cooking

Grandma's Thanksgiving Roasted Bacon Mushroom Green Beans

Happy holidays, Macrander family! It's here finally. Last night, J and I went over to his grandmother's house for Thanksgiving-Christmas dinner with his out-of-town aunt. She's going to be with her partner for the holidays and they will not be traveling so we had to celebrate early. Here's the standout dish from last night. Grandma's Thanksgiving Roasted Bacon Mushroom Green Beans

Grandma's Thanksgiving Roasted Bacon Mushroom Green Beans

Prep time: 15 minutes

Bake time: 20 minutes

Heat oven: 375 F

Ingredients:

2 lbs. fresh green beans

2 tbsp. EVOO

2 tbsp. all purpose seasoning

6 slices (or more) thick-cut bacon

1/3 cup sliced shallots

2 tbsp. (or more) garlic

12 oz. fresh mushrooms

1 cup low sodium chicken broth

Procedure:

1. Trim and wash the green beans. Toss with EVOO and seasoning.

2. Roast beans in the oven for 10 minutes.

3. Dice and cook bacon in deep skillet (iron skillets make magic). When bacon begins to brown, add shallots, garlic and mushrooms. Stir fry until bacon is brown. (You might want to drain out the bacon fat at this point, or what the hell, YOLO, leave it in.)

4. Add roasted beans to the mix and add 1 cup broth. Cover pan and cook on medium for 10 minutes.

Broken KitchenAid Mixer Correspondence with Dad (posted by Emily)

From: Dad Sent: Tuesday, September 16, 2014 11:15 AM To: Emily Subject: RE: I made butter...

Don’t cry over churned milk.  Back in the day, every small town and neighborhood had a small appliance repair guy.   These were frequently wounded vets or odd little guys who didn’t really fit in to the larger society but had an affinity for tinkering, boundless patience, and nothing better to do.  Their lairs were often dark basements or tattered store fronts but were always cluttered by partially deconstructed appliances, magnifying lenses, assorted screws, and electronics.  The places were scary and intriguing at the same time.   Though these people could not have made much money, they were valued and respected within the community for their apparent wizardry.

Perhaps there is a message here.  These days, when things (or people) break they are cast aside partly because there is no on there to fix them but partly because we quickly give up, and partly because it is simply easier to throw it away and get something new.

-

From: Emily Sent: Wednesday, September 17, 2014 5:42 AM To: Dad Subject: RE: I made butter...

Thanks, Dad, for this really thoughtful response. I read it to my officemate and she said that you are a “true poet.”

-

From: Dad Sent: Tuesday, September 16, 2014 11:15 AM To: Emily Subject: RE: I made butter...

I should have probably made this a comment on the blog, but that would require logging in and I still find that clunky.

Do you have your KitchenAid fixed?  You know me, I would probably just keep it unplugged and work with it that way for years.  I guess that is why I can’t have a sailboat.

Two years ago, my snowblower (which we bought 2nd hand when we got here) broke.  I tinkered with it and tried to fix it myself, but, worried that I would only break it more.  I tried looking up small engine repair places and found that the only ones that were around were only open during very restrictive parts of the week.  So, through the winter of the most snow on record, I shoveled that crap, while the snowblower sat in the warm garage.   Finally, at the end of the winter I discovered a little place that was open and, at least said, that they could fix it.  The first thing I had to do was work out a way to get the thing to their shop.  I tried to fit it into the back of the big Volvo.  That was me trying to lift this huge awkward thing and fit it into our new car without scratching anything, all the while mom standing by making unwelcome comments.

A near hernia later I decided to go rent a pickup from U-Haul.  You know how I hate borrowing things from other people and I refused to borrow someone’s truck and U-Haul advertises trucks for $19 a day.   Of course taxes and charges etc. added up to about $30 but, at least, I wasn’t borrowing something.

When I arrived at the repair shop, it was as I had expected.  The outside front and back was littered with row upon row of pieces and parts of lawnmowers, snow blowers, and other unidentifiable small engine devices.   I tentatively stepped through the door into a dark and cluttered Quonset hut and was confronted by a group of about six  guys with a mixture of what do you want and who the heck are you expressions on their face.  I felt a bit like I had interrupted something important.    After a couple of beats, one of the more amiable guys stepped to the counter and asked, “what can we do for you.”  The room seemed to relax and what ensued was a hilarious group dialogue of the “your momma” variety with all of these guys cutting on one another and even, gratefully, including me in their joshing.

Eventually, the form got filled out in spite of the laughing.  A guy was dispatched to go into the parking lot to help me unload the snowblower, which he did by basically reaching into the truck and lifting this 175 lb. piece of equipment out with one hand.  As I drove away I wondered if I would ever see my snowblower again.

In just two weeks I got a call that it was fixed.  I asked if they could deliver it, to save me the trouble of renting another pickup.  They said that they would have someone deliver it for an extra $25, which was a bit of a gouge, but well worth it.   Of course last year was one of the lowest snow years on record, but the snowblower worked better than ever.  The one thing I missed by having them deliver it was that opportunity to step into that other world where men are happy to hang out in one another’s company, where skills with things mechanical are held in high regard, where appearances are less importance than reality, where a well told joke or well played prank is valued, and where camaraderie is easy and natural.

You're never too old for a Daddy Story

This weekend was a rare treat. Dad was in town because Shell deemed it necessary for him to man a booth at the Grand Prix. Because Dad came in town, Todd and Nick drove down from Baton Rouge on Saturday evening to spend the night. Bonnie and her boyfriend Kyle also drove in from Katy.

It's so good to be around old friends. Bonnie and I have been friends like junior high and she knows me an my family really well. When we were in high school she would come over for dinner for a meal cooked by Dad, so this Saturday wasn't much different.

Dad cooked his famous pizza with cracker crust. After we ate we sat around my apartment telling stories about growing up. I'm happy to share this time with Nick and Kyle because I think they get to know a side of their plus ones that maybe you don't get so much with newer friends. Also, I always love entertaining and filling the Norhill House with love.

Stuffed Acorn Squash

Hey everyone, The recipe below is a favorite of mine. Acorn squash are fairly inexpensive and you can easily increase quantities to accommodate for multiple people. Typically I vary in terms of what I stuff them with based on the season and my mood. For my most recent rendition I used Italian sausage, dried cranberries, sauteed almonds, greens and goat cheese.

Ingredients:

- 1 or 2 acorn squash

- butter or olive oil

- salt

- brown sugar

Stuffing ingredients (below are just suggestions):

- Quinoa or rice (some sort of grain)

- garlic, onions, salt/pepper

- Meat of some sort (leave out for vegetarians)

- Squash, almonds, greens, pretty much anything you like can be added

- some sort of cheese to make things stick together

Directions:

Squash prep

- Cut acorn squash in half  and scope out seeds

- Douse the inside of the squash in butter/olive oil, salt and brown sugar for a slightly sweeter taste

- Place cut side down on a cookie sheet and bake at 425 degrees for approximately 20 mins (Essentially when you pull them out you want a fork to easily go through the meat of the squash)

Stuffing prep

- While your squash are baking prepare your stuffing

- Typically, I saute the meat with garlic and onions while whatever grain I've chosen cooks

- Once your stuffing is done place into the center of each squash half and top with cheese

- Bake (stuffed squash) at 425 degrees for another 5 - 10 mins or until cheese is thoroughly melted

Serve and enjoy!  My suggestion would be to serve squash in individual bowls since serving them on a plate can make eating them difficult.

Foods that freeze well

I've been cooking fresh a lot more often recently thanks to Fresh 20 meal planning. The only problem is, even with the gift of meals for one (or two when I'm feeding Jarrod) and meals that use the same ingredients over several recipes, I end up with fresh ingredients that if left in the fridge will go bad. So, I've been freezing a lot. Please note, I cook with all of my frozen veggies. MMV on thawing out and expecting a grocery store fresh result. This is going to sounds dumb, but, been there done that. Cut up your fruit/vegetable/food item BEFORE you freeze. I once froze a bunch of apples and was very disappointed that I had frozen rock apples that I couldn't do anything with.

Meat:

If you're a single lady like me, a great way to save money is to buy the family sized meat packs (think 5 lb. ground turkey) and cut into individual sized servings BEFORE you freeze. I like cut into commonly used portion sizes. For instance, a 5 lb. log of ground meat I'd cut up into 1 lb. serving sizes, package them in freezer bags and throw all the small freezer bags into a gallon size freezer bag.

Fruits:

Bananas - learned this from mom. Frozen bananas are great for use in breads and muffins. I imagine they'd also be good for smoothies, though I'm not really an at home smoothie girl.

Veggies:

Kale - cooked with some frozen kale the other day and it turned out awesome.

Carrots

Onions - I always buy the big bag and chop up as much as I can and freeze. It sure beats having to chop onion every night.

Garlic

Dairy:

All sorts of shredded cheeses

Add to the list! What do you like to freeze?

Nanni's / Michael's rolls

One of those recipes that should not get lost is this great family standard.  Just remember, in Alabama these are officially Nanni's rolls.  In TX, AK, etc. they are Michael's rolls.  I will give the real recipe.  For most family occasions, I usually do a double recipe. This is easiest done with a stand mixer, but many rolls have been made with a bowl, a spoon, and elbow grease

Ingredients

1 package yeast

1/4 cup warm water

1/4 cup sugar

1/4 cup oil

1 cup buttermilk

3 1/2 cups self-rising flour  (this is approximate.  use enough flour to bring the dough together)

Butter or margarine

Directions

Dissolve the yeast in the warm water and let stand for a couple of minutes.   Add sugar and oil.  Let stand another couple of minutes, so that the yeast can start working on the sugar.  Add the buttermilk and sitr until well blended.  Add flour 1/2 cup at a time until the dough comes together and forms a ball away from the bowl.  Turn the dough onto a floured pastry cloth and knead until it is not sticky.

Roll out to a thickness of 3/4 - 1 inch.  Cut into rolls about 2 inches across.   Using a knife, cut each roll through partially, place a small pat of butter in the middle and fold over.  Place each roll on a greased baking sheet.  Cover and allow to rise in a warm place for approximately 1 hour.

Bake at 400 until browned on the top.