[cornbread or herb]

Thanksgiving 2018



 Black Bean Soup with Roasted Vegetables
8 Servings

Ingredients

6 tomatoes cut in half
1 large onion, cut into quarters, with core in tact
6 garlic cloves, peeled
1 bell pepper, seeded, halved
1 tablespoons olive oil
½ teaspoon sea salt
½  teaspoon granulated garlic

chipotle peppers in adobo sauce
4 cups black beans
2 teaspoons chili powder
2 teaspoons cumin

1 teaspoon oregano

¼ cup cilantro, coarsely chopped 
1 avocado for garnish
Method
Preheat an oven to 350 degrees F.
Place the tomatoes, onion and garlic into a large bowl. Toss with the olive oil and season with salt, pepper and granulated garlic to taste.
Transfer vegetables to a 2 sheet pans then roast for 30 minutes, or until vegetables turn slightly brown.
Transfer the roasted vegetables to a large saucepan over medium heat; add the black beans, vegetable broth, chipotle pepper with 1 teaspoon adobo sauce, beans, chili powder, cumin and oregano.
Simmer  on low for about 30 minutes.
Transfer the soup to a blender or food processor along with the fresh cilantro and puree. 
Garnish with slices of avocado .
Field Greens Salad
6 – 8 servings

Ingredients
1 ½ pounds salad greens
1 cup mandarin oranges
½ cup blue cheese, crumbled
1 cup pecans halves
¼ cup Balsamic Vinaigrette dressing
Method

In a large bowl, toss the salad greens, oranges, blue cheese and pecans.
Just prior to serving, add the dressing and toss until thoroughly mixed.   Do not saturate greens with dressing ¼ cup is sufficient to moisten and flavor the salad.

Roast Turkey 
10 Servings


Turkey Serving Guideline: 
The rule of thumb for buying turkey is:1 pound per person. This should be enough to cover  dinner and allow for leftovers to snack on throughout the evening. 

I’m choosing a 12 pound turkey to feed 10 people allowing for bone and water weight. So trust me there is enough for left overs even when I’m feeding 4 people with hearty appetites. 


Ingredients
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. 

Method:
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.

 Poultry Seasoning
Yield 1/3 cup 


Ingredients
2 tablespoon sage, rubbed
1 tablespoon thyme, dried
1 tablespoon rosemary, dried
1 tablespoon marjoram, dried
¼ teaspoon cayenne pepper

Method 
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.



Apple Cranberry Stuffing

8 – 10 servings


Note: This dish can be put together 24 hours prior to actually cooking.  Just moisten with ½ cup of vegetable broth prior to baking.


Ingredients

1 cup dried cranberries
2 tablespoons grapeseed oil
1 large onion, chopped
1 teaspoon sage
1 large red bell pepper, chopped
2 stalks celery, sliced
3 large cloves garlic, diced
½ teaspoon poultry seasoning
½ teaspoon salt
2 Granny Smith apples, cored, diced
½ teaspoon ground black pepper
1 teaspoon granulated garlic
1 teaspoon granulated onion
1 bag Pepperidge farm stuffing – 16 oz [cornbread or herb]

Method

Preheat oven to 350 degrees

Lightly spray a baking dish
In a small bowl, combine vegetable broth and cranberries; let soak for 30 minutes.
In a large skillet, heat oil over medium heat. Add onion and sage, saute 3 minutes.
Add bell pepper, celery, garlic, poultry seasoning and salt; cook for a few minutes stirring frequently until tender.
 Add apples and cook for 3 minutes, stirring frequently.
Remove from heat and add vegetable broth, seasonings and stuffing mix.
Mix gently to combine then spoon mixture into prepared dish.
Bake for 30 to 40 minutes or until center is set.


Cranberry Sauce

8 – 10 Servings

Ingredients
12 ounce bag of cranberries 

1½ cups sugar

1 cup water

1 whole orange, peeled, seeds removed and chopped 

½ teaspoon ground allspice

1 cup of crushed pineapples, juice included

½ teaspoon ground cinnamonNote:  Fresh cranberries can be found in the produce section

Method

Sort through cranberries and remove stems or bad berries rinse, then set aside.
Mix sugar and water together and bring to a boil.  Add cranberries, oranges, allspice and cinnamon.  Cook over a medium flame, uncovered until berries pop open stirring frequently.  Add pineapples, reduce heat to a simmer and cook 45 minutes – 1 hour or until desired thickness is reached stirring occasionally.
Sauce can be served hot or cold.

 Honey Glazed Christmas Ham 
Serves 10 – 12
Ingredients
5-6 lb. fully cooked ham
¼ cup whole cloves
¼ cup pure maple syrup 
⅛ teaspoon ground allspice
1 ½ cups honey
1 tablespoon butter
 ¼ cup brown sugar
 ¼ cup orange juice
⅛ teaspoon cayenne pepper
Method
Preheat oven to 325 degrees.
Place ham cut side down in a foil-lined roasting pan. 
Using a sharp knife, score the surface of the ham in a diamond pattern
lace the whole cloves in the scored intersections.
Combine  syrup, allspice, honey, butter, brown sugar, orange juice, and pepper in the top half of a double boiler, and heat until the butter melts and mixture is smooth, stirring occasionally.
Keep this glaze in the top of a double boiler, over hot water, while baking ham.
Brush glaze over ham, then cover with foil. 
Bake for 1 hour and 15 minutes at 325 degrees, basting ham every 10 to 15 minutes with the warm honey glaze. 
During the last 5 minutes of baking time, remove the foil and turn on broiler to caramelize the glaze. 
Watch the ham carefully during the broiling time! Remove the ham from oven, cover with foil, and let sit for 10 minutes before serving.

 Orange Honey Glazed Carrots
10 – 12 Servings
Ingredients
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

Method
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.

  Green Beans with Sauteed Garlic
8 Servings
Ingredients
2 pounds green beans, trimmed, halved
1 bay leaf
2 teaspoons olive oil
8 garlic cloves, thinly sliced
¼ teaspoon crushed red peppers
½ teaspoon sea salt
½ teaspoon black pepper
Method
Bring a large saucepan of water to a boil. Add beans; cook 5 minutes. Plunge beans into ice water; drain and discard bay leaf.
Heat a large skillet over medium-high heat. Add oil, garlic and chili peppers and sauté 30 seconds. 

Add beans; sprinkle with salt and pepper. Cook 2 minutes, tossing frequently.


Candied Yams with Peach Schnapps
10 Servings
This fun twist on sweet potatoes was inspired by James Rosebud of the famous Cotton Club in New York City.
Ingredients
3 Pounds Sweet Potatoes
6 Tablespoons Butter
1 ½ Cups Sugar
1 Teaspoon Cinnamon
1 Teaspoon Nutmeg
¼ Teaspoon salt
1 Teaspoon Lemon Zest
1 Teaspoon Orange Zest
2 Teaspoons Vanilla Extract
¼ Teaspoon Almond Extract
¼ Cup Peach Schnapps
1 Cup Orange Juice
1 Lemon, Juiced
½ Orange, Sliced
Method

Preheat oven 350 degrees

Peel and slice sweet potatoes, place them in a large pot of lightly salted water.  Bring to a boil, let potatoes boil 5 minutes, drain and set aside. 
Put sweet potatoes into a 2 quart casserole, dot with butter.  
Combine sugar, cinnamon, nutmeg, salt, lemon and orange zest mixing thoroughly.  Then sprinkle mixture over the potatoes.  
Combine vanilla and almond, extract, peach schnapps, orange and lemon juice then pour over the potatoes.  
Place orange slices over the top of the potatoes then back in the oven uncovered, 45 minutes to an hour.
Macaroni and Cheese – for Holidays Only 
10 – 12 Servings

Ingredients
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

Method

Heat oven 350 degrees

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.