Thanksgiving: We Love Stuffing

Stuffing was never high on my list of Thanksgiving loves. I never loved the flavor, and was put off by the number of ingredients involved.

That all changed about three years ago when I started making my own, with lots of bacon and sausage.

Anything that can act as a vehicle for as much meat and savory goodness as you can stuff into a pan is good by me. Thanksgiving dishes give me an opportunity to go a little bit crazy and not worry so much about the healthier way that I usually eat. Portion control in the stuffing and mash potatoes department are completely gone. I figure once a year, I can really let loose and pack in the good stuff.

If you can line up all your ingredients and cook the elements you need in advance, this stuffing will come together quickly and easily. There will be lots of dicing, browning and dishes, but all for the good cause of making the best stuffing ever.

This year, I used port to rehydrate the dried porcini mushrooms and added dried California figs, instead of dried apricots.

You can amend this recipe however you'd like: use wine instead of port; morels instead of porcini; pecans instead of chestnuts. Whatever you do, keep the earthy flavors balancing out the sweet and nutty flavors and you'll have yourself a wonderful stuffing.

Below is the recipe, but here are links to some of the main ingredients, which I've posted before:

Roast Chestnuts

Corn Muffins

Oven-baked Bacon

Thanksgiving Porcini, Bacon, Sausage, Cornbread and Chestnut Stuffing

serves 6

Ingredients

• 5 corn muffins, crumbled (click here for the recipe)
• 10 to 15 roasted chestnuts, chopped into bits (click here for the recipe)
• 2 to 4 slices oven-baked bacon, chopped into small bits (click here for the recipe)
• 4 dried figs, sliced into small pieces
• 8 ounces dried porcini mushrooms
• 1 cup port (or red wine or brandy)
• 2 hot italian sausages, casing removed
• 3 tablespoons olive oil
• 3 sweet onions, diced
• 4 cloves garlic
• 1/4 cup walnuts, smashed
• 6 sage leaves, minced
• 1 cup chicken stock

Method

1. Preheat the oven to 375 degrees F.
2. Heat the olive oil in a large sauté pan over medium-high heat.
3. Add the sausage, breaking it up into small pieces with a fork.
4. Sauté for 10 minutes, stirring occasionally, until he meat has browned.
5. Meanwhile, put the porcini mushrooms and port in a small saucepan over medium-low heat.
6. Cook the porcini until they have absorbed 2/3 of the liquid.
7. Once the sausages have browned, add the onions and garlic and cook until they soften, about 10 minutes.
8. Take a rimmed baking dish and place the corn muffins, chestnuts, walnuts, sage and bacon bits into it.
9. Add the porcini and the port to the sausage pan, stirring for about five minutes.
10. While everything cooks, grab a pair of kitchen scissors and cut the porcini into small pieces. You may also need to chop up the sausages a bit, too.
11. Remove the sauté pan from the heat and add the ingredients to the rimmed baking dish, mixing everything up.
12. Pour the chicken stock over the stuffing and mix it in to help the cornbread to absorb it.
13. Place in the oven for 30 minutes, stirring once. It may take a bit longer, it's done when you find the sausage nice a crispy.

Rice Pasta Salad with Raw Tomato, Walnuts and Raw Garlic

Fresh raw tomato, walnuts and raw garlic mixed with hot pasta creates a perfect late summer dish.

I used to make this dish once a week. It fell out of my repertoire a few years back. When these lovely tomatoes showed up in my weekly fruit and veggie delivery box, I was reminded of this recipe.

If it wasn't already apparent, I love to photograph food. I had a great time working on this pasta salad. Maybe it's my back-to-school attitude, or the changing light now that Fall is around the corner, but something shifted when I was shooting this week.

I've become more confident in what I'm shooting, how I'm shooting it and what is ultimately ending up on this site as final images. It has freed me from worrying whether or not I got the shot because I now know that I need to trust that when I download the photos to the computer, the right images will be there.

This version of Non-Reactive Pan was launched the first week in September of 2011. I had 468 visitors that month. Right now, I'm averaging 1500 visitors a month. It has been a good year. I'm excited to see what this next year will bring and so happy to have found my groove while shooting, cooking and of course eating.

Thanks for visiting!

Rice Pasta with Raw Tomato, Walnuts and Garlic

INGREDIENTS

• 1 to 2 cups tomatoes, cut into chunks
• 3 cloves garlic, minced
• ½ cup olive oil
• ¼ cup walnuts
• Salt and pepper to taste
• Red pepper flakes to taste

PREPARATION

1. Place olive oil, tomatoes, roasted peppers, garlic, walnuts, salt and pepper in a large bowl.
2. Prepare enough pasta for two people, drain and pour into the bowl.
3. Mix well, let the mixture sit for five minutes, to help soften the tomatoes and mellow the garlic flavor.

Cook’s Notes: Quinoa, barley or couscous works well with this recipe, instead of pasta.

Memorial Day Gluten-Free Pasta Salads: Pasta with Romanesco Cauliflower, Pasta with Olives and Walnuts

Going to a Memorial Day BBQ? Pasta salads are an easy made-ahead side dish that can feed a crowd. These are just two examples of pasta salads that you can make. Improvise some, add in some cheese for an extra rich variety. Or, some bacon instead of the tuna in the Romanesco cauliflower pasta salad.

Whatever you do, make these ahead of time, kick off your shoes and enjoy the BBQ.

Ingredients:

• 1 head Romanesco Cauliflower, cut into florets
• 1 can Solid White Tuna, drained
• 1/2 cup Olive Oil
• 2 cups Pasta, cooked (I used gluten-free rice pasta like this one from Tinkyada)
• 3 Tbsps Capers, drained
• 4 Pickled Italian Cherry Peppers

Method:

• Boil a large pot of salted water.
• Chop the peppers into small pieces, removing the stems.
• Once the water has boiled, add the pasta and a steamer basket on top of the pasta to parboil the romanesco cauliflower.
• Cook the romanesco for 3 minutes with the lid on.
• While the pasta/romanesco is boiling, heat a large skillet over high heat.
• Put the olive oil and the tuna in the saute pan and cook for 1 minute on high heat.
• Add the parboiled romanesco to the saute pan and cook for five minutes, or until beginning to brown.
• Put the capers and peppers in with the romanesco and cook for three minutes.
• Drain the pasta, rinse in cool water and  put in a large bowl.
• Mix the pasta and the tuna/romaesco mixture together and enjoy!

Pasta with Olives and Walnuts

Ingredients:

• 1/2 cupLindsay chopped black olives, drained
• 1/4 cup walnuts, chopped
• 1 lb pasta spirals (I used gluten-free rice pasta like this one from Tinkyada)
• 4 cloves garlic, minced
• 1/2 diced red onion
• 1/4 tsp salt
• 1/4 tsp fresh ground black pepper
• 1/8 tsp red pepper flakes
• 4 tbsps Olive Oil, divided, plus some for drizzling at end

Method:

1. Set a large pot of salted water on the stove to boil for pasta.
2. Put drained, chopped olives in a bowl, add 2 cloves minced garlic, salt, pepper and *red pepper flakes.
3. Leave to marinate while pasta water boils, and pasta cooks.
4. Heat a large skillet over medium-high heat.
5. Add 2 tbsps olive oil to pan, swirl to coat.
6. Lower heat to medium, add remaining 2 cloves of minced garlic, and chopped red onions.
7. Sautee until golden, then reduce heat to low.
8. Add chopped walnuts, moving them around in the pan so they brown evenly.
9. Cook pasta according to directions on box.
10. Just before it’s cooked through, add marinated olives to the onion, garlic, walnut mixture.
11. Raise heat to medium. Heat until olives are just warmed.
12. Drain pasta and place in large bowl.
13. Pour onion, garlic, walnut and olive mixture over pasta and mix.
14. Drizzle olive oil over mixed pasta, add a pinch of salt and *red pepper flakes.
15. Serve and enjoy!

Granola? Yes, Thanks.

Granola.

Sometimes I love it, sometimes I hate it. I kind of left it behind awhile back. There were the variety of store-bought granola-type bars that my daughter favored when she was young, which were too coyingly sweet. And, the lack of good things to mix it with (no dairy, and I don't like "replacement milks" for anything but baking), made it possible for me to forget about granola.

Recently, I saw this recipe on Food52 and knew I hd to try it. For one thing, it has Olive Oil in it, how great is that for someone (me) who loves to mix sweet and savory flavors? And, it offered an easy way to mix in as many nuts as I wanted, which, I realized, was lacking in your standard issued granola. I happened to have most everything the recipe called for in the house, so I set to making it.

I adjusted the type of nuts (instead of pecans, I used walnuts and almonds), and forgot to add the salt (which I now regret and will do next time), extended the baking time (because I love crispy, crunchy and toasty stuff) and ended up with the best tasting granola I've ever had.

The big bonus of the day, aside from cups and cups of great tasting granola? Our upstairs neighbor came down the a few hours after I had baked the granola and said he had to come see what I was making because it smelled so good in their apartment. He took a batch with him and was very happy with the offering.

On my next round, I'm going to reduce the amout of brown sugar and maple syrup, because, I guess, in my old age, my sweet tooth is diminishing. Other than that, this makes a huge batch of delicious granola that I will make again and again.

Granola with Nuts, Coconut Maple Syrup and Olive Oil

Original recipe appears here, on the Food52 website, thanks Nekasia Davis

Makes about 7 cups

• 3 cups old-fashioned rolled oats
• 1 cup raw pumpkin seeds, hulled
• 1 cup raw sunflower seeds, hulled
• 1 cup unsweetened coconut chips
• 1 1/4 cup raw pecans, left whole or coarsely chopped (I used half walnuts and half almonds instead of the pecans)
• 3/4 cup pure maple syrup
• 1/2 cup extra-virgin olive oil
• 1/2 cup packed light-brown sugar
• Coarse salt

• Heat oven to 300 degrees.
• Place oats, pumpkin seeds, sunflower seeds, coconut, pecans, syrup, olive oil, sugar, and 1 teaspoon salt in a large bowl and mix until well combined. Spread granola mixture in an even layer on a rimmed baking sheet. Transfer to oven and bake, stirring every 10-15 minutes, until granola is toasted, about 45 minutes.
• Remove granola from oven and season with more salt to taste. Let cool completely before serving or storing in an airtight container for up to 1 month.