Mushroom Gravy
Not everyone is a meat eater. Here is a delicious vegan gravy recipe that is wonderful over whole grains or mashed potatoes. Feel free to swap out the whole wheat flour for spelt flour.
INGREDIENTS
3 1/2 Cups Vegetable Broth – Divided
1 Cup Chopped White Onion
5 Chopped Garlic Cloves
8 Ounces Trimmed & Chopped Wild Mushrooms
2 Tablespoons Finely Chopped Fresh Thyme
1 Tablespoon Finely Chopped Fresh Rosemary
1/4 Cup Red Wine
2 Tablespoons Tamari
2 Tablespoons Whole Wheat Flour
1/4 Teaspoon Kosher Salt
1/4 Teaspoon Freshly Ground Pepper
In a large skillet over a medium high heat bring 1/2 cup of the vegetable broth to a simmer. Add the onion and garlic and cook for 5 minutes. Stir in the mushrooms, rosemary and thyme. Cook for 3 minutes. You will want the mushrooms to become tender. Add the red wine and cook for 2 minutes. Stir constantly. Stir in the remaining vegetable broth and cook for 7 minutes over a medium heat. In a small size bowl whisk together the tamari and flour to create a thick paste. Add the mixture to the skillet 1 teaspoon at a time. Whisk constantly to make sure the paste is completely dissolved. Boil for 2 minutes. Stir constantly. Add the kosher salt and pepper. Remove from the heat and serve. Makes 3 1/2 cups
Victoria's Solutions For Special Diets
EVERYONE deserves a special holiday so it is important to be prepared for friends and family who may have dietary preferences or restrictions. We all know that food allergies are no joke. Here are some tips for special diets.
When you shop read the labels for dairy free, gluten free, etc.
When making mashed potatoes or creamy soups for dairy free guests or vegan make sure to replace milk or cream with unsweetened almond milk, ricemilk or soymilk.
When baking and sautéing replace butter with olive oil, non-hydrogenated butter spread or margarine or coconut oil.
When making gravy choose gluten free cornstarch or arrowroot instead of flour. For vegan guests use vegetable broth, sautéed onions and mushrooms.
When making stuffing use gluten free cornbread or sandwich bread. For vegetarian guests swamp vegetable broth for chicken broth.
When making salads and desserts use toasted pumpkin seeds or sunflower seeds instead of nuts.
When making desserts and dips use tofu instead of milk, cream cheese or sour cream.
When serving dinner make sure to label each prepared dish for special diets or which ones contain ingredients that should be avoided.
Ridiculously Easy Turkey Gravy
Here is the trick to making this gravy so easy just make it ahead of time and then add the drippings later.
INGREDIENTS
4 Tablespoons Unsalted Butter
1/3 Cup Unbleached Flour
4 Cups Chicken Broth
Turkey Pan Drippings
1/4 Cup White Wine
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
In a large saucepan heat the butter over a medium high heat for 2 minutes. Add the flour while whisking and cook for 1 minute. Whisk constantly. Heat the chicken stock and pour in the hot stock while continuing to whisk. Turn the heat down to medium low and simmer for 2 minutes. Whisk occasionally. Remove from the heat and refrigerate if you are not using immediately. This gravy can be made for up to two days ahead of time. When you are ready to finish the gravy reheat the mixture over a medium heat. When the turkey is done remove it from the roasting pan and let it rest before carving. Pour out the fat from the pan, but leave the drippings. Put the roasting pan on the burner over a medium heat. Pour the white wine into the pan with the reserved drippings. Stir and scrap with a spoon to loosen the browned bits. Pour into the warmed gravy mixture that you prepared ahead of time and cook for 10 minutes on low. Add the salt and pepper and cook for 1 more minute. Remove from the heat and serve hot. Makes 4 cups.
Cranberry Sauce
I am thankful for cranberry sauce that doesn’t come out of a can.
INGREDIENTS
3/4 Cups Sugar
1/2 Cup Water
1/2 Cup Orange Juice
12 Ounces Fresh or Frozen Cranberries
2 Tablespoons Grated Orange Zest
In a medium size sauce pan combine the sugar, water and orange juice. Bring to a boil and add the cranberries. Bring back to a boil and then reduce the heat and gently boil for 15 minutes. Stir occasionally. Stir in the orange zest. Remove from the heat and cool completely. Place in the fridge until time to serve. Makes 2 1/4 cups.
Butterscotch Pumpkin Cake
Most of us love pumpkin pie, but why not adding this delicious Butterscotch Pumpkin Cake to the Thanksgiving dessert table.
INGREDIENTS
1 2/3 Cups Butterscotch Chips (Divided)
2 Cups Unbleached Flour
1 3/4 Cups Sugar
1 Tablespoon Baking Powder
1 1/2 Teaspoon Ground Cinnamon
1 Teaspoon Kosher Salt
1/2 Teaspoon Ground Nutmeg
1 Cup Pumpkin Puree
1/2 Cup Olive Oil
3 Large Eggs
2 Teaspoons Vanilla Extract
Butterscotch Sauce
Preheat your oven to 350° F. Grease a Bundt pan. Melt 1 cup of the butterscotch chips and then cool to room temperature. In a medium size bowl combine the flour, sugar, baking powder, cinnamon, salt and nutmeg. In a medium size bowl combine the melted butterscotch chips, pumpkin, olive oil, eggs and vanilla. Slowly stir in the flour mixture. Pour the batter into the prepared Bundt pan. Bake for 45 minutes or until done. Remove from the oven and cool in the pan for 1/2 hour. Remove the cake from the pan and let cool completely on a wire rack. Serve with butterscotch sauce. Serves 12
Butterscotch Sauce
1/3 Cup Evaporated Milk
2/3 Cup Butterscotch Chips
In a medium size saucepan heat the evaporated milk over a medium heat. Bring to a gentle boil. Remove from the heat. Add the butterscotch chips and stir until the chips are smooth. Return to the heat and stir constantly. Bring to a gentle boil and then remove from the heat. Cool to room temperature and serve over the cake.
Sausage & Kale Stuffing
This delicious stuffing is rich and rustic. You may use either whole wheat bread or white bread for this stuffing recipe. Either bread works quite well.
INGREDIENTS
1 Loaf Whole Wheat or White Bread
2 Tablespoons Olive Oil
1 Pound Sausage
1 Bunch Kale
1 Diced Red Onion
6 Chopped Garlic Cloves
3 Sliced Celery Stalks
6 Tablespoons Unsalted Butter
3 Diced Apples
2 1/2 Cups Chicken Broth
2 Tablespoons Chopped Fresh Thyme Leaves
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Black Pepper
Preheat your oven to 300° F. Cut the bread into 1/2 inch cubes which should make about 11 cups. Place the bread cubes onto a large baking sheet covered in parchment paper. Bake for 20 minutes. Stir once during the baking process. You will want the bread cubes to be dried but not browned. Remove from the oven and transfer to a large size bowl. Set aside. Remove the sausage from the casings. In a large size skillet heat the olive oil over a medium high heat. Add the sausage and cook for 7 minutes. Transfer the cooked sausage to a large size bowl. Remove the stems from the kale and slice the kale leaves into thin slices. Return the skillet back to the heat and the kale and ¼ cup of water. Cook over a medium heat for 10 minutes. Stir occasionally. Add the onion, garlic, celery and butter and cook for 8 minutes. Stir in the apples and cook for 4 minutes. Remove from the heat and transfer the vegetable mixture to the bowl with the bread. Add the cooked sausage to the bread and toss all of the ingredients into the bread. Add the chicken broth, thyme, salt & pepper and toss again. If you are using this stuffing to stuff a turkey then make sure you let cool completely before stuffing. If you are baking this stuffing separately then turn the heat to 350° F and bake in a buttered casserole dish for 60 minutes. You will want the stuffing to be lightly browned and crisp on the top. Makes about 12 cups.
Oven Roasted Brussels Sprouts
When it’s a busy day of cooking it’s nice to have a simple preparation for Brussels sprouts with delicious results.
INGREDIENTS
1 Pound Brussels Sprouts
2 Tablespoons Olive Oil
1 Tablespoon Unsalted Butter
1/2 Teaspoon Kosher Salt
1/4 Teaspoon Freshly Ground Pepper
Preheat your oven to 400° F. Trim and halve the Brussels sprouts lengthwise. On a baking sheet covered with parchment paper toss the Brussels sprouts with the olive oil, butter, kosher salt and pepper. Place in the oven and bake for 35 minutes. Stir a couple of times during the baking duration. You will want the sprouts to be deep golden brown and crisp on the outside while tender on the inside. Remove from the oven and transfer to a serving bowl. Serve warm. Serves 4
Whipped Sweet Potatoes
Sweet potatoes say Thanksgiving. If you are not a fan of the usual marshmallow sweet potato casserole then try my Whipped Sweet Potatoes. You could also substitute these potatoes for regular mashed potatoes and pour gravy all over them. Yum!
INGREDIENTS
6 Pounds Sweet Potatoes
1 Cup Whipped Cream
1/2 Cup Unsalted Butter
1 Teaspoon Kosher Salt
1/2 Teaspoon Smoked Paprika
Peel the potatoes and cut them into pieces. Place the potatoes into a medium size pot filled with salted cold water. Bring to a boil and then turn the heat down to medium and cook for 20 minutes or until done. The potatoes should be fork tender and not mushy. Remove from the heat and drain the potatoes well in a colander. Return the potatoes back to the pot. Add the whipped cream and the butter. Turn the heat to low and make sure the butter melts. Add the kosher salt and smoked paprika. With a hand mixer beat until smooth on a medium speed. Remove from the pot and transfer to a serving bowl. Serve warm. Serves 8
Creamed Peas
Creamed peas are a Thanksgiving tradition in many households. Here is a quick and classic recipe that will get you through your busy day of cooking.
INGREDIENTS
2 Cups Half & Half
3 Whole Cloves
1 Bay Leaf
2 Pounds Peas (Frozen)
2 Cups Pearl Onions (Fresh or Frozen)
4 Tablespoons Butter
2 Teaspoons Kosher Salt
2 Tablespoons Unbleached Flour
1/2 Teaspoon Freshly Ground Pepper
1/4 Teaspoon Freshly Ground Nutmeg
1/4 Cup Sour Cream
In a small saucepan add the half & half, cloves and bay leaf. Bring to a boil and then reduce the heat to low. Simmer for 20 minutes to let the flavors come together. Pour through a strainer into a bowl and throw away the cloves and bay leaf. Cover the half & half with plastic wrap to keep warm. In a large skillet add the pearl onions, 2 cups water, 2 tablespoon butter and 1 teaspoon kosher salt. Cook over a medium high heat for 20 minutes. Stir occasionally. You will want all of the liquid to be gone and the onions are golden brown. Transfer to a bowl and set aside. In the same skillet melt 2 tablespoons butter over a medium heat. Add the flour and whisk to combine the two for 1 minute. Whisk in the half & half that you cooked earlier. Cook over a medium high heat and stir constantly. You will want the sauce to be thick and bubbly. Stir in the rest of the kosher salt, pepper and nutmeg. Add the pearl onions and thawed peas to the sauce mixture. Cook for two minutes and gently add the sour cream. Cook another minute. Remove from heat and transfer to a serving bowl. Serves 8
Cranberry Chutney
We all want to enjoy a fabulous stress-free Thanksgiving dinner. Tiny New York Kitchen has you covered with recipes for turkey, side dishes and dessert. This Cranberry Chutney is wonderfully fresh tasting unlike its canned cousin that most of us grew up on.
INGREDIENTS
2 Pounds Fresh Cranberries
2 Large Diced Navel Oranges With Juice
1/2 Cup Water
2 Tablespoons Maple Syrup
3/4 Cup Sugar
3/4 Cup Brown Sugar
1/4 Cup Minced Fresh Ginger
Peel the oranges and remove all of the white parts. While you are dicing the oranges do it over a bowl so that you are able to keep the juice from the oranges. In a large saucepan add the cranberries and water. Cook over a medium heat and add the juice from the orange. Cook for 10 minutes. Stir occasionally. You will want the cranberries to pop. Add the maple syrup, sugar, brown sugar, ginger and diced oranges. Cook for another 7 minutes. Remove from the heat and transfer into a serving bowl and serve warm. Makes 5 cups
