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…

Advertisements

Recipe: Pumpkin Bread

2014-10-08pumpkinsa

Baking local grown pumpkins to make puree.

I’m not a fan of pumpkin spiced everything.   I do, however, like homemade pumpkin pie and pumpkin bread. My Aunt who recently passed away gave everyone pumpkin and banana breads every Christmas.  I looked forward to that every year.

Quite a few years ago when we were going through some hard times and money was tight, I took that idea and started baking Christmas gifts including pumpkin bread. I even shared my homemade honey wheat bread and Amish white bread with my Aunt at our family Christmas. But pumpkin bread is one of my favorites and is a favorite of several in our family.

Here is the recipe I use.  It isn’t my Aunt’s recipe, never as good as hers because of all the love she put into it, but this is my favorite recipe to use and it makes delicious bread.  It makes three loaves and I think it tastes even better when you use fresh pumpkin puree.  It isn’t hard and you don’t have to use pie pumpkins.  You can use any good pumpkin.  Just cut it in half, clean out the pumpkin guts, and bake in a 350 F oven until tender.  You can find my post on making your own pumpkin puree here.

I’d love to hear what you think if you try this recipe, or if you make your own puree.

Genesis 8:22 – While the earth remains, seedtime and harvest, cold and heat, summer and winter, day and night, shall not cease.

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

Ann’Re

 

Ingredients

3 cups canned pumpkin puree
1 1/2 cups vegetable oil
4 cups white sugar
6 eggs
4 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground nutmeg
1 1/2 teaspoons ground cloves

Directions

Preheat the oven to 350 F. Grease and flour three 9″ x 5″ loaf pans.

In a large bowl mix together the pumpkin, oil, sugar, and eggs. Combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves then stir into the pumpkin mixture until well blended.

Divide the batter evenly between the prepared pans and bake in a preheated oven for 45 minutes to one hour. The top of the loaf should spring back when lightly pressed.

Recipes: Macaroni Salad

macaroni3aOne of my favorite summertime meals.  Great and frugal for picnics and carry ins too. Here are a few macaroni salad recipes from my stash.  These are easily adaptable to your own tastes and what you may have on hand like chicken or carrots.  They are also easily adaptable to dairy-free.   My opinion is it always tastes better the next day, so I like to make it a day ahead if I have the time.  What is your favorite macaroni salad recipe?

 

Macaroni Salad 1

2 cups macaroni
2 small cucumbers, chopped
2 tomatoes, chopped
1 green bell pepper, chopped
1 onion, chopped
salt to taste
ground black pepper to taste
1 3/4 cups creamy salad dressing
1/4 cup milk

DIRECTIONS

Cook macaroni pasta in a large pot with boiling salted water until al dente. Rinse with cool water and drain. In a large bowl add the chopped cucumber, tomatoes, green bell pepper, and onion. Blend the milk and creamy salad dressing together in a small bowl until smooth and to your liking of thickness. Add cooled pasta and salad dressing mixture to large bowl of chopped vegetables. Add salt and pepper to taste. Refrigerate until chilled. Serve.

 

Macaroni Salad 2

1 lb. box elbow macaroni – prepared as directed
4 hard-boiled eggs – peeled, coarsely chopped
3 ribs celery – sliced
1 med. onion – chopped
1/2 cup pimento-stuffed green olives – halved
1/2 cup mayonnaise OR creamy salad dressing – low-fat okay
2 Tbls. milk – low-fat okay
2 Tbls. distilled white vinegar
1 Tbls. granulated sugar
1 tsp. salt

Fold together all ingredients in large bowl. Refrigerate for 1 hour or overnight before serving.

 

Old Fashioned Macaroni Salad

2 cups macaroni
2 (6 ounce) cans tuna, drained
1 onion, chopped
1 green bell pepper, chopped
2 stalks celery, chopped
2 tablespoons garlic powder
1 1/2 cups mayonnaise
2 tablespoons prepared mustard
salt to taste
ground black pepper to taste

DIRECTIONS

Cook noodles in a large pot of boiling water until al dente. Rinse under cold water, and drain.

Mix tuna, onion, bell pepper, celery, garlic powder, mayonnaise, salt and pepper, and mustard together in a large bowl. Add pasta, and mix well.

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.

Favorite Finds Friday, June 12

Here are a few of the most interesting, fun, practical, weird, frivolous, informative, creative, yummy, etc. finds I have found on the internet this week. Let me know what you think!

glutenfreedumpcakeGluten Free Blueberry Dump Cake from Gluten Free on a Shoestring

While I don’t need to be gluten free, my sister-in-law and her two daughters do.  So for holidays and family gatherings, this has to be taken into consideration.  It is nice that we can still have yummy treats and everyone can partake.  And we all love blueberries!  Although this recipe is not dairy free, I would think that using non-dairy milk and oil, and fresh whipped coconut milk whipped cream would work.  This recipe also links a recipe for gluten free vanilla cake mix, which is also not dairy free.   I don’t know a dairy alternative to cultured buttermilk blend powder or whey powder, but the Betty Crocker gluten free yellow cake mix is dairy free.

Achillea_millefolium__Common_YarrowUses for Yarrow from Urban Prepper Chicks Herb of the Week

I have yarrow growing in my garden.  I got it a few years ago because it was an herb and I thought the flower was pretty.  To he honest, I had no idea about what it was or how to use it.  I’ve since researched it and have found that while it doesn’t have a lot of use as a cooking herb, it’s a very useful medicinal herb.

 

 

cucumbersaladGrandma’s Cucumber Salad from Lauren’s Latest

I TOTALLY understand this post.  I have several childhood favorites that my grandmother made and never wrote down the recipe.  I did convince her one time to give me one of her recipes and while she told me what she put in it, she had no idea about measurements because she did it.  Even with her directions I couldn’t make that recipe.  Anyway, I love cucumbers and I think my guys will LOVE this recipe.  I can’t wait to try it once my cucumber plants start producing…I hope.  Last year my cucumber vines grew really well…and not one cucumber.  Not one.

15HerbsforHeadaches15 Herbs for Headaches from The Homestead Garden

I suffer from frequent headaches.  While I used to suffer migraines, I am very thankful that I haven’t had one in several years.  What I mainly suffer from is sinus headaches.  And I’m always on the lookout for something natural that will help.  I am certainly going to check these out.

 Shabby-Chic Inspiration Crochet Doilies from Anabelia Craft Design

These are beautiful.  And the gift package idea is so elegant.  Everything on this blog is beautiful.  Such talent.  There is a link to the pattern toward the end where you can get the PDF.  I can’t wait to try a pattern or two, but I have really enjoyed browsing.  But these doilies are next in line on my project list.  Next after all the other projects that I have yet to finish.  Well, there is always room for one more….

That’s all my finds for this week. More next time! If you come across something you think I might be interested in (or maybe you posted it yourself), leave me a comment and I’ll check it out.

Colossians 3:23 – And whatever you do, do it heartily, as to the Lord and not to men, knowing that from the Lord you will receive the reward of the inheritance; for you serve the Lord Christ.

My New Favorite

Ice Cream.  Dairy-Free.  So Delicious Coconut Milk Ice Cream – Simply Strawberry.  Now if I could only find dairy-free cheese that good!  I know it’s a small container and I could eat the whole thing in one sitting, but the price keeps me from doing that!  At some point I will make my own….

2015JuneDairyFree