Guest guest Posted November 28, 2003 Report Share Posted November 28, 2003 My parents and I always go out for Thanksgiving but I wanted to make sure that I had "leftovers" for myself since after all I have to eat on other days too ;-). I made a Nut Roast but it didn't turn out as it was supposed to have. This is far from "slimming" but there isn't a single thing in it that is "bad" for you. I am including the recipe as I hope people will try to make it but I will offer my suggestions. Here's the recipe as copied from a website that I do not remember now and my suggestions to follow: Yummy Nut Roast Ingredients: 1 1/2 cups finely chopped leeks 1/4 cup oil (I used about half that) 6 medium mushrooms, finely chopped 4 large tomatoes, peeled and chopped 1 cup ground almonds 1 cup ground cashews 1 cup ground hazelnuts 1 large green apple, cored and grated 1 1/2 cups fine breadcrumbs 3 Tbsp chopped fresh parsley 1/4 tsp paprika 1 tsp basil 1 tsp thyme 1/2 tsp sage 3 tsp egg replacer in 3 Tbsp water 3 Tbsp tamari Directions: Gently saute leeks in oil until soft but not browned. Put them into a large bowl and all all remaining ingredients except for egg replacer and tamari. Mix well. Add egg replacer and tamari to other ingredients, stir well, and allow to stand for 10 minutes. Firmly pack into oiled 23x23cm (9"x5") loaf pan. Place loaf pan in a baking dish, and add water halfway up the loaf pan. (You might need to replenish the water bath periodically). Bake at 205C(400 F) for 1 hour, then reduce heat to 180C(350F) for another 1 1/2 hours. The top should be dark brown but not black. Allow roast to stand for five minutes before loosening sides and turning out onto serving platter. I just made this for Thanksgiving -- delicious with cranberry sauce and mushroom gravy! Serves: 4-6 Preparation time: 3 hrs total ----------- Right away after I mixed everything together I just knew that it shouldn't go in a loaf pan, that it wouldn't cook through but then I decided to do it the way the instructions said because it was a "tried and true" and someone had made it before without listing any problems. What I wanted to do was put it in a 9x13 pan so there was more surface area and eliminate the waterbath. But I dutifully put it into the loaf pan and the top browned right away so that I had to put a piece of foil over the top. After the two and 1/2 hours I took it out of the oven, waited 10 minutes, loosened it and turned it over (thankfully into the 9x13 pan I had used for the waterbath since I don't have a platter and it was only for me to eat so looks didn't matter) and the thing went everywhere! Everything was still about as soft as when I pout it in the pan. So what I did was mix it all up to mix the browned crust with the rest in the 9x13 and I put it back in the oven without a water bath for 20 minutes and it was absolutely perfect. Go figure. =P I would really recommend the recipe to everyone though but just do it in a nonloaf pan without the waterbath though I would have to experiment to see how long to cook it. The taste is so rich and flavorful!!! Add some cranberry sauce and wow! The other thing I thought because I tasted it before baking it the second time was that partially cooked this would make an interesting rich spread for crakers or something different like that. So that was my dinner disaster. All I can say is trust your instincts because usually your first thought is the right one. I hope everyone who celebrated had a wonderful Thanksgiving! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 28, 2003 Report Share Posted November 28, 2003 Okay, everyone! We'd *love* to hear what you all made for Thanksgiving! Someone has already asked that, and I just wanted to second that request! Send along your menus and/or if you wish your recipes/product names! Best, Pat/Canada -- SANTBROWN townhounds/ vegetarianslimming/ HOMEPAGE: http://www.angelfire.com/art/pendragon/ ---------- * " I will not let anyone walk through my mind with their dirty feet " - Gandhi * " The time will come when men such as I will look upon the murder of animals as they now look upon the murder of men " - Leonardo da Vinci ---------- Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 29, 2003 Report Share Posted November 29, 2003 Nice save on that nutloaf! ;=) My dh was reading the recipe over my shoulder and he thinks he wants to try it ;=) Best, Pat -- SANTBROWN townhounds/ vegetarianslimming/ HOMEPAGE: http://www.angelfire.com/art/pendragon/ ---------- * " I will not let anyone walk through my mind with their dirty feet " - Gandhi * " The time will come when men such as I will look upon the murder of animals as they now look upon the murder of men " - Leonardo da Vinci ---------- Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 30, 2003 Report Share Posted November 30, 2003 Like I said it is very good. Another reason to put it in the larger pan is that I had extra nutloaf left over after I filled the loaf pan. I put it in custard cups to bake in the toaster so all was good. I also didn't seed the tomatoes but just shoved them in the food processor for a few pulses, though it didn't say to so I wonder if that extra juice was the problem. Also could have been that I had to use real egg rather than replacer as they were out of it at Whole Foods. It was the last thing on my list as I was out of it and I was not going to put all my things back and not make the loaf after fighting the crowds at the market! Oh and I forgot to mention that I used walnuts instead of hazelnuts - couldn't find any. Also didn't skin the tomato - I can't see the point of it. But I really like the skins so maybe it's personal. And just as an aside this might be something you can make ahead and chill then reheat. My leftovers are very good and trust me, when you live alone and LOVE to cook, you had better have very good leftovers ;-) In a message dated 11/30/2003 8:45:07 AM Eastern Standard Time, santbrown writes: Nice save on that nutloaf! ;=) My dh was reading the recipe over myshoulder and he thinks he wants to try it ;=)Best,Pat Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 30, 2003 Report Share Posted November 30, 2003 I am not sure that I have ever heard of a pickled peach before. I have heard of many other pickled items but never those. They sound very interesting though! Did you make them or purchase them? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 30, 2003 Report Share Posted November 30, 2003 Well, somewhat late in posting this, but below was our Thanksgiving Menu. This definitely wasn't a slimming meal, but I counted it as one of my 'eating out' meals. I eat out 4 times or less a month. I think it really helps in managing my weight b/c you have no idea how much oil and extra calories are going into your entree. Turkee Southern Style Dressing Squash Casserole Duchess Sweet Potatoes Mustard & Collard Greens White Corn Carrots Green Beans Pickled Peaches Chocolate Eclairs couple bottles of wine If anyone is interested in a recipe, just let me know! karen Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 1, 2003 Report Share Posted December 1, 2003 Oh my! Pickled Peaches were one of the reasons growing up I looked so forward to Thanksgiving. My mom always had them on the table for holidays. They're still the favorite item on my plate. I've never made them, they come from a jar. http://www.mccallfarms.com/pages/wheretb.html This link will show you their logo, ingredients, and where they're distributed. Ya know, I've never even thought of making them myself until you mentioned it. I googled and came up with some recipes that sound very similar. Maybe I should try making some this Spring when peaches are ripe. (I KNOW one of the spices is cloves.) This one looks like the closest copycat recipe: PICKLED PEACHES 7 lb Peaches, small 3 lb Sugar 1 1/2 c Vinegar, cider 1/2 c Water 1 t Cinnamon, ground Cloves, whole Peel peaches and stick a clove in each. Mix the sugar, vinegar and water and bring to a boil. Add enough peaches to be covered by syrup. Cook until a straw pushes easily through to the pit. Pack into hot sterilized jars, fill with hot syrup and seal the jars. Process 25 minutes in a boiling water bath. Makes about 3 quarts. karen , allice98@a... wrote: > I am not sure that I have ever heard of a pickled peach before. Quote Link to comment Share on other sites More sharing options...
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