Thanksgiving in Review Part 2: Crockpot

As you may remember for my menu planning post we decided to try doing both the stuffing and the sweet potatoes in our crock pots. I will say that both were a flop. But for the play-by-play read on:

Traditional Crockpot Stuffing

Make this easy stuffing in your crockpot to help save time and work on Thanksgiving day.

Prep Time: 25 minutes

Cook Time: 8 hours

Total Time: 8 hours, 25 minutes

Yield: Serves 12

Ingredients:

• 1 cup butter
• 2 cups chopped onion
• 2 cups chopped celery
• 1/4 cup chopped parsley
• 2 (8 oz.) cans sliced mushrooms, drained
• 12 cups day old bread cubes, dried overnight
• 1 tsp. poultry seasoning
• 1-1/2 tsp. dried sage leaves
• 1 tsp. dried thyme leaves
• 1/4 tsp. pepper
• 1 tsp. salt
• 1/4 tsp. garlic powder
• 1 - 2 cups chicken or turkey broth
• 2 eggs, beaten

Preparation:

To dry bread, let it stand uncovered overnight on a wire rack, or bake in a 200 degree F oven for about 20-30 minutes, until firm. In a heavy skillet, melt butter over low heat. Add onion, celery, parsley, and mushrooms and cook and stir for 2-3 minutes. Meanwhile, place bread cubes in a large bowl. Pour this mixture over bread cubes, then add all seasonings and toss well. Add eggs and mix well. Pour in enough broth to moisten, about 1/3 cup at a time, tossing with fork. Don't make the dressing too wet! Spoon lightly into 5-6 quart slow cooker. Cover and cook on low for 6-8 hours, sprinkling with some more chicken stock once or twice during the cooking time. 

 

Changing colors so it's easier to tell where the recipe ends and I begin. 

First off, this didn't have a bad flavor. But then again it is pretty much a basic stuffing recipe, so how much can you screw up the taste?

This had WAAAAAAY too much broth in it. We basically ended with an almost mush. I prefer a crispier stuffing, and I knew I wasn't going to get that in a crockpot, but I didn't expect something that was almost a stew in texture and liquid. So I'm not sure we will ever try this again, but if we do it will be with maybe 1/4 of the liquid called for. 

 

Sweet Potato Mash w/ Pecans (crockpot)

Ingredients

2	lb. sweet potatoes, peeled and cut into ½ inch slices
1	cup apple juice, no sugar added, 100% juice
1	tbsp. ground cinnamon
1	tsp. ground nutmeg
½	tsp. allspice
¼	tsp. ground cloves'
AFTER COOKING, STIR IN:
	Cinnamon and nutmeg to taste
	Apple juice (see instructions)
	Pecans (optional)
	Honey or maple syrup to taste (optional for those who like a sweeter version)

Directions

Prepare your sweet potatoes and place in 3 qt. crock pot. Add 1/2 cup of the apple juice (NOT the full cup) and your spices. Cook on Low for 4-5 hours or until sweet potatoes are cooked through and soft.
When potatoes are fully cooked through, using a hand blender, blend the sweet potatoes inside your crock pot insert, adding the second 1/2 cup of juice. Season with more cinnamon and nutmeg to taste. Top with pecans and enjoy.
Note: While this dish is yummy without the pecans, the pecans truly add the final touch to the flavor. Unless you have a nut allergy, we highly recommend the pecans. Do not be afraid of the fat in pecans. It is healthy fat a perfectly acceptable for Skinny eating.

Ok, me again. First off, this did not cook in 4-5 hours. More like 8-9. But then again we probably made a bigger batch than what is called for in this recipe. John will have to verify, but he's catching up on some much needed sleep right now. 

I say this basically tasted like Spiced Applesauce, only a bit drier. John's opinion was that it tasted kinda like wassail if you replace orange for sweet potato. In either case, instead of the flavor accenting the sweet potatoes it masked it.   No one could eat a full serving of it. Honestly the pecans were the best part, and we didn't even get them toasted (as I made a note on the menu planning of wanting to try). So this is a recipe that for us is going in the trash. 

We like sweet potatoes. If I wanted apple, I'd make an apple recipe. So back to the drawing board for next year. 

So in review, the new recipes did not turn out as well as planned and we will continue our hunt for the perfect Thanksgiving dishes. 

 

 

Thanksgiving In Review Part 1

We had a very nice Thanksgiving this year. Before diving into the food I'd like to take a moment and say how thankful I am for my husband for doing everything for Thanksgiving on his own this year. I know it is so hard for him to have me on bedrest, so to have him not only do a full out Thanksgiving dinner, but had 4 guests over as well, it blows my mind. I am so blessed to have him.

Now, a quick disclaimer, I am  only commenting on the recipes and what can be improved for next time (or whether they are worth having again at all). This is in no way meant as a slight on John's cooking. One person has already stated that since I had no involvement in the meal that I don't get to comment. But that's not how it works for us. John knows it was a good meal, he knows how much I appreciate. But if I just rave about that and never comment on the actual food, then it doesn't improve. So here we go.

I am starting with the Mashed Potatoes. We have used this recipe before and I love it. I love the addition of the celery root, it gives it a nice flavor and makes these worth eating all on their own, no gravy required (though I do love gravy and gladly put it on).

Potato and Celery Root Mash

Ingredients

• 3  pounds  Yukon gold potatoes, peeled and quartered
• 1  pound  celery root, peeled and cut into 1-inch pieces
• kosher salt and black pepper
• 1 1/2  cups  half-and-half
• 4  tablespoons  unsalted butter, cut into pieces
• 2  tablespoons  chopped fresh chives

Directions

1. Place the potatoes and celery root in a large pot and add enough cold water to cover. Bring to a boil and add 2 teaspoons salt. Reduce heat and simmer until the vegetables are very tender, 18 to 20 minutes. Drain and return the vegetables to the pot.
2. Add the half-and-half, butter, 1 teaspoon salt, and ¼ teaspoon pepper and mash to the desired consistency. Sprinkle with the chives. 

This year we used white potatoes as the store was out of yellow and it wasn't worth it to us to have John have to go back on another day. It worked well. Not as great as with gold potatoes, but still quite tasty. **Note DO NOT try with red potatoes. It does not turn out well. Unless you wanted paste, then it is an excellent recipe for the old school kindergarten paste.**
We need to start weighing our celery root. In the past I just go get a celery root from the store (ugly looking thing and hard to spot, at least for me) and use about half of it, because all of it was overpowering. This year we doubled (or so) the recipe, and used a whole celery root. But they are smaller this year, so it didn't seem to have quite enough. This is our own trial and error as we strive for the perfect ratio for our family.
Instead of half-and-half, in the past I've used soy milk and extra butter. This year I had planned on using the MimicCreme to see how that went, but in all the hubbub it was forgetten and just made the usual way. I would like to see how it turns out with it. Maybe for Christmas.
Lastly, we don't use chives. Don't get me wrong, I love chives and think they would work great be 1) they are expensive here, and I don't want to buy them for just one thing. And 2) we have small children, just imagine the "What is this green thing in my potatoes?" "Why is there grass in my potatoes?" and the ever present "I don't like this." All based on it's looks. So we forgo the chives. These potatoes do not last long in our house at all. 

Vegan Funeral Potatoes

I found this recipe on Vegancognito.

Every year our ward (church) does a Christmas dinner that is ham, corn, funeral potatoes, salad, and rolls. With John's milk allergy it means he usually only gets ham and corn. (Croutons in the salad make it a no go.) So this year I decided to try making funeral potatoes milk free to bring so that we would have something to eat. Although at times while cooking this it smelled awful, it turned out really well. This isn't something I would make normally, but then I wouldn't make funeral potatoes regularly. There's a reason it's called funeral potatoes and not everyday potatoes.


Vegan Funeral Potatoes
Makes 1 9x13" pan

1/2 cup soy milk
1/2 cup no-chicken broth {she suggested Better Than Bullion No-Chicken Broth Paste, but I used vegetable broth}
8 oz. vegan sour cream {used Tofutti Better-Than-Sour-Cream, which is a 12 oz container and I just used all of it}
1 recipe Favorite Cheese Sauce {recipe below}
2 lb bag of frozen hash browns, thawed {she said squares, I just used regular hash browns, and I didn't thaw them, but the cheese sauce was still hot so I figure it evened out}
3 cups corn flakes cereal
3 tbsp vegan butter, melted {She suggested Earth Balance Buttery Sticks, but I just used the margarine I had, I don't care for the taste of Earth Balance.}

1. Preheat the oven to 350 degrees. Lightly grease a 9x13" casserole dish {preferably glass she said, I used foil it came out fine} and set aside.

2. In a large bowl, stir together soy milk, broth, sour cream, and cheese sauce until well combined. Fold in hashbrowns gently until well coated. The mixture will be very soupy. (Wasn't very soupy, maybe because of extra sour cream?)Do not be alarmed, it will thicken in the oven. Spoon the mixture in the prepared casserole dish.

3. Crush the corn flakes and mix with the melted butter. Sprinkle over the top of the casserole.

4. Cover the casserole with foil and bake for 25 minutes. Remove the foil, and bake for another 15 minutes or so, until the casserole is heated and has thickened, and the corn flake topping is crisp. Serve immediately.

Favorite Cheese Sauce
Makes 3 cups

1 cup raw cashews {pieces is fine, they don't have to be whole}
2 cups water
1 small red bell pepper {or 1/4 cup canned pimentos or roasted red peppers}
1 1/2 tsp salt
1 tsp onion powder
1 tsp garlic powder
2 tbsp nutritional yeast flakes
1 tsp prepared yellow mustard
1 tbsp lemon juice

Blend all ingredients in a food processor or blender until smooth, several minutes. Pour the sauce into a medium-sized pan, bring to a slow bubble, and cook until it has thickened.

Baked Acorn Squash

First off, may I just say that if you find a recipe you think you might like on the NY Times, make sure to send a copy to your email, because it is almost impossible to find it again.
I did this last year for Thanksgiving. It was wonderful, so doing it again!

Baked Acorn Squash with Maple Syrup and Walnut Oil
 * This recipe is written per squash. Multiply by number of squash you have. For 4 adults and 2 children I did 3, not sure it's enough because it is fabulous as leftovers. John and I eat a half each for leftovers.

• 1 Acorn Squash
• 1 T Maple Syrup, the real stuff, do not substitute the fake stuff
• 1 T Walnut Oil, in a pinch you can substitute veg. oil, but it won't taste as good
• Nutmeg
• 2 tsp. Ground Walnuts 

1. Preheat the oven to 350 degrees. Place the squash on a baking sheet and bake for 20 minutes, until soft enough to easily cut in half. Cut in half, and scoop out the seeds and membranes.
2. Cover a baking sheet with foil. Stir the maple syrup and walnut oil together in a bowl, then brush over the cut surfaces of the squash. Sprinkle with a very small amount of ground nutmeg. Place in the oven and bake one hour, brushing every 10 minutes with more oil and maple syrup. When the squash is tender, brush once more, then spoon a teaspoon of finely chopped walnuts into each cavity and return to the oven for five to 10 minutes, until the walnuts are toasty. Remove from the heat. Serve hot or warm.

Enjoy!!