Another great Thanksgiving.

2025

Stuffing https://www.loveandlemons.com/stuffing-recipe/

Sweet potato bake

Mashed Potatoes

Veg gravy

Chat GBT green beans

Absolutely — let’s integrate a from-scratch Miso Cream of Mushroom that hits the same comforting “Campbell’s backbone” but with way more depth, better texture control, and no canned-soup flatness.

This will replace the béchamel entirely and gives us a miso–mushroom roux-based concentrate engineered to behave exactly like the classic casserole foundation.

Below is the 8-serving version with the new mushroom base.

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🔥 Habanero-Cheese + Miso Cream of Mushroom Green Bean Casserole (8 Servings)

Technique stack: sauté-induced glutamate release, mushroom water extraction → reduction, miso emulsification, controlled capsaicin fat-binding, classic roux-based thickener

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🛠 Updated Ingredient Engineering (8 Servings)

Green Beans

• 1.75 lbs green beans, trimmed & halved

• 1.5 tbsp salt (blanching water)

Aromatics & Heat

• 1 medium yellow onion, thinly sliced

• 3–4 cloves garlic, minced

• 2–3 habaneros, finely minced (seed for extra heat)

Miso Cream of Mushroom Base (replaces béchamel)

• 12 oz mushrooms, sliced (cremini or shiitake recommended)

• 4 tbsp butter

• 4 tbsp flour

• 2.5 cups whole milk (or 2 cups milk + 0.5 cup stock for lighter body)

• 3 tbsp white miso

• 1.5 tsp soy sauce

• 1.5 tsp rice vinegar

• Optional: ¼ tsp MSG (yes, it's delicious and replicates Campbell’s glutamate level)

Cheese Layer

• 1.5 cups shredded cheese, ideally:

  • 70 percent pepper jack or sharp cheddar

  • 30 percent habanero cheddar

• Optional: ⅓ cup parmesan

Crunch Topping

• 2.25 cups fried onions, OR

• 1.5 cups butter-toasted panko

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🔬 Why This Works (Science Notes)

• Mushrooms sweat out water loaded with natural glutamates. Reducing this liquid concentrates savoriness similar to condensed soup.

• Roux-based thickening mimics Campbell’s condensed texture while avoiding canned metallic notes.

• Miso stirred in off-heat protects the enzymes/aromas and prevents splitting.

• Mushroom + miso glutamate synergy makes the cheese taste cheesier, even with less fat.

• Capsaicin dissolves into the fat phase, so controlling when the habanero hits the pan defines the heat distribution curve.

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👩‍🍳 Step-by-Step Method (With Mushroom Base)

1. Blanch the Green Beans

Same as before:
Boil 3 minutes → ice bath → drain → set aside.

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2. Sauté Aromatics + Heat

In a large skillet or Dutch oven over medium heat:

• Add 1 tbsp butter

• Add sliced onion → cook 6–8 minutes until lightly caramelized

• Add garlic + minced habanero → sauté 1–2 minutes

Remove mixture and set aside.

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3. Build the Miso Cream of Mushroom

A. Extract + Reduce Mushroom Umami

In the same pan:

• Add remaining 3 tbsp butter

• Add 12 oz mushrooms

• Cook on medium–high 6–8 minutes

  • First they release water

  • Then the water evaporates

  • Then they begin browning
    This creates concentrated, roasted mushroom flavor to replace the condensed soup’s base.

B. Roux Time

• Sprinkle in 4 tbsp flour

• Stir 1 minute to cook out raw flavor

C. Add Liquid

Slowly whisk in:

• 2.5 cups milk (or milk + stock combo)

Simmer 3–5 minutes until thickened, creamy, and glossy.

D. Flavor Phase

Off heat, whisk in:

• 3 tbsp white miso

• 1.5 tsp soy sauce

• 1.5 tsp rice vinegar

• Optional: ¼ tsp MSG

Taste for salt.
You should have a savory mushroom cream with a light miso funk and no canned flavor.

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4. Add Cheese

Return pan to low heat and melt in:

• 1.5 cups shredded cheese

• Optional ⅓ cup parmesan

Stir until smooth and unified.

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5. Combine Everything

Fold in:

• Blanched green beans

• Onion–garlic–habanero mixture

Transfer to a 9×13 dish.

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6. Add Crunch + Bake

Top with fried onions OR buttered panko.

Bake at 375°F for 22–28 minutes, until bubbling and crispy on top.

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📈 A/B Test Options (Now That We Have Mushroom Control)

Mushroom Profile

• A: cremini (balanced, classic)

• B: shiitake (meaty, smoky)

• C: mix of both (my personal recommendation)

Heat Behavior

• Add habanero early → wide, mellow burn

• Add late → pointed, sharper heat

• Roast habanero first → tropical fruitiness with smoother capsaicin

Umami Variant

• A: white miso (clean, sweet)

• B: red miso (deeper, richer)

• C: white + shiitake powder (brothier, almost dashi-like)

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If you want, I can also create a prep-ahead version, a dairy-light version, or a high-protein macro-optimized version of this.

 Well, I have been craving Indian food, not store bought, but home made. 
So, I cooked up a bag of rice. 

Then, https://www.cookclickndevour.com/vegan-tofu-tikka-masala/?fbclid=IwY2xjawNp5ohleHRuA2FlbQIxMABicmlkETFNcU10N2h6Q2hZdGJ3MDJ0AR6YQNs2y6UHMHd4dutdgQUey6pJ19NsmnuO74fsYL_nieRMsbhEv8vvEdXwsg_aem_0JduQlqMfkQFNpByYDeEfA

https://www.indianhealthyrecipes.com/masoor-dal-recipe/

So I made Tofu Tikka Masala and Masoor dal. I was ready to do vegetable korma,

https://www.100daysofrealfood.com/vegetable-korma/

but had a Halloween emergency so skipped that.

I really enjoyed the meal. I served it with brown rice and fresh garlic naan,

Vegan Tofu Tikka Masala

Servings 3

1 CUP = 250 ml

For the tofu marinade

• 200 grams firm tofu pressed and cut into cubes
• 3 tablespoons cashew yogurt ( I used yogurt and then added cashews)
• 1 teaspoon garam masala powder
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 1/2 teaspoon freshly minced ginger
• 2 cloves garlic minced

For the tikka masala sauce

• 2 tablespoons oil
• 1 teaspoon cumin seeds
• 2 green chilies chopped
• 2 teaspoons ginger garlic paste or freshly minced ginger and garlic
• 3/4 cup diced onion 
• 3/4 cup diced bell pepper
• 2 cups tomatoes I used canned
• 1 tablespoon tomato paste optional (I didn't add)
• 1 teaspoon red chili powder
• 2 teaspoons garam masala powder
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1 teaspoon curry powder 
• 15 cashew nuts ground to smooth paste with warm water
• 1 cup thick coconut milk
• salt to taste
• 2 teaspoons kasuri methi (I didnt have it)

Instructions

 

To make tofu tikka

• Press tofu for 20 minutes using  heavy objects. Cut the tofu into  cubes.
• Add 3 tablespoons cashew yogurt in a large bowl. Next add  garam masala powder, red chili powder, turmeric powder, cumin powder, minced ginger and garlic and salt.
• Add the tofu pieces.
• Mix well. Refrigerate the marinated tofu for 60 minutes or even overnight.
• To make the tofu tikka heat 2 tablespoons oil in a heavy pan or skillet.
• Place the marinated tofu pieces in the hot oil.
• Cook for 5-6 minutes in medium heat or until the tofu chars well. Remove to a plate lined with parchment paper.

Tikka masala sauce

• Heat oil in a large pan. Add the cumin seeds, minced fresh ginger garlic, finely chopped green chilies. Saute for one minute on medium.
• Add diced onions and bell pepper. Saute for a minute.
• Now add the tomato puree. Mix well.
• Add the red chilli powder, turmeric powder, garam masala powder, curry powder, coriander powder. Saute well and cook for 4-5 minutes.
• Add 1 cup water, mix and simmer for a minute. Next add the cashew paste and coconut milk. Add salt to taste. Simmer the tikka masala sauce for 3-4 minutes.
• Add the fried tofu tikka. Mix well and simmer for a minute.
• Finally add the kasuri methi and mix well and remove from flame. Serve the tofu tikka masala warm with rice or roti.

Notes

Use firm or extra firm tofu for best results. 

You can add 1 tablespoon oil in the marinade if you like. I did like

You can double the recipe.
I will come back with the dal recipe. It came out much hotter than expected and less creamy. It tasted amazing though.

Immune boosting soup

 https://www.hummusapien.com/immune-boosting-soup/

we need to try this soup

Did try it. It was great usually my other half does not like turmeric. I used fresh turmeric and he loved it.

Immune Boosting Soup Recipe

• Adapted from:  Alexis Joseph's recipe
 
• Prep Time: 10 minutes
 
• Cook Time: 25 minutes
 
• Total Time: 35 minutes
 

Ingredients

• 2 tbsp olive oil
• 1 large onion, diced (I used half a ginormous onion)
• 3 large carrots, chopped (not so large carrots.
• 2 parsnips, chopped (medium sized)
• 4 stalks celery, finely chopped (not super long)
• 6 cloves garlic, minced (3 tbsp)
• 2 tbsp fresh ginger, minced
• 1 tsp dried turmeric (I used fresh, but dried would be great too.)
• 3/4 cup red lentils (You could add more, I added a large 3/4)
• 2 tbsp fresh Italian parsley
• 1/2 tsp sea salt or the amount that suits your taste
• 4 cups vegetable broth + 2 cup water
• 2 cups kale or spinach, finely chopped. We have a garden full of kale so that was great.
• 1 small lemon, juiced (3 tablespoons.)

Instructions

1.  Warm olive oil in a large pot at medium heat. Once warm, add onion 
2. Sauté for 3 minutes.
3. Add carrots, parsnips, and celery
4. Saute 5 minutes. 
5. Add garlic, turmeric, and ginger  
6. Sauté for 1 minute.
7. Add broth, water, lentils, salt and several grinds of black pepper. 
8. Stir and bring to a boil. 
9. Reduce heat to low and simmer for 15 minutes.
10. Remove from heat. 
11. Stir in kale, parsley, and lemon juice. 
12. Cover and let greens steam for a few minutes. (I did not do this)
13. Season to taste (I did another 1/4 tsp salt) and enjoy!

Tomorrow.

I will add peas and something a bit spicy. Also a couple of dried mushrooms. I meant to add them today.  If you look at the original recipe, they suggest a bunch of other things. It is a very versatile soup. Although the author talks about a cosy winter soup, we enjoyed it in the middle of summer in California.

Probably will need more water too.

 best recipe baby impossible lemon pies

I want to trie these

 https://cookieandkate.com/greek-kale-salad-recipe/

Greek Kale Salad

We have a lot of kale and were wanting a great recipe. This is it.

Instead of parmesan, I used Feta because we have a lot of that as well. I made only half just to try it out and it was great. I also didn't have time to add garlic. It was still great.

Orange Creamsicle Cheesecake

As usual, I find a recipe. Make it my own.

https://www.pinterest.com/pin/527273068887227208/

I am always sure to share the original website. Thank you.

Ingredients

For the Crust

• ▢2 cups graham cracker crumbs (I am not partial to graham crackers. I was going to use a plain chocolate cookie, but couldn't find them in the store. Instead I used Ginger Snaps. Also I crushed up and melted a Toblerone bar and a tablespoon or two of dark Dutch chocolate powder.)
• ▢1/2 cup butter melted

For the Filling

• ▢16 oz cream cheese room temperature (2 block packages)
• ▢1 cup plus 2 tbsp of granulated sugar  (I used 3/4 of a cup. I don't need that sugar blast)
• ▢1 cup mandarin oranges in light syrup drained ( I used two of my home grown oranges)
• ▢1 tsp vanilla extract
• ▢1 cup whipped cream (already whipped)

Instructions

For the Crust

• Thoroughly grease a 9 inch springform pan. (I sprayed with Pam) I
• Put the cookies in the food processor and create crumbs.
• In a medium sized bowl, mix together cookie crumbs, chocolate and melted butter together until combined.
• Press crust mixture into the bottom (and sides) of the pan. 

Refrigerate for 45-60 minutes.

For the Cheesecake Filling

• While cookie crust chills, add cream cheese, sugar, oranges and vanilla to your stand mixer or to a bowl with your hand mixer. Mix until smooth. (I only have a hand mixer but that seemed to do the job.
• Gently fold whipped cream into filling using a spatula.(This is as far as I have got. Wish me luck)
• Remove the springform pan from the refrigerator and pour filling into it and smooth with a spatula.
• Freeze cheesecake for at least 4 hours then use a hot knife cut slices. Keep frozen and put in refrigerator for about 30 minutes before serving.
• Decorate and garnish with additional whipped cream and oranges.  I plan on adding strawberries and blueberries.
• 
  

https://www.pinterest.com/pin/527273068887227208/