Canadian Thanksgiving today

Happy Thanksgiving again. The recipes will be my regular Thanksgiving recipes, turkey, turnip puffs, company potatoes, cranberry sauce, gravy, corn, and dressing. No salad this year because of the horrible year I've had with illness. Turns out raw veggies and fruit are part of the problem! I will miss my marinated tomato salad. These recipes are the ones that I use with all my turkey suppers so they are already in the blog, just check the side labels if you are interested.

Pink Pickled Radish

3 bunches of radishes, washed and trimmed
1 tsp mustard seeds
1/2 tsp whole black peppercorns
1 cup white wine vinegar
1 cup water
1/2 cup sugar
1 tsp salt

In a skillet set over medium low heat, add seeds and peppercorns and toast until fragrant. Remove from heat and let cool. In a large glass bowl, combine vinegar, water, sugar, and salt and stir until sugar is completely dissolved. Add seeds and peppercorns. Cut a tic-tac-toe pattern into the radish, about 1/4 inch deep. Add radishes to the vinegar mixture. Cover and store for 3 days in the refrigerator. Serve immediately or can for later us.

Makes 3 cups

from Flavours Magazine

Fritata

I have never eaten a fritata so of course I have never made one either. So that's what I did for noon today. I perused the recipes, choose one that looked easy and knew that I had the ingredients in the cupboard and made it. Much like an omelet only easier because I didn't have to try to flip it without breaking it! I think that fritatas will now be on my list of things I can make. I made a tomato, mushroom, and feta one but I added chopped green onions and I didn't have bread crumbs for the top so just omitted that but did broil the shredded Parmesan cheese on top.


tomato, mushroom & feta fritata

Nutritional Info•Fat: 7.6g •Carbohydrates: 6.8g •Calories: 145.1 •Protein: 13.3g Ingredients
4 slices low fat canadian bacon ( I used some bacon bits from a jar)
1/2 C. fresh mushrooms
8 - 10 cherry tomatoes
2 oz feta cheese
Mrs. Dash Garlic & Herb Seasoning
2 large eggs
1/3 cup egg whites
1/4 C. 1% milk
3 TBS parmesan cheese
3 TBS seasoned bread crumbs
Directions
Preheat oven to 325 degrees
Spray saute pan and 8" glass pie pan with cooking spray
chop mushrooms, canadian bacon & tomatoes
brown mushrooms in saute pan
add tomatoes and bacon until warmed through
season with Mrs. Dash
beat eggs, egg whites & milk in small bowl add Mrs. dash to taste
place mushrooms, bacon & tomatoes to pie pan
crumble feta on top
pour egg mixture over top
bake at 325 for 30 minutes
remove pie pan and spinkle with parmesan cheese and bread crumbs
place under the broiler until top browns (watch closely)
Makes 4 servings

Pepper Oops

Some how the left over soup got a triple dose of black pepper. How do I soften the pepper taste. I know that for over salting add a potato but does that work for over peppering too?

Award Luncheon

Had an awards luncheon at the Travel Lodge in Saskatoon yesterday. Here's the menu:

Red and White table wine

Mesculin of Baby Greens with Roasted Vegetables, Goat cheese & Okanogan Pear drizzled with Vodka Blueberry Vinaigrette, brown buns, butter with dill

(The vegetables were beets, carrots, and onions, the greens were mostly spinach)

Chicken Breast stuffed with Triple cream Brie and Fresh Fruit Salsa

(the salsa was cantaloupe, melon, kiwi)


accompanied with Dauphine Potato and baby vegetables.

(the steamed vegetables were thin long green beans, baby squash yellow and green, carrots, marrow)

Chocolate Truffle Tart (pie) with Fresh Raspberries topped with Homemade Grand Marnier Ice Cream

Coffee, tea

Pork stuffed with cranberries and apricots

I had an interesting supper last night at the restaurant in town. It was pork tenderloin stuffed with cranberries and apricots. The salad was nice, the vegetables were canned so not good but the pork was fairly good. The stuffing wasn't fancy, just cranberries and apricots cut up and stuffed into the fold of the tenderloin, no breading or butter or anything else. Sometimes it's nice to have an easy recipe that is spruced up.

Cranberry Orange Scones

Cranberry Orange Scones Makes 6
1 1/2 cups flour
3 tbsp sugar
1 1/2 tsp baking powder
1 tbsp orange zest
1/4 tsp salt
6 tbsp unsalted butter cut into pieces and chilled
1/2 cup half and half cream plus extra for brushing
2/3 cup dried cranberries

Preheat oven to 375. Place all dry ingredients in a mixing bowl. Cut butter into dry ingredients until it resembles coarse crumbs. Stir cream into dough. Mix just until dough comes together. Stir in cranberries.
Turn dough onto lightly floured surface. Roll dough twice to an inch thick each time folding in half. Shape dough into a circle 1 inch thick and cut into 6 wedges. Place on a greased or parchment lined baking sheet and brush with cream. Bake for 15-18 minutes until tops are nicely browned.


from Home Hardward catalogue.


Dried Cranberry

French Onion Soup

This is one of my favourites: Serves 6

4 large onions, thinly sliced, I like the purple onions
4 tbsp butter
4 - 10oz cans of condensed beef broth or consomme. I prefer the consomme
1/2 cup dry sherry (optional)
2 tsps Worcestershire sauce
pepper
6 slices of french bread 1/2 inch thick, toasted
3/4 cup grated parmesan cheese
2 cups grated mozzarella cheese

In a large saucepan, cook onions in butter until tender but not brown, add consomme, sherry, worcestershire sauce and pepper and bring to a boil. Pour into 6 individual overproof bowls. Float a slice of toasted french bread in each. Sprinkle with parmesan and top with mozzarella. Place under broiler and heat until cheese bubbles. Serve with a salad and garlic bread.

Chili with leftover Turkey

I needed to use up some leftover turkey from Easter so made this for supper. It was very good, nice and spicy.

In a slowcooker:

2 cups leftover turkey chopped into 1/2 inch blocks
2 cans tomato soup
1 can diced tomatoes with chilies
1 can kidney beans, drained and rinsed
1 can black beans, drained and rinsed
1 onion, chopped and sautëed
1 tblsp garlic powder
1/2 tblsp ground cumin
1/2 tblsp crushed red pepper flakes
1/4 tsp fresh ground pepper
sea salt to taste

Cook for 4 hours on med. Serve with toast to sop up the juices.

Slow cooker chicken with onions,rice and cranberries

Experimenting again with a slow cooker Sunday chicken supper.


3 chicken breast, sliced into chunks and browned
oil
Onions 2 chopped
garlic 2 tbsp
celery salt 1 tbsp
poultry seasoning 1 tsp
black pepper 1 tbsp
sea salt 2 tsp
red peppers 2 chopped
wild and white mixed rice 1 cup rinsed
dried cranberries 1 cup
chicken broth 3 cups
orange juice

Brown chicken in skillet in oil, remove chicken to dish. To the oil add onions and peppers and cook until golden. Add garlic, celery salt, pepper, and sea salt. Stir for a minute and coat onions and peppers. Add rice and cranberries, stir and coat. Add broth and orange juice, bring to a boil.

Spoon half of rice mixture into bottom of crock pot, add meat, add in rest of mixture. Cover and cook 6 hours on low, or 3 hours on high.

Before serving cover with a bread crumb and almond mixture. (bread crumbs, butter, almonds mixed together)