theboxexperiment

Attempting to live a more sustainable lifestyle.

Thanksgiving Post December 1, 2011

It’s been a long time since I’ve posted- mainly because we haven’t really been trying many new recipes. I’ve got a couple new ones that I’ll post when I’ve got the time. But the main purpose of this is to post my Thanksgiving recipes! We are trying several new ones out that I’m pretty excited about!

Desserts:

Apple Crumble Pie (my family recipe)

Filling:

  • 1 Regular pie shell
  • 4-6 large granny smith apples (peel and cut)
  • 1/2 cup sugar
  • 1/3 teaspoon cinnamon
Topping
  • 2/3 cup sugar
  • 1 cup flour
  • 1/2 cup butter ( 1 stick) — do not melt

Mix apples, sugar, and cinnamon. Put in pie dish. Mix flour, butter, and sugar by hand. Crumble on top of pie.
Bake at 400 for 45-50 min.

Texas Pecan Pie (JEM’s family recipe)

  • 1 9″ Unbaked pie shell
  • 1 cup sugar
  • 1/2 cup light corn syrup
  • 1/4 cup melted butter
  • 3 well-beaten eggs
  • 1 1/2 cups pecan (or more)

Mix sugar, corn syrup, melted butter. Add eggs and pecans. Fill pie shell. Bake 10 minutes at 400 then 30-35 minutes at 350. Cool thoroughly.

Pumpkin Pie

recipe coming soon…

Sides

Slow Cooker Candied Sweet Potatoes (adopted from Stephanie O’Dea: A Year of Slow Cooking)

  • 3-4 peeled and chopped sweet potatoes
  • 1 tsp t vanilla
  • 1/4 cup brown sugar
  • 1/2 tsp cinnamon
  • a scant pinch of Kosher salt
  • 1/4 cup of orange juice
  • (optional) enough mini marshmallows to dot on top
  • (optional) roasted chopped pecans

Dump the chopped sweet potatoes and all ingredients into your slow cooker. Toss together. Dot enough marshmallows on top to satisfy young children. Cover and cook on low for 4-6 hrs or 2-3 on high. Top with toasted pecans and serve.

Roasting Pecans will bring out their flavor and is quite simple. Pre-heat oven to 350*. Lightly spray a cookie sheet with Pam. Spread out the pecans, pop in the oven. Pull them out once they become aromatic (~ 5 mins). Keep a close eye on them, they can scorch easily.

Chive and Sour Cream Mashed Potatoes

recipe coming soon…

Roasted Red Potatoes

  • 8 baby red potatoes
  • EVOO
  • chopped rosemary
  • chopped garlic
  • Salt and Pepper
Pre-heat oven to 400*. Peel potatoes (if you like, we normally don’t) and cut into bite sized pieces. Drizzle with EVOO till lightly coated. Sprinkle rosemary and garlic evenly, salt and pepper to taste. Really, all the spices are taste. Pop in the oven for ~45 mins. Half way through, toss the potatoes so all sides get nice and crunchy.

Cranberry Sauce 

  • 12 oz bag of fresh or frozen cranberries
  • 1 c sugar
  • zest of 1 medium orange
  • juice of 1/2 a medium orange (~ 2 tablespoons)

Empty the cranberries into a saucepan and transfer 1/2 cup to a small bowl. Add 1 cup sugar, add orange zest and 2 tablespoons orange juice to the pan and cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft, about 10 minutes. Increase the heat to medium and cook until the cranberries burst, about 12 minutes. Reduce the heat to low and stir in the reserved cranberries. Add sugar, salt and pepper to taste and cool to room temperature before serving.

Roasted Asparagus

  • 1 bunch of asparagus
  • EVOO
  • S&P
Pre-heat oven to 350*. Trim the asparagus. Drizzle with EVOO, S&P to taste. Pop them in the oven until roasted till desired tenderness. About 15 minutes.

Homemade Bread

recipe coming soon…

Gravy

recipe coming soon…

Main Course
Brined Turkey 
recipe coming soon…
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Indian Potatoes March 5, 2011

This recipe was adopted from “5 Spices, 50 Dishes,” by Ruta Kahate; a fantastic Indian cookbook. These could go well as either a side for dinner or as breakfast potatoes. You can make them 2 different ways, first as smashed potatoes and second quartered and crispy.

Ingredients

  • ~2 1/4 lbs of potatoes (either russet or red), boiled (and peeled if you prefer crispy potatoes)
  • 6 tbls of canola oil (we use less generally, probably around 4 tbls)
  • 1/2 teaspoon of cumin seeds
  • 1 tsp ground turmeric
  • 1 tsp salt
  • 2 tsps coriander (or, if you have them 3 tbls coriander seeds, coarsely crushed)
  • if you really are craving spicy potatoes: 2 medium Serrano chiles, cut lengthwise in quarters (we’ve never done this)

Steps for Smashed (steps by JEM)

  1. Dice the boiled potatoes.
  2. In a large pot on high heat add oil (4 tbls) and cumin seeds.
  3. When the pan gets hot add the potatoes.
  4. Add all the other spices.
  5. Stir to coat/combine.
  6. Cook for about 5 mins, stirring continuously (this will help continue breaking down potatoes so they are smashed without the act of smashing).
  7. Enjoy

Steps for Crispy Potatoes (from the cookbook)

  1. Slice the potatoes lengthwise into quarters. Then cut them crosswise into 1-inch pieces.
  2. Heat the oil (6 tbls) in a large work over high heat.
  3. When the oil begins to smoke, add the cumin seeds. This will cause sputtering so be careful!
  4. After the seeds stop sputtering, add the chiles (optional)
  5. When they are well toasted, add the turmeric and briefly stir.
  6. Add the potatoes and salt.
  7. Toss well, cover, and leave on medium-high heat until the potatoes are slightly toasted, about 4 mins.
  8. Uncover and add the coriander seeds and toss well again.
  9. Continue to heat uncovered, tossing occasionally until the potatoes are crusty and well browned, about 6-8 minutes.
  10. Serve warm.
  11. Enjoy