Thanksgiving 2023

Pizza Turkey- https://pinchofyum.com/fruit-pizza combined with https://www.pinterest.com/pin/88172105178674926/

Turkey and Cranberry Sauce by Russ

Mashed potatoes

Green Bean Casserole and Street Corn by Dave

Dressing by Melody

Mac-N-Cheese with biscuits by Jesse

Sweet Potato pie two ways. https://www.spendwithpennies.com/sweet-potato-casserole/

 Chilaquiles

This recipe came from  Anna Thomas's Vegetarian Epicure book 2. It serves 6-8 people.

I used to make it as a casserole like she did, but now most of the time we pour the toppings over some chips and call it a day. Since there are only two of us, it works better. I use the sauce a few times and then freeze it so we can enjoy Chilaquiles whenever we want.

Ingredients

10 corn tortillas cut into eights and fried. (I just use tortilla chips from the bag.)

1 lb tomatillos

1 1/2 lb red ripe tomatoes

1 large yellow onion

1 1/2 tbs olive oil

the recipe adds a 1/2 tsp sugar, but we don't like it that sweet.

1 cup Anaheim chile ( the recipe calls for Poblano, but we never seem to get them in the store)

2 tbs chopped cilantro leaves

1 lb grated cheese ( could be Jack, Cheddar, whatever you like)

1/2 cup milk

1/2 cup sour cream

Garnish

3-4 hard boiled eggs, chop them

3-4 green onions, chopped as well

sour cream

avocado slices

The first step is to fry the tortillas but I dont do that

2. Peel the tortillas, wash them and pop them into boiling water.

3. Boil them for 7 minutes or until they start to split.

4. Drain and puree them in the food processor.

5. Boil the red tomatoes for 3 min and peel them, then add to the puree.

6. Peel and chop the onions and saute in the olive oil.

7. Add the pureed tomatillos and tomatoes, the diced green chilis, minced jalapenos, salt and cilantro.

8. Simmer for 10 minutes. Season to taste.

These days, that is it. I put some chips on a plate pour this delicious sauce over it and then more chips and the garnish. Bon Apetit.

For the casselrole.

 

Mexican Tortilla Casserole

https://www.savorysimple.net/mexican-tortilla-casserole/

This recipe serves 12. I made half and it served us well for 3 meals.

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 large chopped yellow onion
• 1 minced garlic clove
• 1 teaspoon ground cumin
• 1½ teaspoons chili powder
• 1 (14-ounce) can diced tomatoes, drained, 1/4 cup juice reserved
• ¼ cup tomato paste
• (I am not sure what I used for tomatoes. I think we had half a can of tomato sauce in the fridge. It had herbs in it as well. Mmmmm I will have to decide what to do next time.)
• 2 (15 ounce) cans black drained
• 1½ cups corn
• 3 cups frozen chopped spinach
• salt and pepper
• 8 corn tortillas
• 2 cups mozzarella jack or cheddar cheese
• Optional toppings: chopped fresh cilantro, chopped fresh jalapeño, sour cream, salsa, 
• I topped with mole that I made and Mexican cheese as well.

Instructions

• Preheat the oven to 400 degrees F. Spray an 8x11 or 9x9 inch baking dish (or a similar sized pan) with cooking spray. (1/2 in a 7x9 pan was full)
• Heat the olive oil in a large skillet over medium low heat and add the onion, garlic, cumin and chili powder. 
• Stir until the onions are soft and the spices are fragrant, about 3-5 minutes. 
• Add the tomatoes, reserved tomato juice, tomato paste, beans, corn and spinach. Stir and cook for another minute or two until the spinach has wilted and the corn has thawed. 
• Season with salt and pepper to taste.
  
  To build the casserole
• Place two corn tortillas in the bottom of the prepared pan and top with 1/4 of the bean mixture, spreading the mixture evenly. Sprinkle evenly with 1/2 cup of the cheese. Repeat until all of the ingredients have been used up, finishing with the cheese.
• Bake until the tortilla casserole has cooked through, approximately 20 minutes. Allow to cool for 5 minutes before cutting.
• Serve with garnishes, 

Notes

Adapted from The Mom 100 Cookbook, Adapted from savorysimple.net

Mexican Tortilla Casserole -https://www.savorysimple.net/mexi

Jesse Pizza Recipe

 1 kgm flour

622ml cool water

25.9 g salt

1.13 g yeast

Add water to a mixing bowl and dissolve salt

Add 10% of flour. Mix with hand or wooden spoon

When you have a smooth batter like consistency add yeast and dissolve it. 

(yeast should not be in direct contact with the salt because it will DIE)

Gradually add the rest of the flour while mixing until you have one single mass.

Move the dough onto the countertop and start kneading.

Knead by hand for 15 -20 minutes or in a stand mixer at low speed for 10-15 minutes until you get a smooth dough. The goal is to add air and develop gluten.

Leave to rest for 15-30 min covered.

Fold the dough over itself several times a few times to make a smooth round dough.

Place in an airtight container or a bowl covered with plastic wrap. Let rise for 14 hours.

The end.