Thanksgiving Recipes

Thanksgiving


Carrot Ginger Soup

Ingredients:
  • 1 TBS olive oil
  • 1 Lb. (about 7 medium) carrots, peeled and cut into 1" chunks
  • 1 1/2 cups onion, cut into 1/2" diced
  • 3 cloves of garlic, minced
  • 4 cups of vegetable or chicken stock
  • 2 cups milk (cow, oat or soy)
  • 1/2 tsp. Salt or to taste
  • 1/4 tsp. pepper
  • 1 1/2 TBS grated fresh gingerroot
  • 1 tsp. Ground ginger powder
  • Sour cream for garnish (optional)
Directions:

1. Heat oil in a large saucepot over medium high heat. Add carrots, onions and garlic and saute until vegetables are fragrant and translucent, about 3-4 minutes.

2. Add stock, milk, salt, pepper and ground powdered ginger. Bring soup to boil, reduce heat and let simmer for 20 minutes.

3 Add grated gingerroot. Turn off heat and cover pot. Let steep for 5 minutes.

4. Puree soup in batches in a blender, carefully avoiding burning spills.

5.Serve hot or cold, garnished with sour cream if desired.

Serves 4

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Roasted Turkey

Cook your favorite way
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Wild Rice and Sweet Potato Stuffing

Ingredients:
  • 1 cup uncooked wild rice
  • 2 1/2 c water
  • 1/4 tsp. salt
  • 2 medium sweet potatoes, scrubbed and cut into 1" cubes. Do not peel
  • 1 cup chopped apple
  • 2 cloves garlic, minced
  • 1/2 c onions, diced
  • 1/4 c celery, diced
  • 1/4 c parsley, chopped
  • 1 tsp. poultry seasoning
  • 1/4 tsp. pepper
  • 2 TBS olive oil
  • 1/2 cup toasted slivered almonds
Directions:

1. In a medium saucepan, combine wild rice, salt and water. Bring to a boil. Cover, reduce heat and simmer for 45-60 minutes or until grains open. Drain and set aside.

2. In another saucepan, combine sweet potatoes with enough lightly salted water to cover. Bring to a boil. Reduce heat and let simmer for about 15 minutes until potatoes are tender but not mushy. Drain, set aside.

3. In a large skillet, heat 2 TBS. Olive oil over medium high heat. Add garlic, onion and celery and saute until vegetables are fragrant. They will be about 2 minutes.

4. Add apples, poultry seasoning, and pepper. Continue to saute another 2 minutes. Remove from heat.

5. Combine wild rice, sweet potatoes and apple mixture. Add chopped parsley and combine well. Add almonds and toss.

6. Use stuffing to fill poultry. Or you can put the stuffing into a lightly greased casserole dish and bake at 350 for 25 minutes until golden and heated through.

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Brussel Sprouts Medley

Ingredients:
  • 1 lb. fresh Brussels sprouts
  • 3 medium gold beets
  • 6 Jerusalem Artichokes (also called sun chokes), sliced into 1/2? slices
  • 2 cloves garlic, minced
  • 1/3 cup diced onion
  • 2 TBS olive oil
  • 2 TBS golden balsamic vinegar
Directions:

1. Wash Brussels sprouts and remove any discolored leaves, with a paring knife, cut a small 'X' in the root end of each sprout. This will speed cooking.

2. Bring water to a boil in a medium saucepan and add sprouts. Return to boil and continue to cook, uncovered until sprouts are just tender and still bright green. Do not overcook. Drain and plunge into cold water to stop the cooking. Drain and set aside.

3. In a second, small saucepan place gold beets into enough water to cover and cook until tender. Do not cut or peel beets before cooking, as you will lose a lot of the beautiful golden color in the water. When beets are tender, drain, and then plunge into cold water. Peel, then slice into 1/2 inch rounds and set aside.

4. In a large skillet, heat olive oil over medium heat. Add sun chokes and saute until crisp but tender about 5-6 minutes. Add onion and garlic and continue to cook, two to three minutes more. Add golden balsamic vinegar. Stir and heat through.

5. Remove from heat, toss with reserved Brussels sprouts and beets. Let marinate together at least 1 hour before serving. Taste, add salt and pepper if desired. Can be served warm or chilled.

Yield: 6 servings

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Cranberry Glazed Acorn Squash

Ingredients:
  • 3 medium acorn squash (about 1 LB. Each)
  • 2 cups cranberry chutney
Directions:

1. Preheat oven to 400

2. Cut off ends of squash. With a sharp knife, carefully cut each squash crosswise into 4 rings each. Discard seeds and strings.

3. Place squash rounds on a single layer on a large cookie sheet light coated with cooking spray. Bake for 15 minutes.

4. Remove squash from oven and brush with chutney onto surface of each ring. Return to oven and bake for 20 more minutes.

5. Remove from oven and brush remaining chutney onto slices. Bake another 15 minutes. Serve hot.

Serves 4
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Cranberry Chutney


Ingredients:

  • 4 Valencia oranges
  • Rind of one orange
  • 4 cups apple juice
  • 2 LB. Fresh cranberries
  • 1 1/2 cup walnuts
  • 1 tsp. Cinnamon
  • 1 pinch nutmeg
Ingredients:

1. Cut up the oranges, add the rind of one of them simmer in 4 cups apple juice for 15 minutes. 2. Add 2 lbs. fresh cranberries and 1 1/2 cup of walnuts. 3. Simmer for an additional 15 minutes until it thickens. 4. Add 1 tsp. cinnamon and a pinch of nutmeg.

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Pumpkin Pecan Pie

Ingredients:
  • 1 cup canned pumpkin (not pumpkin pie filling
  • 1 cup evaporated milk
  • 1/2 cup Kathleen's Baking Mix
  • 1/3 cup apple juice concentrate
  • 1/2 tsp. maple flavoring
  • 1 TBS Butter, softened
  • 1 1/2 tsp. Pumpkin pie spice
  • 1 tsp. vanilla
  • 3 eggs lightly beaten
  • 3/4 cup chopped pecans
Topping:

  • 2 cups heavy cream
  • 1 1/2 tsp. vanilla
  • 1/2 tsp. Pumpkin pie spice
Directions:

1. Preheat oven to 350. Lightly coat a 9" pie pan with cooking spray.

2. Combine all ingredients except chopped pecans and topping and stir until well blended. Add chopped pecans and mix well. Pour into prepared pie pan.

3. Bake 35- 40 minutes or until knife inserted in center comes out clean. Cool completely before slicing. Serve with topping.

4. To prepare topping, beat heavy cream on high speed with an electric mixer until very thick and just beginning to peak. Add vanilla and pie spice and continue to beat until cream is stiff and holds a peak.

Kathleen's Baking Mix:

  • 3/4 cup oat flour
  • 3/4 cup rice flour
  • 1/2 tsp. salt
  • 2 tsp. non aluminum baking powder
  • 1/2 tsp. baking soda
Combine all ingredients. Makes 1 1/2 cup mix.

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