"Good Cookin" Ezine Has Arrived!
Funny Food Quote
"No man is lonely while eating spaghetti."
~ Robert Morley
Welcome to the November addition of Good Cookin!
I hope you are enjoying the cooler weather that November brings.
The farmers' markets are still going strong, at least mine is, so I encourage you to visit yours and pick up some fresh local produce.
This month everyone is thinking about Thanksgiving and what dish they might make or bring to Thanksgiving dinner. I've included a couple of my family's tradition, Nana's pumpkin pie and Mom's Yam Puff.
These are such favorites in my family that I wanted to share them with you. Once I tried this pumpkin pie I never went back to traditional pumpkin pie. Check it out.
In This Issue
Funny Food Quote
Tip Of The Month
This Months Recipes
New YouTube Videos
Did You Know?
Tip Of The Month:
Here's a tip I came across recently to get the most out of your green onions. Take your green onions and pour a little water in the bottom of the plastic grocery bag you got in the produce section. Place a rubber band around the end to keep the water in the bag.
After you use the green tops you can plant the bulb end and enjoy the new shoots after they come up.
This Month's Recipes
Nana's Pumpkin Pie
Mom's Yam Puff
Holiday Green Jello Salad
If you are in need of any food products, or cooking tools, I invite you to check out my online store where you can find some of the food and tools that I use and recommend in my recipes and videos. I even have a gluten free section for those special needs.
This is an amazingly delicious and easy appetizer for any get together.
- 1/4 cup pecans, chopped
- 1/4 cup brown sugar
- 1 Tbsp. brandy
- 1 round Brie, 14 oz.
- apple slices and pear sliced, brushed with lemon, for serving
- buttery crackers, for serving
Mix the sugar, nuts and brandy in a small bowl and refrigerate for a few hours. Preheat the oven to 450 degrees F.
Place the cold brie on an oven proof dish and bake for 4 to 5 minutes. The brie should be slightly soft. Pour the sugar mixture on top and spread in an even layer. Bake only 2 minutes longer until the sugar melts.
Serve with the apple/pear slices and crackers.
Nana's Pumpkin Pie
This recipe is a must try. It is incredible. I learned this recipe from my husband Brad's grandmother. Yes she is Italian. She passed away a number of years ago but we remember her every time we make this pie.
Once I tried this pie, which is chiffon style, I never could go back to eating "regular" pumpkin pie. It's so light and delicious with homemade whipped cream topping. It's a perfect end to Thanksgiving dinner. Give it a try.
This recipe is on my website. Nana's Pumpkin Pie with a video on how to make it are here.
Mom's Yam Puff
Here's a recipe my mom made on many occasions for our Thanksgiving dinners. It's a delicious and different take on traditional yams with it's citrus flair. I absolutely love this dish and it freezes well too.
- 4 lbs. yams, about 6 or 7 medium sized yams
- 1/2 cup firmly packed brown sugar
- 3 Tbsp. butter, melted
- 2 Tbsp. each grated orange and lemon zest, don't grate into the white part as it is bitter.
- 1/4 cup orange juice
- 2 Tbsp. lemon juice
- 1/2 tsp. salt
Preheat oven to 350 degrees F.
In a 6 to 8 quart pan, bring 3 quarts of water to a boil over high heat. Add the yams, reduce the heat, cover and simmer until yams are tender when pricked with a fork, about 20 minutes.
Drain and cool.
Peel and cut yams into quarters. In a large bowl, mash yams until smooth. Add brown sugar, butter and the orange and lemon zest, orange and lemon juices, and salt.
With an electric mixer, beat yam mixture til light and fluffy, Pour yams into a buttered
10 x 10 or 9 x 13 inch oven proof dish.
You can make this dish up to 2 days ahead. Just cover and refrigerate.
Bake uncovered in a 350 degree oven for 25 minutes or until peaks are browned. If the dish was chilled, bake about 15 minutes longer or until heated through. Drizzle with more melted butter if desired.
Holiday Green Jello Salad
My mother in law introduced me to this wonderfully creamy and crunchy jello salad with pecans or walnuts. You can make this for Thanksgiving, Christmas or anytime.
- 1 can evaporated milk, chilled
- 1 pkg (3 oz.) lime jello
- 1 pkg (3 oz.) lemon jello
- 2 cups hot water
- 2 cups crushed pineapple, drained and liquid reserved
- 1/2 envelope gelatin (Knox brand works)
- 1/4 cup cold water
- 1/2 cup walnuts or pecans, chopped
- 1 cup cottage cheese, small curd
- 1 cup mayonnaise
In a pan, add 2 cups of water and reserved pineapple juice and bring to a boil. Lower the heat to medium low and add both jello flavors and stir until completely disolved. Turn off the heat.
In another small bowl add the cold water and the gelatin and stir until disolved. Add to the jello mixture, mix well and let it cool.
Using a large mixing bowl, add the chilled evaporated milk and whip using a beater. Add the nuts, cottage cheese and mayonnaise, stirring by hand until combined.
Fold this mixture into the jello and pour into a serving bowl or dish. Refrigerate for at least 8 hours until set.
Here are some new videos I posted in October, in case you missed them.
Sour Cream Chicken Enchiladas
Arroz Con Pollo
Did You Know??
Here is some useful information about how to keep your refrigerator cost low.
1. Clean/vacuum your condenser coils regularly. This means pulling out your fridge, unplugging it and exposing the coils so you can vacuum them out carefully.
This is important to do so your compressor doesn't have to work so hard at keeping your refrigerator cool. How often should you vacuum them? Twice a year is good and more often if you have shedding pets.
2. Cover your food. This saves power. How? The compressor has to work harder to cool moist air and by covering your food you limit how much moisture is in the fridge there by cutting back on how hard your compressor has to work.
3. Here is an obvious one. Keep the door closed. Every time you open the refrigerator, warm air goes in and the compressor has to work harder to cool the temperature back down. So be quick, and decide ahead of time what you need to take out or put in.
4. Keep the temperature at the right degrees. According to the Department of Energy we should keep our refrigerators at between 37 and 40 degrees F. Any higher and we risk food spoilage and any lower means we may ruin foods, especially produce. This raises energy cost and food costs. Also, our freezer should be set to 5 degrees F.
I have a stand up freezer and I keep that one at 0 degrees F.
5. Keep your refrigerator/freezer full. Cold things help keep each other cold which helps to regulate the temperature. If your refrigerator or freezer is not full, you can fill it with pitchers of water or bags of ice.
I like to take an empty 1/2 gallon milk container and fill it 3/4 full with water. This makes a nice block of ice that can double as a cold pack for your ice chest saving you from having to buy ice.
6. Keep your refrigerator away from heat. Keep this in mind especially when you are remodeling. Don't place your refrigerator next to your oven or stove if you can help it.
Also don't place it next to a window where your appliance will be basking in the sun.
7. Keep hot dishes out of the refrigerator. Leave that hot casserole out to cool on the counter before putting it in the fridge. Placing a hot dish in the fridge just heats up the air inside making the compressor have to work harder to cool down the air.
If you enjoy our newsletter please pass it on to your friends and family, especially those who love to cook. They can get their own copy here sent directly to their in box.
Have you connected with me on Facebook yet? You can at Robin In The Kitchen.
Check out my Fun Mystery Photo game and don't forget to "Like" my page.
That's it for now. Have a great November and Thanksgiving!
P.S. Please tell others about Cooking-Mexican-Recipes.com by pinning recipes and videos to Pinterest and Facebook. Thanks for your help!