25 November 2013

Thanksgiving treats...

Everyone's posting Thanksgiving-appropriate recipes on their blogs right now, and I just cannot imagine you need any more advice on what to do with your turkey.  Or chicken, or Cornish game hen, if you're going alterna-poultry.  I don't even like those things.  I never liked turkey, even as a kid, so I'm not really a good authority on how to make it delicious.  That, in my opinion, would be chasing a phantom you can never catch, like Tinkerbell or a government run by rational adults.

But you know what I do like?  Vegetables.  And there are so many that are in season this time of year.  You could easily fill your plate up with those traditionally considered "side dishes" and still have room for pie (that is one Thanksgiving tradition I will never fight).  Here are some of my favorites; most of these are repeats from earlier blogs, so please allow me to quote myself:


Mashed Potato Biscuits (use sweet potato if you want)


Mixed Roasted Potatoes (I like to use Russet, red, sweet, and some purple if I can find them.  They'll all roast at the same time).--Sprinkle salt and cumin on them before roasting.

Braised Radishes with Orange

Wasabi Green Beans

Serves 4 as a side

1 pound green beans
2 tablespoons slivered almonds
1 tablespoon lemon juice
1 teaspoon prepared wasabi paste (adjust to taste)
½ teaspoon grated fresh ginger
Drizzle toasted sesame oil

Toast almonds in a dry, hot  pan until golden, about 1 minute.

Clean and trim green beans. Place in well-salted water and bring to a boil; cook until bright green and crisp-tender, about 5 minutes.  Drain and set aside.

In a small bowl, combine the lemon juice, wasabi paste, ginger, and a drizzle of toasted sesame oil and whisk to incorporate.  Pour over hot green beans, stir in almonds, and serve.


Vegetable Shepherd's Pie
or, make it a Pot Pie by pouring the filling into a pie plate and cover with a roll-out refrigerated crust and bake until golden.

There are many recipes for this, but I think Vegetarian Times hits the nail on the head, and the photo is beautiful: Ultimate Stuffed Squash


OK, here's my one new recipe for the year:

Coconut-Chai Pumpkin Pie

1 oz. can pumpkin puree
1 cup coconut milk
2 eggs
1 cup brown sugar
1 teaspoon cinnamon
1 teaspoon ground cardamom
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 black tea bag, torn open and the leaves pulverized into a fine powder with a mortar and pestle
1 pre-made pie crust

Pre-bake the pie crust at 425°F ( no need to preheat the oven) until it starts to firm up, about 10 minutes.

Meanwhile, combine all other ingredients thoroughly in a mixing bowl.  When pie crust is ready, remove from oven, pour in filling, and replace to bake for another 15 minutes.  Reduce to 350°F and bake 5 minutes or until set in the middle.

I don't know about you, but this is when I like to eat my cranberry sauce, as a relish with the pie.