The end of November and the leftovers

One turkey yielded us a nice dinner on Thursday, two turkey sandwiches each, a remake of the leftovers, one jar of broth to use later and a large pot of soup that will end up giving us three dinners.  Not bad for a 12 pound turkey.

For the remake I took some of the cornbread stuffing and made waffles.  I added some of the cheese ball to the left over mashed potatoes and heated in the oven and warmed some turkey.  The sauce was a maple syrup with Sirracha sauce for the big guy and turkey gravy for me.  This was Friday's dinner and it was SO good. The big guy was especially happy with it.

The spicy turkey soup I made is one I do with chicken as well.  The flavors and spices are just amazing.  I started the turkey stock in the crock pot on Friday evening and used it Saturday to make the soup,  In a large pot I cook the diced onion until tender, add green chilis and diced garlic.  Then I add the stock and simmer for a bit.  The spices I use are cumin, coriander, turmeric, salt, pepper and red pepper flakes.  Once I add them I let simmer for awhile.  Then add the turkey and great northern beans.  I made cream cheese, cheddar cheese and cilantro roll ups to go with it. We each had a big bowl for dinner and there are four more bowls in the freezer for a couple of dinners in the next week or twol.  This soup, whether made with chicken or turkey is one of my absolute favorites.  Sorry Brunswick stew, but I just wasn't in the mood.

My four day weekend is coming to a close and I am fully aware that returning to work tomorrow is going to be brutal.

I have gotten the decorations down and some out.  The tree is going up today but may not get decorated until tomorrow evening or later.  I did get out my countdown to Christmas and put on the fridge.  This is how I start my day every December morning.  

Are you looking forward to December and the Holiday season?

Stay safe!

Thanksgiving 2020

The last few years I have streamlined our meal and the prep for the holiday. Tuesday I made two pie crusts, baked sweet potatoes and the cornbread for the dressing.

Wednesday I made pumpkin pie, sweet potato pie, cranberry sauce and the dough for our bread.

Thursday I got up and made deviled eggs, a cheese ball and then I put the cornbread dressing together in the crock pot and the bread in the oven. Last but not least, roast the turkey, cook mashed potatoes and green beans. The house smells like Thanksgiving. I confess I had pumpkin pie for breakfast because well the rules are out the window with 2020.  We snacked a little on dip, veggies, cheeseball and crackers.  The main meal was at 4pm. Every thing was delicious and we were stuffed.  My bread came out better than ever before and I really think it is the flour I used.

After dinner we watched Christmas Chronicles 2 which was a fun movie.  A number of channels started showing Christmas movies before Halloween.  I always start on Thanksgiving.  

Today I will slowly start decorating for Christmas.  Tomorrow I will make a big pot of Brunswick Stew which I look forward to after every Thanksgiving.

Stay safe!

                                                                        The big guys plate.

                                                             This bread was amazing.

    

                                                                        Pumpkin Pie

Saturday

It is a dreary, cold November day here in my corner of the Midwest.  We left home this morning at 7am to top off supplies for Thanksgiving.  We entered a new phase of shutdowns yesterday so the big guy has closed his Tae Kwon Do school again for at least two weeks.  I'm rather happy about that because even though he was doing wellness questions, taking temperatures, wearing masks and shields and maintaining distance, this virus is out of control here.

I grew up with Grandparents that were very self reliant.  They grew or raised most of their food and stocked up for emergencies, bad weather or whatever else may happen.  I carried on this tradition because there is nothing worse than not feeling well and having to run to the store.  Living in hurricane territory for 20 years was another reason.  I do not hoard, I simply make sure to have an ample supply of items we routinely use.  I like the insurance of knowing I have what I need at home to get through a few months if needed.  Thankfully, I didn't need much today but fresh veggies, fruits dairy and meats because the stores are once again getting pretty empty in our area.  I did stock up on cat food because it would be ugly around here if we ran out of food for Jet.  He is a bit of a bully when he is hungry.  

So it will be the big guy and I for Thanksgiving.  I bought a 12 pound turkey a few weeks ago and will take it out of the freezer and put in the refrigerator for the next 3 or 4 days to thaw.  I'm really looking forward to Brunswick stew with the left overs.  I am going to follow the menu and prep list I did last year since it worked SO well and I had little to no Thanksgiving day stress. 

Since we were planning on leaving so early this morning, last night I made a coffee cake.  I found the recipe in an old Amish cookbook I have called The Wooden Spoon cookbook by Miriam Miller.  It comes together quickly and it is delicious.

 Sour Cream Coffee Cake

1/2 Cup Walnuts or Pecans-finely chopped

1 tsp cinnamon

1/2 Cup Brown sugar (recipe called for regular sugar)

1 stick softened unsalted butter

1 Cup Sugar

2 Cups flour

8 oz sour cream

1 tsp baking powder

1 tsp baking soda

1 tsp vanilla

2 eggs

In a small bowl, combine nuts, cinnamon and brown sugar. (I also included raisins)

Grease 9 inch pan. and preheat oven to 350 degrees.  Beat butter with the sugar until light and fluffy.  Combine dry ingredients and combine wet ingredients.  Pour wet ingredients into butter and sugar and mix until well combined.  About 2 minutes.  Slowly incorporate dry ingredients until well combines.  This is a thick wet batter.  Spread half of the batter in pan and sprinkle half of the nut mixture on top.  Spread evenly with remaining batter.  Top with rest of nut mixture.  Bake for 55 minutes.

You can make a quick powdered sugar icing to drizzle on.  I did not do that this time.

Hope everyone is safe and healthy.  Anyone planning their Thanksgiving meal?

Counting Down To Thanksgiving

Thanksgiving is less than two weeks away. I always try to make the holiday a little special,  and after everything 2020 has brought, this is the year to really celebrate.  It will just be the big guy and I so it should be a very relaxing holiday.

Lately, I seem to be in the taking one day at a time mode but I'm planning out the menu this weekend and doing my final shop next Saturday.  We've had our turkey for a couple of weeks, we just need to pick up fresh produce and dairy.  I'm planning on a pretty 'traditional' dinner.  

Covid has been increasing here like most places.  It seems people that did not social distance during Halloween have caused quite the surge.  I'm sure it will increase even more as the next three major holidays come.  It's a very scary time for most.

A few weeks ago I was finally given remote access to work from home because of being in direct contact with the physicians seeing the Covid patients.  Unfortunately with my responsibilities it isn't always possible to be out of the office so I've actually still been working more from the office than at home. The doctor's are giving me a little space and staying out of my area whenever possible.  Well, some are anyway.

I don't have much of a sweet tooth but I do find myself baking a lot more lately.  I find it so relaxing and we all need to be doing more that relaxes us. Today I made brownies.  This is a simple and delicious treat.

Brownies:

1 1/4 Cup sugar

2 Eggs

1 stick melted unsalted butter

2 tsp. vanilla

2/3 Cup all purpose flour

1/2 Cup good cocoa 

1/2 tsp. salt

1/4 tsp. baking powder

Preheat oven to 350 F and grease or line an 8x8 pan.

Sift together all dry ingredients in a small bowl. Set aside.

Beat sugar and eggs on low speed until blended.  Turn up speed to high and mix until light and fluffy.  About 3 minutes.  With mixer still running, slowly add melted butter until combined. 

Gradually add dry ingredients and combine well.

If adding extras such as nuts, chips, coconut, etc. fold in the batter now reserving some to scatter on the top.

Bake 30 minutes for a chewy brownie or 35 minutes for a more cake like brownie.

Cool and Enjoy.

Things That Make Me Smile

                      It's November!!  I hope everyone enjoyed their Halloween.   I  made a pie because                                                                    well, pie is always better than candy.                                                                                                   

                                                     Apple Pie with vanilla bean ice cream