Tomato to myoga no ponzujoyu-ae / tomato and Japanese ginger buds in citrus soy sauce

Braised spicy aubergines

Crispy Vegan Roast Potatoes

Balsamic soy roasted garlic mushrooms

delishytown:

Thanksgiving Sides: My Dad’s Stuffing

 Every year we have a big party on Thanksgiving and it’s a fun, massive, & delicious feast. 

Why can’t it be Thanksgiving right now? Answer: it can.  I got up early this morning and made this stuffing and baked this small dish for breakfast. It was so delicious! I put the rest in the freezer, in a large butter coated foil pan, dotted with butter, covered with foil. Weds night I’ll take it out of the freezer to thaw in the fridge, then pop it in the oven about an hour before serving. 

This is the dressing my Dad taught me how to make when I was a little kid.  This recipe is for both the carnivore version and the vegetarian version. My Dad’s recipe starts with browning Italian Sausage. If you eat meat, I would definitely use the sausage. If you’re vegetarian, you will love this side dish. 

In a cast iron skillet, brown about 1 lb of Italian sausage, (ignore this step for the vegetarian version) Add 1 choppedonion, 2 chopped carrots and 3 or 4 chopped celery stalks, 1 peeled and choppedapple, and about 3 tblspbutter and 1 tblsp olive oil. Season with kosher salt and pepper, a sprinkle of onion powder, garlic powder, paprika and a pinch of dried tarragon. Add a small handful of fresh chopped parsley. Add  1 tsp poultry seasoning or dried sage, 3 or 4 minced garlic cloves and continue cooking 5-8 minutes.  Add 3-4 cups chicken stock, vegetable stock, or broth and bring to a simmer. Add ½ cup chopped dried Apricots. Turn off the heat.

You can use stale bread for this, or bake a couple of cornbreads, or whatever you like. The easiest way is to use the boxes of bread cubes from the grocery store. I usually use any day old bread and combine it with the box bread cubes. Place two boxes of stuffing cubes in a large bowl. Pour the broth and vegetables over the dry bread cubes, a little bit at a time, tossing gently. Be careful not to overmix or it will turn into mush. Once the cubes are moistened, place in a butter coated baking dish, cover and bake at 350 until piping hot and delicious. Take the foil off the top for the last 10 minutes of baking. Yum! Happy Thanksgiving!

Reblogging my own post, in case you want to try my stuffing recipe. Happy Thanksgiving Tumblrs!

brie stuffed crispy baby potatoes

Stove-Top Roasted Red Potatoes

Prep Time: 10 mins

Cook Time: 25 mins

Ingredients

• 6 large red potatoes
  
• 3 tablespoons butter
  
• 2 teaspoons salt
  
• 1 teaspoon pepper
  
• 3⁄4 teaspoon dried parsley
  
• 1⁄2 teaspoon dried basil
  
• 1⁄2 teaspoon garlic powder
  
• 1⁄2 teaspoon onion powder
  

Instructions

1. Wash the potatoes well, and slice into good bite-sized pieces. Put them into a glass microwave safe bowl, and microwave for 10 minutes.
   
2. Remove from microwave and allow to cool for a few minutes.
   
3. Heat a skillet onto medium heat and add the butter. Sautee the potatoes and add the seasonings to taste. Cook for about 6-8 minutes and the potatoes are softened and browned.
   

Balsamic Garlic-Roasted Broccoli

Prep Time: 5 mins

Cook Time: 9 mins

Ingredients

• 1⁄4 cup olive oil
  
• 3 garlic cloves, minced
  
• 1 1⁄2 lbs broccoli florets
  
• 1⁄2 teaspoon salt
  
• 1⁄2 teaspoon pepper
  
• 1 tablespoon balsamic vinegar
  

Instructions

1. In a small bowl, combine oil and garlic.
   
2. Spread broccoli florets onto baking sheet.
   
3. Pour garlic oil, salt and pepper over broccoli and toss to coat.
   
4. Roast in oven at 475 degrees for 6-9 minutes, turning once. Broccoli should be tender and slightly charred on the edges.
   
5. Drizzle with balsamic vinegar before serving
   

Turnip Greens

Ingredients

• 1 bunch fresh turnip greens with roots
  
• 1 medium piece salt pork
  
• 1 cup water
  
• 1 teaspoon salt
  
• 2 tablespoons bacon drippings, butter, or margarine
  
• Pinch of sugar (optional)
  

Instructions

1. Strip the stems from the greens (unless they’re very tender) and wash thoroughly
2. Place in a saucepan and add the pork, water, and salt. Cook, covered, for 45 minutes over medium heat, or until tender.
3. Remove the pork and pour the greens into a colander to drain. Place in a pan and chop scissor-like with two knives.
4. If necessary, add more salt to taste. Keep hot and add the bacon drippings and a pinch of sugar.
   

Scalloped Potatoes

Ingredients

• 4 cups thinly sliced potatoes
  
• 3 tablespoons butter
  
• 3 tablespoons flour
  
• 1 1⁄2 cups milk
  
• 1 teaspoon salt
  
• 1 dash cayenne pepper
  
• 1 cup grated sharp cheddar cheese
  
• 1⁄2 cup grated cheese, to sprinkle on top
  
• paprika
  

Instructions

1. In a small sauce pan, melt butter and blend in flour.
   
2. Let sit for a minute.
   
3. Add all of cold milk, stirring with a whisk.
   
4. Season with salt and cayenne.
   
5. Cook sauce on low until smooth and boiling, stirring occasionally with a whisk.
   
6. Reduce heat and stir in cheese.
   
7. Place a half of the sliced potatoes in a lightly greased one quart casserole dish.
   
8. Pour half of cheese sauce over potatoes.
   
9. Repeat with second layer of potatoes and cheese sauce.
   
10. Sprinkle the remaining cheese on top.
    
11. Top with some paprika for color.
    
12. Bake uncovered for about 1 hour at 350°F.
    

This simple Greek Salad is the perfect side dish - the homemade dressing takes just minutes to make, and the salad can even be mixed up ahead of time!

https://bakeeatrepeat.ca/greek-salad-recipe/

Recipes― Apricot-Apple Cranberry Sauce

Though this can easily be a side dish, it can also make one of the most amazing topping for a slice of Thanksgiving turkey.


Ingredients —

• 4 cups fresh or frozen cranberries
• 1⅔ cups granulated sugar
• 1⅔ cups water
• ¾ cup orange juice
• ¼ cup dried apricots, chopped 
• ¼ cup dried apples, chopped 
• ¼ cup dried cranberries, chopped 
• 1 tsp. lemon zest, grated
• 1 tsp. orange zest, grated 


Directions —

• In a large saucepan. combine the first seven ingredients. Cook over medium heat until the berries pop, about 15 minutes. Remove from the heat; stir in the orange and lemon zests.

• Transfer to a bowl; refrigerate until chilled.

Recipes― Garlic Mashed Potatoes 

These are classic mashed potatoes, brightened up with a substantial amount of garlic. Feel free to adjust the garlic to taste, and to deepen the flavour, try roasting the cloves before mixing them in with the potatoes.


Ingredients —

• 3 lbs. Idaho potatoes, peeled
• 6 cloves of garlic, peeled
• ¾ cup hot milk
• 6 tbsps. butter, softened, or 2 tbsps. olive oil
• Salt and freshy ground black pepper


Directions —

• Cut the potatoes into uniform 2-inch chunks and place in a heavy saucepan along with the garlic. Cover with water, bring to a boil, and lower heat to medium. Allow to cook for 20 minutes, until the potatoes are tender.

• Drain the potatoes and garlic and then mash them together to a smooth consistency. Stir in the hot milk and season to taste with salt and pepper. Add the butter, or olive oil, and mix well. Serve hot.

• Gather 6 - 8 asparagus spears into a bundle with the tips together, and wrap a slice of prosciutto securely around the middle. Repeat to make 6 bundles. Brush a rectangular baking dish (large enough to hold the bundles in one layer) with 1½ tbsps. of olive oil. Place the bundles seam-side down in the baking dish, arranged side-by-side, with the tips facing the same way.

• In a small saucepan, heat the truffle butter and 1½ tbsps. of olive oil until the butter melts. Drizzle it over the bundles. Sprinkle with ¾ tsp. fleur de sel, ½ tsp. pepper, and the Gruyère and bake for 12 - 15 minutes, until the butter is sizzling and the cheese melts and begins to brown. Serve hot.

Recipes―Asparagus and Prosciutto Bundles


Ingredients —

• Salt
• 2 lbs. medium-size asparagus, bottom thirds discarded
• 6 slices of Italian prosciutto
• Olive oil
• 2 tbsp. white truffle butter
• Fleur de Sel and freshly ground black pepper
• 2 oz. grated Gruyère cheese


Directions —

• Preheat the oven to 400°F.

• Fill a large pot with water, add 1 tbsp. salt, and bring to a boil. If the asparagus are thick, peel them halfway up the stalk with a vegetable peeler. Immerse the asparagus in the boiling water and cook for 2 minutes. Drain the asparagus and put them immediately into a large bowl of ice water to set the bright green colour. Allow to chill for 2 - 3 minutes. Drain and pat the asparagus dry.

• Gather 6 - 8 asparagus spears into a bundle with the tips together, and wrap a slice of prosciutto securely around the middle. Repeat to make 6 bundles. Brush a rectangular baking dish (large enough to hold the bundles in one layer) with 1½ tbsps. of olive oil. Place the bundles seam-side down in the baking dish, arranged side-by-side, with the tips facing the same way.

• In a small saucepan, heat the truffle butter and 1½ tbsps. of olive oil until the butter melts. Drizzle it over the bundles. Sprinkle with ¾ tsp. fleur de sel, ½ tsp. pepper, and the Gruyère and bake for 12 - 15 minutes, until the butter is sizzling and the cheese melts and begins to brown. Serve hot.

Literary Recipes—Roasted Potatoes

Dickon made the stimulating discovery that in the wood in the park outside the garden where Mary had first found him piping to the wild creatures there was a deep little hollow where you could build a sort of tiny oven with stones and roast potatoes and eggs in it. Roasted eggs were a previously unknown luxury and very hot potatoes with salt and fresh butter in them were fit for a woodland king — besides being deliciously satisfying. You could buy both potatoes and eggs and eat as many as you liked without feeling as if you were taking food out of the mouths of fourteen people.
—The Secret Garden, by Frances Hodgson Burnett.


Ingredients—

• 2 lb. waxy potatoes (red, white, and purple)
• olive oil
• salt and pepper, to taste
• 2 cloves garlic, minced
• 3-4 sprigs fresh thyme


Directions—

• Preheat oven to 350°F.

• Wash and slice the potatoes in half. Place into a pot full of cold water and bring to a simmer. Cook for 20-30 minutes, until the potatoes are very soft and just about to break apart. Remove the cooked potatoes from the pot and cool on a wire rack.

• Place a good amount of olive oil on a sheet pan, about 4-5 tbsp. for a half sheet. Heat the pan in the oven for 15 minutes. Remove the hot pan and carefully spread the potatoes, garlic, thyme, salt, and pepper over the expanse. Toss with tongs and place the hot pan back into the oven. Bake 30-40 minutes, or until golden brown and crispy.