- Black Bean Soup with Roasted Vegetable
- Field Green Salad
- Roast Turkey
- Apple Cranberry Stuffing
- Cranberry Sauce
- Honey Glazed Christmas Ham
- Orange Honey Glazed Carrots
- Green Beans with Sauteed Garlic
- Candied Yams with Peach Schnapps
- Macaroni and Cheese – for Holidays Only
1 – 12 lb turkey
1 tablespoon coarse sea salt
1 tablespoon black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1/2 cup peanut oil
2 teaspoons poultry seasoning
1 tablespoon paprika
Note: Turkey should be seasoned 1 day prior to cooking. If turkey is frozen allow 1 day of thawing (in the refrigerator) for every 4 pounds.
Remove giblet bag from turkey and clean the turkey inside and outside thoroughly. Pat it dry with paper towels then generously sprinkle the inside and outside with salt, pepper, garlic powder, onion powder and poultry seasoning. Wrap the bird loosely in Heavy Duty foil and let it sit over night.
Yield 1/3 cup
2 tablespoon sage, rubbed
1 tablespoon thyme, dried
1 tablespoon rosemary, dried
1 tablespoon marjoram, dried
¼ teaspoon cayenne pepper
Combine all ingredients.
Try and purchase all ingredients from a specialty store that sells herbs and spices in bulk. This way you can purchase only the amount that is needed.
24 Hours Later
Preheat oven to 350 degrees
In a small bowl, mix together the peanut oil with 1 tablespoon each of the following: garlic powder, onion powder and paprika and 1 teaspoon salt and 2 teaspoons poultry seasoning.
Remove the turkey from the refrigerator and unwrap. Drain turkey of any excess liquid that may have accumulated.
With a paper towel, wipe the foil dry and smooth it out place the turkey back on the foil. Massage the oil mixture over the turkey making sure you coat it inside and out thoroughly.
Loosely wrap the oiled turkey again in foil, crimping the edges to seal in the heat but do not have the foil tightly wrapped around the turkey. Place the bird in a roasting pan and roast undisturbed 10 minutes per pound (a 12 pound turkey will cook in 2 hours).
After the cooking time has elapsed, remove turkey from oven and let it sit in the unopened foil 1 hour before serving.
I know, you have to peek to make sure the turkey is brown/done,Okay so peek, take the temperature and re wrap. Place it back in the oven another 10 minutes to regain the heat you just released. Now let it sit 1 hour before serving!Note: Even after the turkey is removed from the oven it will continue to cook. Just know, that if you followed the instructions your turkey will be done, juicy and golden brown.
Do not over crowd your oven. The more food you have in it, the longer it will take your food to cook.
3 bunches carrots, peeled
2 tablespoons unsalted butter
2 tablespoons honey
2 teaspoon sea salt
1 teaspoon minced fresh ginger
1 teaspoon grated orange zest
1/2 cup freshly squeezed orange juice
1/2 teaspoon freshly ground black pepper
Cut the carrots diagonally in 1-inch-thick slices. Place 1/2 cup water, the butter, honey, 2 teaspoon of salt, and the ginger in a large saute pan and bring to a boil. Add the carrots, cover the pan, and simmer over medium-low heat for 5 minutes. Remove the lid and continue to cook for about 20 minutes, or until all the water has evaporated. You may want to raise the heat for the last 5 minutes.
Add the orange zest and orange juice to the pan, tossing with the carrots. Simmer uncovered for about 5 minutes, until the carrots are al dente (tender but still resistant when you bite) and the sauce glazes the carrots. Add the pepper a salt, to taste.
Add beans; sprinkle with salt and pepper. Cook 2 minutes, tossing frequently.
1 pound box elbow macaroni
4 quarts water
2 teaspoons granulated garlic
2 teaspoons granulated onion
1 tablespoon paprika
1 teaspoon basil, ground
1 1/2 cups milk
1 stick unsalted butter
4 cups (1 lb.) pepper jack cheese
6 cups (1 1/2 lbs.) NY or WI Xtra-Sharp cheddar cheese
Cook macaroni until it’s al dente: In a large pot, pour in 4 quarts of water, add salt, granulated garlic and granulated onion and bring to a boil.
Once water is boiling, add the macaroni, stir and bring the water back up to a boil.
Remove the pot from the heat and cover. Let the pot sit covered and undisturbed until the cooking time stated on the box is reached. Approximately 7 minutes.
Meanwhile, in a small sauce pan, add the milk and butter heating just long enough to melt the butter.
Once the cooking time has elapsed on the macaroni, drain it and return it to the pot.
Add the paprika and basil and mix thoroughly.
Add the warm milk and mix thoroughly. Add the cheese and mix until well combined.
The cheese does not necessarily have to be melted, just make sure it is well distributed
throughout the dish. Mixture should be moderately moist, if needed add more milk.
Taste for flavor and adjust the seasoning accordingly. Transfer mixture to a baking dish.
Cover dish with plastic wrap and then cover with foil. Bake for 30 minutes, then remove the
foil and plastic wrap and bake uncovered another 15 minutes or until the casserole is slightly
browned on the top and all of the milk is absorbed.
More available at NEW AGE SOUL FOOD. Link to article http://newagesoulfood.blogspot.com/2018/11/thanksgiving-2018.html.