Chocolate Chip Cookies

 2.25 C AP Flour

Cranberry Relish

1 bag (12 oz) fresh whole Cranberries, sorted through, washed and drained well
1 large Navel Orange - sliced into wedges, skin and all
1 large Red Delicious Apple - sliced into wedges, barely cored, mostly to remove seeds
1/2 - 1 C granulated sugar - matter of taste, tradition calls for 1 C but I experiment with going lower

This is my Grandma McLellan's recipe - not sure where she got it from, but this is a recipe she always made for the holidays and I always made with her using her white KitchenAid stand mixer that she bought on the day that the plane flew into the Empire State Building in the 1940's (need to look that up and link it ...)  My mom still has the grinder attachment for it that we used - the mixer finally gave up its last a few years ago so the relish making fell to me and my setup.

Traditionally this is a 1-1-1-1 recipe: 1 bag of cranberry, 1 navel orange, 1 apple (my grandmother always used red delicious - I have never tried another variety - its purpose is to blend into the background and add to the sweetness to balance the orange and cranberry) and 1 cup of sugar.  I have experimented with lowering the sugar and have been happy with the results I get anywhere from 1/2 cup for a nice tart condiment where you can really taste the orange and cranberry to the full 1 cup that is just sweet and tangy and wonderful and works so well with turkey or ice cream or ... so many things.

Just slice the apple and orange into wedges that will fit well into your grinder of choice - I use a KitchenAid stand mixer with their sold-separately grinder attachment - and run those and the cranberries that you have sorted through to remove bad ones, washed and dried through the grinder into a bowl,  Once everything is ground, add the sugar.  I would suggest adding 3/4C of sugar to start (unless you really like straight up cranberry and orange flavor - start at 1/2 C!) - mix well with the ground fruit, store in fridge, give it a mix the next day as the flavors will have continued to blend.  If you want it sweeter, add more sugar at this point, mix well and come back in a few hours, mix and taste again.  But before adding more sugar than you started with, give it a chance to meld together.

Green Bean Cssserole

340 g frozen French cut green beans, thawed
10.5 oz can Cream of Mushroom soup
1.5 C Fried onions - 1 C + 1/2 C ... plus maybe more ...

Oven to 350

Than the beans and drain well. Mix with the cream of mushroom and at least 1 C of fried onions and put in casserole dish.  Bake 30 min - remove from oven and top with at least 1/2 C fried onions, bake additional 10 min and remove 

~fin~

gravy w/o drippings

 ganked from:

https://thetoastykitchen.com/how-to-make-gravy-without-drippings/

Ingredients

Basic gravy

• ¼ cup (56 g) unsalted butter
• ¼ cup (30 g) all-purpose flour
• 16 ounces (453 g) broth, chicken, turkey, or vegetable
• ¼ teaspoon pepper
• ½ teaspoon salt, to taste

Thanksgiving gravy (optional additions)

• ½ small onion, minced
• 2 cloves garlic, minced
• 1 teaspoon poultry seasoning

Instructions

Basic gravy

• In a saucepan over medium heat, melt butter.
• Whisk in flour until no lumps remain. Cook for one minute.
• Slowly add broth to pan, whisking to incorporate. Add pepper and whisk to incorporate. Bring to a simmer and cook, whisking frequently, for about 5-7 minutes, or until desired thickness is achieved.
• Remove pan from heat and season with salt to taste.

Thanksgiving gravy

• In a saucepan over medium heat, melt butter. Add minced onion and cook until softened and lightly browned, about 2-3 minutes. Add garlic and cook an additional 30 seconds.
• Whisk in flour until no lumps remain. Cook for one minute.
• Slowly add broth to pan, whisking continuously. Add poultry seasoning and pepper, whisking to incorporate. Bring to a simmer and cook, whisking frequently, for about 5-7 minutes, or until desired thickness is achieved.
• Remove pan from heat and season with salt to taste.

Notes

• Gravy can be made up to 3 days ahead of time and stored in the refrigerator, or frozen for up to 3 months. 
• If frozen, transfer your gravy from the freezer to the refrigerator the night before serving to thaw.
• Reheating gravy: Pour gravy into a saucepan and warm over medium heat. Whisk until warmed through. Add water as needed if gravy is too thick. 
• Don't have poultry seasoning? Try adding a combination of thyme, rosemary, and sage instead. 
• Chicken broth can be substituted with any type of broth you have on hand, like turkey, beef, pork, or vegetable broth.
• How much gravy do you need per person? Plan to prepare between ⅓ to ½ cup of gravy per person, erring on the higher end for holidays like Thanksgiving.
• If doubling or tripling this recipe, gravy will take longer to cook and thicken

Tenshinsan

 Sauce:

3 tsp potato/corn starch
3/4 C chicken broth
1 T sugar
2 T Soy sauce
1/2 T unseasoned rice vinegar
1/2 T Sake

Omelet: 

4 eggs
4 scallions
    whites to cook ahead of omelet
    2/3 greens to add to omelet mixture
   1/3 greens for garnish
Surimi - about 6? sticks - lost track - think it was 6 

1    Heat neutral oil in skillet - add scallion whites - cook until soft

2    Add enough neutral oil to pan to equal about 1 T ... then add about 1 T sesame oil

3    Mix omelet ingredients together -when oil in skillet is hot, add omelet ingredients to skillet

4    Gently stir while cooking into large, soft curd style omelet - when done, turn out onto rice

meanwhile in sauceland ...

Combine all ingredients COLD, bring to boil over med/high heat and reduce until thicker, bubbly and shiny

Omelet goes over fresh, hot, fluffy rice, sauce goes over omelet, reserved scallion greens go over sauce

~fin~