Allison cooks

 Recipe courtesy of: https://www.thekitchn.com/how-to-make-latkes-at-home-251997 and several others over the years- this is my combination of all the recipes. Ingredients: 1 1/2  pounds  baking potatoes (3 to 4 potatoes) [Note: lately I've been making them in much larger quantities, so using a whole 5-pound bag of potatoes] 1/2  medium yellow onion, peeled and quartered [note- when I do the 5-pound bag of potatoes I've been doing 2-3 onions) 1  large egg [when doing the 5-pound bag of potatoes I did 3 eggs] 2  tablespoons  matzo meal or unseasoned dry breadcrumbs [this I just measured by eye and poured on top] 1  teaspoon  kosher salt 1/8  teaspoon  freshly ground black pepper 1  cup  canola oil or chicken schmaltz, or a combination of both Applesauce and sour cream, for serving Instructions: Heat the oven and fit one baking sheet with paper towels and another with a cooling rack.  Arrange a rack in the middle of...

 Recipe courtesy of: https://umamigirl.com/turkey-neck-gravy-without-drippings/ This was helpful for us since we were making fried turkey and would not have any drippings from it. We were able to use the neck which came with the turkey, and make it ahead of time without worrying about anything from the turkey itself! Ingredients: 8 tablespoons (112 grams) butter 1 large shallot, minced 1 turkey neck 8 cups (1893 ml) chicken broth or  homemade turkey stock ½ cup PLUS 3 tablespoons (83 grams) all-purpose flour 3 tablespoons (44 ml) soy sauce 1 teaspoon Vegemite or  Marmite (I used Nutritional Yeast as a substitute) Fine sea salt and freshly ground black pepper, to taste Instructions: Melt the butter in a medium pot over medium-high heat. Add the minced shallot and cook for a minute or so, whisking once or twice. Place the turkey neck into the pot and continue cooking, turning occasionally, until lightly browned. Add the flour and cook, whisking, for one minute. Pour in...

 Recipe courtesy of: https://www.jillianraecooks.com/recipe/sourdough-stuffing-with-sausage-apples-and-leeks Ingredients: 1 loaf sourdough, crust removed and cut into bite-sized cubes 1.5 lbs/ 680 g maple breakfast sausage, casings removed 1 large sweet onion, chopped 2 large leeks, chopped (white and pale green parts only) 4 large stalks of celery, chopped 5 cloves garlic, minced 5 Granny Smith apples, peeled, cored and cut into bite-sized cubes 4 tablespoons butter, divided 1 ½ tablespoons chopped fresh sage 1 ½ tablespoons chopped fresh thyme 2 ½ cups chicken broth 3 eggs, beaten Salt and pepper to taste Parsley to garnish  Instructions: Preheat oven to 350F. Arrange cubed bread in an even layer on a baking sheet, and bake until light brown, approximately 25 minutes, stirring occasionally. Place bread in a large bowl. Fry sausage in a large skillet over medium heat, breaking it up into bite-sized pieces. Cook until golden brown, approximately 8 minutes. Place the sausa...

 Recipe courtesy of: https://www.snixykitchen.com/ginger-miso-acorn-squash-with-toasted-pistachios/ Ingredients: 2 acorn squash, seeds removed and sliced into half moons (as shown in the picture above) 2 tablespoons olive oil 2 tablespoons mirin 1 tablespoon brown sugar 1 tablespoon freshly grated ginger 1 teaspoons sesame oil 3 tablespoons tamari sauce ½ tablespoon rice vinegar 3 tablespoons white miso 1 tablespoon water ¼ cup toasted pistachios, chopped Optional: 1 tablespoon toasted sesame seeds Instructions: Preheat the oven to 425°F. Arrange the cut acorn squash on two baking sheets lined with parchment paper or a  silpat mat . Brush both sides of the cut squash with olive oil. Roast for 20-25 minutes, flipping the squash every 10 minutes, until nearly soft when pierced with a fork. Meanwhile, whisk together the mirin, brown sugar, grated ginger, sesame oil, tamari sauce, and rice vinegar in a small saucepan. Bring to boil over medium-low heat. Whisk the water and mi...

 Recipe courtesy of: https://cooking.nytimes.com/recipes/1019749-homemade-green-bean-casserole?smid=fb-nytimes&smtyp=cur&fbclid=IwAR39kfBrXmBzsGAeRRrKXkxCRSs0z9JBrBtZEi9L2fwdjVJXrlmhEZezFzY Ingredients: FOR THE CRISP ONIONS: (Note: I ended up not making these and used store-bought French's Onions, but this is what the recipe would have asked for!) 2   medium yellow onions (about 14 to 16 ounces), halved and thinly sliced with a sharp knife or mandoline ¼   cup all-purpose flour 2   tablespoons bread crumbs (panko or regular) 1   teaspoon kosher salt   High-heat oil, like canola, safflower or vegetable, for frying FOR THE CASSEROLE: 3   tablespoons unsalted butter, plus more for greasing the dish 1   teaspoon kosher salt, plus more for the blanching water 1 ½   pounds green beans, trimmed and halved ½   teaspoon red-pepper flakes 1   tablespoon fresh thyme leaves 12   ounces mixed mushrooms (like a mix of cremini an...

 Recipe courtesy of: https://platedcravings.com/cheesy-pumpkin-dinner-rolls/ Ingredients: ▢ 1  and  1/2   cups   milk ,  lukewarm (360ml) ▢ 2   tbsp   sugar ▢ 2  and  1/4   tsp   instant dry yeast ▢ 4   cups   all-purpose flour ,  (500g) ▢ 4   tbsp   butter ,  room temperature (55g) ▢ 1   tsp   salt ▢ 1   cup   pumpkin puree ,  (225g) ▢ 3/4   cup   shredded cheddar cheese ,  (75g) Directions: In the bowl of a stand mixer fitted with the dough hook, dissolve the sugar in the lukewarm milk. Sprinkle the yeast over the milk and stir gently. Let it sit for 3 minutes until light and foamy. Add flour, 3 tbsp butter, salt, pumpkin puree, and shredded cheddar cheese. Knead at medium speed until the dough is smooth and elastic. Turn out the dough onto a lightly floured surface and knead for a few more minutes. Place dough in a greased bowl, cover, and let rise in...

 Recipe courtesy of: https://www.seriouseats.com/classic-bechamel-baked-mac-cheese-recipe Ingredients:  Kosher salt 1 pound (450g) elbow macaroni 7 tablespoons (105g) unsalted butter, divided 2 tablespoons (16g) all-purpose flour 2 cups (475ml) milk 12 ounces (340g) grated sharp cheddar cheese (see note) 1 teaspoon (5ml) hot sauce, such as Frank's RedHot 1/2 teaspoon (2g) mustard powder 1/4 teaspoon (1g) garlic powder 1/4 pound (115g) grated Gruyère cheese (see note) 1 cup panko bread crumbs (2 ounces; 55g) Instructions: Preheat oven to 400°F (200°C). In a medium pot of salted boiling water, cook elbow macaroni until just shy of al dente, about 2 minutes less than cooking time indicated on package. Drain, then transfer pasta to a large mixing bowl and toss with 2 tablespoons (30g) butter until butter is melted and pasta is evenly coated. Set aside. In a large saucepan, melt 2 tablespoons (30g) butter over medium-high heat (do not allow it to brown). Add flour and whisk to...

 Recipe courtesy of: https://www.forkintheroad.co/carrot-top-chimichurri/ (Serves 8) Ingredients:  1 cup carrot tops, finely chopped  3-4 cloves garlic, finely chopped  1 teaspoon crushed red pepper  3/4 teaspoon dried oregano  1/2 cup olive oil  2 tablespoons red wine vinegar  1 teaspoon sea salt  ½ teaspoon black pepper to taste  Optional: cumin, paprika, or lemon juice to taste Instructions: In a medium mixing bowl, combine the chopped carrot tops, dried oregano, chopped garlic, crushed red pepper, olive oil, and red wine vinegar. Slowly add the salt and pepper, stopping to taste test to ensure it’s not oversalted. Mix well to combine all ingredients. Let the chimichurri rest for a minimum of 10 minutes before serving, but for best results make the carrot top chimichurri 30 minutes ahead of serving so the flavors have time to reach their full potential. Serve on top of roasted vegetables, plant-based burgers or sausages, mix into...

This is a recipe that I adapt every time I make it, but this recipe from  https://www.inspiredtaste.net/49008/how-to-make-meatballs/  is fairly representative of my method. Ingredients: 1/2 cup (35 grams) bread crumbs 1/2 cup milk,  dairy or non-dairy 1 large egg 1/4 cup (1/2 ounce) Parmigiano-Reggiano cheese, finely grated 1/2 teaspoon dried oregano 3/4 teaspoon fine sea salt 1/2 teaspoon fresh ground black pepper 1 pound ground meat,  use beef, pork, chicken, turkey or a combination; we prefer a 50-50 blend of pork and turkey 1 to 2 tablespoons high-heat cooking oil, for cooking;  try avocado oil, grape seed oil and vegetable oil DIRECTIONS PREPARE MEATBALL MIXTURE Stir breadcrumbs and milk in a large bowl, and then let sit for 5 minutes. Add the egg, cheese, oregano, salt and the pepper. Stir until well blended. Add the ground meat and use a fork or your fingers to gently mix everything until combined. For the most tender meatballs, try your best not to over ...