Nov 24th, 2015

Category: Foods for Fuel

Thanksgiving Menu Ideas!

My Favorite Thanksgiving Brussel Sprout Side

Steam or boil Brussel Sprouts to desired doneness.  Set aside.

Saute garlic ( I like a lot!) in a fantastic olive oil, I love the oils from “savor the olive” at Hilltop,   and then add thinly sliced prosciutto , long thin strips make for nice crunchy addition.  Add black pepper to taste.

Once garlic is sauteed and prosciutto is done to likeness, toss in brussel sprouts and some dates for sweetness ( or not ) and enjoy.  I can eat this for days!

 

Lemon-Scented  Sugar Snap Peas

2 pounds fresh sugar snap peas, trimmed

2 tablespoons olive oil ( “savor the olive” lemon citrus makes a great compliment )

2 garlic cloves, minced

2 tablespoons grated lemon rind

1 tablespoon fresh lemon juice

3/4 teaspoon salt

1/2 teaspoon freshly ground pepper

**boil or steam snap peas for 3-5 min or until crisp.  Drain and plunge into ice water to stop the cooking process; drain.

Start sauteing the garlic, toss in your salt and pepper and add snap peas until warmed through and then complete with lemon rind and juice.  Delish.

My favorite Sweet Potato Mash

Peel desired amount of sweet potatoes.

Quarter and place in steamer basket.  Steam until soft.

Place in large bowl and add fresh seedless mandarin slices and juice of a few mandarines.

Get out your old fashioned masher, and put some effort and love into the mashing!

Complete with a dash of cinnamon.  So Fresh.  A great Thanksgiving compliment.

Puree of Pumpkin Soup

4 tablespoons of butter ( yes, butter)

1 large onion

1 medium leek, white only, chopped

1 pound canned or fresh pumpkin puree

4 cups chicken broth

1 teaspoon salt

1/2 teaspoon curry powder

1/4 teaspoon nutmeg

1/4 teaspoon white pepper

1/4 teaspoon fresh ginger

1 bay leaf

In a medium sauce pot, melt butter or margarine.  Saute onion and leek, stirring occasionally, until soft.  Stir in pumpkin, chicken broth, salt, spices and bay leaf.  Bring to a boil.  Lower heat and simmer, uncovered, for about 15 minutes, stirring occasionally.  Remove bay leaf.

May be refrigerated for tow days.

May be frozen.

This year, before serving, I am adding fresh crab for that final “ah, ha, wow factor”.  Im also tripling the recipe for seconds, or to have at my fingertips, some amazing soup to last a day or two. 😉

Cranberry Sauce

1/2 cup pecans, roughly chopped ( or omit)

1 bag fresh cranberries

3/4 cup raw sugar

3/4 cup orange juice

1 tsp. grated fresh ginger

1 1/2 tsp. orange zest

toast pecans in large saute pan over medium heat, stirring occasionally, 4 to 5 minutes or until fragrant and golden brown.  Remove from heat and set aside.

Cook cranberries, sugar and orange juice in a small saucepan over medium-high heat, stirring regularly, 4 to 6 minutes or until cranberries begin to pop.

Add ginger and orange zest, cook 2 to 3 more minutes and remove from heat.  Add pecans, cover and cool to room temperature: chill for at least 2 hours.

 

Come back tomorrow, and I will share my Turkey Brine for the perfect Moist Turkey and a few other delectables.

 

In good health, Kirsten