Saturday, November 21, 2009

Thanksgiving Cooking and Baking Tips

In everyone's life, at some time, our inner fire goes out. It is then burst into flame by an encounter with another human being. We should all be thankful for those people who rekindle the inner spirit. ~Albert Schweitzer

Today I have tips I hope will be helpful to you during your Thanksgiving baking and cooking.

If you are trying to cut back on salt, as many of us are, try mixing together this salt free blend to use on poultry before roasting or sprinkle on a vegetables with a little butter.

Salt Free Herb Seasoning

Mix together:
5 tsp. onion powder
2 tsp. garlic powder
2 1/2 tsp. paprika
2 1/2 tsp. dry mustard
1 1/2 tsp. dried thyme
1/2 tsp. black pepper
1/4 tsp. celery seed

Add this to a shaker, and use on poultry, seafood or vegetables.

Herb butter is an easy addition to your holiday table that will have everyone ooohing and ahhhhing.

Holiday Herb Butter

1 cup softened butter (light butter is fine)
3 minced garlic cloves
1 tsp. fresh minced rosemary
2 tsp. fresh minced parsley
2 tsp. finely grated lemon peel
2 tablespoons minced fresh chives

Combine the herbs with the butter. Store in a nice, covered bowl that you can set out at the table during dinner. This butter can be used on bread, rolls, vegetables or spread it on roast turkey or chicken during the last half hour of baking. You can also use it on seafood.

jtsmama is one of our long time board members and she shared with us her method of preparing fresh pumpkins:

I just cut them in half, dig out the seeds and bake them at 300 degrees until they are done.Then I scrape it out and measure into 3 cup portions in inexpensive storage bags and put them inside a good freezer bag, it's just short of the 28 ounce can but makes no difference You could also do 1 1/2 cup measures for the 15 ounce can and it will work. I can't give a time as it depends on the size of the pumpkin. Some people scrape the pumpkin out and boil it but it comes out too watery and I suspect a lot of nutrients are lost that way. I've heard of people scraping out the pumpkin directly into the crock pot and letting it cook on low until it's done too, but I haven't tried this myself.

I always make at least two pies for my measurements for two pies are:

3 cups of cooked pumpkin, mashed
1 cup of sugar
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1/4 tsp. cloves
4 eggs beaten just so they are together, not light and fluffy
1 12 ounce can evaporated milk

Bake in the oven 375 degrees for 50 minutes to an hour. I cover my crust with foil till the last 20 minutes so it doesn't burn.

On OFL we have delightful Cuban recipes for turkey & pumpkin flan!


1 comment:

  1. I have tried the herb butter (or one like it) before and it is to die for! I will have to try the salt. Thanks for posting this it is always nice to have a little something special for Thanksgiving!


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