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Thanksgiving 2010: Prepare with Us!

Thanksgiving 2010

Thanksgiving has taken on new meaning for us over the past few years. A holiday to celebrate cooking seasonally and eating with family and friends? Yes, please!  And not one but two days of vacation to ponder the things we are thankful for? Even better!

To prepare for the holiday, we’re planning to spend the next few weeks posting healthy and natural recipes that would work for the Thanksgiving table, as well as every day eating. Though the holidays tend to involve some rich foods, we are committed to the same healthy recipes we love to cook…but also to not dilute foods that are meant to be a splurge!  (I refuse to put apples and whole wheat bread in my stuffing. I’m sorry, it’s just not meant to be!)

We’d also like to open it up to you for some recommendations – what are your favorite healthy and natural (or decadent family favorite) Thanksgiving recipes? We’d love to try out a reader’s idea in our test kitchen!

In the mean time, here are a few simple and delicious recipes for inspiration:

Spinach Salad with Apples, Pears, and Pecans
Roasted Broccoli with Garlic
Pumpkin Parfaits

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SonjaThanksgiving 2010: Prepare with Us!

Comments 3

  1. Jeff Hardesty

    You suggested healthy, I suggest a creative twist on an old Thanksgiving staple. Simply put, just go buy a large can of French’s Fried Onions, and follow the recipe on the back for quantities of green beans and cream of mushroom soup. Now, skip the boring cream of mushroom and go straight for the Garlic Cream of Mushroom Soup. In addition, and probably the most important part, do not EVER use french cut green beans unless you want a messy sloppy less delicious GBC. Use these instead http://www.allensitalianbeans.com/recipes.php. Their size, shape and taste add a wonderfully chunky texture to the plain old “hey I brought green bean casserole, wait so did everyone else” dish. Before topping with the friend onions, be sure to pepper to taste, and then add more pepper. Black pepper offsets the creamy-ness of the cream of mushroom soup, and compliments the garlic. Follow the rest of the directions on the can and watch your friends and family love it! Hmm, I just thought of GBC mini-quiches….

  2. Jeff Hardesty

    If you choose turkey, here is a great tip that will keep your turkey moist and delicious. When preparing the turkey, whip two sticks of butter with fresh garlic, sage, thyme, rosemary, black pepper and salt(if butter is not salted). Separate the skin from the breast by placing your hand under the flap of skin (near the top of the chest cavity)and separating the connective tissue. You should be able to get all the way down between the leg and ribs pretty easily. Use a glove or your bare hand to spread the butter/herb mixture to all newly accessible parts of the turkey breast. This will give the meat a great flavor, and keep the bird nice and moist. If you decide to put a sugar based glaze on the skin and are baking with a conventional oven with a top and bottom element, be sure to cover the breast with tinfoil until about an hour left of cooking. Upon removal of tinfoil, closely monitor the skin nearest the element, as sugar burns easily and will yield a less than desireable look and taste for your prize turkey.

  3. Christine

    My favorite holiday side is my mom’s pineapple bread stuffing. You make a custard with eggs, crushed pineapple, sugar, and butter then pour it over cubed, stale white bread. Bake until golden brown on the top. It’s definitely not the most healthy side, but it is fantastic!

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