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Author Topic: Holiday Recipe Exchange  (Read 18310 times)
Celtee
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« Reply #45: November 22, 2007, 01:26:47 am »

Lol, I could guess that one Cheesy

Jah; and then I make em dessert.  Grin Wink Cheesy
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« Reply #46: November 22, 2007, 06:32:31 am »

Jah, it sounds like I'm going to have to.  Wink

Do you need a special garlic roaster to fix it?  Or will just about anything work?

I usually stick it in with a chicken or whatever else I am roasting at the time, then you have a nice garlicky paste to go with your food. Mmmmm. A word of warning though, make sure th at everyone who is going to be around you for a little while afterwards has had some too or there will be garlicky breath issues Smiley .
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Celtee
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« Reply #47: November 22, 2007, 04:04:04 pm »

I usually stick it in with a chicken or whatever else I am roasting at the time, then you have a nice garlicky paste to go with your food. Mmmmm. A word of warning though, make sure th at everyone who is going to be around you for a little while afterwards has had some too or there will be garlicky breath issues Smiley .

Well, when I fix garlic with anything, EVERYbody in my household tends to eat it.  It helps that I mostly tend to hide it in things like roast or spaghetti sauce, too.  Wink
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« Reply #48: November 22, 2007, 04:37:36 pm »

spaghetti sauce, too.  Wink

An interesting, though for myself untested, thought occurs. You could probably use the roasted garlic in your spaghetti sauce as well...in fact that does sound quite good, and I have just recently gorged myself on Thanksgiving Dinner.
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« Reply #49: November 22, 2007, 04:53:10 pm »

An interesting, though for myself untested, thought occurs. You could probably use the roasted garlic in your spaghetti sauce as well...in fact that does sound quite good, and I have just recently gorged myself on Thanksgiving Dinner.

You can buy a big ol' jar of it, at Trader Joes. You can also buy dry roasted garlic there, which I use all the time, now.
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« Reply #50: November 22, 2007, 07:53:43 pm »

An interesting, though for myself untested, thought occurs. You could probably use the roasted garlic in your spaghetti sauce as well...in fact that does sound quite good, and I have just recently gorged myself on Thanksgiving Dinner.

You and me both.  Roll Eyes

However, roasted garlic in the sauce does sound pretty darn good.  Wink And smeared on bread.....
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« Reply #51: November 23, 2007, 09:43:36 am »

To the thread at large:  Anyone got an idea for a veggie casserole of some kind?  I don't want to do a typical veggie-and-canned-soup casserole because I'm trying to keep the sodium down, and the sweet potato/apple thing I posted earlier is out because it's got leeks and that's close enough to onions that it might be a problem for one of our family members who has a sensitivity to onions.  Plus, I've made that thing twice this week already, I'm tired of it.  Cheesy

Other food problems to worry about:  We've got one lactose-intolerant person and two diabetics, and the person sensitive to onions is also sensitive to peppers.  Plus Hubby's kidney-friendly dietary stuff, but he's a little more able to be flexible on that right this instant.  *sigh*  This can be a complicated get-together to cook for...

I'm doing some looking around on Recipezaar and such too, but thought it wouldn't hurt to see if anyone here might have any ideas.  Smiley
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« Reply #52: November 23, 2007, 09:46:02 am »

Other food problems to worry about:  We've got one lactose-intolerant person and two diabetics, and the person sensitive to onions is also sensitive to peppers.  Plus Hubby's kidney-friendly dietary stuff, but he's a little more able to be flexible on that right this instant.  *sigh*  This can be a complicated get-together to cook for...

Oh, yeah, plus:  If it's too far "out there" (which unfortunately isn't very far with these people), they probably won't eat it at all.  Like I said, real fun to cook for...
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« Reply #53: November 23, 2007, 10:32:36 am »

Oh, yeah, plus:  If it's too far "out there" (which unfortunately isn't very far with these people), they probably won't eat it at all.  Like I said, real fun to cook for...

What about something very Midwestern like broccoli/cauliflower/carrots/tomatoes, no onions (sigh) but some garlic, with breadcrumbs (a few won't hurt a diabetic) and some canola or olive oil, and salt/pepper/paprika? No milk to bind because of the lactose issues, but you could put in a little egg and water if you wanted. Depends on what your group thinks of when they hear "Casserole." I don't automatically think of something that can be cut into squares and will hold together; it just means, to me, various things mixed into one baking dish.
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« Reply #54: November 23, 2007, 10:46:01 am »

What about something very Midwestern like broccoli/cauliflower/carrots/tomatoes, no onions (sigh) but some garlic, with breadcrumbs (a few won't hurt a diabetic) and some canola or olive oil, and salt/pepper/paprika? No milk to bind because of the lactose issues, but you could put in a little egg and water if you wanted. Depends on what your group thinks of when they hear "Casserole." I don't automatically think of something that can be cut into squares and will hold together; it just means, to me, various things mixed into one baking dish.


Honestly, I'm not sure what they're expecting exactly either.  Cheesy  This sounds like a possible way to go, though...  Thanks!
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« Reply #55: November 23, 2007, 12:04:39 pm »

Honestly, I'm not sure what they're expecting exactly either.  Cheesy  This sounds like a possible way to go, though...  Thanks!

 There is an awesome vegetarian thanksgiving menu in the current Gourmet. The pumpkin stew, which is the main course of the menu, but would make a great side as well, looks like it might meet your requirements.
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  The power of Fire,
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  And the power of Earth,
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« Reply #56: November 23, 2007, 12:06:09 pm »

What about something very Midwestern like broccoli/cauliflower/carrots/tomatoes, no onions (sigh) but some garlic, with breadcrumbs (a few won't hurt a diabetic) and some canola or olive oil, and salt/pepper/paprika? No milk to bind because of the lactose issues, but you could put in a little egg and water if you wanted. Depends on what your group thinks of when they hear "Casserole." I don't automatically think of something that can be cut into squares and will hold together; it just means, to me, various things mixed into one baking dish.

That actually sounds pretty good, Starglade. Is there a recipe?
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« Reply #57: November 23, 2007, 01:34:16 pm »

That actually sounds pretty good, Starglade. Is there a recipe?

There could be, if I fiddled around with this a little more and actually made it. That's something I came up with on the fly, based on Star's request. :-)
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« Reply #58: November 23, 2007, 02:39:04 pm »

To the thread at large:  Anyone got an idea for a veggie casserole of some kind? 

Yikes, that's a tough one.   

The best I can come up with my files is technically a grain casserole, but it might work.. although I'm not sure on the diabetic exchanges.

It's one of my favorites when I have extra fresh veggies I need to use-  just dice up and chuck them in. Don't be afraid to substitute or add extra vegetables; the recipe is very forgiving. Smiley

Mixed Grains Casserole

2 medium carrots, halved lengthwise and thinly sliced
1 cup fresh small mushrooms, quartered and/or 1 cup zucchini or summer squash, sliced thin
1 cup canned black beans, rinsed and drained
1 cup frozen whole kernel corn or 1 can corn
1 cup vegetable broth
½ cup pearl barley
1/3 cup snipped parsley
¼ cup bulgur wheat
¼ cup chopped onion -optional
¼ teaspoon garlic salt or regular salt
½ cup shredded cheddar cheese -optional

In a 1½ quart casserole, combine all ingredients except cheese. Bake, covered, in a 350 degree oven about 1 hour or until barley and bulgur are tender, stirring once halfway through baking time.  If adding cheese, sprinkle on top of casserole and allow an extra five minutes in the oven. 
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« Reply #59: November 23, 2007, 02:47:28 pm »

Mixed Grains Casserole

Thanks!  I'm keeping this in my own files because it looks good to me, but I'm afraid my father's family wouldn't know what to make of bulgur wheat.   Undecided  In any case, I've been reassigned to salad anyway, so I guess the point is moot for this gathering.  But thanks to you and everyone else for the help anyhow!  Smiley
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