Thanksgiving side dishes

So many choices!!  Why do we feel like we need 20 or 30 different food choices on the table at Thanksgiving?  I admit I'm guilty -- I love side dishes!  The more the merrier hahahaha!  And why do we cook enough food for 50 people when we know only 5 are showing up???   Hmmmm...  Anyways, these are the side dishes I cooked this year, and bonus, the recipe for the sweet potatoes in the picture because they look really yummy.... Those of you who have seen me cooking before would have asked yourselves, "what is she doing with those measuring cups???"  I guess you can think of these as approximate amounts...   :P

MASHED POTATOES:

Brown or red potatoes - 5 lbs.
Butter - 1 stick (or more)
Milk or Half and Half - 1 1/2 to 2 cups
Salt and Pepper

Peel the potatoes and cut them into uniform size, either sliced or cubed.  That's so the pieces all cook in the same amount of time.  Rinse them and boil them in salted water until they fall apart easily when you poke them - maybe 10 or 15 minutes.  Drain the potatoes, put them back in the pan, add the butter and a little milk and start mashing.  Add the milk a little bit at a time, as you are mashing them, so they get creamy.  Mash the sh-t out of them until they are really creamy.  (The butter gives them flavor and milk makes them creamier)  Add salt and pepper to taste.

COLE SLAW:

Cabbage - 3/4 head
Carrots - a little, just to add some color - 6 baby carrots
Mayonnaise - 1 cup ("Best Food")
Sugar - 1/4 cup
White vinegar - 2 tablespoons
Salt and Pepper

Shred the cabbage into shreds and grate or shred the carrots, and put them all into a big bowl.  In a separate bowl, use a wire whip to mix together the mayo, sugar, white vinegar, salt and pepper; that's your cole slaw dressing.  When it is well mixed, add just enough dressing to the cabbage and carrots to coat the veggies (you don't want the cole slaw sitting in a puddle of dressing).  If you have too much dressing, you can save it and make cole slaw again later in the week.

SAUTEED APPLES WITH BROWN SUGAR AND CINNAMON:

8 Apples - peeled, sliced, and core removed
Butter - 1/2 stick
Brown sugar - 1/2 cup
Cinnamon - 1/2 teaspoon (maybe more)
(Lemon juice if needed)

Get a big bowl of lemon water and put it at your work station.  As you are preparing the apples, put the slices into the lemon water so they don't turn brown before you can get them into the pan.  When you have all the apples sliced, melt the butter in a big frying pan or wok.  Drain the apples and put them in the butter to start them cooking.  When the apples get a little soft, add the brown sugar and cinnamon.  Keep cooking them, stirring them gently to saute.  Don't let them get too soft, or they will fall apart and turn into apple sauce, which isn't necessarily a bad thing.  If you want sauteed "sliced" apples, stop cooking them when they are cooked through but still hold their shape.  These are really yummy!  Like apple pie without the crust!

FRUIT SALAD WITH COCONUT AND MARSHMALLOWS:

Mandarin orange slices - 2 small cans, 11 oz each
Pineapple chunks - 1 large can, 20 oz.
Little marshmallows - 1 cup
Shredded coconut - 1/2 cup
Sour cream - 3/4 cup

Someone once told me they made this salad by using one cup of each ingredient.  I don't know about that, a whole cup of coconut sounds a bit much...  Anyways, drain the fruit really good by putting them in a strainer for a few minutes.  Then mix everything together in a bowl.  Stir gently because the mandarin oranges are very delicate!

CANDIED SWEET POTATOES (pictured above):

6 medium sweet potatoes, scrubbed
½ cup butter
¼cup freshly squeezed orange juice
1½ cups firmly packed light brown sugar
½ cup granulated sugar
1 tablespoon grated oranges zest
1 tablespoon ground nutmeg

1. Place sweet potatoes in a large pot of boiling water, cover, and boil over a medium heat for 20 – 30 minutes, or until fork-tender.

2. Meanwhile, melt butter in a medium saucepan.

3. Stir in orange juice, brown and granulated sugar, orange zest, and nutmeg and simmer over medium-low heat until sugars are dissolved, stirring frequently to prevent sauce from sticking.

4. Spoon 2 tablespoons of cooking water from sweet potatoes into sauce, stir, bring sauce to a boil and simmer over medium heat for 5 minutes, until thickened.

5. Preheat oven to 350ºF.

6. Drain sweet potatoes.

7. Peel and cut in half.

8. Place in an 8-by-12-inch rectangular baking dish and pour sauce over the top.

9. Place in the center of the oven and bake for 30 minutes, or until slightly browned. 

Rice!!!!!

Why does rice have to be so controversial?  It’s the foundation of so many international cuisines, and definitely a staple in the food pyramid.  But it is a grain, and a “starch” and therefore is not part of a low-carb or a no-carb lifestyle.  On the other hand, it does not contain gluten, and it is a natural whole food.  Ay, ay, ay….

Since my mom is Japanese, we had rice every day growing up.  We alternated between steamed rice and fried rice; Muzz used to take the leftover steamed rice from the day before to make fried rice.  Muzz’s fried rice was pretty basic, just onions, salt, and pepper sautéed s fried rice was pretty basic, just onions, salt, and pepper sauteed  rice.how to make rice when I was about 10, the old-fashionin a frying pan with the leftover rice.

Muzz taught me how to make rice when I was about 10, the old-fashioned way, on the stove.  There are only 2 ingredients in her recipe; rice and water, and you measure your ingredients according to your knuckles: rice up to your first knuckle, and water up to your second knuckle, or something like that.  I used to have a rice cooker that cooked the rice perfectly, of course.  It broke a couple years ago and I haven't bought another one, so I'm back to cooking rice the old-fashioned way, in a pan.  It's just as easy, you just have to pay attention to it.

Japanese rice is short or medium grain, sticky rice.  It’s easy to eat with chopsticks because it sticks together, so it won’t fall off your chopsticks.  This quality also makes Japanese rice perfect for “onigiri” or rice balls, which are very yummy!  To make rice balls, wet your hands so the rice won’t stick to them.  Then sprinkle salt on both hands.  Scoop warm steamed rice into your hands and squish it together to form a ball.  That’s it!  Eat it!  You can also hide surprises in the middle like pickled plum (“umeboshi”) and wrap the rice ball with seaweed or sesame seeds… yummy!!!

I don’t eat that much rice now, but when I do, I have to admit I love the taste of Cuban style or Middle Eastern style rice – it’s just so fragrant and good!  So when I cook rice, don’t tell Muzz, but I’ve been using long grain or basmati rice, and cooking it with salt, olive oil, and butter.  It doesn’t stick together like Japanese rice, but the flavor is so good!  I also don’t measure the rice with my knuckles anymore…

So here are some recipes for steamed rice and fried rice.  These two recipes go hand in hand because you need steamed rice to make fried rice.  I’ve heard that it’s actually better to use cold leftover rice to make fried rice, but I’ve never tested that theory.  I’ve only made fried rice from leftover rice – I don’t think I’ve ever cooked steamed rice and fried rice in the same day.

STEAMED RICE:

Long Grain Rice

Water

Salt, butter, olive oil

The ratio for rice and water is 2 parts rice to 3 parts water.  So if you use 1 cup of rice, use 1 and ½ cups of water.  Or 2 cups rice to 3 cups water.  That’s probably the perfect amount!  Rinse your rice a couple times before cooking it.  Then get the right amount of water into the pan with the rice and put it on the stove.  Add maybe a teaspoon of salt, and a couple tablespoon of butter and olive oil.  Bring it up to a boil, reduce the heat to simmer, and cover the pan.  Leave it alone for about 20 minutes and you should have perfect (Cuban-style) rice.

FRIED RICE:

Cooked rice

Green onions – chopped small

Any other vegetable or meat, such as green pepper, carrots, cabbage, peas, ham – chopped small

5 or 6 eggs, beaten in a bowl

Olive oil or vegetable oil

Salt, pepper, soy sauce

Heat up a large frying pan or wok, and put some oil in it, like 3 or 4 tablespoon.  Add the chopped vegetables and/or meat to the hot oil, season them with salt and pepper, and sauté them for a couple minutes till they get soft.  Add the cooked rice and break it up with a spatula so the rice is mixed in with the veggies.

In a separate egg pan, heat up some oil or butter and scramble the eggs.  When the eggs are cooked, gently add them to the rice and vegetables.  Add the green onions too.  Season the whole mixture with salt, pepper, and a little soy sauce.  There you have it!  Serve it straight out of the pan or put the fried rice in a pretty serving bowl or platter, and eat it!  Fried rice is great with hot sauce, sweet and sour sauce, sirachi, or sweet chili sauce.  Mmmmm!  Yummy!!

Semi-Homemade Cooking

I generally make everything I cook out of fresh, whole ingredients, such as fresh veggies and fruits from the produce department, raw meat from the meat department, fresh eggs, milk, cheese, etc., generally avoiding processed and packaged foods in favor of raw ingredients.  But let's get real.  We all need help sometimes, including those of us who work full time, play sports, and still need to get dinner on the table every night.  So, there are a few shortcuts that I use that I don't feel too bad about, especially after reading the labels.  Ok, I'm kind of obsessed with reading the labels of the food I might eat...  Anyways, try some of these!:

Jiffy Corn Muffins... try adding chopped up nacho-style jalapenos to the mix -- yummy!

Canned Black Beans, Pinto Beans or Black-Eye Peas.... try sauteing onions, peppers, fresh thyme, garlic, salt, pepper, bay leaf and cumin in olive oil before adding the canned beans to the pan, and then let it simmer for 20-30 minutes... mmmmmmm!!!

Beef or Chicken Broth.... these are great for making soups, and can you even imagine making your own out of onions, carrots, celery, and beef or chicken bones????  That would take hours!

Frozen Pie Shells.... great for quiche or even pie!!  There's actually quite a variety of frozen pie crusts out there, including whole wheat, deep dish, organic, etc.

Reddi-Whip Whip Cream..... great on jello shots, desserts, grown up coffee drinks... mmmmmm, nuff said!

Canned Spaghetti or Marinara Sauce... you can dress these up to make the most yummiest vegetarian spaghetti sauce, meat sauce, or even spaghetti and meatballs.  Here's how:

SPAGHETTI WITH MEAT SAUCE:

There are soooo many different kinds of spaghetti sauce on the grocery store shelf, from Ragu, Del Monte, Safeway Organics, and each of the brands has at least 10 flavors!  So how are we supposed to decide????

I found these "pasta sauce" at Fresh & Easy a couple weeks ago, read the labels and this is what I found out: They are made with "Imported Italian Plum Tomatoes, Tomato Paste, Pure Olive Oil, Garlic, Parsley, Basil, Salt, Onions, Crushed Red Pepper, White Pepper, Oregano".  All good stuff!!!!  But guess what!  You can make it even BETTER!!!

1 lb. of ground meat
1 or 2 Italian sausages, raw or cooked, either chopped or squeezed out of the casing
1 onion, chopped
1 green bell pepper, chopped
mushrooms, sliced
3-4 cloves of garlic, chopped
salt, pepper, oregano, bay leaves, granulated garlic, red chile flakes, etc.
olive oil
can or jar of "pasta sauce"

Saute the onion, bell pepper, and mushroom in olive oil, seasoning the veggies with salt, pepper, bay leaves, oregano, etc.  When the veggies are about 1/2 done, add the meat, sausages, and fresh garlic to the pan, and season the meat with salt, pepper, granulated garlic, oregano, etc.  Use a spatula to stir the meat and veggies while they are cooking.

When the meat is done, you might need to take some of the grease out of the pan.  You do this by tipping the pan slightly so the bottom of the pan has a slope to it.  Push the meat and veggies towards the "up" side.  The grease and meat broth will go to the "down side".  You can determine whether there is grease that needs to be spooned out of the pan.  The grease will be clear and will sit on top of any broth.  Spoon the grease out but not the broth -- that adds flavor.  (Grease just makes it greasy).

Now you can add the pasta sauce to your cooked meat and veggies.  Cover and let it simmer for a little while,  Taste it to see if it needs any sugar or other seasonings.  It should be perfect!  Now you can spoon it over cooked pasta.    Mmmmmmmmmm!!!!!!!

Homemade Soups

With daytime temperatures dipping down into the 80's, it's time to start thinking about eating hearty soups!  Homemade soups are surprisingly easy to make, and folks really seem to like them!  So without further ado, let me hook you up with a couple favorites.  We used to make these soups when I cooked at Stan's Metrodeli, a kosher-style deli that used to be up on Mill in Tempe, in the space where RA now sits.  I had some regular customers that came in every day for homemade soup, and they happily ate whatever I made hahahaha!!  But I have to admit, these soups are good, and sometimes it's exactly what I want to eat!

MUSHROOM BARLEY SOUP:

Beef (1 lb. - cut into 1/2 inch pieces)
Onions (1 or 2 - chop into 1/2 inch pieces)
Mushrooms (like 4 cups? - sliced)
Garlic (4 or 5 cloves - chopped)
Olive Oil (2 or 3 tablespoon)
Beef Broth (2 quarts)
Barley (1/2 cup)
Salt, Pepper, Garlic Powder, etc.
Bay Leaves (4 or 5)

Saute the onions and mushrooms in the olive oil; add seasonings as they saute.  When the onions and mushrooms get a little soft, add the garlic and meat and add more seasonings to the meat while it cooks.  Last night I only had ground meat so that's what I used to make this soup and it was still good!  But the actual recipe calls for chunks of either roast beef or raw meat.

When the meat is cooked, add the beef broth and the barley and bring it up to a boil.  Add the bay leaves.  Then cover the soup and reduce the heat so it simmers for about 1/2 hour.  The barley will get big and soft.  That's it!  It's soup!!!

BROCCOLI CHEESE SOUP:

This is probably my all-time favorite.  It's vegetarian!!  You'll need a stick blender ("immersion blender") to make this soup.  If you don't have a stick blender, you can use a regular blender, it's just a little messier and you have to be careful not to get burned by the hot soup.

Broccoli (lots!)(like 2-3 lbs.!)
1 Onion (cut into a few pieces)
Garlic (7 or 8 cloves)
Water or Chicken Stock
Milk or Half and Half (1 cup)
All Purpose Flour (3 tablespoon or so)
Cheese (Cheddar and Pepper Jack)(maybe a lb. total)
Salt, Pepper, Red Chile Flakes, etc.

Put the broccoli, onions, and garlic into a soup pot and add the water or chicken stock to the pot, up to about 1 and 1/2 inches below the top of the veggies.  Add some seasonings so they get some flavor while they cook.  Steam the vegetables by bringing them up to a boil, lower the heat, cover and let them simmer for about 10 minutes until the broccoli is cooked (soft) but still has a nice green color.

Now you get to use the stick blender!  Put it down in the soup pot and blend blend blend until the veggies are really puree!  If you don't have a stick blender, you have to ladle the veggies into a blender and blend it that way.

Now put the pot back on the stove with the puree veggies in it, over a medium to medium low heat.  In a separate cup or bowl, mix the flour with  about 1/2 cup of cold water, milk, or chicken broth; don't worry if it's lumpy.  Pour the flour mixture through a strainer into the puree veggies.  Stir it with a wire whip ("whisk"), it should thicken up slightly.  Add some milk or half and half so it's creamy.

Now add the cheese until it's nice and cheesy!  It's easiest if the cheese is shredded but you can still work with it if you just cut it into pieces.  Stir it in until the cheese is melted.  Taste it and add salt or more cheese if needed.  That's it!  Creamy and cheesy and green... so yummy!!!

Enjoy your homemade soups!  Your eaters will be so surprised and impressed!