The Food Thread

[FuzzyAce]

For those celebrating Thanksgiving tomorrow, what you cooking?

I've decided to slow cook a Boston butt, maybe some ribs too. Spinach rice balls and squash casserole. And of course various other favorite goodies the family will be cooking, like turkey and some kind of beef dish. I love this part of Thanksgiving.

 

[fretworn]

First time in decades … Taking it easy, no crowd at the fort, and either gonna do a rib roast or a fancy ham. Mashed potatoes, stuffing, gravy, green bean casserole. Super flippin’ simple this year. (No bird ala Martha Stewart.)

May bounce over to the brother-in-law’s were there should be turkey, however.

 

[fretworn]

This stuff is deliciousness in a jar.


View attachment 12583

I think this is supposed to arrive today


Update:

View attachment 13121

Ok, i’ve sampled everything and love it!

I’ll be re-ordering soon. Quick comments are that the mustard, relish taste exactly like something my mother used to make, with the addition of the jalapeños.

I also really enjoy spicy, hot ketchups. This one has great tomato flavor… Could be spicier here. But that’s just me.

The hatch chilies in a jar or super easy versus going down to the store, buying them, roasting them and peeling them. Makes doing big chores like making green chili much easier.

 

[FuzzyAce]

First time in decades … Taking it easy, no crowd at the fort, and either gonna do a rib roast or a fancy ham. Mashed potatoes, stuffing, gravy, green bean casserole. Super flippin’ simple this year. (No bird ala Martha Stewart.)

May bounce over to the brother-in-law’s were there should be turkey, however.

Low key can be good sometimes.
Although Thanksgiving is one of my favorites and it's normally a good family experience with no drama.

 

[la szum]

Experimented with some garam masala and came up with a cookie recipe last night (I also bake). If you like ginger snaps, snickerdoodles, and Indian food, you’d probably like them. Let me know if you’d like the recipe.

View attachment 13371

This reminded me that I saw a recent Pumpkin Pie recipe that included Garam Marsala.

 

[la szum]

For those celebrating Thanksgiving tomorrow, what you cooking?

I've decided to slow cook a Boston butt, maybe some ribs too. Spinach rice balls and squash casserole. And of course various other favorite goodies the family will be cooking, like turkey and some kind of beef dish. I love this part of Thanksgiving.

Man, I am going to get emotional just thinking about it. I always loved (still love!) a big crowd,
but that happens less and less frequently the older I get. Son is going to be with his Mom and her Fam.
No siblings, nephews, or nieces either. Just going to be me and my decrepit (but lovely!) folks.

I'll make something to take out there. My Step-dads last Thanksgiving for sure. I don't know what yet.
My Mom has gotten into this quasi Indigenous form of cooking at 80 for some reason. Said she is going
to experiment with cooking an entire meal inside of a Pumpkin. She's clearly been watching too much PBS!

Still going to enjoy it.... but man I miss it when there is a bunch of people in one place communing and
breaking bread together.

 

[jellodog]

My Mom has gotten into this quasi Indigenous form of cooking at 80 for some reason. Said she is going
to experiment with cooking an entire meal inside of a Pumpkin. She's clearly been watching too much PBS!

Funny you should mention that. I've been looking at Fry Bread recipes this week, since you switched me on the Reservation Dogs

 

[fretworn]

Funny you should mention that. I've been looking at Fry Bread recipes this week, since you switched me on the Reservation Dogs

Lol

Half my family is native … Fry bread with every gathering. (Rather overrated IMO. ). They all pour maple syrup all over it like Elf.

Ymmv

 

[la szum]

Funny you should mention that. I've been looking at Fry Bread recipes this week, since you switched me on the Reservation Dogs

Awesome!

She saw something somewhere about putting your meat, beans, other squash, mushrooms, and rice all in a Pumpkin.

I am guessing she is not going to roast it over an open flame, though.

I am excited, and kind of get an idea of where I get my lifelong thirst to keep going and growing by learning new things
all the time. Thanks, Moms!

Please report back on the Fry Bread experience.

 

[FuzzyAce]

Man, I am going to get emotional just thinking about it. I always loved (still love!) a big crowd,
but that happens less and less frequently the older I get. Son is going to be with his Mom and her Fam.
No siblings, nephews, or nieces either. Just going to be me and my decrepit (but lovely!) folks.

I'll make something to take out there. My Step-dads last Thanksgiving for sure. I don't know what yet.
My Mom has gotten into this quasi Indigenous form of cooking at 80 for some reason. Said she is going
to experiment with cooking an entire meal inside of a Pumpkin. She's clearly been watching too much PBS!

Still going to enjoy it.... but man I miss it when there is a bunch of people in one place communing and
breaking bread together.

I actually like the idea of cooking in a pumpkin.It's like a natural dutch oven.

 

[la szum]

That's the theory, I think, FA. I'll report back on the outcome.

Love up your people. We are all we got!

 

[FuzzyAce]

That's the theory, I think, FA. I'll report back on the outcome.

Love up your people. We are all we got!

I will do that! You as well.

 

[norminal]

For those celebrating Thanksgiving tomorrow, what you cooking?

The whole family participates in the cooking, but we keep it simple and stick to the classics.

The only thing fancy I make is my sweet potato casserole. It’s closer to a dessert than a side.

 

[fretworn]

Quick rib roast; no bones

 

[jellodog]

So the comestible sophisticates in this thread will probably laugh at me for living under a rock, but I just discovered Kalettes.

I like!

Not out and out mind-blowing amazing (i.e. in my top 5 vegetables); but a very welcome addition to my veggie consumption that can get a bit repetitive at times.

In health terms, you can never have enough cruciferous veggies either (I definitely need more)

 

[jellodog]

I actually like the idea of cooking in a pumpkin.It's like a natural dutch oven.

 

[Alex Kenivel]

I need to slide into this thread more often. As a father of three including picky daughters I've been having to get creative with what I'm making lately.

We don't eat much meat in this house (wife has been meat-free most of her life and I've followed suit to make life easier) and substitute ground beef with impossible meat. I don't like to eat a lot of cheese or milk so instead of sour cream I make cashew cream and great Satan I can almost eat it on everything.

We like to do a Sunday food prep and this is what it looks like on Monday or Tuesday taking it all out of the fridge. Pardon the garbage Cabinetry, we're due for a kitchen remodel:

first stack on the top left is chopped spinach, White onion (my favorite) , and about four cups of quinoa (I mix quinoa with eggs for breakfast, usually) . Next stack to the right of that is impossible meat (prepared like taco meat) on top of chopped red onion (wife's favorite). To the right of that is a recycled Heinz ketchup bottle with a batch of cashew cream inside. Next to that is corn and chopped bell peppers on top of about a pound or so of beans that I make in a large instant pot.

A few select ingredients into some tortillas will make a nice dinner for the girls while the wife and I make salads for most of our lunches throughout the week. I have Tuesdays off, so today I decided to make myself a plate of nachos with most of these ingredients, mozzarella cheese, some jalapeños.

10 minutes at 380° in our little toaster oven, topped with cashew cream, half an avocado and some Cholula hot sauce.

Yum

 

[la szum]

That Food/Meal Prep is outstanding!

Making it easy to get to in a moment's notice, and
having those items ready to go sure looks handy.

Oh, and I had Toaster Oven Nachos this week, too. Yours look delicious!

 

[Alex Kenivel]

Cashew Cream Recipe (Sour Cream Alternative)

I fill my two cup measuring cup to the brim with whole unsalted unroasted cashews, toss them in the blender, add a cup and a half to a cup and 3/4 water (more or less for consistency).

I start blending and add three tablespoons of apple cider vinegar and 3/4 tablespoon of Dijon mustard and a squirt of apple cider vinegar. I honestly just eyeball the mustard, lemon juice, and the vinegar but don't overdo it.

I usually have to stop the blending process and scrape the sides to mix the last bit of chunky cashews in with the creaminess before returning to a fast blend. The process heats up the cashew cream considerably making it seem more watery than it will be when refrigerated and cold.

Carefully transfer into whatever container you wish (we like to use recycled Heinz Ketchup bottles) and refrigerate for up to a week before it starts to turn. It will start to change color when that happens so it's pretty easy to tell. If you find that it's going fast quicker than use less mustard, lemon juice, or vinegar.

 

[Blix]

Those Nachos looks delicious!

Speaking of meat substitue,I just had 100g of minced meat for my regular work stir fry ( I usually use 400g), so I added a couple boxes of mixed beans and red lentils and it came out incredibly good.