All posts filed under: Thanksgiving

Thank you…

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On this Thanksgiving Day, this message goes out to everyone around the world, who have done their part this year to abide by all that is required to help minimize the affliction from COVD-19. I want to thank all those who have done their part to live peacefully among all people, no matter the differences in color, race, religion and political views. Most of all, I want to thank my family for enduring the need to stay miles apart this year… {featured image source is where I miss the most in 2020}

Thanksgiving…

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A co-worker of mine tucked away in a far far away place – somewhere in the northern hemisphere asked if I were celebrating Thanksgiving with family this year. Sure, I said, with my every day family. I’m cooking as usual, but not the traditional turkey, which for years, I’ve mentioned not a popular bird in our home. So chicken it will be, plus all the trimmings I don’t mind making enough for leftovers. Because you see the week after thanksgiving will be the busiest week at my day job. and oh before I forget – check out this handy guide to finding just about any recipe – Thanksgiving or not. What are you doing this thanksgiving? Will you be travelling to family, staying home, or not even considering the holiday for any number of reasons?

Holiday Series: Creative Thanksgiving Decor

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We tend to stress the most about presentation, I think. Because after the cooking and baking some of your best of recipes, it is important to make the most impressionable presentation of your signature dish and otherwise to draw your guest to the table or buffet. So here’s a list of creative thanksgiving decor and this one for those tapped out of ideas: {featured image source}

Food: Holiday Series – Thanksgiving Main Course

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I am not a fan of Turkey, never have been and I doubt I’ll ever be. So this year, while searching for a main dish recipe I can live with, I stumbled upon this one, while reading an article on ‘how to have a sustainable Thanksgiving.’  And guess what? We are having A butternut Squash Vegducken! INGREDIENTS 1 cup pecans 1 (7 1/2″-long) zucchini 1 (9 1/2″-long) globe eggplant 1 (11 1/2″-long) butternut squash 2 scallions 2 garlic cloves, divided 1 shallot, coarsely chopped 1/4 pound shiitake mushrooms, trimmed, coarsely chopped 1 tablespoon olive oil 9 sprigs thyme, divided 1 cup (2 sticks) unsalted butter 1/2 teaspoon red pepper flakes 2 tablespoons pure maple syrup 2 large eggs 1 cup finely grated Parmesan 1/2 cup fine plain breadcrumbs 6 tablespoons coarsely chopped parsley, divided Kosher salt 2 tablespoons mint, coarsely chopped 1 tablespoon fresh lemon juice Special equipment: Kitchen twine  {follow recipe here} And in case you are curious about the sustainable Thanksgiving suggestions, I have included the article here.    {featured image credit}

Holiday Series: Vegan Pumpkin Mousse

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I am not a fan of pumpkin pie, or cake but I am a fan of pudding or mousse alternative, so I feel like this year, we are going to have this vegan pumpkin mousse on our dessert table for thanksgiving.  So easy to make and naturally spoon right out of the blender. Okay, no I’ll do my best to scoop the masterpiece into serving bowls for a more civilized way of indulging. Ingredients 1 cup (225g) full fat coconut yogurt or coconut cream* 1/2 cup (125g) pumpkin puree  1/4 cup (80g) maple syrup 1 tbsp pumpkin pie spice 1 tsp vanilla extract 1/4 tsp salt  {more} On another healthier alternative to desserts – here’s a banana Chia pudding recipe – although this one I’m considering for breakfast come Sunday morning.  {featured image source and inspiration for this post}

Happy ‘Thanks Giving’ Americans

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Over the years, the controversy over the Thanksgiving holiday in America has outweighed the idea of giving thanks – meaning – all my life, I chose and still choose to view the holiday as a day to simply give thanks for  family, good health, and all things that pushes us to live a positive and fulfilling life.  This does not mean, I don’t understand history or acknowledge those who suffered for the purpose of others.  It simply means – I am thankful {featured source}      

Food: Holiday Series – What To Bring for Potluck

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I was over the moon when I found this recipe online. A reminder of my childhood days, during the holidays when my mother and aunts got together to bake and make holiday desserts for a family gathering. I always helped in the kitchen, but only because I wanted to taste all the goodies being whipped together across the kitchen counters all the way to the dinning table – where the women gathered to share secrets to their version of the same old recipe, and laugh out loud at all the fun being poked about this and that. I loved every minute of it. So, since potluck is the sharing of the responsibilities of the hostess – here’s a great recipe for a unique dessert – chocolate salame – that’s been tried and tested by our extended families, eons ago, somewhere in a Mediterranean kitchen: Ingredients 100 g di biscuits like digestives or similar 100 g of butter at room temperature 150 g of sugar 100 g of good quality unsweetened cocoa powder 2 eggs Icing sugar Butcher’s twine Instructions Break the biscuits coarsely with your hands: do …

Thanksgiving: Turkey 101 or Whole Chicken

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I am not a fan of Turkey and if I am not hosting an extended family dinner, I usually go with a whole chicken – applying the same recipe but on a different bird –  if you will.  Here’s a recipe I found, which is simple enough to follow for the first-time host or the expert. In case you go with the chicken recipe – no lined cheesecloth needed – you can go with the oven bag to lock in the flavors. INGREDIENTS 1 (14-16) pound turkey, giblets and neck removed, patted dry 2 sticks (1 cup) unsalted butter, at room temperature 2 tablespoons fresh sage, plus more for stuffing the bird 2 tablespoons fresh thyme, plus more for stuffing the bird 3 tablespoons fresh parsley zest of 1 lemon 3 teaspoons kosher salt 1 1/2 teaspoons black pepper 1 piece large of double lined cheesecloth 2 lemons, halved 1 garlic head, tips sliced off 1 onion, halved 7-8 cups low sodium chicken or turkey broth WHITE WINE PAN GRAVY 1 cup white wine 4 tablespoons salted butter 6 tablespoons all-purpose flour drippings from the turkey 2-3 cups low sodium chicken or turkey broth, as needed  {more} And of course, we can all use …

Sunday Morning Thoughts

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I woke up early this morning. By early I mean 4 a.m. – usually because my dog is working on the old time – his clock being 5 a.m. and ready for his breakfast. I don’t mind, he’s aging and I am not going to try to teach my old dog new tricks. He is the king of this castle, and I am okay with that.  The first thing I did after his feeding, is grab my laptop and got back into bed. Actually fluffed my pillows and sat, in bed, aiming to write a post. Since I haven’t for a few days – thanks to having to shift gears last week, and working long hours to meet a demanding deadline. On Saturday I decided to drive down to Stanford and hang around the mall. I needed a bit of happy chaos, and to get ideas for the coming holidays. I knew that most of the mall would already be decorated for Christmas, with a bit of detail intertwined about the Thanksgiving holiday. The smell of …