New favorite Bon Appetit recipes to try

https://www.bonappetit.com/recipe/caramelized-cabbage


https://www.bonappetit.com/recipe/soy-glazed-tofu-and-mushrooms



http://www.eatingwell.com/recipe/252857/sauteed-broccoli-kale-with-toasted-garlic-butter/

Family Thanksgiving 2022

New Recipes

Pickled Red Onions

https://www.loveandlemons.com/pickled-red-onions/

Roasted Carrots in Five-Spice Powder

https://cooking.nytimes.com/recipes/1020569-five-spice-roasted-carrots-with-toasted-almonds

Roasted Carrots with Turmeric and Cumin

https://cooking.nytimes.com/recipes/1015947-roasted-carrots-with-turmeric-and-cumin?surface=cooking-carousel&fellback=false&req_id=517740405&algo=cooking_preranked_all_MiniLM_L12_v2_title_desc_step_ing&variant=2_cooking_pretrained_title_desc_step_ing&imp_id=992775592

Crispy Roasted Brussels Sprouts

https://cooking.nytimes.com/recipes/1020618-crispy-roasted-brussels-sprouts-and-shallots?surface=cooking-carousel&fellback=false&req_id=549749574&algo=cooking_preranked_all_MiniLM_L12_v2_title_desc_step_ing&variant=2_cooking_pretrained_title_desc_step_ing&imp_id=400883988

Old BUT New Additions

Wild Rice, Sage Sausage, and Mushroom Dressing

https://www.blogger.com/blog/post/edit/5680508456315828864/8691603997627102607

Repeats

Corn and Hominy Pudding- gonna use TJ's Frozen Roasted Corn

https://www.bonappetit.com/recipe/corn-and-hominy-pudding

Beef Stroganoff

Beef Stroganoff

1/4 c extra virgin olive oil, divided 

2 lb sirloin steak, sliced thinly

1 lb crimini mushrooms, sliced

salt and pepper, to taste

1/2 c all purpose flour

1 c red wine

1 T butter

3 c beef broth

2 T Worcestershire sauce

1 lg onion, thinly sliced

1 shallot, thinly sliced

2 cloves garlic, minced

3/4 c sour cream

2 T Dijon mustard

2 t dried tarragon

2 t thyme

2 T chopped flat leaved parsley or 2 t dried

1 lb Buttered home-style egg noodles, prepared according to package directions

Instructions:

Toss beef with salt and pepper. Sauté mushrooms in a few T of olive oil for about 3 minutes or until reduced. Season with salt and pepper. Remove mushrooms to another bowl. 

Toss beef with flour and shake off the excess flour. Add a little more oil to pan and cook beef in small batches letting both sides get a little color. Put in the same bowl with the mushrooms. 

Deglaze the pan with the red wine. Pour the wine over the beef/mushroom mixture. 

Add butter to the pan and add onions, shallots, and garlic. Add mustard, salt and pepper, thyme, tarragon, and parsley. 

Add mushroom mixture back to the pan and add beef broth and Worcestershire sauce.  Simmer until thickened for about 10 minutes.

Remove from heat and add sour cream. Serve with buttered noodles.

Wild Rice, Sage Sausage, Mushroom, and Kale Dressing/Pilaf

This is my own dressing recipe that I've adapted over the years. We keep coming back to it and I keep modifying it.

1 1/2 quarts of stock (chicken, turkey, veggie, etc)

2 c wild rice

salt, to taste

2 T olive oil

1 lb sage sausage

1 lg onion, chopped

4 cloves garlic, minced

1 lb fresh cremini or shiitake mushrooms, trimmed and sliced

1 cup celery, chopped

1 bunch of kale, stems removed, chopped

2 apples, seeded and chopped

1/3 c toasted almonds or pecans, chopped

1/4 c dried cranberries

1/3 c dry sherry or red wine vinegar

1 t dried thyme

1/2 c chopped flat-leaf parsley

1 to 2 T chopped fresh sage or 1 t dried rubbed sage

3 scallions, chopped

Black pepper, to taste

Bring stock to a boil in a large saucepan. Add wild rice and salt to taste. Bring back to a boil, lower heat, cover and simmer for 40 minutes or until the rice is tender and water is absorbed. Drain if necessary.

Heat small amount of oil and cook sausage until no longer pink. Remove all but 2 T of oil, then add onion, garlic, mushrooms, celery, kale, and apples. Cook until mushrooms have softened about 10 minutes. Stir in rice and remaining ingredients, except scallions. Taste and adjust seasonings. Put into large casserole. Sprinkle with scallions.

Serve or refrigerate up to two days ahead and then warm for 20-30 minutes in a 350 oven.

Buchujeon -my favorite recipe

 https://kimchimari.com/korean-chive-pancake-buchujeon-with-chive-flowers/

Crispy Umami Bomb Tofu

Umami Bomb Tofu

I cook the tofu in the air fryer but I do everything else according to this recipe.

https://www.darngoodveggies.com/umami-bomb-tofu/

Tofu in Oyster Sauce

 Cook tofu and scallions, a very simple, delicious, fragrant and spicy tofu dish

Ingredients

5 pieces of firm tofu

3 scallions, separate the white and green parts

2 cloves of garlic

1 tbsp red chili flakes

1/2 tsp salt

1/2 tbsp sesame seeds

1/4 tsp pepper powder

1 tbsp soy sauce

1 tbsp oyster sauce

100ml water

cornstarch solution (1 tsp cornstarch + 10ml water)

1 tbsp sesame oil

how to cook it:

- Tofu cut into 3 parts

- Slice the scallion into 2 cm then finely chop the garlic

- prepare a bowl, mix red chili flakes, salt, sesame seeds, pepper powder, soy sauce, oyster sauce, water, mix well

- heat cooking oil, fry the tofu until all sides are slightly golden yellow, drain

- leave some cooking oil, fry the white part of the scallion and garlic until fragrant

- add the sauce, cook to a boils

- add the tofu and green part of the scallions, cook until the scalions are wilted

- add cornstarch solution, cook until the sauce is thick

- add sesame oil, mix well

https://www.youtube.com/watch?v=oGWag1mzSNs