Have a Soul-Food Thanksgiving!

Baked Macaroni and Cheese

Known initially as “Macaroni Pie,” Mac and Cheese, a soul food classic, is the culinary creation (American version) of James Hemings.

At 19 years old, Hemings was the first ever French-trained American chef. He then returned with the soon-to-be president Thomas Jefferson and introduced dishes such as: crème brulée, meringues, ice cream, french fries, and one of the most popular American dishes of all—macaroni and cheese. Today, James Hemings’s “Macaroni and Cheese Pie” legacy continues and is still made from scratch.

But, as you might expect, mac and cheese actually traces its roots to Italy, home of many culinary delights. The Liber de Coquina, or Book of Cooking, an Italian cookbook from the 13th century, includes a recipe called “de Lasanis” that food historians believe is the first macaroni and cheese recipe.

Ingredients

• 8 to 10 ounces of elbow macaroni
• ½ cup whole milk
• 1 (12-ounce) can evaporated milk
• 2 eggs, lightly beaten
• 1-½ teaspoons white pepper (or black pepper)
• 1-½ teaspoons granulated sugar
• ½ teaspoon salt or to taste
• ½ cup (1 stick) butter, cut into small pieces
• 2 tablespoons sour cream
• ½ pound American cheese, cut into small chunks
• 8 ounces shredded Colby-Jack cheese—or 4 ounces Colby and 4 ounces Monterey Jack
• 4 ounces shredded sharp cheddar cheese
• 1 cup shredded mild cheddar cheese

Cooking Directions

Preheat oven to 350º. Bring large pot of water to boil and then salt generously. Cook macaroni just shy of package directions, al dente. Drain well and place in 9″ by 13″ baking dish or pan.

In same pasta pot, whisk together whole milk, evaporated milk, eggs, salt, pepper and sugar until combined. Pour mixture over cooked macaroni in pan.

Add butter, sour cream, American, Colby-Jack and sharp cheddar cheeses. Stir to combine well and top evenly with shredded mild cheddar.

Bake for 35 to 40 minutes at 350 degrees until bubbly and lightly browned on top. Let rest 10 minutes or so before serving.

Note: It’s going to be oily on top after baking; that’s how it is with real cheeses and butter. If you think the oil is excessive, blot some up with a paper towel while it rests.

This is filling and hearty enough to serve as the main dish but most often it is a side dish. It’s unbelievably good alongside collard greens.

And reheats are great: just pop in the microwave. Enjoy!

Nana’s Sweet Potato Pie

You know the phrase… “easy as pie”? Well, that could very well be, based on Nana’s soul food sweet potato pie recipe!

Let’s take a closer look at the main ingredients you’ll need to make it:

Sweet Potatoes or Yams: The main flavor of the dish. You will need approximately 1-1/2 pounds (four or five) large sweet potatoes or yams to make this. Big Mama cooked her sweet potatoes or yams “in the jackets”—unskinned—to keep in the flavor! (Feel free to substitute pumpkin or butternut squash in this recipe since they taste so similar.)

Hint: Use a cake mixer to blend the potatoes, which helps to remove the strings from the mixture.

Spices: To complement the flavor use cinnamon and nutmeg, and try a pinch of allspice too! Substitute ginger for the nutmeg if you prefer.

Sugar: For sweetness. Sweet potatoes have their own natural sweetness, but once you mix in the other ingredients that sweet taste is diluted. This is why I like to add sugar to this pie. Regular granulated white sugar works fine—or you could try golden brown sugar for more of a molasses-type taste.

Milk: For the perfect texture. If the filling is too thick, it will be tricky to spoon into the pie crust. Just add a splash of milk to help achieve greater consistency. Use any kind of milk you want here—skim, 2%, whole, half-and-half—or even a non-dairy milk substitute.

Pie crust: Here is a time-saving shortcut—use readymade pie crust dough because it’s easy to work with and always comes out perfect. Or, if you’re dedicated and comfortable with it, you can make your own.

Bake: 1 hour on 345, or until you can pull a clean toothpick from the middle of the pie.

Nana’s Collard Greens

Some may think that collard greens originated in Africa, but the origin of this green is from the Eastern Mediterranean. Enslaved African folks brought this green with them during the Middle Passage along with their traditional cooking methods from Africa. This cooking method has elevated the collard greens to the southern soul food cuisine that we know today.

So, if you’re truly looking for a southern and authentic collard greens recipe that uses smoked turkey instead of ham hocks—here you go!

Ingredients

• 1 tablespoon olive oil
• 1 small white onion, finely diced
• 3 cloves garlic, minced
• 2 cups chicken broth, mixed with 2 cups of water
• 1 teaspoon red pepper flakes (or flavored to taste)
• 1 large smoked turkey leg, fully smoked
• 4 or 5 heads of collard greens, thoroughly washed and cut into 1/2-inch strips.
• Salt & pepper
• Hot sauce

Cooking Directions

In a large deep skillet or pot, heat olive oil on medium heat. Add in onions and cook until tender. Stir in garlic and cook until fragrant.

Add chicken broth, water, red pepper flakes and smoked turkey. Bring to a boil and reduce heat. Cover and boil lightly for about 20-30 minutes.

Remove turkey leg and let cool.

Remove meat from bone and cut into bite-size pieces. Return meat back to the pot. Simmer for 10 minutes.

Add collard greens to pot, pushing them down when needed. When greens begin to wilt down, cover and simmer for up to 60 minutes or until your desired texture is reached, stirring occasionally.

Add salt and pepper if desired. A tablespoon of sugar also helps balance out the dish.

Nana’s Buttermilk Cornbread

Ingredients

• ½ cup butter
• ⅔ cup white sugar
• 2 large eggs
• 1 cup buttermilk
• ½ teaspoon baking soda
• 1 cup cornmeal
• 1 cup all-purpose flour
• ¼ teaspoon salt

Cooking Directions

Preheat the oven to 375 degrees F.

Grease a 10 inch “seasoned” black cast-iron skillet.

Melt butter in the skillet over medium heat. Remove from heat and stir in sugar. Quickly whisk in eggs.

Combine buttermilk and baking soda in a small bowl; whisk mixture into the skillet. Stir in cornmeal, flour, and salt until well-blended and only a few lumps remain.

Pour batter into the prepared pan.

Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 40 minutes.

Nana’s Cornbread Dressing

Ready to make the best cornbread dressing (stuffing) of your life? This old-fashioned dressing recipe will become a family favorite!

This dressing recipe comes together quickly with simple ingredients. Here’s what you’ll need:

Cornbread: This recipe starts with crumbled cornbread, (make it from Nana’s Buttermilk Cornbread recipe).

Vegetables: You’ll need diced onions and celery.

Butter: Butter is used to sauté the fresh vegetables.

Eggs: Two eggs add moisture and richness. They also act as a binding agent, which means they help hold the dressing together.

Stock: Use store-bought or homemade turkey or chicken stock for more flavor and moisture.

Seasonings: Season with dried sage, thyme, salt, and black pepper. You can adjust the seasonings to taste.

To add meats (oysters or sausage), sauté and drain, then add to dressing mixture.

Happy Thanksgiving!