share the recipes so I could save you from spending your hard earned cash on expensive cold coffee shop coffee.  I’m sure the recipes would work just as well with your favorite dairy free milks too.  Enjoy!

Iced Coffee: For each glass of iced coffee desired, brew coffee using two level tablespoons coffee and ¾ measuring cup (6 fl. oz.) cold water. Use more or less to suit your taste. Pour hot coffee over ice cubes in tall glasses. Serve immediately with cream and sugar.

Coffee Ice Cubes: Pour about 3 cups of brewed coffee into ice cube trays. Freeze until firm, at least 5 hours. If used with cold coffee, makes enough cubes for eight 12-ounce glasses; with hot coffee, enough for five 12-ounce glasses.

Coffee Frosted: Combine two cups of chilled brewed coffee with 1 pint of vanilla, coffee or chocolate flavored ice cream in a bowl and beat until blended and thick. Serve immediately over Coffee Ice Cubes in tall glasses. Makes 3 2/3 cups or 3-4 servings.

So, do you enjoy cold or iced coffee?  How do you like your coffee best?  You can let me know in the comments below or with a link to your blog post.  I can’t wait to hear from you!

Until next time – live simply and love abundantly!  Grace and peace…

Ann’Re

Recipe: Pancakes from Scratch

pancakerecipe1aMy grandmother’s cookbook. Even though the copyright is 1946 (the year before my mother was born) I use it often.  The pages are a bit brittle and yellowed, the cover is loose…but it is always the first place I look for recipes.

THIS is my main pancake recipe.  So versatile, I switch it up using fruit, seasonings, make it for breakfast, lunch or dinner.  We actually have these more for dinner than breakfast.  By request.  Hubby loves pancakes. I also use almond or coconut milk since I’m not supposed to have dairy and I use honey instead of sugar.  And pancakes pancakes1aare frugal too.

Honestly, homemade pancakes don’t take much longer to make than boxed pancakes and taste so much better in my humble opinion.  And the fresher your ingredients, the better they taste.  And did I mention they are frugal?

Here is the recipe for you:

pancakes2aSWEET MILK GRIDDLE CAKES

2 cups flour
1 teaspoon salt
1 1/2 teaspoons baking powder
2 tablespoons sugar
2 cups milk
1 egg
1 tablespoon melted shortening

Mix and sift flour, salt, baking powder, and sugar.  Add milk, well-beaten egg, and shortening and mix well.  Drop by tablespoons on a hot griddle, greased well, and brown on both sides.  Serve hot with marmalade or honey.

I’d love to hear about your favorite pancake recipe, and if you try this one, I’d love to hear how you like it.  Until next time…grace and peace!

John 6:47-50 
Most assuredly, I say to you, he who believes in Me has everlasting life. I am the bread of life.  Your fathers ate the manna in the wilderness, and are dead.  This is the bread which comes down from heaven, that one may eat of it and not die.