Thanks-For-Giving Us Some Flavor! - A Thanksgiving Recipe Collection

The semester is coming to a close, and the holidays are upon us. One way we at the Independent thought we might be able to help spread a little cheer, and thank our lovely readers is by giving you some great recipes that we thought might go over well at your upcoming holiday dinners. The recipes are favorites in our households, and most are pretty easy to make. So, read on! Enjoy your holidays, and stay safe!

"Real Deal"  Sweet Potato Pie

Sweet Potato Pie is very similar to pumpkin pie. Sweet potato makes a smooth, sweet, and creamy filling, and it is practically a staple in the Southern states. Lucky for us, its fame and flavor traveled with its makers to the North. This very easy to make recipe is sure to be a hit if served along with your Thanksgiving Feast.

Ingredients:

2 cups boiled and mashed sweet potatoes

2 prepared pie shells, unbaked

1 teaspoon vanilla

1 small can (5 ounces, about 1/2 cup plus 2 tablespoons) evaporated milk

4 ounces margarine or butter

3 eggs, beaten

2 cups granulated sugar

1 ½ teaspoons cinnamon

Whipped cream or Cool Whip (optional)

Preparation:

Your Auntie's Baked Mac-n-Cheese

Simply put, no one quite makes Mac-n-Cheese like that favorite auntie whose cheesy creation just melts in your mouth. This family pleaser rarely ever has leftovers. Double the ingredients for a larger crowd, and enjoy!

Ingredients

3 cups macaroni, uncooked

2 eggs

2 cups milk

salt (to taste)

pepper (to taste)

1 tsp margarine or butter

1 cup smoked cheddar cheese, cubes

1 cup Velveeta cheese, cubed

½ cup sharp cheddar cheese, shredded

1 cup Colby/Monterey Jack, shredded

Preparation:

Preheat oven to 350°

Set the sharp cheddar cheese and ½ cup of Velveeta cheese aside for topping. Boil macaroni to al dente, read the box to ensure that you don't overcook it or you will have a mushy mess of a mac-n-cheese dish. In a large bowl, add milk, and all remaining cheeses. Add salt & pepper to taste. Fold in eggs well until well blended. When pasta is done, drain and set aside.

Spread margarine or butter inside of a 9 x 9 inch baking dish. In a large bowl, fold together the cheese mixture with the drained macaroni. Pour the mixture into the baking dish and top with Velveeta and smoked cheddar cheeses.

*~*~*~*

Beef Short Ribs Braised in Red Wine

Borrowed and adapted from Costolettine di Manzo Brasate cookbook: Lidia's Italian-American Kitchen

This next recipe, from one of my absolute favorite chef's is a dish that I've added to my family's Thanksgiving tradition. Because we don't eat pork, I've added "optional" here, because the dish is still delicious without it. Usually, this is served with a side of polenta – which is a variation on grits, as it is ground yellow corn meal that is boiled to perfection and whipped smooth OR boiled a bit and served in slices. It's a pretty versatile recipe and many variations can be found online. Try one on for size to see how you like it best.

Serves 6

Ingredients

1 bottle dry red wine

4 cups hot chicken stock, or canned-reduced sodium chicken broth

½ cup dried porcini mushrooms

6 pounds short ribs , cut into 5 six ounce pieces

salt

freshly ground black pepper

¼ cup vegetable oil

2 large onions, chopped, (about 3 cups)

¼ cup bacon or pancetta, minced (optional)

1½ cups carrot, grated

2 sprigs fresh rosemary

4 bay leaves

6 whole cloves

⅓ cup tomato paste

2 cups crushed Italian plum tomatoes and their liquid

Directions

Bring the red wine to a boil in a medium saucepan. Lower the heat so the wine is boiling gently and cook until the wine is reduced to 1 cup. Set aside.

Pour 1 cup of the hot stock over the mushrooms in a small, heatproof bowl. Let stand until softened, about 20 minutes. Drain the mushrooms in a sieve lined with a double thickness cheesecloth or coffee filter; reserve the soaking liquid. Rinse the mushrooms briefly to remove any grit. Chop the mushrooms coarsely and set them aside.

Season the ribs generously with salt and pepper. Heat the oil in a wide, heavy braising pan over medium heat. Lay as many of the short rib pieces as will fit into the pan in a single layer. Cook, turning as necessary, until evenly and well browned on all sides. Remove them to a plate and repeat with the remaining ribs. Adjust the heat as the ribs cook, so that they brown without burning.

Pour off all but about 2 tablespoons of the fat from the pan. Stir in the onions and (optional) bacon and cook, stirring, until the onions are lightly browned, about 6 minutes. Stir in the chopped mushrooms and the carrot, rosemary, bay leaves, and cloves. Season lightly with salt and pepper, and cook until the carrot is wilted, about 3 minutes. Drop in the tomato paste and stir well until the vegetables are coated and the tomato paste begins to darken, 2 to 3 minutes. Pour in the reduced wine and the crushed tomatoes and tuck the browned short ribs into the pan. Pour enough of the remaining chicken stock to barely cover the ribs. Bring to a boil, then lower the heat so the liquid is at a lively simmer. Cook, adding the remaining stock a little at a time as necessary to keep the ribs covered, until the ribs are tender and just about to fall off the bone, 2 1/2 to 3 hours. Taste the cooking liquid from time to time as the ribs cook and add salt as necessary.

Pick out the ribs from the sauce, carefully so as to prevent the bone from falling out, and set them on a baking sheet. Ladle the cooking liquid into a sieve placed over a bowl and push the liquid through with the back of the ladle. Discard the solids in the sieve and return the strained liquid to the pan. Tuck the ribs back into the sauce. You may serve the ribs at this point, or cool them in the liquid and refrigerate them for up to three days. Bring them back to a simmer and cook until heated through before serving.

*~*~*~*

Joe's Groovy Grub – Fast and Fresh!

Congrats! We all survived midterms! Now it's back to the daily grind of classes, work, life and everything in-between. In order to get back into the swing of things and still be energized, here are two recipes for some energy-boosting eats that are fast and simple to make.

Tuna Salad

Tuna salad is easy to make, and is filled with energy to help you tackle your day and keep you going after lunch. Red bell peppers, asparagus, broccoli and spinach are great, healthy foods that you can add to the salad to spice it up and they help boost your energy levels as well. The recipe below is simple, but you can always add the veggies mentioned—just don't be afraid to experiment and try something new!

Ingredients

1. Canned tuna in water (albacore has the best taste, but any tuna will do)
2. Celery
3. Salt & pepper
4. Red bell pepper
5. Mayo or red wine vinegar and oil

Preparation

To make tuna salad, all you need to do is use your handy can-opener and open the tuna, drain the water, chop up some celery and red bell pepper, mix in your salt, pepper, and add either mayo or vinegar/oil and enjoy!

*~*~*~*

Simply Sensational Smoothie

Smoothies and shakes are easy to make as well and can really give you a boost in your afternoon slump. Fruits like mangoes, blueberries, strawberries, oranges and papaya are high in vitamins and enhance your day.

All you need is some milk (you can use soy, almond, rice or any other milk alternative as well), a blender, some ice, and your favorite fruit. You can also get a little creative and add a touch of honey if you have a sweet tooth. I like to be simple and make a berry smoothie with just ice and milk—simple and easy to make, but still delicious. If your smoothie ends up being too watery, you can add more fruit, and if it ends up being too thick, just add a little more milk. This isn't an exact science so don't be afraid to just dive in and start blending, but don't forget to put the lid on the blender!