A Tasteful Thanksgiving

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Since Thanksgiving is upon us, I would like to offer you some special side recipes for your feast should you be so inclined to cook!

Curried Pumpkin Pear Soup

SERVINGS: 8

INGREDIENTS:

- 1 small pumpkin, de-seeded, cut into chunks
- 1 large pear, sliced without seeds
- 2 cloves garlic, peeled, whole
- 1 large yellow onion, thinly sliced
- 1 small bunch flat leaf parsley, rough chop
- 2 tablespoons curry powder
- 1 tablespoon ground cumin
- 2 teaspoons ground cinnamon
- water
- salt, to taste
- fresh ground pepper, to taste

METHOD:

In a large pot, combine all ingredients with water (enough water to cover by 2 inches). Cover pot and cook on medium low for 20 minutes (until pumpkin is tender).

Let cool then ladle ingredients into blender and purée until creamy. Salt and pepper to taste.

Crunchy Cabbage Slaw

SERVINGS: 4

INGREDIENTS:
- 1 small head purple cabbage, trimmed and shredded
- 1 cup leafy green kale, loosely packed, shredded
- 1 large carrot, julienned

- DRESSING
- 1/4 cup extra virgin olive oil
- 1/4 cup brown rice vinegar
- 1 tablespoons Dijon mustard
- 3 tablespoons shallots, minced
- 1 tablespoon fresh thyme, picked and chopped
- 1/4 teaspoon salt

METHOD:
Cut cabbage in half and remove core with your knife. Take off outer leaves, place face down on cutting board and thinly slice into a shred. Add to large bowl with kale and carrots.

In glass measuring cup (or small bowl), combine dressing ingredients. Toss dressing with slaw.

Beet and Carrot Slaw

SERVINGS:  6

INGREDIENTS:

- 2 large red beets, grated
- 2 large carrots, grated
- 2 tablespoons ghee, optional
- 1/2 teaspoon brown mustard seeds
- 1/4 teaspoon asafetida
- 4 dry curry leaves, crushed
- 1 teaspoon red chili pepper flakes, or crushed chili pepper
- 1 large orange, juiced
- 2 limes, juiced
- 1/4 cup cilantro, rough chop
- salt, to taste

METHOD:

Grate beets and carrots and set aside. Can be done with a hand grater or a food processor.

In a small sauté pan, melt ghee on medium low then add all dried spices. Toast until aromatic (about 3 minutes). Add to small bowl with citrus and cilantro.

Right before serving, combine beets and carrots, add dressing and lightly toss. Add salt to taste.

Sweet Potato Mash

SERVINGS: 4

INGREDIENTS:

- 2 large sweet potato, skin on, large dice
- water, for boiling potatoes
- 2 tablespoons extra virgin olive oil
- 1  clove garlic, minced
- 1/2 cup cilantro, rough chop
- salt, to taste

METHOD:

In a small pot, cover diced sweet potatoes with water by 1/2". Cover pot and bring to boil on medium. Once boiling, turn to simmer and cook until potatoes are soft (about 15 minutes).

When done, drain water from potatoes and mash with fork. Add olive oil, garlic and cilantro. Salt to taste.

Drunken Roasted Root Vegetables

SERVINGS: 8

INGREDIENTS:

- 4 cloves garlic, minced
- 2 shallots, rough chop
- 1 large sweet potato, bite size pieces
- 1 medium celery root, bite size pieces
- 2 medium turnips, 1/2 moons
- 2 large red beets, bite size pieces
- 2 large sprigs rosemary, minced
- 6 sprigs thyme, whole
- 4 tablespoons extra virgin olive oil
- 1/4 cup white wine
- fresh ground pepper, to taste
- salt, to taste

METHOD:

Pre heat oven to 375˚.

Prep all vegetables and place in baking dish or on sheet pan. Add herbs and toss all with oil and wine. Make sure to mix well. Spread vegetables thinly across pan and roast in oven for 40 minutes. Remove thyme stems and salt and pepper to taste.

And, don’t forget to tune in to Stirring the Pot on WPPB 88.3 FM Thursdays at 5:30pm (with an encore Saturdays at 5pm) for At the Café with Bonnie Grice and surely check out the Weekly Yum Recipe.

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