Thanksgiving Menu–adding a couple of new dishes to the menu

I’ve been making Thanksgiving dinner since I was 18 years old. For my husband I’ve been making the same Thanksgiving meal almost 28 years. Several years back I decided not to try new dishes for the first time during holiday meal making, because if they don’t turn out then my stress level goes through the roof. Nothing worse than a dish that flopped and there are a minimum of 10 hungry people at the table. Every year though I say to myself– “self, I should try something new this year”, but I never do. This year I’m taking a leap of faith and I’m making two new dishes. Last week I did a trial run to make sure neither of the dishes are going to be flops. The two new dishes are creamy mashed cauliflower and pumpkin bundt cake with cream cheese frosting. They turned out GREAT!

The recipe for the cauliflower is on Eating Well Creamy Mashed Cauliflower.

Special tip-

Once the cauliflower is cooked, mashed and creamy add butter, buttermilk, and nutmeg. Try Nutmeg– I promise you this will become your go to seasoning. It works well on cauliflower that has been steamed or boiled (just sprinkle a little over the top once done) and works great with green beans and Brussels sprouts. Just make sure to have a bit of butter worked into the veggies and then lightly sprinkle with nutmeg. In place of butter, if you like, you can use any oil you would normally drizzle on veggies. I would find a good priced quality extra virgin olive oil if you are opposed to adding butter.

My Turkey Day menu this year is:

Roasted 16# Turkey
Mashed Potatoes
Mashed Cauliflower
Roasted Brussels Sprouts
Baked Squash drizzled with Maple Syrup
Gluten Free Stuffing
Homemade Parker House Rolls
Pumpkin Bundt Cake
Pecan Pie  

(I love King Arthur Flour recipes– their pecan pie recipe is a big hit every time I make it)

Until next time–be well and be safe!

Homemade Biscuits – an urban homesteader treat

A dream come true– I’ve just made homemade biscuits from scratch!

For years and years, I’ve been buying

and to be perfectly honest we’ve never been happy with them.

So today I followed a recipe by @colonialmilling

Combine in a bowl: 2 c All Purpose Flour, 1 tbsp sugar, 1 tbsp baking powder, 1 tsp baking soda and 1 tsp salt. Cut in 6 tbsp cold butter. The butter should be about pea sized when you’re finished. (use a fork or your hands) Pour in 1 cup buttermilk and mix just until it comes together. It will be very crumbly. Flatten the dough on a floured surface then fold it over on itself. Do this 3-4 times. (this makes them flaky) Cut your biscuits and bake 450-degree oven 15 min or so or until golden brown.

Total prep time- 10 min. Total bake time 15 minutes. These could also be baked in a cast iron pan. I used a cookie sheet. My first 6 weren’t as tall as my last 6 because I flattened my dough too much with my first batch. I tasted one almost right out of the oven–absolute heaven. I used organic flour, aluminum free baking soda, salt, organic butter, and organic buttermilk plus the slat and baking powder. I was able to get 12 biscuits vs. the standard 5-8 we got in the Pillsbury cans. I usually pay just a bit over $2.20 for the Pillsbury.  The total cost for a dozen organic homemade biscuits is-salt on hand, soda on hand, powder on hand, 2 cups of flour cost less than .50 cents a cup, buttermilk .35 and butter (6 tbsp).75 = total cost of approx. $1.80

Tonight’s meal- sausage patties and eggs on homemade biscuits!

Up Next- Endocrine Disruptors–what are they? and what can you do about them?

Pantry Essentials for Whole Food Living

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When I think of pantry essentials I think of two things right away- homemade bread and homemade pizza or pie dough.

The essentials needed for those homemade goodies are- flour, salt, baking powder, or soda and yeast packets. So just those few things, plus butter or shortening or lard, will get you homemade bread, and pizza or pie dough.

To start stocking your own pantry start with the simple and fairly affordable items like- flour, white sugar, brown sugar, baking soda and baking powder, sea salt or kosher salt, and yeast in packets. To bake cookies you’ll need to stock things like raisins, or currants, chocolate chips, oatmeal, peanut butter, honey and jam. Homemade icing can be made with powdered sugar or cream cheese and butter, vanilla and milk to thin the icing. Homemade brownies require you to have cocoa powder on hand. By now your pantry is starting to look stocked.

A well stocked pantry is overflowing with inspiration. You can see all the possibilities in one place- homemade baked beans, pies, pasta, cakes and soups. It’s essentially a mini version of a grocery store- all the staples for good whole food in one place. I began stocking my pantry from a list I found on Food Network some years back and still use this list today. It’s easy to see when I’m out of something, and all I have to do is take a look at what I have and my mind begins to construct the day’s dinner meal, dessert and sometimes the next days set of meals. Here’s the Food Network Pantry Essentials List .

Cooking meals from your pantry helps you in the best possible way to learn how to make whole foods meals for your family. A well- stocked pantry means skipping the processed box and jar ingredients and taking control of the ingredients you want in the meals and desserts you make for your family. No more list of ingredients 20 ingredients long. Soon you won’t remember what it was like to not make your own healthier home-cooked meals.  I’ll be honest the convenience of meal making and meal time for awhile will be gone. But the pride you will feel and the money you will save, not to mention the healthier lives you and your family will live will more than make up for the time you spend preparing them. Get the family involved in meal time and then it won’t be just you in the kitchen. Kids can learn too!

That’s it for now. I have a great recipe for Roasted Tomato Basil soup coming up and  a new recipe for Pumpkin Cheesecake. Have a great weekend!