It's the day before Thanksgiving and many of you are busy researching recipes and cooking times for the turkey that is hopefully already thawed in your refrigerator. Tomorrow's big meal can bring a great deal of anxiety. Not only are you trying to figure out what to do with 15 to 25 pounds of meat, but there is also usually a pretty elaborate assortment of salads, side dishes and desserts to go along with it. Everyone has a favorite side, but there is one part of the meal that everyone will remember and is the center of a deep dark fear for most cooks.
Homemade gifts have been gaining popularity the past few holiday seasons. They make great gifts for those people you are looking to give something extra special.
Well, Thanksgiving is almost here, and I am sure that some of you are still looking for a few last minute recipes to give you some Thanksgiving inspiration. If so, you are in the right spot. Last year, I shared my turkey recipes, so this year, it seems appropriate to share a few ideas for side dishes. They are going to feature two of my favorite fall foods: pumpkin and butternut squash.
A few days ago, when I was doing my food shopping, I came across a piece of meat that I don’t often give a second thought to other than when I see it on TV or restaurant menu: beef brisket. I love it, and when I see it, I often think, “Oooooh, I have to remember to make that.”
Recently, I was asked to donate a culinary experience to the Community Violence Intervention Center’s fundraiser. Nights like these provide me with a chance to both cook for a group of clients as well as share some of my knowledge with them.
One food trend that has been fun to follow this year is that of foods stuffed inside other foods. I guess saying “food” is pretty general; the trend is actually a full complete recipe or premade item that is then baked inside of something else: a pie baked inside of a cake, a chicken into a duck into a turkey, Oreos inside of cookies and those sorts of things.
Even though our temperatures have been a little on the warm side for this time of year, the leaves are changing because fall is here. I immediately start craving comfort foods. Two of my favorites this year have been Creamy Butternut Squash Pasta Bake and Roasted Root Vegetables.
Meatless Monday is becoming a trend in quite a few households. It’s a great way to get your family eating more fruits and vegetables, it has proven health benefits, and it can also be a great way to help your family stay on budget. A win-win-win in my book.
There is nothing quite like the taste of fresh herbs or produce from the garden. I don’t really want to be the bearer of bad news and say that summer’s coming to an end, but we all know fall is just around the corner. Let’s preserve summer and keep that “fresh from the garden taste” in your food for the much cooler months to come. Over the years, I have tried several different ways to preserve herbs and produce, but my favorite way is the freezer.
Popsicles are a soothing, cool, summertime treat. I often forget about them or pass by them in the grocery store, and it wasn’t until a five-minute-long conversation with my 4-year-old that I remembered why they were so good. His eyes got an extra twinkle as he looked up at them and said “But Mom! They are so … good! There is cream, and sugar, and strawberries, and butter, honey, and sugar in them! They are so tasty!”