Cost-Saving Holiday Cooking and Entertaining from the Pantry

Cost-Saving Holiday Cooking and Entertaining from the Pantry Global Local Gourmet Nadine Nelson

Global Local Gourmet How To Celebrate Specializing in interactive culinary education, Global Local Gourmet cooks up adventures far from expected, yet close to home in the form of cooking classes, wellness workshops, food as medicine training, culinary tours, team building, homesteading instruction, tastings and experiential food occasions. We inspire sustainable communities through the pursuit of epicurean pleasure. With our partners, our goal is to show the interconnectedness of our world through food and culture while promoting business practices that respect the environment and each other. We are very thankful to those that support our endeavors so we can share our love of culinary edification. If you would like to find out more about how we can make you a star in your own kitchen, please visit globallocalgourmet.com

4 Giving Thanks

6 Holiday Pantry

COST-SAVING HOLIDAY COOKING AND ENTERTAINING FROM THE PANTRY 09 Salmon Pate 10 Whipped Ricotta 11 Three Sisters Salad 12 Moroccan Carrot Salad 13 Algerian Green Beans 14 Guava Glazed Sweet Potatoes

7 The Pantry Food Gallery

15

Zaatar Roasted Cauliflower

16

Tahini Sauce

17

Updated Party Potatoes

18

Rose Pistachio Chocolate

Mousse

STAPLES

8 Holiday Pantry List

19 Holiday Blessing

The thankful receiver bears a plentiful harvest.

-William Blake Thanksgiving and the commercialization of holidays has a tenuous history. As an immigrant, I am grateful to gather with friends and family, I am aware I am on land that was stolen from Native People.

The Indigenous of America have always had gratitude as part of their cultures being thankful for the land, each other, and the preservation of their heritage. We can use this day to celebrate where we come from, share our stories of how our families came to the United States and acknowledge the legacy of the First Peoples on which land we reside.

Nadine Nelson

Life is too short to eat food that does not taste good.- Alana Chernila, The Homemade Pantry

Proper preparation prevents poor performance. 2020 has been a rough year.

Whether you want a Norman Rockwell type holiday or a down-home Soul Food Feast, we fantasize about having friends and family over for stress-free, spontaneous, easy, and frugal celebrations. Learn fun, and easy recipes to wow guests that are also cost-effective. Stocking your pantry with essentials will have you celebrating all winter with dishes like rice and beans, curry glazed carrots, lemon whipped ricotta, and salmon pate. Chef Nadine will also show you how to create a beautiful holiday table with stuff you already have in your home.

Holiday Pantry 1

5

CANNED MILK

CANNED FISH

Evaporated Milk, Condense Milk, & Coconut Milk

Canned Crab, Tuna, Sardines, Salmon, Oysters, Clams, Mackerel etc.

Use for soup, puddings, desserts, smoothies, batidas, and drinks

Use to make pates, butters, soups, gratins, dips, casseroles, sushi, fritters, cakes, loaves

2

6

CANNED BEANS AND LENTILS

FROZEN/REFRIGERATED DOUGHS

Black, Kidney, Cranberry, White, Butter, Black Eye Pea, Red Lentils, Brown Lentils, Green Lentils

Pie, Phyllo, Puff, Pizza. Biscuits, Dumplings, Empanadas & Croissants

Prepare soups, salads, chilies, stews, casseroles, refried beans, smoothies, pies, loafs, and veggie patties

Make sweet and savory pies, pizzas, short cakes, dumplings, patties, empanadas, calazones

3

ASSORTED NUTS

Almonds, Pistachios, Peanuts, Cashews, Walnuts, Pine nuts etc.

7 WHIPPED CREAM Use in soup, to make whipped cream, puddings, ganache, custards, eggnogs, drinks

Prepare vegan cheese, use in desserts, stuffings, smoothies, spice rubs, salads

4

JAMS, JELLIES, CHUTNEYS & PRESERVES Use in spreads, dips, sauces, drinks, icing, glazes, dressings, and vinaigrettes

8 WHOLE GRAINS Fonio, Farro, Millet, Polenta, Barley, Quinoa, etc.

Make risottos, soups, pilafs, salad, veggie patties, casseroles, puddings, and stews

the pantry food gallery

holiday pantry list PANTRY All-Purpose Flour Breadcrumbs Canned Beans - Black, Garbanzo, Kidney, White Canned Fish - Clams, Sardines,Tuna Canned Tomatoes Canned Tomato Sauce Cornmeal Cornstarch Chicken Broth and Vegetable Garlic, Ginger and Onions Hot Sauce Honey Spices - Allspice, Cayenne, Cinnamon, Basil, Garlic Powder, Ginger, Turmeric, Thyme, Onion Powder, Oregano, Paprika Maple Syrup Milk - Dry, Evaporated, Condense Noodles - Couscous, Pasta, Ramen, Rice Noodles Oil - Olive, Sesame, Vegetable Red and White wine Rice - Basmati, Arborio, Sushi, Long Grain Potatoes Sugar - Brown, White, Powdered Tomato Paste Vinegar - Apple, Balsamic, Red Wine, Rice Wine, White Salt and Pepper REFRIGERATOR Butter Cheese - Cheddar, Cream Cheese, Mozzarella, Parmesan Cheese Condiments - Dijon Mustard, Ketchup, Horseradish, Mayonnaise, Relish Eggs Greek yogurt Lemons Milk Pizza Dough Rotisserie Chicken Vegetables - Bell Pepper, Cabbage, Carrots, Celery, FREEZER Bacon Bread Nuts - Almonds, Peanuts Pastry - Empanada Skins, Phyllo Dough, Puff Pastry, Wonton Wrappers Frozen Vegetables - Corn, Green Beans, Peas, Spinach, Mixed Spinach Wild Shrimp

Salmon Pate can (14-3/4 ounces) salmon 3 ounces cream cheese, softened 1 tablespoon lemon juice 2 tablespoons grated onion 1 teaspoon mustard of your choice 1 teaspoon Cajun seasoning 1 teaspoon pepper 1/8 teaspoon Liquid Smoke, optional 2 teaspoons parsley and/or dill, minced Garnishes (sliced almonds, pimiento-stuffed green olive, celery rib, parsley) Drain, debone and flake salmon. Add the remaining ingredients except the garnishes. Mold salmon mixture into a fish shape on a platter or plate of your choice. Arrange almonds to resemble scales.

Use slice of olive for eye, thin strips of celery for the tail. Garnish with parsley and/or dill. Chill until serving. Serve with crackers or bread. Refrigerate leftovers.

Whipped Ricotta 16 oz. container of ricotta cheese 2 tablespoons fresh minced herbs (I used basil, rosemary, and thyme) 1 teaspoon garlic powder ž teaspoon salt 1 tablespoon olive oil

In a small mixing bowl, combine ricotta, herbs, garlic powder, and salt. Beat with a hand mixer until smooth and creamy. Transfer to a serving bowl; drizzle with olive oil and garnish with additional fresh herbs as desired. Serve with crackers, bread, or veggies.

Three Sisters Salad Native communities staple crops they grew—corn, beans, and squash—came to be known as The Three Sisters. Not only do the three foods grow well together (the beans climb the natural trellis provided by the cornstalks, while the broad-leaved squash plants spread out below, preventing weeds and keeping moisture in the soil), but when cooked together they provide nearly complete nutrition.

2 pounds butternut squash 2 tablespoons olive oil 1 (15.5-oz.) can bean(s) of your choice, drained and rinsed 2 cups fresh corn kernels ½ small red onion, minced ½ cup fresh parsley, minced ¼ cup olive oil juice of half an orange 1 tablespoon maple syrup 3 tablespoons apple cider vinegar 1 tablespoon Dijon mustard Cook the beans, corn, and squash separately until tender but firm. Butternut squash was chopped very small and roasted in the oven at 450 until cooked around 10 minutes.

In a large bowl, mix the remaining ingredients together while the corn, beans, and squash are still warm. In a separate bowl, mix juice, vinegar, oil, maple syrup parsley, salt, and pepper.

Pour dressing over three sisters mixture and toss gently. Let the salad marinate at least two hours before serving, overnight develops the flavor best.

Moroccan Carrot Sald 6 carrots, shredded 1 small onion, finely minced ¼ cup olive oil 4 tablespoons orange juice or lemon juice 1 tablespoon powder ¼ teaspoon allspice 1 teaspoon paprika 1 tablespoon honey ½ teaspoon salt dash of freshly ground black pepper Use a food processor or hand grater to shred the carrots finely. You can shred the onion, too, instead of chopping it, if you like. Place carrots and onion in a medium serving bowl. In a small bowl, blend together the remaining ingredients with a wire whisk. Pour over the carrots and toss well. Serve at room temperature, or refrigerate

Algerian Green Beans 1 pound fresh green beans 3 tablespoons olive oil 2 cloves garlic, crushed 1 teaspoon ground cumin 1 teaspoon smoked paprika a hefty pinch ground cloves 3 tablespoons chopped walnuts Steam green beans until tender, about 5 – 15 minutes depending on how you like them. I like to use a rice cooker.

In a small skillet over medium heat, combine oil, garlic, cumin, smoked paprika, and cloves. SautĂŠ until fragrant, about 5 minutes. Add walnuts and cook for 1 minute more.

In a large serving bowl toss green beans with seasoned oil. Serve hot.

Guava Candied Sweet Potatoes 6 sweet potatoes, roasted and peeled 1 cup guava jelly or guava paste 6 tablespoons butter or margarine 1 teaspoon ground cinnamon 1 teaspoon ground allspice 1 teaspoon vanilla, preferably Nielsen Massey Grease a 13 x 9 x 2-inch baking dish. Cut sweet potatoes into lengthwise halves and arrange in a single layer in prepared dish. In a saucepan, heat jelly and butter, stirring constantly, until melted.

Drizzle half of the guava syrup over potatoes and sprinkle with spices; bake in at 350°F for 15 minutes. Turn potatoes; baste with remaining syrup.

Bake 15 more minutes. Serves 6 - 12 depending on side dishes.

Zaatar Roasted Cauliflower with Tahini Sauce 1 whole cauliflower ( large!)

2 tablespoons olive oil, divided ½ teaspoon salt 1 tablespoon zaatar spice try dukkha ( or try a mix of coriander, cumin and optional sumac) 1/4 cup water Garnish with fresh herbs – parsley, dill, cilantro and or mint, sprinkle with optional aleppo chili flakes, drizzle with this optional tahini sauce or harissa!

Preheat oven to 425F Place it in an ovenproof skillet or dutch oven. Drizzle 1 tablespoon oil all over the cauliflower, sprinkle with salt and Zaatar spice. Pour 1/4 cup of water into the bottom of the pan. Cover tightly with the lid or foil and bake for 30 - 45 minutes- or until tender all the way to the middle, when pierced with a knife. Cooking depends on size of the cauliflower. Drizzle with a little more olive oil, place back in the oven for 30 minutes, perhaps turning halfway through with foil off until cauliflower is deep brown. Sprinkle more zaatar if you like, fresh herbs, optional Aleppo chili flakes and/or harissa. Serve with Tahini Sauce or Cucumber Yogurt Sauce.

Tahini Sauce ½ cup tahini paste (liquids and solids both– not just the “oil”. ) ¼ –⅓ cup warm tap water, more to desired consistency 1 –2 tablespoons lemon juice ( more to taste) 1–2 tablespoon olive oil (optional) 2 garlic cloves (finely minced – use a garlic press) ½ teaspoon kosher salt (see notes) ¼ teaspoon pepper Optional additions chili flakes or chili paste (like harissa, sambal olek, or sriracha) for a spicy kick a dash of soy sauce or liquid aminos, for more depth a dash of toasted sesame oil (for extra sesame flavor) a teaspoon or two of zhoug for burst of flavor a teaspoon or two of zaatar spice a teaspoon of smoked paprika or liquid smoke for a smoky flavor fresh chopped chives, Italian parsley, mint, dill, cilantro, or basil a tablespoon of grated onion, minced scallion, chives or other alliums a tablespoon of tapanade or roasted peppers for savory enhancement a few tablespoons plain yogurt, for extra creamy richness Make the tahini sauce in a 2 cup mason jar or medium bowl. If your tahini sauce is very cold, whisk using a fork or mini whisk, with the warm water. Add the remaining ingredients to the jar – lemon juice, minced garlic, salt, pepper and whisk until creamy and smooth. It will thicken as it cools in fridge.

Taste and adjust salt and lemon to your liking. Feel free to add any of the optional additions, to make this your own!

Updated Party Potatoes 1 30- ounce bag frozen Southern-style hash brown diced potatoes you can use shredded hash browns if you prefer 8 tablespoons butter divided 1 small yellow onion, diced 1 bunch scallion, minced 1 pint sour cream 1 15- ounce can cream of chicken soup 1 teaspoon kosher salt 3/4 teaspoon freshly ground black pepper 2 cups shredded Colby & Monterey Jack Blend or cheddar Thaw the hash browns completely and set aside.

Preheat the oven to 350°F. Melt 1 tablespoon butter in a large non-stick skillet over medium heat. Add the onion and a pinch of kosher salt and cook for 35 minutes or until the onion is just soft. Don't let the onion get browned or crispy. While the onion is cooking, melt the rest of the butter in a medium size bowl and set aside. In a large mixing bowl whisk together the sour cream and cream of chicken soup with 5 tablespoons of the melted butter and the kosher salt and black pepper with scallions. Add the thawed potatoes and the cooked onion and stir to combine, then add the shredded cheese until mixed well. Transfer the mixture to 11x13-inch baking dish and top with more cheese if desired. Bake until brown on top around 45 mins - 1 hour.

Rose Pistachio Chocolate Mousse ½ cup (100g) granulated sugar ½ cup (125ml) water400g dark chocolate (or 300g dark chocolate & 100g milk chocolate for a sweeter milder chocolate taste) 1/8 teaspoon salt 2 tablespoon rose water 2 ½ cups (625ml) double cream 1 teaspoon vanilla paste 1/4 cup chopped pistachios In a microwaveable bowl combine the sugar and water and microwave on high for 1 – 2 minutes until all of the sugar has dissolved. Then add chocolate and keep stirring until it has fully melted. If the chocolate is not melting microwave for further 30 seconds – 1 minute until fully melted. Proceed to stir in the salt and rose water and mix until fully combined. Set aside to cool. in a large bowl add the cream and vanilla and whisk until soft peaks have formed. Really important not to over beat or mousse will split. Cream mixture should be soft like shaving foam. Gently fold in the chocolate mixture into the cream, mixing until fully combined taking care to not overbeat and loose the air from the mixture.

Divide mixture into the desired serving bowls or glasses. Can serve immediately or refrigerate until required. Ensure to take the mousse out of the fridge at least 15 minutes before serving to bring it to room temperature. Top with dried roses and/or pistachios.

Blessings for the Holidays Hope for great joy, comfort, and happiness spending time with the people you care and love.

Hope you find delight, abundance, and a myriad of things in which to be thankful.

Hope for a wonderful holiday season to you and yours, and you share that bliss and happiness with those that need it during this time and beyond.

Hope this year has been full of growth and gratitude.

Happy Holidays  Â

Nadine Nelson

Thank you' is the best prayer that anyone could say. I say that one a lot.

Thank you expresses extreme gratitude, humility, understanding. - Alice Walker.

Enjoy this Cost-Saving Holiday Cooking and Entertaining from the Pantry cooking guide. Written by Nadine Nelson, chef, and owner of Global Local Gourmet, this guide gives homage to her Jamaican roots. Born in Toronto, Canada considered the most multicultural city in the world and raised in America from the age of 10, I have always appreciated the traditional foods of the holidays along with my families' Caribbean dishes and other global flavors that make our Holiday table never boring.

May you find inspiration and use the time cooking to grow closer intergenerationally and learn about your culture, family and other heritages not like your own while making delicious memories and blessings.

Visit globallocalgourmet.com  to find out how we can make you a star in your kitchen.Â