Thanksgiving Survival Guide | 2013 Edition

I've searched the archives and found a bunch of Thanksgiving related links for you as you prepare for a house of in-laws that you didn't really want coming over anyways but now you have to cook for. While I can't take your in-laws off of your hands, I can make it a little easier for you with some recipes and tips posted here. Hope this helps!

Tips

• How to make gravy without the lumps
• How to Choose a Turkey
• How to Deep Fry a Turkey
• How to Roast a Turkey
• How to Stuff a Turkey
• Thanksgiving on a Budget
• How to Cook a Thanksgiving Dinner
• Three alternative Thanksgiving dishes

Recipes

• 101 Cookbooks has a wide section of unique Thanksgiving recipes
• Two Layer Pumpkin Cheesecake Recipe
• Creamed Turnip Recipe
• Sautéed Green Beans Recipe
• Holiday Mashed Potato Recipe
• Herb Roasted Turkey Recipe
• Traditional Stuffing Recipe
• Turkey Gravy Recipe
• Cranberry Salsa Recipe
• Turkey Chili Recipe
• Pumpkin Pie Recipe
• Pumpkin Pie Dip Recipe

You can also explore The Cooking Blog deeper by browsing the Thanksgiving, turkey, and holiday tags.

Mississippi Mud Pie Recipe

Ingredients

• 2 cups graham cracker crumbs
• 1/4 cup sugar
• 1/2 cup butter or 1/2 cup margarine, melted
• 1 (8 ounce) package cream cheese, softened
• 3/4 cup sugar
• 1 (12 ounce) container non-dairy whipped topping, thawed
• 1 (3 1/2 ounce) package instant chocolate pudding mix
• 1 (3 1/2 ounce) package instant butterscotch pudding mix
• 3 cups milk

Directions

1. Combine graham cracker crumbs, 1/4 cup sugar and butter.
2. Press firmly onto the bottom and sides of a 9-inch pie plate.
3. Blend together the cream cheese and sugar; mixing well.
4. Fold in half the nondairy whipped topping.
5. Spread mixture in the crust-lined pie plate.
6. Whisk together the pudding mixes and milk; mixing well.
7. Spread on top of the cream cheese mixture.
8. Top with the remaining nondairy whipped topping.

Roasted Root Vegetable Soup Recipe

Ingredients

• 50 ml olive oil
• 1 small butternut squash, peeled, seeded and cubed
• 2 carrots, cut into thick rounds
• 1 large parsnip, cubed
• 1 small swede (rutabaga), cubed
• 2 leeks, thinly sliced
• 1 onion, quartered
• 3 bay leaves
• 4 thyme sprigs, plus extra to garnish
• 3 rosemary sprigs
• 1.2 litres of vegetable stock
• salt and freshly ground pepper
• sour cream, to serve

Directions

1. Preheat the oven to 200 degrees Celsius.  Put the olive oil in a large bowl.  Add the prepared vegetables and toss until coated in the oil.
2. Spread out the vegetables in a single layer on one large or two small baking sheets.  Tuck the herbs among the vegetables.
3. Roast for 50 minutes until tender turning the vegetables occasionally to ensure they brown evenly.  Remove from the oven, discard the herbs and transfer the vegetables to a large pan.
4. Pour the stock into the pan and bring to the boil.  Reduce the heat, season to taste, then simmer for 10 minutes.  Transfer the soup to a food processor or blender (or use a hand blender), and process for a few minutes until think and smooth.
5. Return the soup to the pan to heat through.  Season and garnish with a swirl of sour cream.  Garnish each serving with a sprig of thyme.

 

Restaurant Review: The Woodfire Grill

Actions speak louder than words.  Night after night, right next door, the Rook & Raven is packed beyond capacity with people standing outside the doors while the Woodfire Grill sits empty.  It mediocre enough that people would rather brave the Saskatchewan fall and winter than sit down inside the Woodfire.

The couple of times that I have been there the service was mediocre with indifferent staff and food that was just slapped together.  We had their famous poutine which was cool by the time it came out and it really wasn't that good.  The lighting is poor and the despite it being early in the evening, the staff was noisily sorting cutlery and cleaning right next to us while at the same time ignoring us.  I vowed to never go back but 

Of course I felt bad and thought that it might just be a bad day for them.  Everyone has them so Jordon and I went back for lunch.  It was the same thing.  Indifferent staff, dried out food slathered in sauce, and flavourless. The appetizers that time were better but expensive. It's rivals the Woods Ale House as the worse food on 2nd Avenue.  

It's too bad as the menu has so much potential but it appears to be undone by ambivalent staff.  Sadly I am not alone in this.  You have the weak urbanspoon ratings, people lining up outside The Rook (for essentially the same kind of menu), and no one inside the Woodfire Grill.  One day this summer we were walking by a packed Rook when a well known public figure came out to say hi from the Woodfire Grill.  He thought we saw him and actually apologized for being seen there and was going on and on about how every other place downtown was packed.  That is the reputation of this place.  I can't disagree.

The Woodfire Grill
152 2nd Ave South 
Saskatoon, SK

Leftover Holiday Turkey and Smoked Bacon Chilaquiles Recipe

Don’t know what to do with your leftover turkey? Give it a southwest twist with this tasty recipe.

Ingredients:

• 8 dried Guajillo chilies, seeds and stem removed
• 1 15-oz. can fire-roasted diced tomatoes
• 6 garlic cloves
• 2 tablespoons Extra Virgin Olive Oil
• 4 cups chicken stock
• 1/4 teaspoons sugar
• 8 Oz. Tortilla Chips
• 4 whole eggs, whisked in a bowl
• 1 large yellow onion, diced
• 1/2 lb. leftover roast turkey, cut into cubes
• 1/2 lb. thick-sliced smoked bacon, cooked crisp and broken
• 2 cups Oaxaca or Mozzarella cheese, grated
• 1/2 cup Queso Anejo or Cotija Cheese, grated
• 1/2 cup cilantro, chopped
• 1/2 cup Mexican Crema
• 1 avocado, peeled and sliced

Directions

1. In a 350-degree oven, toast the chilies for about a minute. Remove from oven, place in a covered pot over low heat with 1/2 cup of the chicken stock and simmer for 10 minutes. 
2. Transfer the chilies to a blender with the garlic, diced tomatoes and one cup of chicken stock and blend to a smooth paste. 
3. Heat a medium-sized pot over high heat, add the olive oil and when it begins to smoke add the paste. 
4. Stir constantly until it begins to thicken, about 4 to 5 minutes. Add the remaining chicken stock and sugar and simmer slowly for about 20 minutes, stirring frequently to prevent sticking. 
5. In a skillet over medium heat, scramble the eggs until they are done but not too hard. Remove and set aside. In a large bowl, toss the chips with all of the sauce. In a casserole dish, place a layer of 1/3 of the chips followed by 1/3 of the turkey, bacon, scrambled eggs, onions, cilantro and two cheeses. 
6. Repeat process two more times, leaving off the cilantro on the top layer. Place the casserole dish in a 375-degree oven for 15 minutes until the cheeses are melted. 
7. Remove from the oven, spoon onto plates, garnish with sliced avocado, drizzle with cream and sprinkle with the remaining cilantro.

Chile con Queso Recipe

Ingredients

• 2 tablespoons vegetable oil
• 1/2 onion, diced
• 1 tomato, diced
• 10 large roasted green chile peppers,
• seeded and chopped
• 1/2 cup shredded queso asadero (white
• Mexican cheese)
• 1/4 cup shredded Monterey Jack cheese
• 1/4 cup milk
• salt to taste

Directions

1. Heat the vegetable oil in a skillet over medium heat. Stir in the onion and tomato; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the green chile; cook for 2 minutes then stir in the cheese and milk. Reduce heat to low and simmer, stirring frequently, until the cheese has melted.

Baja Grilled Fish Tacos Recipe

Ingredients:

• 1 ½ Pound White Fish, Halibut, Seabass, or Cod, cut into fingers about 3 inches long and ½” thick.
• 1 Tablspoon Olive Oil
• pinch Salt
• pinch Black Pepper
• 1 ½ Cups Shredded green cabbage
• ½ cup Shredded red cabbage
• 1 Grilled lime, juiced
• 2 Tablespoons Cilantro
• ¼ Cup Mayonnaise
• 2 Tablespoons Buttermilk
• 1 Jalapeno, chopped
• 1 Teaspoon Garlic Salt
• 1 Bag Tortilla Chips 
• 1 Jar Restaurant Style Salsa
• 8 Whole Corn Tortillas
• 8 Lime wedges

Directions

For the Fish:

1. Preheat the grill 
2. Coat the fish with oil and season lightly with salt and pepper.
3. Place the fish flesh side down on the grill
4. Only flipping once, cook the fish 2-3 minutes on the first side and about 1 minute on the second side.

For the sauce:

1. In a mixing bowl, combine the mayonnaise, buttermilk, grilled lime juice, cilantro, jalapeno and garlic salt. Mix in the two cabbages and set aside in the refrigerator.

To assemble:

• Brush the tortillas very lightly with oil or spray with pan coating. Grill the tortillas for about 30 seconds on each side to soften.
• Place about 2 Tablespoons of the slaw in the center of the tortilla, top with two pieces of fish, top the fish with 1 Tablespoon of salsa and crush a few of the chips over the top and fold over to make the taco.
• Serve with lime wedges on the side.