At the risk of being stoned to death for blasphemy, I admit that I have never liked bread stuffing! From the time I was very young, I always helped my mother tear the pieces of stale bread into a big bowl (without the crusts, of course) and mix the bread, onions, celery and herbs as she blended in the butter. I wasn’t crazy about the sage, but mostly I didn’t like the mushy texture or how it made me feel after eating it. In fact, I’ve been allergic to wheat my entire life though we didn’t know this when I was a child.
Adapted from Dorothy McNett’s Recipe Book at www.dorothymcnett.com. This is the traditional Iranian method of cooking long grain rice. There are a number of ways that the rice is made but it’s famous for tahdig, a crunchy layer of rice that forms on the bottom of the pan, that is then broken and scattered through the top layer of the dish before serving.
This is really good! Although it isn’t sweet, except for the dates, it’s like a savory dessert. That said, it goes very well with meats, poultry, fish or vegetarian entrees and is especially nice with Southeast Asian and Pacific Islands foods. Kids who aren’t put off by dates would really enjoy it. You could substitute raisins if you prefer.
Refreshing and cool served with as a side to spicy entrees, or sweet and juicy on their own, you’ll love the juxtaposition of sweet and spicy of these delicious spiced oranges.
This a perfect holiday side dish, and also just a nice nurturing warm dish when you’re craving cozy comfort food. Not only will it cheer your taste-buds, but it will fill your kitchen with the wonderful smells of fall.
Every November I dust this recipe off. This is a great way to use up turkey leftovers as the turkey in the salad can be made with or without smoked turkey. You can also substitute chicken or smoked tofu. Because the smoked turkey makes the salad pop, I use leftovers and pick up a small package of smoked turkey and add a couple of slices. This way even picky eaters won’t notice the leftover turkey.
Courtesy of Bev Shaaffer – Mustard Seed Market and Cafe Natural Foods Cookbook
While this is exceptional made with fresh corn, good-quality frozen corn is very, very good as well.
Potatoes! One of the best comfort foods, especially when it’s cold, at the end of a day outside, or just about anytime, for that matter. What’s not to like about something you can bake, boil, fry, stuff, make into a salad, use it as a gravy boat, and dress it up for the holidays?
Courtesy of Chef Deane Bussiere
The South Indian states of Karnataka, Kerala, and Tamil Nadu produce vanilla along with many other products. Their major harvest festival is in January, a time when people traditionally worshipped the gods of weather, most significantly, the sun. Pongal means “overflow” in Tamil, celebrating abundance. May your January – and your harvest if you are farmers – be abundant!
Nasi goreng is the national dish of Indonesia, a country comprised of over 17,000 islands (6000 are inhabited), and where rice is a cultural celebration as much as a staple. This dish varies, depending upon the chef, and may contain many different ingredients, based on what’s in the pantry. The truly authentic dish should include shallots, chiles, kecap manis (sweet soy sauce), and a fried egg for each diner.
The creamy sweetness of corn and vanilla pair together perfectly. So here’s an easy late summer recipe to get you started with Vanilla Salt. This is also a nice, low-fat, low-calorie dish that is great for dieters or to serve as a side dish with grilled meat or fish. As it’s delicious at room temperature and it’s finished with balsamic vinegar, it easily doubles as a salad.
Research has shown that mushrooms contain components that help to prevent cancer and stimulate the immune system. At first it was believed that only Asian mushrooms such as shitake and maitake contained cancer-preventing ingredients, but it appears that even domestic mushrooms are powerful healers. Combined with other healthy ingredients and a bit of vanilla, this is a Power combination that tastes delicious!