Homemade Turkey Gravy

 

 Ingredients:

 

1/4 cup all-purpose flour

1/4 cup cold water

1/4 cup unsalted butter

1/4 cup vegetable oil

1 cup turkey drippings

1/2 cup chicken broth

Salt and pepper to taste

Instructions:

 

In a small bowl, whisk together the flour and water until smooth. Set aside.

 

Melt the butter and oil in a large saucepan over medium heat. Add the turkey drippings and cook for 1 minute, stirring occasionally.

 

Slowly whisk in the flour mixture until combined. Cook for 2 minutes, stirring constantly.

 

Gradually whisk in the chicken broth until the gravy is smooth. Bring to a boil, then reduce heat to low and simmer for 5 minutes, or until thickened.

 

Season the gravy with salt and pepper to taste.

 

Serve the gravy hot with your favorite Thanksgiving dishes.

 

Tips:

 

If your gravy is too thick, add more chicken broth or water.

If your gravy is too thin, cook it for a few more minutes until it thickens.

You can use chicken broth or turkey broth for this recipe.

For a richer gravy, use butter instead of oil.

To make a less greasy gravy, skim the fat off the top of the turkey drippings before using them in the recipe.

Enjoy!

Black eyed Peas

Ingredients:

1 pound dried black-eyed peas

1 tablespoon olive oil

1 onion, chopped

2 celery stalks, chopped

2 carrots, chopped

4 cloves garlic, minced

1 bay leaf

1 teaspoon smoked paprika

1/2 teaspoon salt

1/4 teaspoon black pepper

6 cups water

Instructions:

 

Rinse and soak the black-eyed peas:

 

Rinse the black-eyed peas under cold water to remove any dirt or debris.

Soak the black-eyed peas in a large bowl of cold water for at least 8 hours, or overnight. This will help them cook more quickly and evenly.

Cook the black-eyed peas:

 

Drain and rinse the black-eyed peas.

In a large pot, heat the olive oil over medium heat. Add the onion, celery, and carrots, and cook until softened, about 5 minutes.

Add the garlic, bay leaf, smoked paprika, salt, and pepper, and cook for 30 seconds more.

Stir in the black-eyed peas and water. Bring to a boil, then reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, or until the black-eyed peas are tender.

Season and serve:

 

Remove the bay leaf.

Season the black-eyed peas with additional salt and pepper to taste.

Serve hot with your favorite sides, such as cornbread, collard greens, or rice.

Tips:

 

You can use a pressure cooker to cook the black-eyed peas in about 30 minutes.

For a spicier dish, add a pinch of cayenne pepper or chopped jalapeño pepper to the pot.

Black-eyed peas are a great source of protein, fiber, and iron.

They are also a good source of complex carbohydrates, which can help you feel full and satisfied.

Enjoy!

Sweet and Savory: The Allure of Fried Plantains

  

Fried plantains, or tostones, are a popular Latin American and Caribbean dish that can be enjoyed as a side dish, snack, or even a dessert. Made from green plantains, these versatile treats can be prepared in various ways, resulting in a range of textures and flavors.

 

Why Fried Plantains Are So Delicious

 

Versatile: Fried plantains can be sweet or savory, depending on how they're prepared.

Nutritious: They're a good source of fiber, potassium, and vitamin C.

Easy to make: With just a few simple ingredients and a frying pan, you can make delicious fried plantains at home.

How to Make Fried Plantains

 

Choose the right plantains: Green plantains are best for frying. They should be firm and slightly green.

Peel and slice: Peel the plantains and slice them into rounds about 1/2 inch thick.

Fry: Heat oil in a deep skillet or pot over medium heat. Fry the plantain slices until golden brown on both sides.

Mash: For a savory snack, mash the fried plantains into a flat, round shape. Fry them again until crispy.

Sweeten: For a sweet treat, sprinkle the fried plantains with sugar and cinnamon.

Tips for Perfect Fried Plantains

 

Don't overcrowd the pan: Fry the plantains in batches to avoid overcrowding the pan and ensuring even cooking.

Use high-heat oil: The oil should be hot enough to fry the plantains quickly, resulting in a crispy exterior and a soft interior.

Drain excess oil: Use a paper towel to remove excess oil from the fried plantains.

Experiment with flavors: Try adding spices like cumin, paprika, or garlic powder to the batter for extra flavor.

Serving Suggestions

 

Savory: Serve with beans, rice, and a side of avocado.

Sweet: Enjoy as a dessert with a scoop of ice cream or a drizzle of honey.

Snack: Pair with a dipping sauce, such as salsa or guacamole.

Fried plantains are a delicious and versatile dish that can be enjoyed by people of all ages. Give them a try and discover a new favorite snack or side dish!

Hearty Black Bean Soup

  

This hearty black bean soup is the perfect comfort food for a chilly day. It's packed with protein, fiber, and flavor, and it's easy to make.

 

Ingredients:

 

1 tablespoon olive oil

1 onion, chopped

2 cloves garlic, minced

1 teaspoon ground cumin

1/2 teaspoon chili powder

1/4 teaspoon cayenne pepper

1 (15 ounce) can black beans, rinsed and drained

1 (15 ounce) can crushed tomatoes

4 cups vegetable broth

Salt and pepper to taste

Optional toppings: sour cream, avocado, tortilla chips, cilantro

Instructions:

 

Sauté the vegetables: Heat the olive oil in a large pot over medium heat. Add the onion and garlic, and cook until softened, about 5 minutes.

Add spices: Stir in the cumin, chili powder, and cayenne pepper, and cook for 30 seconds more.  

Combine ingredients: Add the black beans, crushed tomatoes, and vegetable broth to the pot. Bring to a boil, then reduce heat to low and simmer for 20-30 minutes, or until the flavors have blended.

Season and serve: Season with salt and pepper to taste. Serve hot, topped with your favorite toppings.

Tips:

 

For a thicker soup, use an immersion blender to puree some of the soup.

Add a can of corn or some chopped green chiles for extra flavor and texture.

Serve with crusty bread or a side salad.

Enjoy this delicious and satisfying soup!