Tag Archives: Thanksgiving

Reliving the Glory of Summer – Pasta al Pesto Genovese in the Fall

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Post-Thanksgiving Pasta – Sounds like a bad idea, right? I am a few weeks late with this post, but I hope you will still find it entertaining.

Pretty Purple Taters and Green Beans Ready to go

Pasta al Pesto was great excuse to reminisce about the summer’s bounty.  And required no additional shopping – a bonus after hitting the grocery store multiple times while prepping for Thanksgiving. I pulled a glass jar of pesto out of the freezer Saturday morning to defrost, excited for my resourceful quasi-pantry meal. We had purple potatoes leftover from the last CSA pick-ups (remember, potatoes do last), and the green beans, while neither local or seasonal at the moment, were leftovers from Thanksgiving dinner. We cleaned and sliced them up, and boiled the potatoes first, then the green beans, using the same water.

Boiled potatoes and green beans, awaiting their turn

Set aside the veggies, then cook the pasta in the same water. While the pasta cooked, I thinned out my frozen pesto with some additional olive oil, and added 1/2 cup of grated parmiggiano to the pesto. If you prepare pesto for the freezer, don’t add the cheese until you are ready to use it.

Add the spaghetti, steaming, straight from the pot

Add the pasta to a large bowl with the green beans, potatoes, pesto and a splash of pasta water. Toss well.

Fabulous Fall Meal: Spaghetti al Pesto Genovese

Tutti a tavola! Spaghetti al Pesto Genovese on a chilly November night. I loved dipping into my pantry to pull out previously prepared treats.

Tell me what you’ve used from  your pantry lately.

Parker House Rolls Are a Hit

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Epilogue on Parker House Rolls. Just what we needed for Thanksgiving dinner, another carb on the table, I thought to myself repeatedly, and voiced out loud  at least 1 or 2 times. But I am not too big to give credit where it is due and compliment Hubs on this last minute addition to the menu. The rolls created a few last minute scrambles like a missing 9X13 dish (had to swap out the homemade stuffing) and the equipment fumble (had to use Vodka bottle instead of rolling pin), but it was worth it. I was a doubter, and now I am a believer.

The rolls were rich and delicious and downright addictive. The Parker House rolls recipe we followed is from Bon Appetit. The good thing about having others help in the kitchen is that I can also capture their handiwork. Here is a video of Hubs lining up the individual rolls in the baking dish.  Did I mention that these make great leftovers, too?

Preparing Parker House Rolls

How Could I Forget the hors d’oeuvres?

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With all the planning for Thanksgiving dinner, I almost forgot to map out what we’ll be snacking on while the turkey roasts. After a few emails and phone calls, we’ve settled on a few easy classics from Hubs’ family holidays:

  • Shrimp Cocktail (with Real Homemade Cocktail Sauce – recipe below)
  • Crudite’ and
  • Olives

Fortunately, we got these items inserted into the Google Doc in time to print the shopping list. And, a last minute addition to the main menu because you can never have too many carbs: homemade Parker House Rolls. The recipe in Bon Appetit called to Hubs.

Who could resist? I am biting my tongue about the calories and unhealthy ingredient list (whoops) for this recipe, but I won’t stop Hubs from pushing forward on this initiative.

Getting back to the hors d’oeuvres, let’s talk about Real Homemade Cocktail Sauce. I am a fan of homemade condiments overall, and if you have the time, it is worth it. Making your own cocktail sauce/mayo/spice mix will have an impact on the final result and often make an everyday dish outstanding. It’s like going from good to great in 5 minutes. We made this homemade Cocktail Sauce at Christmas a few years ago and it knocked our socks off. It’s hard to take prepared cocktail sauce seriously after tasting this. Recipe courtesy of Mark Bittman, of course.

Real, Homemade Cocktail Sauce 

  • 1 cup ketchup
  • 1 tablespoon lemon juice (or red wine vinegar if you don’t have any lemons)
  • 3 tablespoons butter
  • 2 tablespoons prepared horseradish, or to taste
Combine the ketchup, lemon juice (or vinegar), and butter in a small saucepan and cook over medium-low heat, stirring occasionally, until the butter melts. (At this point, you can keep the sauce warm for over an hour — but keep the heat as low as possible.) Add horseradish to taste. And done! Serve with shrimp and crackers.

Read More http://www.epicurious.com/recipes/food/views/Shrimp-with-Better-Cocktail-Sauce-105609#ixzz2Ci54B3KJ

Preschool Thanksgiving Celebration: The Crisis of What to Bring?

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If you have kids, you are undoubtedly invited to some sort of Thanksgiving concert/luncheon/festival at your child’s school. My son’s school celebration is on Tuesday and I’m bringing…drumroll…Crispy Caramelized Brussel Sprouts! No muffins, no stuffing, no pumpkin pie. That’s right – I am putting a stake in the ground and bringing a vegetable, and a “difficult” one at that. Even I used to dislike the mighty Brussel Sprouts and am only a recent convert. Despite what you may be thinking, my 2 1/2 year old eats and enjoys these.

Crispy, Caramelized Brussel Sprouts

Will I be a rock star for bringing a healthy, savory side dish to the table, or snickered at for quasi Grinch-like behavior?

I promise to report out the results, baring my soul to you all. Tell me what you think about my controversial choice. Please post your comments below.

Crispy Caramelized Brussel Sprouts @ school: All Gone

Warning: Nerd Alert & Thanksgiving Planning

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Thanksgiving planning and Google Docs. Perfect together. In an effort to get organized for Thanksgiving, I started a Google Doc workbook with several spreadsheets. First time ever and this feels like a big step, but maybe many of you are doing this already. The rationale is that we have several family members participating in the menu planning, and fortunately shopping and preparation, all living in different states and coming together for the holiday. Another factor is the kitchen itself: just 4 burners and 1 oven. My hope is that this collaboration tool will help us stay organized, reduce extra trips to the store and bickering at the stovetop.

Here’s what I did: I created a spreadsheet for our shopping list, noting which ingredient is for which recipe. I created another spreadsheet with the menu to help us plan timing. On this spreadsheet we will plan what can be made in advance, what day of, and when. I then shared the file online with the 4 other key stakeholders. The others can edit/delete from the document at will. So far, I am the only one to contribute. I am hopeful that will change….

Let the games begin! How do you get organized for the holiday? Please write a comment below and share.

Bye Bye Pepperidge Farm: DIY Stuffing Recipe Selected

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Bye Bye: Pepperidge Farm Stuffing in a bag

First time ever: I will stray from my trusted Pepperidge Farm dry stuffing “foundation” in a bag. It is my family’s tradition – what my mom always made, and what I’ve made in recent years. Mind you, she always doctored it up significantly  sauteing carrots, celery, onion and mushrooms before adding the cubed bread mix. Strictly vegetarian, of course. So I am taking it to the next level this year and saying Bye Bye Pepperidge Farm and doin’ it from scratch.

I’ve been inspired by several recent articles online and in print to go my own way, as well as the From Scratch Club blog. I’ll follow the “Simple is Best” Dressing recipe by Sam Sifton from November’s Bon Appetit. It most closely mimics our old recipe – keeping it simple as the recipe title claims. Lots of fresh herbs. No sausage, no dried fruits, nothing fancy.

The recipe doesn’t seem like that much more effort than my old version, just a few additional steps and the need to remember to buy the bread in advance so you can let it go stale.

Please comment below if you make your own stuffing or dressing from scratch.

5 Thanksgiving “Wish List” Recipes

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While our menu is pretty much set for Thanksgiving, I thought I would take a few minutes to share my 5 “Wish List” recipes – all original, homemade and perfect for Thanksgiving. These recipes intrigue me and are going in the file for this winter, or maybe a last minute switcher-ooo come Thursday…

The recipes all come from fellow foodie bloggers and members of the Village Green Network, so props to these great home cooks and writers.

Butternut Squash Gratin in Baby Pumpkins from OhLardy!

  1. Butternut Squash Gratin from OhLardy!. The most gorg presentation – serve squash in baby pumpkins! Picture at right courtesy of OhLardy!
  2. Pissota: An Old World Olive Oil Cake from Nourishing Joy. The author was inspired by her sister who lives in Spain, but the recipe is classic Italian (near and dear to my own heart)
  3. Pumpkin Pie Meringue Candy by Ditch the Wheat. I am a sucker for anything meringue.
  4. Roasted Sage Squash with Honey by  Whole Green Love. Roasting squash and root vegetables make for a healthy and tasty side dish, and I like the honey + sage combo.
  5. Crockpot Caramelized onions from Empowered Sustenence. Caramelized onions are so simple and delicious.
Please post a comment below if you try any of these dishes, or share your own Thanksgiving menu “Wish List” items.

 

Toss the Canned Cranberry – 4 Ingredients you MUST buy for Thanksgiving

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We are T minus 1 week until Turkey Time. And while the turkey won’t pass these lips, all the sides and condiments do. One of my favorites is homemade Fresh Cranberry Relish. The relish is the most beautiful ruby color you’ve ever seen.  Put the 4 ingredients below on your shopping list and plan on making this a day or 2 in advance.  I promise you, you will never buy canned or fresh store bought (for $10!!) ever again if you try this recipe.

Fresh Cranberry Relish

Use Bonne Maman peach preserves and you won’t be sorry

  1. 1 package fresh cranberries
  2. 1/2 cup fresh-squeezed orange juice (squeeze your own, or buy freshly squeezed)
  3. zest of 1 navel orange
  4. 1/2 jar peach preserves (I like Bonne Maman)

Rinse cranberries. Place in a pot with the orange juice, zest and preserves. Simmer, just until cranberries pop open, stirring occasionally. Should take 20 – 25 minutes.

Cool and serve, or store.  Serve in glass bowl for maximum effect at the dining table. Can be prepared 1- 2 days before Thanksgiving.

We picked up this recipe several years from our local supermarket Guido’s, in Great Barrington, and have been hooked ever since.

Please comment on what condiments, cranberry or otherwise, you serve at Thanksgiving.

Thanksgiving prep – Menu and Tools

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We usually have the menu sorted out by now, but running a little late this year. The exciting news is that our guest list has more than doubled in size. Sister-in-law Rebecca and family are joining for the festive day. Here’s what we have planned (so far):

NEW ADDITIONS: Parker House Rolls and Shrimp Cocktail with Homemade Cocktail Sauce

That’s it for now – I am sure I missed something. Will prepare shopping list by Friday and need to consider what additional pots, pans and equipment we’ll need to sort out, too.

In case you are wondering, I do not eat turkey, not even on Thanksgiving. And, trust me, I don’t go hungry.