Courtesy of: Judi Strauss, The Charmed Kitchen
Autumn Roasted Vegetables
These can be cut the day ahead, or even roasted the day ahead, and just warmed in the oven when you want them.
- 2 onions, coarsely chopped
- 1 head fennel, sliced in strips
- 2 carrots, peeled and cut in thick slices
- 2 c. Brussels Sprouts- trimmed and halved
- 2 ribs celery, sliced thick
- Olive oil
- Salt and pepper
- 1-2 T. mixed dried herbs, I like and Italian blend, but use what you like
Preheat oven to 375 degrees. Place vegetables roasting pan and drizzle with oil. Use a spoon to toss with the oil. Sprinkle generously with salt, pepper and herbs. Toss to coat evenly. Place in oven and roast until vegetables are tender and have gotten some color on them. Takes about 35-45 minutes. Spoon into serving dish. Adjust seasonings. Serves 8.
- 1 c. milk
- 1 can whole kernel corn
- 1 can cream style corn
- 3 eggs, beaten
- 2 T. flour
- 1 T. sugar
- Salt and pepper to taste
Mix all ingredients and pour into oiled casserole dish. Place in a larger pan and pour hot water in pan to come up sides of casserole 1-2 inches. Bake in a 350-degree oven for about 1 hour and 10 minutes, or until set. Serves 4-6.
Buttermilk Corn Bread
- 1 ½ c. yellow cornmeal
- 1 1/3 c. flour
- 1 T. baking powder
- 1 t. salt
- ½ t. baking soda
- 1 c. buttermilk
- 1 stick butter or margarine, melted and cooled
- 1/3 c. sugar
- 2 eggs
- 1 t. chopped sage, optional
Grease a 9×9 inch-baking dish and preheat oven to 400 degrees. Mix dry ingredients in medium bowl. In small bowl whisk together remaining ingredients and add to dry ingredients. Stir until just blended and pour into prepared pan. Bake about 25 minutes or until toothpick inserted in middle comes out clean.
Making gravy isn’t hard and yet many people just have a hard time getting it right. So here is the story on making great gravy every time.
- Make a stock using wing tips and the neck and giblets, other than the liver. Use a carrot and some celery to add flavor and use a paste-type soup base (chicken or turkey) in place of the salt and to add flavor. Just place everything in a saucepan and cover with cold water. Simmer a couple of hours and strain. Don’t make too salty. You can the soup base anytime.
- De-glaze the roasting pan after removing the turkey. Just place the pan on a burner and add the strained stock. Turn on the burner and stir around the stock to loosen and brown bits in the bottom of the pan. Strain this mixture back into the saucepan you were using to make the stock.
- Thicken with flour and water or milk, depending on your taste. I like using milk. Place flour, allowing 2 tablespoons per cup of liquid, in a jar with a tight fitting lid and cover with cold milk or water. Screw on lid and shake until mixture is smooth. When measuring flour allow for the liquid you are using in the jar, too.
- Add to the strained mixture in the saucepan and cook, stirring until thickened. Adjust seasonings ands serve. If its too thin for your taste, just add more flour and milk or water. Make about ¼ cup per person plus extra for leftovers the next day.
Check out her other great recipes: