Thanksgiving Salad

Thanksgiving Salad 

-from IG @dianemorrisey

Some ideas:

Quinoa

Kale

Brussel Sprouts

Roasted Sweet Potato

Toasted Walnuts (optional)

Feta (optional, exclude to make vegan)

Diced Apple

Pomegranate Seeds

Roasted Butternut Squash cubes

Top with My Favourite Holiday Salad Dressing 

World Peace Potatoes (Ultimate roast potatoes)

 

World Peace Potatoes

(ultimate roast potatoes)

By 

• Angela Nilsen as seen on BBC Good Food

• Prep:15 mins - 20 mins
• Cook:50 mins

Ingredients

• 1kg Maris Piper potatoes
• 100g duck or goose fat (for a luxurious taste), or 100ml/3½fl oz olive oil 
• 2 tsp flour
• Maldon salt, to serve

Method

• STEP 1

  Put a roasting tin in the oven (one big enough to take the potatoes in a single layer) and heat oven to 200C/fan 180C/gas 6.

• STEP 2

  Peel 1kg potatoes and cut each into 4 even-sized pieces if they are medium size, 2-3 if smaller (5cm pieces).

• STEP 3

  Drop the potatoes into a large pan and pour in enough water to barely cover them.

• STEP 4

  Add salt, then wait for the water to boil. As soon as the water reaches a full rolling boil, lower the heat, put your timer on and simmer the potatoes uncovered, reasonably vigorously, for 2 mins.

• STEP 5

  Meanwhile, put 100g duck or goose fat or 100ml olive oil into the hot roasting tin and heat it in the oven for a few mins, so it’s really hot.

• STEP 6

  Drain the potatoes in a colander then shake the colander back and forth a few times to fluff up the outsides.

• STEP 7

  Sprinkle with 2 tsp flour and give another shake or two so they are evenly and thinly coated.

• STEP 8

  Carefully put the potatoes into the hot fat – they will sizzle as they go in – then turn and roll them around so they are coated all over.

• STEP 9

  Spread them in a single layer making sure they have plenty of room.

• STEP 10

  Roast the potatoes for 15 mins, then take them out of the oven and turn them over.

• STEP 11

  Roast for another 15 mins and turn them over again. Put them back in the oven for another 10-20 mins, or however long it takes to get them really golden and crisp. The colouring will be uneven, which is what you want.

• STEP 12

  Scatter with Maldon salt and serve straight away.

Method

• STEP 1

  Put a roasting tin in the oven (one big enough to take the potatoes in a single layer) and heat oven to 200C/fan 180C/gas 6.

• STEP 2

  Peel 1kg potatoes and cut each into 4 even-sized pieces if they are medium size, 2-3 if smaller (5cm pieces).

• STEP 3

  Drop the potatoes into a large pan and pour in enough water to barely cover them.

• STEP 4

  Add salt, then wait for the water to boil. As soon as the water reaches a full rolling boil, lower the heat, put your timer on and simmer the potatoes uncovered, reasonably vigorously, for 2 mins.

• STEP 5

  Meanwhile, put 100g duck or goose fat or 100ml olive oil into the hot roasting tin and heat it in the oven for a few mins, so it’s really hot.

• STEP 6

  Drain the potatoes in a colander then shake the colander back and forth a few times to fluff up the outsides.

• STEP 7

  Sprinkle with 2 tsp flour and give another shake or two so they are evenly and thinly coated.

• STEP 8

  Carefully put the potatoes into the hot fat – they will sizzle as they go in – then turn and roll them around so they are coated all over.

• STEP 9

  Spread them in a single layer making sure they have plenty of room.

• STEP 10

  Roast the potatoes for 15 mins, then take them out of the oven and turn them over.

• STEP 11

  Roast for another 15 mins and turn them over again. Put them back in the oven for another 10-20 mins, or however long it takes to get them really golden and crisp. The colouring will be uneven, which is what you want.

• STEP 12

  Scatter with Maldon salt and serve straight away.

A star rating of 4.8 out of 5.

Chopped Egg Caesar with Hash Brown Croutons

Chopped Egg Caesar with Hash Brown Croutons - as seen in USA Weekend Magazine

Salad
• 4 frozen hash brown patties, still frozen, cut into 1-inch squares
• 2 generous Tbs. olive oil
• 8 cups chopped lettuce from 3 large romaine hearts
• 3 hard-boiled eggs, chopped
• ¼ cup coarsely grated Parmesan cheese (preferably Parmigiano Reggiano)
Caesar Dressing
• 2 Tbs. lemon juice
• 2½ Tbs. mayonnaise
• 1 medium garlic clove, minced to paste
• ¼ tsp. Worcestershire
• Salt and ground black pepper
• 5 Tbs. pure olive oil
• ¼ cup finely grated Parmesan cheese (preferably Parmigiano Reggiano)





Whisk lemon juice, mayonnaise, garlic, Worcestershire, a pinch of salt, and a few grinds of pepper in a small bowl. Slowly whisk in oil to make a creamy dressing, stir in cheese and set aside.
Meanwhile, heat a 12-inch skillet over medium heat. Place frozen hash brown cubes in medium bowl. Drizzle with 2 tablespoons oil; toss to coat. Add hash browns to hot skillet; toast, turning the cubes only once, until crisp and golden brown, about 10 minutes. Turn off skillet and let hash browns stand until ready to toss.
Place lettuce and eggs in a large bowl; add dressing and toss to coat. Add hash browns; toss again. Add cheese; toss once more. Serve immediately, sprinkling each salad with a little more Parmesan cheese if you like.
YIELD: 4 servings

Savory Sun Dried Tomato Corn Muffins

Savory Sun Dried Tomato Corn Muffins - on Bella Sun Luci Sun Dried Tomato jar (also see mooneyfarms.com)

Ingredients:

• 2 - (8.5 oz) packages corn muffin mix
• 2 cups frozen whole kernel corn, thawed
• 3 garlic cloves, minced
• 2/3 cup Bella Sun Luci Sun Dried Tomatoes in olive oil and herbs, diced
• 2/3 cup buttermilk
• 2/3 cup sour cream
• 2 large eggs

Directions:

1. Preheat oven to 375.
   
2. Grease 2 muffin tins.
   
3. In large bowl, stir together muffin mix, corn, garlic and, tomatoes.
4. In another small bowl, whisk together buttermilk, sour cream, and eggs until blended.
5. Combine mixtures and stir.
6. Spoon into muffin tins, filling cups halfway.
7. Bake 15 minutes, until golden brown.
   

1. Preheat oven to
   

Corn Casserole (Paula Deen)

Corn Casserole -

From Paula Deen, as seen on FoodNetwork.com

Ingredients

• 1 (15 1/4-ounce) can whole kernel corn, drained
• 1 (14 3/4-ounce) can cream-style corn
• 1 (8-ounce) package corn muffin mix (recommended: Jiffy)
• 1 cup sour cream
• 1/2 cup (1 stick) butter, melted
• 1 to 1 1/2 cups shredded Cheddar (optional)
  

Directions

Preheat oven to 350 degrees F.

In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.

Julie's note - I like it without the cheese.

Sweet Corn Bread Pudding

Sweet Corn Bread Pudding - as seen on Food Network.com

Ingredients

• 1/2 onion, diced fine
• 1 ounce unsalted butter
• 1/2 teaspoon thyme
• 1/2 teaspoon rosemary
• 1 (15-ounce) can creamed style sweet corn
• 1 cup heavy cream
• 2 eggs
• 1 teaspoon baking powder
• 1/2 cup yellow cornmeal, whole grain, stone ground
• 1/2 cup shredded Parmesan
• 1 teaspoon kosher salt
• Ground black pepper
• 2 cups cubed French bread

Directions

Heat oven to 350 degrees F.

Sweat onions with butter and herbs in an oven safe skillet until translucent.

Combine corn, cream, eggs, baking powder, cornmeal, Parmesan, salt, and pepper in a large mixing bowl. Add cubed bread and fold to combine. Pour batter into skillet, right on top of the onion mixture. Bake 50 minutes, or until set. Cool slightly before serving.

Aunt Marsha's Carrot Stuff

Aunt Marsha's "carrot stuff"- from Cara of Cara's Cravings

• 2 lbs Ritz Crackers
• 3 lbs carrots
• 5 med onions
• 1/4 lb butter
• 6 eggs
• 1 1/2 t pepper
  
• 1 1/4 t garlic
  
• salt
• poultry seasoning

Cook carrots (boil/steam) until tender, Crush crackers to crumbs,

Using food processor, process carrots,onions (raw) & eggs together in several batches.

Melt butter (in microwave), and mix together carrot mixture, cracker crumbs and butter.

Bake in 9X13" pan at 350* for about an hour, or until done

Better Than Takeout Sesame Noodles

Better Than Takeout Sesame Noodles - as seen in Parade Oct 18, 2009 (page 19)

For the sauce:

• 6 Tbsp peanut butter
• 5 Tbsp soy sauce
• 1 1/2 Tbsp sugar
• 1 Tbsp warm water
• 1 Tbsp Asian sesame oil
• 1 Tbsp rice vinegar
• 1/4 cup chopped ginger
• 3 cloves garlic, chopped

Other ingredients:

• 1/2 lb. thin spaghetti
• 1 Tbsp Asian sesame oil
• 1/2 lb. cooked and finely shredded chicken
• 1/4 English cucumber, peeled and cut in slivers
• 1/2 red pepper, diced
• 10 snow peas, thinly sliced across
• 3/4 cup bean sprouts

1. Put all the ingredients for the sauce into a blender of mini food processor, and whir until smooth.
2. Cook the spaghetti following package directions. Drain, rinse, and toss with the sesame oil and chicken. Add the sauce and mix until evenly combined.
3. Top with the crunchy vegetables and serve immediately.

Cheesy Creamed Corn with Cilantro

Cheesy Creamed Corn with Cilantro as seen on Pink Parsley
adapted from Gourmet, September 2009
serves 6

• 3 Tablespoons unsalted butter
• 1 1/2 cups chopped scallions (about 6 large)
• 12 ears of corn, kernels cut from cobs
• 2/3 cup half and half or heavy cream
• 2 teaspoons cornstarch
• 1 large garlic clove
• 6 oz queso fresco, crumbled
• 1 cup cilantro sprigs, coarsely chopped

Heat butter in a deep 12-inch skillet over medium-high heat until foam subsides. Cook scallions, stirring occasionally until softened, about 5 minutes.

Add the corn and 1/2 teaspoon each of salt and pepper, stirring occasionally, 5 minutes.

Stir together the cream and cornstarch until thoroughly combined. Add to the corn and simmer, stirring until slightly thickened, about 3 minutes.

Transfer 2 cups of the corn mixture to a blender with garlic and puree until smooth. Return to the skillet and cook, stirring constantly, until heated through. Season with additional salt and pepper to taste.

Transfer corn to a large serving bowl and mix in most of the cheese and cilantro. Sprinkle additional cheese and cilantro on top to serve.

Baked Zucchini Fries

Baked Zucchini Fries - as seen on Chop.Stir.Mix.

What You Need:

1-2 large zucchinis
eggs (or egg whites)
1 c. breadcrumbs
1/2 tsp. garlic powder
1 tsp. Italian spices (not necessary if you use Italian-flavored bread crumbs)
1 tbsp. Parmesan cheese

What you do:

1) Using a mandolin (makes life so much easier) or by hand, chop the zucchini into long cubed strips.
2) Mix in the garlic powder (I used Tastefully Simple's Garlic Garlic which I LOVE), cheese, and spices into the breadcrumbs on a plate.
3) Dip the zucchini stripes into the beaten eggs and then into the breadcrumb mixture. Lay on a non-stick cookie sheet. At this point, I use a little spray olive oil (like Pam) over the top of the sticks. It helps the breadcrumbs get crunchier.
4) Bake at 400 degrees for about 30 minutes or until adequately browned and crispy.
5) Serve with marinara for dipping and enjoy!


Julie's Verdict:
- I really liked them, particularly the thinner ones as they had a more "fry" taste rather than the zucchini. DH didn't like them, nor did I expect him to...

Acorn Squash with Pumpkin Seeds

Acorn Squash with Pumpkin Seeds - as seen on Quick Fix Meals with Robin Miller on The Food Network

Ingredients:
- 2 acorn squash, halved and seeded
- 1/2 cup raw pumpkin seeds

Directions:

Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray. Arrange acorn squash on baking sheet, flesh side up, and season the flesh with salt and pepper. Arrange pumpkin seeds on sheet next to squash.

Julie's note - I think this would be delicious with a little bit of brown sugar and maybe a pat of butter in the middle... Yum!

Roast for 25 minutes, until squash is tender, shaking the pan with the pumpkin seeds occasionally to prevent burning. Serve squash with pumpkin seeds sprinkled over top.

5-Minute Individual Potato Gratins

5-Minute Individual Potato Gratins - Melissa d'Arabian as seen on Food Network

Ingredients

* Vegetable spray
* 2 large russet potatoes, roughly peeled and thinly sliced
* 1/2 cup grated Swiss cheese
* 2 green onions, finely chopped
* Salt and freshly ground black pepper
* 3/4 cup heavy cream

Directions

Preheat oven to 375 degrees F.

Spray 8 muffin tins with vegetable spray. Layer potato slices, cheese, and onions into each muffin cup. Season with salt and pepper and top each gratin with 1 or 2 tablespoons of heavy cream. Cover with foil and bake for 30 to 40 minutes, removing the foil halfway through cooking time. Invert gratins onto plate and serve.

The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

Julie's Verdict:
LOVED them - so quick and easy, then just throw them in the oven. I didn't have green onions, so I used shallots and the taste was wonderful; I'm not sure if I want to try green onions or not. I forgot the foil and they ended up a little dry and perhaps burnt. But, both hubby and I loved them and we plan on making them again soon!

Mojo Corn and Bean Salsa

Mojo recipe - from Susan White

Ingredients:
1 - 16oz pkg frozen whole kernel corn
3-4 green onions rinsed
1 - 15oz can black beans rinsed
8oz fresh pre-diced tomatoes
1/2 cup mojo marinade
1 tablespoon honey

Steps:
1. Thaw corn on colander under cool running water 2-3 min; drain
thoroughly and place in medium bowl.

2. Slice green onions thinly; add to corn. Stir in remaining
ingredients; let stand 10 minutes for flavors to blend. Stir and
serve.

Alan's sidenotes:
1. Chop green onions as small as possible.
2. Let stand as long as possible before.
3. Don't use too much mojo...its really strong.

Roasted Sweet Potato Fries with Rosemary and Garlic

Roasted Sweet Potato Fries with Rosemary and Garlic - from PinchMySalt

1/2 teaspoon chopped fresh rosemary leaves
1/2 teaspoon kosher salt
1 small clove of garlic, peeled
2 T. olive oil
2 medium sweet potatoes

1. Preheat oven to 425 degrees.
2. Using a mortar and pestle, mash together the garlic, salt, and rosemary to form a paste. If you don’t have a mortar and pestle, put ingredients into a small bowl and mash the garlic, rosemary and salt against the side of the bowl with a fork. It takes a bit more effort, but you’ll be able to work it into a paste.
3. In a small bowl, combine the olive oil and garlic paste; set aside.
4. Scrub sweet potatoes and cut off any blemishes that you wouldn’t want to eat. Slice the sweet potatoes lengthwise into 1/2 inch pieces. Stacking two pieces together, cut potatoes into 1/2 inch strips. Do the same with remaining potato.
5. Put potato strips into a large bowl; Add oil mixture and toss well until all potatoes are well coated.
6. Spread potatoes out on a baking sheet lined with parchment paper (the parchment is optional, but makes for easier clean up!). If you don’t use parchment, make sure to grease the baking sheet with non-stick cooking spray or some extra olive oil.
7. Roast potatoes for 30-35 minutes, checking every ten minutes and rotating the pan for even browning. Every once in a while check to see if the potatoes are browning too much on the bottom. If that’s the case, turn them over. I didn’t have that problem, but you never know! Keep a careful watch towards the end and remove as soon as the smallest pieces just barely start to blacken on the ends.

yield: two servings

Recipe notes: Two medium sweet potatoes will serve 2-3 people as an appetizer. I think you could toss in one more potato without needing any more garlic paste or oil. But if you are cooking for a crowd, double all the ingredients and plan on using two baking sheets. Remember to keep the potatoes in one layer and don’t crowd them too much or they won’t brown evenly. These fries are best served right out of the oven!


Combine finely chopped rosemary leaves, kosher salt, and one garlic clove then pound and grind them together to form a paste.

In a small bowl, mix the rosemary garlic paste with the olive oil.
Cut the sweet potatoes lengthwise into 1/2 inch slices.

Stacking two slices together, cut potatoes into 1/2 inch strips.
Put the cut sweet potatoes into a large bowl and add the rosemary garlic oil mixture.

Now toss the potatoes until they are evenly coated with the oil mixture.
Spread the potatoes out on a parchment-lined baking sheet.

Roast the sweet potato fries in a 425 degree oven for 30-35 minutes, or until golden brown. Check them every ten minutes, and stir or turn them if they appear to be getting dark on the bottom. Watch carefully towards the end because they can burn quickly!

Tomato, goat's cheese and olive gratin

BBC Good Food Magazine via Madeleine Loewen

I love this dish, especially when there are masses of fresh tomatoes. I often eat the left overs cold. Mmmm!

First you make the rich tomato compote

3tbsp olive oil

1 onion, finely chopped

2 garlic cloves, finely chopped

2 strips dried orange zest (or I do a small amount of fresh orange zest)

2 tbsp balsamic vinegar

1lb 5oz tomatoes, roughly chopped

1 tsp tomato puree

light muscovado sugar, to taste (I don't bother)

1. Heat the oil in a pan. Toss in the onion, garlic and orange zest, then fry until the opnion is soft, but not coloured. Add the balsamic vinegar and stir until is is completely evaporated.

2. Tip the tomatoes and puree into the pan and cook over a medium heat for aobut 10-15mins, or until the compote is as thick as you want it. Remove and discard the orange zest. Season with salt if you want, plus pepper and muscovado sugar to taste.

Gratin, Serves 4

1batch of rich tomato compote

2 tsp dried thyme

4 medium tomatoes

2 x 100g logs soft, rindless goat's cheese

16 pitted olives (I use more than the precise 16!)

1. Heat over to 180C/350F. Spread two thirds of the tomato compote over the base of a 20 x 30cm ovenproof dish. Sprinkle over 1 tsp of the thyme.

2. Slice the tomatoes and goat's cheese, then arrange in rows on top of the compote. Scatter over the remaining thyme and the olives.

3. Spoon over the remaining compote, bake for 10mins, then pop the gratin under a hot grill until golden.

Cheat's Chips (Fries)

Cheat's chips (steak fries)- via Fiona Murray

3 large potatoes, peeled, cut into thick pieces
Sea salt
2 Tbsp. olive oil
3 Tbsp. finley grated parmesan
1 Tpsp. chopped flat-leaf parsley

Preheat oven to 220C (425F). Place potatoes in a steamer for 7-8 minutes. They will only be par-cooked and not completely tender. Toss chips (pieces) with olive oil and place on a baking tray lined with non-stick baking paper. Season and bake for 20 minutes, remove and sprinkle with half the parmesan and the parsley. Return to oven for a further 5-10 minutes or until chips are crisp and golden. Remove and sprinkle with remaining parmesan just before serving.

Serves 2.

Squeaky Beans

Squeaky Beans - April Watson

6 - 8 cans whole green beans
1 onion, sliced
1 c. brown sugar
1/2 c. vinegar
1 tsp. dry mustard
1/2 tsp. seasoned salt
4 slices bacon

Drain and wash beans. Put beans in a 9 x 13 pan. Slice onion (like you would for a hamburger) and place on top of beans. Mix together brown sugar, vinegar, mustard, and seasoned salt; pour over beans. Fry bacon until crisp. Pour grease over beans. Bake, covered, at 350 for 30 minutes. then uncovered for another 30 to 40 minutes. Crumble bacon over top before serving.

April's Notes: I remove the onion before I serve it but you can leave it on, just personal preference. I usually double the sauce so the beans get good and saturated. You can make this ahead of time. It actually is almost better this way because the beans marinate in the sauce before you cook it.

Jalapeño Corn

Jalapeño Corn - April Watson

2 cans shoepeg corn
1/2 stick butter, melted
6 oz. cream cheese
1/4 c. milk
sliced jalapeños (6-8)
Parmesan cheese

Heat butter, cream cheese, and milk in microwave until slightly melted. Mix together. Drain corn and add it to the cream cheese mixture along with desired amount of jalapeños. Top with parmesan cheese. Bake at 350 until bubbly, about 20-30 minutes.

She has made this ahead of time, but learned that it makes it spicier because the jalapeños soak in more. You may want to cut back how many you put in if you make it ahead of time.

Serves about 4

Sautéed Garlic Asparagus

Sautéed Garlic Asparagus - allrecipes.com

3 Tbsp butter or margarine
1 bunch fresh asparagus
3 cloves garlic, chopped

Melt the butter or margarine in a large skillet over medium-high heat. Add the garlic and asparagus spears; cover and cook for 10 minutes, stirring occasionally, or until asparagus is tender. If you like your asparagus well-done, reduce heat and cook an additional 10 minutes.

Dad's Stuffing

Dad's Stuffing

2 Bags #2 onion & sage flavored dry stuffing bags
1 small onion, chopped finely
celery (tons)
a few apples with skin
"innerds" chopped, if desired (eeeew!!)
butter
stock

Toss ingredients together