Family · Family Favorites · Holidays · New Traditions

The True Meaning of Comfort Food

Thanksgiving and comfort food belong together. While there are many comfort foods that we enjoy throughout the year, there is no better time to think about what comfort food means to us than at Thanksgiving. Comfort food not only soothes your belly but soothes your soul. You remember the moment, the aroma, the people, the feelings that you had when enjoying that specific food. Much of the time, we crave comfort food but why do we crave it? Do we crave the taste? The memories? The aromas? The people we were with?

This Thanksgiving, I am reflecting on many memories with my family growing up on the farm and the delightful extended family gatherings, food, games and laughs. The funny antics of Uncle Jack. The piano music and singing with my Aunt Wilma. The wonderful turkey and trimmings lovingly prepared by my Mother. My niece and nephews and I running around like crazy goofs. The endless card games with the women while the men ‘watched’ football games. Or let’s call it like it was…they were napping.

I’ve lost many of these many families, so I hold dear the memories that I have. Through the years, I’ve created new traditions with my girls and their families. I hope that we are creating the same kind of memories for them that I have of my childhood.

This Thanksgiving, take time to appreciate every member of your family. Make new memories and talk about the comfort food and memories of your life. Time is short. Make the most of every moment.

Soups and Stews

Turkey & Wild Rice Soup — Trader Joe’s Style

What’s better on a cold night that soup! This Turkey & Wild Rice Soup is very good and easy to make. I must admit, I didn’t use all Trader Joe’s ingredients, but the Holiday Vegetable Hash is such an easy, wonderful addition. If you have a TJ’s near you, I’d highly recommend it!

Turkey & Wild Rice Soup — Trader Joe’s Style

INGREDIENTS:
  • 2 tablespoons TJ’s Olive Oil
  • 1 package TJ’s Holiday Vegetable Hash (seasonal)
  • TJ’s Sea Salt & Pepper
  • 1 package TJ’s Sliced Cremini Mushrooms
  • 2 packages TJ’s Turkey Stock (seasonal) OR Chicken Stock (2 boxes)
  • 1 cup TJ’s Wild Rice (I have also used their Harvest Blend)
  • 2 cups cooked leftover TJ’s Turkey (or Chicken)
DIRECTIONS:
  1. Heat a large pot over medium heat, add 2 tablespoons olive oil.
  2. When oil is hot, add hash and a generous pinch of salt. Sauté until onions are translucent, 3-5 minutes.
  3. Add mushrooms and sauté another 5 minutes.
  4. Add stock and rice to pot and bring to a simmer. Cover and simmer 30 minutes, stirring halfway through.
  5. Remove lid, add turkey and continue to simmer another 15-20 minutes, until rice is cooked through.
  6. Season to taste with sea salt & pepper. Ladle soup into large bowls and enjoy! 

Recipe from Trader Joe’s

Holidays · Salads · Sauces

Cranberry Orange Sauce

Cranberry Orange Sauce is a Thanksgiving staple and now that the grandkids have discovered it, I have to make a double batch. While the Sauce is delectable with the Turkey and sides on Thanksgiving day, a turkey sandwich with the sauce is heavenly. I always hope that the turkey and the cranberry sauce run out at the same time.

Cranberry Orange Sauce

INGREDIENTS:
  • 1/2 cup fresh orange juice, from two oranges
  • 1/2 cup water
  • 3/4 cup plus 2 tablespoons sugar
  • 1 (12 oz) bag fresh or frozen cranberries (do not use dried)
  • Zest of one orange, about 2 teaspoons
  • Pinch salt
DIRECTIONS:
  1. In a medium sauce pan over high heat, bring the orange juice, water and sugar to a boil. Add the cranberries, orange zest, and salt and return to a boil. Reduce the heat to medium and boil gently for 10 to 12 minutes, until most of cranberries have burst open. (You may need to mash them a bit with a spoon.)
  2. Transfer sauce to a serving bowl. Cover and chill until ready to serve.
  3. Make-Ahead/Freezing Instructions: Cranberry sauce will keep for 10 days in a covered container in the refrigerator. It can also be frozen for up to two months. Thaw overnight in the refrigerator before using.

Recipe from Onceuponachef

Family · Holidays · Sauces

Raspberry Cranberry Relish

Cranberry relish for the holidays is a tradition.  I’ve made cooked and raw cranberry sauce, but the addition of raspberries, is a nice change. Cranberry relish is great with the big meal but also great on a leftover turkey sandwich.

Wishing everyone a wonderful, safe, healthy Thanksgiving in this difficult 2020.  Let’s take the time to count our many blessings, thank our medical and essential workers, hug (virtual and real) those we love, help those in need, take care of ourselves, and breathe!

Check out other family Thanksgiving recipes!

RASPBERRY CRANBERRY RELISH

1 1/3 cup sugar
1 cup water
3 cups fresh cranberries
1 cup frozen raspberries
1 teaspoon vanilla extract

  • In a saucepan, combine ALL ingredients.
  • Bring to a simmer and cook for 10 minutes, stirring frequently.
  • After 10 minutes, mash up berries using a potato masher or fork or something to mash up the berries. You can mash up all the berries, some, or none, depending on how chunky you like your cranberry sauce.
  • Once mashed cook for 5 more minutes.
  • Allow mixture to cool completely.
  • Serve Chilled.
  • Store in an air tight container up to 5 days.

    Recipe by:  Sheena at Hot Eats Cool Reads

    tick(‘lb’)

    tick(‘lb’)

    New Traditions · Soups and Stews

    Turkey Green Chile

    Green Chile was a novel concept to me until I moved from the midwest to Arizona and then to Colorado.  My Iowa roots only knew Chile as red, in Chile Con Carne.  I’ve grown to love green chile but I prefer mine mild.  This Green Chile was a favorite of mine made at a local office building cafeteria many moons ago.  It’s been years since I have made the turkey (vs. pork) green chile and I was happy to experience it once again.  The original recipe made a much heavier roux but I prefer it on the lighter side.

    Warm flour tortillas to serve with the chile to warm you on these cold winter nights!

    TURKEY GREEN CHILE

    3 quarts (96 oz.) chicken stock (remove 1 cup for roux)
    1/2 cup olive oil
    2/3 cup diced onion
    1/2 bunch chopped cilantro
    12 ounces diced green chiles
    2 pounds ground turkey
    1 teaspoon crushed garlic
    1/2 teaspoon oregano
    1/2 teaspoon jalapenos
    4 tablespoons flour (or more if you want the chile to be thicker)
    16 ounces chopped tomatoes
    2 to 3 chopped green onions
    salt, cayenne or tabasco to taste

    • Prepare chicken stock. Simmer while preparing other ingredients.
    • Heat olive oil; add onion, cilantro, 8 ounces green chiles, turkey, garlic, oregano and jalapenos until turkey is cooked. Lower heat.
    • Combine flour with the 1 cup of reserved stock to make roux. Mix thoroughly. Add to stock and stir. Add sautéed mixture.
    • Add 4 ounces green chiles, chopped tomatoes and additional green onions. Season to taste.
    • Serve with warm tortillas.
    Family · Family Favorites · Holidays · Home

    Thanksgiving Family Favorites

    And these are a few of my favorite things!  Wishing you all a wonderful Thanksgiving with family and friends.

    CRANBERRY RELISH

    CRANBERRY BREAD

    Cranberry Bread

    PUMPKIN PIE

    The Best Ever Pumpkin Pie

    PUMPKIN BREAD

    PUMPKIN BARS

    QUINOA WITH ROASTED BUTTERNUT SQUASH, PINE NUTS, FETA

    ROASTED BRUSSEL SPROUTS, CINNAMON SQUASH, PECANS & DRIED CHERRIES

    TURKEY AND DRESSING

    TURKEY VEGETABLE SOUP

    Family · Family Favorites · Holidays · Home

    Thanksgiving Favorites

    Thanksgiving is such a wonderful time of year with friends and family gathering together, sharing a meal, counting our blessings, and probably take in some football games.

    This year I am sharing some of my Fork-Lore.com favorite Thanksgiving recipes that our family has enjoyed for many, many years.

    Wishing you and yours a wonderful Thanksgiving memories!

    ROAST TURKEY AND DRESSINGroasting turkey

    CRANBERRY RELISH

    cranberry relish 026

    PUMPKIN (OR APPLESAUCE) BARS

    Pumpkin Bars iced and cut
    Pumpkin Bars iced and cut

    GRANDMA SUSIE’S PUMPKIN PIE

    The Best Ever Pumpkin Pie
    The Best Ever Pumpkin Pie

    PUMPKIN BREAD

    Pumpkin Bread Loaf
    Pumpkin Bread Loaf

    SILKY SQUASH SOUP

    Butternut Squash and Apple Soup
    Butternut Squash and Apple Soup

    TURKEY VEGETABLE SOUP

    Turkey Vegetable Soup
    Turkey Vegetable Soup

    Family · Holidays · Humor

    How to cook a turkey…with a smile!

    English: Oven roasted turkey, common fare for ...
    English: Oven roasted turkey, common fare for Christmas and Thanksgiving celebrations. (Photo credit: Wikipedia)

    I’m back but you may see more humor, sarcasm and random topics above and beyond food. Understand, food is one of my passions, but so is laughter. When I saw this post on Facebook, it brought a smile to my face. While I don’t cook with a glass(es) of wine, typically, the humor of it all just got to me.

    Credit:  Paleo Cupboard/Facebook

    Don’t stress out about the holidays and cooking. It’s truly a time to be grateful for every precious moment we have on this earth. Look for the humor and blessings in every moment.

    Happy Thanksgiving!

    Family Favorites · My Roots

    Thanksgiving Turkey and Dressing

    Turkey and Dressing baking the morning of Thanksgiving is such a sensory experience, bringing back fond memories of Thanksgivings past while creating new memories.

    This photo of my Uncle George carving our Thanksgiving turkey in the 1960s while my Dad and Aunt Wilma watched (or snitched pieces of turkey) transported me back to the Smaha farmhouse and large family gatherings.

    Uncle George carves Christmas turkey while Aunt Wilma and Archie watch 1961

    Traditionally, my family made the dressing from only white bread. When I married, Karl introduced me to cornbread dressing and I’ve become a big fan. The texture and flavor of the cornbread are a great addition.

    Roast Turkey and Dressing
    Roast Turkey and Dressing

    ROAST TURKEY AND DRESSING

    1 bag dried bread cubes
    1 pan cornbread, crumbled
    Chicken or turkey broth
    Chopped onion
    1 egg, beaten
    Sprinkle of sage & poultry seasoning
    Celery leaves
    salt & pepper

    • Put bread cubes and crumbled cornbread in large bowl and saturate with broth.
    • Add onion, egg, salt & pepper, sage & poultry seasoning. Season to taste. Add chopped celery leaves.

    Turkey Dressing ready for the oven
    Turkey Dressing ready for the oven

    • Make sure stuffing is moist!
    • Stuff mixture in and around the turkey or chicken.

    Stuffed Turkey ready for the oven
    Stuffed Turkey ready for the oven

    • Cover with aluminum foil tent until last 2-3 hours of roasting.  (Note for stuffing as a side dish, cook a minimum of 1-1.5 hours at 350 degrees.)
    Family Favorites

    Southwestern Roll-Ups

    Tortilla roll-ups have been a favorite of mine since the early ’80s. It’s fun to experiment and add ingredients that appeal to your specific taste. Daughter, Megan, made these for Sarah’s baby shower earlier this spring, adding Iowa dried beef (not the canned stuff) to the delight of our guests.

    A chilled tortilla roll-up would be a great summer snack or sandwich replacement.

    SOUTHWESTERN ROLL UPS

    5 large flour tortillas (we used spinach tortillas)
    1 bunch green onions, chopped
    4 ounces chopped green chiles, drained
    8 ounces cream cheese, softened
    8 ounces sour cream
    1/2 pound Cheddar cheese, shredded
    salt and pepper to taste
    dried beef, corned beef, turkey (optional)
    salsa, sour cream, guacamole

    • Combine green onions, green chiles, cream cheese, sour cream, cheddar cheese and salt and pepper with an electric mixer until combined. Spread mixture thinly and evenly over tortillas to within 1/8-inch of edge.
    • Place slices of dried beef, corned beef or turkey on top (optional).
    • Roll up and wrap each tortilla in plastic wrap. Refrigerate for a minimum of an hour or as long as overnight.
    • Immediately before serving,  slice in 3/4 inch rounds and arrange on serving plate. Serve with salsa, guacamole and/or sour cream.