Hi! I bet you thought I was going to leave you hanging on the Turkey Stuffing! NEVER! I just wanted to let last weeks recipes sink in with you, as you were planning for your big day.
Here are some ideas for stuffing. In each case, I strongly suggest that you DO NOT stuff your turkey. I suggest that you cook/bake your stuffing separately, so you can monitor the temperature of the stuffing as is goes through the danger zone. The danger zone for growing food bacteria that can get you sick is between 40*F and 125*F. You want to have your foods go through that zone quickly up or down. When your stuffing, which has fresh eggs in it, sits inside the turkey cavity and bakes/roasts it takes longer for the stuffing to go through the danger zone, creating the chance for you to get a stomach ache or food poisoning. My goal is to prevent that, so we will discuss your options below.
Stuffing - quick n easy
Serves 4
Ingredients
1 box Stove Top Turkey Stuffing mix
1 stick unsalted butter
Preparation
Follow box directions
Tips: This is a good option because you have limited oven space due to the bird and your casserole side dishes. Plus it is very simple for you and your children to prepare together.
Options: Replace the water with chicken broth.
Old Fashioned Stuffing
Serves 6-10 people
Leftovers can be refrigerated and can keep three days.
Ingredients
1 large loaf of white bread (Or bread of your choice. About one pound of bread)
2 cups egg beaters
1/2 pint heavy cream
2 cups chicken broth
2 sticks unsalted butter or any healthy butter option
2 celery stalks, small dice
1 medium yellow onion, small dice
1 tsp celery seed
1 tbsp poultry seasoning
1 tsp salt
1 tsp ground black pepper
Preparation
Child: Unpackage the bread and tear up into small uneven pieces. Place torn bread in a very large bowl
Parent: Dice the onions, celery
Parent: Place the unwrapped butter into a 12 inch saute pan on low heat (2) and melt.
Parent or child: place the diced vegetables in with the melted butter, being careful not to splash yourself or burn yourself on the hot pan!
Parent: Cook the vegetables until the onions are no longer raw. About 4 minutes.
Child: measure seasonings and sprinkle into bowl with torn bread pieces
Child: Add liquids to the torn bread, and while wearing plastic gloves, or with clean hands, mix the ingredients
Parent: Pour and spoon in the cooked vegetables and butter in with the mixed "wet" and seasoned breading. And stir to mix with a strong spoon for 4 minutes. then with glove on, and being careful of the hot vegetables, mix the stuffing completely .
Child: pre-heat oven to 325* F or wait until there are 20 minutes until the time when your turkey is ready to be carved.
Parent or child : spoon stuffing into a non-stick sprayed baking dish
Parent: Place your baking dish, uncovered in the oven at 325*F for 20 minutes
Parent: You can place the cooked stuffing baking dish covered on top of your stove on "warm" for up to 10 minutes, if you need to hold it.
TIP: You can cover each of your side dishes and place the oven safe casserole dishes on your stove heating elements on "warm" for up to 10 minutes, if you have to do so to get your meal timed, or on the table at the same time.
Options:
1. Peel, core and small dice 2 fresh apples and add to stuffing mix prior to baking.
2. Substitute Corn bread for white bread. JIFFY brand is quick and easy to make. Allow to cool before cutting into cubes, then follow stuffing directions.
3. Add 1/2 pound drained fresh oysters, small dice, to stuffing mix prior to baking for "Oyster Dressing"
4. Substitute half cinnamon apple sauce and half vegetable broth for the Chicken broth for a vegetarian stuffing
5. Crack open, chop and boil fresh chestnuts for 20 minutes in 1 cup of apple juice. Add to existing recipe, when you add the cooked vegetables, to produce chestnut dressing. If you really want to go "old school" do not boil the nuts. Chop them, toss them in olive oil, roll them up in aluminum foil tightly and bake/roast them in a 450*F oven for 20 minutes, then add them into the stuffing mix prior to baking.
There are easy and fun crafts to complete while your bird and all the trimmings are cooking. Paper can be folded like a card and the names of each guest printed on the card where they will sit at your Thanksgiving Feast. Pictures can be drawn to share with family and friends. Paper plates can be decorated as placemats. They can also be cut into feather shapes and colored, then taped or glued to make an Indian Head Dress. I like to believe what I learned in grammar school and that without the help of the Native Americans when the Mayflower landed, the Pilgrims would have been less thankful in the new land. You can also make turkeys with feathers with those same paper plates and markers or crayons.
Happy Thanksgiving to you and your loved ones. Make it a great day filled with photos and positive memories for you and your children. Remember that nothing is perfect. And when cooking, things can be less than perfect. You are trying your best and so are your children. See the fun in it, the experience of being together in it and enjoy what you have created together. When you follow all of these recipes, you will be 100% better off than having no direction at all and everything your family has created will be edible!
See you next week......
Monday, November 22, 2010
Thursday, November 18, 2010
Thanksgiving
I hesitated when thinking of covering such a large project as Thanksgiving, knowing our cooking relationships are just beginning. Yet, I have confidence in you and your children. Here is a basic fun group of recipes for Thanksgiving. Next year, with an additional 12 months of sharing recipes and techniques together, I'll increase the degree of difficulty. I give thanks for the wonderful children I have, for the ability to have food, any food, on the table and a roof over our heads.
From experience, I have learned that often the Thanksgiving Holiday is an event where the children might share with each parent separately. So prior communication with your "ex" will help your children adjust and set expectations. Do you really want them to be eating two Thanksgiving Feasts the same day? And, do you really want to be known as the parent who just let the children eat desserts for Thanksgiving? Maybe you have your children for the morning half of the day, or maybe the afternoon and evening? Here are some suggestions.
Happy Thanksgiving!
Tip: buy a meat thermometer for around $7.99 and use it to confirm cooking temperatures. Wipe with rubbing alcohol and a clean unused q-tip to sanitize after each time you place it inside of food.
Breakfast- Pumpkin Pancakes with Bacon
Serves 4-6 people
Ingredients
1 container frozen pre-mixed "Aunt Jemima" pancake batter
1 can pumpkin pie mix
1 package pre-cooked bacon strips
1 package frozen mini pie shells
1 small can dried ground cinnamon
1 can non-stick cooking spray "canola"
Preparation
Parent: Thaw the pre-made pancake batter in your refrigerator over night, or at least 12 hours.
Child: Pour the pancake batter into a 2 qt mixing bowl
Child: Spoon two tablespoons of pumpkin pie mix into the pancake mix and whisk or stir to mix evenly together.
Child or Parent: Over your sink, spray frying pan with non-stick cooking spray
Parent: Heat frying pan, electric or on the stove at medium temperature for 3 minutes
Parent or child over 12: Using a 2 ounce ladle or if you have a measuring cup with a spout, pour the mix into a measuring cup then pour about a silver dollar size (3 inch round) of batter into your heated pan. When the outer rim of the pancake begins to bubble, use a spatula to turn the pancakes over. Cook each pancake on the second side for 3 minutes or until golden brown.
TIP: Use the pancake spatula and go halfway under the cooking pancake after the second side has cooked 3 minutes and gently lift the pancake and peek under it to see if it is golden brown. If not, put the half back down to cook another minute. Using a timer with your child can be fun here too!
Child: While pancakes are cooking, place your pre-cooked bacon on a double thickness of paper towel
Child: Place the bacon and paper towel on a microwave safe plate, into your microwave
Child or parent: Top that bacon plate with a single sheet of paper towel
Child: Microwave on high for 15 seconds just to heat it through
Parent: Remove heated bacon from microwave. Remove from paper toweling. Serve with cooked pancakes.
All: Garnish with your favorite syrup, jelly, peanut butter or powdered sugar.
Left over pumpkin pie filling options:
Parent: Remove the frozen mini pie crust shells from the freezer
Parent or child over 12: Pre-heat oven 350*F
Child: Spoon the remaining pumpkin pie filling evenly into as many mini pie shells as you can. Leave about 1/8 inch from the top of the pie's crust to allow for expansion.
Child: Sprinkle each pie top lightly with cinnamon
Child: Place pie shells in their tins, on a non-stick cooking sprayed cookie sheet
Parent or child over 12: Place the cookie sheet with pies into the 350*F oven for 20 minutes
Child: Set timer for 20 minutes
Parent: Remove pies and allow to cool. These can be placed inside a box or cup cake tin/ carrier or on a heavy paper plate, then covered with foil or clear wrap. Suggest that your children bring them to family, friends or neighbors to show thanks. If you child is leaving you after breakfast to head to another location, they can bring the mini pies that they baked to the next location and get recognition and praise by others.
Tip: You only cook the portion of bacon you know you will eat. Wrap the remaining un-used bacon in a zip lock type package and freeze it or refrigerate it. It keeps a week in the refrigerator if air tight. You can freeze cooked pancakes and drop them into a toaster from the frozen state and toast for 3 minutes to re-heat.
Lunch- Turkey Beanie Weinie
Serves 4-6 people
Ingredients
1 package turkey hot dogs
1 can baked beans
1 tbsp catsup
1 tbsp yellow or brown mustard
1 tbsp maple syrup, agave or honey
Preparation
Child: Cut each hot dog using a butter knife, into nickel shaped rounds, as evenly as possible, yet perfection is not important.
Parent or child over 12: Open can of beans and pour into a 3 qt sauce pan
Child: Place cut hot dog rounds into sauce pan with the beans
Child: Measure the remaining ingredients and add each to the sauce pan
Parent: Place the sauce pan on the stove over medium heat (#4 setting) and stir.
Parent: Allow to cook 15-18 minutes, stirring in a figure 8 every 5 minutes to prevent burning. When the pot of ingredients is bubbling around the edges, it is done.
Parent: Serve in a bowl, or over a slice of your favorite bread
TIP: Ask what your child/ren have learned about Thanksgiving in school and what they think about Thanksgiving. There are no wrong answers. Just learn what your kids know and are thinking about. Let them know you are thankful that you get to be their parent.
Dinner- Basic Thanksgiving Meal
Serves 4-12 people
Ingredients
Turkey:
1- 12 pound frozen turkey- (place in refrigerator in a large baking dish, 4 days prior to Thanksgiving morning. It takes 24 hours per every 4 pounds of frozen turkey to thaw safely in your refrigerator.)
1 pound healthy butter substitute, or unsalted butter if you must
1 carrot, washed, large dice
1 large onion, peeled, large dice
1 bunch of celery,washed, 4 stalks large dice, save rest for snacks
2 cans low sodium chicken broth
1/2 cup canola or olive oil
2 tbsp dried poultry seasoning
1 pinch salt
1 pinch black pepper
1 roll aluminum foil- you'll need enough to cover your bird at the end, about 24 inches
2 large aluminum foil turkey roasting pans that are larger in length and width than your bird
1 turkey baster (buy one if you do not have one)
Preparation:
Parent and child: using your thermometer, stick it inside the thickest part of the turkey breast to make certain the meat is not colder than 34*F
Parent: Remove one oven rack or adjust rack so the height of the turkey, while seated on the bottom rack will not touch the roof of your oven.
Child: Pre-heat the oven to 325*F
Parent: Place your turkey in the sink
Child: Turn on the cold water and help your parent rinse the turkey inside and out side
Parent: Remove both the neck package and giblet/heart package from inside the turkey. You do this by putting your hand up each open end of the turkey and pulling them out.
Parent: Unwrap the neck and giblet/heart packages and toss out the package and place the meat products into a double thick aluminum foil disposable turkey pan. Wash your hands with hot soapy water every time you finish touching or working on your Turkey. Also wash and sanitize all cooking surfaces and the sink once you have placed the Turkey into the oven.
Tip: You are placing one roasting pan inside the other to double the strength. This reduces the chance of the pan bending when you lift the turkey in and out of the oven. It's possibly your first time handling a turkey this size, so I'm being more careful with you.
Parent or child over 12: Cut the vegetables per instructions and scatter around the outside of the turkey in the pan bottom AND place some vegetables inside the vacant turkey cavity, stuffing from top and up from the bottom.
Parent, then child: with a butter knife, cut 3 sticks of butter into about 10 slices per stick
Parent: Place one stick of butter in a microwave safe bowl, covered with a paper towel, microwave on high for 40 seconds, stir and repeat to melt the butter.
Parent, then child: With your fingers, slowly and gently lift up areas of the turkey skin and with a gentle rubbing motion, move your hand deeper into the bird trying to lift gently the skin away from the meat. You can do this in some areas, yet not for example, the wings. This will not be perfect, yet what the goal is, will be to separate the skin from meat for the next step.
Parent, then child: With those same gentle fingers, pick up a slice of butter and slip one slice of butter into an area of the bird between the skin and meat. The goal is to place as many of the butter slices as possible between the skin and meat to add moisture and flavor to your turkey.
Parent: Allow microwaved butter to cool 2 minutes, then brush inside of the turkey cavity, the best you can with the melted butter, or just rub the inside all around, vegetables too, with your gloved hand and the melted butter. This too adds flavor and moisture.
Child and parent: wearing disposable latex or plastic cooking gloves, take turns rubbing the entire exterior of your turkey with canola or olive oil. This promotes even browning and seals the skin to retain moisture.
Child: Sprinkle the exterior of the turkey with salt, pepper and poultry seasoning as evenly as possible
Parent: Fill in "bald" areas your child may have missed to get an even coating of seasonings.
Parent: Open oven, standing to the side to avoid getting your face scorched, and place your turkey that is in the aluminum roasting pan on the lowest rack of your oven.
Parent or child over 12: Open one can of chicken broth and pour it into the bottom of the roasting pan
Parent: Close the oven door
Child: set time for 3 hours 30 minutes
Parent: Every 30 minutes, you are to open the oven, safely, by standing aside to allow the heat to escape and not burn you or your children. You are to squeeze the turkey baster with your fingers to remove the air and while holding the baster squeezed, place the baster in the bottom of the roasting pan and open your hand, or un-squeeze the baster. It will fill up with liquid from the pan. Place the baster over the middle top part of the turkey and re-squeeze gently, to let the juice flow slowly out and over the bird to baste it. Repeat, each time covering a different part of the bird to get the wings, legs, breast and thighs basted every 30 minutes. Add a second can of broth or cup of water if the liquid is not enough to get into your baster.
Parent: With 1 hour remaining to cook the turkey, tear off a sheet of aluminum foil that is as long as your turkey roasting pan. Fold a crease in the foil length wise like a tent top.
Parent: Open the oven, pull the bottom rack out slowly half way and place the aluminum foil tent top over your turkey. This is called "tenting" the turkey. It prevents the top skin from continuing to brown/reduces burn, while holding in the juices of the turkey.
Parent: When the 3 1/2 hours of cooking has ended, stick your meat thermometer inside the thickest part of your turkey breast and count to 15 with your child. Then pull the thermometer out and read the temperature. It MUST be 180*F or you have to cook the bird an additional 30 minutes and check again. Repeat until 180*F. ( Some ovens are not equal, so times vary.) Another hint is to look at the liquid that comes from the bird when you pull the thermometer out. If those juices are red or pink, you need more cooking. If juices are white or yellowish, chances are your bird is 180*F.
Child : Place two clean dish towels under a large cutting board on a flat surface
Parent: When the bird is 180*F, remove from oven.
Parent: Using one long handled spoon in each hand or strong tongs, insert a spoon or tong up each end of the turkey and lift it out of the pan and onto the cutting board to rest for 15 minutes, before carving.
Parent: On a stove top in a 12 inch sautee pan, melt one stick of butter
Parent: Pour the remaining hot liquid and cooked vegetables and giblets from the roasting pan into a food processor or blender. Do not blend or process the neck. Eat it or discard it!
Parent: Add 2 tbsp of all purpose flour to the butter and stir to mix. This is making a "roux".
Parent: Add Roux to the blender and cover the blender leaving 1/8 inch open facing away from you or your children. Cover the opening with another dish towel to avoid splashing, yet to let the steam escape. Turn the blender on high and mix for 2 minutes Add chicken broth if the gravy is too thick, adding liquid 2 tbsp at a time.
Parent: Return the gravy to the sautee pan on low heat and stir. There should be a nice thickness, like wall paint or syrup. If it is too runny like water, stir in 1 tbsp of flour, stirring vigorously to avoid lumps and allow to cook 2 minutes to thicken up. Still loose? Repeat, one tbsp at a time.
Candied Yams:
1 large can of yams
1 bag marshmallows
1 small can crushed pineapple
1/2 cup chopped pecans or walnuts
2 TBSP Orange marmalade
1 tsp. cinnamon
1 tsp nutmeg
Preparation
Parent or Child over 12: Open the can of yams and drain half the liquid out.
Child: Place the yams into an oven proof casserole dish
Parent or child over 12: Open the can of crushed pineapples.Pour the liquid into a small mixing bowl. Place the crushed pineapple into the casserole dish.
Parent or Child: Mix the marmalade with the pineapple juice using a whisk or spoon, to mix/blend thoroughly.
Parent or Child: measure the nutmeg and cinnamon and add to the marmalade mixture
Parent or Child: Pour marmalade mixture on top of yams and add nuts
Parent: With 30 minutes remaining for your Turkey, place the yam casserole into the oven on the top rack, covered. Bake your casserole for 20 minutes at 325*F, then remove cover and place large marshmallows around the top of the casserole dish and return to the oven for 10 minutes or until marshmallows are golden brown.
Green Bean Casserole:
1 pack frozen cut green beans
1 can cream of mushroom soup
1 cup half and half or milk
1 can French's dried onions
1 tsp salt
1 tsp black pepper
Preparation
Parent or Child over 12: open can of soup and spoon into a large mixing bowl
Child: add the milk or half&half to the empty soup can and stir to get the remaining bits of soup out of the can. Then pour the soupy milk into an oven proof casserole dish.
Child: open frozen cut green beans and scatter evenly around the casserole dish into the soup
Child: measure seasonings and sprinkle over the casserole
Parent or child over 12: open the can of dried onions, being careful not to cut yourself on the lid.
Child: sprinkle the onion pieces evenly over your casserole
Parent: With 30 minutes remaining for your turkey, place the casserole dish uncovered into the oven on the top rack next to your yams and bake 325*F for 30 minutes.
TIP: If your oven is small, no worries! You can remove the turkey to "rest" and wet a dish towel with warm water and place it on top of the resting turkey foil. Then bake your casserole dishes in the empty oven. So your turkey will rest 30 minutes instead of only 15, to allow time for your casseroles to cook.
LEFTOVER TIP: Remove as much of the turkey meat as possible and dispose of the turkey carcass. Portion the turkey meat into usable portions. You can place turkey in a zip lock type bag and store in the refrigerator for 3 days. You can double zip lock bag (one bag inside the other to prevent freezer burn) the turkey, mark the date on the outside of one bag with a sharpie marker and store in the freezer for up to 30 days.
I wish you and your family a blessed Thanksgiving together. I'll have some suggestions for Turkey left overs, next time. Happy Thanksgiving!
From experience, I have learned that often the Thanksgiving Holiday is an event where the children might share with each parent separately. So prior communication with your "ex" will help your children adjust and set expectations. Do you really want them to be eating two Thanksgiving Feasts the same day? And, do you really want to be known as the parent who just let the children eat desserts for Thanksgiving? Maybe you have your children for the morning half of the day, or maybe the afternoon and evening? Here are some suggestions.
Happy Thanksgiving!
Tip: buy a meat thermometer for around $7.99 and use it to confirm cooking temperatures. Wipe with rubbing alcohol and a clean unused q-tip to sanitize after each time you place it inside of food.
Breakfast- Pumpkin Pancakes with Bacon
Serves 4-6 people
Ingredients
1 container frozen pre-mixed "Aunt Jemima" pancake batter
1 can pumpkin pie mix
1 package pre-cooked bacon strips
1 package frozen mini pie shells
1 small can dried ground cinnamon
1 can non-stick cooking spray "canola"
Preparation
Parent: Thaw the pre-made pancake batter in your refrigerator over night, or at least 12 hours.
Child: Pour the pancake batter into a 2 qt mixing bowl
Child: Spoon two tablespoons of pumpkin pie mix into the pancake mix and whisk or stir to mix evenly together.
Child or Parent: Over your sink, spray frying pan with non-stick cooking spray
Parent: Heat frying pan, electric or on the stove at medium temperature for 3 minutes
Parent or child over 12: Using a 2 ounce ladle or if you have a measuring cup with a spout, pour the mix into a measuring cup then pour about a silver dollar size (3 inch round) of batter into your heated pan. When the outer rim of the pancake begins to bubble, use a spatula to turn the pancakes over. Cook each pancake on the second side for 3 minutes or until golden brown.
TIP: Use the pancake spatula and go halfway under the cooking pancake after the second side has cooked 3 minutes and gently lift the pancake and peek under it to see if it is golden brown. If not, put the half back down to cook another minute. Using a timer with your child can be fun here too!
Child: While pancakes are cooking, place your pre-cooked bacon on a double thickness of paper towel
Child: Place the bacon and paper towel on a microwave safe plate, into your microwave
Child or parent: Top that bacon plate with a single sheet of paper towel
Child: Microwave on high for 15 seconds just to heat it through
Parent: Remove heated bacon from microwave. Remove from paper toweling. Serve with cooked pancakes.
All: Garnish with your favorite syrup, jelly, peanut butter or powdered sugar.
Left over pumpkin pie filling options:
Parent: Remove the frozen mini pie crust shells from the freezer
Parent or child over 12: Pre-heat oven 350*F
Child: Spoon the remaining pumpkin pie filling evenly into as many mini pie shells as you can. Leave about 1/8 inch from the top of the pie's crust to allow for expansion.
Child: Sprinkle each pie top lightly with cinnamon
Child: Place pie shells in their tins, on a non-stick cooking sprayed cookie sheet
Parent or child over 12: Place the cookie sheet with pies into the 350*F oven for 20 minutes
Child: Set timer for 20 minutes
Parent: Remove pies and allow to cool. These can be placed inside a box or cup cake tin/ carrier or on a heavy paper plate, then covered with foil or clear wrap. Suggest that your children bring them to family, friends or neighbors to show thanks. If you child is leaving you after breakfast to head to another location, they can bring the mini pies that they baked to the next location and get recognition and praise by others.
Tip: You only cook the portion of bacon you know you will eat. Wrap the remaining un-used bacon in a zip lock type package and freeze it or refrigerate it. It keeps a week in the refrigerator if air tight. You can freeze cooked pancakes and drop them into a toaster from the frozen state and toast for 3 minutes to re-heat.
Lunch- Turkey Beanie Weinie
Serves 4-6 people
Ingredients
1 package turkey hot dogs
1 can baked beans
1 tbsp catsup
1 tbsp yellow or brown mustard
1 tbsp maple syrup, agave or honey
Preparation
Child: Cut each hot dog using a butter knife, into nickel shaped rounds, as evenly as possible, yet perfection is not important.
Parent or child over 12: Open can of beans and pour into a 3 qt sauce pan
Child: Place cut hot dog rounds into sauce pan with the beans
Child: Measure the remaining ingredients and add each to the sauce pan
Parent: Place the sauce pan on the stove over medium heat (#4 setting) and stir.
Parent: Allow to cook 15-18 minutes, stirring in a figure 8 every 5 minutes to prevent burning. When the pot of ingredients is bubbling around the edges, it is done.
Parent: Serve in a bowl, or over a slice of your favorite bread
TIP: Ask what your child/ren have learned about Thanksgiving in school and what they think about Thanksgiving. There are no wrong answers. Just learn what your kids know and are thinking about. Let them know you are thankful that you get to be their parent.
Dinner- Basic Thanksgiving Meal
Serves 4-12 people
Ingredients
Turkey:
1- 12 pound frozen turkey- (place in refrigerator in a large baking dish, 4 days prior to Thanksgiving morning. It takes 24 hours per every 4 pounds of frozen turkey to thaw safely in your refrigerator.)
1 pound healthy butter substitute, or unsalted butter if you must
1 carrot, washed, large dice
1 large onion, peeled, large dice
1 bunch of celery,washed, 4 stalks large dice, save rest for snacks
2 cans low sodium chicken broth
1/2 cup canola or olive oil
2 tbsp dried poultry seasoning
1 pinch salt
1 pinch black pepper
1 roll aluminum foil- you'll need enough to cover your bird at the end, about 24 inches
2 large aluminum foil turkey roasting pans that are larger in length and width than your bird
1 turkey baster (buy one if you do not have one)
Preparation:
Parent and child: using your thermometer, stick it inside the thickest part of the turkey breast to make certain the meat is not colder than 34*F
Parent: Remove one oven rack or adjust rack so the height of the turkey, while seated on the bottom rack will not touch the roof of your oven.
Child: Pre-heat the oven to 325*F
Parent: Place your turkey in the sink
Child: Turn on the cold water and help your parent rinse the turkey inside and out side
Parent: Remove both the neck package and giblet/heart package from inside the turkey. You do this by putting your hand up each open end of the turkey and pulling them out.
Parent: Unwrap the neck and giblet/heart packages and toss out the package and place the meat products into a double thick aluminum foil disposable turkey pan. Wash your hands with hot soapy water every time you finish touching or working on your Turkey. Also wash and sanitize all cooking surfaces and the sink once you have placed the Turkey into the oven.
Tip: You are placing one roasting pan inside the other to double the strength. This reduces the chance of the pan bending when you lift the turkey in and out of the oven. It's possibly your first time handling a turkey this size, so I'm being more careful with you.
Parent or child over 12: Cut the vegetables per instructions and scatter around the outside of the turkey in the pan bottom AND place some vegetables inside the vacant turkey cavity, stuffing from top and up from the bottom.
Parent, then child: with a butter knife, cut 3 sticks of butter into about 10 slices per stick
Parent: Place one stick of butter in a microwave safe bowl, covered with a paper towel, microwave on high for 40 seconds, stir and repeat to melt the butter.
Parent, then child: With your fingers, slowly and gently lift up areas of the turkey skin and with a gentle rubbing motion, move your hand deeper into the bird trying to lift gently the skin away from the meat. You can do this in some areas, yet not for example, the wings. This will not be perfect, yet what the goal is, will be to separate the skin from meat for the next step.
Parent, then child: With those same gentle fingers, pick up a slice of butter and slip one slice of butter into an area of the bird between the skin and meat. The goal is to place as many of the butter slices as possible between the skin and meat to add moisture and flavor to your turkey.
Parent: Allow microwaved butter to cool 2 minutes, then brush inside of the turkey cavity, the best you can with the melted butter, or just rub the inside all around, vegetables too, with your gloved hand and the melted butter. This too adds flavor and moisture.
Child and parent: wearing disposable latex or plastic cooking gloves, take turns rubbing the entire exterior of your turkey with canola or olive oil. This promotes even browning and seals the skin to retain moisture.
Child: Sprinkle the exterior of the turkey with salt, pepper and poultry seasoning as evenly as possible
Parent: Fill in "bald" areas your child may have missed to get an even coating of seasonings.
Parent: Open oven, standing to the side to avoid getting your face scorched, and place your turkey that is in the aluminum roasting pan on the lowest rack of your oven.
Parent or child over 12: Open one can of chicken broth and pour it into the bottom of the roasting pan
Parent: Close the oven door
Child: set time for 3 hours 30 minutes
Parent: Every 30 minutes, you are to open the oven, safely, by standing aside to allow the heat to escape and not burn you or your children. You are to squeeze the turkey baster with your fingers to remove the air and while holding the baster squeezed, place the baster in the bottom of the roasting pan and open your hand, or un-squeeze the baster. It will fill up with liquid from the pan. Place the baster over the middle top part of the turkey and re-squeeze gently, to let the juice flow slowly out and over the bird to baste it. Repeat, each time covering a different part of the bird to get the wings, legs, breast and thighs basted every 30 minutes. Add a second can of broth or cup of water if the liquid is not enough to get into your baster.
Parent: With 1 hour remaining to cook the turkey, tear off a sheet of aluminum foil that is as long as your turkey roasting pan. Fold a crease in the foil length wise like a tent top.
Parent: Open the oven, pull the bottom rack out slowly half way and place the aluminum foil tent top over your turkey. This is called "tenting" the turkey. It prevents the top skin from continuing to brown/reduces burn, while holding in the juices of the turkey.
Parent: When the 3 1/2 hours of cooking has ended, stick your meat thermometer inside the thickest part of your turkey breast and count to 15 with your child. Then pull the thermometer out and read the temperature. It MUST be 180*F or you have to cook the bird an additional 30 minutes and check again. Repeat until 180*F. ( Some ovens are not equal, so times vary.) Another hint is to look at the liquid that comes from the bird when you pull the thermometer out. If those juices are red or pink, you need more cooking. If juices are white or yellowish, chances are your bird is 180*F.
Child : Place two clean dish towels under a large cutting board on a flat surface
Parent: When the bird is 180*F, remove from oven.
Parent: Using one long handled spoon in each hand or strong tongs, insert a spoon or tong up each end of the turkey and lift it out of the pan and onto the cutting board to rest for 15 minutes, before carving.
Parent: On a stove top in a 12 inch sautee pan, melt one stick of butter
Parent: Pour the remaining hot liquid and cooked vegetables and giblets from the roasting pan into a food processor or blender. Do not blend or process the neck. Eat it or discard it!
Parent: Add 2 tbsp of all purpose flour to the butter and stir to mix. This is making a "roux".
Parent: Add Roux to the blender and cover the blender leaving 1/8 inch open facing away from you or your children. Cover the opening with another dish towel to avoid splashing, yet to let the steam escape. Turn the blender on high and mix for 2 minutes Add chicken broth if the gravy is too thick, adding liquid 2 tbsp at a time.
Parent: Return the gravy to the sautee pan on low heat and stir. There should be a nice thickness, like wall paint or syrup. If it is too runny like water, stir in 1 tbsp of flour, stirring vigorously to avoid lumps and allow to cook 2 minutes to thicken up. Still loose? Repeat, one tbsp at a time.
Candied Yams:
1 large can of yams
1 bag marshmallows
1 small can crushed pineapple
1/2 cup chopped pecans or walnuts
2 TBSP Orange marmalade
1 tsp. cinnamon
1 tsp nutmeg
Preparation
Parent or Child over 12: Open the can of yams and drain half the liquid out.
Child: Place the yams into an oven proof casserole dish
Parent or child over 12: Open the can of crushed pineapples.Pour the liquid into a small mixing bowl. Place the crushed pineapple into the casserole dish.
Parent or Child: Mix the marmalade with the pineapple juice using a whisk or spoon, to mix/blend thoroughly.
Parent or Child: measure the nutmeg and cinnamon and add to the marmalade mixture
Parent or Child: Pour marmalade mixture on top of yams and add nuts
Parent: With 30 minutes remaining for your Turkey, place the yam casserole into the oven on the top rack, covered. Bake your casserole for 20 minutes at 325*F, then remove cover and place large marshmallows around the top of the casserole dish and return to the oven for 10 minutes or until marshmallows are golden brown.
Green Bean Casserole:
1 pack frozen cut green beans
1 can cream of mushroom soup
1 cup half and half or milk
1 can French's dried onions
1 tsp salt
1 tsp black pepper
Preparation
Parent or Child over 12: open can of soup and spoon into a large mixing bowl
Child: add the milk or half&half to the empty soup can and stir to get the remaining bits of soup out of the can. Then pour the soupy milk into an oven proof casserole dish.
Child: open frozen cut green beans and scatter evenly around the casserole dish into the soup
Child: measure seasonings and sprinkle over the casserole
Parent or child over 12: open the can of dried onions, being careful not to cut yourself on the lid.
Child: sprinkle the onion pieces evenly over your casserole
Parent: With 30 minutes remaining for your turkey, place the casserole dish uncovered into the oven on the top rack next to your yams and bake 325*F for 30 minutes.
TIP: If your oven is small, no worries! You can remove the turkey to "rest" and wet a dish towel with warm water and place it on top of the resting turkey foil. Then bake your casserole dishes in the empty oven. So your turkey will rest 30 minutes instead of only 15, to allow time for your casseroles to cook.
LEFTOVER TIP: Remove as much of the turkey meat as possible and dispose of the turkey carcass. Portion the turkey meat into usable portions. You can place turkey in a zip lock type bag and store in the refrigerator for 3 days. You can double zip lock bag (one bag inside the other to prevent freezer burn) the turkey, mark the date on the outside of one bag with a sharpie marker and store in the freezer for up to 30 days.
I wish you and your family a blessed Thanksgiving together. I'll have some suggestions for Turkey left overs, next time. Happy Thanksgiving!
Tuesday, November 9, 2010
More "Crockery" Ideas
WOW! My Happy Chili was perfect last week and I even had some left over for the next day when the outside temperature dipped to 34* F here! Was I lucky!
I figured since you had the dust off of your crock pot ( I found mine dusty and in its original wedding gift box, in the attic while cleaning up after my divorce), that you might want another couple recipes for your family to try.
Meatballs in Gravy
Serves 4
Can be refrigerated and consumed within 3 days after the initial cooking
Ingredients
1 pound ground meat ( lean beef, chicken or turkey)
1 small onion diced small and chopped fine
1/2 cup Italian bread crumbs
1/2 cup grated Parmesan cheese
1 cup egg beaters
1/2 pint heavy whipping cream
3 tbsp olive or canola oil
2 tbsp Italian seasoning
2 tbsp garlic powder
1 tbsp onion powder
1 tsp 3 sprigs, fresh parsley or dry
1 tsp ground black pepper
1 tsp salt
1 jar 32 ounces of jarred sauce or gravy (Your choice of sauce, tomato,pizza, marinara, meat, Alfredo. Your choice of gravy, beef, turkey, chicken, mushroom)
1 small can or 1 cup vegetable broth, low sodium
1 eight ounces of your favorite pasta or if making meatballs with a gravy, substitute no-yolk egg noodles
Preparation
Parent or Child over age 12 : open jars and cans of the vegetable stock and sauce or gravy. Place a long handled spoon inside your crock pot and slowly pour your liquid against the spoon face into your pot. Stir liquid and leave spoon inside for now.
Parent: Plug in crock pot and set to high
Parent: Dice your onion to a small dice. Then watching out for your non-knife hand, and focusing on the onion, begin to chop the small diced pieces into smaller pieces. Hold the knife and from the wrist, as if you were hammering a nail, chop the onions. Put the knife down, then move the onions back into a pile. Resume chopping. Repeat this safe process three times more. This should yield safely chopped onions. The smaller the onions get, the less will be clumped inside your meatballs. :)
Child: measure and slowly pour the olive oil into a bowl that is large enough for you and your parent to place their hand inside. Keep this oil on the side until later. DO NOT add this to your meatball mix or sauce/gravy.
Child: measure all your ingredients and add to a large mixing bowl. Wash hands with soapy warm water after handling meat.
Child and Parent, taking turns: wearing gloves or using a spoon, mix the ingredients thoroughly and completely. The goal is not to have one section of product in your bowl being all pepper and another section being clumps of bread crumbs. Your goal is to mix all ingredients around alot, and squeeze the product through your fingers and rip pieces up and then smoosh them back together so all the flavors mix and blend. The final product will be the consistency of modeling clay or "Play-doh".
Parent: Remove and throw away gloves. Wash spoon with warm soapy water and rinse before placing to be washed in a dishwasher or by hand at the end of food preparation.
Child: Get a cooking sheet pan and over your sink, spray the cookie sheet with a non-stick cooking spray
Parent: Pre-heat oven to 350*F
Parent: Help your child place their hands into the olive oil to coat their hands, then coat yours also.
Parent and Child/Children: Reach into the bowl of meatball mixture and gather up a small amount of mixture, the size of an egg ( or use a 2 ounce ice cream scoop). Roll the mixture between the palms of your hands in an attempt to make a round meat ball. REMEMBER!!! Perfection is not important, the fun and memories are. Plus you are building self confidence in this step.
Parent and Child: Place your round meatballs, about a 1/4 inch apart from each other on your cookie sheet and continue to make the rest of your meat mixture into meatballs. You might have to re-dip your hands into the olive oil to reduce the amount of meat that might stick to your hands.
TIP: You can use plastic or latex gloves when fashioning meatballs, but still use the olive oil dip method so the meat doesn't stick to the gloves.
Parent or Child over 12: Place the cookie sheet with meatballs into your oven on the center rack.
Child: Set timer for 20 minutes
Parent: When 20 minutes cooking time has ended. Turn off the oven. Open the oven and place the hot pan on a heat resistant kitchen counter surface.
TIP: If you are cooking beef or mushroom gravy and adding beef meatballs, you can add 4 ounces of sour cream with chives to the crock pot now and stir to mix. This will provide you with a Swedish meatballs style dinner upon completion.
Parent or Child over 12: Using a fork, stab each meatball and then let it roll off the fork onto the spoon inside your crock pot, slowly to prevent splashing. Once all the meatballs are inside the crock pot, remove spoon and cover. The goal is to have all meatballs submerged into the crock pot liquid without the meatballs breaking apart. No worries! If a few break apart the meal will still be awesome and sooo much better than fast food or a frozen TV dinner!
Child: Set timer for 1 hour.
Parent: Turn off the crock pot and unplug it after the hour of crock pot cooking.
Child: In your sink, filling half way, pour water into a 5 qt. stock pot
Parent: Place the stock pot of water on the stove
Child: Pour the rest of the unused oil and sprinkle salt into the water
Parent: Turn the stove top under the water pot on high and cover. Bring to a boil.
Parent or child over 12: Add the correct amount of pasta or noodles into boiling water from a high distance as not to burn your hands or arms on the top of the pot of water.
Parent or child over 12: Stir the boiling water in the figure 8 method, to prevent starch from sticking pasta or noodles together. Cook per package instructions, less 2 minutes.
Child: Place a colander in your clean kitchen sink
Parent: Wearing hot gloves of protective covers on your hands to prevent burning or scalding, pour the pasta or noodles into your colander. Wearing gloves, gently swirl colander around and lift up the colander to allow hot water to escape through the colander holes.
Parent: Open crock pot lid and stir meatballs. Then pour the cooked pasta or noodles into the crock pot.
Child: Gently stir the pasta or noodles in the crock pot to try to cover all noodles with sauce/gravy
Child: Cover crock pot and help your parent to set the table for dinner
Parent: Serve into bowls or plates using a pasta spork or tongs. Pasta/noodles first, then meatballs on the top.
Remove leftover product from crock pot into a refrigerator safe seal-able container. Allow to cool at room temperature for 20 minutes(set the timer). Then place, covered into the refrigerator. You can also freeze this product covered for 2 weeks, yet must be eaten within 15 days of freezing it, so mark your calendar.
BONUS: One last quick recipe. One that was made by accident, that my kids and I loved! I was shopping before picking up my children from their mom's house and saw a Boston Butt on sale for around 60 cents per pound! CHEAP! I was so proud of my deal that I finshed shopping and continued on to pick up my children. The next morning I realized I didn't have a recipe for the pork. I found rice and a couple cans of red chili sauce and an onion and half of a green bell pepper. So I tossed all of it inside the crock pot and with the kids, headed off to church. By dinner time it was a surprise hit!
Mexican Pork
Serves 4-6 portions
Refrigerate leftovers. Can be kept refrigerated for 4 days.
Ingredients
2 pounds Pork, "Boston butt" or boneless pork shoulder
32 ounces "medium heat/spice" canned red chili sauce (Las Palmas, found in the International Food Aisle)
1 medium onion, diced medium
1 sweet green pepper, diced medium
1 sweet red pepper, diced medium
1 cup uncooked brown or whole grain rice
4 flour tortillas, optional
Preparation
Parent: Plug crock pot into wall outlet and set on low heat
Parent: Remove your pork from the retail packaging and cut into four equal sized chunks to allow for even cooking.
Parent or child: Place the four pork sections into the crock pot.
Parent: Wash knife, cutting surface and hands or people who touched the raw port with hot soapy water and rinse.
Child over 12: Open cans of red chili sauce
Child: Place a long handled spoon inside the crock pot, spoon face down, then pour in chili sauce slowly.
Parent or child over 12: Cut the vegetables
Child: Add cut vegetables to crock pot. Stir with long handled spoon, then remove spoon and cover crock pot.
Child: Set timer for 4 hours
Parent: At the end of 4 hours, remove lid from crock pot and add rice. Stir and recover. Cook for an additional 45 minutes.
Parent or child over 12: Remove crock pot lid and with tongs, "fish" out the 4 pork sections and place on a cutting board. Cut into small cubes. This should be easy and the pork might even "shred" with a fork.
Child or parent: Stir rice in the crock pot in a figure 8 two times.
Parent: Add cut up pork back into crock pot, stir once then serve.
TIP: Garnish with fresh slices of tomato, tortilllas or corn chips, or low fat shredded cheese
Things you have learned:
How to dice a vegetable, then reduce it to chopped form
The knife technique, like a "hammer" to work your knife in a chopping motion
How to properly make a meat mixture
Setting a timer, helps keep you on schedule and reduces the chance of burning foods
How to coat your hands with food oil to avoid food stickiness
Cleaning up during food prep, especially with chicken or pork is critical to prevent cross contamination
Five recipes and variations to use the same cooking method, a crock pot, while keeping the flavors different
I hope this weekend with your children will be a blast! Please take time to plan ahead so you don't have any stress. Have a terrific time preparing meals, talking and building your relationship. Keep things positive and I'll check back with you next week. I think you are ready for some Thanksgiving Recipes! Don't sweat it, you will be a superstar!
I figured since you had the dust off of your crock pot ( I found mine dusty and in its original wedding gift box, in the attic while cleaning up after my divorce), that you might want another couple recipes for your family to try.
Meatballs in Gravy
Serves 4
Can be refrigerated and consumed within 3 days after the initial cooking
Ingredients
1 pound ground meat ( lean beef, chicken or turkey)
1 small onion diced small and chopped fine
1/2 cup Italian bread crumbs
1/2 cup grated Parmesan cheese
1 cup egg beaters
1/2 pint heavy whipping cream
3 tbsp olive or canola oil
2 tbsp Italian seasoning
2 tbsp garlic powder
1 tbsp onion powder
1 tsp 3 sprigs, fresh parsley or dry
1 tsp ground black pepper
1 tsp salt
1 jar 32 ounces of jarred sauce or gravy (Your choice of sauce, tomato,pizza, marinara, meat, Alfredo. Your choice of gravy, beef, turkey, chicken, mushroom)
1 small can or 1 cup vegetable broth, low sodium
1 eight ounces of your favorite pasta or if making meatballs with a gravy, substitute no-yolk egg noodles
Preparation
Parent or Child over age 12 : open jars and cans of the vegetable stock and sauce or gravy. Place a long handled spoon inside your crock pot and slowly pour your liquid against the spoon face into your pot. Stir liquid and leave spoon inside for now.
Parent: Plug in crock pot and set to high
Parent: Dice your onion to a small dice. Then watching out for your non-knife hand, and focusing on the onion, begin to chop the small diced pieces into smaller pieces. Hold the knife and from the wrist, as if you were hammering a nail, chop the onions. Put the knife down, then move the onions back into a pile. Resume chopping. Repeat this safe process three times more. This should yield safely chopped onions. The smaller the onions get, the less will be clumped inside your meatballs. :)
Child: measure and slowly pour the olive oil into a bowl that is large enough for you and your parent to place their hand inside. Keep this oil on the side until later. DO NOT add this to your meatball mix or sauce/gravy.
Child: measure all your ingredients and add to a large mixing bowl. Wash hands with soapy warm water after handling meat.
Child and Parent, taking turns: wearing gloves or using a spoon, mix the ingredients thoroughly and completely. The goal is not to have one section of product in your bowl being all pepper and another section being clumps of bread crumbs. Your goal is to mix all ingredients around alot, and squeeze the product through your fingers and rip pieces up and then smoosh them back together so all the flavors mix and blend. The final product will be the consistency of modeling clay or "Play-doh".
Parent: Remove and throw away gloves. Wash spoon with warm soapy water and rinse before placing to be washed in a dishwasher or by hand at the end of food preparation.
Child: Get a cooking sheet pan and over your sink, spray the cookie sheet with a non-stick cooking spray
Parent: Pre-heat oven to 350*F
Parent: Help your child place their hands into the olive oil to coat their hands, then coat yours also.
Parent and Child/Children: Reach into the bowl of meatball mixture and gather up a small amount of mixture, the size of an egg ( or use a 2 ounce ice cream scoop). Roll the mixture between the palms of your hands in an attempt to make a round meat ball. REMEMBER!!! Perfection is not important, the fun and memories are. Plus you are building self confidence in this step.
Parent and Child: Place your round meatballs, about a 1/4 inch apart from each other on your cookie sheet and continue to make the rest of your meat mixture into meatballs. You might have to re-dip your hands into the olive oil to reduce the amount of meat that might stick to your hands.
TIP: You can use plastic or latex gloves when fashioning meatballs, but still use the olive oil dip method so the meat doesn't stick to the gloves.
Parent or Child over 12: Place the cookie sheet with meatballs into your oven on the center rack.
Child: Set timer for 20 minutes
Parent: When 20 minutes cooking time has ended. Turn off the oven. Open the oven and place the hot pan on a heat resistant kitchen counter surface.
TIP: If you are cooking beef or mushroom gravy and adding beef meatballs, you can add 4 ounces of sour cream with chives to the crock pot now and stir to mix. This will provide you with a Swedish meatballs style dinner upon completion.
Parent or Child over 12: Using a fork, stab each meatball and then let it roll off the fork onto the spoon inside your crock pot, slowly to prevent splashing. Once all the meatballs are inside the crock pot, remove spoon and cover. The goal is to have all meatballs submerged into the crock pot liquid without the meatballs breaking apart. No worries! If a few break apart the meal will still be awesome and sooo much better than fast food or a frozen TV dinner!
Child: Set timer for 1 hour.
Parent: Turn off the crock pot and unplug it after the hour of crock pot cooking.
Child: In your sink, filling half way, pour water into a 5 qt. stock pot
Parent: Place the stock pot of water on the stove
Child: Pour the rest of the unused oil and sprinkle salt into the water
Parent: Turn the stove top under the water pot on high and cover. Bring to a boil.
Parent or child over 12: Add the correct amount of pasta or noodles into boiling water from a high distance as not to burn your hands or arms on the top of the pot of water.
Parent or child over 12: Stir the boiling water in the figure 8 method, to prevent starch from sticking pasta or noodles together. Cook per package instructions, less 2 minutes.
Child: Place a colander in your clean kitchen sink
Parent: Wearing hot gloves of protective covers on your hands to prevent burning or scalding, pour the pasta or noodles into your colander. Wearing gloves, gently swirl colander around and lift up the colander to allow hot water to escape through the colander holes.
Parent: Open crock pot lid and stir meatballs. Then pour the cooked pasta or noodles into the crock pot.
Child: Gently stir the pasta or noodles in the crock pot to try to cover all noodles with sauce/gravy
Child: Cover crock pot and help your parent to set the table for dinner
Parent: Serve into bowls or plates using a pasta spork or tongs. Pasta/noodles first, then meatballs on the top.
Remove leftover product from crock pot into a refrigerator safe seal-able container. Allow to cool at room temperature for 20 minutes(set the timer). Then place, covered into the refrigerator. You can also freeze this product covered for 2 weeks, yet must be eaten within 15 days of freezing it, so mark your calendar.
BONUS: One last quick recipe. One that was made by accident, that my kids and I loved! I was shopping before picking up my children from their mom's house and saw a Boston Butt on sale for around 60 cents per pound! CHEAP! I was so proud of my deal that I finshed shopping and continued on to pick up my children. The next morning I realized I didn't have a recipe for the pork. I found rice and a couple cans of red chili sauce and an onion and half of a green bell pepper. So I tossed all of it inside the crock pot and with the kids, headed off to church. By dinner time it was a surprise hit!
Mexican Pork
Serves 4-6 portions
Refrigerate leftovers. Can be kept refrigerated for 4 days.
Ingredients
2 pounds Pork, "Boston butt" or boneless pork shoulder
32 ounces "medium heat/spice" canned red chili sauce (Las Palmas, found in the International Food Aisle)
1 medium onion, diced medium
1 sweet green pepper, diced medium
1 sweet red pepper, diced medium
1 cup uncooked brown or whole grain rice
4 flour tortillas, optional
Preparation
Parent: Plug crock pot into wall outlet and set on low heat
Parent: Remove your pork from the retail packaging and cut into four equal sized chunks to allow for even cooking.
Parent or child: Place the four pork sections into the crock pot.
Parent: Wash knife, cutting surface and hands or people who touched the raw port with hot soapy water and rinse.
Child over 12: Open cans of red chili sauce
Child: Place a long handled spoon inside the crock pot, spoon face down, then pour in chili sauce slowly.
Parent or child over 12: Cut the vegetables
Child: Add cut vegetables to crock pot. Stir with long handled spoon, then remove spoon and cover crock pot.
Child: Set timer for 4 hours
Parent: At the end of 4 hours, remove lid from crock pot and add rice. Stir and recover. Cook for an additional 45 minutes.
Parent or child over 12: Remove crock pot lid and with tongs, "fish" out the 4 pork sections and place on a cutting board. Cut into small cubes. This should be easy and the pork might even "shred" with a fork.
Child or parent: Stir rice in the crock pot in a figure 8 two times.
Parent: Add cut up pork back into crock pot, stir once then serve.
TIP: Garnish with fresh slices of tomato, tortilllas or corn chips, or low fat shredded cheese
Things you have learned:
How to dice a vegetable, then reduce it to chopped form
The knife technique, like a "hammer" to work your knife in a chopping motion
How to properly make a meat mixture
Setting a timer, helps keep you on schedule and reduces the chance of burning foods
How to coat your hands with food oil to avoid food stickiness
Cleaning up during food prep, especially with chicken or pork is critical to prevent cross contamination
Five recipes and variations to use the same cooking method, a crock pot, while keeping the flavors different
I hope this weekend with your children will be a blast! Please take time to plan ahead so you don't have any stress. Have a terrific time preparing meals, talking and building your relationship. Keep things positive and I'll check back with you next week. I think you are ready for some Thanksgiving Recipes! Don't sweat it, you will be a superstar!
Friday, November 5, 2010
Happy Chili con Carne
Happy Friday! I hope your week was as action packed as mine was. It's a cold rainy day here today, so I plugged in the crock pot and have a pot of Chili cooking. This is a meal you can start together in the morning after breakfast and allow the crock pot to cook on low for 6 to 8 hours covered. Turn off and unplug it about 15 minutes before dinner time, stir and serve!
Don't worry if you don't have a crock pot yet. You can cook this on low temperature on your stove top in a 5 quart pot. It slow cooks for 2 hours. You just have to uncover it and stir it every 15 minutes in a figure eight from the bottom of the pot upwards to reduce burning. I hope you and your family have a super weekend!
HAPPY CHILI CON CARNE
Serves 4-6 portions
Leftover Chili can remain in your refrigerator 3 days
Ingredients
1 pound ground meat (chicken, turkey, beef, bison, soy ground meat substitute, your family's choice)
1 medium onion small dice
1 stalk celery, small dice (save the rest of the celery stalk for snacks. Smear peanut butter or cheese spread on them)
1 green bell pepper, seeded, julienne stripped, then diced small
1 jalapeno pepper, seeded and small diced (OPTIONAL, if you and your family like it spicy)
1 can diced tomatoes
1 can tomato sauce
1 can black beans(frijole negroes), rinsed
1 can dark red kidney beans, rinsed
1 can pinto beans, rinsed
3 TBSP chili powder
2 TBSP garlic powder
1 TBSP ground cumin
1 TBSP Kosher or Sea Salt
1 tsp. ground red chili pepper
1 tsp canola oil
Preparation
Child: Measure, then place your canola oil in a 12 inch skillet/fry pan
Parent: Place pan over high heat for 2 minutes
Parent or child over 12: Move the skillet around slowly to allow the oil to run and cover most of the inside of your pan.
Child: open ground meat package, and with a butter knife, cut the product into 4 squares. Then wash hands with warm soapy water.
Parent or child over 12: Place one at a time, each of the four squares into the hot pan. Be careful not to get splattered from hot oil.
Parent: With a wooden or heat resistant plastic cooking spoon, press and break up the squares. You are now trying to brown the outside of each square, while breaking the meat into the smallest of pieces. You want NO PINK color to show. All meat is to be browned, yet not burnt. About 6 minutes.
Parent: Over a sink with warm water running to the side, not on the meat, pour the cooked meat into your colander, (Spaghetti strainer) to strain out the fat. If you used soy protein, turkey, chicken or 90-10 or 92-8 lean beef, this step can be omitted.
Child: With measuring spoons, seated at a table, measure each dry spice ingredient and dump each spice into one bowl.
Parent of child over 12: Empty the bowl of spices in with your cooking meat and stir gently to mix the spices evenly around the meat.
Parent: Plug in your crock pot and turn it to its lowest setting. If you do not have a crock pot, place a 5 quart stock pot on your stove top on the lowest setting (warm) or #2.
Parent or child over 12: Place your seasoned cooked meat into the crock pot or 5 qt. pot
Child: Carefully place a long handled heat resistant spoon inside the pot and rest the handle against one side of the inside of the pot.
Child: One at a time, open each can and pour each can of ingredients, tomatoes, beans, etc. slowly against the spoon head that is inside the pot. This reduces splatter.
Parent or child over 12, or children with adult supervision: Cut your vegetables and place in the big empty bowl you used for the seasonings.
If handling a jalapeno, I advise that you wear disposable latex or plastic gloves and NEVER touch yourself while working with a jalapeno. Discard gloves in the trash and wash hands with warm soapy water after cutting the jalapeno.
Child: Slowly dump your bowl of diced vegetables into the pot, again trying to have your vegetables hit the spoon, to reduce splatter.
Parent or child with supervision: Pick up the spoon handle and stir your pot in a figure 8 from the bottom of the pot upwards, four times. Do this as if the number 8 is positioned on a clock face at 12 O'clock. Then imagine the number 8 is now at 3 O'clock and stir another 4 times. Remove spoon.
Parent or child: Place the lid on the crock pot and wash all your cooking utensils and work area. The crock pot does all the work Be ready to eat in 6 to 8 hours.
If you are cooking on a stove top, save the spoon to the side and set your timer for 15 minutes. Stir in a figure 8 as above, every 15 minutes. Cook on low for 2 hours.
Serving Suggestions:
1. Buy a bag or two of 90 second microwave long grain wild rice, or a rice you all like. I samll bag yeilds about 2 adult servings of rice. Microwave the rice, place evenly in a bowl and spoon chili over the rice.
2. Buy a 2 cup bag of shredded cheddar cheese and serve chili in a bowl and sprinkle cheese on top of your chili. (cheese, cuts the spicy heat)
3. Buy low fat sour cream. Place a TBSP of sour cream on top of your chili. (This too, cuts the spicy heat)
4. Save some of your fresh diced onion and consider topping your chili with fresh onion.
5. Does your local supermarket or bakery make 8 inch round small individual crust breads? You can cut the round about a half inch from the top, then scoop out some of the soft interior bread, leaving the crust wall with about an inch of bread against the wall. Fill the "bread bowl" with chili! The bread interior you scooped out is fun to snack on while you are making the chili. An edible bowl is fun to eat.
6. You can always place a hot scoop of chili on top of a tossed salad for a healthier alternative.Use taco sauce or salsa as your salad dressing.
Leftover Suggestions:
1. Remember the frozen pie shell from your chicken pot pie? Remove the pie shell from the freezer and allow to sit at room temperature for 10 minutes. Fork the pie shell around the sides and bottom, just as you did last week. Pour the refrigerated chili into a large mixing bowl. Add your leftover shredded cheddar cheese, about 1 cup, any leftover rice?, mix that in also. Any diced onion left over?, Yep, add it all in and stir. Then place the chili mixture inside of your pie shell. Leave about 1/4 inch from top. Bake at 350*F for 25 minutes. Do you have any Doritos or nacho style chips in the house? Place 20 of them in a plastic zip type bag and have your child crush them, by whacking them with the palm of their hand. Open the bag and sprinkle the chips on top of the chili pie and return to the oven for 10 minutes. Remove from the oven and serve!
2. Do you have soft flour tortilla shells? Place a cup of chili in the center of the tortilla and spread it down the middle like 12 O'clock to 6 O'clock. Add shredded cheese and roll up like a burrito. Place on a non-stick sprayed cookie tray, seamed side down and bake each burrito for 15 minutes at 350*F.
What you learned:
A Crock pot can be a great helper in the kitchen and save you all the stirring required when cooking on a stove.
You can cook many types of ground meat now, and make various types of chili. Including vegetarian chili!
To stir in a figure 8 from the bottom up to reduce the chance of burning your food
To practice small dice and julienne cutting
The ratio of fat to meat, such as 90% meat to 10% fat is lean red meat and can become dry. A higher fat content means a lower price, yet the fat and water gets strained out.
To have your children measure seasonings
Placing a long handled spoon inside a pot and pouring liquid against that spoon will reduce splatter
Chili can be served many ways the first and second time around and will never get boring!
Thanks again for taking the time to learn another new recipe! I wish you a terrific weekend with your children. Do me a favor. If you are the praying kind, when you sit down to eat your Happy Chili Con Carne, take the time to mention one positive thing you are thankful for. Say it out loud in front of your family. Then ask your child/children to each, one at a time, say one positive thing they are thankful for. No matter what they say, praise them for mentioning it. Close the prayer by saying you are thankful for your great child/children.This builds self esteem during a time when children might think they were the cause for your divorce. Praise and positive words are like fertilizer. You fertilize your lawn right? Why not your kids?
Enjoy your meal together. See you next week!
Don't worry if you don't have a crock pot yet. You can cook this on low temperature on your stove top in a 5 quart pot. It slow cooks for 2 hours. You just have to uncover it and stir it every 15 minutes in a figure eight from the bottom of the pot upwards to reduce burning. I hope you and your family have a super weekend!
HAPPY CHILI CON CARNE
Serves 4-6 portions
Leftover Chili can remain in your refrigerator 3 days
Ingredients
1 pound ground meat (chicken, turkey, beef, bison, soy ground meat substitute, your family's choice)
1 medium onion small dice
1 stalk celery, small dice (save the rest of the celery stalk for snacks. Smear peanut butter or cheese spread on them)
1 green bell pepper, seeded, julienne stripped, then diced small
1 jalapeno pepper, seeded and small diced (OPTIONAL, if you and your family like it spicy)
1 can diced tomatoes
1 can tomato sauce
1 can black beans(frijole negroes), rinsed
1 can dark red kidney beans, rinsed
1 can pinto beans, rinsed
3 TBSP chili powder
2 TBSP garlic powder
1 TBSP ground cumin
1 TBSP Kosher or Sea Salt
1 tsp. ground red chili pepper
1 tsp canola oil
Preparation
Child: Measure, then place your canola oil in a 12 inch skillet/fry pan
Parent: Place pan over high heat for 2 minutes
Parent or child over 12: Move the skillet around slowly to allow the oil to run and cover most of the inside of your pan.
Child: open ground meat package, and with a butter knife, cut the product into 4 squares. Then wash hands with warm soapy water.
Parent or child over 12: Place one at a time, each of the four squares into the hot pan. Be careful not to get splattered from hot oil.
Parent: With a wooden or heat resistant plastic cooking spoon, press and break up the squares. You are now trying to brown the outside of each square, while breaking the meat into the smallest of pieces. You want NO PINK color to show. All meat is to be browned, yet not burnt. About 6 minutes.
Parent: Over a sink with warm water running to the side, not on the meat, pour the cooked meat into your colander, (Spaghetti strainer) to strain out the fat. If you used soy protein, turkey, chicken or 90-10 or 92-8 lean beef, this step can be omitted.
Child: With measuring spoons, seated at a table, measure each dry spice ingredient and dump each spice into one bowl.
Parent of child over 12: Empty the bowl of spices in with your cooking meat and stir gently to mix the spices evenly around the meat.
Parent: Plug in your crock pot and turn it to its lowest setting. If you do not have a crock pot, place a 5 quart stock pot on your stove top on the lowest setting (warm) or #2.
Parent or child over 12: Place your seasoned cooked meat into the crock pot or 5 qt. pot
Child: Carefully place a long handled heat resistant spoon inside the pot and rest the handle against one side of the inside of the pot.
Child: One at a time, open each can and pour each can of ingredients, tomatoes, beans, etc. slowly against the spoon head that is inside the pot. This reduces splatter.
Parent or child over 12, or children with adult supervision: Cut your vegetables and place in the big empty bowl you used for the seasonings.
If handling a jalapeno, I advise that you wear disposable latex or plastic gloves and NEVER touch yourself while working with a jalapeno. Discard gloves in the trash and wash hands with warm soapy water after cutting the jalapeno.
Child: Slowly dump your bowl of diced vegetables into the pot, again trying to have your vegetables hit the spoon, to reduce splatter.
Parent or child with supervision: Pick up the spoon handle and stir your pot in a figure 8 from the bottom of the pot upwards, four times. Do this as if the number 8 is positioned on a clock face at 12 O'clock. Then imagine the number 8 is now at 3 O'clock and stir another 4 times. Remove spoon.
Parent or child: Place the lid on the crock pot and wash all your cooking utensils and work area. The crock pot does all the work Be ready to eat in 6 to 8 hours.
If you are cooking on a stove top, save the spoon to the side and set your timer for 15 minutes. Stir in a figure 8 as above, every 15 minutes. Cook on low for 2 hours.
Serving Suggestions:
1. Buy a bag or two of 90 second microwave long grain wild rice, or a rice you all like. I samll bag yeilds about 2 adult servings of rice. Microwave the rice, place evenly in a bowl and spoon chili over the rice.
2. Buy a 2 cup bag of shredded cheddar cheese and serve chili in a bowl and sprinkle cheese on top of your chili. (cheese, cuts the spicy heat)
3. Buy low fat sour cream. Place a TBSP of sour cream on top of your chili. (This too, cuts the spicy heat)
4. Save some of your fresh diced onion and consider topping your chili with fresh onion.
5. Does your local supermarket or bakery make 8 inch round small individual crust breads? You can cut the round about a half inch from the top, then scoop out some of the soft interior bread, leaving the crust wall with about an inch of bread against the wall. Fill the "bread bowl" with chili! The bread interior you scooped out is fun to snack on while you are making the chili. An edible bowl is fun to eat.
6. You can always place a hot scoop of chili on top of a tossed salad for a healthier alternative.Use taco sauce or salsa as your salad dressing.
Leftover Suggestions:
1. Remember the frozen pie shell from your chicken pot pie? Remove the pie shell from the freezer and allow to sit at room temperature for 10 minutes. Fork the pie shell around the sides and bottom, just as you did last week. Pour the refrigerated chili into a large mixing bowl. Add your leftover shredded cheddar cheese, about 1 cup, any leftover rice?, mix that in also. Any diced onion left over?, Yep, add it all in and stir. Then place the chili mixture inside of your pie shell. Leave about 1/4 inch from top. Bake at 350*F for 25 minutes. Do you have any Doritos or nacho style chips in the house? Place 20 of them in a plastic zip type bag and have your child crush them, by whacking them with the palm of their hand. Open the bag and sprinkle the chips on top of the chili pie and return to the oven for 10 minutes. Remove from the oven and serve!
2. Do you have soft flour tortilla shells? Place a cup of chili in the center of the tortilla and spread it down the middle like 12 O'clock to 6 O'clock. Add shredded cheese and roll up like a burrito. Place on a non-stick sprayed cookie tray, seamed side down and bake each burrito for 15 minutes at 350*F.
What you learned:
A Crock pot can be a great helper in the kitchen and save you all the stirring required when cooking on a stove.
You can cook many types of ground meat now, and make various types of chili. Including vegetarian chili!
To stir in a figure 8 from the bottom up to reduce the chance of burning your food
To practice small dice and julienne cutting
The ratio of fat to meat, such as 90% meat to 10% fat is lean red meat and can become dry. A higher fat content means a lower price, yet the fat and water gets strained out.
To have your children measure seasonings
Placing a long handled spoon inside a pot and pouring liquid against that spoon will reduce splatter
Chili can be served many ways the first and second time around and will never get boring!
Thanks again for taking the time to learn another new recipe! I wish you a terrific weekend with your children. Do me a favor. If you are the praying kind, when you sit down to eat your Happy Chili Con Carne, take the time to mention one positive thing you are thankful for. Say it out loud in front of your family. Then ask your child/children to each, one at a time, say one positive thing they are thankful for. No matter what they say, praise them for mentioning it. Close the prayer by saying you are thankful for your great child/children.This builds self esteem during a time when children might think they were the cause for your divorce. Praise and positive words are like fertilizer. You fertilize your lawn right? Why not your kids?
Enjoy your meal together. See you next week!
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