Monthly Archives: November 2009
Monthly Archives: November 2009
Thanksgiving is over, and we are all enjoying the smorgasbord that is Thanksgiving leftovers. It is easy to figure out what to do with the juicy, delicious turkey…sandwiches, casseroles, soups, lots of possibilities. But, what about those side dishes? Sweet potatoes can become biscuits, waffles, pancakes, cornbread, pie and soup. In our house, the pies are gobbled up; but most of the traditional pies freeze well for up to 1 month. Pre-slice before freezing; wrap in waxed paper and store in a gallon or oversized freezer bag. Then, just thaw a variety of pie slices and serve “dessert-cart style” with fresh brewed coffee, spiced tea, or eggnog. Makes for easy entertaining when you have unexpected holiday guests.
As for green bean casserole, freeze flat in quart-sized freezer bags and serve with week night suppers for a quick and easy side. Or, if you have less than 4 cups, stir your leftover casserole into your veggie soup. Your soup will become a little thicker and the crispy onions will soften adding yummy flavor to every spoonful. Leftover mashed potatoes can become potato cakes or top your favorite shepherd’s pie. Mashed potatoes are also wonderful as a thickening agent in chowders and stews (think clam chowder, beef stew, beans, & lentils). Cornbread can be crumbled and used as a stuffing or even frozen and later used as a breader for chicken, fish, or pork.
And, here’s my Leftover Makeover for cornbread and cranberry sauce. This is a sweet dish and you can substitute chicken for the pork. Remember…measurements are approximate since it’s a Leftover Makeover. Use what you have if the measurements are close. Enjoy!
Email me with any questions you may have about a Makeover for your Leftovers.
Cook with Connie e-mail: cookwithconnie at gmail dot com
6 bone-in pork chops (about 3 ½ lbs)
1 1/2 – 2 c. whole berry cranberry sauce
1/2 c. honey barbecue sauce
2 T brown sugar
2 c. cornbread, crumbled
Preheat oven to 400 degrees. Season pork chops with salt and pepper. Heat 2 T. Olive oil n large skillet over medium-high heat. Brown pork chops 4-5 minutes on each side. Place browned pork chops in 9×13 dish. Combine cranberry sauce and next 2 ingredients. Fold in cornbread. Divide cornbread mixture evenly on top each pork chop. Bake 30 minutes or until meat thermometer reads 160 degrees.[ad#adesnse text link]
How do you teach children to be thankful?
The answer is simple, lead by example. We make a point of saying what we are thankful for each night. We remind our children that we are lucky to have the things we do and we need to appreciate what we have instead of always wanting new things.
Another way to teach thankfulness is to take things away when children do not appreciate them. I know it sounds harsh but, we often do not miss things unless we are without. I have to say, I take the fact that we have running water for granted. This was until we didn’t have waterlast week. It was only for a couple of hours while they repaired the water main break, but it felt like it was forever. When the water wasn’t on we talked about all of the things we use water for. We also talked about what it must have been like not to have water that comes to your house simply by turning on the faucet.
When you celebrate today with your family, think about the reason for your meal and be thankful. We go around the table and tell everyone why we are thankful. I think what I have to say this year will be a great gift to our family. If you are not having a feast, be thankful that you are alive and well. The world has so many people who have less and who do with less everyday. We must be mindful of how lucky we are even if sometimes we do not feel so lucky.
I have had a couple of requests for the Sweet Potato Custard recipe. This recipe came from a crock pot cooking class I took several years ago. It is a simple recipe and great to make for Thanksgiving or Christmas. I really like that it cooks in the crock pot instead of taking up room in the oven. It almost tastes like dessert! The original recipe was by Debbie Duggan.
5 Cups chopped, peeled sweet potatoes or yams
2 tsp. fresh lemon juice
2 Tblsp. unsalted soft butter
3/4 Cup packed brown sugar
1 tsp. salt
1 tsp. ground cinnamon
Dash ground cloves
1 large egg
1/4 cup sour cream
In a pot of boiling water, cook sweet potatoes for 15 minutes or until tender. Drain and transfer to a blender or food processor. Puree or mash sweet potatoes until smooth. Add lemon juice.
In a bowl combine butter, brown sugar, spices, egg and sour cream. Beat until smooth. Fold in sweet potato puree. Transfer to a lightly buttered crock pot. Cover and cook on low for 4-6 hours or on high for 2-3 hours. The sweet potatoes will be slightly brown on the edges when done.
Tip: You can boil, mash and add the lemon juice the day before if you want. Just place the puree in the refrigerator until you are ready to cook in the crock pot!
Next week is Thanksgiving, so all the foods on my mind right now are the classics: roasted turkey, cornbread stuffing, sweet potato casserole, cranberry sauce, green beans, corn pudding, pumpkin pie. Every family has its own traditional Thanksgiving menu and one thing is for sure; no matter what classics you serve…you will have leftovers! Each year, I try to create a new and unique dish out of Thanksgiving leftovers. This year, I’m trying my hand at chipotle sweet potato biscuits, and I’ll let you know how they turn out. But, this week, I’d like to pass on a few tried-and-true Leftover Makeovers for you to try after your Thanksgiving feast.
If you have a Thanksgiving Leftover and you’d like me to suggest a Makeover, shoot me an email, and I’d love to give you some suggestions. Cookwithconnie at gmail dot com or visit my blog Cook With Connie.
2 T butter
1 T olive oil
1 large onion, chopped
2 celery ribs, chopped
3-4 cups chopped, cooked turkey
3 cans great Northern beans, rinsed, drained, and divided
3 (4.5-oz) cans chopped green chiles
1 t. ground cumin
1 bay leaf
1 t. salt
1/8 t. ground red pepper
6 cups turkey broth
1 T. chopped fresh cilantro
Toppings: tortilla chips, corn chips, shredded Monteray Jack cheese, shredded Cheddar cheese, salsa, guacamole, sour cream
Heat olive oil and butter in Dutch oven over medium heat. Cook onion and celery until tender. Add turkey, 2 cans of beans, and next 6 ingredients. Bring to a boil; reduce heat to medium-low, and cook 1 hour, stirring frequently, until thickened. Process remaining 1 can of beans in a blender until smooth, stopping to scrape down sides. Stir bean puree into chili. Remove from heat; remove and discard bay leaf. Stir in cilantro just before serving with desired toppings.
2 ½ c. all-purpose flour
1 T. Plus 1 t. baking powder
3/4 t. salt
1 ½ T brown sugar
½ t. cinnamon
1/4 t. nutmeg
2 large eggs, beaten
2 1/2 cups milk
½ c. vegetable oil
1 c. cooked, mashed sweet potatoes (or leftover casserole)
½ c. chopped pecans
Combine first 6 ingredients in a large bowl. In a medium bowl, combine eggs, milk, and oil; fold in sweet potatoes and pecans; add to flour mixture, stirring with a wire whisk just until dry ingredients are moistened. Cook in a preheated, oiled waffle iron until golden. Serve with warm maple syrup.
I am sitting down writing out my menu for next week. We have family coming from Wednesday until Saturday morning. With so many people to cook for, it is important for me to plan my menu and my grocery shopping. Luckily, I have my sister-in-law here who will share the cooking and hosting duties with me! Here are some great Thanksgiving Menu Planning Tips that I would love to share with you:Continue reading