Meanwhile, Back in the Kitchen

Thanksgiving means much loved favorites that only get trotted out once a year. And I'm ok with that. So no weird variations to try to make these much loved favorites "new" or "fresh." Just good, honest Thanksgiving cooking. These dishes, for us, represent the perfect versions of their oeuvre. Our day-after-Thanksgiving meal also is mandated by tradition. Chef salad featuring turkey (of course), blue cheese dressing and crumbled bacon (the real thing please!) on top. Mmmmmm, crumbled bacon ... except that since we do meatless Fridays, this feast actually comes on a Saturday. Here are a few links to recipes I've posted before. Herbed Thanksgiving Stuffing This is the best stuffing ever and cooks in a slow cooker. I have made this five times now and never been disappointed. It really frees up the oven for other things and, if you happen to have a problem with sticking your hand up a turkey (no problemo here) then you're set free from that as well.

Mom insisted this was a great Banana Bread so we tried it. I wouldn't have believed you could get such a good quick bread that also is whole-grain but King Arthur's Flour (and Mom!) proved me wrong. Whole-Grain Banana Bread Step 1 2 cups (454g) thoroughly mashed banana, about 4 or 5 medium bananas 2/3 cup melted butter or 1/2 cup (99g) vegetable oil 1 cup (213g) brown sugar 2 large eggs 1 teaspoon vanilla extract Preheat oven to 350°F with rack in the center. Lightly grease a 9” x 5” loaf pan; if your pan is glass or stoneware, reduce the oven temperature to 325°F. Stir together the mashed banana, oil, sugar, eggs, and vanilla. Step 2 1 cup (120g) King Arthur Unbleached All-Purpose Flour 1 cup (113g) King Arthur White Whole Wheat Flour or Premium Whole Wheat Flour 1 teaspoon baking soda 1/2 teaspoon baking powder 3/4 teaspoon salt 1 teaspoon ground cinnamon 1/2 cup (57g) chopped walnuts, toasted if desired; optional Combine all ingredients. Then mix

Mom gave me a hand-written note with this sauce on it. I was surprised when I saw it was from Bon Appetit which had it down only as a dip. We took our cue from the sauce and, thinned with some chicken broth, it made a super-duper tasty sauce for simmering your choice of meat and vegetables to serve over rice. So easy! Curried Peanut Sauce / Dip Step 1 1 tablespoon vegetable oil 3 tablespoons red curry paste (original recipe calls for 1/4 cup) Heat oil in a medium saucepan over medium. Add curry paste and cook, stirring frequently, until paste begins to stick to bottom of saucepan and is very fragrant, 2–3 minutes. Step 2 1 14.5-oz. can coconut milk Whisk in coconut milk and bring to a simmer. Continue to cook, whisking occasionally, until mixture turns darker in color and is slightly reduced, about 3 minutes. Step 3 1/2  cup creamy peanut butter 3 tablespoons rice vinegar 1 tablespoon fish sauce 1 tablespoon honey Salt Remove saucepan from heat and whisk in pe