Thanksgiving Faves and Pans

I hope your Thanksgiving went well. Mine was a bit odd - no traditional feast. That is okay, because here is my family's usual menu:

Turkey (I'm a vegetarian)
Stuffing with raisins in it (why, God, why?)
Canned julienned green beans with canned cream of mushroom soup and Durkee canned onions (what did green beans ever do to my mom to deserve this?)
Mashed potatoes. I am okay with this.
Sweet potatoes from a can (I am not okay with this)
Brown and serve rolls (all right, I'll give you that).
Canned cranberry sauce with the little can lines in (ditto)
Jello ribbon salad - a layer of green, a layer of yellow mixed with mayo and canned pineapple (no, I am not making this up) and a layer of red. Pretty. But no.
Pumpkin pie from frozen (ick)
Apple pie from frozen (I am not a big pie fan)

Sorry to sound like a food snob, but let's face it, I am. If I lived in something larger than 500 square feet, I would invite people over here.

I wonder what next year will bring.

I am very sorry

I made my favorite curried peas and eggplant dish. I love it because it is very simple - chop up the eggplant and toss it and the peas in a pot, add some stock, spices, butter and cook until the liquid is gone.

The recipe calls for a couple whole chiles. I picked a couple jalapenos off my plant and tossed them in. At the end of cooking, you remove them.

Except I didn't.

Blogging and eating, I ate one of the very hot, late-season jalapenos.

I am very, very sorry.

Time flies!

Three months since I posted! THAT doesn't seem quite right. But I have been subsisting on frozen pizzas and steamed veg, so I haven't felt like my membership in the food blog world was up-to-date.

Why the hiatus? I dunno. Lazy. I live by myself, cook for myself...not that inspiring.

I do have a discovery, completely by accident - cherry tomato raisins!

This requires tiny cherry tomatoes (I used the yellow ones), a hot place, and a ventilated surface.

I had some little yellow cherry tomatoes sitting in a colander in a single layer in my kitchen, which gets very hot in the afternoons. After a few days, I noticed some beginning to shrivel and was about to throw them out when I thought "What the heck?" and stuck one in my mouth.

Pure sweet concentrated tomato heaven. Kind of like sun dried tomatoes, only a little softer and sweeter.

Give it a try. I would post a photo but Mr. Snackish is busy taking guitar pictures, so I don't have the camera today.

Cara Cara, the pink orange

These Cara Cara oranges are beginning to appear at Farmer's Markets here in Southern California. They are sweeter and less citrusy than other oranges, and their flesh can range from a medium to a dark reddish orange. I'm not a big fan of regular oranges, but I love these.

Melissa's Produce has the whole scoop on where they came from, how to pick a good one, and nutritional values.

Rainy Day Roasting

After a week with temperatures in the 80s and 90s (yep, that's what I said), it suddenly got cold and rainy here just in time for the weekend.

So today we take on another much-hated vegetable - turnips! The key is to buy small turnips, not those softball-sized purple and white jobs.

I had a bunch of pretty white Japanese turnips in the fridge just waiting for the weather to turn. I had thought of a recipe that worked out stunningly a few weeks ago and that I wanted to try again, and it involves roasting, which heats up the house - a win-win situation.



Roasted Turnips with Honey Butter
1 bunch of turnips, the smaller the better, by no means over 2 1/2 inches in diameter.
3 Tbsp butter, more or less
1 Tbsp honey, the darker the better

Preheat the oven to 400 degrees and get out a big baking sheet.

Remove the tops from the turnips. If they are tiny and lovely, reserve them to make a vitamin-packed turnip greens recipe with. If they are large and spiny, put them in your greenwaste or compost container. If your city does not provide a greenwase container, call them and ask why.

Peel the turnips, even if they are tiny. Yes, you must. Because I have tried it both ways and it only works well with peeled ones, that is why. If they are unpeeled, they are too moist and get mushy.

If the turnips are larger, cut them in half and each half into four wedges. If they are small, just cut them into about 1 inch chunks.

Melt the butter and honey together in a saucepan over low heat. Add the turnips and toss to coat, then spread in one layer on a baking sheet. Bake at 400 degrees for 40 minutes or so, turning every 15 minutes or when you remember. When they are done, they will be golden brown with some darker brown spots.

Try not to eat them all yourself. I did.