Posts tagged ‘Thanksgiving’

November 26, 2012

Two Things I Learned This Thanksgiving

The two lessons below may seem straightforward, and perhaps well known by my readers. But here is what I learned this Thanksgiving (besides the fact that my 12-14 lb. turkey that I made for leftovers was insufficient. I made it on Saturday, and came home this afternoon to discover that all but the broth is GONE!!!).

Lesson 1. Simple Is Best

I am always looking for new vegetable sides to serve with Thanksgiving. For many years we have made a broccoli-lemon-garlic-parmesan sautee that we love. But not everyone is as crazy about it as we are. So, I was browsing my many recipe-filled magazines and came across a recipe for Roasted Vegetables from Eating Well.  Featuring both garlic and capers, we were pretty sure that we’d love it. Oh, and all it really required was chopping, seasoning, roasting, and then drizzling with a dressing made with said garlic and capers. Easy-peasy, and delicious. And an even better bonus … it was a great way to use the fall vegetables that had been featured in our CSA in the weeks leading up to Thanksgiving. Pics below, check Eating Well for the full recipe.

Not Quite As Pretty As The Professional Photo….But They Sure Tasted Good

Lesson 2. Make Your Own Cranberry Sauce

Nuff said. Why did I ever buy a can?! All you need to do is heat up 3/4 cup of orange juice, add a bit of sugar, some cinnamon and nutmeg, and some grated fresh ginger… Heat until the sugar dissolves…Stir in the cranberries and heat for about 5 minutes or until they “pop.”  If you are so inclined, stir in some pecans or walnuts. My husband has never ever commented on the cranberry sauce. He felt compelled to try this one and exclaimed…”Why haven’t we been making it this way all along?”  Good question, dear one.

 

What did you learn over your Thanksgiving holidays? Hopefully something wonderful.

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November 25, 2010

Pumpkin Muffins with Crystallized Ginger

After we got married, my husband and I hosted Thanksgiving in our apartment in Chicago.  We were in graduate school, and traveling home wasn’t in the cards. But we wanted the opportunity to make our own Thanksgiving traditions, and I dove into the newspaper and magazines and cookbooks to find ideas for our meal.  One of the recipes had a mysterious ingredient, crystallized ginger, and that was the deciding factor.  We added it to our menu, found crystallized ginger, and it has remained a central part of all Thanksgivings, no matter where we are celebrating the holiday. They are our Thanksgiving morning meal, and much anticipation awaits their annual preparation.  And then, restraint has to be exhibited so that there is enough room for dinner!

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