Thanksgiving recipes

Thanksgiving Cranberry Relish

Posted in Thanksgiving recipes.

 A good cranberry relish can make or break Thanksgiving. This one, flavored by orange and grapefruit, is aromatic, sweet, and tart all at once. 

 

 INGREDIENTS

  • 3 Bags  fresh Cranberries
  • 2 cups of organic sugar
  • 1/2 cup freshly squeezed orange  juice
  • 2 teaspoons finely grated orange zest
  • 1 1/2 teaspoons finely grated  red grapefruit zest
  • 1/2 cup  red grapefruit segments, medium dice
INSTRUCTIONS

Combine cranberries, sugar, orange juice, and both zests in a medium saucepan over medium heat, stirring until sugar is dissolved, about 5 minutes. ( depending on the cranberries you may need additional sugar)

Bring to a boil, stirring occasionally, then reduce heat to medium low and simmer until thickened and cranberries are beginning to fall apart, about 20 to 25 minutes. Spoon into a heatproof serving bowl.

Drain grapefruit segments, discarding any accumulated juices, and stir into cranberry sauce. Cool to room temperature, cover, and refrigerate until ready to serve. Serve cold or at room temperature.

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Thanksgiving Molasses, Ginger, Chipoltle Carrots

Posted in Thanksgiving recipes.

I was looking through some old cookbooks looking for a few new Thanksgiving Recipes,  I came across this, Lately we have been using a lot of chipotle peppers in our food ..It really can give it a great new taste. So I thought this would really work

Glazed carrots are overcooked and mushy, the glaze is too sugary, and  no one really eats the cooked carrots except for your grandmother..  This changes it up a bit and really makes cooked carrots and added treat for Thanksgiving !As long as you cook the carrots barely to al dente (until they can just be pierced with a knife or fork), the rest will take care of itself here.

 

INGREDIENTS
  • 4 pounds carrots ( organic)
  • 1 stick of butter
  • 4 tablespoons dark brown sugar
  • 4 tablespoon light brown sugar
  • 4 tablespoons light molasses
  • 3 teaspoons grated ginger
  • 1 small can of chipotle peppers in sauce  (you may need to chopped the peppers)
INSTRUCTIONS

Peel carrots and slice them on the bias (at about a 45-degree angle) into 1/2-inch-thick pieces (you should have about 10 cups). Fill a large pot with salted water and bring to a boil. Cook carrots until just tender, about 10 minutes. Drain. (If making ahead, drain the carrots and cool in ice water to halt cooking. Drain and refrigerate until ready to finish the recipe.)

Return carrots to the pot over medium-low heat, and add butter, sugar,chipotle, molasses, and ginger. Cook until carrots are warmed through and glazed, approx 5-15 minutes. Add some  freshly ground black pepper. 

Enjoy

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Thanksgiving Traditional Bobby

Posted in Thanksgiving recipes.

After the big meal, and dessert, and a few other picking times, Make sure you leave room for the Traditional Bobby! 

The Traditional Bobby
a good hard roll
mayonnaise
turkey (turkey can be replaced with any vegetarian or vegan substitute).
stuffing
cranberry sauce or cranberry jelly

Thanksgiving Pumpkin Seed Salsa

Posted in Thanksgiving recipes.

Thanksgiving Pumpkin Seed Salsa

1 cup raw pumpkin seeds( you can use the  prepackaged, skip the salt)**

2 cloves garlic, chopped

1 jalapeno pepper, coarsely chopped (remember to remove seeds!)

1 chipoltle pepper chopped

3 Tbsp. safflower oil

1 onion,  chopped

1 28-ounce can organic diced tomatoes

Fresh cilantro 

1 tsp. sea salt**

 Heat a large, dry skillet over high heat and add pumpkin seeds, garlic and jalapenos,chipoltles. Stir until toasted and the seeds begin to pop, about 1-2 minutes. Add the oil and onion and saute until the    onions are translucent. Add the tomatoes and cilantro, bring to a boil, reduce the heat and simmer, uncovered, for 20 minutes. Season with salt. Set aside to cool.

Transfer to a food processor and puree in batches until smooth. Serve room temperature.

 

 

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