Food and Drink

Here is a simple recipe, a great way to use up those canned veggies I have stored up in my pantry. The result is a lot less heavy than you may thing looking at it. I served it along side some grilled chops.

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So was your Turkey day as awesome as ours was? Here is the recap. And some recipes, now, I know they would have been handy about a week ago, but some of these make great sides for Chirstmas as well.

Ana’s Pinapple Cranberry sauce for people who dont like Cranberry sauce (yummy for sandwiches)

stuff you will need:

• 1 bag fresh cranberries
• 3/4C sugar
• 1/4C brown sugar
• 1 can crushed pineapple
• 1 C juice (I use the juice from the can and add orange to make 1 C)
• 1T vanilla

Combine all ingredients in a small saucepan. Bring to a boil over med heat. reduce heat to low, and simmer until the berries pop. Turn off heat, stir in Vanilla. Chill in freidge overnight to let all the flavors blend. Serve. *if you are a nut person, add some nuts right at the end. personally.. i like it as is.

Heart Attack Potoatoes

stuff you need

• bag of yukon gold potatoes (we use about 5lbs)
• 1C heavy cream
• 1# unsalted butter
• 8oz cream cheese

peal potatoes… boil in salt water. (cover potatoes with water, add enough salt so that it is salty to the taste) Boil until barely tender. Drain, and let sit for about 5min to completly dry.

plasee remaining ingredients into large bowl, mash potaotes into mixture, and mix with a wooden spoon until combined. Serve hot. (i like to use a ricer or an old fashioned masher)

I would love to post my other recipes.. but they are out for possible publishing… so until I find out for sure, I will have to hold off.

this year’s menu

• Roast Turkey with a wine and butter brine
• House gravy
• Ana’s Famous cornbread and sausage dressing
• Mashed Potatoes
• Sweet Potatoe and Pineapple puree
• House baked rolls
• Funeral Broccoli ala Maureen
• Rich Corn Spoonbread
• Mamas Macaroni Salad
• Pancit
• Coconutgoddess Cake
• Pumkin Cheescake Bars
• Frog Eyed Salad

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Mamas Champorado
This is the perfect bite of my mom’s champorado. served with crumbled bacon… a taste sensation of salty and sweet. trust me, this is oh so good.

ingredients
3 cups cooked white rice [preferably short grain]
5 cups water
1/3 cup cocoa powder [use a good one]
1 can coconut milk [NOT coco lopez or sweet coconut used in pina coloadas]
1/3 sugar
evaporated milk

bacon [see perfect bacon recipe]

1. simmer rice and water in a med sized pot over med or med low heat. cook until the rice is pretty well cooked into small bits. this will take apporx. 30 min. how far you take this is really up to you. you may need to add water along the way, you do not want it to burn. be sure to stir frequently.
2. in a small bowl, dissolve in a little warm water to make a smooth slurry. this step will prevent you from getting cocoa powder lumps in the porridge. stir into rice. stir in sugar. let simmer on med low or low heat for another 10-15 min. stir constantly to keep from sticking to bottom of pot and to further break down the rice.
3. when you add the coconut milk, separate the thick creme and the water. [you will know exactly what this is when you open the can] stir in the water, and cook for another 5 min. then add the coconut creme stir in well and take off the heat.
4. serve in bowls. drizzle the evaporated milk (like you would add milk to oatmeal). you can add more sugar to taste. finally, top with a slice or two of crumbled bacon.

perfectly crunch-chewy-crisp not hard or burnt bacon.
now, the quality of your bacon will effect outcome, so experiment…
i use a thin sliced prepackaged bacon from the market. never the cheapest brand, never the most expensive.

preheat oven to 400. line baking sheet with foil.
line up the strips of bacon in a single layer onto pan.
bake for 10 min.

turn on broiler to hi, and continue to cook until the bacon is crisp. now don’t take it too far. the bacon will crisp up a bit after you take it out of the over. i find this second step only takes 2-4 min.

immediately transfer bacon to paper towel lined plates and blot off the excess oil. let stand for a minute.
crumble onto your porridge. sigh.

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