Thanksgiving Week, day one

Bringing the water to a simmer

2 stock pots full of veggies, herbs, and poultry

The finished product

This year Ryan, Carter, & I are hosting Thanksgiving at our house.  We've done it once before, but we didn't make the turkey, my parents brought it.  But this year, we are making the whole meal.  I'm actually really excited about it.  I know Thursday brings a lot of stress for many people, but I for one look forward to cooking a delicious meal and share it with my family, especially with Carter since it'll be his first Thanksgiving.  I know no matter how much I plan ahead and make ahead, I will inevitably be stressed out that last hour before dinner is served, but that's why wine was created!  I plan to blog about what I'm doing on a day-to-day basis in order to prepare for this meal.

Day one's sole task, which is a big one, is to make homemade stock.  Confession time (mom look away), I've never actually make my own stock. I've always used the boxed kind from the store.  I figured since I'm making the whole meal this year, why not make my own stock too.  I'm right smack in the middle of it as we speak (pictures will be added later), and so far it's pretty simple.  I hope it makes a difference in flavor, because it is certainly cheaper than buying it at the store.

Ingredients:

5 pounds of chicken or turkey meat with skin and bones on (we used chicken drumsticks because they were the cheapest)
4 large onions, peeled and quartered
1 head of garlic, cut in half along the "equator"
1 1/2 celery bunches chopped into thirds
1 bag of carrots chopped into thirds
4 bay leaves
1 large bunch of fresh parsley
1 large bunch of fresh thyme
1 teaspoon of whole peppercorns
Salt and pepper
2 tablespoons olive oil, plus more if needed
Water

I had to use two large stock pots because it wouldn't all fit in one. Heat stockpots on medium-high heat and add olive oil.  Season poultry pieces liberally and add to heat pot.  Cook for a few minutes on each side until browned (won't be cooked through, and that's ok).  Remove poultry and set aside.  Add more oil if needed and add onions to pot.  Cook for five minutes until they just start to brown, then add the rest of the veggies and poultry back in the pot.  Add the herbs, peppercorns, and a few teaspoons of salt. Add enough water to cover everything, but leaving a few inches from the top (so it doesn't boil over).  Bring to a boil and then lower temperature to a simmer.  Let simmer for at least 4 hours, or until the chicken and vegetables are completely soft and falling apart.  Strain liquid out and store in fridge or freezer until ready to use. 

Cape Cod Salad

I saw a version of this salad on Ina Garten's Barefoot Contessa the other day and wanted to try it.  I made a few substitutions and ommisions (goat cheese instead of blue and not walnuts for me!).  I also used baby spinach instead of arugula.  It turned out really delcious and made for a nice treat during the week for lunch (there's only so many pb & j sandwiches a girl can eat!).  The salad dressing made a lot extra, so it's nice to have around for other things (great over the top of roasted butternut squash or pork tenderloin).  I'm calling it a Cape Cod salad only because it has cranberries in it.

Cape Cod Salad Ingredients:

3 cups baby spinach leaves
1/4 large green apple julienned
1 tablespoon crumbled goat cheese
Handful of dried cranberries
1 tablespoon of bacon lardons (we made BLT's for lunch the day before, so I just used the leftovers, it was fine cold)

Dressing:

3 tablespoons apple cider vinegar
Juice of one lemon
1 teaspoon dijon mustard
2 tablespoons maple syrup (the real stuff)
2/3 cup olive oil
Salt and pepper 

Wisk all the ingredients besides the oil, once those are combined, wisk in oil slowly so that it emulsifies.

Toss salad ingredients with a few tablespoons of the salad dressing in a large bowl and serve. 

Pork Bolognese with Ricotta

As the weather starts to cool down, the idea of eating a warm, rich meal is quite inviting.  This dish takes a few hours to cook, but only requires about 15 minutes of active cooking.  It freezes really well and tastes even better as leftovers.  This dish is great for those in your life that love pasta, but don't eat red meat.

Ingredients:

2 pounds of ground pork (I used Italian sausage and just removed the casings)
1 large onion diced
2 larges cans of crushed tomoatoes
1/2 cup tomato paste
Salt to taste
Red chili flakes
2 tablespoons olive oil
2 tablespoons chopped fresh basil, plus more for garnish
Whole milk ricotta (about 1/4 cup per serving)
1 pound of penne pasta

Pork Bolognese with Ricotta

In a large pot, heat the oil over medium high heat and add the pork.  Cook for about 10 minutes until browned and broken up into small pieces.  Remove the meat, but leave behind the fat.  Add the onions, salt, and red chili flakes (as much as you desire depending on your taste for spicy foods).  When onions begin to brown (about 5 minutes), turn heat to low and continue to cook until caramelized (about 30 minutes).  Turn heat up to medium, add the pork back in the pot along with the tomato paste.  Stir until pasta is dissolved.  Add the two cans of crushed tomatoes and basil and season.  When sauce comes to a low bubble, turn heat to low and cover.  Cook for at least an hour (or up to 3) until ready to serve.  When you're ready to eat if sauce has reduced too much, then add a cup of water. Cook pasta according to directions.  When ready to serve, toss pasta with sauce and top with a scoop of ricotta (will melt into sauce and make it creamy) and fresh basil. 

Typically this meal would go better with red wine, but since we had some celebrating to do, we had champagne instead

Butternut Squash Risotto & Apple Crisp

This might be one of the best meals I have ever made.  The flavors were so complex, but really comforting at the same time.  It was the perfect meal to have as the weather starts to cool down.  

Cooked risotto with butternut squash and bacon

Ingredients:

1/2 large butternut squash, peeled and cut into 1/2 inch cubes
6 slices of bacon, cut into small pieces
1 cup arborrio rice
4 cups (might need more)
1 cup grated parmesan cheese
1 small onion, diced finely
1 tablespoon olive oil
Salt and pepper
1/2 cup Marsala wine

Ready to enjoy!

Pre-heat oven to 400 degrees.  While cutting the squash, cook the bacon in a large dutch oven pot over medium heat.  When oven is heated, roast the squash until cooked through and just starting to brown (about 20 minutes, if they are in bigger pieces, then double the length of time).  Once the bacon is crispy, remove with a slotted spoon, but leave behind the fat.  Add the diced onion, season with salt and pepper, and cook for about 10 minutes or until completely softened and starting to caramelize. Add the rice and stir to combine with the onion and fat, stir continuously until rice starts to brown.  Add the marsala and cook until it's reduced to barely any liquid.  Then you're ready to add the stock (have simmering on the stove next to the risotto).  Add in one ladle (about 1/2 cup) of the warmed stock at a time and stir until it's dissolved into the rice.  Continue this until the rice is al dente (about 20 minutes).  Turn off the heat, but leave on the burner, and add the squash, cheese, and bacon.  Serve with extra grated cheese and roasted butternut squash seeds (jury is still out on these in our household, but I know some people love them).  This risotto with some homemade apple crisp for dessert and some sparkling wine is a heck of a meal!

Apple crisp right out of the oven

Eggplant Parmesan

The other day, Ryan and I were relaxing while Carter was napping and watched an episode of "Best Thing I Ever Made" on Food Network and saw them talk about eggplant parmesan.  It looked so good, we decided we had to make it that week.  We didn't use their exact recipe, but it certainly was delicious and maybe one of the best things I've ever made too.

Ingredients:

1 cup of shredded mozzarella cheese
1/2 cup of grated parmesan cheese
1 large eggplant, peeled, and cut into circular slices about 1/2 in thick
2 large eggs
2 tablespoons garlic powder
Salt & Pepper
2 cups marinara sauce (homemade or store bought)
3 cups bread crumbs
1 cup flour
Canola oil for frying

Eggplant frying in the oil

Ready to be baked

Pre-heat the oven to 350 degrees.  In a bowl, beat the 2 eggs with about a tablespoon of water and the garlic powder, set aside.  On a large plate, spread out the flour and season with salt and pepper.  On a separate plate, spread the breadcrumbs.  Meanwhile, in a large frying pan, heat (on medium-high) enough canola oil to cover the entire pan.  Start the dredging process with the eggplant- first dip in the flour, then the egg, and then finally the breadcrumbs.  Once all the eggplant slices are covered in breadcrumbs and the oil is ready, put slices in the frying pan in a single layer, careful not to overcrowd the pan.  Cook on each side for about 4 minutes, or until golden and crispy, and take out and let de-grease on a paper towel lined plate.  When all the eggplant is fried, it is time to build the layers to be baked.  Start by spooning on a thin layer of the marinara sauce, then add the eggplant, then more marinara, and finally about 1/3 of the cheese.  Continue this process once more and top with the remaining cheese. Bake until cheese is melted and bubbly.  If you have leftover eggplant pieces, they will freeze well. 

Chicken & Corn Chili

As for a lot of people, we're always looking for recipes that will be delicious, healthy, but also don't cost a lot of money to make.  I always joke with Ryan that if I were to become  millionaire I would shop every day and make the most impressive dishes, filled with fresh fish and amazing, organic produce.  I would live at Whole Foods.  But alas, we are now a one-income household with a baby, so we need to try to save when we can on food.  This is a recipe that meets all the previous criteria, and it's easy to make to boot!

Ingredients for Chicken & Corn Chili:

1 pound ground chicken (you could substitute any kind of chicken, if you use another type, just chop into small pieces and follow the recipe that same)
1 large onion (yellow or white)
1 can fire-roasted diced tomatoes
4 cups chicken broth
2 cups frozen corn
2 tablespoons chili powder
1 tablespoon ground coriander seed
1 minced jalapeno
Salt and pepper to taste
2 tablespoons of olive oil
Juice of 2 limes

Browning the ground chicken

Cooked onions and jalapeno

Start by heating a large dutch oven or whatever pot you use to make soup to medium-high heat and add the oil.  When pot is hot, add the chicken and season with 1 tablespoon of the chilli powder and salt and pepper.  Cook the chicken until browned and cooked through, about 10 minutes.  Remove the chicken with a slotted spoon.  Turn the heat down to medium and add the chopped onion and jalapeno, season with remaining chili powder, coriander, salt, and pepper.  Add more oil if needed.  Stir to combine and reduce heat to medium-low.  Let vegetables cook until completely softened, for about 20 minutes.  Turn heat back to medium and add the tomatoes.  Bring to a slow boil and add the chicken broth.  Once mixture is slowly boiling, reduce heat to low and simmer until you're ready to eat.  Just before serving, add the frozen corn and lime juice.  Once corn is cooked through (about 2 minutes) serve chili and garnish with shredded cheddar cheese and/or sour cream.  

Chicken and corn chili ready to eat

This chili is even better as leftovers the next day and freezes really well too. 

A Few Tailgating Recipes

As much as I love a good burger or a cold beverage, sometimes the best part about tailgate food is the snacks.  Here are a couple recipes that I love to make for watching a game: guacamole and Greek bruschetta.

Ingredients for guacamole:

3 avocados
3 limes
salt & pepper

Chase style guacamole

(Note- this is the way Ryan and I like our guacamole, of course you can add cilantro or jalapeno or whatever else you prefer, but when you have ripe haas avocados, it's delicious as is.  The key is to use the same ratio of avocados to limes.)

Mix together all the ingredients with a fork and mash the avocado until you get it the desired consistency (I like it chunky, but you can make it as smooth or chunky as you like). Delicious as a dip, but also great on sandwiches or even as a salad dressing.

Ingredients for Greek Bruschetta:

2 ripe tomatoes
2 oz or more of good feta cheese
1 tablespoon chopped fresh oregano
2 tablespoons plus more for garnish of extra virgin olive oil
Sea salt to taste
2 flatbreads or pita bread

Delicious Greek-style bruschetta

On a lined baking sheet, brush the olive oil on both sides of the flatbread and sprinkle with the salt.  Put in broil for about a minute on the first side (until it just barely starts to toast), then flip to the other side and repeat.  Meanwhile slice tomato, feta, and oregano.  When bread is ready, slice into wedges (as big or little as you wish) and top each wedge with a slice of tomato, feta, and oregano. Then drizzle with a little more olive oil and sea salt.