Vegetarian stuffing

If you're having a vegetarian friend for dinner on Thanksgiving, make sure to think about the sides.  On Thanksgiving, there are hidden bits of sausage, bacon or giblets in everything. I had a request for a vegetarian stuffing, so here is an easy one to try.  After T-Day, I will post the reviews.

One large yellow onion, chopped
4 stalks celery, chopped into the same size as the onion
1 package white button mushrooms, sliced
One box long grain wild rice (check the package because much is made with chicken stock - try the Near East brand). 
One bag seasoned stuffing mix. Pepperage farms is a good brand. 
1 cup chopped walnuts
1 can vegetable stock
1/2 stick butter

Cook rice as directed on box. Set aside. 

Sautée onions and celery on low - letting them soften (sweat) but not brown too much. Add mushrooms and Sautée until soft. 

Combine rice, vegetables, and walnuts in a large bowl. Add 1/2 can of the stock. Gently stir in stuffing. Make sure that stuffing is moist, but not soggy. You may need to add some more stock. Taste to see if adequately seasoned. Add salt and pepper if necessary. Put into a baking dish and dot the top with butter. Bake until warmed through and crispy on the top. 

If you would like, you can use pecans instead of walnuts and add craisins if you like. 

You can also add some sage, ground rosemary and thyme for even more of the Thanksgiving flavor. 

Marshmallow or Streusel - Well, I say both! (Sweet potato casserole)

Some people love sweet potatoes with gooey marshmallows on top - brings back memories of childhood.  Some love the rich, nutty taste of a streusel.  At each Thanksgiving, I seem to have a good mix of both.  So, why should we have just one?  I say - let's have both!

My sister-in-law, Lisa, loved this version of sweet potatoes so much that she tagged a photo of the dish as me, and has asked for the recipe.  (The picture is Lisa's creation - woo hoo!!) Well, of course - I would be happy to to!   This version makes a heck of a lot of sweet potatoes, but, they can go quickly.  This version is intended to feed 12 - you can certainly adapt to meet your sized crowd. 

For Sweet Potatoes

12-14 medium sweet potatoes (baked at 350 degrees for approximately 1 hour - until tender - and cooled to room temperature)
1 1/2 cans of evaporated milk
1 tablespoon grated nutmeg
3/4 cup brown sugar
1 teaspoon kosher or sea salt
2 eggs

For streusel
1/2 cup chopped walnuts
3/4 cup all-purpose flour
3/4 cup brown sugar
1 tablespoon cinnamon
1/2 tablespoon grated nutmeg
Pinch of salt
6 tablespoons melted butter

Mini marshmallows

Blend all sweet potato ingredients until smooth and creamy.  Add more evaporated milk, if not creamy enough.  The mixture should be slightly runny.  Place into a large casserole dish.

In a separate bowl, blend the dry ingredients, including nuts and spices.  Slowly add butter until mixture is crumbly. 

Top the sweet potatoes with alternating rows (diagonally looks great) of marshmallows and streusel. 

Place in a pre-heated 350 degree oven until sweet potatoes bubble and marshmallows are browned. 

Enjoy!

1,000 Cloves of Garlic (Bamieh)

OK, so it isn't really 1,000, but it is a heck of a lot!! 

My boyfriend received a lovely gift of fresh, home-grown okra from his boss.  I LOVE okra, and his mom gave me a recipe for a traditional Iraqi dish of lamb or beef, okra, tomatoes, and lots and lots of garlic.  Bamieh.  That's it.  Simple ingredients, but so so flavorful. 

As with any dish, technique is the most important part, so not only did she send the recipe, she sent a youtube video to help you through the process.  I now have a new favorite online chef, and of course am so grateful to the lovely Khawla for introducing me to her. 

http://www.youtube.com/user/AssyrianFood#p/u/9/H_IvdstIe2c

Enjoy!

Charleston ice pops

I took a recent trip to Charleston.  As anyone who has ever been to Charleston knows, the food in Charleston is incredible!!  And, as anyone who has ever been to Charleston in mid-July knows, it can be VERY VERY hot!  It was really hard to admit, though, that on my last trip, my favorite thing that I ate was a handmade popsicle in the farmer's market.  A blackberry mojito popsicle, no less. 

Inspired, I quickly ran out and bought those plastic $1.29 popsicle makers and gave it a go.  And... it failed miserably.  I know what I did, so I will be trying again, but making lemons out of lemonade, luckily, I had a bit of my mix left over, which became one of the best and most refreshing cocktails that I have had in a long time!  So, the popsicle mix is now a cocktail, and I will be posting ice pop recipes soon...

Watermelon Slushie

1/2 of a medium-sized watermelon (seeds removed)
2 limes
4 tablespoons agave nectar (more or less to taste)
1 cup Grey Goose (or other) vodka (more or less to - ahem - taste)

Place the watermelon, lime juice and agave nectar in a blender.  Blend until smooth.  Add the vodka and pulse to blend.  Serve over ice with a slice of lime or a sprig of mint. 

Cheers!!

Knitting night gumbo

I have two lovely friends, April and Kim, who join me every so often for knitting (actually Kim crochets).  They make beautiful things - I just play around with yarn.  But, whatever, it is a chance for us to gossip, have a cocktail or two, and eat.  I had just picked up some fresh okra and corn, and had to use it up, so I made this gumbo.  It was delish, if I do say so myself. 

1 medium yellow onion (chopped)
1 green bell pepper (chopped)
2 andouille sausages (cut into 1/2 to 3/4 inch pieces - bite size)
1 large or 2 small chicken breasts (cut into pieces - similar in size to the sausage)
2 ears of corn (kernels removed from the cob)
1 lb of okra (stems and tips removed, cut into 1/2 inch pieces)
2 cups shrimp (shelled - I leave on the tails)
1 small can of tomato sauce
1 tablespoon butter
2-3 tablespoons flour
2 cups chicken stock
2 tablespoons gumbo file (this is powdered sassafrass leaves, and can be found with the spices)
Salt and pepper to taste

Sautee the onions and peppers in olive oil, until onions are golden brown, and both are softened.  Add the sausage and chicken, being careful not to burn the vegetables - brown  both.  Add the okra and corn, and the tomato sauce and chicken stock, reserve 1/2 cup of chicken stock.  In a separate pan melt the butter and flour.  Cook through, and slowly add the reserved chicken stock.  Once combined, add butter / flour / stock mixture to the pot.  Add the file, and simmer.  Add the shrimp.  Simmer for 10 minutes.  Once everything is cooked through, add salt and pepper to taste. 

Cheaters Blueberry Cobbler

So, I can't really take credit for this, but I can take credit for a slight modification.  For me, the recipe doesn't include ENOUGH blueberries.  For me, more is more!  This is the easiest cobbler, and so, so delicious.  I add 1 1/2 times the blueberries that the cobbler calls for.  I have also doubled the cobbler, and still works perfectly.  I don't know who you are, Bill, but you have made my summers much much better.  I'm trying this with peaches very soon.  Enjoy!!

http://www.epicurious.com/recipes/food/views/Bills-Blueberry-Cobbler-15274

Ratatouille!!!

This is such a popular dish in parts of Europe, that we used to be able to buy kits in the vegetable section of the supermarket.  It contained an eggplant, a zucchini, a tomato, a pepper...

This is a great go-to weeknight dinner, and a dish that gets better after a few days. 

1 large onion
1 bell pepper (red, green, or yellow - I prefer red for this dish, but any are OK)
1 medium eggplant
2-3 zucchini
1 tomato
2 cloves garlic
1 jalapeno
1 cup vegetable or chicken stock
Olive oil
Sugar, salt and pepper taste

Chop onion, pepper, zucchini, and eggplant.  These pieces should be uniform and should be no bigger than "bite sized." 

In a large stockpot, pour 2 tablespoons of olive oil, and begin to cook the onions.  Cook these slowly, adding 1 tablespoon of sugar, and salt and pepper.  When the onions are translucent and just browning, add peppers, cooking slowly. 

Once the peppers are softened, add the eggplant and zucchini, stiring regularly. 

Chop the tomato.  Mince the garlic (I like to make it into a paste by chopping it with a bit of sea salt).    Remove the ribs from the jalapeno, and chop in to fine pieces.  Add all to the stockpot. 

Cover, and cook for about 30 - 45 minutes, until vegetables begin to meld together. 

Serve with feta cheese, chopped olives and/or chili flakes.   Each person should add as much as they like.  And, don't forget the crusty bread!!!