The Book: The Thanksgiving Visitor; The Bite: Broccoli Cheese Casserole

HAPPY THANKSGIVING!
(POST 2 OF 3)

The Book!
The book, "The Thanksgiving Visitor" was written by famed author, screenwriter, and playwright Truman Capote and originally published in a magazine in 1967. It later became a book published by Random House. The book was re-released under publisher Knoph Books for Young Readers in 1996.

The Thanksgiving Visitor: "Another masterpiece by the great American writer Truman Capote is brought to an audience of all ages. Buddy and his closest friend, his eccentric, elderly cousin, Miss Sook - the memorable characters from Capote's A Christmas Memory--love preparing their old country house for Thanksgiving. But there's trouble in the air. Odd Henderson, a scrawny, freckled, red-headed bully makes Buddy the target of his relentless torment. But Miss Sook only counsels patience and understanding, "He can't help acting ugly; he doesn't know any different," she says. Filled with emotions that are universal to both young readers and adults, this poignant story brings to life what we all should cherish and be thankful for--the gifts of friendship and love. Enchanting illustrations by Beth Peck make The Thanksgiving Visitor a perfect companion for the holiday bookshelf. "

Book Stats:
Genre - Children's, Fiction
Page Count - 37
Target Age Group - 6+
Theme(s) - Thanksgiving, Bullying, Friendship


The Bite! 

Broccoli Cheese Casserole!

The broccoli casserole is one of the side dishes I am bringing for Thanksgiving. This broccoli side dish is wonderful in flavor and can accompany any meat...not just turkey! Note: Because I was cooking for Thanksgiving dinner, this recipe makes 2 (actually 2 1/2) casserole dishes. If this is too much, just cut the recipe in half. Here is a pictorial step by step guide to making your own. Enjoy!

Ingredients for Broccoli Cheese Casserole:

Approx. 13 heads of broccoli (both small and large) 

1-1/2 Onions
3 Green Bell Peppers
4 to 5 Garlic Cloves
Salt

Olive Oil

For the Sauce:
1 cup (2 sticks) of butter
4 to 6 Tbsps Seasoned Flour (see recipe below)
4 cups Whipping Cream
2 cups Milk (Note: I had to use milk because I ran out of whipping cream, otherwise it should be 6 cups of whipping cream)
4 oz Cream Cheese
1/2 cup Parmesan Cheese
3/4 cup Sharp Cheddar Cheese + more for garnish
3 tsps Salt
1 tsp Pepper
2 tsps Garlic Powder
2 tsps Onion Powder

Seasoned Flour:
(I generally make "seasoned flour" ahead of time and store in the refrigerator for later use. Typical uses include my macaroni and cheese, oven fried pork chops, my "magic sauce", panko crusted fish or chicken, etc.)
For seasoned flour; mix all below ingredients together and store in the refrigerator.
2 cups Flour

1 tsp each: Garlic Powder, Smoked Paprika, Black Pepper, Onion Powder, Dried Basil.
2 tsps each: Parmesan Cheese, Salt.

Chop broccoli.

Place in pot about 1/2 to 3/4 full.

Add water enough to cover broccoli.

Salt water. 

Bring water to a boil. Once boiling, let broccoli boil FOR 3 MINUTES.
DO NOT OVER COOK!

After 3 minutes of boiling, remove broccoli immediately and rinse under cold water.
Set broccoli aside.

Next, chop the vegetables.

Chop vegetables.

Combine and place in a pot to saute.

Add about 1 to 2 Tbsp of olive oil and cover to cook vegetables, stirring frequently.

Onions should appear translucent and bell peppers soft.

Chop garlic.

Add garlic to onions and peppers. Cook until garlic is fragrant.

Add mixture to cooked broccoli.

Place in a dish and set aside. Next, make sauce.

Melt butter.

Add seasoned flour.
Note: I already had seasoned flour on hand, so I didn't have to add as much seasoning later.

Stir to combine flour and butter.

Add whipping cream (and milk).
Note: I only used 2 additional cups of milk because I ran out of whipping cream.

Add seasoning.

Bring sauce to a boil.

Add all of the cheeses (Parmesan, cheddar, and cream cheese).

Mix well until cheeses are melted.

Pour cheese sauce onto broccoli.

Add more shredded cheddar cheese on top.

Ready to bake.

Place in preheated oven at 375 degrees for about 15 minutes or until sauce is thick and bubbling.

Voila!

Broccoli Cheese Casserole!

Broccoli Cheese Casserole!

Broccoli Cheese Casserole!

The Book: Don't You Dare Read This, Mrs. Dunphrey; The Bite: Not Your Mama's Shepherd's Pie!

The Book!
The following Young Adult novel came highly recommended by my fourteen year old daughter; which says a lot considering that she at this stage in her young life thinks that reading is highly overrated...sigh. The book, "Don't You Dare Read This, Mrs. Dunphrey" was written by author Margaret Peterson Haddix in 1996, but has since had a slight makeover and re-released in 2011 by publisher, Simon & Schuster Books for Young Readers.

Don't You Dare Read This, Mrs. Dunphrey: "Everyone has to keep a journal in Mrs. Dunphrey's English class, but the teacher has promised she won't read any entry marked "Do not read this." It's the kind of assignment Tish Bonner, one of the girls with big hair who sit in the back row, usually wouldn't take very seriously. But right now, Tish desperately needs someone to talk to, even if it's only a notebook she doesn't dare let anyone read. 

As Tish's life spins out of control, the entries in her journal become more and more private...and dangerous. Is she risking everything that matters to her by putting the truth on paper? And is she risking more by keeping silent?"

Book Stats:
Genre - Young Adult
Page Count - 132
Target Age Group - 12 and up
Theme(s) - Teenage life, neglect and abuse, teen poverty

The Bite! 

Not Your Mama's Shepherd's Pie!

Although Tish's character in the novel is employed at a burger joint, I opted not to make plain ol' burgers, but rather cook a dish using hamburger meat. This a-typical "Shepherd's Pie" is bursting with flavor, and cheese; that's why I call it, "Not Your Mama's Shepherd's Pie!" Here is a pictorial step by step guide to make your own. Hope you enjoy!

Here are the ingredients used to make the dish. Note that not all items are pictured; missing from the picture is the beef broth, flour, and vegetables.
Also note that I used ground beef and sausage meats instead of the traditional lamb.

Ingredients:
1 lb. ground beef (I used ground chuck)
1 lb. ground sausage (I used Owens brand of sausage)
12 oz. bag of frozen peas, carrots, and corn (defrosted)
2 to 3 pounds of potatoes (about 3 to 4 potatoes--I used Russet potatoes)
1 small onion (chopped)
3 garlic cloves (chopped)
about 1 tbsp olive oil
1/3 cup all-purpose flour
1 to 2 tbsp. ketchup
1 and 2 tbsp. butter
1/3 cup cream cheese
1/4 cup whipping cream
1 cup + 1/4 cup beef broth
1 tsp. each of salt, smoked paprika, garlic powder, and onion powder (for potatoes)
1/2 tsp. each of pepper and ground marjoram (for potatoes)
eyeball pepper, salt, smoked paprika, onion and garlic powders (for meat mixture)
1/2 cup sharp cheddar cheese, plus more for topping
1/2 cup Jack cheese

Take 12 oz. frozen vegetables and set in bowl of water to defrost.

Peel and cut potatoes for cooking.

Boil potatoes in salted water until fork tender, about 15 minutes.

Meanwhile, chop 1 small onion and 3 cloves of garlic.

Melt 1 tbsp. butter, and approx. 1 tbsp olive oil.

Add your meats and onion to pot.

Brown mixture until meat is no longer pink and onions are translucent.
Drain fat.
I used a potato masher to break up the meat into smaller bits.

Add 1/3 cup flour.
 Stir flour into meat until coated.
Add seasonings: eyeball pepper, salt, smoked paprika, onion and garlic powders.

Add chopped garlic and 1-1/4 cup beef broth.
Stir until meat is well mixed, garlic is fragrant, and sauce begins to thicken.

Stir in the thawed vegetables and 1 to 2 tbsp. ketchup.
Mix until well blended.

Transfer meat mixture into a 9x13 baking dish.

Sprinkle cheddar cheese over meat mixture.

Drain potatoes and return to pot.

Add 2 tbsp of butter and 1/3 cup cream cheese to the potatoes.

Mix potatoes and add 1/4 cup whipping cream, plus a little extra as needed for desired thickness (or thinness).
Continue to mix and mash potatoes until desired potato consistency.

Add the seasoning to potatoes: 1 tsp. smoked paprika, 1/2 tsp. pepper, 1 tsp. garlic powder, 1 tsp. onion powder, 1/2 tsp. ground marjoram, and 1 tsp. salt.
Mix well.

Add in your cheese. I used 1/2 cup sharp cheddar cheese and 1/2 cup cheddar cheese/Jack cheese blend.
Mash potatoes until well blended.

Spoon potatoes onto meat mixture in baking dish.

Sprinkle top of potatoes with more cheese.

Add a dash of pepper and smoked paprika to top of dish.

Ready for the oven.

Bake uncovered at 375 degrees for 20 to 25 minutes.
Sides should be bubbling and top somewhat browned when done.

Not Your Mama's Shepherd's Pie!

Not Your Mama's Shepherd's Pie!

Not Your Mama's Shepherd's Pie!

Time to serve.

Not Your Mama's Shepherd's Pie!

Not Your Mama's Shepherd's Pie!

Not Your Mama's Shepherd's Pie!