Goodcookbecky's Blog

Letting the juices of life (or food) drip from my chin!

My Favorite Things (at Thanksgiving)

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With Thanksgiving approaching, I just wanted to highlight a few of my favorite recipes.

Turkey and Stuffing is a given – I don’t think I need to post a recipe for that though, because everyone likes their own recipe – I made the mistake of trying out a new recipe at Thanksgiving once for the stuffing and I was truly sorry I had tried something new on that day.  The day to experiment is not on Thanksgiving when it comes to the essentials.

I do love Martha Stewart’s recipe for Cranberry Compote.  I alternate that with my grandmother’s recipe for cranberry relish that is processed with apples, pineapples, and oranges. The apples and oranges are washed but processed with the peel.  It gives it a nice tart flavor.

 

Martha Stewart’s Cranberry Compote – adapted

Source The Martha Stewart Living Cookbook Copyright 2000 p 486

I double the recipe,(amounts are doubled) because the single recipe never seems enough for more than a meal.  I also reduced the sugar amount because I found it plenty sweet with less sugar.

  • 4 cups fresh cranberries
  • zest of 1 orange
  • 6 Tbsp fresh orange juice
  • 1- 1 1/2 cups sugar (originally 2 cup)
  • 1/2  tsp ground cinnamon
  • 1 tsp pure vanilla extract

Combine all the ingredients in a medium saucepan. Place over medium-high heat; cook, stirring occasionally, until the berries begin to pop but are still whole (7-10 minutes).  Transfer to a bowl to cool.  Good hot or cold.

 

My Grandma’s Cranberry Relish

Ingredients

  • 1  lb fresh cranberries
  • 2 (14 oz) cans Pineapple chunks, with juice
  • 2  Apples, washed and cored with peel
  • 2 Oranges, washed with peel
  • 1/2 cup Sugar

Instructions
Blend ingredients in a blender or food processor.  Best when prepared a day in advance or more.  It keeps in refrigerator for up to 2 weeks.

Broccoli with Parmesan Crumb Topping

Serves 6

Ingredients

  • 1 bunch broccoli, washed and cut into smaller pieces
  • 1 inch water
  • 1 tsp. salt
  • 1 Tbsp. butter
  • 4 Tbsp. butter, melted
  • 1/4 cup seasoned Progresso bread crumbs
  • 1/4 cup grated or shredded Parmesan cheese

Put the broccoli in a covered pot with an inch of water and seasoned with salt.  Bring to a boil and reduce the heat to low, cover and steam for about 10 minutes until it is a nice dark green.
Drain the broccoli and transfer to a baking dish.  Melt the butter and combine with bread crumbs and Parmesan cheese.  Sprinkle over the broccoli.  Bake at 325-350 for 15 minutes until the crumb topping is golden brown and the cheese melts a little.  Enjoy.  If you wish sprinkle more freshly grated Parmesan cheese and sprinkle some lemon juice over the dish.

 

Glazed Carrots

  • Carrots, peeled and sliced into coins (however many you need to serve your crowd)
  • Water to cover
  • 2 tsp salt
  • 1 Tbsp melted butter
  • 1/4 tsp nutmeg
  • 4 Tbsp honey

Place the carrot slices in a pan.  Cover with water and add salt.  Bring to boil, reduce heat and cover.  Cook for 15 minutes (test them at 10 minutes – depending on the size of the carrot slices they make be done early and we don’t want them to boil to mush!)  Drain water.  Add butter, nutmeg and honey.  Stir and serve.

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Author: goodcookbecky

I am a home school mom of three wonderful kids. I have been married for over 20 years and am still in love. I love to cook, as a young child I enjoyed spending time with my mom in the kitchen and that love has grown into a passion. I started this blog to share my favorite recipes with friends and family and have enjoyed seeing it grow beyond those boundaries.

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